Whether you visit in person or call to make reservations, we’re here for you 7 days a week from 10:00 am until 5:00 pm, as of June 1, 2011.
EVOO Brand Products
We are pleased to offer the following EVOO brand products in our culinary shop:
- Pastas, Soups and Pastas – Bob’s own recipes from our kitchen to yours!
- Arbequina Olive Oil – grown and bottled in Dundee Oregon by the Oregon Olive Mill
- Sel Gris – French sea salt packaged exclusively for EVOO by SaltWorks
- Aprons – Your favorite black and white pinstriped aprons with EVOO logo.
FATHER’S DAY AT EVOO
Bob is especially jazzed for this one as he gets to show off a variety of his handmade sausages, paired with different micro-brews. Watch the website where we’ll reveal our special guest brewer! Click here to read Bob’s article on homemade sausage in the Cannon Beach Gazette. Then sign up to join us Sunday, June 19th from 11:00 am to 1:00 pm. $39 per person Reserve early before it fills up!
Summer Lunch Menu
Tuesdays through Saturdays from 11:00 am to 2:00 pm. Show up earlier on those days and watch Bob mix, roll and cut pastas by hand!
Summer Dinner Schedule
Starting Tuesday, June 14th our Farmer’s Market Basket Buffet returns and will run through the summer Tuesdays and Wednesdays at 7:00 pm! Featuring dishes inspired by the Cannon Beach Farmers Market (which starts the same day), this demonstration dinner includes a wonderful variety of proteins, grains, vegetables, fresh cheese, butter and bread, and dessert, reflecting what’s seasonal and local. The Market dinner is $79 per person. Wine and soft drinks are available at retail shelf prices.
The Dinner Show continues Thursdays through
Saturdays at 7:00 pm with an additional 5 pm seating on Sundays in July and August. The Dinner Show is $109 per person inclusive of
Shanda, Amanda, Leigh-Ann, Bob and Lenore’s hand (she’s taking the picture)
“Change is good” was the mantra I first ingrained in my cast members when staging a play or choreographing a production number. One has to be comfortable with keeping what works and discarding what doesn’t even if the process is a little painful. To that end, Lenore, Bob and I have been evaluating what works and what needs improvement here at EVOO. Thanks to you, our loyal fans and friends, the spring survey helped solidify our conclusions about what changes needed to be made.
The most significant change you’ll see is our new website, launching this summer. We have worked diligently with our fantastic design team, Jonathan Bailey and Amy Hall of Grow Creative, to create a website that is easier to navigate and more clearly communicates who we are and what we do. Undoubtedly, as with any big change, there are bound to be a few glitches, but we will work rapidly to resolve them, and we’re only a phone call away if you can’t find what you’re looking for.
Some of the changes you’ll see on our new site:
- Hands-on classes are in a different section than demonstration dinners.
- In each section you can search by date or name.
- The cookbook is divided by sections according to the Mediterranean food
pyramid and each section includes an informative introduction.
- There is a new ancillary site exclusively for Custom Events at EVOO.
To all of you who have enthusiastically supported EVOO as it has grown and changed over the past 7 years, we say a hearty “Thanks!” It is for you that we do what we do! I also want to add my personal thanks – Getting to know you and serve you over the past 9 months, whether on the phone or in person, has been a pleasure.
Shanda Bonn, Retail Sales Manager
NEW FACES AT EVOO
The exciting and painless changes have been the hiring of new staff, both long-term and seasonal. In late winter Bob started recruiting efforts for a new Sous Chef, a much needed addition as EVOO continues to grow. In April, we brought Amanda Bidema into the EVOO family. Amanda first came to EVOO as its very first intern in 2007 as part of the Culinary Arts Program at Renton Technical College in Washington State. Since completing her studies, she has honed her skills at the breakfast eatery, Issaquah Café, Portland’s Papa Haydn and most recently worked as Lead Day Broil at Seattle’s popular fish house, Coastal Kitchen.
Since 2007, EVOO has continued to offer internships to culinary students from various programs around the Pacific Northwest. This summer, with most local school programs on hiatus, EVOO will be welcoming to its kitchen Leigh-Ann C. Charles, Penn State graduate in Nutritional Science. Her goal this summer is to develop professional skills and enhance her experience in the field of international and community nutrition by learning to cook in a professional kitchen. It won’t be Leigh- Ann’s first time as a volunteer in Oregon. She recently finished a program known as WWOOF, or World Wide Opportunities on Organic Farms. Her “wwoofing” experience was at R-evolution Garden Farm in Nehalem.
We are also pleased to have with us for the summer Rebecca Caitlin, a recent graduate of Ecola Bible School here in Cannon Beach, who is helping out in retail during the day and serving at the Dinner Shows at night. Cannon Beach resident Florenzio Lopez is a new addition working alongside longtime EVOO associate Martin Urtiz doing food prep and dish wash. We received a great response from you as we search for another part-time Retail Associate and look forward to introducing you to our newest “family member” soon!