BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

Appetizers

BRUSCHETTA, GARLIC RUBBED
CHICKEN, MEDITERRANEAN / MORROCAN
CUCUMBER ICE
FIGS, ROASTED with or without CHEESE
FRIED JAPANESE EGGPLANT
LIME SALT
OREGON BABY SHRIMP in chive oil
OYSTERS ROCKEFELLER
PISTACHIO STUFFED FIGS
POLENTA, CREAMY GOAT CHEESE



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