Dinner Shows • Classes • Catering • Culinary Shop
EVOO Cooking School

Fall 2011

Fall 2011 Newsletter

Spectacular Sushi
and more hands-on classes!

We’re also happy to bring back our hands-on cooking classes taking you Backstage with the Chefs to master artisan breads, crepes, omelets, pies and for the first time ever in the EVOO kitchen, Sushi with guest Chef Kate Koo, certified sushi chef and chef instructor from Zilla Sake House in Portland

Artisan Bread Making: Sept 10, 17
Crepes 101: Sept 11, 25; Oct 9; Nov 13; Dec 11
Omelets 101: Sept 5, 24; Nov 6
Pie Making 101: Nov 19
Sushi: Sept 25; Oct 29
The Lunch Show , Seafood by Josh, Oct 15, 22

We’ve enjoyed meeting people from all over the country this summer, who came to the cool Oregon coast to escape record-breaking heat. We’ve even entertained some international travelers and have been so proud to introduce them to Oregon’s bounty!

As we say goodbye to summer, we have a lot to look forward to this fall, from the launching of our own line of spice blends to our culinary tour of Tuscany! As we plan our upcoming menus, we are excited about the fabulous fall harvest of ingredients that comes available . . . princess pumpkins, winter squash, new crops of sweet potatoes and yams, late summer berries, the fall salmon run, the resurgence of crab, mussels and oysters, and so much more.

TIME CHANGE – 6 pm is our new Dinner Show Time!

Starting September 1, The Dinner Shows will run from 6:00-8:30 pm (with the exception of special holiday dinners). If you currently have a reservation for a fall dinner show and this earlier start time presents a problem, please contact us as soon as possible at (503)436-8555 or reservations@evoo.biz.

Speaking of holidays, we are already taking reservations for our Thanksgiving Dinner Show, Thursday, November 24, 4:00 to 6:30 pm. Last year, this event sold out more than a month in advance. So if you’d like to join us, now’s the time to start making your plans! This extra special Dinner Show is $129 per person where we make a thanksgiving tradition, an EVOO tradition and you take away a mid-night treat. Our celebration feast menu is already posted with five courses and four wines. Of course, if you can’t join us that day, consider coming to Thanksgiving Take 2 Friday, November 25 or Take 3, November 26, both at 6 pm. Both are a pared down version of the Thanksgiving Dinner Show at the regular Dinner Show price.

Now Recruiting

  • It is once again time to recruit culinary interns. We have internships available for fall 2011, winter 2011 and spring 2012. We provide housing and meals; you provide the passion and desire to learn. Bob works one-on-one with interns ensuring mutually designed objectives are being met. Send experience and interest to info@evoo.biz or call (503)436-8555.
  • We are taking applications for guest chefs to teach hands-on classes in international topics as well as regional specialties. If you are interested or know anyone who may be interested please send email with resume and proposed topics to info@evoo.biz. Guest chefs are required to do their own prep work here on premise. Bob will get supplies and provide dishwashing. Guest chefs earn $50/hour, minimum 4 hours.

Spice it up!

A project long in the making is about to come to fruition this fall as we introduce our very own line of signature spice blends to the gourmet market. As members of the Slow Foods Movement, we certainly aren’t about rushing the process of making nutritious, delicious food, but these blends will offer our customers a little shortcut to creating our recipes at home. Our initial spice line includes five recipes already posted in our online cookbook. They include Flavors of India, Bob’s mild curry blend; Flavors of the Middle East, an exotic blend for beef and pork and even vegetables; Flavors for Frying, first known as Bob’s blend for oven-fried chicken that he made for our kids classes; Flavors of Southern Spain with the heat of the Andalusia, and finally, Coriander Sea Salt, Bob’s favorite fresh ground coriander, blended with sel gris (or gray) sea salt in the perfect ratio to enhance all food flavors. The first four spice blends contain no salt making them some of only a few on the market where you control the amount of salt added. Look for EVOO spice blends later this fall! Click here to browse the spice section of our online cookbook.

Buon appetito!

We’re packing our bags for Tuscany. Okay, maybe not quite yet, but soon! The last two weeks of October, we will be hosting two different groups of EVOO fans as we sample the food and wine of this famous culinary destination. The first week sold out so quickly we added a second week and that sold out in record time as well. So if all goes well, this may become a yearly mecca! While we are away, our retail shop remains open as do our phone lines. The Dinner Show schedule will be replaced by two Saturday guest chef classes. In our absence, please watch for our postings on our blog and Facebook.

Hello and Goodbye

Once again, it’s time to say goodbye to another intern. Leigh-ann has worked hard all summer busily prepping for each night’s Dinner Show, learning the ins and outs of a busy professional kitchen. This is always a bittersweet transition – bonding happens quickly in an intense, fast-paced environment. And then it’s time to turn them loose on the world!

What’s next for Leigh Ann? “I’d like to go to grad school to study global development and education and eventually incorporate my culinary experience and knowledge of sustainable agriculture. But in the near future I’m going to go learn cheese making at Willapa Hills in Washington.” Leigh-ann leaves us with new skills and our appreciation for her passion and work ethic.

Also departing is our summer staffer, Rebecca Caitlin, who has been a huge help both as a Retail sales associate and server. Rebecca has been accepted into the baking and pastry program at Oregon Culinary Institute. We wish Rebecca all the best in her pursuits, culinary and otherwise!

We are pleased to welcome Anna Smith to EVOO. A Gearhart native, Anna has been turning out bagels in every conceivable fashion at Bagels by the Sea in Seaside. She now joins us both as a part-time retail sales associate and a part-time prep cook/server. Anna has a passion for food that runs in the family. Her brother is the personal chef for none other than Wayne Newton, and Anna had the opportunity this summer to work alongside her brother as his Sous Chef while Mr. Newton vacationed at his Montana ranch! Danke Schoen, Anna, for sharing your talents with us at EVOO!

You motivate us!

As Bob wrote recently in his blog, as we were turning 7 years old, we so very much appreciate our customers’ support and “applause.” We learned long time ago when we were training for our corporate employers, that human beings are pretty simple creatures when it comes to motivation. We all work best when we are appreciated. One of our HR exercises was to put someone in a circle and just give them applause. Applause! Free unadulterated hand-clapping to say–you are appreciated! Yes, when the applause and appreciation is given spontaneously and in a public place it is the best motivator.

We are motivated! So we want to say thanks to our fans for publicly telling others of our work. Social media has been very kind to us and especially Trip Advisor for naming us #1 (no pressure). For that we at EVOO put our hands together and acknowledge our customers who have made us who we are today. Thank you very much!

Bob & Lenore



Thu Apr 26, 2018: 6:00 - 9:30 PM $149.00


Fri Apr 27, 2018: 6:00 - 9:15 PM $149.00

APRIL DINNER SHOW This is a private party!

Sat Apr 28, 2018: 6:00 - 9:15 PM $149.00


Sun Apr 29, 2018: 6:00 - 9:15 PM $149.00

Your personal chefs,
Bob & Lenore

American as the Fourth of July and Apple pie, as captured by guest, Mary Novaria, this summer as we sold pie by the slice on our deck during the 4th of July parade!