Calendar

 


Spices & Foods of the Mediterranean Cooking Class

Sunday, April 22nd

11:00 am-2:00 pm

$85 per person

 

Come and immerse yourself in the exotic tastes & aromas that flavor delicious Mediterranean foods.  Explore opulent, alluring spice blends such as Ras el hanout, Harissa, Chermoula, Za’atar, Zhoug & Dukkah. 

Create and savor rich, flavorful dishes:

  • A Middle Eastern Mezze Platter, including: Baba Ghanoush, Hummus, Mint Riata, Olives, warm Feta wth Dukkah, Roasted Peppers
  • Homemade Naan in wood burning oven
  • Moroccan Chicken Tagine with Dried Fruits & Nuts in a richly spiced Sauce together with Saffron Couscous & Citrus Gremolata
  • A Stylish take on the “Classic” Greek Salad: Garden Lettuce, Cucumber, Tomato, Red Onion, Feta Cheese, Pita Crisps, Herbed Vinaigrette
  • Ottolenghi (Cleopatra Cake)

This class is limited to 20 people.
It is both hands-on and demonstration.

To reserve your seat, click here.

If you have any dietary restrictions, please would you let us know in advance? Thank you!


Adopt a Baby Olive Tree for Earth Day!

Sunday – April 22, 2018
1pm to 5pm

Adoption Fee $15 each

Tanche Olive Tree
The Tree of Peace – Olea europaea

Bring home your own Baby Olive Tree!
It will grow into a beautiful, productive tree!

Grown in southern France, often referred to as a perle noire,
the “Black Pearl of Provence”.  Can be used both as a table olive or for oil.

Comes complete with care & feeding instructions.
4″ Pot
Hardy in zones 8-11
Constant intermediate producer
Evergreen, slow grower
25’–30’ in maturity
Thrive in hot summers, tolerates coastal regions
Will grow as a Patio or House Plant
Makes an unusual bonsai

Available at our location only.  Not available for purchase online.


Breakfast for Mom…or Dad – Kids’ Cooking Class

Saturday, May 5th

10:00 am-12:00 pm

For Kids ages 8 to 12 years

$70 per person

 

Just in time for Mother’s Day and Father’s Day, our popular kids’ cooking class series continues with a morning of creating breakfast treats for Mom…or Dad. The Class will prepare:

  • Nutella French Toast Bake
  • Easy Breakfast Potatoes
  • Toad in the Hole
  • Fresh Fruit with Orange-Honey Yogurt Dip
  • Fresh squeezed Orange Juice

Combining easy to find and use ingredients, the menu has been designed to introduce age appropriate kitchen skills, including: ingredient prep, safe oven usage, cook-top safety, and food handling, all while building confidence in your young chef.

To reserve your seat, click here.

If you have any dietary restrictions, please would you let us know in advance? Thank you!


Growers’ Meeting

Saturday, May 12

10:00am to 12 noon

 

Come for a free informal morning to learn tips and techniques regarding nutrition, watering,
and pruning of olive trees to maximize your harvest. Spring and summer care of your olive trees
will minimize the threat of olive fly infestation, and promote healthy fruit production.
This meeting is available to small, medium, and large commercial and residential growers.

This is a free event.  Reservations not required.


Afternoon Tea with Mom

Saturday, May 12

12:00 pm-3:00 pm

$25 per person

Served Buffet-style on the Patio

On the Menu:

  • Finger Sandwiches
    • Cucumber with Cream Cheese & Herb Butter
    • Egg Salad
    • Nutella, Jam & Fresh Strawberries
  • Scones with Clotted Cream & Homemade Jam
  • Small Bites of Pastries and Cookies
  • Strawberries Romanoff
  • Spring in a Jar – Layers of lemon curd, vanilla bean whipped mascarpone cream, Vin Santo marinated fresh berries, hazelnut streusel topping
  • Hot and Iced Teas: Earl Grey, Rose Hip, Lemon Verbena

To reserve your seat, click here.

If you have any dietary restrictions, please would you let us know in advance? Thank you!


Culinary Adventures

Part 2 of 3: Balsamic Vinegar Reductions

Wednesday, May 16th

6pm-8pm


A 3 part Sensory Evaluation & Tasting Workshop hosted by owner, Ann Sievers.

– Smell, taste and evaluate our Balsamic Vinegar Reductions
– Pair Vinegars with different foods
– Discuss what you learned in the workshop
– Enjoy the fun of sensory tasting!

This class is free, and includes carefully selected food pairings. Seating is limited to 20 people.

To reserve your seat, click here.

If you have any dietary restrictions, please would you let us know in the “order notes” on the check out screen? Thank you!


Celebrate Lavender with an Evening in Provence!

Saturday June 23, 2018
6:00pm to 9:00pm

Please join us for a lavender-inspired dinner, presented by Executive Chef Gloria Ciccarone-Nehls, Sous Chef Genevieve Upp.

Dine in our recently finished covered Patio for a seated 4-course meal, surrounded by the groves and neighboring vineyards.

Lavender Inspired Chef’s Menu

Welcome
Endive spears, Sky Hill Farms Goat Cheese Mousse, Lavender- Orange Glazed Pecans

Delta Asparagus in Puff Pastry with Herbs

Wine Pairing: Prosecco & Strawberries

Primi – First

Carpaccio of Diver Scallops with Lemon Verbena

Shaved Radishes, Garden Sprouts & Flowers, Lavender Buds

IFOOC Lemon Co-milled Olive Oil – Thyme Vinaigrette

Wine Pairing: 2016 The Bee, Flora and Fauna White, Idlewild Wines

Secondo – Second

Poussin Rôti

Lavender Honey – Fleur de Sel & Rosemary Roasted Baby Chicken

Olive Oil Poached Potatoes & Vegetables from the Garden

IFOOC Balsamic Vinegar Reduction-Honey Gastrique

Wine Pairing: 2015 Il Fiorello Napa Valley Bordeaux Style Blend

Dolce- Dessert

Flourless Chocolate Olive Oil Cake

Honey-Lavender Gelato, Fresh Strawberries


This dinner is limited to 40 seats.

*Additional wines available for purchase 

To reserve your seat, click here.

** Please note this facility regularly uses nuts, meats, soy, gluten, wheat, milk, eggs, fish and shellfish.

Please note: there are no refunds or exchanges for this event, but you are welcome to transfer your seat to a friend!

Menu subject to change.


Saturday, July 14, 2018
11am-2pm

C’est le Quatorze Juillet!!  Célébrez avec les Français le bleu, blanc, et rouge!

(It’s the 14th of July !! Join the French in celebrating the blue, white, and red!)


Join us for an afternoon filled with French-inspired foods to commemorate Bastille Day, France’s Independence Day.

 

We’ll greet you with a special treat made from a delightful French cheese.  During class, you will create a classic French Bistro menu guided by the expert direction of our Chefs.  Our menu with include:

Epoises Toasts with Pickled Shallots and Onion Jam

Gougeres

Salad Lyonnaise
(Frisse aux lardon)

Crispy Skinned Duck Breast with French Lentils

Paris Brest with Fresh Cherries in Cherry/Cider Pan Sauce

To reserve your seat, click here.

There are no substitutions available for cooking class menus.
If you have a special dietary restriction, please review the proposed menu before signing up for a class.

Watch Our Video

Trip Advisor certificate of excellence

Custom Milling

Bring us your olives to be crushed in our state of the art Italian mill.

read more...

Tastings

Taste extra virgin and co-milled flavored olive oils.

read more...

Il Fiorello Blog

Keeping you up to date on all things olive and olive oil.

read more...

Trip Advisor certificate of excellence

Custom Milling

Bring us your olives to be crushed in our state of the art Italian mill.

read more...

Tastings

Taste extra virgin and co-milled flavored olive oils.

read more...

Il Fiorello Blog

Keeping you up to date on all things olive and olive oil.

read more...