2013 MARCH NEWS
Fabulous February Weather inspires us for Spring offerings!
There are so many good reasons to come see us in Cannon Beach. First we rarely get out so we need friends to come to us! Second and most importanly, the beach! It has been a fantastic February! Good weather and good fun to be had! Sun is warming my back through the window as I write this.
So let’s jump into what’s hot!
Now on our third year and fifth and sixth tours, we once again invite EVOO friends to join us for CULINARY TOURS in ITALY, and specifally, TUSCANY. Each week is €2680 per person, paid in US dollars applying current exchange rate. This does not include airfare. Dates of the tours: October 20-26, and October 27 - Nov 2. Please call or email us for more details to join us one of these weeks. Now is the time to check Tuscany off your bucket list!
We just completed our CULINARY BASICS hands-on cooking classes and what fun we had! All we need is four students (limit is 8) to repeat the offering on Memorial Day weekend, Sun-Wed, 10-4 each day. For this class some cooking experience is recommended, but formal training isn't necessary. Get inspired, build your reportoire and gain some cooking confidence by joining us May 26-29, 2013, 10:00 - 4:00 daily. We start with a quick breakfast and then lunch on the menus that you cook!
EVOO is on the road again. We are going back to the RED RIDGE FARMS & OREGON OLIVE MILL (t5510 NE Breyman Orchards Rd. Dayton, OR 97114o) teach another class. This time THE ART OF RISOTTO, March 24, from 1:00-4:30. Working in teams of two, you each make a pot of risotto from choice of each of the four components of a risotto. That is, stock, seasonings, sofrito, and finish. Then each risotto becomes part of our buffet of risottos, Bob's bread, antipasti, OR Olive Mill olive oils, and a light salad and sweet taste ending. For RESERVATIONS please call Red Ridge Farms at 503.864.8502; or email email@example.com.
SALT TASTING is offered 10:30 am -1:00pm Saturday, Mar 9, in conjuction to the Savor Cannon Beach. This is our third year for this popular "free" salt tasting opportunity. Come in anytime during the hours between 10:30-12:30 and Bob will drop everything to talk salt with you.
SOUS CHEF OF THE DAY is our popular offering for all who wish to walk a mile in a chef's shoes. We invite you to be part of the staff for one-on-one skill building with our chefs. Only one SOD per day and you must first chat with our chef to make sure the experience works for your needs. We are offering this $150 value to the raffle winner during our Savor Cannon Beach festival, March 7-9. Winner to be announced March 12.
WINE BLENDING CLASS is offered as part of the Savor Cannon Beach celebration of Wine & Food, on Saturday, March 9, 12:30-1:45. $19.99. Winemaker Jonathan Oberlander of J.Scott Cellars joins Chef Bob to create our own CHEF'S BLEND, food friendly formula that we are actually planning to bottle. Come for the experience and tastings too.
WINE MAKER'S DINNER of SMALL PLATES WITH WINE is offered Saturday, March 9 at 7:00-10:00 pm, as part of the Savor Cannon Beach festivities. $20 of our ticket price benefits Cannon Beach Children's Center; and everyone attending is automatically part of our raffle for an all day experience as SOUS CHEF of the DAY and guest at the same dinner you help prepare; date to be determined by you and chef Bob.
EVOO HOURS Our shop is open WED and THU 11am-4pm and FRI and SAT 10am-5pm. RESERVATIONS are taken live TUE-SAT'; we encourage you to leave a message and one of us will return your call the next business day. You will hear from us to confirm allergies and diet restrictions we need to know for anyone in your party. And for all of our shows and experiences at EVOO, you must speak with a representative of EVOO to ensure availability and to secure confirmation for a show ticket and register for hands-on experiences.
More EVOO Biz
CULINARY BASICS 201,202, 203, 204, SUNDAY MAY 26-WED MAY 29, 10-4 DAILY
This is our new series for skill building. First day (201) includes some review and a simple baking recipe, culminating in preparation of our first menu taken from the EVOO contemporary pantry. Each day is based upon a common menu concept, and everyone prepares a full meal on their own. Second day, 202, includes quick to fix dinners good enough for company; Day 3, 203, focuses on slow and low, and secondary meals; and last day, 204, gives us planning expertise for dinner parties and how to enjoy your own party. The main objective is to build cooking skills and confidence with each new menu. Open enrollment–take single classes or all. Tuition: Per day: $199; Full series: $600
ARTISAN BREAD MAKING APRIL 6, 2013 9:00 AM-1:45 PM
Discover the difference a starter makes. Thick crusty exterior, creamy moist light interiors with nutty dimensional flavors. We also do some traditional yeast methods so you can compare. It is an early morning class (starts at 9:00 am) because bread cannot be rushed! Class size is limited to minimum 4-8 maximum. Plan on 4-5 hours of instruction. Eat breakfast before you come. Coffee provided. Lunch about 12 noon is included; and you may take home some of your breads.
THE ART OF RISOTTO MARCH 24, 2013, 1:00-4:30 PM
Once again EVOO takes to the road. We are delighted to be going back to this beautiful venue to teach a class in the ART OF RISOTTO. We begin with an appetizer and a little splash of Durant Vineyards wine while you watch our demonstration before you begin to cook your own batch. Then in teams of two you make your own version of risotto, choosing the stock, seasonings, sofrito and finishes. The finished risottos will be tasted by all with light salad, antipasty, Bob’s bread, Olive Mill EVOO, and more Durant wine. And of course we won’t send you home without a sweet taste!
Shout Outs and Thank You's
- Thanks to Red Ridge Farms & Oregon Olive Mill for the invitation to return to their venue for more EVOO ON THE ROAD.
- Thanks to Sineann and Medici wines, Tamarack Cellars, and Owen Roe Winery for opening their tasting rooms for us to visit in January, while we were closed in Cannon Beach.
- Thanks also to Natalie Cellars and Quail Run Creamery for their hospitality on another trip to the valley this winter.
- To our friends Rich and Allen at ALLSTAR for their film making talents, we thank you very much.
- And many thanks to our rock-supporters, JR Moyer for his expertise and talents with our Salt project and building repairs; Marcia Zegar for helping us distribute our spices in the Salem area; and to our own very patient steady, ever ready gal-friday, Shanda Bonnda, as she is playfully known to us.
We look forward to seeing you in 2013, and hope you see something this spring to bring you to town. In any event we remain,
Your personal chefs,
Bob & Lenore
ESCAROLE WITH PISTACHIO AND GOLDEN RAISINS
1/22 fennel bulb, minced
1 bulb garlic, sliced
1 heads escarole lettuce, chopped
2 cups arugula, cleaned
1 cup chicken stock
2 tablespoon dried white grapes or sultanas
3 tablespoon toasted pistachio, or pine nuts
As needed shaved Parmesan
Method: Heat enough EVOO in large sauté pan to coat bottom of pan. Add fennel and garlic; cook until slightly crisp; add escarole and cook to wilt; add stock and reduce to almost dry; toss in dried grapes (or alternative); add nuts. Season with sea salt, coriander and pepper – toss in arugula and incorporate. Serve with shaved aged Parmesan.