Olive Oil

Today’s bounty is epic. The first tomatoes! Juicy strawberries! Spring roots! Meyer lemons! Ripe stone fruit!

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For tomorrow’s lunch in the garden I’ll have some sliced nectarines and apricots over creamy Burrata, with a chiffonade of fresh basil, a drizzle of Ratto’s Extra Virgin Olive Oil, a shake of Balsamic vinegar, salt n pepper. Voila. I’m also going to roast some Broccolini in the oven, served with shaved Meyer lemon zest and grated salted duck egg. Oh and a glass of Muscadet ;).

We are always excited for a taste of something special. How about a whole bunch of it at once?

Friday Dec. 19th features tastings with the charismatic Sean with his fine Southern manners tasting wonderful French wines and a pink Alsacian bubbly, Huber & Bleger. Yes it is perfect for this celebratory season.

We also have Gina whipping up yummy little appetizer bites with Nduja, a super yummy spreadable salami from Calabria, and that means plenty of personality with plenty of no-nonsense, in-your-face Calabrian red chili added. Viva Calabria!

We are also offering some olive oil & cheese samples. What’s not to love? Come at lunch time and indulge.