Lake Oswego, OR, May 2, 2012. Executive Chef of the Olive and the Grape, Ellen Hatzi, was the winner of the recent Kelly’s Jelly Lake Oswego Chef Challenge with her preparation of Kelly’s Jelly Three Ways – Panko Crusted Goat Cheese Medallions, “Pulled Pork Sliders” and Sweet Ricotta Fritters with spicy glaze. Participants in the competition included chefs from Scratch, Tucci, Riccardo’s, Crave, Fu Asian and the Olive and the Grape.
Chef Ellie focused on the sweet and sour elements of Kelly’s Jelly Habanero Jelly, winner of the 2012 Scovie award. “Kelly’s Habanero Jelly is so versatile. The heat is not overwhelming so it complements rather than overpowers a dish”, said Chef Hatzi. Chef Hatzi is scheduled to appear on Good Day Oregon on Monday, May 7, 2012, to demonstrate the preparation of her award winning dish.
Located at Westlake Village in Lake Oswego, the Olive and the Grape has made eating out fun again. Executive Chef Ellen Hatzi trained at Thomas Keller’s critically acclaimed restaurant, The French Laundry. She places an emphasis on the freshest local seasonal ingredients and an artful, creative presentation. The wine list was thoughtfully developed by Sommelier, Chris Hatzi, and features wine from around the world, highlighting Oregon and Northwest craft made wines.