`New York Restaurants to Feature Olive Oils from Around the World

Fairs, Competitions

New York Restaurants to Feature Olive Oils from Around the World

Mar. 27, 2013
Lara Camozzo

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By Lara Camozzo
Olive Oil Times Con­trib­u­tor | Report­ing from Charleston


l’Ecole at The Inter­na­tional Culi­nary Cen­ter

Culi­nary pro­fes­sion­als, food indus­try exec­u­tives, aspir­ing chefs and jour­nal­ists will gather in New York City from April 16th through April 18th for the New York Inter­na­tional Olive Oil Com­pe­ti­tion. Coin­cid­ing with the con­test will be two days of sem­i­nars in The Inter­na­tional Culi­nary The­ater, fea­tur­ing an inter­na­tional ros­ter of well-known speak­ers. In just its first year, the com­pe­ti­tion will be one of the largest of its kind in the world.

Many of the com­pet­ing olive oils will be fea­tured dur­ing the event at selected restau­rants through­out the city. These elite oils will be used in dishes designed to high­light their unique qual­i­ties. Chefs at Sanc­tu­ary T, Cafe du Soleil, Fair­way Mar­ket Cafe & Steak­house, Back Forty, Oste­ria Il Paiolo, L’Ecole and Ter­tu­lia will be demon­strat­ing how extra vir­gin olive oils can ele­vate the fla­vors of dishes to cre­ate some­thing even more extra­or­di­nary.
Located in Soho’s cast iron dis­trict, Sanc­tu­ary T offers a calm from the busy city streets, and was recently named by Clean Plates NYC, one of the top 50 health­i­est, tasti­est places to dine.” Their take on con­tem­po­rary din­ing cen­ters around a cozy envi­ron­ment where all are wel­come to enjoy dishes that fea­ture deli­cious and sat­is­fy­ing ingre­di­ents.
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Cafe du Soleil is a Provençal bistro on the Upper West Side. Sit out­side on their ter­race sur­rounded by bushes of rose­mary and scents of gar­lic waft­ing through the air, and you will be imme­di­ately trans­ported to the French coun­try­side. Clas­sics such as Escar­gots de Bour­gogne, Le Croque Mon­sieur, Moules Marinière, and Steak Frites tempt din­ers daily. What bet­ter atmos­phere and cui­sine could there be to high­light extra vir­gin olive oils than that of South­ern France? 
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Many read­ers know Fair­way Mar­ket as home to cheese­mon­ger, olive oil importer, and food savant, Steve Jenk­ins. Fair­way is also home to Chef Mitchel Lon­don, and his Fair­way Mar­ket Cafe & Steak­house on the Upper West SideWith a plethora of fresh ingre­di­ents at Fair­way (includ­ing unfil­tered olive oil by the bar­rel full), Chef Lon­don pre­pares sim­ple dishes for a sea­sonal menu that allow each fla­vor to shine. Fair­way Mar­ket will also carry win­ning olive oils in all of its stores fol­low­ing the com­pe­ti­tion.
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Based on organic, respon­si­bly sourced, and loca­vore ideals, Back Forty brings farm-to-table dishes to East and West Side loca­tions that offer a relaxed approach to the con­cept of a chef-dri­ven restau­rant with green­mar­ket ideals. Lunch and din­ner spe­cial­ties include Green Chili Pork Face Nuggets, Sweet Potato and Bacon Soup, and Fried Brus­sels Sprouts topped off with smoked egg. Be sure to save room for dessert, like the olive oil cake with heir­loom cit­rus mar­malade and blood orange caramel.
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A lit­tle piece of North­ern Italy can be found in Brook­lyn where Alex Palumbo’s, Oste­ria Il Paiolo, brings back the tra­di­tion of hos­pi­tal­ity. A native of Pied­mont, Palumbo recre­ates dishes from home such as, veal ossobuco, polenta, and wild boar, as well as pas­tas made fresh in house. Olive oil is an inte­gral ingre­di­ent in Ital­ian cui­sine, and in Il Paiolo’s menu. Visit Williams­burg, one of Brooklyn’s trendi­est neigh­bor­hoods, to taste what Palumbo has in store for the com­pet­ing olive oils.
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At L’Ecole, the stu­dents of The Inter­na­tional Culi­nary Cen­ter are the tal­ent behind the scenes. The French Culi­nary Insti­tute, as it was pre­vi­ously known, has trained some of the most extra­or­di­nary chefs in the indus­try. Culi­nary leg­ends like Jacques-Pepin and Jose Andres serve as deans of the pro­gram, which includes 6 to 9 months of train­ing at L’Ecole. While work­ing along­side pro­fes­sional chefs, these senior stu­dents get to explore their cre­ativ­ity and hone their skills. The pub­lic gets to enjoy an up-scale, 3‑course meal at an afford­able price. Head to L’Ecole where these ris­ing chefs will be put to the test in cre­at­ing an olive oil paired menu.
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Writ­ing for New York Mag­a­zine, Adam Platt wrote that renowned chef Sea­mus Mullen’s cook­ing at Ter­tu­lia, is authen­tic in its essen­tial Span­ish­ness, but it’s also brawny, sea­sonal, and deeply fla­vored in a nuevo rús­tico, dis­tinctly New York kind of way.” The mag­a­zine awarded Ter­tu­lia three stars. Choos­ing from 700 vying to be declared the best olive oils in the world, Ter­tu­lia, in the West Vil­lage will show how extra vir­gin olive oils can enhance and ele­vate the tastes whole­some Span­ish foods.
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