Given that winter is still raging in the east, we feel a bit guilty as we enjoy warmer than usual weather and especially sunny beach days with sunset evenings here in our little beach town. That said it is a better than average time to head this way, but first, perhaps we can give you more incentive to come with this our latest newsletter.
TOURS to ITALY
Our guest lists are nearly full for our October 2015 Italy tours, but you still have a chance to book for either week first in Sicily and/or one week in Umbria, The Euro is down so its a good time to check this one off your bucket list. Some guests are opting for both tours!
Come cook along side Italian chefs and local historians; make and taste artisan cheeses after milking the goats; and spend time on the Mediterranean Sea in the city as well as in the countryside. Perhaps our recipe of the day, this page to the right, can inspired you. The recipe is one Chef Bob put together following our trip in 2013 to Trapani, Sicily where fresh albacore tuna is abundant and simply prepared.
Two nights. March 12, 13, 6pm-9pm, with WILLAMETTE VALLEY VINEYARD WINE DINNER along with plenty of banter between chef and winemaker and you. The menu is price fixed with all the wines. See the details here.
There's a new twist to our J. Scott Cellars' WINE BLENDING CLASS & LUNCH . Back on the schedule of celebrating SAVOR CANNON BEACH weekend, it is 11:00-1:30 Saturday March 14 in our EVOO kitchen.
Last two years many of you enjoyed blending your own wine, then felt sad to leave it behind. This time your blend will be bottled, corked and you add your own label and take it with you! Yep! Think of your guests' delight when you offer your very own blend at your next dinner party. Lunch is included this year as well. Details to join us for this special EVOO experience, click here.
Kitchen time with chef guidance is all you need to increase not only your cooking skills but also your enjoyment in the kitchen. To this end, simply sign up for one or ALL of our 2015 CULINARY BASIC hands-on classes. All classes are on Sundays this season, and all are six hours of practically one-on-one instruction. Class tuition is $195 per class.
On Sunday, March 22 we take on the art and science of PASTA, RISOTTO, & PAELLA. Each of these techniques are sometimes avoided by cooks, so the goal here is to remove any intimidation.
On Sunday, April 26, we take on the art and science of MEAT COOKERY, where we master a few techniques that have the power to open doors to many meat dishes and recipes.
Sunday May 25, is KNIFE SKILLS and Art and Science of VEGETABLE COOKERY. The number one chef's tool is often avoided or misused. Let us help you use the "big knife" as we've heard it described, and while we are at it we inspire you to cook vegetables with the flair they deserve.
Sunday September 27, is the art and science of SEAFOOD. The catch of the day is simple to master with only a few techniques that we practice in this class.
Sunday November 8, we are offering the art and science of BAKING, again the focus is on the techniques that will lead to your successful execution of any non-yeast baked recipe.
Calling all Culinary Basics Alumni--Join any or all of our scheduled classes for $20 savings per class! Need more incentive to sign up for our BASICS series--sign up before March 15th and receive a $20 coupon to use in our store for each class! More details here.
Thu Apr 26, 2018: 6:00 - 9:30 PM $149.00
Fri Apr 27, 2018: 6:00 - 9:15 PM $149.00
Sat Apr 28, 2018: 6:00 - 9:15 PM $149.00
Sun Apr 29, 2018: 6:00 - 9:15 PM $149.00
Wed May 2, 2018: 6:00 - 9:00 PM $149.00
Fri May 4, 2018: 6:00 - 9:15 PM $149.00
Sat May 5, 2018: 6:00 - 9:15 PM $149.00
HAPPY 3rd BIRTHDAY, Seth! Can't wait to see you in CB :-)
We welcome new associates, Carrie Barrett our Retail Sales and Sara Cate, Reservation Specialist
As usual we so appreciate our guests and friends who gather with us around the chef's bar as we demonstrate and inspire love for cooking and hospitality.