David Burke’s Primehouse, The James Hotel, Chicago, Illinois - Executive Chef Rick Gresh
“We use the product here at The James and at David Burke’s Primehouse because of the variety, and consistency – mango tastes like mango in January or July. We don’t have to worry about consistency, this saves us time and labor – it’s convenient.” |
Current Restaurant at Coronado Island Resort & Spa - Chef de Cuisine, Ladan Raissi
"I was introduced to The Perfect Puree when I started working with the Marriott, as our purchasing agent ordered product for our pastry chef's dessert recipe. I started using purees for a chicken glaze and have recently incorporated The Perfect Puree's tamarind flavor into a black pepper tamarind sauce. I would highly recommend other chefs to use The Perfect Puree as it's such a time saver and making purees that are smooth and consistent isn't easy." |
The White House Inn & Spa/1801 First Inn, Napa, California - Chef Lynn Arthur
"Guests often ask me what that "secret" ingredient is in my dishes so they can try to make it themselves at home. The purees can be used in a variety of egg dishes, potato dishes, sauces, vinaigrettes and marinades. They are efficient and lovely addition to any gourmet home kitchen." |
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Royal Palms Resort and Spa in Phoenix, Arizona - Executive Pastry Chef, Pierino Jermonti
"We use The Perfect Purée of Napa Valley at the Royal Palms Resort and Spa in a variety of applications. The consistency of the product is excellent. The flavors are well balanced with the perfect amount sugar – which is very important to me as a pastry chef. The quality is exceptional - as the fruits are picked at their peak, and then immediately frozen for convenience. I simply use it when I need it. It is also much more cost effective versus making our own. Growing up in Italy, I remember waiting for the season to pick strawberries, blackberries, and raspberries from our back yard. With The Perfect Purée, I can have year-round access to those wonderful flavors.”
Nacional 27 Chicago, Illinois - Adam Seger, GM, Sommelier, Bar Chef
“We use The Perfect Purée of Napa Valley products in many of our drinks as they enable us to offer our guests consistent, high-quality flavors like passion fruit all year long.
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Fleur de Cocoa, Los Gatos, California - Executive Pastry Chef Pascal Janvier
“What I love the most about The Perfect Purée of Napa Valley is the consistency – no matter what the season the end proud is always the same. The flavor of The Perfect Purée is great and the customer service is excellent.”
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Landau's Catering & Events, Redmond, Washington - Mary Jane Landau
"The Perfect Purée is such a boon to our company. We have used these purees to flavor sauces and marinades ~ both sweet and savory, in soups, in custards and pastry creams and in beverages, both with and without alcohol. We love their convenience, true flavor and most of all their consistent quality... Thanks for making us "Shine!!" |
Sweetie Pies, Napa, California - Toni Chiappetta, Proprietor
“We use The Perfect Purée exclusively at Sweetie Pies. We tried other products but they did not have the pure fruit flavor that we need for our products. The purees are used in all of our house made sorbets, ice creams and cake fillings. At certain times of the year some fruits are available but do not meet our high standards. In the middle of winter The Perfect Purée’s strawberry and raspberry purees make you think that you are tasting berries picked at the peak of their season.” |
Sixty Blue, Chicago, Illinois - Pastry Chef Suzanne Imaz, and Mixologist Richard Szydlo
“We use The Perfect Purée of Napa Valley at One Sixty Blue in a variety of applications, including desserts and beverages. We use The Perfect Purée because of its consistent quality, which allows us to offer our guests wonderful flavors like prickly pear, lychee, passion fruit, and pomegranate.” |
Bon Appetit at The Getty Center and Villa, Los Angeles, California - Executive Pastry Chef Claudia Cevenini
"The quality is outstanding. We use the purees in our sorbets which we produce in fairly large amounts, it obviously saves us time to use the purees rather than mash and strain berries.”
Crimson Lounge-Hotel Sax, Chicago, Illinois - Todd Appel, President Pirahna Brothers - Bar Planning and Consulting, Mixologist
"I love your products. They are real. Whenever possible I try to use fresh produce, but often that is not possible because of time or seasonal constraints…I can rely on The Perfect Purée products to be what I want them to be for great drinks or other culinary creations.” |
Repast, Atlanta, Georgia - Chef Joe Truex, Owner/Chef & Wine Director of and a Starchefs.com Rising Star Chef
“Because their purees are basically fruit captured at the peak of season, my menu can offer fresh, quality flavors year-round. If I did not use The Perfect Purée, my option would be out of season fruit. I use their purees in a variety of ways including sorbets, ice creams, BBQ sauces and cocktails. I find the balance of the purees to be perfect with just the right amount of sugar. This is ideal for cocktails and the viscosity level. It is so easy to build a cocktail around The Perfect Purée products." |
The Gourmet Table, Napa, California - Chefs Elsie Tracy and Stacy Mackey
“The Perfect Purée allows us to create frozen treats in an array of colored scoops of ice cream that resemble a painter's palette. Prickly Pear is one of our favorites. The Perfect Purée allows us to use non-seasonal fruit year round for a variety of dishes from sweet to savory. Wonderful flavors such as their mango and passion fruit have become swirls in our cheesecakes.” |
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