FreshPoint

The Art of Culinary Cocktails and Mixology

mixology noun mix·​ol·​o·​gy | \mik-ˈsä-lə-jē  \ Definition of mixology  : the art or skill of preparing mixed drinks Culinary Cocktails Mixology and craft cocktails are currently two of the hottest trends in the restaurant industry. The bar is being treated as an additional kitchen, and mixologists are viewing cocktails as culinary menu items. Focus is being placed on seasonal offerings and...

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2019 Culinary Trends: What Our Experts are Talking About

Our experts are pretty passionate about produce. Here’s what they have to say on a few 2019 Culinary Trends they are reading about, eating, and seeing in the industry. Targeting Specific Diets Lisa Pettineo, Digital Marketing Manager The healthy eating trend has been around for years. Like Dan says below, the momentum of whole food,...

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Fresh Things Videos: Types of Papayas and How to Use Them

What are the different types of papayas and how to use them? Hi, I’m Chef Dan with FreshPoint, and I have a couple different papayas to talk to you about today What can you do with papayas besides eating them as fruit? They’re great meat tenderizer. They have an enzyme known as papain that breaks...

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Fresh Things Video: Can you eat the kiwi skin?

Hi, I’m Chef Dan with FreshPoint, and I’d like to talk to you a little bit about kiwi, and whether or not you can eat the skin. I’m old enough to remember when it came out in the 70s and created quite the splash in the culinary world. Can you eat the kiwi skin? The...

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FreshPoint Charlotte recognized with 2017 Food Industry Partner Award

Second Harvest Food Bank of Metrolina recently recognized FreshPoint Charlotte with a 2017 Food Industry Partner Award at their 2018 Partnership Appreciation Awards Luncheon for their contribution of over 700,000 pounds of produce in 2017. The produce contributed helped to feed children, seniors, families, and pets. “We felt honored to be recognized as a company...

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FreshPoint Atlanta To Host Open House at New Facility

ATLANTA, Feb. 27, 2018 Sysco Corporation (NYSE:SYY) announced it will host an open house for state and local officials, associates and other members of the community at its new FreshPoint Atlanta facility on March 6, at 10:00 a.m. ET. FreshPoint, Sysco’s specialty produce company, is North America’s leading produce distributor. The 100,000-square-foot state-of-the-art warehouse, located...

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Why You Should Always Eat the Winter Squash Seeds

Hard squashes, aka winter squash and fall squash, are a uniquely American product. Early Native Americans held them in a place of reverence, as one of the Three Sisters, the other “sisters” being corn and beans. You may be wondering why. Well, it all comes down to the symbiotic nature these crops shared. Nutritionally, these...

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Apprentice Diary: Final Entry—Focusing on Waste Trends

When we talk about sustainability, we don’t just mean the environment—our employees are our greatest asset, and the foundation to our great success.

We work with internships, local schools and colleges for placement, and various in-house leadership programs throughout the year, developing people with a passion for produce. In this final entry of her diary series, Maria Elisa Vollmer shared her experience as an apprentice with FreshPoint Raleigh.

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Feeling the Squeeze: Compressed Fruit

Compress [verb kuh m-pres; noun kom-pres] verb (used with object) to press together; force into less space. So what does this have to do with produce? Compressed fruit (or vegetables), have become a popular technique in which we can change not only the texture of the produce, but also enhance and change the flavors. Wondering how and why? Think...

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What is Citrus “Regreening”?

Does an orange have to be 100% orange to taste good?

Not all of the time, but it’s not always so simple.

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FreshPoint Raleigh Commits to Reducing Food Waste within the Community

MORRISVILLE, N.C. – FreshPoint Raleigh recently partnered with Wake Tech Community College and the South Wilmington Men’s Shelter to start a culinary skills course within the community. This three-week program paired 10 men at the shelter with a professional chef to learn about knife skills, food prep, basic cooking techniques and recipe development. As part of...

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Apprentice Diary: Entry two—Visiting one of our sustainable agriculture farmers

When we talk about sustainability, we don’t just mean the environment—our employees are our greatest asset, and the foundation to our great success. We work with internships, local schools and colleges for placement, and various in-house leadership programs throughout the year, developing people with a passion for produce. In this diary series, Maria Elisa Vollmer...

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Apprentice Diary: Entry One—Integrating a Passion for Sustainability

When we talk about sustainability, we don’t just mean the environment—our employees are our greatest asset and the foundation to our great success. We work with internships, local schools and colleges for placement, and various in-house leadership programs throughout the year, developing people with a passion for produce. In this diary series, Maria Elisa Vollmer...

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What the Supreme Court Says About the Tomato, and Other Things to Know.

Can you remember that tomato your family grew in their garden, that tomato full of summer goodness, bursting forth with a warmth and flavor that we are forever chasing? I do too. Food is often evocative, bringing someone back to a specific time or place, sparking memories of time gone by. Picked and quickly washed,...

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From the Shelter to the Kitchen: How Food Waste is Connecting a Community

In May, FreshPoint Raleigh began a new endeavor to reduce food waste in the warehouse and connect with our community. We partnered with Wake Tech Community College and the South Wilmington Men’s Shelter in Raleigh to begin a culinary skills course. This 3-week program paired 10 men at the shelter with a professional chef to...

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A Remarkable Tomato Partnership

Second Harvest Food Bank of Middle Tennessee recognizes Sysco and FreshPoint as a Harvester of Hope Vision Partner.  The partnership between Second Harvest Food Bank of Middle Tennessee and Sysco/FreshPoint goes back almost 26 years with consistent gifts of food and funds that have impacted thousands of food insecure individuals in Middle and West Tennessee....

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Quick, Easy, and Basically Free—Potato Peels will Become your Favorite Snack.

The next time you are tempted to toss your potato peels, step away from the trashcan and whip up this dressed up bar snack. It’s basically free, you were planning on tossing them anyway, and with truffle oil*, pepper, and Parmesan, these crisps are certainly snackable! You really can’t go wrong with potato peel crisps, they...

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Carrot Tops, One Chef’s Trash is Another Chef’s Pesto

I’ve said it before…I love cooking with “trash!” I still haven’t found a use for the white pith on a pepper, lemon seeds, or the twist tie that holds baby vegetables together, but I can use just about anything else. In my line of work, I don’t only get to cook with delicious vegetables, but...

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Food Waste Morphs Into an Addictive Crispy Snack

You’ve done all your prep work, and now you have a rather large pile of root vegetable scraps—ends, leaves, peelings, and small pieces. Instead of tossing them as food waste, what about roasting them in the oven for a crispy snack? Toss your scraps with a little oil, season, and with the magic of the...

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Food Waste: A Trend we Hope Becomes a Way of Life

Food waste is on everyone’s radar; in the United States, food waste is estimated at between 30- 40% of the food supply. You may ask yourself a few questions like, “how can I help the environment and help feed the hungry?” We hope this “food trend” becomes a way of life. What started out as a...

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