Ojai Eatery Features Summer Sampling On KCAL9 News

CONTINUE WITH THOSE 70s AND 80s.
MEANTIME TODAY ANOTHER TOASTY
DAY.
SUMMER IS JUST AROUND THE
CORNER.
HERE WITH A SAMPLING OF THEIR
FRESH SUMMER MENU IS CHEF
ANDREAS AT THE OJAI VALLEY INN
AND SPA.
THANK YOU FOR BEING HERE.
WHAT I BROUGHT YOU TODAY FROM
OUR RESTAURANT IS A VARIETY OF
LOCAL PRODUCE.
WE GROW --
I CAN SMELL IT
WE GROW THESE IN THE GARDEN.
WE HAVE SOME TOMATOES, PEACHES,
FRESH BASIL --
THAT'S WHAT I SMELL.
LEMON.
AND I LIKE YOU TO MAKE A DISH
TODAY FOR YOU.
YEAH.
WE'RE GOING TO MAKE A NOT
TRADITIONAL ITALIAN.
WHAT WE DO IS WE TAKE --
INSTEAD OF MOZZARELLA.
EXACTLY.
SOFTER TEXTURE.
WE HAVE THIS GORGEOUS WEDGES OF
TOMATOES.
AND WE HAVE THE PEACHES WHICH WE
GRILL.
WE'RE GOING TO PAIR IT WITH A
MINT.
OKAY.
AND A LEMON VINAIGRETTE.
SOME CRUSHED PISTACHIOS AND
MUSTARD GREENS.
LET'S DO
WE START BE THIS RIGHT HERE.
WE PLACE IT IN THE
LOOKS SO FRESH.
IT DOES REALLY LOOK FRESH.
AND THEN WE TAKE ONE OF OUR
WEDGES OF TOMATO.
UH-HUH.
WE PLACE IT HERE.
BEAUTIFUL PRESENTATION.
THANK YOU VERY MUCH.
PEACHES NEXT TO THE TOMATOES.
SWEET SUMMER PEACHES,
EXACTLY.
AND THEN WHAT WE CAN DO IS WE
GRAB SOME OF THE LEMON
VINAIGRETTE.
LEMON VINAIGRETTE, OKAY.
SIMPLY PREPARED WITH ZESTED
AND JUICED LEMON.
WHITE BALSAMIC VINEGAR AND OLIVE
OIL, DRIZZLE IT ON TOP.
JUST LIKE THAT.
WOULD YOU --
YES, PLEASE.
WOULD YOU SPRINKLE SOME
PISTACHIOS ON TOP?
A LITTLE BIT.
FANTASTIC.
LOOKS LIKE YOU HAVE BEEN ON TV
BEFORE.
[LAUGHTER]
WHAT WE'RE GOING TO DO, WE'RE
GOING TO USE THIS, WHICH IS A
REDUCTION.
OKAY.
WE'RE GOING TO SPRINKLE JUST
LIKE THAT ON TOP.
SUPERB.
NOW WE'RE GOING TO HAVE THE KEY
INGREDIENT, THE MINT PESTO.
YES, VERY REFRESHING INTO THE
DISH.
I'M GOING TO HAVE YOU MAKE A
LITTLE MORE.
OKAY.
PLEASE.
ALL AROUND.
SO NORMALLY PESTO, CHEF, IS MADE
WITH BASIL.
CORRECT.
RIGHT?
SO HERE WE HAVE MINT INSTEAD.
YEAH.
THAT'S PERFECT.
LOOK AT THAT.
BEAUTY.
HOW'S THAT?
IT IS VERY SIMPLE TO MAKE
ACTUALLY.
THIS IS JUST MINT LEAVES,
BLANCHED WITH BASIL LEAVES,
ROASTED GARLIC THAT I BROUGHT
HERE.
OF COURSE.
A TOUCH OF SPRINKLE OF
PARMESANO AND OLIVE OIL.
ANYONE AT HOME CAN REALLY MAKE
IT.
WE'RE GOING TO FINISH WITH --
WITH SOME HERBS?
YES.
I WILL HAVE YOU --
THESE ARE LIKE HUGE TWEEZERS?
YES.
[LAUGHTER]
THE WHOLE HERB?
YES, YOU PLACE IT NICELY.
I GOT TWO.
I WILL HELP YOU OUT.
THANK YOU.
THERE'S ONE.
YES.
I LIKE THAT SMALL ONE RIGHT
THERE.
ALL RIGHTY.
IT'S VERY PRECISE.
VERY, YES.
[LAUGHTER]
A COUPLE MORE.
AND THEN I WILL HELP YOU OUT.
OKAY.
FANTASTIC.
LIKE THAT.
IF THIS WHOLE TV THING DOESN'T
WORK OUT --
[LAUGHTER]
YOU KNOW WHO CAN BE YOUR
CHEF.
PLEASE, WE HAVE OPEN
POSITIONS.
IT IS BEAUTIFUL.
IT IS.
AGAIN ALL THESE INGREDIENTS
MANY ARE GROWN IN YOUR GARDEN.
THESE HERBS ARE GROWN ON
PROPERTY IN OJAI AT THE RESORT.
ABSOLUTELY, YES, AND ON TOP
OF THAT WE TRY TO SOURCE OUR
PRODUCE AS LOCAL AS POSSIBLE.
EVERYTHING IS SO FRESH.
IT
IT IS VERY FRESH.
IT LOOKS APPEALING, VERY MUCH.

BON APPETIT.
THANK YOU FOR HAVING ME HERE.
AND AGAIN, THANK YOU VERY MUCH.
THANK YOU.
I WILL SEE YOU ALL.
THANK YOU.
AND FOR MORE ON THE OJAI VALLEY
INN AND SPA, AND THEIR WONDERFUL
RESTAURANT, JUST GO TO OUR

Ojai Eatery Features Summer Sampling On KCAL9 News

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