SMALL PLATES & WINE, the beginning
It’s a wine and food experience and our first real dinner experience at EVOO. It has been absent for a time but it is back!
Yes, “small plates with wines” is back! It all started here when we opened August 2004. Five appetizer portions paired with five wines. This format gives opportunity to focus on the wines, exploring reserve vintages, and we may even finish with a port and some cookies and chocolates. Appetizers with wine is our favorite way to have dinner! And while you’re eating you enjoy learning how to put these dishes together so you can create them at home.
Show objectives: We’ll define the methods / techniques required to prepare each course; learn how to shop for the ingredients for sustainability and quality; take in Lenore’s food safety tidbits; and discover Chef Bob’s golden rules for pairing wines with food. And just for the record, wine with food is our favorite way to enjoy a glass of wine.
- Here is just one of the small plates tonight*
(subject to change based upon availability)
Braised beef short rib ravioli with herb butter-demi; house pickled chili’s; sautéed escarole with garlic, pistachio and balsamic currants
Wine: Punto Final 2010 Reserva Malbec
Andalucían risotto cake and fennel crusted scallop; citrus-fennel slaw; orange-herb pesto and chive crème
Wine: Li Veli Primitivo 2010 Orion
Albacore tuna-lemon garlic confit with baby greens, tomato puttanesca aioli, pickled shallots, and crostini
Wine: Adelsheim 2009 Willamette Valley Chardonnay
*Grilled vegetable tamale quenelle, (pictured) on a chile arbol enchilada sauce,
with avocado dried lime mousse and strawberry tequila sorbet
Wine: J. Scott 2010 Petite Syrah
Toasted coconut gelato, dark chocolate shot, assorted cookies (cardamom-pistachio biscotti, Nina’s pizzelles, bolitas de nuez), and bacon brittle
Wine: Bernard Griffin 2010 Syrah Port
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.