Quail eggs — they’re not like Cadbury
I stopped by the grand reopening of Todd English’s Olives in Charlestown’s City Square. It was nice to see the newly renovated space since a costly fire closed the restaurant two years ago. English partnered with Chilean Extra Virgin Olive Oil for a pre-party olive oil tasting. The experience was…memorable.
José Miguel Cuevas, an olive oil expert, educated guests on how to enjoy the extra virgin elixir. Cuevas asked me to cup a blue tasting glass with one hand and cover its opening with my other hand. After warming the olive oil with several swirls to awaken its aroma, I placed my nose at the edge of the glass and was met with the succulent scent of herbs and spices. The taste was just as tantalizing when it slid down my throat. Delicious.
Next, I sampled some smoking ceviche (with a dash of dry ice), a Chilean Extra Virgin Olive Oil martini and an unforgettable treat. While in deep conversation with my friend, Miss M, we were offered a tray of what-resembled-Cadbury eggs. Miss M politely declined and I (being a dessert lover) popped one into my mouth without hesitation. As soon as the salty substance stung my palate, I knew it couldn’t be Cadbury. Nonetheless, I crunched away and pretended to enjoy the foreign flavor while desperately trying to figure out what I was eating.
“Are you eating the shell?” Miss M asked innocently.
“Yes,” I replied with a horrified look. “What is this?”
“It’s a quail egg,” she responded.
Before Miss M could finish the word ‘quail,’ I was discreetly discarding the crunchy contents into a napkin. Neither of us could contain our laughter. This was and is “classic me.” Had anyone noticed the lifestyle blogger popping an entire quail egg into her mouth?!? I hoped not. Then again, I’ve never claimed to be a food expert. I immediately booked it to the bar and washed away my shame with a glass of champagne.
|Chilean Extra Virgin Olive Oil|
|Olive Oil Tasting|
|José Miguel Cuevas|
|Chilean Extra Virgin Olive Oil Martini|
|Post quail egg elixir|
|Rue Le Chat & Chef Todd English|