Category Archives: General

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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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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Cheese Making

Any excuse to party! This one takes the cake! Or makes for a traffic jam! We were on our way to a farm up north of Florence and so took the freeway. At one point the traffic slowed down and we could see lots of people and cars in the lane that was closed, causing the slow-down. When going past the congestion we saw people all dressed in Italian professional business attire toasting with glasses of (sparlking Proseco, we surmised). The were toasting the opening of the lane while blocking one going north! Gotta love that! 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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POP OVERS!

…but I do know I miss these times with Lenore’s side of the family. 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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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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Taking a break from writing for the GAZETTE

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

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MARCH 17

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

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Mardi Gras in Cannon Beach?

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

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Recipe for romance

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

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SUPERFOOD SUPERBOWL STYLE … foods like this are the touchdowns on my field of culinary guy foods

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

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MOVIES THAT COOK

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

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MEDITERRANEAN DINING

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

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SIGNS OF FALL! By Robert Neroni

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

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Napa Valley Calling, part 3, The Food!

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

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Napa Valley Calls, Part 2, The Winery Tours

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

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Napa Valley calls, Part 1- The anticipation

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

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G–is for garlic!

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

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BERRY EXPLOSION!

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

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Fabulous foods that survive the “pack-and-go” of a summer picnic

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

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At the farm, a chefs perspective—

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

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Saucing for contemporary cooks

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

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Growing up Italian

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

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More Baking Chatter

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

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Sardines, Quail, and Lamb too obscure?

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

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Sardines, Quail, and Lamb too obscure?

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

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BAKING INTENSIVE SERIES

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

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Ready for Spring and interns!

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

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SOUP

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

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Power Dining-out

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

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The Comfort of cheese: so many cheeses—where to start?

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

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IT’S ALL ABOUT PASSION…. BY BOB NERONI

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

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THERE’S MORE TO SQUASH THAN ZUCCHINI by Robert Neroni

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

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How to shorten the distance from Farm to Table

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

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No sweat! Meals for the Dog Days of summer

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

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CHILL Making ice cream is a smooth move!

“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

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RECIPES OF THE WEEK-ice cream, gelatto, granites, & ices

** 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

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Dueling Dinners, A Friendly Cook-off!

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

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Tastes of BRAZIL….

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

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RECIPE OF THE WEEK: FEIJOADA – BRAZILIAN BLACK BEANS

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

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Guys and Grilling

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

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THE SUBTLE IMPACT OF SEA SALTS

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

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MENU PLANNING—How to do it? By Robert Neroni

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

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SPRING TIME IS HIGH TIME FOR TEA! By Lenore Emery

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

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Kids in the Kitchen: teach them to cook!

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

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EATING VEGETARIAN, PART-TIME!

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

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FEAR OF PIE-ING!

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

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OUR JANUARY 07 ROAD TRIP!

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

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FEAST OF THE SEVEN FISHES

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

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Winter Feasting

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

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Talking Turkey

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

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Giving Thanks!

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

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Fall memories

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

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NEW YORK NEW YORK!

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

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SPEAKING OF SPINACH

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

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Romance

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

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Smoked Salmon

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

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Fall is coming…

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

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Try a “blush” wine for summer!

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

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Tastes of French Bistro

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

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Chili

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

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Planked Fish

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

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Catering

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

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New Class Offerings

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

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FLAVORING INGREDIENTS

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

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SPRING!

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

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