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August 23, 2018 @ 7:00 pm - 9:00 pm
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Oilvangelist Randall Abney is here to open your mind to the world of gourmet EVOO and balsamic vinegars. In this class, you will not just learn about the different kinds of oils and vinegars, but also how they best meld with the cuisine at your table. First, he will share the history of Olive Oil; where and how it is produced; and its health benefits, while tasting several varietals. Next, learn about the production and aging of balsamic vinegar. Delicious food, prepared with the olive oil and balsamic products by excellent restaurant chefs from Randall’s home base in Athens, Georgia, will include:
• Calyroad Creamery Goat Cheese with ULIDEA Olive Dust Bruschetta and REALE Balsamic Crema
Jeweled Eggs with ULIDEA Olive Dust (by Dondero’s Kitchen, Athens, GA)
• Heirloom Tomato and Basil Salad with ULIVA EVOO and REALE Balsamic Pearls (by The Beechwood Inn, Clayton, GA)
• EVOO-Poached Octopus with ULIDEA Olive Dust and REALE Balsamic Vinegar (by The National, Athens, GA)
• 46th Parallel EVOO Gelato with Fruit and 16 Year REALE Cherry Balsamic Vinegar (by Il Gelato, Athens, GA)