the central valley
Life moves a little more slowly in the Central Valley. Nestled between the hustle of Los Angeles and the bustle of San Francisco, the lush Central Valley historically has been home to farmland, orchards and vineyards. Crops that the state has made famous—including figs, pistachios, almonds, grapes and persimmons—still stretch across the landscape in every direction, drawing in visitors who want to get closer to the land. Kevin Herman, the farmer behind of The Specialty Crop Company, and his close friend and business partner Chris Mariscotti, who owns The Vineyard Restaurant & Bar, are both lifelong residents of the Central Valley and the perfect tour guides for those looking to explore the area’s bounty as well as its burgeoning food and wine scene.
the specialty crop company
“California farmers are passionate folks,” says Kevin Herman. “This livelihood is not for the faint of heart.” 25.4 million acres of California is farmland turning out more than 400 crops year round.
Kevin has been farming independently in the Central Valley since 1978. In 1989, he and his wife, Diane, founded The Specialty Crop Company, which today is one of the largest growers of fresh and dried California Figs.
“Each of the six primary varieties of California fresh and dried figs have unique and delicious flavors - from the earthy notes of a Cabernet to the buttery nutty flavors of Chardonnay,” says Kevin Herman. “Try them all with different food pairings to find your favorite.”
“His figs are special,” says Chris. “They’re all perfectly grown, and we get them at the peak of their ripeness. They work just beautifully in a variety of dishes.”
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chris mariscotti, owner of the vineyard
restaurant & bar
Local foods have always dictated the menu at The Vineyard Restaurant & Bar. Makes sense: Thanks to its prime Central Valley location, the restaurant has ready access to an abundance of fruits and vegetables from nearby farmers and meat from local ranches. Even the wine list reads like a roster of Golden State all-stars, with reds, whites and bubblies from large-scale and boutique California vineyards.
While The Vineyard’s kitchen turns out different dishes depending on the season, Kevin Herman’s figs can be found in everything from small-bite dishes to desserts year round. “Figs lend themselves to so many uses in the kitchen. Their flavors marry beautifully with salty, sweet, smoky and savory, and the more we use them, the more we find new ways to use them,” says Chris. “They’re a true Central Valley treasure.”
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