The Annex Kitchen uses Fresno State sweet corn as the filling for its agnolotti pasta. Food Network chef Simon Majumdar said it was the best thing he ate in the U.S. last year.
The Annex Kitchen uses Fresno State sweet corn as the filling for its agnolotti pasta. Food Network chef Simon Majumdar said it was the best thing he ate in the U.S. last year. Fresno Bee file photo
The Annex Kitchen uses Fresno State sweet corn as the filling for its agnolotti pasta. Food Network chef Simon Majumdar said it was the best thing he ate in the U.S. last year. Fresno Bee file photo