our approach

EVOO, like its name, has a simple, straight forward approach to food. A few simple rules serve to guide both the home cook and the professional. First, learn the cooking basics and cook in the seasons, utilizing the freshest and most flavorful local raw ingredients.

A basic kitchen “wardrobe” is important, too. A good knife or two, cutting board, and great cookware will increase the cook’s enjoyment and satisfaction. Ours at EVOO is a well-dressed kitchen that promises to enhance our guest’s experience and further demonstrate the concept of “right tool for the job.”

Chef owners, Bob Neroni and Lenore Emery, believe that working with local growers and artisans for a “farm to the table” approach provides the best results and supports the community and local producers and farmers. Organic produce and heirloom products are used when available, and most importantly, choosing within the seasons supports sustainable agriculture. Our class and catering menus reflect a commitment to the Northwest abundance of fresh resources. We look globally at all cuisines, but source our ingredients within our local food shed for the majority of them.

The underlying theme for classes and events at EVOO is to revive your inner cook and get back to the kitchen, sharing good food and wine with the good company of family and friends