The Two-Man team of Grove and Vine - oleologist Nicholas Coleman and sommelier Dan Amatuzzi - return to one of the few platinum country clubs in the nation, the Westmoreland Club in Wilkes Barre, Pennsylvania. Attendees will taste single-estate oils and wines from both Northern and Southern Hemisphere. This comprehensive two-hour seminar is accompanied with artisanal salumi & formaggi platters, featuring cheeses and cured meats from throughout Italy, with sides of olives, fruit, nuts, honey, freshly baked bread and mostarda.
Nicholas Coleman will be making an appearance at this years Green Beetz festival in East Hampton, NY. He will be educating two hundred children on the simple and easy uses of olive oil, talking about the health benefits and some basic culinary preparations that use different oils of varying intensities.
Nicholas Coleman, alongside culinary stars such as Lidia and Joe Bastianich, Dave Pasternack and others will be offering up two olive oil seminars throughout the day, both in the main theater and the intimate culinary stage. Here he will take attendees on the fascinating and increasingly popular world of olive oil production. Attendees will sample oils of varying ripeness, bitterness and pungency and discuss their regional culinary applicability.
Join hometown residents Nicholas Coleman and Dan Amatuzzi as they offer a complimentary olive oil and wine tasting to anyone who wants to attend! Guests will learn about the varying factors in the soil and microclimates and how that correlates to flavor profile. Culinary techniques, health benefits and structured methods for selecting and storing oil and wine will be discussed in great length.
Nicholas will return as professor for a seven day Olive Oil Sommelier Certification Course. Standing alongside other international leaders in the field, students will begin an immersive three-level course illuminating introductory to sensory assessment, harvesting and pressing techniques, exploration of cultivars from both hemispheres, recognizing defects and negative characteristics, culminating towards proficiency testing and instruction. Guest lectures by nutritionists, chemists and chefs empower students to understand the fruits versatility in the kitchen while exposing them to the varied aromas, flavors and textures of the worlds finest olive oil.
THIS CLASS HAS SOLD OUT! - for information on the next class, visit:
Two Eataly employees, the oleologist Nicholas Coleman and the wine expert Dan Amatuzzi, are leading an olive oil and wine trip to Tuscany as part of their new venture, an olive oil brand called Grove and Vine. Guests on the weeklong getaway stay at Villa Montecastello, an 11th-century restored hillside fortress situated an hour south of Florence. Activities include a workshop on Tuscan grape and olive varieties; visits to boutique wineries in San Gimignano, Chianti and Montalcino; tours and tastings at several well-regarded olive oil estates; a class on pizza making where the pies are baked in a 1,000-year-old outdoor pizza oven; a walking tour of the city of Arezzo; and an all-day trip to Florence. Prices from $3,900 a person, which includes accommodations, activities and most meals. The trip is Aug. 13 to 20 and can be booked by calling 973-327-2336. The trip is also available for year-round booking for a group of eight to 12 travelers.
Nicholas will be visiting South Africa and the surrounding region of Capetown this Spring to procure the new harvest oil for his custom line at www.groveandvine.com
The key component to enjoying olive oil is ensuring that it's as fresh as possible when served. Each year, Nicholas Coleman teams up with four of the finest producers in the world and flies over for unprecedented access to their tanks at the moment of pressing to make custom blends at peak freshness. Shortly after pressing, the oils are bottled and shipped to each member, never reaching their destinations more than a few months after the harvest. He includes two oils from the Northern Hemisphere and two oils from the Southern hemisphere throughout the year, guaranteeing your oils are of the freshest and highest quality.
Visit www.groveandvine.com to sign up and have world class olive oil delivered straight to your door.
Nicholas will be making his second appearance on Cornell campus this Spring. He'll focus on the variations of oils from Italy, Spain, Greece, and new world producers such as California and South Africa. The presentation is accompanied by a series of breathtaking original photographs he's taken during this travels. The event will be catered with a deluxe salumi/formaggi platter from Eataly NY featuring rare cheeses, cured meats, fruit, nuts, mostarda, honey, bread and jam.
Advanced reservations required. Email Lauren Clay at LDC58@cornell.edu to sign up.
Join culinary experts of Grove and Vine, Sommelier Dan Amatuzzi and Oleologist Nicholas Coleman, for a tasting tour featuring fine wines and extra virgin olive oils from Italy.
-Friday, April 29th, 8-11 pm; 60 Woodland Road, Maplewood
-Enjoy three hours of open bar (beer and wine), hors d'oeuvres, live music, dessert and an auction
-One hour Italian wine and olive oil tasting tour
-$75 per ticket
-All proceeds go to the Millburn Co-op Nursery School
-Go to millburncoop.org or email email@example.com to purchase tickets or ask questions
Conference. February 2016. New York City.
As a keynote speaker at this years Bitten Food Conference, Nicholas Coleman's lecture will center around bridging the gap between tradition & innovation in the food industry. Drawing from his years of experience overseeing the pressing of some of the worlds finest olive oil and consulting with Class-A producers, he makes the case that origin and transparency are necessary components to developing an educated consumer with an open palate. He will also unveil his newest enterprise, the Grove and Vine Annual Olive Oil Membership (www.groveandvine.com), providing access to limited custom blended oils from the best producers in the world delivered directly to your door.
Advanced reservations required - for lecture tickets visit http://thisisbitten.com
To subscribe to Nick's Olive Oil Membership, visit www.groveandvine.com
Nicholas is heading back to NYU for a course on the importance of origin, identity and transparency in the world of food, with a focus on its applicability in the olive oil community. He will be accompanied by master sommelier Dan Amatuzzi who will weigh in on the symbiotic relationship between the olive tree and grape vine. The Class-A oils used in the tasting will be exclusively from the Grove and Vine Annual Olive Oil Membership - only available at www.groveandvine.com
This is a private class available to NYU students, faculty and alumni. For more information, contact firstname.lastname@example.org
Nicholas Coleman and Dan Amatuzzi of Grove and Vine will return to the esteemed Cornell Club in New York City for a culinary adventure throughout the world of olive oil and wine. The educational tasting is accompanied by a series of breathtaking photographs from throughout the Mediterranean showcasing the varied producers, landscapes and regional varietals which correspond with local cuisine. Deluxe salumi & formaggi platters with fruits, nuts, honey, mostarda and freshly baked bread accompanies each guest.
Advanced reservations required: contact the club at http://bit.ly/1R7seDt
Not sure which olive oil to select from Eataly's seemingly endless variety? This course, led by Eataly's Chief Olive Oil Specialist, Nicholas Coleman, takes you on an Italian tasting tour featuring the finest extra virgin oils from the region's most exclusive hand-harvested single estate producers. The presentation highlights the unique organoleptic qualities of the oils produced in the varied micro-climates and soils found in the region and pairs them with the appropriate cuisines. These tastings are accompanied by a series of breathtaking photographs showing the entire olive oil production process from tree to mill, including harvesting techniques and pressing methodology. Proper storage, health benefits and structured methods for selecting olive oils will also be discussed, along with its applications and demonstrations in cooking.
Advanced reservations required. Sign up at http://bit.ly/1PjefGS
Join us as Eataly’s Masters of food, wine and olive lead you on this unique culinary trip. In this class, guests will:
- Learn cooking techniques and discover regional cuisine with Eataly’s Executive Chef, Fitz Tallon
- Explore how different extra virgin olive oils enhance and complement each dish as explained by Eataly’s Chief Oleologist, Nicholas Coleman
- Enjoy tastings and pairings of each olive oil selected from across the Italian Penisula
- Learn how each dish is paired with regional wines with former Eataly’s Wine Director, Dan Amatuzzi
- Observe our resident chef's step-by-step demonstration of 3 dishes
- Enjoy all 4 dishes paired with wines
- Take home menus, adapted recipes and wine tasting notes
Advanced reservations required. Sign up at:
Join the duo behind Grove and Vine, renowned sommelier Dan Amatuzzi and oleologist Nicholas Coleman, as they pair regional oils and wines together for an unforgettable culinary adventure at Xavier Wines educational space in the Meat Packing District. The seminar is accompanied by a series of breathtaking photographs showing the entire oil and wine production process from tree to table. Attendees experience the finest producers of oil and wine while enjoying a customized salumi and formaggi platter complete with prosciutto, mortadella, salami, taleggio, robiola, piave, gorgonzola, olives, nuts, mostarda and breadsticks.
Advanced reservations required. Sign up at http://www.xavierwines.nyc
Oleologist Nicholas Coleman and Sommelier Dan Amatuzzi kick off the holiday season with a tasting at the Bedford Cheese Shop. Attendees will taste oils and wines from various regions of Italy, with each one expertly paired with Bedford's world caliber salumi & formaggi selection. The course is accompanied by a series of breathtaking photographs showing the entire harvesting and pressing process of both oils and wines, revealing the many similarities between the two and following the ancient adage "what grows together, goes together".
Advance reservations required. Sign up at http://bit.ly/1zUj6uV
The New School has invited Nicholas to educate students about significant developments in Italian olive oil production, marketing and design following World War II to the postmodern era. This class investigates the truth behind Italian traditions, showcasing objects and images to consider their social, cultural, political and economic contexts. The class will include an olive oil tasting to exemplify the the organoleptic developments based on the evolving race for an "early" harvest.
Come out for Nicholas Coleman and sommelier Dan Amatuzzi's debut performance at the 2014 South Westchester Food and Wine Festival. Their seminar will focus on oils and wines from around the world. Attendees will have the opportunity to learn about sensory analysis, ask questions about what affects quality, and experience the harvest with a series of exclusive photographs and video from the worlds foremost producers.
Space is limited. Reserve your tickets at
Cheese, wine, and olive oil--the true elements of la dolce vita! In this tasting seminar, join the renowned masters, Oleologist Nicholas Coleman and Sommelier Dan Amatuzzi of Grove and Vine as they take your tastebuds on an unforgettable tasting tour of the finest wines and extra virgin olive oils from the worlds most exclusive hand-harvested single estate producers. Together, they will pair each oil and wine with the perfect cheesological compliment. We'll spend the evening highlighting the unique organoleptic qualities of both oils and wines produced in the varied micro-climates and soils found in the region and explain how to pair them with the appropriate cuisines. This course gives attendees unprecedented access to the exclusive world of olive oil and wine and exposes them to the varied aromas, flavors and textures o the finest producers.
Advance reservations required. Sign up at bit.ly/1hgv9En
Olive Oil 101 (SATURDAY AUGUST 23)
Olive oil is the lifeblood of the Italian Peninsula. Follow Nick Coleman, the country's foremost Oleologist (that is, olive oil specialist) on a journey through the process of olive oil production, from soil to press. Explore olive oil production, industry standards, pairings, medicinal qualities, and, of course, tastes of olive oils from across Tuscany. Students will have the opportunity to sample regional olive oils as well as dishes that pair perfectly with each.
In their debut performance at the Institute of Culinary Education, oleologist Nicholas Coleman and sommelier Dan Amatuzzi break down the barriers of oil and wine pairings by exemplifying the old saying "what grows together, goes together". The class will focus on single estate wines and oils from around the world, revealing how certain soils and microclimates effect the fruit. This course will be catered with salumi and formaggi platters, which will include a selection of cured meats, cheeses, bread, olives, honey, nuts, fruit and mostarda.
Advance reservations required. Sign up at https://recreational.ice.edu/Courses/Detail/14993
In their debut performance at the Carey Center in Rennslaerville NY, sommelier and author Dan Amatuzzi and renowned oleologist Nicholas Coleman will taste the attendees on oils and wines from the worlds most exclusive, single estate producers. Food applicability, health benefits, and structured methods for selecting both oils and wines will be discussed. Afterwards, join them at the local festival as their band The Ramps performs a set of both original material and legendary covers.
Advanced reservations required for the tasting. Sign up at http://www.careyconferencecenter.org
Introduction to Olive Oil Tasting and Food Pairing
A comprehensive understanding of extra virgin olive oil that will span the entire journey from the tree to the table. In this 150-minute course, oleologist Nicholas Coleman highlight unique organoleptic qualities of oils from various microclimates and soils and explain how to pair them with appropriate cuisines.
ABOUT THIS COURSE
Sampling olive oils from around the world, olive oil expert Nicholas Coleman will guide participants through the mechanics of olive oil tasting and quality assessment from the worlds finest producers. These tastings are accompanied by a series of breathtaking images showing the entire olive oil production process from tree to mill, including harvesting techniques and pressing methodologies.
This course gives attendees unprecedented access to the exclusive world of olive oil production and exposes them to the varied aromas, flavors and textures of the finest olive oil.
Advanced reservations required. Sign up at bit.ly/1gmX3yc
Starlight Room - Second Floor
Few commodities produce the intensity of debate that exists about olive oil, one of the most ancient and exalted of all foods, yet one ever more in the news, ever more newsworthy, and ever more in need of elaboration. Therefore, panelists will discuss production in Provence, California, Anatolia, the Mediterranean and beyond, ranging from revolutionary technological changes of the present day to the traditional methods of thousands of years past. Controversies concerning marketing, authenticity, and the economics of olive oil will also be addressed.
Chair: Cara De Silva
Panelists: Nicholas Coleman, Edward Behr, Nancy Harmon Jenkins and Banu Ozden
Advanced reservations required. Sign up at bit.ly/1pI2YFp
Together, sommelier Dan Amatuzzi and oleologist Nicholas Coleman lead you through a tasting of the worlds epic olive oils and wines while discussing culinary techniques used in the most modern restaurant cuisines. All oils and wines are paired with regional cheeses from throughout Italy's vast and disparate landscape. In truly epic fashion, this class is the ultimate epicurean experience.