ENCORE HALLOWEEN COSTUME PARTY SECOND ANNUAL EVENT
SAT, OCT 27 AT 6:00-9:00
$39 for ENCORE CLUB MEMBERS
The suggested costume theme: Dress for your dream vacation
MENU: Global appetizers cooked in front of you all night long; open wine, beer & soda bar; something sweet with coffee, too
TO WIN PRIZES: Wear a costume and bring carved pumpkins (about 16 inch diameter or less) We will line our stairway up to the school. Your pumpkin may win two dinners at EVOO! Get out those carving tools! We provide the candle.
NEW SUNDAY SHOWS
Starting this October we will schedule Sunday afternoon classes. Haven’t done these in awhile because visitors seemed to go home, but this is early enough that you can check out of the hotel and come and still get home at a reasonable hour. We will rotate a variety of themes, including old favorites, Omelets 101, Crepes 101, Bistro nights, and the new, Grandma’s Sunday Suppers that is up first!
First up Oct 14 2012 at 1:00
GRANDMA’S SUNDAY SUPPER BUFFET
Ravioli and Sauce
Roasted Pork loin & Oven roasted potatoes and root vegetables
Winter green salad
Pickles, Olives, Crusty Bread & Homemade butter
Gingerbread Cupcakes filled with lemon curd topped with crunchy peanut streusel
Oct 21 2012 at 1:00
Macaroni & Cheese
Pot roasted grass fed pastured beef chuck in tomato cremini mushroom broth
Mashed garlic potatoes
Broccoli with chili peppers
Winter green salad
Pickles, Olives, Crusty Bread & Homemade butter
Chocolate brownies & coffee
ON THE ROAD AGAIN!
EVOO presents THE ART OF PASTA on SUNDAY, NOV 4, 12:00 – 4:00
at RED RIDGE FARM. $125 per ticket. Please register by calling Oregon Olive Mill at 503-864-8502. Join us, Chefs Bob and Lenore, for this opportunity to learn the art of pasta while enjoying an afternoon in the Willamette Valley wine country at the extraordinary DURANT VINEYARDS & Red Ridge Farm Olive Mill. You make the pasta dough and form ravioli, tortellini and pappardelle pastas. Then enjoy our demonstration of three sauces, a salad and dessert. And we enjoy this full meal together, also featuring Red Ridge Farms olive oils and Durant Vineyard wines. Red Ridge gift store open following the class and lunch.
SKILLETS SHOWS ARE BACK THIS FALL!
Week night SKILLETS dinners are price fixed 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! Most price fixed menus include a starter, entree, cheese coarse or salad, and dessert. We have only two nights scheduled this month before we take off for Italy. Here’s the menu.
Heirloom Tomato with white Bean Salad,
Garnished with BDB croutons, basil pesto & red onion
Mixed grill of wild gulf prawns and strip loin steaks; grilled avocado,
Kale and patty pan salad; Salty potatoes, smashed with bleu cheese
Stone fruit (nectarines) and mascarpone tart; salal-blue- black berry sorbet;
Whipped cream, basil oil, pepita crunch
$79 (wines are additional)
FREE DEMO-TASTINGS on Saturdays have been truly success this summer and we will be continuing to do them through the winter, even while we are in Italy. See Schedule:
Date/time Demonstrator Topic
Sep 15/11-3 Cathy Higgins Savory Condiments-pepper jelly, olive pate, mustard
Sep 22/11-3 Kate Bestgen Using the pasta machine to make your own pasta
Sep 29/11-3 Kate Bestgen Bob’s Cookies
Oct 6/11-3 Kate Bestgen Rustichella pasta sauces
Oct 13/ 11-3 Cathy Higgins Dry cured meats
Oct 20/11-3 Cathy Higgins Sweet Condiments-jelly, quince paste, etc. and how to use them
Oct 27/11-3 Cathy Higgins Savory pastes and spices for fall
Nov 3/11-3 Cathy Higgins Chocolates and port
Nov 10/ 11-3 Cathy Higgins Olive oils and vinegars
CHEESE BOARDS season is extended! As long as we have fresh bread and cheese we are ready to serve a European style charcutiere cheese board to our guests. These have been so popular because they are more than just a good lunch. Choose from an assortment of artisan meats and cheeses and specialty condiments. And to make the picnic complete, choose a bottle of wine from our shelves of food friendly wines of Oregon and Washington. Our staff is eager to help you put together a lunch to eat on our porch or inside while we work; for a backpack lunch to reward a long hike; or a private picnic in your hotel room in front of a fire.
ITALY HERE WE COME!
Bob and Lenore are ready to take their second hosted tour of the culinary back roads of Italy. The itinerary is polished and ready for both legs of our trip. Our guests are ready and the weather in Italy is still beautiful. If this is something you might like to do with us next year, it is never too early to let us know. We know we will be going to Tuscany again and perhaps to Sicily. While we are away the shop and reservation line will still be open during business hours. Our schedule is up and you may notice that we have not posted October’s menu. This is because we are planning to design the menu for October around what we see on our trip to Italy. So one thing for sure, you will see risotto with rice harvested in the Piedmont region and perhaps some limoncello from Sorrento. Our itinerary promises much more including fresh mozzarella, anchovies, olive oil, pork, pasta, bread and cookies, pizza, and wines, especially Barolo. So if you can trust that you will find something on the menu you like, please sign up in October.
PROGRESS ON PROJECTS
Our private label spices are on the shelves of MADE IN OREGON, and you can still buy them from us online at http://evoo.biz/chef-bobs-spice-blends.
Salt water has been dropped for evaporation at our “green house,” inching closer & closer to making sea salt!
“Olive” waits for our return from Italy.
SHOUT OUTS & THANK YOUS!
To Marcia W. and David H. for their clever planning to come to the beach in August, when they were able to dine at EVOO for three different dinner shows, three different menus!
To CBVR (CB Vacation Rentals)–congratulations to you for developing a new app all about Cannon Beach! Where do we sign up?
To Marcia Z. for house and poodle sitting during our trip to Italy.
To the guests who send us copies of the pictures they take at EVOO and the kind words they post with pictures on TripAdvisor and FaceBook, many thanks!
DESIRE TO INSPIRE! DID YOU KNOW that we at EVOO are driven by our desire to inspire? Did you know that our MISSON STATEMENT is all about you, our guests? Our goal is for you to return to enjoy more of our cooking, of course! Equally important, we wish to inspire you to be active in your own dining.
Here is what we mean by ACTIVE DINING!
Active dining means you know and respect where your foods come from; you purchase local, seasonal, sustainable ingredients; you forage for wild foods in your area or from the gardens you plant; you choose to cook from scratch as often as possible and choose your staples and pantry foods for their quality and purity; and you take time to dine at a table with family and friends whenever possible.
Let’s see if we can inspire you to try this very popular recipe that you can enjoy now and right through the holidays.
It is our sticky date cake served three ways, each given an individual spin. 1. Serve it with vanilla ice cream and fresh thinly sliced pineapple (see picture); 2.Serve flambé bananas foster sauce over sticky date cake; 3. For holiday flare, add 1/2 cup craisins (or fresh cranberries) with the dates and serve with a rich hard sauce.
SUMMING IT UP
MARK YOUR CALENDARS SO YOU DON’T MISS OUT
-Skillet Dinner Shows are back for weeknights!
-Saturday free demonstration-tastings! See schedule
-Halloween Party JUST for ENCORE members!
-Scheduling shows on Sundays starting in October
-On the road again—EVOO is doing a Pasta class in Dayton, OR
-Thanksgiving—still has room
-Feast of the Seven Fishes—like seafood? That’s what it’s all about!
-New Year’s Eve-celebration begins the night before—same menu if you cannot make it on December 31st
All the best to you,
Bob and Lenore