San Diego Chef Trey Foshee used our Arbequina extra virgin olive oil to create a succulent chicken dish called “saltimbocca,” which, in Italian, literally means “jump into the mouth.” I loved every bite!
The dish was the second course of the meal California Olive Ranch served up with Foshee as part of a special lunch showcasing our 100 percent California extra virgin olive oils. We co-hosted the meal at Foshee’s La Jolla restaurant, Georges at the Cove. Dozens of southern California chefs and culinary movers and shakers took part.
Foshee used our Arbequina extra virgin olive oil to poach individual chicken breasts. He called the dish “Arbequina Poached Chicken ‘Saltimbocca.’” Foshee used a cooking technique known as “sous-vide,” in which the meat is put in an air-tight bag and cooked at a low temperature – often in hot water that’s well below boiling.
In this case, Foshee used a steam oven to gently cook the sous-vide packets containing the chicken and a healthy dollop of our Arbequina. The result: an unbelievably moist and flavorful chicken. It was topped with crisp, chopped prosciutto that had been oven-dried. The chicken was accompanied by a delicious roasted cauliflower bread salad and a sweet onion puree.
Next course: a dessert created with our extra virgin olive oil.
Bon appétit,
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch
