JUNE DINNER SHOW 2011
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 courses! A relaxed setting and pace, you leave satisfied and inspired to try the new recipes and ideas you learned. Cost inclusive of wines. Menus are subject to availability and may change without notice. For that reason you may see a recipe listed below that is not what we served the night you were here, but we did serve it some time in June.
Raviolo (singular for ravioli) stuffed with wild mushroom, saute of asparagus and English peas in white wine butter sauce
Wine: Abacela Albarino 2009
Wild Salmon pan seared with roasted mustard seed; yellow pear tomato salad; Micro herbs with basil vinaigrette & Cyprus black Sea Salt
Wine: J. Scott Pinot Noir 2009
Chaimen rubbed tenderloin of beef, potato lentil hash, house cured pickled cucumbers, tomato jam and micro mint
Wine: Cathedral Ridge Cab-Merlot 2007
Fresh Ricotta cheese cake; Warm apricots & Caramel with pignoli brittle
Caffe Umbria Mezzanotte Decaf Coffee–self-serve
CARAMEL CIDER SAUCE
English Peas and Asparagus Saute
LENTILS POTATO HASH
PASTA FOR RAVIOLI (OR RAVIOLO) (makes approximately 10 raviolo)
RAVIOLO (Poached egg & sausage filling)
RICOTTA CHEESE & ARBORIO RICE CHEESE CAKE
SALMON-- WILD KING
TENDERLOIN, rubbed with Flavors of the Mediterranean
TOMATO OLIVE JAM
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.