JUNE DINNER SHOW 2012
6:00 pm - 8:30 pm
Our monthly DINNER SHOW MENUS reflect local seasonal ingredients that are designed to give guests three new complete menus and one fabulous dessert to do at home. All courses prepared with a lively exchange of food talk and then you savor all four courses! A relaxing two and half hours later you leave satisfied and excited to try the new recipes and ideas you learned. Cost inclusive of wines. Menus are subject to availability and may change without notice.
Grilled wild king salmon & white anchovy dressing; herbed Farro or cracked wheat, Chioggia raw beet, walnut, arugula salad
WINE PAIRING: Pudding River 2011 Chardonnay
Maltagliati (pasta ribbons) & Pendleton pork sugo (Italian tomato based pulled pork gravy), fresh ricotta, orange blossom honey and Tilicherry peppercorns; grilled baby artichoke & red wine vinaigrette
WINE PAIRING: For a Song 2009 Melody
Five-spice preserved confit of duck, sesame fried rice with hen egg, scallions and summer vegetables
WINE PAIRING: Peachy Canyon 2010 Incredible Red (zinfandel)
Vanilla bean sour cream cake & chocolate ice custard, with rhubarb strawberries sauce, whipped creme fraiche,
sugared-salted Spanish peanuts
COFFEE: Caffe Umbria Mezzanote Decaf
Printed recipes will not be included during our show. That way you may focus on techniques. We believe by learning “methods,” recipes easily adapt for every season with ingredients that are available.
Tonight’s methods include using two-cooking methods for one job; cooking confit style; fried rice basics; blanching vegetables basics; braising meats for sauce; making brittle; choosing wine as a food rather than a beverage
AIOLI, GARLIC AND ANCHOVY (Puttanesca)
BABY ARTICHOKE HEARTS
CHOCOLATE FROZEN CUSTARD (ICE CREAM)
CHOCOLATE ICE CREAM
FIVE SPICE DUCK CONFIT
FRIED RICE with fresh market ingredients
KEEPING FOOD SAFE & WHOLESOME
MISE EN PLACE (say, meeze on plause)
PORK, PULLED IN TOMATO SAUCE (ITALIAN SUGO)
SOUR CREAM VANILLA BEAN CAKE
SPRING BEET ARUGULA SALAD
STRAWBERRY RHUBARB SAUCE
SALMON, WILD KING, the best salmon in the world!
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.