58179 Tue Jan 27 21:59:10 -0800 2004 8 2 Los Angeles Area 0 304404 I have been traveling a lot these days. In December at The French Laundry - I had an amazing dish that used an olive oil called Armando Manni Per Me. I was told that only certain restaurants in the world have the title to use this amazing oil. They let me taste the oil with out food and it was probably the best olive oil that I have tasted - incredibly fresh and peppery. They also told me that it was the most expensive olive oil sold in the world. So ok - thinking it was a marketing hype. I then went to Chicago and had dinner at Charlie Trotter's - who on several of his prix fixe dishes had used this exquisite oil on his menu as well. Then to NYC at Jean George - the same thing... So here I am back in LA wondering why I have never seen this oil used in any of our fine dining restaurants? Tue Jan 27 21:59:10 -0800 2004 0 JJ the food junkie 1 304411 Don't know which restaurants in LA use it, but according to this article published last September (URL below), Le Sanctuaire on Main Street in Santa Monica carries Manni oil. Be prepared to be pay an EXORBITANT price for it, as this store marks expensive products up accordingly to help cover rent on Main Street. I am a hard-core cook and former caterer who found the place ridiculously over-the-top, both due to minimal product selection and extraordinarily high prices. Shop now while they're still open! http://www.findarticles.com/cf_dls/m1346/9_48/108443273/p1/article.jhtml Tue Jan 27 22:38:23 -0800 2004 304404 0 Kishari 2 304788 Hi: I just went to Santa Monica take a look at Le Sanctuaire, WOW what a beautiful shop, thanks for the lead. And you are right, its a bit pricey but for the hardcore gourmet, this shop has some really interesting stuff; I found the Red Hawaiian Clay 'Alaea Sea Salt here that I also had at the French Laundry. Jing Tio, the owner, is defintely very passionate about food and cooking and it shows in his choice of products. Did not buy the Manni Oil here though. Based on the other posts - will check out Vincenti out first. Thanks for the reply. Fri Jan 30 11:40:59 -0800 2004 304411 0 JJ the food junkie 3 304826 Glad you found the Manni oil at Le Sanctuaire. Just out of curiousity, how much was he asking for it? I bought a Vosges chocolate bar there for $8, I looked it up online and it retails for $4.50... Yes, he does have a few select interesting things, but again, I found the place so museum-like it was not very useful for more general cooking needs. Surfas may not have the ultra high-end products that Le Sanctuaire does, but has a much broader range of choices to work with (including the same red Hawaiian salt), since they are a restaurant supply store. Fri Jan 30 16:39:29 -0800 2004 304788 0 Kishari 4 304933 Jing Tio is selling the a box in a two bottle set of Per Me only, the more gourmet flavored oil for $85.00. I also called Vincenti. The owner, Maureen Vincenti, answered the phone and told me she that sells the oil for $25.00 per bottle: no gift box, but she will provide the materials. AND she has both flavors so if you want to mix and match its ok with her or if you want the same flavors that is OK with her too. What a great personality she is - so I'm heading tonight to check it out for dinner and buy some oil. 8.00 for Vosges? yikes! The Hawaiian Red Sea salt was about 7.95 - so the pricing was about average. I did check Surfas today and you were right they had it too for about 6.95. FYI they have fresh foie gras lobes - had to ask to see if they had any and they did, told me that they don't have them all of the time like they do with the frozen. Sat Jan 31 15:55:36 -0800 2004 304826 0 JJ the food junkie 1 304490 Just had dinner at Vincenti Ristorante in Brentwood the other night. They have the oil for use at the restaurant, and sell both types the Per Me and Per Mio Figlo. You are right - it is one of the best olive oils that I have tasted and combined with this chefs cooking! wow! Ended up buying a bottle yikes! Its a tad bit cheaper here than if you go online to buy the stuff. At least you can buy a tiny bottle for $25.00 otherwise you will need to buy a case of 10 bottles for 250 euros - (at today's rate- about $300.00) ON a personal note: I had an amazingly good meal there. The chef at Vincenti is really quite creative and passionate about his traditions and his cooking and it shows. Every dish was perfectly done and not like anything you may be used to. A well travelled couple sitting next to me just got back from Rome and told me that Nicola Mastronardi's food was the best Italian food they have had outside of Italy - and I believe them. Wed Jan 28 14:47:52 -0800 2004 304404 0 Leigh 2 304564 Don't tease us, what did you eat that was so amazing...and why? What is so special about the oil too? Is it the herb infusion, the intense fruitiness? We gotta know! Wed Jan 28 22:12:53 -0800 2004 304490 0 Just Larry 3 304669 OK-good questions! Your question about the oil: I felt that the Manni Oils had a very intense, bright, fruit forward flavor with a spicy finish and had low acidity to it. The Per Me (for me) is more gourmet if you will - spicier than the Per Mio Figlo (for my child). The oils taste like they were just freshly pressed. The packaging of the oil is well thought out. They come in small 2-3oz bottles that are designed to keep out the UV rays which accelerate the degradation of oil. And upon reading the materials that came with the bottle I bought, it has the highest amount of polyphenols (400% more)in any olive oil produced in Tuscany right now - apparently, it is tested by the University of Florence as part of a research project, so its the healthiest of oils. I will use it as a finishing oil not as a cooking oil. ABOUT THE MEAL- I had several lovely dishes and tasted several ingredients that I have never had at an Italian restaurant here in Los Angeles. So I was plesantly surprised and impressed to know that the chef has good controls over the ingredients and his kitchen. Started with a Puntarelle (Roman Chicory) Salad delicately dressed with olive oil, lemon, and fresh anchovies. I've had this in Italy where the Puntarelle is harsh,bitter and over dressed - but here - the chef has a way of mellowing out the flavors and enhancing the chicory with his dressing. I understand that Puntarelle is seasonal between November and February and so that is when this is salad is available. Although they have a woodburning oven and rotisserie, I then had several things ala carte off of the tasting menu - will have to go back for the squab and venision dishes- The pasta that I shared was a Housemade Pappardelle with Fava Beans, Guanciale and Pecorino and Cappelletti Filled with Meat and Black Truffles from Norcia - the Guanciale was made in house by the chef - very flavorful. Then I had a turbot perfectly done topped a mound of creamy polenta (it was so light and delicate) - which was lightly toasted so that there was a thin layer of crunch accented by cripsy bits of fried green onion. The presentation was drizzled with a fresh cherry tomato sauce that was more like a jus so light and bright - JUST DELISH! I think that the next time I should just do the Chef Mastronardi's special tasting menu of six courses - $70.OO per person - now that would be a deal. Its also nice to know that you can stop in and have a quick bite at the bar as well - overall someplace that I'd go back to. Vincenti Ristorante - 310 207.0127 11930 San Vicente Blvd - slightly above Montana- across the street from Longs Drugs. Thu Jan 29 15:37:01 -0800 2004 304564 0 Leigh 4 304754 Thank You for all the information. My meals there with chef Gino Angellini were very much the same as your meal. Ingredients, sauces, preparation. I guess you stay with the popular menu items regardless of who is doing the cooking. The tasting menu is a deal considering that I paid $40.00 just for a fish entree. Thu Jan 29 22:17:59 -0800 2004 304669 0 Just Larry