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.

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

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