International Lineup for New York Olive Oil Seminars
Olive Oil Times Contributor | Reporting from Sacramento
Author, actor and filmmaker Carol Drinkwater will be one of the presenters during two seminars, part of the New York International Olive Oil Competition in April.
Culinary professionals, food industry executives, aspiring chefs and journalists will learn more about olive oil than they thought possible during two seminars running alongside the New York International Olive Oil Competition in April, organizers say. Attendees will taste the finest olive oils, hear stories about the route of the olive tree from an acclaimed actress and author, become a savvy olive oil consumer through a five-step program and learn secrets for elevating kitchen creations from renowned chefs.
The seminars will be held on Tuesday, April 16th and Thursday, April 18th at The International Culinary Theater in Soho. After the seminars, participants will dine in The International Culinary Center’s restaurant, l’Ecole, on a menu designed especially for the event by chefs at the venerable school.
The April 16th session promises an “An Olive Oil Awakening” with seminars on olive oil tasting, characteristics of quality oil, buying olive oil and its application in kitchens around the world.
An advanced olive oil workshop will be held on April 18th featuring presentations on sensory assessment and olive oil quality, the latest on global trade conditions, tips on olive oil buying and fresh ideas for marketing and promotion.
Speakers representing a cross-section of disciplines include actress and author Carol Drinkwater, Monocultivar Olive Oil Association Chairman Dr. Gino Celletti, author Nancy Harmon Jenkins, slow food olive oil expert Johnny Madge, Colavita USA CEO Giovanni Colavita, International Culinary Center chef and dean Cesare Casella, olive oil educators Alexandra Devarenne and Lina Smith, restaurateur Sara Jenkins, California farm advisor Paul Vossen, professors Virginia Brown Keyder, Patricia O’Hara and Richard Blatchly and Fairway Market’s cheesemonger and olive oil merchant Steven Jenkins.
On Wednesday, while an international panel of judges are sequestered to taste hundreds of olive oils entered in this year’s competition, seminar attendees can tour the city or attend an olive oil tasting and food pairing event at the Fairway Café.
Seminar registration opens January 24th at 5:00 PM on the New York International Olive Oil Competition website.
The New York International Olive Oil Competition, organized by Olive Oil Times and sponsored by Fairway Market and The International Culinary Center, anticipates receiving five hundred entries from olive oil producers around the globe. Judges from eight countries will carefully analyze each to determine the “very best olive oils on earth.”
This article was last updated January 23, 2013 - 8:40 AM (GMT-5)