'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.
All 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: Oysters mignonette with saffron and blood oranges and house made dark rye crackers
Act One: Pan-seared springer salmon from the mouth of the Columbia, champagne beurre blanc; butter melted leeks in smashed red bliss new potatoes
and fire roasted asparagus
Salad of tender pea vine and snap peas with warm brie cream and
Arancini risotto ball with morels (if we can get them)
Act Two: Peruvian seasoned pan-seared lamb loin; herbed mushroom barley; raw asparagus mint strawberry almond salad
Finale: Inspired by Jeffrey Hull’s Cherry Blossoms Mist, above.
Cherry ice cream parfait with layers of ice cream, Swiss meringue + chocolate sauce; served with chocolate covered pretzel sticks
May 12, 13, 14, 2017
THE MOTHERS DAY SHOW
If you book one of those dates to celebrate with your mother or the mother of your children, SHE will receive a 15% discount off in 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, with house-made Worcestershire sauce, roasted asparagus; and salad of raw shaved asparagus strawberry and almond
Act Two: Center cut grass fed filet of beef, toasted brioche, pan-seared morels garlic herbs, Duchesse potatoes, tarragon béarnaise snap peas and cherry tomatoes
Baby frisee Gorgonzola vinaigrette, grill pineapple, pickled shallots, spring radish
Act Three: Chocolate scone “shortcake” with strawberry rhubarb sauce & toasted Swiss meringue; short shot berry sorbet sparkling float.
Coffee: Caffe Umbria coffee Mezzanotte decaf; Nespresso espresso shot; Smith Teas
May 19, 20, 21, 26, 27, 28, 2017
THE MAY DINNER SHOW
ACT ONE: Pan-seared Spring Salmon, champagne beurre blanc; butter melted leeks in smashed red bliss new potatoes; asparagus
Arancini risotto balls with morels, peas, ramps topped with warm toasted brie cream; tender pea vine and snap peas salad
ACT TWO: Peruvian seasoned pan seared lamb loin; herbed mushroom barley; raw asparagus mint strawberry almond salad
FINALE: Chocolate pudding cake with fresh strawberry rhubarb compote, whipped sour cream; vanilla malted milk shake; coriander vanilla wafer cookie
Coffee: Caffe Umbria coffee Mezzanotte decaf
Wines & Beers TBA
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 suggestions for a private event 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.