NEW GROWTH: Now is the time for collecting and planting new seeds in our gardens.  The beauty and tasty bounty that a little sowing offers from a few seed packets is payment enough for our toil, and at least for us keeps us grounded and grateful to those who grow food for us. Planting a few seeds never hurts a business either. How would you, the core of our business, like to tell us how you want us to grow? How about germinating seeds of thought and consideration so that EVOO continues to entertain and enlighten? Please feel free to email your thoughts on “How should EVOO grow?”

TRAVEL HOSTING: Going back to Italy again this FALL with guests is definitely in the plans for this year. We had such a good experience with our first travel hosting gig that we can’t think of anything big enough to keep us from doing it again. Success we think was due to several winning components that we plan to repeat. Our tour director/guide, Paola of www.Travelyourway.biz , is as real as the people she arranged for us to meet. She is as dedicated to her role as Bob is to coriander and Lenore to keeping food safe! We intend to work with her again to create the second tour, this time into Piedmonte in the north and the southern coast regions of Amalfi and Sorrento. Again we like the idea of going in the fall. The weather in Italy is still nice while the tourist season is slowing and the benefits the shoulder season are attractive.

We plan to once again take the back roads approach to the trip and locate destinations for our group that take us a little back in time while helping us appreciate how food and wine and the Italian culture is woven together. Agriturismo has been popularized in Italy but is catching all over and even right here in Oregon.  That is, bringing visitors to farms, ranches or other artisan producers for the purpose of sharing knowledge and culture. We intend to find that one location, a farm B&B, hotel or villa that will be our home base while we are transported to our daily destinations and activities via a small bus.

Once again we plan to invite our companions from our ENCORE members first.  Last year everyone got along so well it was as if some Tourist Match computer program had handpicked everyone for the trip! In reality they all just had EVOO in common. So since Encore members will be first to know the details of the trip and if you haven’t signed up yet, we encourage you to just do it at ENCORE.

Details of the trip are still being researched but we have determined the dates and regions. Southern Coast,  September 23 – 29 and Northern Piedmonte region,  September 30 – October 6. One week or both, if you are inclined to make a soft commitment without knowing any more details, then please let us know.

RECALIBRATING: The emphasis this time of year on shrinking our physique by watching calories makes us think it is time to RE-CALORIE-brate. It’s just what people do in January, right? We all start to believe new year means start anew or start over, or take another stab at the old “diet.” We think there is too much emphasis on “diet” and not enough on “dining.” We know the food we produce is fresh, good for the eco-system, simply prepared, and well-seasoned and varied to encourage enjoyment. Our problem has been too much of it for the output.  So in the new season of cooking, we are determined to emphasize proportion and balance. Our goal is to cut down on the calories without any reduction of flavor, texture or taste. We are challenging ourselves to use ingredients that deliver more nutrition, balancing them on the plate as well as during the day, and favoring a diet of inclusion not elimination. We’ll keep you posted.

OUR PROMISE:   Have you ever thought, “who can afford a personal chef?” Well, that is exactly what we want to be for youyour personal chefs.  Let us show you what we mean by an example. When we buy a CSA (community supported agriculture) basket of produce biweekly in the summer from a farm in our locale, we sort of developed a relationship with the farmer who we may choose to think of as our personal farmer. After all we go to the market and talk directly to the farmers and eventually we’ve even email each other. Yep they are our personal farmers and we get locally grown ingredients while helping a local farm in our community.  So, likewise, we want to inspire you. We want your EVOO experience to be valuable to you. We want you to pick up pointers and tidbits of helpful stuff you can  use.  We want  our website cookbook to come through when you need it. We want you to make food that just tastes better, as if you had a personal chef.

WHAT’S COMING in February, March & April

Tuesday, February 14, 2012, 6-8:30: Special VALENTINE’S DAY DINNER SHOW where two will eat as one! Each couple shares a plate for a very romantic and delicious dinner with two for one pricing. $109 inclusive of wine for two.

February 19, 20, 21, 22 9:00 am – 3:00 pm: CULINARY FUNDAMENTALS– a four day program of the cooking and baking basics, this is a repeat of last year with one exception. You may opt in all of the days or choose from the first three days. Tuition $596 inclusive of 4 days; or $159/day. Read more on line or call Chef Bob.

February 8, 6-8:00 we bring back our seasonal bistro SKILLETS DINNER SHOW. These are price fixed seasonal-bistro inspired menus that you see prepared in front of you while the chef narrates the step by step procedures. All ingredients are fresh, organic, natural and seasonal. Recipes are great for everyday dinners that are suitable for company, too! Each price fixed menu includes a starter, entree, cheese coarse or salad, and dessert. Come a little early to purchase wine from our shelf to go along with your dinner. (Cork and take if you don’t drink all) Recipes are found in our website cookbook.  $59.00 (plus beverages)

Friday, March 9, and Saturday, March 10 6-9:00 pm: WINE MAKER DINNER SHOW, a special SAVOR CANNON BEACH event featuring Tamarack Cellars premium wines and offered for $129 per person. Dinner includes five entrée plates paired with five premium wines. The wine maker from the winery will dine with us and answer all our questions. Look here for the menu.

Saturday, March 10, 11:00-2:00 SALT TASTING This is another SAVOR CANNON BEACH activity and the second year we have featured a class all about salt, and tasting, too. If Bob is worth his salt, you can demonstrate your approval by donating to the CB Children Center! Drop in any time 11: 00-2:00 and we’ll drop everything for your salt enlightenment!

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. $45.00 per person covers this Agiturismo event. TO BOOK: Contact Red Ridge Farms Olive Mill, 503-846-8502, RESERVATIONS ARE REQUIRED

FEBRUARY DINNER SHOW MENU

MARCH DINNER SHOW MENU

APRIL DINNER SHOW

EASTER (PASSOVER) SUN. APRIL 8, 2012, 2-4:30PM

The entire EVOO crew looks forward to your next visit to our table.

Your personal chefs,

Lenore & Bob