Pan-seared wild king salmon served with olive oil poached calamari & baby octopus, with warmed white beans, red onion, minced piquillo peppers and wild arugula with red wine tonno vinaigrette salad
Wine: LaVelle 2011 Pinot Gris
Fennel pollen crusted pork loin, with braised aromatic vegetables,  black kale & caramelized onions,  garlic with pappardelle pasta
Wine: Mannina 2009 Walla Walla Merlot
Hand-cut grass fed beef tenderloin filet,  shrimp & artichoke butter with roasted spring asparagus, and semolina croustade, dried tomato jam
Wine: Cathedral Ridge 2007 Zinfandel
Tiramisu parfait and chocolate shortbread, candied ginger-pine nut brittle
Coffee: Caffe Umbria Mezzanotte Decaf

Recipes

CHOCOLATE GELATO
CHOCOLATE ICE CREAM
CORIANDER SEED
FENNEL ROASTED PORK
FILET OF BEEF TENDERLOIN STEAK, SPICE RUBBED
FLAVORS OF SOUTHERN SPAIN, one of our signature spice blends
KEEPING FOOD SAFE & WHOLESOME
MISE EN PLACE (say, meeze on plause)
NUT BRITTLE
PANE PUGLIESE (a.k.a. Bob's Daily Bread)
POACHED SQUID & BABY OCTOPUS
SAUTEED BLACK OR ITALIAN KALE
TIRAMISU PARFAIT
TOMATO BASIL JAM
TOMATO BUTTER SAUCE
TOMATO JAM
WILD KING SALMON
WINE
ZABAGLIONE

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 seven or less may join the regular scheduled classes and are expected to pay the regular price per person, gratuity optional.  Groups of 8 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.