Dining • Culinary Shop
EVOO Cooking School

This Week

APRIL 2020 MENU cancelled

Fri Apr 17, 2020: 6:00 - 9:00 PM $150

APRIL 2020 MENU cancelled

Sat Apr 18, 2020: 6:00 - 9:00 PM $150

SUNDAY SUPPER 2020 MENU cancelled

Sun Apr 19, 2020: 3:00 - 5:30 PM $100.00

APRIL 2020 MENU

Fri Apr 24, 2020: 6:00 - 9:00 PM $150

Welcome to EVOO

Our EVOO Mission hasn’t changed since we opened in 2004, to create menus and dishes that inspire guests to cook them again at home, while dining and enjoying the hospitality of community in our intimate space.  When the CDC and local health authorities first published increased food safety procedures, we immediately added them to our already substantial procedures.  Then as circumstances changed by the hour, we decided to close down dinner shows as well as our retail shop, walk in business.
See below for our new normal.
It impacts our employees and our guests and certainly has created buckets of paperwork as we apply for promised government relief. Our local bank has helped with our efforts and we think we have submitted all requirements.
For now we are so grateful for the support we are seeing from our close and far family, friends and communities. We are in this together and that gives us all the strength & staying power needed to get through this. 

 Below, check “What’s Cooking,” for a linked list of current offerings we can do without jeopardizing ours or your safety during shelter in place.  


WHO WE HAVE BEEN FOR 16 YEARS
EVOO events celebrate the Pacific NW bounty of our rivers, ocean, fields, trees and vines and the people who harvest our foods. Chefs Lenore and Bob Neroni invite you to their dinner show to both entertain and inspire you.  In a world of  supersized and/or processed foods, you rediscover the joys of fresh local flavors prepared with simplicity and style. During the show we focus on cooking techniques and methods rather than recipes. You’ll find our recipes by selecting “Cookbook” on the navigation-bar above.
During the evening we welcome your questions as we discuss tips and best practices for food safety, choosing ingredients, kitchen equipment, mise en place, and a well stocked pantry. You will enjoy and discuss our wine pairing suggestions from a chef’s perspective, and, of course, while at our table, we hope to demonstrate the benefits of a congenial dining environment.
We will be back so please r
emember, there’s always lots to eat and learn at EVOO,
so we urge you to come hungry for both.