Cooking Classes with Chef David!
SAMPLE HANDS ON COOKING CLASS
AT DAVEEDS NEXT RESTAURANT
WITH CHEF DAVID COOK
Sauteed Shrimp + lemon + capers
Golden Beets + Apple Salad + White Balsamic Vinegar
Truffle Mushroom Risotto
Deep Dish Cookie
Topped with Cajeta
Chef David will talk about Cajeta
$40 p/p includes 4 courses, recipes and demonstration
We will adjust time once determined guest arrival
5:30 – Greet then beverage service; full bar charged per consumption
5:45 pm – First demo with Chef David with 3 volunteers
6:05 – All guests sit down to eat Shrimp course
6:25 2nd demo begins with 3 volunteers
6:45 all guests sit down to eat salad course
7:05 3rd demo begins with 3-4 volunteers
7:25 all guests sit down to eat risotto course
7:50 dessert will be served to all guests; no demo but instructions from Chef David Cook
- 6.75% tax & 20% gratuity will be added to final bill
- Upon reservation, please acknowledge dietary restrictions or allergies so Chef David may accommodate
- Wine or beer pairing available for the evening
- A minimum of 12 guests are required for an interactive cooking class; if guest count falls below 12 guests, a gift card will be given in the amount of no show guest, ie 2 guests do not show up, an $80 gift card will be given to host
UPCOMING COOKING CLASSES WITH CHEF DAVID!
CLASSIC SAUCES CLASSIC ENTREES Tuesday Jan 14 $40 P/P 6:30-8:30PM-LIMITED SEATING!!!
Chef David IS the Chopped Champion – Cooks Wares 2013!!
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 pound baby arugula, washed and dried
Try not to bruise greens.
¼ cup The Spicy Olive Champagne Balsamic
½ cup Extra Virgin Olive Oil
2 tbl Dijon mustard
½ tbl 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 tbl olive oil
3 tbl honey
¾ tbl 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
11/4 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 tbls Extra Virgin Olive oil
On a baking tray, place onion slice rings on tray. Drizzle with olive oil. Place sweet potato rounds on top of onion. Place rosemary springs everywhere on tray.
Bake at 350 until 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 tbl 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 12/2/13