'17 MAY DINNER SHOW
What is a dinner show experience?
Picture yourself among the guests gathered around the chefs’ kitchen-bar as you watch them prepare three entrees paired with three wines, followed by a great dessert. Imagine a lively discussion about food and wine as you savor each plate. In the end, you leave satisfied wondering what you’ll do first—make some of the many new recipes at home, or start planning your return to enjoy another EVOO experience.
MONTHLY DINNER SHOWS reflect local seasonal ingredients that are put together into two or three courses plus dessert, and are designed to inspire guests with many new ideas for menus and dishes to recreate at home.
` All courses each evening are prepared before you with a lively exchange of food talk, and then you savor the plated results. (Alternatives for allergies and diet restrictions are made with advance notice.) A relaxing three hours later you leave satisfied wondering which of tonight’s dishes you will cook first!
Cost is inclusive of the pairings of each course wines. Menus are subject to availability and may change without notice.`
Our gift shop is open after the shows only for our dinner guests, and many of the ingredients and tools we use in the show are available for purchase.
MAY 5,6,7, 2017
SPRING UNVEILING SHOWS
This is the week end that Cannon Beach artists and art galleries reveal what they’ve been working on over the winter. The whole town honors them and many of the eateries make dishes inspired by their work. Our inspiration is from Jeffrey Hull’s “Higher Ground,” shown above. Can’t you just see the oysters mignonette with saffron & blood oranges?
Prelude: Twin Oysters Mignonette, saffron and blood oranges sparkling wine and blood orange vodka, served with house made dark rye crackers
Act One: Pan-seared springer salmon from the mouth of the Columbia, champagne beurre blanc; melted leeks in smashed red bliss new potatoes
and roasted asparagus
Salad of tender pea vine and snap peas with tomato vinaigrette, pickle red onion, radish confetti, Arancini risotto ball
Act Two: Garlic cumin marinated, pan-seared tenderloin of beef, Worcestershire sauce; filled eggplant rice lentil smoked gouda ring; fresh herbed raw asparagus, Persian cucumber, mint, strawberry salad with almonds
Finale: Inspired by Jeffrey Hull’s Cherry Blossoms Mist
Cherry ice cream parfait with layers of ice cream, Swiss meringue + chocolate sauce; served with chocolate covered pretzel stick
now ⇒May 12, 13, 14, 2017
THE MOTHERS DAY SHOW
If you come over the weekend of Mother’s Day to celebrate with your mother or the mother of your children, SHE will receive a 15% discount on our store merchandise after your dinner. Wine and Finex merchandise are exempt.
Please mention this promotion at the time you book.
Act One: Coriander crusted springer salmon, champagne beurre blanc, butter leek smashed new potatoes; roasted asparagus dusted with Aleppo pepper and ground almond
Act Two: Garlic cumin marinated, pan-seared center cut tenderloin of beef, Worcestershire sauce; filled eggplant rice lentil smoked gouda ring; fresh herbed raw asparagus, Persian cucumber, mint, strawberry salad with almonds
Salad of tender pea vine and snap peas with cherry tomato vinaigrette, pickled radish, fresh strawberries
Act Three: Chocolate scone “shortcake,”strawberry rhubarb sauce, soft whipped cream & berry sorbet; candied strawberry
Coffee: Caffe Umbria coffee Mezzanotte decaf; Nespresso espresso shot; Smith Teas
next⇒May 19, 20, 21, 26, 27, 28, 2017
THE MAY DINNER SHOW
ACT ONE: Pan-seared Spring Salmon flavors of Britany, champagne beurre blanc; melted leeks in smashed red bliss new potatoes; roasted asparagus with Aleppo pepper and ground nuts
Arancini risotto balls with a salad of endive, pea vines, ramps, pickled radish, strawberries
in tomato balsamic vinaigrette
ACT TWO: Crusty middle eastern seasoned tenderloin of beef; eggplant stuffed lentil, smoky gouda & rice; fresh salad of shaved asparagus, mint, almonds
FINALE: Chocolate scone shortcake with soft whipped cream & fresh strawberries, and whole candied strawberry
Coffee: Caffe Umbria coffee Mezzanotte decaf
Wines & Beers TBA
ARANCINE RISOTTO BALLS, STUFFED
ASPARAGUS (ROASTED OR GRILLED)
BARLEY LENTIL QUINOA PILAF
BEEF, TENDERLOIN FILET
CHOCOLCATE CREAM SCONE
FLAVORS OF BRITTANY
FLAVORS OF MIDDLE EAST (the recipe)
ICE CREAM, STRAWBERRY
KEEPING FOOD SAFE & WHOLESOME
LAMB LOIN, Grilled with Rosemary
LEEKS, OVEN BRAISED IN BUTTER AND WINE
LENTILS & RICE
MISE EN PLACE (say, meeze on plause)
PERUVIAN SPICE CRUSTED OREGON LAMB CHOPS (4-6 servings)
POTATOES, DUCHESSE (SOUR CREAM, CHIVE AND BACON)
POTATOES, SIMPLY MASHED
POTATOES, SMASHED SALTY
QUINOA, BLACK or RED
RISOTTO BALLS, ARANCINI
SALMON, GRILLED OR PAN SEARED (two step cook method)
SALMON, SEARED WITH WORCESTERSHIRE
SORBET, STRAWBERRY RHUBARB
SORBET, STRAWBERRY TEQUILA
WILD KING SALMON
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.