For our customers
click on this CCF Flyer
Who we are, what we stand for
Sunday, November 22, 2009
Friday, November 20, 2009
CCF and Earthy Delights
For all of our chefs out there :
IF you do business with Earthy Delights please keep in mind that for shelf stable products, you can have Cherry Capital Foods deliver
This can save on freight.
Cherry Capital Foods and Earthy have some common owners and we are working to increase the cooperation between our companies.
This will likely not apply to products like fresh mushrooms, but rather to oils, vinegars, grains, salts, seasonings and the like.
If you are interested in this service, please let your contacts at both CCF and Earthy know, so that we can plan on stocking what you need.
IF you do business with Earthy Delights please keep in mind that for shelf stable products, you can have Cherry Capital Foods deliver
This can save on freight.
Cherry Capital Foods and Earthy have some common owners and we are working to increase the cooperation between our companies.
This will likely not apply to products like fresh mushrooms, but rather to oils, vinegars, grains, salts, seasonings and the like.
If you are interested in this service, please let your contacts at both CCF and Earthy know, so that we can plan on stocking what you need.
Monday, November 16, 2009
Thursday, November 5, 2009
More Kudos to Clients
CONGRATS to all at Stella ... we are proud of you!
Today's Traverse City Business News:
Trattoria Stella has scored a little coup in the culinary world. Next May, the TC restaurant’s owners and executive chef will head to New York City and take over the kitchen at the famed Beard House (as in James Beard, the oft-described “dean of American cookery”).
“Since I’ve been in culinary school, I’ve thought of cooking at![]()
the Beard House,” says chef Myles Anton. “Basically, I’m blown away by the whole opportunity.”
Stella proprietor Amanda Danielson says a member of the board of the James Beard Foundation dined at the restaurant over the summer and told her the restaurant belonged “on the radar” of the foundation. One thing led to another and a night was booked for Chef Anton to cook.
Anton will be responsible for a 70-person wine dinner, to include four bite-sized hors d’oeuvres and a five-course meal. His menu is under wraps for the moment other than plans to bring some local produce and meat with him. Danielson, also the restaurant’s sommelier, will be doing the wine pairings and expects to include a couple northern Michigan vintages.
The May 13 dinner is open to the public and Anton says he’s hoping a few of the restaurant’s TC fans make the trip, too.
Today's Traverse City Business News:
Trattoria Stella has scored a little coup in the culinary world. Next May, the TC restaurant’s owners and executive chef will head to New York City and take over the kitchen at the famed Beard House (as in James Beard, the oft-described “dean of American cookery”).
“Since I’ve been in culinary school, I’ve thought of cooking at
Stella proprietor Amanda Danielson says a member of the board of the James Beard Foundation dined at the restaurant over the summer and told her the restaurant belonged “on the radar” of the foundation. One thing led to another and a night was booked for Chef Anton to cook.
Anton will be responsible for a 70-person wine dinner, to include four bite-sized hors d’oeuvres and a five-course meal. His menu is under wraps for the moment other than plans to bring some local produce and meat with him. Danielson, also the restaurant’s sommelier, will be doing the wine pairings and expects to include a couple northern Michigan vintages.
The May 13 dinner is open to the public and Anton says he’s hoping a few of the restaurant’s TC fans make the trip, too.
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