From time to time, Bob and Lenore take it on the road and put on classes out-of-town. Of course we hope lots of EVOO friends will attend. Watch for these!
Field Trip! March 18, 2012 1-3:00 pm INTRODUCTION TO EVOO! Olive Oil, that is! Join EVOO CANNON BEACH COOKING SCHOOL & RED RIDGE FARMS, OREGON OLIVE MILL in Dayton, Oregon, for an afternoon of everything you ever wanted to know about olive oil. Red Ridge Farms has invited chefs Bob & Lenore to teach an EVOO class including a comprehensive tasting menu. Red Ridge Farm representatives will lead a professional olive oil tasting, while Chefs Bob and Lenore prepare a small plate demonstration-tasting menu featuring the many ways to incorporate this tasty and healthful ingredient. The class will include Bob’s recipes incorporating each of varietals of oils produced at this mill, as well as the opportunity to taste the farm’s wines by Durant Vineyards.
Ribollita, Tuscan bean & bread soup using Oregon Olive Mill Tuscan
Quinoa-bulghar tabouleh featuring Oregon Olive Mill Koroneiki
Roasted beet & fresh herb salad with Oregon Olive Mill Arbequina
Grilled hanger steak with vegetable salsa featuring Oregon Olive Mill Tuscan
EVOO lemon cake & Lemon curd with Oregon Olive Mill Koroneiki
$45.00 per person covers this Argiturismo event.
TO BOOK: Contact Red Ridge Farms Olive Mill, 503-846-8502, RESERVATIONS ARE REQUIRED. Hope to see you there!
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 CUSTOM EVENTS 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.