partners, plans and products

Published on by neal rosenthal.

Ha-Ha sunset

Ha-Ha sunset

Generally speaking, around the middle of November, things start to slow down for the Provisioners. Last year I jumped on a couple of boats heading to Mexico, took a bunch of Provisioners' prepared meals, and had a great relaxing time. Julia even grabbed a couple of days and joined me in southern Baja for a vacation.

product testing

product testing

Well this year is very different. As soon as a slight dip in our kayaking and camping packages occurred, we started working on an all new program with our great friends over at Channel Islands Outfitters. Last year CIO made a bold move and started offering our food packages as an up sell to their kayaking adventures and we also prepared quite a few camping trips for their clients. This year, based on how well received our food was, CIO is including a lunch and snack on every Island adventure. We crafted new sandwiches and salads, ran lots of menu tastings, came up with a terrific snack, sourced new packaging, even reworked some of last year’s favorites.

Boatyard Café photo credit to Jac Keo Photography

Boatyard Café photo credit to Jac Keo Photography

As if this wasn’t enough for us. We were contacted by our friends at the Ventura Harbor Boatyard. Back in October, the owners of the yard were approached to take over a restaurant in the Ventura Harbor Village. We were hired on as consultants to help get the restaurant re-configured with a new concept as the Boatyard Café. Along the way, Boatyard Café & Channel Islands Provisioners were able to form an agreement which will allow us to have a retail presence in the Café. Retail was something that Julia and I had talked about as part of our long range plans, we thought it might be something for next year, but it has happened! Back into the kitchen to work up another menu, more testing, more tasting, more new products to be sourced. We will be rolling out our new menu, along with a selection of amazing locally crafted products. Look for a selection of breads form “Crazy Good Breads”, pickles from “Pacific Pickle Works” and nuts from “Santa Barbara Pistachios” just to name a few.

conserved tuna sandwich

conserved tuna sandwich

 

CIP at BYC

winter 2015 offerings

 

all packaging materials are either recyclable or compostable, please dispose of appropriately

 

house roasted turkey on whole wheat country demi loaf

spice rubbed Diesel turkey breast, granny smith apple chutney, spinach, muenster,

whole wheat country demi

 

grilled flank steak on country demi loaf

grilled marinated angus flank steak, onion jam, blue cheese-horseradish spread, watercress,    country demi

 

roast pork on baguette

chinese 5 spice roast kurobuta pork, Nueske’s ham pate, pickled diakon, napa slaw, jalapeño, baguette

 

hummus and goat cheese flat bread

hummus, cucumber, radish, swiss chard, drake family farm goat cheese,                            provisioners’ flat bread

 

ahi tuna spinach salad

conserved ahi tuna, potato, caper, olives, orange, pickled onion, spinach,                                   lemon-olive oil dressing

 

grilled chicken and roasted carrot salad

herb grilled jidori chicken, roasted heirloom carrot, celery, pumpkin seed,

candied ginger, field greens

 

charcuterie platter

“molinari” dry salami, “nueske’s” applewood smoked ham, roasted “korobuta” pork loin, “daniele” mortadella, provolone, mozzarella, house mustard, olives, romaine

 

Meticulously Sourced

from the highest quality local artisanal products 

Handcrafted & Delicious

 

 

Hope to see you all soon! Get outside and get hungry.