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

SPRING TO SUMMER

Pictured here is our European style cheese charcuterie board for 2-3 people--enjoy all summer on the deck with a bottle of wine from our shop.
Pick from our shelves and we'll pack it to go for you
Bob helps Shanda decide what to do with the veggies in our CSA basket--watch for Shanda's Blog,"The Green Project!"

 

HOT TOPICS

SANDCASTLE DAZE is almost here. What that means is it is almost summer, too, in our sleepy coastal town, soon to be awaken by the influx of summer guests. EVOO is participating by becoming a plot buddy. This is a new service this year that links businesses in town with competing teams of sandcastle builders.  Our plot buddy team is led by Marcia and Ken Zegar from Salem; they are friends, EVOO customers and self-proclaimed Cannon Beach groupies!  They will be here on Saturday June 9th before, during and after the building to assist and cheer on our plot-buddy team. Sandcastle days include Friday, Saturday and Sunday activities and fun for everyone; for more details, go to our chamber website.  After the sand sculptures are built, please join EVOO guests for a PIZZA TOSS!

SATURDAY FREE DEMO-TASTINGS During the summer season, June to Labor Day, our culinary gift store will be hosting product tastings.  These are free educational experiences designed to inform your taste buds and your minds of some of the many great ingredients available to make cooking and dining more enjoyable. Cathy Higgins is a new associate on our team and is taking lead on this project. She will be available during the tastings for questions and answers. See side panel for topics and dates.

CHEESE BOARDS season is upon us. Once again we are providing a European style charcutiere cheese board to our summer guests. These have been so popular because they are more than just a good lunch. We have many sunny tables on our deck all summer to enjoy a leisure repast of specialty artisan meats and cheese, and including some of Bob’s pickled veggies and pates. Don’t forget the wine—our selection of wines are food friendly and a great introduction to the labels in Oregon and Washington.  Fresh baked breads and our own label of olive oil comes with every board. Our delicious freshly made daily cookies are available for the sweet tooth. To go picnics are packed for you as you choose your favorites from our deli case and shelves.

MARKET DINNER SHOWS are back and coordinate with our own CANNON BEACH FARMERS MARKET. The market is every Tuesday but our dinners are both Tuesday and Wednesday nights. On the menu are new recipes showcasing the freshest local ingredients you will find in our markets around the state.  All dinners come with a plated starter, followed by two different trips to the buffet for self service, and finally followed by a plated dessert. You see all the finishing touches and the platters go together and enjoy the lively food talk that goes with the preparation. Wines are available from our shelves, and many are singled out as EVOO picks for pairing to our recipes for the night.

ITALY CULINARY TOURS ARE FULL – This Fall 2012, Bob and Lenore and 24 other foodie fans and friends will be touring Italy’s back roads seeking culinary experiences from artisan producers, farmers, and vintners. The first week they will find themselves overlooking the Amalfi coast in Sorrento enjoying limoncello and fresh anchovies, and the following week they enjoy the Piedmont region where food is the reason to be there! It is the second year EVOO has hosted these extraordinary culinary experiences. And most likely they will do another.  Notify us early if you have an interest in joining the fun in the Fall of 2013.

LIVING & EATING GREEN is the theme we are attaching to our in house CSA experiment. Shanda, our Sales Manager, has volunteered to receive produce from our community supported agriculture box from local farmers, Ginger and Brian, of R-evolution Gardens just down the road from here. We paid in advance to receive a box of whatever is fresh and ready to pick, once a week for 24 weeks this summer. It has already started, and soon you can follow Shanda’s green experiment on our BLOG. She will cook and present veggies to her kids and husband all summer and then report back on their reactions, comments, likes, dislikes, and anything else she so desires to share. I understand there will be pictures of faces made when Joe, the youngest, takes his first bite of something exotic to him, anyway! We all benefit from learning just what it is going to take to increase one family’s green quotient. Bob hopes to create new recipes that encourage Joe and the rest of us to try new ways to eat things we think we don’t want to like. The goal is to get acquainted with eating from farm to fork, earth to earthenware, pasture to plate, tongs to table, so to speak.

BACKSTAGE

NEW EVOO FACES
CATHY HIGGINS is one of our newest associates. She is customer turned part-time employee. She and Brian, her husband, recently moved to CB permanently from Chicago. She’s a foodie—loves to cook, and comes with a great world of work experience to apply in our little business. We are pleased she is here. Watch for her Saturday free “tastings.”

AMBER MOTT SCHIMKE was introduced in last month’s newsletter. She has already started to take on some retail responsibilities to help Shanda. Her part-time shift will certainly support our store during the busy summer. We share Amber with her full time employer in Seaside and her family, two children, and husband Derrick.

KATIE BESTGEN you may know from our BLOG. She has been writing about her experience as an intern for EVOO, and has been hired to stay on as our multitasker. She is training to take reservations, work sales in the shop, serve at our shows, and cook alongside Bob. Kate is working on figuring out just what will win out—her love for cooking or her passion as a masseuse! Our goal is for her to realize she can do both! We hope she stays in town a long time.

LUCIO EDWARDO DE CELLO PEON, Martin’s nephew, will be taking over our dish room this summer. He comes with the high recommendation of Martin and Florencio, and that is good enough for us.

PROGRESS ON PROJECTS

Our private label spices should be on the shelves of MADE IN OREGON real soon.

We plan to put up, as in canning, some “FLAVORS IN A JAR” of Bob’s most popular creations, such as Tomato Jam and Blackberry ketchup.

By July 4th we will have our first greenhouse build to evaporate seawater and to capture the salt. Our prototype will serve to give us answers to many of our questions regarding the yields and logistics. Of course, our EVOO customers will be the first to test market our results.

OLIVE, our new reservation computerized program, is to be tested starting June 4. To be sure, we will keep our manual method going too while in bata.

SHOUT OUTS & THANK YOUS!

Thank you Patrick Mcelligott for your abundant generosity in delivering Sineann’ s Abondante wines to us, as well as other orders from our vendors in the valley.

Thanks for the Wine! To Kris & Brad Bemis for the bottle of Betz Family Winery, Clos de Betz, 2009; to Cousins, David & Mary for Wyland 2006 Los Carneros Organic Syrah; to TRIPWIRE, for HOUSE FAMILY WINERY 2010 PINOT NOIR. We are anxious to try these–stay tuned!

Thanks to Chef Josh and Will and the Wayfarer kitche for always being there for our emergency shopping needs. We try to repay the favor but think you are ahead!

Our sincere sympathies go to Joanne Peterson’s family of Kirkland Washington for their loss.

SUMMER TASTINGS AT EVOO
11 am – 3 pm Saturdays

JUN 2 — EVOO Spice blends
JUN 23 — GUEST Leslie of Red Ridge Farm & Oregon Olive Mill—tasting of their oils and vinegars
JUN 30 — Mustards and other condiments
JUL 7 — Spanish influenced products and how to use them.
JUL 14 — Sweet condiments
JUL 21 — Chocolate blind tasting—you choose your favorite for baking and eating.
JUL 28 — SEA SALTS
AUG 4 — SALAMI and cured meats
AUG 11 — Using savory pastes like harissa and umami
AUG 18 — Wine Country Sodas and other non-alcoholic food friendly beverages
AUG 25 — OLIVE OIL —new olive pressing season starts in the fall—learn more
SEP 1 — Labor day of Love—using a pasta machine

Don’t miss OMELETS 101 Sunday Jun 3, 2012 11-1:30. 12 guests only! $59 per person Children 11 and under must be with adult.

Pizza Toss 101 for children of all ages! Saturday Jun 9 and 16, 11-1 $29 – when you reserve, tell our EVOO rep “I want to toss some pizza,” and receive $5 discount  * Small print: being a little silly pays!

 

Bob is sets up for salt tasting; visit on Saturdays all summer for more of these "tastings."
EVOO enjoys celebrating our guests special days!
What's missing here? YOU! Join us around our chef's table for our dinner shows!

 

Calendar

2017 CLASSIC OMELETS 101

Sun Nov 5, 2017: 11:00 - 1:30 PM $79.00

'17 NOVEMBER DINNER SHOW WOW weekend festival!

Fri Nov 10, 2017: 6:00 - 9:00 PM $149

'17 WOW LUNCH SHOW WOW Weekend Festival

Sat Nov 11, 2017: 12:00 - 1:45 PM $79

'17 WOW BRUNCH SHOW WOW Weekend Festival

Sun Nov 12, 2017: 11:00 - 1:00 PM $79

'17 NOVEMBER DINNER SHOW

Fri Nov 17, 2017: 6:00 - 9:00 PM $149


Your personal chefs,
Bob & Lenore

Pictured here is our European style cheese board for 2-3 people--enjoy one on our deck with a bottle of wine.



Pick from our shelves and we'll pack it to go for you



Bob helps Shanda decide what to do with the veggies in our CSA basket--watch for Shanda's blog, "The Green Project"



Bob is sets up for salt tasting; visit on Saturdays all summer for more of these "tastings."



EVOO enjoys celebrating our guests special days!



What's missing here? YOU! You are invited to join us at the bar for our dinner shows!