NOVEMBER DINNER SHOW 2012-
6:00 pm - 8:45 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 course! A relaxing two and half hours later you leave satisfied and excited to try the new recipes and ideas you learned. Cost inclusive of wine pairings. Tipping is appreciated. Menus are subject to availability and may change without notice.
Roasted fig ricotta ravioli with preserved lemon, toasted walnut, prosciutto butter sauce, micro celery
Wine pairing: Gilstrap 2009 Syrah
Cassoulet heirloom beans with buttermilk fried sturgeon with tomato olive jam
Wine pairing: Jaillance Cremant de Bordeaux L’Abbaye Sparkling Semillon
Introductions and Q&A with Bob & Lenore
Roasted strip loin, red wine butter sauce,
warm kale slaw; caramelized carrots
Wine pairing: LaVelle 2008 Trilogy
Apple date tart; vanilla ice cream; salted caramel; 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 ravioli; preserving lemon; breading procedure; making pan sauce; pan-searing; tender pie crust; using spice/herbs; whipping cream by hand; very brittle brittle; wine as a food rather than a beverage.
"OK" METHOD OF TESTING DONENESS
APPLE DATE NUT TARTS
BUTTERMILK FRIED FISH (with Bob's Flavors for Frying)
COCOA NIB BRITTLE
HEIRLOOM BEAN CASSOULET
KEEPING FOOD SAFE & WHOLESOME
MISE EN PLACE (say, meeze on plause)
PIE CRUST WITH VODKA
ROASTED TOMATO BASIL "JAM"
TOMATO OLIVE JAM
VANILLA FROZEN CUSTARD with SOUR CREAM
WILD MUSHROOM STRUDEL
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.