Recently I had the pleasure of cooking for some good friends up in Ojai, CA at "Piazza dell' Thatcher". The principal course turned out to be a paella made with fresh sea scallops from Alaska (thank you, Michael), fresh asparagus, and smoked Italian peppers along with the mandatory bomba rice, saffron and pimenton. As an appetizer, equaliser, I stole an idea from a chef friend. I bought some cerignola olives (big fat ones)and tossed them some maracona almonds and olive oil, along with some slivers of garlic. See the video clip. I plated this with some white "boquerones" around the platter. The boquerones are white anchovies in vinegar and oil and are guaranteed to convert to convert anchovy haters. Let's just say that there weren't any left on the serving platter when I returned from the kitchen. Chef Amber, I owe you one.