olive oil dinner at Boulette's Larder

Last night was the special olive oil dinner at Boulette's Larder . Field Reichardt and Fritz Hatton brought their amazing organic olive oils and wine to be paired with Amaryll Schwertner's menu.




I went by myself, but this dinner a lot of women showed up on their own as well. The oils and the wines were amazing and the dinner was educational and delighted our taste buds. We started off with the scrambled eggs and raw halibut hor d'oeuvres.


Then we moved into this poached lobster, scallops, and shrimp garnished with the Mirisola olive oil the seafood's own shell stock. Delicious! I usually hate seafood, but so far so good!



Next course was umbrian fresh bufala mozzarella with the Armando Mansur oil braised puntarella and meyer lemon focaccia.



Main dish was the rack of Niman Ranch lamb with a drizzle of the Lakelands Special Reserve oil.



They interestingly served Batavia lettuces instead of sorbet to cleanse the palate before dessert. It was so fresh and crisp. The Mouere Grove Olive Oil gave it was really peppery, grassy note at the back of the tongue.



We ended the night with an olive oil cake and olive oil ice cream. Unfortunately, I ate it before I could photograph it! It was so amazing.


Thank you to Boulette's for having the dinner and to Fields and Fritz who were so generous to educate us on their oils and wines. I ended up ordering four of Fritz's wines: The 2006 White Keys, 1999 Merlot, The 2000 H Block Hudson, and the 2005 Claret.