Results

CLIENT: URBAN PRODUCE

Farming’s New Environment

USA Today, April 2016

Urban Produce is named one of agriculture’s leading innovators by USA Today in their special edition focusing on the modern state of sustainable farming & agriculture.

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CLIENT: Moulin

KTLA Celebrates Bastille Day with Moulin

KTLA, July 2017

Laurent Vrignuad, owner of Moulin joins the KTLA team live in studio for a segment celebrating the French classics on Bastille Day.

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Client: Urban Produce

A Farm Grows in the City

Wall Street Journal, May 2017

High-tech “vertical farms” are sprouting inside warehouses and shipping containers, where lettuce and other greens grow without soil…

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Client: Mix Mix Kitchen Bar

Savory Sorbets for Summer: Bloody Mary, Coconut Dashi, and More

Vogue, July 2017

Chef Ross Pangilinan’s Tuna Tartare makes its debut in Vogue.

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CLIENT: Moulin

Save the Date: Burgundy Wine Tasting at Moulin

Modern Luxury, August 2016

An upcoming wine tasting at Moulin in Newport Beach is profiled in the annual Restaurant Issue of Modern Luxury magazine.

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CLIENT: Urban Produce & Ingardia Bros. Produce

Irvine Produce Company uses Hydroponic Gardening System to Combat Drought

ABC7, October 2015

ABC7’s Eileen Frere visits Urban Produce to learn how they sustainably grow 16 acres of organic produce indoors and create their own water, eliminating the need for the limited resource during the California drought. Then, they came Ingardia Bros. Produce to discuss the local produce movement in Orange County, and the importance of farms like Urban Produce.

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CLIENT: Slice Deli & Cakery

The Fork Report’s Featured Guests: Slice Deli & Cakery in Fountain Valley

KFI AM’s The Fork Report, January 2016

The Slice Deli & Cakery team goes live on air for KFI AM’s The Fork Report with Neil Saavedra.

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CLIENT: Ingardia Bros. Produce

How Ingardia Bros. Acheived Zero­Landfill Status

Orange County Business Journal, March 2016

The Orange County Business Journal explains how Ingardia Bros. Produce became a zero-landfill facility by sorting, recycling and reusing of up to seven tons of waste each month.

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CLIENT: Urban Produce

In Orange County, farms sprouting in small spaces

Orange County Register, August 2016

The front page of the Orange County Register’s Business Section features two ­page story about Urban Produce’s 16 ­acre vertical farm and their plans to globalize locally grown food.

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CLIENT: MIX MIX KITCHEN BAR

 

ROSS PANGILINAN BRINGS PINOY FLAVORS TO HIS GLOBAL CUISINE WITH MIX MIX IN SANTA ANA

OC WEEKLY, JANUARY 2017
 
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CLIENT: Urban Produce

Nibbles & Tidbits

Orange Coast Magazine, October 2015

Orange Coast Magazine calls Urban Produce’s organic living microgreens “the stuff of cooks’ dreams”

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CLIENT: Moulin

Off the Menu: Newport’s Moulin Brings Bistro to Laguna

Newport Beach Independent, February 2016

The Newport Beach Independent shares the news of Moulin’s expansion into Laguna Beach.

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CLIENT: Urban Produce

Want to live longer? Grow more greens!

Food & Wine, April 2016

Urban Produce Director of Marketing and Certified Nutritionist, Dani Horton is tapped as an expert in Food & Wine’s article highlighting a new study revealing that women live longer around lush vegetation.

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CLIENT: Urban Produce

Get Real!

Progressive Grocer, March 2016

Progressive Grocer’s article about the powerful impact of locally grown produce in their respective retail marketplaces profiles local growers across the United States, including Urban Produce. The article explains not only why microgreens are poised to be the next trending superfood, but how Urban Produce will rise to meet that demand through plans of national expansion.

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CLIENT: Mix Mix Kitchen Bar

Bennett: Mix Mix is just that — Filipino flavors but so much more!

Los Angeles Times, February 2017

Chef Ross Pangilinan’s globally inspired dishes influence from traditional French and Italian to modern Filipino cuisines are celebrated in the Los Angeles Times’ Daily Pilot.

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Client: Mix Mix Kitchen Bar

Chef Style: Duck & French Toast

COAST Magazine, March 2017

COAST Magazine takes a look at the inspiration behind Mix Mix Kitchen Bar’s famed Duck & French Toast. Executive Chef Ross Pangilinan shares the recipe for readers to make at home.

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CLIENT: Moulin, Slice Deli & Cakery, Macallans Public House

Restaurant dads serve up life lessons to their kids

Los Angeles Times, June 2016

The Los Angeles Times ran a special Father’s Day story on 4 fathers, showing how the restaurateurs and chefs behind Slice Deli & Cakery, Moulin, and Macallans Public House are imparting valuable life lessons to their kids at their restaurants.

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Client: Moulin

Around the World

Laguna Beach Magazine, April 2017

Laguna Beach Magazine explores the city’s diverse global cuisine, including the authentic French fare and ambiance at Moulin.

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