Wedged like a giant mountain between Bruce’s salt water taffy, ice cream from the Picnic Basket, and a growler of Bill’s blackberry beauty was a five-course, thought-provoking vintner dinner at EVOO The Cannon Beach Cooking School. A blend of new and old vacation traditions, this trip was significant. Charlie and I had reached our paper anniversary, the one-year mark on our marriage; we had every reason to celebrate.

We covered our Cannon Beach bases with the candy, confections, and local brew, but the foodie in me wanted to branch out. We’ve walked and driven past EVOO more than both our fingers and toes can count, but I never thought to take a cooking class while on vacation. The opportunity would not slip by us this time around.

Our mainstay cottage at Sea Sprite greeted us on Friday afternoon and we settled in by unloading groceries, walking the windswept beach, and curling up with books by the fireplace. Saturday was for exploration. We walked to town by way of sand, past Haystack Rock, and up away from the beach via Midtown. First grabbing a latte at Bella Espresso, we ventured into shops new and old, tasted vino at The Wine Shack, and visited EVOO, the setting for the evening feast. We met the featured winemaker, Michael Sebastiani, of Highway 12 and Cathedral Ridge wineries and introduced ourselves to Chef Bob and his beautiful wife, Lenore. Bob instructed us to immediately stop eating in preparation for the five courses up ahead.

Charlie and I drove back into town at 6:45pm, well rested from a nap, and dressed for a dinner party. We were escorted to our reserved seats and congratulated on our anniversary. After mingling and wine pouring, Chef Bob dove into the first course; emphasizing the importance of mise en place in keeping the event enjoyable for both host and guests. The first course was a grilled halibut with saffron risotto, carrot and green slaw, apple kim chee, and candied walnuts. The combination of fresh and bright, earthy, and sweet flavors played back and forth with its pairing, a Highway 12 2007 Chardonnay.

The Cathedral Ridge 2007 Pinot Gris played more of a backseat against the house made falafel with chive pita crisps, garlic-yogurt sauce, cilantro pesto, and tomato jam. The seemingly overwhelming elements of the dish played very well together. The cucumbers in the yogurt sauce calmed the acidity of the tomato jam and the pita crisps balanced the gentle texture of the falafel.

Sebastiani’s Highway 12 2006 Estate Syrah was fruity on the nose, but subtle in flavor, complementing the tender confit of duck leg with house made paparadelle noodles and pine nuts. Garnished with braised capers, olives, and spicy pepperonata, this dish was a standout of the night.

Course number five was a rosemary roasted strip loin of beef with tarragon mash and blue cheese demi. When I heard Oregon Blue, my taste buds positioned themselves for a luscious blue cheese flavor, but they were disappointed when it did not come forward in the dish. On the upside, the strip of loin was tender and moist, the rosemary jumping forward with each sip of Cathedral Ridge 2006 Cabernet Sauvignon.

The finale was a hazelnut chocolate tart with white port poached pear, mascarpone, and toasted pistachio. I savored every bite. While the Highway 12 Aleatico pairing was on the sweet side, I found that a warm cup of coffee was this dessert’s true companion.

Feeling satiated, but light and satisfied we retreated to the Sea Sprite with a newfound Cannon Beach tradition. Perhaps our cotton anniversary will consist of an apron, a chef’s hat, and the two of us gathered in the kitchen at EVOO.