Fresh, impromptu, family style FARMERS MARKET DINNER SHOW inspired while shopping the Cannon Beach Farmers Market every Tuesday, June through Labor Day. Entrees, grains, vegetables, fresh cheese, house churned butter, Bob’s soups, pickles, Bob’s daily bread, and dessert reflect what’s in season and local. Recipes listed below are ones we have served at several market dinner shows. Wines and soft drinks are available at our shelf prices and are additional.

 If you don’t see what you are looking for, please try the cookbook directly, or give us a call (or email) so we can help you find what you need.

Recipes

ADOBO CHICKEN
ALMOND CAKE
APPLE BUTTER
APPLE JICAMA SLAW
APPLE-BEET FENNEL SLAW
APRICOT CRISP
ARUGULA PESTO
ARUGULA STRAWBERRY PECAN SALAD
ASPARAGUS (ROASTED OR GRILLED)
AVOCADO AND TOMATILLO RELISH
BABA GHANOUSH (Bob-a Ghanoush)
BACON CHEDDAR SCONES using half unbleached white flour & half whole wheat flour
MUFFULETTA
BAKED SALMON WITH DILL BREAD CRUMBS
BANANA CAKE
Basil Vinaigrette
BEAN SALAD WITH ARTICHOKE
BEET GREENS & LINGUINE PASTA with Roasted Fennel and Onions
BEETS, ROASTED
BLACK BEAN SAUTE
BLACKBERRY KETCHUP (pomegranate ketchup)
BREAD STICKS (GRISSINI)
BRINED WHOLE FRYER (CHICKEN)
BRIOCHE DOUGH
BRISKET, SMOKED BBQ COCOA
BROCCOLI GARLIC SAUTE
BRUSSEL SPROUTS WITH CAPER BERRIES
BRUSSEL SPROUTS WITH CAULIFLOWER AND MUSTARD-CAPER SAUCE
BUTTERMILK FRIED FISH
CARAMEL SAUCE
CARAMEL SAUCE
CHANTERELLE AND PORCINI MUSHROOM FILLING & Apple Chutney & Sage Brown Butter Cream (with Raviolo)
CHERRIES JUBILEE SAUCE
CHERRY WINE SAUCE used with lamb, beef and duck
CHICKEN IN BAROLO
CHILI-MANGO SALSA
CHOCOLATE GANACHE
CHOCOLATE ICE CREAM
CILANTR0 PESTO
CILANTRO
CILANTRO PESTO
CITRUS MINT SALSA
COASTAL STEW
COOLING RICE
CORIANDER ICE CREAM
CORIANDER OATMEAL GINGER COOKIES
CORNED BEEF BRISKET from Scratch (12 days)
CREAM OF CHESTNUT & WALNUT SOUP
CUCUMBER ICE
DILLED FINGERLING POTATO SALAD
DILLY ONIONS
DUCK CONFIT
EGGS
FENNEL CRUSTED SALMON
FENNEL CRUSTED STRIPLOIN OF BEEF
FENNEL SALAD
FISH IN A TOMATO JAM BROTH
FOOD PROCESSOR PIE CRUST mealy crust for bottom crust
FRESH BEEF SAUSAGE (with Flavors of the Middle East spice blend)
FRESH CORN on the COB* with lime butter
FRESH FISH IN A TOMATO JAM BROTH
FRIED GREEN TOMATOES
FRIED RICE, ALMOND
GARLIC SHRIMP
GOAT CHESE FILLING FOR BLINTZES
Graham Cracker Pie Crust
GREEN LENTILS WITH BACON AND POTATO (4-6 PORTIONS)
GREMOLATA
GREMOLATA with preserved lemon
GROUND MEDITERRANEAN SAUSAGE CHEESE FILLING FOR RAVIOLI OR RAVIOLO
HALIBUT baked with Dungeness crab salad & Bread crumb topping
HALIBUT in GARLIC LEMON MARINADE
HARICOTS VERT
HARISSA
HEMPLER’S BACON COMPOUND BUTTER (w. leroux)
HERB RUBBED STRIP LOIN OF BEEF
HOT SMOKED SALMON block cut or whole side
INTRODUCTION
ITALIAN MERINGUE
ITALIAN PLUM and RED GRAPE SALSA
KOHLRABI CABBAGE SLAW
LAMB STOCK
LEMON RHUBARB PIE (adapted from AZ-EZ lemon pie)
MAKING STARTER FOR BREAD
MEDITERRANEAN CHICKEN
MEDITERRANEAN STURGEON
MERINGUE DROPS WITH DARK CHOCOLATE
MEXICAN RICE
MUSHROOMS
NEW POTATOES WITH ROSEMARY-SALTY JACKETS
OVEN ROASTED CHICKEN
PAN FRIED PACIFIC FISH FILLETS
PAN SEARED TOURNEDOS OF BEEF
PANE PUGLIESE (a.k.a. Bob's Daily Bread)
PASTA FOR RAVIOLO (makes approximately 10 raviolo)
PASTA SPAGHETTI-SPICY SPELT GRAIN
PEACH CRUMBLE TART
PISTACHIO GELATO
QUINCE-PINEAPPLE RELISH
RED QUINOA SALAD
REMOULADE SAUCE
RICE WITH SOUJUK or other Mediterranean sausage
RICOTTA CHEESE & ARBORIO RICE CHEESE CAKE
RISOTTO FOR CAKES
ROASTED ASPARAGUS
Roasted Eggplant & Pepper Spread
ROMESCO SAUCE
SAFFRON CHORIZO RICE CAKES, panseared for crispy crust
SAFFRON RISOTTO
SALTED NEW POTATOES
SALTY NEW POTATOES (Red skin - "c" size) with PEAS & MINT
SEARED SCALLOPS (w. leroux)
SHORTBREAD COOKIES
SMASHED SALTY POTATOES
SMOKED TENDERLOIN OF BEEF
SMOKY BRAISED PORK BELLY
SOUR CHERRY SAUCE
SOY SAUCE
SPELT NOODLES WITH VEGETABLES
SPICED MASCARPONE FILLING for nut cookie tart shell or crepes
SPICY BEEF TENDERLOIN BROCHETTES
SPICY SUMMER VEGETABLE FOR NOODLE SALAD
SPINACH WITH SESAME SEEDS (Garlicky Spinach)
SPRING LEEK BROTH WITH MASHED POTATO
SPRING VEGETABLES & CANNELINI BEANS
SQUASH FENNEL SALAD
STRAWBERRY ICE CREAM
STRAWBERRY SAUCE
SUMMER CHERRY TOMATO SAUCE
SUMMER CHERRY TOMATO SAUCE
SUMMER VEGETABLE RAGU
SWEET ROLL DOUGH (Basic recipe used for dinner rolls and cinnamon roles)
TENDERLOIN OF BEEF, RUBBED WITH TOASTED CUMIN SEEDS
TENDERLOIN, rubbed with Flavors of the Mediterranean
TOASTED BARLEY LENTIL QUINOA PILAF
TOASTED HAZELNUT AHI TUNA with WASABI AIOLI
TOMATO BUTTER SAUCE
TOMATO JAM
TOMATO-BASIL CREAM
TUILE OR FLORINTINE STYLE COOKIE
VANILLA FROZEN CUSTARD with SOUR CREAM
Vegetables, quickly brined, pickled
WATERMELON SALAD WITH FETA CHEESE
WHOLE GRAIN BREAD
WINTER GREEN SALAD W/ ORANGE BLOSSOM HONEY & CHAMPAGNE VINAIGRETTE with CARAMELIZED PEARS (w. leroux)

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 seven or less may join the regular scheduled classes and are expected to pay the regular price per person, gratuity optional.  Groups of 8 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.