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

FEBRUARY DINNER SHOW 2011

THE FEBRUARY DINNER SHOW
Lemon seared fish filets & cod baccala or cod fritter with tomato relish with butter and black olives
Wine: Brandborg 2009 Umpqua Valley Pinot Gris
Peruvian duck with wilted julienne vegetables and warm spelt noodles in a hot sesame soy lime dressing
Wine:  Owen Roe 2009 Abbot’s Tale
Salt pepper & fennel rubbed New york strip loin with quince habanero pineapple relish,  black beans& sautéed green kale with fried plantains
Wine:  Sineann Abondante 2006
Chocolate ganache peanut tart with peanut butter ice cream, salted caramel and whipped cream
Caffe Umbria Coffee (decaf)


Recipes


BACCALà (Salt Cod Fish) with potatoes
BEANS, BLACK
CARAMEL CIDER SAUCE
DUCK BREAST, BRINED & PAN-SEARED
FENNEL CRUSTED STRIPLOIN OF BEEF
ICE CREAM, PEANUT BUTTER
KALE, (BLACK), CHARD, SAUTEED
KEEPING FOOD SAFE & WHOLESOME
MISE EN PLACE (say, meeze on plause)
QUINCE-PINEAPPLE RELISH
SPANISH PEANUT TART with CHOCOLATE GANACHE FILLING
TOMATO BUTTER SAUCE

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.