 |
 |
|||||
 |
 |
         |
||||
 |
 |
 |
||||
  Upcoming
Events
|
Philippe Starck and Michael Rolland at the SF W Hotel May 18, 2005 PASSION AND FRIENDSHIP  Internationally renowned designer Philippe Starck, and infamous winemaker Michel Rolland were the featured guests of the SFPFS “Stirring the Pot” on May 18. The event took place at the W Hotel, San Francisco. Philippe and Michel were in town to launch a new organic olive oil to which they both contributed. Philippe created the design and Michel’s nose and palate guided the blending of this newest of Spanish olive oils. Philippe is passionate, unique and definitely a nonconformist. His interests have him involved in a wide range of projects, from designing toothbrushes to luxury cruise liners. Moderator Linda Carucci posed one question to Stark and he was off and running; graphic, animated, delightful and charming… but of course, he’s French! Philippe has always been passionate about organic foods, their taste and quality. He’s amazed to see someone “put the best oil and gas in their car and then head for a restaurant and eat - - - - and poison themselves!” He created his restaurant, Bon, to be sexy and beautiful, to maximize dining pleasure and “to trick them into eating organic food”.  Growing up, Michel Rolland dreamt of traveling the world. He feels lucky his work as an enologist gives him this opportunity. “If you like people the world will open up to you.” He met his wife at University where her enology scores were higher than his! Michel consults with 11 wineries worldwide. Infamously accused of globalizing wine so that they all taste the same, yet in his own words the concept “is completely stupid”. Michel defended each of his wines uniqueness by stating that “if they all taste the same. I’ll quit my job.” As far as he’s concerned he has good wine to drink where ever he travels in the world. If he could use one word to describe his style it would be “RIPE” and if he could drink one wine on a deserted island it would be Pomerol. For the new olive oil, Michel saw a challenge and an opportunity to work with his friend Philippe. He doesn’t work necessarily for the money, at this point in his career he can work because it will be fun and challenging. To develop the flavor profiles of the olive oil he methodically tasted different types of olives, and olives grown in different soils. Creating the olive oils was similar to the method he uses to create wine. California was the first place where Michel noticed bread and olive oil served before dinner. Initially he thought this was a distraction to the meal, yet now that he’s involved developing olive oil, he feels it should be everywhere. After the program Chef Paul Piscopo of XYZ restaurant served a tasting menu of marinated baby octopus; artichokes with extra virgin olive oil and ricotta salata and olive oil poached tombo with white beans. The octopus was tender with a hint of lemon and basil to complement the fresh taste. The thing Michel was most excited about on this trip was the ice cream he had that day made with their new olive oil, from Jack Falstaff Chef James Ormsby. Garnished with eucalyptus honey and fresh lavender, Michel felt it was “ just the right complement and contrast to bring out the intrigue of the olive oil taste”. Friendship and passion is what brought Michel and Philippe together in business. For them it is passion and friendship, not money, that makes doing a project worthwhile. Alfred Lord Tennyson said “The happiness of a man in this life does not consist in the absence but in the mastery of his passions. Michel and Philippe are at the top of their game when it comes to mastering their passions. By Julie Logue-Riordan, CCP LA olive oil The design is modern and elegant. The oil is packaged in a can which resembles a book. The organic extra virgin olive oil is from Andalucia in southern Spain. LA is shorthand for La Amarilla de Ronda and also means the unique one. Two distinctive styles are available. Made with 100% arbequena olives, the Suave oil is complex in taste. The delicate flavors of fruit and nuts allow foods to shine through unmasked. The Intenso is made with a blend of picual, hojiblanca and arbequena olives. It is peppery and more complex than the Suave. Julie Logue-Riordan, CCP
|
List of Recent Events August 2008 Coffee Cupping June 2008 Honey Tasting SIG June 2008 Food Writing Book Club SIG June 2008 Digs Bistro June 2008 Sauvignon Blanc Showdown May 2008 A Visit to Careme 350 May 2008 Cooking Teachers SIG May 2008 San Mateo Members Meet May 2008 South Bay Members Connect April 2008 Wine SIG takes a Beaujolais Cruise April 2008 Demystifying the Food/Wine Dilemma March 2008 Pasta tasting
March 2008
February 2008
June 2007
June 2007
January 2007
January 2006
September 19, 2005
June 22, 2005
May 25, 2005
May 18. 2005
April 28, 2005
February 15, 2005
October 22, 2004
July 12, 2004
May 17, 2004 |
||||
|
|
||||||
 |
 |
|||||
| Home | About SFPFS | Become a Member | Calendar/Events | Resources/Links | Member Services | Newsletter | Food in Perspective | Contact Us | ||||||
