2017 California Walnut Summit On September 25th, a group of select chefs and foodservice editors arrived in Sacramento for an exclusive Farm to Fork California Walnut summit. The packed three-day event included multiple opportunities for taste, education, and exploration ranging from multi-course walnut-centric meals at local restaurants, to an orchard…

Formulating a menu is never an easy task. What if you had insight into recipes consumers are searching for the most? Well, you’re in luck! Here are the top 10 recipes with the highest number of page views on walnuts.org for the month of March: Roasted Vegetables with Walnuts, Basil…

Rehoboth Beach, Delaware may be a small town, but it still has big flavors thanks to acclaimed Chef Hari Cameron of Grandpa (Mac) and a(MUSE). Earning several James Beard nominations including “Rising Star Chef” and “Best Chef: Mid-Atlantic,” he has garnered national attention. His concentration on details, persistence to utilize…

What a year! We’ve had the opportunity to meet and reconnect with so many of you and really enjoyed seeing the innovative ways you are using California walnuts! As 2016 draws to a close, we are pleased to report that California Walnuts took part in several partnerships and promotions this…

Chef Ian Palazzola, Chef de Cuisine at Mourad in San Francisco, sat down with us to share his path to the kitchen as well as his love of cooking with California walnuts. It all began at the height of the Emeril Lagasse ‘BAM’ craze, when Palazzola was very young and…

When ordering California walnuts from your restaurant purveyor, it is common to be provided with light walnut halves and pieces. But what about the other options? California walnuts are sold according to size and color, ranging from light to amber, with the lighter walnuts being the most popular for aesthetic…