Chef Eric puts over a decade of culinary experience and organic, locally grown produce and organically fed, free-range meats into every catered meal. Our close relationships with farmers and suppliers help us ensure that each plate is created just as nature intended – and just as your body needs.

Flavors vary with the seasons, but have included varieties such as: prickly pear, watermelon-basil, cucumber-chile, mesquite bean, cardamom-saffron yogurt, fig and goat cheese, honeydew-mint, date shake, roasted plum, orange-yogurt, Meyer lemon buttermilk, avocado lime coconut milk, and blood orange and ginger. Some pops are made with local dairy, while others are vegan — only using juice, or other “milks” such as almond or coconut.