DAVEED’S

Restaurant & Catering
"Seasonally Inspired Global Cuisine"
934 Hatch St.
Cincinnati, OH 45202
(513) 721-COOK (2665) ‎
Hours for a la Carte Dining:
Thursday 5:30pm-9:00pm
Friday & Saturday 5:30pm-9:30pm

Sunday - Wednesday:
Meeting Space, Cooking Classes, Private Parties
Special Events - By Reservation only

Daveed’s Cincinnati Cooking Classes

DAVEED’S MT ADAMS COOKING CLASS SERIES

(all classes are held at 6:30pm – 8:30pm unless otherwise stated)

SALADS & MORE! At The Spicy Olive

HYDE PARK Tuesday April 26 2016
WEST CHESTER WED JUNE 1, 2016
AUSTIN LANDING THURSDAY JUNE 2, 2016

Tasting of Chef David’s Secret Red Gravy and Fatty & Skinny Hot BBQ Sauce w/bread

Roasted Ratatouille, goat cheese, arugula

The Spicy Olive Neopolitan Balsamic

The Spicy Olive Oil

Sautee Sesame Chicken

Buckwheat soba noodles, sautéed vegetables

The Spicy Olive Honey Ginger Balsamic

The Spicy Olive Persian Lime Olive Oil

Ice Cream

Drizzled with Cajeta

Topped with The Spicy Olive Cara Cara Orange

Roasted Ratatouille, goat cheese, arugula

The Spicy Olive Neopolitan Balsamic

The Spicy Olive Oil

Goat cheese

arugula

 

Ratatouille:
1/4 cup           olive oil
1 1/2 cups     small diced yellow onion
1 tsp               minced garlic
2 cups            medium diced eggplant, skin on
1/2 tsp            fresh thyme leaves
1 cup              diced green bell peppers
1 cup              diced red bell peppers
1 cup              diced zucchini squash
1 cup              diced yellow squash
1 1/2 cups     peeled, seeded and chopped tomatoes
1 tsp               thinly sliced fresh basil leaves
1 tsp               chopped fresh parsley leaves
Salt and freshly ground black pepper

Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Sautee Sesame Chicken

Buckwheat soba noodles, sautéed vegetables

The Spicy Olive Honey Ginger Balsamic

The Spicy Olive Persian Lime Olive Oil

Chicken breast

Buckwheat soba noodles

Vegetables-tell me what to type with what we have in house

Ice Cream

Drizzled with Cajeta

Cajeta (caramel)

1 can Condensed Milk

Remove the label from the can. Co­­ver the can with a lid. Submerge the can in water. Let it simmer on low heat for 3 hours.

Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a taste of every dish, recipes, and demonstration
Classes are demonstration only.
7.0 % tax, 20% gratuity on full amount, beverages will be added to a bill that guests will receive

Call or Visit Daveed’s for a Gift Certificate and give your friends
the gift of an in-home Cooking Class by Chef David!
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!

 

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