What if you could walk into a gourmet shop and try whatever you wanted?  Overwhelmed?  Not to worry, Eric Alcorn and his team, at Vom Fass in downtown Ventura, are happy to make suggestions.  I was delighted to be invited to write a post about this shop that features artisanal products from around the world. This concept began in the picturesque town of Regensburg in 1994 and came to the U.S., by way of enthusiastic graduate student Justin Gibson, in 2007.  Everything is made in small batches, so while you may notice slight variations, due to climate, from year, to year, the quality is consistently optimal.  “Vom Fass” means “from the cask,” which is how all their products are made, delivered, and sold.
The concept of dispensing tastes and samples of these exquisite products allows customers to sample and buy as much as they desire. Johannes’ unique original concept, practical experience, and personal standards, became the foundation of the company’s guiding objective –Â “Only the best, always.” ~ Vom Fass Website
Everything is sold in small batches, so what you taste is what you take home.
I was warmly greeted by Eric who gave me a tour of the shop then allowed me to start tasting olive oils, vinegars, and liqueurs.  I asked him how they help people decide where to start and he said they ask each customer a few questions and begin tasting.  Each employee has a favorite flavor combination that he/she is happy to suggest.  The first taste Eric gave me was a blend of Lemon Extra Virgin Olive Oil with Date Balsamic Star – it blew my mind!  As adventurous as John and I are with seasonings, I would never have put these two flavors together, but it was amazing.  Eric said his wife’s favorite way to serve salmon is brushed with this flavorful blend.  He said they often finish steak with a blend of Date Balsamic Star and White Truffle Extra Virgin Olive Oil, which I also tasted and loved.  We talked about other ways to use the White Truffle Oil, too, like drizzled over potatoes and roasted vegetables.
Fresh lettuce from our garden tossed with Lemon-Date Vinaigrette
Each Vom Fass product is poured directly from the cask into a bottle of your choice and hand labeled, so what you taste is exactly what you take home with you.  We are blessed with so much fresh produce, fish, and meat in Ventura County and Vom Fass is within walking distance of the Midtown Ventura Farmers’ Market.  Since we have fresh strawberries year-round, Eric said a particular favorite of local customers is strawberries drizzled with Aceto Balsamico. Even novice chefs can’t go wrong, because each item comes with an information card and recipe. For further inspiration, Vom Fass offers recipes on their website. We tried their Asparagus in Parchment with Raspberry Hollandaise. It’s unexpected flavor combination makes it a unique accompaniment to an array of Spring dishes. You can experiment to your heart’s content with all the flavorful offerings.
Asparagus with Raspberry Hollandaise – a fresh flavor combination for Spring.
Break the tough ends from the asparagus, divide into 4 equal portions, and place on 4 pieces of parchment paper.
Season with VOM FASS Salt and sugar and close each parcel with 1 teaspoon of butter.
Cook the asparagus in parchment parcels for 30 minutes in a 350° oven.
For the Hollandaise
Meanwhile, whisk together the white wine, VOM FASS Raspberry Balsamic Vinegar, and egg yolks; hold the bowl over a pan of simmering water as you beat until fluffy.
Remove bowl from the simmering pan, and slowly stir in the melted butter; season with VOM FASS Salt and cayenne pepper.
Open the parchment parcels, place the asparagus on hot plates, and serve with Raspberry Hollandaise sauce.
In addition to the Raspberry Balsamic Vinegar, Lemon Extra Virgin Olive Oil , and Pyramid Sea Salt, Eric gave me a sample of the Date Balsamic Star to try at home. Inspired by the lemon and date flavor combination, we created an updated Chicken Saltimbocca and simple salad made with lettuce from our garden.
Date Balsamic adds a new dimension of flavor to these favorites
Lay Chicken on a plate and brush each piece with herbed vinegar and sprinkle with salt & pepper on both sides.
Place a slice of cheese on each one.
Then, cover each of them with a thin slice Prosciutto.
Gently slide chicken into the heated pan, Prosciutto-side down.
Cook for 5 minutes on each side, or until chicken is cooked through.
Place on plate, Prosciutto-side up.
Drizzle with Date Balsamic.
For the Salad
Place 2 cups Mixed Salad Greens in a medium bowl
In a small container with a spout, whisk together vinegar, oil, mustard, shallot, salt and pepper.
Toss with greens, then toss in almonds.
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When you enter a VOM FASS shop, you become a taste explorer. Embrace the spirit of discovery, and discover the perfect ingredients to take your meals, beverages and even desserts to new heights. Share your discoveries and create new food memories that will last forever and will bring pleasure to your life with family and friends. ~ Vom Fass Website
Vom Fass offers lots of great gifts for the chef in your life.
Beautifully written and explained, Susan. I know how excited you were about this invitation to Vom Fass. I am happy that the store and its owners didn’t disappoint. They certainly picked the right bloggers, you and John, to discuss and try their products because you two do flirt with more flavor and spices and seasoning combinations than anyone I know. And, you both do it so easily. (Drives me crazy!!!!!) But you are generous with your knowledge and I anticipate reading much more about your experimenting with these products. Glad they are online also. Nice Post, Sus.
Wow – what a place! And, from the looks of it, you were multiply inspired! The risotto caught my eye – that would be a great weeknight meal for us! xox
Beautifully written and explained, Susan. I know how excited you were about this invitation to Vom Fass. I am happy that the store and its owners didn’t disappoint. They certainly picked the right bloggers, you and John, to discuss and try their products because you two do flirt with more flavor and spices and seasoning combinations than anyone I know. And, you both do it so easily. (Drives me crazy!!!!!) But you are generous with your knowledge and I anticipate reading much more about your experimenting with these products. Glad they are online also. Nice Post, Sus.
Wow – what a place! And, from the looks of it, you were multiply inspired! The risotto caught my eye – that would be a great weeknight meal for us! xox