SCHOOL LUNCH of your dreams!

Lunch is back at EVOO again this summer.  Since we are a cooking school, most of our menu item recipes are on line in our cookbook.

Lunch at the Chefs Bar, in 3-Courses, Price-fixed $39, served at 12 noon when scheduled (dates listed below); seats can be reserved by phone or in our store. Vegetarian option always available. We call this school lunch because it is Chefs’ (teachers’) choice and made fresh, wholesome and very tasty. You might say, it is the school lunch of your dreams! Beverages are additional at shelf prices. There are only 12 seats and one seating at 12 noon lasting till about 1:30, so plan ahead and call to get your seats.
Or you might enjoy the best of A LA CARTE menu. Read about it here.
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Listed below are the current scheduled dates and menus for Lunch at the  Chefs’ Bar. Entrees all have a compatible starter and dessert, as well as vegetarian alternatives. For the vegetarian option, you must tell us ahead of time.`

Date: Friday and Saturday, May 29 and May 3012-1:30pm

starter-lentil quinoa soup; goat cheese and peppered balsamic strawberries; entrees- Fried Willapa Bay Oysters, dilly shallot potato salad, savoy cabbage coleslaw and potato chips; lemon pie & whipped creme fraiche; vegetarian entrees-fried eggplant and tomato with fresh mozzarella cheese
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Friday and Saturday, June 5 and 6

starter-Black bean soup, sour cream, cilantro pesto; entrees-Half rack baby back ribs with Bob’s mac ‘n cheese, asparagus salad; dessert-Strawberry rhubarb crisp a la mode; vegetarian-baked corn mesa stuffed bell replaces ribs

Friday and Saturday, June 12 and 13

starter-Caesar salad and creamy Colatera dressing, shaved Romano, house bruschetta; entrees-Pan-fried fennel crusted pork scaloppini with mozzarella, oven roasted cherry tomato sauce, fettuccine aglio oilyo (light garlic olive oil); dessert-Chocolate bomb dereamcicle orange sorbet on shortbread cookie; vegetarian-pan-fried Japanese eggplant replaces pork

Friday and Saturday, June 19 and June 2o Sand Castle Weekend

starter-Black bean soup, sour cream, cilantro pesto; entrees Half rack baby back ribs, Bob’s mac ‘n cheese, coleslaw; Dessert-rhubarb crisp a la mode; vegetarian-Baked quinoa corn mesa stuffed bell pepper

Friday and Saturday, June 25 and June 26

starter-Crab-cheese souffle in spicy cornbread bowl with house marmelade;entrees-Cuban style Vaca Frita (fried cow), served with smoky beans and Cuban bread; dessert-Refrigerator chocolate cake with strawberries; vegetarian-fried mushroom replace the fried cow (beef)

Thursday, Friday and Saturday, July 9, 10, and 11

starter-chilaquilles torta with tomato mole, sour cream; entree-Grilled hanger steak with skillet cornbread, kale almond slaw; dessert-Wild berry shortcake; vegetarian-tamale stuffed piquillo pepper & cilantro pesto replaces the grilled hanger steak

 

Thursday, Friday, and Saturday, July 16, 17, and 18

starter-Bob’s wedge with 1000 island dressing & Oregon shrimp/bacon; entree-Fried chicken, smashed new potatoes and onon, spicy country gravy, pickled summer veggies; dessert-vanilla banana pudding cup with toasted meringue, burbon caramel sauce; vegetarian-Fried cheese curds, mushrooms, cauliflower replace the fried chicken

 

Thursday, Friday, and saturday july 23, 24, and 25

starter-Bleu cheese alfredo with arugula walnut salad atop pane al pizza (flatbread); entree-Roasted chicken hind-quarter, Cacciatore style with pepper, onions and garlic toast; dessert-cheese pie win chocolate crust with fresh mixed summer berries; vegetarian- Roasted eggplant, mozzarella, zucchini stack, in a smoky black bean Cacciatore sauce replaces chicken

Thursday, Friday and Saturday, July 30, 31 and August 1

starter-Chilaquilles torta with tomato mole, sour cream; entree- Grilled pork chop, skillet cornbread, kale almond slaw, corn on the cob; dessert-tri-con leche cake with berries; vegetarian-tamale in piquillo pepper with cilantro pesto

Thursday, Friday and Saturday, August 6, 7, and 8

starter-Bob’s chili without meat; entree-Half rack baby back ribs, blackberry catsup; roasted new crop carrots, fennel and potatoes; dessert-stone fruit crisp (peach, plum, apricot with berries) served a la mode; vegetarian-no-meat tamales in corn husks with roasted vegetables to replace baby back ribs

Thursday, Friday and Saturday, August 13, 14, and 15

starter-Bob’s wedge with 1,000 island dressing, shrimp and bacon; entree-Fried chicken, smashed potatoes & onion, spicy country gravy, roasted grapes; dessert-Vanilla, banana pudding cups, toasted meringue, bourbon caramel sauce; vegetarian- omit bacon, replace chicken with fried cheese curds, mushrooms, cauliflower

Thursday and Saturday (no lunch Friday due to private party) August 21 and 22
starter-Garden chop salad with buttermilk garlic dressing; entree-pressed baked muffaletta (mortadella, salami, provolone piquante cheese, olive dried tomato medley, spicy pepper jam); dessert-brownie cookie Kahlua ice cream sandwich, warm caramel sauce for dipping; vegetarian-baked pressed roasted vegetable (eggplant, zucchini, mushroom, fresh tomatoes, provolone cheese, olive medley, pepper jam) muffaletta sandwich replacing meats

Thursday, Friday and Saturday August 27, 28 and 29

starter-grilled Romaine hearts,bacon, grilled veggies, pepperoncini,  and fresh tomatoes with Caesar dressing; entree-EVOO grilled lamb burgers, crispy fried shallots; tomato jam, goat cheese, grilled green onion, side of salty potato-dilly shallot salad; dessert-Kaluah ice cream brownie cookie sandwich with shot of local draft root beer; vegetarian-remove bacon on starter and change lamb burger to deep fried eggplant burger

 

 

 

 

 

 

 

 

 

 


Recipes


AIOLI, PRESERVED LEMON

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.