Casino Del Sol and Pivot Produce

Casino Del Sol and Pivot Produce


Hi, my name is chef Ryan Clark, I’m the Executive Chef here at Casino del Sol
It’s always been a challenge to work with local farmers
Mainly because we end up going to the actual farm in the past couple of years
we’ve created a great relationship with Erik at Pivot Produce
Erik’s done an amazing job kind of tying the community together
between chefs and local farms and purveyors
The challenge of having to go pick up the produce
Working with accounting at different businesses and filling out expense reports all that’s gone
You know Erik is the one that brings that together for us
he makes it easy to be able to get the deliveries right to the back door of the kitchen and he also
Works with the farmers to pick the best possible produce that he can for that day and get it to the restaurant
At Casino Del Sol we’ve always had a seasonal produce program
but now with Erik on board we’ve created this great partnership
Erik’s dropping seasonal ingredients to our steak house
Which we’ve always done but we’re highlighting an ingredient every single month
That highlighted ingredient gets dropped off in abundance
And it’s used at all of our outlets across Casino Del Sol’s
A lot of people think of Casino Del Sol as a huge entity
which we are, but we’re independently owned by the Pascua Yaqui Tribe
So we take a lot of pride and working with the community and supporting these local farmers and purveyors

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