Friday, Aug. 26 marks Sciabica’s 80th anniversary celebration and everyone is invited to a unique “Farm to Fork to Flavor” farmers market-style event featuring local artisan food companies from throughout the Central Valley region.
Sciabica’s California Olive Oil is hosting local companies known for unique and exceptional quality food products, including Fiscalini Farmstead Cheese, The Food Fix, Bauer’s Skillet Grill, Dust Bowl Brewing Co., Silkwood Wines, Rodin Farms, Paul’s Rustic Pizza, Alison’s Almond Brittle, and Nicolau Farms. Visitors can sample and purchase food, enjoy live music and watch chef’s demonstrations by Dana Johnson, David Bradford and John Surla. The event runs from 11 a.m. to 4 p.m. at the company’s Modesto headquarters at 2150 Yosemite Boulevard.
“My family has enjoyed supporting our community for 80 years,” said Jonathan Sciabica, VP of Sales and Marketing, and a fourth-generation family member. “It’s our way of giving people a chance to discover the amazing local companies who craft delicious foods and beverages by showcasing them at one location.”
A special ribbon-cutting ceremony is planned at 11 a.m., with a number of elected officials attending, including Congressman Jeff Denham.
For more information, visit SunshineInABottle.com/80.
To highlight the company’s beginning in 1936, all Sciabica-brand olive oils and vinegars will be on sale at 36 percent off. Visitors will also receive $5 in “Farm2Fork bucks” good at any of the vendors’ booths for every case of mix ‘n’ match olive oils or vinegars.
Very few companies can claim to have been in business 80 years, and it’s a milestone the Sciabica family is proud to have achieved. Founded in 1936, and still family-owned and operated, Sciabica’s has won numerous awards for their 100 percent California Extra Virgin artisan-crafted cold-pressed olive oils, most recently the prestigious 2015 California State Fair’s ‘Best of Show.’
“All our oils are made here in Modesto,” Sciabica added. “We use only just-picked olives, and they are carefully cold-pressed using state-of-the art technologies. We never use heat because that damages the oil’s quality and flavor.”