We’re excited to announce the newest member of our EVOO family: famed chef, restaurateur and author Todd English!
The four-time James Beard Award winner will be cooking with Chile Olive Oil at exclusive events in New York, Boston, and Miami. Chef English will demonstrate how using quality extra virgin olive oil like the extra virgins from Chile can enhance the flavor of many dishes – from appetizers to entrees to desserts. The first of these dinners will take place this Thursday at Olives restaurant in New York City (Olives, 201 Park Ave. South at 17th St., http://cheftoddenglish.com/). The menu will feature:
Hudson Valley Foie Gras Potage
Duck Pastrami, Cherries, Olives
Olive Oil Martini
Avocado Olive Oil Panna Cotta, Gazpacho
Olive Oil Gelle
Olive Oil Poached Lobster, White Asparagus Salad
Double Carrot Risotto
Feta, Honey infused Olive Oil
Olive Oil Tres Leche Cake
Caramelized honey ice cream, Figs
We are looking forward to every delicious recipe he creates. Welcome to the Chile EVOO family, Chef English!
Find more on Todd English here: