Dining • Culinary Shop
EVOO Cooking School

Click on links to our CookBook for the recipes.

JULY MENU & RECIPES & WINES

*Wine: Sineann 2017 Sauvignon Blanc
 Milanese Risotto with parmesanPan seared Salmon with Cherry tomato-caper salsa

Wine: Angel Vine 2016 The Cluster Fus
Dungeness Crabcake with piquillo pepper + ginger, & spicy aioli; Bahn Mi cabbage salad

    Wine: Lujon 2014 Spofford Station Syrah
Tostada of brined roasted chicken over tamale with black beans and quickly caramelize onions; Oaxacan mole,
crema and Cotija cheese


 Coffee: Caffe Umbria Mezzanotte Decaf or Nespresso Espresso-Shot
Cherry-berry “soup,” with maple cream, preserved berry sorbet, cream scones and bittersweet chocolate toffee brittle