As the Executive Chef of the Michelin-starred Solbar in luxury hotel resort Solage Calistoga, Brad Cecchi delights in using Northern California ingredients, selecting Clover Sonoma products from butter, to buttermilk for his culinary creations. Brad showcases his sense of home to visitors to Napa Valley from across the globe with his fine-tuned skills and a passion for Northern California’s farmers, ranchers, artisans and vintners. This summer he’ll be opening his own restaurant, Canon East Sacramento.
Lily Diamond grew up immersed in the science of scent and the wisdom of plants. Early on, she learned that every flower, fruit, and tree has important wisdom to share. As Lily says, “I highly recommend eating, cooking, and mixing with your own two hands. The food likes the love. Trust me.”
Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love.
Tori Avey is fascinated by the history of food and the stories behind our favorite recipes– why we eat what we eat, how cultural foods have evolved, and how yesterday’s recipes can inspire us in the kitchen today.
When it comes to home cooking, the Clover family relies on years of practice to bake the best biscuits, fry the best chicken, and implement the products we care so much about in a way that feels as authentic as it is delicious. We know you'll love these meals too, so we packaged them up in a recipe book that you can cook them in your home.
Thanks for your interest in reaching out to us! Please fill out the form below and we'll get back to you as soon as we can.
You can also reach us by phone at 800-237-3315.
Thanks for your interest in reaching out to us! Please fill out the form below and we'll get back to you as soon as we can.
You can also reach us by phone at 800-237-3315.
