Dining • Culinary Shop
EVOO Cooking School


Feb 25,2022
6:00 pm - 9:00 pm

Foods we crave during the winter months of the year tend to show up as “comfort foods.” Mostly because they are foods that give hugs, like pasta, hot soups/stews, braised beef, spicy dishes with moles, cheesy perogies, polentas and pastas, and of course, root vegetables, grains, and legumes.
We also know by the time we are in February, we are starting to crave tomatoes again, because after August, we don’t even look for a fresh tomato. Meantime we have processed both sauce and dried tomatoes during their peak season and put them in the freezer. While they may loose their fresh look, they retain their fresh seasonal flavor to use in a variety of ways. There is nothing boring about cooking in the winter!

So lets set the stage.
It’s cold outside, there can be snow in Cannon Beach, and we are craving those foods that “hug.” Here are some examples of plates that brought us comfort in winters passed!

Example of Menu Main Plates First Quarter

-Crab and scallop raviolo or perogies
atop julienne of zucchini pasta.

dressed with smoked salmon cream sauce;
frisee salad with pomegranate

-Hazelnut crusted short ribs of beef
Roasted  cultivated mushroom drizzled
with sage brown butter
atop cheesy soufflé of polenta;
Pickled corn and golden baby beet, frisee salad

-Hind quarter of duck confit, with lavender,
rosemary and garlic;
Fondant potatoes;
3 step Kale greens + pancetta lardons;

blood orange slaw

-Middle Eastern seasoned NY strip loin of beef
with wild curried shrimp;
tomato siracha sauce;
Sesame green onion fried rice;
Apple pear slaw ver jus

Favorite first Desserts

-Caramelized chocolate boudino
in baked brown butter tart shell;

toasted meringue; orange sherbet
with candied pumpkin seeds

-Carrot pecan cake
with whipped mascarpone cream cheese

Pineapple sorbet; chocolate nut toffee

-Chocolate ganache & Peanut butter tart;
vanilla ice cream; salted peanut brittle

-Lemon upside down cake
with preserved stone fruits or dates;

topped with toasted meringue and
served with hot ganache coco



TO BOOK: Call 1-877-436-EVOO (3866)
and speak with an EVOO representative.

All reservations require payment in full at time of booking and all sales are final.

Frequently Asked Questions


We apologize, but GIFT CERTIFICATES cannot be issued during Covid-19.  Our holiday promotion will not be  available until after the pandemic is under control.  We appreciate that so many guests want to share the EVOO experience and plan to reinstitute the gift certificate program as soon as we are able. In the meantime, you may choose a date and buy the tickets to the show as a gift for someone. It is really the same concept except you are purchasing a gift for an exact date in the same year. Call our reservation line to set this up.  

7-May I have a second glass of wine?

May I have seconds on the wines? Our wines are chosen to enhance and compliment the entrées. Each wine is available during one course at a time. If you are still enjoying the course, you may ask for more of the same wine.  Our servers are all trained and licensed by Oregon Liquor Control, which dictates they must "control" the amount of alcohol being consumed by a guest.  In addition, they also must follow our "house rules."  House rules begin with carding all guests who appear 30 or under. All guests who might fit that description should be prepared to show ID. Please respect that the servers will not be able to pour any wine after coffee and dessert has started.  House rule states that wine may be poured as long as the guest is still eating the course. All of our wines are typically available to purchase from our gift shop after the show.    


YES! We consider ourselves a restaurant with a special format. We call it the “dinner show,” a unique cooking/dining "class" that takes about 3 hours, and everything prepared is presented to guests in full portions: 3 plates, paired with wines, and dessert and espresso.

2-Why require ADVANCE PAYMENT for reservations?

Each of our experiences are price fixed and our ingredient purchases are precise for the number of guests and the menu we are making.  In addition we make accommodations for individuals who have dietary requirements, sometimes requiring special purchases.  Daily, chef carefully searches for the freshest ingredients from our local farmers, fishers, and ranchers. We appreciate our guest's understanding that this policy is a necessary, reasonable and sustainable practice. We ask of you what our vendors and suppliers ask from us. Before making a reservation, please read our CANCELATION POLICY listed here in FAQ, before making your commitment to purchase an EVOO experience. Be certain of your plans.        


Service tips for a dinner shows are not included in our dinner pricing. At the time you reserve your seats with credit card payment, you may add a percentage for a tip. and we total the tips for the evening, and the service personnel will get an equal share on their paychecks. Our attendants are paid a full wage well above our county's minimum wage of $12/hour. Some restaurants offer under minimum wage still with the expectation that you will pay a percentage of your check to augment their wage. We prefer to think of tipping as not required but earned. Certainly an opportunity to show your appreciation for the service and enjoyment of the experience with your monetary recognition is welcome and appreciated. You may leave cash at the table, hand it to one of our service staff, knowing they pool and split equally. Again, if you do not want to handle cash at this time, you may tip when you make payment for your reservation. Tipping after the dinner show on your credit card is also possible. Our servers are all trained and licensed by Oregon Liquor Control. They must also follow our "house rules."  House rules begin with carding all guests who appear 30 or under. All guests should be prepared to show ID.


All sales are final. If you must cancel for any reason you may sell your "reservation" or give it away. We do not issue refunds for cancellations for any reason. We require you to tell us if you have transferred ownership of your tickets, please. We do understand that emergencies occur. If you cannot transfer ownership to someone else, please let us know at least as much ahead of your reservation date as possible, and we will try to sell your tickets on your behalf. If we do sell your seats, you may register your attendance on another available date, and such reservations cannot be extended a second time.

5-May I bring my own WINE?

May I bring in my own wine? We do not allow outside wines at a dinner show experience. Our dinner show wines have been carefully paired to complement the chef’s menu. Typically, our paired wines are available to purchase after the show. And chef is always willing to engage in a wine discussion before you buy from our shop. Catered private dinner shows allow for coordination of wine choices with our chef who can ensure their compatibility with the menu. Our beer selections are limited but thoughtfully paired with any given menu. Also available are soft natural beverages, some of which are housemade, for those who do not drink alcohol. All beverages in our shop cellar are priced at shelf prices, not wine-list prices.    

6-WHY am I asked to report my DIET RESTRICTIONS?

First, we want people to know it is okay with us to create special requests and it is not an imposition. So please don't hesitate to tell us your restrictions, even when our menu doesn't include the offending item. Our menus may change without notice. So please give your requests, at very least and most importantly, your allergies, at the time you make your reservation. We may be unable to make substitutions or alternatives if we learn about them the night of your dinner. With advance notice, we can make substitutions and alternatives for most common food allergies (i.e. celiac, tree nuts, soy, dairy, etc.); as well as conscientious self-imposed restrictions such as vegetarian, pescatarian, no pork, etc. Creating these options becomes part of the experience; sharing the special diet restrictions with everyone attending, shows everyone how substitutions and changes are manageable and sometimes simple, especially since we are starting with whole foods. We are committed to  "replacing not just eliminating." when making changes for the diet restriction. And we try to avoid meat analogs for those who don't eat meat, not that we don't like them, but we think plant protein dishes are interesting enough on their own, rather than making it look like meat. For our part, we enjoy the challenge to make simply adjustments to create a dish that is as close to the original menu item we can make it. We rarely decline diet restrictions when diet requests are made in advance. That said, all substitutions and alternatives are at the discretion of the chefs. In rare instances, our chefs will call a guest directly before agreeing to accommodate his/her allergies/restrictions. Not all diet trends are possible since we design our menus around the Mediterranean pyramid. A diet plan that is heavy on animal proteins, replacing vegetables, cannot typically be accommodated.

9-What are your COVID 19 PROTOCALS?

COVID 19 PROTOCOLS  have been a moving target for us.  Our current protocols are listed on our home page by updates. We follow the state of Oregon Covid 19 safety protocols for public indoor dining, and the national CDC experts.   As of 8-23-21, All our associates are vaccinated and we are requiring guests to be vaccinated, with proof, or provide a new (3-days) proof of a negative test. Again, we are following the experts and other state businesses regarding public indoor and outdoor gatherings. Thank You! Chefs Bob and Lenore 


11-What about seating? Should I come early for a good seat?

Please plan to come 15 minutes before the posted time. For most occasions, we create a seating chart based on the number and size of the parties that purchase seats at our table for lunch and dinner. Since we have a small intimate space, we can only fit a certain number of people into each one of our dinners for best results. Therefore, we are unable to give preferential seating to any party or guest based on their preferences. If there is a special need such as wheel chair, hearing or sight impairment, we will make exceptions, of course. We have many requests for bar seating as well as the high tables behind the bar.  We believe all seats are good seats! NOTE: Parties greater than six often must be split up in deference to our other guests attending. We recommend parties greater than ten reserve the entire date for their private party.  If this is not possible, we may need to limit the size of your group to ten or less and we will not seat such groups together to ensure our remaining guests feel equal at the event.  We also appreciate when large groups reserve their private celebratory actions, such as gift giving until dinner is over. Please note that during Covid-19 our capacity is greatly reduced and more than ever dependent upon the mix of different sized parties even more. We still do our best to make each party feel included, comfortable and safe. For private parties our minimum is now 12 and only on available dates.

10-What about PRIVATE EVENTS?

For now, during Covid-19, the minimum number for a private group is twelve. In other words, the price to reserve our space is based on a minimum of twelve guests, even when the group is less. Larger groups may be considered on an individual basis, and when allowed, we will likely raise the minimum. We still require a 50% non-refundable deposit to hold your date; balance for which may be paid on or before the event date. All private events include an additional 20% service fee, and if your menu is customized, additional fees usually apply. Guests  with  special diet requests can be accommodated as long as their needs are presented at least 7 business days prior to the event. In fact we ask the person of contact to be sure to request allergy and special needs ahead as part of the reservation. And as an optional request, if the contact wants to engage the guests, we ask for short PG13 remarks for each that our chef will work into the presentation and surprise the guests.  Please call our reservationist (503-436-8555), M - F (11am - 3pm) to make sure the date you want is available. Our chefs, personally, will take it from there.