Fresh Stuff!

2011′s Social Mission

January 13, 2012

We have just closed out the numbers for 2011 and are proud to announce – thanks to you, the Mendo guests – that we were able to raise a grand total of $6109 for The California Association of Student Councils through the Papa Mario’s Social Mission Italian Deli Sandwich! We want to thank all of you for your support in helping out our local youth. Marina del Rey location fans – you raised a whopping $2,752! Patrons of 5^th & Flower – you brought in $1,468. Guests of 3^rd & Grand – you raised $1,038. And even WeHo fans, in just two months – you helped raise $729.

A big thank you to Jim, a regular at 3^rd & Grand, who donated an additional $122!

This money is going to be used to send LA high school students to one of the top leadership camps in the country. Thank you so much for your contribution to our Social Mission. So far, we will be sending 12 students to leadership camp. Let’s see how many more students we can send by June!

Our youth are our future leaders and citizens – thank you for helping us do our small part in making the world a better place to live in.

MDR Now Serving Beer & Wine! Discover our Featured Wine Makers

July 07, 2011

MENDOCINO FARMS – MARINA DEL REY is proud to now serve the award winning wines of Naughty Boy Vineyards.

Located in a lush and isolated valley, Naughty Boy Vineyards is a 6-acre vineyard where the entire world supply of Naughty Boy wines originates.

Jim and Emjay Scott, the creators of Naughty Boy Vineyards, met at the San Francisco Art Institute in 1984. They have both been involved in the arts throughout their lives and since meeting, have collaborated on countless projects together. They treat each project as a new creative venture, and love sharing and learning from others!

In the late 90’s, they planted Naughty Boy Vineyard and to this day they tend it with great care and love – Jim even talks to his grapes! Jim named the vineyard and designed their logo after their beloved Boxer, Ricky, who spent countless hours on the grounds accompanying Jim while he forged the land into the wonderful vineyard it is today. Working together with the efforts of winemaker Gregory Graziano, who strictly adheres to Old World Burgundian methods, they transform the treasured grapes of Naughty Boy Vineyards into this seductive Pinot Noir.

The source of the entire world’s supply of Naughty Boy Chardonnay comes from a small vineyard owned and farmed by Larry and Danny Thornton in the lovely remote appellation of Potter Valley. The ancient mineral-rich soils coupled with warm days and extremely cold nights of the Russian River’s headwaters, creates intense and complex flavors.

Naughty Boy Vineyards is an award-winning vineyard dedicated to the production of world-class wine. Employing sustainable and organic farming practices, along with tender care and love going into every grape, Jim & Emjay Scott are determined to remain small and in control of their wonderful products.

Mendocine Farm – Marina Del Rey is now offering the following two wines:

- Naughty Boy Vineyards Chardonnay – 5 oz. pour for $5

- Naughty Boy Vineyards Pinot Noir – 5 oz. pour for $8

Come enjoy a glass with us!

Best regards,

Team Mendo

Mendocino Farms & The Grilled Cheese Invitational APRIL 23rd 11AM-6PM

April 14, 2011

MENDOCINO FARMS is proud to be the Champion Sponsor of this year’s Grilled Cheese Invitational on Saturday, April 23rd from 11AM to 6PM. Mendo prides itself on facilitating creativity between two slices of bread- the GCI Event supports the same ambition.

This year’s Mendocino Farms’ Champion Awarded Grilled Cheese Sandwich will be featured at all three Mendo locations from May 2nd to the 6th. All proceeds from the sale of the sandwich will be donated to the Red Cross relief effort of the Japanese earthquake and tsunami victims.

It is great to support a Fun day that celebrates the Sandwich- but, it is better to have that day generate some Good for others. Please come and join us at the Grilled Cheese Invitational- it should be a great day filled with indulgent eating, drinking (Beer Garden) and live music. We implore you to keep the celebration alive the week after at any of our Mendocino Farms locations – while enjoying the Winning Grilled Cheese you’ll be doing your small part for Japan’s relief efforts.

For tickets and information please visit our friends at www.grilledcheeseinvitational.com

Best regards,

Team Mendo

A Short History of the Sandwich Part 1

February 28, 2011

ADVENTURES OF THE SANDWICH GUY

“Best Food” the Sandwich

A Short History of the Sandwich Part 1

So, I was surfing the net the other day when I happened to spot a link about National Sandwich Day. Intrigued, I clicked on it, and found that (though it hasn’t been recognized since the ‘80s) National Sandwich Day is November 3. How could I have missed it? How could, I the Sandwich Guy, not have known about this most auspicious holiday? Determined that no other such important Sandwich Statistic should pass me by, I started Googling the word sandwich, and began to learn a few other interesting facts about our country’s favorite food….

Ask the average American who invented the sandwich, and they’ll probably tell you something about an earl. They wouldn’t be too far off, either, since the word itself does derive from the fourth Earl of Sandwich, John Montague. Rumored to be a compulsive gambler, the story goes that Montague insisted on eating all his meals in this “bread trough” so his hands were not dirty when he rolled the dice or played his cards. The people the Earl was playing with often said, “I’ll have what Sandwich is having.” But though we can credit the word to Montague, where did the delicious combination of bread and meat layered together actually originate?

The first recorded sandwich I could find is credited to a rabbi, Hillel the Elder to be precise, who came up with it in the 1^st century BC. His fruit and nut-stuffed Matzohs became a Passover tradition, but thankfully the sandwich hardly stopped there. In the Middle Ages, food was piled on pieces of stale bread called “trenchers” and eaten off with a knife- but when they were finished with their meat and gravy, they would throw the bread to their dogs. Though Dr. Atkins might approve of this behavior, throwing your bread away would be considered a travesty in my house, and so I can barely consider these “trenchers” sandwiches at all. Then came the Earl of Sandwich, with his eponymous favorite snack and its rise in popularity, but what happened next, you ask? And how did the sandwich cross the Atlantic and wind up on our shores? I Googled on!

One of my personal favorites is the Vietnamese classic, the Banh Mi. This sandwich incorporates an incredible range of delicious ingredients, from its rice and wheat flour baguette to its tart pickled vegetables and tangy mayonnaise. A true example of fusion before it was the fashion, the Banh Mi combines Vietnamese flavors with those favored by the French colonists who were prevalent in the country in the late nineteenth century, after being ordered there by Napoleon III in 1858. Pates, mustards and mayonnaise were put on a French baguette and then topped with classic Vietnamese ingredients. Chef Judy’s created her own whimsical play on the classic using braised and caramelized pork belly…and it’s definitely not to be missed.

In 1840, Englishwoman Elizabeth Leslie’s Directions for Cookery included a recipe for a cold ham sandwich. Like the title of her book, the recipe is simple, but that is how the sandwich started out- simple. Two pieces of bread, a piece of meat, maybe a little mustard. Not too bad, but hardly inspired, and nothing that’s gonna win Best Sandwich or get a Sandwich Guy like me excited. The real leap from staple sustenance to mouth-watering, flavorful, layered deliciousness came after the introduction on the market of sliced bread. In true American style, it wasn’t until the work was done for us that we started getting creative. And creative we did get.

Though there aren’t a lot of foods Americans can take credit for, there are a few sandwiches we can call our own. Grilled Cheese, Cheese Steak, and the hoagie all originated here. The Sloppy Joe is one of ours too, though nobody seems to be able to agree where exactly it originated. It might be named for the Iowan cook who claimed to be the first one to douse the loose meat sandwich in ketchup, or it might be named after the Key West bar who says they made it first. It might even just be named after a messy eater named Joe. We might not know for sure who it’s named after, but I do know it’s delicious- just don’t forget your napkins when you order one!

And for anyone who’s enjoyed the incredible simplicity of the PB&J, you can thank the GIs during World War II who put their rations of Peanut Butter and Jelly together on a cracker and started a revolution. Everybody knows that Elvis’s favorite snack was a fried Peanut Butter and Banana sandwich, but did you know that the classic Fluffernutter sandwich started out in New England? And while the emergence of the Banh Mi in the US in the 1970s is a close second on the list of Sandwich Things I give thanks to, I would have to say that, for this Italian-American Sandwich Guy, the number one thing to thank the Sandwich Heavens for is the creation of the Italian Sandwich. Check back for the next post and I’ll tell you all about the origins of some of my favorite Italian Sandwiches….

Best Sandwiches,

The Sandwich Guy

It’s ON! BIGGEST MENDO FAN CHALLENGE! Are you the Biggest Mendo Fan?

December 14, 2010

Team Member Katie with MF logo tattooed on her wrist!

Have you traveled over 100 miles just to get your Mendo fix? Do you regularly order 2 sandwiches and finish both? Do you have a Mendocino Farms logo tattooed on your body!? What makes you Mendo’s BIGGEST FAN?

TOP 5 BIGGEST FANS win their choice of Mendo gear: Team Member T-Shirt or MF Trucker Hat AND $100 Mendo bucks to spend at any Mendocino Farms.

Winners will be decided by:

– Online vote = 49%
– Team Mendo vote = 51%

Please post your entries on our Facebook wall!

All submissions and voting end January 31, 2011

The Mendo Fan Challenge

August 01, 2010

MF Hat Are you a Mendo Fan? If you are fanatical about our sandwiches, then we love you just as much!

Eat your way through ALL the sandwiches on our menu and WIN our signature MF Trucker Hat. And we’ll put your picture up on the wall at your favorite Mendocino Farms!

Rules:
1. We will keep your sandwich punch card at your local store
2. You can take two passes on sandwiches you want to skip
3. There is no time limit to eat all the sandwiches on the menu
4. Do not need to eat any menu items besides sandwiches
5. Fans may choose a different type of bread but may not have any other modifications
6. May only get credit for one sandwich per visit
7. Must choose the store for your challenge in advance; may compete simultaneously at different locations but the credits are not transferrable
8. Fans can eat the sandwiches in any order
9. Seasonal sandwiches excluded
10. Only the first 25 Mendo Fans to complete this challenge will receive the MF Trucker Hat!

The Sandwich Guy’s Best Day Ever: The Grilled Cheese Invitational

April 18, 2010

The irreverant sandwich guy doesn’t have to think twice about what makes a perfect day. It’s a simple equation: bread, butter or oil, cheese (lots of it), heating implements, and sandwich smacktalking….sounds pretty stellar, right? Working with sandwiches on a daily basis, I get to have lots of these so-called “perfect” days. But, I gotta tell you, one of my most ultimate days of sandwich bliss when my master equation come together, actually occurs outside the kitchen, and it comes around just once a year. Can you guess? It’s The Grilled Cheese Invitational – the most killer grilled cheese making competition known to the man and/or Los Angeles.

The reason I bring it up is… this year’s is right around the corner. I am telling you, put it on your calendar – all caps – NOW. April 24, 12pm – 6pm in Downtown Los Angeles. (Check their website, GrilledCheeseInvitational.Com for additional details). If you are a food lover and a sandwich lover, you’re in for a good, good time. Last year there were something like 240 competitors, which means you’ll get to witness a lot of gooey, buttery, cheesy, crunchy sandwiches in the making. They’re rated on 4 factors, including a SPAZ factor. Definitely the best category, if you ask me. So which hot cheesy bite of goodness it’s gonna be this year? Go see for yourself.

Now that you’re sufficiently craving grilled cheese, here’s how to find some EXCELLENT ones. At Mendo’ of course. Always on the menu is “Alex’s ‘You Create It’” with smoked gouda fondue, pepper jack, jalapenos, tomatoes with add on options like prime honey ham, applewood bacon, or seasonal roasted vegetables. Or try our spring menu’s “wow” sandwich, A French Onion Soup Melt, which will quench and saturate your taste buds with cheesiness, saltiness and richness. Pretzel bread, smoked gouda, gruyere fondue, caramelized onions and prime honey ham. Need I say more?

Oh, and hey, are you curious about the next SANDWICH CHALLENGE??? Here’s a clue on what’s coming up next: how can you heat a sandwich with what’s a source of heat that’s neither mechanical, electrical, or fire? Are you wracking your brains? Find out in the next sandwich guy challenge.

Tea Time with Sugarbird Sweets

April 08, 2010

At Mendocino Farms, our house-made iced teas are a big seller. We love ‘em and our customers do too. For a minute, we thought they couldn’t get any better, but thanks to our new vendor, they did!

We are happy to announce that this spring we have introduced new tea blends from our wonderful friends at Sugarbird Sweets and Teas, the Los Angeles based producer of artisan teas and sweets. Kei Okumura, the owner and head creator of Sugarbird, is truly a tea artist, and all of her teas are organic and made from the highest quality ingredients, which are qualities we value so much at Mendo. Each variety is so thoughtfully crafted and unique; they really can’t be beat.

Working with Sugarbird has also made us feel extra special – aww – because Kei has been busy custom blending our very own Mendo-fied varieties, just for us. We now have three types of organic ice teas for us to make iced brews from, and they are all becoming huge hits.. So far in our rotation, we have offered Verbena Green, a unique blend of green tea, citrus peels, lemongrass, and matcha; Black Tropical, a classic black tropical tea with passionfruit and cherry notes; and Rooibos Red, an organic caffeine free rooibos tea with hibiscus, rosehip, and calendula flower Stop by, try a sample and see for yourself. We guarantee you’ll want the whole glass.

Outside of our locations, Sugarbird Sweets teas can be found online at SugarbirdSweets.com and at the Farmers Markets (Larchmont on Sundays, South Pasadena on Thursdays). The exclusive line include the likes of Zoe (did we mention that they all have such cute names too!?), a green tea with peppermint, cacao nibs and vanilla; Fiona, a red rooibos with hibiscus, rosehips and raspberry; and Karina, an earl gray with vanilla, plus many more. And, like the name Sugarbird Sweets suggests, our friends also make extraordinary pastries and fancy marshmallows. We highly recommended ALL of them. Kei knows her confections!!

LOVING THE DOLCE FORNO

February 24, 2010

Sometimes, we can’t contain our excitement about the vendors we work with at Mendocino Farms. We want to tell everyone about how wonderful a company’s products are.

Dolce Forno Bakery, the newest addition to Celestino Drago’s group of restaurants and catering operations, is exactly one of these vendors. And, lucky for us, even though Dolce Forno’s initial plan was to a have a retail location only, their bread was in such high demand by Los Angeles’ food service industry, they’ve expanded their service to restaurants and hotels.

At Mendo, we use Dolce Forno’s breads for our sandwiches. We’re crazy about their Ciabatta, Buckwheat and Rustic White – all of which are a collaboration from kitchen geniuses, our very own Chef Judy and Dolce’s Chef Gavin. The breads are designed to be crusty on the outside and spongy and soft on the inside. Just the way we like it! You’ll seriously be blown away by the difference good bread makes – you’ll be compelled to drive straight to their bakery in Culver City.

In addition to the breads, we also offer their baked goods, like the chocolate tarts and mini Italian cookies, which are always on our Dessert Platter. And we’re head over heels in love with the cookies and the brownies. Actually, these items are made from Chef Judy’s special recipes, all of which are semi-secret. Our favorites are the chocolate chip, oatmeal raisin, oatmeal chocolate chip and white chocolate chip with macadamia nuts and dried cranberries. We sell the cookies every day, so come over ASAP to treat yourself!

All of Dolce Forno’s products are available at the bakery in Culver City and at the retail counter at Enoteca Drago in Beverly Hills. Just a note: the Culver City spot is more like a production place. So, while the notion of chic, sexy bakery is appealing, this visit will definitely fall more under the category of “fun adventure.” Enjoy!

Dolce Forno
3828 Willat Avenue
Culver City, CA 90232
310.280.6004
www.dolcefornobakery.com

Enoteca Drago
410 North Canon Drive
Beverly Hills, CA
310.786.8236
www.celestinodrago.com

THE EMPTY FRIDGE SANDWICH, PART I

February 24, 2010

THE IRREVERENT ADVENTURES OF THE SANDWICH GUY

THE EMPTY FRIDGE SANDWICH, PART I

So here’s the story. You’re up late trying to close a deal, finish a paper, trying to give up your facebook obsession, and you’re starving. You open the fridge door and the only thing in there, besides the bright light, are condiment bottles, whatever remains in your produce drawer and a few leftovers. Doom, and hunger pangs, set in….

Hey, don’t sweat it. I (trusty sandwich guy) have got you covered. I’m going to turn the contents of your “empty” fridge into something awesome tasting, one sandwich at a time. You’ve got my word, hungry sandwich makers.

OK, but to be fair, let’s first set a few ground rules. We’ll call them the “assumptions of sandwich guy.” These are assumptions of what’s in your fridge or home at all times.

AOSG #1: A few condiments in the side door, like BBQ sauce, Caesar dressing, Balsamic Vinegar, Sriracha Sauce, Mayo, Mustard, Pickles

AOSG #2: A little in the produce drawer. Maybe tomatoes, onion, carrot, lettuce/spinach/cabbage

AOSG #3: A fridge usually has some leftover protein in it, either from the deli, a home cooked meal, or restaurant. Examples: rotisserie chicken, pot roast, cheddar cheese, hot dog, turkey

AOSG #4: A piece or two of bread (Ciabatta is Mendocino Farms’ bread of choice) is in the house

Aaaand, noooow….. here’s the first empty fridge sandwich.

BBQ Chicken with Mustard Pickle Slaw

1.) Spruce up any left-over chicken by caramelizing some onions in a pan. Add the chicken until warm, then throw in the BBQ sauce and let the sauce warm while it coats the chicken and caramelizes onions.

2.) Just as you are pulling the pan, hit it with half a handful of jack or cheddar cheese.

3.) Thinly slice cabbage, carrots or pickles. (the ratio should be 60% cabbage, %35 carrots, 5% pickles.

4.) Toss the cabbage mixture with a little dressing made of 50% ranch, 45% spicy Dijon mustard and 5% pickle juice.

5.) Pile on toasted ciabatta

Let me know how much you LOVE it and can’t live without it.

And if you’re having your own empty fridge crisis, bring it on people. Show me what you got (or don’t got.) I’ll knock it out of the park.

Post me a challenge below.

Mendocino Farms: Sandwiches & Marketplace

Our Guide to All Things Fresh and Tasty

2011′s Social Mission

MDR Now Serving Beer & Wine! Discover our Featured Wine Makers

Mendocino Farms & The Grilled Cheese Invitational APRIL 23rd 11AM-6PM

A Short History of the Sandwich Part 1

It’s ON! BIGGEST MENDO FAN CHALLENGE! Are you the Biggest Mendo Fan?

The Mendo Fan Challenge

The Sandwich Guy’s Best Day Ever: The Grilled Cheese Invitational

Tea Time with Sugarbird Sweets

LOVING THE DOLCE FORNO

THE EMPTY FRIDGE SANDWICH, PART I

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