Extra Virgin Olive Oil Piro took center stage at the Live By The Vine lunch event hosted by Euphoria Greenville and Camp. The event brought together a harmonious collaboration between Chef Drew Erickson from Camp and Kristin Shug from Shug Carneros Estate Winery. The highlight of the event was a beautifully crafted tasting menu that showcased the best of local, seasonal ingredients, expertly paired with a superb selection of wines from Shug Carneros Estate Winery in Sonoma.
The menu featured an array of delectable dishes, starting with Rise Bakery Focaccia accompanied by caponata, Italian double spinach artichoke dip, burrata, and drizzled with Extra Virgin Olive Oil Piro and balsamic vinegar. Each course was thoughtfully curated to delight the palate and enhance the wine pairing experience. From the delicate flavors of mussels provençal with chateau potatoes to the indulgent stuffed quail breast filled with olive, hummus, feta, tomato, and cucumber, the menu showcased the creativity and culinary expertise of Chef Drew Erickson. The grand finale came in the form of a tantalizing baklava, providing a sweet conclusion to an unforgettable culinary journey.
The Live By The Vine lunch event, featuring Extra Virgin Olive Oil Piro, not only celebrated the richness of local and seasonal ingredients but also showcased the artistry of the talented chefs and the exceptional wines from Shug Carneros Estate Winery. It was a true testament to the magic that can be created when culinary excellence and exquisite wine pairings come together in perfect harmony. The event left attendees with a deep appreciation for the culinary arts and a heightened sense of delight in the flavors and aromas of Extra Virgin Olive Oil Piro.
