edible san joaquin valley
™
Celebrating the bounty of the San Joaquin Valley Spring 2021
THE TASTES OF SPRING Member of Edible Communities SPRING 2021
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Hey San Joaquin Valley...
It’s Thyme
Visit www.ediblesjv.com
for information on how to promote your business in Edible San Joaquin Valley.
edible san joaquin valley®
CONTENTS SPRING 2021
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meet the farmer G R EEN AC R ES Microgreens Depot
edible entrepreneur 32 | Passing Along More Than Recipes with Jalen’s Bakery
edible tip 21 | Rosemary
featured recipes 2 2 | Rosemary Chicken and Potatoes with Lemon and Garlic 30 | H alf Dome Beer Can Chicken
ON THE COVER
Spring edibles breakfast charcuterie board
Recipe from NOURISH THE BODY, NOURISH THE SOUL by Willemina Brazeal, Suzanne Potts and Jacqueline Baxley Styling by Jade Magnolia Photo by Dakota Jacobi
raising the bar 2 5 | Q uail state Fresno
in every issue 0 5 | Editor’s Note 07 | C ontributors 09 | Edible Social 1 1 | Local & In Season 12 | N ew & Notable 14 | O n Our Counter
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The Sorensen Family's roots go deep in the tradition of Central Valley agriculture… six generations deep! Blueberries are what they do best and they delight in growing the "tastiest blueberries around.”
For purchasing information, please visit www.tdberries.com
edible
SPRING 2021 After putting the final touches on this issue, we can’t help but feel enriched from the diverse food culture that Fresno and the surrounding areas have to offer. There’s so much to discover and we are passionate about connecting our readers with the farmers, bakers, brewers, chefs and other local food artisans. In spite of the challenges from this past year, they continue to work hard every day to offer their best food and drink. In this issue, you will meet Ivan Argueta, whose side hustle growing nutrient-rich microgreens during college is now his full time gig. He’s committed to supporting all things local and has found a second family in his farmers market colleagues and customers. Quail State is the new farm-to-table restaurant that will soon be serving rooftop inside the most iconic building in the heart of Downtown Fresno. Co-owners Josh and Hayley Islas-Wolf have created an authentic menu and experience by using locally sourced ingredients and serving signature craft cocktails. You will be inspired by young entrepreneur Jalen Mahan and his mom, Sharhonda Mahan, who are the creators behind Jalen’s Bakery. Their vegan chocolate chip cookies and pancake mix are not only delicious but their passion for spreading positivity to other kidpreneurs is something to be celebrated. There are many businesses featured this quarter that are notable and worhty of a visit. One thing they have in common? They are locals who support other locals. We hope you will once again enjoy the stories, seasonal recipes and food topics that are all made possible by our advertisers who have joined us with the goal of bringing our food community together. “To know a community is to know its food” - Gil Marks
SAN JOAQUIN VALLE Y
®
YVONNE MAZZOTTA publisher MICHELLE ADAMS publisher MONICA FATICA editor in chief KERRI REGAN copy editor BRENNA DAVID advertising sales representatives www.ediblesjv.com 1475 Placer Street, Suites C & D Redding, CA 96001 530.246.4687 office 530.246.2434 fax Email General/Sales and Advertising information: info@ediblesanjoaquin.com
©2021 by Edible San Joaquin Valley Magazine.
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Reproductions without permission are
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mentioned in our articles are solely determined by the editorial staff and are not influenced by advertising.
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Rachel Trigueiro, a full time mom, enjoys writing and drinking coffee in her spare time. She loves chilly weather and bulky scarves. As a little girl she dreamed of being a talk-show host and she’s a strong believer that sharing our stories sparks lasting hope.
Lori Rice is a photographer and writer with a passion for food and farms. She is the owner of Fake Food Free Productions and the winner of a 2019 International Association of Culinary Professionals Food Writing Award. When she’s not telling stories and sharing photos in Edible San Joaquin Valley, Lori works with food brands, agriculture boards and publishers providing food and farm photography. www.loririce.com
Paul David is the CEO of SocialxBusiness Inc. marketing agency, and he handles all things digital here at Edible San Joaquin. Paul, who has a master’s degree in business management, spent the first 10+ years of his career in the food and beverage industry, starting as a dishwasher at age 17. He then attended culinary school, worked his way to management and eventually owned his own restaurant in Northern California.
Melissa Mendonca is a graduate of San Francisco State and Tulane universities. She’s a lover of airports and road trips and believes in mentoring and service to create communities everyone can enjoy. Her favorite words are rebar, wanderlust and change.
Dakota Jacobi has been capturing love stories for three years, photographing families, seniors and couples. She aims to document the candid, organic, and “unposed” moments of life. Her mission is to not just take great pictures, but to build relationships and create experiences for her clients. When she’s not adventuring around California or editing in her favorite coffee shop, she spends her days at home with her two kids. www.dakotalynnphoto.com
Monica Fatica is queen of the juggle. From editing magazines to dabbling in other endeavors, there aren’t many tasks Monica won’t try. When she isn’t running from job to job, the married mother of three is catching up with family and loving all over her fur babies. Her passion for helping others and the love for her community inspire her to contribute to spreading all the good happening in the valley.
Yvette Goltiao is an interior, product, and lifestyle photographer. She enjoys working with creatives and entrepreneurs to create naturally styled photos for an authentic connection. With a decade of experience, Yvette is passionate about supporting local business through her photography. A California native, Yvette spends her time hanging at local coffee shops, dreaming of which boutique hotels to stay in next, or lounging at home with her husband and puppy, Hudson. www.yvettecophoto.com | Instagram @yvettita
Lana Granfors enjoys traveling, gardening, cooking and spending time with her friends and family– especially her grandchildren, Jillian and Garet.
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FARMERS MARKETS —a quick look—
CLOVIS FARMERS MARKET Year Round Saturdays 9-11:30 am In the heart of Old Town Clovis Pollasky between 5th and Bullard VISALIA FARMERS MARKETS Year Round Saturdays 8-11:30 am Rain or shine On Caldwell behind the old Sears building, Visalia RIVER PARK FARMERS MARKET Tuesdays 5-9pm Saturdays 10am-3pm River Park Shopping Center, Nees and Blackstone 220 E Paseo del Centro, Fresno FORT WASHINGTON FARMERS MARKET Year Round Sundays 9am-2pm Wednesdays 5-9pm Riverview Shopping Center at Fort Washington and Friant Roads, across the street from the east entrance of Woodward Park, Fresno VINEYARD FARMERS MARKET Year Round Wednesdays 3-6pm Saturdays 7am-noon Rain or shine 100 West Shaw Ave., Fresno THURSDAY NIGHT MARKET PLACE May through October 5 - 8pm Irwin & Seventh Streets, Hanford KERMAN FARMERS MARKET March through October 5 - 8pm Once per month on Wednesdays beginning March 24th Contact us to have your Farmers Market added to this list: info@ediblesanjoaquin.com
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perfectly delicious
edible SOCIAL
in the San Joaquin Valley
At Edible San Joaquin Valley, we celebrate the delicious local and seasonal food and drink found in Fresno and the surrounding counties. Tag us @ediblesjv and you could be featured in our next issue. Thank you for being a part of the San Joaquin Valley’s incredible food community.
Top: @chef_shayna, @559eatss, @asianfoodfresno Middle: @foodforthoughtfresno, @fresyeseats, @hereinfresno Bottom: @figgarden_felix, @foodclubfresno, @idlehourwine Photos sourced from Instagram
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edible br ooklyn
telling the story of how the City eats anD DrinKs • no. 52 sPring 2018
THE
Drinks ISSUE
Bottling liQuiD Courage maKing sPiCeBush fiZZ BiointensiVe orCharDs Boom irish Bars’ fluiD iDentity a Brewery-fermentary-juiCery in one Member of Edible Communities
Complimentary
edible
COLUMBUS THE STORY OF LOCAL FOOD
Member of Edible Communities No. 39 | Winter 2019
edible
edible
edible
Issue 45
Spring 2020 MARIN & WINE COUNTRY
Celebrating the harvest of Marin, Napa and Sonoma counties, season by season
m a n h at ta n
N O. 45
FLINTER 2019
MEMPHIS
telling the story of how gotham eats • no. 30 july�august ����
FOODFM anD COMMUNITIN TE MIDOUT
FAMILIAR FACES KITCHEN QUARTERBACKS CLASSIC COCKTAILS UNSOLICITED ADVICE
Goat Milk Soft SErvE ConSCiEntiouS CatErinG
US $5.00
CatChinG thE BluES loCavorE BEEr Member of Edible Communities
SEEdinG ChanGE at rikErS iSland
ANDERSON VALLEY • LOW PROOF SPIRITS • BLACK VINES Member of Edible Communities
MEMBER OF EDIBLE COMMUNITIES
Explore a world of local food through the magazines and websites of Edible Communities. We’ll introduce you to the chefs, farmers, brewers, home cooks and others who inspire and sustain local flavors across the US and Canada. ediblecommunities.com
edible
vermont Eat. Drink. Shop. Local
Member of Edible Communities
Stay up to the minute on all things edible at: ediblecommunities.com
local & in season Spring Harvest
VEGETABLES Asparagus Beets Broccoli Carrots Cabbage Cauliflower Celery Chard Cilantro Fennel Leeks Lettuce Parsley Radish Spinach
FRUIT Grapefruit Lemons Navel Oranges Mandarins
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NEW & NOTABLE
Fig & Honey, LLC
TeaZona
www.figandhoneygrazing.com
Find them on Facebook and Instagram
The owners of Fig & Honey Lavish Grazing have a passion for food and eyes for presentation that is clearly seen in the artful charcuterie boards they create. They take satisfaction in supporting local farmers by using seasonal fruits and vegetables from throughout the Central Valley.
TeaZona is Fresno’s newest craft tea and coffee bar. They offer nitro cold tea, dripped coffee series and tiger latte boba. Drinks are featured with creative names like the Mojito Coffee, Berries Jazz and Grapefruit Queen. Some teas include floral undertones and they in-house make sauces that top some of their drinks.
Fresno Garden Collective
Trelio Food & Wine
Find them on Facebook and Instagram
www.treliorestaurant.com
The goal at Fresno Garden Collective is to encourage and assist in community gardening and urban farming for food in secure areas. They offer help through workshops, learning guides, design consulting, educating on social media and many other resourceful ways they are connecting communities.
Procreations Brewing
Little Wind Bakery
www.procreationsbrewing.com
www.littlewindbakery.com
This small batch brewery in downtown Fresno opened this winter by offering online ordering and local pick-up. They specialize in small batch releases and creating historic to hot new style of beers. Be on the lookout as they work towards opening their patio soon.
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Trelio in Old Town Clovis prides itself in making food that celebrates California. Their menu includes handmade pasta dishes using locally sourced ingredients and a large wine list that’s diverse in both regions and styles. Experience a menu created by Chef Chris who has over 30 years filled with culinary and cultural influences.
www.EdibleSJV.com SPRING 2021
If you’re a bread lover in search for the freshest and tastiest baked goods then you’ll want to give Little Wind Bakery’s artisan loaves, biscuits, hand pies and pies a try. They specialize in organic sourdough and seasonal pastries. Find them at the Vineyard Farmers Market on Saturdays from 7am-sell out.
Simonian Farms
Famous Ray’s Northside Deli
www.simonianfarms.com
www.famousraysfresno.com When you visit Famous Ray’s Northside Deli, you are hit with the aroma of homemade Italian meals and a deli case filled with fresh meats and cheeses. It’s hard to decide which specialty Italian sandwich to try since they all sound mouthwatering. They also offer take home meals and refrigerated to go options.
Step back into time where you can reminisce of days gone by at the big red barn that boasts over 180 varieties of fruits and vegetables. You’ll also enjoy a large selection of local dried fruits and nuts, dairy products, and unique gift items. This local farm has been growing fresh produce since 1901!
Two Cities Coffee Roasters
J Pot | Mini Hot Pot & Bar
www.twocitiescoffee.com
www.jpotcali.com Family-owned, family-run with a desire to positively connect with people through coffee in Old Town Clovis is at the heart of this retail and wholesale small business. They pride themselves in using organic, fairtrade and/or relationship sourced highest quality coffee beans that are freshly roasted.
Tasty, unique and a relaxed atmosphere is a good description of what you get at J Pot. They specialize in mini hot pots and authentic Chinese yakitori that pair nicely with their milk teas. They pride themselves in using top quality ingredients for their Chinese barbeque and fresh broths that are simmered in house daily.
Big Wagon
Svensk Butik Swedish Gifts
www.bigwagonfresno.com
Find them on Facebook and Instagram
If you’re a fan of the Nashville hot chicken trend then this food truck needs to be on your list of must-tries. Serving up fried chicken sandwiches, smoked tri-tip, chicken tenders and waffles, and even cocktails. They operate 7 days a week off Shaw in the Annex Kitchen parking lot.
This store in Kingsburg might not be very big but they pack it with a great variety of Nordic items. You’ll find food products like Swedish cookies, jams, crackers, pancake mixes, chocolates, teas, seasonings and many other specialty items perfect for gifting.
Photos sourced from Instagram and Facebook
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edible COUNTER
on our counter
what we’re enjoying right now—staff picks
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• Mushrooms from Central Valley Mushrooms www.centralvalleymushrooms.com
• Pistachios from Sierra Nut House www.sierranuthouse.com
• Coffee Beans from Kuppa Joy www.kuppajoy.store
• Lahmajoun (Armenian Pizza) from Nina’s Bakery 7054 N. West Ave, Fresno
• Strawberry Jam from Top of the Hill www.jam4you.com
• Cinnamon Rolls from Libelula 1154 Broadway Plaza, Fresno SPRING 2021
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Sip. Stay. Savor. Play. O ur S o uth Gate to Yosemite. It ’s yo ur Get away !
Visit www.idlehourwinery.com to book a room at the inn or reserve your table for a tasting or a meal at our kitchen. LUNCH Thursday-Monday 12-4pm SUNDAY BRUNCH 10am-2pm WINE BAR Wednesday-Saturday 4-9pm
www.queensinn.com
41139 Highway 41, Oakhurst Inn: 559-683-4354 Winery & Kitchen: 559-760-9090
EDIBLE SAN JOAQUIN VALLEY AD 2020 V3.indd 1
edible
San Joaquin Valley tells the stories of the extraordinary farmers, ranchers,
cheesemakers, bakers, brewers, winemakers, chefs and other food and drink artisans in Fresno and surrounding counties of the valley.
www.ediblesjv.com Email info@ediblesanjoaquin.com for more information.
11/30/2020 5:44:50 PM
MEET THE FARMER
Microgreen Depot Story by Melissa Mendonca | Photos courtesy of Microgreen Depot
HEN IVAN ARGUETA TOOK A LOOK at the terms of his student loans, he decided he needed a side hustle to get out from under them. The Reedley native had majored in philosophy at Fresno State University and was in the beginnings of a master’s at Fresno Pacific University when he had a reckoning with his personal finances. “I started feeling really uncomfortable with pulling out student loans, so I just stopped,” he says. “It didn’t feel right.” He began working as a substitute teacher and wasn’t happy with the years it would take to pay down his student debt.4 continued on page 18
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“I WASN’T CONSCIOUS OF WHAT A GOOD THING IT IS TO BUY LOCAL AND SUPPORT LOCAL,” HE SAYS. NOW, HE ASSERTS, HE’S COMMITTED TO “SUPPORT LOCAL BUSINESS AND LOCAL FARMERS AND THE LOCAL ECONOMY.”
Fortunately, the side hustle he formed, which has now become his main gig, is one that not only makes him feel right, but others, too, through high-density nutrition. As the man behind Microgreen Depot, a Sanger-based farm that grows a variety of microgreens for sale at the Visalia and Vineyard Farmers Markets as well as through home delivery, Argueta is living a philosophy of good health through nutrition. “I don’t have a background in ag,” he says. “My education for Microgreen Depot in a sense was YouTube. I learned about microgreens and growing microgreens from Urban Farmer.” While the jump from philosopher to farmer may seem wide initially, it’s not so much, since Argueta has always been inspired by nature. Microgreens are grown indoors under grow lights with a peet-based growing medium free from manure and fertilizers. “I’m really happy that I’m doing microgreens because I have direct access to nature,” he adds. “I love nature and food,” he says. “At first I looked into growing mushrooms, but then my brother suggested microgreens. Microgreens are so much easier to grow than mushrooms, so much simpler. They’re just so beautifully simple.” They are also beautifully nutrient-packed, with microgreens being about 4 to 40 times more nutritionally dense than their mature versions. Argueta grows micro versions of sunflower, radish, peas, broccoli, leaks and a signature spicy mix that combines broccoli, kohlrabi,
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arugula, kale, cabbage and mustard, all of which are harvested from eight to 10 days old. The microgreens are sold by the ounce and customers can mix and match to their tastes. They are cut and packed fresh at the farmers markets each Saturday or just prior to the home deliveries. “I’m not too sure I would go back and major in that again,” Argueta says with a laughs about his philosophy major. “I was young and idealistic so I majored in philosophy.” Yet what he’s found in Microgreen Depot is a business model he can get behind. “There’s a heart behind it,” he says. “It’s not really about the microgreens themselves. It’s about the health benefits they provide to the community.” Through farmers markets, Argueta has expanded his understanding of community and the value of living local. “I wasn’t conscious of what a good thing it is to buy local and support local,” he says. Now, he asserts, he’s committed to “support local business and local farmers and the local economy.” After all, he says, his farmers market colleagues
and customers have become a second family. “You’re with them every Saturday year round,” he says. He credits his customers to broadening his perspective of his own health journey. The 32-year-old adds, “Before, I was not eating healthy and I was definitely not health conscious. I wasn’t thinking, ‘How do I fix this.’” After interacting with his customers week after week and taking note of their health habits, he’s made changes of his own. “It’s been a really good learning experience,” he says. “It’s made me healthier, not just because I use microgreens daily, but because my customers have had such a big impact on me. They’ve inspired me to eat healthier.” Then there’s that original goal of financial health. Thanks to Microgreen Depot, Argueta is set to be entirely debt-free by the end of 2021. On top of that, he says, “There’s definitely been a lot of joy.” And that’s a philosophy he can get behind. • www.microgreendepot.com
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FRESH INGREDIENTS | UNIQUE COMBINATIONS | HOMEMADE SALSAS
BRADSHAW HONEY FARMS Local Love For Local Honey RAW • UNFILTERED • FRESH
Shop Local. Support Small Business. Family owned and operated since 1958 @bradshawhoney www.beebotanical.com W W W.Q U E S A D I L L AG O R I L L A .C O M
608 EAST WELDON AVE, FRESNO 102 W SEVENTH ST., HANFORD // 41119 SIERRA DR., THREE RIVERS
EDIBLE TIP
Rosemary
Rosemary is a fragrant evergreen herb native to the Mediterranean and is member of the mint family Lamiaceae. It is easy to grow year-round in tough weather, visually pretty, used in essential oils or lotions, pairs well with lamb, pork, chicken and potatoes.
ABOUT ROSEMARY Botanical Name: Rosmarinus officinalis Plant Type: Herb Flavor: Pungent, Slightly Bitter Sun Exposure: Full Sun Soil Type: Loamy, Sandy Soil pH: Slightly Acidic to Neutral Bloom Time: Summer Flower Color: Blue Hardiness Zones: 7, 8, 9, 10, 11 Plant Near: beans, cabbage, carrots, sage
WHERE TO USE Garlic and Rosemary Butter great as a steak topper, on baked potatoes or over pasta Rosemary-Infused Olive Oil perfect on roast chicken or root vegetables Rosemary Salt try on roasted potatoes, chicken and lamb
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FEATURED RECIPE
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all in one
Rosemary Chicken and Potatoes with Lemon and Garlic Recipe by Lana Granfors | Photo by Kara Stewart
This recipe calls for three of my favorite ingredients found in the kitchen: lemon, garlic and rosemary. Using these in roasting chicken and potatoes, you’ll end up with a citrusy, flavorful and fragrant dish. You can whip this dish up anytime. I use a cast iron skillet, but I have doubled this recipe and used a larger oven-safe casserole dish, browning chicken in two batches in a skillet on the cooktop. It is a very easy dinner for your busy weeknights, or make it for dinner guests, too. It’s that good! Enjoy
INGREDIENTS: ¼ cup olive oil juice of one fresh lemon 2 T capers, drained 1 - 2 lemons, sliced 4 - 6 garlic cloves, smashed 3 T fresh rosemary leaves removed from stems 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 3 T olive oil 6 skin-on, bone-in chicken thighs Salt and pepper as desired for seasoning 12 - 15 small red potatoes, cut any in half if not all the same size
DIRECTIONS: STEP 1: Preheat oven to 450°. In a medium bowl, add the first eight ingredients and stir together. Set aside. STEP 2: Place a large cast iron skillet on the stovetop on medium-high. Add the 3 T olive oil. While the oil heats up, season both sides of the chicken with desired amount of salt and pepper. Add the chicken, skin side down, to the skillet. Add potatoes, placing around the chicken thighs. Cook 9 to 10 minutes or until the skin side of the chicken is browned. Turn chicken and turn off heat. Pour lemon mixture evenly over chicken and potatoes. STEP 3: Bake, uncovered, at 450° for 30-40 minutes or until chicken is done. Serve this alongside a leafy green salad with a lemon vinaigrette and rosemary and garlic focaccia bread. •
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RAISING THE BAR
FARM-TO-TABLE
experience Q U A I L S TAT E F R E S N O
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Story by Lori Rice | Photos by Yvette Goltiao
HE BEST WAY TO GET A SENSE OF A CITY IS FROM A rooftop,” says Hayley Islas-Wolf, co-founder and co-owner of Quail State, a new farm-to-table restaurant in downtown Fresno that celebrates the San Joaquin Valley. The concept for the restaurant and bar is something her husband and co-owner, Josh Islas-Wolf, dreamed up after working in the service industry. Four years ago, opening Quail State became their combined dream. The couple has been working on permitting, construction and licensing to bring their restaurant to the Fresno community for the past two years. To fulfill the dream of celebrating the Central Valley not only through ingredients, but also by providing a view to take it all in, they needed a rooftop. “Fresno does not have any rooftop restaurants. Selecting our location in the historic Pacific Southwest Building on the rooftop was essential to carry out our vision,” says Hayley. She adds that the building is the most iconic building in Fresno and the tallest building between Los Angeles and the Bay Area. The view is only one part of the reason the couple was committed to seeing Quail State come to life in downtown Fresno. Josh grew up on a farm in the Central Valley. Once he left the area to attend college in Southern California, it became clear that the San Joaquin Valley provides a vast amount of produce, but there are few restaurants and bars showcasing what is offered here. The diversity of culture and food also made this area perfect for their restaurant. Hayley says, “The San Joaquin Valley is home to countless cultures. Each brings with them their own vibrant flavors and unique history. At Quail State, we strive to celebrate the things that make us different by using fresh, locally sourced, seasonal ingredients to create cocktails and food inspired by the people who call this place their home.” The restaurant is dedicated to sourcing their seasonal ingredients from within a 100-mile radius of Fresno. The foods and drinks focus on the natural terroir of the area which involves the local produce grown here today while taking into consideration the pre-Hispanic influences of the region. The Islas-Wolfs consider themselves lucky to showcase the work of incredible talent who have a wealth of knowledge from being key leaders in the industry. Executive Chef Matthew Lee puts his special touch on the San Joaquin Valley’s local ingredients, pulling from his education at the Culinary Institute of America at Greystone in St. Helena as well as his years of experience working in restaurants in the Napa Valley and Paso Robles. 4 continued on page 28
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“The San Joaquin Valley is home to countless cultures. Each brings with them their own vibrant flavors and unique history. At Quail State, we strive to celebrate the things that make us different by using fresh, locally sourced, seasonal ingredients to create cocktails and food inspired by the people who call this place their home.”
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The craft cocktails are all curated to highlight the spirit and seasonal ingredients of the Central Valley. Legendary bar director Ashley Afferino, who spent the majority of her career working in San Francisco’s top bars, helped to create the cocktail program at Quail State. The restaurant and bar offer a rotating seasonal menu. Staff work together to ensure the food and cocktails complement each other. Each meal has a suggested wine and cocktail pairing on the menu. A taste of what’s in store for diners includes the Quail Egg Burger, a seven-ounce beef patty topped with caramelized onions, butter lettuce, tomato and quail eggs served on a potato bun with garlic aioli. For drinks, the Juanita Appleseed is a mix of house-made cider from three varieties of apples grown in the Central Valley, mezcal and jalapeno-infused maple.
In addition to providing a true local farm-to-table experience, Quail State is committed to minimizing waste in both food and cocktail preparation. They are also the only restaurant and bar in the area committed to carrying natural and minimal intervention wines by the glass and bottle. Additionally, they do their best to seek out products from female distillers and winemakers for their beverage program. Now that pandemic-imposed constraints are lessening and the restaurant and bar are open for patio dining service, the couple is happy to fully implement what they envisioned for their customers, but also for their staff. Hayley says, “We’re passionate about our employees and we want to see them succeed. We’re excited to be working with our staff who waited patiently with us. The rooftop space is beautiful, and we can’t wait to share it with the community.” • www.quailstatefresno.com
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FEATURED RECIPE
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getting crafty Half Dome Beer Can Chicken Recipe and Photo by Paul David First, let’s start with the beer! For this recipe, I chose one of my favorites, Half Dome California Wheat from TiogaSequoia Brewing Co. in Fresno. It has evolved over the years, and reached its peak through a partnership with the Fresno County Farm Bureau, which provides the locally sourced stone fruit that makes Half Dome so unique. For this beer can chicken recipe, I used a Green Mountain Pellet Grill with fruit wood pellets that I thought would compliment the fruit notes found in Half Dome. I placed my beer can chicken rack inside a foil pan and lined the pan with fresh vegetables - asparagus, brussels sprouts, mini-peppers (yellow, red and green), baby potatoes and yellow onion.
INGREDIENTS:
DIRECTIONS:
1 whole chicken, 3-4 lbs.
STEP 1: Preheat pellet grill/oven to 400 degrees.
1 can of beer
4 T olive oil
RUB: 1½ T brown sugar, packed
1 T tarragon, dried
1½ tsp. salt 1½ tsp. black pepper
1 T smoked paprika
STEP 2: Remove any giblet/remains from inside the chicken. STEP 3: Pour ¼ of the beer into a cup and set aside. Place beer can with the remaining beer into your beer can rack. Combine all of the ingredients for the rub in a bowl. STEP 4: Lay the chicken down inside the foil pan, then drizzle and rub 3 T of olive oil over the chicken. Pour ½ the rub onto the chicken, then flip and repeat on other side. Massage the rub into the chicken, flipping sides and ensuring top, bottom and under wings/legs is well covered.
½ tsp. chili powder
STEP 5: Place the chicken over the beer can and ensure the chicken is pushed down and supported by your beer can rack to be able to support the chicken upright.
*If you like it a little spicier, add ½ tsp. cayenne pepper
STEP 6: Fill the bottom of the foil pan with the veggies (diced in large sections). Pour the remaining beer and 1 T olive oil over your veggies, and add salt and pepper as desired.
1½ tsp. garlic powder
STEP 7: Grill/bake for about 1 hour and 15 minutes, or until golden and cooked through. The key is to ensure that the internal temperature of your chicken reaches 165 degrees before removing from heat. Using the Green Mountain Grill my chicken reached the internal temperature of 165 degrees after cooking two 3.5-lb. whole young chickens at 400 degrees for a little over 1 hour. STEP 8: Once fully cooked, carefully lift the chicken off the can and place it on a cutting board. Let rest for 10 minutes before carving. •
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EDIBLE ENTREPRENEUR
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Legacy —LEAVING A—
PA S S I N G A LO N G M O R E THAN RECIPES WITH JALEN’S BAKERY
Story by Rachel Triguero | Photos by Dakota Jacobi
OMING FROM A STRONG LINE OF WOMEN, Sharhonda Mahan is continuing the legacy and instilling greatness in her young son. At the age of 8, Jalen Mahan became CEO of his fourth business and at 13, he is running a successful kitchen with his mom. A home-based bakery with a license for commercial kitchen use to ship nationwide, Jalen’s Bakery offers vegan chocolate chip cookies and vegan pancake mix. “Our vegan products are absolutely delicious. Providing exceptional products and customer service is our highest priority,” Mahan says. In addition to mixing and baking, the company gives back to their community by providing mentorship, job training and spreading opportunity to teens and families in high-poverty neighborhoods. What started with giving cookies and pies to family and friends for the holidays has become a full-time business for the two. “It was definitely his idea to start this,” Mahan says. “Entrepreneurship was a subject I added to my homeschooling curriculum with my son at an early age.” Mahan believes in not only chasing after her own dreams, but also inspiring and equipping the younger generation to do the same. The supermom reflects on her own childhood and recalls, “When I was younger, I watched my mother running her own business and saw the entrepreneurial side from her. Before she passed away, she helped me get my own photography business started as a teenager. I have to instill every great thing in my son that she instilled in me.”4 continued on page 34
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Photo by Monica Fatica
Photo by Monica Fatica
Based out of Fresno, Jalen’s delectable goodies can be purchased at Shep’s Cafe in downtown Fresno, Tower Blendz in the tower district, Planet Vegan food truck or on their website. Whenever possible, they buy their ingredients from other local vendors. “We really love supporting local,” Mahan says. Baked goods are certainly the sweet spot for the company, but there’s more than meets the eye. The two have designed inspirational apparel to help spread positivity and love to others to keep going toward their dreams despite any obstacles. In addition, they incorporate kids as much as possible into the business. “I hear so many stories from other kids interested in trying business. Before the pandemic hit, we had kids doing pop-ups with us, which is a great outlet,” she says. “They’re able to experience what it’s like having their own business.” Mahan is often asked how she got her son interested in business and entrepreneurship. “My answer is always the same. If you can teach it to them when they’re young, they won’t even think about it. It’s like brushing their teeth. It’s just something they do. Don’t force it on them, but put it all around them. We had books everywhere so he could see it all the time.” Luckily for this generation, the options are endless when it comes to searching for successful kidpreneurs. “Once a kid finds something they like, you can hone in on it and find other kids who have been successful doing that same thing,” Mahan says. How do you teach your child if you don’t know how to do it yourself ? “Learn with your kid!” Mahan says, “I needed financial training, so I started a finance class when we started this business and I would come home and teach him everything I had just learned.” As for the future, the duo hopes to be in stores nationwide with their products and are gradually making progress toward that goal. “We will continue to chase our goals and dreams until they come into fruition so that we can be living proof that it is possible,” Mahan says. • www.jalensbakery.com
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