SMALL PLATES WITH WINES Aug 14, 15, 2014
Today we celebrate our ten year anniversary!
It was August 14, 2oo4 when we first opened our doors with a filming of a one-hour PBS TV show called BEST OF TASTE with host, John Sarich, Culinary Director at Chateau Ste Michelle Winery. What a way to open! No pressure, Bob!
So Bob and John prepared a Northwest meal for 12 of our “hand-picked” guests and did the whole show, cameras on and shooting, non-stop, in one-take, with about 30 seconds remaining at the end. As it turns out, thirty seconds was just right for inserting some funny bloopers from John as he toured the town of Cannon Beach that day.
Bob and Lenore had no idea that 10 years later they would be doing business in almost the same format as that evening! So no wonder they have invited John Sarich to return to cook with Bob again, but this time Bob has a little more polish, after doing 1800 shows and counting!
We are celebrating two nights with John, August 14 and August 15, and on Saturday, August 16, our show turns into a small plates cocktail party with open beer and wine bar and several small plates of our “fan” favorites.
Here’s our Birthday Menu on Thu Aug 14 & also on Friday, Aug 15:
Hot-smoked Wild King Salmon, warm fingerling potato salad with Genovese pesto, heirloom tomato, arugula, walnut salad
Ricotta cavatelli with balsamic roasted cherry tomatoes, grilled vegetable ragu and provolone piccante cheese
Mediterranean roasted rack of lamb, tzatziki yogurt sauce, chunky humus with tahini, and grilled flatbread and tomato mint salad
Italian red plum upside down cake, caramel; salal-berry sorbet, fresh cream and almond nut brittle
ALMOND CAKECRAB CAKESFLATBREADFRIED GREEN TOMATOESFRIED JAPANESE EGGPLANT GAZPACHO SALSANUT BRITTLEPORK SHOULDER, BRAISED (also for Basque style; pulled pork; or ravioli filling)ROASTED VEGETABLESSALMON, HOT SMOKED block cut or whole sideSAUSAGE, LAMB SMOKING SIMPLIFIED FOR MEATS, SEAFOOD, FRUITS & VEGETABLES (cold-smoking)TAMALE QUENELLE with Enchilada SauceWILD KING SALMON
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.