SKILLETS dinners are price fixed bistro inspired menus that you see prepared in front of you while the chef narrates the step by step procedures. All ingredients are fresh, organic, natural and seasonal. Recipes are great for everyday dinners that are suitable for company, too! Most price fixed menus include a starter, entree, cheese coarse or salad, and dessert.
Next menu:

Menu 5-2
White bean & Leek salad with Frisée & bacon mustard dressing
Garlic roasted prime rib of beef; Salted new potatoes & roasted peppers
Baby beets and Fried Crotin
Rhubarb strawberry sauce over vanilla frozen yogurt
Florentine coconut cookies

Menu 5-9
Asparagus soup with creme fraiche cream & crispy bacon
Roasted chicken & white beans with early peas and mustard greens
Semi soft sheep milk cheese with tomato marmalade, frisee, salty garlic toast
Vanilla cheesecake with chocolate cookie & walnut crust, fresh berries

Menu 5-16
Salad of salty olives, oranges, new beets & watercress, sliced almonds & red onion, balsamic vinaigrette
Tenderloin of beef & seared diver scallops, toasted barley pilaf, grilled asparagus with lemon onion butter
St George cow cheese, apple butter & croustini
Banana’s Foster, vanilla ice cream, candied hazelnuts, caramel sauce

Menu  5-23
Roasted asparagus & hen egg salad with Frisee & grape mustard vinaigrette
Grass raised beef tenderloin in stroganoff  sauce with peperonata
on Bob’s pappardelle noodle
Brulee banana split with vanilla ice cream & strawberry sorbet; warm chocolate ganache, salted peanut brittle

Be sure to arrive in time to select your wine from our shelves to go along with your dinner. Chef suggestions are available.  You may cork and take home any wine left in the bottle. 

Most recipes are found in our website cookbook.

2012 past Skillets menus:
Menu 2-8, 2-15
Baked crab & ginger salad stuffed piquillo pepper on
black beans with pepita pesto creme fraiche
Salt cocoa rubbed pork shoulder; avocado tomatillo salsa, Chilaquiles rice
Warm Camembert & citrus mint salsa
AZ-EZ pineapple pie with toasted coconut brittle

Menu 2-23, 2-29
Iceberg lettuce wedge with Point Reyes Bleu cheese dressing,
Antipasti, too
Buttermilk fried chicken breast and thighs; Creamy whipped potatoes;
Sautéed green beans; Apple fennel slaw
Lemon olive oil cakes with lemon curd & meringue with
Whipped Crème fraiche

Menu 3-7, 3-8 Savor Week
Cannellini bean primavera with asparagus, red bell, zucchini
Pork braise in the Basque style, cabbage slaw,
cornbread muffins with honey butter
Rogue River Bleu with olive tapenade crostini
AZ-EZ lemon pie with whipped creme fraiche

Menu 3/14
Smoked salmon goat cheese blintz, frisée salad hard cooked eggs,
fried capers, red onion, cornichons
Pastured beef braised short ribs with miso & garlic, served with mint gremolata; fresh oven roasted fat asparagus & green onions, and creamy Gorgonzola polenta, fire roasted peppers
Gingersnap stout cake with lemon glaze, vanilla bean ice cream Guinness Stout float & candied walnuts

Menu 3/21
Iceberg lettuce wedge with Point Reyes Bleu cheese dressing,
Antipasti, too
Buttermilk fried chicken breast and thighs; Creamy whipped potatoes;
Sautéed green beans; Apple fennel slaw
Lemon olive oil cakes with lemon curd & meringue with
Whipped Crème fraiche

Menu 3-28
Romaine, watercress, roasted beet salad, pickled onions with
crisp pork belly, & crumbled egg yolk
Smoked pan seared rib eye of beef, grilled baby leek gremolata; wild honey herb butter fingerling potato coins, sauteed rapini,
Gingerbread pudding with lemon sorbet & creme fraiche cream

Menu 4-11-12
White bean & leek soup with pork belly bacon and
Parmesan-garlic bread stick
Quick seared skirt steak or flank with Red salted potatoes & roasted eggplant-pepper spread, roasted spring onions & asparagus
Golden and red beet salad with orange-evoo and goat cheese
Strawberry rhubarb over cream scones and
crunchy sugared filberts

Recipes

ASPARAGUS, ROASTED &/OR GRILLED
BABA-GHANOUSH (Eggplant spread) 2
BRAISED BEEF SHORTRIBS
BREAD PUDDING WITH BITTERSWEET CHOCOLATE
CANDIED WALNUTS
CREPE BATTER, SAVORY
FROZEN YOGURT--VANILLA CORIANDER OR VANILLA BEAN CURRANT
GOAT CHESE FILLING FOR BLINTZES
HOT SMOKED SALMON block cut or whole side
KEEPING FOOD SAFE & WHOLESOME
MINTED PRESERVED LEMON TABOULI
NUT BRITTLE
NUT CANDY CRUNCH
POLENTA, PLAIN
ROASTED BELL PEPPERS

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.