Dinner Shows • Classes • Catering • Culinary Shop
EVOO Cooking School

October 2008

october 2008 newsletter

Hello Friends:

As we look forward to the fall – winter season in Cannon Beach, we invite our Portland, Salem, Tillamook, Vancouver, BC, and Seattle visitors to check www.cannon-beach.net for a real time web cam of our street and shore, as well as for ideas of other activities to do while here. Sometimes Portland and Seattle TV stations report the weather as if the coast is always the same as the cities, when indeed, Cannon Beach is often more mild and even in the sun when those inland cities are in the clouds.

EVOO NEWS UPDATES:
Thanks for the many congratulatory comments regarding our little moment of Sunset Magazine fame. In fact, we are mentioned in the October issue in a letter to the editor from someone who came to EVOO after reading the August issue!

We are finalizing cookbook plans with our publisher and believe we will be on track for release FALL 09, one year from now in time for next season’s holiday giving. Our book is to take the same format as the small plate’s classes with local in season ingredients, paired with Oregon and NW wines, and each recipe represents a complete menu with layers of flavors, textures and contrasts.

CB Farmer’s Market season ended with a BBQ party for the vendors, farms and volunteers. Bob and local chefs manned the charcoal fired grills cooking the salmon, sausage, hamburgers and chickens all provided by our farms. The market volunteers filled in with sides of salads, pasta, fruits and wonderful desserts. When we surveyed the farms for how many other markets do this they said ours was the first!

Our trip to Napa Valley was a great success! Check our blog for details of our FRENCH LAUNDRY experience which we enjoyed very much and will tap into it’s inspiration for many months to come!

Once again we plan to be on vacation in January! Our hope is to visit some friends and family and places we have wanted to see. Our shop remains open in January, while our classes are discontinued until February. EVOO’s 2009 schedule should be on-line by Jan 1, 2009.

Best wishes to you and may your new year be enriched with many happy dining experiences with us at EVOO!

With appreciation and friendship,
Lenore & Bob

French Laundry Kitchen
French Laundry Kitchen

click here for complete schedule

NEWS FROM THE KITCHEN


Fri Oct 31 7 – 9:30 $89
SMALL PLATES WITH WINES
Halloween is on a Friday night this year. Treat yourselves to a spooky CANNON BEACH weekend and start it at EVOO! Don’t worry, costumes are not required.

Thu, Nov 27 at 4:00 – 6:30 PM $79
OUR THANKSGIVING DINNER!
It’s interactive dining for the whole family!
(wines additional) Choose your wines/beverages from our shelf; everyone gets a special take home treat! Here’s the menu

Dec 13, 20, 27 1 – 2:15 $19
WINE & CHEESE TASTING
During the month of December, join Chef Bob for wine and cheese tasting — he is sharing some of his favorite wines paired with Oregon artisan cheeses. It makes a great afternoon repast as well.

Wed Dec 24, 6-8:30 $89
FEAST OF SEVEN FISHES
Italian Christmas Eve Tradition
Menu: (can you count the seven fishes?) Here’s the menu

Tue Dec 30 6-8:30 PM $99
NIGHT BEFORE NEW YEARS EVE DINNER

Are you the designated baby-sitter for New Year’s Eve? Maybe you are watching the grand kids while mom and dad go out. Well if you cannot go out New Year’s Eve, we are here for you. Just like last year we are offering a night-before New Year’s Eve party! Here’s the menu

Wed Dec 31 8 – 11pm $125 +gratuity
NEW YEAR’S EVE PARTY!
It is a dinner and a party! Prizes! Parting EVOO gift! Party ends in time to watch the ball drop or steal a kiss on the beach in front of Haystack! Here’s the menu

SPECIAL EVENT – Night before New Year’s Eve dinner

Join us for this great celebration menu:

Toasted Hazelnut Ahi Tuna with Wasabi Mayo on Crispy won tons

Semolina Gnocchi with Wild Mushroom Ragout and Micro greens

Smoked Salted Beef Tenderloin, White Cheddar cheese smashed Potatoes

Flourless Chocolate Espresso Cake, Toffee Crunch and Cream

Three wines paired with each course

You can download the course registration form(pdf) here

SPECIAL EVENT – THANKSGIVING DINNER–this is our favorite holiday.

Pumpkin Bisque with Mt Tam Gelato & Pepitas crisp

Chili Roasted Duck with ancho mole Grilled corn & squash tamale, Cranberry jicama slaw

Herb crusted Filet of beef and orange melon salsa; Hazelnut potatoes

Apple-quince tartlet Vanila bean ice cream with caramel

tuition: $79 wines additional

You can download the course registration form(pdf) here

SPECIAL EVENT – New Year’s Eve Celebration!

Wild mushroom bisque & semolina gnocchi with frizzled fennel & parmesan crisp with Hazelnut crostini

Sesame seared Ahi tuna & ginger aioli with shortgrain rice & Adzuki beans, Mirin vegetable slaw in lettuce cup

Intermezzo of salal berry sorbet

Grilled vanilla salt rubbed Beef filet with green peppercorn demi,Rogue river Bleu cheese potatoes and Whittled roasted vegetables

Dark chocolate sour cream cake & hot chocolate sauce and Kahlua toffee ice cream

Wines included

Party prizes and parting gift

Tuition $125 plus gratuity

You can download the course registration form(pdf) here

SPECIAL EVENT – FEAST OF THE SEVEN FISHES $89

Bobs Smoked salmon chowder & Scallop bruschetta

COD, the book, inspired Salt cod with Potatoes

Grapefruit granite with Bombay Saphire Gin-spritz

Northwest Cioppino including shrimp, razer clams, and halibut in a tomato sauce over fresh coriander pasta

Caesar salad with classic anchovy dressing

Individual Apple-pear charlottes with vanilla bean crème anglaise & Cranberry coulis

Comes with red table wine

You can download the course registration form(pdf) here

Calendar

PRIVATE PARTY

Sat Aug 19, 2017: 6:00 - 9:00 PM $


Your personal chefs,
Bob & Lenore