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

APRIL DINNER SHOW 2011

Saute of fresh asparagus, morels (or mushrooms) and peas in shallot white wine sauce over cornmeal gnocchi, fresh arugula salad and crisp pancetta with shaved ricotta salada

Wine: La Mascaronne 2009 Blush

Grilled Wild King salmon, cannellini bean cassoulet, preserved lemon and dill gremolata
Wine: Corvidae 2007 Lenore Syrah

Fennel crusted strip loin of beef with warm new potato salad & spring rhubarb sweet balsamic relish
Wine: J.Scott 2009 Petite Syrah

Almond cake, Macerated strawberries with strawberry sorbet, creme fraiche & mint chiffonade

Caffe Umbria Mezzanotte Decalf Coffee


Recipes


FENNEL CRUSTED STRIPLOIN OF BEEF
GNOCCHI WITH WILD MUSHROOMS (MORELS if you can get them), ENGLISH PEAS AND ASPARAGUS SAUTE
KEEPING FOOD SAFE & WHOLESOME
MISE EN PLACE (say, meeze on plause)
POTATO-CAULIFLOWER/CABBAGE HASH
PRESERVED LEMON
SPRING VEGETABLES & CANNELINI BEANS
WILD KING SALMON

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.