Dinner Shows • Classes • Catering • Culinary Shop
EVOO Cooking School


We continue the Neroni family tradition on the Italian side–to feast upon seven different varieties of seafood, thus avoiding meat the night before Christmas, as per Christian doctrine. Seven is significant but nobody in the family can agree on why. Every plate tonight has at least one seafood maybe two!


Fried tomato-saffron ceci (Garbanzo beans) sauce with fresh whole mackerel and garlic toast Wine Abondante 2012 Columbia Valley

Local clams with herb clam and smoked salmon belly sauce over fresh made linguine  Wine: Penner Ash 2013 Rubeo Oregon

Pacific octopus confit with rosemary and garlic and then grilled with grilled lemon half
and served with breaded and fried eggplant and frizzled shallot
Wine: Rive Della Chisa Rose Proseco

Baccala (salt cod) fritters with baby arugula, romaine and blood orange salad, served with raw fennel and radishes  and warm bagna cotta (anchovy) sauce
Wine: Angel Vine 2012 Zinfandel

Whole roasted rockfish with oyster or crab cornbread stuffing & fresh herbs and caper berry sauce
Wine: Neroni’s Chefs Blend 2012 Oregon Red

Red wine poached Oregon pears with bittersweet chocolate cheesecake and salted pistachio cocoa nib brittle
Coffee: Caffe Umbria Mezzanotte Decaf 





Private Events

Any of our shows or class experiences can be designed just for your private party. (*) Imagine  having a room of your friends watching and dining during the Dinner Show or with aprons on and hands into the dough during a private PASTA 101 semi-hands-on class. Private experiences can be arranged by speaking directly with one of our representatives. See our suggestions for a private event page to learn more about the possibilities.


(*)Private groups of ten or less may join the regular scheduled classes and are expected to pay the regular price per person, gratuity optional.  Groups of 11 or more constitute a private event, and our pricing for those experiences depends upon the date, number in the party, type of experience, and of course, the menu. A service fee is always applied.