Specialty Produce strives to deliver the freshest locally grown California produce every day. Renowned for our commitment to dependability, integrity and excellence in service, our dedicated hardworking team is determined to provide prompt courteous service 24/7. Secure online ordering is available on our Web site. Specialty Produce promises to be there for you. We are always willing to go that extra mile!
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An avid foodie since a mere tot, Sam Bologna's food preparation skills were apparent at a very early age. Drawn to the activities of the kitchen (and food), his mom told him even at the young age of three he wanted to, and did, fix his own breakfast. Working in restaurants most of his adult life, his natural and unwavering love of food and cooking have paved his successful culinary career path.
Definitely proving to be a longtime harmonious combination, it's been thirty years since Sam Bologna was offered the Kitchen Manager's job at Point Loma Seafoods.
Home-style cooking is especially Sam's favorite. He loves refining and perfecting the basic foundation of home-style recipes he grew up loving. Using top quality premium ingredients, Sam has created dishes that are lighter, healthier and deliciously flavorful. Mrs. Kelly personally taught him how to make her delectable and delightful dishes and he enthusiastically continues to carry on her culinary tradition.
Combining managerial skills, experience and culinary expertise, Sam successfully navigates Point Loma Seafoods' fast-paced kitchen. Sam says the most unique feature of this hopping spot by the Bay is that "Nobody does it like us! We serve two to three thousand meals a day, fresh and hot! We're well organized."
Sam says to come by and enjoy the view, the fun casual atmosphere, and savor the flavor of the delicious fresh seafood you'll get every time at Point Loma Seafoods.
Specialty Produce strongly supports our local restaurants!
When Specialty Produce asked Sam Bologna, Kitchen Manager of Point Loma Seafoods what his favorite item is that he orders from Specialty Produce, he said that was a very difficult question to answer, as "EVERYTHING from Specialty Produce is top quality and fresh, fresh, fresh!" He added, "The tomatoes are ripe and gorgeous; the lettuce is fresh, green and crisp; and the service is superior! We can get delivery whenever we need something."
Sam did finally focus on one: Cilantro. He told Specialty Produce that the flavor and aroma of fresh cilantro is consistently perfect. This robust herb gives his sensational salsa, fantastic fish tacos and tasty taquitos that just-right kick. Plus, this lovely good-looking fresh green makes a great garnish. Cilantro's vibrant color and fresh perky appearance especially get presentation and flavor credit for making Point Loma Seafoods' very popular specialty, the one and only Mrs. Kelly's Ceviche a huge hit with diners!
A very leafy green plant with small stems and an abundance of roots, cilantro is easily recognized by its distinctive characteristic aroma. Cilantro's bright lively indented leaves somewhat resemble a feathery parsley. The flavor is sharp with a strong earthy freshness and its unique sage-citrus taste delivers a gentle bite to a variety of foods. Unlike most herbs, cilantro is used as a vegetable as well as an herb.
Native to the Mediterranean and used as a flavoring since ancient Egyptian times and most likely even before, the dried seeds of cilantro plants were actually favored over the plant. Cilantro's culinary attributes are relatively recent in the United States. At one time this fresh herb was so scarce that it had to be described and explained in recipes. Now available nationwide, cilantro is an herb that is either dearly loved or absolutely hated. "Cilantro" itself is the Spanish name for the plant. In Chinese, cilantro's name means "fragrant plant".
Cilantro has been a long time favorite flavoring for making tasty pickled fruits and vegetables, salsa, chutney, confections, liqueurs, stews and soups. Chop in generous amounts with tomatillos or tomatoes and hot chilies to make a pungent sauce. For a different delicacy, simmer cilantro with thickening agents such as bread and nuts. Add its unique zip to guacamole, chili, cold seafood salad and omelets. Perk up dull vegetables with its zesty presence. Compatible foods include cauliflower, onions, snow peas, eggplant and eggs.
Cilantro's unusual flavor comes alive when combined with warm liquids. Soups and stews love its tangy taste. For an aromatic garnish, chop or use in whole leaf form. To prepare, wash thoroughly; blot dry; use immediately. Do not wash cilantro until ready to use. To store, place entire herb in a bottle of water like a bouquet of flowers with a plastic bag ballooned over the greens; tightly secure the bottom. Do not leave in water too long as it becomes water logged. The plant keeps longer if the roots remain attached. If the roots have been removed, wrap herb in damp paper towel; put in plastic bag; refrigerate and use promptly for optimum flavor and quality.
A great source of vitamin A and very low in calories, one cup of cilantro contains about five calories. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Specialty Produce proudly promotes our local growers, farmers, ranchers and the valuable California farming industry.
Available year round, Cilantro especially loves the California climate and is locally grown in San Diego.
