scheduleThere's always something cooking at EVOO! Just as every session at EVOO includes something special to taste, here's a sampler of the types of programs we offer.
| Interactive | Visiting Vintner |
| Hands On | Guest Chef |
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| Fri May 16 | SMALL PLATES WITH WINES 7:00 PM-9:30 PM |
| Sat May 17 | SMALL PLATES WITH WINES - SOLD OUT Thanks! 6:00 PM-8:30 PM |
| Fri May 23 | VINTNER DINNER - DAVID HILL --Forest Grove, OR $89 7:00 PM-9:30 PM |
| Sat May 24 | SMALL PLATES WITH WINES 6:00 PM-8:30 PM |
| Sun May 25 | MAKE IT A TEA PARTY! - $49 11:30 AM-2:00 PM |
| Fri May 30 | SMALL PLATES WITH WINES 7:00 PM-9:30 PM |
| Sat May 31 | SMALL PLATES WITH WINES 6:00 PM-8:30 PM |
| Sun Jun 1 | DEMONSTRATION DINING AT LUNCH! - Salmon 11:30 AM-2:00 PM |
| Wed Jun 4 | TASTING ITALY 9:00 AM-2:30 PM |
| Fri Jun 6 | DINNER PARTY - JUNE SANDCASTLE WEEKEND 7:00 PM-9:30 PM |
SMALL PLATES WITH WINES
Old Bay Crab cakes with House Cured Bacon Hash, Green Onion Aioli
Five Spice Duck Breast with Pan Fried Soft Noodles and Asian Vegetable Stir Fry
Roasted Strawberry Mountain Beef Tenderloin, Rosemary Shoots and Pineapple-Habanero Chutney
Chocolate Moroccan Spiced Pots de Crème, Fair Trade Chocolate Shortbread
Three wines will be selected
You can download the course registration form(pdf) here
Old Bay Crab cakes with House Cured Bacon Hash, Green Onion Aioli
Five Spice Duck Breast with Pan Fried Soft Noodles and Asian Vegetable Stir Fry
Roasted Strawberry Mountain Beef Tenderloin, Rosemary Shoots and Pineapple-Habanero Chutney
Chocolate Moroccan Spiced Pots de Crème, Fair Trade Chocolate Shortbread
Three wines will be selected
You can download the course registration form(pdf) here
SMALL PLATES WITH WINES - SOLD OUT Thanks!
Picture yourself tasting fresh, flavorful foods and wines while talking with the chef about the ingredients, the preparation, and the pairing of flavors. This class brings you to the chef's table where you watch each dish being prepared, taste the food in small courses with selected wines. Souvenir recipe booklet included. After dinner the gift shop is open just for you. $89
You can download the course registration form(pdf) here
Picture yourself tasting fresh, flavorful foods and wines while talking with the chef about the ingredients, the preparation, and the pairing of flavors. This class brings you to the chef's table where you watch each dish being prepared, taste the food in small courses with selected wines. Souvenir recipe booklet included. After dinner the gift shop is open just for you. $89
You can download the course registration form(pdf) here
VINTNER DINNER - DAVID HILL --Forest Grove, OR $89
Wild Smoked Salmon, Chive Blinis and Quince Crema
WINE: DAVID HILL SPARKLING WINE
Orange Infused Crab Tower, Avocado, Cucumber and Mango with Micro green Salad and Herbed Vinaigrette
WINE: DAVID HILL PINOT GRIS
Cumino and Lime Grilled Chicken with Coriander and Fennel Slaw
WINE: DAVID HILL UN-OAKED CHARDONNAY
Semolina Gnocchi with Chanterelle and Oyster Mushroom Pan Fry
24 month aged Reggiano, English Peas with House Cured Bacon
WINE: DAVID HILL 2006 PINOT NOIR
Andalusian Roasted Tenderloin of Beef, Smoked Bell Pepper and Tomatillo Chutney, Rosemary Potato Hash
WINE: DAVID HILL FARMHOUSE RED
Chocolate-Espresso Cakes with Madagascar Vanilla Bean Ice Cream, Macadamia nut Brittle
You can download the course registration form(pdf) here
Wild Smoked Salmon, Chive Blinis and Quince Crema
WINE: DAVID HILL SPARKLING WINE
Orange Infused Crab Tower, Avocado, Cucumber and Mango with Micro green Salad and Herbed Vinaigrette
WINE: DAVID HILL PINOT GRIS
Cumino and Lime Grilled Chicken with Coriander and Fennel Slaw
WINE: DAVID HILL UN-OAKED CHARDONNAY
Semolina Gnocchi with Chanterelle and Oyster Mushroom Pan Fry
24 month aged Reggiano, English Peas with House Cured Bacon
WINE: DAVID HILL 2006 PINOT NOIR
Andalusian Roasted Tenderloin of Beef, Smoked Bell Pepper and Tomatillo Chutney, Rosemary Potato Hash
WINE: DAVID HILL FARMHOUSE RED
Chocolate-Espresso Cakes with Madagascar Vanilla Bean Ice Cream, Macadamia nut Brittle
You can download the course registration form(pdf) here
SMALL PLATES WITH WINES
Cherry Smoked Wild Salmon, Gingered Pear and Kohlrabi
Mediterranean Grilled Chicken, Fig and Couscous Salad, Quince Vinaigrette
Lemongrass Braised Short ribs with Lime Leaves and Chili
Macadamia Brownie Cake, Banana Gelato and Pan Seared Pineapple
Three wines will be selected
You can download the course registration form(pdf) here
Cherry Smoked Wild Salmon, Gingered Pear and Kohlrabi
Mediterranean Grilled Chicken, Fig and Couscous Salad, Quince Vinaigrette
Lemongrass Braised Short ribs with Lime Leaves and Chili
Macadamia Brownie Cake, Banana Gelato and Pan Seared Pineapple
Three wines will be selected
You can download the course registration form(pdf) here
MAKE IT A TEA PARTY! - $49
Cream Scones with our back yard bounty - preserves, Crème Fraiche and Sweet Butter
: Asparagus Soup with Porcini-Pine nut Gelato
Open Sandwiches ? Dill Egg Salad atop Belgian endive, Seared Tuna with Wasabi Mayonnaise & Cucumber Cups with Herbed Cheese
White Chocolate Tea Cookies, Lemon Hazelnut Tarts, Flourless Chocolate Soufflé Cakes
All paired with 3 varieties of Sleepy Monk Teas
You can download the course registration form(pdf) here
Cream Scones with our back yard bounty - preserves, Crème Fraiche and Sweet Butter
: Asparagus Soup with Porcini-Pine nut Gelato
Open Sandwiches ? Dill Egg Salad atop Belgian endive, Seared Tuna with Wasabi Mayonnaise & Cucumber Cups with Herbed Cheese
White Chocolate Tea Cookies, Lemon Hazelnut Tarts, Flourless Chocolate Soufflé Cakes
All paired with 3 varieties of Sleepy Monk Teas
You can download the course registration form(pdf) here
SMALL PLATES WITH WINES
Micro Herb Stuffed Flounder with Anchovy Aioli and Chevre Bruschetta
Cocoa Salt Rubbed Basque Pork, Fresh Cilantro Laminated Tortillas & Avocado Salsa
Pimento Rubbed Anderson Valley Lamb, Manchego-Potato Gratin
Buttermilk Cake, Caramel Ice Cream and Warmed Fruit
Three wines will be selected
You can download the course registration form(pdf) here
Micro Herb Stuffed Flounder with Anchovy Aioli and Chevre Bruschetta
Cocoa Salt Rubbed Basque Pork, Fresh Cilantro Laminated Tortillas & Avocado Salsa
Pimento Rubbed Anderson Valley Lamb, Manchego-Potato Gratin
Buttermilk Cake, Caramel Ice Cream and Warmed Fruit
Three wines will be selected
You can download the course registration form(pdf) here
SMALL PLATES WITH WINES
Micro Herb Stuffed Flounder with Anchovy Aioli and Chevre Bruschetta
Cocoa Salt Rubbed Basque Pork, Fresh Cilantro Laminated Tortillas & Avocado Salsa
Pimento Rubbed Anderson Valley Lamb, Manchego-Potato Gratin
Buttermilk Cake, Caramel Ice Cream and Warmed Fruit
Three wines will be selected
You can download the course registration form(pdf) here
Micro Herb Stuffed Flounder with Anchovy Aioli and Chevre Bruschetta
Cocoa Salt Rubbed Basque Pork, Fresh Cilantro Laminated Tortillas & Avocado Salsa
Pimento Rubbed Anderson Valley Lamb, Manchego-Potato Gratin
Buttermilk Cake, Caramel Ice Cream and Warmed Fruit
Three wines will be selected
You can download the course registration form(pdf) here
DEMONSTRATION DINING AT LUNCH! - Salmon
Relax with our demonstration dining class where we do all the work! You enjoy a three course meal paired with one wine. Always ending on a sweet note with one of Bob's desserts!If Sundays mark the beginning or ending of your stay at the beach, this class becomes a special memory! $54
You can download the course registration form(pdf) here
Relax with our demonstration dining class where we do all the work! You enjoy a three course meal paired with one wine. Always ending on a sweet note with one of Bob's desserts!If Sundays mark the beginning or ending of your stay at the beach, this class becomes a special memory! $54
You can download the course registration form(pdf) here
TASTING ITALY
We are rediscoving the regions of Italy that we particularly enjoyed visiting. This class is semi-hands on! $54
You can download the course registration form(pdf) here
We are rediscoving the regions of Italy that we particularly enjoyed visiting. This class is semi-hands on! $54
You can download the course registration form(pdf) here
DINNER PARTY - JUNE SANDCASTLE WEEKEND
First Toasted Hazelnut Ahi, Chili and Kaffir Lime, Arbequina EVOO and Sesame Chips, Grapefruit Ice
SPARKLING TOAST: Proseco
Second English Pea Soup with Frizzled Proscuitto and
Walnut Gorgonzola Gelato
WINE: Edenvale Pinot Noir
Third Dungeness crab cake, Carrot-Coriander Butter; Wild Salmon pan seared with roasted mustard seed; Micro Herbs + Cyprus Black Sea Salt; White Anchovy dressing
WINE: Sineann Pinot Gris
Fourth Lamb Chop + Mint Gremolata,and Lamb sausage- cherry glaze, Garlic and Chive Toasted Farro with Caponata
WINE: Abacela Merlot
Dessert Fresh Ricotta Cheese Cake Warm Peaches & Caramel
Pignoli Brittle
You can download the course registration form(pdf) here
First Toasted Hazelnut Ahi, Chili and Kaffir Lime, Arbequina EVOO and Sesame Chips, Grapefruit Ice
SPARKLING TOAST: Proseco
Second English Pea Soup with Frizzled Proscuitto and
Walnut Gorgonzola Gelato
WINE: Edenvale Pinot Noir
Third Dungeness crab cake, Carrot-Coriander Butter; Wild Salmon pan seared with roasted mustard seed; Micro Herbs + Cyprus Black Sea Salt; White Anchovy dressing
WINE: Sineann Pinot Gris
Fourth Lamb Chop + Mint Gremolata,and Lamb sausage- cherry glaze, Garlic and Chive Toasted Farro with Caponata
WINE: Abacela Merlot
Dessert Fresh Ricotta Cheese Cake Warm Peaches & Caramel
Pignoli Brittle
You can download the course registration form(pdf) here
Interactive
Picture yourself tasting fresh, flavorful food and wine while talking with the chef about the ingredients, the preparation and the pairing of flavors. Our Small Plates and Wine sessions, for example, brings our guests to our chef's table where you watch each dish being prepared, taste the food in five courses with four accompanying wines, question the chef about any step, and mix with your fellow guests in lighthearted conversation and relaxation.
Picture yourself tasting fresh, flavorful food and wine while talking with the chef about the ingredients, the preparation and the pairing of flavors. Our Small Plates and Wine sessions, for example, brings our guests to our chef's table where you watch each dish being prepared, taste the food in five courses with four accompanying wines, question the chef about any step, and mix with your fellow guests in lighthearted conversation and relaxation.
Hands-On
Imagine making a perfect piecrust, aromatic artisan bread or Sunday brunch as your expert chef guides you through the exact steps for satisfying success. Whether you are testing the freshness of butter, slicing heirloom apples, grating fresh herbs, or flash cooking your fish, you learn the secrets that make food preparation foolproof.
Imagine making a perfect piecrust, aromatic artisan bread or Sunday brunch as your expert chef guides you through the exact steps for satisfying success. Whether you are testing the freshness of butter, slicing heirloom apples, grating fresh herbs, or flash cooking your fish, you learn the secrets that make food preparation foolproof.
Guest Chef
Variety may be the spice of life, and it is also the spice of cooking! Guest from Seattle, Portland, and beyond share some of their skills and creativity from their cookbooks, restaurant and resorts.
Variety may be the spice of life, and it is also the spice of cooking! Guest from Seattle, Portland, and beyond share some of their skills and creativity from their cookbooks, restaurant and resorts.
Visiting Vintner
A renowned winemaker brings us the best of the vineyard paired with the perfect food selections to bring robust fullness to both. One guest called this our "sip and sup" program.
A renowned winemaker brings us the best of the vineyard paired with the perfect food selections to bring robust fullness to both. One guest called this our "sip and sup" program.