FALL IN STEP WITH EVOO
So as we start to slow down from a very successful summer season at EVOO, the pace of fall seems more rhythmic and a little less manic, creating a few more breathable spaces between events and more opportunity to tend to the to-do’s. Writing this newsletter is a “t0-do” that has been started several times during the summer but all in our heads! So without wasting another minute let’s catch up!
Our new very own CHEF’S BLEND wine is now available. Some of you have already enjoyed it at our dinners, purchasing one for yourselves and one to go for a gift. This blend is composed of 50% Syrah, 40% Cabernet Sauvignon, 5% Grenache, 5% Cabernet Franc. We believe it is good alone and better together with food. We blended a total of 50 cases under the generous and capable guidance of Jonathan Scott Oberlander, winemaker for his own wines at J. Scott Cellars in the Rogue Valley. Our blend is proving to be so popular we have caught the bug to make more. Besides we had to form our own company, CHEF BLENDS, and register with the state of Oregon as well as with US ATF (Alcohols, Tobacco and Fire Arms). We even invented or restyled our very own coat of arms for the label.
We feel so fortunate to have found our niche in the culinary world for the past nine years. It is a very exciting to be a player in what the food world is now spending so much time talking about – whole foods scratch cooking with ingredients that are produced sustainably. Then couple simple, well-prepared dishes with wines that enhance the flavors and you can expect deeply satisfying flavorful results. Teaching our guests about how to celebrate the joy of cooking with family and friends is our mission. Along the way we have fun and hopefully foster that sense of fun in others.
To start off the count down to our 10th birthday, August 14, 2014, we are holding a contest open to our ENCORE members. We invite you to come up with a slogan, catch phrase, jingle, or one-liner that aptly describes EVOO. You can start by clicking through to EVOO SLOGAN CONTEST for the contest details.
We now have our license from the Dept. of Agriculture in Oregon for SALT PRODUCTION. Our 150 plus pounds of sustainably harvested and dried sea salt is declared food safe and ready to package. Our packers are our good friends at the CCA North Coast Food Bank. We anticipate this to be ready to purchase soon.
Menus for the scheduled shows for the rest of the year are posted. Check THANKSGIVING DAY as well as the rest of the Thanksgiving weekend. Our Christmas eve continues the Neroni tradition with the FEAST OF THE SEVEN FISHES, but this time, it takes place at the Neroni house instead of at the school. Do check out the menu and note that only 10 guest may join us, as Bob and Lenore will be dining with you at their table. NEW YEARS EVE continues to be our biggest DINNER PARTY SHOW of the year, complete with our now infamous white elephant gift exchange--also filling up.
WOW Women's Only Weekend lunch at EVOO, Nov 9, is almost full at EVOO. But there is lots more to do! It is your opportunity to spoil yourselves before the stress of holidays is upon us. Come to the beach, stay over, and take some time to pamper yourself with everything from spa treatments to wine tastings. Great holiday shopping opportunities, too, as many of the shops are running specials for the weekend.
More EVOO Biz
We were fortunate to have two opportunities to be filmed this past summer, resulting in, we hope, a wider EVOO reach. For the second year we have participated with REISLING RULES, a promotion of Pacific Rim Reislings. We provided the spice blend and recipes to pair with this famously compatible varietal. Look for Bob and Nicolas Quille, wine maker and general manager, on video some time this fall.
Then we were asked to participate in a PBS show called "Getting Away Together," where typically everyday people, not actors, are filmed as they travel together to locations all over the world. Three couples, in their twenties, visited Cannon Beach and EVOO was one of their experiences while visiting here. The show is scheduled to air in January 2014.
Check out our featured recipe for our most popular new recipe of the summer! We actually smoked our beans! And though it seems like a lot of work, we have confidence you will think it is worth it!
Shout Outs and Thank You's
To our EVOO FAMILY, a.k.a, employees, mentors, guest consultants and all who contributed to our greatest summer to date, we say that without your support it just would not be the same!! Our heartfelt thanks to all of you!
Vendor appreciation: Todd at TNT handy work; Eutiquio landscape; Farmer Ginger of R-evoulution; Brier Rose Creamery; Dennis at Produce Plus; Ben at OGC; Stephan & Jacquelyn at Crush Wine distributors; Lisa at Galaxy Wines; the whole family at Allstar Appliance
JR Moyer and OSU engineering department for their help with our SALT PROJECT. You gave us some answers and so many more questions, so we hope to continue with your support next year.
So long for now. We look forward to seeing you at our table. We remain...
Your personal chefs,
Bob & Lenore
BEANS, RANCH SMOKED
1 pound black beans
1 pound pinto beans
3 tablespoons salt
1 gallon water
water to cover beans by 4-6 inches
to smoke beans:
1 cup apple wood chips ( or other fruit wood variety)
to finish cooking after beans are smoked:
2-3 tablespoons EVOO
2 onion, medium, yellow, minced
2 large bell peppers, one red & one yellow, not green
2-3 tablespoons Flavors for Frying (recipe) or it may be purchase from our online store
sea salt and coriander to taste
To brine the beans in a heavy salted water using 2 quarts water plus 1 1/2 tablespoons sea salt for each bean type. They may be brined together but we will only smoke the pinto so we need to keep them separate in this step. Leave on counter or in the refrigerator for 24 hours or overnight. Drain and rinse beans after brining. Then place cook the beans, each separately, in a stock pot with plain water covering about 4-5 inches over the top of the beans. The exact amount of water depends upon pot size. Bring to boil over high heat then turn down to maintain simmer until beans are tender, about 25-30 minutes. Keep black beans separate until after you smoke the pinto beans.
To smoke the beans:
Place beans on rack over the dry apple chips in the bottom of a dry roasting pan. Place foil or lid on top with a slight vent. Place roasting pan over high heat and wait until the chips start to smoke. Close lid to trap all the smoke and set timer for 2 minutes. Remove from heat and leave lid on another 2 minutes. Take roasting pan outdoors to remove lid. Remove lid away from you as there will be a large bloom of smoke.
After smoking, place a small amount of EVOO with the onions into a stock pot over medium to medium low heat. When onions are translucent add the peppers and Flavors for Frying spice mix. Cook another 2 - 3 minutes. Add the pinto beans combined with the black beans. Pour in enough fresh water to cover mixture by about 1 inch. Gently simmer for 25-30, or until flavors have matured and you see the liquid thickening slightly. Adjust seasoning with sea salt and more Flavors for Frying, if needed.