Hooray hooray for the month of May! Its time for a new menu and new learning’s.  I have a good feeling that this month will be an appreciation of patience.  The best things in life take a bit of time.  … Continue reading →

Pizza, originally from Naples Italy, is practically an American pastime.  I consider it an important part of my right of passage into the working world.  It was a given that in those days all of my clothes be covered in … Continue reading →

Its official…I finally like octopus!!  I wasn’t sure this day would ever come despite my efforts to order it at every authentic Greek, Italian, and sushi restaurant that boasted the best of the best of these intelligent eight legged sea … Continue reading →

It has recently come to my attention that I may no longer be the “spring chicken” I once was.  Not that I am that far out of the woods mind you, but my new venture has proven a bit more … Continue reading →

Who doesn’t love a field trip???  Getting out on the open road to see and do new exciting things.  My destination this week was Red Ridge Farms-Oregon Olive Mill, a trifecta of fun!  Not only is it home of the … Continue reading →

Have you ever wondered why they call cooking,  “a labor of love?” Well now that I am privy to the inner sanctum of the EVOO kitchen, let me tell you, it is nothing short of a hurricane of tasks; all … Continue reading →

We have all heard the saying “When life gives you lemons, make lemonade.”  Well lets just say last year, my glass was never empty.  Then I got to thinking about those wonderful words.  I realized that I was always happiest … Continue reading →

This past week started a three month internship with Katie B. Katie is not coming to us out of culinary school. She is instead a highly motivated interested and passionate home cook who wants to see if the culinary business … Continue reading →

During the winter we are getting busier and busier trying to get some traction on the many balls we have in the air. One of those is our salt project. We’ve been interested in getting a salt product made from … Continue reading →

It is trite but true. Being in business for oneself means there is never enough hours in the day. It means we’re always doing something for the business, and it means we sometimes over commit. Don’t get me wrong we … Continue reading →

Anymore we don’t need reminding that following the celebrations of the holidays & ending another year brings opportunity to reinvent, renew, refurbish an refresh in the New Year. The media lets us know that with the turning of the calendar … Continue reading →

I have just watch the Feast of Fishes on the food network for the second year. It is a Bobby Flay Throw-down repeat. I have already prepared and posted our menu for this year, but now I am wondering if … Continue reading →

Our good friend (our “adopted” daughter) has a birthday today, on Halloween, and so after a good rest in our own bed last night, we called to sing to her and to catch up the last two weeks on both … Continue reading →

OCTOBER 29, 2011 First let me tell you that we have just completed two incredible weeks in Italy. Contributing were the incrediblly unseasonal weather; our wonderful tour guide, Paola; our hosts, Stefano and Sergio, at the castle-villa Fabbroni; the artisans … Continue reading →

October 29, 2011 Another stunningly beautiful day in Italy! We are off to some free time in Lucca, the completely walled city slightly north of Florence. Paola said she thinks it is the best little place to experience shopping because … Continue reading →

Our day in the town of Greve in Chianti began yesterday after another night of power dining; it was our last class at the villa and we cooked several items including dessert, and went to bed after a long evening … Continue reading →

We arrived into Florence airport and were greeted by sunshine and our guide met us with her sunny smile as well. It was a wonderful flight over Greenland into Amsterdam and then a short trip to Florence on a connecting … Continue reading →

The excitement of our trip to Tuscany is beginning to take over the usual excitement our new menu that starts today provides. Typically we change the menu the first weekend of the new month and after a whole month, we … Continue reading →

We are leaving in a few weeks to host our first culinary journey, and I am getting excited. It has been in the works about a year, I think, and in October we will be on Italian soil picking olives … Continue reading →

It seems things are just beginning to “heat up” this summer, and it’s already time to expect visitor traffic to recede. Our inclination is to say, “no, don’t go!” We’re just warming up. (Literally, that is true!) We want to … Continue reading →

Today is our seventh year anniversary! And very happy about that! On the one hand it seems quick, really seven years? On the other like dog-years! Opening a small business and becoming “it” is daunting and humbling at once. It … Continue reading →

Tonight we are entering our second week of the August menu. After five full weeks in July we are pretty ready for the change. You see we eat the leftovers all month long. All good, just happy to see the … Continue reading →

First and foremost our goal at EVOO is to provide a good dining experience that also inspires our guests to make the recipes at home. We know that our approach with ingredients and techniques has to be attainable for them. … Continue reading →

We had been asked for a date to serve a small group described as foster kids, who were meeting from all over the country in Seaside, Oregon’s headquarters for the foster club, and who their director believed would gain allot … Continue reading →

Ah, summer has arrived. The summer heat beating down onto our thin black asphalt roof coupled with no insulation is enough to melt our computers in our attic office; consequently it is the only room that has AC. Our dogs … Continue reading →

June 1st, we launched our remolded website. Our goal was to simplify. I guess we won’t know for sure until more of our guests have a chance to use it, but from Lenore’s perspective, if it is as easy for … Continue reading →

We invited guests who will be traveling with us to attend this preview TASTE OF TUSCANY dinner at EVOO to put us all in the mood for the trip. Continue reading →

What strikes me looking back is that nothing mattered as much as our personal safety. Continue reading →

Tripping out as chef p! Continue reading →

Dumplings are light and flavorful for a traditional minestrone soup. Continue reading →

Sometimes it seems the most exciting part about January is the planning we do for the rest of year. We are mid-Jan and counting the days for faster times in town!  So much water!  Even our little get away plan … Continue reading →

It is amazing how good it feels to say so long to the old and ring in the new! Besides being thankful for a good year past, we find ourselves hopeful for this one. It is clear we are doing … Continue reading →

It is that time of year when we are hoping to express our appreciation to those of our customers who keep coming back! Since our gift certificate promotion of last season was so successful we decided to repeat it. The … Continue reading →

Truly the trip was arranged to attend a very important wedding for a very special friend of ours. We managed to pack every other minute with shear indulgence. Continue reading →

We are doing more cheese boards on the deck this summer, despite the clouds. Continue reading →

For most people summer is a time to take long walks on the beach, sip wine on the deck and enjoy being outdoors. For Lenore and me those activities are Continue reading →

The concept of a family meal is not new. Staff members eating together prior to dinner service is part of the kitchen culture. It bonds us and gives the opportunity to discuss service, new ideas and just get caught up … Continue reading →

So don’t hesitate to ask if we have space–most likely we do. Continue reading →

PHOTO on recipe page! Continue reading →

I finally feel like I am getting traction with our goal to get some products to market. I found a local chef / manufacturer today who has similar ideals and philosophy. He will take a look at our spice blends, … Continue reading →

I know it sounds weird that we take a break exactly when Portland schools are on break–presuming lots of people will migrate to the beach, and that’s good for business. Actually we had planned to go a week earlier but … Continue reading →

“dis put ta’ tion,” noun- the act of disputing or debating; verbal controversy; discussion or debate. Continue reading →

Lenore used to teach high school. She told me how each year meant a new beginning because the student were new, of course, and her curriculum could be rewritten for a fresh start. She’d keep what worked and dreaming up … Continue reading →

Just realized it has been long since I wrote in this blog. I promised Lenore I would write at least once a week. Then she got me signed up for Facebook and while she was there we did a page … Continue reading →

No doubt about it, Mary makes the best shortbread I ever tasted. Continue reading →

So just another one of those things my wife insists that I do. Continue reading →

So when I tell my interns that “you are only as good as your last banquet or meal,” I mean do not become too complacent or comfortable. Continue reading →

Guests were great and seemed to enjoy themselves–staying to the feeding frenzy end! Continue reading →

where did September go or where did we go in September? Continue reading →

It’s still July but we have moved on to our August menu! Our plan is to keep up with the growing season and we are already receiving Oregon corn. Continue reading →

Farmers Market Dinners, 5th year anniversary, French toast on the porch, and more…. Continue reading →

Get the recipe for the Sand Castle Cake we built for the kids on SAND CASTLE WEEKEND.

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Hello and welcome to our new look! It has been in the making for several weeks and we certainly want to thank our web designers, Amy and Jonathan of www.grow-creative.com They have been patient and helpful dealing with Lenore especially … Continue reading →