October 14th, 2015 ~ Circa 81 + Beaufort Olive Oil Co. Luncheon

 

First Course

Arugula / compressed apple / Garrotxa cheese / grilled corn / Benton’s bacon / preserved egg / champagne vinaigrette

 

  • Grilled corn – brush with Baklouti Green Chile Olive Oil & grill. Season with salt & pepper.

  • Compressed Apple - Slice apple 1/8th inch thick and put with equal parts Tarragon White Balsamic Vinegar & honey in a food saver bag, pull full vacuum to compress.

  • Champagne Vinaigrette – blend 3 tbsp Garlic Olive Oil, 2 tbsp Champagne Vinegar, ½ tsp minced garlic, ¼ tsp dry mustard, a pinch of red pepper flakes, and salt & pepper (to taste), in a blender until homogenized.

 

 

Snack

Smoked oyster / horseradish gremolata / roasted tomato mignonette / basil / crispy serrano ham / Alderwood smoked salt

Smoked bluefish dip on crostini

 

  • Cold smoke oysters

  • Gremolata – spread prepared horseradish in baking dish and dry in a 300 degree oven for 15 minutes; heat 1 tbsp of Basil Olive Oil over medium heat in a skillet, stir in 1 cup bread crumbs, and toast; fold in dried horseradish and 1 tbsp chopped parsley

  • Mignonette – combine: 1 medium shallot (minced), 1 large tomato (diced), ¼ cup fresh basil (chopped), ¼ cup Jalapeno White Balsamic, ¼ cup Sicilian Lemon White Balsamic; season with salt & pepper; chill and serve

  • Smoked bluefish dip – combine in food processor and blend until silky smooth: 2 lbs. smoked bluefish, 3 8 oz. packages of cream cheese, 1 shallot (minced), 1 tbsp worcestershire sauce, 1 tbsp chives (minced), ½ tsp cayenne powder (more or less, to taste), 1 tsp shichimi togarashi, 1 tsp lemon zest, 2 tbsp Sicilian Lemon White Balsamic

 

Second Course

Wild mushroom & sage marinated pork tenderloin / caramelized onion / Stilton bleu cheese / truffled winter greens / rutabaga puree / roasted sunchoke

  • Pork tenderloin – marinate in ½ cup Wild Mushroom & Sage Olive Oil, 2 tbsp chopped garlic, 1 tbsp minced sage for 12 hours or overnight; grill to 140 degrees or desired doneness

  • Rutabaga puree – sauté prepared rutabaga over medium heat with a mixture of Garlic Olive Oil and Wild Mushroom & Sage Olive Oil until it begins to caramelize (about 10 minutes); deglaze pan with chicken broth and boil for an additional 10 minutes or until soft; blend with half & half until smooth; season with salt & white pepper

  • Truffled winter greens – wilt desired greens, drizzle with a small amount of White Truffle Oil and season with salt & pepper

 

 

Third Course

Pumpkin cheesecake / ginger cookie puree / white chocolate marshmallow / pumpkin spice honey lace cookie

  • Ginger cookie puree – put half a box of your favorite ginger cookie in a blender and pulse until it is a powder; add ½ cup Honey Ginger White Balsamic and ½ cup water and blend until smooth

  • Pumpkin Spice Honey Lace Cookie – melt 1 tbsp Vintage Bee Pumpkin Spice Creamed Honey, 1 tbsp melted butter, and 1 tbsp sugar in a small pot; whisk in 1 tbsp flour and remove from heat; spoon a teaspoon of batter at a time on a silicone mat and bake for 4-5 minutes at 375 degrees; allow to cool before removing

Visit any of our locations:

300 Front Street, Beaufort NC **contact this location for shipping needs including overseas military base shipping**

105 W. Church Street, Swansboro NC

8700 Emerald Drive, Emerald Isle NC 

413 Evans Street, Morehead City NC

oil@beaufortoliveoil.com // 252.504.2474 (Beaufort) // 252.222.3414 (Morehead City) // 910.325.1556 (Swansboro) // 252.354.2868 (Emerald Isle)

 

© 2019 by Beaufort Olive Oil Co. All rights reserved.

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