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


It is almost like we skipped the fall since our beautiful summer weather just stayed with us. And what a busy summer it was! The weather brought many new and returning friends to our table. Thanks to all!

Hot Topics

Hot topic #1-- We celebrated our 10th year as if it was our 25th! You might say, we shouted our milestone from the roof tops! We made it ten years and by golly everyone should know! Mostly though, we wanted to say how much we appreciate the opportunity to host our dinner shows and to get to know so many of our guests who return often just to say “hi” and/or to sit again at our table.

When the calendar rolled over to 2014, our anniversary year, Bob got busy calculating how many shows we had done in the 10 years. As of January 1, 2014, he counted 1800 dinner shows! It sounded big enough, but after one of our guests said that amounts to a dinner party every other night in ten years, it stunned and amazed! In addition, we approximate 81,000 grinds of coriander, 9,000 heads of garlic, 1200 pans of nut brittle, and a whole river of EVOO! Whew! No wonder we wanted to celebrate!

Hot topic #2OUR CULINARY TOURS! Two tours are planned for ITALY in 2015UMBRIA! OCTOBER 10-17 2015-   SICILY! October 17-24 2015. For more trip information, click on the destination of interest to see the itinerary. Please note that pricing is for one and airfare is not included. To reserve your spot, please follow directions on the tour itinerary for "next steps."

Our first state side tour was this fall to Hood River Oregon, and next time we are going to NEW ORLEANS, probably in spring of 2016. Remember our tours are designed to experience the artisan foods, wines, and the special aspects of regional cuisine. So expect the best of the south! Again if interested, send a note to Lenore at lenore@evoo.biz; you will be first to hear the New Orleans’s tour details.  

Hot topic #3--In the works are four new blends of our "Flavors of..." spice series. They are - Flavors of the Sea; Flavors of Tuscany; Flavors of Canton; and Flavors of Provence. Bob has blended them and they are now at the production facility. As always they do not contain salt but are intended to be used with salt to enhance their effect. You are in control of how much.

More EVOO Biz

Tis the season! This year we plan to be visitors in our own little town! Our gifts to each other include what we buy locally that fits these descriptions: 1-something we wouldn't buy for ourselves; 2-something we need; 3-something playful; 4-something that qualifies as an experience; 5-something to eat or drink! Oh, look, going to EVOO covers at least two of these! But of course the actual shopping trip is a gift to ourselves because shopping in CB with its visual beauty as well as the variety of the shops turns what for some is a chore into a treat! To learn more about how you might treat yourself  with a shopping trip to CB visit the Cannon Beach Chamber of Commerce.

One event during the holidays that gets our full attention is the annual CCA (Clatsop Community Action) Coastal Harvest of Giving ; this year on Thursday, December 11, 2014. Once again EVOO is partnering with Martin Hospitality, and the event itself takes place in the ballroom at the SurfSand Resort. Both Chef Bob and Chef Josh, executive chef for the Wayfarer Restaurant, planned the menu and the combined efforts of both our teams, as well as volunteers, executes it. Most ingredients and beverages are donated by our mutual purveyors, and the proceeds go to local county needs including our favorite organization, the food bank in Warrenton and the county pantries it supports. 

Now is an excellent time to give an EVOO experience to the "foodies" in the your life with gift certificates. Purchase on line or call us --we can mail or send by email to you all still in time for your holiday celebrations.


Our original BLUE SKY SEA SALT is still available in our first run numbered packages. One of a kind artisan produced sea salt with water collected during up-well on the Oregon coast. 

Check EVOO schedule for shows through the end of the season and start of the new year! Program schedule.



Fri Apr 20, 2018: 6:00 - 9:15 PM $149.00


Sat Apr 21, 2018: 11:30 - 1:45 PM $89


Sat Apr 21, 2018: 6:00 - 9:15 PM $149.00


Thu Apr 26, 2018: 6:00 - 9:30 PM $149.00


Fri Apr 27, 2018: 6:00 - 9:15 PM $149.00

APRIL DINNER SHOW This is a private party!

Sat Apr 28, 2018: 6:00 - 9:15 PM $149.00


Sun Apr 29, 2018: 6:00 - 9:15 PM $149.00

Shout Outs and Thank You's

On EVOO's anniversary weekend this August, special guest chef, John Sarich, who opened us on the day we opened 10 years earlier, came again and played in the kitchen with us just as he had done before when he was host of his own PBS show. Yes, our opening day, August 14, 2004, included a 60 minute live TV show with John!


It is with humility and sadness we report John's passing since then. What a friend and just great human being, a guy who made everyone in his presence feel as though they were his best friends. He was someone who lived in the now without exception, and as a result his influence is everlasting.

We say so long to associates from the summer, including Michelle Shuttlesworth-sales; Heather Mondini, Culinary intern; Nancy Flaherty, Culinary intern.

We welcome culinary intern, Terri Miller, from OCI. Terry is a local gal who lives in Warrenton and who is with us through December.

To Kim Kinds, our retail sales representative, we say farewell and thank you for your service. Sorry to see her go but wishing her all the best. She leaves big boots to fill but we are sure there is someone, maybe even YOU, out there who might like to join the EVOO team. We are currently interviewing for two openings that will start in mid January.

Something to chew on from Lenore: Rare beef is healthier than well cooked beef; and for health, limit beef to once a month and special occasions.

A Bob-ism
:  "Provide a juxtaposition of tastes for every dish you create."

From all of us at EVOO, we wish you a delicious holiday season with friends and family; and may the connectedness and laughter last all year! Until we meet again...

We are gratefully, 

Your personal chefs,
Bob & Lenore

"Happy Holidays from EVOO!" says the holiday "SANDMAN."

Bob & Guest Chef John Sarich on August 14, 2014

John & Bob on our opening day August 14, 2004

Our numbered Blue Sky Sea Salt from upwell waters off the Oregon coast!

Try this yummy holiday pumpkin cake for a change from pumpkin pie!

Featured Recipe


Click here for full recipe.