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

February 2007

February 2007

A COOKING ROAD TRIP IN JANUARY …On Saturday, January 6, we set out for a little road trip heading south on 101. Read more in our blog

WATCH FOR BOB COOKING ON TV AGAIN! This time Bob cooks with Andy Carson on GOOD DAY OREGON; show is scheduled to air on Feb 12 from 9-10AM on channel 12, FOX.

VALENTINE’S DAY IDEA. Some of you may remember the first Valentine’s Day dinner at EVOO when we served up several courses of romantic dishes paired with wines, and the meal culminated in a personalize take-home treat.

Menu for Feb 14:

  • Roasted Capsicum Soup with Bruschettas and Parmesan Crisps
  • Red Door Pinot Gris
  • Seared Tuna with Lime Crust, Arugula and Hand Cut Fettuccine
  • Sokol Blosser Evolution
  • Balsamic Roasted Duck with Garlic Couscous
  • Meditrina by Sokol Blosser
  • Chili Crusted Lamb Lollipops with Cucumber Yogurt
  • Abacela Syrah
  • Malted Chocolate Puddings with Vanilla Bean Créme & Valentine’s Fortune Cookies


3 egg whites, 1 cup sugar, 1/8 TSP salt, 1/2 TBSP vanilla, 1/2 cup melted butter, 2 TBSP strong tea, 1 cup flour — AP, *Optional red food coloring

Method: Write your valentine “fortunes” and set aside.In medium bowl, combine egg whites, sugar, salt, vanilla. Stir in melted butter, tea and optional food coloring. Mix well. Stir in flour until batter is smooth. Chill batter at least 30 minutes to overnight before baking. For each cookie, place a rounded teaspoonful of batter on a greased baking sheet or bake liner. With the back of the spoon, spread into a think circle about 3 inches in diameter. Bake no more than 2 or 3 cookies at one time, as they must be folded before they harden. Bake in a 359°F oven for 3-5 minutes or until edges of cookies are brown. Remove baking sheet from oven and carefully remove one cookie with a spatula. Lay on clean plate and place fortune on top. Working quickly fold cookie in half to form a semicircle and enclose the fortune. Lay the semicircle against the edge of a glass, half inside and half outside. The curved edge should be left to flare out into the characteristic “nurses cap” shape. Handle with care as the cookies will be hot and must be shaped while hot Set aside in a muffin cup to cool. Dip half of each cookie in melted bitter sweet chocolate and allow to cool. Makes about 36 cookies.

Bob admires the wood fired oven in the out door patio kitchen! At the Cakebread Cellars in Napa valley

click here for complete schedule



We have just had our first in a four part series of classes that focus on eating well by reducing calories, including nutrient dense foods, and increasing flavor. Themes for the programs are: Cooking with Herbs and Spices; Cooking light and easy everyday meals; Entertaining recipes that are light and fabulous; and Meatless Meals. The instructor Grace Laman is a very engaging teacher with a strong commitment to her preferred method of menu planning. Classes are $29—Tastings the equivalent to a meal and one glass of wine is always included. Class meets every other Thursday in February and March, and then it starts again in April.

KIDS CLASSES ARE BACK. We have six classes scheduled for our after school series for local children. Class is one hour, 3-4, on Mondays and Wednesdays, Feb 5, 7, 12, 14, 26, 28. Topics in order are Basic Muffins; Pizza; Snacks for You and Your Dog; Decorating with frosting; Ice cream and sorbet; Pasta. The objective is to increase interest and skills in the kitchen. Children 7-12 are all welcome.

PASTA 101 Make it, shape it, sauce it and enjoy it! This is our newest Brunch class on Sundays, 11-1:30. $55. SEMI HANDS ON! Everyone succeeds in our 101 classes! Children 8 and up are welcome with adult. Here’s the menu:

Starter: Crostini with goat cheese and pear

YOU MAKE PASTA! (You make & shape) ravioli, tortellini and spaghetti

SAUCES: Sage Brown Butter; Carbonara, Bolognese (You watch while we cook your pasta and the sauces in front of you)

Finish: Zabaglione over Seasonal Fruit



Fri Apr 20, 2018: 6:00 - 9:15 PM $149.00


Sat Apr 21, 2018: 11:30 - 1:45 PM $89


Sat Apr 21, 2018: 6:00 - 9:15 PM $149.00


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