'17 AUGUST DINNER SHOW
AUGUST DINNER SHOW PRELUDE
Everyday Chef Bob sources out the freshest most seasonal and best ingredients he can find. All year he works with a co-op of farms sourcing the Oregon farms from coast to the valley for organic ingredients. Bob & Lenore helped start our local Tuesday market here in town for local residents.
So all summer the freshest and best looking produce, proteins, cheeses, herbs, and edible flowers are abundantly available in our wonderful state.
No matter what time of year our goal has always been to provide inspiration for our guests to shop their local farmers markets and incorporate what is fresh in their daily menus.
Our dinner menus are paired with a flight of wines, beers, and alcoholic alternatives such as vignette sodas and san Pellegrino. Decaf coffee and full bodied espresso are offered with dessert. Because our menus may change without notice, please report your allergy, medical restrictions as well as your self-imposed dietary restrictions at the time of booking. We will make every effort to accommodate.
Show Dates AUGUST 17, 18, 20, 23, 24, 25, 26, 27 2017
Seared tuna with aioli, atop
spaghetti red chili, dill and parsley and rocket salad
Wine: Gruet Sparkling Wine
Almond-sesame crusted sturgeon with peach serrano salsa; multigrain summer vegetable fried rice;
*Wine: Neroni Chefs Blend Oregon Red or White
Guests are asked to share their first names, where they call home,
and anything else they want to share, and especially a take-away from tonight’s program.
Cast-iron seared fresh loin of lamb; Chimichurri sauce on toasted bread;
summer cherry pepper salsa; watermelon wedge salad with cotija cheese
*Wine: Carpazo 2012 Brunello di Montalcino
Coconut caramel cake, fresh peaches & cream and
chocolate sorbet; toasted coconut
Coffee: Caffe Umbria Mezzanotte Decaf Coffee or
Nespresso espresso shots
AUGUST FARMERS MARKET BUFFETS
In general, market dinners include all the accoutrements found at family dinners which allow us to demonstrate more options and casual presentations. We include fresh house-made pickled vegetables, favorite one dish items, and always plenty of fresh vegetables, proteins, grains and beans.
Our goal is to inspire guests to shop at their local FARMERS MARKETS and to incorporate what’s fresh & seasonal into their daily menus, much like we did to before WWII. Many continue that tradition today, thanks to the rise of local family farms and markets. We enjoy this opportunity to honor the circle that starts on the farms and closes in our kitchens and at our table with friends and family.
Show Dates: Aug 9-13, 2017
Wine: J Scott 2016 Albarino; Lagone 2015 Ala Vecchia Toscana; Sineann 2013 Abondante
Beer: Double Mountain Kolsch Ale; Pfriem-IPA; Flag Porter
Alternative: Wine Country Soda; San Pellegrino Sparkling; Perrier Sparkling
First Market Buffet:
Ratatouille tarte tatin with chevre;
Charred jalapeno corn chowder;
Caprese salad with tomato, basil, and mozzarella
Bob’s daily bread with house made butter
CSA tossed salad
Dungeness crab mac ‘n cheese
Second Market Buffet:
Oven-roasted baby back spare ribs & Plum Crazy sauce
Parmesan cotija, lime corn on the cob
Kale cabbage grape slaw
Wilk King salmon smoked & served hot
Snowcap garlic beans with green beans and spinach
Salty potatoes with ghee butter
Berry stone fruit crisp; whipped cream and berry sorbet; vanilla ice cream, candied almonds
AUGUST DINNER SHOWS, ode to the farms
Show Dates August3,4,5, 6, 2017
Starter plate: Cast iron sweet onion tarte tartin; Smoked wild king salmon chowder;
Bob’s daily bread; house made butter; pickles;
sliced tomatoes, mozzarella balls & fresh basil;
CSA tossed salad
Whole roasted chicken, red-eye gravy; Mediterranean multigrain salad;
Oven-roasted baby back spare ribs; Black ‘n blue sauce;
sauté of green bean with rosemary cannellini beans and almonds;
Dungeness crab mac ‘n cheese
Dessert plate: Chocolate cake with test kitchen icing; strawberry sorbet, vanilla ice cream, fruit parfait with candied almonds
AVOCADO AND TOMATILLO RELISHBEAN SALAD WITH ARTICHOKEBEANS, WARM BEAN SALAD (may also be served cold)BEANS, WHITE BEAN CAULIFLOWER MASHBLACKBERRY CATSUP (aka B&B EVERYTHING SAUCE)BOB'S BLEND for MEDITERRANEAN DISHESBOB’S DAILY BREAD (PANE PUGLIESE)BRINED WHOLE FRYER (CHICKEN)BRINING, SOAKING, COOKING DRIED BEAN VARIETIES CALAMARI OR RAZOR CLAM STEW CANDIED NUTSCAULIFLOWER, ROASTED WHOLE WITH SPICY TOPPING
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.