EVOO STORE NOW OPEN 7-DAYS: We are happy to announce that starting in April the new hours for our gift shop are 11-5 everyday! Of course, the evenings we have classes scheduled, the shop is open afterwards for guests to shop. We are able to do this thanks to our wonderful help this season. Rachel Dullaart, you may remember as our apprentice two years ago will join Neusa Crosby in the management duties of the shop. Both women enjoy good food and wine, and both are fans of our classes. What more could we want! They have plans to expand our cheese selections and keep the specialty foods well stocked.
The Deli is back: This is a long story but we have finally decided to bring back your favorite freshly prepared sandwiches and soups for the summer. You will choose from hand carved turkey, Spanish tuna, grilled chicken Caesar, and Italian Provolone and roasted veggies. Our smoked salmon chowder is available everyday with other favorites added. Our own Coriander Oatmeal Cookies and Bob’s daily breads are on the menu, too. EVOO branded coffee mugs arrived mid January, too late for holidays as planned, so we are happily offering them complete with a forever refill. You buy the $5 mug and we keep it full of the freshest coffee in CB by coffee roasters, Sleepy Monk.
In the community: We are so proud to be a part of the volunteers who are working to bring our city sponsored FARMERS MARKET to Cannon Beach this year. In our last newsletter we wrote we were looking for a manager for the market. Manager found! Kristin Albrecht is so organized, thorough, and down right passionate about eating fresh produce that she couldn’t be more perfect for the job. The market is every TUESDAY, 2PM to 6PM, JUNE 17 through SEPTEMBER 30. To give our vendors and farmer’s more incentive to drive to the north coast, we have commitment from several chefs in town to buy from them on market days; sort of a chef’s collaborative. This ensures more sales and better profitability for vendors considering the cost in their time and fuel. In addition we have a Pick of the Market program that puts aside products for people who are unable to make it to the market to shop for themselves. For $35 they simply sign up for a pick-of-the-market basket on Fridays, online, and it will be ready for them to pick up after 6 on market day. We are particularly proud of the Chef’s Collaborative, Tuesday Market Dinners, and Pick of the Market programs that seem to distinguish our market from many others. And, there will be music on market days, too. The CBFM website is www.cannonbeachmarket.org.
In June, we launch our newest class called, DINNER PARTY, where we demonstrate and serve a complete 5-course meal in contrast with three stand-alone plates of the Small Plates with Wines class. The class includes all you need to recreate the meal at home, with shopping and mise en place “to do lists” as well as recipes. It’s sort of a dinner party in a box! Tuition for this class is $99.
DEMONSTRATION DINING AT LUNCH classes are dotted throughout our summer schedule on Sundays and Mondays, 11:30-1:00. This 3-course meal fulfills the request we often get in the summertime for a lunchtime class! Menus each have a focus, such as cheese, country French, tomatoes in August, etc. Tuition is $54 and comes with wine and dessert, of course!
We have planned two CULINARY ART INTENSIVE SERIES. This month we are doing the first of the series, BAKING BASICS. It is twenty four hours, six per day, of one-on-one time with Chef Bob, and many recipes that you always wanted to conquer, such as puff dough, pie crust and even a light airy souffle! In April we are doing the second group in the series called COOKING BASICS, where we explore a variety of skills and cooking methods like stocks, butchering, stews, soups, braising, grilling, and more. Tuition is $125 for a day. You may take all or just as many as you like. Staff lunch included daily.
TUESDAY MARKET DINNERS in conjunction with the first Cannon Beach Farmers Market are to be informal and feature a different farm each night. It is still under development but the idea is to keep it fresh and simple and prepare what the featured farm brings. Menus are impromptu and served family style. Wine is additional and can be brought in or purchased at the location of the dinner. A percentage of the cost goes back to the market. EVOO and other restaurants in town are hosting different Tuesdays throughout the season, and are doing the dinners at cost.
KIDS IN THE KITCHEN This was vegetable carving day in our after school kids class. Bob Moyer, GM for Hallmark Hotel, came to lend his artist hand. The kids were wonderful and very creative!
Bob and Lenore