Dining • Culinary Shop
EVOO Cooking School

Our name, EVOO

I finally realized all the fuss about naming kids when Lenore and I attempted to name our establishment. Not having children, I often chuckled at the lengths parents would go to name their offspring. Don’­t get me wrong. I understand the importance of leaving a legacy, not to mention the nicknames that ruthless playmates might try to get away with.

Well, from the minute we thought of our concept, we decided that we could not go any further without a name. After all, a name defines you. It let’s your customer know what you are about and helps you better know yourself. Our name was the work of several days, many lists, and many friends. When we were finished had looked hundreds of names.

We kept going back to a name we had picked for our “almost” restaurant in Seattle. We had all but signed the dotted line when Lenore joined her girlfriends for a trip to Tuscany; fifteen women together in a villa. Anyway, on that trip, they kept asking Lenore for details and she described the menu as anything olive oil based. This prompted a unanimous vote from the ladies for Olivia, the Italian name for olives. The men joined up with the women for a second week in Tuscany and you can imagine my surprise when they announced that they named our restaurant! We arrived home from that trip eager to open Oliva, only to find the restaurant deal had gone south on us.

We moped around a few weeks, decided to build a second home in Cannon Beach with the restaurant savings, and got a poodle, named Olivia. So why bring that up here? Well, by the time the school came into the picture, we could no longer use Oliva or Olivia, and yet our desire for Mediterranean cuisine was still a driving force. We thought of every other ingredient we loved, but alas, kept returning to olive oil. Why not? We tested it on a few friends, and they loved EVOO!

There are a few ways to pronounce EVOO! ìe-vueî ìee-voeî and ìee-vee-oh-oh.î We liked the idea of saying the letters the best, but didnít like ending with ìoh-oh.î So we say just E-V-OH! Confusing because we still spell it EVOO! Well, we are happy with the decision but it sometimes confuses our guests. Here is one of those EVOO based recipes we enjoy so much. It is our lemon cupcake that replaces half of the butter with EVOO. The flavor is very EVOO. Enjoy. Ciao – Bob

1 æ c AP flour
1 ‡ tsp baking powder
1 cup sugar
Zest of 2 lemons
Juice of ‡ lemon or 1 TBS
4 eggs, RT
3 TBS milk, RT
2/3 cup EVOO
7 TBS Butter, melted
Preheat oven 350Æ’F. Grease cupcake pan or line with paper cups. Set aside.
Sift flour and baking powder. Set aside.
Blend lemon zest and sugar by rubbing in zest with fingers to distribute oils in zest. Put into mixing bowl. Beat eggs into sugar and zest on medium until mixture is pale yellow. With mixer on lowest speed, add milk and flour mixture, lemon juice, melted butter, and EVOO; beat until blended.
Pour batter into prepared cupcake panóto the top. Bake for 20-25 minutes or until tests done. Remove from pan to cool.
Suggested serving: Top with whipped cream garnished with fresh berries. Or top with 7-minute icing or Buttercream icing.

RT=room temperature