Koroneiki, Arbequina, Arbosana, and Miller's Blend Recognized at the Second Annual California Olive Oil Council Competition

California Olive Ranch (COR), North America's largest olive oil producer, received four medals from The California Olive Oil Council (COOC)  for their 2009 harvest extra virgin olive oils (EVOO). The single varietal estate Koroneiki received a while its Miller's Blend, Arbequina, and Arbosana EVOOs all earned gold medalsilver medals.

The COOC announced its silver and gold awards at its annual meeting held in Sonoma, CA on February 20. The competition drew over 58 producers and 77 oils.  A blind tasting was conducted, using the Mario Solinas Assessment, an internationally preferred method for scoring. Thirteen trained COOC judges from the organization's certification tasting panel evaluated the oils.

Gregg Kelley, CEO of California Olive Ranch, notes that the uniform international guidelines allow similarly trained panels worldwide to evaluate extra virgin olive oils with the same results.  "The recent recognition of COR's oils is yet another milepost in our efforts to revolutionize the production of the world's freshest extra virgin olive oil.  We view these awards as an indicator that California Olive Ranch will continue to be the preferred choice of chefs and consumers who pride themselves on using only the best ingredients for flavor, freshness and health."

California Olive Ranch's leading innovative methods of production ensure that its extra virgin olive oils maintain their just-picked flavor, aroma and freshness while providing the highest nutritional benefits possible.  Similar to wine tasting, each EVOO offers different tasting notes for the consumer's palate.  COR's Arbequina varietal has a high fruitiness profile with balanced pungency and a very pleasing clean taste.  COR's single variety estate Koroneiki has a robust fruity nose with a strong, peppery finish. It is characterized by aromas of fresh grass and artichokes with a wonderful balance and superb character.  Miller's Blend is a blend of all three varietals grown by COR - Arbosana, Arbequina, and Koroneiki. It includes the fruitiness of Arbequina and the slight pungency of Koroneiki and nutty mellow notes of Arbosana. 

 "Producing great olive oil isn't ever easy. Therefore, recognition for our efforts is always appreciated.  We have a talented team of dedicated professionals working relentlessly to ensure that every American has access to the freshest extra virgin olive oil possible," adds Kelley.  "And that is what makes it worth the effort."

 California Olive Ranch's products are sold to restaurant chefs and retailers throughout the United States and are also available for sale through their website.

 

 

By Michael Bauer The San Francisco Chronicle's restaurant critic. mbauer@sfchronicle.com 

meadowood

The tasting menu at the Restaurant at Meadowood began with a waiter bearing a brown velvet pillow on top of which rested an amuse of house-made crackers, garnished with a minuscule flower and leaf from the restaurant's gardens. It looked like what a ring bearer might carry down the aisle. Was it edible, or was it a jewel?

This article appeared in the San Francisco Chronicle; to read the full article go to: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/02/17/DDN81BQNJH.DTL#ixzz0fudaNTdF

Restaurant at Meadowood
900 Meadowood Lane (at Silverado Trail), St. Helena, Napa CA  
(707) 967-1205 or www.meadowood.com.
Dinner 5:30-9:30 p.m. Monday-Saturday. Full bar. Reservations and credit cards accepted. Free lot.

 

 

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January 14 not only marked the first-ever cooking demonstration on an electric stove at Le Cordon Bleu Paris in 1896, but celebrates the re-branding  of the Le Cordon Bleu to Le Cordon Bleu College of Culinary Arts in various cities across the country, including Miami.

Three teams of chefs put their own modern twist on the classic French Bistro dish: Poulet Sauté aux Fines Herbes (Sautéed Chicken with Herbs) during the Cordon Bleu Challenge on January 14.

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dsc06577Teams of alumni chefs, local personalities and Cordon Bleu students - including Chef Carlos Clavell, Chef Marcia Chaves and Chef Nicholas Prieto - competed for the “Le Cordon Bleu Ribbon” title and the winner was 21-year-old Chef Nicholas Prieto.

Le Cordon Bleu College of Culinary Arts, 3221 Enterprise Way, Miramar, FL 33025. Phone: (954) 438-8828

3annecybelvedereowners To celebrate the 10th anniversary of their restaurant "Belvedere" in Annecy, France, chef/owner Vincent Lugrin created a Chocolate Caviar Box XO with chocolate, caramel and salt ½ XO cognac. 

To read more about Restaurant Le Belvédère that Vincent and Delphine Lugrin operate, click here

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