the art of savoring

if you're heading to the oregon coast, you've got to make a stop at EVOO in cannon beach. it stands for extra virgin olive oil and offers the best cooking classes, ambience and food around. not only was it absolutely the most delicious 5-course meal i've ever tasted, but chefs bob & lenore are down to earth, funny, and willing to take creative risks with both preparation and presentation of their entrees.

i also learned several things about food preparation. 1) start with organic, locally grown fresh food. this seems obvious, but believe me, when i tasted the grass-fed beef it made me never want to go back to corn-fed! 2) heat pans before putting the oil in 3) ice cold water to keep the color in green beans 4) mis en place, french for efficiency and doing everything you can ahead of time 5) tricks to buy time when cooking risotto 5) coriander adds flavor so you can use less salt....the list goes on.

....basically, prepare for an experience in fun, in food, in "savor".