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Chefs de Cuisine Association Holiday Dinner at Elijahs
December 10, 2018 @ 6:00 pm - 9:30 pm PSTFree – $25.00
Come Enjoy Chefs de Cuisine 2018 Holiday Dinner December 10th For an Inside Look at Olive Oil: The Good, The Bad, and The Ugly
You are invited to this enlightening presentation and tasting opportunity that will answer questions about what olive oils to buy and not to buy, how they should taste and the truth about cooking with olive oil at high temperatures.
Did you know that it’s common for “extra virgin olive oil” purchased in most major grocery stores to be laced with GMO canola oil and herb flavors and that many store shelves are lined with fake olive oil options?
A recent CBS report found that up to 70 percent of the extra virgin olive oil sold worldwide is watered down with other oils and enhancers. This is done to make fake oils taste more like real olive oil, but they are inferior products with fewer health benefits than the real thing. It is important to know the best kind to buy in order to get the most olive oil benefits you can.
This valuable topic is the educational theme at the Chefs de Cuisine Holiday Dinner, 6-9:30 PM, Monday, December 10, 2018 at Elijah’s Restaurant, 7061 Clairemont Mesa Blvd., San Diego, CA.
Nancy and Thom Curry, owners of Temecula Olive Oil – with a tasting room in Old Town San Diego – will answer your questions about this revered Mediterranean fruit and introduce you to their 100% California-grown olive oil.
Temecula Olive Oil has been in business since 2001. This family-owned and operated company not only sells olive oil, they are growers committed to using only California olives to make the highest quality olive oil.
Sustainable agriculture is part of their mission to grow and harvest a wide variety of olives, which are pressed using traditional methods to produce fresh, full-flavored extra virgin olive oil.
Thom is certified by the International Olive Oil Council as a Master Taster and sits on the California Olive Oil Council’s Taste Panel.
Chefs de Cuisine Holiday Dinner Menu
Bountiful Roasted Vegetable Platter with dips
Gourmet Cheese Board with Crackers
Delectable Sushi Collage
Chef Jeff Roberto
Festive Fruit Assortment
Chef Ricardo Santana
Rich New England Clam Chowder
Chef Don Williamson
Crisp Spring Salad Mix
Garlic Infused Yukon Gold Mashed Potatoes
Fresh Seasonal Vegetables Sautéed in Herbs and Butter
Creamy White Wine Dijon Sauce Over Breast of Chicken
Succulent Sliced Virginia Ham
Luscious Vegetarian Offering of Eggplant Parmesan
Apple Strudel with Vanilla Sauce/Homemade Ice Cream
Chef Kurt Lechner
Dinner Rolls, Fountain Beverages, Iced Tea, Coffee
Beer, Wine and Cocktails Available (No-Host Bar)