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 |
search by date
| Fri Jan 9 | SMALL PLATES WITH WINES $89 7:00 PM-9:30 PM |
| Sat Jan 10 | WINE & CHEESE TASTING 1:00 PM-2:30 PM |
| Sat Jan 10 | SMALL PLATES WITH WINES $89 7:00 PM-9:30 PM |
| Fri Jan 16 | SMALL PLATES WITH WINES $89 - Guest Chef Crystal Corbin, Stephanie Inn, Cannon Beach 7:00 PM-9:30 PM |
| Sat Jan 17 | SMALL PLATES WITH WINES $89 - Guest Chef Crystal Corbin, Stephanie Inn, Cannon Beach 7:00 PM-9:30 PM |
| Fri Jan 23 | SMALL PLATES WITH WINES $89 7:00 PM-9:30 PM |
| Sat Jan 24 | ARTISAN BREAD MAKING 9:00 AM-1:30 PM |
| Sat Jan 24 | SMALL PLATES WITH WINES $89 7:00 PM-9:30 PM |
| Fri Jan 30 | SMALL PLATES WITH WINES $89 7:00 PM-9:30 PM |
| Sat Jan 31 | ARTISAN BREAD MAKING - You make Crusty Breads! 9:00 AM-1:30 PM |
SMALL PLATES WITH WINES $89
Pumpkin Risotto with pan-seared scallops and Lavender goat cheese
Whole Cured Chicken wrapped in Butter lettuce cups,
Bean sprout salad with Peanuts & Sweet chili
Black peppercorn roasted strip loin with Horseradish cream sauce, Parmesan polenta and Grilled Bell Peppers
Chocolate-cardamom Crème Brulee with Bacon shortbread
You can download the course registration form(pdf) here
Pumpkin Risotto with pan-seared scallops and Lavender goat cheese
Whole Cured Chicken wrapped in Butter lettuce cups,
Bean sprout salad with Peanuts & Sweet chili
Black peppercorn roasted strip loin with Horseradish cream sauce, Parmesan polenta and Grilled Bell Peppers
Chocolate-cardamom Crème Brulee with Bacon shortbread
You can download the course registration form(pdf) here
WINE & CHEESE TASTING
Join Chef Bob with a relaxing afternoon tasting of some of his favorite wine and cheese combinations. Makes a great afternoon repast as well! Tuition Special $19 for 3 and 3!
You can download the course registration form(pdf) here
Join Chef Bob with a relaxing afternoon tasting of some of his favorite wine and cheese combinations. Makes a great afternoon repast as well! Tuition Special $19 for 3 and 3!
You can download the course registration form(pdf) here
SMALL PLATES WITH WINES $89
Pumpkin Risotto with pan-seared scallops and Lavender goat cheese
Whole Cured Chicken wrapped in Butter lettuce cups,
Bean sprout salad with Peanuts & Sweet chili
Black peppercorn roasted strip loin with Horseradish cream sauce, Parmesan polenta and Grilled Bell Peppers
Chocolate-cardamom Crème Brulee with Bacon shortbread
You can download the course registration form(pdf) here
Pumpkin Risotto with pan-seared scallops and Lavender goat cheese
Whole Cured Chicken wrapped in Butter lettuce cups,
Bean sprout salad with Peanuts & Sweet chili
Black peppercorn roasted strip loin with Horseradish cream sauce, Parmesan polenta and Grilled Bell Peppers
Chocolate-cardamom Crème Brulee with Bacon shortbread
You can download the course registration form(pdf) here
SMALL PLATES WITH WINES $89 - Guest Chef Crystal Corbin, Stephanie Inn, Cannon Beach
Roasted Beet Risotto, Toasted hazelnuts & Beet microgreens
Seared Sea scallops, Chestnut Romanesca, Apple-fennel salad with Brown butter
Roasted Strip Loin, Pancetta Spiced lentils, Plum chutney
Amaretto cake, Vanilla bean custard and Cherry-almond comfiture
You can download the course registration form(pdf) here
Roasted Beet Risotto, Toasted hazelnuts & Beet microgreens
Seared Sea scallops, Chestnut Romanesca, Apple-fennel salad with Brown butter
Roasted Strip Loin, Pancetta Spiced lentils, Plum chutney
Amaretto cake, Vanilla bean custard and Cherry-almond comfiture
You can download the course registration form(pdf) here
SMALL PLATES WITH WINES $89 - Guest Chef Crystal Corbin, Stephanie Inn, Cannon Beach
Roasted Beet Risotto, Toasted hazelnuts & Beet microgreens
Seared Sea scallops, Chestnut Romanesca, Apple-fennel salad with Brown butter
Roasted Strip Loin, Pancetta Spiced lentils, Plum chutney
Amaretto cake, Vanilla bean custard and Cherry-almond comfiture
You can download the course registration form(pdf) here
Roasted Beet Risotto, Toasted hazelnuts & Beet microgreens
Seared Sea scallops, Chestnut Romanesca, Apple-fennel salad with Brown butter
Roasted Strip Loin, Pancetta Spiced lentils, Plum chutney
Amaretto cake, Vanilla bean custard and Cherry-almond comfiture
You can download the course registration form(pdf) here
SMALL PLATES WITH WINES $89
Cornmeal fried oysters with Frisee salad, Champagne vinaigrette, pomegranite and polenta croutons
Game hen breast with pulled dark meat, and Smaltzy potatoes
Braciola beef with escarole and pinenuts, Herbed wide egg noodle, and Provolone picante
Baked pear half crisp with Calvados whipped cream and Frozen molasses custard
You can download the course registration form(pdf) here
Cornmeal fried oysters with Frisee salad, Champagne vinaigrette, pomegranite and polenta croutons
Game hen breast with pulled dark meat, and Smaltzy potatoes
Braciola beef with escarole and pinenuts, Herbed wide egg noodle, and Provolone picante
Baked pear half crisp with Calvados whipped cream and Frozen molasses custard
You can download the course registration form(pdf) here
ARTISAN BREAD MAKING
Discover the difference a sour starter makes. We also do some traditional methods so you see the difference. It is an early morning class because bread cannot be rushed! Size is limited for individual instruction. $75
You can download the course registration form(pdf) here
Discover the difference a sour starter makes. We also do some traditional methods so you see the difference. It is an early morning class because bread cannot be rushed! Size is limited for individual instruction. $75
You can download the course registration form(pdf) here
SMALL PLATES WITH WINES $89
Cornmeal fried oysters with Frisee salad, Champagne vinaigrette, pomegranite and polenta croutons
Game hen breast with pulled dark meat, and Smaltzy potatoes
Braciola beef with escarole and pinenuts, Herbed wide egg noodle, and Provolone picante
Baked pear half crisp with Calvados whipped cream and Frozen molasses custard
You can download the course registration form(pdf) here
Cornmeal fried oysters with Frisee salad, Champagne vinaigrette, pomegranite and polenta croutons
Game hen breast with pulled dark meat, and Smaltzy potatoes
Braciola beef with escarole and pinenuts, Herbed wide egg noodle, and Provolone picante
Baked pear half crisp with Calvados whipped cream and Frozen molasses custard
You can download the course registration form(pdf) here
SMALL PLATES WITH WINES $89
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. Tuition still $89 inclusive of 3 wines.
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. Tuition still $89 inclusive of 3 wines.
You can download the course registration form(pdf) here
ARTISAN BREAD MAKING - You make Crusty Breads!
Discover the difference a sour starter makes. We also do some traditional methods so you see the difference. It is an early morning class because bread cannot be rushed! Size is limited for individual instruction. $75
You can download the course registration form(pdf) here
Discover the difference a sour starter makes. We also do some traditional methods so you see the difference. It is an early morning class because bread cannot be rushed! Size is limited for individual instruction. $75
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.