A few days ago I traveled to the Napa Valley to attend a fascinating conference examining the “street foods” of such countries as Brazil, India and other nations. The Greystone Flavor Summit was held at the Culinary Institute of America’s Greystone campus and co-presented by Food Arts magazine. California Olive Ranch was a sponsor.

At the retreat, chefs, top food and beverage directors, and culinary professionals explored such topics as the “flavor dynamics” of regional cuisines. We also tasted our way through some delicious dishes, including Roman-style artichokes.

Award-winning chef Paul Bartolotta demonstrated several dishes for the conference attendees, including this famous Roman artichoke dish which makes use of extra virgin olive oil (EVOO).

Bartolotta operates Bartolotta Ristorante di Mare, an upscale establishment at the Wynn Las Vegas hotel focusing on Italian seafood. He’s had quite a week, by the way. On Monday Bartolotta was named best regional chef at this year’s James Beard Foundation awards.

I hope you like his take on this classic artichoke dish. I’ve also posted artichoke recipes from Italian food guru Lidia Bastianich.

Please stay tuned for more recipes from the flavor conference.

Bon appétit,

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

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