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

MARCH DINNER SHOW 2011

Curried risotto with cauliflower, apple and fennel salad with micro beet greens
Wine: Melrose 2009 Viognier

Buttermilk fried rockfish with chili pepper remoulade, sweet and sour slaw; sesame biscuit
Wine:  Stangeland 2007 Vintage Select Pinot Noir

Grilled tenderloin of beef brochettes with fenugreek, Peppers, onions, Tzatziki sauce
Wine:  Four Vines 2008 Old Vines Cuvee Zinfandel

Lemon sabayon pine nut tart with crème fraiche cream and sour cherry sauce
Caffe Umbria MezzanotteL Decaf Coffee


Recipes


CREME FRAICHE
CRÈME FRAICHE
CURRIED RISOTTO
FISH OR OYSTERS, BUTTERMILK FRIED
GOLDEN BEET FENNEL SALAD
KEEPING FOOD SAFE & WHOLESOME
REMOULADE SAUCE, BASIC & /OR TOMATO HORSERADISH
SOUR CHERRY SAUCE
SPICY BEEF TENDERLOIN BROCHETTES
TZATIKI SAUCE (yogurt)

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.