There are so many good reasons to come see us in Cannon Beach. First we rarely get out so we need friends to come to us! Second and most importanly, the beach! It has been a fantastic February! Good weather and good fun to be had! Sun is warming my back through the window as I write this.
Too many events to list in our email blast. So keep reading if you want to know more about what’s going on.
MARCH DINNER SHOW MENU SAVOR CANNON BEACH Wine & Food Festival and our SMALL PLATES WITH WINES Raffle for a SOUS CHEF OF THE DAY & DINNER ($2 OR 3 FOR $5) How one winemaker comes up with his BLENDS-see our blending class! Wine maker Dinner with J. Scott Cellars We’re going to Tuscany–again and again! Still have room for you. EVOO on the Road again–going back to Red Ridge Farms–The Art of Risotto
March 1 & 2 New Menu for our DINNER SHOW Pan-seared halibut with Dungeness crab stuffed piquillo pepper in a chorizo Navarre broth; chicory endive with vegetables and anchovy liquor; Bob’s crusty bread Wine: David Hill Farmhouse Red
Lemon ricotta raviolis with bias cut asparagus and roasted cherry tomatoes, toasted walnuts, tarragon and brown butter bread crumble topping Wine: J. Scott 2010 Roussanne
Rack of lamb with garlic rosemary; wild and basmati rice pilaf with mint, pecans, and currants, aisins, lemon & spring onion Wine:Punto Final 2010 Reserva Malbec
Golden Delicious unsweetened creme fraich bisque, apple sorbet; paired with walnut-strudel and five spice whipped cream Caffee Umbria Mezzanote Decaf fresh-brewed Coffee
March 3, SUNDAY SUPPER 1:00-3:30 pm Kale and feta filo bundles with hot leek & potato soup Braised lamb shanks in wine olive stock; root cellar vegetables; and creamy polenta with mint pesto
Roasted sweet potato and beet salad with frisee and arugula in light emulsified mustard caper vinaigrette with smoked salmon and white-yellow sieved egg
Pickles, Olives, Crusty Bread & Homemade butter Bleu Cheese, sharp cheddar
Cheese course: Oregon bleu with apple flatbread & blackberry sauce
Dessert: Tiramisu and pistachio brittle
March 7, 8 SMALL PLATES WITH WINE 6:00-9:00 pm Braised beef short rib ravioli with herbed butter-demi; house pickled chili’s; sautéed escarole with garlic, pistachio and balsamic currants Wine: Punto Final 2010 Reserva Malbec
Andalucían risotto cake and fennel crusted scallop; citrus-fennel slaw; orange-herb pesto and chive crème Wine: Li Veli Primitivo 2010 Orion
Albacore tuna-lemon garlic confit with baby greens, tomato puttanesca aioli, pickled shallots, and crostini Wine: Adelsheim 2009 Willamette Valley Chardonnay
Grilled vegetable tamale quenelle, on a chile arbol enchilada sauce, with avocado dried lime mousse and strawberry tequila sorbet Wine: J. Scott 2010 Petite Syrah
Tamarind sesame crusted lamb loin, cashew cream, green tomato chutney, mint micro green salad Wine: Tamarack Cellars Ciel du Cheval Reserve 07
Toasted coconut gelato, dark chocolate shot, assorted cookies (cardamom-pistachio biscotti, Nina’s pizzelles, bolitas de nuez), and bacon brittle Wine: Bernard Griffin 2010 Syrah Port
March 9, WINE BLENDING CLASS 12:30 pm-1:45 pm Tastings, of course A recent blending collaboration between Jonathan Scott Oberlander, winemaker of J. Scott Cellars, and EVOO’s Chefs Bob Neroni and Lenore Emery resulted in our own new red wine that we are calling, CHEF’S BLEND. We invite you to learn more about the art and science behind creating a winning wine blend. Join us for this unique SAVOR CANNON BEACH event, as chefs and wine maker reinact the making of CHEF’S BLEND. Tasting of individual varietals and the final blend are included, of course, as well as opportunity to buy in advance of its release, scheduled at this time for SPRING UNVEILING, May 4, 2013.
J. Scott Cellars is located in the Willamette Valley wine country and is currently producing Petite Sirah, Viognier, Roussanne, Syrah, Cabernet Sauvignon, Grenache, Pinot Noir and Pinot Blanc, many of which have been featured wines in EVOO Dinner Shows.
March 9 SAVOR CANNON BEACH SMALL PLATES WITH WINES WINE MAKER DINNER WITH J. SCOTT CELLARS 7:00-10:30 pm This is a special wine maker dinner featuring J.Scott Cellars created to celabrate the Savor Cannon Beach FOOD & WINE festival. All plates tonight are created especially for the wines. Jonathan Oberlander, winemaker and our guest, will be at dinner to share his inspiration for each varietal. In addition, EVOO is helping to raise funding for THE CHILDREN’S CENTER in CB. All shows this week, THU-SAT, March 7, 8, 9, 2013, will donate $20 per ticket to the CB Children’s Center, and each participant will automatically be added to our raffle drawing for SOUS CHEF OF THE DAY & DINNER . Raffle tickets are $2 each or 3 for $5 and all proceeds also go to the Children’s Center of CB.
Braised beef short rib ravioli with herbed butter-demi; house pickled chili’s; sautéed escarole with garlic, pistachio and balsamic currants Wine: J. Scott Grenache Andalucían risotto cake and fennel crusted scallop; citrus-fennel slaw; orange-herb pesto and chive crème Wine: J. Scott Syrah Albacore tuna-lemon garlic confit with baby greens, tomato puttanesca aioli, pickled shallots, and crostini Wine: J. Scott Viognier Grilled vegetable tamale quenelle, on a chile arbol enchilada sauce, with avocado dried lime mousse and strawberry tequila sorbet Wine: J. Scott 2010 Petite Syrah Tamarind sesame crusted lamb loin, cashew cream, green tomato chutney, mint micro green salad Wine: J. Scott Cabernet Sauvignon Toasted coconut gelato, dark chocolate shot, assorted cookies (cardamom-pistachio biscotti, Nina’s pizzelles, bolitas de nuez), and bacon brittle Wine: Bernard Griffin 2010 Syrah Port
March 13 6:00-8:30 PM SKILLETS
March 15,16 6-9 PM DINNER SHOW
March 17 6:00-8:30 PM SPECAIL SKILLETS
March 19, 20 6:00-8:30 PM SKILLETS SHOW
March 22, 23 6:00-9:00 PM DINNER SHOW
March 24, 1:00-4:30 PM at Red Ridge Farms & Oregon Olive Mill
THE ART OF RISOTTO Once again EVOO takes to the road. We are delighted to be going back to this beautiful venue to teach a class in the ART OF RISOTTO. We begin with an appetizer and a little splash of Durant Vineyards wine while you watch our demonstration before you begin to cook your own batch. Then in teams of two you make your own version of risotto, choosing the stock, seasonings, sofrito and finishes.The finished risottos will be tasted by all with light salad, Bob’s bread, Olive Mill EVOO, and more Durant wine. And of course we won’t send you home without a sweet taste!
March 27, 6-8:30 SKILLETS March 29, 30, 6:00-9:00 DINNER SHOW
March 31 EASTER 1:00-3:30 pm Our Easter Sunday Buffet reflects a bit of spring with dishes the whole family will like. Wines may be chosen at our shelf pricing if desired. Lamb two ways: lamb lollipop and fried lame sausage with pan peppers and onions, mint-pine nut pesto Salmon coulibiac torta – oven roasted wild king salmon, wild rice-bulgur salad, Bob’s creamed spinach wrapped in puff pastry Winter green salad, orange blossom honey champagne vinaigrette dressing and caramelized cherries Pickles, Olives, Crusty Bread & Homemade butter Strawberry Angel roll, fresh strawberries, rhurbarb strawberry sorbet, almond crumble Caffe Umbria Coffee & Steven Smith Teamaker Tea
ph: 503.436.8555 | 188 S. Hemlock | Cannon Beach, OR. 97110 | free: 1-877-436-EVOO (3866) | fax: 503.436.8999 | firstname.lastname@example.org