This is the month we start chanting, “Where oh where is SPRING?” We are so ready we can taste the asparagus and Copper River Salmon!! Spring means so much to us, starting with our favorite word to describe our ingredients: FRESH! It means FARMER’S MARKETS will be right around the corner. It means so long to long slow braises and hello outdoor grilling. We usually grill all year in this moderate climate on the Oregon coast, but this year we seen a little too much of that icy wet stuff falling on Haystack rock!
We are bone chillingly over WINTER!
To celebrate what is about to come, we wish to invite everyone to the first CANNON BEACH CULINARY ESCAPE to celebrate the wonderful food and wine experiences available on the coast. This is a community that is proud of the food and wine options here, and to demonstrate that, four chefs of Cannon Beach, including EVOO’s chef Bob, are each preparing a course for an elegant dining and wining experience at the charming chamber party room. Bob’s dish is lamb paired with SOKOL BLOSSER pinot noir. Please click on the link to the CHAMBER OF COMMERCE to read how to get your $20 passport for the entire weekend’s festivities. In addition, on that weekend, we are serving SMALL PLATES WITH WINES on both FRI and SAT, and yes, it does mean, LENORE is solo on Saturday, since Bob will be at the Chamber. But she is serving the same course he is along with the other great courses paired with wines. And though solo, she is inviting Bob’s mother, Phyllis, to do her famous (at least in the Neroni family) potato pancakes-as the starting course. Below is our menu for both FRI and SAT – we think it’s your best option, as we hear the chamber dinner is fully reserved by now. Sign up for a seat at EVOO for either night, and have a wonderful food and wine experience. For that matter, all the restaurants in town will be looking for you to participate at their establishments by offering “escape” specials. Look at ours in the green box on the right:
There is plenty more to do during the escape weekend besides the Saturday night dinner at the chamber, that is sold out. The Friday night gathering at THE OCEAN LODGE is free and a great way to become familiar with all the event’s activities. You can purchase your $20 passport there as well, for admittance to the Saturday workshops. Please look at the acrobat file attached to learn about the “early bird Martini demo” at
THE DRIFTWOOD RESTAURANT, and learn how the many ART GALLERIES in Cannon Beach are participating by setting up “tablescapes” and displaying table top art. Some are even painting chef coats and aprons to be auctioned off during the event.
Two of Saturday’s workshops are being held at EVOO — one is on all you need to know about KNIVES. Lenore is going to set up stations for participants to learn how to hold, hone, and care for knives, and to make some of the basic culinary knife cuts. The second workshop at EVOO is with Bob and Chef Will of the WAYFARER RESTAURANT They are showing how to break down a salmon and will answer all your seafood questions.
Event festivities are still going strong all day Sunday, starting about check out time. Look for the cookbook authors in town who are signing copies of their books at the bookstore, THE CANNON BEACH BOOK COMPANY and, of course, don’t miss Chef Bob on Sunday at EVOO signing our DVD, Backstage Pass to EVOO!
click here for complete schedule
MENU at EVOO $79
- FRI MAR 9, 2007 7 pm &
- SAT MAR 10, 2007 6 pm
- Phyllis’ Potato Pancakes with House Smoked Salmon
- Frizzled Capers and CrÃ¨me Fraiche
- Wine: Cathedral Ridge Pinot Gris
- Braised Chicken with Smoky Wild Mushrooms
- Wine: Abacela Vintner’s Blend
- Vanilla Bean and Hazelnut Crusted Rack of Lamb Loin with
- Baby Beet and Fennel Slaw
- Wine: Sokol Blosser Pinot Noir
- Chocolate Pots de CrÃ¨me with
- Spiced Puff Twists
COOKBOOK WRITING AND ILLUSTRATING $79
- Artist/Instructor: Mary Marquiss
- Class includes Lunch by Chef Bob
- SUN MAR 11, 2007 11-3 PM
- Gazpacho Blanco
- Carnitas-pulled pork with tortilla
- Guacamole and Tomato Relish
- Black beans with Rice and Feta and Peppers
- Mary’s Apple Crisp and Bob’s Ice Cream
- Wine: TBA
We have just held our first PASTA 101 class, and it was so much fun. Participants learn to make pasta with and without eggs and to shape them by hand! With 12 students we get the job done in about an hour. The rest of the meal is prepared by Bob and Lenore and you enjoy eating each of the three pastas you create with three different sauces that we make. These classes are scheduled about every third Sunday, so watch out for them.
SPRING brings great opportunity to celebrate over BRUNCH and we are planning to serve brunch on both EASTER and MOTHER’S DAY! Look also for the introduction of our SPRING TEA classes! The TEA classes are NEW and scheduled both Saturday and Sunday during the early spring. Remember what may seem a little old fashion, is new again — in fact, giving a tea is one of the most contemporary ways to entertain and even do for fund-raising. We are bringing in SHIRLEY JONES and DIXIE MARSH who are both experts at giving teas, having given hundreds themselves over the years.
And speaking of cookbooks, have you ever thought about the many favorite recipes that are accumulated in families? You know the ones everyone raves about and are meaning to duplicate for the family? Recipes that are too good to loose or fall off the family recipe radar. And while we’re at it, what about commiting those favorite family stories to writing-the ones we tell over and over around the dinner table. Solution: MARY MARQUISS and her sisters have finally written not one but two family cookbooks that will be handed down to generations of their family for years to come. Mary is bringing the “dos and don’ts” for preserving the family recipes to EVOO on Sunday, March 11 at 11:00 am. Bob will cook a great lunch inspired by Mary’s family recipes from her published book—with a little of Bob’s interpretation thrown in. It is the second time we have held this class, and it promises to provide something special to take home.
Other news is that we are just days away from launching our new home page on our website along with the addition of some of the most popular items we sell in our culinary gift store—we are bringing them to you via our first e-commerce store!! Please be sure to check it out, and don’t hesitate to give us feedback on what items you would like to see there in the future.
Wow! This is a jam packed SPRING we are planning! We can’t wait for you all to enjoy our new menus that showcase all that SPRING has to offer! We are hoping to see you soon and wonder if you might pass this newsletter to someone you know who may also enjoy great food and the ambiance of the Oregon coast.
See you soon! Ciao!