Rodney Worth / Danville, CA Pear Flower Prickly Pear Nogarita Spirit-Free and Flavorful Transforming winter menus with fresh flavor and bright colors doesn’t have to be complicated. Chef Rodney Worth, owner of the Worth Group in Northern California, relies on The...
Alex Greene / Fair Oaks, CA La Pera Seasonal Ap-“Pear”-ance California bartender and Chilled 100 Ambassador Alex Greene was born the day after Christmas and loves making drinks with fall and winter flavors. Pear in particular, he says, goes well with holiday spices....
Flavor Spotlight: Thai Basil & Black Pepper Tantalize and delight with Thai basil and black pepper notes. This blend is a passport for the palate, a ready to use culinary bar profile for the most discerning bar chef. Creating exotic and destination...
Centro Restaurant Group / Minneapolis, MN Pink Guava Rolls Guava-licious Centro Restaurant Group’s Guava Roll has an enthusiastic following in the Twin Cities. Called “revelatory” by Minnesota Monthly magazine, it’s a buttery, gooey cinnamon roll with guava paste and...
What’s the Difference Between a Puree, Concentrate, Zest and Blend? This is a great question we often receive from new chefs and bartenders. Here’s what we have to say. Our Purees are crafted from seedless, pulped fruit to deliver rich, full-bodied texture Our...
Unique Creations with Fresh Fruit Blends Our blends are a testament to our dedication to flavor innovation. Carefully crafted with premium ingredients, they offer unique flavor profiles won’t find anywhere else. Designed to inspire, these blends will bring...
