Kokomo Culinary is a collaboration between winemaker, Erik Miller, and food industry veteran, Dale Peters. These two have combined their experience to create a sustainable food and condiment company based in Sonoma County, California.
Erik Miller is the owner and winemaker of Kokomo Winery in Dry Creek Valley in Healdsburg, California. His idea for Kokomo Culinary came to him when he was contemplating how he could further his sustainable practices at the winery. With access to such high quality fruit he knew there was a potential to create additional desirable food products from the excess fruit that was not used in the winemaking.
Verjus is a tart juice made from pressing unripe wine grapes, and is used in cooking as a natural acid to enhance the flavors of fresh ingredients. Verjus is used wherever you might use vinegar, lemon juice, and cooking wine. Verjus, a French word meaning “green juice,” has been used in French cuisine since the Middle Ages, and in the Middle East and other parts of the world where citrus was not available.
