1Coastfood

From our waters

wine season

chef’s table

Happy hour & entertainment Listings

Spring Chinook at Baked Alaska, Astoria

the guide to regional food & entertainment

coastf��d& arts

ENJOY! spriNg 2010

2 Coastfood U.S. Highway 26 at Milepost 18, In Elsie • 503.755.1818Hours: Open 7 Days 7 AM to 9 PM

Camp 18 - the sturdiest family restaurant in the West!

• Brawny or Northwestern Cuisine• Loggers’ Dinners - Steaks & Prime Rib• Lunch - Big Hamburgers & Great Sandwiches• Lumberjack Breakfasts!

• Log Building the Size of a Train Terminal• Historic Lumberjack Decor• Free Logging Museum• Deep Couches around a large Rock Fireplace

3CoastfoodOPEN AT 7AM serving breakfast, lunch & dinner. 414 Broadway. Seaside 503.738.7006

great timesgreat food... and what happens at Dundees...stays at Dundees.

darts • pool • shuffle board • oregon lottery

cocktails • wine • 14 beers on tap

4 Coastfood

7 long BeaCh Peninsula

14 Chef’s taBle

18 astoria

30 from our waters

35 seaside

43 wine season

47 Cannon BeaCh

56 nightlife/haPPy hours

59 Central oregon Coast

71 Coast

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Contents

5Coastfood

PuBlisherJerry W. Liphardt art direCtorSusan Spence Business managerWayne Fulmer seCtion writersUna Boyle - Long Beach Cyndi Mudge - AstoriaLori McKean - Seaside & Cannon Beach Jack Davis - Cenral Oregon

ContriButing writersTony Kischner Dean ReimanChristopher HoldenGlynis ValentiSteve Wilson

Coast food and artsIs published 3 times a year Spring, Summer, Fall by Coast Food LLC.451 Avenue U, Seaside Oregon 97138503.470.0091 Jerry@FoodandFunPromo.com

CoastFoodAndArts.com

All work herein copyright © 2010 by Coast Food. All rights reserved. No part of this publication my be reproduced without the written permission from the Publisher. All material and design is property of Coast Food LLC.

Cover: Dining with flair at Baked Alaska. Photograph by Christopher Spence.

Mo’s RestauRantsOriginal MO’s 622 sW Bay Blvd. newport Or 541.265.2979

MO’s annex 657 sW Bay, newport, Or 541.265.7512

Otter rOck MO’s West 122 1st street, Otter rock Or 541.765.2442

MO’s lincOln city 860 sW 51st street, lincoln city, Or 541.996.2535

MO’s cannOn Beach 195 Warren Way, tolovana Park, Or 503.436.1111

Coastf��d Spring 2010

Everyone visiting the Mo’s Taft restaurant enjoy not only world famous clam chowder and seafood, but also a phenomenal view of the Siletz Bay, and at low tide, the extensive mud flats. But once a year these acres of clam beds turn into the world’s largest sand trap, when Mo’s, along with the Lincoln City Rotary Club, sponsor the annual Mud Flat Classics golf tournament. One of the many charitable community activities Mo’s restaurant at Taft either sponsors or is involved in throughout the year.

But as far as fund raisers go, this zany event is in a class by its self. Teams of duffers from local businesses and organizations vie for the privilege of bragging rights and prizes. All you need to participate is a couple of like minded odd ball duffers, $5.00 for an entry fee and a pair of sneakers you don’t mind getting wet.

According to Peggy Preisz, General Manager of Mo’s, “Ryan Bancroft, head groundskeeper for the Salishan Golf Course lays out a 9 hole course in the exposed mud flats, using hoola hoops and flags for hole markers. Salishan also provides all the balls and clubs, free of charge.” No golf carts allowed! Mo’s staff is there to provide free clam chowder and water to participants. Proceeds go to supporting the Taft High School Golf teams and the Lincoln City Kiwanis Club. Last year’s event brought in over $2,000.00. JD

Mud Flat Classic - April 9th, 3 pm. Pancake breakfast served from 7 – 9 am

up Close & Personal with the Clams

at the Mud Flat Classics Golf tournament

& arts

6 Coastfood

experiencethe magic of

Open Daily 11 - 5 • May - SeptemberClosed Wed & Thurs • October - April

303 SW Sid Snyder Dr• Long Beach, WA

360-642-4020www.worldkitemuseum.com

kites!EXPERIENCETHE MAGIC OFkites!

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Astoria Warrenton

Gearhart Seaside

Cannon Beach

Arch Cape

Manzanita Nehalem Wheeler

Rockaway Beach Garibaldi

Tillamook

Beaver

Pacific City

Otis

Lincoln City

Depoe Bay

Newport

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Long Beach Seaview Ilwaco

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Klipsan Beach

explore

7Coastfood

peninsula lOng Beach

Chef-owner Michael Lalewicz of the Depot in Seaview WA.

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LONG BEACH PENINSULA events APRIL 1-JuNE 31

APRIL 9-11 Peninsula Arts Association Show24 Black Lake Fishing Derby

MAY 11-2 60th Annual Loyalty Days & Blessing of Fleet15 Surf Perch Derby28-31 World’s Longest Garage Sale

JUNE 10 Art Walk12 Beach to Chowder Run/Walk12 & 26 Waikik Beach Concert Series10-20 Northwest Garlic Festival26 Doggie Olympic Games26 Music in the Gardens

Historic Restaurant Serves Up Modern DishesShelburne Restaurant

In 1996, the Washington State Legislature passed a resolution honoring the Shelburne Inn for 100

Years of Service. Every day, diners celebrate the Shelburne’s Restaurant & Pub with appreciation for fine culinary presentations.

Owners Laurie Anderson and David Campiche embrace the old world feeling of the Inn and are proud to carry on the tradition which has made this a destination for savvy travelers for generations.

Listed on the National Register of Historic Places, the Shelburne has a creative approach to blending the old with the new. Antique furniture and elegant crystal in the main dining room create a comfortable ambiance alongside the polished wood bar of the European-style pub. Stained glass windows imported from England fill the rooms with rainbow light. Guests can enjoy an espresso in front of the warm fireplace.

Superb breakfasts feature local ingredients, such as in a Wild Mushroom Omelette, as does the dinner menu, replete with fresh seafood, including Steamer Clams and famed Willapa Bay Oysters, as well as Dungeness Crab dishes and Salmon.

“Developing close relationships with local growers, farmers and fishermongers is how we can guarantee we are using the best foods available,” explains Anderson. The commitment

to sustainable cuisine also means that the restaurant clips herbs from its own natural herb garden and turns leftovers into compost.

The chefs are enthusiastic about using local, seasonal bounty to create breakfast masterpieces. Fresh Chinook Salmon, produce from local gardens, oysters and wild mushrooms all find themselves starring in succulent omelets and other preparations.

In keeping with tradition, the Pub menu includes fish & chips and hearty chowder, as well as more modern fare like pizza. On warm, sunny days, diners can enjoy views of the Shelburne gardens from deckside tables.

Anderson, who creates the Restaurant’s array of artisan breads and desserts, uses many recipes which have been passed down through her family, including Stout Cake and an Apple Tart Tatan.

A warm welcome, comfort and quality, the hallmarks of all fine establishments, are on display throughout the Inn. UB

The Shelburne Inn Restaurant & Pub 4415 Pacific Way, Seaview, WA 98644 360.642.4150 theshelburneinn.com

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Pan fried oysters from Willapa Bay with aioli sauce.

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locals have always known this secret: the Long Beach Peninsula is home to a great array of wonderful food. A visit to the Peninsula means a chance to experience a true smorgasbord of Northwest regional cuisine. A vibrant culinary community serves up innovative dishes created from a plentiful supply of fish, shellfish, wild mushrooms and berries.

With the Columbia River, Pacific Ocean and pristine Willapa Bay surrounding the Peninsula, it is almost impossible to miss the many opportunities to sample the area’s seafood. Over 30 restaurants dot its 28 miles, creating everything from award-winning chowders to salmon feasts. Willapa Bay oysters – known world wide for their tender, succulent flavor – and Sturgeon are on offer, along with 15 types of bottom fish, Halibut, Albacore Tuna and Dungeness Crab.

Celebrating the food is part of local culture, with festivals dedicated to cranberries, garlic, wild mushrooms and seafood. The bountiful harvest includes 20 varieties of edible mushrooms, fiddlehead ferns and cranberries, all harvested in neighboring fields and forests.

If your preference is to catch your own dinner, Ilwaco’s harbor boasts a number of charter boats just waiting to help you cast a line for that fresh seafood.

The options for enjoying this culinary richness include breakfast in a

When Nancy Main and Jimella Lucas opened their Market Café in Klipsan Beach, one of their first commitments was to provide organic garden plots to encourage people to grow and eat local food. Of the ten plots in the garden, eight are used by local families who pay only for water and have the extra bonus of some of the richest compost around the scraps from the Café, which include fillet trimmings, fish bits, crabs and vegetables.

A COMMITMENT TO COMMUNITY through a garden

railroad car, freshly brewed coffee at one of two local roasters, a Cream Can dinner at sunset on the beach or leisurely dining in one of the area’s many gourmet restaurants.

The famous Tsunami Burger – as big as it sounds! – is found here, along with Chinese, Mexican and Thai food. Acres of cranberry bogs grow scarlet berries under ideal conditions of most sea air, fertile sandy soil and protective evergreens. Gigantic ice cream cones and many varieties of clam chowder compete for first place in the memory.

Food is not the only draw here. The area shelters a number of friendly, welcoming communities. Here, where the Pacific Ocean’s

rolling surf meets the mighty Columbia River, two lighthouses guard the coast.

Several museums dot the Peninsula and several units of the Lewis and Clark National Historical Park are here.

Each year, the Peninsula comes alive with festivals and celebrations. Food lovers are drawn to the Garlic Festival, Cranberrian Fair, Wild Mushroom Festival and other events which bring music and food together, including Blues & Seafood and Jazz & Oysters.

A trip to the Long Beach Peninsula is rich with possibilities. - uB

Long Beach Peninsula, Visitors Bureau 1.800.451.2542 Funbeach.com

dining at the source

celebrating the food is part of

local culture

10 Coastfood

42nd STreet 1/2

The wafting aroma of smoked salmon chowder mixes easily with sight of fishermen weighing their catch at the port of Ilwaco’s Saturday Market every weekend from May through September. Weaving among the booths, shoppers can find freshly canned tuna, locally-grown organic produce, ice cream and even lavender fudge, produced by the local Lavender Lady Farm.

Accompanied by the high cries of seagulls, strolling musicians entertain as visitors purchase herbs, admire hand-case jewelry and select fanciful hats.

FOOD,fun & FLAVORS

The Lightship Restaurant and Colum-bia Bar has been a favorite dining

destination of the Longbeach Peninsula for over 20 years. Owners Karl and Kar-en Hintz have been very busy this past year, so COASTfood recently spoke w/Karl to find out what’s new.

CF: The last time we spoke, you were planning to remodel over the winter. Were you able to do that?

KARL: Oh, yes. And we couldn’t be more pleased with the way it came to-gether. Aesthetically, the entire dining and lounge areas have new warm earth tones, and all of the seating is new- we have Mahogany seats and stools, all with black seat cushions, and a row of elevated booths so every diner gets to enjoy the spectacular views we have. We extended the lounge to the west-facing windows, so now there is even an incredible ocean view from there. Also, we added more flat screen TVs, just in time for “March Madness” college bas-ketball, baseball season, and football in the fall.

CF: I understand you now have a new chef?

KARL: His name is Kevin Simmons, and he’s been living and working on the pen-insula for years. In fact, for the Lightship

What’s NewThe Lightship

family it’s like the prodigal son return-ing home. Kevin started his restaurant career here years ago, and moved on to other opportunities. The past few years he ran the Akari restaurant, but we were lucky enough to bring him back this past August.

CF: How are the new Italian menu items being received?

KARL: We couldn’t be happier. We still, of course, have steaks, seafood, Prime Rib every evening, and vegetarian op-tions, but the Italian dishes are now the most popular items on our dinner menu.

CF: Are you still serving breakfast every day?

KARL : 7 days a week until 2:00pm

Lightship Restaurant & Columbia Bar - 409 SW Sid Snyder Drive, Long Beach, WA 360.642.3252 longbeachlightship.com

Spectacular sunset views await you.

Lost RooHopping into town this spring. For more information, LostRoo.com

11Coastfood

360.642.4080 • 120 First Ave. S. • Downtown Ilwaco, WA • azuresalonandspa.net

HAIR DESIGN MASSAGE • AESTHETICS

NAIL & BODY TREATMENTS PERMANENT COSMETICS

WAXING & TINTING ELECTROLOGY

located in Seaview’s historic station from the ‘Clamshell Railroad,’ (the only

railroad that ran with the tides), The Depot Restaurant serves up a mouthwatering selection of gastronomic delights. Here, food-savvy travelers can savor a rich variety of dishes, from the famous ‘Burger Nite’ offerings to daily specials featuring local fresh catch done to a gourmet turn.

Chef and co-owner, Michael Lawewicz, draws upon many years of exposure to a variety of ethnic food traditions. Sitting at the Chef’s Table alongside the display kitchen offers diners the opportunity to observe the creation of Lalewicz’s eclectic and well-balanced plates. In summer, the covered, heated deck is frequently teeming with guests enjoying wine tastings and the same smooth service found inside.

It was Northwest Palate which said this chef has “food angels singing in the kitchen.” Recently, The Depot was chosen as one of the top two seafood restaurants by Seattle’s KING TV in their ‘Best of Western Washington 2009.’ Such honors as these are well-deserved recognition for a chef who incorporates diverse cuisines into his offerings.

Some items – such as ‘Southern Comfort Pork’ served with mashed yams, jalapeno cream corn & maple bacon salsa – combine a variety of cultures into a dish so delectable that locals won’t allow the chef to remove it from the menu! In keeping with his delight in blending tastes, Lalewicz has also created ‘Chimichurri Lamb’ – chops with an Argentine vinaigrette served on curried Israeli couscous. Other offerings range from more traditional steaks to a plate of Willapa Bay oysters.

The availability of such high quality seafood as that found in the surrounding Willapa Bay, Columbia River and Pacific Ocean inspires much of The Depot’s fare.

During ‘Clamshell Railroad Days’ in July, The Depot co-sponsors tours of the old railway line which ran from 1889-1930. UB

The Depot Restaurant is located at 1208 38 Street in Seaview, WA 360.642.7880 Reservations recommended.

‘RailRoad’ FaRe Meets Coastal CuisineThe Depot

Get up close and personal at the Chef’s Table.

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Fresh Local Seafood Takes Center Stage OleBob’s Seafood Galley

OleBob’s Seafood Galley & Seafood Market - Located at the southern most tip of Washington’s Long Beach Peninsula.151 Howerton Way, Ilwaco, WA360.642.4332OleBobs.com

Spring & Summer Hours

Seafood Market: Daily 10 am to 5:50 pm

The Galley: Daily 11 am to closing

OleBob’s Seafood Galley Restaurant draws on local seafood from the nearby Columbia River, Pacific Ocean and Willapa Bay. If you have visited the charming fishing village of Ilwaco, you may have had the good fortune of discovering OleBob’s Seafood Market, where you will find sparkling fresh Dungeness crab, wild Chinook salmon, halibut and albacore tuna, among many other seafood delicacies. Now there is also a restaurant.

Sue Hagerup and her brother, Bill Hagerup, opened their premier retail market in June of 2003. In August of 2009, the Hagerups combined their love and knowledge of seafood to open OleBob’s Seafood Galley, a cozy, moderately priced, waterfront restaurant specializing in fresh, locally caught seafood.

The atmosphere in the Galley is casual, bright, warm and inviting – featuring a spectacular view of the harbor.

OleBob’s (pronounced Oly-Bob’s) is fun to say, but what does it mean? The seafood market and Galley are named after Bob Hagerup (Sue and Bill’s father) and his best friend and fishing partner, Alan “Ole” Olson. Both were schoolteachers, who also gillnet fished on the lower Columbia River. For their cherished fishing treks to Alaska each year, they converted an old “sailing vessel,” into a bow-picker and named it the OleBob. Photos of the two and their trusty vessel are displayed throughout the market.

“Simply good seafood,” is how Sue describes the food at the Galley. Given the family’s background, and their access to fresh seafood, it comes as no surprise that the menu features seafood in all its glory. Lightly battered, panko breaded fish-n-chips are fried to a crisp golden color. Diners can choose from Albacore tuna, True cod, wild salmon, wild gulf prawns, and scallops and, when it’s in season, Columbia River sturgeon.

Other seafood specialties include OleBob’s “awesome Dungeness crab cakes”, fresh Willapa Bay Manila steamer clams (served in a special broth with melted garlic butter), and fresh Willapa Bay oysters baked on the half shell with garlic butter and parmesan cheese. The fresh Dungeness crab plate features a whole 1 1/2 to 2 pound crab, served with melted garlic butter or cocktail sauce and garlic bread. Made from scratch, creamy clam chowder is a house favorite. The menu also features fresh Dungeness crab and shrimp Louie, fresh seafood cocktails, Dungeness crab and shrimp melts, and fried razor clams. Micro brews and domestic beers are available, as is wine from Olequa Cellars, located in Battleground, Washington.

“Awesome Dungeness crab cakes”

13Coastfood

Dine Overlooking Beautiful Ilwaco Harbor

Awesome Homemade Clam Chowder!

Daily lunch & Dinner SpecialSSTEAKS • SEAFOOD

KIDS MENU • FULL SERVICE BAR

LBT

HarBOr LIGHTSRestauRant, Motel & sea PeaRl lounge

Open 7 Days • Breakfast Lunch & Dinner

147 Howerton Way, Ilwaco • harbor-lights-ilwaco.com • 360-642-3196

Since Roman times, oysters have been linked with love, valued so highly as aphrodisiacs that Roman emperors paid for them by their weight in gold.

During the San Francisco Gold Rush, oysters from Willapa Bay on the Long Beach Peninsula cost one gold coin apiece! Today, pristine Willapa Bay produces over 30% of all oysters sold in the uS.

With modern refrigeration, it is no longer true that oysters should only be eaten in months with an ‘r’ in them. However, because the bivalves spawn in warmer weather, they tend to be watery and less tasty during this time.

While they may not have the famous effect, oysters are considered one of the most nutritionally balanced foods by the National Heart & Lung Institute.

OYSTERS THE BIVALVE OF love

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Chef’s table

Chef Eric Metzler chef-owner of Pier 11 and the Sea Shack.

Meet restaurant owner/Chef Eric Metzler, who at seventeen worked after school as a dishwasher at Embassy Suites Hotel in Tigard. Spending the following six years learning all he could from chefs, managers, food and beverage directors, and all other staff members around him. His talents were recognized by a competing Hotel who offered Eric the position as their executive chef, where his understanding of the food and hospitality industry grew even further. Along with excelling in his position he also collaborated with other hotels, clubs and organized private caterings.

Somewhere along the way he learned the art of creating ice carvings, it not only made for lavish centerpieces for his banquets but also discovered it was a great way to let out stress. Several years later his original hotel, the Embassy Suites, went thru a major renovation. Prior to the grand opening,

15Coastfood

the operators of the Embassy Suites offered Eric the coveted position of executive chef. Talk about a feeling of accomplishment, this is where he started as a dishwasher at seventeen!

During a trip along Oregon’s NW coast he found a gem of a restaurant in the city of Wheeler, called “The Sea Shack”. Eric did everything he could to have it. He purchased The Sea Shack in the summer of 2006 and left the big city. He spent the next 2 ½ years creating it’s new look, atmosphere, and of course a new menu. The changes he made were a big hit with the locals and visiting travelers alike. While enjoying the Oregon coast along with his restaurant success, a friend introduced Eric to a historic space in Astoria known as Pier 11. Upon his first visit to the space he instantly fell in love with it. He struck a deal with the landlord

and re-opened the place as Pier 11 Steak House in December 2009 and never looked back.

Locals were pleased to see the old location back in action, and with Eric now living in Astoria he does most of the cooking five days a week. The quality of food is better than anyone can remember and the portions are large, “we go through a lot of “to-go” boxes” Eric says.

He is soon introducing his own line of smoked seafood’s that he brines and hot smokes right on the on premise. It is available at Pier 11 Steak House and The Sea Shack.

He is very appreciative and thankful to all of his employees, managers and family for there support, help and professionalism while he continues to embark on his journey of doing what he loves. He definitely has a passion for it!

Smoking SeafoodWhen smoking seafood I always use a house made brine, which always consists of salt, water, and ingredients to generate whatever flavor your trying to achieve. The reason for using brine is to extract the moisture from the seafood, along with flavoring it.

There is a delicate balance of portions of ingredients to the amount of time spent marinating then drying to achieve perfect results. Salmon has a high fat content, which in turn gives it a tastier finish. Most white fish and shellfish have less fat and absorb the salt in the brine more quickly.

When smoking, I like to use apple wood because of the slightly sweeter flavor it produces. During the smoking process you want to achieve a temperature of 165 degrees, which is called “Hot Smoked”.

Smoked seafoods are great for appetizers, pastas and stuffing for chicken, steak and mushrooms. We do it all here at Pier 11 Steak House. By the way, Smoked Salmon is high in Omega 3, heart healthy and low calorie. Happy Smoking. Eric Metzler

By Cyndi Mudge Photos Christopher Spence

16 Coastfood

central oregon chef’s table

Chef Rob Pounding of Blackfish Café in Lincoln City is a master at combining local seafood with fresh Northwest ingredients. Here he uses fresh nettles to make a silky pasta as the base for local rockfish.

Serves 6

2 ¼ pounds Rockfish filets

3 tablespoons olive oil

1 pound asparagus

1 pound nettles

10 ounces All Purpose flour

2 each eggs

2 teaspoons minced garlic

2 teaspoon fresh lemon juice

2 tablespoon minced shallot

1/4 cup Extra Virgin olive oil

1 bunch peppercress or watercress

1 bunch Spring onions

1 cup loosely packed Pea Tendrils

Salt and black pepper

To make Nettle Pasta

Bring a large pot of salted water to a rolling boil.

Use tongs to handle the foraged nettles, as they will cause some discomfort (hence “stinging nettles”) drop two large tong fulls) into the boiling water. Stir around and boil for 1-2 minutes.

Remove the nettles with a skimmer, and drop into ice water to shock. Put in a colander to drain thoroughly.

Chop the nettles finely — do not use a food processor or you will get a mush. The finer you chop, the smoother your pasta will be. Remove any stray stems.

In a bowl, mix the flour and the pinch of salt and whisk or sift to combine.

Make a well in the center and add the eggs and the nettles, then with a fork whisk the two together, gradually incorporating the flour.

Start folding the dough over itself until it comes together, and then begin kneading. This is a medium strength dough, so you’ll need to knead for 5-8 minutes.

Cover the dough with a thin film of olive oil and wrap in plastic. Let it sit for an hour.

Cut off a piece of the dough and roll it out in a pasta machine. How thick? The traditional Pappardelle is relatively thick, about a little less than 1/8 inch.

To hand cut your noodles, make sure the sheet is supple and cool, not sticky. If it is, dust with a little flour and smooth it over the surface with your hand.

Using a sharp chef’s knife slice the loose roll at intervals somewhere between 1/2 to 1/4 inches.

Blanch pasta in salted water, then toss with olive oil and keep warm.

To finish

Put the peppercress, spring onions, lemon, shallots, and remaining olive oil in blender and process until course relish-like consistency, season with kosher salt and pepper.

Portion Rockfish into 6-ounce portions. Rub with olive oil, garlic, salt and black pepper. Place on a hot grill and let sear at least 4 minutes, turn carefully, and grill another 3-5 minutes, depending on thickness of filet.

While the fish is grilling, place the asparagus on the same grill and weight with an iron pan. Grill until slightly

tender, it should still snap when bent.

Place warm Nettle Pasta on plate. Top with asparagus, raw pea tendrils, and then the grilled rockfish. Drizzle Peppercress relish over and around the rockfish and pasta.

Pan Seared Yellow Snapper with Grand Mere Potatoes, Chanterelle Mushrooms, Roasted Basil Demi Glace & Asparagus

This recipe comes from Chef Sean McCart of the Bay House in Lincoln City. At the restaurant, Chef McCart flavors his demi glace with roasted basil. If you don’t have time to make your own, demi glace (a rich meat stock) can be found at specialty food shops.

Serves 4

28 ounces yellow snapper, divided into 4 portions

20 to 25 fingerling potatoes

1 medium onion, sliced and caramelized in butter until dark golden

2 garlic cloves, minced

1/4 pound fresh chanterelle mushrooms, cleaned and sliced

Demi glace, as needed

Fresh or roasted basil

Sautéed asparagus

Preheat the oven to 325 degrees F.

Grilled Pacific City “Hook and Line” Rockfish with Spring Nettle Pappardelle, Grilled Asparagus, Pea Shoots, Peppercress & Spring Onion

17Coastfood

the U nif o rm Sto re

Chef Clothing & ACCessories3095 hwy 101 n gearhart Plaza 503-717-1115 • nu2u@qwestoffice.net

Mike Downing, Chef/owner of Quimby’s in Newport.

Serves 8

Red roux

1/2 cup vegetable oil

1/2 cup flour

1 ¼ cup each - chopped onions, green bell peppers and celery

8 ounces sliced andouille sausage

8 Thai chilies

2 stalks lemon grass, white part only, finely minced

4 ounces Si Qua - Chinese okra (optional, or substitute regular okra)

1/4 cup packed cilantro leaves

3 tablespoons file gumbo powder

4 tablespoons vegetable oil

2 tablespoons minced garlic

1 cup chopped canned tomatoes

1 quart shrimp stock, fresh (made by boiling shells in water for about 20 minutes)

1 pound chopped, chicken meat

2 pounds mixed seafood, prawns, scallops, mussels, oysters (cleaned and shelled) and fish (such as halibut, rockfish, salmon) boned and divided into 3-ounce portions

Seasoning mix (use to taste)

2 teaspoons cayenne

2 teaspoons paprika

1 teaspoon whole coriander, toasted and ground

1 teaspoon whole cumin, toasted and ground

1 tablespoon kosher salt

1/2 teaspoon white pepper

1 teaspoon black pepper

1/2 teaspoon ground thyme leaves

1/2 teaspoon ground oregano

2 bay leaves, ground

Make the roux: Place the oil in a heavy stockpot and bring to the smoking point, carefully and gradually add the flour, whisking constantly, cook until almost red in color. Lower the heat and add onions, green bell peppers and cel-ery. Sauté until translucent. Add the Thai chilies, okra, lemon grass, file powder, garlic and seasoning mix to taste (about 2 tablespoons), and the Andouille sau-sage. Cook 6-8 minutes over medium heat, reduce heat to a simmer and add chopped tomatoes, and then gradually stir in the shrimp stock. Simmer for 30 minutes; add the chopped chicken and cook until just about done (about 15 to 20 minutes), then add seafood and cook to your liking.

Serve with rice or bread to soak up the delicious sauces.

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Season the yellow snapper fillets with salt and pepper and drizzle with olive oil. Set aside.

Blanch the fingerling potatoes in salted simmering water until soft. Place in ice water to stop the cooking. When ready to cook, drizzle olive oil in a skillet and when hot, place the potatoes in the pan. Once they start to turn golden, add the caramelized onions, then the garlic, Demi glace (as needed to make a light sauce). Next, add the chanterelle mushrooms and finish with basil, salt and pepper to taste.

To cook the yellow snapper: Heat several teaspoons of olive oil in a sauté pan just until it starts to smoke. Place the presentation side of the fish face down, until it is golden brown, then flip the fish over and finish in the oven until it is just cooked through.

Serve with Grand Mere Potatoes, and sautéed asparagus. If desired, top with fresh micro greens and sprinkle with basil oil.

Quimby’s Pacific Rim Gumbo

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astoria

Cocktails on the deck at Ann and Tony Kischners Bridgewater Bistro. Photo Chrisopher Spence

19Coastfood

have dinner with the family. Regardless of the long wet winters and general lack of regular sunny days, this place shines like the lighthouses of the Oregon coast and beckons for the good people of the world to come and visit, and even stay if they like. The future of Astoria is now becoming better defined and the contribution from many individuals, some raised here and some new is beginning to pay off. A sustainable future is in view.

When we first came here there was many a place to eat, but only a handful of places to dine. As food becomes more and more important in our daily lives, not for the obviousness of nourishment, but for the value of nutrition and the uprising celebrity value in cuisine, food has made such an enormous impact in what’s to be the future of this town. Our main street now boasts restaurants featuring cuisine from Bosnia, Thailand and Italy, not to mention places with eclectic cuisine or seafood from the families fishing fleet. All of these brought to life in the last ten years, not to mention two restored boutique hotels and a fully restored historic vaudeville theater. Art galleries with world class design and retail shops as good as anywhere, this town is coming back to life in a sustainable incarnation while maintaining its heritage and its history.

In the last ten years my wife and I opened the Baked Alaska restaurant and lounge and even expanded a couple of times since. We opened a second restaurant in the downtown area and also a kitchenware store, stamped with quality and offering a large variety of necessities for the home cook and professional alike. I guess you could say “we’re about all things food and beverage” but we’re not the only ones. We’re a piece of the restaurant pie, but it takes many slices to make a restaurant revolution. Astoria now has two microbreweries offering food and craft beer, waterfront restaurants, not only where we are on pier 12 but on pier 11, pier 6, just off of 8th, and perched on a pier under the nearly 4.5 mile long Astoria-Megler bridge. Just past a new Holiday Inn express and next to a fantastic new hotel, named aptly the Cannery Pier, Astoria restaurants offer farm, sea and ranch fresh food, beautifully presented by professional culinarians. For those of you restaurateurs that have been here for years, Thank you for sticking it out and allowing all of us new ones to be a part of the Astoria food scene and contributors to what we are currently experiencing. A restaurant revolution.

In early June of the year 2000, my new bride, Jennifer, and I were on a road trip heading to Alaska from Arizona and happened upon the quaint and historic town of Astoria, Oregon. A recent graduate of the Scottsdale culinary institute and having just left a career with Marriott behind we embarked on an adventure for the ages, chasing the American dream, without a clearly defined metaphoric route of travel and what the future might bring. Beyond the plan of selling food out of our Volkswagen at various fairs and music festival throughout the northland, our initial plan would end as quickly as the Alaskan summer. As the leaves turned brown and begin to fall from the trees so would chasing festivals come to an abrupt end. Stepping out of our vehicle in seemingly deserted Astoria, a moment of clarity came to us both near simultaneously and as quickly as a couple can exchange wedding vows we took a leap of faith and decided to make Astoria our new home.

We wouldn’t completely come to understand the reality of opening a restaurant in Astoria until our return from Alaska and that deep nervous breath that is taken when the open sign is flipped on for the first time. We had a true outsider’s perspective upon opening up shop in Astoria. After all, the oldest settlement west of the Rockies is also home to one of the oldest communities. A long genealogical line of community members deep rooted in heritage, truly hardworking and the kind of folks that don’t look down when you pass them on the street, but hold their proud heads high and greet you with a smile and a kind word as if they were about to invite you over to

ASTORIA RESTAURANTS:

renaissance OR

revolution A Chef’s Perspective

By Chris Holen

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Wild & sustainable Baked Alaska

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the famed Spring Chinook Salmon is a local delicacy that has won international acclaim. “Columbia River Spring Salmon has the highest omega three oil content of any

in the world – including the Yukon Salmon,” notes Steve Fick , owner of Fishhawk Fisheries in Astoria. “These fish must travel a great distance to spawn so need to build up their fat to make that journey.”

Caught in the spring, these Chinook Salmon are premium quality as they enter the Columbia River. “They are the most valued fish in the world and more expensive than the Copper River fish,” added Fick.

Popular in restaurants and fish markets, fans of the Spring Chinook look forward to this specific salmon run because of its unique qualities and flavor. March and April are when the primary portion of the run is caught, so the season for fresh Chinook at its prime is short.

Fick noted that the Queen of England was even served a locally caught Spring Chinook during a visit to California about twenty years ago. Fick was asked to supply the celebrity fish for this regal dinner.

Locally, you can enjoy a meal fit for a Queen at Baked Alaska where Chef and owner Chris Holen looks forward to featuring Spring Chinook on his menu. He normally serves an excellent salmon from Alaskan waters throughout the year, but each spring his customers can count on a special treat of salmon

straight from the Columbia River. “This salmon has an excellent flavor and texture so I keep the preparation simple to allow its natural flavors to shine through,” says Holen.

When buying fresh salmon and sturgeon he will get it “in the round,” which means whole, so he does his own filleting. “Fresh caught whole fish is also a treat for me as a chef because I get to use everything – including the bones for fish stock.”

Baked Alaska Restaurant is located on Pier 12 with dramatic views of the river traffic. Located next to the Columbia River Pilots, restaurant guests often get to see the pilot boats skip out across the river as they transfer the pilots on and off the cargo ships.

While the anticipation of savoring the heady flavors of fresh Chinook has salmon lovers everywhere looking forward to spring, Baked Alaska serves up excellent seafood year-round. Local processor Ocean Beauty provides Chef Holen with most of his seafood. “Albacore Tuna can be caught wild locally, bled and flash frozen within minutes,” explained Holen. “That’s about as fresh as it gets!” CM

Baked Alaska & Mise En Place Kitchenware, on the dock at Pier 12, in Astoria, OR, 503.325.7414 BakedAK.com

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The floors of The Bridgewater Bistro in Astoria’s Red Building tell the story: over 100 years of colorful

riverfront history are etched into the 3”-thick Douglas fir floor planks. Built in 1896 as the boatyard for the adjacent Union Fish Co-Operative cannery (now the location for the sophisticated Cannery Pier Hotel), the grand structure listed simply in an early deed as “one red building” went through various owners and uses after the decline of local salmon runs in the 1970’s and the gradual closure of Astoria’s 30+ canneries.

The Red Building was purchased in 2001—in sad shape cosmetically but still sound structurally--by three local entrepreneurs. They set about restoring it as a retail riverfront hub. This ambitious project attracted Ann and Tony Kischner, who had participated in the restoration and expansion of the dining room at the equally-historic Shelburne Inn across the Columbia River in Seaview, Washington. Under their ownership and management for over 25 years, The Shoalwater Restaurant and Pub received consistent regional and national recognition for the exceptional quality of its regional cuisine, fine wine list and refined service.

The Kischners began work on their new restaurant in March 2005, and opened for business late in 2007. The building’s 176 rotted pilings were replaced, the original floor planks re-finished and the massive

overhead trusses and beams sand-blasted. Skylights and extra-wide windows were installed to take full advantage of the extraordinary view of the Columbia River—and its busy shipping channel—as well as the majestic Astoria-Megler bridge to Washington.

In order to bring the 30-foot-high structure to a more “human” scale, the Kischners—with the design help of their Seattle architects, chadbourne+doss—added a mezzanine above their new kitchen, giving them two levels of dining, both literally and figuratively. Downstairs is an upscale café and riverfront bar, accentuated by a massive black steel wall which surrounds a cozy fireplace which is, in turn, bordered by couches. A Plexiglas “riverlight” (reminiscent of Astoria’s legendary “Shanghai holes”) provides an actual window to the river below. Original maritime watercolors by renowned local artist Noel Thomas hang above comfortable booths. Upstairs, the more formal dining room offers intimate river-view dining as well as a private area well suited for group dinners and special celebrations up to 50.

The drama of The Bridgewater Bistro’s physical space carries into its eclectic menus. Executive Chef Lynne Pelletier

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perfect pairing historic building + contemporary diningBridgewater Bistro

and Chef de Cuisine Shawn Whittaker have created a wide range of globally-inspired dishes utilizing local and fresh regional products wherever possible. The dinner menu offers a series of “small plates,” Spanish tapas-inspired dishes which can begin—or, in combination, become—a meal. Homemade soups, freshly-tossed salads, house-baked breads and desserts and a variety of main courses--from fish ‘n chips, oysters and salmon to pasta, duck and beef round out the menu. Dinner is served nightly; lunch is offered Monday-Saturday, with a menu brunch available on Sundays.

The Bridgewater Bistro offers a fully-stocked bar, many local and regional beers, and an extensive wine list carefully selected by owner Tony Kischner. All of the restaurant’s wines—as well as food-related gifts--can be purchased in the adjacent retail wine and gift shop. TK

Bridgewater Bistro, 20 Basin Street, Astoria, OR 503.325.6777 BridgeWaterBistro.com

Winemaker Dinner Series April 16 - Dry Hollow Vineyards May 21- Syncline Wine Cellars

22 Coastfood915 COMMERCIAL ST (AT 9TH) • ASTORIA

www.drinadaisy.com11AM - 9PM • WED- SUN

503.338.2912

Bosnian

Food prepared

From the heart

• Daily astorian/Coast Weekend: 4 stars / Munchies awards

• seattle tiMes/northwest Weekend: the north Coast’s “Best Bet” restaurant

• the oregonian: rated “Best of the Coast”

• PortlanD Monthly: “hidden Coast secret”

• northWest Palate: astoria’s “Culinary surprise”

23Coastfood

serving up lunch in style Silver Salmon Grille

Late Night Dining Gunderson’s Cannery Café

The Silver Salmon Grille is best known for its fine dining yet offers one of the best lunchtime experiences in town. “We offer a lot of different seafood dishes as well as steak, pasta and burgers,” says owner Jeff Martin. Steamer clams, oysters and oyster stew are great lunchtime options served up in their comfortable lounge or their distinctive dining room. They are also known for making mighty fine chowder that has won numerous awards from the Seaside and Florence Chowder Cook-offs.

Serving it all up is Heidi Torres with her fun, bubbly and outgoing personality. “She enjoys talking about our restaurant and Astoria – she’s a great ambassador for our community,” boasts Jeff.

The centerpiece of their lounge is a 120 year-old antique bar made of Scottish Cherry Wood. The bar is well traveled, having been shipped around Cape Horn in the 1880’s, and eventually became a fixture at the Anna Bay’s Social Club – a house of ill-repute here in Astoria. Looking at the bar today, which has been beautifully renovated, it’s hard to imagine that it was eventually abandoned in the 1920’s at the Port of Astoria. It took more than three years to restore the bar before it was installed in its present location in the early 1950’s. Today, it’s the perfect location for an afternoon meal or evening night cap. Happy hour Monday through Friday 3:30-6:30. CM

Silver Salmon Grille 1105 Commercial, Astoria, OR 503.338.6640 silversalmon@seasurf.net SilverSalmonGrille.com

Local and wild is what best describes the delectable fair at Gunderson’s Cannery Café and their lounge serves up their full dinner menu until closing. While the main restaurant offers fabulous views and a formal dining experience, the lounge enjoys the same great service and food but in a cozy and casual setting. In addition to their dining menu, Gunderson’s has a great bar menu as well for those who prefer a lighter snack to a full course meal. “This spring look for exciting new additions,” added owner Dana Gunderson. The Café is open until 11 pm Sunday through Thursday and until midnight Friday and Saturday. If you want a little night music with your dining, live performances are offered every other Saturday.

Gunderson’s Café is truly an Astoria icon. Owned by Dana Gunderson one of the town’s NBAs (a reference by locals for Native Born Astorians), the restaurant is infused in local history. The pier was originally home to the Columbia River Packers Association starting in 1890 – which later became the familiar Bumble Bee brand. The Gundersons represent four generations of family who commercially fished the Columbia River for salmon. With that kind of legacy to live up to it’s no surprise that Gunderson’s Cannery Café offers among the best seafood dishes in town. CM

Gunderson’s Cannery Café, No. 1 Sixth Street , Astoria, OR 503.325.8642

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77 11th Street, Suite C • Astoria • 503.325.5936

Located in the Pier 11 Mall, Rollin’ Thunder BBQ has all your favorite pork recipes from 1/3 to full racks of ribs, tender pulled pork, beef briskets, sandwiches, and delicious smoked chicken. Sides include our smoked potato salad, cole slaw, macaroni salad, cornbread and ranch beans. You can enjoy your meal surrounded by new and old fashioned racing memorabilia or enjoy the races on our big screen TV. Hours: 11 AM to 8 PM Mon. - Sat., 11 AM to 7 PM Sun. Closed Tues.

2010 • AstoriA ChowdeR touR

Coming this fall! Rome has its pizza, Brussels has its sprouts and Astoria has its chowder! The Chowder Tour sponsored by COASTfood, Mise en Place and Spence Photo Design makes its debut this fall offering a unique opportunity to sample the city’s best chowders and experience the participating restaurants.

AwArd winning Chowder on the whArf

HOOFING IT ON THE riverThe unique attributes of the Astoria shoreline along the Columbia River gave rise to a new form of seining fish. Normally, seining involves two boats working in tandem as they pull a large net that ultimately forms a pocket that captures the fish. In Astoria, horses were use in place of boats. The tributary of the river here rises and falls with the tides exposing sand bars at low tide. Teams of large draft horses were used to muscle their way through the river and past the sand bars, pulling the nets to shore. Horse seining began in 1903 and reached its peak by 1932. In 1948 horse seining was made illegal and ended a truly unique era of fishing along the Columbia River.

Open daily at 11:30 •77 11th Street, Astoria OR •503.325.1775

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The perfect pairing is no longer reserved for fine wine and fine dining. The subtle nuance of craft beers introduces a new kind of

pairing for choosing the appropriate beer for your meal.

Fort George Brewery + Public House Owner Chris Nemlowill explains that there are two approaches for consideration. “You can pair food with beer that is on the opposite end of the palete spectrum,” says Nemlowill. For example, if eating something sweet, a more bitter beer can be used to cleanse the palette.

Nemlowill notes that “Another approach is to choose food that is harmonious with the beer – where the flavor of the food can be drawn out by the beer.” Thai and other spicy foods, for example, could be paired with an IPA. “Something a little hoppy,” offers Nemlowill. Another example is dark chocolate paired with a Russian Imperial Stout where the rich dry finish of the stout complements similar qualities of the chocolate.

Kitchen Manager Dana MacAuley prefers this type of pairing. “I like to choose beer that complements the food and helps to layer the flavors.” MacAuley knows a lot about layering flavors as he is the genius behind the Pub’s unusual hand crafted sausages. He often experiments with new ideas for cultivating his intriguing recipes. A recent hit was a sesame ginger sausage that paired well with their oatmeal ale. CM

Dana MacAuley pairs Oatmeal Ale with the sausage sampler.

The largest run of spring Chinook salmon since the 1930’s is being predicted for this season. Such a proclamation stirs excitement in commercial and sport fishermen and wets the palette of seafood lovers everywhere as they look forward to their favorite salmon fresh off the grill or baked to perfection. According to Jon Englund, commissioner for the Oregon Department of Fish and Wildlife whose job is to establish the annual ground rules for fishing

SprING CHINOOK RUN

limits, 470,000 upriver Spring

Chinook are anticipated this spring. By comparison, last year the run was about 260,000. While these numbers seem wonderfully optimistic, Englund was a bit pragmatic about the predictions. “We use a complex series of scientific models, count the number of “Jacks” returning, analyze the ocean conditions and then just make a damned good guess.” For the uninitiated, “Jacks” are male salmon who return after only a year at sea and are often about half

the size or even smaller of fully matured salmon. Most male Chinook Salmon don’t return for spawning until they are three or four years old. Strong “Jack” counts are often an indication of a healthy population of mature fish. Mother Nature, however, often doesn’t pay attention to organizational charts and formulas, so the Commission builds in buffer counts before making decisions on who gets what slice of the salmon run. The bottom line? There should be some good eatin’ this spring, so it’s not too early to dust off the grill and get yourself salmon-ready. CM

The perFeCT pAiring

Fort George Brew + Public House

Fort George Brewery + Public House, 1483 Duane Street, Astoria, OR 503.325.PINT (7468) FortGeorgeBrewery.com

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Celebrating 10 Years in Historic Downtown Astoria

Spring brings with it early blooms, warmer days and the anticipation of the farmer’s market season. This year, make a personal challenge to create a meal from items bought only at your local farmer’s market.

Farm fresh produce, locally caught seafood, vine and tree ripened fruit and freshly baked bread are just a few of the culinary delights offered weekly at Astoria Sunday Market starting Mother’s Day. With up to 200 booths featuring products made or grown by its vendors, the Market offers everything for an intimate dinner or family meal – including wine, carving knives, soup bowls, candles and fresh flowers for the table in addition to the cornucopia of produce and food. AstoriaSundayMarket.com

ASTORIA sunday MARKET

503.325.4220Number 10 Sixth Street Astoria

We bring a little of Greece to the North Coast in a cozy café setting. Right off the Riverwalk, we serve breakfast and lunch featuring our delicious gyros, sandwiches, salads and homemade soups.

Greek & American Cuisine

Call forseasonal

hours

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hola Amigos y Amigas!Our very best to you! El Tapatio Juan Rivas worked at his uncle’s Mexican restaurants in Portland for many years and when they learned that a Mexican restaurant in Astoria was available, Juan jumped at the chance. Juan Rivas is the Owner/General Manager of El Tapatio Restaurant in Astoria, Oregon. He has owned his family-run restaurant for 4 years. Juan’s uncle has owned many Mexican restaurants in Portland and Idaho for over 15 years. The legacy continues. Juan’s family hails from a small town near Puerto Vallerta, Mexico. He was raised in Los Angeles and later went to work for his uncle in Portland. When he is not working Astoria, Juan still helps his uncle at their Portland restaurants.

Best selling dishes at El Tapatio include Carne asada, shrimp wrapped with bacon, chile rellenos, and Campechana – a delicious seafood stew filled with fresh crab and other seafood. New menu items include oysters on the half shell, and fresh fried fish, featuring the freshest seafood he can find.

Visit El Tapatio for authentic Mexican food cooked with local ingredients.

Juan loves seafood. His future plans include opening a small seafood restaurant in Astoria. “Many of my customers love fresh seafood,” says Juan. “Our goal is to open a small Mexican seafood restaurant where our customers can visit for local, fresh fish,”

El Tapatio is a family run business. Juan works with his wife, two sons (another is on the way) and their cousins. Regular clientele keep the restaurant busy daily, and out-of-town visitors are always welcome. LM

El Tapatio - 229 W Marine Drive, Suite A, Astoria, OR Restaurant 503-325-1248 Cantina 503-325-1255Fresh tortillas made daily.

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relax & Let Yourself be ShanghaiedThe Desdemona Club Mystery, intrigue and rumors inspire many to visit The Desdemona Club – a longtime fixture of the Astoria bar scene. Local lore about the shanghaiing of unsuspecting young men at The Desdemona over a century ago continues to circulate through town. Today, The Desdemona offers a full service bar with a number of craft beers. Their menu features the basics – burgers and hot dogs. Their specialty is a tasty Reuben sandwich and their Dirty Nasty Nachos. The service is friendly and easy going, though people still fondly call it the “Dirty D” in reference to its rough-and-tumble early days.

The original building was constructed in 1889 and continues to rest on pilings that once sat out over the river. Fill and changes to the river eventually left the facility high and dry. The Desde-mona Club was established in 1934 – the same year prohibition ended – and was named after The Desdemona Sands, which are a series of shoals that appear on the Columbia River just north of the main channel. The sands were Christened the Desdemona following the shipwreck of a sailing vessel that ran aground on News Years Day in 1857. The cargo was saved, the ship was lost, and one salvager drowned. CM

“The Dirty D”Desdemona Club -2997 Marine Drive, Astoria, OR, 503.325.8540

ASTOriA BreWing COMpAnY rOLLS in A LOW TiDeWet Dog Cafe It’s Low Tide at the Wet Dog so time to kick back and relax with another great brew. Astoria Brewing Company recently unleashed its newest pub creation: Low Tide. “This is probably one of the lightest beers available in a craft brew pub,” noted Brew Master John Dalgren. “It’s a lager so it has a nice clean crisp flavor.”

Microbreweries do not tend to make light beers, in part because they present brewing challenges that make them a high-maintenance relationship between the brewer and the beer. “Small simple things can mess up an entire batch,” explained Dalgren. “And the process has to be super free of oxygen.”

Astoria Brewing Company took on the challenge in order to have one craft beer that appeals to a broader audience. “We’ve been told that Low Tide is like drinking a high quality Pabst,” says Dalgren. This is exactly what Dalgren was striving for – a craft beer that would appeal to a regular beer drinker.

Other new brews coming online and out of the tap this spring includes a West Coast Lager designed to be another lighter beer but with a nice hoppy flavor and in May Dalgren will have Kolsch coming out. “This is a beer that originated in Cologne, Germany – it’s a lighter, opaque beer.”

Dalgren only recently took over as Brew Master last Fall but has been working for the Brewery for over two years and prior to that worked another two years in the kitchen of the Wet Dog Café. I’m the adopted son they never wanted! quipped Dalgren. Low Tide shows off his willingness to tackle new products that will bring in high marks from their customers. CM

Wet Dog Cafe and Astoria Brewing Company 144 11th Street, Astoria, OR 503-325-6975 WetDogCafe.com

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portwaycindy

photo from ad pg 53

then & nowGOOD FOOD & fUNThe Labor Temple Diner & Bar serves up the classic food from days-gone-by when diners were the next best thing to a home-cooked meal. Hot turkey sandwiches, meat loaf, and BLT’s are among the familiar diner specials you’ll re-discover here. During the weekends, this is the only place for truly late-night breakfast and entertainment in Astoria. They are one of Astoria’s classic venues that have been dishing up home-cooked meals since 1938.

Labor Temple Diner & Bar, 934 Duane Street, Astoria, OR 503.325.0801 myspace.com/labortemplediner

The Portway Tavern was first established in 1923 and owners David and Christina

Warner are taking pride in maintaining the “oldest watering hole” in the oldest US Settlement West of the Rockies.

In addition to their full service bar, the Portway Tavern has earned fans from all over the world with their charbroiled burgers and steaks. “We also have beer-battered fish ‘n chips and a variety of appetizers including deep fried ravioli,” adds Christina. Outdoor seating in the front and a comfortable patio in the back have become popular gathering places during the summer and there is always a friendly mix of locals and visitors enjoying the Portway. Christina notes that they have many repeat customers from all over the country. “Some of

our customers only visit Astoria once or twice a year but always make a stop at the Portway.”

The Portway Tavern also

portway tavernThe Oldest Watering Hole in the Oldest US Settlement West of the Rockies

offers a number of fun activities that make it a popular night spot. “We have Karaoke Wednesday through Saturday and about once a month we put together fun themed parties,” explains Christina. “People really enjoy the specialty parties.” White Trash Bash and Era-themed mixers have become popular with parties focusing on the ‘60’s, ‘70’s or ‘80s.

The real draw is the comfortable and laid-back atmosphere of the Portway. It’s an old-school tavern where people gather to catch up on their neighbor’s news or unwind after work, much the same way people have been doing at the Portway for over eighty years. CM

Portway Tavern - 422 W. Marine, Astoria, OR 503.325.2651

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frOm Our waTErs

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“...I waNT THE HIgHEsT prIcE I caN gETfOr my caTcH, sO brINgINg IN a qualITy prOducT Is myprIOrITy.” Captain Darren Reef

afTEr THE caTcHBy Cyndi Mudge Photos by Ron Williams

The riveting portrayal of commercial fishermen on “Deadliest Catch” has earned this high sea reality TV show the number one hottest hit for Discovery Channel and has won the hearts of millions of

viewers around the world. The recent death of Captain Phil Harris who skippered the Fishing Vessel (F/V) Cornelia Marie rocked the emotional boat for his fans that have come to think of Captain Phil as their own personal friend.

“Deadliest Catch” features the commercial fishermen who fish the irascible and unpredictable Bering Sea off Alaska. Fishermen can be out at sea for weeks at a time working non-stop as they fill their coffers.

Yet, it is the local Northwest Dungeness Crab fisheries that have an even higher fatality rate than the famed waters off of Alaska. So how deadly is “The Deadliest Catch?” A study conducted by Centers for Disease Control and Prevention (CDCP) showed that the fatality rate for commercial fishermen in Oregon, California and Washington was about double the rate for other fisheries nation-wide, with Oregon waters taking the highest toll. The CDCP recorded 238 deaths per 100,000 fishermen in these local waters. By comparison, Alaska recorded 107 deaths per 100,000 and the annual average occupational fatality rate for all US workers is only about 4 per 100,000*.

While “The Deadliest Catch” illustrates the danger and grueling working conditions commercial fishermen endure, there is more to the story about bringing the bounty of the sea to the table. The crew of any commercial

fishing boat is the first and most critical handler in ensuring the freshest and best fish are served. So as you order your next prized spring Chinook salmon lightly peppered with dill, prepare the grill for a halibut steak, or savor the delicate flavor of tuna sashimi, take a moment to consider the source.

“How the fish is handled from the moment it is taken from the water is the first and most important step in delivering high quality fish to market,” explained Ron Williams who has been a commercial fisherman for twenty years, owned a wholesale seafood distribution company, and now is Festival Director for Astoria’s Commercial Fishermen’s Festival. Different fish require different handling procedures to ensure the finest quality is delivered to the processors.

Some fish require flash freezing. Tuna, for example, is often bled, brined, and flash-frozen within minutes of being hauled on board. Most of the flash freezing is processed in Alaska waters in large vessels called catcher/processors. “People often think of frozen fish as inferior to fresh but in truth, when a fish goes from live to flash frozen within minutes, this is truly the best and freshest seafood available,” noted Chef Chris Holen, owner of Baked Alaska Restaurant. In fact, this flash freezing process also sterilizes the fish.

Locally, boats have the luxury of keeping their trips short. Captain Darren Reef, who skippers Pacific Seafoods flagship is known for being a highliner in the industry. Highliners are the top fishermen. “Locally, the best quality comes from a 3-4 hour haul,” notes Captain Reef. “After four hours the weight of fish crushes those on the bottom, reducing the quality of the return.”

Mixed trawl-caught fish from the F/V Pa-cific Future skippered by Captain Darren Reef for Pacific Seafoods.

Captain Darren Reef of the F/V Pacific Future and Vice President of the Commercial Fishermen’s Festival.

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The crew sorts and washes the fish as fast as possible. “When we haul red fish onboard it is critical to get it in the ‘hole’ fast before the sun bleaches out the fish.” The “hole” is storage beneath the deck filled with either cold brine

or ice depending on the fish species being caught. Crab, for example, must be kept live for delivery to the processors while other fish are quickly iced for delivery.

Black cod, which is a higher end fish is also a softer fish. “We will only process five or six baskets at a time,” explains Captain Reef. “This ensures my crew can get the entire load on ice right away.” A basket typically holds 80 pounds of fish.

Reef noted that 100,000 lbs of hake can be hauled up and put into 32 degree refrigerated sea water within minutes or less of being caught. This ensures they are delivered as fresh as possible to the processors.

Shrimping is another lucrative fishery caught locally and Captain Reef finds that three day trips work best. “Going out longer just risks reducing the quality of the catch. I want the highest price I can get for my catch, so bringing in a quality product is my priority.” Shrimp is priced on size – the plumper the better – and quality – so keeping shrimp cold is critical.

Locally, most people are familiar with the delectable Dungeness crab and highly prized cpring Chinook salmon. But the bounty of the Pacific Coast offers even more. Black cod, ling cod, and true cod are caught locally along with various species of rock fish and sole including rex, English, petrale, and Dover. Dover sole is the backbone of the fishing industry and black cod is highly sought after by foreign markets. Icing the fish or keeping it in controlled water temperatures is how most locally caught fish are kept at sea before bringing to the processors.

Each fish has its season and fishing boats must convert its gear to ready itself for the upcoming catch. Each fishery has its own gear. Trawling – working with nets (cod, rock fish, sole, perch and hake), long-lining (hook and line fishing), and trap fisheries are the most common forms of fishing. Gillnetting – a process reserved for catching salmon and sturgeon -- requires special licenses that are tightly limited. This fishery is the oldest fishery on the Columbia River. This heritage has been handed down from father to son – and now daughters -- for generations.

Modern fishing has created many advances that help keep fishing a sustainable resource. Excluders sewn into shrimp nets allow non-targeted fish to pass safely out of the top of the net. Captain Reef admitted that when excluders were first introduced he refused to use them. “The excluder was essentially a big hole in the

Captain Dale Adams (center) and crew from the F/V Granada with a fresh haul of Dungeness Crab.

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WITH My ELECTRONICS I CAN PICK My NET uP AND OvER JuvENILE FISH AND BACK DOWN INTO THE POOL OF MATuRE ADuLTS.Captain Darren Reef

net and I was convinced this would reduce not only the non-targeted species but allow the shrimp I was trying to catch to escape as well.” Eventually, the excluder in the nets became mandatory and now Reef is a big fan. “The excluder works so well in reducing non-targeted species that it actually brings me a better catch because we spend less time removing non-targeted fish by hand.”

Electronics also play an interesting role in sustainable fishing. Captain Reef has installed equipment that allows him to digitally measure the size of fish before setting his net. This allows him to target schools of fish that are going to give him the biggest retention for his catch as most fisheries limit fishermen in terms of size allowed. “This equipment allows me to cherry pick the larger fish, which often can be found in the middle of a school of smaller fish,” explained Reef. “With my electronics I can pick my net up and over juvenile fish and back down into the pool of mature adults.”

Salmon resuscitators are another interesting technique to help keep wild salmon plentiful. Occasionally, salmon are caught when fishing other species. A salmon resuscitator – often referred to by fishermen as “The Jesus Box” – actually brings a weak salmon back to prime condition. The salmon is put in a tank that uses a pump to circulate oxygen-rich river water over its gills. This method rejuvenates the fish well enough that it can be safely released back into the water to continue on its way to the spawning grounds.

Crabbing is the most familiar gear to most locals as pots are often spotted along the waterfront, stacked outside canneries or loaded onto trucks. Empty crab pots can weigh between 90 and 120 lbs and must be manually dumped and baited before setting the next catch. The work is non-stop and requires a great deal of stamina and team-work as the crew quickly sets or pulls pots from the ocean. Pot limits per boat range between 200 to 500 in Oregon. A cotton string is woven into the pots and are designed to decompose within thirty days in the event that the buoys are cut off by a propeller or carried further out to sea during a storm. The decomposed thread allows the crab to escape the pot. Fishermen hand sort crabs as they are pulled on board. Only male crabs that are a minimum size of 6 ¼“ across the back are kept and the rest are returned to sea.

The next time you enjoy the succulent meat from a locally caught Dungeness Crab leg you’ll know the journey that brought it to your table.

Special thanks to the board members of the Commercial Fishermen’s Festival for their input. CommercialFishermansFestival.com

* The CDCP rates were taken from an article reported by Will Dunham for Reuter’s news service, published April 28, 2008.

LEFT Crew from the F/V Alyssa Ann sorting live crab.

BELOW Tote full of red rock fish.

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the Tagg Pioneer Ranch is a 450+ acre ranch located in Warrenton, on the

Oregon coast just south of Astoria. Bryan and Leslie Bickmore, current owners of Tagg Pioneer Ranch have developed a reputation for providing some of the finest organically raised Angus beef and lambs. Hormones are never used and the free ranging livestock feed on grasses in the spring and summer and hay in the winter which is also grown on the ranch. The cows are finished on corn and alfalfa the last 90 days along with the grass to promote flavor development.

natural, Organic Beef & lamb Tagg Pioneer Ranch

All their beef is dry aged from 17 to 20 days to insure tenderness and full flavor. Choose from one eighth, one quarter or one half beef packages. All portions are individually vacuum sealed to maintain quality. JD

For more information, or to place an order, phone 503.522.4072. Or visit their website: taggranch.com

retail beef and lamb available at: cougar ridge knife co. 348 hwy 101n, gearhart Or adjacent to gearhart cafe.

Bryan Bickmore returns to his roots as rancher after selling his car dealerships in Portland

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seaside

Something for everyone at McKeown’s

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Claim your steak! McKeown’s

located just blocks from the beach and the famed Turnaround in Seaside’s historic Gilbert District, McKeown’s Restaurant and Bar is a favorite Seaside restaurant, offering delicious, beautifully presented food for the whole family. If you haven’t heard about their steak special, served every Wednesday night (fall, winter and spring), you are missing one of the best deals on the coast.

McKeown’s starts serving the $10 Steak dinner special at 4:30 on Wednesday’s and they serve until the steaks are sold out – usually selling about 100 steaks each week. Arrive early to make sure you don’t miss the opportunity to enjoy one of the best steak dinners around.

If you love onion rings, you will find the best on the coast at McKeown’s in Seaside. Fried too perfection in ale batter, they make an excellent appetizer or a side dish for steaks. Other popular appetizers include BBQ Chicken Quesadillas, Mini

Slider Burgers and more. Happy Hour Daily from 3pm-6pm with many creative menu items and other specials.

The menu includes a selection of Pasta and Chicken dishes, Seafood, Sandwiches, Burgers, Salads, and Comfort foods, including “McKeown’s famous Meat Loaf.” Seafood specialties include Cioppino, Crab stuffed Salmon, Crab Cakes, and Willapa Bay oysters.

Coming soon, McKeown’s will light up your taste buds with their dry-rubbed smoked ribs and smoked tri-tip, which will be available in the restaurant on Fridays and for take out.. LM

McKeown’s Restaurant & Bar , 1 N. Holladay at the corner of Broadway and Holladay, Seaside, OR 503.738.5232 MckeownsRestaurant.com

More Than Just a Day at the Beach!

2010 OFFICIAL VACATION PLANNER

SEASIDE eventsAPRIL 1st First Saturday Art Walk

MAY 1st First Saturday Art Walk

3rd-8th Oregon World Organization of China Painters

15th Seaside Downtown Wine Walk

JUNE 5th First Saturday Art Walk

5th-6th Seaside Beach Soccer Tournament

16th Hot Rod Classic Golf Tournament & Auction

18th-19th Seaside Muscle N Chrome

For a free vacation planner contact the Seaside Visitors Bureau - 7 North Roosevelt, Seaside, OR 888.306.2326SeasideOR.com

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“Its all in the marinade,” Dennis McKeown.

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the tastes of seaside One of the world’s most beloved culinary heroes, James Beard, spent his childhood summers in Seaside.” No place on earth, with the exception of Paris, has done as much to influence my professional life,” he wrote, raving about the Dungeness crab, wild strawberries and blackberries, razor clams, fresh Chinook salmon and woodsy mushrooms that abound in the area. Delicious and tantalizing foods await to satisfy your palate with many first-rate Seaside restaurants to please the most discerning “Foodie”! From hip, relaxed and seasonal faire, Northwest favorites and critically acclaimed menus, to exotic spice and comfort foods. Seaside offers a plethora of culinary delights satisfying even the most discriminating taste buds.

Make sure to save room for dessert as Seaside has many sweet confections. you can find caramel apples, saltwater taffy and hand-dipped chocolates. Enjoy home-made fudge, ice cream, old fashion sodas and hand dipped shakes. Celebrate with an elephant ear or a cupcake. And then start the next morning with pastries and a mocha or latte. Thank goodness you can walk off all of this fabulous fare on our 1.8 mile oceanfront promenade.

When you order steak in a restaurant that is so tender you can cut it with a fork, and so juicy and flavorful that you forget to add steak sauce, you know that you have found something special.

For steaks this delicious, look no further than Bigfoot’s Steakhouse in Seaside (look for Bigfoot right outside the restaurant) where steaks are the ultimate in flavor, color and texture. Bigfoot’s prides itself on using Midwestern corn-fed Angus beef, right from the heart of beef country, where conditions are ideal for raising premium cattle. Grain-feeding gives beef superior marbling, which makes it the most tender and tastiest beef anywhere. Dry aging draws out perfection in flavor and texture.

According to owners Jack and Janis Riesterer, Prime Rib is a customer favorite. Slow roasting overnight in the

oven lends a succulent roast packed with flavor. Served with horseradish sauce and meat jus, it is the ultimate. Other favorites include a tender bacon-wrapped Tenderfoot filet mignon, Trail’s End porterhouse (the original trail rider’s favorite), and Ridgetop ribeye, renowned for its flavor. Cowboy Tri-tip pepper steak with mushroom Béarnaise sauce in another winner.

Fresh from the sea, comes fresh halibut Fish & Chips, grilled salmon with Oregon Chardonnay dill sauce, grilled Willapa Bay oysters, and tender fried razor clams, among many others. Bring a Bigfoot-size appetite to this rustic, lodge-style restaurant, and don’t forget to save room for dessert. – LM

Bigfoot’s Steakhouse - 2427 S. Roosevelt, Seaside, OR 503.738.7009

Follow the Tracks to Steaks & Seafood

Bigfoot’s Steakhouse

SeasideOR.com

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Fabulous prime rib in a rustic, lodge-style restaurant.

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Flashback Malt ShoppeGolden Horse ChineseCarousel Family GamesNorth Coast LeatherUnder the Big Top ToysMaryanna’s $12.99 StoresOregon Coast PortraitsAspirin Shop - Souvenirs & Carousel CollectablesBy the Sea Shells & GiftsSeaside Mostly HatsCountry Bungalow Home Decor & GiftsFlash from the Past Old Time PhotosThe Jewelry BoxRascalsCaffe LatteSignature ImportsArtworks

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Eat, Play & Shop!

300 Broadway, SEaSidE, orMall hours posted at seasidecarouselmall.com

25th

Anniversary Celebrating 14 Years Sam’s Seaside Café When Karen and Eric Nelson opened Sam’s Seaside Café in July 1996, they named the restaurant after their son, Sam, who was then just two years old. Feeling a bit left out, their second son Luke suggested that they name the lounge after him – and Luke’s Lizard Lounge was born.

Sam’s oozes Seaside retro-chic, with mustard yellow walls, cozy booths, wicker chairs and Casa Blanca style ceiling fans. Luke’s Lizard Lounge is a classic bar where friends and visitors gather to sample specialty drinks and enjoy Happy Hour. Sam’s motto is “Close enough to the beach to bring it with you,” and it’s true. The famous Seaside Prom is just steps away.

The food is classic. Hand-cut French fries are some of the best around. Potato chips are also made in house. Housemade soups include thick creamy clam chowder, spicy chili topped with cheese and onions, and a freshly made soup of the day.

Charbroiled burgers, including a garlic lover’s burger smothered in crushed garlic, and the Big Joe Burger are thick and juicy. A variety of hot and cold “sam-wiches,” include a Pulled Pork sandwich with housemade barbecue sauce and the “Mac Daddy” made with roast turkey and melted cheese.

Sam’s Seaside Café serves their full menu every day from 10 am to closing. Happy Hour runs from 4 to 6 pm. LM

Sam’s Seaside Café, 104 Broadway, Seaside, OR 503.717.1725

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your razor clam connection

Bell Buoy of Seaside

Thin beer battered razor clams.

if you love fresh seafood, head to Bell Buoy of Seaside, a locally owned sea-

food store and restaurant, where busi-ness has been growing steadily for nearly 60 years. Bell Buoy’s seafood is harvested right off the coast – offering the freshest seafood you can buy.

You can’t miss the little blue building with the retro “Bell Buoy Crabs” sign as you pass through the south end of Seaside. Look for fresh Dungeness crab, house-smoked fish, and freshly dug ra-zor clams, among many other seafood offerings. Located adjacent to the retail seafood market is Bell Buoy’s restaurant, specializing in freshly prepared seafood – chowder, razor clams, salmon, fish & chips, tuna sandwiches – all delicious and ready for dining on the spot or for take out.

For many diners, the sweet, succulent meat of fresh razor clams is the ultimate Northwest Coast seafood experience – and spring is the perfect time to enjoy them. Bell Buoy customers can purchase razor clams in the shell, or buy cleaned razor clams. According to owners Jon

and Terry Hartill, recreational razor clam season runs from fall to late spring. The commercial razor clam season, they say, runs from October 1 through July 14. Bell Buoy is the only Oregon producer licensed to clean and process fresh razor clams for the commercial market.

Co-owner, Jon Hartill, says his favorite method of preparing razor clams is to dip them in a thin beer batter and deep-fry them. “You can also grill them,” he says, but I think they are lighter and crispier when deep fried.”

Bell Buoy has been a Seaside institu-tion since 1946. “This is a landmark for people who love great seafood, and we take great pride in keeping it going, says Jon. – LM

Bell Buoy of Seaside - 1800 S Roosevelt Dr., Seaside, OR Seafood Market - 503.738.2722 1.800.529.2722 Restaurant - 503.738.6348 BellBouyofSeaside.com

Ask Mikey…. HE’LL MAKE YOU ANYTHINGHeading up a fun and outgoing bartending crew Dundee’s sure offers one of the coolest bars around featuring the coasts only ice bar, that’s right an ice bar!!! where you place your drinks and they are assured to stay nice and cold. Service is so important to them you might find 2 or 3 different bartenders serving you just depends on whose closer when you need a refill………

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Serving good old-fashioned comfort food at affordable prices, Gearhart Junction Café is a classic corner cafe. Decorated in vintage 50s décor, with turquoise Formica tables and counters, chrome bar stools, and high-backed booths, this nostalgic themed café mimics the coffee shops of yester-year, serving delicious home-style food for breakfast, lunch and dinner – food that is sure to please any hungry beach-goer.

Breakfasts, served every morning, include a customer favorite – chicken fried steak biscuit, and “build your own biscuit omelets,” with a choice of ingredients. Other specialties include juicy, fresh ground chuck burgers with all the fixin’s served on a toasted bun. Beer battered cod Fish & Chips are crisp and golden. Grilled Oysters offer a clean, crisp taste of local Willapa Bay. Among eight Special Sandwiches, offerings include Chicken Fried Steak sandwich, Oyster burgers, and a classic Rueben, among others. All come with fries or “Tots.” Hot, golden onion rings also make a great side dish.

Pat and Lee Merrill chose the nostalgic concept for their restaurant for several reasons. First, the restaurant is located in the corner space of the historic Gearhart Junction building, which used to be the Oregon Trail Trading Post in the 1950s. The building was located across from the old train station and housed the snake-filled Cobra Gardens, once a tourism favorite. Secondly, well, it’s just fun. – LM

Gearhart Junction Café, 3350 Highway 101 N. Suite E, Gearhart, OR 503.738.5505

retro with a TwistGearhart Junction Café

legendary mexican food The Stand You might call it “soul-food for surfers,” or one of Seaside’s best-kept secrets. The only thing advertising The Stand is a small, faded hand-painted sign on the front door, but faithful customers keep returning; they spread the word, and the busi-ness keeps growing.

Owners/chefs Jose and Tami Saucedo opened The Stand (for-merly on Avenue U) nearly 15 years ago, where they developed a following for their tasty, reasonably priced Mexican food among surfers and beachcombers. At their new location, The Stand is light and airy, featuring hand-made beach glass mosaic tables (made by Tami), and terra cotta tiled floors.

Jose, who does most of the cooking, was raised 120 miles East of Mexico City, where he learned to cook his native foods. The flavors and textures of his food are handmade dishes are com-plex and exotic. All salsas (there are five), including enchilada sauce, chili relleno sauce, green tomatillo sauce, spicy-hot red chili sauce, and fresh salsa (with tomatoes, onions, chilies and cilantro) are handmade. The Saucedos also make their own corn tamales and corn tortillas, and they roast and hand-shred all their own meats (including pork, chicken and beef).

Tacos include the Recession taco (just $1.75) filled with a choice of meat, onion, cilantro and lime. Pork tamales are fragrant with savory aromas of masa harina, roast pork and chilies. Burritos, filled with a choice of meat, beans, rice and cheese make a meal.

New on The Stand’s menu are burritos with blue cheese and chipotle chilies, Torta – a huge meat sandwich served on a Kai-ser roll with grilled onions, tomato and aioli, and spicy chicken tortilla soup. Portions are generous and the food is excellent. LM

The Stand - 109 N. Holladay, Seaside, OR 503.738.6592

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Owner Steve Wilson.

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The Bay House was recognized by Wine Enthusiast magazine as having one of the top 25 wine programs in their national competition.

44 Coastfood

So your best friend calls you and asks: “What are you doing this week-end? Want to go wine tasting with us?”

If you’ve never been, your internal response may be to freak out! (OMG, I’ve never done this, I know nothing about wine, I don’t know how to taste wine, I’m not sure I even like wine, I can’t afford it, I can’t drink that much, yada, yada, yada…). But you don’t want to let your friend know about all of your insecurities, so you quickly say: “Yeah, I’d love to!” And you begin to worry about the upcoming week-end…

After years of tasting wines professionally on almost a daily basis and spending lots of time in tasting rooms, I’m here to give you at least half of Bobby McFerrin’s simplistic—but ultimately great--advice: DON’T WORRY! If you follow a few simple “rules” to wine tasting, I guarantee you it will be great fun and you will BE HAPPY (but, hopefully, not too happy)!

By Tony Kischner, V.W.T. (Veteran Wine Taster)

don’t Be scared!By Tony Kischner, V.W.T. (Veteran Wine Taster) Photos Christopher Spence

Tony Kischner owner Bridgewater Bistro.

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the “rules”

1 Get a good night’s sleep—or at least a nap--before you go so ALL your senses—and your brain--are

fully awake (not a requirement, but it really enhances the whole experience)

2 Stay away from strongly-flavored food and beverages at least an hour before you go, like garlic,

coffee, gum, jalapenos, etc.

3 This is a biggie - DON’T brush your teeth or chew breath mints just before you go (that really kills

a lot of the full appreciation—and the enjoyment—of tasting).

4 Another biggie (for your sake, but mostly out of consideration for those around you) – lay off the use

of intense perfumes and after-shaves (the same applies for going out to nice restaurants). It’s okay to smell good, just not too much, especially around such a complex, aromatic beverage as wine!

5 Take a few bucks as well as your credit card. The person behind the tasting counter is probably

a) not being paid a lot, b) will be providing you a service and, hopefully, c) will contribute to your wine education. So it is appropriate to tip him or her. Depending on the setting, you may have to pay a nominal fee for the tasting (which is usually forgiven if you buy a bottle of wine).

6 Taste, don’t drink! If you plan to go to more than one place--use the spittoons (those little

cylindrical “vases”) usually placed strategically along the counter of most tasting rooms. The alcohol in the wine can quickly dull the senses and make it hard to discern the subtle differences between wines. Save the swallowing for the end of the tasting and for the wine(s) you enjoyed the most.

7 The “proper” steps to tasting wine:

1. LOOK at (and through) the

wine, preferably against a white or light-colored background so you can register its relative color, clarity and depth – all good wines should be clear.

2. SWIRL the wine in the glass, then SMELL it--several times. The little hairs (cilia) in your nose are the major flavor gateway to your brain. Swirling the wine adds air to it, which helps warm and volatilize some of its major flavor components. When you then put the glass to your nose, those elements—in a gaseous state--are trapped by the cilia, which send signals to be interpreted by the brain. Do this several times to allow a wine’s many nuances to be discerned and appreciated.

3. TASTE the wine. Remember that, from a flavor standpoint, the so-called taste-buds in your mouth can really only discern whether something tastes sweet, salty, acid (as in a tart apple or lemon), or bitter. But, of course, the back of the mouth and throat are also connected to the nose, which is why you will hear veteran wine tasters make gross swirling and even gargling noises as they try to “squeeze” more flavor elements out of the wine as they taste it.

4. THINK about what you smell and taste. Try to separate the various components you experience and associate them with other smells and flavors that are familiar to you (apple, lemon, berries, leather, grass, herbs, etc.)

8 How many wines should you taste? If you’re curious like me, the obvious answer is:

“Everything!” If there is no charge or a small fee that you can afford, go ahead and try it all. The best way to learn about a wine type is to taste it—over and over—until you develop a “wine memory”. And since each variety tastes a bit different depending on who makes it, in what style and from what area (and even soil type) it comes, it takes a lot of tasting to get a real feel for a particular wine.

9 Finally, don’t hesitate to TILIIFY (Tell It Like It Is--For You): you really like the wine, you really

don’t like it, you’re not sure one way or the other… Always remember, no matter how you feel (regardless of “public” opinion—including your friends’--or ratings): You’re right! As I’ve written in previous columns, opinions about wine are right up there with politics – i.e., there is no RIGHT answer, only what you think. So, if your friends think a particular wine is “fabulous” and you thinks it “sucks,” that’s OK (of course, how you say is more of a diplomatic issue).

As in all games, the “rules” of wine tasting are made to be broken, and are only offered here as guidelines to help you get started on a marvelous adventure in flavor. Most important, wine tasting is nothing to be afraid of, and can be one of life’s most delightful social events. It certainly is for me!

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By Dean Reiman

Let me first state the obvious: dining out is fun. Whether it be breakfast, lunch, dinner or a quick snack, having some one else cook for you (and take care of the dishes) is a real treat. It is especially fun to explore dining options when we travel to new and familiar places. Cannon Beach certainly offers the traveler and its residents a wide range of cafes and restaurants to suit all tastes and budgets. Everything from formal dining to a great burger awaits those who come to our town to revel in the joys of the beach.

For many, adding a nice glass of wine to a meal heightens the dining out experience. Wine should be treated as food or, at least, as an important ingredient to a meal much like any other ingredient utilized in the preparation of a dish. Much like your plate of food as it arrives on your table, a glass of wine presents itself initially as color, aromas and then flavors. The aromas and flavors should enhance the aromas and overall flavors of your food; a knowledgeable server should be able to assist you to choose just the right wine to accompany your meal. If you are new to wine, do not be afraid to ask about which wine would be appropriate. Wait staff often receive training in wine selection from management and wine distributors.

Dining out at the beach should be about more than just the meal. It should be about pleasure, romance and enjoyment. Go explore all the culinary opportunities that Cannon Beach has to offer.

Dean Reiman is the owner of The Wine Shack located at 124 N. Hemlock in Cannon Beach, OR 503.436.1100 or 800.787.1765

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Driftwood

cannon Beach

Fresh seafood abounds at The Driftwood

savor.....

48 Coastfood127 Laneda Ave. •Manzanita • 503-368-5080 • www. SanDunePub.com

FuLL BAr • GreAt FooD • Lotto • Live MuSic

10 miles from the top surfing spot on the oregon coastBBQ Baby back ribs every tuesday night

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We Smoke Our Own

(meats and seafood)

hand-hewn log buildingdaily specials • cocktails

kids menu • cateringbanquet room

open 7 days • 8am-10pm

Corner of Hemlock & 2nd, Cannon Beach

503-436-2917

MORRIS’ FIRESIDERESTAURANT

CannonBeach.org

welcome to cannon beach Discovered by Lewis & Clark in 1805 and finally incorporated in 1957, Cannon Beach is one of Oregon’s most picturesque beach towns. Nearly 750,000 visitors per year travel to the four-mile long stretch of beach to see Haystack Rock , Ecola State Park and attend annual events like Sandcastle Day (June.)

This casual artist community of the 1970’s has grown into more than 17 galleries representing artists from Cannon Beach, the Pacific Northwest and beyond. In May, Cannon Beach’s Gallery Group sponsors Spring unveiling, a weekend of gallery receptions and show openings welcoming spring and presenting new work and artists. Stormy Weather Arts Festival kicks off the holiday season in November with gallery receptions and artist demonstrations, as well as a popular “Quick Draw” event and auction.

Haystack Rock, a basalt rock formed by an ancient volcano, is 235 feet high and is the third largest coastal monolith in the world. It’s also a protected marine sanctuary and Oregon Wildlife Refuge. volunteers from the Haystack Rock Awareness Program host tours and displays regularly at low tides, pointing out tufted puffins, bald eagles and other creatures that are part of the Rock’s culture.

At the north end of town, lies Ecola State Park. Miles of trails wind through the Sitka spruce and over Tillamook Head, taking visitors to some of the most awe-inspiring and breath-taking views on the west coast. This area, ehkoli being the Chinook Indian word for “whale,” is where members of the Lewis and Clark expedition arrived at the site of a recently beached whale. They purchased blubber and oil from the Tillamook Indians who were harvesting the whale and dubbed the creek with the name Ekoli, which also became the town name Ecola decades later. Gv

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no trip to Cannon Beach is complete without a visit to the Driftwood – a coastal tradition featuring the best seafood and steaks around.

Celebrating its 65th birthday this year, the Driftwood remains timeless in offering excellence in food and service. “We’ve often heard our customers say “We love it. Don’t change a thing!” say owners Paul Nofield and Tom Drumheller. “Rather than change what all ready worked, we chose to add more good things -- including the addition of an outdoor patio that overlooks main street in the heart of Cannon Beach.”

It is hard to imagine what Cannon Beach was like 65 years ago when the Driftwood was established. In those days, the tiny coastal town was populated mainly by a combination of hardy loggers and fishermen, who hung out at the Driftwood bar after a hard days work, and by people who kept summer homes – mostly small cabins. Travel to Cannon Beach was difficult and the Driftwood offered a safe haven for weary travelers. Over the years, the dark wood interior, including a spectacular back bar, have developed a rich patina, lending a feeling of warmth and comfort to the restaurant. There is a sense of history here. Vintage photos in the cozy bar depict scenes from the early days of Cannon Beach, offering a glimpse into the past.

Wen floods from the ‘64 tsunami ravaged Cannon Beach, the Driftwood survived. Originally set on the street front, the restaurant was moved back from the road. While the Driftwood has seen many changes over the years, the commitment to excellence in food and service remain unwavering. The kitchen, run by Eddie Morales, takes pride in

celebrating 65 Years Driftwood Restaurant & Lounge

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spicing it up Cannon Beach Café

Chefs at the Cannon Beach Café are spicing up the local restaurant scene, offering coastal cooking with a Caribbean flair. Spicy aromas drift through

the air, mingling with lively music, zesty colorful food, and some of the hottest cocktails in town. The café is located within the Cannon Beach Hotel, where diners often enjoy cocktails and appetizers in front of the hotel’s roaring fireplace before dinner. Inside the café, a row of colorful hand-infused liquors line the intimate bar. Glass jars filled with fragrant liquors including berry, melon and strawberry-kiwi beckon. With just a few shakes of the cocktail mixer, these exotic liquors are turned into such delicacies as Infused-berry Kamikaze (made with Crater Lake vodka), and Strawberry-kiwi Mojito (made with Cruzan rum). On any given day, specialty drinks might include mango-habanera martini, or hot chocolate flavored with cayenne, cinnamon and Belle de Brillet pear liquor).

Dinner offerings include Hawaiian-style ribs, which are slow cooked and marinated in beer and ginger teriyaki. Rum-Chica-Rum Chicken is pan seared and served with coconut rice. Restaurant manager Ben Van Osdol’s favorite dish is Bahamian Mahi-Mahi, which is crusted in coconut and served with Carnivale sauce flavored with coconut milk, Jamaican jerk sauce and tropical juices. On the milder side, look for good old-fashioned meatloaf with garlic-mashed potatoes, and seafood chowder filled with fresh fish, prawns and scallops.

Only the freshest local ingredients are used in cooking. The chefs (who can be seen behind the counter in the open kitchen) take pride in their daily specials. “Every cook here has a great imagination for food,” says Van Osdol. ”We are not your standard coastal restaurant,” he says. “We invite people to come in with an open palate and give us a try.” LM

Cannon Beach Café - 1116 S. Hemlock Street (inside Cannon Beach Hotel), Cannon Beach, OR 503.436.2729 CannonBeachCafe.com

serving the very best, local seafood and steaks they can find. Beef comes from local purveyor, Reed & Hertig, and is dry-aged for the restaurant, resulting in deep rich flavor and ultimate texture.

Fresh seafood from local waters includes steamer clams, Willapa Bay oysters, Pacific salmon, halibut, and razor clams.

For starters, try the homemade onion rings – some say they are the best in the world. Lightly battered, crisp and golden, they are irresistible. Seafood cocktails, including Dungeness crab and shrimp are sparkling fresh. A two-pound bucket of steamed clams from Willapa Bay, served with drawn butter, is a house favorite – great for serving with friends. Add a generous side of old-fashioned garlic bread for sopping up the delicious broth.

homemade clam chowder is always ready to warm you after a walk on the beach. Add a Dungeness crab Louie or a Prawn Caesar salad and you have the perfect meal. Sandwiches, served with fries or coleslaw, include a Halibut & Tillamook cheese sandwich, and a Steak sandwich made with charbroiled ribeye.

Dinners come with a variety of side options, so come hungry. Customer favorites include a meltingly tender Filet Mignon, and deep fried Tempura Prawns topped with sweet and sour sauce. Filled with Dungeness crab, the popular Crab Casserole comes bubbling out of the oven bathed in a creamy cheese sauce. Brushed with butter and wine, broiled fresh salmon offers a true taste of the Northwest. Save room for freshly made seasonal desserts or, perhaps a special after-dinner coffee drink from the bar.

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Driftwood Restaurant & Lounge - 179 N Hemlock, Cannon Beach, OR 503.436.2439 DriftwoodCannonBeach.com

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Tropical fare and classic comfort food.

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Kissed by salty ocean air, the salt wa-ter taffy at Bruce’s Candy Kitchen

has lured at least four generations of faithful taffy lovers to Cannon Beach. “We’ve been in the candy making busi-ness for four generations, and that gives us four generations of loyal customers,” says Brian Taylor, who owns the candy shop with his wife Kelli and mother-in-law, Sue Truax.

According to Taylor, salt water taffy was first introduced to Americans in the late 1800s, at the World’s Fair, held in Atlan-tic City. Early on, all taffy was pulled and wrapped by hand, but in the early 1900s, Package Machinery Company in Springfield, Massachusetts, began devel-oping machines that could wrap taffy. In 1906, they produced the “wire twist,”

the Magic of salt Water taffy

Bruce’s candy Kitchen

taffy machines, which are on display at Bruce’s Candy Kitchen. Brian’s favorite candy-wrapping machine, known as the “jaw twist,” model K, was produced by the same company around 1949.

Visitors to Bruce’s Candy Kitchen can watch these antique taffy machines in action through an open window looking into Bruce’s pink-colored candy kitchen. Cooked in copper kettles over an open flame, the molten taffy is hoisted by a portable pulley mechanism and poured onto cooling tables. Once it cools, the pulling process begins, using a 100-year-old mechanical taffy puller, which stretches and aerates the taffy.

Brian feeds the warm taffy into the an-cient Model K candy wrapper. As the

taffy drops into the feeder, an automated cutter drops down and at the same time, a roll of wax paper unwinds to wrap the candy. A plunger pushes the taffy into a pocket, where the machine grabs and twists the ends of the paper, finally pushing out the finished product. – LM

Bruce’s Candy Kitchen - 256 N. Hemlock Cannon Beach, OR 503.436.2641 BrucesCandy.com

Kyle Truax, 4th generation candy maker.

53Coastfood

Live music plays an important role in the festive atmosphere, with local musicians and vocalists performing on site.

Sit back, relax and enjoy the music, as you sip a variety of wines from boutique local vineyards, including Elstrom, Amity Vineyards, Daedalus Cellars, with a selection of organic wines. A small selection of beers – organic, imported and regional, is also available. The wine bar menu features “Lite Bites” and traditional tapas offerings. Artisan cheese plates and cured meats from Seattle’s Armandino Batali’s cured meats will also be featured. The daily menu, which changes seasonally, might feature Zucchini Timbale stuffed with local goat cheese, Dungeness Crab stuffed Portobello, a selection of Pot pies and three sliders to choose from – Pulled pork, Bison meatballs, and Smoked salmon with caviar. For his Tapas, Chef Sowa draws on recipes from Spain, Italy, and France and beyond. “I have a commitment to use as many fresh local ingredients as possible,” says Chef Sowa, “This spring you will see asparagus, collards, fiddle head ferns, wild mushrooms and fennel, but no cranberries or pumpkin.” LM

Sweet Basil’s Café, - 271 N. Hemlock, Cannon Beach, OR 503.436.1539 CafeSweetBasils.com

Fans of Sweet Basil’s Café know that Chef John Sowa is passionate about serving

organic, natural and wild foods, using as many local sources as possible. Dishes like Crab melt on 7-grain bread, Baked eggplant sandwiches with basil pesto, organic tomatoes, peppers and Provolone cheese, and fresh soups, including a fragrant Javanese coconut-curry soup, keep customers clamoring for more.

Happily, Sweet Basil’s (formerly opened for lunch) has expanded their hours into the evening, serving their regular menu, and offering nightly dinner specials. The last Saturday of each month is dedicated to Cajun/Creole Night, with a menu straight from New Orleans.

For wine lovers, Sweet Basil’s has added a wine bar adjacent to the café. The wine bar brings

in the inviting atmosphere of the café, with cozy booths refurbished from 1930s headboards, and a collection of small café and bistro tables. In nice weather, tables spill out into the brick-lined courtyard, which provides a wonderful outdoor setting for a glass of wine or beer and a light bite, day or night. At night, with candles glowing in the flowered courtyard, it feels like alfresco dining in Europe, right in Cannon Beach.

New Wine

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Featuring lite bites and tapas fare.

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Spring Means Organic Newmans at 988

Celebrate the fresh taste of spring at Newmans. Each season, Chef John Newman of Newmans at 988 in Cannon Beach works closely with organic farmer Jeff Trenary of KingFisher Farms in Nehalem to create his menus. Spring is always a favorite time of year, with Kingfisher Farms providing inspiration with baby tur-nips, radishes, baby carrots, spinach, green garlic and spring on-ions, among many other delicious fresh items.

Chef Newman’s menu features locally harvested seafood, meat, wild mushrooms, berries, and more. He works with the Cannon Beach Farmer’s Market, featuring their “Restaurant of the Week,” program. The menu will feature KingFisher farm products, including grilled organic vegetables dressed in extra virgin olive oil and balsamic vinegar. Chef Newman and his wife, Sandy, are looking forward to serving a “Farm to Table” lunch with KingFisher Farms this summer.

He was the head of the Tongue Point Culinary Program, where he mentored students in the Job Corps. Since 2003, he also has been a featured chef at the prestigious James Beard House in New York and is currently executive chef at the Cannon Beach Conference Center.

Housed in one of Cannon Beach’s first beach cottages, New-mans at 988 is one of the most charming, intimate restaurants on the coast. Newmans offers simple, classic elegance at its best.LM

Newmans at 988 - 988 S. Hemlock Street, Cannon Beach, OR 503.436.1151 newmansat988.com

Locally harvested organic vegetables roasted to perfection.

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255 north hemlock • cannon beach 503.436.1159

a food for all seasons

Est 1923 •Open 7 Days

503-738-5261 • 451 Ave U, Seaside

Kierra and Abbiegail.

“We’re goin’ shopping in Cannon Beach!”

55Coastfood

Award Winning Clam Chowder

Daily Seafood Specials

Waterfront Dining

Seafood Steaks & Sandwiches

Catering & Banquet Room

503.368.7897

503-368-5746800-821-7697

27550 Highway 101 North • Rockaway Beach Oregon

www.jettyfishery.com

Crabs, Clams,oysters...there is nothingfresher thanlive! JETTY

FisheryJETTYFishery

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nightlife & happy hours cocktail beer or wine specials food specials entertainment karaoke

long beachThe Lightship

360-642-3252 • pg 10

Morgans LBT

360-642-3235 • pg 13

co-owner clary grant of gracies sea hag, in

Depot Bay, prepares coastal favorites.

astoriaBaked Alaska

503-325-7414 • pg 20

Bridgewater

503-325-6777 • pg 20

Silver Salmon

503-338-6640 • pg 23

Gundersons

503-325-8642 • pg 23

Lounge 11

503-325-1775 • pg 24

Wet Dog

503-325-6975 • pg 28

Fort George

503-325-Pint • pg 25

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nightlife & happy hours cocktail beer or wine specials food specials entertainment karaoke

El Tapatio

503-325-1255 • pg 27

Portway

503-325-2651 • pg 27

Labor Temple

503-325-0801 • pg 29

seasideMcKeown’s

503-738-5232 • pg 36

Bigfoot

503-738-7009 • pg 37

Sams

503-717-1725 • pg 38

Gearhart Junction

503-738-5505 • pg 40

Tora Sushi

503-738-5226 • pg 41

Dundee’s

503-738-7006 • pg 3

Sandtrap

503-717-8150 • pg 68

cannon beach Sandune

503-368-5080 • pg 48

Driftwood

503-436-2439 • pg 50

Cannon Beach Café

503-436-2729 • pg 51

central oregon coastSide Door Cafe Eden Hall

541-764-3826 • pg 61

The Bay House

541-996-3222 • pg 62

B.K. Mulligans

541-996-2468 • pg 63

Bay 839

541-265-2839 • pg 64

Maxwells

541-994-8100 • pg 65

Gracies

541-765-2734 • pg 67

Lighthouse

541-994-7238 • pg 68

Quimbies

541-265-9919 • pg 68

Each bar is unique. Drinks, entertainment and happy hours change so please call for the details.

By Kendra Brabham

58 Coastfood

central oregon

coastDedicated to Exceptional

Food, Service & Ambience

30 elegant rooms & suites overlooking the beach in lincoln city

120 Northwest Inlet Court Lincoln City,Oregon • odysius.com • 800.869.8069 promo code vip • wheretoeatinlincolncity.com

5911 SW Highway 101 • Lincoln City 541.996.3222 • thebayhouse.org

Breakfast in bed with an ocean view

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Brooke Price chef-owner of the Side Door Cafe Soundwaves Music Festival sponser and host.

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When the Lincoln City Chamber of Commerce meets at the Side Door Café for one of their Lunch Forums, the turnout always packs the

place, with a few more trying to squeeze in. Why - because everyone knows the spread the Side Door Café puts on is too good to miss.

The Side Door Café opened in 1997, when now proprietor Brooke Price started working in the kitchen making baked goods and sandwiches. Brooke acquired the restaurant from her parents eight years ago and hasn’t looked back. Now, the Side Door Café is known all over the county and beyond for its legendary food, and romantic atmosphere, imbued with an elegant rustic ambiance.

Located on the site of the old Gleneden Brick and Tile factory, the restaurant is actually two venues in one, the Side Door Café and its adjoining 200 seat Eden Hall concert/meeting/banquet room, complete with stage, professional sound and lighting systems and full bar to accommodate any private or public event.

The Side Door Café offers up fusion cuisine that, according to Brooke, “fuses all sorts of ethnic cuisines together, to get the taste buds going. All our soups are from scratch and I’m a firm believer in everything being fresh. Creamy tomato is probably one of our most popular.”

Favorite dinner entrees include alder planked roasted salmon presented with fresh herbs, accompanied by a Marion berry reduction, with fruited wild rice pilaf and fresh seasonal vegetables. Or try the pan fried oysters with a Thai chili aioli.

Brooke’s wine recommendation to accompany the oysters, “a Sauvignon Blanc with a little bit of sweetness to it - Andrew Rich, from Oregon

would pair very nicely with it. We have over 60 different wines from all over the world, including many local Oregon and Washington wines.”

Desserts are made in house, by Brooke. Standards include key lime pie, coconut cream pie, Marion berry crisp ala mode and chocolate chip bread pudding, as well as chocolate truffles. JD

The Side Door Café and Eden Hall - located just off Highway 101, ½ mile South of Salishan Lodge at 6675 Gleneden Beach Loop Road in Gleneden Beach, OR 541.764.3825 SideDoorCafe.com Open every day, except Tuesdays, for lunch and dinner. Eden Hall.com for events.

Where Romantic

Atmosphere & Fusion Cuisine

ConvergeSide Door Café

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The sounds of the ocean will mingle with the glorious music of the SOuNDWAvES MuSIC FESTIvAL in an extraordinary week of both classical and modern music on the shores of the central Oregon Coast. The festival will take place from June 16-20, 2010.

In its third year, SOuNDWAvES, is under the creative baton of Maestro yacov Bergman, music director and Conductor of the Portland Chamber Orchestra and the Walla Walla Washington Symphony. Because of his international reputation, Maestro Bergman attracts world-class soloists to play in this festival, which will consist of two chamber concerts, two concerts featuring the full orchestra, and a Sunday dinner theater program. The Soundwaves Music Festival will again add incomparable excitement to the 2010 season at the beach.

Featuring an array of world renowned soloists including pianist Gerald Robbins and violinist Haroutune Bedelian, both favorites of the Festival, cellist Nathaniel Rosen, the only American to win the van Cliburn Award in Russia, violinist Lindsey Deutsch, in a return appearance to Oregon and young piano virtuoso Alex Bernstein will be featured with both the June 16 and 17 chamber concerts and the June 18 and 19 full chamber orchestra concerts. The programs include music by Ives, Bach, Mozart, Chopin, Piazzolla, Schumann, Brahms, and Beethoven. The festival will be held at Chapel by the Sea in Lincoln City.

soundWaves music Festival

The final dinner theater program will be held at Eden Hall in nearby Gleneden Beach. Rocky Blumhagen famed California and Oregon singer

and actor will be accompanied by the SOuNDWAvES orchestra in a new rendition of Cole Porter music orchestrated by Ron Abels of Hollywood.

SOuNDWAvES is an integral part of LET THERE BE ARTS, a non-profit organization dedicated to arts education for students in Lincoln County. Now in its 10th year, LTBA has provided a cultural link to children who have little or no arts education. As part of the Soundwaves Music Festival. there will be a free concert for children and families with a special presentation of “The Three Legged Monster” by Scandinavian composer Avni and “The Birds” by Respighi. At the end of the concert, families will have an opportunity to meet the musicians. LTBA has impacted the lives of thousands of children.

Tickets are $25 for the concerts and include desserts and coffee. Tickets for the Sunday dinner theater program will be $125.

SOUNDWAVES MUSIC FESTIVAL June16-20, 2010

541.994.5600 or 503.812-.7813

info@freedgallery.com lettherebearts.com

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The question, “What’s new at The Bay House?” can lead to a rather long answer. This venerable Oregon Coast restaurant in Lincoln City has been The Bay House since 1978, but the building has been about food and beverage in one form or another since it was built in 1937. For the past four years, proprietor Steve Wilson has worked to build on the long-standing reputation for excellent food and service, and this past year has been a busy one as new elements and services have been added.

Last Summer, the restaurant saw the arrival of Executive Chef Sean McCart, the creative force in the kitchen that

Wilson says he was looking for since taking ownership in December, 2005. “Sean really has proven himself to be the complete chef. Driven by his enthusiasm

for food, his creativity and presentation skills have taken our cuisine to new heights, and his ability to train and work with other people has been especially impressive. You see a lot of “celebrity” chefs these days, and some of them can actually cook great food, but not very many of them can do that and work with other people, stay within a budget, and provide an exceptional experience for our guests.”

The creation of the Small Plate menu has made a big difference in the Bayside Lounge, and according to Wilson, it’s the reason that the restaurant is growing again. “As was the case with most businesses, things got pretty tough toward the end of 2008. We suffered, but by last October, we were again setting records. The small-plate concept is bringing people in and exposing them to what we’re all about. When they return, they want to experience the dining room”.

The lounge is the site of several other events including Wine Wednesday, a weekly complimentary wine tasting event that promotes retail sales, and Friday Double Bubble. The retail mark-up on wines to go is especially low, with prices that are less than you find in wine shops, supermarkets, and bulk retailers, and special orders are happily filled. “It dawned on us one day that we could promote our retail sales by

neW & excitingThe Bay House

creativity & presentation

skills have taken our cuisine to

neW heights

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Where Friends meet for a

Great Time!Great Food

Pool & Shuffle Board

Golf Simulator

Live Music on Saturdays

Sports & Something

For Everyone

266 SE HWY 101 Lincoln City • 541.996.2468

undercutting nearly every other wine outlet, while providing expert service along with a selection of over 2000 wines in stock,” Wilson added. In February, The Bay House was recognized by Wine Enthusiast magazine as having one of the top 25 wine programs in their national competition.

Most recently, the restaurant acquired a limousine to bring guests to and from. Wilson watched the used vehicle market for 18 months before finding just what he was looking for: a 120” stretch Town Car. “I hope this turns out to be as helpful to the business as I think it will. We now have the opportunity to make an evening just that much more special, and at the same time, we can keep our guests safe with regard to drinking and driving,” Wilson said. “We are now offering complimentary pick up and delivery within a several mile radius. Hopefully, this will be one of my hair-brained ideas that works!”

At The Bay House, the food will always be the star attraction, but there’s enough that’s new and exciting to keep the restaurant firmly in a league of it’s own! SW

The Bay House is located at 5911 Southwest Highway 101 in Lincoln City. Reservations are recommended. 541.996.3222. thebayhouse.org

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S u r f r i d e r R e s o r t a t f o g a r t y c r e e k

Restaurant & Lounge

“Dine On The Water’s Edge”

Depoe Bay – Oregon

541-764-2311 “Fish & Chips” “Tender Steaks” Local Favorite Best on the Oregon Coast “Sandwiches, Soups & Specialty Salads”

“Surfrider Seafood Sauté” House Specialty

“Best Prime Rib Dinner” with salad barEvery Wednesday & Sunday

“NEW” Seasonal Seafood BuffetFriday’s – 4:00 p.m. - close

Restaurant Hours – 8:00 a.m. to 9:00 p.m.

Lounge Hours – 11:00 a.m. to close – Mon. thru Fri. 8:00 a.m. to close – Sat. & Sun.

LODGING – PACKAGES – SPECIALS Banquet Room – Conference Room

Great Rates!

S t a y O n T h e W a t e r ’ s E d g e www.surfriderresort.com

3115 NW Hwy 101 – Depoe Bay

R e s e r v a t i o n s 1 (800) 662-2378

serving up great Food & spectacular viewsBay 839 Perched on pilings, over Newport’s Yaquina Bay this one time fish processing plant dishes up a boatload of savory offerings.

Through the front door of Bay 839, your eyes are drawn to the massive picture windows all along the restaurant’s meandering south wall. Newport’s Yaquina Bay is right there, almost close enough to touch. And the ever changing, ever breathtaking view is seconded only by the culinary delights served up from the kitchen.

Proprietor Ian Clayman explains, “We have some very talented people in the kitchen with diverse backgrounds.” Under the guidance of Chef Jennifer Wilson of the Sullivan University Culinary Arts School of Le3xington, KY “We do Tapas style, but we’ve gone beyond the Mediterranean influence to include northwest, Hawaiian and Asian accents”

The Bay 839 menu exemplifies this variety of cuisines with such dishes as their acclaimed seafood cioppino, pan seared duck and a perennial costal favorite, fish and chips.

Clayman described some of their most popular small plate menu items. “For Tapas, we have crab and shrimp stuffed mushrooms, and prawns wrapped in pancetta, served with an herb vinaigrette chimichurri sauce.” Tapas prices range from $3.00 - $12.00 and are intended to be shared.

Happy hour specials are served daily from 4-6 pm and from 9-close. They include many items off the regular menu, but priced from just $5.00.

Dining is available indoors or, weather permitting, on their al fresco deck, just a few feet above Yaquina Bay.

Bay 839 is located at 839 Bay Street on Newport’s historic bay front. For more information and reservations, phone 541-265-2839

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Fresh Takes on New Meaning Blackfish Cafe

Chef Rob Pounding, Owner/Chef of Blackfish Café in Lincoln City goes out of his way to of-fer the freshest Northwest ingredients he can find. Favorite sources for local foods include

produce from his kitchen gardener, Hugh Rackleff of Ortolon Gardens, based in Yachats. “I have been buying produce from Hugh for close to 20 years,” says Pounding. “Hugh is an amazing guy,” he says. “When I did some promotional work in the Far East, I went out of my way to have Hugh’s vegetables and herbs sent overnight to Hong Kong.”

Seafood for Blackfish most often comes from Craig and Suzy Wenrick (who fish on their boat, “Suzy Q” out of Pacific City). “I buy a lot of fish from Craig,” says Rob. “His fish is amazing – it is the most well handled fish that I have ever worked with. The Wenricks supply Chef Pounding with rockfish, Lingcod, Dungeness crab and salmon. Oysters come from Oregon Oyster, where owner Liu grows the endangered native oyster that, according to Chef Pounding, “made Yaquina Bay famous as an oyster-growing region early in the last century.” Liu also provides Pounding with petite Pacifics and Kumamotos. Chef Pounding also purchases local foods from pickers, foragers and farmers in the area. “I have been developing these relationships for many years,” says Pounding. “It makes operat-ing a restaurant so much sweeter.”

Before opening Black Fish Café, Chef Pounding worked at the Salishan Lodge in Lincoln City for fourteen years. During Pounding’s tenure at Salishan, the restaurant received the DiRona award, the AAA 4-Diamond award and Mobil 4-Star Awards (the only restaurant in Oregon to do so.) Rob was selected as one of the top ten chefs in the Pacific Northwest by NW Magazine and was cho-sen as the Captain of the first Northwest Culinary team to compete in the international culinary Olympics. He has also cooked at the prestigious James Beard House in New York and is involved in numerous promotional events.

In addition to working as the chef/owner of Blackfish Café, Rob Pounding helped establish the world-class Lincoln City Culinary Center, which hosts classes and culinary events. LM

Black Fish Café, 2733 NW HWY 101, Lincoln City 541.996.1007 BlackfishCafe.com

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The Rockfish Bakerytakes pride in the best quality organic grains. Their array of delicious daily baked breads are made with care, creativity and attention.

BREADSMulti-Grain•Sourdough•Ciabatta•French•Whole Wheat•Challah•

BAKERy LuNCHESFresh Soup•Pizza by the Slice•Sandwiches•Espresso•

Be a part of the fun, creative atmosphere and enjoy a tasty lunch while viewing artwork from featured local artists!

Rockfish Bakery 3026 U.S. 101Lincoln City, OR541.996.1006RockfishBakery.com

Only the freshest seafood.

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great food, & friendly folks Newport Steak and Seafood

Fishermen know good fish. Maybe that’s why so many local Newport fishermen eat at Newport Steaks and Seafood restaurant and lounge. From its upscale shanty exterior to the warm, inviting, knotty pine interior, Newport Steaks and Seafood is nirvana, after a cold blustery day on Bay Street or a rainy walk on the beach. Proprietors David and Gloria Jean Huguley take pride in their homestyle food and friendly atmosphere. As David puts it, “The only time you are a stranger in my place is the first time you come through the door.”

With over 45 different breakfast specials, the Newport Steaks and Seafood restaurant has something for every taste and budget, starting with their huge fluffy home made biscuits and gravy with coffee for just $2.95.

When asked about dinner specials, David replied, “Out most popular dinner items would probably be seafood fettuccini, and our flat iron steaks.” Another popular dinner entree is home made chicken fried steak that literally overflows the plate.

The atmosphere throughout the Newport Steaks and Seafood restaurant is fisherman chic, with giant king crabs mounted on the walls and replicas of actual fishing boats throughout the restaurant. Even the tables have been named after fishing vessels that ply the waters off of Newport and Alaska.

So the next time you see the two red triangle gale warning flags flying, head for the snuggest shanty in town, pull up a chair, have a hot drink and catch up on some fish tales. LM

Newport Steak and Seafood Restaurant -1019 SW Coast Highway, two blocks north of the Yaquina Bay Bridge. 541.265.8283

admaxwells

“The Locals Choice"Karaoke Nightly

Best Clam Chowder in Town Breakfast Lunch & Dinner All Oregon Lottery Games

Orders to Go

Open 8am Mon-Fri • 6am Sat-Sun Till 3 am Fri & Sat nights

Corner of NW 17th & Hwy 101 Lincoln City, OR • 541.994.8100

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67Coastfood

THE WADE J. WOODMARk FOUNDATION, a non-profit organization named for the late son of John & Talley Woodmark, is currently sponsoring several programs and projects directed toward area youth.

The Foundation’s flagship project is Wade’s House – A Healing Place of Hope. The first retreat home of its kind in the world, Wade’s House offers a place for families who have lost children to spend time at the Oregon Coast, away from the indescribable challenges and heartache of their loss, to spend time together as a family, to grieve, to take solace in one another, and to begin to heal. Currently undergoing renovation, and designed by nationally acclaimed Pacific Northwest designer, Sharon Capri, the house is provided at no cost to those who come and stay. When completed, Wade’s House will boast a central décor theme which features both art and environment as aids to healing. The Pacific Ocean and the waters of the world’s smallest navigable harbor, Depoe Bay, both provide majestic backdrop views on the west and south sides of the house, while artwork donated from nationally and internationally renowned artists adorn both the interior and exterior, providing surroundings which are both beautiful and soothing. A meditation garden behind the home, offering a place for quiet reflection, is accessed by way of a walk formed of specially-carved stepping stones, each of which have been donated on behalf of a lost loved one, another project of the Foundation.

In addition to Wade’s House and the Stepping Stones program, the WJW Foundation gives a Hero Award to children who display exemplary valor and bravery in the face of adversity, and offers a program called Artful Dreams – specifically intended to provide scholarships to talented young artists, give them a creative outlet, mentor them, and expose them to the process of bringing their work to market.

For more information on the Wade J. Woodmark Foundation, please contact Talley Woodmark at the Silver Heron Gallery in Depoe Bay; 541-765-2886.

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gracie’s Sea hag Established in 1963, Gracie’s Sea Hag Restaurant & Lounge is located in Depoe Bay, The Whale Watching Capitol of the World. Armed with the idea of what a great restaurant should be, and with her extraordinary sense of hospitality, Gracie has made the Sea Hag one of the coast’s most popular seafood restaurants.

World famous Clam Chowder, Friday night seafood buffet and lavish salads are just part of what makes a visit to Gracie’s Sea Hag an absolute must for all ages and appetites. A great dining room with favors for children and a full service lounge complete with a fire pit, stage, dance floor and Prime Rib with Yorkshire pudding on Saturday night; see Gracie of TV fame play the bottles with the Hagettes. They feature live music Thursday through Sunday with gifted musician & singer Michael Dane. From Jazz to Country, Rock to Rhythm & Blues, and even songs from his native Hawaii; Michael has a way of reaching into a tune and making it uniquely his own. He performs nightly Thursday through Sunday 6pm to 10pm.

Located just nine short miles south of Lincoln City, the front of Gracie’s Sea Hag overlooks one of Oregon coast’s most spectacular views of the Pacific. Beautiful views, a spouting horn, and the World’s Smallest Natural Harbor featured in the Oscar winning film One Flew Over the Cuckoo’s Nest starring Jack Nicholson, these are just a few of the elements that combined with the great food and atmosphere that makes Gracie’s Sea Hag Restaurant & Lounge the place to visit! Kendra Brabham

Great food, service and atmosphere await you at Gracie’s Sea Hag Restaurant & Lounge located in Depoe Bay, OR 541.765.2734.

“Seafood so fresh the ocean hasn’t missed it yet!” gracie

68 Coastfood

The StarfishGrill

Try our Live Maine Lobster,

Award WinningClam Chowder andour All New Menu

Spectacular Ocean View Dining Overlooking

Yaquina Head Lighthouseand Agate Beach

Open 7 Days a Week for Breakfast, Lunch & Dinner

Relax at

Rookies Sports Bar9 TVs, An Experience in

Sports Memorabilia

Newport

3019 N. Coast Highway • (541) 265-9411 • (800) 547-3310

Treat yourself to a taste of Quimby’s specialties during Happy Hour, featured in the restaurant’s classic bar, weekdays from 4:30 to 6 pm. Every item is made from scratch and offers the quintessential Quimby’s touch. Topped with “secret sauce” and all the traditional fixings, the juicy Quimby Burger is made with one-half pound of certified Angus beef ($3.95). Fish tacos don’t get any better --tempura battered Alaskan cod is layered with thinly sliced cabbage, chipotle aioli, tomato ginger salsa and queso fresco and served in warm corn tortillas ($2.95). For oyster lovers, Quimby’s offers the Po’ Boy Oyster sandwich, made with Cajun-seasoned Yaquina Bay oysters, deep friend and served on a grilled po’boy roll with chipotle mayonnaise (2.95).

Creamy, thick housemade chowder ($2.95) made with the freshest local seafood is delicious paired with one of Quimby’s delicious salads, such as the Spinach salad made with fresh baby spinach, bacon, mushrooms and candied hazelnuts – tossed with housemade raspberry vinaigrette. Add a side of Quimby’s seasoned fries for just 95 cents. LM

Quimby’s Restaurant is located at 740 West Olive Street in Nye Beach, Newport 541.265.9919

get happy Quimby’s Restaurant

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69Coastfood

Ever wish you could cook like Julia Childs or James Beard? Then, you should check out the Culinary Center in Lincoln City. Chef

Sharon Wiest, former graduate and instructor of the Midwest Culinary Institute in Cincinnati, teaches students the tricks of the cooking trade. From crepes to Sushi, Chef Wiest, sometimes with the help of guest chefs, offers demonstrations and hands on classes to eager food enthusiasts.

The primary demonstration area of the Culinary Center is set up like a TV cooking studio, with large flat screen monitors and two video cameras to catch all the action. Up to twenty students can attend one of the various demonstration classes. More intimate hands on classes for eight to twelve students are offered for more in depth culinary instruction.

Students not only learn how to prepare gourmet meals, but get to enjoy the fruits of their labors afterwards, often accompanied by specially selected wines. The all inclusive price for the classes is $50.00, and according to Wiest, “We are usually sold out weeks in advance.” This creates an interesting conundrum, as Chef Wiest doesn’t finalize the actual menu until just a few days before the event. “I don’t print the menu until I talk with the farmers or the fishermen to find out what I can get fresh.

Menus at the Culinary Center follow the seasons. Wiest explained, Typical dinner menus run to five

courses, with lunches being three courses. Recently, a senior hostel group, Coastal

Journey’s, signed up for a lunch demonstration class and was treated to Curried Butternut Squash soup, Braised Halibut Provencal over pasta, followed by Apple Upside-down Cake.

The Culinary Center in Lincoln City is located at 801 SW Highway 101, Lincoln City, Oregon 97367. For information or to make

class reservations, 541.557.1125.

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nature’s PURPLE STARFISH LIgHTINg THE WAYBy JACI MCKIM

It all began with a lamp. Well, two lamps, actually. Talley Woodmark, owner of the Silver Heron Art

Gallery in Depoe Bay, first saw them in a magazine. But when she couldn’t locate a store where she could purchase them, she decided to circumvent the problem and open her own gift and home decor boutique. Now folks come to her shop from miles around to select everything from gourmet food items to one-of-a-kind textiles to hand-blown glassware to hand-made jewelry ... and lamps. The new Purple Starfish gift boutique embodies the word “Joy.” Designed as a sanctuary for the senses, it is a space which invokes sight, sound, scent, taste and touch, while showcasing some of America’s finest artisans and their crafts.

Talley grew up in a home where proper Texas hospitality was learned at a young age. “I was

taught that you never went to the home of another friend without taking along a little something special,” says Talley. “The gift could be as simple as a scented candle, a package of gift soaps or a pot of jam. It need not be anything extravagant, but the act of giving itself was thoughtful and courteous.”

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“I live to decorate and I love to give gifts”

With everything she’d learned at the forefront of her mind, she and husband, John (of the

Blue Heron Gallery in Depoe Bay), decided to open a third storefront in their busy little coastal town. They rec-ognized a niche market could be more locally addressed when they began to plan the finishing touches for the flagship project of the Wade J. Woodmark Foundation, a non-profit organization which bears the name of their late son. Wade’s House – A Healing Place of Hope, is a retreat on the Oregon Coast where families who have lost children will be invited to spend time together to relax, refresh, renew … and heal. The house itself is currently being renovated for this purpose, and as the project nears completion, the Woodmarks are planning ahead for furnishings, accessories and accoutrement to set the stage for visitors. If those visitors happen to ad-mire any of the American crafts, dinnerware, and/or home accessories they find at Wade’s House, they’ll be able to purchase those same items at the Purple Starfish before they return home again. It’s a win-win situation for the families who stay at Wade’s House, and for the Foundation, as twenty percent of all the Purple Starfish sales are donated to help fund the various Foundation projects (see box pg 67).

In addition to home décor items, the Purple Starfish offers an extensive collection of fine bath and body

(Previous page) Purple decorative glass bottles from Cyan Design; “Starfish Tidepool” sculpture by Pacific Northwest artist, Cole Black.

(This page) Gold Coral lamp and Sea Urchin lamp by Regina-Andrew; Turquoise & amber vases from Marc Hall.

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products from Crabtree & Evelyn and Pre de Provence, and clothing accessories such as silk and wool scarves and designer handbags. They carry kitchen- and table-ware from such noted companies as Mud Pie and Fire & Light, the latter of whom creates dinnerware from 100% recycled glass. The Purple Starfish specializes in cus-tom-designed art, such as beautiful sea glass-encrusted, hand-woven wall art from renowned artist, Grace Huff, and one-of-a-kind multi-media wall sculptures from Pa-cific Northwest artist, Cole Black. With scented candles, hand-thrown pottery and many different lines of jewelry, Talley is very proud that 90% of her products are made by American and Canadian artists and up-and-coming designers. She is looking forward to the many events she has planned for the coming year, including jewelry trunk shows, gourmet food and wine pairings, and dé-cor design tip classes.

Talley offers hostess parties highlighting Purple Star-fish products, and her staff enjoys designing cus-

tom-made gift baskets from the various in-store goodies. With backgrounds in interior design, she and her able associates are never happier than when tasked with

choosing the perfect pieces to comple-ment any décor.

“My design sense tends to run toward luxurious, and I’m always excited to

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caNNON bEacH www.CAnnon-beACh.net

OrEgON’s grEaT EscapE

www.georgeVetterfotoArt.Com

decorate a large open space with contemporary flair. But my favorite surroundings involve the sea. That’s why I fell in love with the Sea urchin and Gold Coral lamps. It’s always a joy when a new customer comes in looking for coastal or nautical treasures for their home or beach house, or, of course, the ultimate hostess gift to bring to another’s home. When they see what the Purple Starfish has to offer, it’s a match made in heaven!”

“I live to decorate, and I love to give gifts to others,” laughs Talley. “It’s the light of my life.” Thus, the need for the lamp.

The Purple Starfish Boutique is located in historic downtown Depoe

Bay between Spoiled Silly and Gracie’s Sea Hag. The Woodmarks

also invite you to visit their Blue Heron and Silver Heron Galleries.

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the guide to regional galleries

coastGilBeRt DiStRiCt GAlleRy

Featuring : Dave Bartholet

613 Broadway • SeaSide orin the hiStoric GilBert diStrict

“clear cut Bull 12 x 30”

Gearhart IronwerksFInely CraFted Iron FurnIture

Custom lIGhtInGFIreplaCe aCCessorIes

showroom1368 Pacific Way, Gearhart, Or • 503-738-5434

Freed galleryThe rugged beauty of the Oregon Coast is apparent to every visitor on their first trip along the majestic waters of the Pacific Ocean. Driving along the shore past the quaint towns one finds at the south end of Lincoln City the very contemporary Freed Gallery set back in a garden of twirling sculptures by Lyman Whitaker rejoicing in the winds of the coast! Micajah Bienvenu adds his towering stainless steel abstracts to the flowering gardens.

Lee Freed, captured by the beauty of the coast, built a most outstanding art gallery dedicated to bringing artists of Northwest and international renown to Oregon. Glass from England, Japan, Greece, Canada, and the u.S. share the shelves with Northwest artists. The walls, adorned with paintings of all mediums and sizes, feature subjects from realistic landscapes to stunning abstracts. Oils, acrylics, colored pencil, pastels and reverse glass are some of the mediums that bring color to delight the art lover. To this, add beautiful ceramics, weavings, photography, wood including stunning furniture, jewelry, bronzes, and a charming “secret garden” of stone and wood fairy houses to enchant all who visit the Freed.

The artists who exhibit at the Freed are well chosen from an array of the art world’s best. From full size horses to diminutive pictures, the Freed has something for all tastes.

While there, visitors will find gracious and knowledgeable art consultants who help make a trip to the Freed, another treasure to add to a trip to the Oregon coast.

Freed Gallery is located at 6119 sw Highway 101, Lincoln City, OR 541.994.5600 freedgallery.com

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76 Coastfood

open 7 days11:30am -8pm • 360-642-4745www.CastawaysseafoodGrille

208 Pacific Hwy • Long Beach WA

seafood at the BeachA perfect fit!

FULL BAR • To Go Food

oPen DAiLy At 4:0011:30am -8pm • 360-665-38001201 Bay Ave • ocean Park WA

Great italian food and an ocean view!

casaul and fun • cocktail lounge