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Learn, Feast and Enjoy at Hyatt Carmel Highlands Final “Meet the Farmer” Lunch Series of 2013
Meet Our Olive Oil Farmer on Saturday, October 19th, 2013 at 12:00 p.m.
Meet the farmer, learn about key local ingredients from the farmer and learn how to prepare a dish by Chef Matt Bolton. Sip a glass of wine, take in the view and savor a three course lunch! This farm to fork experience is sure to take attendees on a culinary excursion.
Chef Matt believes in cooking local by using fresh seasonal ingredients from Monterey County’s best artisan farmers and purveyors. Do you know where your food comes from? Hyatt Carmel Highlands invite you to meet our farmers, enjoy wine and a three course lunch.
Chef Matt and the culinary team at Hyatt Carmel Highlands believe what you eat matters! Enjoy Hyatt Carmel Highlands final “Meet the Farmer” lunch of 2013 Saturday, October 19th from 12:00 p.m. – 2:00 p.m. in Pacific’s Edge legendary wine room and learn about olive oil.
Sip a glass of wine. Listen to our olive farmer. Enjoy a three course lunch with extra virgin olive oil paired with wines. The farmer and the Chef will join attendees for each course of the lunch for a lively round table discussion on olive oil.
Join Kathy and Alfred Herbermann of Carmel Valley Olive Company, who planted their 1.5-acre orchard 12 years ago with a low-vigor Spanish varietal, arbequina. Kathy’s proud of the extra-virgin oil it produces. “It’s a labor of love,” she says.
Carmel Valley’s artisan olive-oil producers are carving a niche as distinct as its vintners. EVOOs, like wines, vary. The color can range from golden to chartreuse. Unripe olives yield robust flavors; ripe ones are milder. One rule works in reverse, though: Olive oil is best fresh, not aged. It’s full flavors and health benefits emerge in raw form, drizzled over salads or tossed with pasta.
Extra virgin oil is milled from high-quality olives immediately after harvest, kept cool and dark, and used quickly. It’s defined by the International Olive Council and the U.S. Department of Agriculture to meet specific chemistry standards for low acid and peroxide levels, and taste free of defective flavors like rancidity, fust and must. Those that fail extra-virgin status are deemed “pure” olive oil – refined, cheaper and passable for cooking.
Chef Matt and the culinary team at Hyatt Carmel Highlands believes what you eat matters! There will be three “Meet the Farmer” lunches throughout 2013. “Meet the Farmer” events cost $55 per person plus tax and gratuity and include take home recipe cards from Chef Matt and the Farmer. Reservations are required. Please contact Pacific’s Edge at (831) 622-5445 or visit www.pacificsedge.com.