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

SEPTEMBER DINNER SHOW 2011

Mediterranean fried eggplant, aged Parmesan Reggiano, with  Buffalo mozzarella, fresh roasted plum tomato basil jam, on bed of roasted leek, fennel Italian lentils
Wine: Tamarack Cellars 2009 Firehouse Red

Pan-seared fresh marinated lemon halibut; green & red grape almond salsa; herb linguine with chanterelle mushrooms and house cured bacon
Wine: J. Scott 2009 Grenache

Roasted rib eye of beef with pickled horseradish beet slaw, Smashed garlic salty potatoes, fresh 3-stage saute spinach
Wine: Lavelle 2008 Zinfandel

Blueberries in hazelnut tart with Sabayon glaze, frozen coriander yogurt, and hazelnut crunch
Caffe Umbria Mezzanotte Decaf Coffee


Recipes


FRIED JAPANESE EGGPLANT
GRAPE SALSA
HALIBUT in GARLIC LEMON MARINADE
HALIBUT, PAN SEARED
HERBED LINGUINE with CHANTERELLE MUSHROOMS & BACON
LENTILS WITH ROASTED FENNEL
PICKLED HORSERADISH BEET SLAW
POTATOES, SMASHED SALTY
PRESERVED LEMON
RIB EYE OF BEEF ROAST
SPINACH in three steps with TARRAGON
ZABAGLIONE

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.