DAVEED’S NEXT

Restaurant
8944 Columbia Rd.
Loveland, OH 45140
(513) 683-2665 ‎

RESTAURANT HOURS
Sunday - Wednesday: Meeting Space, Cooking Classes, Private Dining
Thursday - Social Hour - 5:30pm-6:30pm
Thursday: 5:30pm - 9pm
Friday and Saturday: 5:30pm - 10pm

"Seasonally Inspired Global Cuisine"

Cooking Classes with Chef David!

CHEF DAVID’S COOKING CLASSES JANUARY/FEBRUARY 2015

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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 livingspaces@fuse.net 

 

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

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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.

For vinaigrette:

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.

For Pears:

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.

Daveeds Spread

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

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