'17 AUGUST DINNER SHOW celebrating FARMS AND LOCAL PRODUCERS

Menu
Aug 12,2017
6:00 pm - 9:00 pm
$149.00

All year Chef Bob works with a co-op of farms sourcing the Oregon farms from coast to the valley for organic ingredients. And of course our town’s Tuesday Farmers Market is a great resource, too. Bob & Lenore actually helped get the market in Cannon Beach started.  So for us, summer and specifically August, is a celebration of the freshest and best looking produce, proteins, dairy, herbs, and edible flowers available.

MARKET DINNER SHOWS are served “buffet style” because it reminds us of our own family gatherings that included lots of variety and new recipes that relatives and friends were trying out. In addition some of the same items seemed to show up on every occasion, like good breads and cheeses, pickles, fruits and cured meats. And when we visit Italy or Sicily, the “buffet” seemed to be the preferred style. In addition, those countries remind us to celebrate our own abundance of fresh and sustainably grown great foods. Our goal is to inspire our guests to shop at their local FARMERS MARKETS and to incorporate what is fresh and seasonal into their daily menus.

We enjoy this opportunity to honor the circle that starts on the farms and closes in our kitchens and at our table
with friends and family.
After all, “No Farms No Food!”

MENUS notes:
*All menus come with Artisan standards such as Bob’s Daily Bread; house made sweet butter;  Bob’s pickles. Menus are paired with white and red wines; beer and alternatives include bottled lager, IPA and/or porter; and vignette sodas or san Pellegrino. Decaf coffee and full bodied espresso are served with dessert.
*Because our buffets have many choices, people can get plenty to eat by choosing what they like. However, we still need to know allergy restrictions and any medical restrictions at the time of booking.

PHOTOS FROM PAST MARKET BUFFETS

fresh CSA salad

poached tuna salad

cold smoked salmon served hot

salty potato salad

fresh ears of corn on cob with butter and parmesan cheese


Date: Aug 2-6, 2017
Starter: Cast iron sweet onion tarte tartin; fresh peppered berries over Fraga Farms goat cheese; Smoked salmon chowder 
Mains: Whole roasted chicken & redeye gravy;  Baby back spare ribs, oven roasted and served with black ‘n blue berry sauce;
Sides:  Dungeness crab mac & cheese;  salty herb potatoes with clarified butter;  kale, fennel savoy cabbage slaw & grapes;  fresh yellow & green beans with cannellini beans almonds and rosemary;  CSA salad
Dessert: Chocolate cake with test kitchen icing; strawberry sorbet, vanilla ice cream, fruit parfait with candied almonds

Date:  Aug 9-13, 2017 
Starter: Cheese pizza with roasted eggplant, peppers, onion and tomatoes, Catalan-style; smoked salmon chowder
Mains: Whole roasted Chicken & red eye gravy;  Chimichurri over Brandywine grilled pork chops
Sides:  Smoky black and pinto beans; Roasted whole head cauliflower;   CSA  green salad;  Fresh corn on the cob with parmesan butter; Cabbage, kale, beet slaw with maple balsamic dressing;
Dessert: Berry stone fruit crisp with cornmeal fresh corn topping; whipped cream and wine soaked blueberry lemon semi freddo

Date: Aug 16-20, 2017

Starter: Yakima corn chowder with Oregon pink bay shrimp, with basil oil drizzle; crispy oyster crackers; bruschetta with basil tomato topping
Mains: St Louis ribs with black + blue berry everything sauce
Side of baked breaded salmon
Sides: Salty red potato, dilly shallot salad;  Bulgur with beets, bleu cheese, and walnuts; apple jicama slaw with tequila lime vinaigrette; Simple CSA salad
Dessert: Peach plum berry gazettes, frozen vanilla yogurt; raspberry sauce and whipped cream

Date: Aug 23-27, 2017
Starter: 
Smoked salmon tomato  & kale chips 
Mains:  Rockfish;  Whole roasted chicken;
Sides: Paella rice with chorizo sausage;  summer succotash with black beans;  mac and cheese; CSA salad;
Dessert:   Carrot cake with cream cheese; vanilla yogurt ice cream/lemon sorbet; pepita brittle

Date: Aug 30-Sept 3, 2017
Starters:
Breaded fried eggplant parmesan; Oregon baby shrimp cocktail with house made frozen cocktail sauce sorbet; Artisan standards such as Bob’s Daily Bread; house made sweet butter; local farmstead cheeses and local cured meats; Bob’s pickles
Mains:  BBQ beef brisket on brioche buns
Chicken wings
Sides: Roasted fingerlings; kale and mushrooms;  fruited coleslaw; CSA Salad
Dessert:  Ambrosia salad and fresh cheeses `


To book call
1-877-436-EVOO (3866) and speak with an EVOO representative.

All reservations require payment in full at time of booking and all sales are final.


Frequently Asked Questions


Can I buy a gift certificate to give someone an EVOO experience?

We are always grateful when our guests want to share an EVOO experience. The most popular way to do this is to plan a date together and come together with you picking up the tab. If you cannot coordinate such a visit but still wish to "treat" them, you may tell them you will make and pay for the reservation on the date of their choice.

Are you a restaurant?

Not exactly but "yes" as it is the closest one can be to a restaurant. EVOO offers unique recreational cooking and dining experiences from hands-on cooking classes to interactive demonstration dinner shows. At all experiences, guests are served a full meal.

Why must I pay in advance for reservations at EVOO?

Unlike a traditional restaurant, our ingredient purchases are precise for the number of guests and the menu we are making. And if we have a "no-shows " party, we do not have a convenient way to re-purpose the fresh ingredients our chef carefully purchased from our local farmers, fishers, and ranchers. For some dates we keep a wait list, but a no-show on the night of a reservation doesn't give us enough time to fill in with a wait-listed guest. We appreciate our guest's understanding that this is a necessary and reasonable practice given the circumstances of our events.

Is tip included?

Service tips are not included in our show pricing. That said, all of our associates are paid a living wage regardless of their position here. If so inclined your monetary recognition of their professional performance is always appreciated.

What is your cancellation policy?

If you have to cancel for any reason you may sell your tickets or give them away. We do not issue refunds for cancellations. We do understand that emergencies occur. If you cannot transfer ownership to someone else, please let us know and we will try to sell your tickets on your behalf. If we do, you may register your attendance on another date, depending upon there is availability, and such reservations cannot be extended a second time.

Can you recommend lodging?

We recommend you secure lodging before you buy your tickets to the show just in the rare circumstance you do not find lodging for the dates you desire. If you need help with lodging you may go to these websites: Cannon Beach Vacation Rentals for a Cannon Beach bungalow Chamber of Commerce website  at www.cannonbeach.org  

Guide to Cannon Beach at www.cannon-beach.net

           

May we bring our own wine to a dinner show?

Outside wines at any EVOO experience does not work for most of our shows, because at shows where the menu is paired to the wines, our pairings are a large part of the experience. We have many food friendly wines in our store that can be purchased for shows/experiences that do not include wines. Chef Bob always gives a recommendation for wines that match all of these menus. Beer is also available as are soft natural beverages. Beverages are priced at shelf prices, not wine-list prices.

Why am I asked to give you my food allergies and diet restrictions?

With advance notice, we can make substitutions and alternatives for most common food allergies (i.e. celiac, tree nuts, soy, etc.); as well as conscientious restrictions such as vegetarian, Pescatarian, no pork, etc. Creating these options becomes part of the learning process for everyone attending. In fact, many guests find it interesting how simply adjustments can be made when starting with whole foods and how very close to the original menu item we can make it. Because of the extra time it takes to accommodate these allergies and diet restrictions, we will not make substitutions for preferences or dislikes that are not related to health needs or lifestyle/religious needs. Generally, though, we are able to accommodate most diet requests if we have advance notice. All substitutions and alternatives are at the discretion of the chefs. In some instances, our chef will call you directly before agreeing to accommodate your allergies/restrictions.

What about seating? Should I come early for a good seat?

Coming 10 - 15 minutes early is recommended, but we create a seating chart based on the number and size of the parties that buy tickets for each event, so your seat is reserved. Since we have a small intimate space, we can only fit a certain number of people into each one of our experiences for best results. Therefore, we are unable to give preferential seating to any party or guest based on their preferences. If there is a special need such as wheel chair, hearing or sight impairment, we will make exceptions as best we can. We have many requests for bar seating as well as the high tables behind the bar.  We believe all seats are good seats! NOTE: Parties greater than six often must be split up in deference to our other guests attending. We recommend parties greater than ten reserve the entire date for their private party.  If this is not possible, we may need to limit the size of your group to ten or less and we will not seat such groups together to ensure our remaining guests feel equal at the event.  We also appreciate when large groups reserve their private celebratory actions, such as gift giving and toasting, for after the show.

What about private events?

When groups want a private event, they are required to purchase a minimum of 18-22 seats, depending upon day of the week and time of year. Groups of over 10 must acquire the date of their choice as a private party in most cases. If their party is less than minimum, the cost to become private is still for the minimum number of  guests. In addition, when the menu is customized and/or personalized, a service fee up to 20% is added. For business groups or corporate parties, please call our reservationist to make sure the date you want is available. Chef Bob will take it from there.  

What other activities do you recommend in Cannon Beach?

Of course, shopping the many quaint shops lining the main street of town is always a favorite activity when in Cannon Beach. Also midtown supports more galleries and shops like Center Diamond.  We also like the History Center, and the Friends of Haystack who support the city's Haystack Awareness program, so be sure to check them out. ` Here are a few of the many places we enjoy:
  1. CB Theatre Always a treat for a very reasonable price!
  2. Galleries of Primary Elements, Northwest By Northwest, Jeffrey Hull Gallery, Ice Fire Glassworks and many more are available almost every day, making our town one of the best art destinations in the US.
  3. NW Women's Surf Camps If you want to learn this invigorating sport, start here. Lexie brings such passion to the art of surfing that you leave with much more than a great day at the beach.
  4. For nostalgic history, follow the S-curves on Hemlock Street south to end of our little town, called Tolovana Park. Here you find "The Lost Art of Nursing Museum." Open Saturdays 1-4 pm, and by appointment; you are guided by Melodie, nurse, proprietor, and curator of this historic, fun and uplifting place.
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`And of course if you go to our Chamber of Commerce website you will see lots more activities and things to do in the broader area. A complete guide to CB activities with great photos can be found at Cannon-Beach.net.