be defined as an experience. Long gone are the days of eating for
mere sustenance. Today's diners are looking for adventure, art,
emotion, and expression; in essence something they cannot get
at home. It seems whether it's a fancy sit-down or an on-the-go
drive-through, we want our meals to matter. That's a tall
order in this competitive, post-recession foodservice climate, but one that
allows chefs to push creative limits, redefine global borders, and connect
with customers. Some recipes may improve upon childhood comfort foods,
others might transport diners to distant lands with new flavor combinations, but
your dishes must satisfy more than just appetites.
Once obscure terms such as sustainable, seasonal, compostable, and organic are
now mainstream practices that play a large role in how your diners identify
themselves. How does your menu reflect your ingredient choices and what type of
customer does it speak to? Markon has an excellent understanding of this
evolution in modern dining, so we've crafted this brochure to inspire, educate,
and encourage you. Markon offers a full line of fresh fruits and vegetables grown
using sustainable practices so you can feel confident about the food you serve.
- Bon Appétit!
friends, but to enjoy sophisticated twists on comfort foods made with only the best ingredients,
in an environment that creates a symphony of mood, service, and cuisine. I know that when I buy
Markon First Crop products, I will get not only the highest quality fresh produce available, but also
items cultivated by growers who practice sustainable methods each day."
Chef Alex Seidel, Fruition Restaurant (Denver, CO) and Food & Wine's Best New Chef for 2010