the art and flavor of feasting
i love EVOO (which stands for extra virgin olive oil) cooking school at cannon beach. last year on a whim, i entered their slogan contest and won, along with a few other fortunate souls, a gift certificate good for two dinner shows. i had summed up their dining experiences with six words, "the art and flavor of feasting" which ended up garnering an average of $43 per word (if only i could figure out a way to make this kind of money with my love of words every day!)
there's not really a price tag that my friend or i can put on what it was like to redeem the certificate this weekend. not only is everything fresh, local and delicious, but you learn so much about food preparation, pairings and flavor. (to see what's on the current menu, visit bob and lenore's website at evoo.biz)
i feel so fortunate to live in a region where i can grow some of my own food, collect and share my own eggs and have a front row seat to seasonal changes. suffice it to say that while on saturday i feasted, my pantry is currently in need of a boost...but taking a pinch of resourcefulness and what i learned at EVOO, monday night i was able to gather in garden greens before the first frost and enjoy a meal that included pea shoots and indoor-ripened tomatoes. it felt good to use what i had on hand, like the small-refrigerator kitchens of europe where regular market trips and using leftovers are the rule, not the exception.
what's in your pantry for winter?
there's not really a price tag that my friend or i can put on what it was like to redeem the certificate this weekend. not only is everything fresh, local and delicious, but you learn so much about food preparation, pairings and flavor. (to see what's on the current menu, visit bob and lenore's website at evoo.biz)
i feel so fortunate to live in a region where i can grow some of my own food, collect and share my own eggs and have a front row seat to seasonal changes. suffice it to say that while on saturday i feasted, my pantry is currently in need of a boost...but taking a pinch of resourcefulness and what i learned at EVOO, monday night i was able to gather in garden greens before the first frost and enjoy a meal that included pea shoots and indoor-ripened tomatoes. it felt good to use what i had on hand, like the small-refrigerator kitchens of europe where regular market trips and using leftovers are the rule, not the exception.
what's in your pantry for winter?
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