Cooking Classes with Chef David!
UPCOMING COOKING CLASSES WITH CHEF DAVID!
Daveed’s Mt. Adams “Asia meets Mexico” Pop-up Tapas
Friday May 8, 2015 at 6:30pm
$65 per person includes 2 glasses of wine + 6.75% tax + 20% gratuity added to each bill
Miso broth with corn
Shrimp toast tortilla
Bulgogi Beef Tacos
Green tead ginger brine fried chicken
Thigh, cilantro honey, sesame seeds
Bao bun with tofu, green beans, salsa verde
Cumin pork sticks, Fatty & Skinny Pineapple Black Bean salsa
Sesame Duck flatbread, wasabi crema, nori
Vegetable dumpling with Mojo sauce
Call 513-683-2665 to reserve – $25 deposit with each reservation
Join us for “The Spice & Tea Exchange & Chef David Cook-Cooking Class”
Wednesday May 13, 2015. at DAVEED’S MT ADAMS
Yes our former location is updated and now an Event Center for POP-UP DINNERS & COOKING CLASSES!
6:00 cocktails (open bar) – 6:30-8:30 cooking demonstration-3 demonstrations with tastes plus dessert $35
Wine pairing 3 courses additional $15 p/p
7.0% tax & 20% gratuity added to final bill
$25 p/p credit card deposit required with reservation
Reservations Please – Call Daveed’s Loveland location at 513.683.2665 to reserve your spot for this spicy event!
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