SMALL PLATES WITH WINE celebrating 50 years of sandcastle building!

Kick off the 50th year of Sandcastle Contest by joining us for appetizer plates with wines all weekend starting at 5 PM, Thursday, June 19 2014. We’ll be pairing four plates from the menu below with three wines each night and finishing with one of the desserts. The Friday night show, June 20, 2014, includes a bonus! You will have a front row seat to watch the first ever sandcastle parade as it goes right past our dining room! And on Saturday, June 21, 2014, the earlier start time of 5 PM guarantees you will be out in time for the bonfire in Tolovana.

Bob and Lenore love to graze on appetizers at dinner, so our Small Plates with Wines fills that niche for us. Plenty of food without overeating!  Here’s the menu:

 

 

 

 

 

 

 

 

 

 

 

 

`

<p>
Act One

Dungeness ginger crab cake with black beans & cumino cream
Wine: Chef’s Blend 2013 Oregon White

Bob’s grilled vegetable tamale with enchilada sauce and grilled avocado
Wine: Rive Della Chiesa Rose Vino Spumante

Grilled Mediterranean chicken, pecan crusted sweet potato cakes, fried eggplant, provolone cheese, ceci saffron puree
Wine: Sineann Abondante 2012

Intermission & Introductions
Act Two

Grilled filet of beef on toasted artisan garlic bread with shiitake ragu, & herb butter demi
Wine: Punto Final Reserva 2011 Malbec

Finale

Chocolate bread pudding studded with white and dark chocolate pieces, chocolate gelato, warm sour cherry sauce, almond brittle
Coffee: Caffe Umbria Mezzanotte

 


Recipes


AVOCADO
BEAN CAKE with FLAVORS OF THE SEA
BEAN CAKES, GARBANZO
BEAN CAKES, SPICY BLACK
BEANS, SMOKY RANCH
BEEF TENDERLOIN STEAK, SPICE RUBBED
BOB'S BLEND for CRAB CAKES
BOB'S BLEND for MEDITERRANEAN DISHES
BOB’S DAILY BREAD (PANE PUGLIESE)
BREAD PUDDING WITH BITTERSWEET CHOCOLATE
BRUSCHETTA, GARLIC RUBBED
CANDIED NUTS
CHERRIES JUBILEE SAUCE
CHICKEN, MEDITERRANEAN / MORROCAN
CHILI RELLENO POBLANO PEPPERS & CORN STUFFING
CILANTRO PESTO
CRAB CAKES
DUNGENESS CRAB (or SHRIMP) STUFFED PIQUILLO PEPPER
EGGPLANT SLICES, FRIED
FENNEL POLLEN
FRIED JAPANESE EGGPLANT
GELATO, CHOCOLATE
MEDITERRANEAN MENUS & FLAVORS
MISE EN PLACE (say, meeze on plause)
SALAD, FENNEL
Sauteed MUSHROOMS
SOUR CHERRY SAUCE
WARM SHITAKES STEW (RAGOUT)

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.

&nbsp;

(*)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.