Burrata served with olive oil and dukkah

Progression of a Supper Club

Celebrating Olive Oil

Meals often bring people together. It’s the sights, sounds, smells and all around shared experience that create memories that stick long after the last crumb of the wafer cookie has been digested. For the latest Edible Santa Barbara Supper Club, it was all about emulsifying with olive oil mixed with demonstrations and pairing wines with conversations. The 2016 spring issue celebrates food communities, and this event was no different. Follow the photo essay below to (re)experience Il Fustino’s olive oil tasting menu. This is the progression of a meal.

 

On Wednesday, March 23, Edible Santa Barbara readers gathered at The Kitchen in the Public Market to mingle with old friends and make new ones over a three-course dinner and wine pairing. This Supper Club focused on creative uses for olive oils, and il Fustino owners acted as olive oil expert hosts.

On Wednesday, March 23, Edible Santa Barbara readers gathered at The Kitchen in the Public Market to mingle with old friends and make new ones over a three-course dinner and wine pairing. This Supper Club focused on creative uses for olive oils, and il Fustino owners acted as olive oil expert hosts.

 

Olive oil isn’t just for salads,” said the company’s co-owner Laura Kirkley. The menu proved that by combining their various oils and vinegars with a variety of dishes. Guests came to a welcoming place setting, complete with ribbon-wrapped menu scrolls, sparkling water and silverware for each course.

“Olive oil isn’t just for salads,” said the company’s co-owner Laura Kirkley. The menu proved that by combining their various oils and vinegars with a variety of dishes. Guests came to a welcoming place setting, complete with ribbon-wrapped menu scrolls, sparkling water and silverware for each course.

 

Unraveling the uses of olive oil—from its nutritional benefits to its flavor profile—can be intimidating for the new cook. It’s been cited as the most fraudulent of food products, without many indicators that distinguish the good, genuine olive oils from the faulty low-quality ones. Kirkely emphasized that the menu reflected the high quality of their oils and explained why she used a certain varietal for each dish.

Unraveling the uses of olive oil—from its nutritional benefits to its flavor profile—can be intimidating for the new cook. It’s been cited as the most fraudulent of food products, without many indicators that distinguish the good, genuine olive oils from the faulty low-quality ones. Laura emphasized that the menu reflected the high quality of their oils and explained why she used a certain varietal for each dish.

 

Kirkley believes that olive oil is “nature’s perfect food.”

Laura believes that olive oil is “nature’s perfect food.”

 

When paired with good ingredients, like a creamy and decadent burrata cheese and crisp dukkah flat bread, olive oil acts as an enveloping finisher to bring it all together.

When paired with good ingredients, like a creamy and decadent burrata cheese and crisp dukkah flat bread, olive oil acts as an enveloping finisher to bring it all together.

 

Each course was paired with a 2012 wine from Lompoc-based Zotovich. The first course’s Estate pinot noir acted as a “palate cleanser,” said the winery’s general manager Jason Carter. It cut through the fatty taste and texture of the burrata.

Each course was paired with a 2012 wine from Lompoc-based Zotovich Estate Vineyard & Winery. The first course’s Estate pinot noir acted as a “palate cleanser,” said the winery’s general manager Jason Carter. It cut through the fatty taste and texture of the burrata.

 

The second course was accompanied by a demo by Kirkley’s husband and il Fustino co-owner Jim Kirkley.

The second course was accompanied by a demo by Laura’s husband and il Fustino co-owner Jim Kirkley.

 

The chickpea soup, also known as zuppa di ceci in Italian, is a creamy soup that the Kirkleys recommend for a weeknight meal. It can be elevated with white truffle oil or be the perfect comfort food when topped with breadcrumbs or croutons. Jason paired the soup with a light and fluid pinot noir rose.

The chickpea soup, also known as zuppa di ceci in Italian, is a creamy soup that Jim and Laura recommend for a weeknight meal. It can be elevated with white truffle oil or be the perfect comfort food when topped with breadcrumbs or croutons. Jason paired the soup with a light and fluid pinot noir rose.

 

Laura originally wanted to poach cod in olive oil, but she soon realized that poaching fish on the stovetop isn’t the best idea. The fish itself is fatty, with its own omega oils. When combined with more fat from olive oil, it’s difficult to cook. Instead, they opted to use the oven, and made the Alaskan Cod with onion, tomato, black olives, capers and the Arbequina EVOO oil. The dish was also served with a savory garlic sautéed baby spinach and paired with chardonnay.

Laura originally wanted to poach cod in olive oil, but she soon realized that poaching fish on the stovetop isn’t the best idea. The fish itself is fatty, with its own omega oils. When combined with more fat from olive oil, it’s difficult to cook. Instead, they opted to use the oven, and made the Alaskan Cod with onion, tomato, black olives, capers and the Arbequina EVOO oil. The dish was also served with a savory garlic sautéed baby spinach and paired with chardonnay.

 

Sometimes a meal with friends and community means elevating the flavor profile or getting them to try something outside their wheelhouse. For this dinner, that meant combining creamy vanilla ice cream with jalapeño olive oil.

Sometimes a meal with friends and community means elevating the flavor profile or getting them to try something outside their wheelhouse. For this dinner, that meant combining creamy vanilla ice cream with jalapeño olive oil.

 

The dessert was topped with a textured grey sea salt and a butter wafer.

The dessert was topped with a textured grey sea salt and a butter wafer.

Together this last ode to coming together for a meal left a satisfying and definitive last taste that lingered on the tongue and tingled on the lips minutes after the last spoonful was had.

Together this last ode to coming together for a meal left a satisfying and definitive last taste that lingered on the tongue and tingled on the lips minutes after the last spoonful was had.

 


Urmila Ramakrishnan is a freelance writer and Edible Santa Barbara writing fellow from The Culinary Trust. She lives to eat, drink, write and experiment with leftovers. Follow her writing and sports adventures on her blog Jiu-Jitsu and Jalebi or follow her on Twitter.

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