coastf��d AUGUS T - O C TOBER 2 011
Coa st Food & A rts
enjoy!
& Arts
T he Guide to R egiona l Food & Enterta inm ent
the guide to r egional
food & entertainment
EVENTS WILD SEAFOOD WEEKEND Sept 10-11 Commercial fisherman’s festival Sept 17&18 NORTHWEST BREW CUP Sept 23-25 IRON CHEF goes coastal Nov 8 wild mushroom celebration oct 1-nov 15
A U G U S T- O C T O B E R 2 0 1 1
ARCH CAPE INN & RETREAT page 44
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
U.S. Highway 26 at Milepost 18, In Elsie • 503.755.1818 Hours: Open 7 Days 7 AM to 9 PM
Celebrate NW Cuisine
The Boardwalk Restaurant & Lounge
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ead to The Boardwalk Restaurant & Lounge for fun, excitement and the freshest, most delicious Pacific Northwest ingredients available. Offering a unique coastal dining experience, The Boardwalk is perched on the edge of the Pacific Ocean overlooking the historic Seaside turnaround, boardwalk, and Tillamook Head. This premier, family-friendly restaurant offers outdoor seating, in addition to cozy indoor oceanfront dining. Diners can enjoy fantastic coastal sunsets, whale watching and more.
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"We strive to make our restaurant comfortable and to offer that extra level of service," says manager, Jason Edwards. "We provide the highest standard of quality service on the coast, while still providing good value." Under the artful culinary expertise of Chef Elden Arquette, The Boardwalk menu features fresh Northwest Coast delicacies, including wild Columbia River King Salmon, steamer clams cooked in white wine with garlic and tomatoes, and Dungeness Crab Cakes. Dungeness crab also fills the house-made Crab Ravioli with artichoke hearts, roasted peppers and capers, and Dungeness Crab Florentine Dip. Kobe beef from Idaho is considered the ultimate in tender, flavorful beef, and is the main ingredient in succulent burgers and steaks. The elaborate Northwest-focused menu also includes a variety of soups,chowders, salads, pastas and more. Local craft beers and a hand picked wine list feature the best of the region, showcasing exceptional Northwest selections as well as worldwide. In addition to a full service bar, the specialty drink list provides delicious offerings, such as the Seaside Sunsplash and the Hot Dame! Sporting events are available on large flat screen TVs placed throughout the restaurant and bar. Guests can enjoy oceanfront dining or cozy up around the fire. Happy Hour runs every night starting at 3:30 pm (closing hours vary daily). Live music and Karaoke -with a dance floor - starts Friday and Saturday nights at 9:30 pm. LM
The Boardwalk Restaurant & Lounge Shilo Inn, 30 N. Prom, Seaside, OR 503.738.8481 TheBoardwalkSeaside.com Coastfood
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41 Cannon Beach & Arch cape 52 CENTRAL OREGON COAST 56 depoe bay 58 Newport
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63 Coast �rts
chowder
August - October 2011 & Arts
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Publisher Jerry W. Liphardt Art Director Susan Spence Business Manager Wayne Fulmer copy editor Una Boyle
Contributing Writers Amy Bornstein Chris Holen Tony Kischner Jerome Grant Jaci McKim Dean Reiman Talley Woodmark dedication To my loving wife Renee Liphardt COAST FOOD and arts Is published 3 times a year Spring, Summer, Fall by Coast Food LLC. 451 Avenue U, Seaside Oregon 97138 • 503.470.0091 Jerry@FoodandFunPromo.com CoastFoodAndArts.com All work herein copyright ©2011 by Coast Food. All rights reserved. No part of this publication may be reproduced without written permission from the Publisher. All material and design is property of Coast Food LLC.
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Cover Photo by Christopher Spence. Salmon in a fresh pea sauce at Arch Cape Inn & Retreat.
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ou’ve made your journey out to the coast and, like most of us, you are looking to treat yourself to all that the coast has to offer. One such delectable item comes in the form of a hearty chowder whether it be clam, salmon or a seafood combination. Typically, here in the Northwest that means a thick chowder with milk or cream as its base. Pairing wines with this style of chowder is relatively easy with many options available. Here are a few types of wine that I would recommend: Chardonnay. An oaky Chardonnay from California or eastern Washington will match the creaminess, and balance the natural salinity of the clams and clam juice in the chowder. Viognier. Like Chardonnay, Viognier has weight or texture that matches well with cream-based soups and chowders; it, too, balances the saltiness of the clams. Traditionally a French wine, Viognier has come alive in Oregon and producers are crafting some excellent wines.
chowder is your thing there are a few sources on the coast which feature that variation that typically have a more acidic tomato base. Here I would select a dry or slightly offdry Riesling with a decent amount of minerality that would work well with the acidity of the broth. Salmon chowder that utilizes a broth base (as opposed to cream) calls for a lighter style red wine and there is no finer pairing for salmon prepared in any fashion than an Oregon Pinot Noir. Avoid wines that are heavily oaked and go instead with a lighter style Pinot. The wine’s smokiness will match up well with the touch of bacon found in most Salmon chowders and there is enough acidity to balance the fattiness of the fish. Never hesitate to ask your wine retailer for a recommendation to help make any meal more complete.
Dean Reiman is the owner of the Wine Shack 124 N Hemlock, Cannon Beach OR 503.436.1100 BeachWine.com
Pinot Gris. The softer fruit flavors found in Pinot Gris will complement the creaminess of the chowder. If Manhattan style clam
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Section Writers Una Boyle Cyndi Mudge Lori McKean
Silver Salmon's award winning chowder.
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ad maxwells “The Locals Choice"
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 17 th & Hwy 101 Lincoln City, OR • 541.994.8100
Karaoke Nightly Best Clam Chowder in Town
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Pacific City
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Open 8am Mon-Fri 6am Sat-Sun Til 3am Fri & Sat Nights Corner of NW 17th & Hwy 101 Lincoln City, OR 541.994.8100 MaxwellsLincolnCity.com 6
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Otis
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Lincoln City Gleneden Beach Depoe Bay
Newport
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Chef-owner Michael Lalewicz of 20 the Depot in Seaview WA.
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ChristopherSpence.com ChristopherSpence.com
lightship restaurant & columbia bar
long beach 8
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LONG BEACH PENINSULA
events AUGUST 12-13 Blues and Seafood 14 Jazz and Oysters ChristopherSpence.com
15-21 International Kite Festival SEPTEMBER 3-5 Chinook Art Festival 9 Slow Drag at the Port
Ocean View Dining At Its Best
The Lightship Restaurant & Columbia Bar Diners at the Lighthouse Restaurant enjoy the many moods of the Pacific Ocean with unparalleled ocean and beach views from each seat. All booths and tables are carefully placed to afford views. Dawn over the ocean accompanies breakfast or diners can take a break from beach fun for lunch. Happy Hour and evening dinner service offer the perfect setting in which to relax and watch the sun set over the western sky. Located on the top floor of Adrift Hotel (formerly the Edgewater Inn), the Lightship boasts the only 180-degree view of the beach and ocean from a Long Beach Peninsula restaurant. COASTFood recently spoke with owner Karl Hintz. CF: It seems there are a lot of great changes happening! The hotel has been renamed and is in the process of a remodel. Karl: And we couldn’t be any happier with
the way it’s coming together. The hotel has always been one of the best places around to be close to the ocean and take in a spectacular view and we’re very excited about the remodel. CF: How does this affect the Lightship Restaurant and Columbia Bar? Karl : Because of the upbeat direction the hotel is taking, we’ll have more creative, fusion cuisine-style entrée dinner specials. We’ve also livened up the lounge with a fun cocktail menu of ‘Ritas, ‘Tinis, Tropicals, and Sparklers. UB
Lightship Restaurant & Columbia Bar 409 Sid Snyder Drive W Long Beach, WA 360.642.3252 LongBeachLightship.com
10-11 Rod Run to the End of the World OCTOBER 1-Nov 15 Wild Mushroom Celebration 7-10 Peninsula Arts Association Fall Show 8-9 Cranberrian Fair 8-9 One Sky, One World Kite Celebration 14-16 Water Music XXVII 22-23 Graveyard of the Pacific Events For more information, visit www.funbeach. com or call 800.451.2542. Coastfood
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Castaway's Seafood Grille
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reaming of a vacation? Like to kick back and watch tourists stroll by? Looking for an escape from the ordinary? Want to eat local fresh seafood? You are welcome to do all that and escape the ordinary at Castaway's Seafood Grille in the heart of downtown Long Beach.
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Stepping through the door, one is greeted with the beach vacation at its best. The environment is casual, colorful and fun. Whether you want to sit by a picture window and watch the street scene, reserve the Mermaid Room for your group, follow a sporting event on television during Happy Hour or simply want to eat great food, Castaways is waiting for you.
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With its cheery décor, Castaway's prides itself on providing all the essential items a seafood grille should be known for. In addition to winning praise from Seattle Post Intelligencer for ‘Best Clam Chowder on the Strip,’ Castaway's chefs turn out Oyster Stew rich in fresh, local Willapa Bay oysters, prawn and seafood combos, calamari and more, as well as offering up a variety of land-lover menu options. Monday through Friday. the full-service bar has a new 3-6 PM Happy Hour menu with $1.99-$3.99 appetizers and $1-off drinks for you to enjoy while keeping an eye on the street. Then, in three steps, move over to the restaurant with its
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Fresh Seafood
bright décor and the whole family can order from both the regular and the extensive kids menu. If you are on the north end of the Long Beach Peninsula, be sure to stop in to Luigi’s Italian Grille & Oyster Bar and check out the ocean view from the lounge – another restaurant owned by Chris Summerer and Russell Maize. UB
Castaway's Seafood Grille 208 Pacific Ave S, Long Beach, WA 360.642.4745 CastawaysSeafoodGrille.com
kites! EXPERIENCE
Sea Images NW
THE MAGIC OF
Nature’s Inspiration
Delicious!
OPEN DAILY 11-5 • May-September Closed Wed & Thurs • October - April 303 SW Sid Snyder Dr • Long Beach, WA
360-642-4020 WorldKiteMuseum.com
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he Long Beach Peninsula’s remarkable culinary diversity draws both ingredients and inspiration from nature. Ranging from traditional clam chowder and fish ‘n chips to delicate crepes layered with locally-harvested wild mushrooms, the array of dishes created by area chefs captures the spirit of this fingerling island off the Washington coast. Jutting out into bodies of both salt and fresh water - with pristine Willapa Bay providing a home for world-famous oysters and the Pacific Ocean teeming with succulent salmon, sturgeon, tuna and more - the Peninsula hosts a dynamic restaurant scene. On land, the Peninsula’s 28-miles burst with abundant forest mushrooms, fiddlehead ferns, u-pick organic blueberries and acres of cranberry bogs. The 18 varieties of edible wild
mushrooms are the reason for the annual Wild Mushroom Celebration when foragers, inns and restaurant chefs feature this bounty in everything from pastas to frittatas, with winemakers coming from around the northwest to see their wines paired with these local dishes. For nearly 90 years, locals have also honored the harvest of the tart, ruby red cranberry with the Cranberrian Fair. This traditional celebration includes the opportunity to take a bus tour of working bogs to watch the berries being raised up from their beds. Their luscious red color inspires not only dramatic photographs but exquisite culinary treatments. Year-round, the area’s chefs enjoy the opportunity to create innovative dishes and diners savor the resulting delights.
Long Beach Peninsula Visitors Bureau 3914 Pacific Hwy, Seaview, WA 800.451.2542 FunBeach.com Coastfood
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Great Food & Good Times Dooger’s Seafood & Grill
Known for awarding-winning clam chowder, the restaurant’s impressive menu also offers a great variety of fresh fish as well as pasta dishes, salads and several choices of steak. Their sandwich menu - available all day and evening –includes the aptly-named ‘Carnwich,’ created by Dooger’s son, Carnegie, in which chicken strips are nestled inside a traditional grilled cheese sandwich. While Dooger’s opens at 11 each day for lunch, Barry knows that a healthy walk on the beach or an hour spent flying kites or building sand castles can make a customer quite hungry. So dinner is also available all day for folks whose appetites have been stirred by brisk ocean breezes. With seafood as a specialty, Dooger’s offers everything from a Steak & Lobster plate to the Admiral’s Platter, which groans under the weight of crab legs, razor clams, salmon, scallops, prawns, halibut and calamari. The variety of preparations includes Cajun, deep fried, stir fried, sautéed and poached. “We want our diners to enjoy their seafood just the way they like it,” Barry says with a smile. UB
Dooger’s Seafood & Grill 900 Pacific Ave S, Long Beach, WA 360.642.4224
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For the past sixteen years, the staff at Dooger’s Seafood & Grill, have been serving up “simply the finest seafood to be found,” says local owner, Barry Craft. Offering casual family dining, Barry is proud of the fact that, even in the height of summer, visitors to the peninsula can get a great meal without having to wait and then can continue to enjoy all of the sights and activities the area offers.
Bountiful Breakfasts & More Benson’s by the Beach “Our French Toast portions are gy-normous,” boasts Eric Benson, co-owner with his wife, Rhonda, of Benson’s by the Beach, a mainstay for breakfast and lunch in downtown Long Beach. While his batter for this delectable entrée is a secret, that doesn’t seem to bother diners, who clamor for more. The main street restaurant also offers a wide variety of breakfast options, including Eggs Benedict and a seafood omelet loaded with crab, halibut, shrimp and cheese. Pan fried oysters are on the menu, as is the Hangtown Fry, which features fresh oysters. For those who prefer turf to surf, Chicken Fried Steak is hand breaded and topped with country gravy. And, for the convenience of vacationers, both breakfast and lunch are served all day. Rhonda and Eric love living by the ocean and have carried a seafood theme throughout the restaurant, which is populated with photos, paintings, candle holders and other decorations featuring whales, seahorses, clams and other sea creatures. Lunch offerings include tempura-dipped Halibut and Fries, hand-breaded Razor Clams and Fries and a generous Captains Plate as well as a selection of salads, burgers and sandwiches. “We really want our customers to find what they’re looking for in a good meal,” says Rhonda. “The variety we offer is designed to appeal to every taste.”
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Benson’s glass-enclosed atrium edges a pocket park with its own small pond and provides diners with a chance to enjoy watching people strolling the nearby street. The view is pleasant throughout the year, offering the spectacle of the changing seasons. UB
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Benson’s by the Beach 504 Pacific Avenue S, Long Beach, WA 360.642.3300 Coastfood
Passion & Joy
Move from East to West Coast
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dding their extensive fine dining experience in eastern cities are a team of new chefs at the Shelburne Restaurant & Pub. Joining Chef Richard Windrich are Chefs Shawn Dube’ and Amber DiGirolamo, who bring culinary degrees from The Culinary Institute of America and The Art Institute of New York to add to Chef Windrich’s international training and experience. Dube’ and DiGirolamo are as passionate about working with fresh, locallysourced foods as are Windrich and the restaurant’s owners, David Campiche and Laurie Anderson. The duo rely on
Laurie Anderson
Laurie Anderson
Shelburne Restaurant & Pub
their rigorous training and their passion for the culinary arts to bring delicious new offerings to the Fall season’s breakfast, lunch, happy hour and dinner. “Fall brings so many opportunities for creativity,” notes Anderson. “We are able to forage a large variety of wild mushrooms. Cranberries are being harvested locally, as are many herbs and vegetables. This bounty really gets the creative juices flowing. We look forward to the coming season with our Chef Team with a sense of adventure.”
Restaurant and Pub offers a Wild Mushroom and Beer dinner on October 28. In keeping with their commitment to working with regional artisans, the Shelburne will feature the beers of Seattle’s award-winning Pike Brewing Company at this event. UB
Shelburne Pub & Restaurant 4415 Pacific Way Seaview, WA 360.642.4150 ShelburneInn.com
As a participant in the annual Wild Mushroom Celebration, the Shelburne Coastfood
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adults eat free! Stay one night $159 and receive dinner for 2 at The Depot Restaurant $229 value
Walk our famous “world’s longest beach”,
C
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ome and enjoy the tranquility of home away from home. Let our team find the condo best designed to fit your specific needs.
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discover the joys of the peninsula. Relax on your balcony , in our Jacuzzi, take a swim in our indoor pool, or curl up in front of your own fireplace.
Breakers Long Beach
210 26th St NW, • Long Beach, WA • 1.866.994.4879• BreakersLongBeach.com 14
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LOCAL FAVORITES
MAKE RETURN APPEARANCE The Depot Restaurant
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o celebrate the return of Fall and the advent of cooler weather, Michael Lalewicz, chef and co-owner with wife Nancy Gorshe of The Depot Restaurant, introduces a new menu and old favorites to promote a more relaxed and neighborly atmosphere, more in tune with the season when locals have the leisure to enjoy the area’s bounty. October 14 kicks off the Peninsula’s Wild Mushroom Celebration, when The Depot offers a four-course gourmet dinner using locally-harvested mushrooms for every course, served with wines paired by the Walter Dacon Winery. Two local favorites return to the regular menu at the Depot in the Fall, with Burger Nite starting October 19. The Burger Nite tradition, begun as the restaurant’s way to thank local residents for their continuing patronage, has evolved into a must-do Wednesday evening get-together. Grassfed beef or free-range buffalo burgers are on offer along with a wide variety of available toppings, including such diverse possibilities as bacon & eggs, jalapeno pepper or pineapple; and all toppings are included in the price of the burger. For those who prefer a meatless alternative, the portabello mushroom ‘burger’ is also popular. Few diners find it possible to pass up a side order of sweet potato fries. Small Bites Happy Hour, starting on Thursday, November 17, runs Thursday through Monday. From 5-6 PM, small plates are available with such delights as Chef Lalewicz’s Wild Boar Sliders, Buttermilk Prawns and Mango Sea Scallops. Beers and wines are half price during that magic hour.
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With the annual commemoration of the Corps of Discovery’s arrival here at the Pacific Ocean, Lalewicz produces a Lewis & Clark Wild Game Dinner on Friday, November 18. For this meal, the chef prepares a four-course dinner, using foods written about in the journals of Lewis & Clark. Reservations are recommended for both the Wild Mushroom Dinner and the Lewis & Clark Wild Game dinner. With the popularity of Burger Nite and Small Bites Happy Hour, the wise diner arrives early to join in the camaraderie! UB
The Depot Restaurant 1208 38th Place, Seaview, WA 360.642.7880 DepotRestaurantDining.com Coastfood
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photos by ChristopherSpence.com
astoria
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ChristopherSpence.com
10th annual
NORTHWEST BREW CUP blows the tap off the rest
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nly one event brings the best in small brew pubs to a single location: The Pacific Northwest Brew Cup.
More than thirty beers from small brew pubs will gather in Astoria this September to compete for the People’s Choice awards and help raise funds for the North Coast Food Bank, a critical county resource. “You would have to drive all over Oregon and Washington to sample these brews,” explains cocoordinator Jack Harris who, with his business partner Chris Nemlowill own Fort George Brewery. “We encourage these smaller brew pubs to send something a little different to our Festival,” adds Harris. Fort George usually debuts their Fresh Hop beers, so they are already dialed into bringing two from their 2011 season to the Brew Fest. The result is a unique compilation of specialty brews set against the dramatic backdrop of the Columbia River along Astoria’s historic waterfront.
The Brew Cup takes place Friday through Sunday September 23, 24 and 25. “Sunday is Growler Day,” adds Harris. All Growlers are $10. “You can bring your own or purchase one at the event.“
the People’s Choice awards. Tastes are $1. Participants can also vote with their mug as brews compete for their keg to be the first to blow its tap and run dry, earning the winning beer the prestigious “Thar She Blows” award.
This is the tenth annual event but only the second year it’s been located near the old Astoria train station just east of Columbia River Maritime Museum. This family friendly event was named Oregon's “Best Beer Festival” by beer writer John Foyston in The Oregonian, January 2010.
The Brew Cup is sponsored and coordinated each year by Baked Alaska Restaurant and Fort George Brewery and Public House. While in Astoria, you’ll want to stop by the Brewery, which offers tours twice daily on the weekend, and enjoy a meal at Baked Alaska on the 12th Street Pier. CM
Live bands perform all three days of the Festival. “One of my favorite memories from last year’s event was the moon coming up over the Columbia River with the band playing in the background,” reminisced Harris. Admission is free, but to sample the beers, participants must purchase a $7 souvenir mug which comes with a program. The program includes a script for voting for a favorite beer as part of
NORTHWEST BREW CUP Fort George Brewery 1483 Duane St Astoria, OR 503.325.7468 FortGeorgeBrewery.com Baked Alaska Restaurant #1 – 12th Street, Astoria, OR BakedAK.com Coastfood
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storia Brewing Company is preparing for the upcoming Northwest Brew Cup in Astoria this September, where they hope to keep their winning streak going. Since 2005, they have won three People’s Choice awards and two ‘Thar She Blows,’ an award given to the brewer who empties the first keg of the Brew Cup.
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Thar She Blows!
For this year’s Brew Cup, Head Brewer John Dalgren is already thinking about their entry. “We usually do a fresh hop style which changes up each year,” notes Dalgren. He is excited about rolling out a line of canned beers in late September. “We’re hopeful to possibly have these ready by the Brew Cup,” adds Dalgren.
at Astoria Brewing Company
Bitter Bitch Imperial IPA, Poop Deck Porter, and Red Beard Amber are the three brews they will be serving and selling in cans at the Wet Dog Café, which has Astoria Brewing fans yelping with excitement.
While these offerings will be great additions to the Wet Dog Café, home of Astoria Brewing Company, beer lovers can enjoy their favorites right now. The Café serves about ten standards on tap year-round with eight or so seasonal beers and special brews complementing the top sellers. So why wait? CM
Wet Dog Cafe andAstoria Brewing Company 144 11th Street, Astoria, OR 503.325.6975 WetDogCafe.com
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Another new product Dalgren is hoping to roll out is a gluten-free beer. The recipe has been developed with input from beer lovers whom Dalgren has interviewed in his quest to learn what they want in a gluten-free beer.
United Way of Clatsop County presents its 4th Annual
T i ck e t s
$30 Tuesday, Nov 8, 2011 Doors open @ 5pm Seaside Convention Center, Seaside, OR in advan
Hosted By Geoff Gunn of the Lumberyard and Chloe Houser of Fox 12
Will Leroux - Wayfarer Jason Alldrin - Seaside Oceanfront John Newman - Newmans@988 Lynne "Red" Pelletier - Bridgewater Bistro
ce
Tickets on sale at
USBank Astoria, Seaside & Cannon Beach Branches, Seaside Convention Center & United Way of Clatsop County 503-325-1961 clatsopunitedway.org
Media Sponsors:
kmun 91.9
& Arts
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Where The Locals Go Warrenton Deep Sea Market
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arrenton Deep Sea Market has been a longtime staple for the locals of Clatsop County. When folks run out of time to dig their own razors or get their boat in the water after work, they depend on this cannery-owned fish market to deliver quality seafood straight off the local fishing boats. “We’re the only fish market with direct access to the entire commercial fishing fleet,” notes Andrew Bornstein, owner of Warrenton Deep Sea and Bornstein Seafoods. It’s also the county’s only waterfront fish market, complete with a fleet of Dungeness crab boats tied up out front. Truly the perfect spot to sit on your tailgate and enjoy a fresh crab or shrimp cocktail while watching the boats. Deliveries of fresh wild-caught seafood are almost daily at Bornstein Seafoods Pier 1 dock in Astoria, Oregon. In addition to seasonal choices like Chinook Salmon, Albacore Tuna and Sturgeon; you’ll also find a steady supply of Sole, Rockfish and Cod. If you’re lucky enough to find Petrale still in their case, grab it! This often overlooked sole is a local favorite and gets bought up quickly by the morning regulars. If you’re in need of some road snacks, the smoked seafood selection at Warrenton Deep Sea is fantastic. They create small custom batches from their onsite smokehouse using a variety of seafoods. Besides their usual output of Smoked Salmon, Salmon Jerky and Smoked Scallops; they also have smoked specials using whatever happens to be in season. Find these friendly fishmongers on Facebook for daily specials, great recipes and a map to their market. AB
Warrenton Deep Sea Market 45 NE Harbor Place, Warrenton OR 503.861.3911 Bornstein.com
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A Fresh Take on Casual Dining Astoria Coffee House & Bistro
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ach morning and at lunch, the Astoria Coffee House & Bistro is a bustling European style coffeehouse. At dinner, it becomes an intimate bistro offering inspired regional cuisine. "I want people to be blown away by the food and the whole experience," says Chef Sean Whittaker. "We offer a fresh take on casual dining, boasting an eclectic menu – from comfort food like meatloaf and mac & cheese to ethnic fusion foods such as tuna poke, sui mai (Chinese pork dumplings with coconut curry and green papaya salad), and spicy pad thai."
In addition to superior Caffe Vita coffee drinks, the breakfast menu offers old-fashioned favorites, including smoked salmon omelet, traditional eggs Benedict and chicken fried steak. At lunch and dinner the focus turns to dining, with offerings such as fresh local salmon served with fennel, risotto cakes and blueberry salsa, or Furikako yellow fin tuna with coconut purple sticky rice and seaweed salad. Don't miss the famous fish tacos, and ‘Backyard burgers’ made with pork and beef. The menu also features a variety of gourmet sandwiches and inventive salads. "We are proud to offer the finest regional cuisine, using locally caught seafood, all natural meats and locally grown produce," says Chef Whittaker. "We make everything from scratch, from slow roasting our own turkey, making our own corned beef, baking our cakes and pies to even making our own ketchup, apple butter and ice cream. Our housemade pastries and desserts are sure to tempt anyone."
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Chef Whittaker spent 25 years chasing the sun and snow between Hawaii and Alaska. He later worked as a sushi chef for 4 years in Wyoming and Utah, before arriving on the north coast scene two years ago as the chef de cuisine for the Bridgewater Bistro. Time spent in Southeast Asia inspires his menu.
Enjoy regional beer and wines at the Astoria Coffeehouse & Bistro along with a full-service bar. Specialties from the bar include vintage cocktails, such as Sazerac, Old-fashioned and Lavender martinis. LM
Astoria Coffeehouse & Bistro 243 11th Street, Astoria OR 503.325.1787 AstoriaCoffeeHouse.com Coastfood
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ChristopherSpence.com
a decade of
exceptional diningwith
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Jay
Silver Salmon Grille
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en years ago, the Silver Salmon Grille launched a culinary renaissance in Astoria with creative, eager and energetic chefs; and Chef Jay Funk has the distinction of being their first chef hired. “They actually hired me about fifteen days before they opened,” says Chef Funk. Funk previously lived in Orlando, Florida, where he trained and worked at Disney World for fifteen years. He came to Astoria on a vacation in the summer of 2000 and quickly became smitten by the community and moved here. A few months later in February, he began working for Jeff and Laurie Martin as they opened the Silver Salmon Grille. His love and passion for his work keeps him anchored in Astoria. Funk enjoys preparing seafood best. “It’s the healthiest for you and the spectrum is a lot wider with what you can do with seafood,” explains Funk. His soups are a big hit at the restaurant. Smoked Seafood and Salmon Chowder is often on the menu and has become one of their signature dishes. Specials are offered seasonally to take advantage of regional fresh
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foods. This time of year is especially good for fresh salmon, which is often a featured special now through October. In addition to the regular restaurant service, Silver Salmon Grille also has an extensive catering service. “I especially look forward to the catered wine dinners we do in partnership with the Cellar on 10th Wine Shop,” Funk says. Silver Salmon Grille works with the wine shop to create twenty-three or so wine tasting dinners each year. Funk takes pride in knowing that customers can always count on receiving the same excellent dining experience whether they come regularly throughout the week or once a year for vacation. “Quality and consistency is what we strive to bring each of our customers,” adds Funk. CM
Silver Salmon Grille 1105 Commercial, Astoria, OR 503.338.6640 SilversSalmonGrille.com
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gluten-free & loving it by Tony Kischner
As a consequence, we have examined and adapted all of our menus, and now clearly identify all items which are (or can be prepared) gluten free. On our extensive dinner menu, fully 75% (or 40 items!) is now so designated; at lunch, 23 options are available. And more than half of Ann’s 12 desserts can be enjoyed without fear of gluten.
ChristopherSpence.com
Bridgewater Bistro
Gluten-free Wild King Salmon with strawberry-blueberry salsa with gluten-free house-made bread. RIGHT - Gluten-free Cougar Gold Burger with gluten-free Redbridge beer.
ore people are discovering that many of their digestive problems can be resolved just by avoiding gluten-based foods. In our own family, there are now five of us (including my wife Ann, who bakes all of our restaurant’s breads and desserts!) who have greatly benefited from this choice.
Exec. Chef Lynne "Red" Pelletier and Chef de Cuisine Jason Lancaster have discovered that it's just not that hard to offer alternatives, such as: gluten-free bread and cookies (which Ann bakes), burger buns, crackers, pasta, tamari, rice-floured seafood and, yes, even beer! Judging by our glutenfree customers’ ecstatic response, we know we’re on the right track.
Bridgewater Bistro 20 Basin St, Astoria OR 503.325.6777 BridgewaterBistro.com Coastfood
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PURE Baked Alaska & Mise en Place Kitchenware by Chris Holen l photos Christopher Spence
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hroughout the years of my career I have come to appreciate one concept when it comes to food more than anything else.
More than the “fancy” sauces and strange preparations that chefs have developed over the years, myself included, I have really come to appreciate ingredients for what they are, pure. The future of food is certain in regards to purity from inception to plate. You really can taste the difference in organic vegetables, wild fish and other hormone free proteins and it is imperative that we respect our food. I recently had the privilege of visiting the sparsely populated country of Iceland. Regardless of how many products have to be imported to the country from places like Denmark or Holland, what really stuck out to me are foods that were raised, foraged or fished locally. The flavor of those free roaming lamb, horses and seabirds stand front and center on the plate. You can close your eyes and taste the purity of the food; sans sauce and contracting garnish, it’s the real deal. Soups, stocks and sauces made from cod heads, langostine shells and animal
bones with absolute attention to technique, deliver complete, unadulterated flavor of purity. Unfortunately for me, I won’t get to taste that reindeer tenderloin in all of its Icelandic glory again until the next time I happen to be in that particular country; but what I will say is how lucky I am to get to live on the north coast of Oregon, U.S.A. We have tons of food to brag about, right here in our own back yard, and it happened to take a trip 8000 miles away to further appreciate the food that I get to work with and share with others. I ask you to think about this the next time you eat an oyster, bite into a filet of salmon, eat meat, or simply enjoy a salad. Can you taste the sea, are you transported to the countryside, or can you taste or smell the soil? Just take one bite, close your eyes and experience the purity; what do you taste?
Baked Alaska & Mise en Place Kitchenware On the dock at Pier 12, Astoria, OR 503.325.7414 BakedAK.com Coastfood
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shop where the
chefs shop! Astoria Sunday Market
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storia Sunday Market entices thousands of visitors each summer with its festive atmosphere of live music and nearly 200 craft, fabric and fine art booths. But at its heart, it is a Farmer’s Market featuring the best in local and regional foods from throughout Oregon and Washington. Astoria Sunday Market is a cornucopia of fresh produce, fruit, seafood, baked goods and tasty sweet and savory jams, jellies, pickled vegetables and specialty juices, teas, wine and even cocktail mixes. So come shop where the chefs shop! Chef Uriah Hulsey, owner of the Columbian Café, is the most visible and enthusiastic chef visiting the Market each week. Chef Hulsey is easy to spot pulling his little red wagon, as he shops for produce on Sunday morning. The Columbian Café is on Marine Drive and only a block away from the Market, so it is not unusual for Chef Hulsey to make two or more trips with his wagon as he prepares his menu for the week. “About 80% of what we serve comes from the Market during its season,” noted Hulsey in a previous interview.
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“Chef Daddy” Chris Holen, owner of Baked Alaska Restaurant, also shops at the Astoria Sunday Market and has partnered with the Market staff to create a fun program called ‘The Scavenger’s Feast,’ which sends participants on a shopping spree through the Market. They then return to Mise En Place Kitchenware, where Chef Holen works with them to create a Sunday Feast to enjoy as they learn different ways to prepare the foods they’ve purchased. What can’t be purchased at Astoria Sunday Market can often be found within the downtown core, including at Astoria Cooperative, which takes pride in their large selection of organic, vegetarian and vegan foods. Create your own Scavenger’s Feast, during your next visit to the Astoria Sunday Market, and explore the Market through the eyes of a chef! CM
Astoria Sunday Market 12th Street, historic downtown, Astoria, OR 10AM to 3PM, Sundays through mid-October 503.325.1010 AstoriaSundayMarket.com
serving up fresh fish tacos Charlie’s Chowder & Coffee House
Summer Outdoor Dining The Ship Inn Summer is a great time to enjoy eating outdoors. Ship Inn offers a colorful and cozy outdoor patio for customers who want to take advantage of the rare and enticing coastal sun. The full menu is available on the patio, as well as service from the lounge. Fresh fish dishes and British pub meals are all made from scratch at the restaurant or purchased directly from local bakers. “Everything we serve is fresh and local,” owner Jill Stokeld explains. The menu includes what customers have hailed as the best fish ‘n chips and clam chowder around. The kitchen uses only wild caught fish filleted onsite. Ship Inn is best known for its traditional British fair including steak and kidney pie, shepherd’s pie, bangers (sausages) and mash served along with a nice assortment of salads, sandwiches and soups.
Charlie’s Chowder and Coffee House claims the corner of 14th and Marine in this historic fishing and logging town. Its quirky and distinctive retro-tropical décor and stoic proprietor, Charlie Holboke, are in itself enough of an attraction worth stopping for. Charlie’s is best known for its namesake clam chowder but they also serve up a variety of other tasty dishes cooked to perfection. Recently, Charlie expanded his Fish Taco menu to include Marlin, Swordfish and Shark, in addition to the Mahi Mahi he has traditionally served. The fish is pan-seared, with his own spicy preparation, then nestled in a bed of cabbage on a soft corn tortilla and served with chipotle salsa, lime and sour cream. “Our tropical fish come fresh overnight from Hawaii,” added Charlie. “We’ve had a good response with the tacos.” Other new menu items at Charlie’s include Buffalo Burgers and an expanded bar, now offering cocktails along with beer and wine. Charlies continues his popular all-you-caneat steamer clam menu served the first Saturday of each month. This is a local favorite and includes a bucket of clams - sometimes razors - coleslaw, chowder and French rolls. With warmer weather starting to make an appearance, the fish tacos and other meals can be enjoyed in their outdoor seating area. Charlie’s is open every day but Wednesday. CM
Charlie’s Chowder & Coffee House 1335 Marine Drive, Astoria, OR 503.325.2368
This past year, Ship Inn launched a special 3 to 6 PM Happy Hour taking place Sunday through Thursday. Along with discounted well drinks and draft beer, Happy Hour specials include small orders of their tasty squid and oysters served with French fries. The Happy Hour menu also includes their popular sausage rolls as well as cheese bread, oyster shooters and chowder. At only $2.50, this is by far the best meal deal in town. There is still plenty of summer and sunshine left this season to enjoy at Ship Inn! CM
The Ship Inn No. 1 on 2nd Street, Astoria, OR 503.325.0033 TheShipInn-Astoria.com Coastfood
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food for Arts & Education Two outstanding events in October to entertain the Lincoln County Communities, and raise money for our children.
Early Childhood Learning Center Welcomes SEONG NAHM in Concert Sunday Afternoon At The Freed Sunday, October 30th: 3:00PM Piano Recital, Wine, Hors d’oeuvres Freed Gallery Seong Nahm earned her Doctorate of Piano Performance from the University of Maryland and has performed widely on the east coast and in Oregon. Seong is the wife of Dr. Ohmn Nahm, of Samaritan Health Services. Seong is graciously donating this concert for the Early Learning Center in Lincoln City, Oregon. Tickets $25.00 For reservations call: 541.996.7102 or e-mail cluebke@samhealth.org
‌Let There Be Arts 11th Annual Fund-Raising Gala Fall Into Art Saturday, October 8, 2011 1:00 P.M. to 5:00PM Sitka Center For Art and Ecology On Beautiful Cascade Head Come and enjoy a wonderful afternoon in a beautiful natural environment, champagne brunch, and opportunities to purchase fine works of art donated by artists showcased at the Freed Gallery. Help us continue to keep visual arts and music alive for children in our Lincoln County Schools. Tickets $50.00 For reservations call: 503.812.7813 or email kklass@lettherebearts.com
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ChristopherSpence.com ChristopherSpence.com
By Day and By Night
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Paul’s Urban Café – best known for their signature Quesadillas, Un-classic sandwiches, and sinfully good pastries – has recently experienced an extensive remodel in its familiar location in the heart of downtown Astoria, giving it a fresh and exciting facelift as the café wraps up a decade of encouraging people to “Escape from the Ordinary,” through an extraordinary dining experience. Their popular menu hasn’t changed, so everyone’s favorites are still available with a few new additions. Fresh Wild Local Salmon Burger with a lemon caper tartar sauce and a new Fajita Salad are now part of their culinary family. Locals who work downtown can also have their meals delivered from 11 to 2 pm Monday through Friday; so they can now escape
T. Paul's Urban Café & The Supper Club from the ordinary without even leaving their shop or office. Just a few blocks away is The Supper Club, also owned and operated by the Café’s dynamic duo: Teona Dawson and Paul Flues II. This is their newest venture, having opened just two years ago on 12th Street across from Hotel Elliott. They quickly gained a reputation for their extensive menu of fresh and sustainable seafood, natural burgers, and grange-fed steaks. The Supper Club has a full lounge and is known for their specialty martinis. Their credo invites patrons for “Lunch, Dinner and Inbetween!” “When we opened the Urban Café, we had a great reputation for our lunches; but it took awhile before customers
realized we had great dinner service too,” notes Flues. “The Supper Club was just the reverse. We quickly gained a reputation for a great dinner menu, but it took awhile before customers discovered our lunch menu.” By day or by night, T. Paul’s Urban Café and The Supper Club offer up the ultimate culinary delights. CM
T. Paul’s Urban Café 1119 Commercial Street, Astoria, OR 503.338.5133 The Supper Club 360 12th Street, Astoria, OR 503.325.2545
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Hola Amigos y Amigas! El Tapatio
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l Tapatio is all about family and taking pride in being a family-friendly restaurant. “We’re a familyowned business, too,” adds owner, Juan Rivas. El Tapatio has a great selection of familiar Mexican dishes; but here in Astoria they also focus on seafood. “We serve whole fish tilapia – something no other local restaurant serves. And we have nearly a whole page of the menu devoted just to seafood dishes,” Juan boasts. Seafood tacos, seven-seafood soup, and barbecued oysters are among the great seafood dishes at El Tapatio. With that said, another popular dish is Carne Asada, which is made with very tender marinated beef steak. As a family restaurant, they offer a great children’s menu with six popular options, including enchiladas, burritos, tacos and mini quesadillas as well as other kid favorites like grilled cheese sandwich and chicken nuggets. The kid’s menu is posted on the back of assorted children’s books, which keep young minds busy and moms and
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dads happy. The menu even includes kid-style margaritas. These colorful drinks come in a variety of flavors – mango, strawberry, peach, raspberry and classic lime – all served in fun glasses with sprinkles. “We sometimes add candy worms just for fun,” adds Juan. Adult versions of these margaritas are also available from the Cantina. “We would really like to thank the locals for helping keep us going. We appreciate their support during these hard times,” Juan says. Astoria is part of the extended family at El Tapatio and so is anyone who visits. CM El Tapatio 229 W Marine Drive, Suite A Astoria, OR 503.325.1248 Look for us on FaceBook for daily specials!
friday night is
PRIME TIME
Portway Tavern
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he best time to visit the Portway Tavern, of course, is anytime. But if you’re feeling an urge to have Prime Rib, then Friday night is a must.
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Portway serves up a hearty Prime Rib dinner with baked potato and salad for only $16.75. “The Prime Rib is aged and cooked to perfection,” explains Christina Warner who, along with her husband David, owns the Portway. They have their own special recipe and the Prime Rib is slow cooked. If you’re feeling lucky, stop by on Saturday when you can enjoy a Prime Rib sandwich – but only if there’s any remaining from Friday. The sandwiches are so good that it’s worth taking a risk and stopping in to see what’s being served. But no worries. If they aren’t offering Prime Rib sandwiches on Saturday, there is plenty else to order. Portway Tavern has earned fans from all over the world with their hand -pressed, never frozen, charbroiled burgers and beer-battered fish ‘n chips. “Tuesday is our Burger and Beer Special,” adds Christina; and they serve Elaine’s homemade soups daily. The Portway Tavern was first established in 1929 and owners David and Christina Warner are taking pride in maintaining the “oldest watering hole” in the oldest US Settlement west of the Rockies. 2011 is Astoria’s bicentennial year, so visiting the Portway is an excellent way to help celebrate the 200th anniversary in an appropriately historical tavern where people have been gathering for over eighty years. CM
Portway Tavern 422 W. Marine, Astoria, OR 503.325.2651 Portway-Astoria.com
$5.00 SPECIALS Breakfast til 11am Lunch til 5pm Weekdays Breakfast Served all day Saturday & Sundays Lunch Specials include • Meat Loaf • Fish sandwiches • Tacos • Soups
MID-NIGHT DINER Starting at Midnight Friday & Saturday NOW SERVING DINNER til 8:30pm Nightly Specials
934 Duane Street Astoria, OR 503.325.0801 LaborTemple.com
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seaside ChristopherSpence.com
mix it up..... dundees
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SEASIDE
events
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donuts to beer
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hat do donuts, beer, and vegetarian burgers have in common? All three can be found at Dundee’s Bar and Grill. While this may seem unusual, this eclectic offering is part of their growing success. Dundee’s has three restaurants which are seamlessly connected: A donut shop; family style restaurant; and a bar. The restaurant menu features everything from sub sandwiches to a variety of burgers including beef, chicken, seafood, and yes, vegetarian. “Dundee’s is known for its great pizza, too,” says General Manager Michael Thomas. Other favorites served here include seafood meals, chicken and steaks. For those with a sweet tooth or needing an early-morning pick-me-up, Dundee’s Donut Shop offers a variety of donuts and other baked goods. Their specialty is Cravers – individual sized cheesecakes in either tangy key lime or decadent Godiva chocolate. Breakfast in the donut shop includes the American basics of eggs, biscuits and gravy,
French toast and assorted sides. And, in the Dundee’s spirit, there is naturally a great breakfast pizza. Beverages range from the classic milk shake to a full service bar. “Our bar serves creative cocktails,” adds Michael, who also bartends. “We’re best known for ‘The Bucket’ which is served in a sand pail with a shovel. It is meant for two and includes four kinds of rum and four kinds of juices.” Best of all, the customer gets to keep the bucket and shovel as a souvenir. The restaurant offers another unusual treat. A number of their booths are equipped with personal flat screen television sets – a great feature for family meals. And family is ultimately what Dundee’s is all about. CM
Dundee’s Bar & Grill 414 Broadway, Seaside, OR 503.738.7006 DundeeSeaside.com
AUGUST 19-21 Salt Makers Return 27 30th Annual Hood to Coast Relay SEPTEMBER 3 First Saturday Art Walk 8-11 Seaside Wheels ‘n’ Waves Car Show 17 SOLV Great Oregon Fall Beach and Riverside Cleanup 26- October 2 ACBL American Sectional Bridge League Tournament OCTOBER 1 First Saturday Art Walk 1-2 Sunset Empire Orchid Society Show November 12 Downtown Wine Walk
For more information and other events or to obtain a free visitor guide, please visit SeasideOR.com. Like us on Facebook Facebook.com/VisitSeaside Twitter: @VisitSeasideOR or contact the Seaside Visitors Bureau – 7 N. Roosevelt, Seaside, 888-306-2326. Coastfood 33
the tastes of seaside
fresh & delicious
catch of the day Bell Buoy of Seaside
One of the world’s most beloved culinary heroes,
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 fare, 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 handdipped 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 1.5 mile oceanfront promenade.
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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.
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f you love seafood, head to Bell Buoy of Seaside, a locally owned seafood restaurant and market that offers the freshest seafood you can buy. Brothers Jon and Terry Hartill work with local fishermen to provide wild Chinook salmon, Willapa Bay oysters, tuna, sturgeon and razor clams, just to name a few. The Bell Buoy fish market has been a Seaside institution since it first opened in 1946. "This is a landmark for people who love seafood, and we take great pride in keeping it going," says Jon. Seven years ago, the Hartills opened a small restaurant adjacent to the fish market. With beach themed décor indoors and outside overlooking the Necanicum River, the menu features the same fresh fish they sell at the market. Homemade chowder is thick and creamy; fish and chip baskets (made with halibut, cod or wild salmon) are fried to order in a light, crisp beer batter. Handmade Dungeness crab cakes, Willapa Bay oysters, and open-face
local shrimp and Dungeness crab melts are all popular. Bell Buoy's handmade coleslaw, tartar sauce and cocktail sauce enhance each meal. All seafood is offered grilled or fried. The next time you are in Seaside, look for Bell Buoy of Seaside – you can't miss the big blue ‘Bell Buoy Crabs’ sign. The restaurant is right next door to the seafood market. It's that easy to savor the freshest catch of the day. Dine in or take out -- this is beach food at its best. LM
Bell Buoy of Seaside 1800 S. Roosevelt Dr, Seaside, OR Restaurant 503.738.6348 Seafood Market 503.738.2722 or 800.529.2722 BellBuoyOfSeaside.com
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t’s been a long time since I was in Seaside, and this buzzing resort town has managed to upgrade many of its buildings without losing its old town charm and attraction for families and couples alike. My hotel clerk recommended McKeown’s Restaurant & Bar, and, boy, was he spot on!
pick your own
crab
from a live crab tank
McKeown’s Restaurant & Bar
Located on the corner of Broadway and Holladay Drive, this familyrun restaurant is spacious, with nice wooden floors and a big bright, open Caribbean themed dining room, with bright red umbrellas. Eight-foot tall palms separate the bar and restaurant and its corner windows are great for people watching. The ambiance is very warm and welcoming. McKeown’s has delicious breakfasts with fresh baked blueberry scones, roasted potatoes with grilled onions and the best Eggs Benedict around! They offer a memorable Sunday Buffet as well. The menu runs the full gambit, covering burgers & sandwiches, soups & salads, pasta & chicken dishes, and of course, fresh seafood and choice steaks. Try the Cedar Plank Salmon, Tempura battered Pacific Snapper, Crispy Prawns or rich House Cioppino. The dry-aged prime Beef New York Steak and Bacon wrapped Filet are incredible and the burger selections with handcut fries are just gourmet enough to make them enticing. For an Irish experience, try their house roasted Corned Beef Sandwich or the McKeown’s Irish Cottage Pie, with an ice cold Smithwicks draft beer. McKeown's serves local beers from the Fort George brewery in Astoria, making their BBQ sauce with the Cavatica Stout. The large sweet onion rings are fried in crispy beer batter made with 1811 lager. The selection of local and import beers is aimed at beer connoisseurs, and there is a great selection of Pacific Northwest wines, as well as a full bar. Fresh local ingredients and something for everyone at McKeown’s.
" How you cookin' the crab, Grandpa?" Gavin Presley Touvell
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Happy hour is between 3-6 daily, and live music every Saturday night. Banquet space and catering are also available. RS
McKeown’s Restaurant & Bar 1 N Holladay, Seaside, OR 503.738.5232 MckeownsRestaurant.com Coastfood
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Life Just Got Sweeter Bruce's Candy Kitchen
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amily owned and operated since 1963 at their original Cannon Beach location, Bruce’s Candy Kitchen has been making award winning salt-water taffy, handmade chocolates, caramel corn, fudge and more for 48 years and is now excited to announce the opening of a second location at the Seaside Factory Outlet Center. Customers can watch the candy makers hard at work as they produce the many treats. The family takes pride in producing the highest quality confections for the generations of customers who visit their store. Recently, they have expanded their homemade confections to include a variety of hand-wrapped caramels, hard candies, adorable molded chocolates and chocolate popcorn. The offerings include 30 great flavors of salt-water taffy, 50 varieties of chocolates – from truffles to nut clusters and chocolates filled with scrumptious homemade centers and a wide assortment of caramel apples and fudge. Bruce’s Candy Kitchen makes it easy to celebrate the holidays with sweet treats, including assorted chocolate boxes, festive candy baskets and special seasonal candies. Along with homemade treats, they also carry a large selection of licorice, gummies, sour candies, jawbreakers, jellybeans and classic nostalgic treats. Bruce’s can provide sweets for special events, including weddings, graduations and birthday parties for all ages. They can even customize candy by colors or themes. Nothing makes celebrating a special day sweeter than candy from Bruce's! After a trip to the beach, take home a sweet treat for your special friends and family. If you can't make it to the beach or need a treat after you return home, visit their website.
Bruce's Candy Kitchen Seaside Factory Outlet Center 1111 N. Roosevelt Drive #202, Seaside, OR 503.717.1603 256 N. Hemlock Cannon Beach, OR 503.436.2641 BrucesCandy.com
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celebrating
Sam’s Seaside Café
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hen 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 Burgers 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 10am to closing. Happy Hour runs from 4 to 6pm. LM
Sam’s Seaside Café 104 Broadway, Seaside, OR 503.717.1725
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15years
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Seaside Golf Course
NEW CH EF on BOA RD Homemade Salads & Soups Call for Daily Specials $5.95 Tuesday thru Friday 1/2 sandwich & Choice of Side $4.95 everyday!!!! 10% Senior Discount 65 and Over on Reg. Menu
Lounge Happy Hour 3pm-5pm Monday-Friday
Breakfast & Lunch putter Room & Lounge • Big Screen TV All Lottery Games Est 1923 • Open 7 Days
503.738.5261 • 451 Ave U • Seaside 38
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SEASIDE Carousel Mall 300 Broadway Open Every Day Mall hours posted at: seasidecarouselmall.com •Artworks •Flash From the •Aspirin Shop Past Old Time Souvenirs & Photos •The Jewelry Box Carousel •MaryAnna’s Collectibles •Beads By the Sea $6.99, $12.99, & •By the Sea $14.99 Stores •North Coast Shells & Gifts •Caffe Latte Leather •Country •Oregon Coast Bungalow Portraits •Rascals Home Decor •SDDA Office & Gifts •Golden Horse •Seaside Chinese Mostly Hats •Signature Imports Restaurant •Flashback •Under the Malt Shoppe Big Top Toys
3.2(W) X 4.6(L) Coast Food
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Great Food
& Fun San Dune Pub
become a destination restaurant," says owner Greenlee. The menu features a variety of freshly made dishes, from appetizers to entrees and desserts. Bite into a juicy burger (made with all-natural Piedmontese beef) or a natural chicken burger. Specialties include the chipotle bacon cheeseburger and a pesto chicken burger, among many others.
A few years ago, under the ownership of Debra Greenlee, the San Dune Pub underwent a makeover. Workers stripped away old shingles, revealing the original brick front, and added a garden patio -featuring baskets full of colorful flowers and market umbrellas. With the building's facelift came exciting changes on the menu. "We've
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Seafood lovers will enjoy lightly battered fresh Willapa Bay oysters in an oyster Po'boy or oyster burger. "We are famous for our fish tacos," says Greenlee. "We make them with center-cut white cod and top them with our house-made cilantro coleslaw. We are also famous for our creamy seafood chowder filled with crab, lobster, shrimp and scallops," she says. (The chowder is served Friday through Sunday.) Salads include a chicken or prawn Caesar, and a cranberry walnut chicken salad which sparkles under the house-made balsamic vinaigrette. Every Tuesday, the San Dune kitchen offers up their popular baby
back ribs. A new wine list features a variety of Oregon Pinot Noir, Syrah, Cabernet and Pinot Gris by the glass or bottle. Beer lovers will enjoy a selection of 17 beers on tap, including local and international beers. The San Dune also offers a fullservice bar, serving what many consider the "best Bloody Mary on the coast." For dessert, don't miss "Miss Laura's" light, feathery Chocolate Peanut Butter Pie, raspberry cheesecake and seasonal berry pies – all delicious. Take home a taste of the San Dune with their bottled dressings and sauces. Yum! LM
San Dune Pub 127 Laneda Ave, Manzanita, OR 503.368.5080 SanDunePub.com
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E
stablished in 1935, the historic San Dune Pub is a classic. Located just three blocks from the beach in Manzanita and just 10 miles south of Shortsands Beach/Oswald West State Park - a popular surfing spot, the San Dune is also a popular gathering place for surfers, sports fans, food and music lovers.
cannon
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beach & arch cape
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Words worth eating Driftwood Restaurant & Lounge
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any establishments ask for your comments and at the Driftwood, you’ll want to “eat the words” from the zillions of “excellent” comments. The combination of great service, quality, well-prepared food and a comfortable atmosphere inspire folks to wax poetic about their dining experience. Comments range from the sublime “Best in town!” to paragraphs of glowing compliments, “Food and service were much more than excellent! Thank you! We will definitely be coming back!” and “In a world of sub-par customer service, Kas is a glowing beacon of hope! 10 out of 10!” “We strive for excellence,” says owner, Paul Nofield. “And we can talk about how great our people and our dishes are, but it’s truly the word of the public that makes the restaurant successful.” Not only just collecting these comments, but listening to what the customers want has been a key to the popularity of the Driftwood.
“It’s all about taking care of each individual customer, and we genuinely care about each person who walks through our door,” says Nofield. It’s this kind of customer service and attention to details which garners reviews such as “My whole family feels like they’re at home at the Driftwood.”
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“We’ll be back” is a common theme, and the highest compliments are “We’ve been coming here for 20 years” or “40 years” -“It’s our favorite place in Cannon Beach.” The food also gets many mentions -- “Best clam chowder” -- “Halibut and chips were tremendous.” People come to the coast for seafood and the Driftwood delivers local and fresh, fresh, fresh – shrimp, crab, halibut, Willapa Bay oysters, Chinook salmon. The extensive menu includes a variety of steaks, salads and side dishes, and an accommodating kitchen staff who aim to please.
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Experience the exceptional service, great food and inviting, fun setting – from the deck to the dining room or the bar – at the Driftwood. LS Coastfood
Don Frank
Laid Back, Easy Living Lush Wine Bar
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The quotable Benjamin Franklin said, “Wine makes daily living easier, less hurried with fewer tensions and more tolerance.” That’s the theme at Lush Wine Bar, a neighborhood wine bar in midtown Cannon Beach. There’s a laid back, friendly vibe which reflects the beach-town feel.
Driftwood Restaurant & Lounge 179 N Hemlock, Cannon Beach, OR 503.436.2439 DriftwoodCannonBeach.com
Lush offers a large selection of delicious northwest wines, specializing in small wineries. This is the only Cannon Beach location in which the Wine Shack’s Puffin Pinot Noir is poured by the glass; they also feature Laurel Hood's Pinot Gris. To complement the selection of wines, Lush features what owner Tracy Abel calls savory small plates. Nibble on warm Brie with honey and dates, antipasti, cheese and Mediterranean platters, fondue, flatbreads with spreads, bruschetta, soups and salads. “We also have seasonal special features,” says Tracy. A selection of micro-brews is available. Lush is all about local, featuring a variety of local musicians playing all types of music. Regular happenings include the monthly first Saturday dance parties and open mike on Wednesday nights. As the weather warms up, the Lush Wine Bar’s dog-friendly outdoor patio becomes a great place to kick back, sip a delicious Northwest wine and unwind in a relaxed atmosphere. LS
Lush Wine Bar 1235 S. Hemlock Cannon Beach, OR 503.436.8500 LushWineBar.com Coastfood
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arch cape inn
ChristopherSpence.com
an oregon Culinary destination
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Experience Nature’s Joy &
Romance ChristopherSpence.com
The Arch Cape Inn & Retreat
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hether you are on your first date or celebrating your 30th anniversary, the Arch Cape Inn and Retreat offers endless opportunities for romantic encounters in this most splendid of settings on the North Oregon Coast, just 4 miles south of Cannon Beach. Imagine waking up with the one you love in a luxurious European Country Inn, with the smell of coffee, warm bread and a delicious 3-course breakfast awaiting you. Spend the day together strolling on the beach, exploring tide pools where mussels and sea life flourish or hiking portions of the Oregon Coast Trail. Under the canopy of the coastal rainforest, it is easy to experience nature's romance on the trail -- seeing streams where salmon spawn or encountering an elk as you round a turn -- all in a day’s adventure. Return to the Inn to enjoy a glass of wine with
fellow travelers... everyone eager to share stories and to savor an exquisitely prepared meal of fresh ingredients, meats and seafood served at your own table-for-two in this romantic location. As a dining destination, the Arch Cape kitchen seeks out the season’s freshest offerings, such as wild Sockeye salmon, Oregon petrale sole and Dungeness crab. Other delicious ingredients might include wild forest mushrooms and berries. The Inn's CIA-credentialed chef prepares exquisite meals which reflect local and regional cuisine, using all the wonders from the region's bounty, and combines this with an abundance derived from the Inn’s own herb and vegetable gardens. Having developed their culinary philosophy with the help of friends and culinary icons Graham and Treena Kerr, the Arch Cape Inn’s proprietors Stephen and Cynthia Malkowski are proud to be
able to serve exquisite meals in the heart of the North Oregon Coast’s stunning natural surroundings. Perfect for a romantic table-for-two or an intimate dinner party for twelve, the Arch Cape Inn is a unique culinary destination. A fine dining venue in one of the most spectacular architectural buildings on the coast, Arch Cape Inn accepts reservations from the general public as well as In-house guests.
Seating is available from 5 to 8 PM Thursday through Monday on a seasonal schedule. Arch Cape Inn and Retreat 31970 East Ocean Lane, Arch Cape, OR 800.436.2848 ArchCapeInn.com
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Step back in time Morris’ Fireside Restaurant
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he original Cannon Beach log cabin restaurant was erected on the corner of 2nd and Hemlock in 1921 by Paul Bartel. The restaurant served the loggers in the area, many of whom slept in small cabins behind the restaurant, waking to the smell of coffee and a filling breakfast. In 1976, Tom and Suzy Morris purchased the log restaurant, and added the first rest rooms. As business increased, an expansion was called for, and the old building badly needed a facelift. It was decided to build a new log cabin to accommodate the growing business, and the growing Morris family. “All eight of our kids have worked here,“ says Tom. With 12 grandchildren and counting, the Morris’ have plenty of staffing!
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In 1985, a new log building was built, using the foundation from the original building as the base design for enlarging the restaurant, adding more rooms. The 20” and larger logs were hand selected, hand peeled and scribed from a dead stand of lodge pole pine from the east slope of the Cascade Mountains. The new building was first constructed in Sisters, Oregon, each piece numbered, de-constructed, then transported and recreated at the original Cannon Beach site.
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The beauty of the log cabin restaurant enhances the “like-home” meals served up in front of massive beach stone fireplaces not just one, but two stone fireplaces grace the interior. The warmth and ambiance of the log cabin were retained and Morris’ Fireside Restaurant is the perfect start to your days at the beach for breakfast, or the best place to relax after a full day at the beach, a great stop for lunch. LS
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Morris Fireside Restaurant Corner of Hemlock & 2nd Cannon Beach, OR 503.436.2917
Tom' s signature crocs Coastfood
Pizza a’fetta
ChristopherSpence.com
Top 50 Pizzas in the usa
Gourmet Coffee Pastries Breakfast Sandwiches Smoothies Imported Gelato Gourmet Desserts
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Cannon Beach icon since 1988, Pizza a’fetta has earned a reputation as a great place for a great pizza. By the slice or by the whole pie, Pizza a’fetta has been exceeding expectations and, for 15 years, has been ranked as one of the Top 50 Pizza restaurants in the U.S. The hand-tossed gourmet pizza is a favorite of both locals and visitors, and now, the restaurant has an additional upstairs dining room. With seating for 40, an Italian courtyard design and view of downtown Cannon Beach, the area provides a comfortable environment for private parties and meetings with all the tasty treats available from the Pizza a’fetta kitchen. Off-site catering services are also available. A family gathering, wedding reception or just a special celebration of any kind can be “pizza-perfect,” with all the details and food taken care of by Pizza a’fetta’s experienced, well-trained staff. The best way to start the Pizza a’fetta experience is with a selection of appetizers – crab and artichoke dip, capriccio and bread sticks. A finely crafted, authentic minestrone soup with cheese-filled tortellini will take you back to old Italy. The signature a'fetta green
salad, Greek salad or Caesar with housemade dressing offer other great ways to start your meal. Then, it’s all about pizza with cheese, pepperoni and the daily special available by the slice. The fine selection of whole pie pizzas - with eight veggie selections among them - will please any palate. Be sure to ask about the Pizza del Mese (pizza of the month); a seasonal creation by one of Pizza a’fetta’s staff members each month – this pizza may just blow you away.
New Wine Bar June 2011
Fri - Sat - Sun
6:00 pm - 10:00 pm
Just a couple, small group, large group or a special occasion, Pizza a'fetta can take care of your pizza needs today and your event tomorrow. An extra side of attitude is free of charge! All your beverage needs are taken care of along with beer and wine service. Then step next door to Bella Espresso Gourmet Coffee & Wine Bar, featuring air roasted coffees, gourmet desserts, fine wines, beers and imported Gelato! LS
Pizza a'fetta 231 N. Hemlock, Cannon Beach, OR 503.436.0333
231 N Hemlock #117 Cannon Beach Coastfood 503.436.259547 www.bella-espresso.com
Throw some fun on the Grille
Corner Grille
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hat’s exactly the concept behind one of the newest dining establishments in Cannon Beach. The Corner Grille will be serving up fun, fun, fun. According to chef, Amy Newman, “I’m a fine-dining type of chef. I can do that, but that’s being done here,” she says. Amy hit the street, talking to folks around town about “what’s missing?” on the Cannon Beach dining scene, and the concept for the Corner Grille was born – F-U-N. The ambiance and food are all about fun, affordable, easy and the grill, featuring signature grilled cheese sandwiches. We are NOT talking about your standard white bread and cheddar here. The Corner Grille’s sandwiches feature double-cream Brie with cognac pears on raisin bread. Fresh ground, hand made and shaped in-house burgers (never frozen!), with beef or bison meat, will be grilled to order and served with options like smoked tomato chutney, argula and gouda.
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Open for breakfast, lunch and dinner, the regular menu features local ingredients, and specials will include grilled fresh fish. Daily specials will be truly special, such as artichoke-filled ravioli with cantaloupe cream sauce and proscuitto. The grill even comes into play for the salads with grilled asparagus and spinach, portabello and pancetta, or fingerling potatoes topped with a poached local farm egg on top. Vegetarians and vegans will find options at any meal. The fun doesn’t stop with the main dishes at Corner Grille. The desserts take the concept to the next level, featuring local chocolatier Nelly Alburas of Pod Chocolate and Amy’s incredible bread pudding and Dr. Seuss cake – a colorful, layered concoction of cake topped with purple icing. Adult desserts, such as a Manhattan ice cream float, will tickle your taste buds too.
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Corner Grille is all about fun with food and fun activities are planned too. “Can you dig it? Yes, you can” is coming soon and will involve clam digging and clam preparation. In the immortal words of Dr. Seuss, “These things are fun and fun is good.”
Corner Grille 1116 S. Hemlock, Cannon Beach 503.436.2240
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natural organi c wi ld
ChristopherSpence.com
Sweet Basil’s Café & the Wine Bar
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weet Basil’s Café and The Wine Bar have found a way to add 8 entrées to their already large evening menu selection of tapas, light meals, soups and salads. Recently dubbed the ‘Haystack’ Pork Shank Osso Buco, the new entrée recipe calls for a 22-oz pork shank cooked to perfection in a rich tomato and red wine sauce, served over creamy Parmesan polenta with market vegetables on the side. And it really does resemble Haystack Rock! More evening fan favorites include Thai Coconut Curry Salmon Filet, Crab Stuffed Portobello, Crawfish Étouffée, Wild Tiger Prawn Martini, Bacon Wrapped Dates and Pulled Pork Sliders. You’ll quickly notice there is something for every mood and appetite. After a change in diet and lifestyle, Cajun/Creole trained chef and owner, John Sowa, worked hard to create dishes which have all the flavor and excitement he loves, but with healthier ingredients. “It is way past due that we all start looking at what we eat,” John says. “And, with the recent scares in the food industry, eating organics and natural products while
supporting local farmers and suppliers is just the right thing to do.” The lunch and evening menus boast a huge selection, including options for vegetarians, vegans and the gluten-intolerant. Every dish is fresh and exploding with taste. Looking for live music and more? The Wine Bar at Sweet Basil’s Café hosts performances by local and regional musicians almost every night. A major plus: you will never ever have to pay a cover charge for all this melodic merrymaking. Check the online calendar to stay in the loop for music, happy hour, wine tasting and wine paired dinners. Cheers! LS
Sweet Basil’s Café and The Wine Bar 271 N. Hemlock St, Cannon Beach, OR 503.436.1539 CafeSweetBasils.com theWineBarCannonBeach.com Coastfood
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HIDDEN BOUNTY
Exotic mushrooms grace the tables of some of the northwest’s best chefs during the Fall harvest.
The
Wild Mushroom Celebration
showcases many of the 18 varieties of edible wild mushrooms and the talents of the culinary community. Make your reservations for: Mushroom Cooking Classes ChristopherSpence.com
Wine & Mushroom Dinners Beer & Mushroom Dinners Talks by Mushroom Foragers
OCT 1 - NOV 15 Go to:
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Nothing Fresher than Live Jetty Fishery
Jetty Fishery is a “one-stop destination” for fishermen and women, or wanna-be fishermen and crabbers. They can set you up to catch your own with boat and equipment rentals, or launch your own seaworthy craft for a delightful day of seafood harvesting on a safe bay. The Jetty Fishery offers a variety of family activities including crabbing, picnicking, clamming, fishing, wildlife viewing and seafood eating. You don’t have to catch your own – they have LIVE crab, clams and oysters, ready to be cooked up, grilled up or, for those brave enough, raw oysters to be slurped up! ‘The Jetty’ is a home away from home for many repeat customers. With the spectacular scenery and readily available seafood, the most difficult thing about visiting is the departure. Boat rental customers can beach their boats on the Nehalem Bay State Park spit for picnics and to enjoy the wildlife. Crabbing is available off the dock. LS
Jetty Fishery 27550 Hwy 101 N, Rockaway Beach, OR 503.368.5746 800.821.7697 JettyFishery.com
Take a Hike Tillamook Country Smoker
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t’s time to get out and explore, and the coastal area abounds with hiking opportunities. Before you hit the trail, be sure your snack bags are well stocked from a stop at the Tillamook Country Smoker retail outlet store in Bay City. Conveniently located right off Hwy 101, the TC Smoker store is the ONLY place where you can get two-foot pepperoni sticks. A stop at the Smoker is a must for many devoted followers. Everyone has a favorite and there is something for everyone. Tillamook Country Smoker has over 250 products to choose from, and they are always expanding, adding new products and flavors. The original “old-fashioned” beef jerky now comes in a variety of flavors, including a style invented at TC Smoker– teriyaki, as well as black pepper, sea salt and pepper, chili pepper and lime (hot stuff!), brown sugar and honey. There are beef steak and turkey nuggets, pepperoni sticks, summer sausage and beef sticks. Solid strips of beef, natural wood smoking techniques and secret family recipes are all reasons why devoted followers make sure to stop at the Smoker’s retail store, open seven days a week from 9 to 5. If you aren’t lucky enough to be traveling along Hwy 101 on the North Oregon Coast to the store, you are still in luck because you can get their great products online at www. tcsjerky.com. Mark your calendars for the Oregon Tuna Classic, starting July 23rd in Newport. This tournament is a benefit for the Oregon Food Bank, and Tillamook Country Smoker is a proud sponsor. The fishing tournament continues August 6th in Ilwaco, WA; Charleston, OR on August 20th and concludes September 3rd in Garibaldi. For more information, go to www.oregontunaclassic.org.
Tillamook Country Smoker Factory Store 8335 Highway 101 N, Bay City, OR 503.377.2222 tcsjerky.com Coastfood
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Owner Steve Wilson & Chef Sean McCart The Bay House
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central oregon coast Coastfood
award-winning
desserts Side Door Café & Eden Hall
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ivine, sublime, luscious . . . These are just some of the adjectives used to describe Chef Brooke Price's award winning desserts at the Side Door Cafe'.
Proprietor Price has won numerous awards for her chocolate desserts at Newport's annual RSVP Chocolate Classic. She is known as a “wizard of chocolate." Recently, Brooke took home a First Place award for her Chocolate Pate’ served with three-berry sauce. She previously won Best in Show and First Place, with her White Chocolate Banana Cream Pie. In addition to chocolate desserts, Brooke's dessert menu includes delicious seasonal concoctions, including pumpkin cheesecake, caramel-hazelnut cheesecake, key lime pie, coconut cream pie, marionberry crisp and a decadent bread pudding. Look to the Side Door for double chocolate trouble; currently working at the Side Door Cafe' is Barb Fox, also known as "the chocolate fox." Fox is a graduate of the prestigious Ecole du Grand Chocolat in France. She is working her chocolate magic at the Side Door this summer into fall. Now you have a "chocolate wizard" and a "chocolate fox"; so, chocolate lovers, don't miss this opportunity to indulge in your favorite food. Desserts are just the final touch at the Side Door Cafe′. The menu features northwest-based fusion cuisine, made with fresh local ingredients. "We focus on all sorts of ethnic cuisines together to get the taste buds going," says Chef Price. The menu features the freshest seafood and meats available. Soups are made from scratch, with creamy tomato being among the most popular. Customers’ favorite dishes also include Alder-roasted salmon with polenta and cranberry-orange chutney, and broiled lamb with minted marionberry coulis. The menu shifts with the seasons to include all local foods at their peak of flavor. Located on the site of the old Gleneden Brick and Tile factory, the Side Door Cafe' adjoins the 200-seat Eden Hall – a place for great music, meetings and banquets. LM
Future chef Sydney Price
Side Door Cafe' open daily except Tuesday, 11:30 am – 9 pm Side Door Cafe' and Eden Hall 6675 Gleneden Loop Road Gleneden Beach, OR 541.764.3825 SideDoorCafe.com EdenHall.com Just 5 miles south of Lincoln City Coastfood
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you’ll be
lovin’ every spoonfull The Lovin’ Spoonfull Restaurant & Bar
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ome restaurants just get it. You know - the ones that make it to the top of your ‘Gotta Stop There’ list. They have that perfect combination of great food, ambiance and friendly wait staff. And that’s why The Lovin’ Spoonfull in Lincoln City has already made it to the top of so many people’s ‘Gotta Stop There’ list, with their home style comfort food menu, ocean view dining and people-focused staff. Proprietor and head chef, Spring Kennedy, opened The Lovin’ Spoonfull in November, 2010, and the crowds have been building ever since. Kennedy credits the success of the restaurant to their unique recipes. “Almost all the food we serve is from scratch. Ninety percent of our recipes come from our family.”
Chris topher
Spence
PHOTOGRAPHY Bring ART into your life.
Christopherspence.com 360.665.5515 • 888.7 SPENCE Represented by: SILVER HERON GALLERY, DepoE Bay BridgeWater BISTRO, Astoria
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The breakfast crowd will point to signature dishes, such as hot biscuits and gravy or hand battered chicken fried steaks, as The Lovin’ Spoonfull’s claim to fame. The dinner crowd would argue for the chicken and dumplings or meatloaf.
And the lunch crowd, their hand-patted burgers… well, you get the idea. The décor is very 60s and 70s with posters, album covers and, of course, the obligatory peace sign on the wall. Large picture windows showcase the everchanging drama unfolding over Nelscott Reef and the Pacific Ocean. In addition to breakfast, lunch and dinner, seven days a week, The Lovin’ Spoonfull’s full service bar offers two large flat screen HD TVs for sporting events. As a finale, you’ve got to try one of their fabulous homemade deserts, like carrot cake, apple crisp or fried bananas with caramel and chocolate sauce over ice cream. As Kennedy says, “Peace on the beach!” GW
The Lovin’ Spoonfull 3521 SW Hwy 101, Lincoln City, OR 541.557.1515 TheLovinSpoonfull.com
darn good food Shirley’s at the Beach
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enowned coast restaurant icon, Shirley Welton, is back, this time in a refurbished version of her old restaurant, Sip & Sand, in Lincoln City. Last September, Shirley opened the doors of Shirley’s at the Beach, and locals and tourists alike have been beating a path to the two-story restaurant. “We have darn good food,” says Shirley. “That’s our motto. It’s all made from scratch. We make the sausages, pancake batter, jams, grind the corned beef and prime rib hash, everything except the bread.”
Wildflower Grill 10th Anniversary Fresh Local Seafood& Produce Garden Room Setting Excellent NW Wine Selection Dinner Specials Daily Famous For Breakfast
Shirley uses the freshest ingredients and her recipes are from her mother’s cookbook. Having started and sold several popular restaurants along the coast, including Welton’s Towne House and Shirley’s on “D” Bay, she knows what food people want. Try her breakfast plates with huge helpings of steamed, sliced, then fried red potatoes with onions alongside your choice of bacon, sausage, steak or chicken-fried steak—or eggs with a side of fresh salmon or halibut. Family seating is downstairs and adult dining is upstairs with lounge bars on both floors. Shirley promises that a friendly and happy staff will greet you and the service will be great. RS
Shirley’s at the Beach 317 SW HWY 101, Lincoln City OR 541.996.8400 ShirleysFood.com Coastfood
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4250 NE Highway 101 Lincoln City, OR 541- 994-9663
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food dancing & music at Gracie's
depoe bay 56
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Let the Good Times Roll!
Dining Room and Lounge
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Gracie’s Sea Hag
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fter endearing audiences the world over, Michael Dane settled on the Oregon coast and rapdily became a local favorite. And now we feel fortunate to have him performing here at Gracie's Sea Hag. From Jazz to Country, and from Rock to Rhythm & Blues, not to mention Songs from his native Hawaii; Michael has a way of reaching into a tune and making it uniquely his own. Michael is currently performing nightly Thursday through Sunday 6pm to 10pm exclusively in Gracie's Sea Hag Lounge.
Oceanfront dining at it’s finest Breakfast every morning starting at 8am Daily breakfast and Lunch Specials. Prime Rib every Sunday and Wednesday nights Dinner Specials Monday - Tuesday - Thursday Restaurant Hours: 8:00 am to 9:00 pm (Daily) Lounge Hours: 11:00 am to CLOSE (Monday - Friday) 8:00 am to CLOSE (Saturday & Sunday) Happy Hour: 4:00 pm to 6:00 pm
3115 NW Hwy 101 (2 miles north of Depoe Bay)
Depoe Bay, OR 97341 Reservations
800-662-2378 • 541-764-2311
www.surfriderresort.com
Located in Lincoln County Oregon halfway between Newport and Lincoln City, Gracie's Sea Hag in Depoe Bay is where the Pacific Ocean meets Highway 101.
Gracie’s Sea Hag Restaurant & Lounge Depoe Bay, OR 541.765.2734 Coastfood
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The Dungeness Crab Capital of the World™ For years, Newport, situated at the mouth of Yaquina Bay along the Central Oregon Coast, has been known as ‘The Dungeness Crab Capital of the World™.’ But there is much more than just crab to be found in Newport. Home to the largest working fishing fleet on the entire Oregon coast, Newport is awash in fresh seafood. Depending on the season, you will find fresh locally caught crab, salmon, tuna, oysters, rockfish and halibut on Newport restaurants menus. Many local restaurants have contracts with local fishermen to buy their catch directly off the boat. It’s no wonder Newport is emerging as a culinary destination. As Chamber of Commerce Director Lorna Davis puts it, “People from all over the world are discovering we have a multitude of culinary delights.” Every spring, Newport hosts the nationally renowned Seafood and Wine Festival. Davis adds, “We have some very talented local chefs, couple that with great Northwest Wine and you have a unique opportunity to sample some of the best in the west!” So the next time you drive across Newport’s Yaquina Bay bridge, and see the bay full of a working fishing fleet and that fresh salt tang in the air, pull into one of Newport’s more than 80 restaurants and discover for yourself why Newport is quickly becoming the ‘Culinary Capital of the Oregon Coast.’ JD
ChristopherSpence.com
Greater Newport Chamber of Commerce, 555 SW Coast Hwy. Newport OR 800.262.7844 NewportChamber.org
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seafood Georgie’s Beachside Grill in Newport
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eorgie’s in Newport subscribes to the theory that, if you offer your customers great food and a great view served up by a great staff, people will keep coming back. And both locals and tourists have been doing just that since Georgie’s opened in 1998, making the restaurant one of the reasons for Newport’s ascending reputation as a seafood lover’s Mecca. Restaurant and Lounge Manager, Beki Hueth, and Executive Chef Alfredo Betanzo, have teamed up to offer guests an unforgettable experience. Beki explains, “We have an excellent menu with over 80 items.” In addition to the great food and incredible view, many people, according to Beki, “keep coming back because our staff makes them feel like family.”
At lunch time, the hot ticket item seems to be the blackberry BBQ salmon salad. For breakfast, try the popular crab cake benedict. And yes, they also do a great steak. With a full service ocean front lounge, Georgie’s is ready to take care of all your dining needs. As Beki puts it, “From flipflops off the beach to formal, we cater to everyone.” JD
Georgie’s Beachside Grill 744 Elizabeth Street, Newport, OR 541.265.9800 GeorgiesBeachsideGrill.com
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But Executive Chef Alfredo Betanzo brought us back to the heart of the matter, the food, and specifically, the seafood. He listed the ingredients for one of Georgie’s best known dishes, Diablo Seafood Pasta, “We use salmon, scallops, rock shrimp and crab in an Alfredo- style heavy cream sauce.” A sweet chili pepper sauce infuses a slight hot and sweet Asian flavor to this dish.
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And, as with any great family, kids play a special role. Not only do they get their very own extensive Kids Menu, but they are invited to scoop up a prize from the treasure chest in the front lobby.
HallmarkInns.com
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fresh seafood famous cocktails & a great view Who Could Ask for More?
Bay 839
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estled on Newport's majestic Yaquina Bay, you will find Bay 839 Restaurant. Located in a former fishing plant that has been converted and expanded over the years, the true beauty of the restaurant is revealed once you step inside. Three distinct rooms offer family dining, a cosmopolitan lounge with couches, a fireplace and an art deco inspired industrial bar. Every seat in the restaurant and bar has a bay view. Outside seating is also available, which customers describe as "the premier outdoor dining spot on the Oregon coast."
Executive Chef Andy Ferns has an evolving menu that utilizes the freshest local products available. With a creative kitchen staff, who have trained under some of the top chefs in the country, the menu caters to a wide variety of guests. Enjoy panko-breaded fish and chips, seafood cioppino and a wide variety of other dishes. There is something for everybody. Bar manager Kelly Knight has created an atmosphere in her lounge that is second to none and often described as "a taste of the city on the coast." At any given time, she has over a dozen liquor infusions
on the menu, along with specialties including her Garlic-Serrano chili infused Bloody Mary (which customers have been known to travel hundreds of miles for) and the newly-created Skittle infused vodka. LM
Bay 839 839 Bay Street, Newport, OR 541.265.2839 Bay839.com
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summerArt
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Ryan Gallery
he Ryan Gallery offers a wide selection of artwork from Northwest artists. Paintings, glass, wood, furniture and ceramics comprise the majority of featured work. There are many gift-price range items such as jewelry, wood and paper boxes, beaded stainless steel serving pieces and beautiful glass floats. The gallery has recently added some clothing items, including jackets, scarves and pins. Many ideas for gifts are available, including candlesticks, home furnishing accessory pieces and much more. Oneof-a-kind, affordable fine art is available for gift-giving or as special gift for yourself. Gift wrapping is available whenever possible. Established in 1975, the Ryan Gallery is now one of the oldest and finest galleries on the coast and a favored destination for Northwest travelers. Known for its wide variety of artworks, Ryan exhibits original art and crafts by
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100 Northwest artists. Here is a sampling of the artists and their mediums: Acrylics – Melinda Cowdery, Jack Braman, Bill Brennen and Bev Jozwiak; Oils – Susan Ryan, Terry McIlrath, Janey Belozer, Barbara Slater, and Joachim McMillan; Watercolors – LaVonne Tarbox-Crone, Terry McIlrath, David Foulger; Slumped Glass – Mark Hines; Fused Glass – Kathy Steele; Mixed Media – Sue Jensen, and Virginia Andrade; Oil Pastel – Linda Miller and Gretha Lindwood; and Clay – Sandy Visse and Dorothy Baker; metal sculpture, John Reed. Traditional, contemporary and whimsical art are creatively displayed in a 3,000-square-foot building set in a wooded garden. The Gallery is open 10 to 5 daily. LS
Ryan Gallery 4270 N. Hwy 101, Lincoln City, OR 541.994.5391 RyanArtGallery.com
se a.
the guide to regional galleries
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Caithness paperweight; Go Round tote by Vera Bradley in Happy Snails print; Red sponge coral jewelry suite; “She Waits” by Janne Matter;
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om r f s the c e r u s oral reefs for trea
he Purple Starfish has thrown open a sea chest and discovered a kaleidoscope of jewels and accessories to adorn your favorite mermaid or her undersea palace.
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paperweights bring the sea into your home. Stroll the beach with your Happy Snails Vera Bradley tote, and join us during the months of August, September and October for this sea-faring accessory trunk show! TW
You’ll find beautiful red coral cabochons and pearls set in sterling, fit for a sea goddess. Limited edition, nautical prints by Janne Matter and Caithness tidepool
The Purple Starfish 48 SE Hwy 101, Depoe Bay 541.765.2336
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fine art: form & function The Silver Heron Gallery
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coast “Flutter By” lamp – David Lindsay “Ikebana” – Law Wei Hin “Homeward Path” – Gwen Toomalatai Tableware by Fire & Light “Heart of the Day” – Gay Jensen Saggar-fired vessels – Brenda McMahon
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s Indian summer arrives in Depoe Bay, the colors of the season gradually change to toasty tones which warm the spirit as much as the air. The Silver Heron Gallery’s latest transformation offers home vignettes which are as inviting as the season. Designing your space with an array of fine art and accessories is an expression of yourself, and makes a room come to life with your personality. FINE ART Contemporary. Abstract. Florals. Figuratives. Nudes and landscapes. An original piece of fine art sets the stage to form and create your personal style. Law Wei Hin’s “Ikebana” uses light and shadows to enhance a mood of inner peace and tranquility. Conversely, Gwen Toomalatai’s “Homeward Path” takes the viewer on an outward journey, down a tree-lined path toward sunset and beyond. TAPESTRIES Tapestry are a textural approach to traditional wall art. Awardwinning tapestry artist Gay Jensen
is passionate about textiles. She weaves, dyes, paints, stitches, manipulates, collages, quilts, prints and embellishes the fabrics, creating art that delights the eye, engages the mind, and speaks to the spirit. VESSELS & SCULPTURE The use of vessels adds a visual and functional appeal. Natural or organic vessels accent a rustic décor, while glass may compliment a more contemporary setting. Brenda McMahon’s ceramic vessels add interest to any surrounding. Their saggar-firing (relative to raku, yielding a different color tone and finish) presents a combination of smoky blacks and grays with a palette of salmon, pink and burgundy. ACCENTS & ILLUMINATION Light up your room with artfully appointed lamps, sconces and chandeliers. Set your table with color-coordinated fine dinnerware. Consider accessories such as David Lindsay’s “Flutter By” glass lamp, or Fire & Light’s 100% recycled glass tableware to lend character and offer reason to linger and admire. Come peruse the Silver Heron’s new
home décor selection. Enjoy a glass of wine and a casual conversation with one of our in-house design consultants. Bring home the spirit of Indian summer with coastal style, seasonal hues, and relaxing inspiration. TW & JM
The Silver Heron Gallery 15 SE Bay Street, Depoe Bay 541.765.2886 SilverHeronGallery.com
Adorn yourself with Indian summer colors of Ponderosa Oregon Sunstones. Available in a seasonal spectrum of pale pinks, salmons, peaches, sunsets, brilliant aquas, greens and reds, the Silver Heron can custom design one-of-kind rings, pendants, bracelets, earrings and objets d’art just for you! Coastfood
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WORKING IRON INTO WORKS OF ART Gearhart Ironwerks
a real glass act 2 to benefit wade’s house
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he Wade J. Woodmark Foundation, in conjunction with the Silver Heron Gallery, will be hosting its second annual "A Real Glass Act" fundraiser during the months of August, September and October, 2011. Beautiful glass works by such renowned artists as Paladino-Hansen, Robin Evans, Karen Ehart, CohnStone, and multi-media artist, Cole Black, among others, have been donated for this special event. All pieces will be on display at the Silver Heron and Purple Starfish galleries. Special pricing of 25% to 40% off retail are in effect, with a portion of the proceeds benefitting Wade's House - A Healing Place of Hope. Wade’s House is the flagship project of the Wade J. Woodmark Foundation. The first retreat of its kind in the world, the house provides a place for families who have lost children to come and stay on 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. Sculptural, museum-quality and functional glass art pieces are on display and available, making a fine addition to your home or office, or as a gift for that special someone in your life. TW
The Silver Heron Gallery 15 SE Bay Street, Depoe Bay 541.765.2886 SilverHeronGallery.com
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unctional and whimsical, creatively purposeful, wonders in metal – these are some of the many adjectives which can describe the work created by John Emmerling at Gearhart Ironwerks. “Custom designs” covers it all; and John’s well-equipped blacksmith’s shop certainly has done it all. Specializing in pieces designed to match a customer’s particular needs, Ironwerks produces a wide variety of finely crafted iron furniture, accessories and accents for indoors, such as lighting and fireplace accessories. For outdoor use, John creates metal work garden sculptures, trellises, everlasting flowers, and much more. Samples of all are on view at the Gearhart studios. LS Gearhart Ironwerks Showroom 1368 Pacific Way, Gearhart, OR 800.738.5434 503.738.5434 GearhartIronwerks.com
Daisies Do Tell
...where to find the best selection of fine art on the Oregon Coast ... the Freed Gallery! Look for our daisy garden, and our all-season garden of kinetic wind sculptures by Lyman Whitaker.
6119 SW Highway 101 • Lincoln City • 541-994-5600 open 10-5 daily • FreedGallery.com
two spectacular oceanfront locations
Haystack Rock Cannon Beach
Cannon Beach elements by the sea THE SPA
EACH AT CA NON B N
FULL SERVICE SPA
OCEANFRONT RESTAURANT
Newport
• Georgie’s Beachside Grill - Newport • Elements by the Sea, SPA - Cannon Beach • Oceanfront Balconies/Fireplaces • Kitchens/Galleys/Wi-Fi/Meetings/Banquets • Pool/Sauna/Spa/Fitness Center • Pets are Welcome! ‘Limited Edition’ Guestroom-Newport
newport 744 SW Elizabeth St. • 541.265.2600
www.hallmarkinns.com
cannon beach 1400 S Hemlock • 503.436.1566