DAVEED’S MT ADAMS COOKING CLASS SERIES
(all classes are held at 6:30pm – 8:30pm unless otherwise stated)
SOUPS AND STEWS-@ The Spicy Olive Austin Landing – MiamisburgTuesday February 23rd 2016
SOUPS AND STEWS-@ The Spicy Olive West Chester – Wednesday February 24th 2016
THE BASICS-SEAFOOD-Thursday February 25, 2016
$50 per person
Classic Shrimp Scampi
Seared Scallops brown butter pan sauce
Poached Salmon with ratatouille
FRENCH FAVORITES THURSDAY MARCH 10, 2016
$40 per person
Steamed Mussels with fennel
Mixed Green Salad with goat cheese, olive vinaigrette
Roasted Salmon with lentils and honey dijon
Dark Chocolate Bread Pudding with vanilla bean whipped cream
Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a taste of every dish, recipes, and demonstration
Classes are demonstration only.
7.0 % tax, 20% gratuity on full amount, beverages will be added to a bill that guests will receive
Arugula Salad, Honey Roasted Pears, The Spicy Olive Champagne Balsamic
1 lb. baby arugula, washed and dried
Try not to bruise greens.
¼ cup The Spicy Olive Champagne Balsamic
½ cup Extra Virgin Olive Oil
2 T Dijon mustard
½ T Lemon juice
salt and pepper to taste
In a medium mixing bowl, combine balsamic, mustard and lemon juice. Whisk in oil slowly and season.
3 Anjou pears, cut into 1/8, core out
3 T olive oil
3 T honey
¾ T lavender blossoms
salt and pepper to taste
Toss all ingredients and place on a silpat mat. Bake at 375º for 15 minutes until golden brown. Remove and let sit at room temperature.
Microplane Parmigiano Reggiano on top of finished salad
Pork Tenderloin Apricot Balsamic, Bourbon and The Spicy Olive Wild Mushroom Sage Ragu
To serve 6-8 guests
2 pork tenderloin, trimmed and cleaned, cooked
2 Portobello mushrooms, peeled, gilled, large dice
8 white mushrooms, large dice
1 ½ cup Spanish onion, medium dice & caramelized
3 Shallots, medium dice
2 Garlic clove, minced
4 oz Butter
¼ cup bourbon
1 1/4 cups Red wine veal sauce, purchase from Jungle Jim’s
Salt and pepper to taste
In a large, high sided sauce pot, add butter and lightly brown. Add all mushrooms, shallots, garlic. Stir frequently until mushrooms become golden brown and liquid evaporates. Add bourbon and flame. Season with salt and pepper.
Drizzle The Spicy Olive Apricot Balsamic on cooked pork tenderloin.Drizzle The Spicy Olive Wild Mushroom Sage Balsamic over mushrooms. Finish with Red Wine Veal Sauce.
Sweet Potatoes finished with Vermont Maple Balsamic
4 sweet potatoes, peeled, rubbed with olive oil, salt and pepper
1 onion, sliced into ¼” rounds
3 sprigs fresh rosemary
2 T Extra Virgin Olive oil
On a baking tray, place sliced onion rings on tray. Drizzle with olive oil. Place sweet potato rounds on top of onion. Place rosemary springs everywhere on tray.
Bake at 350 for 20 minutes. Drizzle with The Spicy Olive Vermont Maple Balsamic and serve.
2 15-oz cans cannellini beans, (white kidney beans), rinsed
1/4 cup extra-virgin olive oil
2 T lemon juice
1/8 tsp salt
freshly ground pepper, to taste
2 roasted zucchini medium diced
Combine beans, oil, lemon juice, salt and black pepper in a food processor; process until smooth. Scrape into a bowl;
Add The Spicy Olive Tuscan Herb olive oil to a dish and serve!