Have you thought of hosting a
private participation dinner
where you and your guests
prepare their own dinner? Each
dinner can accommodate 18 to 24
guests and be themed to a
particular cuisine or area. We
offer Italian, Contemporary
Mediterranean, French Bistro,
and Barbecue menus as well as a
willingness to explore almost
any other cuisine.
The dinners are great fun as
each guest gets a personalized
toque (Chef’s hat) and a
complete set of recipes. The
guests divide into four groups,
each guided by a Mr. Stox staff
member while preparing one of
the courses of the meal. The
meal is served in a private
dining room with wines
appropriate to the menu.
Many local companies have used
these classes for team building
events. They are also popular
for surprise birthdays as you
can well imagine.
We have planned five exciting
participation cooking classes
for this Fall and Winter. As
you may know, the classes are
limited to 24 people. We break
into groups and each group
prepares a course for the
evening. Then, we adjourn to
the dining room to enjoy this
sumptuous meal with appropriate
wines. No experience is
necessary, but a spirit of
adventure is required. Wear
comfortable shoes and dress
casually, as the kitchen is
warm. We’ll provide you with a
toque, apron and all the
recipes.
Snake River Farm’s American
Kurobata Pork from Berkshire
hogs is well known and
respected. Utilizing
all-natural production methods,
their pork is renowned for its
lean texture and rich flavor.
We plan to prepare a roasted
loin entrée, a unique and tender
pork shoulder first course and a
baby back ribs course as well.
As you can imagine, the meal
calls for some great Pinot Noirs
with perhaps a white wine to
start. We favor the Flowers 2006
Sonoma Coast, Pinot Noir for the
red. How about a fresh blueberry
tart to round things out?
Here is an opportunity to learn
how to cook with Italy’s famous
white truffles at the
culmination of Mr. Stox’s White
Truffle week. The meal begins
with fresh Black Grouper made
with Hedgehog and Chanterelle
Mushrooms, served with a crisp
white wine, a white truffle
risotto follows, then, the main
course of loin of veal with
truffles, as well as lobster and
Morel mushrooms. We feel a Pio
Cesere Barolo will be great with
the white truffle dishes.
We keep reading about all of the
wonderful road food available
across America. Well, here are
some thoughts for our version.
Start with She Crab Soup, famous
in the South East followed by
our version of Popcorn Shrimp.
How about a grilled rib eye
steak with Chef Scott’s Jack
Daniels barbecue sauce? Nothing
but a pastry encrusted, baked
apple, with Carmel and vanilla
sauces will do to complete this
meal. The menu calls for a
Sauvignon Blanc to start leading
us into a big Syrah from Novy
winery.
Hamachi has suddenly become a
very popular fish and we feel
like creating a salad with it.
We plan to follow that with a
delicious pan roasted salmon
dish topped with a pear tomato
vinaigrette. For the entrée, a
roasted veal dish complimented
with forbidden black rice and
our Thai red curry sauce.
Lastly a decadent seven layer
Devil’s food cake with our own
cherry sauce. The wines are
easy to select with full bodied
white for the fish and red that
will not overwhelm the veal,
like Golden Eye Pinot Noir.
How would you enjoy creating
some variations on the classic
Margarita Pizza made with fresh
Buffalo’s Milk Mozzarella
cheese? Then a unique fresh
pasta dish with fresh wild
mushrooms and a Rombauer
Chardonnay to match it. For the
entrée, our classic Osso Buco
will be enhanced with a Cabernet
Sauvignon. For dessert we are
thinking of an old favorite:
Tiramisu, which is Italian for
“a pick me up”!
