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EVOO Cannon Beach
Приєднався 6 жов 2011
In our open kitchen/dining room, you learn while you eat at our interactive demonstration Dinner Shows. Or put on apron and go backstage with the Chefs for a hands-on cooking class!
Breaking Down a New York Strip Loin with Chef Bob
Breaking down a New York Strip Loin with Chef Bob Neroni of EVOO Cannon Beach Cooking School!
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Відео
#EatOregonSeafood Albacore Tuna with Chef Bob Neroni
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Watch Chef Bob Neroni of EVOO Cannon Beach Cooking School prepare Albacore Tuna in his take of a niçoise salad.
#EatOregonSeafood Dover Sole with Chef Bob Neroni
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Watch Chef Bob Neroni of EVOO Cannon Beach Cooking School prepare Dover Sole for #EatOregonSeafood visit their website for the recipe and more at seagrant.oregonstate.edu/sole-stuffed-crab
EVOO Eatertainment in Cannon Beach, Oregon (featured on HLN & CNN)
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We were honored to have CNN’s Martha Shade join us for a Dinner Show here at EVOO, while they were in town doing a #WanderMusts piece on Cannon Beach! Chefs Bob and Lenore shared, “Well for the last couple years we have been focused on what our guests call #Eatertainment. By demonstrating how we put together these three entrees each night, they go home and try them out! We are going to inspire ...
Travel the Oregon Coast with Chef Bob Neroni - Part 7
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Take a ride with Chef Bob Neroni of EVOO and travel the Oregon Coast where food is always in Season! As we reach the end of our Oregon Food Trail - join us for a Farm to Table Feast at Myrtle Glen Farms in Myrtle Point. Join me as I gather local, sustainable, seasonal, and organic-delicious ingredients for our feast at Valley Flora, Umpqua Triangle Oysters, Face Rock Creamery, Stillwater Distil...
Travel the Oregon Coast with Chef Bob Neroni - Part 6
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Take a ride with Chef Bob Neroni of EVOO and travel the Oregon Coast where food is always in Season! Today Chef Bob is flying down to the South Coast Food Trail with Capt. Noel McDermott, the Director of Operations & Chief Pilot with Infinite Air. We'll be in Gold Beach and fishing in the Rogue River with Dave Lacey from the Oregon Coast Visitors Association. Then I'll be visiting the Fisherman...
Travel the Oregon Coast with Chef Bob Neroni - Part 5
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Take a ride with Chef Bob Neroni of EVOO and travel the Oregon Coast where food is always in Season! We are in Newport and our first stop is at the Blessing of the Fleet, organized by the Newport Fisherman's Wives - they gather together to bless, celebrate, and honor the local fisherman. Then head over to Local Ocean and enjoy the Fish Wive's Stew made from the fresh bounty by Executive Chef, E...
Travel the Oregon Coast with Chef Bob Neroni - Part 4
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Take a ride with Chef Bob Neroni of EVOO and travel the Oregon Coast where food is always in Season! The first stop is in Yachats on the Central Oregon Coast - where you will find the Yachats Village Mushroom Festival celebrating their 20th Anniversary! While in Yachats be sure to check out Luna Sea Fish House and ONA Restaurant & Lounge!
Travel the Oregon Coast with Chef Bob Neroni - Part 3
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Take a ride with Chef Bob Neroni of EVOO and travel the Oregon Coast where food is always in Season! The first stop is in Garabaldi at Source Oyster with owner and commercial waterman Jeff Wong. Then roll through Wheeler to the Salmonberry Saloon with owner Patrick Rock. Finish the trip in Manzanita where you'll find The Winery at Manzanita, featuring a dog-friendly tasting room!
Travel the Oregon Coast with Chef Bob Neroni - Part 2
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Take a ride with Chef Bob Neroni of EVOO and travel the Oregon Coast where food is always in Season! The first stop is in Tillamook, then roll through Pacific City, and finish the trip in Lincoln City - where you can find fun and food at the Oldline Lanes & Kitchen!
EVOO - Spooktacular Soiree 2019
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Take a look back at our incredible Spooktacular Soiree - Halloween 2019! Thank you all for your support and joining in on the fun! If you would like to make reservations, join a class, or host your own private party, please call 503-436-8555 or email reservations@evoo.biz for more information.
Travel the Oregon Coast with Chef Bob Neroni - Part 1
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Take a ride with Chef Bob Neroni of EVOO and travel the Oregon Coast where food is always in Season! The first stop is in Rockaway Beach, then roll through Nehalem, and finish the trip in Cannon Beach - where you can find Chef Bob at EVOO preparing some of his own incredible dishes!
zucchini Ravioli
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Watch as Chef Bob Neroni from EVOO Cannon Beach Cooking School shows you how to make, Gluten Free Ravioli.
Simple Risotto
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Chef Bob Neroni from EVOO Cannon Beach Cooking School shows you his technique for simple risotto. Check out all the recipes in our cookbook at cookbook.evoo.biz/
How to choose the perfect wine and food pairing
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How to choose the perfect wine and food pairing
this was painful to watch. LIke driving past a car wreck, i could not look away.
That’s just chef way. We don’t have to agree but that’s wild.
You took nearly all the fat cap off. That non-usable pile is usable.
So lean you lost all your money by taking away the flavor
As a carnivore this video isn't for me. 4 ozs? please give me a break! Technically it's brilliant but I'm not afraid of fat or protein in large amounts.
Thank you for this! Specially at minute 8:00!
I e spent all morning trying to learn the best way to trim a prime strip loin. We’re having a roast for Christmas and steaks for later. The nerve end will be stew meat or steak tips. The comments justified what I was thinking while watching this video. All I knowns this is not what I will be doing. He should have clarified his purpose at the beginning. It is not to breakdown the meat into ny strip steaks.
this video shows you how to waste 40% of the strip loin
If I served one of those of those steaks to my customers, they would make me eat it. An NY strip should be 12 to 14 ounces and have a good fat cap to bring out the best flavor. With your cuts the best I could do is use them as filets.
He hacked up that strip loin!
So: how to make tiny steaks out of nice big ones.
No-loin, loin!
4 ounce? I grill 16 ounce rib eyes on my grill
What is this? The only thing I trim off is silver skin that's it. You trimmed off all the flavor.
You DESTROYED that loin and gave misinformation while u were at it.
Looks like a nice place that you work at.
What did i just watch? He ruined it all for god sake
Beautiful job of destroying a beautiful cut of meat.
Why wouldn't you leave some fat on? It is a steak after all.
Rather: Ruining a New York strip loin with Chef Bob
No joke, another genius setting the culinary world on fire! I didn’t know the 4 oz a month Mediterranean diet subscribes to burgers and grinding material.
This is a hack job and what not to do folks get you fired.
He wouldn't be cutting meat at any restaurant I've worked at ,been one time and handed the veggies to prep.
Unusable aka silver skin fat and meat use for stir fry ,burger, chilli or what have you
What did I just watch? The fat is key to a delicious steak, man. The tail is the most flavorful part of the steak.
Worst cutting ever!
what a waste! I just cut them up and cut off some of the fat and cooked up.... he's wasting so much good food! Fat is food!
You leave the backstrap on? Disgusting
A lot of whittling to remove any natural flavoring, (fat). I have never been served a denuded strip steak in even the best steakhouse restaurants. As a master butcher, I prefer to hand trim each steak as they are sliced. Better value, more flavorful steak.
This was brilliant, thank you for a great and complete tutorial on the breakdown! I'm grateful to have found it!
no lemon juice?
👨🍳
Why not soak them in six gallons of brine. That way you could be even more wasteful with water and salt.
Not a very useful recipe when we don’t see it finished off and served.
I would not recommend flipping it with a tray or plate as this recipe has a significant amount of hot oil which could splatter you or run down your arm when flipping, VERY DANGEROUS.
Great job Bob!!!
Hi Bob! I Love your pasta! Thanks for the tips! :)