Summer is here.
a note from the editor
The seasons have shifted, and summer is finally upon us. With warm breezes and golden skies, I, like many of you, look forward to the brighter days ahead. Whether it’s a night out in the city or a glass of champagne enjoyed on the terrace, there’s something about summer that brings energy, creativity, and celebration to our tables.
Restaurants are alive with the season’s buzz, and we’re proud to support that rush with a fresh lineup of summer offerings. From sun-ripened fruits and crisp veggies to specialty items perfect for summer menus, this catalog is a reflection of the exciting months ahead.
“And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer.”
F. Scott Fitzgerald
To our loyal customers, thank you. Your ongoing trust and support mean everything to us. Here’s to a season full of growth, creativity, and shared success.
Cheers to summer!
Eliana
eliana chavez
ENJOY THE ENJOY THE FRUITS OF FRUITS OF YOUR YOUR LABOR LABOR WHILE WHILE THEY’RE THEY’RE STILL RIPE. STILL RIPE.
MIXED BERRY MIXED BERRY
MUFFINS MUFFINS
2 large eggs, room temperature
1 cup granulated sugar
1 cup Greek yogurt , (or sour cream)
1/2 cup extra LIGHT olive oil, (not extra virgin)
1 tsp vanilla extract
1/4 tsp sea salt
2 cups all-purpose flour
2 tsp baking powder
1/2 cup strawberries, hulled and diced
1/2 cup raspberries
1/2 cup blueberries
Preheat oven to 400°F and line a 12-cup muffin tin with liners.
Beat 2 eggs with 1 cup sugar until thick and pale (about 5 minutes).
Mix in 1 cup Greek yogurt, ½ cup oil, and 1 tsp vanilla until just combined.
In a separate bowl, whisk 2 cups flour, 2 tsp baking powder, and ¼ tsp salt.
Gently stir dry ingredients into the batter in thirds, don’t overmix.
Fold in 1½ cups mixed berries.
Fill muffin cups to the top and bake for 20–22 minutes, until golden and a toothpick comes out clean. PAGE8
M I X E D B E R R Y L E M O N A D E
1 cup fresh strawberries
1 cup fresh blueberries
1 cup fresh lemon juice
1/4 cup honey
4 cups water
2–3 cups ice
Warm 1 cup of water and stir in honey until dissolved.
Blend with lemon juice and berries, just a quick pulse to break them up.
Stir in cold water and pour into a pitcher with ice.
Garnish with fresh berries, lavender, or lemon slices if desired.
DIDYOUKNOW?
SHISHITO PEPPERS ARE ORIGINALLY FROM JAPAN, WHERE THEY’VE BEEN A BELOVED SNACK FOR CENTURIES. THEIR NAME COMES FROM THE JAPANESE WORDS SHISHI (LION) AND TŌGARASHI (CHILI PEPPER), BECAUSE THEIR WRINKLY TIPS ARE SAID TO LOOK LIKE A LION’S FACE!
CRISP, CRISP, COLORFUL, COLORFUL, & PACKED & PACKED WITH WITH PERSONALITY. PERSONALITY.
HEALTHY HEALTHY SOILS, SOILS, HEALTHY HEALTHY PLANTS, PLANTS, HEALTHY HEALTHY PEOPLE. PEOPLE.
To my father, the strongest man I know Your strength, your support, and your unwavering dedication inspire me, my sisters, and everyone who knows you.
Thank you for all that you’ve done, all that you’ve built with your own two hands, and all that you continue to give. Because of you (and Mom), REEL is what it is today. I love you, Pops. PAGE22
Fresh Origins, based in San Marcos, California, is a leading grower of premium Microgreens, Edible Flowers, and Specialty Micro Herbs.
With over two decades of experience, they are known for their vibrant flavors, quality, and visually stunning varieties that have become staples in professional kitchens nationwide
We’re proud to carry a wide variety of Fresh Origins’ offerings, including flavorful Microgreens, striking Edible Flowers, aromatic Micro Herbs, and unique specialty items like Tiny Veggies™.
Whether you’re looking to add a pop of color or a burst of flavor, Fresh Origins products bring freshness and creativity to every plate
Please note: A lead time of at least 48 hours is required for more unique varieties of flowers and microgreens to ensure availability and freshness.
VIOLAS VIOLAS
VIOLAS VIOLAS
r c h i d F
n n e r M i x 7 .
1 . B e g o n i a H e a r t s 2 . C o s m o s 3 . M i c r o S u n D a i s y M i x 4 . L i t t l e R e d C o r v e t t e 5 . S n a p d r a g o n 6 . S t a r S p a n g l e d B
i r y M i x 8 . S q u a s h B l o s s o m s
GREENS MICRO
GREENS MICRO
1 . M i c r o R e d A m a r a n t h
2 . M i c r o B u l l s B l o o d 3 . M i c r o I c e p l a n t 4 . P e t i t e N a s t u r t i u m L e a f 5 . M i c r o M i n t 6 . M i c r o M i r e p o i x M i x 7 . T i n y
V e g g i e s ™ S q u a s h 8 . T i n y V e g g i e s ™ C u c u m b e r
T h e A l l u r e o f t h e O l d F a s h i o n e d
We begin with a classic, the Old Fashioned; a drink that speaks to tradition, simplicity, and bold character. Just as this timeless cocktail relies on quality ingredients to shine, so does every beverage program.
From citrus and fresh herbs to berries, edible garnishes, and specialty syrups, our selection is designed to elevate every drink.
Whether you’re creating a summer cocktail menu or crafting non-alcoholic refreshers, REEL offers seasonal staples and inspired additions to stock your bar with style. PAGE30
OLD FASHIONED THEBEST BOURBON
2 tsp simple syrup
3 dashes Angostura bitters
3 dashes orange bitters
1 large ice cube
2 oz bourbon
1 piece orange peel
1 whole cocktail cherry
To a cocktail glass, add 2 tsp of simple syrup.
Add 3 dashes Angostura bitters.
Add 3 dashes orange bitters.
Add a large ice cube to the glass.
Add 2 ounces (60 ml) of bourbon.
Stir, ideally for 1 minute and for at least 20 seconds.
Spritz an orange peel over the glass to release its oils. Twist the peel and add to the glass.
Top with a cocktail cherry.
BERKLEY, CALIFORNIA BERKLEY, CALIFORNIA
Ohlala!
MOCKTAIL TEQUILA TEQUILA SUNRISE SUNRISE
HONEY AND SHREDDED COCONUT TO PREP THE GLASS
3 OZ ORANGE JUICE
2 OZ SPARKLING WATER
¼ OZ GRENADINE
ORANGE SLICE
