Celebrating California Olive Oil at Scopa (Venice, CA)

Did you know you can trust only 20% of the olive oils that you find in a supermarket?  There are a lot of fraudulent olive oils out in the market, so you have to know what you are buying. For example, you can go local and buy California olive oil. I recently attended a tasting and dinner with California Olive Ranch and tried their oils by themselves and in dishes prepared by Chef Antonia Lofaso at Scopa!

And a tip when buying olive oils in the supermarket: look for dark bottles, single country of origin, and seal of authenticity. Harvest date would be a plus, as well!

My evening started with some appetizers and cocktails, all of which feature California Olive Ranch olive oils!
Yes, the cocktail, too. The Sierra Norte was made with mezcal, aperol, serrano peppers, pineapple, and lemon, with California Olive Ranch Limited Reserve Olive Oil. The oil added a nice, unique mouthfeel to the drink.

The first appetizer: Cured salmon, spring peas, toasted caraway, topped with the same olive oil as the cocktail.
Ricotta crostini

Veal tartare, capers, shallots, fresh horseradish, seasoned with California Olive Ranch Mild & Buttery Olive Oil.

California may be known for the almonds and wines and so on, but did you know that California also produces 95% of the olives grown in the US? There's about 27,000 acres of olive orchards in the state!

We tasted a couple of the California Olive Ranch olive oils (and a fake supermarket one!). You swirl and sip just like wine, but just like wine, olive oils can also go bad, so don't keep them in your pantry too long.

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Steak with a View at SER Steak + Spirits (Dallas, Texas)

Dinner is not just about the food. Dining out is an experience, and sometimes the view makes the experience. That is the case at SER Steak + Spirits in the Hilton Anatole Hotel in Dallas, Texas. Of course, it doesn't hurt that the food and the service are also solid, making your night admiring the Dallas skyline even more enjoyable.


I visited SER the evening before Valentine's Day, so I got to try the prix fixe menu they had for V-day. They had live music and dancing going on, as well.

The amuse bouche was a spoonful of bay scallops with truffles

I opted for wine instead of cocktails, that night, because how can I say no to some Louis Roederer Cristal champagne?

When I visited in February, SER has just gotten their new Executive Chef, Kevin Spencer, and the Valentine's Day menu really let him show off what he's about while he slowly changes the regular menu. I loved the second course of Kobe tataki, beech mushrooms, soy, avocado, pig ears, orange.

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Diplomatico Rum Tasting and Dinner at Barcelona Wine Bar (South End, Boston, MA)

I recently had the opportunity to taste the line of Diplomatico Rums at a tasting and dinner held at Barcelona Wine Bar in Boston's South End with Diplomatico's master distiller, Maestro Gilberto Briceño.

Diplomatico was founded in 1959 and adhere to the traditional Venezuelan way of making rum. They have their own yeast strain for fermentation and use sugar cane molasses and honey from sugar cane for their rums. Diplomatico's distillation process differs from most Caribbean countries which use column distillation. Diplomatico uses column distillation for their light rum, copper pot (to get heavy alcohols), and batch kettle for medium alcohols. The copper pot tradition came about because Seagram's used to make whiskey in Venezuela.

Anyway, the rums. We tasted six different rums from Diplomatico.

Diplomatico Anejo
This is their youngest product, which is aged up to 4 years and a mix of light and heavy alcohols (which they get from the different distillation processes). The rum itself has a hint of vanilla and with light sweetness. This rum is good for cocktails and a great value at about $15 a bottle!

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