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Olive Oil 101 with Frantoio Olive Mill and McEvoy RanchNovember 2-7, 2008About the ProgramJoin this five-night, four-day epicurean adventure. Master olive oil taster Robert Zecca leads you through tastings, including minutes-old olio nuovo straight from the working mill in Roberto's restaurant, Frantoio. Cavallo Point's Cooking School Director Kelsie Kerr teaches you to use a variety of extra-virgin olive oil in hands-on cooking classes. We ferry to San Francisco's Ferry Building Marketplace for a private tour; another day, we travel to McEvoy Ranch to visit their Italian-inspired olive orchards, ripe for harvest. Wine and cheese presentations enhance your culinary exploration. At-a-Glance
HighlightsSunday, November 7Check in to Cavallo Point at your leisure anytime after 3 pm * Welcome reception and dinner in the cooking school Monday, November 8Each day starts with a buffet breakfast * Start off the program with a guided olive oil tasting with Roberto Zecca * Experience a hands-on cooking class and full lunch * Enjoy a free afternoon at Cavallo Point to take in a massage at the Healing Arts Center & Spa * Journey to Frantoio Restaurant, where you'll tour the olive mill and share in a tasting * Enjoy dinner at Frantoio Tuesday, November 9Ferry across the Bay to the San Francisco Ferry Building Marketplace * Tour the Farmers Market and Ferry Building, including tastings at Cowgirl Creamery and Rechiutti Chocolates * Savor lunch and have time to explore * Enjoy a free afternoon at Cavallo Point * Prepare dinner at a hands-on cooking class with a wine presentation Wednesday, November 10Visit McEvoy Ranch on a private tour of the orchards and mill in beautiful, rural Sonoma County * Savor a gourmet lunch at the ranch * Stop at Heath Ceramics for a tour and shopping * Enjoy a free afternoon and evening at Cavallo Point and Murray Circle restaurant. Thursday, November 11Learn about goat cheese in a presentation by Jennifer Bice of Redwood Hill Farm and Creamery * Participate in a final cooking class and lunch at the Cavallo Point Cooking School * Enjoy a free afternoon at Cavallo Point * Gather in the Bacchus Room for a gala dinner prepared by the chefs of Murray Circle Friday, November 12Enjoy a final breakfast BioKelsie Kerr is a passionate chef and teacher. Over the past 20 years she has contributed to the success of many well-known restaurants in the Bay Area, most recently as the chef of Chez Panisse Restaurant. She collaborated with Alice Waters on her latest book, The Art of Simple Food. Kelsie operated an intimate cooking school in her home, which received rave reviews from students and media alike. After leaving a career in international banking, Roberto Zecca followed his heart to Tuscany, where he purchased a medieval property surrounded by 1250 olive trees and began creating delectable extra-virgin olive oil. His passion eventually followed him back to the Bay Area, where he opened Frantoio, the only restaurant in the country with a working olive oil press (frantoio in Italian). Roberto is the first American olive oil taster to graduate from Italy's National Institute of Olive Oil Tasting and is a tireless advocate of the California olive. www.frantoio.com In a marriage of traditional methods and modern engineering, McEvoy Ranch produces a boldly Californian olive oil with a distinctly Italian heritage. Nestled in the rolling Marin County hills west of Petaluma, California, McEvoy Ranch enjoys a long, cool growing season, ensuring the slow ripening of the fruit. Their certified organic growing methods, early harvest, and the skillful blending of Tuscan varietals create the rich complexity of their extra virgin olive oil. www.mcevoyranch.com
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