tag:blogger.com,1999:blog-87281442276021307152024-02-08T01:34:56.115-05:00Crush and PressWe are Crush and Press, a company with a passion for wine and olive oil. Our reason for being can be described in a few short words: Elevate lives through food with love. We promote the enjoyment of these wonderful nectars by providing consumers and companies with information on things like the proper and healthy use of olive oil and different ways to explore wines. Hello + Welcome.
ABill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-8728144227602130715.post-85026983697768592372010-05-20T09:59:00.002-04:002010-05-20T10:03:01.001-04:00Hungry Memphis<div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color:#003300;">Our Tunisian olive oil tasting at the Madison garnered some nice press from the </span></span></span><a href="http://www.memphisflyer.com/HungryMemphis/archives/2010/05/19/an-education-on-olive-oil"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color:#003300;">Memphis Flyer</span></span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color:#003300;">. </span></span></span></div><div><br /></div><div>l</div>Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com0tag:blogger.com,1999:blog-8728144227602130715.post-7633648924062998322010-05-19T15:36:00.010-04:002010-05-19T19:57:41.020-04:00Memphis and Ole Man River Enjoys a Taste of Tunisia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEHwe3amMNrglcreLc1II-vk45jSo1LEmX9amoxkZjfuPzIC1jnlxOBUIn2HauxaCDIa3kC3l0iNOIvNksx3ZBdEVrP2BRWQrx465kwaa8Bsu6ofc3d5cJLUD7xtF20BWannwHMyNpOO79/s1600/Bill+in+Memphis+1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEHwe3amMNrglcreLc1II-vk45jSo1LEmX9amoxkZjfuPzIC1jnlxOBUIn2HauxaCDIa3kC3l0iNOIvNksx3ZBdEVrP2BRWQrx465kwaa8Bsu6ofc3d5cJLUD7xtF20BWannwHMyNpOO79/s320/Bill+in+Memphis+1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5473075141633728338" /></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Our trip to Memphis begin predictably with its famous barbeque and a visit to Beale Street. A short walk from our hotel was Blues City Cafe, which served us their "Best Deal on Beale Street," half slab of ribs and fried catfish. Here's heaven in Tennessee. Of course, a tablespoon of EVOO before bed provided a much needed digestive aid.</span></span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">We began our participation in the Memphis in May Salute to Tunisia with an early appearance on the CBS affiliate WREG, Channel 3,"Live at 9" daily show with veteran anchors Mary Beth Conley and Alex Coleman. On behalf of 100% Tunisian Olive Oil, Al Hamman and I gave viewers an olive oil tasting demonstration with Rivière d'Or Organic Extra Virgin olive oil. And what fun it was. </span></span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">When a person swallows high quality olive oil for the first time, particularly on live TV, a fun visual is certain. I instructed our hosts to breath through their teeth as they swallowed the olive oil/juice. As she swallowed, Mary Beth quipped simultaneously, "Why? My response, "You're about to find out." At that moment, her eyes nearly popped out of her head as the peppery grip in the back of her throat erupted like a volcano. "WOW!" By the end of the segment, Mary Beth was coveting the amazing health benefits of EVOO by mimicking drinking straight from the bottle. This was fun TV. Thanks Mary Beth and Alex.</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Next came our primary purpose for the trip to Memphis, the Tunisia Olive Oil Tasting at the Madison Hotel Rooftop from 5:30-7:30. Formerly a bank, the Madison rooftop offers one of the best views of the mighty Mississippi River, and its over stretched banks due to recent floods. With a blazing sunset, this was the perfect venue for over 60 guests tasting wines from the Mediterranean, Tunisian olive oil and feasting on Chef Chris Windsor's Tunisian- Southern fusion cuisine. The presentation of Marqiz (Tunisian lamb sausage), Briks (Tunisian tuna and egg stuffed turnovers), calamari and olive salad, falafel with harissa chili sauce, and lamb sliders looked so yummy as those trays cruised past our tasting table. They tell me the food was fantastic. Al and I wouldn't know. We were totally and happily engaged in continual olive tasting demos during the entire two hours (photo).</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Offering an olive oil tasting can cause some raised eyebrows. A usual response is often, "Are you serious?" This was not the case with this group overlooking "Ole Man River." The fun, adventurous folks of Memphis heartily embraced the idea of tasting olive oil the professional way, straight, without bread. Their enthusiasm and eagerness to learn and understand more about EVOO, and in particular Tunisian EVOO, was gratifying....and a rush. Also, Al and I were amazed at how many of the guests had actually visited Tunisian, and recently, too. This was a well traveled gathering.</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">For our brief travels, Al and I extend special thanks to Josh Spotts and Chef Windsor at the Madison Hotel, and our new friend, Randy Blevins of Memphis in May International Festival, Inc., who briefed and shepherded us through our visit. </span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">And a river of thanks, to the good folks of Memphis! </span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><br /></div></div></div>Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com0tag:blogger.com,1999:blog-8728144227602130715.post-10693762119143035152010-05-16T09:38:00.008-04:002010-05-17T15:08:04.196-04:00Memphis Meets Tunisia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJplR5LKpX45AF_hus7Pj6mn97Quxhe-Qtb3krs3vlAbLyvzHAYTATxjTcTpx_I84ELuPTuTlUmAIG9t2ZP8d6TuTwsZGHF2i8wxAeRetUNjtkb3ZpdW5wptX5fFHJN4DQAV4J1VUozW-m/s1600/MADISON-OliveOilTasting.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 185px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJplR5LKpX45AF_hus7Pj6mn97Quxhe-Qtb3krs3vlAbLyvzHAYTATxjTcTpx_I84ELuPTuTlUmAIG9t2ZP8d6TuTwsZGHF2i8wxAeRetUNjtkb3ZpdW5wptX5fFHJN4DQAV4J1VUozW-m/s320/MADISON-OliveOilTasting.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5471861991970714770" /></a> <!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Memphis is celebrating exotic Tunisia the entire Month of May.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Celebrity Chef Rafik Tlatli from the seaside resort city of Monastir, Tunisia recently prepared a five-course menu at the famed Peabody Hotel.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> You will be comforted to know that d</span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">uck was not on the menu.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Now, on behalf of </span></span></span><a href="http://www.100percenttunisian.com/"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">100% Tunisian Olive Oil</span></span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">, Al Hamman of </span></span></span><a href="http://www.hammanmarketing.com/"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Hamman Marketing Associates</span></span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> and I will journey to Memphis tomorrow for media rounds early Tuesday morning followed that evening by a Tunisia Olive Oil Tasting on the Madison Hotel rooftop.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> Madison C</span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">hef Chris Windsor is preparing a menu of traditional Tunisian cuisine blended with a southern twist. Hey folks, how about lamb sliders?</span></span></span></o:p></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">We will conduct informal olive oil demonstrations from 5:30 to 7:30. While gazing at the setting sun, guests will have the opportunity to sample several 100% Tunisian olive oils for their tasting pleasure. </span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Surprising to most people, Tunisia is the fourth largest olive oil producer in the world, dating back 3,000 years. Historically, Tunisian olive oil has been sold in bulk to the large European industrial companies, which export to the U.S and other countries under their own country label ("Packed in Italy"). Now, times are changing. Following the path of their Spanish and Italian neighbors, Tunisian growers have begun to bottle this flavorful, healthy nectar under their own labels, thus giving them better quality control. Tunisian olive oils, Riviére d'Or and Terra Delyssa, are available currently in the U.S., but more are coming. Actually, the EVOO from Newman's Own is 100% Tunisian olive oil.</span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">If you live near Memphis or passing through join us Tuesday, May 19 on the rooftop of Madison Hotel. For advanced reservations (only $35), please contact the Madison Hotel--901.333.1224 or www.grill83.com</span></span></span></p><p class="MsoNormal"><br /></p> <!--EndFragment-->Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com0tag:blogger.com,1999:blog-8728144227602130715.post-63141937546906498892010-05-04T15:32:00.010-04:002010-05-05T12:11:20.365-04:00Extra Virgin JUICE!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx5PfP6FhZDyS5NgWAY1s4V0g53-XQ_UwoTqG2x7aSH_2llM_vJqKqT6x4x7Ew9hdTp679CKJxnsknqujwWs_0I6_FBUK_j8E4RLfKHdkAs9Ti6xR7Cx_7h8Y4dbR_Z1yqtvKRqZiwyiYH/s1600/IMG_1884.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx5PfP6FhZDyS5NgWAY1s4V0g53-XQ_UwoTqG2x7aSH_2llM_vJqKqT6x4x7Ew9hdTp679CKJxnsknqujwWs_0I6_FBUK_j8E4RLfKHdkAs9Ti6xR7Cx_7h8Y4dbR_Z1yqtvKRqZiwyiYH/s320/IMG_1884.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467506487050620002" /></a><br /><!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">“THEY JUST SELL FAT,” cried Manfredi Barbera as we cruised through the winding turns to his mill located 45 minutes outside of Palermo, Sicily. Barbera, the producer of Frantoia Extra Virgin olive oil, was referring to the bulk, industrial olive oil companies and other seed oils on the shelves of large supermarkets. He explained further, “These oils have no antioxidants, carotenes and other health benefits that consumers expect from Extra Virgin olive oil. ” </span></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Sadly, many of these companies are blending older or adulterated oil with fresher oil to improve the chemistry and slapping an Extra Virgin label on the bottle and shipping it to the U.S. There is some good news. On Wednesday, April 28, 2010, the USDA finally published federal standards for Extra Virgin olive oil, including enforcement against these fraudulent activities. The standards will take effect October 24,2010.</span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">In contrast to these inferior oils, high quality Extra Virgin olive oil is a FAT (monounsaturated-good fat)... and a JUICE! It’s the JUICE that contains the polypenol antioxidants, vitamin E (nature’s longevity drug) and other other healthy compounds. There is an undisputable wide gap between the quality of estate grown and most mass-produced olive oils. Inexpensive industrial olive oils, on the other hand, are just fat, and possibly defective.</span></span></span></o:p></p><!--StartFragment--> <!--EndFragment--> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">This point was echoed repeatedly during my recent 26 nights and 19-bed tour of great olive oil regions of the Mediterranean. Top Extra Virgin olive oil producers in Tunisia, Italy, France, and Spain expressed uniformly their displeasure and frustration at the flood of fraudulent defective olive oils on the market. To illustrate the JUICE factor, the clever brother and sister team of Francisco and Rosa Vañó (photo) in Jaen, Spain manage the family company called Castello de Canena Olive JUICE SL. They clearly know what they're growing. </span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">How can you, the consumer, ensure that you are buying Extra Virgin olive oil, which is a JUICE and not just a fat? </span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">First, know your source. Know from whom you are buying. Do these folks know anything about olive oil? Most large retailers have little knowledge of olive oil, particularly the importance of proper storage. Here’s a tip. Never buy a bottle of olive oil from the top shelf. Always grab a bottle from the darker center of the shelf. Light, heat and air are the major enemies of olive oil. </span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">How can you detect if a bottle of olive oil is defective. The reason Fresh is Best is my primary mantra about olive oil is because, like all JUICEs, olive oil oxidizes, eventually reaching a nasty state of rancidity. Here’s a test. Remove the cap from your bottle of olive oil and take a series of short, rapid whiffs (like a dog). Do you detect aromas of nail polish, nail polish remover or paint thinner? If so, the oil is rancid. There are two other primary defects. Fusty is the smell of fermenting fruit, likely resulting from taking too long to process the fruit after picking. Another severe defect is winey, which is evidenced by a vinegar aroma.</span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Within a few days of an olive oil demonstration, I will often purchase a bulk Extra Virgin olive oil from a major supermarket. Participants smell this oil first giving context for the fresher, high quality Extra Virgin JUICE. This never fails to be an enlightening. You can safely try this at home with your kids. </span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Why is the JUICE factor important in using olive oil? Cooking with any oil, olive or otherwise, which is merely a fat is not harmful, just inadequate. The JUICE element with its higher polypenols offers a higher smoke point for cooking purposes. Moreover, most of the healthy stuff is lost during cooking. Greater healthy benefits from the JUICE are garnered from drizzling over your food after being removed from the heat, immediately before serving. Not only are you adding the health benefits of Extra Virgin JUICE, but flavor and freshness too. Chefs always talk about layering in flavoring with seasoning. You, the home cook, can layer by drizzling Extra Virgin JUICE.</span></span></span></o:p></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><!--StartFragment--></p><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;color:#003300;"><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Remember—all Extra Virgin olive oils are not the same.</span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Go for the JUICE!</span></span></p> <!--EndFragment--> </span><p></p> <!--EndFragment-->Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com6tag:blogger.com,1999:blog-8728144227602130715.post-85289953694078798872010-04-04T08:54:00.007-04:002010-04-04T16:48:51.880-04:00A Rainy Saturday in Burgundy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9JTT3orVM3tBaKqoBCcTfwNg-LtOQmQc4s_pf4JIzWWzoB6f04ZSLQHvbQxVQuo5bSJOr_bLrlkligr6UCtlwn3KjBbyuulnkBJDWukrFdyLVxaA9CVNxjHAnLJDOXxj9rIywAxsJtuyu/s1600/IMG_1771.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9JTT3orVM3tBaKqoBCcTfwNg-LtOQmQc4s_pf4JIzWWzoB6f04ZSLQHvbQxVQuo5bSJOr_bLrlkligr6UCtlwn3KjBbyuulnkBJDWukrFdyLVxaA9CVNxjHAnLJDOXxj9rIywAxsJtuyu/s320/IMG_1771.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456266055082747682" /></a><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLf30fAGJz_Fu3T9n3DuAY5Vj_IuRJutUkWAkFtZD_8bPqCtrHYgIhKyCHGSwAs3G3v73ZqgwQTlFGoWJxhqPSzLnAagW5ETh-rMj6H75gPqCd_oAPULXXQdjFJS6QD824OLXDEMb-d_i/s320/IMG_1779.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456267196224612338" /><br /><!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">Saturday, April 3, 2010</span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">It’s Easter weekend and pouring rain in Burgundy. What is one to do? Spending the day in Beaune, the commercial heart of Burgundy, seemed to be the most viable option. Programmed the GPS and off… Arriving in Beaune, I strolled through the renowned Saturday farmers’ market. Everything is available, including flowers, sausage, fish, vegetables, and clothing. Oh, how I want a kitchen here.</span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">Being a holiday weekend, requesting appointments with local vignerons for wine tasting is inappropriate and fruitless. Alternatively, my favorite wine shop, </span></span><a href="http://www.laboutiquedesdomaines.com/"><i><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">La Boutique des Domaines</span></span></i></a><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">, was a logical next stop. As always, the proprietor, Fréderic Henry, recognized me from past adventures and handed me his weekly printout of available inventory and… a glass of wine. This is the civilized way to shop.</span></span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></o:p></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">This is my third trip to Burgundy in the past three years. Thanks to the advice of Oregon Pinot Noir producer and Burgundy importer, </span></span><a href="http://www.scottpaul.com/"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">Scott Wright</span></span></a><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">, I have found </span></span><a href="http://www.laboutiquedesdomaines.com/"><i><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">La Boutique des Domaines</span></span></i></a><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;"> to be the best of the countless wine shops in Beaune. Finding a couple of hard to find gems at a good value (relatively speaking) is always doable at this address. This year was no exception. As in the past, a Domaine Armand Rousseau grand cru was among my discoveries. The Ruchottes-Chambertin is a tiny grand cru located above the Mazis-Chambertin and Close de Bèze Grand Crus and next to Bel Air, one of my favorite premier crus. </span></span><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">From Burghound fame, here are Allen Meadow’s comments on the </span></span><b><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">2007 Ruchottes-Chambertin - Clos des Ruchottes: “</span></span></b><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">Rousseau noted that in 2007, the Ruchottes received 25% new wood whereas in the past, the percentage was zero. An elegant, cool, restrained and lilting nose of rose petal, cranberry and raspberry aromas merges into medium weight flavors brimming with minerality and culminating in a relatively powerful finish underpinned by ripe tannins and excellent length. This really stains the palate and I very much like the underlying sense of tension.” 92/2015+ </span></span></span></span></o:p></p><p class="MsoNormal"><o:p><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">2015! Since when have I had patience?</span></span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">There’s more—a bottle of Humbert Freres’ (a personal fave) 2006 Gevrey-Chambertin, Les Estournelles St. Jacques Premier Cru, is also coming home with me. </span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">Now, after all that shopping, Je suis faim—starving A few doors from the wine shop is one of my favorite Beaune culinary havens, </span></span><i><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">Caves Madeleine</span></span></i><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">. A renowned food writer, whose name escapes me, was once asked to share the name of his favorite restaurant. He answered, “The one that knows my name.” Although, the owner, Lolo (phot0-showing the bottle), didn’t know my name, today, he recognized me clearly from many past visits (the last was over two years ago) and offered a hearty and warm greeting. At </span></span><i><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">Caves Madeleine</span></span></i><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">, you feel more like a guest in a home, than a restaurant. There are fancier restaurants in Beaune and Burgundy with higher culinary reputations, but none are more fun. Lolo always seats you next to the most interesting people at the long community table. And to choose a wine, simply scan the bins along the wall. Take your choice from the bin and set it on the table. Lolo will pop the cork for you. The price of a bottle of wine is retail, not restaurant mark-ups. Where else can you find a reasonably priced Meursault and a 2000 premier cru by the glass? If desired, a hefty wine list is available for those older gems in the cellar. </span></span></span></span></o:p></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">Following lunch, a tour of the Hospices de Beaune, Hôtel-Dieu (Phot0-R), Beaune’s most famous landmark, proved to be the perfect activity for a rainy afternoon. Built by the Duke of Burgundy in 1443, this hospital has been preserved completely. From the Middle Ages to the 20th</span></span><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;"> century, this charitable hospital served the poor, middle class and nobles. The artwork includes Isaac Moillon’s illustration of the miracles of Christ and Flemish artist Roger Van der Weyden’s </span></span><i><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">Last Judgment</span></span></i><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">. The kitchen is any foodie’s fantasy.</span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="color:#330000;">For more photos go to <a href="http://www.blogger.com/www.facebook.com/crushandpress">www.facebook.com/crushandpress</a></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size:medium;">Despite the weather, this was a full and fun day in Burgundy—and still raining. Tomorrow, Easter in Paris!</span></span></o:p></p><p class="MsoNormal"><o:p></o:p></p> <!--EndFragment-->Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com2tag:blogger.com,1999:blog-8728144227602130715.post-48360862160538445532010-03-31T05:21:00.007-04:002010-03-31T11:02:37.733-04:00Takes Three at La Riboto de Taven<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWAWTPSsWDJmzrBLoe-_hsH8Csw1kD1XaxNb-xuVEHAIz1E0No2uAex88D1m8F8GULDZc9IB45tQKnf07fdCYyAXxy4QtOXzi8tn32Yr3A6Yt9qT0Ms4KcaGp1D2DfrMEhmfVORgD8kcz/s1600/IMG_1689.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWAWTPSsWDJmzrBLoe-_hsH8Csw1kD1XaxNb-xuVEHAIz1E0No2uAex88D1m8F8GULDZc9IB45tQKnf07fdCYyAXxy4QtOXzi8tn32Yr3A6Yt9qT0Ms4KcaGp1D2DfrMEhmfVORgD8kcz/s320/IMG_1689.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5454735466183753218" /></a>Tuesday, March 30, Soir<div><br /><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330000;">Can you imagine entertaining for a maximum of 18 quests nearly every night of the week? Planning meals, prepping, cooking, serving, entertaining, cleaning and washing dishes by hand, and all with a smile--every night. Plus, there's only three people doing all of this work. This happens at the elegant </span></span></span><a href="http://www.riboto-de-taven.fr/"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330000;">La Riboto de Taven</span></span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330000;"> in Les Baux en Provence. Magically, Chef Jean-Pierre Novi and owners, Christine and Philippe Theme (photo) create culinary magic. </span></span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330000;">I'm not a critic, just a promoter and enjoyer. On this four week adventure, the dining has been extraoradinary and memorable from Tunisia, Sicily to Tuscany, except for the focaccia pomodora pizza that I attempted to eat from the autogrill on the Austradra while driving to Roma on Monday. Last night, however, achieved supreme grandeur.</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330000;">Castelas olive oil producers, Catherine and Jean-Benoît Hugues managed to convince the owners to open the restaurant just for the three of us (another couple showed up). Jean-Bientȏt predicted this will be an experience! And how right he was. </span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330000;">Get this—Chef Jean-Pierre keeps a record of the courses he prepares for his quests to never repeat one. And Philippe was born in a kitchen following generations of chefdom...He said, "The kitchen was warmer for pregnant women." I will take is word on that one. </span></span></span></div><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330000;">What did they prepare just for us? We began with succulent and heavenly foie gras. Next was the innovative dish of the trip, Royal de languistines (Shrimp-like) and flan on three different types of pasta (linguine) woven together by hand, smothered with a Castelas ginger olive oil emulsion. The main course was guinea hen and FRESH spring veggies (snow peas and fava beans). This was followed by the cheese course. Jean-Benoît suggested adding some olive oil to the cheese plate. The Hugues TV dinner is cheese, olive oil and bread. What's dinner without dessert? Fresh strawberries marinated in Castels olive oil (surprise surprise) and a small, warm soufflé.</span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330000;">And you're asking about the wine. There were two wonderful red wines from the the local area. We began with the 2005 Equinoxe Domaine de Lauziérs from Les Baux Provence, AOC (Grenache, Syrah, Cinsault blend). One was not enough so we had Madame Dominque Hauvette's 100% Cinsault, which you never see as mono-varietal wine. All were a perfect accompaniment to a nirvana culinary experience. </span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330000;">Now, if that wasn't enough. As we left the restaurant, we were met by a full moon hovering over the cliffs of Les Baux. To recap the day, a rainbow, a full moon, a magical dinning experience shared with wonderful friends. I'm living large. </span></span></span></p></div>Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com0tag:blogger.com,1999:blog-8728144227602130715.post-21925222120959930642010-03-31T03:58:00.006-04:002010-03-31T06:34:52.120-04:00Castelas: The Amerian Dream Lives in France<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-qZ8qH1oCTKzemtmOF2aHs4NYH1reiuMrmEf0HTsZShzRwfpS6xDItZT7lheQ85uSiw5Jq6GJX0pItAE48m79J63pn7y9X64bEwPrgeeS5T6gvlLQpeplBv4_mfH2rOMOibCFCX4m9nn/s1600/IMG_1677.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-qZ8qH1oCTKzemtmOF2aHs4NYH1reiuMrmEf0HTsZShzRwfpS6xDItZT7lheQ85uSiw5Jq6GJX0pItAE48m79J63pn7y9X64bEwPrgeeS5T6gvlLQpeplBv4_mfH2rOMOibCFCX4m9nn/s320/IMG_1677.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5454709364809784946" /></a><br /><!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Tuesday, March 30, 2010, Aprés-mIdi</span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Arriving at Castelas, there was Jean-<span class="Apple-style-span" style="color: rgb(51, 0, 0); ">Benoît<span class="Apple-style-span" style="color: rgb(0, 51, 0); "> Hugues in the olive oil mill dressed in a blue suit (having returned from a speaking engagement) with a wrench and black, greasy hands. He and two employees were working on the centrifuge, the heart of the olive oil production process. They weren’t simply working on it. They were dissembling and reassembling entirely. “We must know and maintain this equipment ourselves. We can’t rely on finding a technician during the peak of the harvest,” Jean-<span class="Apple-style-span" style="color: rgb(51, 0, 0); ">Benoît <span class="Apple-style-span" style="color: rgb(0, 51, 0); ">stated emphatically. Not only does Jean-Bientôt’s team know the equipment, they have discovered flaws and improved the system. “It works better now than when we first bought it.”</span></span></span></span></span></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">This attention to detail stems from an earlier career as an engineer in Arizona. After 15 years in the U.S. Jean-<span class="Apple-style-span" style="color: rgb(51, 0, 0); ">Benoît<span class="Apple-style-span" style="color: rgb(0, 51, 0); "> and his wife, Catherine, who has her master’s degree in biochemistry (or something near to that—I avoided that world in school). They returned to their roots in Les Baux en Provence with their French accents in tact to raise a family and produce high quality Extra Virgin olive oil. Jean-<span class="Apple-style-span" style="color: rgb(51, 0, 0); ">Benoît<span class="Apple-style-span" style="color: rgb(0, 51, 0); "> asserts proudly that he and his wife are living the American dream. “Had it not been for our American experience, we would not be living our dream of producing high quality olive oil here in Provence."</span></span></span></span></span></span></span></o:p></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Castelas brings new meaning to high quality Extra Virgin olive oil. The bar has been raised. His engineering skills have created a production system that requires no outside water during the process. Water can dilute flavor and freshness. It is common to add tap water during the production process to help extract the oil from the pomace. At Castelas, water comes from the olives only, not an added outside source. The result is a more flavorful, fresher and healthier oil. Castelas Extra Virgin olive has a length on the palate and the shelf, which far exceeds typical olive oils proclaiming to be Extra Virgin. Castelas is the real deal.</span></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">With Jean-<span class="Apple-style-span" style="color: rgb(51, 0, 0); ">Benoît<span class="Apple-style-span" style="color: rgb(0, 51, 0); ">, high quality Extra Virgin olive oil begins in the grove, which includes productive trees that are estimated to be 500 years-old. He is a strong proponent of irrigation, which gives the fruit the natural and necessary water required in the production process.</span></span></span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">During an impromptu olive oil seminar given to a group of Australian visitors, the Hugues advised folks to not be afraid of bitter and peppery olive oils. These characteristics are signs of quality and will dissipate with cooking and add complexity to your food by drizzling after cooking.</span></span></span></o:p></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Castelas is worth visiting on any trip to Provence. The estate is located on the foothills below the breathtakingly majestic village of Les Baux. </span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">During our visit, a large rainbow appeared above us. Jean-<span class="Apple-style-span" style="color: rgb(51, 0, 0); ">Benoît<span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> quiped with a smile, "It's a sign." </span></span><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Yes—of </span></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">the of the joys and prosperity of the American dream alive in France.</span></span></span></span></span></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style=" ;font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></o:p></p> <!--EndFragment-->Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com0tag:blogger.com,1999:blog-8728144227602130715.post-84611330901424421712010-03-26T02:30:00.006-04:002010-04-28T12:28:58.946-04:003/23/10--Reveling in Ravidá<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxy4W76vAzNzuthuYOac1QNwTdUFdz2ejqwZ7sqkRQoXRCUdWz12wX2HybvhpWc0axNrEMEnJKgyXb0jLJNPilyUj8bDc-QcgqnSEMmdyRBmwYNDh8Z-IWiE5FWlywjJhZTvr0OtUCxp1y/s1600/IMG_1517.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxy4W76vAzNzuthuYOac1QNwTdUFdz2ejqwZ7sqkRQoXRCUdWz12wX2HybvhpWc0axNrEMEnJKgyXb0jLJNPilyUj8bDc-QcgqnSEMmdyRBmwYNDh8Z-IWiE5FWlywjJhZTvr0OtUCxp1y/s320/IMG_1517.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5452827450090485010" /></a><br /><!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Hotel Villa Esperia in the beautiful seaside resort town of Mondello, near Palermo, is a couple of blocks from the Mediterranean Sea and a few blocks from the beautiful and stately home of Natalia Ravidá, her husband, Giuseppe and their endearing son, 9 year-old Alfredo. After a burst of expresso and an unsuccessful attempt at an Internet connection, Natalia and I embarked on the one-hour plus drive to Menfi in southwest, Sicily. Upon arrival, we drove over dirt roads through the farm observing welcoming signs of spring including a bright blue sky, blooming lemon flowers among the vineyards and the olive trees. Our first stop was a reserve of wild olive trees and fennel, followed by a grove of ancient trees, 200-500 or more years old. These trees were crafted from the nearby wild trees. Interestingly, these trees were not planted in rows, but spaced randomly and obviously not planted purposefully. With their twisted trunks, these trees exude authentic character. If they could only talk… According to local folklore, the twisting is a result of the spinning earth over the centuries.</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">After watching a team pruning the olive trees and picking some lemons, Natalia gave me a tour of the mill, including an explanation of their innovative storage system. Using a bag and box technology with smaller 1000-liter tanks, olive oil is stored in two-day lots. Not only is the olive oil stored by varietal, but by time of harvest. My olive oil mantra is “Fresh is Best.” Here is an outstanding example of maintaining the critical freshness of Extra Virgin olive oil.</span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Any visit to this famed olive oil estate would not be complete without tasting some olive oil. Having a close relationship with this oil for over ten years, the familiar lemon/citrus, grassy, tomato leaf aromas exploded on the nose—classic Ravidá. This oil always takes me back to my youth, strolling down a row of tomato vines. Natalia is developing a new product, a lemon flavored oil. I’ve never been a fan of flavored oils. After all, the oil by definition is no longer Extra Virgin. Plus, most flavored oils on the market use a poor quality olive oil. With this lemon-flavored oil, my conversion is possible, showing nice pepperiness in the back of the throat—a perfect condiment for those summer salads.</span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Another innovation at Ravidá is the 3 and 5 liter box and bag packaging. Similar to the new wine boxes, exposure to air is minimized preserving freshness for a year or more after opening—Fresh is Best!</span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Now comes pure pleasure—lunch with Natalia’s mother and father, Ninni and Nicolo, in their magnificent home dating to 1770. My daughter, who is an interior designer and adores old, old stuff, would never leave this home. </span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Now, when God invented lunch this is what he had in mind. Greeted with a glass of Sicilian white wine made from Greciano, we had a lovely get acquainted chat. Then, Ninni and Nicolo Ravidá, elegant and charming, escorted us to their regal dinning room with a large burning fireplace. Signora Ravidá began with a wonderful potato and mushroom soufflé-like dish. Natalia referred to it as Sicilian Shepherd’s pie—No comparison, this tasted much better. Cod fritters, sautéed chicory and a dessert of refreshing orange slices drizzled with an adult beverage finished out the yummy culinary parade. Of course, a local red wine (Syrah) accompanied the experience. Although Signor Ravidá has owned vineyards across Italy for decades, he’s never bottled under his own level. He has supplied some of the finest vino estates in Italy, including the famed Antinori in Tuscany.</span></span></span></o:p></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Natalia has authored a marvelous cookbook entitled, </span></span><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Seasons of Sicily</span></span></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">. The recipes are simple, authentic and great for entertaining. She and her mother conduct cooking classes at their home in Menfi. </span></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Following lunch, Signor Ravidá and I hovered next to the fire for a brief interview. Two hours passed in a flash. After finishing the video portion of our visit, he rose slowly from his chair. With a little twinkle in his eye and a sheepish grin, he asked, “Would you like a little something?” Having never said no in my life, he emerged with two small glasses and a bottle of Pravis Dolomiti Bianca, an orange blossomed dessert wine from northern Italy. </span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Hearing Signor Ravidá's engaging stories behind the creation of one the greatest olive oils of the world is a memory that I will cherish forever. Video excerpts of this interview will be shown in the future on </span></span></span><a href="http://www.crushandpress.com/"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Crush and Press</span></span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> and </span></span></span><a href="http://www.facebook.com/crushandpress"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">www.facebook.com/crushandpress</span></span></span></a></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">After interviewing Natalia, we raced back to Palermo to join Giuseppe for dinner at Bye, Bye Blues Ristorante in Palermo. Chef Patrizia Di Benedetto is the first major female chef in Palermo. She presents a modern twist of traditional Sicilian dishes and ingredients, based on her global travels. The affable chef once cooked with Roberto Donna, the famed Italian chef in Washington, DC. Simply divine describes her octopus carpaccio with oranges and perfectly cooked clams.</span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Following dinner, Natalia and Giuseppe gave me a tour of the old Palermo with its fabulous architecture, dating to the 17</span></span></span><sup><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">th</span></span></span></sup><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> century. Two days in Sicily is not enough. I shall return.</span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Exhausted, full and gleeful, I was asleep before my head hit the pillow.</span></span></span></o:p></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Photo: Natalia, Ninni and Nicolo Ravidá</span></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></o:p></p> <!--EndFragment-->Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com2tag:blogger.com,1999:blog-8728144227602130715.post-82553780095589870182010-03-26T01:54:00.013-04:002010-05-10T14:48:51.929-04:003/22/10-A Sicilian Cowboy and Maker's Mark<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYTjbCWRpYmMLlBtqCRAXd_0lbpSEpO1Ayix3-AfheWeen19cQXyLIEH0Fy8bjxUICi2_dwxbagN-1uP8Ib79Uu1inmB6rcvwRWxrr2ZRjkKn99P00aW4NSTXfHEqEk9Z5GWmwWzRjdQF/s1600/IMG_1472.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYTjbCWRpYmMLlBtqCRAXd_0lbpSEpO1Ayix3-AfheWeen19cQXyLIEH0Fy8bjxUICi2_dwxbagN-1uP8Ib79Uu1inmB6rcvwRWxrr2ZRjkKn99P00aW4NSTXfHEqEk9Z5GWmwWzRjdQF/s320/IMG_1472.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5452820365551208770" /></a><br /><!--StartFragment--> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">My Tunis Air flight touched down in Palermo, Sicily on time at 12:15 pm, The friendly and beautiful smile of Anna (formerly from Brooklyn) from the office of Manfredi Barbera office greeted me and drove me to Manfredi’s home.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Manfredi Barbera owns Premiati Oleifici Barbara, which has been in business since 1894.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Manfredi produces many labels of Extra Virgin olive oil, but the most important to me is Frantoia, which will be available for purchase on the soon to be released </span></span></span><a href="http://www.crushandpress.com/"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Crush and Press</span></span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">. This olive oil has outstanding value and has kept a regular spot in my pantry for over ten years.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Despite leaving the next day for a 10 day visit to Brazil, Manfredi set aside the afternoon to visit with me.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span></span></p><p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><span></span>Understanding this Sicilian cowboy requires a glimpse at his 400 year-old house. This was once the home of the Prince of Naples, but because of gambling and other activities “finished his money before finishing the house,” according to Manfredi.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">This home has been in the Barbera family for 120 years and was a country hunting house originally. Forty years ago, the land surrounding the home was developed into apartment buildings and other commercial establishments.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">One row of trees still lines the street leading to the house, which once provided the traditional picturesque long driveway to this magnificent home.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Shortly after greeting Manfredi, we were sitting down to a typical Italian lunch, a simple and tasty tomato-based macaroni and a red wine.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">We ate and ran.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">With his lovable 5 year-old son, Lorenzo, joining us, we began the 45 minute drive to his mill in Custonaci, near Trapani on the western tip of Sicily.</span></span></span></o:p></span></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">It was not long into the drive that I discovered Manfredi’s love of Kentucky bourbon, particularly Maker’s Mark.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">A treat to himself on any trip to New York City is a mega steak paired with Maker’s Mark on the rocks.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Come to think of it, Bill Samuels, President of Maker’s Mark and Manfredi share a similar eccentric DNA.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Introducing these two is a must.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Joining them for dinner could be an unparalleled hilarious experience.</span></span></span></o:p></span></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Speaking of steaks, Manfredi, who is an exceptional cook, prefers to finish his steaks after cooking with sea salt, fresh lemon and olive oil, Frantoia , of course—and bourbon.</span></span></span></o:p></span></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">At the mill, he demonstrated a new milling technology that he is experimenting with.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">This new technology has four separate grinders for crushing.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">These grinders can be switched and two of them can work collaboratively.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">This gives the capability of producing six or seven different flavor styles from the same olives.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">One grinder rolls similar to a traditional stone wheel, but without the exposure to air.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">The second is a hammer, which is similar to a coffee grinder. Third is an iron disc that acts as a masher.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Finally, one grinder removes the pits before crushing giving a softer flavor profile.</span></span></span></o:p></span></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Furthermore, the mill is divided into clean and dirty zones to preserve the integrity of the oil and achieving optimum sanitation. This process and picking olives when they are green (adding bitterness and pungency) explains how his Frantoia has the capacity to maintain its freshness beyond most Extra Virgin olive oils.</span></span></span></o:p></span></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Manfredi resolved one mystery for me.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">His main oil is called, Frantoia.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">In Italian, Frantoio means mill.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Frantoio is also a prominent Italian olive varietal.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">What’s with “Frantoia?”</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">With a big smile, Manfredi said, “It’s fantasy.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">No meaning.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">It’s woman, which is better.”</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">I’m in agreement. The romantic cowboy invented the feminine of Frantoio.</span></span></span></o:p></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">To conclude our visit, Lorenzo and I played in a huge ancient cave at Grotta Mangiapane and saw a 500 year-old frantoio (mill). After a thrilling drive back to Palermo, dinner with the Ravidás.</span></span></span></p> <p class="MsoNormal"><span style="font-size:14.0pt;mso-bidi-font-size:12.0pt;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size:14.0pt;mso-bidi-font-size:12.0pt;"><o:p> </o:p></span></p> <!--EndFragment-->Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com0tag:blogger.com,1999:blog-8728144227602130715.post-2178555982551782912010-03-22T00:50:00.010-04:002010-05-10T14:49:58.238-04:00Tunisian Olive Oil: Change is Inevitable Except from a Vending Machine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2YRphBxd1qFMoe_kjYjrt5_oACZT1JaPUAFK7RxiVb_SDL-Jum8BOejQZTrsA7dvXQ_9U2g-P5HZmS3hjh1CS0JS3TprCX29JfM9yUi2sAlJAzC_JiPSoh8Lszs6wfZHEimaQgSrP46D/s1600-h/IMG_1337.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2YRphBxd1qFMoe_kjYjrt5_oACZT1JaPUAFK7RxiVb_SDL-Jum8BOejQZTrsA7dvXQ_9U2g-P5HZmS3hjh1CS0JS3TprCX29JfM9yUi2sAlJAzC_JiPSoh8Lszs6wfZHEimaQgSrP46D/s320/IMG_1337.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5451330315869627634" /></a><br /><!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">As I depart Tunisia, today, and reflect back over the past week, I'm amazed by the enormous size and importance of the Tunisian olive oil industry. Yet, outside of Tunisian and some bottlers in Italy, Tunisian olive oil is unknown. Tunisian has 1,600,000 hectares (2.47 acres per hectare) of olive trees, 56 million trees and produces an average of 200,000 tons of olive oil per year (66% is exported). Tunisia is the fourth largest producer of olive oil with Spain, Italy and Greece. Folks, that's a sea of olive oil.</span></span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">I’m sure you're asking, if they produce so much olive oil, then why haven't I tasted Tunisian olive oil or seen it on the shelves in the U.S? You have, but didn't know it. It's disguised. If you've purchased a bottle labeled, "Packed in," "Imported from," or "Product of Italy," you’ve had Tunisian olive oil. Historically, Tunisia has been a major supplier of the bulk bottlers from Italy. These bottlers or bulk producers buy product from countries in the Mediterranean and blend with Italian olive oil and ship to the U.S. and other countries. </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Now, change is coming. And to quote an anonymous source, "Change is inevitable, except from a vending machine." The growers of Tunisian are beginning to bottle and label their own Extra Virgin olive oil (including organic) and seeking global importers and distributors from the U.S to Japan. </span></span></span></o:p></p><p class="MsoNormal"><o:p><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">In recent years other new world countries including the U.S, Australia, Argentina, and Chile have stormed on to the world olive oil stage by planting an astounding amount of olive trees. These are young trees. To its advantage, Tunisia has mature trees and a whole bunch of them. Their challenge is changing the mindset of a bulk supplier for other countries where yield (quantity) is the most important factor to a quality-focused production process. This transformation is occurring rapidly and will be driven more and more by consumers as awareness increases about high quality Extra Virgin olive oil. Hey, world! Here comes </span></span></span><a href="http://www.100percenttunisianoliveoil.com/"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">100% Tunisian olive oil</span></span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">.</span></span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">My next stop—Sicily!</span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></o:p></p> <!--EndFragment--> <div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><br /></div></div>Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com1tag:blogger.com,1999:blog-8728144227602130715.post-55833442941148907932010-03-20T06:52:00.008-04:002010-05-16T14:22:50.972-04:00Tunisia: A Rich and Lengthy Heritage<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheOVwS1ZWoFPxYG54cp0xTPbnbyuYTiZkBzF6I5lU4TrbwGN_BivUroPcdXuhtT6KGkR3guE-5PA6WCP8NGpuOfF_JZnIvcMUh4MQo6hcpEvtImUY3UYymBxCN_l8ijwsvkM-4n6RLly_u/s1600-h/IMG_1195.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheOVwS1ZWoFPxYG54cp0xTPbnbyuYTiZkBzF6I5lU4TrbwGN_BivUroPcdXuhtT6KGkR3guE-5PA6WCP8NGpuOfF_JZnIvcMUh4MQo6hcpEvtImUY3UYymBxCN_l8ijwsvkM-4n6RLly_u/s320/IMG_1195.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5450668081254222130" /></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Yes, the 100% Tunisian Olive Oil Trade Mission has been the experience of a lifetime.<br /><br />Before getting to olive oil, food and wine, any discussion of Tunisia must begin with the people and their rich cultural heritage. Tunisians are kind, giving, passionate, and welcoming. They make you feel right at home. One of their many mules would be helpful to transport these gifts home to D.C. To understand the people of Tunisia (and olive oil), you must look to their proud and lengthy heritage. Next to Tunisia, Europe is a pup, and America is not even a glimmer in its mother’s eye. Upon arrival, the Phoenicians planted the first olive trees 3000 years-ago. Apparently, there is a 2,500 year-old tree, which we will see on our next trip. The 1000 year-old tree at Fendri Farms had enough “WOW” for me.<br /><br />The Phoenicians, Byzantines, Carthaginians, Romans, and the French add layers and layers of rich Tunisian cultural heritage. For example, Thuburbo Majus, which we visited on our first day, was the ancient Roman capital city in North Africa. Unlike other Roman ruins that I have visited in the past, less than 10% of the 40 hectares (98 acres) were roped off to the public. You can walk amongst and upon them, touching and feeling as you go. Never have I sensed the presence and energy of ancient Rome like this.<br /><br />There are the larger ruins at Dougga, but they will be saved for the next trip. The largest and best-preserved ruins outside of Rome reside in this small North African country on the Mediterranean Sea, cradled between Algiers from the west and Libya in the south. This is the gateway to the Mediterranean Sea, which explains its popularity among conquerors throughout history.<br /><br />After the fall of the Roman Empire, the people collected pieces of Roman architechural wonder to build the famous, magnificent mosque in Kairouan (photo). The spread of Islam throughout North Africa and into Europe has its roots in this mosque. Kairouan is considered one of the four Holy cities of this part of the world, along with Mecca (Saudia Arabia), Medina (Saudia Arabia) and Jerusalem (Israel). Interestingly, Medina also refers to old-walled city center in Tunisian cities.</span></span></span><div><span class="Apple-style-span" style="color:#003300;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"></span><span class="Apple-style-span" style="color:#003300;">This richness can be conveyed best through photos, so c<span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">heck out the pics at </span></span></span><a href="http://www.blogger.com/www.facebook.com/crushandpress"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">www.facebook.com/crushandpress</span></span></span></a></span></span><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><br />Next…olive oil, food and wine….</span></span></span><br /></div></div>Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com0tag:blogger.com,1999:blog-8728144227602130715.post-50204056896186285832010-03-15T00:36:00.003-04:002010-03-15T01:00:01.337-04:00Tunisia: The Arrival<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqGlU_68fVC9uhMcFa6j4P3tAboondl0ClZAgtXBClBezzfhzoEJ7Q31edtMpOZh6ErkSRocM3e1St94H-kdjZcqif7Qq5UGJroptA47E1tGWOHYzZHt1pK0K0Ei6W7faaudHNs7A9Y8zn/s1600-h/IMG_1027.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqGlU_68fVC9uhMcFa6j4P3tAboondl0ClZAgtXBClBezzfhzoEJ7Q31edtMpOZh6ErkSRocM3e1St94H-kdjZcqif7Qq5UGJroptA47E1tGWOHYzZHt1pK0K0Ei6W7faaudHNs7A9Y8zn/s320/IMG_1027.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5448716650707916290" /></a><br /><!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">Having landed in Tunis and begun my emersion in Tunisian culture and hospitality, you can't help but feel the deep sense of pride and warmth of the Tunisian people.</span></span></span><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"> I'm going to like here. </span></span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">Last night, Lémia CHEKAR THABET (center photo), General Director of Packtec (Tunisian Packaging Technical Centre), an agency within the Tunisian Ministry and Technology, hosted the participants of the 100% Tunisian Olive Oil trade mission with a relaxed, informal reception at the Ramada Plaza Resort.</span></span></span><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">This provided a "parfait" opportunity to spark the knowing of my fellow pilgrims on this olive oil mission and the Packtec team (photo).</span></span></span><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">The entourage includes folks from France, Germany and, of course, a bunch of curious Americans. These trips are always filled with wonderful surprises and unexpected learning. For example, Philippe Juglar, a French agro business consultant, gave us an impromptu coffee tasting lesson.</span></span></span><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">Did you know that the aromas on the nose for coffee have no correlation with the taste on the palate? </span></span></span><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">The learning has only begun.</span></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></o:p></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">After one night of wonderful Tunisian food, I must remind myself of</span></span></span><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">my core mantra, “moderate portions, Bill.”</span></span></span><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">As for wine, we were treated to Chateau Saint Augustin’s portfolio including a salmon colored dry Rosé (Princesse Elissa), a blanc (Cesar Auguste) and a red (L’Imperial Magnus).</span></span></span><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">All were delightful and easy drinking. I was excited to learn that a renowned Tunisian chef will accompany us on our journey this week. Stay tuned for some culinary treats and highlights.</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"><span></span></span></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">Today we will learn about the history of Tunisian olive oil through visits to archeological sites at Thuburbo Majas and Ksar Ezzit Domain (<a href="www.ksar-ezzit">www.ksar-ezzit</a>).</span></span></span><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">The Phoencians first planted olive trees in Tunisian 3000 years ago.</span></span></span><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">We will see some trees older than dirt (well, almost)<span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, serif; font-size: 16px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"> and an ancient underground mill.</span></span></span><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">And late this afternoon, this band of olive oil brethren travels to the ancient city of Kairouan where we will be treated to dinner and evening entertaining at the Kashbah Hotel</span></span></span><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"><a href="Kasbah.kairouan@goldenyasmin.com">Kasbah.kairouan@goldenyasmin.com</a></span></span></span><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"><a href="Kasbah.kairouan@goldenyasmin.com"> </a></span></span></span></span></span></span></span></span></o:p></p><p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"><span></span>Can’t wait!</span></span></span></o:p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></o:p></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">Now time for a walk on the beach before disembarking at 8 a.m.</span></span></span><span style="mso-spacerun: yes"> </span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><o:p> </o:p></p> <!--EndFragment-->Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com0tag:blogger.com,1999:blog-8728144227602130715.post-63231531613316307422010-03-11T17:05:00.008-05:002010-03-11T21:43:51.953-05:00Skurnik Wines, 2010 Grand Portfolio Tasting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-TsQijCuCgLqfgpoCx8ulXTm8dkKWCARzowaQd77jw7RdPPJRE8NQRASK3gqLVsRCpyP48EMP1TDo2O9UNJADeTMDSqn0XlDXNToQBqx3-FRV0ea7shlADLkUZ3xVOUKV8iTIVY0Y__Xc/s1600-h/IMG_1020.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-TsQijCuCgLqfgpoCx8ulXTm8dkKWCARzowaQd77jw7RdPPJRE8NQRASK3gqLVsRCpyP48EMP1TDo2O9UNJADeTMDSqn0XlDXNToQBqx3-FRV0ea7shlADLkUZ3xVOUKV8iTIVY0Y__Xc/s320/IMG_1020.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5447567522113054850" /></a><br /><!--StartFragment--> <p class="MsoNormal"><span style=" ;font-family:Georgia;"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#663300;">Over 700 wines, 300 wine producers from across the globe and a curious and appreciative band of trade professionals gathered at Michael Skurnik Imports 2010 Grand Portfolio tasting on Wednesday, March 10, in New York City. Yes, this was nirvana. Here's a sampling.</span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#663300;">Upon arrival, my first stop was with old friends from Burgundy and the northern Rhone Valley of France. Alexandrine Roy, Domaine Marc Roy, of Gevrey Chambertin presented her stable of villages wines from 2007 and one 2006. Elegance and purity exemplify the work of this dedicated young vignernon. Her 2007 Gevrey-Chambertn “Clos Prieur” received 4 stars in the April issue of</span></span><i><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#663300;"> Decanter. </span></span></i><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#663300;"> Bridget Roch, who with her husband, Gilbert Clusel, own the highly regarded Domaine Clusel-Roche in Cote Rotie of the northern Rhone. Gilbert stayed behind to finish pruning. Their wines are superb, particularly the “Grandes-Places.” The 2006 is sleeping in my cellar. I’m on the prowl for the 2007. Next comes Stephane Robert of Domaine Tunnel, who produces quality white wines from St. Peray and brilliant reds from Cornas and St. Joseph. I’ve had the pleasure of visiting Stephane and his wife, Sandrine at their cave in St. Peray. Not only are they making quality wines, but their generosity and graciousness are endearing. Domaine Colin Morey ‘s line-up of white Burgundy premier crus from Meursault, Chassagne-Montrachet and Puligny Montrachet showed charming freshness, purity and a harmonious blend of mineality, apple and pear notes, acidity framed by a touch of oak.</span></span></p> <p class="MsoNormal"><span style=" ;font-family:Georgia;"><o:p><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#663300;">Others from France worth noting are Chateau Pibarnon (Bandol), Chateau Laulerie (Bergerac), Domane Lafond (Rhone), and St. Prefert (Chateauneuf du Pape).</span></span></o:p></span></p> <p class="MsoNormal"><span style=" ;font-family:Georgia;"><o:p><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#663300;">For the past three years, I’ve attended the International Pinot Noir Celebration (IPNC) in Oregon where I’ve come to know many fabulous producers of Pinot Noir from around the world, particularly from Oregon and California. Many were on hand in New York. Failla’s Ehren Jordon is a pure superstar winemaker. His Pinot Noir and Syrah bottlings are produced with genuine French–like style. They are recommended highly. Other California stars included the “fantastique” portfolio of Peter Michael, Chardonnay and Cabernet Sauvignon at its best. The wow wines of Paul Hobbs Kent Rasmussen (long term cellar worthy). Rudy von Strasser of von Strasser winery in Napa was there to fulfill every Cabernet Sauvignon lover’s fantasy. </span></span></o:p></span></p> <p class="MsoNormal"><span style=" ;font-family:Georgia;"><o:p><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#663300;">A strong band of brothers and sisters from Oregon invaded NY. Brickhouse, owned by Doug Tunnell, formerly of CBS news, poured his superb Pinot Noir and Chardonnay. The affable Patricia Green presented her approachable line-up of Pinot Noir. To veterans of IPNC, Patricia is well known for her great t-shirt she sells at her winery. It reads, “Women Taste Better.” Who can argue? Penner-Ash and Cristom were there.</span></span></o:p></span></p> <p class="MsoNormal"><span style=" ;font-family:Georgia;"><o:p><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#663300;">Now, I’ll jump back to the old world…Italy.</span></span></o:p></span></p> <p class="MsoNormal"><span style=" ;font-family:Georgia;"><o:p><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#663300;">Powerful and traditional style Barolos from Domenico Clerico. These classic blockbusters were the stars of the day. Cellar them and forget about them from at least a decade or two. For the impatient, Cavallotto and Marengo offer more approachable gems from Piedmonte. From Montalcino, Alessandra Mililotti Ciacci showcased her charm and quality portfolio. Her Moscali has a solid gathering of Morellino di Scansono, Rosso di Montalcino and outstanding Brunello di Montalcinos.</span></span></o:p></span></p> <p class="MsoNormal"><span style=" ;font-family:Georgia;"><o:p><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#663300;">Finally, there was a surprising discovery from the Iscaro Valley, the northern tip of Italy. Weingut Kofererhof's young winemaker Gunther Kerschlbaumer makes some of the most unique and tasty white wines you will find anywhere. The Kerner varietal was a new one for me. The jasmine and passion fruit aromas were intoxicating. His Riesling, Gewurztraimner, Sylvaner, Pinot Grigo, and Muller-Thurgau were pure delight.</span></span></o:p></span></p> <p class="MsoNormal"><span style=" ;font-family:Georgia;"><o:p><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#663300;">The train is about to pull into Union Station. I need a glass of wine.</span></span></o:p></span></p> <p class="MsoNormal"><span style=" ;font-family:Georgia;"><o:p><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#663300;"> </span></span></o:p></span></p> <p class="MsoNormal"><span style=" ;font-family:Georgia;"><o:p><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#663300;"> </span></span></o:p></span></p> <p class="MsoNormal"><span style=" ;font-family:Georgia;"><o:p><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#663300;"> </span></span></o:p></span></p> <p class="MsoNormal"><span style=" ;font-family:Georgia;"><o:p><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#663300;"> </span></span></o:p></span></p> <p class="MsoNormal"><span style=" ;font-family:Georgia;"><o:p><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#663300;"> </span></span></o:p></span></p> <p class="MsoNormal"><span style=" ;font-family:Georgia;"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#663300;"> </span></span></span></p> <!--EndFragment-->Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com0tag:blogger.com,1999:blog-8728144227602130715.post-1848213031788026972010-03-09T17:12:00.001-05:002010-03-09T17:14:36.742-05:00The Tunisian Adventure is About to Begin<div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">Join me on my journey to Tunisia. </span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><a href="http://prlog.org/10567301"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">http://prlog.org/10567301</span></span></span></a>Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com0tag:blogger.com,1999:blog-8728144227602130715.post-45971437561720962482010-02-25T09:11:00.005-05:002010-02-25T09:25:39.487-05:00The Provençal Classic: Boeuf Daube with an Earthy Rhone Red<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMQaviMZY9idAcdMLX6SVaKB4BnMl9Hezt6bRdLG31b5ikrN01XRPkN1gGrAY4evMEmKcHX1XIxZhUib-ZNYpAfWCEIjqMOnxbZlRq77BdjQaK0qIYbMjCzOZqaTUDCZSzYpQ-lV-_V6R/s1600-h/vin_bout_clos.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 86px; height: 292px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMQaviMZY9idAcdMLX6SVaKB4BnMl9Hezt6bRdLG31b5ikrN01XRPkN1gGrAY4evMEmKcHX1XIxZhUib-ZNYpAfWCEIjqMOnxbZlRq77BdjQaK0qIYbMjCzOZqaTUDCZSzYpQ-lV-_V6R/s320/vin_bout_clos.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5442184307372167042" /></a><br /><!--StartFragment--> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Le Lavandou, a Provençal restaurant in my neighborhood in Cleveland Park in Washington, DC, offers no corkage fee on Monday nights. The owner, Florence Devilliers, usually offers a classic French main course. A red wine boeuf daube (beef stew) provided the perfect meal for this cold, wintery night. After several comments on the pics posted on the </span></span></span><a href="http://www.facebook.com/crushandpress"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Crush and Press</span></span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> Facebook Fan page, sharing the recipe for this classic hearty, comfort dish was a must do.</span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">This version is courtesy of Patricia Wells, “The Provence Cookbook.”</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">I’ve had wonderful success with this cookbook along with her many others.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">She calls this recipe, “Forgotten Red Wine Daube (pronounced like knob)” or Daube au Vin Rouge Oublié.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">“Forgotten” refers to the two bottles of red wine that have been forgotten in the cellar and are past optimum maturity for drinking.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">This is not a problem most of us encounter.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Any decent red wine would work, but a Rhone is preferred.</span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">With this recipe, exactness is not imperative.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Merely follow the technique and experiment with readily available ingredients. No need to worry if you can’t find an ingredient, except for the beef and the red wine (LOL).</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></o:p></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Here’s the recipe:</span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Equipment: A large sieve; a large heavy-duty casserole, preferably enameled cast-iron, with a lid (my 7 ¼ quart Le Creuset round Dutch oven is perfect); a 6-quart past pot fitted with a colander. </span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">6 lbs. of beef, preferably two or three different cuts, cut into 3-ounce cubes.</span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">The marinade:</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">2 btls. Red wince, southern Rhone preferred</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">4 fresh or dried bay leaves</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">½ tsp. freshly grated nutmeg</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">5 whole cloves</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Several sprigs fresh thyme</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">½ cup Extra Virgin olive oil </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></o:p></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">3 tbls. Extra Virgin olive oil</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Fine sea salt to taste </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Freshly ground black pepper</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">30 shallots, peeled and trimmed</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Grated zest of 4 oranges</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">2 cups of pitted olives</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">3 tbls coarse sea salt</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">1 lb. penne pasta</span></span></span></span></p> <p class="MsoListParagraphCxSpFirst" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">1.</span></span></span><span style="font:7.0pt "Times New Roman""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">In a large shallow bowl, combine the meat and the marinade ingredients. Cover with plastic wrap.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Refrigerate for 24-48 hours, turning the meat from time to time.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Place the sieve over a bowl. Pour meat into the sieve, reserving the marinade ingredients in the bowl. Discard the bay leaves; cloves, and thyme.</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><o:p></o:p></span></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">2.</span></span></span><span style="font:7.0pt "Times New Roman""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">In the heavy –duty casserole, heat the oil over moderately high heat until hot but not smoking.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Add several pieces of meat and brown them over moderate heat, regulating the heat to avoid scorching the meat.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Do not crowd the pan and is patient:</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Good browning is essential for the meat to retain flavor and moistness.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Thoroughly brown the meat on all sides in several batches, about 10 minutes per batch.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">As each batch is browned, use tongs (to avoid piercing the meat) to transfer the beef to a platter.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Immediately season generously with salt and pepper.</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><o:p></o:p></span></span></span></span></p> <p class="MsoListParagraphCxSpLast" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">3.</span></span></span><span style="font:7.0pt "Times New Roman""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Return all the meat to the casserole.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Add the reserved marinade and cover.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Bring just to a simmer over moderate heat.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Once the liquid has come to a simmer, reduce the heat to low.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Cook, covered, maintaining a very gentle simmer, until the meat is very tender, 3 to 4 hours. Stir from time to time to evenly coat the pieces of meat with the liquid.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">During the last 30 minutes, add the shallots, orange zest, and olives, and stir them into the mixture.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">The sauce should be glossy and slightly thick.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Taste for season.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">With a slotted spoon, transfer the pieces of meat, shallots, olives, and orange zest to another large covered casserole, leaving the sauce in the pan.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Wine:</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">A hearty red works best, particularly the earthiness of the southern or northern Rhone valley.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Châteauneuf-du-Papes, Gigondas, Vacqueyras, Cairanne, Rasteau, Beaumes-des-Venise and Séguret from the southern Rhone and St. Joseph, Crozes Hermitage, Cornas from the northern Rhone are classic choices.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">I chose Christine and Eric Saurel’s 2004 Domaine Montirius Vacqueyras, “Le Clos” with a 50-50 split of Grenache and Syrah.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">The aromas exemplify the region’s “garrigues” soil, a French term meaning sun-scorched herbs and earth.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Twice I’ve had the good fortune of experiencing their hospitality at their domaine in Vacqueyras.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">One of my core mantras in life is to buy from nice people only.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">The Saurels more than qualify and make an outstanding stable of biodynamic wines.</span></span></span><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Oak is not to be found at the domaine. Their Gigondas and “Le Confidentiel” are stunning.</span></span></span></o:p></span></p> <p class="MsoNormal"><span style="font-family:Georgia; mso-bidi-font-family:Georgia;font-size:16.0pt;"><o:p> </o:p></span></p> <p class="MsoNormal"><o:p> </o:p></p> <!--EndFragment-->Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com1tag:blogger.com,1999:blog-8728144227602130715.post-20169674871421604832010-02-20T10:26:00.010-05:002010-02-20T11:58:38.579-05:00My Grandson's First Magnum: 2009 Ridge Monte Bello<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLCMsESP0NeT8zHoCbgU679Bf9SFC-9Ru_mdaGOqA2Nkdc68LdZr0mOorklv0rXfoY4HIk4gY2VIyd5HseUJZm6D0qjNaKZwM31vcWgMJMjaKkO0Nf_E0yn_uLrGJKQLJGLrdIMUqlrnX/s1600-h/06cmb.png"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 236px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLCMsESP0NeT8zHoCbgU679Bf9SFC-9Ru_mdaGOqA2Nkdc68LdZr0mOorklv0rXfoY4HIk4gY2VIyd5HseUJZm6D0qjNaKZwM31vcWgMJMjaKkO0Nf_E0yn_uLrGJKQLJGLrdIMUqlrnX/s320/06cmb.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5440352642531562898" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKnOXSk9mcSftoC98VRjyEW1ng4H6sKOyirIL7Nnr2CXhKiHv3ukMAFXxxEEA7d1ZGEK5p8Y_F7BnCIeDpmjp3kiM5Y8kscxN0I8noeJpmF4UMN5vHU4fuZ7RtJGkQUUWszyneQtwODgK/s1600-h/Sanders+Petty+Rhodes.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKnOXSk9mcSftoC98VRjyEW1ng4H6sKOyirIL7Nnr2CXhKiHv3ukMAFXxxEEA7d1ZGEK5p8Y_F7BnCIeDpmjp3kiM5Y8kscxN0I8noeJpmF4UMN5vHU4fuZ7RtJGkQUUWszyneQtwODgK/s320/Sanders+Petty+Rhodes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5440352042061429250" /></a><br /><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">On October 20, 2009, my daughter and son-in-law, Lindsay and Clay, gave me the greatest blessing of all, my first grandchild. He's a big boy and carries the mighty name of Sanders Petty Rhodes. As his grandfather, I decided to start his wine collection. My daughter and son-in-law can handle college. I have the fun stuff covered. In my crazy thinking, everyone should have a few or more bottles (magnums,1.5 liters) of outstanding wine from their birth year to have for those special celebrations--graduations, weddings, new job, new promotion, sunsets... And with his hearty laugh can you imagine the delight that he will be around the dinner table. </span></span></span></div><div><span class="Apple-style-span" style="color:#330000;"><br /></span></div><div> </div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">As Sanders' self-appointed cellarmaster, today, I acquired the futures (delivery in 2011) on a magnum of the 2009 Ridge Vineyards Monte Bello, one of the original classic California Bordeaux blends. Magnums are best for long term purposes because of the juice ages much slower. "Sanders, your collection has begun!" Votre Sante! </span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">With an outstanding vintage in 2009 in France, age worthy treasurers from Burgundy, Bordeaux and the Rhone valley will be on my shopping list as they become available. Now, since I need to be there to enjoy this fine wine with my grandson in 21+ years, I'm off to the gym.</span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></span></div><div><br /></div>Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com2tag:blogger.com,1999:blog-8728144227602130715.post-52400529198065036322010-02-19T10:34:00.004-05:002010-02-19T10:54:55.364-05:00U.S Olive Oil Trade Mission to Tunisia<span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">I am excited to be on this olive oil trade mission to Tunisia. </span></span></span><div><a href="http://www.thefirstreporter.com/press-release/us-olive-oil-buyers-on-a-mission/"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">http://www.thefirstreporter.com/press-release/us-olive-oil-buyers-on-a-mission/</span></span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">This will be a fabulous opportunity to meet the individual olive oil producers and learn about he culinary heritage of Tunisia. Following my week in Tunisia, I will cross the 62 mile stretch of the Mediterranean Sea to Sicily. From there I plan to work my way north through Italy, then on to France. My itinerary includes stops in Provence, the Rhone Valley, and a few days of visiting many outstanding wine domaines in Burgundy. Of course, the adventure will conclude with a short visit to Paris. There should be an abundance to write about. My new Flip video camera is packed. Please join me for the journey via cyberspace. </span></span></span></div><div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><br /></div></div></div>Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com2tag:blogger.com,1999:blog-8728144227602130715.post-13172424193929950232010-02-05T09:58:00.006-05:002010-02-05T10:24:39.885-05:00More on the Smoke Point of Olive Oil from Richard Gawel<span class="Apple-style-span" style=" ;font-family:arial, helvetica, verdana, sans-serif;font-size:12px;"><p style="margin-top: 5px; margin-right: 3px; margin-bottom: 5px; margin-left: 3px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- width: 560px; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">Here's Richard Gawel's comment on a Washington state food writer discouraging her readers to avoid cooking with olive oil. There's no need to include her article. We have enough misinformation circulating as is. As I mentioned in my earlier blog post, Australian Richard Gawel, is an internationally acclaimed researcher, taster, consultant and all around guru regarding olive oil. When he speaks people listen. Moreover he's extremely humorous, never taking himself too seriously.</span></span></span></p><p style="margin-top: 5px; margin-right: 3px; margin-bottom: 5px; margin-left: 3px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- width: 560px; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></p><p style="margin-top: 5px; margin-right: 3px; margin-bottom: 5px; margin-left: 3px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- width: 560px; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">"Good quality low acidity extra virgin olive oil (EVOO) has a pretty high smoke point, unlike the low quality EU EVOO that people buy at their local supermarket. The olivey flavor of EVOO might not suit what you are trying to do with it, but that's got nothing to do with smoke point. Not many folks know this, but the artificial fat soluble preservatives added to all refined oils (canola, 'olive oil' aka non EVOO, vegetable, flaxseed etc) such as butylated hydroxytoluene and butylated hydroxyanisole add around 15-30F to the smoke point of these oils. Nice if you like eating the stuff. Lastly EVOO doesn't break down any quicker than any other oil with heating. In fact, the natural preservatives called polyphenols that you find in EVOO protect it from heat degradation."</span></span></span></p><p style="margin-top: 5px; margin-right: 3px; margin-bottom: 5px; margin-left: 3px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- width: 560px; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></p><p style="margin-top: 5px; margin-right: 3px; margin-bottom: 5px; margin-left: 3px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- width: 560px; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">On related point, I asked Richard about the smoke point of refined olive oil. This is the nasty stuff processed with high heat and chemicals from the waste and residue of the pressing of Extra Virgin olive oil. On your supermarket shelf it's often labeled, "Extra Light Olive Oil." Eventually the FDA must stop this labeling. First, "Light" has nothing Extra Virgin. This a total misrepresentation to the consumer.</span></span></span></p><p style="margin-top: 5px; margin-right: 3px; margin-bottom: 5px; margin-left: 3px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- width: 560px; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">Here's my question to Richard, "</span></span></span><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">Chefs often state that refined olive oil has a smoke point higher than Extra Virgin. What are the actual facts?</span></span></span><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">" </span></span></span></span></span></p><p style="margin-top: 5px; margin-right: 3px; margin-bottom: 5px; margin-left: 3px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- width: 560px; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></p><p style="margin-top: 5px; margin-right: 3px; margin-bottom: 5px; margin-left: 3px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- width: 560px; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">Richard's response:</span></span></span></p><p style="margin-top: 5px; margin-right: 3px; margin-bottom: 5px; margin-left: 3px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- width: 560px; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></p><p style="margin-top: 5px; margin-right: 3px; margin-bottom: 5px; margin-left: 3px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- width: 560px; line-height: 16px; color:initial;"><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">"Hi Bill<br />Yes that certainly is true. By European law, refined olive oils must have a (very low) acidity of no more than 0.03% (as anything more than that suggests that the refining process was incomplete). Anyway low acidity = higher smoke point. Also refined oils have preservatives added to them such as BHT and BHA. These help raise the smoke point of the oil by between 8 and 22C. Obviously extra virgin olive oils are preservative free so they don’t get this artificial leg-up smoke point wise."</span></span></span></span></p><p style="margin-top: 5px; margin-right: 3px; margin-bottom: 5px; margin-left: 3px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- width: 560px; line-height: 16px; color:initial;"><span class="Apple-style-span" style="line-height: 20px; font-family:georgia, helvetica, verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">For those concerned about preservatives, you might want to consider using high quality Extra Virgin olive oil more frequently.</span></span></span></p><div><span class="Apple-style-span" style="line-height: 16px;"><br /></span></div></span>Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com0tag:blogger.com,1999:blog-8728144227602130715.post-77463990497780000052010-02-03T10:25:00.002-05:002010-02-03T10:36:09.506-05:00Smoke Point of Olive Oil: Rubbish<div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">Have you heard celebrity chefs tell you not to cook with Extra Virgin olive oil because of its low smoke point? This is rubbish, according Australian olive oil researcher and guru, Richard Gawel. Here are his scientific, fact-based comments on the subject. </span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">http://www.aromadictionary.com/EVOO_blog/?p=147&cpage=1#comment-9 </span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#003300;">I have written previously that Richard Gawel should be cloned by the olive oil industry. He is a one person truth squad about this magical nectar. Gawel is not alone. Other international researchers are in complete accord with his findings. </span></span></span></div>Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com0tag:blogger.com,1999:blog-8728144227602130715.post-1022021685075986862010-02-03T00:30:00.008-05:002010-02-03T00:46:35.523-05:00Crush and Press' Response to a Reporter's Inquiry About the Health Benefits of Extra Virgin Oilve OIL<span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">For your information and entertainment, here is Crush and Press' response to a reporter's inquiry about the health benefits, etc. of olive oil.</span></span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" ;font-family:Helvetica;font-size:medium;"><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">I am thrilled to respond to</span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">your</span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">HARO inquiry on behalf of Bill Sanders,</span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">a widely recognized authority on wine and olive oil and Founder of</span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><a href="http://www.crushandpress.com/" style="text-decoration: underline; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Crush and Press</span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">. Please see Bill’s insights below, and read on for his complete BIO. Please feel free to contact Bill directly for more information or for an interview, or if you prefer, contact me and I can help in the arrangements. Our contact info follows at the bottom of this email.</span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="apple-style-span"><b><u><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Is olive oil really all that it claims to be?</span></span></u></b></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><ul type="disc" style="margin-bottom: 0in; margin-top: 0in; "><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Yes and No! All Extra Virgin olive oils are not the same. Unfortunately there is too much poor quality olive oil imported into the US. Because the U.S. has never adopted Federal standards for Extra Virgin olive oil, we have become the dumping ground for low quality and adulterated (i.e.hazelnut and canola) olive oils from Europe. These oils do not have the flavor and health benefits purported to be contained in genuine Extra Virgin olive oil. </span></span><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">High quality Extra Virgin olive oil meets and can exceed claims about health benefits and flavor.</span></span></b></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">In the US "Extra Virgin" printed on the label is not a good indication of quality. The US. has not adopted the International Olive Oil Council's standards for Extra Virgin. The state of California has adopted standards that are more stringent than the IOOC. These standards relate to levels of acidity, flavor and the balancing of the critical attributes: fruity, bitter and pungency. California olive oils carry a seal, "Certified Extra Virgin." For more information, see the California Olive Oil Council (</span></span><a href="http://www.cooc.com/" style="text-decoration: underline; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">www.cooc.com</span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">)</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">In the US the act of placing a bottle of tap water on a store shelf having a label with the printed words, "Extra Virgin," is not illegal, except, perhaps, in California.</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Some olive oils are labeled simply as "olive oil." These are refined oils. Heat and chemicals have been used extract the remaining oil from the waste and residue of the original pressing.</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Throughout the Mediterranean there are olive trees that have been bearing fruit for centuries. In Tunisia, there are olive trees reported to been planted by the Phoenicians 3.000 years ago. Now, would you like to take advantage of those aging properties?</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li></ul><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="apple-style-span"><b><u><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Why is "Virgin." better?</span></span></u></b></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><ul type="disc" style="margin-bottom: 0in; margin-top: 0in; "><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">High quality Extra Virgin olive oil has more flavor, freshness and a higher polyphenol component (and other health benefits) than other seed oils and refined olive oil. </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">"Extra Light Olive Oil" has nothing to do with lower calories and offers little flavor and health benefits as compared to high quality Extra Virgin olive oil.</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Fruity, bitter and pungency attributes are strong indicators of flavor and presence of healthy components. </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li></ul><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="apple-style-span"><b><u><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">What are the health benefits of "High Quality Extra Virgin" olive oil? </span></span></u></b></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><ul type="disc" style="margin-bottom: 0in; margin-top: 0in; "><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Olive oil is nature's rustoleum! </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Olive slows oxidation, i.e. aging, i.e. rusting.</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Olive oil oxidizes slower than saturated and polyunsaturated fats.</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Olive oil is the heart of the Mediterranean diet which has been proven to lower incidence of heart disease and cancer. </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Oleic acid, a monounsaturated fat, composes 80% of the fat in olive oil which offers established cardiovascular benefits.</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Oleic acid reduces LDLs, the bad cholesterol without decreasing HDLs, the good cholesterol.</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Oleic acid as been found to decrease the incidence of artherosclerosis and thrombosis. </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">It has been proven to be beneficial to diabetics.</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Contains high levels of polypenols, antioxidants which slow the aging or rusting process.</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Olive oil is liquid Advil or Aleve. Oleocanthal, a compound present in olive oil, is similar to ibuprofen.</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Contains a powerful form of vitamin E, nature's anti-aging drug.</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Aids digestion. Next time you are suffering from indigestion take a tablespoon of a high quality olive oil. </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">More on Mediterranean Diets</span></span></i></span><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">, edited by A.P. Simopoulos and F. Visoli, offers a comprehensive summary of the research regarding olive oil. </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li></ul><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="apple-style-span"><b><u><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">And what exactly is cold pressed?</span></span></u></b></span><span class="apple-converted-space"><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></b></span><span class="apple-style-span"><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></b></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><ul type="disc" style="margin-bottom: 0in; margin-top: 0in; "><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Most olive oil experts agree that "cold pressed" is a worthless term and adds no value for the consumer. Asking for a cold pressed olive oil is the equivalent of walking into a wine store and asking for wines with alcohol only. The term offers absolutely no assurance of quality.</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">A major benefit of olive oil is the production process which involves cooler temperatures, little water and no chemicals. It's a nature process. Speed of moving the harvested fruit from the tree to the processing mill without delay to avoid oxidation and sanitation in the mill itself are critical factors in the production of high quality Extra Virgin olive oil. </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li><li class="MsoNormal" style="margin-top: 6pt; margin-right: 0in; margin-bottom: 0.0001pt; margin-left: 0in; "><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">The harvest date on an estate bottled olive oils offers an indication of freshness. Olive oil is not a stable product. Oxidation begins before the fruit is picked from the tree. Air, light, heat and age accelerates oxidation leading to rancidity. Officially olive oil should be consumed within 18-24 months of harvest. Most experts now agreed it's best to be consumed within 12-18 months. Again, this depends on the particular bottle of oil. </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></li></ul><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">ABOUT BILL SANDERS</span></span></b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><image003.png></image003.png></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Bill Sanders is a widely recognized authority on wine and olive oil and the Founder of</span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><a href="http://www.crushandpress.com/" style="text-decoration: underline; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Crush and Press</span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">, a company designed to “elevate lives through food with love.” </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">The Kentucky-raised gourmet offers a rare combination of culinary expertise and a resume of success across an array of businesses and lifestyle interests. </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Bill’s demonstrated his inherent passion for olive oil, wine and cooking over the years by conducting hundreds of tastings and seminars. His proclivity for olive oil ultimately led to University of California-Davis’ Sensory Evaluation of Olive Oil where he finished third in tasting tests among fifty industry insiders. A subsequent educational focus on wine prompted a long list of culinary certifications and visits to many of the great olive oil and wine regions of the world.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">With a professional life that included a successful sweep through the intricacies of governing in Washington D.C., Bill’ enjoyed a career that includes the business of international thoroughbred racing and breeding, the pressures of managing in high technology manufacturing, event planning and video production. He offers world-class seminars focusing on “living the better life,” and became a regular guest on CBS affiliate WKYT-TV’s</span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">AfterNoon</span></span></i><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">in Lexington, Kentucky.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Named recently as the U.S. spokesman for 100% Tunisian Olive Oil (www.</span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><a href="http://100percenttunisian.com/" style="text-decoration: underline; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">100percenttunisian.com</span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">),</span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Bill continues to share his expertise and flavorful stories about his travels today through his writing and speaking engagements. His blog about olive oil and wine can be found at</span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><a href="http://www.crushandpress.com/" style="text-decoration: underline; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">www.crushandpress.com</span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">. </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">And there is more…</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div style="margin-left: 0.25in; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; "><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; text-indent: -0.25in; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="emailstyle21"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">·</span></span></span><span class="emailstyle21"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="emailstyle21"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Passed the Master-Level Certification for the Rhone and Provence wine regions from the French Wine Society, 2009;</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div style="margin-left: 0.25in; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; "><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; text-indent: -0.25in; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">·</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Attended the</span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Beyond Extra Virgin Conference</span></span></i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">, an international conference on excellence in olive oil, from agriculture to sensory evaluation to the culinary arts, sponsored by the University of California-Davis Olive Center, Mondavi Institute</span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">for Wine and Food Science and The Culinary Institute of America (CIA) at Greystone, June 21-23, 2009;</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div style="margin-left: 0.25in; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; "><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; text-indent: -0.25in; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">·</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Completed an advanced sensory evaluation of olive oil course,</span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Raising the Bar on Olive Oil Quality: Views from Down Under</span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span></i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">(Richard Gawel-AUS and Margaret Edwards-NZ), University of California-Davis Olive Center, 2009;</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div style="margin-left: 0.25in; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; "><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; text-indent: -0.25in; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">·</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Completed</span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Sensory Evaluation of Olive Oil</span></span></i><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">at the UC-Davis in 2003 and 2004;</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div style="margin-left: 0.25in; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; "><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; text-indent: -0.25in; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">·</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Studied at the CIA at Greystone professional wine studies program, 2004-2005; </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div style="margin-left: 0.25in; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; "><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; text-indent: -0.25in; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">·</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Trained at the L’Academie de Cuisine in Bethesda, Maryland;</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div style="margin-left: 0.25in; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; "><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; text-indent: -0.25in; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="emailstyle21"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">·</span></span></span><span class="emailstyle21"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="emailstyle21"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Trained in sensory evaluation of olive oil and Tuscan cooking at Giuseppe Grappolini’s Centro Culturale Olivarte in Loro Ciuffenna, Italy, 2003;</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div style="margin-left: 0.25in; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; "><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; text-indent: -0.25in; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="emailstyle21"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">·</span></span></span><span class="emailstyle21"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="emailstyle21"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Executive producer, a two-time TELLY Award winner for video for non-broadcast in government relations, 2007 & 2008;</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div style="margin-left: 0.25in; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; "><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; text-indent: -0.25in; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">·</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">And is a graduate of the University of Kentucky and Salmon P. Chase College of Law and member of the Kentucky Bar Association. </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="emailstyle21"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">ABOUT CRUSH AND PRESS</span></span></b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Founded in 2009 by Bill Sanders,</span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><a href="http://www.crushandpress.com/" style="text-decoration: underline; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Crush and Press</span></span></a><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">is a company that “promotes the enjoyment of these wonderful nectars by providing consumers and companies with information on the proper and healthy use of olive oil and different ways to explore wines.” The Washington, DC-based firm</span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">provides information, training and tips for exploring, using and enjoying olive oil and wine. Crush and Press will soon be</span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">enhancing its services by enabling web visitors to purchase olive oil and other gourmet food products through its online store. </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(234, 241, 221); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">###</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Bill Sanders</span></span></b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Founder and CEO</span></span></b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Crush and Press</span></span></b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><a href="mailto:bill@crushandpress.com" style="text-decoration: underline; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">bill@crushandpress.com</span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><a href="http://www.crushandpress.com/" style="text-decoration: underline; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">www.crushandpress.com</span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Mobile: 202.744.2176</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Gretchen Kihm-Stegall</span></span></b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">PR Representative for Crush and Press</span></span></b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">c/o Trifecta Marketing Resources, LLC</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">W 847.681.0506 | C 847.922.5931</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Twitter: PRgretchen</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><a href="http://www.trifectaresources.com/" style="text-decoration: underline; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">www.trifectaresources.com</span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Sales. Marketing. PR Solutions.</span></span></i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><image001.jpg></image001.jpg></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;">Please consider the environment in your business practices.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"><o:p></o:p></span></span></p></div><div><p class="MsoNormal" style="margin-right: 0in; margin-left: 0in; margin-top: 0in; margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#003300;"> </span></span></p></div></span></div>Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com0tag:blogger.com,1999:blog-8728144227602130715.post-54930831474957879922010-01-31T10:59:00.004-05:002010-01-31T12:01:28.291-05:00Spanish Basque Chicken and Chorizo Sauté & a Traditional Style Rioja<span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">For a snowy Saturday night in January here is a heart warming option: Spanish Basque Chicken and Chorizo Sauté. Yet, it is yummy any time. In fact, we served a version of this at my daughter's wedding, which was in the heat of a Nashville August. Spicy dishes in the summer makes you sweat, thus having a cooling effect. </span></span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">The star of this recipe is the divine rich and spicy sauce. And the 2004 Marqués de Murrietta Reserva Rioja made a terrific marriage between food and wine. This bodega produces a traditional versus a modern style Rioja. Traditional Rioja is earthy in contrast to the fruit forwardness of a modern style Rioja. This style mirrors the earthy flavors of the dish nicely. </span></span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">Moreover, the dry Sherry (Fino or Manzanillo are both dry styles) is a lovely companion for the chef while the dish is cooking (Safety tip: Avoid drinking wine until all chopping has been completed and the knife has been cleaned and put away). A glass of Fino or Manzanillo can be so refreshing during the summer. Fino Sherry is popular at the beach in southern Spain. It's a taste that requires getting use to, but worth it. It makes a fun aperitif before dinner. </span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">Total preparation time: 1 Hr 15 Min</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">6 Servings</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">4 ounces dry chorizo sliced 1/4 inch thick</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">2 Tbls. Extra Virgin olive oil</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">6 whole chicken legs, split (3 1/2 lbs total)</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">Salt and freshly ground pepper</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">2 medium red bell peppers, cut into 1/2 inch-wide strips</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">2 medium red onions, thinly sliced</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">6 large garlic cloves, thinly sliced</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">2 large thyme sprigs (dried works)</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">1 cup cherry tomatoes halved (I didn't have the tomatoes so I used tbls. of tomato pasta)</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">3/4 cup dry sherry (Again, last I substituted dry Marsala)</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">2 tsp. sweet paprika </span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">3/4 tsp. crushed red pepper ( any hot pepper--I used Scotch Bonnet)</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">One 9-ounce package frozen artichoke hearts, thawed and pressed dry (use marinated artichokes but rinse them thoroughly and dry)</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">2 Tbls. shredded basil (or fresh Parsley)</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">Crusty French bread, for serving</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">1. Heat a large skillet. Add the chorizo and cook over moderate heat, stirring, until lightly browned and some of the fat is rendered, about 5 minutes. Using a slotted spoon, transfer the chorizo to a plate.</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">2. Heat the olive oil in the skillet. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until well browned, 15 minutes. Add the chicken to the chorizo.</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">3. Add the peppers, onions, garlic and thyme to the skillet and cook over moderate heat until just barely softened, about 5 minutes. Add the cherry tomatoes, dry sherry and crushed red pepper and cook for 1 minute, scraping up any browned bits from the pan. </span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">4.Return the chicken and chorizo to the skillet. Cover and simmer over moderately low heat, turning occasionally, until the chicken is cooked through 25 minutes. Add the artichokes, tucking them in between the chicken pieces. Raise the heat to moderate and cook uncovered until the sauce is slightly thickened, about 10 minutes. Transfer the chicken to a deep platter. Stir the basil into the sauce and spoon the sauce over the chicken. Serve with crusty bread.</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#330000;">Source: Daniel Boulud, published in the 2005 Food & Wine Annual Cookbook (always an outstanding source of fun and easy entertaining recipes).</span></span></span></div></div></div>Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com2tag:blogger.com,1999:blog-8728144227602130715.post-51033565788271495992010-01-28T12:32:00.010-05:002010-01-28T14:14:54.702-05:00Miracles, Mother Nature and Reflecting<div><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330000;">If we possess any amount of self-honesty, there are few of us, including me, who have the patience and fortitude to face the challenges of producing terrific, or simply good, wine on a consistent basis vintage after vintage. Of course, this holds true for olive oil or any agricultural product. The pain and anxiety caused by the perils of Mother nature each year can shake the most grounded souls. Fortunately for us, there are those who have chosen this path. </span></span></span></div><div><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330000;">Here's a link to Jancis Robinson's summary of the 2008 vintage in Burgundy, </span></span></span><a href="http://www.jancisrobinson.com/articles/a201001153.html"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330000;">http://www.jancisrobinson.com/articles/a201001153.html</span></span></span></a><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> She articulates the anguish and uncertainty that vignerons (vine growers), vintners and winemakers often endure to bring this pleasurable treasure to our table. I have always stated that I am no critic, a promoter and supporter only. Reading Ms. Robinson's recount of the challenging 2008 vintage causes me to appreciate and applaud the dedicated folks who devote their lives to bringing us fun and enjoyment. Rather than escaping our daily challenges via a glass of wine, let us pause and reflect and celebrate those who make the miracle of the vine possible. Votre Santé!</span></span><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, serif; "><table cellspacing="0" width="100%" style="margin-top: 5px; "><tbody><tr><td colspan="2"><p style="padding-top: 3px; "><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></span></p><div><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></span></div></td></tr></tbody></table><table cellspacing="0" width="100%" style="margin-top: 5px; "><tbody><tr><td colspan="2"><p style="padding-top: 3px; "><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style="font-size: 16px;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;color:#330000;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></span></p></td></tr></tbody></table></span></span></span></span></div>Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com0tag:blogger.com,1999:blog-8728144227602130715.post-45316641865761722932010-01-25T13:21:00.009-05:002010-01-26T11:31:59.108-05:00Here Comes 100% Tunisian Olive Oil<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Lq77tpJ_HS_ZA81o70-MXcj4-cLVWNitYiv-Dlp6pPRpGE7gsA3o0oHIg9drSuImcAmCMB9-nX68jz5BZXO9BdTisyDZPzuJtHh593QY5jdcWNDI9s_xB7IVqm1SJs9eK8ep2KRkOqNZ/s1600-h/Fancy+Food+Show+1:10a.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Lq77tpJ_HS_ZA81o70-MXcj4-cLVWNitYiv-Dlp6pPRpGE7gsA3o0oHIg9drSuImcAmCMB9-nX68jz5BZXO9BdTisyDZPzuJtHh593QY5jdcWNDI9s_xB7IVqm1SJs9eK8ep2KRkOqNZ/s320/Fancy+Food+Show+1:10a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5430754501235916770" /></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">At the recent Winter Fancy Food Show, January 17-19, in San Francisco, 100% Tunisian Olive Oil showcased producers of this revered liquid gold to U.S. and international trade professionals. Before discussing the attributes of Tunisian olive oil any further, it is best to begin with some basics. </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Since becoming the U.S. spokesman for 100% Tunisian olive oil, I find myself answering two frequently asked questions: Where is Tunisia? And, (with a quizzical look) Tunisia produces olive oil? So before discussing the attributes of Tunisian olive oil, I will share a bit of the country's background.</span></span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">First, Tunisia lies in the southern Mediterranean in North Africa nestled between Algeria and Libya. Tunisia achieved its independence from France in 1956, thus French and Arabic are the prevailing languages. </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">The country's first president, </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Habib</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Bourguiba</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">, dominated the country for 31 years, repressing Islamic fundamentalism and establishing rights for women unmatched by any other Arab nation.</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> It's not uncommon to find women holding high-level positions in the government and they are prominent, </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">entrepreneurial</span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> players in the country's olive oil industry... Looking for your next vacation spot? Tunisia's resorts and beaches are the destination of choice for holiday-seeking Europeans. Here is some good news. The current currency exchange offers fabulous value for your maligned dollar.</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Next, does Tunisia produce olive oil? The short answer is yes. Tunisia has a 3000 year marriage with the olive tree. Until now, the historical role of Tunisian olive oil has been the supplier of the European bulk olive oil companies. The labels of those bottles of olive oil on the mass supermarket shelves in the U.S. usually state, "Imported from Italy," "Packed in Italy," and often "Product of Italy." These bottles are comprised mostly of olive oil from Tunisian and other countries. Unfortunately with these, they often fail to receive the best of care and handling and do not offer Extra Virgin olive oil of high quality. Sadly, there are reported instances where these bulk oils have been adulterated with other seed oils, despite being labeled Extra Virgin. </span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Now, here comes 100% Tunisian Olive Oil. The Tunisian government is determined to position its nation's largest agricultural export in more favorable light. The mission of 100% Tunisian olive oil is to promote and seek import representation for these individual growers who are bottling and labeling the nectar produced from their own hard earned efforts. </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">The producers highlighted at the Winter Fancy Food Show are listed here (flavor style in parenthesis):</span></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><b><i><span class="Apple-style-span" style=" font-style: normal; font-weight: normal;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">a.. </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Al Jazira</span></span></span></i></b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> (mellow);</span></span></span></div><div><b><i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">b.. La Medina-Jerba</span></span></span></i></b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> (robust);</span></span></span></div><div><b><i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">c.. Riviére d'Or</span></span></span></i></b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> (three Extra Virgin olive oils-reserve, organic and conventional-ranging from medium spicy to robust);</span></span></span></div><div><b><i><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">d.. </span></span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Terra Delyssa</span></span></span></i></b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> (organic and conventional-mellow);</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">e.. and </span></span></span><i><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Virginia</span></span></span></b></i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> (medium spicy).</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Currently two of these producers are represented by distributors in the U.S, </span></span></span><b><i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Riviére d'Or</span></span></span></i></b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> (contact Fateh Jebara, </span></span></span><i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Mediterranean Expo</span></span></span></i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> in New Jersey at </span></span></span><a href="http://www.blogger.com/www.mexpofood.com"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">www.mexpofood.com</span></span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">, email:</span></span></span><a href="http://www.blogger.com/fjebara@mexpofood.com"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> fjebara@mexpofood.com</span></span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">) and </span></span></span><b><i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Terra Delyssa</span></span></span></i></b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> (contact Wajih Rekik, </span></span></span><i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Mediterranean Delight</span></span></span></i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> in Houston at </span></span></span><a href="http://www.igotoil.com/"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">www.igotoil.com</span></span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">, email: </span></span></span><a href="http://www.blogger.com/wajih@igotoil.com"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">wajih@igotoil.com</span></span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">).</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Now, please stay tuned for future postings as we journey through the world of Tunisian olive oil and discover their marvelous indigenous olive varieties, Chemléli and Chetoui. </span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Meanwhile, for more information, check out the Web site </span></span></span><a href="http://www.blogger.com/www.100percenttunisian.com"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">www.100percenttunisian.com </span></span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">and Twitter </span></span></span><a href="http://www.blogger.com/@tunisianevoo"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">@</span></span></span></a><a href="http://www.blogger.com/@tunisianevoo"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">tunisianevoo</span></span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"> Check out the Facebook Fan page at </span></span></span><a href="http://www.facebook.com/pages/Johnson-City-TN/Tunisian-Olive-Oil/68590872627"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">http://www.facebook.com/pages/Johnson-City-TN/Tunisian-Olive-Oil/68590872627</span></span></span></a></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;">Photo: The team: Al Hamman, <b>Hamman Marketing Associates</b>; Hager Fenniche and Mahdi Djebali, <b>PackTec-Tunisia</b>; and Bill Sanders, <b>Crush and Press </b></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#003300;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div>Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com0tag:blogger.com,1999:blog-8728144227602130715.post-35334801718199087892010-01-21T21:15:00.009-05:002010-01-22T01:03:22.464-05:00Calistoga Wine Tastings at von Strasser, Failla, Zahtila, Vincent Arroyo and August Briggs<span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">Despite the continuing down pour of rain, the past two days of wine tasting in Napa have been about quality, not quantity. My many thanks to Mark Skinner, general manager, at von Strasser Winery in the Diamond Mountain District near Calistoga for a splendid barrel tasting of their 2008 portfolio. These are outstanding Cabernet Sauvignon wines with their added specialty, Petit Verdot. Thanks for recommending the duck burger at Cindy's Backstreet Kitchen for lunch. Yummmmmy!</span></span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;">This afternoon the entire team at Failla Wines rolled out their warm hospitality. Special thanks goes to Kathy and Jessica for a superb tasting. Many thanks to husband and wife owners, Ehren Jordan and Anne Marie Failla, and their charming daughter, Audrey, for the warm and gracious welcoming. These European (French) style Pinot Noirs and Syrahs beckon my heart. </span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;color:#330000;"><span class="Apple-style-span" style="font-size:large;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;color:#330000;"><span class="Apple-style-span" style="font-size:large;">Yesterday Laura Zahtila walked me through her excellent Zinfandels and Cabernet Sauvignons. Her Oat Hill Zin rocks. Tastings at Vincent Arroyo (Petit Syrah at its best) and a solid portfolio at August Briggs brightened an uncustomary rainy day in Napa. </span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;color:#330000;"><span class="Apple-style-span" style="font-size:large;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;color:#330000;"><span class="Apple-style-span" style="font-size:large;">Good juice!</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#330000;"> </span></span></span></div>Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com0tag:blogger.com,1999:blog-8728144227602130715.post-28416123848563671082010-01-11T11:05:00.002-05:002010-01-11T11:08:32.551-05:00Nice Article on Tunisian Olive Oil<a href="http://www.thehindubusinessline.com/life/2010/01/08/stories/2010010850040100.htm"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color:#003300;">http://www.thehindubusinessline.com/life/2010/01/08/stories/2010010850040100.htm</span></b></span></a>Bill Sandershttp://www.blogger.com/profile/02399513609207792299noreply@blogger.com0