“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.” – Lewis Grizzard
Tomato season is still going mid-October this year, and we love it! Our source for homegrown and
Heirloom tomatoes is Viridian Farms (www.viridianfarms.com/) out of
Dayton, OR, and some wonderful customers who are happy to share their
prolific crops. Tomatoes from our farm source come in same day they are
picked and still warm from the sun! Life doesn’t get much better than that!
Lenore’s favorite preparation-slices dotted with Basil oil (O&CO) and course
sea salt (Fleur del sel). And if you cannot eat them fast enough and still
have some left, do as Bob does at EVOO–dehydrate or oven roast-and freeze!
Great to pull out mid-February when you just want a little taste of summer.
Before jumping into the EVOO news, we are writing few lines from us. You will find us just a little tired after our 3rd summer at EVOO.
Fortunately Kyo Koo, our Sous chef, was here for our busiest, seven days a
week-season. Summer may be over, Kyo is moving on, but our season is still
strong all the way through the holidays. We continue to stock our gift store
in all our favorite wines, foods, and “tools” (no gadgets, Bob) and we are
confident that our e-com page is going to be a hit with all of you. In
October, Bob went to New York City to help Chef John Newman of Newman’s 988
(Newman’s @ 988/Cannon Beach). John is the former chef of the Stephanie Inn
in CB. This, John’s third dinner at the JAMES BEARD HOUSE,
(www.jamesbeard.org) was fabulous, Bob reports. What a great time for Bob
for both culinary grazing and inspiration! Bob took advantage of being in
one of the best culinary cities in the world, and did some mighty wining and
dining. A long time admirer of Alain Ducasse, Bob was able to eat at his New
York restaurant in the Essex House. He said it was the meal of a
lifetime—except he wished Lenore could have been there! We hope you enjoy
our quarterly newsletters going forward. And as always, we send our
appreciation and love to all of you!
EVOO DVD, “Your BACKSTAGE PASS to mastering cooking techniques used at EVOO”
…takes you behind the scenes of the EVOO kitchen. You see how to choose and breakdown whole fish, how to make flaky pie crust, how easy and quick it is
to make pasta, and more! Bob and Lenore, chef owners, know that cooking is
more than following recipes. This DVD takes away some of questions and
mysteries of cooking. Bob shares his trade secrets to increase your skills
as well as your enjoyment.
NOVEMBER 23, 2006, 3:30-6:30 PM, THANKSGIVING, EVOO-style! We are once again hosting a feast at Thanksgiving, without the usual theme–no turkey??? Bob prepares his famous entrees that will have you giving thanks to the bountiful ingredients of our great PNW! Oh but wait! Is that a “doggy-bag? take-away? Maybe so. $89
DECEMBER 24, 2006, 5:30-8 PM, FEAST OF THE SEVEN FISHES-A NERONI CHRISTMAS EVE DINNER! Based on the Italian tradition to eat only fish on Christmas Eve, the Neroni family version includes four courses with seven varieties of seafood. Menu is listed on the website. $89
DECEMBER 31, 2006, 8-11 PM, IT’S A NEW YEAR’S EVE PARTY! Help EVOO once again welcome in the New Year with a dinner party! It is a class full of interesting challenges—iron chef-like—and of course five of Chef Bob’s elegant entrees! Oh! All courses are paired with a sparkling wine! What better way to learn about the amazing champagnes and sparklings! $125
2007 COMING ATTRACTIONS
FEB 2007 KIDS IN THE KITCHEN!Classes are starting up again! Watch for the AFTER SCHOOL SERIES! $12 per class from 3:00-4:30PM: FEB-5 BASIC MUFFINS; FEB 7 PIZZA; FEB 19 SNACKS FOR YOU AND YOUR DOG; FEB 14 DECORATING WITH FROSTING; FEB 26 ICE CREAM & SORBET; FEB 28 PASTA-save on tuition when sign up for all in the series.
MARCH 5, 2007, SERVSAFE® 8:30-4:30 pm (30 min lunch break) This internationally recognized program leads the way in providing the restaurant and foodservice industry with an up-to-date, comprehensive food safety training and certification program ServSafe Fourth Edition materials include the 2005 FDA Food Code, the latest updates in the science of food safety, and best practices used in the industry. The new edition also includes tools to help managers and operators implement critical food safety practices in their operation. Instructor Joan Bruno, Calistoga California Freelance Food safety expert and instructor.
MARCH 9-11, 2007 CANNON BEACH CULINARY ESCAPE is the first annual food and wine festival in Cannon Beach. Food, wine, people, Cannon Beach – a recipe for a great weekend. Check back for details.
MARCH 11, 2007, 11-3PM, DESIGN YOUR OWN FAMILY COOKBOOK Join us in welcoming back guest artist and instructor, MARY MARQUISS, who is unveiling her new illustrated family cookbook, The Marquiss Kitchen II, as part of this luncheon class experience. You learn how to publish a cookbook and illustrate it too! Mary is an accomplished artist, art instructor, and now cookbook author. $79 buys it all.
MARCH 2007- MORE KIDS IN THE KITCHEN! SPRING BREAK CLASSES! MAR 27, 29; APR 3,5,10, 12!All kids 7-12 are welcome! $39 for 2 Â½ hours of class; recipes TBA