Why is Olio Nuovo different than other extra virgin olive oils?
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Gilroy Garlic Festival Gilroy, CA - July 24-26 'Top Chef' Fabio Vivani hosts the 'Garlic Showdown' in this ultimate summer food fair - unbelievable cuisine, cooking demos, arts & crafts and all things celebrating the 'stinking rose'
Peach Festival
Marysville, CA - July 17 - 19 Join 40,000 others in celebrating our fresh in season California-grown peaches, with music, entertainment, run-walk fun, music and more SFChefs. Food. Wine San Francisco, CA - Aug 6 - 9 First and only urban food festival celebrating the best and brightest talent from Northern California.
Participating chefs include Cindy Pawlcyn, Fran Gage and Alice Medrich.
Enjoy tastings, demonstrations, hands-on classes and one-of-a-kind events led by the country's best chefs, sommeliers and mixologists.
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Thank You
Alice Medrich California Cling Peach Board California PPN Network
Chef Patrick Dahms
Hilton San Diego Bayfront ifood.tv
pastrystudio.blogspot.com Vela Restaurant
from your friends at California Olive Ranch
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It's Summertime! Fresh CA-Grown Peaches
The first taste of a succulent ripe peach embodies the essence of summer. Although Georgia considers itself the 'Peach State', California is the foremost peach-growing state, producing 99% of the nation's processing cling peaches, according to University of California's Division of Agriculture and Natural Resources. Most of these succulent fruits are grown in California's Central Valley by over 1,500 farmers, small and large. Hand picked in the orchards, hand sorted and hand packed, the fruit is then shipped across the United States and around the world. Delicate and careful packaging is not only necessary, but required for this cherished seasonal fruit. No wonder more than 2/3 of a growers' direct production costs are labor-related. Such dedicated efforts do not go unappreciated as we anticipate their arrival every summer. Today, nearly 300 varietals of peaches grow across America, narrowed down into only a few major categories, distinguished only by the ease with which the edible area pulls away from the pit, or stone. Even the nectarine is a considered a varietal of peach. Did you know the peach is actually a member of the rose family? Not only celebrated for their great taste, peaches enjoy many nutritional benefits, as they are rich in vitamins A, C, and E, as well as high in fiber and other antioxidants. Ever tried grilling?A grilled peach actually melts in your mouth, so if you haven't yet tried, now is the time and is definitely worth the effort. Quite versatile in food preparation, peaches can be served at virtually any meal of the day. At breakfast, dice peaches over yogurt drizzled with honey atop with blueberries. At lunch, serve atop a fresh field of greens with an olive oil vinaigrette, or perhaps in a Chicken and Peach Salad, recipe below. For dinner try one of our delicious recipes below, grilled to perfection, and drizzled with EVOO. Dessert is your last stop - warm Olive Oil and Sherry Poundcake with Peaches in Honey Lemon Syrup, see recipe below. Would make a terrific compliment to your July 4th barbeque!
Hungry Yet?
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Recipes Featuring
Peaches and CA Olive Ranch EVOO
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A Taste of Summertime
Thank you to Featured Chef Patrick Dahms for sharing his favorite peach recipe paired with CA Olive Ranch EVOO!
More Peach Recipes....
Courtesy of California Cling Peach Board
Courtesy of Alice Medrich in cooperation with http://pastrystudio.blogspot.com
Excerpt from PURE DESSERT by Alice Medrich (Artisan Books) Copyright 2007.
For more dessert recipes from James Beard and IACP award winning author Alice Medrich, check out Pure Dessert and even more recipes on our website. More books from Alice coming soon...
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Chef Patrick Dahms Vela Restaurant . Hilton San Diego Bayfront
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A revolutionary culinary concept is taking place at Hilton San Diego Bayfront Hotel's signature restaurant, Vela. Latin for "the sail", Vela's new Executive Chef Patrick Dahms brings an international interpretation to the table, combining worldwide coastal influences with California-grown, fresh and organic products. "We are taking the cuisine and lifestyle that result from living in this most desirable climate and bring them to the table at Vela." Born in Germany, Chef Dahms began his career nearly 22 years ago. After attending culinary school in Hamburg, Germany, he served a 3-year apprenticeship at the world famous "Hotel Vier Jahreszeiten". Since graduation, Chef Dahms has worked in luxury properties all over the world, including Germany, New Zealand, Bermuda and the United States, among many others. "I'm fortunate to have traveled the Mediterranean a lot, but I've also seen the same climate, lifestyle and a similar cuisine in New Zealand, South America, South Africa and right here in California." His vast international experience is clearly evident in the global coastal cuisine he creates daily in San Diego.
All things fresh and seasonal, most of all, local. Situated on the water's edge with breathtaking views of San Diego Bay, Vela enjoyed its grand opening in March of this year. It is situated amongst one of the country's largest agricultural regions, (among over 6,000 family farmers), influencing the use of fresh, local ingredients and a "farm to fork" concept. "We use local ingredients as much as possible. We are always looking at a product that we want to feature this way - If it's not available in San Diego, can we get from California? And if not, can we at least use an American product? As Chefs, we have to get out of the "import everything" business for freshness and for the carbon footprint that we want to leave."
Dahms' many years in the industry and enthusiasm for the culinary arts is palpable, but moreover deliciously palatable. His essential business philosophy? "There is no success without passion." And it is this very passion that has earned him several awards for his cooking, including four bronze medals at the New Zealand Culinary Arts Festival. Any tricks of the trade to share with our readers? "One of the first tricks that we learn as Chefs is that fat carries and enhances flavor. Classic French cuisine found numerous ways to fold butter into everything. But a good extra virgin olive oil has the same effect without masking the natural flavor or clotting up your arteries. I still love a good butter, though," he adds with a smile. To experience this effect yourself, Chef Dahms challenges you. Chef Dahms challenges you. "Try this. Buy a nice, vine-ripened organic Campari tomato and season a slice with sea salt, freshly ground pepper and a piece of torn basil. Then, do the same with another slice, but add a few drops of EVOO. You'll notice how the flavor explodes in your mouth!"
So savor and 'sail away' at Vela on a truly original epicurean adventure. Voyages include Epicurean Explorations - Vela's signature program for Vela Society Members featuring monthly pairings of unique, regionally-inspired dishes of the world with flights of complimentary wines for a complete cultural experience. This month discover coastal French cuisine with a Taste of France July 1 - 7. To enjoy your own Epicurean Exploration, make your reservation before they set sail.
Vela Restaurant Hilton San Diego Bayfront 1 Park Boulevard - San Diego, CA 619.564.3333
Would you like to be the next Featured Chef? More info. |
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Comments welcome to [email protected].
Warmly,
Your friends at
California Olive Ranch www.californiaoliveranch.com
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