"New Olive Oil" to be Featured at Fog Crest Vineyard Event
"New Olive Oil" from Italy to be showcased at January 2016 First Friday at Fog Crest Vineyard
Every year about this time, James looks forward to the release of the “new olive oil” from Italy – the freshly bottled cold-pressed extra virgin oil that still has the irresistible freshness and original essence of just picked olives. New oils skip the holding period of traditional oils and go straight in the bottle. James likens it to “the taste of the Mediterranean sunshine in January”. His favorite brand is produced in Sicily by the family owned Fratelli Aprile, who combines generations of olive oil tradition with modern innovation to ensure the finest oil possible.
Join us Friday, January 8th for a very special “First Friday” as James introduces his favorite of the oils, “274th” to our guests as it is used to enhance and elevate a lavish array of charcuterie and hors d’oeuvres. The name of this oil is tribute to October 1st, the 274th day of the Gregorian calendar, and traditionally the first day of the olive harvest and the beginning of the olives’ “rhythm”.
As you may know, James has a passion for food and wine…and olive oil, and he is working on a tantalizing menu for this tasting experience. Some of the ideas he’s considering…..
Bresaola – air dried salted beef from the Italian Alps region. Very delicate eaten very much in the same fashion as carpaccio and offered with lemon slices for a squeeze of citrus goodness.
Salmon Tartare Crostini – minced salmon seasoned with shallots, chives, dill, and cucumber served on small toasts.
Salad – a combination of lettuce, radicchio and rucola served with toasted pine nuts, a raspberry-ginger balsamic vinegar and of course the new oil.
Porchetta – a savory pork roast stuffed with garlic, rosemary, and wild herbs thinly sliced and rolled.
Prosciutto di San Daniele – the other famous prosciutto - a little sweeter in flavor than its cousin from Parma.
Fondue Neuchâtelosie – a classic Gruyere based fondue from the Southwest of Switzerland.
Wild Boar Saucisson – a traditional sausage from the countea de Nissa. This one sourced from our neighbors in Canada, a rich yet lean meat with an intense nutty sweet flavor.
Calissons – the famous confection from Provence. A candied fruit paste with a thin layer of royal icing.
We hope you’ll come taste the Mediterranean sunshine with us and experience another “First Friday” of unique food and wine pairings with friends, old and new, and the warm hospitality that is Fog Crest Vineyard.
Please remember to RSVP to this special First Friday by e-mailing your name and the number of guests in your group to info@FogCrestVineyard.com.
Happy New Year 2016! (which is on the actual first Friday of January this year)
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