EARLY SPRING NEWS
This is the time of year that we refer to as slow and mellow. Not as many visitors this time of year so we behave more like visitors in our own town- Bob even joined Lenore in her Yoga class for the first time. Typically however, we have save up all the little business projects we want to do until now.
First, this is when we plan our next culinary tour with guests. The plan this year is New Orleans the first week in October 2016. Right now we are still formulating the itinerary and yet we feel we must start recruiting those of you who want to go too! So if you are available that week, and want to learn more, please send us an email of interest at firstname.lastname@example.org.
This time of the year we research new equipment to enhance our kitchen. Our goal is to find equipment that is available also to home cooks and not just professionals. So for a long time Lenore was slow to get on board. But Bob has been jonesing for it a long time now. Some of you may have guessed, as he mentions it whenever he gets a chance.
Yes, it is a WOOD FIRED OVEN, which we are expecting to be delivered in the next few days. Of course, it is Italian made and comes in pieces so we will be putting it together in the backyard of the school. Do we NEED it–probably not. Will it bring lots of opportunity for menu items and classes, and allot of fun? Yes! Bob is dreaming of how his breads will taste coming out of the wood fired oven each day. Will our guests be able to acquire one just like ours? Yes, in fact, we are representing the company in our area and can sell them. So that is the big news for now.
It is amazing how many times we have tried to get a few of our (and your) favorite EVOO recipes packaged so you can just buy them! We have found a co-packer we really like and who seems to share our desire to keep the recipe the same and use the best ingredients. To start we are bottling our blackberry catsup. The name has morphed to Black and Blue Savory-sweet Sauce. Read more about the process to get products to the marketplace at our newest Blog, Bob's Daily Bread.
Still enrolling for our CULINARY SKILL BUILDING, a 12 hour class designed as you like it. We are offering it over two days, first in May 1, 2, and second in June 2, 27. Your opportunity to gain confidence and more enjoyment in the kitchen.
ARTISAN BREAD MAKING is one of the most popular classes Bob teaches and it is available several Saturdays through out the year. For dates-times, go to our schedule page and click Artisan Bread on the drop down menu on the right side of the page for all listings.
Time once again to sign up for your local CSA, a,k.a, "Community Supported Agriculture." A membership in a CSA is your opportunity to "buy" a piece of your own farm! Our local farm is R-evolution Farm in Nehalem. Farmer Ginger delivers to EVOO's backyard for the Cannon Beach locals.
More EVOO Biz
With so many new Micro Breweries popping up, two more right here in CB, Bob has the home-brew fever. His most recent fascination and challenge is to create sugar free sparkling grape sodas to serve during the dinner show to those who are not drinking wine or beer. He has tested two recipes and both are hits. One is pinot noir grape juice, blueberry juice and a touch of lavender. His second is cucumber, white grape juice, mint and rosemary. Both are being processed in house, using home brew equipment. Next time you are here, you may want to trade out a glass of wine for one of the house brewed wine grape sodas.
Shout Outs and Thank You's
It is with pleasure that we shout out for our local CB YOGA FESTIVAL coming weekend, Feb 26-28, 2016. You can still get a full pass or pick one or two of the workshops offered by renown faculty from all over the country. And it's at the beach afterall!
Thank you for reading this far. We are here for you and your cooking, nutrition, food safety questions any time.
Your personal chefs,
Bob & Lenore