10 YEARS AND COUNTING!
Yes, this is our tenth year here around the stove at EVOO! When we add it all up that is close to 1800 dinner shows! That’s a lot of pasta! We hope to share this milestone occasion with you all!
The DINNER SHOWS begin again on FEB 1 and most Thursdays, Fridays, and Saturdays throughout the year. Menus change monthly with many new recipes each season.
SAVOR Cannon Beach Weekend we are serving a BISTRO DINNER SHOW on THU Mar 6 and FRI Mar 7 and taking SAT Mar 8 off to enjoy the many wine activities in town. And on SUN MAR 9 we are hosting a wine blending class at EVOO with J. Scott Cellars.
NEW in 2014 is ARTISAN BREAD II where you are able to make both Italian varieties, including pizza, and French baguettes and brioche.
SUN APR 20 4-7 we are serving EASTER DINNER SHOW
Spring Unveiling is the first weekend for the MAY DINNER SHOW.
SUN MAY 11 4-7 we are celebrating Mother's Day with an early dinner show and Mom's are half price!
FRESH MARKET SHOWS starts JUN 11, and every TUE & WED coinciding with the Cannon Beach Farmers Market.
SUN JUN 15, 4-7, we celebrate dads with our JUST GRILL IT SHOW. Join us out back!
FRI JUL 4, 6-9 we are scheduling our first JULY 4 DINNER SHOW.
THU AUG 14 THE DINNER SHOW celebrating 10 years, 1 decade, 1800 shows, 18,000 heads of garlic, and 54,000 grinds of coriander.....need we go on?
More EVOO Biz
Our next Savoring Italy Tour is in 2015. Please let us know of your interest as we are still putting it together and your input is appreciated. Simply write to us at firstname.lastname@example.org
Shout Outs and Thank You's
TO YOU, our guests, we thank you for being here again and again. We find energy and inspiration every show and every hands-on experience. It is you that makes EVOO work. So how do we thank you? Well, it just happens a celebration is being planned for Thu Aug 14, 2014--exactly 10 years from the day we opened, and the celebration continues at our FRI and SAT AUGUST DINNER SHOWS. Exact details coming in March, though you may book your seats anytime starting now.
On that highlight, we will sign off for this volume in hopes that we have inspired you to book with us again soon.
Your personal chefs,
Bob & Lenore
PASTA, GREEN ZUCCHINI LINGUINI WITH PEPITO PESTO
2 zucchini, long julienne strips
2 medium carrots, long julienne strips
Optional: Use other vegetables cut into strips such as red bell pepper, yellow zucchini, and other squashes or just zucchini for all "green zucchini"
1/2 cup Pesto, see recipe below
Bring very salty water to boil. Drop carrot strips into boiling water 60-90 seconds only or until tender, pliable and still a bit al dente. Remove to bowl. Drop zucchini into boiling water for 30-60 seconds. Add to carrots. Cook remaining vegetalbes if using. Immediately toss vegetables with the Pepito Pesto and cheese. Adjust seasoning if needed. Serve immediately.
1/4 cup each chive, pasley, cilantro
2 Tablespoons toasted pepitos (seed of pumpkin)
1/4 cup EVOO
Seasson wih salt pepper coriander to flavor
1/4 cup fresh parmesan cheese, grated
Place ingredients into food processor. Blend. Taste and season. Blend with vegetable "pasta."