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, dairy, herbs, and edible flowers are abundantly available.

Our market dinners typically include Bob’s daily bread, some artisan creamy butter, and artisan cheese & cured meats. Many times we include fresh house-made pickled vegetables and always have 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. 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!”

MENUS notes:
*All menus come with Artisan standards such as Bob’s Daily Bread; house made sweet butter; local farmstead cheeses and local cured meats; 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.

Date: Aug 2-6, 2017

Starter: Smoked salmon chowder with artisan breads, butters, pickles, and cheeses
Mains and sides: Whole roasted chicken, salty herb potatoes, buttery kale and savoy cabbage & wine, red eye gravy
Fresh wild King Salmon, sugar snap peas and almonds, grilled asparagus with preserved lemon and aioli, cannellini beans with rosemary, CSA salad with sesame dressing;
Dessert: Chocolate cake & strawberry ice cream bombe with toasted almonds

Date:  Aug 9-13, 2017 
Starter: Roasted onion cheese pizza with sweet carrot ginger soup
Mains & Sides: Butter crusted baked salmon; green CSA salad with grilled eggplant, zucchini and cherry tomatoes
Brandywine Port chops with Chimichurri sauce; cabbage, kale, beet  slaw with maple balsamic dressing; smoky black and pinto beans; whole head cauliflower with garlic cured lemon yogurt
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
Mains: St Louis ribs with vegetarian cassoulet of baked beans; Bulgur, beet, bleu cheese, walnut salad; apple jicama slaw with tequila lime vinaigrette; Meatballs in Artisan Arrabbiata sauce over penne pasta; arugula simple salad
Dessert: Peach plum berry gazettes, frozen yogurt; raspberry sauce and whipped cream

Date: Aug 23-27, 2017

Date: Aug 30-Sept 3, 2017

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 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.