Moroccan vegetables “tagine” style, Roasted duck breast, black quinoa, shaved fennel-apple slaw with late harvest apple ver jus
Wine: Four Vines 2009 Chardonnay
Dungeness crab & scallop  ravioli over tomato-zucchini-strip “pasta”,  with herb garlic  pesto
Wine: Youngberg Hill Vineyards 2008 Natasha Pinot Noir
Hazelnut crusted short ribs of beef with Italian kale & Bearnaise butter, with a beef demi infused soft polenta
Wine: Sineann 2009 Abondante
Lemon pudding cake with warm blueberry compote, frozen creme fraiche ice cream and nut crunch

Recipes

APPLE-FENNEL SLAW
BASIL WALNUT PESTO
BEARNAISE BUTTER
BLACK/RED QUINOA
CRAB AND SCALLOP FILLING FOR RAVIOLI
FLAVORS OF INDIA (Bob's Curry Spice Blend)
HARISSA
KEEPING FOOD SAFE & WHOLESOME
LEMON PUDDING CAKE
MISE EN PLACE (say, meeze on plause)
MORROCAN STYLE VEGETABLES
PAN-SEARED BRINED DUCK BREAST
PASTA FOR RAVIOLO (makes approximately 10 raviolo)
RED QUINOA SALAD
SAUTEED BLACK OR ITALIAN KALE
SPANISH PEANUT TART with CHOCOLATE GANACHE FILLING
TOMATO RELISH
WINE

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.