Chefs Bob & Lenore

have been invited to go to Germany with OREGON BOUNTY to help promote the bountiful Oregon food and wine scene. They will be gone the first week in November 2010. (classes suspended until they return)



JULY DINNER SHOW

Fri Jul 30,2010: 7:00 - 9:30 PM


Course Description


Trio of summer appetizers: 1-Pistachio stuffed figs, orange blossom honey over grilled corn polenta cake; 2-Spicy melon gazpacho shooter, cucumber ice & lime salt; 3-Fried Japanese eggplant with curried tomato, goat cheese, chive oil
WINE: Proseco Sparkling Wine
Brown sugar cured salmon, wild arugula, summer greens, heirloom bean salad with basil avocado oil, & ricotta salada cheese
WINE: O'Reilly's 2008 Pinot Noir
Roasted strip loin cilantro pepitas pesto, warmed fingerling potato green peppercorn mustard salad, with snap peas with Italian chilies
WINE: Mannina Cellars 2006 Merlot
Individual chocolate cake with warm ganache, fresh raspberries and zabaglione cream, with candied nuts
Caffe Umbria Decaf Coffee

$99 inclusive



You can download the course registration form(pdf) here

Schedule

Fri Jul 30,2010: 7:00 - 9:30 PM
JULY DINNER SHOW


Sat Jul 31,2010: 7:00 - 9:30 PM
JULY DINNER SHOW


Sun Aug 1,2010: 11:30 - 1:30 PM
OMELETS 101


Tue Aug 3,2010: 7:00 - 9:00 PM
FARMERS MARKET DINNER with one glass wine


Wed Aug 4,2010: 7:00 - 9:00 PM
FARMERS MARKET DINNER with one glass wine


Thu Aug 5,2010: 7:00 - 9:30 PM
AUGUST DINNER SHOW


Fri Aug 6,2010: 7:00 - 9:30 PM
AUGUST DINNER SHOW


Sat Aug 7,2010: 7:00 - 9:30 PM
AUGUST DINNER SHOW


Sun Aug 8,2010: 5:00 - 7:00 PM
BISTRO NIGHTS


Tue Aug 10,2010: 7:00 - 9:00 PM
FARMERS MARKET DINNER with one glass wine



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Interactive

Picture yourself tasting fresh, flavorful food and wine while talking with the chef about the ingredients, the preparation and the pairing of flavors. Our Dinner Show classes, for example, brings our guests to our chef's table where you watch each dish being prepared, taste the food in five courses with four accompanying wines, question the chef about any step, and mix with your fellow guests in lighthearted conversation and relaxation.
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Hands-On

Imagine making a perfect piecrust, aromatic artisan bread or Sunday brunch as your expert chef guides you through the exact steps for satisfying success. Whether you are testing the freshness of butter, slicing heirloom apples, grating fresh herbs, or flash cooking your fish, you learn the secrets that make food preparation foolproof.
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Guest Chef

Variety may be the spice of life, and it is also the spice of cooking! Guests from Seattle, Portland, and beyond share some of their skills and creativity from their cookbooks, restaurants and resorts.
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Visiting Vintner

A renowned winemaker brings us the best of the vineyard paired with the perfect food selections to bring robust fullness to both. One guest called this our "sip and sup" program.



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