Author Archives: EVOO

To GIVE AN EVOO EXPERIENCE

give an evoo experience

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Wine and Food Tour under the Tuscan Sun with EVOO

Note posted 8-24-16: This tour has been postponed until 2017. Please watch for update. Would you like to come along?  Our itinerary is a nice blend of Tuscan Wines with Tuscan Food Culture and we are going back to the … Continue reading

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WFO Project

                                Yes, finally we are getting closer to being able to use the oven. Being careful not to make any mistakes has taking longer than … Continue reading

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WOOD FIRED OVEN PROJECT, continued

I waited a long time to get this oven and when it became evident that we had chosen the wrong design of the companion grill, I was all about how can we fix this. Everyone knows, I am not about to defer on this project any longer. Continue reading

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BACKYARD KITCHEN EXPANSION–THE PROJECT BEGINS

Yes, we are finally putting in the wood fired oven I have always  wanted. It has landed, all 2800 pounds of it in our driveway, now covered to keep dry. It is in multiple pieces and goes together like a puzzle. It comes … Continue reading

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SOURCING OUR INGREDIENTS

It occurs to us that while there are many signs of progress in the area of using ones food dollars to vote for the more sustainable and even humane production of food ingredients, the progress is still very slow. In fact I … Continue reading

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IN THE WORKS AT EVOO

With two months into the new year, we still have so much to do; things we wanted to have nailed down by now. #1. Let’s see– our domestic tour to New Orleans. We are going most likely the first week … Continue reading

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THE GARDEN IS CALLING US!

Typically we do not plant our garden until after Mothers Day. This year we are experiencing so much sunshine that it is hard to believe it is still April. Longing to put in some lettuces and herbs like basil. Our … Continue reading

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SUMMER HELP AND QUALITY OF LIFE

We recently changed our work week; Wednesday through Sunday, five days a week, for the whole year.   In the summer we have always been open Tuesdays through Sundays, or six days a week. We have done it for ten years … Continue reading

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Valentine’s Day?

Lenore here. How can it be Valentine’s Day already? The weather here at the beach has been warm–high 60’s. We haven’t even experienced a freeze for a long time, and seems I am not the only thing conflicted by the … Continue reading

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A New Year–A new Schedule on our website

  Dear EVOO Friends: Happy New Year! We have just completed EVOO’s 2015 Show & Class schedule and it’s already posted to our website–www.evoo.biz But wait, before you go there read below about some of the highlights. Our popular, The … Continue reading

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OUR TOURS TO ITALY OCTOBER 2015

  Dear Friends: Below please find the links to the two tours we have planned for Italy 2015. They are  PDF documents that can be printed. Note that pricing is based on per person, and airfare is not included.  Please … Continue reading

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A FISHERMAN’S PERSPECTIVE THAT WE APPLAUD!

Toward the end of summer we had a private class with  group called the Fish Camp Company. Seems they all love to fish and had many varieties for us to cook; they came here looking for new recipes and ideas. … Continue reading

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WE’RE CELEBRATING 10 YEARS! Read about our top ten lessons, tips, strategies and food-mantras gleaned over a decade in the EVOO kitchen!

With our ten year anniversary rapidly approaching in August, we set down our whisks and Bob’s coriander mill and reflected on our top ten lessons learned. Our takeaways might surprise you, hopefully they’ll inspire you, and more than likely they’ll … Continue reading

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What’s in season now?

I am often reminded that anyone who was born well after WW2 may have missed out on a natural process of learning what’s in season just by eating what mom fixed from what she found in the grocery store. Today … Continue reading

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OLIVE OIL PRESSING

A beautiful day greeted us on our last full day in Tuscany 2013. We started the day right outside our rooms at our villa, harvesting olives on the villa, both mariaolo and frantoio, two major olives of the region. We received a lesson … Continue reading

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NEW ZEALAND SHOUT OUT

We just heard we are mentioned by a NZ travel writer who was in Oregon this summer and came to a farmers market dinner. ` “EVOO Cannon Beach Cooking School With quips like “Garlic is a vegetable”, “Go large or … Continue reading

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LUCCA

Well we can finally say Lucca! Paola is very superstitious so up until now we could not say Lucca without poking the cosmic bear and possibly jinxing our trip to the walled city. Our day began as all do at … Continue reading

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OCT 21, Lucca

Rain! The locals reported this as very unusual this early in the season. Our plans for an early morning start to go the two hour drive to Lucca was in vain. Our tour guide half jokingly stated something about a … Continue reading

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Savoring Italy 2013 first morning…

Each year as lenore and I prepare for Italy, it seems that the reality doesn’t kick in until we are in hour 18 or so of getting there. By that time its been long enough that our twisted muscles and … Continue reading

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To begin with, there are things like no others than can take me back to my childhood summers. The slam of the creaky screen door; the smell of beach fires (now, fire pits); the way the fresh air of the … Continue reading

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TRIP ADVISOR

Well, it finally happened. Our five star run on Trip Advisor has ended. We have been holding our breath, much the way we do before we get our first scratch in the paint on a new car. Knowing it is … Continue reading

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PERFECTING PUDDING

We really don’t eat much pudding. At least not the cornstarch variety that is in the older cookbooks. It isn’t on restaurant menus much any more unless as a mousse or pastry cream. Maybe in the South where Banana Pudding … Continue reading

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WINE BLENDING

WINE BLENDING CLASS Our town just experienced SAVOR CANNON BEACH WEEKEND 2013. This wine and food festival started three years ago to attract folks to town for wine thinking, drinking and seeking-good wine, that is. The culinary side of the … Continue reading

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MARCH MENU ROCKS

Pictures may tell the story but let me just describe our first course of the March menu and see if you miss the picture. Lenore says the broth and vegetables are crazy good alone, but there is so much more to … Continue reading

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March Schedule

WHAT’S GOING ON? There are so many good reasons to come see us in Cannon Beach. First we rarely get out so we need friends to come to us! Second and most importanly, the beach! It has been a fantastic February! Good weather … Continue reading

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SAVORING ITALY TOUR in TUSCANY

2013  EVOO TOURS  After our first visit years ago we became charmed by Italy.  The allure of the scenery, the history, the rich culture, especially the food and wine culture, and the famous Italian hospitality was so seductive that we  … Continue reading

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DEMYSTIFYING RISOTTO (written for the Gazette in October 2012)

We just returned from our culinary immersion Italy tours, one leg in the Southern Campania, specifically in Sorrento, region, and one in the Northern Piedmont region where we tasted that frequent alternative to pasta—risotto. Early October was still very warm … Continue reading

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WELCOME TO SORRENTO, ITALY Sep 2012

We’re back from Italy, where we enjoyed our two tours with our EVOO guests. We had so many food and wine experience that we should have lots of material for our blogs going forward. For now it was easy to see … Continue reading

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HOOKED ON FISH

As it appeared in the CB Gazette, 8/30/12 Running a cooking school on the coast, it is just a natural expectation that we do a fair amount of fish. And we do. Let’s start at the beginning. Perfection is what … Continue reading

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SUMMER COOKING

As it appeared in CB Gazette  8-2-12 Today I am reminded why I love the business I am in so much. I have chosen to be a cook for my life’s work and that never sounds as good to me … Continue reading

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AUGUST DINNER SHOW takes unusual twists and turns

Just served three nights of the new August dinner show menu and to our surprise our guests are getting it. Couldn’t be more of a mixed blend of concepts and flavors but in the end our guests are encouraging us … Continue reading

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Lenore just got back from WASH DC FANCY FOOD SHOW

In Search of Fancy Foods Having a small corner of our store dedicated to foods like imported olives and oils, vinegars made with local honey and berries and a few of the many specialty salts, was the impetus to send … Continue reading

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THE GREEN PROJECT–volumn 3

This experiment has led to some deep musings (is that an oxymoron?): You may be able to teach an old dog new tricks. But it’s really hard to teach a tired dog new tricks! We modern women may ‘have it … Continue reading

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THE GREEN PROJECT-volume 2

When a CSA basket arrives with some recognizable ingredients like broccoli and sugar snap peas, I breathe a sigh of relief. Finally, something my kids will eat without a fuss, though it doesn’t exactly accomplish the goal of this experiment. … Continue reading

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THE GREEN PROJECT: volume 1

          When Bob and Lenore decided to offer EVOO as a drop-off point for the weekly CSA (community supported agriculture) vegetable baskets from R-evolution Gardens, they also thought it would be fun to do a little … Continue reading

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My how time flies when you’re having fun….

Just three months ago I was embarking on a new adventure here at beautiful Cannon Beach.  Wide eyed and white knuckled I ventured into the kitchen at EVOO.  Now 12 weeks later I feel there is much I still want … Continue reading

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GOOD FOOD TAKES TIME (Good Cooks take the time needed)

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

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WHEN THE MOON HITS YOR EYE LIKE A BIG PIZZA PIE….

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

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EUREKA

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

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INTROSPECTION

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

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KATIE B’s POST, who doesn’t love a field trip?

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

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KATIE HERE, WEEK 3

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

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SO BEGINS KATIE’S BLOG

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

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INTRODUCING OUR NEW INTERN, KATIE B

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

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CREATING SALT FROM THE SEA

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

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BUSINESS BLISS

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

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JANUARY STARTED THE BALL ROLLING AGIAN

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

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Feast of the Seven Fishes 2011

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

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BACK HOME AGAIN

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

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FAREWELL DINNER

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

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COOKING CLASS

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

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Savoring Tuscany

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

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THE BAKERY

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, our guide, said she thinks it is the best place to experience shopping … Continue reading

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thirteen days and counting down

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

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PRELUDE TO ITALY

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

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Time to reflect on Summer, already?

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

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HAPPY 7th YEAR, TO US!

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

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FIRST NIGHT

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

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A cathartic rambling…

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

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My day off

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

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Cool

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

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WEBSITE GETS REMODELED

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

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TASTE OF TUSCANY

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

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After

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

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Trippin’ out to Tuscany

Tripping out as chef p! Continue reading

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Recipe Testing

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

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Mid January and counting

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

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Happy New Year!

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

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Gift Certificate Holiday Promotion

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

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DC power dining

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

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Best of summer

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

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SUMMER

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

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FAMILY MEAL GETS COMPETITIVE!

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

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FRONT PAGE OF THE TRAVEL SECTION OF SUNDAY’S OREGONIAN

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

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HAPPY EASTER!

PHOTO on recipe page! Continue reading

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A Productive Day

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

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TAKING A BREAK

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

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words

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

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new beginnings

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

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It’s busy but slow here

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

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Found some inspiration on our vacation

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

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Appetizers bring spice to my life…

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

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YOU NEVER KNOW WHO YOU ARE SERVING

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

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Marathon behind my stove

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

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Time is flying by

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

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THE-DINNER-SHOW:-

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NEW MENU

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

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QUICK SUMMER UPDATE

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

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Sand Castle Day

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

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New Website

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

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