classes

Monthly dinner menus reflecting local seasonal ingredients that are designed to give guests three new complete menus and one fabulous dessert to do at home. Each full menu becomes an “entree” course carefully paired with wine; ending with a fabulous dessert and coffee. All is prepared in front of you and you savor each plate while the chefs begin the next. You get it all! Pace is slow and steady and two and half hours later you leave satisfied and excited to try the new recipes and ideas you learned. All classes are individually listed and priced in our catalog by the month.  Escape to the beach and join us for dinner entertainment! $99 inclusive of wines

“Appetizer”–foods that tease the palette and whet the appetite. Often used interchangeably with the term “hors d’oeuvre” that generally consists of one or two bite finger foods. Appetizers include any thing from a first course to a whole Tapas menu.

This class explores snacks to fancy canapés and tapas. We will present our version of a perfect party menu plan for your next cocktail party or holiday open house. You watch and savor all the recipes, as they are prepared in front of you. Tuition: $75, including wines and recipes, of course!

Cannelini beans & spring vegetables, Cornmeal Gnocchi arugula & crisp panchetta Wine: Biggio Hamina Pino Grigio 2008

Grilled Wild King salmon, first of the season,Caraway cabbage & Pear cider reduction
Wine: Highway 12 Syrah 2006
Lamb two ways: Fennel crusted chops & lamb sausage patties; Lentils & potatoes, roasted asparagus & crotin
Wine: Abacela Tempranillo 2007
Bittersweet chocolate cake with ganache; pistachio gelato, & cherries jubilee sauce
Caffe Umbria Decaf Coffee
Tuition $99 inclusive of wines

RECIPES here.

Discover the difference a sour starter makes. We also do some traditional methods so you can compare. It is an early morning class because bread cannot be rushed! Size is limited for individual instruction. Classes available for minimum of 4-8 Tuition: $75 Lunch is include and you take home your breads.

Risotto cakes topped with roasted vegetable ragu Barolo , chiffonade of rainbow chard with garlic pimiento vinaigrette,
WINE: TBA
Fennel crusted salmon, market wild greens & roasted shallot vinaigrette, fresh watermelon salad
WINE: TBA
Peruvian center cut filet of beef, fresh corn & bulgur tamales with green chilies, avocado creme & fresh pico de gallo
WINE:TBA
Almond cream tart with fresh local berries, Whipped crème fraiche, dark chocolate toffee
$99

Enjoy our bistro inspired menus while learning a variety of cooking techniques, especially grilling and barbecuing. All courses prepared in front of you, inside and outdoors. The four courses include starter, main, salad or cheese, dessert. Wine, beer, wine tea punch and soft beverages are extra and available at shelf prices from our store. $69-beverage additional

and it’s BRUNCH, too! You will make the popularly versatile thin egg pancake, the crepe, in both savory and sweet applications! Menus might include crepe ribbon croutons, Whole wheat crepes Florentine, and Lemon Cream sweet crepes! You make your own crepes; we make the sides, and you enjoy a complete “brunch.” Turn your orange juice into a mimosa–just let the chef know. Available for individuals or groups of 9-12. Tuition $49 Private parties - minimum 9 guests.

A basic skills class offering 4 DAYS of intensive cooking.  FIRST day focus is on mastering the fundamentals of simple BAKING ; second day focus is STOCKS & SAUCES; third day focus is COOKING METHODS such as saute, braise, roast, pan-fry and steaming; and forth day we create an entire menu using our all techniques. In total you receive 24 hours of intensive skills instruction. Taste everything and staff lunch provided daily.  Entire series only. Minimum class size is 4; maximum 8. Tuition $149 per day.

Deconstructed terrine of crab with avocado, cucumber, mango, micro salad with pickled onions, Savory pots de crème, House made Melba toast
WINE: TBA
Tagine style chicken with pumpkin, chickpeas and currants, Almond couscous
WINE: TBA
Andalusian roasted rib eye of beef, Chive and butter mashed potatoes, Baby arugula with warmed sherry vinaigrette
WINE: TBA
Peanut butter tart, Peanut crust painted in dark chocolate, light cashew butter mousse
Crème fraiche and fresh mint chiffonade

$99

Whether its your first garden or already routine to you, its a wonderful way to do your part to save the earth, even if  it’s one small pot at a time! GALES MEADOW FARM is returning  for a plant-start sale to get us going.   EVOO bought many herb, lettuce, and vegetable starter plants last Earthday, and never had such a healthy garden. And what she doesn’t have in April she will bring when ready to our farmers market starting in June to keep us in plants! Anne and team are a wealth of information, too.

Sale starts 10:00 through 4:00 PM and all proceeds go back to the farm.   Many Cannon Beach EARTHDAY awareness festivities are planned for the weekend.

Informal Garden instruction by Anne Berblinger, owner, Gales Meadow Farms available in our shop from 10:00-11:00–please call for reservation; no fee.

Also offering 10% off earth-friendly products from our culinary gifts. Come in an browse.

You watch while chefs prepare and finish each course. Bring the whole family. Come enjoy, learn new recipes, take home recipes and celebrate the day. $59

This semi-hands-on class focuses on the versatile egg! We do all the sides and you make eggs as you like ‘em. Learn how the pros do over easy, sunny side up, shirred, scrambled, “boiled” and poached.  Entertaining with this brunch is a breeze.  Make your OJ into a sparkling wine Mimosa, optional. Class is available for individuals or groups of 9-12; $49

Celebrate the farmers’ market season with us for our impromptu family style meals inspired while shopping the CB’s Farmers Market. Two entrees (proteins) with many sides of vegetables and grains and a great dessert of course!
Tuition $69 inclusive of one glass wine (Choice red or white from local vintners). Additional wines from the shelf available at shelf pricing. Menus are available market day. As many as 12 recipes a dinner are posted on-line following dinner! Bring the whole family! Often one of the featured farmers come to dinner. Please call us to reserve your seats - 503-436-8555.

Give dad a day to taste beers and brats with our culinary staff. Local micro-brews and sausages by EVOO on sale today. Guest micro-brewery TBA. $29

Continue the Chef Neroni Family Italian tradition to feast upon the seafood to avoid meat the night before Christmas. Seven is significant but nobody in the family can agree on why. Every course includes seafood tonigh up to seven or more! It is ideal for the seafood lover. Wine can be purchased from our shelves. $79

Warmed confit of sole with herbed potatoes, poached egg and winter greens, chive aioli and coarse salt
WINE TBA
Peruvian duck with warmed wheat noodles in a soy-vinegar dressing,Vegetable salad
WINE TBA
Peppercorn crusted New York strip loin with bleu cheese demi glace, candied carrots and crisped bacon smothered mushrooms
WINE TBA
Tarte tatin with calvados crème and ginger sable cookie

Tuition $89

EVOO staff eats pretty well everyday. Many customers ask if they may have what we are having when they are in the store. So we finally said, “why not?” Now week days during JUN JUL & AUG we offer our staff meal to the public. Served at 1:00, the menu is planned daily, with vegetarian alternative most days. We love having guests to lunch because it makes our cooks try harder and it is fun to watch the competition. Every meal is price friendly and comes with coffee. To-go is not an option. You must sit with us. Reservations required with limited seating.
ENCORE members are treated to lunch on us; only two per day, and only one time per month. As long as you are an Encore member, you may qualify for a free lunch!

Happy Halloween! This is a special invitation party for ENCORE MEMBERS only. We started a trend last year to say thanks to our returning guests (Encore Club)  by offering a cocktail party with special pricing to ENCORE members. 2010’s theme is shaping up but still a surprise, and until September on a “need to know” basis only.  Plan ahead if you want to join this adult only party! Costumes are encouraged, of course, but not required. Tuition: TBA

Join another year of Michael Sebastiani’s wines and Chef Bobs dishes in honor of Bob’s birthday. When asked what he wanted he said let’s see if Michael will come back to do another wine dinner. It is happening! Two nights April 23 & 24 at 7:00 PM. Micheal and Bob pair as hosts almost as well as their respective wines and food!  Menu:
Lees marinated wild salmon, spaghetti-squash potato pancake
Garlic and pepper aioli
Carneros Highway 2008 Chardonnay, Nueva

House cured sausage dirty rice; Mussels in tomato jam broth, fenugreek oil
Highway 12 2007 Syrah, Sonoma Valley

Fennel seed crusted loin of pork; Baby fennel milk gravy; flash fried white kale
Highway 12 2007 Bordeaux Blend, Sonoma Valley

Cherry braised Anderson lamb shanks; Currant & chanterelle raviolo, spicy mustard micro greens XII 2006 XII Cabernet Sauvignon, Reserve

Vanilla bean-sour cream cake, lemon mascarpone, Toasted coconut meringue
La Piazza 2008 Late Harvest Aleatico, La Piazza

Tuition: $110 inclusive Wines for sale at wine maker pricing after dinner as well as Saturday afternoon in our shop.

Mushroom Risotto with shaved beet & tangerine salad, aged provolone, petite herb salad
Wine: Kramer Pinot Noir
Pan Seared Scallops with balsamic melted shallots and roasted garlic duchesse potato
Wine: Abacela Umpqua Syrah
Braciola with escarole, pine nuts and garlic rubbed Pugliese
Wine: Sineann Abondante
Chocolate hazelnut tart with caramelized meringue

Trio of summer appetizers: 1-Pistachio stuffed figs, orange blossom honey over grilled corn polenta cake; 2-Spicy melon gazpacho shooter, cucumber ice & lime salt; 3-Fried Japanese eggplant with curried tomato, goat cheese, chive oil
WINE: Proseco Sparkling Wine
Brown sugar cured salmon, wild arugula, summer greens, heirloom bean salad with basil avocado oil, & ricotta salada cheese
WINE: O’Reilly’s 2008 Pinot Noir
Roasted strip loin cilantro pepitas pesto, warmed fingerling potato green peppercorn mustard salad, with snap peas with Italian chilies
WINE: Mannina Cellars 2006 Merlot
Individual chocolate cake with warm ganache, fresh raspberries and zabaglione cream, with candied nuts
Caffe Umbria Decaf Coffee

$99 inclusive

House made Mediterranean sausage raviolo & Fresh peas with tarragon cream
WINE: Durant Vineyards Pinot Gris
Worcestershire seared salmon sesame baby spinach and sushi rice
WINE: River Aerie 2007 Sangiovese
Syrah braised lamb shank with squash mash, Pine nut and lemon gremolata
WINE: Mannina Cellars Walla Walla Cali
Local berries & spiced mascarpone filling in almond tart with candied almonds with coarse salt
Caffe Umbria Decaf Coffee (Self-serve station after dinner)
$99

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.

Knives are personal. One of the most important kitchen tools, a knife deserves more than an impulse buy. We are offering fundamentals of individualizing knives to the person, what to look for when purchasing, proper handling and caring. Bring your own knives to class to learn how to sharpen them. We will practice making the basic knife cuts then use our practice ingredients to create a tasty lunch.

Tuition: $79 inclusive of glass of wine if you like once the knives are down!

Braised pork sausage risotto with Barolo wine and fennel,Shaved melon and red onion salad
WINE: TBA
Buttermilk fried rockfish with chili pepper remoulade and sweet-n-sour slaw, Raised biscuit with sesame
WINE:TBA
Grilled Tenderloin of beef brochettes with peppers, onions and fenugreek rub, Armenian pilaf and chunky tatsziki sauce
WINE:TBA
Lemon sabayon pine nut tart with crème fraiche cream and sour cherry sauce

COFFEE: CAFFE UMBRIA Decaf

Tomato scented spaghetti with primavera vegetables, fried eggplant and mozzarella, arugula-walnut pesto
Wine: Abacela 2009 Albarino

Poached Barramundi in tomato jam broth, Mediterranean sausage fried rice
Wine: Highway 12 syrah

Smoked tenderloin of beef with chili mango salsa, salted potatoes and minted peas Wine: Cathedral Ridge 2007 Zinfandel

BERRY ICE CREAM and LEMON EVOO CAKE with LEMON CURD
Caffe Umbria Decaf
$99/per person (inclusive)

Not just Brunch of course because this is a cooking class too! Bring moms, daughters, sisters, aunties, and wives. Who wouldn’t enjoy a cooking class while enjoying a delightful brunch! Dads, sons, uncles and husbands welcome too!

2 1/2 hours recipes included Limited seating for 18 $65

Join us at 7:00 this special dinner show party, complete with favors and prizes. Here’s the menu:

Sparkling reception, welcome & introductions
Ahi tuna tartar with toasted hazelnut and sambal Creamy chestnut soup with sherry pepper wine and frizzled sage
Black truffled pasta with honey crisp apple, grilled speck, grated grana padano cheese and poach duck egg
WINE TBA
Seared sea scallop with potato-cauliflower and red kale hash
Roasted shrimp and tomato butter sauce
WINE TBA
Andalusian spiced rib eye of beef, winter vegetable potpie, and chive crème fraiche
WINE TBA
Decadent bittersweet chocolate  sour cream cake, chocolate sour cream gelato, swiss meringue and cherry-vanilla bean sauce

Tuition: $125 inclusive of wines plus 18% gratuity

Same great menu without the party hats! Open to all the grandparents and babysitters who cannot go out on the big night! 

Pan seared rockfish with tomato, olives and extra virgin olive oil, Sautéed green beans with house cured pancetta
WINE: TBA
Raviolo of sweet potato, pan seared radish and sage brown butter, Toasted hazelnut crumble
WINE: TBA
Mustard and wine marinated Anderson Valley lamb rack, Potato stack with goat cheese and fresh thyme, Spaghetti squash and tomato compote
WINE: TBA
Red velvet baked Alaska, Strawberry gelato, strawberry sauce

Butternut squash risotto with crispy shallots,Sesame seared chanterelles, Taleggio cheese
WINE: TBA
Dungeness Crab cake with Fried Green Tomatoes,House brined dill pickle remoulade, garlic harissa aioli, Micro celery salad
WINE: TBA
Pomegranate glazed rack of pork,Manchego cornbread with coriander butter, Apple-fennel slaw
WINE: TBA
Pear tart tatin with pistachio gelato and spiced caramel

This class brings the whole family into the kitchen. We demonstrate the three classic omelets and do all the side dishes. You pick style and make your own omelet. Lots of savory choices for filling. Kids as young as 7 are accommodated here! Families cooking together–that’s is a good thing! Each class is priced from $45 to $65.

The “101″means everyone is successful! Make it, shape it, sauce it, and enjoy it! It is part hands-on part demonstration and a complete meal. Groups of 8-12 Tuition $79
MENU
STARTER: Crostini with roasted garlic and tappenade
YOU MAKE PASTA!
Savory start: You make & shape ravioli, tortellini and spaghetti
SAUCES: Sage Brown Butter; Carbonara, Bolognese
Sweet Finish: Zabaglione over seasonal fruit (poached pear)
Add wine by shopping our shelves. Chef Bob will make suggestions. Take home what you don’t drink with you.

Before the holidays roll around again, wouldn’t it be nice to master the pie for say Thanksgiving dinner? This full hands-on class takes you through double crust, single crust (blind baked) and free form pie making. Making more than one version of this wonderful all American dessert gives you the experience you need to master pie crust. Make and bake two pies,[a savory galette & chocolate cream pie], and take home to bake a double crust apple pie. Tuition $79   Required attendance 6

DINNER PARTY invite 11 of your friends to watch Chef  Bob prepare a complete dinner party that you can make for those important intimate dinner parties. It’s a “boxed” party menu with all the recipes, shopping list and prep schedule so you pull it off like a pro. You learn to pair the wines, too.  Private classes require 50% deposit to hold the date and menus & wine selections are customize with your group in mind.   Accommodations for guests with allergies and special needs made with advanced notice. Ingredients are seasonal and subject to changes based upon availability. Groups of 12 or less. Tuition $125 per person or $1500 inclusive

Reserve our kitchen for the day! If you or your group would like to plan a special event in our facility, please let us know via phone 1-877-436-EVOO or email, www.evoo.biz. Minimum requirements do apply

Zerba Cellars teams up with EVOO for a dynamic evening of food and wine pairings. If you know wines you know this label is worthy of a great dinner as only Bob can do! Join us for an entertaining evening. Two nights Mar 12 and Mar 13. 7:00-9:30 PM $99 inclusive

We are at the ocean so why not learn about the fruits of the sea. Join for hands on fabrication & preparation of a variety of seasonal seafood. Lunch on the ingredients you prep! Individuals or groups of 6-12. 3-4 hours, Tuition $89 inclusive

SEASONAL SKILLETS class showcases market driven menus with fresh ingredients and not much fuss. This price fixed menu is good bistro food just right for dinner any night. Recipes included. Order suggested wine(s)or other by the bottle at the shelf pricing! 7:00PM on TUE & WED. Tuition range: $39-$59 depending on menu. Menu changes weekly. (wine additional)

Pan roasted pacific fish with basil oil, Panzanella bread salad of heirloom tomato and red onion, Shaved provolone
WINE: TBA
Braised chicken with African spices and green mole, Sapote, avocado and melon with chili-lime dressing
WINE: TBA
Harissa grilled lamb kabobs, Armenian rice with chickpeas and green beans, Greek style yogurt and fresh mint
WINE:TBA
Chocolate turtle tart with vanilla mousse, Dark caramel sauce, hand whipped cream

Sous Chef of the Day

“Sous chef” means under (the) chef. Not for everyone, this class is aimed at the home cooks who want to take their culinary development up a notch! It is the perfect way to decide if you want to transfer your love of cooking to a cooking profession. Simply call Chef Bob to discuss your interests and skill level. You decide together what date to be our SOD. 1-877-436-EVOO (3866) We take only one SOD per day–any day of the month!

A typical day includes making the artisan bread and dessert, and doing all the pre-work for the night’s dinner menu. You start at 9 am, work and have lunch with our crew, take a break about 5 and return by 7 to help us put on our DINNER SHOW. At dinner but get each plate and wine for your self, and eat the way chefs do—standing up! Ask friends and spouses to sign up for dinner class to watch you in action. Tuition $125 (includes lunch, dinner with wines). If you prefer to sit with your friends, you may become a guest with your friends for the evening dinner for additional, $65, or total $190 for the day. Call today to schedule a date as our SOD!

Recharge, energize and foster cooperation and friendship of your small work group. Try a Team COOK-OFF! Throw downs are fun with the “team leader-boss” vs. Chef Bob.  All in fun healthy competition using different skill-sets in a new setting provides an entertaining way to strengthen your teams. TEAM participation requires 8-18. Tuition varies with size of group, menu and format.  Call us to create an event for your group!

Butternut squash soup with lavender duck confit, savory herbed scone, cranberry relish
WINE: TBA
Pan fried Willapa oysters with scalloped corn casserole, Citrus basil relish
WINE: TBA
Bulgur stuffed duck breast with candied orange glaze, Green beans with caramelized onion cream, hazelnuts, Pomegranate and apple salad
WINE: TBA
Fifty cloves of garlic-roasted prime rib of beef, Shaved brussel sprouts with pancetta and 10 year old balsamic
WINE: TBA
Pumpkin pine nut tart, Pepitos brittle and crème fraiche cream,Quince syrup
Take away a special late night treat alone with all the recipes to recreate at home.

It’s a DINNER and a SHOW to say how much you care to your special person! Gather with us around the chef’s kitchen bar to watch and savor each course being made. Always a Sparkline wine starter with appetizer and three entree courses (full meals on a plate) paired with wines and ending in a delightful chocolate something! 2011 Menu TBA

Food and wine dinners offer discussion and Q&A on the pairing of vintner labels with fine foods of the season. The featured label will be available for purchase. Often the winemaker participates. 18 guests. Tuition varies.

Join Chef Bob for a relaxing afternoon of tasting some of his favorite wines paired with cheese and tapas. Makes a great afternoon repast (lunch) as well! Tuition Special Free to $29.95!  Guest limit 12-18.