FARMERS MARKET DINNER SHOW

Menu
Jun 26,2012
6:00 pm - 8:30 pm
$79.00

Everyday Chef Bob sources out the freshest most seasonal and best ingredients he can find. All year he works with a co-op of farms sourcing the Oregon farms from coast to the valley for organic ingredients. Bob & Lenore helped start our local Tuesday market here in town for local residents.  So all summer the freshest and best looking produce, proteins, dairy, herbs, and edible flowers are abundantly available.

Our market dinners typically include Bob’s daily bread, some artisan creamy butter, and artisan cheese & cured meats. Many times we include fresh house-made pickled vegetables and always have plenty of fresh vegetables, proteins, grains and beans. Our hope is to inspire guests to shop at their local FARMERS MARKETS and to incorporate what’s fresh & seasonal into their daily menus.  We enjoy this opportunity to honor the circle that starts on the farms and closes in our kitchens and at our table with friends and family.  After all, No Farms No Food!”

Chef Bob displays the wines from our shelves that would pair well with each market dinner menu, and they can be purchased before the show starts. Please come about 15 minutes early to choose your beverages.
`Recipes listed below are ones we have served at several market dinner shows.  If you don’t see what you are looking for, please try the cookbook directly, or give us a call (or email) so we can help you find what you need.`

 2013 FARMERS MARKET DINNER SHOWS

Menu  Sep 24 2013 last one this year!
Starter
Fried eggplant with fresh mozzarella , heirloom tomatoes
Basil pesto drizzle, toasted pine nuts

Standard buffet items: Bob’s daily bread, fresh house-made butter
artisan salami, house-pickled vegetables, local artisan farmstead cheese

Buffet
Brined whole local chickens with garlic and fennel, slow roasted rotisserie style;
Broccoli rabe with more garlic, peppers and onions, parmesan cheese; Bi color corn with lime butter
Rockfish with lemon caper sauce; warm grape, red onion and feta salad with romaine hearts and herbs; roasted fingerling potatoes with olive oil, rosemary and coarse salt

Dessert
Chocolate brownie cake, toasted Swiss meringue; bourbon caramel with apples; coconut walnut brittle

 

 

 

 

PASSED SHOWS:
Menu Aug 13, 14, & Sep 24 2013
STARTER: Albacore tuna confit tostada with grape almond salsa
STANDARDS: Bob’s daily bread with house made sweet butter, salami, cheese and pickles
BUFFET: Roasted chicken cacciatore style with peppers onions, and tomatoes over fresh egg noodle pasta; CSA salad with cauliflower parmesan vinaigrette and garlic croutons
Fried rockfish with lemon capper sauce ; warm olive dressed tomatoes with crumbled feta cheese salad
DESSERT: Triple chocolate brownie with vanilla ice cream topped with butterscotch with roasted peanuts

Menu Aug 6, 7, & Aug 27, 28, 2013
STARTER: Chop salad Wedge with tomato gazpacho martini with Oregon bay shrimp
STANDARDS: Bob’s daily bread with house made butter and cheeses, pickles and salami
BUFFET: Fried Chicken with all the trimmings–mashed late summer potatoes; collard greens; corn on the cob; Bob’s honey cornbread; smoky ranch beans with bacon;
DESSERT: Fresh fruit trifle & cocoa nib brittle

Menu July 30, 31 & Aug 20, 21, 2013
STARTER: Crumbled meatball flatbread and Arabica sauce
STANDARDS: Bob’s daily bread with house made butter and cheeses, pickles and salami
BUFFET: Garlic roasted chicken; broccoli peppers; corn on the cob with parmesan lime and cilantro sauce; wild greens with grapefruit sections & backyard blueberries;
Hot smoked salmon filets; kohlrabi -kale slaw with Spanish paprika vinegar; salty potato shallot salad
DESSERT: Berry cobbler with  cherry ice cream & walnut crunch

Menu July 16, 17 2013
STARTER:  Fried eggplant with mozzarella, fresh tomato & basil pesto drizzle
STANDARDS:  Bob’s daily bread with house made sweet butter; creminelli tartufo salami; goat cheese with blackberry ketchup; pickled shallots, carrots & cucumbers
BUFFET:
  Side of Alaska King Salmon baked under buttery dill herbed bread canopy; sauté of backyard chard; two melon salad with coconut orange-lime vinaigrette & feta cheese
Soy brown sugar roasted whole natural chicken, served with fried brown rice salad of broccoli, carrot, celery and sesame vinaigrette; sweet heirloom beet slaw
DESSERT:
  Warm stone fruit and berry compote over baked meringues topped with whipped crème fraiche and almond nut crumble

MENU July 9, 10, 2013

STARTER  Bob’s chunky humus & eggplant spread with Panzanella crackers
STANDARDS: Bob’s daily bread with house made sweet butter; Briar Rose Madrona and rosemary peppercorn chevre; Olympic Provisions Chorizo Navarre and pickled sweet carrot-corn-beet slaw
BUFFET:  Roasted whole natural chicken flavored with fennel pollen served with bacon onion soffritto smoked pinto beans and salted potato and snap pea salad
Grilled Brandywine Pork chops with rhubarb-nectarine salsa; melon salad with watercress, iceberg, cucumber, red onions and feta cheese with  olives, served with whipped coconut lemon dressing
DESSERT:   Cherry slab pie with whipped cream & walnut crumble

MENU July 2, 3 2013
STARTER   Green gazpacho & chili oiled baby Oregon wild shrimp
STANDARDS: Bob’s daily bread with house made sweet butter; Briar Rose Madrona and rosemary peppercorn chevre; Olympic Provisions Chorizo Navarre and pickled sweet carrot-corn-beet slaw
BUFFET:  Roasted chicken with cacciatore sauce of cherry tomatoes, mushrooms, peppers onions and garlic over fresh housemade egg noodles; grilled romaine hearts with Caesar dressing
Brine & cold smoked wild salmon with roasted red bliss potatoes and crisp snap peas; Spring root slaw (radish, turnips, beets, fennel) in light vinaigrette
DESSERT:   Chocolate Stout cake with warm butterscotch, whipped cream, blueberries, raspberries and nut crunch

MENU June 25, 25, 2013 June 18, 19, 2013
STARTER Homemade pasta linguini with chili oil, garlic and shallots, fresh ricotta cheese & cherry almond salsa
Introductions
CHEESE, CURED MEATS, BREAD & BUTTER: Bob’s   & house made sweet butter; Briar Rose madrona and rosemary peppercorn chevre; Olympic Provisions Chorizo Navarre
COLD SIDES: Mixed market greens with radish, cauliflower, chive blossoms, strawberries, sherry vinaigrette
MAINS: (1) Roasted brined chicken with fennel pollen (2) Pan-seared pork chops with chimichurri sauce
HOT SIDES: (1) Smoked baked beans (black & pinto) with seared soffritto of onion and natural bacon; (2) Snap peas and green beans with mint; (3) Moroccan quinoa & squash with pepita
DESSERT: Lemon olive oil cake wedge with whipped cream and fresh strawberries, blueberries, raspberries with lemon sorbet and sesame chocolate almond bark

2012 MARKET DINNER SHOWS

8-21, 8-28 Last two Farmers’ Market Dinner of the season!
Starter:  Watermelon gazpacho shooter, warm goat cheese garlic bruschetta, warm olives
Buffet: Hot smoked salmon with blackberry ketchup; Fettuccine aioli with peppers and broccoli with Parmesan; Fresh corn, patty pan, ham & poblano pepper with cilantro lime compound butter; Warm salty potatoes dressed with shallot and dill mustard vinaigrette; minimal heirloom tomato salad–just tomatoes, basil, balsamic, black pepper, sea salt, coriander; fresh kale slaw with carrots, grated cauliflower with blueberries;
Dessert: Individual stone fruit (plum, peach, cherry) galettes with cinnamon whipped cream

8-14, 15 Fresh corn is finally here!
Starter: Confit of local albacore tuna; tomato, basil, grape salad  over vanilla salted julienne fried tostata
Buffet: Fennel roasted pork loin; fresh corn on cob, warm green beans with pork belly; baked vegetarian enchiladas & rice; tomatillo avocado salsa; tequila lime jicama apple slaw
Dessert: Con leche cream vanilla cake, dusted with cocoa;  pepita brittle

8-6, 8-7 Starter: Pizzette of  bleu cheese alfredo with arugula salad, walnuts , plums (roll up like a salad in a pizza cone)
Buffet:  NY Strip steaks on the EVO grill; Bob’s summertime Mac & Cheese with tomato and sweet basil pine nut bread crumbs; Green bean & corn succatosh salad;  bing & rainier cherry feta fennel pepper salad; R-evolution market basket tossed salad
Dessert:  Wild berry compote in fresh cream with vanilla sour cream cake topped with whipped cream and nut crunch

7-31, 8-1-Starter: Frittata of farm eggs and heirloom tomatoes; olives; provolone piccante; arugula EVOO salad
Buffet: Artisan cheese, salamis, and pickles; Daily bread & house churned butter;
Meatballs in Arrabbiata sauce; Breaded Rockfish with tuscan spice; caper lemon sauce with grilled lemon
Dessert: Fresh berries with sweet wine zabaglione sauce; lemon short bread cookie; pine nut brittle

7-24, 25-Starter: Yakima corn chowder with Oregon pink bay shrimp & basil oil drizzle
Buffet: Artisan cheese and dry cured sausages; housemade pickles; Bob’s daily bread & house made sweet herb butter; Brandywine pork St Louis ribs; vegetarian cassolet of baked beans; bulgur, beet, bleu cheese, walnut salad; jicama , celery, ginger slaw with tequilla lime vinaigrette
Dessert: Peach and plum, berry galette,  homemade frozen yogurt; raspberry sauce; brittle crumble

7-17, 18-Starter: Grilled chicken Alfredo pizzette
Buffet: Artisan cheese with peppered berries; House made pickles; Bob’s daily bread with house made chive butter; Fennel roasted loin of pork with vegetables; salted potatoes; garlicky broccoli; Eggplant Mozzarella-Provolone; Green salad
Dessert: Pan roasted peaches and toasted meringue, coriander ginger oatmeal cookie & pepita crunch

Recipes


CILANTR0 PESTO
ALMOND CAKE
SALMON BAKED WITH DILL BUTTER BREAD CRUMBS
ROASTED ASPARAGUS
CHOCOLATE GANACHE
POTATO DILLY SHALLOT SALAD (made with salty potatoes)
APPLE JICAMA SLAW
ADOBO CHICKEN
FRIED RICE, ALMOND
APPLE-BEET FENNEL SLAW
ARUGULA PESTO
AVOCADO AND TOMATILLO RELISH
CHICKEN IN BAROLO
PANE PUGLIESE (a.k.a. Bob's Daily Bread)
LINGUINI SALAD WITH SPICY SUMMER VEGETABLES
BABA GHANOUSH (Bob-a Ghanoush)
BLINTZ, WITH GOAT CHEESE FILLING
CILANTRO PESTO
FRIED GREEN TOMATOES
APPLE BUTTER
CORIANDER ICE CREAM
CARAMEL SAUCE
RED QUINOA SALAD
MUFFULETTA
SPRING VEGETABLES & CANNELINI BEANS
DILLY ONIONS
HARISSA
GELATO, PISTACHIO
CHERRIES JUBILEE SAUCE
ASPARAGUS (ROASTED OR GRILLED)
TOMATO JAM
SOUR CHERRY SAUCE
SPICY BEEF TENDERLOIN BROCHETTES
REMOULADE SAUCE
BUTTERMILK FRIED FISH (with Bob's Flavors for Frying)
RISOTTO, SAFFRON
FRESH FISH IN A TOMATO JAM BROTH
SMOKED TENDERLOIN OF BEEF
SALTY NEW POTATOES (Red skin - "c" size) with PEAS & MINT
CHILI-MANGO SALSA
FISH IN A TOMATO JAM BROTH
RICE WITH SOUJUK or other Mediterranean sausage
ITALIAN MERINGUE
TUILE, FLORENTINE STYLE COOKIE
SAUSAGE-GROUND, MEDITERRANEAN, CHEESE FILLING FOR RAVIOLI OR RAVIOLO
SAUSAGE, FRESH BEEF (with Flavors of the Middle East spice blend)
GREMOLATA
SPICED MASCARPONE FILLING for nut cookie tart shell or crepes
SPINACH WITH SESAME SEEDS (Garlicky Spinach)
SALMON, HOT SMOKED block cut or whole side
BACON CHEDDAR SCONES using half unbleached white flour & half whole wheat flour
CUCUMBER ICE
BEAN SALAD WITH ARTICHOKE
HERB RUBBED STRIP LOIN OF BEEF
SUMMER CHERRY TOMATO SAUCE
SUMMER VEGETABLE RAGU
SALMON, FENNEL CRUSTED
RISOTTO, FOR CAKES
WATERMELON SALAD WITH FETA CHEESE
POTATOES, SALTY NEW
SLAW, SUMMER
CORIANDER OATMEAL GINGER COOKIES
SUMMER CHERRY TOMATO SAUCE
CHICKEN, MEDITERRANEAN / MORROCAN
ITALIAN PLUM and RED GRAPE SALSA
CHOCOLATE ICE CREAM
OVEN ROASTED CHICKEN
Roasted Eggplant & Pepper Spread
STURGEON, MEDITERRANEAN
SEARED SCALLOPS (w. leroux)
HEMPLER’S BACON COMPOUND BUTTER (w. leroux)
WINTER GREEN SALAD W/ ORANGE BLOSSOM HONEY & CHAMPAGNE VINAIGRETTE with CARAMELIZED PEARS (w. leroux)
CHANTERELLE AND PORCINI MUSHROOM FILLING & Apple Chutney & Sage Brown Butter Cream (with Raviolo)
PASTA FOR RAVIOLI (OR RAVIOLO) (makes approximately 10 raviolo)
GREEN LENTILS WITH BACON AND POTATO (4-6 PORTIONS)
FENNEL SALAD
SQUASH FENNEL SALAD
DUCK CONFIT
BRUSSEL SPROUTS WITH CAPER BERRIES
STRAWBERRY ICE CREAM
STRAWBERRY SAUCE
BEANS, HEIRLOOM BEAN CASSOULET
BRUSSEL SPROUTS WITH CAULIFLOWER AND MUSTARD-CAPER SAUCE
VANILLA ICE CREAM (FROZEN CUSTARD with SOUR CREAM, optional)
BARLEY LENTIL QUINOA PILAF
BRIOCHE DOUGH
CREAM OF CHESTNUT & WALNUT SOUP
GARLIC SHRIMP
TOMATO BUTTER SAUCE
TOASTED HAZELNUT AHI TUNA with WASABI AIOLI
PAN FRIED PACIFIC FISH FILLETS
SPELT NOODLES WITH VEGETABLES
QUINCE-PINEAPPLE RELISH
CARAMEL SAUCE
BREAD STICKS (GRISSINI)
PAN SEARED TOURNEDOS OF BEEF
HARICOTS VERT
MEXICAN RICE
CITRUS MINT SALSA
SHORTBREAD COOKIES
MERINGUE DROPS WITH DARK CHOCOLATE
CORNED BEEF BRISKET from Scratch (12 days)
LAMB STOCK
ARUGULA STRAWBERRY PECAN SALAD
SWEET ROLL DOUGH (Basic recipe used for dinner rolls and cinnamon roles)
WHOLE GRAIN BREAD
SPRING LEEK BROTH WITH MASHED POTATO
NEW POTATOES WITH ROSEMARY-SALTY JACKETS
BANANA CAKE
FENNEL CRUSTED STRIPLOIN OF BEEF
GREMOLATA with preserved lemon
LEMON RHUBARB PIE (adapted from AZ-EZ lemon pie)
TOMATO-BASIL CREAM
COASTAL STEW
PASTA SPAGHETTI-SPICY SPELT GRAIN
INTRODUCTION
Basil Vinaigrette
Graham Cracker Pie Crust
TENDERLOIN, rubbed with Flavors of the Mediterranean
PEACH CRUMBLE TART
BRISKET, SMOKED BBQ COCOA
RICOTTA CHEESE & ARBORIO RICE CHEESE CAKE
COOLING RICE
SOY SAUCE
MUSHROOMS
CILANTRO
CHERRY WINE SAUCE used with lamb, beef and duck
FOOD PROCESSOR PIE CRUST mealy crust for bottom crust
EGGS
BEETS, ROASTED
HALIBUT in GARLIC LEMON MARINADE
SAFFRON CHORIZO RICE CAKES, panseared for crispy crust
ROMESCO SAUCE
TENDERLOIN OF BEEF, RUBBED WITH TOASTED CUMIN SEEDS
BEANS, BLACK BEAN SAUTE
SMOKY BRAISED PORK BELLY
APRICOT CRISP
HALIBUT baked with Dungeness crab salad & Bread crumb topping
MAKING STARTER FOR BREAD
BLACKBERRY KETCHUP (pomegranate ketchup)
BROCCOLI GARLIC SAUTE
VEGETABLES quickly brined, pickled
BEET GREENS & LINGUINE PASTA with Roasted Fennel and Onions
BRINED WHOLE FRYER (CHICKEN)
CORN on the COB with lime butter
POTATOES, SMASHED SALTY
POLENTA, PLAIN
PORK, PULLED IN TOMATO SAUCE (ITALIAN SUGO)
DARK & BLOND CHOCOLATE BROWNIE PIE
PUDDING & CAKE (ENGLISH TRIFLE)
PASTRY CREAM a.k.a. Vanilla Pudding
CAKE, CHOCOLATE STOUT

To book call
1-877-436-EVOO (3866) and speak with an EVOO representative.

All reservations require payment in full at time of booking and all sales are final.


Frequently Asked Questions


What constitutes a private event?

When groups want a private event, they are required to purchase a minimum of 20 seats. Groups of over 10 must acquire the date of their choice as a private party in most cases. If their party is less than 20, the cost to become private is still for 20 guests. In addition, when the menu is customized and/or personalized, a service fee up to 20% is added. We will not seat groups of 7-10 all together, in deference to other guests attending.

May we bring our own wine to a dinner show?

We do not allow outside wines at any EVOO experience. At shows where the menu is paired to the wines our pairings are a large part of the experience. We have many food friendly wines in our store that can be purchased for shows that do not include wines. Chef Bob always gives a recommendation for wines that match all of these menus. Beer is also available as are soft natural beverages. Beverages are priced at shelf prices, not wine-list prices.

What about seating? Should I come early for a good seat?

Coming 10 - 15 minutes early is recommended, but we create a seating chart based on the number and size of the parties that buy tickets for each event, so your seat is reserved. Since we have a small intimate space, we can only fit a certain number of people into each one of our experiences for best results. Therefore, we are unable to give preferential seating to any party or guest based on their preferences. If there is a special need such as wheel chair, hearing or sight impairment, we will make exceptions as best we can. We have many requests for bar seating as well as the high tables behind the bar.  We believe all seats are good seats! NOTE: Parties greater than six often must be split up in deference to our other guests attending. We recommend parties greater than ten reserve the entire date for their private party.  If this is not possible, we may need to limit the size of your group to ten or less and we will not seat such groups together to ensure our remaining guests feel equal at the event.  We also appreciate when large groups reserve their private celebratory actions, such as gift giving and toasting, for after the show.

What if I am not sure of my lodging but want to come to EVOO; do I have to pay in advance?

We recommend you always secure lodging before you buy your tickets to the show. If you need help with lodging you may go to www.cannonbeach.org  or call/email us for suggestions.

I already know how to cook. Is there anything at EVOO for me?

If you want to take your skills to the next level consider our SOUS CHEF OF THE DAY program. You will work alongside Chef Bob learning professional tricks of the trade as you prep the evening dinner show menu. Our guests who are good cooks generally tell us they always learn something. We always learn from our guests as well. At the very least you enjoy a good meal. Another FAQ is  "My spouse/partner’s the cook; will I enjoy the dinner shows? Our answer: Guests who may feel "dragged" along with the foodies in their lives , typically end up really enjoying the dinner show. Besides, they seem to enjoy watching their significant other get into the epicurean enlightenment of the moment. Just relax, while we do all the work!

Are you a restaurant?

Not exactly but "yes" as it is the closest one can be to a restaurant. EVOO offers unique recreational cooking and dining experiences from hands-on cooking classes to interactive demonstration dinner shows. At all experiences, guests are served a full meal.

Why am I asked to give you my food allergies and diet restrictions?

With advance notice, we can make substitutions and alternatives for most common food allergies (i.e. celiac, tree nuts, soy, etc.); as well as restrictions such as vegetarian, Pescatarian, no pork, etc. Creating these options becomes part of the learning process for everyone attending. In fact, many guests find it interesting how simply adjustments can be made when starting with whole foods and how very close to the original menu item we can make it. Because of the extra time it takes to accommodate these allergies and diet restrictions, we will not make substitutions for preferences that are not related to health needs or lifestyle/religious needs. Generally, we are unable to accommodate most diet requests if we do not know about them in advance. In some instances, our chef will call you directly before agreeing to accommodate your allergies/restrictions.

Is tip included?

No, tip is not included. Service tips are divided for all who participate in getting this EVOO experience ready. Personnel serving evening shows get a living wage, not a server's wage that relies on tipping. And so, when you leave a "tip," though not expected, like everyone, we appreciate being recognized.

Why must I pay in advance for reservations at EVOO?

Unlike a restaurant, our ingredient purchases are precise for the number of guests and the menu we are making. And if we have “no-shows,” we do not have a convenient way to repurpose the fresh ingredients our chef carefully purchased from our local farmers, fishers, and ranchers. For some dates we keep a "wait list," but no-shows on the night of a reservation doesn't give us enough time to fill in with a wait-listed guest. We appreciate our guest's understanding that this is a necessary and reasonable practice given the circumstances of our events.

What is your cancellation policy?

If you have to cancel for any reason you may sell your tickets or give them away. We do not issue refunds for cancellations.