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

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