2013 JANUARY NEWS
HAPPY NEW YEAR!
ENCORE MEMBERS who come back each year or several times during the year are special to us. We hope to show our appreciation by offering incentives and gifts each quarter. This is our first promotion this year!
FOR ENCORE MEMBERS ONLY. If you became a member on or before 12/12/12, you have the opportunity receive 20% off a regularly scheduled dinner show that you attend during the first quarter in 2013 (Jan-Mar), when the beach is still quiet and especially great for beach combers!
Seats are limited so it is first come first serve. It is a perfect time to bring guests or family who have not yet attended a show. Your whole party will receive the discount when you reserve in your name and pay for the entire party. Check our schedule today, and find a date that works with your calendar!
ITALY CULINARY IMMERSION TOURS are posted. We are going to PIEDMONT-LOMBARDY October 12-19. Then on to TUSCANY October 19-26. Please check out the itineraries! Then call us if you are interested!
SAVOR CANNON BEACH March 8-9, 2013 For this special Cannon Beach celebration, we are bringing back SMALL PLATES & WINE Yes, it’s back! We started with Small Plates with Wine when we opened August 2004. Five appetizer portions paired with five wines. Bob has been exploring reserve vintages and is making fabulous pairings for our SAVOR menu. Appetizer plates with delicious wines! Our favorite way to have dinner! And while you’re eating you enjoy watching the dishes come together and learn all about the wines. Every ticket to shows this special weekend comes with a raffle ticket to win a paid Sous Chef of the Day experience with dinner (you pick the date with chef Bob). All proceeds go to our CB children's day care center.
2013 DINNER SHOW objectives we focus on continue to define the methods / techniques required to prepare each course; to show how to shop for the ingredients for sustainability and quality; to take in Lenore’s food safety and nutrition tidbits; and discover Chef Bob’s golden rules for pairing food and wine.
Two new events with EVOO partner, NW WOMENS SURFCAMP 2013: Women's Retreat, July 20 to 25, 2013--Ladies will be staying at The Inn of the Four Winds in Seaside; and Couples Surf Weekender Getaway on August 16 to 18, 2013, co-sponsored with The Ocean Lodge in Cannon Beach.
Get more detailed information check NWWSC website or email mailto:firstname.lastname@example.org.
More EVOO Biz
CULINARY BASICS WORKSHOP--Build your cooking skills while enjoying the kitchen culture of EVOO. We have created a new class to help you practice the techniques and methods required to put together a new menu each day. Take by the day or all four days. Priced $199 each or $599 all. Offered in February 17- 20, and May 26-29. DAY 1: CONTEMPORARY PANTRY MEALS; DAY 2: WEEKNIGHT DINNERS – GOOD ENOUGH FOR COMPANY; DAY 3: LOW SLOW DOUBLE DUTY MEALS; and DAY 4: DINNER PARTIES - Check out details --click through.
ARTISAN BREAD MAKING Discover the difference a sour starter makes. Thick crusty exterior, creamy moist light interiors with nutty dimensional flavors. We also do some traditional yeast methods so you can compare. It is an early morning class (starts at 9:00 am) because bread cannot be rushed! Class size is limited to minimum 4-8 maximum. Plan on 4-5 hours of instruction. Eat breakfast before you come. Lunch about 12 noon is included; and you may take home some of your breads.
SOUS CHEF OF THE DAY EXPERIENCE continues to be a favorite here. Any day we schedule a dinner show we can have a sous chef. “Sous chef” means under (the) chef. Not for everyone, this experience is aimed at the home cook who wants to take their culinary development up a notch! It is the perfect way to decide if you want to transfer your love of cooking to a cooking profession. Simply call Chef Bob to discuss your interests and skill level. You decide together what date to be our SOD. 1-877-436-EVOO (3866)-- we take only one SOD per day so you receive all the attention!
Shout Outs and Thank You's
To our supportive WINE REPS for their 2012 service; Lisa at Galaxy; Jacqueline & Stephan at Crush/Vinum; Patrick at Sineann; and Rob at Young's Columbia.
To our food service reps, Kimperly at FSA; Julie & Todd at Ocean Beauty; Dennis at Produce Plus; Tina & Dave at Northwest Premier Meats; Ben, Will, Ashby at OGC; AnnaMarie at Provvista. Thanks for helping us uphold the highest standards!
To our friends at Nike, Matrix, Cannon Beach Vacation Rentals, and Davidson Insurance for including us as part of their off-site functions.
To customers, Alice M, Linda S, and Tamara Y for buying so many bags and tins of Chef Bob’s Spice Blends that we can barely keep them on our shelves!
TO ALL: Happy New Year! We really appreciate the support we receive from you, our loyal customers. It is our desire and commitment to continue to provide culinary experiences that keep you interested and talking, and most of all, cooking. Remember to give us a shout-back whenever we inspire you to cook or use one of our recipes.
Here's to a brand new year of home-cooking! Cooking makes us happy and we hope it makes you happy, too!
Your personal chefs,
Bob & Lenore
RECIPE FOR COOKING SUCCESS
1 part passion and/or commitment to continuous learning
1 really good general cookbook*
Equipment as needed for the job (no substitute for a sharp knife, for example)
1 functional “working” pantry that supports the cook**Method
Practice, practice, practice! Build your confidence. Keep learning. Watch the
cooking shows! Read foodie magazines. Enjoy the process!.
* General cookbooks can be all encompassing or focused on one ingredient
category like meat. Both will give the technical information before focusing on
the recipes. Check out our section on Techniques & Methods in our website
** A working pantry contains foods that are frequently used and turned over. It
includes a well-stocked freezer and fridge. It stocks up convenience foods that
are wholesome like salt free stocks good to use when time prohibits making from scratch.