Spring Newsletter

Spring 2011

Alright we have sprung forward and we are becoming unsprung waiting for spring! It has been a long winter and we are sure that our wait will be rewarded by the best spring ever. One thing we know, we will appreciate every one of those rays of sunshine more than ever this year!

Now for our news

SURVEY We are conducting a survey for those of you who have given your emails to us. The web master said we got lots of replies and are actually beating out “good” survey response levels. Congratulations and thanks to those who responded. We will of course share what we learn and most importantly how we respond to your remarks. Thanks in advance!

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EVOO EXPERIENCES

THE DINNER SHOW continues to be our star. We love doing them because we can cover so many new recipes, sometimes up to fifteen in an evening! Not that we don’t repeat a recipe or two but we do almost always use them with a new supporting cast.

SKILLETS is short for seasonal bistro style dinners that as the name hopefully implies are easy, somewhat bourgeois but in a good way, and still appropriate for a company meal. It is typically four courses, starting with a starter, a solid entrée, and a cheese course (a little extra special) and a lovely dessert.

FARMERS MARKET BUFFET DINNERS are scheduled throughout June and take the place of SKILLETS on TUE and WED for as long as the market is in town. Of course Chef Bob’s inspiration comes from the season and what he can get from our local farms and vendors at our Cannon Beach market. This year we will start with a cup of one of Bob’s soups with his “daily” bread so everyone can relax while we put together several great items for our buffet. Always a protein or two, and many sides including fresh pickles, homemade butter, local artisan cheeses, veggies, grains and beans. All designed inspire our participants to use more plant based products more often and to explore the ones that are unfamiliar.

SOUS CHEF OF THE DAY is still available throughout spring and summer. Just in case you want to spend a whole day in the kitchen with Bob and crew, you are welcome to give Bob a call to set up this experience just for you. Really we only take one SOD per day. It is a great oportunity to build your skills in the kitchen. Comes with lunch and dinner, of course!

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WHAT’S A LICENSE AGREEMENT?

That is a question we have heard with a little more frequency in the last couple months. The question seems to be generated from our website located under “ABOUT” on the menu, and described under “Ownership Opportunity.” What we hope to do is to set up the next “Bob and Lenore” team in their own place; somewhere that won’t compete with EVOO Cannon Beach, of course. We believe it to be a more sustainable approach to building a network like a franchise but better than a franchise. Better because we, the mother ship, will disappear once the new team is capable of flying solo. Another advantage is the up front costs are less than buying a franchise, and Bob and Lenore will personally bring their knowledge and experience to the training. Lessons learned that can be so helpful for anyone who undertakes a new business. So if anyone is interested or knows of a pair who might be, please don’t hesitate to give us a call. EVOO is our most rewarding “work” yet; so much so we don’t even notice the work!

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TAKING TO THE ROAD

It’s Spring Break in Oregon and families are taking to the road. It’s great bonding time, but it’s also a time of eating not-so-healthy foods on-the-go. Here are some tips for your next road trip to help you avoid the fast food traps.

• Make sure your road trip kit consists of fresh whole fruit and/or veggies, homemade granola, bottled water, popcorn (often dressed up with things like dried fruit and seasoned salt), and sometimes a simple dip like hummus to go with the veggie sticks.
• You can create an instant picnic from fresh finds at roadside farmers markets with local produce, cheese, olives, salami, and natural sodas.
• Have a specific destination in mind for your next meal rather than leaving it to chance. That way you’re moving towards a goal and not just waiting to see what’s available when you get hungry.

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Farmers’ market season is upon us so

LET’S TALK PRODUCE!

For starters, everyone is waiting for spring and what says spring louder than asparagus, strawberries, rhubarb, spring onions, English peas, and pea vines? Well there are two more that have a skinny window of opportunity and speak spring to me.

• Morels have a short season in the early spring when the ground warms to 40-50˚F and when the temp is 60-65˚F outside. The fun of foraging for them and finding them probably adds to their popularity for me, but however they come, they are one that says spring in Oregon! Of course the French have used these in cooking forever and why not, they are usually sautéed in oodles of butter! The best way to get them is fresh but then if you cannot use them all at once, they will freeze after cleaning and don’t lose too much flavor. They may be a little soft after thawing though. When they are dehydrated they lose some of their nutty flavor but still good.
• Fiddlehead ferns are coveted for their antioxidant and Omega 3 & Omega 6 virtues as well as their unique flavor and texture. They are the new frawn shoots of any fern plant can be picked while they are nice and tight. North east US is where they are commercially grown, but everywhere there are ferns, they are foraged. I typically taste one first for tenderness. If not, I don’t pick. However, eating them raw is not recommended. In fact cook them in boiling water, changing mid-way to decrease the tannins and bitterness. Often the flavor is compared to asparagus. I like to use them with other early spring favorites such as asparagus and peas. I can almost not count on finding them available so when they are I make them a part of what I am doing.

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Your personal chefs,
Bob & Lenore