Chef Stephanie Cmar Brings Depth to the Table with California Prunes
For Chef Stephanie Cmar, integrity isn’t just a nice-to-have—it’s a compass. “Every year I kind of pick a word instead of a New Year’s resolution,” she shares. “Mine this year was integrity… we have to do things very consciously.” That word guided her toward a perhaps unexpected partner: California Prunes.
Yes, prunes. The often-misunderstood dried fruit with a reputation ripe for reinvention—and Cmar is here for it.
“When it came to California Prunes, I was immediately intrigued,” she admits. “They do have a bad rap, which somehow I felt compelled to go through. I also like prunes. Sue me. They’re good for you.”
A New Look at a Classic Ingredient
Best known for her appearances on Top Chef and her deeply personal culinary style, Cmar brings a blend of playfulness and depth to everything she does. Whether she’s crafting hearty Eastern European fare at Oti (her creative concept kitchen in New York), or creating vibrant seasonal menus inspired by Union Square’s bounty, she brings an artist’s eye and a cook’s heart to the plate.
And in her work with California Prunes, Cmar saw an opportunity to shine a spotlight on an overlooked ingredient—and do it consciously. “It’s a product that the people behind California Prunes really believe in,” she explains. “That energy, in turn, made me want to create using it.”
And create she did. Stephanie Cmar’s series of prune-powered recipes on the California Prunes website is a masterclass in balancing flavor and texture like her Red Wine Beef Stew, Chicken Legs with Prune Glaze, Braised Short Ribs, and Grilled Beef Ribs:
“When it comes to recipes and using prunes, I find them to be incredibly great with a hearty, fattier meat,” she explains. “There’s something about that sweetness that becomes sticky and glossy and just…unctuous and beautiful.”
Prunes, Petey, and Playful Storytelling
Cmar’s creative partnership with California Prunes didn’t stop at recipes—it inspired an entire character-driven mini-series on her YouTube channel. “I have this funny little YouTube series called My Shitty Little Kitchen,” she says. “We made three episodes based on Christmas and a character named Petey, the Prospectin’ Prune. ’Cause prunes are funny—like, let’s not skirt over what we all think. They’re kind of funny and they’re kind of weird and I love that.”
The series, filled with humor and heart, became an unexpected extension of her culinary storytelling. “California Prunes being the only company I’ve partnered with in years has actually given me more creative energy than just creating recipes. It’s sort of like creating a whole narrative, and that’s really fun.”
Pickles, Preserves, and Stephanie Cmar’s Power of Balance
Cmar’s culinary roots run deep into tradition but remain open to playful reinterpretation. At Oti, her Eastern European-influenced menu dances between deeply savory and vibrantly fresh. “We really try to focus on the vegetarian aspect too, because New York has such beautiful farmer’s markets,” she says. “But one of the great things they love are preserves and pickles—they love this sweet and savory mix, which I really am drawn to.”
Prunes, naturally, fit right in.
Compared to other dried fruits, she finds them especially appealing: “They’re not too sweet, so they don’t overpower. They have a consistency that creates depth and texture in foods. And I like that there’s no pits—cuts down on my work a hundred percent.”
A Culinary Partnership Rooted in Purpose
Stephanie Cmar’s alignment with California Prunes goes beyond the plate. It’s a partnership born of mutual respect and a desire to push boundaries with honesty and care. “My decision to partner with prunes was a very conscious decision,” she says. “California Prunes is run by real people and that is something that I appreciate so much. And it’s a product that the people behind California Prunes really believe in.”
That curiosity, paired with her signature blend of technique, humor, and heart, makes her the perfect ambassador for a fruit that deserves its glow-up.
So the next time you’re slow-cooking ribs, planning a cozy stew, or writing a love story about a prune named Petey, take a cue from Chef Stephanie Cmar. Add a handful of prunes. Stir with integrity. And remember: they’re not just good, they’re good for you.
Article written by Alison Needham for California Prunes. Images and video by James Collier, Paprika Studios.