Thursday, May 20, 2010
Wednesday, May 19, 2010
Memphis and Ole Man River Enjoys a Taste of Tunisia
Sunday, May 16, 2010
Memphis Meets Tunisia
Memphis is celebrating exotic Tunisia the entire Month of May. Celebrity Chef Rafik Tlatli from the seaside resort city of Monastir, Tunisia recently prepared a five-course menu at the famed Peabody Hotel. You will be comforted to know that duck was not on the menu.
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.
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.
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
Tuesday, May 4, 2010
Extra Virgin JUICE!
“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. ”
Remember—all Extra Virgin olive oils are not the same. Go for the JUICE!
Sunday, April 4, 2010
A Rainy Saturday in Burgundy
Saturday, April 3, 2010
This is my third trip to Burgundy in the past three years. Thanks to the advice of Oregon Pinot Noir producer and Burgundy importer, Scott Wright, I have found La Boutique des Domaines 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.
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 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 Last Judgment. The kitchen is any foodie’s fantasy.
For more photos go to www.facebook.com/crushandpress
Wednesday, March 31, 2010
Takes Three at La Riboto de Taven
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 La Riboto de Taven in Les Baux en Provence. Magically, Chef Jean-Pierre Novi and owners, Christine and Philippe Theme (photo) create culinary magic.
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.
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.
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.
Castelas: The Amerian Dream Lives in France
Tuesday, March 30, 2010, Aprés-mIdi
Arriving at Castelas, there was Jean-Benoît 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-Benoît 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.”
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.
Castelas is worth visiting on any trip to Provence. The estate is located on the foothills below the breathtakingly majestic village of Les Baux.
During our visit, a large rainbow appeared above us. Jean-Benoît quiped with a smile, "It's a sign." Yes—of the of the joys and prosperity of the American dream alive in France.