'17 AUGUST DINNER SHOW celebrating FARMS AND LOCAL PRODUCERS
All year Chef Bob works with a co-op of farms sourcing the Oregon farms from coast to the valley for organic ingredients. And of course our town’s Tuesday Farmers Market is a great resource, too. Bob & Lenore actually helped get the market in Cannon Beach started. So for us, summer and specifically August, is a celebration of the freshest and best looking produce, proteins, dairy, herbs, and edible flowers available.
MARKET DINNER SHOWS are served “buffet style” because it reminds us of our own family gatherings that included lots of variety and new recipes that relatives and friends were trying out. In addition some of the same items seemed to show up on every occasion, like good breads and cheeses, pickles, fruits and cured meats. And when we visit Italy or Sicily, the “buffet” seemed to be the preferred style. In addition, those countries remind us to celebrate our own abundance of fresh and sustainably grown great foods. Our goal is to inspire our guests to shop at their local FARMERS MARKETS and to incorporate what is fresh and seasonal into their daily menus.
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.
After all, “No Farms No Food!”
*All menus come with Artisan standards such as Bob’s Daily Bread; house made sweet butter; Bob’s pickles. Menus are paired with white and red wines; beer and alternatives include bottled lager, IPA and/or porter; and vignette sodas or san Pellegrino. Decaf coffee and full bodied espresso are served with dessert.
*Because our buffets have many choices, people can get plenty to eat by choosing what they like. However, we still need to know allergy restrictions and any medical restrictions at the time of booking.
PHOTOS FROM PAST MARKET BUFFETS
Date: Aug 2-6, 2017
Starter: Cast iron sweet onion tarte tartin; fresh peppered berries over Fraga Farms goat cheese; Smoked salmon chowder
Mains: Whole roasted chicken & redeye gravy; Baby back spare ribs, oven roasted and served with black ‘n blue berry sauce;
Sides: Dungeness crab mac & cheese; salty herb potatoes with clarified butter; kale, fennel savoy cabbage slaw & grapes; fresh yellow & green beans with cannellini beans almonds and rosemary; CSA salad
Dessert: Chocolate cake with test kitchen icing; strawberry sorbet, vanilla ice cream, fruit parfait with candied almonds
Date: Aug 9-13, 2017
Starter: Cheese pizza with roasted eggplant, peppers, onion and tomatoes, Catalan-style; smoked salmon chowder
Mains: Whole roasted Chicken & red eye gravy; Chimichurri over Brandywine grilled pork chops
Sides: Smoky black and pinto beans; Roasted whole head cauliflower; CSA green salad; Fresh corn on the cob with parmesan butter; Cabbage, kale, beet slaw with maple balsamic dressing;
Dessert: Berry stone fruit crisp with cornmeal fresh corn topping; whipped cream and wine soaked blueberry lemon semi freddo
Date: Aug 16-20, 2017
Starter: Yakima corn chowder with Oregon pink bay shrimp, with basil oil drizzle; crispy oyster crackers; bruschetta with basil tomato topping
Mains: St Louis ribs with black + blue berry everything sauce
Side of baked breaded salmon
Sides: Salty red potato, dilly shallot salad; Bulgur with beets, bleu cheese, and walnuts; apple jicama slaw with tequila lime vinaigrette; Simple CSA salad
Dessert: Peach plum berry gazettes, frozen vanilla yogurt; raspberry sauce and whipped cream
Date: Aug 23-27, 2017
Starter: Smoked salmon tomato & kale chips
Mains: Rockfish; Whole roasted chicken;
Sides: Paella rice with chorizo sausage; summer succotash with black beans; mac and cheese; CSA salad;
Dessert: Carrot cake with cream cheese; vanilla yogurt ice cream/lemon sorbet; pepita brittle
Date: Aug 30-Sept 3, 2017
Starters: Breaded fried eggplant parmesan; Oregon baby shrimp cocktail with house made frozen cocktail sauce sorbet; Artisan standards such as Bob’s Daily Bread; house made sweet butter; local farmstead cheeses and local cured meats; Bob’s pickles
Mains: BBQ beef brisket on brioche buns
Sides: Roasted fingerlings; kale and mushrooms; fruited coleslaw; CSA Salad
Dessert: Ambrosia salad and fresh cheeses `
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.