BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL INGREDIENTS WE USE

MUSHROOMS

TO RECIPES

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"FEAST OF THE SEVEN FISHES" (2011) FARMERS MARKET DINNER SHOW OMELETS 101 SKILLETS DINNER SHOW 2012 JANUARY DINNER SHOW 2012 FEBRUARY DINNER SHOW 2011 MARCH DINNER SHOW 2012 APRIL DINNER SHOW 2011 MAY DINNER SHOW 2012 JUNE DINNER SHOW 2011 JULY DINNER SHOW 2011 AUGUST DINNER SHOW 2011 SEPTEMBER DINNER SHOW 2011 OCTOBER DINNER SHOW 2011 OCTOBER DINNER SHOW 2010 NOVEMBER DINNER SHOW 2011 DECEMBER DINNER SHOW 2011 DECEMBER DINNER SHOW 2010 THANKSGIVING DINNER SHOW 2011 SUSHI BY CHEF KATE 2011 PRIVATE PARTY WOW BRUNCH (WOW!) 2011 MARCH DINNER SHOW 2011 APRIL DINNER SHOW 2012 MAY DINNER SHOW 2011 FEBRUARY DINNER SHOW 2012 JULY DINNER SHOW 2012 SAVOR CANNON BEACH 2012- Winemaker Dinner Show EASTER EARLY DINNER SHOW suitable for Passover as well PIZZA TOSS 101

• TECHNIQUES & METHODS
• INGREDIENTS WE USE
• GRAINS: RICE, PASTA, COUSCOUS, POLENTA, BULGAR, BARLEY, POTATOES
• VEGETABLES, FRUITS & SALADS
• BEANS, LEGUMES & NUTS
• FISH & SHELLFISH
• CHEESE & YOGURT & DAIRY
• EGGS & BREAKFAST
• POULTRY & PORK (the other white meat)
• RED MEATS
• PANTRY SAUCES, STOCKS, GRAVIES, CONDIMENTS
• BREADS & BAKERY
• SWEETS, ICE CREAM & DESSERTS