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!

“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: $65, including wines and recipes, of course!

Tuscan bean soup with Arbosana EVOO, grilled ciabatta,Fontina filled polenta custard with crisped pancetta
WINE: TBA
Grilled char with dill cured carrots, cucumber and Spanish onions,Caraway and cabbage with pear cider reduction
WINE: TBA
Fennel crusted rack of lamb with Umbrian lentils, spring vegetables and goat cheese vinaigrette
WINE:TBA
Bittersweet chocolate cake with pistachio gelato, cherries jubilee sauce

Tuition $99

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 with Barolo braised beef ragu, chiffonade of chard with garlic and pimiento
heirloom tomato micro basil salad
WINE: TBA
Fennel crusted salmon,CBF wild greens with roasted shallot vinaigrette, Roasted prosciutto-wrapped fresh figs with cypress goat cheese cream
WINE: TBA
Pan roasted Peruvian duck,corn and bulgur tamales with green chilies, avocado crema and roasted tomato salsa
WINE:TBA
Almond cream tart with fresh local berries, Whipped crème fraiche, dark chocolate toffee

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 ranges from $45-$65 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

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.

Easter Sunday Brunch Menu:
House smoked salmon with ricotta pancakes, dilled crème fraiche and red onion
Fried capers
Baked egg galette with chive and Gruyere, A demi tasse of fresh fruit with local mint
Fennel crusted rack of pork, Fennel and onion milk gravy; Roasted spring asparagus
Chai spiced waffle with blue agave syrup; Strawberry-ginger ice cream, caramelized banana
Sparkling wine, OJ, or both.

All recipes included. $65

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-$65

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

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

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!  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

Grilled - soy and brown sugar brined salmon, pink shrimp fried rice with housed dried Asian sausage,  pickled ginger
WINE: TBA
Garlic roasted chicken with salsa verde and roja, Tortilla Espanola
WINE: TBA
Chaimen rubbed strip loin of beef, Crispy eggplant with curried-tomato relish
Warm olive medley
WINE: TBA
Berry Clafouti in sweetened crust with crème fraiche cream and almond brittle

June
House made pasta with clam sauce, Baby clams, garlic and anchovy with a hint of pepper & light cream, Crisped pancetta and provolone picante
WINE: TBA
Chili and lemon Ahi tuna cubed and served along micro green salad, House made worcestire-grilled tuna with sesame spinach and sushi rice
WINE: TBA
Syrah braised lamb shank with squash mash, Pine nut and lemon gremolata
WINE: TBA
Local berry coriander tart with vanilla bean Anglaise, Candied almonds with coarse salt

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

Celebrate the farmers’ market season with us for our impromptu family style meals inspired by shopping the CB’s Farmers Market. Tuition $65 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! Please call us to reserve your seats - 503-436-8555.

Risotto with spring peas, asparagus and early tomatoes with aged balsamic and tender basil
Walnut, flax; Spelt pane pugliese
WINE: TBA
Broiled lemon-garlic barramundi and warmed seafood salad - Bay scallops, calamari and mussels in saffron vinaigrette
WINE: TBA
Pan seared filet of beef with finely crushed hazelnuts and crispy onions Baby arugula pesto, fresh mozzarella and crispy eggplant
WINE: TBA
Strawberry-rhubarb Pavlova with berry sorbet & crème fraiche cream

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

Here’s the Menu:

Poached egg nestled on tarragon creamed spinach with caramelized onion and feta

Chicken fried tenderloin steak with red eye gravy and biscuits; new O’Brien potatoes

Wild greens salad with spring vegetables, Honey and goat cheese yogurt dressing
Twelve year balsamic, almonds and strawberries

Assorted mini dessert sampler including cupcakes, cheesecake, cookies and tarts

Tuition: $59 without wine $65 with

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” means under (the)chef. Not for everyone, this class is aimed at the home cook who wants to take their culinary development up a notch! The perfect way to decide if you want to tranfer your love of cooking to a cooking profession. Simply call Chef Bob to discuss your interests and how you become sous chef of the day! 1-877-436-EVOO (3866). Only one per day–any day of the month! A typical day includes making the artisan bread for the day and doing all the pre-work for the night’s dinner class menu. Ask friends and spouses to sign up for dinner class to watch you in action. Tuition $125 for the day; $190 to become a sit down guest with your friends for the evening dinner.

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 $29.95!  Guest limit 12-18.