DECEMBER DINNER SHOW 2010

Dungenese crab cakes with salad of avocado, cucumber, mango, mustard micro salad & radish slaw
WINE: HIP 2008 Chardonnay
Pan-seared duck breast with French cassoulet beans with tarragon, and
Spicy pumpkin sauce
WINE: L’Ecole #41 Recess Red 2008
Andalusian tenderloin of beef, chive & bacon duchesse potatoes,
Quartered brussel sprouts & cauliflower in mustard caper sauce
WINE: Highway 12 2006 Syrah
Apple–date tart with allspice sugar topping, frozen vanilla cream custard
& cocoa nib brittle
COFFEE: Caffe Umbria Decaf

Menus depend upon product availability and may change without notice.


Recipes


APPLE DATE NUT TARTS OR TURNOVERS
BEANS, HEIRLOOM BEAN CASSOULET
BRUSSEL SPROUTS WITH CAULIFLOWER AND MUSTARD-CAPER SAUCE
COCOA NIB BRITTLE
CRAB CAKES WITH AIOLI
DUCK BREAST, BRINED & PAN-SEARED
ICE CREAM, VANILLA (FROZEN CUSTARD with SOUR CREAM, optional)
KEEPING FOOD SAFE & WHOLESOME
MISE EN PLACE (say, meeze on plause)
POTATOES, DUCHESSE (SOUR CREAM, CHIVE AND BACON)
TENDERLOIN OF BEEF, with Flavors of Southern Spain

Private Events

Any of our shows or class experiences can be designed just for your private party. (*) Imagine  having a room of your friends watching and dining during the Dinner Show or with aprons on and hands into the dough during a private PASTA 101 semi-hands-on class. Private experiences can be arranged by speaking directly with one of our representatives. See our CUSTOM EVENTS page to learn more about the possibilities.

 

(*)Private groups of ten or less may join the regular scheduled classes and are expected to pay the regular price per person, gratuity optional.  Groups of 11 or more constitute a private event, and our pricing for those experiences depends upon the date, number in the party, type of experience, and of course, the menu. A service fee is always applied.