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FoodService Monthly

JUNE 2015 n 21

The Newsmagazine Foodservice Professionals Rely On

Alex Elman: Organic Olive Oils from Spain … with a Wine Accompaniment

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ocky Rinehart from FoodPRO in Frederick contacted me about a new product he had started selling to chefs … and of course it had a story to go with it. I had to hear (and taste) more, so I met him at the Comus Inn at Sugarloaf Mountain for a meeting with Alex Elman and her sales manager Wayne Harris. Alexandra Elman has been a prominent figure in both the international and New York City wine industry for over 20 years. She founded Alex Elman Wines with a mission to produce and market a diverse portfolio of correctly made, honest, authentic and organic wines that are approachable and affordable to the American consumer. Alex Elman Wines released its inaugural portfolio of branded wines in 2011. Born in New York City to an American oenophile and a Brazilian chef, Alex was exposed to wine and food at an early age. Both her parents encouraged her to experience the world’s more unique culinary offerings. She spent her youth in Brazil, France and New

working in the wine world, and soon discovered that her palate had become even more focused. Her passion for wine grew, and Alex developed a reputation as someone who not only had an intricate knowledge of fine wine, but an extraordinary sense of what might succeed commercially.

Alexandra Elman has been a prominent figure in both the international and New York City wine industry for over 20 years. She founded Alex Elman Wines with a mission to produce and market a diverse portfolio of correctly made, honest, authentic and organic wines that are approachable and affordable to the American consumer. York and this early exposure to an array of food, wine and culture honed both her palate and her passion for high quality wines made without manipulation. She developed a deep appreciation for some of the lesser-known wines and wine regions, which she found to be more compelling and honest — or truly reflective of their sense of place, their terroir-than many of the larger labels. In her late 20s, after several eye surgeries, Alex lost her sight completely. Alex never stopped

Educated in several countries, Alex speaks five languages fluently. She is a frequent lecturer on wine, food and motivation. She travels the world with General, her Seeing Eye Dog, seeking out the best wines and foods.

are the earliest harvested olives, giving them less fat content, grassy

notes and a peppery buttery finish. The olive trees from 100 to 200 years old are seriously a product of the terroir. While great to cook with (it has a high smoking point of 400 degrees, this is also a finishing oil. Drizzle liberally on salads, vegetables, fish or alone with hearty crunchy bread. I tried it at home with my favorite lunch treat … a fresh avocado split in half, a grind or two of salt and pepper and the seed hole filled with her olive oil and a little red vinegar. Simply wonderful as the olive oil stays true to its fruity yet subtle complement to the rich avocado. At the end I clean the bowl with a French bread and I’m happy. It was a great day in the country visiting with a committed champion of good foods kept real.

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100% Organic Extra Virgin Olive Oil, Product of Spain But I was there to taste her Organic Extra Virgin Olive Oil made from Manzanilla Cacerena olives from the slow growing, shady hillsides of Extremadura Spain. They

Available from Your Local Distributor Contact: Steve Dill • SDill@abuelita.com • 703-369-0232

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Food Service Monthly  

June 2015

Food Service Monthly  

June 2015

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