Dinner Shows • Classes • Catering • Culinary Shop
EVOO Cooking School


Aug 19,2017
6:00 pm - 9:00 pm


Everyday Chef Bob sources out the freshest most seasonal and best ingredients he can find. All year he works with a co-op of farms sourcing the Oregon farms from coast to the valley for organic ingredients. Bob & Lenore helped start our local Tuesday market here in town for local residents. 

So all summer the freshest and best looking produce, proteins, cheeses, herbs, and edible flowers are abundantly available in our wonderful state.

No matter what time of year our goal has always been to provide inspiration for our guests to shop their local farmers markets and incorporate what is fresh in their daily menus.  

MENU notes:
Our dinner menus are paired with a flight of wines, beers, and alcoholic alternatives such as vignette sodas and san Pellegrino. Decaf coffee and full bodied espresso are offered with dessert. Because our menus may change without notice, please report your allergy, medical restrictions as well as your self-imposed dietary restrictions at the time of booking. We will make every effort to accommodate.

Show Dates  AUGUST 17, 18, 20, 23, 24, 25, 26, 27 2017

Seared tuna with aioli, atop 
  spaghetti red chili, dill and parsley and rocket salad
Wine: Gruet Sparkling Wine  

 Almond-sesame crusted sturgeon with peach serrano salsa;  multigrain summer vegetable fried rice; 
*Wine:   Neroni Chefs Blend Oregon Red or White

Guests are asked to share their first names, where they call home,
and anything else they want to share, and especially a take-away from tonight’s program.  

Act Two  
Cast-iron seared fresh loin of lamb; Chimichurri sauce on toasted bread;
summer cherry pepper salsa;  watermelon wedge salad with cotija cheese 
  *Wine:   Carpazo 2012 Brunello di Montalcino

­ Finale    
Coconut caramel cake, fresh peaches & cream and
chocolate sorbet; toasted coconut
Coffee: Caffe Umbria Mezzanotte Decaf Coffee or
Nespresso espresso shots


In general, market dinners include all the accoutrements found at family dinners which allow us to demonstrate more options and casual presentations.  We include fresh house-made pickled vegetables, favorite one dish items, and always plenty of fresh vegetables, proteins, grains and beans.

Our goal is to inspire guests to shop at their local FARMERS MARKETS and to incorporate what’s fresh & seasonal into their daily menus, much like we did to before WWII. Many continue that tradition today, thanks to the rise of local family farms and markets. 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.

  Show Dates:  Aug 9-13, 2017
Wine: J Scott 2016 Albarino; Lagone 2015 Ala Vecchia Toscana; Sineann 2013 Abondante
Beer: Double Mountain Kolsch Ale; Pfriem-IPA; Flag Porter
Alternative: Wine Country Soda; San Pellegrino Sparkling; Perrier Sparkling

First Market Buffet:
Ratatouille tarte tatin with chevre;
Charred jalapeno corn chowder;
Caprese salad with tomato, basil, and mozzarella
 Bob’s daily bread with house made butter
House pickles
CSA tossed salad
Dungeness crab mac ‘n cheese

Second Market Buffet: 
Oven-roasted baby back spare ribs & Plum Crazy sauce
Parmesan cotija, lime corn on the cob
Kale cabbage grape slaw
Wilk King salmon smoked & served hot
Snowcap garlic beans with green beans and spinach
Salty potatoes with ghee butter

Dessert plate:
Berry stone fruit crisp; whipped cream and berry sorbet; vanilla ice cream, candied almonds



 AUGUST DINNER SHOWS, ode to the farms
Show Dates August3,4,5, 6, 2017

 Starter plate: Cast iron sweet onion tarte tartin;  Smoked wild king salmon chowder;
peach salsa
Market buffet:
Bob’s daily bread; house made butter; pickles;
sliced tomatoes, mozzarella balls & fresh basil;
CSA tossed salad
First main:
Whole roasted chicken, red-eye gravy; Mediterranean multigrain salad;
Kale-fennel-cabbage slaw
Second main:
Oven-roasted baby back spare ribs; Black ‘n blue sauce;
sauté of green bean with rosemary cannellini beans and almonds;
Dungeness crab mac ‘n cheese
Dessert plate: Chocolate cake with test kitchen icing; strawberry sorbet, vanilla ice cream, fruit parfait with candied almonds



BEANS, WARM BEAN SALAD (may also be served cold)
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?

At this time, we are not offering gift certificates, except at the holidays. And these are only good for one year and can only be applied toward our Dinner Show or scheduled classes. They come in increments of $50, $100, to $300. 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 purchase the HOLIDAY gift offer, which starts mid-November until the end of the year.

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. You may leave cash at the table or when you purchase goods in our store after the show.

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 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 our 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, 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 and 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?

Please plan to come 15 minutes before the state time of the experience. For most 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, and only if the date of their choice is still available. If their party is less than minimum, the cost to become private is still for the minimum number of  guests. All private events include an additional 18% service fee, and if the menu is customized and/or personalized, additional fees may apply. Please call our reservationist (503-436-8555) to make sure the date you want is available. Chef Bob, personally, 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.
`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.