travel north america united states oregon cannon beach evoo
Evoo Cooking School is not only a school... it is the number 1 rated restaurant in Cannon Beach... and for good reason.
Bob Neroni and Lenore Emery run this unique venue and put on a great presentation as well as a great meal.
The name EVOO came from "extra virgin olive oil."
A visit to EVOO is a must do for Cannon Beach, Oregon.
LINK TO EVOO COOKING SCHOOL WEBSITE
LINK TO WIKIPEDIA'S WEB PAGE ON CANNON BEACH
TRAVEL: 2011, 2013...
This location has earned a 5 out of 5 star rating (excellent)
Travel Fanatics Unlimited
*****
unless noted otherwise all images copyright d. holmes chamberlin jr architect llc
Guests sit around the cooking island, Evoo Cooking School, Cannon Beach, Oregon, 2011.
Host, Bob Neroni, Evoo Cooking School, Cannon Beach, Oregon, 2011.
Hostess, Lenore Emery, Evoo Cooking School, Cannon Beach, Oregon, 2011.
The first meal began with a fantastic "grilled corn chowder with roasted tomatoes and chive,"
Evoo Cooking School, Cannon Beach, Oregon, 2011.
My salad plate included "caesar romaine," "Cinderella cantaloupe," and "Dilly "c" new potato shallot salad,"
"Bob's daily bread with house churned smoky salted butter," "Olympic provisions salami," "fresh pickles,"
and "balsalmic berries over sheep's milk cheese."
Evoo Cooking School, Cannon Beach, Oregon, 2011.
"Caesar romaine spears with multi-color cauliflower salad," Evoo Cooking School, Cannon Beach, Oregon, 2011.
"Cinderella cantaloupe" salad with sweet peppers and feta cheese, Evoo Cooking School, Cannon Beach, Oregon, 2011.
Hot sides consisted of "herbed barley and mushrooms with French onions & toasted almonds,
lime cilantro buttered corn, yellow & green wax beans over ribbons of Romesco squash & parmesan cheese,"
Evoo Cooking School, Cannon Beach, Oregon, 2011.
"Butter crusted side of salmon" entree, Evoo Cooking School, Cannon Beach, Oregon, 2011.
"Roasted whole chicken," Evoo Cooking School, Cannon Beach, Oregon, 2011.
Vegetarian "tamale stuffed peppers with Tillamook white cheddar," Evoo Cooking School, Cannon Beach, Oregon, 2011.
"Balsamic berries over sheep's milk cheese," Evoo Cooking School, Cannon Beach, Oregon, 2011.
APRIL 2013
Bob, demonstrating how to hand test salmon for doneness, Evoo Cooking School, Cannon Beach, Oregon, 2013.
Bob making a vinegarette, Evoo Cooking School, Cannon Beach, Oregon, 2013.
Bob torches the meringue for banana pudding, Evoo Cooking School, Cannon Beach, Oregon, 2013.
Act I: Southern grits inspired risotto with cheddar, tomato and early chard; citrus braised ork belly and crispy fried corn tortilla sticks.
Evoo Cooking School, Cannon Beach, Oregon, 2013.
Preserved chicken hind quarter with white, orca, and pinto beans and bread crumble topping; dilly onion slaw; celery sprouts.
Evoo Cooking School, Cannon Beach, Oregon, 2013.
Act II: Pan seared fennel crested first of the season Wild King salmon with balsamic noodle salad with asparaguls and strawberries.
Evoo Cooking School, Cannon Beach, Oregon, 2013.
Finale: Toasted meringue banana pudding; strawberry rhubarb sorbet with nut tuile cookie; almond chocolate espresso flourless cake.
Evoo Cooking School, Cannon Beach, Oregon, 2013.
copyright d. holmes chamberlin jr architect llc
page last revised october 2021