JUNE DINNER SHOW 2012
6:00 pm - 8:30 pm
Our monthly DINNER SHOW MENUS reflect local seasonal ingredients that are designed to give guests three new complete menus and one fabulous dessert to do at home. All courses prepared with a lively exchange of food talk and then you savor all four courses! A relaxing two and half hours later you leave satisfied and excited to try the new recipes and ideas you learned. Cost inclusive of wines. Menus are subject to availability and may change without notice.
Grilled wild king salmon & white anchovy dressing; herbed Farro or cracked wheat, Chioggia raw beet, walnut, arugula salad
WINE PAIRING: Pudding River 2011 Chardonnay
Maltagliati (pasta ribbons) & Pendleton pork sugo (Italian tomato based pulled pork gravy), fresh ricotta, orange blossom honey and Tilicherry peppercorns; grilled baby artichoke & red wine vinaigrette
WINE PAIRING: For a Song 2009 Melody
Five-spice preserved confit of duck, sesame fried rice with hen egg, scallions and summer vegetables
WINE PAIRING: Peachy Canyon 2010 Incredible Red (zinfandel)
Vanilla bean sour cream cake & chocolate ice custard, with rhubarb strawberries sauce, whipped creme fraiche,
sugared-salted Spanish peanuts
COFFEE: Caffe Umbria Mezzanote Decaf
Printed recipes will not be included during our show. That way you may focus on techniques. We believe by learning “methods,” recipes easily adapt for every season with ingredients that are available.
Tonight’s methods include using two-cooking methods for one job; cooking confit style; fried rice basics; blanching vegetables basics; braising meats for sauce; making brittle; choosing wine as a food rather than a beverage
AIOLI, GARLIC AND ANCHOVY (Puttanesca)
BABY ARTICHOKE HEARTS
CAKE, SOUR CREAM VANILLA BEAN
FIVE SPICE DUCK CONFIT
FRIED RICE with fresh market ingredients
ICE CREAM, CHOCOLATE
ICE CREAM, CHOCOLATE FROZEN CUSTARD
KEEPING FOOD SAFE & WHOLESOME
MISE EN PLACE (say, meeze on plause)
PORK, PULLED IN TOMATO SAUCE (ITALIAN SUGO)
SALMON, WILD KING, the best salmon in the world!
SPRING BEET ARUGULA SALAD
STRAWBERRY RHUBARB SAUCE
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
Are you a restaurant?
Why must I pay in advance for reservations at EVOO?
Is tip included?
What is your cancellation policy?
Can you recommend lodging?
Guide to Cannon Beach at www.cannon-beach.net
May we bring our own wine to a dinner show?
Why am I asked to give you my food allergies and diet restrictions?
Is there an EVOO experience good for somebody who is already a really good cook?
I have heard about your European Cheese Boards; when do you serve them and what do they cost?
Summer and early fall on our porch is the best place to enjoy a simple picnic repast. Enjoy the chef's choice Euro plate (starts $25 ) that serves 1-3 people; or pick out your own cheeses, etc. from our deli case, priced as marked for a custom Euro Plate for a small additional set-up fee ($5). Add wine, beer or soft beverage and your picnic is complete.
What about seating? Should I come early for a good seat?
What about private events?
What other activities do you recommend in Cannon Beach?
- CB Theatre Always a treat for a very reasonable price!
- 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.
- 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.
- 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.