'17 LUNCH SHOW

Want to see a DINNER SHOW but short on time or appetite? In town only for the day? The solution is our new LUNCH SHOW format. Lunch guests enjoy chef’s wine or beer pairings and 2 or 3 courses prepared in front of you while you relax and take in how to create the dishes again at home. Same passion, educational enlightenment as the dinner show just shorter.  As usual our culinary shop is open after every show for our guests to shop.

And now for the menus priced individually: (wines may be TBD)

LUNCH SHOW 2-11-17 $89  NOW⇒
Act one: Frisee endive radicchio salad with warm brie dressing topped with fresh Dungeness crabmeat; fresh fennel beet slaw; bruschetta with apple butter and toasted pepita Wine: Enrico Cialdini sparkling wine
Act two: Crispy fried chicken breast with aioli atop olive caper lemon tomato sauce over spaghettini; fresh micro greens with Marcona almonds
Wine:  Chefs Blend Oregon Red
Finale: Lemon curd tart in hazelnut tart shell, with soft toasted meringue; Coffee: Caffe Umbria (Portland) Arco Entrusco or Mezzanotte Decaf

Lunch for 2-18-17 $79
Act one: Ribolitta-Tuscan bean soup white beans, kale, zucchini  and pane Pugliese drizzled with EVOO
Wine: Rive Della Chiesa Rose Prosecco
Act two: Chicken scaloppini with Italian herbs and ricotta salata cheese, creamy polenta, San Marzano tomato jam jus; fennel apple slaw
Wine: Roxy Ann 2013 Honor Barn Red
Finale: Bittersweet chocolate cheesecake with ganache, lightly salted caramel toasted hazelnuts, pineapple sorbet
Coffee: Caffe Umbria (Portland) Arco Entrusco or Mezzanotte Decaf

Lunch for 2-25-17 $89
Act one: Frisee endive radicchio salad with warm Brie dressing garbanzo beans and Marcona almonds
Wine: Rive Della Chiesa Rose Prosecco
Act two: PNW razor clam tomato stew over garlic mashed potatoes topped with pan-seared fresh rock fish, smoked ling cod, dressed in garlic aioli and served with Bob’s daily bread
Wine: Neroni  Chefs Blend Oregon Red
Act three: Fresh lemon sauce over butter brown sugar crepes with whipped crème fraiche and toasted pepita
Coffee: Caffe Umbria (Portland) Arco Entrusco or Mezzanotte Decaf

Lunch for 3-04-17 $79
Act one: NW razor clam heirloom potato chowder; Italian bacon crisp, crusty bread and oyster crackers
Wine: Rive Della Chiesa Rose Prosecco
Act two: Crispy fried chicken breast with aioli atop olive caper lemon tomato sauce over spaghettini; fresh micro greens with Marcona almonds
Wine: TBD
Finale: Carrot spice cake mascarpone buttercream, ground pecans and orange sorbet
Coffee: Caffe Umbria (Portland) Arco Entrusco or Mezzanotte Decaf

THEMED LUNCH 3-11-17  12:00 – 2:00 $89
Act one: Frisee endive radicchio salad with warm brie dressing topped with fresh Dungeness crabmeat; fresh fennel beet slaw
Act two: Remembering Julia Child’s Beef Bourguignon; fresh seasonal root vegetables buttered house made noodles; and French baguette
 Finale: Chocolate soufflé with white chocolate sauce and orange sorbet
Wine: White and red sparkling wines, tba

LUNCH SHOW 3-25-17 $89
Act one: Frisee endive radicchio salad with warm brie dressing topped with fresh Dungeness crabmeat; fresh fennel beet slaw; bruschetta with apple butter and toasted pepita Wine: Enrico Cialdini sparkling wine
Act two: Crispy fried chicken breast with aioli atop olive caper lemon tomato sauce over spaghettini; fresh micro greens with Marcona almonds
Wine:  Chefs Blend Oregon Red
Finale: Lemon curd tart in hazelnut tart shell, with soft toasted meringue; Coffee: Caffe Umbria (Portland) Arco Entrusco or Mezzanotte Decaf

Lunch for 4-1-17 $79
Act one: Oregon bay shrimp, bleu cheese, bacon wedge salad, ; toasted buttery crouton
Wine:  Rive Della Chiesa Rose Prosecco
Act two:    Bob’s chicken fennel sausage meatballs; Caprese pasta spaghettini with fresh mozzarella and fresh basil and roasted cherry tomatoes
Wine:  Chefs Blend Oregon Red
Finale: Cream scone with trio of sorbets, whipped crème fraiche, and basil EVOO
Coffee: Caffe Umbria (Portland) Arco Entrusco or Mezzanotte Decaf

Playing with Fire  Lunch Show for 4-8-17 $89
Act one: Smoked salmon chowder; WFO flatbread with herbed goat cheese and olive oil, shaved onion and fried capers
Wine: TBD
Act two:   WFO tenderloin steak kabob, dipped in house made Worcestershire coffee herb turbinado rub, flashed fired in our WFO and served with multigrain pilaf and cherry tomato arugula blue cheese salad
Wine: TBD
Finale: Cream Scone, rhubarb- strawberries, whipped cream
Coffee: Caffe Umbria (Portland) Arco Entrusco or Mezzanotte Decaf

Lunch on 4-15-17 TBD
Act one:
Lamb Sheppard’s Pie with buttery spring sprigs of asparagus and cherry tomato jam
Wine: TBA
Act two:
Big fat Greek salad with grilled lemon shrimp served atop a WFO flatbread
Wine: TBA
Finale:
Fresh rhubarb tarte tatin  with strawberry sorbet and almond clusters

NEXT⇒Lunch for 4-22-17  $79
 

Main & Salad: Buttermilk fried boneless chicken with red eye gravy and smashed new potatoes n peas,  young braising mix with kale and spinach and savory beet greens; and warm cheddar biscuit with savoy cabbage fennel beet slaw
Beer or Wine: IPA , Lager, or Porter beer; Or Chefs Blend Oregon White:
Finish:  Hot fudge brownie sundae with Peanut butter ice-cream; salted peanuts
Coffee: Caffe Umbria (Portland) Arco Entrusco or Mezzanotte Decaf

 


Recipes


AIOLI, PRESERVED LEMON
APPLE BUTTER
APPLE BUTTER or SAUCE
FLAVORS OF SOUTHERN SPAIN, the recipe

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.