HOW SWEET IT IS--TO SEE SPRING!
How sweet it is…taxes filed and we finally see, smell, and feel spring arrive.
It has made us rush into spring produce season even before we get them locally. We rationalize that at least our guests will know what to do with them when they start seeing them in stores from local sources—all because we planted the seeds of inspiration early.
Our spring cravings have already made it to our menus starting in March! Yes, for example we have pretty much quenched our desire for asparagus! It has been roasted, blanched, grilled and souped on our menus already! We have even made a raw shredded apsaragus salad with Marcona almonds that has become a personal favorite.
Its time for the first of the wild king salmon, aptly called “springers.” And spring lamb is also on this April’s menu in time for Easter and Passover, but you may notice a jump in price at your markets this year as lamb is in short supply. And as Bob usually says, “you’re all worth it.”
On the sweet side this spring we are serving a new recipe for strawberry-rhubarb sorbet and a whole lemon chess style pie. Both of these are made more dramatic when served with a large candy coated whole fresh strawberry. Imagine dipping a large strawberry into a transparent molten hot candy that when cooled renders the strawberry sweet and warm as the slightly tart juices flow down your chin when you bite into it.
EVOO serves EASTER DINNER on Sun April 20, 2014 at 4:00 pm. It's an early show and Lamb is on the menu.
Spring unveiling is the first week in May for the gallery tours and unveiling. Don't miss what we are cooking up that weekend in conjunction with Ice Fire Glassworks, who are blowing glass based upon our menu! What will they choose for inspiration and how will that manifest? The MAY DINNER SHOW, on Friday, May 2, 2014, will bring answers and you have the opportunity to dine with the artists, too.
Sunday May 11, 2014, is Mother's Day. It is also an early MOTHERS DAY DINNER show, starting at 4 pm, and "moms" are half price!!
Future dates to hold---Aug 14, 15, and 16, 2014--our 10th anniversary birthday Dinner Shows and celebrations. Thursday and Friday nights include guest chef, John Sarich, culinary director of Chateau Ste Michelle, who actually helped us open back in Aug 2004 by shooting his TV show on our opening day of EVOO. The party continues with live music as it spills into Saturday night's cocktail stand-up reception with great wines and food from Chef Bob's stove. All in the name of "yikes, we have been doing this for ten years already!"
More EVOO Biz
Also buzz worthy--Once again we have blended northwest grapes to make our own food friendly wines under the label of Neroni Chef's Blends. Our good luck with our first foray into the wine blending arts gave us the confidence to try again.
This time we have bottled both a red blend and white blend, again in conjunction with J Scott Cellars. Could our luck hold and we have success with two more blends?
We invite you to see for yourselves. Come to one of our MAY DINNER SHOWS, where we are pouring both of our new Chef Blends.
But, of course, come also for the town's galleries and their special event held every first week in May called Spring Unveiling , that celebrates and "unveils" chosen artists works. Our little town is mighty when it comes to art, as Cannon Beach is listed as one of the top art towns in the world.
Shout Outs and Thank You's
We are still looking for some summer help. A few interns from culinary schools are on the hook, but we still need a prep cook/dishwasher and one retail sales associate to be ready.
So as we say so long for now, may we suggest you get out your calendars to plan your spring and summer visits to EVOO. Of course, our dinner show schedule is easy to find on our website, but you must speak with our representative to ensure availability anyway, so you might as well make that short phone call right now.
As always, we extend our warm wishes to you for delicious, fresh, whole food cooking and dining!
Your personal chefs,
Bob & Lenore
STRAWBERRY RHUBARB SORBET
2# strawberries, diced
2 stalk rhubarb, washed not peeled, small dice
¼ cup honey
1 cup superfine or natural sugar (also known as evaporated cane sugar)
pinch of sea salt
Put all ingredients into the pot and bring to simmer, cooking only to dissolve sugar, about 3-5 minutes. Freeze in ice cream maker according to manufacturer’s directions. Remove and store in freezer, well sealed.