The freshness of this olive oil is inherent as a result of the approach they have taken to growing and harvesting their olives and making and packaging their oil. 1) They cold press their olives within hours of careful harvesting. 2) They package the product in dark glass. These methods are essential to locking in the purest taste possible; as soon as the fruits come off the vine for as long as the oil remains in the bottle.
The olive oils were seamlessly and yet so poignantly woven throughout each of our three courses, which were prepared exclusively for our group by chef Scott Hebert. The smooth and versatile Everyday Extra Virgin Olive Oil subtly enhanced our first course of Burrata Ravioli. A pastel backdrop of luxurious and foamy braised artichoke and sweet heirloom tomato fondue sets the stage. The ravioli parades around a creamy and nutty bright green artichoke pesto ball, the soft set pasta enveloping springy burrata cheese. I thought this was a brilliant dish.
For the main course an emulsion of eggplant and vadouvan spices under a bed of saffron cous cous proudly displayed the King Salmon which was poached in Millers Blend Extra Virgin Olive Oil.
This olive oils balanced fruity-with-a-peppery kick flavors make it ideal for using in dishes containing strong spices. The delicate preparation of the salmon will long stand out in my mind; bold orange pink colors of flaky layers were exquisite, with a topping of barely there olive oil fried crispy toast and a bouquet of crunchy green peppers.
While the fusion of olive oil into the previous courses was beautifully accomplished, the dessert course of Valhrona Chocolate Tart was especially impressive. A firm pastry shell with a decadent chocolate exterior contained Arbequina Extra Virgin Olive Oil mingling with a black olive caramel sauce. This type of olive oil is characterized by fresh tropical fruity flavors, the distinct combination with rich chocolate and orange ice cream was quite a sensation. Dinning at Troquet was a real treat. I love discovering hidden gems among well traveled streets. While I had heard vaguely of this restaurant it somehow wasn't on my radar to try. Based on tonight's food and hospitality I would happily return and would definitely recommend it. (old location)
140 Boylston Street
Boston, MA 02111
The dessert sounds truly impressive. I don't know why this place isn't on my radar either. Looks adorable!
ReplyDeleteI love Troquet and I really have been enjoying my California Olive Ranch samples. I'm bummed I couldn't make it into town in time for this dinner.
ReplyDeleteAnd I'm having the opposite problem....I've been cooking up a storm and blogging more about the kitchen and less about restaurants!
Hmm... I don't know why I've never been to Troquet. Everything looks delish - especially buratta ravioli and that dessert!
ReplyDeleteSo sorry I missed this - looks delicious! This is a place I continually walk by, but it looks like I need to stop in!
ReplyDeleteGreat to know you'd recommend Troquet. I've never been but walk by all the time since it's near where I work. I'll have to check it out soon!
ReplyDeleteI'm such a sucker for salmon, cooked any way! And the dessert...it looks like a visit to Troquet is worth that alone.
ReplyDeletewow, your descriptions of these dishes reads like poetry! looks like a lovely restaurant as well, haven't heard of that one before ;)
ReplyDeleteI never really thought olive oils would taste all that different from each other. Maybe I should stop by the store brand :)
ReplyDeleteThat ravioli looks and sounds fabulousss. As does that tart.
ReplyDeleteI've never heard of this oil -great to know!
ReplyDeletenothing beats a good EVOO :)
ReplyDeleteWow! Great blog and photos! I love it :)
ReplyDeleteI have heard amazing things about Troquet and need to get there! I love the concept behind this dinner!
ReplyDeleteOh my gosh. I love Troquet. I used to live in Boston (moved to NYC about 6 years ago,) and that was one of my favorite spots. So incredible... I still dream about that butter!
ReplyDeleteOh my gosh. I love Troquet. I used to live in Boston (moved to NYC about 6 years ago,) and that was one of my favorite spots. So incredible... I still dream about that butter!
ReplyDeleteyou're still eating delicious foods!! How do you stay so thin!
ReplyDeleteI wish I could have gone to this because I have been totally obsessed with California Olive Ranch olive oil! This dinner looks like it was so much fun! :)
ReplyDeleteSues
Mr. Pineapple man, I always ask her the same question. Daisy, If I ate this salmon meal with that beautiful olive oil it would always & forever stay on my mind too!
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