California Olive Ranch eNews



 July 2009


Featured Chef
Patrick Dahms
Vela Restaurant
Hilton San Diego Bayfront

Chef Patrick Dahms - outside

 
Community
 

 
Did You Know?
 

Olio Nuovo label 

Why is Olio Nuovo different than other extra virgin olive oils?


For "In Season" Readers special coupon below


 
Events In Season
 

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.



 
Featured Partners
 

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
 
It's Summertime!   Fresh CA-Grown Peaches
California Grown Peach
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 belowWould make a terrific compliment to your July 4th barbeque!

Hungry Yet?

 
 Recipes Featuring
 Peaches and CA Olive Ranch EVOO
 

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....Olive Oil Pound Cake with Peaches
 
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.


Bon Appetit!


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...

 
 Chef Patrick Dahms
  Vela Restaurant  .  Hilton San Diego Bayfront
 

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 Chef Patrick Dahmsfor 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!"

With fresh California-grown peaches in season, Chef Dahms suggests grilling peaches. "Then combine them with caramelized garlic and a touch of olive oil [to create] a nice chutney to go with your grilled pork chops.  In the end, it is the olive oil that you fold into the chutney that makes the flavors pop!"  Be sure to try Chef Dahms' Summer Peach with Goat Cheese, California Olive Ranch Olive Oil and Watercress.  (Other recipes on our website include Olive Oil Poached Tuna with White Bean and Preserved Lemon Salad and Crudo, an Italian Sashimi. Thank you, Chef Patrick!)

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



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Featured Chef?
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Comments welcome to [email protected].

Warmly,

Your friends at
California Olive Ranch
www.californiaoliveranch.com

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Olio Nuovo 2009