Culinary Historians: Olive Oil, 7/25 @ 10 AM

Culinary Historians of Chicago

When Extra-Virgin Olive Oil Wed Balsamic Vinegar, the rest was History

Presented by

Rick Petrocelly
Founder and Owner, The Olive Tap, Long Grove, IL
Saturday, July 25, 2009
10 a.m. to Noon
At
Chicago History Museum
1600 N. Clark St.
Chicago

A culinary dynamic duo with ancient origins is titillating contemporary palates like never before. Join us as the well-oiled Rick Petrocelly leads us through the history of olive oils and balsamic vinegars from their ancient origins to modern times. Rick will also share his passion by detailing the radical changes that have occurred in the past 20 years regarding availability, varietals, and use. And, he will show us how to expand our culinary horizon with the products and give us a tasting as well. (Rick’s recipes are available on http://www.theolivetap.com)

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BIOGRAPHY: A certified olive oil consultant Rick Petrocelly is the founder and owner of the Olive Tap in Long Grove, which is among a handful of stores in the U.S. carrying extra-virgin olive oils from small batch producers worldwide. Rick is currently advocating legislation for Illinois, similar to laws passed in Connecticut and California, to stop fraudulent labeling of olive oil and establish consistent standards for terms such as “extra-virgin,” “virgin” “first cold pressed,” and “packed in Italy.” He is also writing a series of articles to inform the public about deceptively labeled olive oil.

Cost of the lecture program is $5, $3 for students and members and no charge for CHC members.

To reserve, please call Barbara Olson at (708) 788-0338.
Or e-mail your reservation to: rsvpchc@yahoo.com.
website: http://www.culinaryhistorians.org

Culinary Historians: Gentle Reminder
Culinary Historians of Chicago

When Extra-Virgin Olive Oil Wed Balsamic Vinegar, the rest was History

Presented by

Rick Petrocelly
Founder and Owner, The Olive Tap, Long Grove, IL
Saturday, July 25, 2009
10 a.m. to Noon
At
Chicago History Museum
1600 N. Clark St.
Chicago

A culinary dynamic duo with ancient origins is titillating contemporary palates like never before. Join us as the well-oiled Rick Petrocelly leads us through the history of olive oils and balsamic vinegars from their ancient origins to modern times. Rick will also share his passion by detailing the radical changes that have occurred in the past 20 years regarding availability, varietals, and use. And, he will show us how to expand our culinary horizon with the products and give us a tasting as well. (Rick’s recipes are available on www.theolivetap.com)

********************

BIOGRAPHY: A certified olive oil consultant Rick Petrocelly is the founder and owner of the Olive Tap in Long Grove, which is among a handful of stores in the U.S. carrying extra-virgin olive oils from small batch producers worldwide. Rick is currently advocating legislation for Illinois, similar to laws passed in Connecticut and California, to stop fraudulent labeling of olive oil and establish consistent standards for terms such as “extra-virgin,” “virgin” “first cold pressed,” and “packed in Italy.” He is also writing a series of articles to inform the public about deceptively labeled olive oil.

Cost of the lecture program is $5, $3 for students and members and no charge for CHC members.

To reserve, please call Barbara Olson at (708) 788-0338.
Or e-mail your reservation to: rsvpchc@yahoo.com.
website: www.culinaryhistorians.org

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CHICAGOURMETS LUNCHEON AT 1 P.M. FEATURING RICK PETROCELLY
At NIA, Mediterranean Cuisine, 803 W. Randolph, Chicago--Guest Chef, Michael Foley
All-inclusive with fine wines, $49.
For info and to RSVP online, go to www.ChicaGourmets.org
e-mail: DonaldNewcomb@comcast.net Tel: 708-383-7543

WBEZ’s Chicago Amplified partners with Culinary Historians by recording our programs and making them available for broadcast on demand at their website or downloadable to an iPod. Our most recent program:

When Extra-Virgin Olive Oil Wed Balsamic Vinegar, the rest was History, with Rick Petrocelly, recorded July 25, 2009