2013 APRIL NEWS
APRIL FLOWERS NOT SHOWERS!
Time to put EVOO and a trip to the beach on your calendars! What a day it is today as we write to you. Low tides are coming more often again, and when we hit the beach today, the beach was so vast we had plenty of room to throw the ball for the poodles. The shoreline way out there was very blue with a very gentle and calm bright white surf. Not sure this description does it justice, but then you already know when the sun shines around here, it is a very good day to be at the beach!
So let’s see what’s cooking at EVOO.
APRIL DINNER SHOW MENU is posted. Inspiration comes from all over! First up from our risotto class we just had at the Red Ridge Farms, we made up a new risotto, flavored with flavors from America's South! Next, we took inspiration for doing a confit chicken hind quarter from the French by pairing with our version of a white bean cassoulet. And for the third course we are doing our NW salmon with an Italian fennel flare and linguini salad. For dessert, you might see something that goes with all three courses on the same plate-a little banana marshmallow bite of the south; a spoonful of something French; and a taste of Italian influenced espresso chocolate. Yes, all on the same plate!
HAPPY BIRTHDAY, CHEF BOB! We are eating out in Portland for Bob's birthday and our ENCORE members are invited. Now that is a crazy idea, but what if you call the restaurant and there is room at our table?
It is "dutch," for all, and first come first serve. So if you want to celebrate with Bob on his birthday dining out--one of his favorite past-times, please call the us at the school and we will fill you in on the location and details. The date is Apr 24 Wednesday evening, probably around 7PM. No presents, please--your presence is enough! Call 503-436-8555 to see where we are dining. We will add you to our reservation.
MAY IS SPRING UNVEILING for the Cannon Beach Arts Association! This year again artists will unveil their new pieces and chefs in town are taking inspiration from them to create a dish! We are partnering with ICE FIRE GALLERY with Jim and Suzanne, who have created a caramel agate glass piece, for which Chef Bob has created a dessert. The unveiling is at our MAY DINNER SHOW, Sat May 4 at 6 pm; come dine with the artists that night, too!
EVOO proudly introduces NERONI'S CHEF'S BLEND, our food friendly wine blend made under the guidance of J. Scott Cellars of Eugene Oregon. This was allot of fun for us to create, and as many of you know, Bob is always saying, "wine is a food ingredient" for us. Thus a chef's blend, developed with four varietals, that is good alone, but better with food. We plan to debut this private label during our May 4, DINNER SHOW.
SATURDAY, May 4, 11 am-2 pm, EVOO introduces INK BRUSH ARTIST, Tracie Griffith Tso, who offers a free demonstration of her craft as well as the sale of plates we commissioned. It is in keeping with the spirit of the town's art gallery tradition to unveil new art works. Tracie was our student a week this past winter and went to Tuscany with us two years ago. Tracie is an instructor of ink brush painting and potter in the Washington DC area, and a juried artist displaying her work at the Torpedo Factory in Alexandria, VA. We are honored to introduce her during this "art-centric" weekend in our town.
ITALY TOUR GUESTS are invited to attend an Italian SUNDAY SUPPER to meet our tour director, Paola Roselli of TRAVEL YOUR WAY; and to also meet this season's travel mates. This is an early afternoon meeting and dinner on Sunday May 19, 1:00-4:00 pm. You just need to let us know you are coming--the usual way, by calling the school and speaking with Shanda! This event is complimentary for registered tour guests only.
CULINARY BASICS is being offered for a second time this year. It is May 26 through 29, meeting daily 10-4, over Memorial Day three day weekend. If you already get Monday off you only have to take three additional days for this mini culinary experiential vacay at the beach! Go to the website for more details, but suffice it to say, you will have 24 hours of one-on-one time with two chefs and other culinarians looking to up grade skills and enjoy the art and creative process of cooking.
SUMMER EVENTS NOT TO MISS:
Our good friend Lexie Hallihan, founder of Northwest Womens Surf Camps, has included EVOO in this year's July Surfing Immersion Retreat, July 20-25,2013. Join the surf camps and celebrate with a "farmer to table" evening with Chefs Bob and Lenore. To view all the details for the camps, and the opportunity for online registration go to nwwomenssurfcamps.com/womensweekretreat.php. Register early for $100 savings and to assure your space in this once a summer event along the breathtaking North Oregon Coast! This is experience is way more than a surfing class, you'll see.
EVOO ON THE ROAD again! We are going back Sun Jun 9, 1:00-4:00 pm to Red Ridge Farms to teach a class in how to use herbs, oils and spices. We will bring our own spice blends to taste and you will love the spring herbs and oils for sale at the farm. If you haven't been to Red Ridge Farms, it alone is a treat. Combined with an EVOO experience it is the bomb! See the Menu.
More EVOO Biz
Many folks go to our website looking for more HANDS-ON offerings. Please go to our BACKSTAGE for these classes. Next scheduled Artisan Bread class is Sat Apr 6, 9-1:00.
Shout Outs and Thank You's
Thanks to Jonathan Oberlander, J.Scott Cellars, for an incredible class in blending wine over Savor weekend.
Thanks to our wonderful ENCORE guests who keep coming back and bringing friends. We so appreciate your support.
Congratulates and thank you to our dinner show guests at our two nights of SAVOR DINNER SHOW, who contributed over $600 for children of CB Preschool and Children's Center. The winner of our raffle who will receive a $249 package for Sous Chef of the Day and Dinner at the show is Sharon Stern. Congratulations!
EVOO is looking for an INTERN! Besides a good education, we offer a studio room and at least two meals a day! The beach is a bonus! If you are ready for your school externship or just want to see if a career change is for you, come check us out. We consider everyone, formally trained in culinary or not. Tell us your goals and let's see if it is a fit. Contact email@example.com attn. Chef Bob to introduce yourself.
Your personal chefs,
Bob & Lenore
RISOTTO, TOMATO SOFRITO
3 tablespoons EVOO
4 ounces ground Rojas sausage, cooked (see recipe)
1/2 cup shallots, minced
2 cloves garlic, minced
1 each red and green pepper, diced (about 2 cups)
1 1/4 cup arborio, short grain rice
1 teaspoon Bob's Flavors of Spain mix (purchase or see recipe)
1/2 cup dry white wine
1/4 teaspoon saffron threads
1/4 cup tomato paste
5 cups chicken stock, hot
1 teaspoon sea salt
1 teaspoon ground coriander
3 tablespoons parsley, chopped
1 cup creme fraiche, optional
1/4 cup chives, minced, optional
1 cup English peas, blanched
Place small amount of oil in large sauce pot over moderate heat. Add shallot, garlic, peppers, and cook till aromatic. Add sausage and rice and cook until rice is translucent slightly. (about 6-8 minutes) Add spice, wine, saffron and tomato paste; cook until wine is absorbed. Add hot stock, slowly and season with salt, pepper, and coriander. Start tasting to check for doneness. Stop adding stock when your reach al dente. Fold in parsley and peas. Taste and adjust seasoning. If rice is heavy, whip 1/2 cup whipping cream and fold in.
Serve immediately with grilled garlic shrimp. (see recipe)