We invite you to browse our latest installment of the newsletter, as we prepare for the holidays and look forward to the new year. We will be taking a longer winter break in January, and our phone lines will be open during our absence. Be sure to check the class schedule for a new version of the culinary fundamental series coming this Spring.

And plans for new tours in Italy for the Fall 2013 are well underway; if you cannot wait to tell us you are interested, please send email to info@evoo.biz

We are grateful this season especially for the friends we have made through this journey we call EVOO, and want to send warm wishes to you all.

Hot Topics

Many of you are already booked for one of our Thanksgiving Dinner Shows this season. In addition to turkey-day we are doing two more nights with most of same menu, minus the take-home treat, and there is space for you! $109

Feast of Seven Fishes, our annual Christmas Eve seafood extravaganza is scheduled Mon DEC 24. Space is available.

New Year's Eve party is almost full, and we still have space available for the night before--same great menu with a little less party!

SATURDAY TASTINGS: NOV 24-House of Balsamic Imported Italian Cookies; DEC 1-Bob's Flavors of Spice Blends; DEC 8-Full Circle Creamery Cheeses with sweet & savory condiments

In January, the EVOO family will have a two week vacation! Our culinary gift store will reopen on JAN 18 on winter schedule and our Dinner Shows will resume FEB 1, 2013.

SAVE THE DATES for 2013 ITALY TOURS! October 13-19 to Piedmont and October 20-26 in Tuscany. You may express your early-bird interest by sending email to  info@cannnonbeachcookingschool. Complete details will be sent to Encore members by January 2013

Coming this Spring: You've asked for a new Culinary Fundamentals series. We are calling it Culinary Basics 201, 202, 203, 204. Access is open, in other words, you may do all or by the day. Pricing TBA but there will be a break when taking all four. Content also defined soon; if interested give us a shout so we can tell you about it.

More EVOO Biz

So many of you have requested the return of our OMELET 101 class and so we have scheduled a few! First up, Presidents weekend, Mon FEB 18, 2013. Our next on Sun MAR 10, added on to our SAVOR CANNON BEACH weekend.



Sun Jun 25, 2017: 6:00 - 9:00 PM



Wed Jun 28, 2017: 6:00 - 9:00 PM



Thu Jun 29, 2017: 11:30 - 1:15 PM



Fri Jun 30, 2017: 6:00 - 9:00 PM



Sat Jul 1, 2017: 6:00 - 9:00 PM



Sun Jul 2, 2017: 6:00 - 9:00 PM



Tue Jul 4, 2017: 10:00 - 5:00 PM


Shout Outs and Thank You's

TAKING OUR SHOW ON THE ROAD We hope to do more shows on the road around our beautiful state; if anyone has ideas for other venues for EVOO road trips, please let us know. info@evoo.biz

Thanks to RED RIDGE FARMS & OREGON OLIVE MILL for hosting our class, "The Art of Pasta." We had such fun in this gorgeous venue. See snapshots in our gallery.

Thanks to Paola Roselli, our Italian tour director extraordinaire, for planning two amazing tours for our guests this fall; a week in Sorrento and a week in Piedmont. She and Bob are very close to announcing next year's tour itineraries. Stay tuned.

The EVOO family sends warm holiday greetings of gratitude to you, our guests, for your support and friendship. May your holidays be relaxing and delicious!

Your personal chefs,
Bob & Lenore

Featured Recipe


This salad is a good one to take to a cover-dish event or family dinner. We make the dressing and leave it on the bottom of a glass salad bowl. Then put greens and vegetables on top. When you arrive at the party, simply toss and serve! WOW weekend this year (2012) LUNCH SHOW was all about the food trend for flatbreads. Cathy Higgins and Lenore dreamed up six different toppings and could have done more!  This salad went along with the flatbreads perfectly. It calls for chicken, but adapts with a simple substitution for a great way to employ leftover turkey.


2 Crushed garlic cloves
2 tablespoons Dijon Mustard
2 tablespoons juice lemon
2 tablespoons paprika vinegar (we use Piment d'espelette)
1/4 teaspoon salt (or more to taste)
3/4 cup olive oil or vegetable oil
Freshly ground black pepper and coriander to taste
4 tablespoons grated Parmesan, more to taste (*)

4 cups romaine
2 cups escarole
1 cup radicchio
1cup frisse
2 cups sliced seeded cucumber
1 cup pickled peppers (optional) see recipe
1 cup slice red radish
2 cups grapes, seeded, cut in half
2 cups grilled chicken, cubed or sliced in bite size pieces (see recipe)

(*) You can either add Parmesan to the dressing or in the salad as a layer.



Blend first five ingredients. Whisk in olive oil slowly to form emulsification. Place in the bottom of clear glass salad bowl. Add greens in layers along with other vegetables. (see chef notes below)

Refrigerate until needed up to 8 hours. Toss and serve. (If the dressing is very cold it will not easily coat greens unless you dump into larger bowl and toss with tongs until it is all incorporated. Place back into glass bowl to serve. Finish with a bit of olive oil on top.

Chef Notes: Greens for this salad should be well dried after washing. Then they must be put back into the refrigerator to crisp before using. Cucumbers are seeded to reduce the water. Drain the picked peppers and blot on paper towel before layering into the salad. Top that layer with a few more greens then place grapes around leaving center open. Place Parmesan cheese in the center (unless you added it to the dressing). Top with chicken.