Everyday Chef Bob sources out the freshest most seasonal and best ingredients he can find. All year he works with a co-op of farms sourcing the Oregon farms from coast to the valley for organic ingredients. Bob & Lenore helped start our local Tuesday market here in town for local residents.  So all summer the freshest and best looking produce, proteins, dairy, herbs, and edible flowers are abundantly available.

Our market dinners typically include Bob’s daily bread, some artisan creamy butter, and artisan cheese & cured meats. Many times we include fresh house-made pickled vegetables and always have plenty of fresh vegetables, proteins, grains and beans. Our hope is to inspire guests to shop at their local FARMERS MARKETS and to incorporate what’s fresh & seasonal into their daily menus.  We enjoy this opportunity to honor the circle that starts on the farms and closes in our kitchens and at our table with friends and family.  After all, “No Farms No Food!”

Chef Bob displays the wines from our shelves that would pair well with each market dinner menu, and they can be purchased before the show starts. Please come about 15 minutes early to choose your beverages.
`Recipes listed below are ones we have served at several market dinner shows.  If you don’t see what you are looking for, please try the cookbook directly, or give us a call (or email) so we can help you find what you need.`

 2013 FARMERS MARKET DINNER SHOWS

Menu  Sep 24 2013 last one this year!
Starter
Fried eggplant with fresh mozzarella , heirloom tomatoes
Basil pesto drizzle, toasted pine nuts

Standard buffet items: Bob’s daily bread, fresh house-made butter
artisan salami, house-pickled vegetables, local artisan farmstead cheese

Buffet
Brined whole local chickens with garlic and fennel, slow roasted rotisserie style;
Broccoli rabe with more garlic, peppers and onions, parmesan cheese; Bi color corn with lime butter
Rockfish with lemon caper sauce; warm grape, red onion and feta salad with romaine hearts and herbs; roasted fingerling potatoes with olive oil, rosemary and coarse salt

Dessert
Chocolate brownie cake, toasted Swiss meringue; bourbon caramel with apples; coconut walnut brittle

PASSED SHOWS:
Menu Aug 13, 14, & Sep 24 2013
STARTER: Albacore tuna confit tostada with grape almond salsa
STANDARDS: Bob’s daily bread with house made sweet butter, salami, cheese and pickles
BUFFET: Roasted chicken cacciatore style with peppers onions, and tomatoes over fresh egg noodle pasta; CSA salad with cauliflower parmesan vinaigrette and garlic croutons
Fried rockfish with lemon capper sauce ; warm olive dressed tomatoes with crumbled feta cheese salad
DESSERT: Triple chocolate brownie with vanilla ice cream topped with butterscotch with roasted peanuts

Menu Aug 6, 7, & Aug 27, 28, 2013
STARTER: Chop salad Wedge with tomato gazpacho martini with Oregon bay shrimp
STANDARDS: Bob’s daily bread with house made butter and cheeses, pickles and salami
BUFFET: Fried Chicken with all the trimmings–mashed late summer potatoes; collard greens; corn on the cob; Bob’s honey cornbread; smoky ranch beans with bacon;
DESSERT: Fresh fruit trifle & cocoa nib brittle

Menu July 30, 31 & Aug 20, 21, 2013
STARTER: Crumbled meatball flatbread and Arabica sauce
STANDARDS: Bob’s daily bread with house made butter and cheeses, pickles and salami
BUFFET: Garlic roasted chicken; broccoli peppers; corn on the cob with parmesan lime and cilantro sauce; wild greens with grapefruit sections & backyard blueberries;
Hot smoked salmon filets; kohlrabi -kale slaw with Spanish paprika vinegar; salty potato shallot salad
DESSERT: Berry cobbler with  cherry ice cream & walnut crunch

Menu July 16, 17 2013
STARTER:  Fried eggplant with mozzarella, fresh tomato & basil pesto drizzle
STANDARDS:  Bob’s daily bread with house made sweet butter; creminelli tartufo salami; goat cheese with blackberry ketchup; pickled shallots, carrots & cucumbers
BUFFET:  Side of Alaska King Salmon baked under buttery dill herbed bread canopy; sauté of backyard chard; two melon salad with coconut orange-lime vinaigrette & feta cheese
Soy brown sugar roasted whole natural chicken, served with fried brown rice salad of broccoli, carrot, celery and sesame vinaigrette; sweet heirloom beet slaw
DESSERT:  Warm stone fruit and berry compote over baked meringues topped with whipped crème fraiche and almond nut crumble

MENU July 9, 10, 2013

STARTER  Bob’s chunky humus & eggplant spread with Panzanella crackers
STANDARDS: Bob’s daily bread with house made sweet butter; Briar Rose Madrona and rosemary peppercorn chevre; Olympic Provisions Chorizo Navarre and pickled sweet carrot-corn-beet slaw
BUFFET:  Roasted whole natural chicken flavored with fennel pollen served with bacon onion soffritto smoked pinto beans and salted potato and snap pea salad
Grilled Brandywine Pork chops with rhubarb-nectarine salsa; melon salad with watercress, iceberg, cucumber, red onions and feta cheese with  olives, served with whipped coconut lemon dressing
DESSERT:   Cherry slab pie with whipped cream & walnut crumble

MENU July 2, 3 2013
STARTER   Green gazpacho & chili oiled baby Oregon wild shrimp
STANDARDS: Bob’s daily bread with house made sweet butter; Briar Rose Madrona and rosemary peppercorn chevre; Olympic Provisions Chorizo Navarre and pickled sweet carrot-corn-beet slaw
BUFFET:  Roasted chicken with cacciatore sauce of cherry tomatoes, mushrooms, peppers onions and garlic over fresh housemade egg noodles; grilled romaine hearts with Caesar dressing
Brine & cold smoked wild salmon with roasted red bliss potatoes and crisp snap peas; Spring root slaw (radish, turnips, beets, fennel) in light vinaigrette
DESSERT:   Chocolate Stout cake with warm butterscotch, whipped cream, blueberries, raspberries and nut crunch

MENU June 25, 25, 2013 June 18, 19, 2013
STARTER Homemade pasta linguini with chili oil, garlic and shallots, fresh ricotta cheese & cherry almond salsa
Introductions
CHEESE, CURED MEATS, BREAD & BUTTER: Bob’s   & house made sweet butter; Briar Rose madrona and rosemary peppercorn chevre; Olympic Provisions Chorizo Navarre
COLD SIDES: Mixed market greens with radish, cauliflower, chive blossoms, strawberries, sherry vinaigrette
MAINS: (1) Roasted brined chicken with fennel pollen (2) Pan-seared pork chops with chimichurri sauce
HOT SIDES: (1) Smoked baked beans (black & pinto) with seared soffritto of onion and natural bacon; (2) Snap peas and green beans with mint; (3) Moroccan quinoa & squash with pepita
DESSERT: Lemon olive oil cake wedge with whipped cream and fresh strawberries, blueberries, raspberries with lemon sorbet and sesame chocolate almond bark

2012 MARKET DINNER SHOWS

8-21, 8-28 Last two Farmers’ Market Dinner of the season!
Starter:  Watermelon gazpacho shooter, warm goat cheese garlic bruschetta, warm olives
Buffet: Hot smoked salmon with blackberry ketchup; Fettuccine aioli with peppers and broccoli with Parmesan; Fresh corn, patty pan, ham & poblano pepper with cilantro lime compound butter; Warm salty potatoes dressed with shallot and dill mustard vinaigrette; minimal heirloom tomato salad–just tomatoes, basil, balsamic, black pepper, sea salt, coriander; fresh kale slaw with carrots, grated cauliflower with blueberries;
Dessert: Individual stone fruit (plum, peach, cherry) galettes with cinnamon whipped cream

8-14, 15 Fresh corn is finally here!
Starter: Confit of local albacore tuna; tomato, basil, grape salad  over vanilla salted julienne fried tostata
Buffet: Fennel roasted pork loin; fresh corn on cob, warm green beans with pork belly; baked vegetarian enchiladas & rice; tomatillo avocado salsa; tequila lime jicama apple slaw
Dessert: Con leche cream vanilla cake, dusted with cocoa;  pepita brittle

8-6, 8-7 Starter: Pizzette of  bleu cheese alfredo with arugula salad, walnuts , plums (roll up like a salad in a pizza cone)
Buffet:  NY Strip steaks on the EVO grill; Bob’s summertime Mac & Cheese with tomato and sweet basil pine nut bread crumbs; Green bean & corn succatosh salad;  bing & rainier cherry feta fennel pepper salad; R-evolution market basket tossed salad
Dessert:  Wild berry compote in fresh cream with vanilla sour cream cake topped with whipped cream and nut crunch

7-31, 8-1-Starter: Frittata of farm eggs and heirloom tomatoes; olives; provolone piccante; arugula EVOO salad
Buffet: Artisan cheese, salamis, and pickles; Daily bread & house churned butter;
Meatballs in Arrabbiata sauce; Breaded Rockfish with tuscan spice; caper lemon sauce with grilled lemon
Dessert: Fresh berries with sweet wine zabaglione sauce; lemon short bread cookie; pine nut brittle

7-24, 25-Starter: Yakima corn chowder with Oregon pink bay shrimp & basil oil drizzle
Buffet: Artisan cheese and dry cured sausages; housemade pickles; Bob’s daily bread & house made sweet herb butter; Brandywine pork St Louis ribs; vegetarian cassolet of baked beans; bulgur, beet, bleu cheese, walnut salad; jicama , celery, ginger slaw with tequilla lime vinaigrette
Dessert: Peach and plum, berry galette,  homemade frozen yogurt; raspberry sauce; brittle crumble

7-17, 18-Starter: Grilled chicken Alfredo pizzette
Buffet: Artisan cheese with peppered berries; House made pickles; Bob’s daily bread with house made chive butter; Fennel roasted loin of pork with vegetables; salted potatoes; garlicky broccoli; Eggplant Mozzarella-Provolone; Green salad
Dessert: Pan roasted peaches and toasted meringue, coriander ginger oatmeal cookie & pepita crunch

Recipes

To book call
1-877-436-EVOO (3866) and speak with an EVOO representative.

All reservations require payment in full at time of booking and all sales are final.

Frequently Asked Questions

Can I buy a gift certificate to give someone an EVOO experience?

We are always grateful when our guests want to share an EVOO experience. The most popular way to do this is to plan a date together and come together with you picking up the tab. If you cannot coordinate such a visit but still wish to "treat" them, you may tell them you will make and pay for the reservation on the date of their choice.

Are you a restaurant?

Not exactly but "yes" as it is the closest one can be to a restaurant. EVOO offers unique recreational cooking and dining experiences from hands-on cooking classes to interactive demonstration dinner shows. At all experiences, guests are served a full meal.

Why must I pay in advance for reservations at EVOO?

Unlike a traditional restaurant, our ingredient purchases are precise for the number of guests and the menu we are making. And if we have a "no-shows " party, we do not have a convenient way to re-purpose the fresh ingredients our chef carefully purchased from our local farmers, fishers, and ranchers. For some dates we keep a wait list, but a no-show on the night of a reservation doesn't give us enough time to fill in with a wait-listed guest. We appreciate our guest's understanding that this is a necessary and reasonable practice given the circumstances of our events.

Is tip included?

Service tips are not included in our show pricing. That said, all of our associates are paid a living wage regardless of their position here. If so inclined your monetary recognition of their professional performance is always appreciated.

What is your cancellation policy?

If you have to cancel for any reason you may sell your tickets or give them away. We do not issue refunds for cancellations. We do understand that emergencies occur. If you cannot transfer ownership to someone else, please let us know and we will try to sell your tickets on your behalf. If we do, you may register your attendance on another date, depending upon there is availability, and such reservations cannot be extended a second time.

Can you recommend lodging?

We recommend you secure lodging before you buy your tickets to the show just in the rare circumstance you do not find lodging for the dates you desire. If you need help with lodging you may go to these websites: Cannon Beach Vacation Rentals for a Cannon Beach bungalow Chamber of Commerce website  at www.cannonbeach.org  

Guide to Cannon Beach at www.cannon-beach.net

           

May we bring our own wine to a dinner show?

Outside wines at any EVOO experience does not work for most of our shows, because at shows where the menu is paired to the wines, our pairings are a large part of the experience. We have many food friendly wines in our store that can be purchased for shows/experiences that do not include wines. Chef Bob always gives a recommendation for wines that match all of these menus. Beer is also available as are soft natural beverages. Beverages are priced at shelf prices, not wine-list prices.

Why am I asked to give you my food allergies and diet restrictions?

With advance notice, we can make substitutions and alternatives for most common food allergies (i.e. celiac, tree nuts, soy, etc.); as well as conscientious restrictions such as vegetarian, Pescatarian, no pork, etc. Creating these options becomes part of the learning process for everyone attending. In fact, many guests find it interesting how simply adjustments can be made when starting with whole foods and how very close to the original menu item we can make it. Because of the extra time it takes to accommodate these allergies and diet restrictions, we will not make substitutions for preferences or dislikes that are not related to health needs or lifestyle/religious needs. Generally, though, we are able to accommodate most diet requests if we have advance notice. All substitutions and alternatives are at the discretion of the chefs. In some instances, our chef will call you directly before agreeing to accommodate your allergies/restrictions.

What about seating? Should I come early for a good seat?

Coming 10 - 15 minutes early is recommended, but we create a seating chart based on the number and size of the parties that buy tickets for each event, so your seat is reserved. Since we have a small intimate space, we can only fit a certain number of people into each one of our experiences for best results. Therefore, we are unable to give preferential seating to any party or guest based on their preferences. If there is a special need such as wheel chair, hearing or sight impairment, we will make exceptions as best we can. We have many requests for bar seating as well as the high tables behind the bar.  We believe all seats are good seats! NOTE: Parties greater than six often must be split up in deference to our other guests attending. We recommend parties greater than ten reserve the entire date for their private party.  If this is not possible, we may need to limit the size of your group to ten or less and we will not seat such groups together to ensure our remaining guests feel equal at the event.  We also appreciate when large groups reserve their private celebratory actions, such as gift giving and toasting, for after the show.

What about private events?

When groups want a private event, they are required to purchase a minimum of 18-22 seats, depending upon day of the week and time of year. Groups of over 10 must acquire the date of their choice as a private party in most cases. If their party is less than minimum, the cost to become private is still for the minimum number of  guests. In addition, when the menu is customized and/or personalized, a service fee up to 20% is added. For business groups or corporate parties, please call our reservationist to make sure the date you want is available. Chef Bob will take it from there.  

What other activities do you recommend in Cannon Beach?

Of course, shopping the many quaint shops lining the main street of town is always a favorite activity when in Cannon Beach. Also midtown supports more galleries and shops like Center Diamond.  We also like the History Center, and the Friends of Haystack who support the city's Haystack Awareness program, so be sure to check them out. ` Here are a few of the many places we enjoy:

1. CB Theatre Always a treat for a very reasonable price!
2. Galleries of Primary Elements, Northwest By Northwest, Jeffrey Hull Gallery, Ice Fire Glassworks and many more are available almost every day, making our town one of the best art destinations in the US.
3. NW Women's Surf Camps If you want to learn this invigorating sport, start here. Lexie brings such passion to the art of surfing that you leave with much more than a great day at the beach.
4. For nostalgic history, follow the S-curves on Hemlock Street south to end of our little town, called Tolovana Park. Here you find "The Lost Art of Nursing Museum." Open Saturdays 1-4 pm, and by appointment; you are guided by Melodie, nurse, proprietor, and curator of this historic, fun and uplifting place.

`

`And of course if you go to our Chamber of Commerce website you will see lots more activities and things to do in the broader area. A complete guide to CB activities with great photos can be found at Cannon-Beach.net.