If you are a frequent visitor to Cannon Beach you already know about the changes at the community newspaper, The Cannon Beach Gazette! It has new owners, a new look, lots more color, literal and local, and of all things, many articles written by residents, including us! We co-author a bi-weekly food article that is in the new section titled, Style! We mostly collaborate on the articles, and when we don’t, we label which of us has written it. Our topics have included “Kids in the Kitchen-teach them to cook;” “Menu planning-how to do it;” “Copper River Salmon;” Fear of Pie-ing;” “Eating Vegetarian;” “Giving High Tea;” and “Flavors of Spring.” We are having such fun with it, and so far they have printed all that we have sent! By the way, we post these on the website in Bob’s Blog the week after the Gazette release for those who don’t get the paper.
Early this year we had a timely visit with a new resident of the north coast. Grace Kunert Laman, new mom and recent recipient of a Masters degree in Nutrition, came to us with an idea to teach some classes in healthy dining. Wow, how fitting especially following the holidays when everyone is thinking waistline. It was clear to us after just a few more minutes of discussion that we matched in philosophies and passion. Then after the first class Grace taught, we knew we were right. She is so confident in her nutrition knowledge, that the teaching comes quite naturally. And her themed menus are creative and delicious! Nutrition 101 classes, aka “Lighten Up,” include a complete right sized meal jam packed with flavor and nutrients, one glass of wine, and feature one of these topics:
- 1″Cooking with Herbs and Spices–adding nutrition and zest to your meals.”
- “Cooking Light, Easy, Everyday Dishes.” We talk about upgrading the nutrition of comfort foods
- “Entertaining Light & Fabulous-no one has to know they are eating fewer calories and food packed with nutrients!”
- “Meatless Meals-eating lower on the food chain improves health.”
Right now there are two classes left in the series, scheduled Sunday, May 20 and June 3 from 4 to 6 PM. It is truly a great opportunity for our guests, and a good value at $45 per person. Guests spend two hours with a registered dietitian, who may normally charge much more for one-on-one consultation, and who probably doesn’t serve dinner, too! Our hope is to turn these classes into an eight week series of healthy meal planning and cooking for those who want more than a weight loss program. We are thinking lifestyle, and hope to start a group soon. Please tell us what you think of this idea. If any of you might be able to attend, what is the best day/time for you?
On April 22, we had our first high-tea class. A very thoughtful husband bought the whole class to give his wife a “tea party” for her birthday. Five couples came to tea mid day on a Sunday, and leisurely sipped and nibbled on each of four courses we paired up with four different organic teas. The complete menu is on our web-site. We originally thought this class might appeal more to women, and are pleased to say we were wrong. After all, we do remember many a Sunday when we lived in the Wash DC area, when chef friends of ours gathered at different downtown hotels for tea time. Most of our chef friends were men. Of course, tea time often went into early cocktails, but that is another story. Sunday, May 6 and Saturday, May 19 still have openings.
We are so looking forward to our fourth summer as EVOO, and have dreamed up a new schedule and a twist to our mainstay, the Small Plates with Wines class. As you may know, SMALL PLATES with WINES features a new menu every week, and in fact we have not repeated a menu exactly the same in 52 weeks. That is not to say if you attend every summer in approximately the same week you won’t see similar items on the menu. That’s because our menus reflect the local seasonal market.
click here for complete schedule
Two Weekend seatings daily for Small Plates & Wines
We want to know what you think of our idea of two seatings on the weekends for Small Plates with Wines during our summer season. They have been posted and we are getting reservations. We are taking a chance that a second seating is going to fill a need. On busy weekends, we now turn away guests. So by scheduling two classes on Friday and Saturday nights, 5-7 and 8-10:30 we extend our capacity quite a bit. As we see it, there is an advantage to both seatings. The earlier one allows guests to walk down to the Coaster Theatre after dinner for a play! And the late seatings allows for maximum daylight for beach time! We are pretty confident in our plan, but we’d love to hear from you. For that matter, your thoughts are always welcome. (firstname.lastname@example.org)
Thanks for tuning in. Hope to see you in the kitchen soon!
Bob and Lenore
Anyway, each menu includes three to four entrees that are paired with three to four wines, followed by a great dessert! It has always been our intent that each course when served in slightly larger portions stand alone, and simply adding a salad and/or soup or dessert makes a complete meal. We can’t even imagine our guests recreating all entrees at one time, unless perhaps entertaining a large group with a buffet with lots of helping hands! As we tell our guests each night, we do allot of “mise en place in the hours prior to the class. We try to prep each course up to that last 4-7 minutes it takes to finish and put it on the table. So here’s our new twist.
For the up coming season, we will be making one of the plates totally from scratch. Our goal is to demonstrate a quick start to finish meal that you can recreate at home in 20-30 minutes. You might say we are Rachel Ray-ing it just a bit! You know how determined Bob is to make everything “in-house.” And you know that most people will not smoke their own bacon even if they have the time. So as we create the under 30 minutes entrees, we will keep in mind the many wonderful and sustainably produced ingredients that come ready made and cut the total preparation time. This is not to say we won’t give our recipe for house-made chutney, or in-house smoked salmon, for example, but we will invite you to use purchased chutney and smoked salmon that works just as well.
In addition we want to start with a small passed course and wine on the deck for summer, July and August. It’s a more casual way to introduce everyone before the actual class begins, and we’ll all enjoy just a little more of the promised summertime weather!