Dinner Shows • Classes • Catering • Culinary Shop
EVOO Cooking School

'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.  

MENU notes:
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
Menu

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

             Introductions  
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.  
         

Act Two  
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

­ Finale    
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
Beverages:
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
House pickles
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

Dessert plate:
Berry stone fruit crisp; whipped cream and berry sorbet; vanilla ice cream, candied almonds
Coffee

 

 

 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;
peach salsa
Market buffet:
Bob’s daily bread; house made butter; pickles;
sliced tomatoes, mozzarella balls & fresh basil;
CSA tossed salad
First main:
Whole roasted chicken, red-eye gravy; Mediterranean multigrain salad;
Kale-fennel-cabbage slaw
Second main:
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

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Recipes


AVOCADO AND TOMATILLO RELISH
BEAN SALAD WITH ARTICHOKE
BEANS, WARM BEAN SALAD (may also be served cold)
BEANS, WHITE BEAN CAULIFLOWER MASH
BLACKBERRY CATSUP (aka B&B EVERYTHING SAUCE)
BOB'S BLEND for MEDITERRANEAN DISHES
BOB’S DAILY BREAD (PANE PUGLIESE)
BRINED WHOLE FRYER (CHICKEN)
BRINING, SOAKING, COOKING DRIED BEAN VARIETIES
CALAMARI OR RAZOR CLAM STEW
CANDIED NUTS
CAULIFLOWER, ROASTED WHOLE WITH SPICY TOPPING

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 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.