Cooking Classes with Chef David!
UPCOMING COOKING CLASSES WITH CHEF DAVID!
All Cooking Classes take place at Daveed’s Next 8944 Columbia Rd. Loveland, OH 45014 unless otherwise noted.
Living Spaces – Guest Chef David Cook $35 per person Tuesday Jan. 27, 2015 6:30pm-8:30pm – 350 East Main Street, Batavia, OH 45103
*Tasting Fatty & Skinny Wing Sauce, Tasting of Daveeds Italian Olive Oil, Tasting of Fatty & Skinny Pineapple Blackbean Salsa
*Roasted butternut squash, pepitos, goat cheese cream, Granny Smith apples, Marcona almonds, arugula
Wine Pairing: White Burgandy
*Garlic Shrimp, sherry, Secret Red Gravy Sauce, orzo.
Wine Pairing: Sangiovese
*Gratinee of Crab in Panko over medaliions of beef, red wine veal stock, roasted carrots.
Wine Pairing: Bordeaux
Register by phone – Call us at 513-735-2393 to pay by visa or mastercard. Our office hours are 9:00 am to 4:00 pm Monday through Friday
Register in person – Come into the Living Spaces showroom and pay by check, cash, visa or mastercard.
Register by email – send to email@example.com
Tasting Menu-Italiano Style $38 pp Thursday Feb 5, 2015 6:30-8:30pm
Secret Red Gravy w/crisp mozzarella, vodka cream sauce, garlic crostino
Romaine Heart Salad
Sous vide garlic chicken, smoked Caesar dressing
Soft Polenta, Tallegio, sangiovese braised chicken thigh,
radicchio salad, white truffle oil
DAVEEDS CLASSICS $49 pp Thursday Feb 19, 2015 6:30pm-8:30pm
Tasting of Fatty & Skinny Wing Sauce
Butternut Squash Soup
Garlic Shrimp, sherry, secret red gravy, orzo
Gratinee Crab in Panko
Medallion of Beef, red wine demi, roasted carrots
EVENING IN FRANCE $44 pp Wednesday Feb 25th, 2015 6:30-8:30pm
Tasting of Cheese
St. Nectar, Boucheron din, Bleu D’Averigne
Warm Sunchoke Champoniogn Cappacino
Paillard of Chicken, lemon, caper, brown butter, frisee
Madeline & White Chocolate Mousse
Chef David is featured in “Best Chefs America!”
Hot off the press! The inaugural edition of Best Chefs America has arrived, featuring the best chefs in the country according to their peers, along with an insightful foreword by Michael Ruhlman
Daveed’s NEXT Spicy Olive Recipes
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!
Page updated 7/18/14