Our newest class called THE RECIPE CLASS is scheduled only on Saturdays and is gaining popularity. Our guests are saying it is just right for those recipes perceived as just too complicated to try at home. The Recipe Class was designed to encourage cooks to stretch their repertoires and do it in small increments. Compared to THE DINNER SHOW with upwards of 15 recipes each night, this class encourages our guests to experience the joy of cooking one recipe at a time. And just for fun, local community cooks are sharing their special skills and co-instructing these classes…
Sept 25, Oct 23, Oct 30, Nov 06, Nov 13, Nov 20, Dec 04, Dec 11, Dec 18
In June, we started our semi paperless approach to THE DINNER SHOW classes. There are so many recipes in one of these classes that our printed booklets were becoming pretty big! So to save a few trees and printer ink cartridges, we now offer only the menu page and some note paper, and we post every recipe in our free online cookbook. We are told it is easy to navigate through our indexed cookbook as well as by using the direct-to-recipe hyperlinks on the class date in which a guest participated. Response has encouraged us to keep on this path. Next time you are in, please don’t hesitate to let us know your opinion, too. For guests who prefer a copy during dinner, we still print a few full booklets.
We are fortunate to welcome Shanda Bonn to our EVOO family. As of this September, Shanda is taking on the third arm of our business you might say. She is running our retail sales side of the business and has already proposed many good ideas and has completed several small yet noticeable projects. Her background is in Theatre Arts as teacher, promoter, and director. We are sure these skills apply to the culinary and hospitality arts, too. Shanda and her family are not new to this area as she and her husband, Rick, owned the last existing video store here in Cannon Beach.
Bob’s bags are all but packed for his journey to Munich, Germany with TRAVEL OREGON http://food.traveloregon.com/ . He leaves on October 31 and returns the following Sunday. He will be representing the Oregon Food & Wine scene at a travel convention for German travel writers. One of his contributions there is to create a formal dinner for 150 guests showcasing the wines and ingredients that we know as Oregon’s best! An awesome opportunity for Bob, thanks to Travel Oregon.
Our commitment to becoming sustainable has been an ongoing effort that we happily embrace. Our seventh season has us counting successes. We have just passed the third year for our local Farmers Market that Bob and Lenore helped start. By offering the FARMERS MARKET DINNERS two nights this summer EVOO guests generously fed our “farmer market jar” to help support the sustainability of the market. We are pleased to report we gathered nearly $1000 to forward on to the market. Our hope is that the market board will purchase needed equipment to make the market even better.
Bob and Lenore are a part of a new local chapter of Slow Food, called NORTH COAST SLOW FOOD. Starting slowly, as one might expect, we have had five potlucks giving like-minded individuals and families in our community the opportunity to gather together with local farmers and producers to celebrate the bounty of our local food shed. A national effort to increase membership in Slow Food has begun by suggesting that any contribution counts as your membership. We belong to both national and our new local chapter www.northcoastslowfood.org. Both of which help us stay informed and keeps us evolving.
This time next year (October 2011) our plan is to be in TUSCANY. Anyone wanting to tag along is invited. Here’s what we know already. Our guide is a native of Tuscany who’s married to an Oregonian, and lives in Portland. She takes tours to Tuscany to places she knows well and some of her family and friends work with her to make the experience tailored to her clients. So we made our wish list and submitted it for her to come up with the itinerary and fee. What we asked for is a villa with separate double rooms with baths, trips to charcutiere, cheese and wine makers. Our hope is to see as many farms (producers) to fork (dinners and lunches) as we can in our seven days in Tuscany! Stand by for further details and if you’d like to go, let us know.
We salute summer 2010 as we also say so long to this our best season yet! Weather notwithstanding, we had many guests who referred friends, invited friends, Facebooked and tweeted about us to help us grow. By August of this our seventh summer, we filled our dinner experiences six evenings a week! It is our plan to continue to have the store open seven days, and though we have drop back to four nights a week for dinner this Fall/Winter, we believe we will finish the year on a high note. It is with sincere appreciation that we invite you to return to enjoy an EVOO experience with us.
The EVOO family