I’ve been on the road a lot, traveling to such diverse locales as Memphis, Boulder, Colo., and New York. I had excellent food in all three, from barbecue to Italian. I also went to a big extra virgin olive oil conference in the Napa Valley, where I gave a presentation. These are the sorts of conference where wonderful food tends to be a given. I especially liked a delicious sautéed mushroom dish I tried at a spring conference, also put on by the Culinary Institute of America.

The Greystone Flavor Summit was held at the CIA’s Greystone campus in Napa. Chefs, top food and beverage directors, and culinary professionals focused on the “street foods” of the world. We tasted our way through various dishes, including sautéed cremini mushrooms with sage.

The mushrooms were the creation of award-winning chef Paul Bartolotta, who demonstrated several dishes for those of us in the audience. Bartolotta operates Bartolotta Ristorante di Mare, an upscale eatery at the Wynn Las Vegas hotel focusing on Italian seafood.

In his mushroom recipe, Bartolotta sautés the mushrooms – along with a generous helping of sage leaves – in extra virgin olive oil and butter. He then deglazes the pan with balsamic vinegar.

It’s the kind of dish that delivers a lot of taste for minimal effort.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

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