Brentwood Corn
Not only is the ear at the very top of the stalk the sweetest and freshest, it’s also the ONLY ear harvested for consumption.
Emilio Ghiggeri first planted their Brentwood, California sweet corn back in the 1940s. Today, G&S Farms produces 10 to 12 varieties of white, yellow and bicolor corn—all harvested by hand and sorted twice for quality control. The corn is chilled using a hydrocooler immediately after being harvested in order to preserve freshness and its signature sweet flavor.
This may explain why Chef Thomas Keller serves Brentwood corn at The French Laundry, a restaurant that’s been on the short list of America’s best restaurants since it opened in 1994.
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Brentwood Corn -
Duane Wentz with Glenn Stonebarger -
Duane Wentz picking corn -
Glenn Stonebarger -
Brentwood Field -
Unloading corn -
From left to right - Josh Jordan, Brentwood; Glenn Stonebarger, Brentwood; Duane Wentz, Yoke's; Josh Erks, Yoke's West Richland Produce Manager; David Nemarnik, Pacific Coast Fruit -
Josh Erks, Yoke's West Richland Produce Manager -
Holding corn in field -
Corn Rows -
Picking corn -
Brentwood Corn Stalks -
Brentwood Corn Field -
Freshly picked corn -
Glenn Stonebarger showing his bi-color corn -
Hand-picked, onto the conveyor belt, and into the pile to be sorted and shipped -
Sunset over a Brentwood Field
