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

FRESH MARKET BUFFET SHOWS 2014

Chocolate cherry brownie & amaretto cherry sauce with marshmallow meringue & candied almonds

Everyday Chef Bob sources out the freshest most seasonal and best ingredients he can find. All year he works with a co-op of farms sourcing the organic ingredients and especially Oregon farms from coast to the valley.

Bob & Lenore were privileged to help with the first couple years of our Cannon Beach Tuesday market for local residents and visitors.  So all summer the freshest and best looking produce, proteins, dairy, herbs, and edible flowers are abundantly available for our buffet shows.

Besides serving fresh local ingredients, we showcase artisan producer’s products whenever we can, including our own breads and house made butters, fresh pickles, and local farmstead cheeses and cured meats.

We take this opportunity to share our CSA basket that we purchase each year from our personal farmer, Ginger, at R-evolution Gardens in Nehalem.  There is nothing better than vegetables eaten when just plucked from the garden! CSA recipients can experience the bounty of a summer garden without having to do the work!

We appreciate a chance to honor the circle that starts on the farms and closes in our kitchens and at our table with friends and family.

After all, “No Farms No Food!”

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MENUS FOR 2014

 

Market buffet dinners come with our house pour wines. Choice of one: Neroni Chef’s Blend Oregon Red; Neroni Chef’s Blend Oregon White; Non-alcoholic Alternative Beverage

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AUGUST

Artisan Starters: Cup of smoky bean soup with corn & sweet pickle relish; Tomato bruschetta with shaving of parmesan cheese; Peppered loganberries with goat cheese log; Chop salami

Entrees: Roasted pork ribs with Bob’s dry rub and his blackberry ketchup; Rockfish piccata with piccata butter sauce & Italian stone fruit  mostarda

Sides:: Mac ‘n cheese fresh kale bake; Cucumber mint snap pea salad; watermelon feta cucumber red onion salad; Chilaquiles and spanish rice;  tossed greens with parmesan shaved cauliflower dressing & tomato croutons

Dessert: Summer fruit glazed cheesepie on chocolate cookie crumb crust, whipped sweet sour cream and nut crumble

JULY 

Artisan Starters:  Cup of smoked salmon potato chowder; Bob’s daily bread with house made sweet butter; Chop Butchery curry salami; Rosemary  lemon peppercorn chevre and pickled cherries

Entrees:  Roasted whole natural chicken flavored with fennel pollen; Mediterranean marinated and fried Pacific white fish (TBD) with rhubarb-stone fruit-blueberry salsa

Sides:  Vegetarian bean cassoulet; salted potato and snap pea salad; whole head roasted curry glazed cauliflower;  Roasted coriander honey mustard carrots; EVOO garden greens, fresh beets, red onions , honeydew, and feta cheese & olives

Dessert:   Cherry slab pie with whipped cream and ricotta cheese & walnut candy crumble and, we also served Cherry Angel Roll with chocolate ganache and whipped cream with candied hazelnuts

 

JUNE

Artisan Items:

Bob’s Daily Bread; Fresh homemade sweet butter; Chop brand salumi; Pickled Spicy Cabbage; WV Farmstead cheese; Cup of Smoked Salmon Chowder

Protein Entrees: Whole Roasted Chicken; Oregon grilled Shrimp with lemon garlic

Sides: Potatoes; Grains; Pastas; Legumes: warm salted new potatoes with lemon zest and EVOO, Snap pea and green onion fried rice

Vegetables & Fruits: Roasted Asparagus Spears; butter poached fennel; sautéed chard or kale with shallots or leeks; early cabbage fennel slaw; Peppered fresh cherries and goat cheese; CSA Salad, shaved cauliflower, Italian Parmesan Vinaigrette

Desserts: Cocoa nib cinnamon-fudge cake with frozen cherry yogurt, salted almond crumble



Recipes


ANGEL ROLL WITH CHERRIES
APPLE STRUDEL (with walnuts, optional)
BEAN CASSOULET, HEIRLOOM
BEANS, BAKED
BEANS, REFRIED BEANS
BLACKBERRY CATSUP (aka B&B EVERYTHING SAUCE)
BOB'S BLEND for MEDITERRANEAN DISHES
BOB’S DAILY BREAD (PANE PUGLIESE)
BRINED WHOLE FRYER (CHICKEN)
BRINING, SOAKING, COOKING DRIED BEAN VARIETIES
BRUSCHETTA, GARLIC RUBBED
BUTTER, SWEET VS SALTED
CAKE, ANGEL FOOD
CANDIED NUTS
CHICKEN, OVEN ROASTED
FENNEL POLLEN
FISH OR OYSTERS, BUTTERMILK FRIED
FLAVORS FOR FRYING (recipe)
HOMEMADE BUTTER
KEEPING FOOD SAFE & WHOLESOME
MAC & CHEESE, SUMMERTIME
MEXICAN RICE
MISE EN PLACE (say, meeze on plause)
NUT CANDY CRUNCH
PAN FRIED PACIFIC FISH FILLETS
PANE PUGLIESE (a.k.a. Bob's Daily Bread)
PEAS,MINTED WITH NEW POTATOES
POTATO SALAD, from Salty Potatoes
POTATOES, SALTY NEW
RED TOMATO SALSA (also,ENCHILLADA SAUCE)
ROASTED VEGETABLES
ROCKFISH OREGANATA, BAKED
SALAD, POTATO SNAP PEA
SALMON-- WILD KING
SAVOY CABBAGE PEAR APPLE SLAW
SLAW, SAVOY CABBAGE WITH APPLE/PEAR
SLAW, SUMMER
SMOKING SIMPLIFIED FOR MEATS, SEAFOOD, FRUITS & VEGETABLES (cold-smoking)
SNAP PEAS
SOFRITO
STANDARD BREADING PROCEDURE
STURGEON, MEDITERRANEAN
SWEET CORN-ROJA PEPPER SALAD
WATERMELON SALAD WITH FETA CHEESE
YELLOW BEET TANGERINE SLAW

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.