Category: Central Valley

Bella Frutta hosts food truck hub each weekend

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For nearly three months Bella Frutta on Willow and Shepherd has hosted food trucks, creating a local food port similar to other west coast cities.
For nearly three months Bella Frutta on Willow and Shepherd has hosted food trucks, creating a local food port similar to other west coast cities.

While Portland, Seattle and San Francisco all have local meals on wheels (food trucks), traditionally Clovis/Fresno has been served mostly by taco truck vendors. However, in the last three years, street food mania is roaming across the Central Valley, boasting mobile dinners that have diners returning to curbside cash and carry.

After the success of Taco Truck Throwdown 2 at Chukchansi Park at the end of August 2012, four trucks continue to make a name for themselves beyond downtown Fresno. While tacos make up the daily menu, each are creating a niche that has patrons standing in line. The Bella Frutta property hosts four food trucks each Saturday from 9:30 a.m. to 4 p.m. and often on Sundays on the corner of Willow and Shepherd.

While Bella Frutta is known for its fresh fruits, vegetables, nuts and olive oil, gift baskets are available year round.
While Bella Frutta is known for its fresh fruits, vegetables, nuts and olive oil, gift baskets are available year round.

Vincent Ricchiuti, Director of Operations at P-R Farms, Inc. , says Bella Frutta’s family fresh produce store is teaming up with four Valley food trucks to create the best weekend urban dining option in the two cities.

“After seeing the success of urban dining during trips this past year to San Francisco, Seattle and Portland,” Ricchiuti said, “I thought why can’t the Central Valley create a hub and food port? The area grows almost all the ingredients that make up great food, so why not make it happen here?”

And as it happened, it seems creative minds were working independently of Ricchiuti three years ago. All four food trucks who line the parking lot of Bella Frutta began independently creating delicious meals ala San Francisco’s Ferry Building.

TRUCK NO. 1: DUSTY BUNS
Dustin and Kristen Stewart, graduates of San Francisco’s Le Cordon Bleu, wanted to open a food truck in the Big City that specialized in local and organic ingredients. But combined with the need to purchase a truck and the $10,000 start-up fees, opening a food service on wheels proved impossible. So they decided to move to the Central Valley where most of San Francisco’s food trucks’ “local ingredients” came from.

Kristen, born and raised in Dinuba, California, convinced Dustin the San Joaquin Valley would be a natural place to begin. So the couple began to search for, buy and refurbish a taco truck they found in Selma. They dubbed it . . . “Dusty Buns.”

Dusty Bun creations are all made from scratch, including the original Eggman w Niman Ranch Ham (top left), -Linguica Chili Fries w/ Rumiano PepperJack and (right) and the original Original Dusty Bun-Mary's Organic Chicken slow roasted in our Chipolte sauce with a California sesame cabbage slaw.
Dusty Bun creations are all made from scratch, including the original Eggman w Niman Ranch Ham (top left), -Linguica Chili Fries w/ Rumiano PepperJack and (right) and the original Original Dusty Bun-Mary’s Organic Chicken slow roasted in our Chipolte sauce with a California sesame cabbage slaw.

“We found our food truck working the farm fields selling tacos,” Kristen said. “It was bright pink and we repainted it bright green and gold. While the colors weren’t exactly what we wanted, it works; the citrus and California color scheme are a perfect match for who were are. While we never sold to field workers, we did meet some of the farmers. Later we began our business selling on the streets of downtown Fresno … after we got our zoning clearance. Wishon downtown was our first beat.”

Dusty Buns is a kitchen on wheels. And, according to husband Dustin, the married couple of three years makes everything they sell from scratch. Their EggMan sandwich has a freshly baked bun, a slice of Niman Ranch ham, aged white Cabot cheddar cheese and a local fried egg from Page River Bottom Farm. Downright delicious and unique.

“We have someone come into our Dusty Buns Bistro near Fresno High and make all our buns in-house,” Dustin said. “We make all our own sauces for the sandwiches and coleslaw, grind maize for our tacos; we even make our own ketchup for the side of potatoes. And whatever we don’t make, we buy from local farmers or businesses who also only use the finest local ingredients. We promote local farmers who pursue organic and/or bio-dynamic practices.”

Kristen and Dustin Stewart made the commitment to Dusty Buns in Fresno after moving from San Francisco nearly three years ago. They own the Dusty Buns food truck and Dusty Buns Bistro near Fresno High.
Kristen and Dustin Stewart made the commitment to Dusty Buns in Fresno after moving from San Francisco nearly three years ago. They own the Dusty Buns food truck and Dusty Buns Bistro near Fresno High.

Kristen said the truck and bistro only use vegetables and ingredients that are in season or can get them locally through Balakian Farms. Their Dusty Bun sandwich uses Mary’s Organic Chicken slow-roasted in their homemade Chipolte sauce. Currently their dicon sesame cabbage slaw uses purple cabbage, purple onion and a specially prepared herbed aioli mayonnaise. Most sandwiches are $5. Side orders of bistro fries, soup du jour and market salads add $4 each. In the days to come, they will also offer a boxed lunch for offices. Any sandwich + any side + any sweet OR fruit juice for $10 (miniumum order in $20).

The Dusty Buns Bistro is just north of The Tower District at 608 E Weldon Ave., Fresno, CA 93704. You might catch their Bistro bus driving to Cru Wine Company in Madera selling lunch boxes or look for them in Fresno’s Tower District during the Mardi Gras Parade! Their menus and photos are posted daily on the Dusty Buns Facebook page and change with the seasons. Call (559) 486.2867 now to book a weekly office delivery or special event!

TRUCK NO. 2: BENADDICTION
James Caples owns what he calls a “brunch truck” since November 2012. The former corporate restaurant manager chose to alter his career path last year after his daughter died. Caples said his Benaddiction food truck focuses on eggs and breakfast-style sandwiches. Everything on the truck is named after a song in some form or another. Some after classic rock, some from more modern songs. That is why their logo is the egg and bacon guitar.

Each of Benaddiction's egg sandwich creations are named after rock songs or artists. James Caples started the food truck in November 2012 after the death of his daughter.
Each of Benaddiction’s egg sandwich creations are named after rock songs or artists. James Caples started the food truck in November 2012 after the death of his daughter.

“Benaddiction has two primary segments,” Caples said. “We focus on breakfast and our specialty is an eggs benedict breakfast sandwich served on an English muffin. It has a fried egg with hollandaise sauce. We can do this six different ways with different proteins and vegetables. My favorite is called ‘The Weight.’ It has pulled pork, bacon and BBQ sauce along with a fried egg and hollandaise sauce.”

Caples gave much of the credit for his truck being at Bella Frutta to Vincent calling him out to be a part of the truck event.

“I appreciate Vincent because he called me and invited me out,” Caples said. “This is unheard of in Fresno because we usually have to fight for our locations. Vincent and Bella Frutta have been so great to invite these trucks out, making sure we have a place to sell.”

The Weight is Caples' favorite Benaddiction sandwich. It has pulled pork, bacon and BBQ sauce along with a fried egg and hollandaise sauce on a English muffin.
The Weight is Caples’ favorite Benaddiction sandwich. It has pulled pork, bacon and BBQ sauce along with a fried egg and hollandaise sauce on a English muffin.

Benaddiction sandwiches or entrées cost $5 to $9 and they will occasionally create a special sandwich that costs up to $10. Caples and his wife Natalie own the truck and have hired a classically trained French chef, Jason Valencia, to create unique sandwiches.

“Our most popular specialty is a grilled cheese sandwich with pulled pork bacon and ham,” Caples said, “and includes a fried egg with BBQ and hollandaise sauce. While we do not offer any sides with the sandwiches yet, that is in the plans. Wanted to create a strong sandwich foundation first and then grow from there. We make the best egg sandwich in Fresno.”

The full Benaddiction breakfast and lunch menus are online on their web site. Additional photos and menu ideas are on the Benaddiction Truck Facebook page. For more information or to reserve a special event, call (559) 269.1968.

TRUCK NO. 3: TAKO BBQ
Not to be outdone by the two trucks on either side of them, Tako BBQ Fusion creates Korean fusion meals which barbecues meats and fuse them with other international food items. Originally from New Jersey, owner Tony Mullings and his Korean culinary-trained wife, Eun Joo Mullings, saw what was happening in L.A. with Kogi BBQ and believed they could replicate that success. So in April 2012, they started Tako BBQ.

After reading the food truck business was doing well in L.A., owner Tony Mullings and his Korean culinary-trained wife, Eun Joo Mullings, started Tako BBQ in April 2012.
After reading the food truck business was doing well in L.A., owner Tony Mullings and his Korean culinary-trained wife, Eun Joo Mullings, started Tako BBQ in April 2012.

“While I was in marketing as a retail employee,” Tony said, “I wasn’t satisfied working for someone else. My wife, Eun, had been to culinary school in Korea and had worked for restaurants but also wanted to try something different. We read what others were doing in the food truck business in L.A. and the Bay Area and decided to strike out on our own.”

Their Kalbi (short rib) taco ($2) is ricco size with two small corn tortillas, seasoned ribeye meat topped with a sesame seed oil sauce and Korean spices, has become a staple for many of their customers. The spices give the taco depth and the meat is seasoned all the way through. This is a wonderful way to introduce a new twist on a local favorite. The Bulgogi and spicy pork tacos are also a great option. The Gogi burger is marinaded ground beef with jack cheese and a Korean spices seasoned salad in between the buns.

Tony said the favorite items off the truck are the chicken burritos ($6), the Gogi burger ($6) and the Korean cheesesteak: a Korean Philly ($7). Each has Korean spices, salad with a tangy vinaigrette dressing.

Tako BBQ Fusion creates Korean fusion meals which barbecues meats and fuses them with other international food items. The Gogi burger has marinated meat with Jack cheese infused with Korean seasoned salad in between the bun.
Tako BBQ Fusion creates Korean fusion meals which barbecues meats and fuses them with other international food items. The Gogi burger has marinated meat with Jack cheese infused with Korean seasoned salad in between the bun.

“We have been having a lot of positive comments about being out at Bella Frutta,” Tony said. “I like being on this corner because there is a lot of traffic and folks stopping to purchase items at Bella Frutta. So while the customers are here, they also come up to the trucks and add some food to go.”

The Tako BBQ web site is still under construction at the time of publication, but return to it in the weeks to come for more information and menu options. There are lots of photos of their food and menu on the Tako BBQ Truck Facebook page . However, please call (559) 473.3961 to book a party or reserve the truck for a special occasion.

TRUCK NO. 4: CRUMB SNATCHER GOODIES
While folks are eating their lunch or early dinner at the other three food trucks, the line builds for dessert or picnic favorites at the Crumb Snatcher Goodies food trailer. Owners Bob and Terri Brookshire create award-winning chocolate chip cookies, carrot cake and her Grandma Dot’s spice cake all in the mobile trailer.

After losing her husband in a tragic accident, Terri married Bob Brookshire in 2009. Today the two own and operate Crumb Snatcher Goodies.
After losing her husband in a tragic accident, Terri married Bob Brookshire in 2009. Today the two own and operate Crumb Snatcher Goodies.

Like the other food trucks parked with them, the Brookshires are still new to the mobile food gig–two years. Both Bob and Terri called each other their best friends and it was easy to see. However, their story of sweet breads, cookies and goodies is only a small part of their four-year married tale.

Fresno Bee writer Bethany Clough wrote in a June 7, 2012, article, “Eating out: Baking helps widow heal, thrive,” Terri is alive because of divine providence and an angel of a man who did not know her 4 1/2 years ago.

After a horrific car accident killed her first husband, Brad Issac, in May 2007, Terri was left with ankles that were mangled and wheelchair bound for months. And as Clough describes in the article, Terri believes God gifted her a second life with a man of faith and a second career: baking.

A registered nurse by day, Terri Brookshire has been baking since her childhood. Today she creates award-winning cookies, cakes and breads through her Crumb Snatcher trailer.
A registered nurse by day, Terri Brookshire has been baking since her childhood. Today she creates award-winning cookies, cakes and breads through her Crumb Snatcher trailer.

While Terri was recovering from her injuries, she baked to while away the hours.

“Baking was my therapy,” Terri said. “It helped me get through the hours of being alone. But I prayed God would send someone to help me.”

Months later, Terri needed a ride home from the hospital and her best friend asked her dad to pick up Terri and bring her home. In the days, weeks and months that followed, they fell in love and started Crumb Snatchers. Their chocolate cookies, carrot cake banana and pumpkin breads have all done first place honors at the Big Fresno Fair.

However, don’t be fooled by a trailer that has been only operated for two years. Terri has been baking since childhood, baking apple pies to earn extra money during the lean times of the last decade. Her months in rehab. gave her time to hone her skills.

“I love working the weekends out of the trailer with Bob,” Terri said. “We bake everything right here and sell it hot and fresh. We’re serving brownies, cookies and cakes and give out fresh coffee with any baked goods. In fact, while the chocolate chip cookies are our specialty, the snickerdoodles seem to go off the shelves really fast.”

For the last 15 years, Terri Brookshire has won first place ribbons at the Big Fresno Fair for her baked goodies.
For the last 15 years, Terri Brookshire has won first place ribbons at the Big Fresno Fair for her baked goodies.

Today, Terri still works 32 hours a week as a labor and delivery nurse at Kaiser Permanente. However, Terri and Bob make time to be involved with CartHop Fresno food trucks that meet up two or three times a week. Terri said they meet with other trucks near Applebees at Friant and Fresno streets on Tuesdays and Fridays on the Fulton Mall.

“While CartHop is a good gig for us to be involved with, our time spent at Bella Frutta is much different,” Terri said. “When Vincent met us at the River Park Farmer’s Market, he asked to taste our cookies. He was so encouraging and doesn’t expect anything out of us except that we have insurance. Vincent and the Bella Frutta staff are great people to work with. So expect us here on the corner of Willow and Shepherd every Saturday and some Sundays at 9 a.m. to 4 p.m.”

Terri and Bob Brookshire can be contacted through their personal Facebook page beside the Crumb Snatcher Goodies Facebook page. For more information on The Crumb Snatcher Goodies trailer, contact Terri or Bob at (559) 297.0178 or (559) 360.7630.

BELLA FRUTTA ANCHORS FOOD PORT

Bella Frutta continues to sell its own freshly harvested vegetables, nuts, and fruit that are locally grown on the family farm since 1946. Today Patrick V. Ricchiuti and his son Vincent represent the third and fourth generation of agriculturalists who continue that tradition in Clovis.

“While we grow most of our own produce at Bella Frutta,” Vincent said, “we partner with area farmers to sell produce and merchandise. We grow heirloom tomatoes, squash, peppers in our own garden behind the store. Right now we are selling citrus and apples grown by our farms and soon we will be offering artichokes and strawberries from the coast.”

While Bella Frutta has sold fresh farm produce since the mid '40s, they now grow and bottle their own olive oil under the Enzo label.
While Bella Frutta has sold fresh farm produce since the mid ’40s, they now grow and bottle their own olive oil under the Enzo label.

The Ricchiuti family also partners with Fresno State’s Rue and Gwen Gibson Farm Market , selling their ice-cream, milk and sweet corn when in season. The newest addition to the store is their Enzo Olive Oil Co.. The olives are all estate grown and Vincent is the miller. He presses the olive oil and is certified. You can also visit them on their Enzo Organic Facebook page or watch ABC30’s AgWatch Video, “New, locally produced olive oil earns award” (August 15, 2012).

However, it is the partnership with the four food trucks that has Vincent excited.

“I love having the food trucks here each weekend,” Vincent said. “When I travel out of state and see the other truck food ports are doing, I know we have something similar here. I reached out to our local food trucks via Twitter. I believe we now have the best collection of food trucks in the Central Valley.

“I don’t charge them because it’s a win-win for all of us. There is an urban dining option in north Fresno/Clovis. I was looking for cross-pollination of customers to bring in more business and now we have created a food destination. We all not feel the competition is good. I think the customers appreciate the variety and, with more options available, more people are coming to our ‘experiment.'”

For more information on Bella Frutta Bella Frutta , contact Vincent Ricchiuti at (559) 298.8290 or drive out to Bella Frutta : 1959 N. Willow Ave., Clovis, CA 93619. The email address is info@bellafrutta.com.

READERS: Have you tried the meals on wheels trucks or been to Bella Frutta? Leave a comment at the bottom of the article.

For more TalesoftheCork stories, scroll to the top of the menu bar or read The Grape Tray reopens in Fresno’s Opus I Center .

Simple Super Bowl wine choices: Lead with confidence

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According to Super Bowl XLVII By The Numbers (via @digtriad), “Americans will consume an estimated 50 million cases of beer on Super Bowl Sunday. For those counting at home, that’s 1.2 billion beers.” So with over 325,000,000 gallons of beer washing down tons of junk food, BBQ wings, chili and pizza, are any of you willing to stand up against a sea of hop lovers to pour, swirl and sip from the vine?

Food and Wine editor Ray Isle (@islewine) quipped this morning on Twitter, “…it takes a brave soul to open some wine.”

Be sure to include wine for your informal Super Bowl party. Central California coast wines like Ancient Peaks Zinfandel provide an excellent beverage alternative to bring your own beer.
Be sure to include wine for your informal Super Bowl party. Central California coast wines like Ancient Peaks Zinfandel provide an excellent beverage alternative to bring your own beer.

Cultural traditions create closeness and the NFL’s Super Sunday has become a national holiday, heck an icon, for Americans, galvanizing communities regardless of race, age, political preferences or religion. For one Sunday a year, most can put aside bias and prejudices to gather in a sometimes unlikely consortium to cheer and debate over the pride and bragging rights of two cities.

Then, for the sake of the underdogs amongst you, be strong and courageous. The fruit of the vine has every right to be in that living or family room, den, community center and converted garage. While Anheuser-Busch, Budwieser, and the MillerCoors family of beers and/or a plethora of micro beers are most likely to fill the coolers, a glass of wine most certainly fits well with Super snacks.

On Feb. 1, 2013, Isle posted his Best wines for Super Bowl snacks as part of CNN’s Eatocracy page. And to take this just a bit further, I want to add my suggestions for those looking to serve BBQ wings, chili and nachos. The following choices should be easily purchased even today at your local grocer or may even be buried in your wine closets.

The Adobe Red is a proprietary Zinfandel-based blend with effusive aromas of cherry spice, blackberry and pepper, with hints of brambles and plum.
The Adobe Red is a proprietary Zinfandel-based blend with effusive aromas of cherry spice, blackberry and pepper, with hints of brambles and plum.

The following are easy drinking, inexpensive wines meant to wash down party foods. For goodness sake, save your best occasion vino for $100 meals at destination restaurants. However, even a wine connoisseur can enjoy simple wines. Be sure to open the bottles a couple of hours before serving at room temperature.

Zinfandel blends:

2009 Clayhouse Adobe Red Zinfandel-based blend: The 2009 Clayhouse Adobe Red is a flavor fusion of 32% Zinfandel, 25% Petite Syrah, 13% Malbec, 11% Cabernet Sauvignon, 10% Syrah and 9% Petit Verdot. The blend has overtones of cherry and blackberry which dominate the palate. Spices and pepper linger with hints of branbles and plum. The finish is balanced with vanilla and oak characteristics.

2009 Phantom by Bogle Vineyards: This California blend of 52% Zinfandel, 46% Petite Sirah and 2% Mourvèdre, has some spice to it along with rich black raspberries and briary boysenberries in a full-bodied wine with hints of cedar and juniper.

Zinfandel

The 2010 Seghesio Sonoma County Zinfandel is a classic bottle from Sonoma County. The spicy, lush black fruit of Alexander Valley offers up briary and raspberry flavors, along with structure, of cooler Dry Creek Valley. Take the time to enjoy the mocha, tobacco, leather and exotic spices in this fabulous 100% Zinfandel wine.

Earning “Steal of the Year” honors in Sunset Magazine, 93 points in Wine Spectator and a San Francisco Chronicle Top 100 Wine of The Year, the 2010 Ancient Peaks Zinfandel is rooted in their estate Margarita Vineyard. This Ancient Peaks offering is 100% Zinfandel offers vibrant aromas of crushed raspberry and blueberry with a dash of sweet oak. Bright, juicy flavors of raspberry, boysenberry and black cherry anticipate notes of cola and spice. A smoky vanilla note joins luscious acidity on a rich, jammy finish.

Cabernet blends

2009 Tres Sabores ‘Por Que No’ Zinfandel blend: This Napa red is from St. Helena and is a bistro and BBQ favorite. If you have yet to try this blend of 53% Zinfandel, 32% Cabernet Sauvignon, 15% Petite Sirah, & 1% Petit Verdot, I say Why Not! enjoy its dark red blend. The juicy, mild raspberry and blueberries flavors and has hints of black pepper give Por Que No its party favorite label. This bottle needs to be on your ‘go to’ list.

Wine Spectator consistently gives The Prisoner between 90-93 points since 2003 and has been a Top 100 wine fixture since 2007.
Wine Spectator consistently gives The Prisoner between 90-93 points since 2003 and has been a Top 100 wine fixture since 2007.

Orin Swift’s The Prisoner 2010 Napa Valley Red wine is reminiscent of wines first made by Italian immigrants who originally settled the Napa Valley. The wine has a dense red and black hue that is framed in vibrant crimson. Look for black currant, dark blackberry, cherry, and cassis rounded out by subtle hints of seasoned French and American oak. The finish is long, lingering and filled with soft velvety tannins lasting for nearly thirty seconds. The blend is 44% Zinfandel, the 26% Cabernet Sauvignon, 18% Syrah, 9% Petite Sirah, 2% Charbono and 1% Grenache; this gives the wine soft, integrated tannins which allow it to be approachable now and with a pleasant finish. Wine Spectator consistently gives The Prisoner between 90-93 points since 2003 and has been a Top 100 wine fixture since 2007.

Now I want to go on record to say a good bottle of beer like a Russian River Brewing Company’s double IPA Pliny The Elder can add so much to tasty eats. And there is nothing wrong with a Sierra Nevada Pale Ale, Firestone Walker Pivo Pils, Red Stripe Jamaican Lager, Dos Equis Dark Lager or a Waldhaus Spezial Gold lager from Germany.

However, there are so many great wines available today for backyard BBQs and informal parties. Don’t be intimidated by those only tipping the smaller bottles. I know you have a favorite beer too but don’t be afraid to uncork a bottle of wine at a casual event. The party is a food event and that is exactly what wine is meant to enhance.

For those who only watch the game for the commercials, here are the 18 best Super Bowl beer commercials (VIDEO) as reposed by FoxNews.com.

If I haven’t convinced you to add wines to your beverage list, there are other options besides the classic Super Bowl beer list from the top two providers. You might check out BeerAdvocate’s Top 250 list. They list many of the most popular, thirst stopping and taste-bud numbing beers, including web sites and availability. Let me know which is on your list.

Read the Jan. 26, 2013, The Grape Tray reopens in Fresno’s Opus I Center to check out the latest post. For other blog entries, use the top menu bar to scroll through more Talesofthecork.com stories. Or start with one the past articles like Caliza Winery: Bowker turns horticultural focus into viticulture dream.

The Grape Tray reopens in Fresno’s Opus I Center

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GrapeTraySign1

With 21 years of wine buying, retail sales and the development of a large, loyal customer following, Stan Kato and The Grape Tray have relocated to The Opus I Shopping Center just north of Fresno’s Fig Garden and Bullard High areas, Jan. 4, 2013.

While those who shop for wines at local grocery stores may not have the interest or take the time to seek out unique wine offerings, many vino aficionados appreciate Kato and his staff’s wine scholarship along with The Grape Tray’s long-time focus on customer service.

The former Los Angeles finance manager relocated to Fresno to be closer to family and has built The Grape Tray’s retail reputation to include award-winning, popular top 100 rated wines and hard to find boutique choices for sophisticated palates. Kato’s emphasis is on old-school business practices and a no-nonsense value per bottle sold is what makes his 4,700 customers keep coming back.

After 21 years in business, owner Stan Kato moved The Grape Tray wine shop to the Opus I Shopping Center, Jan. 4, 2013.
After 21 years in business, owner Stan Kato moved The Grape Tray wine shop to the Opus I Shopping Center, Jan. 4, 2013.

“While our new store is four miles from the old location, it is actually closer to most of our current customers,” Kato said. “People will follow me out to the new location if they feel we offer something of value. I believe driving an extra two to four miles will not stop my customers from visiting us, especially those who know what we do. We have a good product at a fair price. If we continue to do that, people will come.”

Sandwiched in between Mathnasium, a math tutoring center, and Wild Rose, Foral and Gifts, The Grape Tray fits very well into the Opus I Center on the northwest corner of Palm and Bullard.

All of the businesses are small and compact–no chain stores here–offering local storefronts. Each has 1,500 square feet or less and are all independently owned. And as a result they all have their own clientele, which often produces crossover business. Customers shop for their vitamins at Ounce of Prevention, restring a tennis racket at The Stringer, take their dog to the Central Bark groomer or pick up their watch or ring settings from Mitch’s House of Jewels. There is definitely synergy in this center.

The customers who shop at The Grape Tray know that Stan provides an alternative to the standard wine set; many appreciate the selection and have not had an issue with the move to a smaller store.

While in-store, Internet and email sales continue to be strong, Kato believes his success is largely based on a non-nonsense, straight-forward personal approach to provide fresh product, competitive pricing along with unique hard to find items.
While in-store, Internet and email sales continue to be strong, Kato believes his success is largely based on a no nonsense, straight-forward personal approach to provide fresh product, competitive pricing along with unique hard to find items.

“I have been buying wine from Stan for over 10 years,” Johanna (last name withheld) said. “While I have purchased wine from other shops, I return to The Grape Tray because Stan gives excellence advice, great customer service, his selection is wonderful and really takes care of his clients. He spends time talking with me and even makes time to find wines when I have a special request. I often recommend him to my friends and acquaintances and I tell them I would buy wine from him no matter where I live in the city.”

Kato says he left the Shaw and Fresno location because he wanted to be closer his customer base and provide easier access, moving into the space vacated by a pilates studio.

“I wanted a smaller location (1,000 square feet), did not want to offer food anymore, wine only,” Kato said. “The new spot had to be in a decent location. So my real estate broker told me about Opus I and while we looked into a couple of other places, our new spot seemed perfect.

While The Grape Tray is about a third of its former size, Stan Kato continues to grown his wine offerings and specials to over 4,700 regular customers.
While The Grape Tray is about a third of its former size, Stan Kato continues to grow his wine offerings and specials to over 4,700 regular customers.

“The owners of the complex liked the idea of having The Grape Tray,” Kato said. “I know they checked us out, talking to a lot of people in this center. They spoke to other businesses and came to the realization that we would be a good fit here. Opus I now has a wine shop, jeweler, a place to get high end vitamins, and a book store…. This bookstore, Petunia’s Place is a dynamite, rockin’ kid’s store. They are good, no great, at what they do. You have a yoga place Fig Garden Yoga Studio a Catholic bookstore (The Holy Child) and D Hou Chinese Restaurant.”

While not all Grape Tray customers who walk in the shop or make inquires via the phone or Internet want to discuss their wine purchases, Kato and his staff are committed to continuing their decades-long tradition of building relationships, finding them the right bottle for the table or event.

“An important part of my business is listening to my customers,” Kato said. “I have customers everywhere, whether they be local or out of State. Many offer tips and heads up. We get information and inquires and we look into those. And of course, I am always reading online, reading the industry (wine) publications.”

Kato related story after story of how he managed local, phone or Internet customers narrow their wine choices. His focus is educating customers on wine choices.

Kato traditionally has staffed his wine shop with Fresno State enology students, including senior Kerry Fitzgerald, right.
Kato traditionally has staffed his wine shop with Fresno State enology students, including senior Kerry Fitzgerald, right.

“A couple contacted me recently after I hadn’t seen them for over 10 years,” Kato recalled. “I had met them at one of my tastings a decade ago. Then out of the blue, the couple come into the shop. I was shocked. So we started to dialogue about an event they were going to have and they asked me about wine choices and if I could provide them with $40-$50 Cabs. So we talked about pricing, the competition and a value choice rather than just a name brand with a high score. While they preferred a high-priced brand name Cab, I sensed this was not their first choice. So I steered them to a lesser-known but high quality wine. It took a little education but after I offered to give them a tasting, they ultimately chose the lesser-known over the high-end cab.”

That story seemed to be at the heart of Stan Kato. He said he didn’t know why the couple decided to come back into his shop after a decade, but they ended up buying a large amount of value wine. Stan said he is happy to sell Camus and Veuve Clicquot or more expensive bottles but will not just hand someone an expensive label when a customer asks for it.

Kato is up front and says there’s no gimics, no smoke and mirrors at The Grape Tray. There’s no inflated retail and then we take off a big discount. It’s straight up fair.
Kato is up front and says there’s no gimics, no smoke and mirrors at The Grape Tray. There’s no inflated retail prices with the staff applying a big discount at the register. It’s straight up fair pricing for a bottle of wine.

“I want to know whether a high-priced, well-known label is the best option for a dinner party or large event,” Kato said. “In this case, we sold them lesser-known and well-respected wine label whose vintage we recommended as exceptional. The customer did not have to buy a bottle that they really didn’t need or want. It fit what they said they were looking for: elegance, not over-the-top ripe and in a price range they could afford. And in the end, the customer was tickled pink, happy. We got wonderful feedback. It was a win-win situation.”

This kind of sales requires a lot of tasting and familiarity with wines and to try and a wine merchant must anticipate what their guests and customers will like. For instance, Stan says he often ask the ages of the wine drinkers. A 22-year-old probably will like something different than a 55 or 60-year-old and the buyer should be aware of varying preferences at the same event.

“We do business the old fashion way: its fair and its honest,” Kato said. “There’s no gimics, no smoke and mirrors here. There’s no inflated retail and then we take off a big discount. It’s straight up fair. The inventory is current, and we carry products that people want to buy whether because they are chasing the points or its because the wines are hard to find or because they are popular. We are compeitive, fair and being price driven plays an important part of it.”

The Grape Tray’s new address is The Grape Tray, 6023 N Palm Ave, Fresno, CA 93704. Their phone number remains 559.226.6828 and can be reached via email: stan@grapetray.com.

For past articles and stories, please check the menu bar at the top of the page or read Rangeland Wines and Angus beef: Get to know Laird Foshay.

Vino & Friends hosts JUSTIN Winery in Fresno

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After opening a 1,500 square foot wine bar in Fresno on the NE corner of Cedar and Shepherd, owners Chuck and Jen Van Fleet built quite a lunch and after-work following in 2006. They gathered with friends, tasted, toasted and favored bottles of wine together. By 2011, the couple believed their regulars were ready for an expanded food and wine experience.

This summer Vino & Friends Wine Store & Bistro celebrated it’s first anniversary and expansion in the new tasting room, August 4, 2012. The new digs are four doors down in the Via Montana Shopping Center. With chef Katie Parker creating the menu, and a 750 ft. private party room for big groups, food service is now carefully paired, using over 40 wines by the glass or a 300+ bottle line-up. The energy in the air vibrates as people come to meet and hang out.

After opening their first wine shop in 2006, Chuck and Jen Van Fleet moved 75 feet down and reopened as Vino & Friends Wine Store & Bistro, Aug. 4, 2011.

I arrived at Vino & Friends for a visit with Van Fleet and Steve Lister of JUSTIN Vineyards and Winery to talk about JUSTIN’s award-winning wines, Sept. 22.

Van Fleet, a former Miller Brewing Co. rep. and General Manager for Auto Trader, was hosting Lister, JUSTIN’s wholesale sales manager. The bistro was abuzz. Lister was pouring and sharing tasting notes, so I spent my first 30 minutes with the Vino & Friends owner.

Chuck and Jen’s vision for a wine bar had its roots while they lived in Sacramento. The couple often traveled to Paso Robles, San Luis Obispo and Napa Valley, visiting favorite restaurants and wine-tasting before deciding to become entrepenuers.

“I wanted to own my own business,” Chuck said, “and after managing the Northern California Online Auto Trader for years, constantly traveling, I was ready to settle down. I wanted to do something I was passionate about. I looked at coffee shops and tanning businesses, but we both loved wine. Vino & Friends has become our passion.”

The bistro’s table and bar were filled to near capacity as Chuck and I spoke. I marveled how the staff energetically interacted with the patrons, serving food throughout my three-hour (2-5 p.m.) visit. The atmosphere was relaxed, comfortable and easy. I saw plates of butternut squash ravioli and specialty burgers go out all afternoon. This is not just a wine bar.

Owner Chuck Van Fleet, left, has expanded his wine bistro to include over 300 wines and 40 wines by the glass. The menu includes appetizers like stuffed figs and prosciutto-wrapped melon, ahi toasted minis or a Chef’s charcuterie platter are available besides salads, bruschetta, paninis, specialty burgers, pizza and pasta, and chef-created crepes.

“We had a strong wine club membership at the first location and I was confident it would grow as we expanded,” Van Fleet said. “All they have to do is park in a new spot. And while the new store looked like it might be too big for us, the increased business has created a menu for success.”

The original Vino & Friends only staffed four employees and now Chuck has 26 folks on the payroll. When new hires begin, Chuck trains all of them in tastings and flavor characteristics in food, beer and wine. They all know how to pair the food on the menu with the wine in the shop Chuck said. Chuck believes this has gone a long way to guarantee a successful bistro experience.

“Opening a wine bar and then moving to a larger store didn’t seem risky at either time,” Van Fleet said, “because our growing wine club membership and five years of learning the business put us into a place that created a successful business. At the time we opened in 2006, there wasn’t a lot of competition or wine bars around, so we flourished. We are an independent wine bar and bistro without a corporate ladder to answer to. We listen to our customers and are not afraid to make changes to improve our service or selection.”

Vino & Friends’ wine club is divided into two groupings: the Black Bag Club ($40/mo.) and Cellar Club ($80/mo.). Wine tastings are $5 for members and $10 for non members. However, six beers are also on tap, including New Belgium and Firestone breweries.

Today, Vino & Friends boasts over a 700 wine club membership that is growing each month and a wine list that has far exceeded the original offering.

Van Fleet was careful to point out that Vino & Friends is not trying to compete with the Sequoia Brewing Co. when it comes to beer sales.

“I have a great relationship with the owner, Jeff (Jeff Wolpert of Sequoia),” Chuck said. “We refer and share customers back and forth. In fact, I also enjoy going to Campagnia and appreciate what Tony is doing over there (both establishments near Champlain and Perrin). In fact, Jen and I had a glass of wine at Campagnia to celebrate our 10th wedding anniversary.”

When Chuck is not taste testing one of his 300+ bottles of wine for his inventory, he enjoys a glass of Heitz Cellars or Buehler Cabernet for dinner. In summer he enjoys a glass of Rosé or Pinot Blanc.

Vino & Friends continued to buzz as Chuck was called to the back for a phone call. The demographics this afternoon were over 75% women, chatting over a glass of JUSTIN wine and appetizers. As the Clovis High’s 30th anniversary reunion leadership group began to arrive with flowers and decorations for their private party, Steve Lister shook Chuck’s hand sat down at my table.

Lister immediately engaged with me, sharing how the Fresno wine market keeps him coming back three to four times a year. On this trip, Flemings Steakhouse was sponsoring a wine dinner and Chuck asked him to lead a JUSTIN wine tasting earlier in the day. Lister was quick to agree and was easily the star attraction this afternoon. He praised Chuck as a wine connoisseur and passionate about the wine business.

With tables to the right of them crowded, Steve Lister, left, of JUSTIN Winery chats it up with Vino & Friends owner Chuck Van Fleet, during the Sept. 22 tasting. Lister was pouring JUSTIN wines during his two-day Fresno visit.

“I really identify with the local wine merchants and owners,” Lister said. “I’ve become friends with Chuck and Jen over the years and enjoy promoting wine with them. They are very knowledgeable about California wines, especially from the Paso region. We get together when I am in town and often share a meal as well.”

A Wine and Spirits national salesman, Lister met his wife, Beth, five years ago while she worked at Napa’s Trefethen Family Vineyards. They both happened to be at a wine shop in Los Angeles, hanging out at The Wine House.

I have been a fan of JUSTIN Wines for a decade and recently opened a bottle of 2005 ISOSCELES during a wine dinner at my home. While that year is not readily available, the 2009 vintage is still for sale both at JUSTIN and at Vino & Friends.

Normally quiet and shy away from the wine business, Steve is riding the wave of success at JUSTIN Vineyards and Winery, despite the corporate purchase of the winery from Justin Baldwin. Baldwin, who originally purchased 160 acres in 1981, planted Bordeaux-style blends from estate vineyards in the hills just west of Paso Robles. Today Lister has the enviable job of promoting award-winning wines that came from No. 1 wine region in the world (Wine Spectator 2010).

But it wasn’t always that easy to sell JUSTIN wines.

“When I first started years ago, I used to have to try and convince people to check out what was going on with Paso wines,” Lister said. “Very few folks gave Paso Robles a second look but owner Justin Baldwin was a genius and purchased land that was perfect for the Cabernet Bordeaux-style blends he has made famous. Now people call me and ask what is going on in Paso.”

Lister has been around JUSTIN Winery for over ten years, watching the winery bottle 20,000 cases to 105,000 cases of wine last year. He started when the sales force numbered three folks to over a 100 this year, two years after the winery was sold to Fiji Water.

“My biggest adjustment is learning how to utilize the new tools, people and personnel and recognizing all the additional resources,” Lister said. “The new owners and management have been incredible. We no longer just try to maximize our share of the California market, but are still a small winery going after a national market share. I have found Justin Winery to still be focused on customer service. My passion for wine and people have not changed since Justin Baldwin sold the winery.

Founded in 1981 by Justin Baldwin, JUSTIN Vineyards and Winery is one of the “pioneers” of the Paso Robles AVA. Winery tours of the production facilities, ISOSCELES Center, Barrel Chai, and Caves are offered at 10:30 a.m., 2:30 p.m., and 5 p.m. daily.

The winery came together as a result of Baldwin purchasing land west of Paso Robles when few wanted it. Lister said Baldwin always focused on quality and insisted on buying from partners in the area who had the best Cabernet Sauvignon grapes blended them to express a Bordeaux-style for the ISOSCELES and Justification labels.

Their iconic bottle is the ISOSCELES Reserve. Sourced entirely from the home estate vineyard planted in 1981, this wine reflects the pinnacle of Baldwin’s efforts. Vines planted on native root stock, in nutrient depleted soils, are dry farmed and hand harvested. This label can only be purchased via the JUSTIN Wine Society.

Today that quality and patience in building a world-class winery is still a focus as the new corporate ownership has put in new acreage and is introducing a new line of wine called Right Angle: a blend with 62% Cabernet Sauvignon, 19% Petite Sirah, 12% Malbec and 7% Petite Verdot. The 2010 is now available for a short time for $30.

Wine tasting is available seven days a week at Vino & Friends. However, on this occasion, I tried the JUSTIN 2010 Cabernet Sauvignon. Special wine tastings are arranged each Saturday from 2-5 p.m.

“I still believe in the winery and I still champion JUSTIN wine,” Lister said. “I think the sale of the winery was a perfect storm for all of us. We are thriving and have had our best years in consecutive order as the wines of 2008-2010 have been bottled and sold. And I agree with Justin Baldwin when he says, ‘I’m making wines, not trophies.’ Our wines are meant for consumers to consume at a reasonable price.”

After my hour with Lister, my wife, Geena, and I settled down for a tasting of the just released JUSTIN 2010 Cabernet Sauvignon. The bottle ($25) had been opened for less than an hour and was delicious. The nose was of black fruit and its velvety texture was ready to drink without food. However, we paired a Trio of Bruschetta ($10.95) to go with it and experienced Vino & Friends from the sidelines for the next hour.

Today JUSTIN Vineyards and Winery is a 740-acre ranch, including 200 new acres of vines at the JUSTIN Estate Vineyard, DeBro Vineyard, the Adelaida Hills Vineyard and the newest addition: Templeton Hills. JUSTIN Winery is located at 11680 Chimney Rock Road, Paso Robles, CA 93446 USA. Be sure to inquire for upcoming events, including the JUSTIN Wine Harvest Weekend: Friday, October 19 – Sunday, October 21. Be sure to make reservations! They can be reached at 805.238.6932 or 800.726.0049.

Vino & Friends Wine Store & Bistro is located at 1560 E. Champlain Dr., Fresno, CA 93720. Chuck Van Fleet brings in a new winery each Saturday for a tasting. The October 2012 line-up includes Jeff Runquist (Oct. 6), Rombauer Vineyards (Oct. 13) and Sextant Wines (Oct. 20) and Frank Family Vineyards (Oct. 27).

Van Fleet is also planning a Brown Bag, blind tasting wine dinner for the first 22 people who show up at Vino & Friends, Nov. 7. The men are to bring a Cabernet and women a Chardonnay. The group will vote and the winners receive a free dinner. The cost is yet to be determined. A Nov. 14 beer dinner is also planned so please check their web site for more information. Vino & Friends can be reached at 559.434.1771.

For more information on Vino & Friends, check out TasteFresno and their 2011 VIDEO interview of Chuck Van Fleet.

Her Mother and I

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I found it difficult to complete my TalesoftheCork assignments during August. In the weeks leading up to dropping off my youngest daughter at Arizona State University, family memories flood my thoughts. And so, before I continue, I offer this and occasional personal tales to my readership. My hope is to release them before I cling too tightly to their memory, stifling my desire to move forward. The first installment is to celebrate my daughter Brianna’s first wedding anniversary.

Her Mother and I

I walked my firstborn down the aisle last week.

The first time I thought about this event was during a conversation I had with a nurse in Fresno Community Hospital’s nursery–23 years ago. She placed my daughter, Brianna, in a checkbook-sized diaper, swaddled her in pink and asked, “So what do you think about your daughter?”

After learning how to hold my first-born, albeit awkwardly, after the first few days, the next 23 years seemed a blur and Brianna’s wedding is now already behind me.

Her words initially stunned me. The wonder of creation had just exhilarated and captivated me a few minutes earlier. But I recovered, shook my head from side to side and blurted out, “Amazing!” I remember smiling so much my cheeks hurt.

Yet after a moment watching my baby’s dark eyes and tiny hands waft back and forth, my mind drifted to a future event.

“Well, I don’t know much about caring for a baby yet,” I mused, “but I do know I’ll have to pay for a wedding someday.”

Today, I reflect back on a whirlwind three-day weekend: A blur of decorating a friend’s backyard, the rehearsal and dinner, the ceremony and party afterwards and, finally, eight hours of clean-up.

After a traditional church wedding 25 years earlier, Geena was determined to create a cottage atmosphere for our oldest daughter’s ceremony. With a “Go for it, mom,” from Brianna, Geena transformed a beautifully restored 1920s Tower District manor into a French country garden estate for Brianna’s wedding. Casual. Relaxed. Intimate. Utilizing an army of friends’ help, the ‘venue’ beheld floral accents, benches topped with pillows, a fountain and pond, candles, designer lighting, music and more gourmet food and drink than guests could consume.

I walked Brianna ‘down the aisle’ in a garden backyard setting. With 150+ guests watching, my oldest clutched my arm, smiled and beamed: “It’s time, Daddy.”

My part? I joined the groom and a buddy and did what we were told–lighting. Yup. That’s it mostly. Sure we helped set up, buy more stuff and move things, take down and clean up. But this was really a day for my wife and daughter. Just like 23 years ago, Geena knew what to expect with the first kid: Long hours and attention to details, a commitment to selflessness, tired feet, and a whole lot preparation and sacrifice that I hadn’t a clue one of. So this time, I followed Geena’s and the bride’s instructions precisely, right down to a garden path that lead to an alter.

Well, not exactly an alter: A spot under three 18-foot purple-flowering crepe myrtle trees in front of a pond to be exact, just before sunset.

When Brianna curled her arm under mine, she smiled and whispered, “It’s time Daddy.” My heart seemed to leap into my throat. A tear suddenly rolled out of my already misty eyes. I pulled her close and starred at a radiant angelic expression that can only be created on such a day.

At that instant, moments of previous disappointments, hardships, hurts, cost overruns, misunderstandings, failures (mostly on my part) and sorrows all dissolved. My thoughts drifted to the first weeks after bringing Brianna home. I stroked her tiny soft blond curls as she slept. The cooing melted me as she nestled in my arms.

Our walk along a flower-strewn path was too short. I just had time to call her my princess, twirl her like Cinderella as we crossed the bridge over the pond, adjust her train, pause to take in the scene and smile to Geena before we stopped to face the waiting groom.

Then suddenly, Brianna squeezed my arm to her side, pulled me forward and squealed, “This is it! I’m ready!” Tiffany blue satin heels shifted side to side. The gleam in her eyes, her luminous smile overwhelmed me.

Jubilance. … That is the only way to describe our next few steps together. Or maybe the feeling was euphoric or a seventh heaven experience. All I know is that we stepped out beyond the double French doors and into the garden arm in arm.

Over a hundred and sixty seated friends and relatives welcomed our entrance smiles aglow. I straightened up, breathed deep. Brianna’s grasp tightened; she giggled as the first guests gasped, catching a glimpse of her. I felt on top of the world. She was dazzling. My daughter seemed to float across the grass in her strapless white silk dress.

I fiddled with my white cuffs and tugged down on the edge of my black tux coat. This was to be a rapturous moment. But our walk along a flower-strewn path was too short. I just had time to call her my princess, twirl her like Cinderella as we crossed the bridge over the pond, adjust her train, pause to take in the scene and smile to Geena before we stopped to face the waiting groom.

The next few minutes were special, most personal. The pastor explained to the guests Brianna wore a purity ring, which symbolized an intimate covenant she made to her dad. Our hours spent in conversation and almost a decade living out a life in honor and respect for self and family became her testimony. She promised she would save her heart and body for the man she would marry. And while she admitted keeping a pledge was not easy, she was now ready to make a lifetime vow.

Before I could give her away, Brianna turned to me and placed the golden rose “Promise Ring” she had worn since her 14th birthday in my hand. She smiled and told me she no longer needed it.

We both stood tall, confident in our relationship, past and present.

But before I could shake Stan’s hand, give her away, and say “her mother and I,” my daughter motioned me to lean close.

“Daddy, I have something to give you.” And as I turned to face Brianna, she delicately removed a tiny rose-embossed gold promise ring she had worn since her fourteenth birthday. “You can have this back now.” She took my hand and placed the ring in it.

Her hazel eyes sparkled, glistened, and danced; I didn’t want the moment to end. And before I knew it, she cupped my fingers over the little ring. I could barely breathe.

I tried to smile in spite of a gush of emotion. I hugged, squeezing her close and tried to whisper, “thanks” but nothing came out, only tears.

“Thanks Daddy,” Brianna said beaming. “I love you so much!”

With that I walked behind her to my waiting wife. Geena and I intertwined our hands, smiled at Brianna’s sisters standing next to her, and stood together ready to watch our daughter marry the man of her dreams.

After hugging Brianna one last time and shaking Stan’s hand, I joined Geena, my wife, on a park bench and watched my daughter marry the man of her dreams.

All wedding photos by Mullins Wedding & Portrait Photography in Fresno, CA.

For a previous TalesoftheCork story, check out A time for change: Mike Sinor winemaker of the year, Part II. UPDATE: I also ask your patience as I am still working on Part II of Rangeland Wines and Angus beef: Get to know Laird Foshay.