Fun Demonstrating Olive Oils and Vinegars

29 03 2010

Fabulous Creating at EVOO Marketplace

Yesterday I spent a gorgeous Denver afternoon at EVOO Marketplace in Denver demonstrating their oils and vinegars in some of my recipes. I used their Dark Chocolate balsamic vinegar in my Tomato and Basil Bruschetta topping. I featured their Tuscan Herb Olive oil in a marinated goat cheese dish. I splashed their Honey Ginger balsamic vinegar on an endive spears topped with cream cheese, toasted pecans and fresh mango. Lastly, I made a dressing using the Blood Orange oil, Meyer Lemon oil, Meyer lemon juice, Peach balsamic vinegar, and some orange zest. I drizzled that over endive spears topped with orange segments and avocado.

All the recipes were very well received, and I promised everyone I spoke with that I would put the recipes on my website to share. So please look for those recipes in the next 4 posts to my blog. Thank you to everyone who shared the day with me. It was a pleasure cooking for all of you and talking with such fine foodies.




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