Today like many we are really thinking about how we spend our money. After paying for the basics there is less and less leftover for what “they” call discretionary funds. Lenore reminds me often that what really seems to count … Continue reading →

March for me has meant many things. The hope of spring starting early, beginning to decide on what to plant in our garden, unwrapping the patio furniture and of course, St. Patrick’s Day. As a youth, the celebration in Cleveland, … Continue reading →

My wife and I have a bucket list. All the things we want to do yet! And this time of year we think about our fantasy of being in New Orleans in the middle of the celebrations. Of course we … Continue reading →

RECIPE FOR ROMANCE With a couple hours to kill at the airport between planes, I am writing this article as I wait for my flight. Although I enjoy traveling I am much more a homebody, especially when Lenore is there … Continue reading →

As I begin to write this article I am guessing that readers may expect me to elaborate on my best gourmet recipes to match up to the teams for this season’s super bowl get together. Like something Philly cheese to … Continue reading →

Do you ever watch a movie and become fascinated by the food in the story? I may suffer from the Chef’s obsession, but sometimes I become so intrigued by the food they are making in the film that I forget … Continue reading →

I am struck by the number of times over the years that I have been asked to explain my style of cooking. It is not that I don’t know but rather that I struggle with putting it into words. Lenore … Continue reading →

Orange, yellow, dark and pale green, red-orange, white and gray are the colors of fall, and they also make up the spectrum of colors representative of the varieties of a popular squash named Cucurbita, better known as pumpkin. We see … Continue reading →

It was our first night, before the others arrived, and we had arranged to stay with friends who moved from Seattle Tacoma area to Calistoga two years ago. The four of us walked from their house to Brannan’s restaurant in … Continue reading →

In part one, I described our food and wine focused itinerary for a brief stay in the Napa Valley. We were driven to see the sunshine, too, and we certainly had eight days of fun in the sun. The outside … Continue reading →

As I write this week it is rainy, windy and I can’t tell whether it is going to be hot or cold in the next few minutes. A customer was in wearing a soaked sweatshirt and ball-cap from this little … Continue reading →

Garlic, with its unique flavor and medicinal attributes is more than the runt of the allium family, it’s a contender! Its close relatives include the onion, the shallot, the leek and the chive. It’s characteristic pungent, spicy flavor mellows and … Continue reading →

It’s the week of the 4th of July so no wonder I am exploding with berries! The Cannon Beach Farmers Market has been going for three Tuesdays now and I have walked away with a flat of strawberries each time. … Continue reading →

This is a busy time for us so my days off are few and short in the summer. Whenever possible, we like to be outdoors since we are inside so much. And when I am not fishing, I enjoy cooking … Continue reading →

Undoubtedly by now people who know me, have heard me say that purchasing from the local farms whenever possible is the best start to a good meal. From my roots in Cleveland’s Friday market and throughout my career I gravitated … Continue reading →

I remember the first day of culinary school. Chefs in starched white coats and white neckerchiefs leading the new recruits in their semi-starched coats with yellow neckerchiefs, made the subtle yet clear distinction of chef vs. apprentice. The halls smelled … Continue reading →

Eating from the simple Italian pantry I have always been proud of the fact that I have strong Italian roots and I find that when I speak of my family the story is almost always centered on something that happened … Continue reading →

In Alton Brown’s book, I’m Just Here for More Food, he explains that in baking the “devil is in the details.” He says, “Baking is all about sweating the small stuff.” I agree, cooking is more forgiving than baking. It … Continue reading →

This week Lenore got me thinking that my menus for our Small Plates with Wines classes may have strayed too far left of center. She said we usually have only one item that might be considered out side of mainstream. … Continue reading →

This week Lenore got me thinking that my menus for our Small Plates with Wines classes may have strayed too far left of center. She said we usually have only one item that might be considered out side of mainstream. … Continue reading →

Last week I had 2 and 3 students here from 9am – 3pm getting intense about basic baking techniques. I think they did fabulously, and it was great for me as we did kick out some product. Starting with baking … Continue reading →

Lenore and I love this time of year when days are getting longer, supposedly warmer, though not yet, and the promise of spring is everywhere. We are especially aware when a short-lived sliver of sunlight briefly warms our front deck … Continue reading →

Soup is so appealing in the winter, and as I embark upon a cleansing diet to make up for holidays and vacation power-eating, I am inspired by the benefits of eating freshly made soups. More encouragement came last evening at … Continue reading →

With my nose to the grindstone working in my own place, it is harder to keep up with what’s happening on the city restaurant scene. We ate out so regularly in the cities we have lived that keeping current wasn’t … Continue reading →

Everyone seems to like cheese! Me, too, but I have to admit this is the only time of year that I allow myself to indulge with extra cheese in my cooking. Something about chilly weather that inspires the comfort of … Continue reading →

Imagine going to a foreign place where you don’t speak the language and where your main objective is to work in one of the world’s best restaurants! Imagine asking to work for free for the sheer opportunity to learn. You … Continue reading →

Ever since a kid, I have had an aversion to zucchini squash; maybe because it was always steamed. A vegetable that is virtually all water to begin with just seems to dissolve into a lack luster and soggy pool on … Continue reading →

Summer is in full swing, kids are all out of school, visitors in town, and farms are once again making their way to open markets. When Lenore and I first arrived four summers ago, we began sourcing ingredients, which tends … Continue reading →

Yes the dog days of summer¦. Where in the world did that expression come from anyway? Lenore tells me the origins are ancient, coming from the big dog constellation, whose brightest star, Sirius, rises with the sun during the summertime … Continue reading →

“I scream you scream we all scream for ICE CREAM!” That childhood riddle (*) rings in my head when I think of summer and one of my favorite creative outlets, that of making ice cream. About twenty five years ago … Continue reading →

** recipes referred to in story gazette story on ice cream,CHILL Making ice cream is a smooth move! **TOMATO & HORSERADISH ICE (Granita) 8 oz organic tomato juice (Vegetable juice such as V-8 works well too) 1 TBS fresh horseradish, … Continue reading →

It was a beautifully crisp summer day in Cannon Beach last Tuesday. I took the day off to go fishing. I have taken up fly fishing—for salmon this summer, along with summer residents, Mike and his son Will. On previous … Continue reading →

I have always been a fan of the cuisines from different cultures and enjoy watching others bring their menus to life. That said as a chef I try never to attempt a menu from a culture that I know nothing … Continue reading →

FEIJOADA – BRAZILIAN BLACK BEANS From TASTES OF BRAZIL Sat June 2, 2007 1# black beans, dried 1# salted beef (beef jerky) 8 TBS EVOO 2 onions, minced 6 cloves garlic, minced 1# pork ribs 1 TBS black pepper 5 … Continue reading →

Grilling and Father’s Day just seem to go together. Heck, grilling and men just seem to go together! Guys who may be a bit intimidated by the whole cooking thing become almost fearless at the grill! And have you seen … Continue reading →

One key ingredient at the cooking school is SEA SALT. Some months ago, we conducted a tasting of various sea salts such as our favorites, Sel Gris, Fleur de Sel, and Cyprus Black Salt. Sea salt as an individual ingredient, … Continue reading →

We are often asked where we get our inspiration for our menus. Then after describing the many periodicals we read, the food network shows we enjoy, and the desire to recreate what we have enjoyed eating out, we realize that … Continue reading →

I know it seems a bit old fashion, but the modern versions of afternoon tea sometimes referred to as “high tea” can be pure pleasure for both hosts and guests. It certainly has endured the test of time having been … Continue reading →

Teaching kid’s classes provides us a growing repertoire of recipes that that work well, and those that don’t. Pizza is always popular! Pasta, too. But when we make a common dish like mac ‘n cheese from scratch, it often fails … Continue reading →

About a dozen years ago now, I spent about a year and half eating no animal products of any kind. Virtually Vegan! At the same time my sister was doing the Dr. McDougal no-fat diet and it sounded good, so … Continue reading →

Mention making pie and strike fear in the eyes of even the accomplished cook. What about making pie strikes such fear? The crust, of course! Is it the rolling out? Or maybe transferring from the counter into the pan? Is … Continue reading →

A COOKING ROAD TRIP IN JANUARY ……On Saturday, January 6, we set out for a little road trip heading south on 101. Objectives: drive on the best roads to avoid weather issues; relax allot; visit friends and family— do a … Continue reading →

Food is an integral part of my life and its no surprise that I came by this at a young age. I am Italian after all. I wish I could say I was born in Italy, and not Cleveland, which … Continue reading →

Growing up in the Midwest brought with it a variety of cuisines. I think many people think one dimensional if you mention Chicago, Detroit or even Cleveland for its perceived lack luster food and concord style grapes that are relegated … Continue reading →

This time of year, more than any other time, Americans are overwhelmed with the task of making not only turkey – but a better, new and improved from last year bird that will rival all other competitors. In all fairness, … Continue reading →

This time of year most of us take the opportunity to reflect on the past years events and how the choices we have made have impacted our lives. For me it has been a year of great reward both personally … Continue reading →

The signs of fall are with us again. Burning leaves, higher than usual tides, horizontal rain and apples fermenting on the ground in our back yard (unfortunately I cannot keep up with the clean up). All combined, they remind us … Continue reading →

New York New York! As you may know I have just returned from NYC where I was cooking at the James Beard House in the trendy community of Greenwich Village, near SoHo. The Beard Foundation, as it is known by … Continue reading →

Hi! Lenore here again, stealing a moment while Bob is too busy to write. Lots of people are asking about SPINACH! “Why” spinach? How it is responsible for such a wide spread serious foodborne outbreak? Maybe you might remember the … Continue reading →

Hi! Lenore here, writing in Bob’s Blog. I know Bob as one of the most romantic men on the planet, but he probably wouldn’t think to write about this topic here. However, I have been anxious to share this with … Continue reading →

Soup and chowder sales always seem to pick up as the weather turns cooler on the coast. Anyone visiting the area can find a good array of seafood-based soups, stews and Cioppino. Lenore and I decided to introduce our smoked … Continue reading →

With the weather at the coast changing and the new varieties of vegetables showing up on my order guides, it is beginning to smell and look like fall. Since our move to the coast I have been enjoying the many … Continue reading →

I think many of us can remember when Mateus Rose was hot; I think it was in the 70ís, and then there was the White Zinfandel craze that seems to be hanging on still. Because of great marketing by the … Continue reading →

After completing another class from our, ìTastes ofÖî series, I am reminded how many culinary nuances exist from the cuisines making up the Mediterranean. This has been a departure for me since I have always enjoyed mixing up the flavors … Continue reading →

Well it is 4:30 PM on Wednesday and we have just finished a couple of days of a coastal heat wave. Now I am certainly not complaining, however I have not felt like doing much cooking, even though today was … Continue reading →

Running a cooking school on the coast, it is just a natural expectation that we do a fair amount of seafood. And we do. We look for ways to vary the preparation and accompaniments to get many versions of say … Continue reading →

Now that we are in our second year of operation, the catering has picked up and really given us the opportunity to do what we love ñ off premise catering. This weekend marked the annual ìSpring Unveilingî. This is the … Continue reading →

The tasting class that I wrote about last week has inspired a new series of classes we are calling PANTRY TASTINGS! We are often asked our opinion of a variety of ingredients such as chocolate, sea salts, olive oils, herbs … Continue reading →

Two very important ingredients at EVOO are EVOO, of course, and SALT. Recently we conducted a very successful tasting of EVOO and sea salt. I initially wanted to conduct a formal tasting, like the pros would do, but for more … Continue reading →

There are many ways to entertain and celebrate, but brunch has to be one of the best. Best I think because menus are pretty simple and usually enjoyed by most. Even people who don’t eat eggs, will often eat them … Continue reading →

One of the most satisfying experiences is watching someone learn something new, especially when you are the teacher. Hi, Lenore here, writing in Bob’s stead. We had “kidís in the kithen” classes this week and they made pasta. The children … Continue reading →

Finally, I am finding a moment to write again. Lots of distractions this week, like a trip to the big city, Beaverton! Amazing how small our world is in our paradise. Our girls, the poodles, needed hair cuts and we … Continue reading →

I finally realized all the fuss about naming kids when Lenore and I attempted to name our establishment. Not having children, I often chuckled at the lengths parents would go to name their offspring. Donít get me wrong. I understand … Continue reading →

For the most part our classes are geared toward adults. When Spring Break comes along we need to reverse that. Because whole families come to town, adults with young children are not available for an evening dining class. So for … Continue reading →

Around here, we really look forward to Sunday. It rarely feels like the day before a new work week. I like it because it is my day to be in the retail store, while Lenore teaches class. Based upon the … Continue reading →

S.O.D. is the tag we affectionately use to describe our Sous chef Of the Day! This program gives those who are thinking aobut changing cooking from their avocation to their vocation a chance to see if itís for them. SOD … Continue reading →

WOW! 15 hours later and you have a one hour DVD….crazy. We finished shooting yesterday and both Lenore and I are exhausted. You kinda get used to the camera lighting and “pin drop” quiet after a while, but the endurance … Continue reading →

Today is our first day of the DVD production. Just when you want to look your best—cameras pointed at us, Lenore woke up before the alarmóreally early and is operating on less sleep than usual and having a bad hair … Continue reading →

We are partnering with Enloe Media & Ballasiotes Marketing Communications in Seattle to create a behind-the-scenes, BACK STAGE PASS to EVOO, featuring demonstrations, methods and how-to-doís from our live classes. The idea was inspired by several customers who said they … Continue reading →

Title: Happy Saint Patrickís Day! Hi All: this is a Special Dayóits St Pattyís Day and one of my favorite days in the year. First, because I think of my sister and brother-in-law whose wedding anniversary is today. Happy Anniversary, … Continue reading →

Lenore and I have been together 20+ years now and at some point along the way we were able to articulate just what makes ìusî work. We have dubbed it the ìsatisfaction factor.î Believe it or not this does have … Continue reading →

As another week comes to an end we can’t help but think of how much fun we are having. Maybe it is because the sun is out this afternoon, but I think it’s because we live at the beach. This … Continue reading →

One of the most frequently asked questions of guests attending one of our classes is how we come up with our menus. I thought I should take up a few lines and explain since that is what I am working … Continue reading →

Hello from the coast! I journeyed to Canby yesterday to attend the chef-farmer collaborative, put on by Ecotrust. The collaborative is a venture to bring chefs and farmers/growing community together in an effort to foster relationships, and of course buying/selling … Continue reading →

Welcome to Bob’­s blog! It has been a long time since I needed to think about technology in the work place. After 6+ years at MS, I gladly gave up my laptop and tech toys to move to the beach. … Continue reading →