Chef Ryan Clark, Corporate Chef for Covilli Organics, works closely with the farm to develop recipes and the brand. New produce is planted seasonally and tested for the market to ensure quality, market appeal and functionality in today's top kitchens.
Covilli, a family owned and operated business, began in 1972 as Circle Produce Company, with 80 acres that would eventually grow to over 1000 acres. Covilli is located inland from the picturesque beaches of Guaymas. In 1990 they made the transition to organic. Their strict adherence to the NOP Guidelines and Third Party Food Safety Certification, shows their commitment to quality and organic production. Covilli Brand Organics continues to lead the industry with the highest global food safety rating; Primus GFS, ensuring exceptional care from the field to your home.
The rich coastal soil in Sonora and Covilli’s high levels of agricultural integrity provides the ideal conditions for consistently high quality produce every season. Covilli is currently growing a wide array of warm vegetables such as zucchini, sugar snap peas, bell peppers, eggplant, brussells sprouts, a variety of peppers and some winter squash. In the spring from around the end of March through May a varietal of melons are grown including Sugar Baby Watermelon, Honeydew, Orange Flesh, Charentais and Galia.
Around the farm there are many boxes full of honey bees in the field and bumble bees for the greenhouses. The honey bees are used to pollinate the field and the bumble bees are used in the greenhouse. In particular tomato flowers must undergo vibrations for successful pollination. The bumble uses its wings to create a buzzing vibration that shakes the flower to distribute its pollen. Honeybees and other pollinators do not have the ability to shake the tomato’s flowers. The bees also pollinate raspberries, blueberries, strawberries, sweet peppers and melons.
Casino Del Sol Resort
Chef Ryan Clark is currently the Executive Chef for Casino Del Sol and Casino of the Sun.
Casino Del Sol Resort, Spa and Conference Center, the Pascua Yaqui Tribe’s jewel in the desert and southern Arizona’s premier luxury and business travel destination. This gorgeous high-rise 215-room hotel is adjacent to Casino Del Sol and outdoor entertainment venue, AVA Amphitheater.
Arizona’s newest AAA Four Diamond-rated destination features: 215 rooms and 10 suites with balconies; 65,000 square feet of event space including the a Conference Center featuring a 20,000 square foot Ballroom; PY Steakhouse; Festa International Buffet; Prema Lounge; two Starbucks locations; retail store; high end gaming salon; Hiapsi, an elegant spa and exercise facility; a luxurious outdoor pool with private cabanas, bar, fire pits and event space; AVA, a 5,000-seat open-air concert venue; and a 1,120 space parking garage.
Casino Del Sol Resort is everyday extraordinary and the ideal location for business or pleasure. In addition to the impressive amenities featured in the resort, the incredible selection of casino games add to the fun. No matter your preference, Casino Del Sol Resort has something for you. Home to more than 1,300 state-of-the-art slots, a variety of table games, bingo and poker, Casino Del Sol is a gaming destination for everyone from the casual slots player to the seasoned veteran. Sewailo Golf Club, a Notah Begay III designed 18-hole, par-72 championship golf course, features a Jack Nicklaus Academy of Golf, which broke ground in Feb. 2012, and opened in 2014.
The Pascua Yaqui Tribe is a federally recognized tribe with more than 17,000 enrolled members, and owns and operates two casinos: Casino of the Sun and Casino Del Sol. The reservation is located in southwest metropolitan Tucson. For more information, visit: www.solcasinos.com or call 1-855-SOL-STAY.