Olive Oil by the Bay

Last week I attended the 2nd annual San Diego Bay Wine & Food Festival Grand Event. I had mixed feelings about attending, which I will describe in more detail below, but finally decided to go because of the scope of the event and large number of participants.  I support anything that brings  national attention to San Diego cuisine and shows we are worthy of serious consideration as a food destination.  Also, I missed last year’s (inaugural) festival and I was curious to see what it was all about.

The weather was beautiful and the location, the Embarcadero Marina Park South overlooking San Diego Bay, couldn’t be beat.  Check out the view of the Coronado Bridge behind the chefs:

There were quite a number of exhibitors lining the long circular sidewalk leading around the event.  Restaurants, food companies, art and gift vendors, and…BMW?  According to the event organizers, over 100 wineries participated and were showcased in the main tent located in the center of the lawn. 

Here are some samples of the food:

I wish I could tell you what all this was, but with a camera in one hand and food in the other, it was impossible to take notes.  Besides, the list of ingredients was so long I had already forgotten by the time the chef finished reciting it.  Micro greens, fried vegetable slivers, seafood, wasabi roe...  Very pretty, but mainly I wondered how they managed to wash all those spoons before the next round of tasters came by.

Everyone seemed to be having a good time and by the end there were quite a few people who looked as though they had drunk their money’s worth.  For another report on the festival, check out Scott’s blog, Firefly Fifty Five.

One question I never had answered:  what was the deal with the VIP tent?  Located at the far end of the festival, the tent contained a local wine shop and a vodka distributor, with guards posted at the entranced to keep unimportant people (like me) out.

I have attended many Dine-around, “Taste of” events in the past and I am beginning to realize that perhaps they are not my thing. Initially, I am always tempted to go, because on the surface it sounds like a big food lovers party: dozens of restaurants, lots of wine, variety, the opportunity to discover new restaurants and a chance to talk about my favorite subject with other similarly obsessed types. 

On the other hand, I hate crowds.  Then there is the challenge of trying to juggle a wineglass, plate and the handful of napkins, brochures, and business cards I have picked up along the way.   Soon it becomes more about hurrying on to see what is next, rather than slowing down and actually tasting the food.  After a while, I feel like a head of cattle, mooing and stamping my way to the next feeding station.

Frankly, the food at many of these events is not very good.  You often end up eating cold or overheated, gummy steam-table food that doesn’t reflect what the restaurant normally makes (or is capable of making) in their kitchen.   

Maybe the problem is that I don’t get the purpose of these events. Are they meant to showcase the restaurants?  The food?  Make money for the organizers?  (Often restaurants donate their time and food in exchange for the exposure and potential to attract new customers.) Or is it just a social gathering, a “fun” thing to do?

Maybe it is the atmosphere.  It seems incongruous to be outdoors having nice restaurants serving fancy food off styrofoam plates. Often I feel as if I have just crashed a wedding--I got in, I got my wine and food--now what?

Maybe it’s just me.  I should just drink the wine and stop thinking about these things so much. 

On the other hand, I love food festivals.  There is a clear and definite purpose to those events—a celebration of chestnut season in Reggio, the Fallbrook avocado festival, a chili cook-off.  That makes sense to me.  Also, you have street food—hot dogs, tacos, ice cream--foods meant to be eaten out of hand as you stroll around.  You’re not wearing high heels and juggling a wine glass.  No one cares if you dribble salsa down the front of your shirt. 

My favorite part of the San Diego Wine and Food Festival was probably the olive oil tasting and contest.  Now there was something that appealed to my compulsive, Type-A food personality.  Set up in the center of the festival (the “Culinary Tent”) were several tables lined with olive oils.  There were 3 different categories: single variety, blended, and infused/flavored oil. 

The oils were placed in identical bottles, marked only by number. You were given a ballot and asked to vote for the one olive oil you liked best in each category.  You could taste the oil either directly from the small tasting cup (which I did) or by dipping a slice of white bread into it.

I thought ten was a few too many single variety oils to taste at one time, but I’m a gamer, especially when it comes to eating, so I managed to work my way through them.   I narrowed it down to two favorites. With so many oils, it was hard to pick just one.  Besides, my choice of oil often depends on what I want to use the oil for.  In cooking some dishes (fish, for example) I want a mild, buttery oil that doesn’t overpower the other ingredients.  In general, however, I prefer an assertive oil, olivey and fruity.   Slightly peppery, but not enough to choke you when it hits the back of your throat.

Once I had blindly tasted and rated the entries, I walked around to the back table showcasing all the oils in their original bottles (with identifying labels).

Since preferences in food are naturally shaped by what you are used to eating, I wasn’t surprised to find out that one of the oils I had chosen, L’Oro degli  Etruschi, came from the Puglia region in Italy.  I never really loved olives unti I visited that region two years ago and discovered the wonderful green olives they eat there--fresh, crunchy, not too salty.  (Or maybe I have been brainwashed by my friend Grazia’s mother, who was born in Puglia and tells us every chance that she gets that all the best things in Italy come from Puglia…)

What did surprise me was the discovery of several local olive oils in the tasting.  Petrou Foods, a local producer of good olive oil, I was already familiar with.  I started buying George Petrou’s oil after meeting him at the La Jolla Farmer’s Market several years ago.  What can I say; I’m a sucker for charming older Mediterranean men who ply me with good food.   

But I had never heard of Adobe Guadalupe from Baja. I would love to know more about this oil, but a web search revealed only the name of the Inn, and nothing about how it is made or where to buy it.  If anyone has more information, please share it with me.   I know the Guadalupe Valley is an up and coming wine region, but I am embarrassed to say that I still haven’t visited the area.  I vow to do so in the coming year and report back. 

My other favorite oil in the tasting, Le Caprice de Nature, turned out to be a local product, made by the Temecula Olive Oil Co. and harvested just a couple of weeks ago (October 2005).  The oil smelled bright, fresh, and green.  The taste was smooth, with just a little bit of a peppery bite at the finish. 

Temecula Olive Oil Co. also had a couple of entries in the infused and flavored oil category.  Both roasted garlic and basil were very good, although too strong for my taste, at least on their own.  They would be good for cooking, however, when you want to add a quick flavor boost and fresh basil is not available. 

So I left the San Diego Bay Wine & Festival happy.  No, it wasn’t the wine.  I made a new food discovery and I was eager to find out more.

Tomorrow:  a strange visit to Temecula

Comments

[LisaSD]

Angie--Your posts are always so long and well-thought-out and well written.

I didn't even know about the festival--how did I miss that? I can understand all of your reservations. I find, more and more, that if something is an EVENT, that by the time we find somewhere to park and get our bearings, I'll be clenching my teeth and snapping at the kiddo. Am I getting old? Often, too, events = crappy plastic souvenirs and crappier food. Not the event you're writing about, obviously, but in general...

I'm fascinated with the local oils you liked. I need to learn more about olive oil and find one I really like. Did they announce an overall winner based on all tasters' votes?

[Kirk]

Hi Angie - You're pictures really captured what a beautiful day it was! Man you do go for the best ingredients - do I smell a bunch of cooking posts in your future???

[nancy]

Angie you have gotten my interest with mention of "Fallbrook avocado festival". Avocado is my favorite food!! Thanks for the link. I will certainly look it up and do a little research.

[Angie]

Lisa:

Parking was a bit of a problem. (But the long walk back to the car probably sobered up a few people.) I didn't bring the kids--they usually stay home with dad when I go to these events. Everyone is happier that way!

Kirk:

Cook, who has time to cook? I'm too busy shopping for ingredients. ;-)

Seriously, that is the cornerstone of much of my cooking. Buy good ingredients and then prepare them very simply--fresh roasted vegetables with good olive oil, homemade vanilla ice cream with balsamic vinegar drizzled on top, fresh hand-made pasta with parmigiano, etc.

But looking back, you are right, it has been a while since I wrote a cooking post, so I will get busy!

Hi Nancy:

I actually haven't been to the avocado festival yet. Ever year I vow to go, because I love avocados, too. Maybe 2006 will be the year.

[Carol]

Hey Angie, not to be left out of the "avacado lovers annon." I especially love it with lemon, guacamole anyone? My sister was diving into avacadoes when she was only 18 months old! Perhaps a sisters trip should be planned for next spring's festival?

[carol]

tomato, tomahto, avacado, oops, avocado!!

[Angie]

Hey Carol:

Come on out! The next Fallbrook Festival takes place April 23, 2006.

http://www.fallbrookca.org/AVOFEST.htm