Whew! What a nice summer it has been! Right through September, the warm sunny days brought many visitors to Cannon Beach. Summer help has gone back to school and our summer intern’s status has changed from intern to employee. The CB farmers market is over for another year and we were able to do 14 Market Dinners raising over $700 in proceeds for the market.
New this fall is our SEASONAL SKILLETS, a series of price fixed bistro style menus offered during the week. These menus are patterned after everyday bistro foods that one might find in a small café in Europe. We do 3 courses including soup or appetizer, entrée and dessert, with an occasional cheese course, too. Check it out. The class is about 1 ½ hours long and definitely good eats. Wines available from our shelves are additional; you choose or ask Bob to help. Tuition depends on menu and varies from $39-$59. Here is a sample of a skillets menu.
Revolution Garden’s fingerling potatoes and Sauvie Island cider
Baby hens studded with Gales Meadow Farm garlic with herbed Abacela ver jus on top of Parsnip, toasted barley, quinoa, and multi-colored carrots with mint
Mountaindale Farms greens with Rogue River Blue,
Arbequina EVOO and coarse salt
Poached Hood River Pear in spiced ground hazelnut tart
$49 plus wine
HOLIDAY APPETIZER TRENDS & TASTES is new and just in time for the party season. The idea is to make as many different recipes as we can to inspire you to make them for your holiday entertaining. Tuition is $65 and includes three courses with three wines. Hands-on version of this class can be arranged.
Encore Club Membership is building. We have over 100 guests who have joined, and who will be receiving an invitation to an event exclusively for members. We are throwing a HALLOWEEN PARTY, called “A Nightmare Before Christmas,” on October 31, of course, and are featuring recipes that make great appetizers for holiday entertaining. Bob and Lenore have given over the evening to Jack and Sally from the movie, who will be doing all the cooking! If you have been to EVOO for one of our classes you qualify to join, too. That is all you have to do to come to this party!
Bacon seared crab with warm semolina dumplings and tomato-pepper ragout
Wine: Highway 12 Sauvignon Blanc
Cumino-lime grilled chicken with slow cooked collards, red quinoa and toasted pepitos with apple salad
Wine: Abacela 2006 Umpqua Cuvee Tempranillo
Chive crusted lamb lollipops with green and black olive Tapenade, potato pancake wedges and micro arugula salad
Wine: Sineann 2007 Abondante
Apple and date nut tart with warm caramel, frozen coriander custard and olive oil
Caffe Umbria Decaf Coffee
On AUGUST 14, 2009 our 5th year anniversary wine dinner with Highway 12 of Sonoma Valley was delightful! Here Bob and Michael Sebastiani, winemaker, prepare dinner together, both talking about food and the wine as they work. It was a great way to celebrate EVOO’s 5th year anniversary!