My abject apologies for how long it’s taken me to publish this post. Attending EVOO’s market dinner during my last Cannon Beach trip was an absolute highlight, and it well deserves every accolade – not to mention a more timely feature!
(And thanks to my coworker Patrick, who was pestering me this week at our all-staff meetings to get a blog post up! :P)
EVOO is a cooking school located on the south end of Cannon Beach’s main street, Hemlock. It primarily features dinner shows (three courses plus dessert and three wine pairings) and fresh market shows, the latter of which is summer-only and revolves around seasonal produce available at the Cannon Beach Farmer’s Market.
The Rambling Vine‘s Brenna had been raving about EVOO to me for years, and I was thrilled to finally get the chance to attend.
Rather than the hands-on cooking classes one might attend here in Seattle, EVOO produces shows where attendees kick back, relax, and watch husband-and-wife team Bob and Lenore cook fabulous food. They focus less on giving you a recipe up front, and more on demonstrating techniques.
While I still took copious notes, I appreciated not having to write down recipe specifics, and just enjoy the (generous) glass of house red wine – which reminds me, the wine! Fresh market shows’ cost covers the first glass of house red or white wine, and come to find out, EVOO’s own Bob works closely with local vintners to create their own blends. The result is utterly outstanding. (And if you’d like more, you can buy additional glasses for $10 each or a bottle for $24.) You may also browse the shop after the show and receive a 10% discount on your purchase – including the wine.
When attending a show, you quickly realize that Bob and Lenore absolutely love each other and their profession. They egg each other on, play off each other, and are extremely talented at what they do; their love of food spills over to the attendees, and they make each person feel welcome. I was greeted by name, and Bob remembered me the next day when I came in to buy some of the delectable wine (and a few kitchen items – twist my arm!). Both of them are personable and charming, and will also ham it up in front of the camera. (Sorry this one’s blurry; Bob realized I was taking a picture and had to pose with the salmon.)
One of my favorite dishes from the evening was the warm salted new potatoes. This was also one of the easiest! (And I tried it at home recently with resounding success.) Combine 1 1/3 c. salt and a gallon of water; mix to dissolve the salt. Bring to a boil. Scrub and add as many potatoes as you wish and boil for 12 minutes. Drain and serve. (This particularly works well with red, fingerling, or small Yukon Gold potatoes.) Note that the potato skins will look somewhat blanched or whitened.
Our menu included:
- Homemade bread and sweet butter
- Chop brand salumi
- Pickled spicy cabbage
- Peppered fresh cherries and goat cheese
- (divine) Smoked salmon chowder
- Whole roasted chicken
- Grilled wild king salmon
- Warm salted new potatoes
- Oregon shrimp fried rice
- Broccolini garlic saute
- Poached leeks
- Sautéed kale with shallots/leeks
- Early cabbage fennel slaw
- Mixed greens with shaved cauliflower, carrots, and red beets
- Cocoa nib pecan cinnamon-fudge cake
- Fresh cherry gelato
- Salted almond crumble
I cannot even tell you how amazing the dessert was. Just look at it!
And then Bob lit candles with a blowtorch.
And thus ended our fantastic meal. I already can’t wait to go back, and am fully planning to do the dinner show next time. Thanks to Bob and Lenore for a night to remember, par excellence.