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Salute Sante Grapeseed Oils

FREE SHIPPING* for all orders placed on CYBER MONDAY! 

Please enter coupon code CYBER2013

 

 

 

 

 

 

*Minimum purchase $49.95.  Offer valid within the Continental United States Only. Alaska, Hawaii and Puerto Rico excluded from FREE Shipping offer. FEDEX Ground/Home Delivery ONLY.

May not be combined with any other offers or discounts.

 

Green Festival 2013Come visit us at the San Francisco Green Festival this Sat & Sun Nov 9th & 10th. Go to WILL CALL at the Attendee Booth, tel them you are guests of Food & Vine and get FREE admission! Then stop by the Artisanal Tasting & Marketplace to say hi and sample our wonderful oils!
http://greenfestivals.org/sf

Check out this great deal! Wine WOOT’s deal of the day – a 6 pack Essential Grapeseed Oil Kitchen Pantry – 3 silver bullets for cooking and 3 extra virgin varietal finishing oils for drizzling! Only 8 hours left to get some – pick up one set for your self and 2 more as gifts! Only $49.99 – REG $81.00!!!

http://wine.woot.com/offers/salute-sant-grapeseed-oil-mixed-6

scargle1Chef Victor Scargle is an avid grapeseed oil lover. Victor loves Salute Santé! Grapeseed Oil so much he uses it everywhere! Lucy’s currently uses it for sautéing, for marinades, for salads and dressings, for desserts and even in the deep fryer! “I love the light taste which brings out the flavor of our fresh garden herbs, and the high smoke point for our hot food preparations” Says Victor, “Salute Santé! Grapeseed Oil is great because it adds body without competing with the flavors in a dish.  For example, a little drizzle with some verjus brings out the highlights in Bardessono’s own salad mix or with tuna tartar, the Chardonnay grapeseed oil adds a little acid to balance the richness of the tartar.” Victor also creates a lavoosh cracker with the Chardonnay grapeseed flour on which he serves the tuna tartar.

Victor Scargle has loved cooking since childhood when he and his father would prepare such family favorites as spaghetti with clam sauce, lemon meringue pie and sugar cookies.  He cooked in restaurants during high school and college so no one was surprised when, after studying economics at University of California, Santa Barbara, he returned to his childhood passion by enrolling in a one year apprenticeship at Fess Parker’s Red Lion Resort under Executive Chef Brian Bird.  Following Chef Bird’s advice to travel and work with a variety of chefs and ingredients, Scargle worked for a year each under Chef Robin Haas of the Colony Bistro in Miami’s South Beach and Douglas Rodriguez at Patria in New York, then did stages at some of Manhattan’s best restaurants including Gramercy Tavern, Tribeca Grill, Park Avenue Cafe, Lespinasse and Aureole.

Chef Victor ScargleIn 1995 Scargle returned to the West Coast. He worked for Michael Mina at Aqua, San Francisco for three and a half years before assisting in the opening of Aqua, Las Vegas in 1998.  Scargle was Executive Chef at Pisces in Burlingame, CA, where he received three stars from the San Francisco Chronicle and was also one of the newspaper’s annual “Rising Star Chefs.”  Most recently, Chef Scargle worked in San Francisco for the highly acclaimed Jardiniere as Chef de Cuisine, followed by the Grand Café as Executive Chef.

Scargle joined The Patina Group, under the leadership of chef/founder Joachim Splichal, and was appointed Executive Chef of Julia’s Kitchen at Copia: The American Center for Wine, Food & the Arts in February, 2003.  In 2004, Chef Scargle received three and one-half stars (out of four) for his food in Julia’s Kitchen from the San Francisco Chronicle.

Cab seeds

Just received our first 2013 Harvest seeds – Organic Cabernet from Castelllo di Amorosa – come see us pressing their oil on Saturday October 19th between 12 noon and 4pm

Join our NEW ONLINE MAILING list!  Be the first to hear about new recipes, the latest and greatest news AND earn a 10% discount for joining! http://www.grapeseedoil.com/mailinglist.htmlFlavorgift

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http://www.sfgate.com/food/article/5-food-artisans-in-Napa-Valley-Wine-Country-4888715.php#page-2

Salute Santé grapeseed oil

From their small, low-slung plant next to the Napa River, Valentin and Nanette Humer talk about grapeseed oil the way evangelists talk about conversion, and they’ve been preaching for more than 20 years.

Three years ago, the Humers launched their first varietal grapeseed oils, Chardonnay and Merlot. That number’s now at 11 varietals, three from organic wine grapes, plus milling grapeseed flour from the crushed seeds.

Grapeseed oil is popular in Europe, but most are chemically extracted, and the oil that results is good for cooking – it has a high smoke point, so it’s good for deep-frying.

The cold-pressed oils offer nuances of varietal character. Cabernet Sauvignon has the shadow of dark fruit and a flash of acidity; Syrah has a tannic, peppery edge. But the Riesling, with its green-apple fruit and citrusy tang, is nothing short of astonishing.

The challenge is getting the peppercorn-size grapeseeds in the first place. You have to convince wineries to let you show up during the frenzy of the crush, then mess with the pomace, the mass of skins and seeds that remain after crushing.

“You have a 24- to 48-hour window to take the pomace and get it dried so it doesn’t oxidize,” Nanette Humer says.

Austrian-born Valentin Humer worked with a German manufacturer to fine-tune his three presses to exert enough pressure to crush grapeseeds without the excessive heat from friction that would kill their flavor nuances. “All the life force and energy are still in it,” he says.

Salute Santé varietals are available at Whole Foods, Bi-Rite Market, Draeger’s, Berkeley Bowl and other retailers. www.grapeseedoil.com

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