Reno – Chef Clint Jolly is pleased to announce his marketing partnership with Rancho Llano Seco, a family farm in Chico, California. Jolly will be working with the farm to increase their awareness in the chef community while featuring Rancho Llano Seco pork products at his various events.
The Rancho has been farming and ranching in Northern California since 1860 and is one of the last Mexican land grant properties that remains intact. Rancho Llano Seco is known for balancing agriculture, live stock husbandry and conservation.
“Knowing where the food I cook with comes from is very important to me,” said Jolly. “And there’s no better place to get your food than from somewhere like Rancho Llano Seco, where every aspect of the cow, pig or even bean is grown with care.”
“We are so excited to be working with Chef Jolly as he helps us increase our visibility in the West,” said Charlie Thieriot of Rancho Llano Seco. “Clint is such a great steward of the nose to tail practice of working with hogs and we are looking forward to new and exciting preparations from him. Clint’s butchering background will be a plus as he helps us speak to other chefs about RLS hogs.”
About Chef Clint Jolly
Born and raised in the family butcher shop, Clint Jolly has a life-long respect for food and where it comes from. With a taste for adventure, Chef Clint travels the globe learning the stories behind why we eat like we do and serves them up in imaginative narratives for the palate. His culinary stories have established Clint as an up and coming national treasure, earning a Best Chefs America designation, champion of Food Network’s Chopped: Impossible Restaurant Challenge and finalist in New Orleans’ Chefs Taste Challenge. A dedicated mentor to culinary students, Chef Clint is blazing the trail for future epicurean artists. www.clintjolly.com
Ira M. Gostin
120 West Strategic Communications