Curtis Made My Day

Curtis Made My Day

The following email came to us evoo market this week after a customer from Texas used some of our evoo and balsamic at a business dinner at his house. I had to share this, because it just made my day!
 Sultan,

 I wanted to let you know how much we are enjoying the wonderful olive oils and Balsamic vinegar fusions we picked up from your store last month. They have been a remarkable treat for us as we add them to salads and pasta dishes and dipping concoctions.

A little more than a week ago, Suzanne and I had about 12 people in our home for a business dinner. We set out cheeses, tapenades, stuffed olives, breads, crackers and dips. We set out the aged white and balsamic vinegars along with a peach fusion vinegar. They were the hit of the party. No one would leave the kitchen. The entire party stayed in there for more than an hour. We had people taking pictures of the bottle with cell phones so they could find you online. We were able to describe your shop, our pleasant conversation with you and how you would gladly ship product. From the reactions we had that evening, I would suspect you will hear from several of our guests in the near future.

Thank you for being so personable and friendly when we visited your shop. While we enjoyed the new tastes and the new possibilities with food, we enjoyed the conversation even more. You’ve opened our eyes to a new facet of Mediterranean cooking, one that includes great oils and vinegars to compliment every meal.

Our thanks again!

Regards,

Curtis Cain

Chefs Greg and Mario like evoo market’s Italian EVOO and Pear Balsamic

The Annual Wine & Food Festival on Las Olas Boulevard is one of the premier events in Fort Lauderdale. Some of the best chefs compete for your taste buds. Tonight, Chefs Greg and Mario from the Hyatt Regency Pier 66 will be part of this gourmet cook off and guess what? they have chosen to use evoo markets’s Italian EVOO and our Pear-infused 18 year old Balsamic in one of their dishes! Come on by and discover their inventive style and then drop by our tasting table at the Festival. We will be at the East end of the Boulevard.

See you there.

Sultan

Las Olas Wine & Food Festival

The 20th Annual Las Olas wine and Food Festival will be held on Friday, April 20. It benefits the American Lung Association and gives our community a fantastic treat with wine and food tastings from some of the best restaurants and wine and spirits purveyors in our area. This year, evoo market is proud to be a part of this great event.

Check out our mention on their website, navigate around to see who else will be there and buy a ticket for a good cause and a great evening on Las Olas Boulevard. We hope to see you there! http://www.lasolaswff.com/sultan-khan-from-evoo-market/

Port of Call Ft. Lauderdale

Ft. Lauderdale is a home port to a variety of cruise lines. Many passengers choose to spend their time on Las Olas while waiting to embark or depart. One such passenger, Chrystal Anderson, a blogger and moderator for CruiseCritic.com, said some kind things about our products and store, which can be viewed here. As mentioned in her post, we offer FREE shipping on all orders over $100, in an effort to save you luggage space. Cruisers are welcome, and if you mention this post when you come visit, we’ll throw in a free pour spout to any purchase. Looking forward to seeing you!

Chef Norman Van Aken of Tuyo Restaurant loves our Hibiscus Balsamic Vinegar

This week one of Chef Norman Van Aken‘s students, Michael Galadza, at the Miami Culinary Institute at Miami-Dade College, happened to be driving by and found evoo market. He wandered down each aisle trying out our olive oils and balsamic vinegars like a kid in a candy store, uttering “wows” and “oohs and aaahhs.” After buying a bottle of Chocolate Balsamic for the strawberries he had in his fridge at home, he told me his Chef at Tuyo and the head guy at his culinary school would love my stuff.  Two hours later he called and asked me to bring “everything in your store” for a tasting at the Culinary Institute. The next day I sat down with Chef Jeffrey Brana, while Chef Aken kept an eye on us from his computer station, and we tasted a few of my wares.

By that evening, Chef Aken and Chef Brana had incorporated the Hibiscus Balsamic into a shrimp dish for his tasting menu. And, he loved the Organic California EVOO for its buttery flavor and our Bolivian Pink Rose salt from the Andes mountains which he found mild and very interesting. To top it off, he recommended our new line of Organic Goat’s Milk Cajeta, a Mexican-style caramel made by my friends Steve and Judith at Fat Toad Farm in Brookfield, Vermont.  I am looking forward to seeing how the Cajeta get’s worked into the dessert menu.

If you want to tantalize your taste buds, head on down to Tuyo and have a great evening. Chef Aken is the patron saint of fusion cooking and Anthony Bourdain calls him the “Big Dog of Florida Chefs.”

Local News Mention

We appreciate all the great press we’ve been getting from local outlets, and we’re happy to say all the rumors are true- we love olive oil! Check out our latest mention in the Sun News Network.


New Market on the Block

Welcome to evoo market’s new space for  recipes, upcoming sales and events, and much more. Over the upcoming months, check in here, or on our facebook page, for the latest information on new flavors, tastings, and other events that we’ll be launching to celebrate the opening of our new store. Feel free to check us out in person, too, at 1239 East Las Olas Blvd, Fort Lauderdale, FL 33301. We look forward to sharing ideas about food, living, and the best ways to utilize our products, as well as any feedback we might have from you, so stay tuned! Bon appetit!