NIGHT BEFORE NYE 2013

It was the night before NEW YEAR’S EVE 2013 and grandma’s, babysitters, and all who prefer to stay-in that night….signed up to celebrate NYE at EVOO–same food without the party, traffic etc!

Starter
Gougere, house made pâté and quick pickles
Wine:  Mont Marcal Cava Rosado Brut

Bacon seared Alaskan scallops with potato pancake Caviar-chive cream
Wine:  LaVelle 2011 Pinot Gris

Linguini with wild mushrooms, garlic, arugula, brocollini and egg pan sauce Grana Padano cheese
Wine:  Nine Hats 2009 Sangiovese

Black pepper raspberry sorbet with proseco intermezzo

Grilled petite filet with port braised pork belly Toasted brioche, horseradish sour cream Lemon parsnip purée, carrot mint purée
Wine:  Sineann 2011 Abondante

Hazelnut and chocolate meringue cake; Creme France cream filling; Candied orange peel


Recipes


CANDIED CITRUS PEEL (ORANGE OR LEMON)
CHOCOLATE CAKE WITH SOUR CREAM
CRÈME FRAICHE
FILET OF BEEF (PERUVIAN)
HORSERADISH CREAM
LINGUINI
LINGUINI WITH WILD MUSHROOMS, IN CARBONARA STYLE EGG SAUCE WITH PANCETTA OVER FRESH ARUGULA

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 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.