Dining • Culinary Shop
EVOO Cooking School


For most people summer is a time to take long walks on the beach, sip wine on the deck and enjoy being outdoors. For Lenore and me those activities are more for the shoulder season, as they say. Summer kicks off the busiest time of year in our little town when you are a business owner. Visitors are now coming not just from Portland and Seattle but also all over Europe and points down under. So as we get started on this roller coaster we call high season, I hope you’ll stop in and say hi from time to time, remind me what day of the week it is, and join us for lunch. In fact, that is why we opened our family meal, as we call it, to the public. We are pretty busy seven days a week now, so it is the best way we know to do some socializing. Come for coffee, a great bowl of soup, bottle of OR wine paired with some artisan cheeses and our crusty bread, but come on in. One thing for sure, we’ll be here all season


The concept of a family meal is not new. Staff members eating together prior to dinner service is part of the kitchen culture. It bonds us and gives the opportunity to discuss service, new ideas and just get caught up on each others lives. The menus have been a great chance to try new recipes out, re-working leftovers into something completely different and of course getting competitive! The latter of this gets really going in the summer at EVOO. Since we offer twelve seats up to the general public it is no surprise that we put our best foot forward to make sure the experience is as good as any other we provide. In the past, Lenore and I have come to head and towards the end of last year I cheated more a than a little. (You would have to come in to hear that tale.) This time out, every staff member is having a go at it. This week is Paco’s turn and his eagerness is contagious. Between his fathers hand made tortilla press to the groceries he procured from Portland, he is determined to make the first week the bar for others to aspire. I plan on keeping this posting up to date with a play by play of our success but for now I leave with our first menu.

Chicken Soffritos – Dark meat chicken braised in chipolte, jalapeno, garlic, onion and tomato. Fresh tortillas lightly fried and served with shredded lettuce, feta cheese, creme, tomatillo salsa and salsa Rojas. The dish was vibrant with hits of appropriate spice and tangy turns. Each bite offered a new experience but the simplicity made it all cohesive. A great beginning to what should be a phenomenal summer of family meals!


Not sure why EVOO got front page of the Travel section, but grateful all the same. It has been an interesting afterglow to say the least. Every now an then I am told by new guests that they just happen to see that picture of me in the Oregonian and it made them want to check us out! Some people have just said something like they have been reading about us and that picture finally made them pick up the phone and make a reservation. Lately too, we get calls from people who are sure they cannot get in for the following weekend because we are so popular. Let me reassure, we have sometimes only filled up the day of the class just hours before it starts! And this year particularly, we see lots more last minute reservations than past years; spontaneous beach trips where people are waiting till the last minute even to make hotel accommodations. So don’t hesitate to ask if we have space–most likely we do. If we don’t, we will try our best to talk you into something else real soon. Read article: http://evoo.biz/press