JULY DINNER SHOW 2012-
5:00 pm - 7:45 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. Tipping is always appreciated. Menus are subject to availability and may change without notice.
Summer Ratatouille over creamy Provolone Picante polenta
WINE PAIRING: Zerba 2011 Wild White
Hot smoked brined wild king salmon with blackberry ketchup; jalapeno skillet cornbread with honey butter; mustard seed cabbage kale slaw
WINE PAIRING: Angel Vine 2009 Columbia Valley Zinfandel
INTRODUCTIONS & Q&A with Bob & Lenore
Roasted strip loin with rosemary shoots, Armenian noodle bulgar pilaf; oven roasted cherry & mint
WINE PAIRING: Gilstrap Brothers 2009 Syrah
Chocolate cake, sour cherry sauce, Marshmallow ice cream; coconut brittle
COFFEE: Caffe Umbria Mezzanotte 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 cooking methods include making polenta; brining/smoking salmon; blanching vegetables; pan-searing; the pilaf method; using spice/herbs; whipping cream; sweet/savory fruit; brittle; wine as a food rather than a beverage
ARMENIAN PILAF (aka NOODLE BULGUR PILAF)
BLACKBERRY KETCHUP (pomegranate ketchup)
BOB'S BLEND for FLAVORS OF MIDDLE EAST
SALMON, NATIVE BRINED AND GRILLED
COCONUT SLICED ALMOND BRITTLE
FILET OF BEEF TENDERLOIN STEAK, SPICE RUBBED
FLAVORS OF THE MIDDLE EAST, one of our signature blends
KEEPING FOOD SAFE & WHOLESOME
MARSHMALLOW SWIRL ICE CREAM
MISE EN PLACE (say, meeze on plause)
SKILLET CORNBREAD (first inspired by Cook's Illustrated)
CHOCOLATE CAKE WITH SOUR CREAM
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.