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

FEAST OF SEVEN FISHES 2013

Baccala (fried salt cod with potatoes) and chilled escarole salad with grilled lemon, fried capers and roasted grapes

Pan seared sole with green olive, dried tomato, anchovy tapenade; long cooked polenta with provolone; Basil micro greens, orange segment and almond salad

Dungeness crab claw meat, Garlic shrimp over Fra diablo squid ink pasta, garnished warm confit of calamari

Baked Rockfish oreganata; Broccolini sautéed with wine and garlic & wild foraged mushrooms with Barolo

Family traditional dessert of cassata cake (typically from Corbo’s bakery, but tonight we are making it ourselves!)
Holiday cookie sampler a la chef Bob take away Espresso, with candied orange peel
Americano by request


Recipes


BACCALà (Salt Cod Fish) with potatoes
BEEF, TOURNEDOS OF, (tenderloin cut)
BOB’S DAILY BREAD (PANE PUGLIESE)
BOLITAS DE NUEZ recipe by way of Patricia Quintana
BROCCOLI GARLIC SAUTE
CHOCOLATE CAKE with SOUR CREAM
CHOCOLATE GANACHE
GARLIC SHRIMP, WILD AMERICAN
POLENTA, CREAMY
ROCKFISH OREGANATA, BAKED
VODKA CAVIAR CHIVE CREAM

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.