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Thanks Jan Norris!
We'd like to thank Jan Norris for her nice write-up of Sancocho in the Palm Beach Post:
Caterer uses local food
Jim Cason and his spouse, Luz Quiroz are chefs, and passionate about using "farm to table" foods, finding local and
organically grown products whenever possible for their catering business.
"We've been using Swank's Farm's produce lately," Cason said. "And Turtle Creek Dairy Farm's goat cheese. We use
whatever we can find locally, since we really want to support the local food producers."
They focus on smaller private events, where they can control the quality of the meals. Cason's a certified executive chef
and chef educator; Quiroz is formally trained and is a former private chef.
They're not only catering throughout the Palm Beach county area, but will supply cooks with the raw ingredients for their
own meals, or do a private meal for two on a yacht or airplane — they're open to their customer's plans.
They've traveled extensively in the country and look at Sonoma Valley in California as an example of how it could be, with
locally produced foods readily available to chefs and everyday cooks as well, Cason said.
"But you can't always find great organics or fresh vegetables here — the growers have their problems, of course, and there
are fewer of them, but we get as much as possible from our area. We want to support agriculture. Our goal is to use good
food from whole products, and use our skills with techniques to get the most from it for our customers."
We'd like to thank Jan Norris for her nice write-up of Sancocho in the Palm Beach Post:
Caterer uses local food
Jim Cason and his spouse, Luz Quiroz are chefs, and passionate about using "farm to table" foods, finding local and
organically grown products whenever possible for their catering business.
"We've been using Swank's Farm's produce lately," Cason said. "And Turtle Creek Dairy Farm's goat cheese. We use
whatever we can find locally, since we really want to support the local food producers."
They focus on smaller private events, where they can control the quality of the meals. Cason's a certified executive chef
and chef educator; Quiroz is formally trained and is a former private chef.
They're not only catering throughout the Palm Beach county area, but will supply cooks with the raw ingredients for their
own meals, or do a private meal for two on a yacht or airplane — they're open to their customer's plans.
They've traveled extensively in the country and look at Sonoma Valley in California as an example of how it could be, with
locally produced foods readily available to chefs and everyday cooks as well, Cason said.
"But you can't always find great organics or fresh vegetables here — the growers have their problems, of course, and there
are fewer of them, but we get as much as possible from our area. We want to support agriculture. Our goal is to use good
food from whole products, and use our skills with techniques to get the most from it for our customers."