SKILLETS SHOW 2013

Guests at our SKILLETS SHOW anticipate braised short ribs & Gorgonzola polenta, fire roasted peppers, first of Spring roasted asparagus & green onions

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.

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 online cookbook. 
Show ticket-$89 (wine additional)

Upcoming Skillets 2013
Oct
-2
Smoked salmon rye flour caraway crepes with quince jelly sauce and crispy fried capers
Rib eye steaks and grilled avocado onion salsa; smashed potatoes with bleu cheese; julienne green and yellow zucchini and patty pan squash medley
Heirloom tomato & white bean salad, basil pesto drizzle & red onion and mini croutons
Chocolate moon pie, peanut crunch and chocolate phosphate soda as served in Cleveland

Oct-9
Spicy aglio e Olio (linguini pasta with garlic, olive oil,  lemon) with smoked salmon
Beef short ribs in jus;  pickled shallots; corn, red pepper, green been succotash; sweet potatoes
Mixed greens with autumn pears, bleu cheese and candied walnuts
Chocolate tiramisu parfait with pistachio biscotti

Nov 5,6

Carrot ginger soup with creme fraiche, crostini
Pork spare ribs with blackberry ketchup; sautéed kale spaetzle with pepper strips; cornbread muffins & honey butter
Rogue River Bleu cheese with olive tappenade and fennel sticks
Banana Brulee and vanilla ice cream profiteroles wth hot fudge sundae sauce and hazelnut crumble

Nov 12, 13
Crab cakes with garlic aioli & fried green tomato and pickled vegetables
Confit of duck hind quarter, herbed white bean stew; roasted curried cauliflower; saute of kale; garnished with fried garbanzo beans
Mont Chevre with fig jam & toasted hazelnut savory biscotti
Triple chocolate brownie with bourbon custard & caramel, whipped cream & toasted walnuts

Nov 26
Morteau sausage with peas and potatoes and chervil minature salad
Petrole sole and crab en papillote over half cooked baby creamed spinach,  julienne vegetables lemon vegetables
Spicy frisee & mustard vinaigrette, melted leeks with Brandise cheese
Pineapple sorbet and chocolate coconut macaroon and macadamia nut brittle

Past Skillets 2013
9/19
Spicy aglio e Olio (linguini pasta with garlic, olive oil,  lemon) with smoked salmon
Beef short ribs in jus;  pickled shallots; corn, red pepper, green been succotash; sweet potatoes
Mixed greens with autumn pears, bleu cheese and candied walnuts
Chocolate tiramisu parfait with pistachio biscotti

9-11, 9-12, 
Tostado with ranch beans & roasted corn topped with cotija cheese & cilantro leaves
Brandywine pork chops with onion soffritto; potato frittata;
warm balsamic grapes and green olives
Endive, watercress salad with figs, shaved fennel and feta tossed with mint yogurt dressing 
Red plum upside-down spice cakes with whipped cardamom cream & molasses toffee

9-4, 9-5,
Smoked salmon rye flour caraway crepes with quince jelly sauce and crispy fried capers
Rib eye steaks and grilled avocado onion salsa; smashed potatoes with bleu cheese; julienne green and yellow zucchini and patty pan squash medley
Heirloom tomato & white bean salad, basil pesto drizzle & red onion and mini croutons
Chocolate moon pie, peanut crunch and chocolate phosphate soda as served in Cleveland

5/8/13
Crab cakes with garlic aioli & micro greens
Pork spare ribs with blackberry ketchup;
cornbread muffins & honey butter; kale slaw;
Rogue River Bleu cheese with olive tappenade croustini
Banana brulee and vanilla ice cream with hot fudge sauce and hazelnut crumble

4/30, 5/1 Back by popular demand!
Iceberg lettuce wedge with Rogue River Bleu cheese dressing, and
Antipasti condiments, too
Buttermilk fried chicken breast and thighs; creamy whipped potatoes;
Sautéed asparagus;  pickle slaw
AZ-EZ pie tarts

4/23
Frenched asparagus and leek soup with buttery salt and pepper croutons,
Grilled marinated flank steak  & wild mushroom saute; herb buttermilk onion rings; Garlic smashed potatoes, pickled vegetables
Wild greens, balsamic strawberries & goat cheese
Triple chocolate browning with vanilla ice cream and warm cherry amaretto sauce and almond crunch
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4/16
Cup of Salmon chowder & flat bread pizza
Quick seared flank with wine butter sauce;
frizzled shallot; salted red potatoes, roasted asparagus
Roasted ramps salad with tarragon
Angel roll with strawberries & whipped cream & nut crumble

4/9
Lighter carbonara spaghetti with asparagus tips
Nut crusted seared Springer Salmon, half cooked baby creamed spinach
Spicy frisee & mustard vinaigrette, balsamic strawberries with Brandise cheese
Triple chocolate browning with coconut gelato & caramel, whipped cream & toasted walnuts

4/3
Fried arancini balls with OR bay shrimp and pickle caper remoulade dip
Steak tips with mushroom gravy, sage or fennel brown butter egg noodles; sauteed asparagus & carrot strips
Stilton Bleu with roasted pineapple & toasted coconut
Buttermilk pana cotta with fresh cherry sauce & chocolate Florentines

3/26
Carrot ginger soup with creme fraiche, sesame bread stick
Roasted whole Chicken, Curried cauliflower & fried chickpeas; saute of kale with red pepper strips
Mont Chevre with fig jam & toasted hazelnut biscotti
Grilled pineapple & toasted coconut meringues and candied macadamia nuts

3/19
Spears of romaine hearts with
Dungeness crab avocado salad and balsamic aioli;
Garlic brochette
Saute of Beef tips in wine mushroom sauce; roasted potatoes,
carrots, caramel cipollini onions; sauteed green beans
Chocolate cheesecake with
salted caramel & hazelnut crumble

3/12
White bean leek soup with pork belly bacon;
Parmesan-garlic bread stick
Quick seared skirt steak or flank with Red salted potatoes & roasted eggplant-pepper spread, roasted spring onions & asparagus
Frisee arugala salad with goat cheese, pear, & crusty s & p croutons
Strawberry rhubarb sauce over cream scones, whipped cream, strawberry sorbet  and crunchy sugared nuts

3/5
Frenched asparagus and leek soup with buttery salt and pepper croutons
Filet of beef tenderloin, wild mushroom saute,
herb buttermilk onion rings; Garlic mashed potatoes, pickled vegetables
Oregon bleu apple kale flatbread & blackberry sauce
Angel cake roll with fresh strawberries, warm ganache, strawberry-rhubarb sorbet and peanut crumble
!
 2/26
Shrimp salad stuffed piquillo pepper atop black beans, creme fraiche, pepita pesto, and fried tortilla strip garnish
Sweet potato hash with Brussels sprouts, bacon, & apple
Pork and Egg plant scalloppini with Marinara
Manchego cheese with brown sage butter crostini
Cannoli flavored ricotta cheesecake with strawberries

2/14
Valentine’s Skillets
Hot smoked salmon, potato pancake,
creme fraiche and quince jam, frisée salad
Pan roasted filet of beef bourguignon, fingerling potatoes, fennel, carrot and wild mushrooms with wine reduction butter sauce
Sour cream chocolate cake with Swiss meringue, sour cream vanilla bean cake with bittersweet chocolate ganache, strawberry sorbet, rhubarb sauce

2/6
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 or berry crisp and vanilla ice cream



Recipes


ANGEL ROLL WITH CHERRIES
AZ - EZ PIE
BLACK BEAN SAUTE
BROWN BUTTER with Sage over Manchejo Cheese
CAKE, ANGEL FOOD
CHEESECAKE, CANNOLI FLAVORED RICOTTA CHEESECAKE
CHICKEN, FRIED THREE WAYS
CHOCOLATE GANACHE
FISH OR OYSTERS, BUTTERMILK FRIED
FLAVORS FOR FRYING (recipe)
FLORENTINE CHOCOLATE COOKIE SANDWICH
MISE EN PLACE (say, meeze on plause)
NUT CANDY CRUNCH
PIE CRUST (Food Processor)
PIE CRUST WITH VODKA
PORK SCALLOPINI, BREADED
RED-EYE GRAVY
Roasted Eggplant & Pepper Spread
SORBET, LEMON OR ORANGE
SWEET POTATO HASH WITH BRUSSELS SPROUTS
TOMATO SAUCE
WHIPPED CREAM

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.