Story by Cyndee Fontana-Ott Restaurant photos by Tomas Ovalle Farm photos by Geoff Thurner, courtesy of Fresno State
Chef Jimmy Pardini wasn’t counting on Fresno State sweet corn as he prepared to open his first Fresno restaurant in the summer of 2015. The menu for The Annex Kitchen was pretty much set before the campus farm produced its first crop of sweet corn. Even so, Pardini snagged a few ears and began experimenting in the kitchen. The resulting filled pasta—a luscious agnolotti leveraging every kernel of sweet corn goodness—grabbed a spot on the menu and today remains the most popular seasonal dish at the Italian-inspired restaurant. One reason is Pardini’s culinary chops, but the other is a sweet corn that’s been a force of nature for decades. “I think it’s the flavor, quality and texture—and the fact that it’s so close,” Pardini said. “The fresher the corn is, the better it tastes. And we get the corn from 15 minutes down the street.” Fresno State gets an earful of praise for its popular sweet corn
Chef Jimmy Pardini of The Annex Kitchen in Fresno shows off his signature pasta dish featuring Fresno State sweet corn. The seasonal corn agnolotti is a hit with locals and gained even wider acclaim through accolades on the Food Network.
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May/June 2022
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