WOOD FIRED OVEN--is finished. We are firing up the "WFO"--a month or so past our projected date, and have just begun to share the tasty results with our guests at our shows.
JUNE 12 is the annual SAND CASTLE CONTEST. This event is everything a summer festival should be--we again are plot buddies with one of the teams, Cannon Beach Bible Church. Come for the sand, sea, and sun, and stop by our store for the a sweet treat after the contest. Now serving ICE CREAM SANDWICHES made with our all natural butter cookies with home made ice creams.
MONDAY, JULY 4, 2016 our deck is open for a special summer menu focused on items from the new WFO. And of course we have apple pie by the slice and whole pies which need to be ordered by June 30. Join us on the deck during the parade or after. Open 10am to 6pm. Hope you can make it.
NO NOLA THIS YEAR-we gave it a good effort to plan and execute a New Orleans tour and just couldn't pull it off in a timely way for a projected week in October 2016. So we are postponing this tour for now. We will advise our Encore Members of the details when they are finalized. Meantime thanks for your interest and patience.
A LA CARTE MENU offerings will be available during the day, Wed, Thu, Fri, & Sat, during July and August from 11am - 4pm. Look for pulled pork sandwiches, pane al pizza and maybe even WFO meats by the pound. Eat in on the deck or take with you.
What's old is new again! Our CULINARY GIFT STORE, is featuring a product from a local company in Portland that is home to extraordinary cast iron cookware, Finex, which we are now carrying. It is hand polished and the smoothest finish we have seen! We are using some pieces in our shows and find them very handy for WFO cooking as well.
Our newest CHEF'S BLEND WINE, both Oregon Red and White Wines, are bottled and soon to be available at our table and in our store. The Oregon White Chef's Blend includes 36% Semillon, 36% Roussanne, 18% Viognier, and 10% chard . The Oregon Red Chef's Blend includes 33% 2015 Pinot noir, 33% Grenache, 17% syrah, 17% Zin. Both are good for drinking and very good for pairing.
CULINARY SKILL BUILDING - You plan you own dinner party including an appetizer, entrée, salad/cheese course, or dessert-- determine what items you want to learn and let us know in time to bring in the ingredients for you. You pre-prep the first day and finish the second and serve and dine. Offered June 26 and 27 the class is about 12 hours and you may invite a friend to be a guest at your meal. Anything you want to learn? Check it out and call Chef Bob to register. Tuition: $375
The next ARTISAN BREAD CLASS is offered on June 25, so you can take it alone ($125) or in combination with the Skill Building class for a nice savings. For both you pay $425.
Watch for EVOO FIRE programs and classes. Soon we will be teaching how to cook in a wood fired oven and grill, both of which are imported from Italy and you can order them through us.
Thu Apr 26, 2018: 6:00 - 9:30 PM $149.00
Fri Apr 27, 2018: 6:00 - 9:15 PM $149.00
Sat Apr 28, 2018: 6:00 - 9:15 PM $149.00
Sun Apr 29, 2018: 6:00 - 9:15 PM $149.00
Wed May 2, 2018: 6:00 - 9:00 PM $149.00
Fri May 4, 2018: 6:00 - 9:15 PM $149.00
Sat May 5, 2018: 6:00 - 9:15 PM $149.00
A shout out for sustainability, of another sort. We are very happy that we are starting this summer with a fully trained crew, and in fact, Florencio is in his sixth year with us, Eduardo and Carlos have been here for three years, Nancy is our culinary intern returning for the 3rd year, and Esther has returned to work in our retail store as well as to cook for us.
Maybe you've noticed our reservation process has been a little more consistent and organized lately. Hopefully you agree with us that having a dedicated reservationist and office manager is working out well. So to Susan Bird we say, "Welcome to our EVOO family, and thanks for the quality work you do!"
And welcome back, Justin Bennett, a recent Culinary Institute of America graduate from the New York campus to our team. Justin did his externship with us last summer and has returned after graduating as our Sous Chef, working under Bob with new responsibilities to expand his management credentials.
To our EVOO guests, a very special THANKS!
We are so grateful for the many returning guests who come to our table, many of whom bring new friends to introduce to us. Sometimes we receive more returning guests than new ones for the dinner show. In addition, several of you have taken time to write about your EVOO experience on Facebook, TripAdvisor, and Yelp. It is very generous of you and we gratefully benefit because it helps to introduce us to potential new guests.
While summer has arrived the bests of times are yet to be had. Please join us whenever you come this way.