First Course

Butternut Soup with Sage and Lemon Crema

• 1 Whole Butternut Squash

• 4 ounces Beaufort Olive Oil Company Blood Orange Olive Oil

• Salt

• Pepper

• 1 Quart Crème

• ½ Cup Brown Sugar

• 1 Teaspoon Nutmeg

Peel and dice butternut squash, discarding seeds. Boil squash until tender. Strain and return to pot. Add crème, BOOC's Blood Orange Olive Oil, sugar and nutmeg. Blend until smooth. Adjust seasonings with salt and pepper. Serve in bowls topped with Crema.

Crema

• 2 ounces Beaufort Olive Oil Company Lemon Olive Oil

• 8 ounces goat cheese, softened

• 4 ounces sour crème

• 1 teaspoon minced sage

Mix all ingredients until smooth.

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Second Course

Baklouti Green Chili Shrimp with Jalapeno Slaw

• 1 pound peeled and deveined shrimp

• 4 ounces Beaufort Olive Oil Company Baklouti Green Chile Olive Oil

• 3 cloves garlic chopped

• ¼ cup sliced green onions

Marinate shrimp in BOOC's Baklouti Green Chili Olive Oil, green onion and garlic for 12 hours or overnight. Grill until cooked through. Serve with Jalapeno Slaw.

Jalapeno Slaw

• ½ head cabbage

• 1 red bell pepper

• 1 green pepper

• 2 teaspoons honey

• 4 ounces Beaufort Olive Oil Company Jalapeno White Balsamic Vinegar

• Salt

• Pepper

Shave cabbage as thin as possible. Slice peppers into matchsticks and toss with cabbage. Dress with honey, BOOC's Jalapeno Vinegar. Season with salt and pepper to taste

 

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Third Course

Peppadew Risotto

• 8 ounces Peppadew peppers blended until smooth

• 1 cup Arborio rice

• 3 cups chicken or seafood stock, heated

• Salt

• Pepper

• 1 bunch basil, chopped

• 2 / 5 ounce lobster tails, shelled and chopped

• 1 / 12 ounce bag spinach

• 2 ounces Beaufort Olive Oil Company Garlic Olive Oil

• 2 ounces Beaufort Olive Oil Company Basil Olive Oil

• 1 ounce Beaufort Olive Oil Company Sicilian Lemon White Balsamic Vinegar

Over medium heat toast rice in 2 ounces BOOC's Garlic Olive Oil for about 5 minutes. Add stock, 1/3 cup at a time, stirring continuously. With the last addition of stock add the pepper puree and chopped lobster. Cook another 5 minutes until most of liquid is absorbed and rice is tender. Add BOOC's Basil Olive Oil and spinach. Cook until spinach wilts. Garnish with BOOC's Sicilian Lemon White Balsamic Vinegar and chopped basil.