philosophy
EVOO has a simple, straight forward philosophy when it comes to food. A few simple rules serve as our guidelines for the home cook or the professional. Learn the cooking basics and cook in the seasons, utilizing the freshest and most flavorful local ingredients. We believe the basic kitchen "wardrobe" is important, too. A good knife or two, cutting board, and great cookware will increase the cook's enjoyment and satisfaction. Sure there is a certain amount of satisfaction when cooking around a camp fire, with only a pot, a spoon and a twig, because everything tastes good on a camping trip, but nobody would want to do that everyday. Ours at EVOO is the well-dressed kitchen that promises to enhance the student's cooking experience and further demonstrate the concept of "right tool for the job."
Chef owners, Bob Neroni and Lenore Emery, believe that working with local growers and artisans for a "farm to the table" approach provides the best results and supports the community and local manufactures and farmers. Organic produce and heirloom products are used when available, and choosing them within the seasons supports sustainable agriculture. EVOO Catering menus reflect a commitment to the Northwest, and the though the class curriculum is more global, local ingredients will be adapted whenever appropriate.
We invite vintners to showcase their wines, and guest chefs to create their flavorful menus for EVOO's students. The underlying theme for classes and events at EVOO is to revive your inner cook and get back to the kitchen, sharing good food and wine with the good company of family and friends.
Chef owners, Bob Neroni and Lenore Emery, believe that working with local growers and artisans for a "farm to the table" approach provides the best results and supports the community and local manufactures and farmers. Organic produce and heirloom products are used when available, and choosing them within the seasons supports sustainable agriculture. EVOO Catering menus reflect a commitment to the Northwest, and the though the class curriculum is more global, local ingredients will be adapted whenever appropriate.
We invite vintners to showcase their wines, and guest chefs to create their flavorful menus for EVOO's students. The underlying theme for classes and events at EVOO is to revive your inner cook and get back to the kitchen, sharing good food and wine with the good company of family and friends.
Learning is always fun with Chef Bob.
Kneading dough is a wonderfully tactile occupation.