By Analiese Paik

Some of us have never tasted real extra virgin olive oil. That’s the shocking realization I came to after reading Tom Mueller’s riveting new book, Extra Virginity: The Sublime and Scandalous World of Olive Oil. Mueller, story by incredible story, reveals the ugly truth behind a surprisingly large number of supermarket olive oils carrying the extra virgin grade and why they fail quality tests. The saddest part is that olive oil fraud, in some cases impossible to detect with even sophisticated laboratory equipment, is nothing new. Adulteration of good oil with cheap and tasteless seed and nut oils and deodorization of low quality olive oils is a fraud that has been perpetrated on consumers worldwide for millennium according to Mueller.

In Extra Virginity Mueller describes the olive oil trade in Roman times and how at Monte Testaccio “you knew from the label exactly what you were getting” in each amphora of oil. He explains how an enormous pile of ancient fragments at the site reveals that each amphora was carefully labeled with the producer, point of origin, importer, weight and quality, then sealed to prevent fraud. It’s incredible that the olive oil industry remains plagued today with the same problems that existed in Roman times. If your olive oil’s label doesn’t conform to the Monte Testaccio standards, you have a lot of questions to ask.

In this video, Mueller discusses fraudulent olive oil and ways to find real extra virgin olive oil.

Enter Olivette. The timing of the opening of this boutique specializing in single varietal, single origin extra virgin olive oils (EVOO) from around the world is brilliant. At Olivette, you taste before you buy. Co-owner and General Manager Alina Lawrence said “This is a tasting room. You’re not going to go home and find out you didn’t like what you bought.” Gleaming stainless steel olive oil drums (fusti) line the walls and counters, each labeled in detail to provide tasters with complete product transparency, something unheard of in supermarket olive oil. The olive variety, date of crush, country of origin, awards received and a chemical analysis of the polyphenols, oleic acid, free fatty acids and peroxide levels – all determinations of quality and taste – are listed on each label. A low level of free fatty acids, for example, is desirable and is most common in oils that go from harvest to extraction within hours. Polyphenols are heart-healthy flavonoids naturally present in olive oil. Low free fatty acids are a sign of quality as are low peroxide levels, a product of oxidation.

Small tasting cups stand at the ready next to each olive oil type, inviting customers to taste and compare, perhaps for the first time, fresh extra virgin olive oils made from  single cultivars from distinct places around the world. How do oils from Chile and Argentina compare to Australia and New Zealand? Can California oils compete with those from France, Greece, Italy, Portugal, and Spain? Do organic olive oils taste different? A note here: Olivette has chosen not to label organic oils to avoid prejudicing your choices. If you feel strongly about only choosing organic oils, ask a staff member to point them out to you.

“The higher the polyphenols, the more bitterness you feel in your throat” explained Alina as we began tasting down the line of EVOOs.  Starting with the delicate and creamy, award-winning Australian Ultra Hojiblanca (polyphenols: 120) we worked our way up to the medium-intensity California Arbosana (polyphenols: 101) crushed in November 2011 that tasted of fresh olive and artichoke and was creamy and mild, a reflection of low polyphenol levels. “You want to taste olive oils just like wine” said Alina, “starting from the mildest and working your way up to the most robust.” The California Frantoio Verde, measuring 728 polyphenols at crush, was robust and exhibited bitter and peppery characteristics as well as a more more intense finish than the first two. Polyphenols (heart-healthy antioxidants) are not found in processed or refined olive oils due to heat decomposition, but no labeling laws require makers to divulge polyphenol levels, or free fatty acids or oleic acids for that matter.

Special “agrumato” oils made from crushing olives with whole, fresh native citrus fruits including blood oranges, lemons or Persian limes are a beautiful expression of a region and so versatile they’ll surely become pantry staples. Oils infused with herbs and spices, like Milanese Gremolata made from fresh lemon zest, minced garlic, Italian flat leaf parsley and a hint of mint, make gorgeous sauces for pasta, fish and fresh vegetables and are excellent seasonings for roast chicken, lamb, pork or beef. Olivette’s line of fine vinegars includes a rich and intense 18-year-old balsamic vinegar from Modena aged in the traditional Solera system in chestnut, oak, mulberry and ash barrels, a Champagne vinegar from France, and a 25-year-old Sherry reserva wine vinegar from Jerez, Spain. Something we’ve never seen or tried before is Handcrafted Artisanal Honey Vinegar, a 2008 Sofi™ Silver award-winning vinegar that’s both sweet and tart and made from 100% US honey! This vinegar can be used in place of grape-based vinegars in dressings and sauces.

Alina has a stack of Mueller’s books artfully displayed in her store and was quick to show us a US report corroborating the author’s claims of widespread adulteration and mislabeling of extra virgin olive oils worldwide. The July 2010 report by the UC Davis Olive Oil Center and Robert Mondavi Institute for Wine and Food Science at UC Davis was subtitled:  “Tests indicate that imported “extra virgin” olive oil often fails international and USDA standards.” The rise of specialty olive oil retail stores like Olivette is the private sector’s way of achieving what the US and Italian governments have failed to do – distinguish real extra virgin olive oils from cheap substitutes for the retail consumer. Veronica Foods, a leading importer and distributor of premium olive oils based in Oakland, California is the exclusive supplier of extra virgin olive oils and high quality vinegars to Olivette and 200 other stores around the country. Mueller lists Veronica Foods in his book and website as “a high quality source” for olive oils. Mike Bradley, President of Veronica Foods, is quoted frequently in the book and Mueller classifies him as having “among the most encyclopedic knowledge of world oil he’s encountered anywhere” and someone who shares his conviction “that the shortest route to oil quality runs through consumer education.”

Don’t miss our extra virgin olive oil and tasting event at Olivette on February 2. We will schedule a second tasting event to accommodate anyone wait listed.

Olivette

1084 Boston Post Road

Darien, CT  06820

203-621-0643

Alina Lawrence, co-owner and General Manager

www.olivettect.com (under construction)

Facebook:https://www.facebook.com/OlivetteCT

Resources:

Guide to Buying Olive Oil in North America by Tom Mueller, author of Extra Virginity: The Sublime and Scandalous World of Olive Oil. Mueller lists Veronica Foods, the exclusive supplier of extra virgin olive oils to Olivette, as “a high quality source” for olive oils.

http://www.extravirginity.com/great-oil/how-to-buy-great-olive-oil/

The fourth Annual Green Coast Award winners were announced Wednesday, November 16, at the fourth Annual Fairfield County Green Faire at Grand Restaurant and Lounge in Stamford, Connecticut. Fairfield Green Food Guide is proud to be named a 2011 Green Coast Award winner and we thank all our readers for your votes! Four green food businesses we love – Catch a Healthy Habit Cafe, Health in a Hurry, Port Coffeehouse and the Westport Farmers’ Market – are among the 2011 award winners and we congratulate them. Please find a complete list of all 28 winners below and we welcome you to join us on Dec. 6 as we accept our award.

Twenty-eight businesses, organizations and individuals were honored this year and are recognized at both the Green Faire in Stamford and also Green Drinks, December 6 at The Shack Hometown Grille, in Fairfield, Connecticut from 6:00pm-8:00pm. Voting for the Green Coast Awards was completed online at GreenCoastAwards.com from January 1st-November 10th. All winners were reviewed for their contribution to sustainability and approved by Matt Turek, Director of the Green Coast Awards, as well as approved by the Green Coast Award advisory committee. “This year’s 28 Green Coast Award winners represent all areas of sustainability, and demonstrate that Connecticut is on its way to building a more sustainable infrastructure,“ said Mr. Turek.

Patrice Gillespie, of Clean Air – Cool Planet received the Green Coast Award for Leader in Sustainability at the Stamford reception. Patrice thanked the GCA voters and the advisory council by saying, “We are all learning about environmental stewardship from one another, and almost every day I have a ‘V-8′ forehead-smacking moment when an urgently needed idea about sustainability is revealed to me. By now, there are hundreds of innovators whom I know personally and who are contributing greatly to the collective ‘Green Intel’ just in this region. I salute them all and hope that together we effect tremendous progress in 2012.”

Town of Fairfield won the Town category and newly elected First Selectman Mike Tetreau will be in attendance at the December 6^th Green Drinks gathering, which features Green Coast Award winners including Fairfield Green Food Guide. When given the good news about Fairfield’s award, First Selectman Tetreau said, “The Town of Fairfield is honored to receive this award and to be recognized in this manner. It’s a testament to our on-going commitment to environmental stewardship and sustainability for the well being of all of our citizens. Thank you.”

A long-time friend of environmental efforts and a strong supporter of local green initiatives, Mayor Bill Finch won the Green Coast Awards for Mayor. The City of Bridgeport recently celebrated the Third Annual Green Market Exposition at City Hall Annex, a celebration of Connecticut’s green infrastructure. In an interview with GreenTowns, at the GME, Mayor Finch talked about the many green projects and initiatives that are going on in Bridgeport.

For a complete list of all winners, please visit the Green Coast Awards Initiative page on GreenTowns.

Recognizing a growing interest among local residents and businesses for protecting the environment, Daphne Dixon founded the Green Coast Awards, an initiative of Conscious Decisions, in 2007, to support and promote local sustainability, eco-friendly living practices and the celebrate the people behind these efforts. A native Californian and a resident of Fairfield, she has over twenty years of public relations, community organization and event planning experience. Daphne has been working closely with local leaders, businesses and residents to raise awareness and to engage people in green living practices. “By making smart choices, individuals can and do make a difference,” said Dixon.

Voting for the 2012 Green Coast Awards begins January 1, 2012 at www.greencoastawards.com

Please join Fairfield Green Food Guide’s founder, Analiese Paik, on Dec. 6 at Green Drinks Fairfield at The Shack Hometown Grille in Fairfield, Connecticut from 6:00pm-8:00pm to celebrate the awards and network with members and guests including First Selectman Mike Tetreau and Slow Food Metro North. Click here to RSVP. Attendance is free.

DINE WITH DESIGN

A Culinary Experience to Benefit The Philip Johnson Glass House

Saturday, June 11^th, 12-3 pm

NEW CANAAN, Conn. (Thursday, May 5, 2011) – The Philip Johnson Glass House, in association with Harvest to Heat: Cooking with America’s Best Chefs, Farmers, and Artisans, is pleased to announce a one-of-a-kind culinary event to benefit the Glass House, a site of the National Trust for Historic Preservation.

On Saturday, June 11 from 12pm to 3pm, guests are invited to explore the buildings, grounds and art collections of the Glass House site while enjoying dishes inspired by the property, created by the chefs and artisans of Harvest to Heat. Each guest will receive an autographed copy of the critically-acclaimed book by Darryl Estrine and Kelly Kochendorfer, published by the Taunton Press. Dine with Design tickets are $300 with limited availability and may be purchased online at philipjohnsonglasshouse.org or via phone at 866.811.4111.

A Marriage of Ideas and Philosophies

The Glass House is pleased to welcome five award-winning chefs featured in Harvest to Heat to Philip Johnson’s 47-acre campus that, fittingly, was designed as a canvas for inspiration, experimentation and cultivation. These chefs are some of the most innovative culinary artists working today and are the leaders of a new generation of chefs sourcing from and supporting local farms and distributors. “Dine with Design provides a unique opportunity to open the property for picnicking and wandering at-will through Philip Johnson’s exceptional architectural creations for one very special afternoon,” says Rena Zurofsky, Glass House interim executive director.

Participating chefs include:

Chef Michel Richard
Chef Richard was a pioneer in French/California cuisine long before moving to Washington, DC, in 1994 where he opened Michel Richard Citronelle, today, considered one of the finest restaurants in the world. Chef Richard’s creativity can be seen in prestigious culinary publications such as Food & Wine, Food Arts, Bon Appétit, and on the cover of the late, great Gourmet. He has been featured in the Washington Post, The New York Times, and Los Angeles Times, among others and his restaurants hold top honors in the best American dining guides such as Gayot and Zagat. Chosen by the James Beard Foundation as Outstanding Chef 2007, Michel also won the James Beard Award for Outstanding Wine Service at Citronelle the same year, and his book Happy in the Kitchen, won a James Beard Nomination. To rave reviews, and the 2008 James Beard Award for Best New Restaurant, he opened Central Michel Richard, which continues to be a highlight of the Washington, DC restaurant scene. Constantly engaged in something new, Michel, a modern French restaurant, opened at The Ritz-Carlton, Tysons Corner in the fall of 2010.

Chef Brian Lewis
Chef Lewis is a renowned chef best known for his collaboration with actor Richard Gere and his wife, Carey Lowell, in creating The Farmhouse and The Barn at The Bedford Post Inn in Bedford, NY. From the beginning, Brian’s cooking garnered national attention with Esquire magazine selecting The Farmhouse as one of 20 “Best New Restaurants” of 2009. Early experience in the kitchens of legendary chefs Jean Louis Palladin and Marco Pierre White strongly shaped Brian’s refined style of cooking. Brian draws inspiration for his menus from the rhythms of the season and the exceptional, locally-sourced ingredients of his close network of farmers and artisans. In the fall of 2011, Brian will open his own restaurant in New Canaan, CT.

Chef Lee Chizmar
Shortly after graduating from the Culinary Institute of America in 2000, Chef Chizmar traveled to Northern California to work with Bradley Ogden at the Lark Creek Inn. It was there, under the tutelage of Ogden, and the mentoring of Chef de Cuisine Jeremy Sewell that Chef Chizmar developed his love, appreciation and dedication to serving local, seasonal ingredients. After four years at the Lark Creek Inn, Chef Chizmar took the call to travel back east and be part of the opening team for acclaimed restaurateur Christopher Myers’ and James Beard awarded Chef Michael Schlow’s Great Bay restaurant. In 2007, Lee and his wife and business partner, Erin Shea, left Great Bay to open Bolete in Bethlehem, PA. His talent lies in his ability to elevate dishes by pairing homespun ingredients with elegant flavors. Bolete has since garnered national recognition in Gourmet magazine as one of the country’s best “farm to table” endeavors.

Chef Bill Taibe

At age 33, Chef Taibe has received three “Excellent” ratings from the New York Times. In 2001, Chef Taibe became Executive Chef at G/R/A/N/D in Stamford, CT., and three years later opened Relish in South Norwalk, CT. After much success with “Relish,” Chef Taibe left to help develop and design Napa & Co., in downtown Stamford, CT. In the summer of 2009, Chef Taibe left Napa & Co. to open his most recent concept, LeFarm. This small, cozy restaurant located in Westport, CT, opened in October 2009 with much success. It is now home to Chef Taibe’s ever-changing menu that reflects the season’s freshest produce, fish and meats. He is also currently involved with The Wakeman Farm Project in Westport, CT. He will be leading a team to help recreate the land that Wakeman lies on into a cooperative farm that will not only serve the community by providing them with fresh produce and education, but also serve the greater state by serving as a liaison between local chefs and farmers.

Chef Derek Wagner

Chef Wagner opened Nicks on Broadway at the age of 24. Nine years later, he has opened a newly expanded version of the ever-evolving restaurant. From its modest beginnings, to its current, acclaimed version, Nicks has always focused on seasonally inspired, locally sourced, integrity driven food and service. Chef Wagner has been nominated for the James Beard Rising Star Award twice, featured on TV’s Food Network several times, and written about in Food & Wine, Esquire, Travel & Leisure, The New York Times, The Boston Globe, and The London Independent, among others. Recently, Nicks has been named “One of the World’s Best Restaurants” by Fodor’s International Travel Guide for the second year in a row.

The artisans joining the chefs on June 11^th come from far and wide providing a sampling of the incredible bounty our country has to offer. Guests will experience Rappahannock River Oysters from Topping, Virginia; nibble on Freddy Guys Hazelnuts from Monmouth, Oregon; savor a variety of cheeses from Jasper Hill Farm in Greensboro, Vermont; indulge on Theo Chocolates from Seattle, Washington; enjoy a “custom” cocktail from Tuthilltown Spirits in Gardiner, New York; and finish off the day with a smooth espresso from Peet’s Coffee & Tea of California.

To reflect the National Trust for Historic Preservation’s commitment to sustainable practices, the Glass House proudly features environmentally-friendly products for Dine with Design. These include reusable and recyclable glassware by GoVino; WASARA plates designed from renewable materials which are biodegradable and compostable; and bamboo cutlery by Bambu. Following the event, all products will be composted at Three Feathers Farm in South Salem, New York.

BMW is proud to support the Philip Johnson Glass House, a premier architectural landmark in the United States.

About The Glass House: The Philip Johnson Glass House, a site of the National Trust for Historic Preservation, offers its 47-acre campus as a catalyst for the interpretation of modern architecture, landscape, and art; and as a canvas for inspiration, experimentation and cultivation honoring the legacy of Philip Johnson and David Whitney.

About Harvest to Heat: Hailed as the “the fall’s most beautiful cookbook” by Newsweek and named best “overall cookbook” for 2010 by epicurious.com, Harvest to Heat has struck a chord nationwide.  As Alice Waters raves, “Harvest to Heat represents a new generation of cookbook, one that celebrates the crucial relationship between chefs, farmers, and artisans, documenting this connection with rich, candid photography and stories from the field and kitchen alike.”

New Haven schools Director of Food Services Chef Tim Cipriano is featured this week on the White House’s “Champions of Change” website in recognition of his successful effort to introduce healthy and locally produced food into city schools. Chef Tim is a participant in Chefs Move to Schools, an initiative of First Lady Michelle Obama’s Let’s Move Campaign.

Cipriano was one of a group of chefs and nutritionists honored by the White House for improving school lunches. He traveled to Washington D.C. last week to accept the award and discuss school lunches with policymakers. While there, he wrote the blog post and recorded the video that appears this week on the Champions of Change website www.whitehouse.gov/champions.

“This is great honor,” Cipriano said. “I’m proud to represent New Haven and talk about the improvements we have made in school food. School food can be good food, and we have achieved that here in New Haven. We have proven that students will eat healthy, locally produced food.”

“Chef Tim more than deserves his award,” Superintendent of Schools Dr. Reginald Mayo said. “He has done remarkable work transforming our food programs. Students must eat right to learn, and Chef Tim is making that happen.”

Under Cipriano New Haven schools have eliminated chicken nuggets and other highly processed foods, replacing them with minimally processed food that is locally grown when available.

Champions of Change is part of President Obama’s “Winning the Future Initiative.” Each week, Champions of Change features Americans, businesses or organizations who embody the initiative’s “Innovate, Educate and Build” motto.

Congratulations to all the specialty food producers who placed in this year’s competition. I was glad to see that a few of my top picks from the judging won awards.

Hors d’Oeuvre: Can’t Beet It, LLC, South Windsor, CT won 3^rd Place for their Can’t Beet It – Hot Beet Horseradish

Jam: Dondero Orchards, LLC, South Glastonbury, CT won 2^nd Place for their Blueberry Rhubarb Jam (and also won first place with their hot pepper jelly)

Killam & Bassette Farmstead, LLC, South Glastonbury, CT won 3^rd Place for their Chocolate Raspberry Jam

A full list of winners follows:

THE CT SPECIALTY FOOD ASSOCIATION’S

2011 PRODUCT AWARDS COMPETITION WINNERS:

2011 Product of the Year

The Purple Pear by Tina, Willington, CT

Caramel Pecan Cream

Beer/Ale

1^st Place          Olde Burnside Brewing, East Hartford, CT

Ten Penny Reserve

2^nd Place         Olde Burnside Brewing, East Hartford, CT

Ten Penny Ale

3^rd Place          Olde Burnside Brewing, East Hartford, CT

Dirty Penny Ale

Bread – Quick

1^st Place          Rachel’s Cookies & Treats, Southington, CT

Banana Bread with Chocolate Chip Streusel

2^nd Place         Michele’s Pies, Norwalk, CT

Pumpkin Bread

3^rd Place          TIE

Michele’s Pies, Norwalk, CT

Banana Chocolate Chip Bread

Michele’s Pies, Norwalk, CT

Zucchini Nut Bread

Bread – Yeast

1^st Place          Fairfield Bread Company, Fairfield, CT

The Flaxette

2^nd Place         Michele’s Pies, Norwalk, CT

Challah Bread

3^rd Place          Now That’s Good Bread, Colchester, CT

Olive Levain

Certified Organic

1^st Place          Urban Oaks Farm, New Britain, CT

Salad Mix Greens

2^nd Place         Urban Oaks Farm, New Britain, CT

Arugula

3^rd Place          Wild Carrot Farm, LLC, Canton, CT

Tomato Sauce

Cheese – Aged

1^st Place          Cato Corner Farm, LLC, Colchester, CT

Aged Bloomsday

2^nd Place         TIE

Cato Corner Farm, LLC, Colchester, CT

Cato Ransom Blue

Cato Corner Farm, LLC, Colchester, CT

Dutch Farmstead

3^rd Place          Cato Corner Farm, LLC, Colchester, CT

Dairyere

CT Grown

1^st Place          Winding Drive Corp., Woodbury, CT

Apple Pie Jam

2^nd Place         Killam & Bassette Farmstead, LLC, South Glastonbury, CT

Strawberry Jam

3^rd Place          TIE

Bishop’s Orchards Winery, LLC, Guilford, CT

Apple Cider

Simmons Family Farm, Farmington, CT

Vanilla Yogurt

Dessert – Cake

1^st Place          Michele’s Pies, Norwalk, CT

Crumb Cake

Dessert – Chocolate

1^st Place          The Purple Pear by Tina, Willington, CT

Chocolate Peanut Butter Hot Fudge

2^nd Place         The Purple Pear by Tina, Willington, CT

Hot Fudge Cream

3^rd Place          Cookie Wishes/Les Oliviers, Newtown, CT

Belgian Chocolate Truffle Dates w/Sprinkled Pistachios

Dessert – Cookie

1^st Place          J. Foster Ice Cream, Avon, CT

Vanilla Chocolate Chunk Ice Cream Slider

2^nd Place         Rachel’s Cookies & Treats, Southington, CT

Cranberry Pistachio Biscotti

3^rd Place          TIE

Rachel’s Cookies & Treats, Southington, CT

Oatmeal Cranberry White Chocolate Chip Cookie

Rachel’s Cookies & Treats, Southington, CT

Molasses Cookie

Dessert – Pie

1^st Place          Michele’s Pies, Norwalk, CT

Blueberry Blackberry Crumb Pie

2^nd Place         Michele’s Pies, Norwalk, CT

Coconut Cream Pie

3^rd Place          Michele’s Pies, Norwalk, CT

Chocolate Peanut Butter Dream Pie

Distilled Spirits

1^st Place          Westford Hill Distillers, Ashford, CT

New World Aged Apple Brandy

2^nd Place         Westford Hill Distillers, Ashford, CT

Poire Prisonniere Brandy

Frozen Food

1^st Place          Michele’s Pies, Norwalk, CT

Australian Beef Pie

2^nd Place         Michele’s Pies, Norwalk, CT

Quiche Lorraine

3^rd Place          Michele’s Pies, Norwalk, CT

Ham & Brie Quiche

Fruit or Vegetable

1^st Place          Urban Oaks Farm, New Britain, CT

Arugula

2^nd Place         Urban Oaks Farm, New Britain, CT

Salad Mix Greens

3^rd Place          Maple Lane Farms, LLC, Preston, CT

Hydroponic Bibb Lettuce

Outstanding Gluten Free

1^st Place          Aleia’s Gluten Free Foods, LLC, Branford, CT

Almond Horns

2^nd Place         Passage Foods, Collinsville, CT

Moroccan Spiced Lemon Chicken

3^rd Place          Giff’s Original, LLC, Cheshire, CT

Cranberry Pepper Relish

Herb, Spice or Seasoning

1^st Place          Passage Foods, Collinsville, CT

Moroccan Spiced Lemon Chicken

2^nd Place         Passage Foods, Collinsville, CT

Harissa Tomato Tomato & Bell Pepper Beef

Honey/Syrup

1^st Place          Tiezzi Imports, Chester, CT

Arrigucci Honey

2^nd Place         Turkeywoods Farm, Mystic, CT

Shagbark Hickory Syrup

3^rd Place          Turkeywoods Farm, Mystic, CT

Hickory Nut Syrup

Hors d’Oeuvre

1^st Place          J.F. Food Concepts, Inc./Fortuna Food Products, Burlington, CT

Fortuna’s Bruschetta – Mild

2^nd Place         J.F. Food Concepts, Inc./Fortuna Food Products, Burlington, CT

Fortuna’s Bruschetta – Hot

3^rd Place          Can’t Beet It, LLC, South Windsor, CT

Can’t Beet It – Hot Beet Horseradish

Ice Cream/Gelato

1^st Place          Salem Valley Farms Ice Cream, Salem, CT

Vanilla Ice Cream

2^nd Place         J. Foster Ice Cream, Avon, CT

Oreo Bomb Gelato

3^rd Place          Salem Valley Farms Ice Cream, Salem, CT

Cow Track Ice Cream

Jam

1^st Place          Dondero Orchards, LLC, South Glastonbury, CT

Hot Pepper Jelly

2^nd Place         Dondero Orchards, LLC, South Glastonbury, CT

Blueberry Rhubarb Jam

3^rd Place          Killam & Bassette Farmstead, LLC, South Glastonbury, CT

Chocolate Raspberry Jam

Meat

1^st Place          Butcher’s Best Market, Newtown, CT

Beef Jerky

Non-Alcoholic Beverage

1^st Place          Maple Lane Farms, Preston, CT

Black Currant Juice

2^nd Place         Willoughby’s Coffee & Tea, Branford, CT

Kenya AA Igande Estate

3^rd Place          Willoughby’s Coffee & Tea, Branford, CT

Costa Rica Jose Arce’s Finca Chepe

Oil

1^st Place          Tiezzi Imports, Chester, CT

Cold Pressed Extra Virgin Olive Oil

2^nd Place         Capa di Roma, East Hartford, CT

Extra Virgin Olive Oil

3^rd Place          TIE

Ariston Specialties, LLC, New Britain, CT

Roasted Chili Infused Olive Oil

Ariston Specialties, LLC, New Britain, CT

Rosemary Infused Olive Oil

Package Mix – Savory

1^st Place          Aurora Products, Stratford, CT

Salad Fixins

Packaging

1^st Place          The Farmer’s Cow, Lebanon, CT

The Farmer’s Cow Milk

2^nd Place         The Great New England Apple Company, New Canaan, CT

Red Barn Apple Sauce

3^rd Place          The Purple Pear by Tina, Willington, CT

2 & 4 Jar Gift Packs

Pasta Sauce

1^st Place          Capa di Roma, East Hartford, CT

Roasted Garlic Sauce

2^nd Place         Chef Silvio’s of Wooster Street/New Med Foods, LLC, Guilford, CT

FraDiavolo Sauce

3^rd Place          TIE

Capa di Roma, East Hartford, CT

Arrustica Sauce

Frank’s Marinara, Amston, CT

NY Style Sicilian Gravy

Pesto

1^st Place          The Gracious Gourmet, Bridgewater, CT

Lemon Artichoke Pesto

2^nd Place         Dondero Orchards, LLC, South Glastonbury, CT

Cilantro Pesto

3^rd Place          Dondero Orchards, LLC, South Glastonbury, CT

Basil Pesto

Pickle, Relish or Tapenade

1^st Place          Dondero Orchards, LLC, South Glastonbury, CT

Dilly Beans

2^nd Place         Dondero Orchards, LLC, South Glastonbury, CT

Dill Pickles

3^rd Place          The Gracious Gourmet, Bridgewater, CT

Chili Red Pepper Tapenade

Salsa

1^st Place          Mama Manju’s Salsa, Chester, CT

Mama Manju’s Medium Salsa

2^nd Place         Mama Manju’s Salsa, Chester, CT

Mama Manju’s Fandango Mango Salsa

3^rd Place          Mama Manju’s Salsa, Chester, CT

Mama Manju’s Black Bean & Corn Salsa

Savory Condiment

1^st Place          White Silo Winery, Sherman, CT

Quince Mustard

2^nd Place         TIE

Bessel’s Best, Collinsville, CT

Whole Grain Mustard

Winding Drive Corp., Woodbury, CT

Habanera Gold Jelly

Winding Drive Corp., Woodbury, CT

Roasted Garlic Caramelized Onion

3^rd Place          White Silo Winery, Sherman, CT

Black Currant Mustard

Snack Food

1^st Place          Rachel’s Cookies & Treats, Southington, CT

Peanut Brittle

2^nd Place         TIE

Rachel’s Cookies & Treats, Southington, CT

Candied Pecans

Sweet Maven’s, LLC, East Hartford, CT

Meringue Baked Almonds & Pecans

3^rd Place          Nothin’ But Foods, Westport, CT

Ginger Lemon Cashew Bar

Sweet Topping

1^st Place          The Purple Pear by Tina, Willington, CT

Caramel Pecan Cream

2^nd Place         The Purple Pear by Tina, Willington, CT

Fresh Summer Berry

3^rd Place          Cookie Wishes/Les Oliviers, Newtown, CT

Belgian Chocolate Dessert Sauce w/Pecans & Dates

Vinegar

1^st Place          Ariston Specialties, LLC, New Britain, CT

Traditional Balsamic Vinegar

2^nd Place         Capa di Roma, East Hartford, CT

Aged Balsamic Vinegar

3^rd Place          Ariston Specialties, LLC, New Britain, CT

White Balsamic Condiment

Wine – Blush

1^st Place          Bishop’s Orchards Winery, LLC, Guilford, CT

Amazing Grace

2^nd Place         Sunset Meadow Vineyards, Goshen, CT

SMV Sunset Blush

3^rd Place          Bishop’s Orchards Winery, LLC, Guilford, CT

Apple Raspberry Blush

Wine – Dessert

1^st Place          Hopkins Vineyard, New Preston, CT

Ice Wine

2^nd Place         Bishop’s Orchards Winery, LLC, Guilford, CT

Strawberry Delight

3^rd Place          Gouveia Vineyards, Wallingford, CT

Epiphany Reserve

Wine – Fruit

1^st Place          Jones Winery, Shelton, CT

Black Currant

2^nd Place         Bishop’s Orchards Winery, LLC, Guilford, CT

Stone House White

3^rd Place          Jones Winery, Shelton, CT

First Blush

Wine – Red

1^st Place          Stonington Vineyards, Stonington, CT

Cabernet Franc

2^nd Place         Jones Winery, Shelton, CT

Cabernet Franc

3^rd Place          Jonathan Edwards Winery, North Stonington, CT

Cabernet Franc

Wine – Rosé

1^st Place          Gouveia Vineyards, Wallingford, CT

Whirlwind Rosé

2^nd Place         Sunset Meadow Vineyards, Goshen, CT

SMV Rosé

3^rd Place          Hopkins Vineyard, New Preston, CT

Lady Rosé

Wine – White

1^st Place          Jones Winery, Shelton, CT

Pinot Gris

2^nd Place         Taylor Brook Winery, Woodstock, CT

Traminette

3^rd Place          Jonathan Edwards Winery, North Stonington, CT

2009 Chardonnay