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Archive for August, 2010

The new trend of Olive Oil tasting comes to the Verde Valley

Tuesday, August 31st, 2010

During the past year, the Hill team has frequented several olive oil and avocado tastings. From Temecula, CA. to Rockland, ME. I know we need to try out Queen Creek Olive Oil Company as it is quite close, but have not experienced it yet.

Just as Arizona is expanding its wine production, we were delighted to read that Olive Oil tasting has arrived in the Verde Valley. This is fun, healthy , and an easy way to add exception flavor to dishes your prepare. We are looking forward to discovering more of what they have to offer.

I’d like to thank AZ Communications Group for providing this information.

Cottonwood, AZ – Dark chocolate vinegar, a dozen flavors of olive oil…who would have thought?  Olive oil tasting rooms are popping up in the trendiest cities on the west coast from LA to Napa Valley, and now in the Verde Valley. When visiting the Verde Valley Wine Trail in the heart of the Cottonwood/Sedona red rock country, stop in the Verde Valley Olive Oil Traders to see what the trend it all about. This unique store is now open in Old Town Cottonwood and has 32 varieties of fresh, healthy and very affordable olive oil and balsamic vinegars to taste.

Already home to some terrific wineries and tasting rooms, the Verde Valley is an ideal setting for olive oil tasting. As different as wine and olive oil may seem, they are both a unique art form. Olive oil growing techniques and tasting are as precise as those for wine, and thanks to the health-conscious trend of millions eager to enjoy a healthier lifestyle, tasty selections of olive oils are being discovered. In Italy and many other European cultures, olive oil tastings are very common. Europeans have long enjoyed tasting each different flavor before purchasing just the right ones. Balsamic vinegar is a tasty and healthy choice, and like wine, is made from grapes. Dark balsamic vinegar is produced from red grapes and white balsamic vinegar is produced from white grapes. Once you begin experimenting with different flavors and adding them to your favorite recipes, you won’t want to go back to salad dressings or other less healthy common oils!

The experience of tasting all the different olive oils and balsamic vinegars at Verde Valley Olive Oil Traders is truly relaxed and fun. Each of the flavored oils and balsamic vinegars are displayed in beautiful Italian futis, stainless steel airtight dispensers that keep every drop fresh and tasty. As a part of complimentary tastings, visitors can sample a range of flavored extra-virgin olive oils including roasted garlic, cilantro, and all-natural butter. All of the vinegars are at least 12 years old, Italian produced super premium balsamic vinegars and come in a variety of flavors as well, from blueberry to blackberry-ginger; they even have a dark chocolate flavor! Perfect for drizzling over fruit or ice cream for dessert and a much healthier option than the traditional syrups.

Owners Mike Kilpatrick and Dawn Waltman fell in love with Cottonwood’s historic atmosphere and home town feel four years ago and knew they wanted to be a part of the community. Combined with their location on Main Street and being neighbors with two Verde Valley Wine Trail tasting rooms, Pillsbury Wine Co. and Arizona Stronghold, they knew it would be the perfect place to open their store.

“Olive oil tasting is fun! And definitely unique here in America, but for many Mediterranean cultures it is normal to taste and purchase olive oil from a tasting room. To an Italian, olive oils and balsamic vinegars are like wine, you wouldn’t want to purchase it until you have had a chance to taste it.” Kilpatrick says.

When visiting the Verde Valley Olive Oil Traders, a complimentary tasting isn’t the only bonus to enjoy. They also offer great recipes and pairing advice when cooking with the different flavored olive oils.

Verde Valley Olive Oil Traders is located at 1014 N. Main St. in Old Town Cottonwood. They are open Thursday through Sunday from 11 a.m. to 9 p.m. For more information visit www.vvwinetrail.com

Big Blend Magazine NoraLyn Ltd.
Member: Society of Professional Journalists

“Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards


Interview with Ex Chef Jeff Buerhaus And His ‘Forbidden Shrimp’ Recipe

Monday, August 30th, 2010
Chef Jeff Buerhaus is the Executive Chef and owner of Walter’s in downtown Portland and a graduate of the Florida Culinary Institute in West Palm Beach. He trained under Mark Millitello, renowned owner of Mark’s restaurants in South Florida where he developed his new world cuisine with Caribbean, Mediterranean and Asian influences.
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Chef Jeff will be cooking at the Grand Tasting at Harvest on the Harbor in Portland, ME, Oct. 21-23, 2010. The more and more chef interviews I have, the more excited I get about Norm and I attending. It’s going to be such a wonderful event.
We’ll do the interview questions first and then the “Forbidden Shrimp” Recipe.

Maralyn: Chef, do you have a favorite recipe? I know that is a difficult question to have a favorite, but sometimes there is one that is special to you.

Chef Jeff: My current favorite recipe is our “Forbidden Shrimp.”  It’s an interesting twist on traditional seafood.

Maralyn: Do you have any favorite spices?

Chef Jeff: I really enjoy working with Thai curries and Indian curries, such as vindaloo and house curry mixes.  Because they are bold and complex in flavor, it is really fun to incorporate in dishes that might not commonly call for them. As a chef always working to develop new flavors, these spices provide good inspiration.

Maralyn: Do you have a favorite utensil to use in the kitchen?

Chef Jeff: Besides my chef knife that will do 99 percent of everything I need, I love my immersion blender.  It can take 5 gallons of ingredients and create a silky smooth consistency in a matter of just a few minutes.

Maralyn: Do you have any tips for those desiring to become a chef?

Chef Jeff: I always tell someone interested in becoming a chef to work a couple of jobs in the field before signing up for culinary school.  It’s really the only way to truly know if it is what you want to do, and it definitely opens your eyes as to what to expect from being a chef.  Experienced chefs know that it is not just as it’s portrayed on today’s popular television shows.

Maralyn: What is your favorite station to work, appetizers, hotline, pastry, etc.?

Chef Jeff: One of my favorite stations is the hot appetizer station, because you get to create many small plates as opposed to maybe just a few on the hot line. Also, the appetizers are often part of a customer’s first impressions of the restaurant, so I like making sure they are perfect.

Walter’s Forbidden Shrimp” by Chef/Ower Jeff Buerhaus

Ingredients:

4  jumbo shrimp, peeled and deveined

Forbidden Rice:

½ cup Chinese black rice, cooked

1/8 cup edamame cooked, chilled and smashed

1/8 cup Shimeji mushrooms

1 ounce sweet Chinese sausauge, thinely sliced on bias

1 shallot, thinly sliced

3 basil leaves, torn

Korean BBQ Sauce:

1 knob minced ginger

2 cloves garlic, minced

2 tablespoon minced cilantro

1 tablespoon Chinese red pepper paste

1 stalk scallion sliced

1 tablespoon soy

1 tablespoon sesame oil

1 tablespoon brown sugar

Combine all in Robo Coup and drizzle in 1/4 cup canola oil until well incorporated.

Method:

In hot black skillet with 1 tablespoon oil, sear seasoned shrimp for 2-3 minutes on both sies till done.

In hot black skillet or wok with 2 tablespoons oil, add Shemiji mushrooms, shallot and Chinese sausage and saute 1-2 minutes.

Add rice and toss.

Add basil leaves and stir-fry till hot.

Serve Hot Forbidden Rice on plate, top with cooked shrimp and drizzle Korean BBQ around shrimp.

Garnish with sliced scallions.

Thank you Chef Jeff. You can learn more about Jeff Buerhaus of Walter’s at:

http://www.waltersportland.com/ or come see him in action at Harvest on the Harbor.

If you want to check out more details for Harvest on the Harbor go tohttp://www.harvestontheharbor.com/. Norm and I hope to meet you there.

Big Blend Magazine NoraLyn Ltd.
Member: Society of Professional Journalists

“Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards

Re-Discovering Cape Ann and Bass Rocks Ocean Inn

Sunday, August 29th, 2010

We love Inns.

Lucky me, I will be back on my beloved New England cape after Labor Day. Known as Cape Ann, Massachusetts, this breathtakingly lovely coastal area is a short drive North of Boston. Each village has their own special characteristics.

I will stay once again at the historic Bass Rocks Ocean Inn. This charming inn has welcomed me and visitors world wide for over 100 years. Gloucester, founded in 1623 is America’s oldest seaport. Now, it has been lovingly renovated and is, if possible, more charming than ever.

I love the sweeping views from every room. Inn guests can see the beach, the ocean, Rockport or the islands. The safe harbor of Gloucester is deep and protected. If you remember, the movie, The Perfect Storm, filmed in Gloucester, you will experience some of the breathtaking views of the Atlantic Ocean. No wonder this seaside corner of Cape Ann is a favorite for artists, photographers, writers and nature lovers.

Gloucester is my idea of a perfect vacation. The summer crowds will be dwindling. Yet, the beaches are still warm and sunny. I will enjoy my favorite summer past times in this picturesque fishing village. Besides swimming, walking and bicycling, I will sail and go lobstering. Maybe I will simply sit on the patio and read a book. Then I will devour some of the best sea food in the world in Gloucester’s melting pot of fine restaurants.

I enjoy my old haunts of historic Gloucester. Yet, I look forward to discovering the many recent cafes, fine chefs, the craft beer brewery and other interesting and innovative establishments in the new Gloucester.

The inn was named Bass Rocks for the low-pitched rumbling of the surf on the shore. One can also hear sea birds, gulls, various working and pleasure boats, plus the occasional seal or whale.

Bass Rocks Ocean Inn
107 Atlantic Rd.
Gloucester. Ma. 01930

Ph  888-802-7666
Fax 978-2811-6489
E-Mail info@bassrocksoceaninn.com















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