NOVEMBER DINNER SHOW 2012
Our monthly DINNER SHOW MENUS reflect local seasonal ingredients that are designed to give guests three new complete menus 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 wine pairings. Tipping is appreciated. Menus are subject to availability and may change without notice.
Roasted fig ricotta ravioli with preserved lemon, toasted walnut, prosciutto butter sauce, micro celery
Wine pairing: Gilstrap 2009 Syrah
Cassoulet heirloom beans with buttermilk fried sturgeon with tomato olive jam
Wine pairing: Jaillance Cremant de Bordeaux L’Abbaye Sparkling Semillon
Introductions and Q&A with Bob & Lenore
Roasted strip loin, red wine butter sauce,
warm kale slaw; caramelized carrots
Wine pairing: LaVelle 2008 Trilogy
Apple date tart; vanilla ice cream; salted caramel; brittle
Coffee: Caffe Umbria Mezzanotte Decaf
Printed recipes will not be included during our show. That way you may focus on techniques. We believe by learning “methods,” recipes easily adapt for every season with ingredients that are available.
Tonight’s cooking methods include making ravioli; preserving lemon; breading procedure; making pan sauce; pan-searing; tender pie crust; using spice/herbs; whipping cream by hand; very brittle brittle; wine as a food rather than a beverage.
"OK" METHOD OF TESTING DONENESS
APPLE DATE NUT TARTS
BUTTERMILK FRIED FISH (with Bob's Flavors for Frying)
COCOA NIB BRITTLE
HEIRLOOM BEAN CASSOULET
KEEPING FOOD SAFE & WHOLESOME
MISE EN PLACE (say, meeze on plause)
PIE CRUST WITH VODKA
ROASTED TOMATO BASIL "JAM"
TOMATO OLIVE JAM
VANILLA FROZEN CUSTARD with SOUR CREAM
WILD MUSHROOM STRUDEL
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.