On a recent California Ripe Olive Tour, I enjoyed a whirlwind 2 days of meeting farmers and visiting olive orchards, snapping pics at [olive] plants and eating chef-inspired, olive-themed meals. We not only took in sites and bites, we filled our brain to the brim with olive facts and figures, took note of olive pairings and stood in line for blue-cheese stuffed black olive martinis.
On any farm tour or food press trip, there are key points and highlights (check out ALL the photos).
A group of media writers, bloggers, and nutritionists landed on a Wed afternoon, where we were shuttled to a memorable dinner at School House Restaurant and Tavern. When my son texted me mid-meal asking about my trip, my return text said: ‘amazing menu in random tucked away city.’ This speaks volumes. First, as a trained chef I am a tad snobby and rarely deal full accolades. Second, I mean no disrespect by ‘random city.’ Coming from Seattle we are rather spoiled with divine cuisine from a line-up of talented chefs. But even high expectations [in the city] doesn’t always yield a memorable meal. In this case, our olive-studded menu from drink to dessert was divine, memorable and worth the drive.