DECEMBER DINNER SHOW 2011

Our monthly DINNER SHOW MENUS reflect local seasonal ingredients that are designed to give guests three new complete menu options and one fabulous dessert to do at home. All courses prepared with a lively exchange of food talk and then you savor all four course! A relaxing  two and half hours later you leave satisfied and excited to try the new recipes and ideas you learned.  Cost inclusive of wines. Menus are subject to availability and may change without notice.

Tonight’s menu:

Buttermilk fried sturgeon with savoy cabbage apple pear slaw, corn muffin with orange blossom honey butter
Wine: La Mascaronne 2009 Cotes de Provence

Ricotta cavatelli with wild boar sauce, arugula salad
Wine:  Elk Cove 2009 La Sirene Pinot Noir

Middle Eastern spice rubbed filet of beef,
Sweet potato celery root mash, brussel sprout leaves, capers, pomegranate 

Wine: La Velle 2008 Trilogy

Chocolate ginger cinnamon flourless cake, hazelnut gelato, candied orange peel, brittle
Caffe Umbria Mezzanotte Decaf


Warning: don’t eat today past noon!


Recipes


BEEF TENDERLOIN STEAK, SPICE RUBBED
BRUSSEL SPROUT LEAVES WITH CAPERS AND POMEGRANATE
CANDIED CITRUS PEEL (ORANGE OR LEMON)
FISH OR OYSTERS, BUTTERMILK FRIED
KEEPING FOOD SAFE & WHOLESOME
MISE EN PLACE (say, meeze on plause)
REMOVING SEEDS FROM POMEGRANATE
SAVOY CABBAGE PEAR APPLE SLAW

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.