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

OCTOBER 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 course! A relaxing two and half hours later you leave satisfied and excited to try the new recipes and ideas you learned.  Cost inclusive of wines. Menus are subject to availability and may change without notice.

MENU:

Lobster mushroom and late harvest corn risotto, Fresh Pecorino cheese & sage cream
WINE: J.Scott Cellars 2010 Roussane
Pan fried Mediterranean scallops with Panzanella bread salad, & saba roasted black grapes & olives
WINE: Pudding River 2006 Estate Pinot Noir

Brenner family braised brisket of beef, cipollini onion, potato cabbage caraway warm salad, apple butter, crème fraiche, chives
WINE: Owen Roe 2009 Abbot’s Table

Pear spice cake with coriander gelato and cocoa nib nut brittle
Caffe Umbria Mezzanote Decaf Coffee


Recipes


APPLE BUTTER or SAUCE
BLACK GRAPES & OLIVES IN SABA
BRAISED BRISKET (Brenner Family Recipe)
COCOA NIB BRITTLE
CRÈME FRAICHE
GELATO, CORIANDER 2
PANZANELLA BREAD SALAD 2
PEAR SPICE CAKE
POTATOES, CABBAGE - CARAWAY
RISOTTO, with lobster mushrooms & corn
SAGE CREAM
SCALLOPS, BLACK PEPPER

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.