EVOO CANNON BEACH FALL 2015
WOW weekend is November 13-15, for the relaxing way to start the holidays. Come to the beach, check into a hotel, enjoy some pamper time and then do some shopping. For this weekend several shops including ours have specials just for early shoppers. Our WOW lunch is already full, but we still have space in our dinner shows, Friday and Saturday nights. And for those who prefer it, we have a WOW Sunday Brunch scheduled.
THANKSGIVING 2015 is already fully booked but we are repeating most of the menu on Friday and Saturday that weekend.
FEAST OF FISHES is offered again this year on Christmas Eve, December 24, 2015. A menu built around at least seven fish varieties will continue the Neroni tradition. Please join us.
COASTAL HARVEST OF GIVING, Thursday, October 10, 2015, a opportunity for one food community to share with another.
CHRISTMAS DAY our store will be closed, so all our associates may enjoy the day with family.
READY SET GO! We are about to leave for our SICILY AND UMBRIA TOURS. Follow our Facebook posts if you like. We plan to come home with fresh inspiration for next year's dinner shows.
PLAN AHEAD! First Quarter 2016 shows are posted on our website. Menus will follow, but dates are there for your convenience. We love our intimate setting but regret we are already full many times when spontaneous inquiries come closer to the date.
Shout Outs and Thank You's
We have three "shout-outs to our incredible summer help!
1. Hooray for our volunteer reservation help! Just when all hands had to be elsewhere, Cathy Higgins and Kate Zimmerman gave us their time to answer phones and take reservations. Besides their generosity we value their friendship, too.
2. Kudos to our summer interns, Nancy Flaherty, Florida, and Justin Bennett, CIA New. York. Tremendous satisfaction comes when a mutuality of "give and take" occurs between teacher-student. Joyful times in the kitchen!
3. And finally "props" to our regular staff for their dedicated contribution to our EVOO experiences. One associate in particular was an undeniable standout to both guests and fellow workers. Always present, always agreeable, never failing to finish and always initiating to help others when time permits. Thank you Carlos!
As always, we are grateful for the many times we have enjoyed the pleasure of your company at our table, and we remain. . .
Your personal chefs,
Bob & Lenore