Specialty Foods & Wines
Cannon Beach, OR. 97110
ph: 503.436.8555
cell: 503.440.2793
free: 1-877-436-EVOO (3866)
fax: 503.436.8999
info@evoo.biz
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Pick a date and spend the day with Chef Bob and crew in our kitchen. Then help put out the evening meal with us. Invite your friends to come to dinner to see you in action. Details..
KID'S COOK!
Baking is the topic–and some decorating too
Wed Feb 10,2010: 3:30 - 3:30 PM
Course Description
After school opportunity for 8 -14 year olds! 3:45 to 6:00 PM 2 February/March 2010
Students make a new meal every class. We start with a favorite--Pizza with homemade dough & Caesar Salad! They will hardly notice we will be slipping in some menu planning for taste and nutrition! Other learnings include Baking savory & sweet!, emphasis on measuring; Breakfast for Dinner, featuring pancakes and eggs; and finally Fresh homemade pasta, two kinds of sauce and salad. Tuition $25; Save $20 if sign up for all 4 classes! Class size 12! Two full-fee scholarships for entire series awarded by school.
You can download the course registration form(pdf) here
Schedule
Thu Jul 29,2010: 7:00 - 9:30 PMJULY DINNER SHOW
Fri Jul 30,2010: 7:00 - 9:30 PM
JULY DINNER SHOW
Sat Jul 31,2010: 7:00 - 9:30 PM
JULY DINNER SHOW
Sun Aug 1,2010: 11:30 - 1:30 PM
OMELETS 101
Tue Aug 3,2010: 7:00 - 9:00 PM
FARMERS MARKET DINNER with one glass wine
Wed Aug 4,2010: 7:00 - 9:00 PM
FARMERS MARKET DINNER with one glass wine
Thu Aug 5,2010: 7:00 - 9:30 PM
AUGUST DINNER SHOW
Fri Aug 6,2010: 7:00 - 9:30 PM
AUGUST DINNER SHOW
Sat Aug 7,2010: 7:00 - 9:30 PM
AUGUST DINNER SHOW
Sun Aug 8,2010: 5:00 - 7:00 PM
BISTRO NIGHTS
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Picture yourself tasting fresh, flavorful food and wine while talking with the chef about the ingredients, the preparation and the pairing of flavors. Our Dinner Show classes, for example, brings our guests to our chef's table where you watch each dish being prepared, taste the food in five courses with four accompanying wines, question the chef about any step, and mix with your fellow guests in lighthearted conversation and relaxation.
Imagine making a perfect piecrust, aromatic artisan bread or Sunday brunch as your expert chef guides you through the exact steps for satisfying success. Whether you are testing the freshness of butter, slicing heirloom apples, grating fresh herbs, or flash cooking your fish, you learn the secrets that make food preparation foolproof.
Variety may be the spice of life, and it is also the spice of cooking! Guests from Seattle, Portland, and beyond share some of their skills and creativity from their cookbooks, restaurants and resorts.
A renowned winemaker brings us the best of the vineyard paired with the perfect food selections to bring robust fullness to both. One guest called this our "sip and sup" program.
