Welcome
Iron Chef Goes Coastal 2024
It’s truly exciting to gather once more to enhance the health, education, and financial well-being of our friends, neighbors, and the wider community in Clatsop County. Every dollar raised this evening goes directly to support United Way’s non-profit partner agencies. Our non-profit partners are dedicated advocates for the well-being of our children, families, individuals facing life transitions, and our cherished senior citizens.
Your attendance and support are incredibly meaningful to us, as is the generous help from our restaurant and hospitality partners. Together, we strive; together, we flourish!
Tonight, let’s dive into some friendly competition for a great cause. Grab a pen and feel free to take notes to help you vote for your favorites in both People’s Choice categories: Savory and Dessert. Our contestants have truly invested their passion into delighting your taste buds. Don’t forget to cast your votes before 7:45 p.m.
At 8 p.m., our online Silent Auction will close, so make sure to take advantage of the chance to snag some amazing items.
Feeling lucky tonight? Enjoy a variety of games and activities to win additional prizes throughout the evening. You can also visit the Swag Shop to purchase your own cutting board, apron, and more to remember this event until we see you next year.
When you’re finished enjoying yourself here, we invite you to come over to Times Theater for the inaugural Iron Chef Goes Coastal Afterparty! Tickets are just $20 at the door, and you can catch the rest of the program on the screens.
No matter who takes home the prizes tonight—whether in competitions, raffles, games, or auctions—this event showcases our community’s united spirit, committed to creating opportunities and igniting hope for a brighter tomorrow.
Tonight’s Itinerary
Iron Chef Goes Coastal 2024
5:00 p.m.
Reserved Admission early access
5:30 p.m.
General Admission access
6:15 p.m.
Welcome – United Way President
Event Introduction
• Chefs draw knives
• Chefs open ingredients boxes
• Gong Sounds and 20 minute timer starts
6:30 p.m.
“You be the Judge” auction
• Judging of Appetizer
• Drawing of 1st plate winner
7:00 p.m.
Announcing chefs moving on to round 2
Entrée round starts
• Gong sounds and 40 minute timer starts
• Afterparty doors open
8:00 p.m.
Silent Auction Closes
2nd plate and raffle plate winners announced 5:00 p.m.
Voting for savory/dessert closes
Winners Announced
• Best Table Presentation
• Best Dessert in Clatsop County Golden Whisk
• Next year’s competitors, People’s Choice
Savory winners
• 2024 Iron Chef Goes Coastal Champion
United Way of Clatsop County
2024-2025 Board of Directors
Officers
President: Kelsey Hix
Vice President: Leo Piza
Secretary: Cathy Jo Kirkpatrick
Directors
Nicki Wickstrom
Beverly
Staff
Claire Catt
Saskia Herbst
The Emcees
Tonight’s Iron Chef Goes Coastal Masters of Ceremonies
Bob received his formal education at the Culinary Institute of America, Hyde Park, New York. He has been influenced by his JewishItalian family growing up in Cleveland with both parents that loved cooking. Bob’s extensive career has propelled him to work on both coasts, fostering relationships with farmers, ranchers and fishers along the way. Both he and his wife Lenore continue to encourage guests to cook with whole foods, supporting the local economies in which they live. Their combined commitment to foster a “village” concept drives them to help communities with food inequity and sustainability as a whole.
Josh is the Tillamook County Creamery Association Executive Chef of Culinary Development. Josh graduated with honors at Oregon Culinary Institute, and worked his way through kitchens on the Oregon Coast, defining and developing his own food thesis and learning the craft of hospitality before joining Tillamook in early 2020. As the first chef on staff at Tillamook, Josh was able to help define our food offerings at the Creamery. Now, he prides himself as a brand advocate to consumers nationwide, empowering both retail consumers and restaurant operators on best usages, exciting trends, new ideas and best practices of the beloved Tillamook line of products.
Chef Bob Neroni
Chef Josh Archibald
Iron Chef Competition Rules
Iron Chef Goes Coastal 2024
This year’s Black Box Edition will be a two-part competition featuring an appetizer elimination round and entrée round to determine the Champion. Knives will be drawn to determine the order of contestant’s appetizers presented to the judges. Each of the three chefs may have one sous chef of their choice help them produce their plates. Appropriate Chef attire required of the participants.
Round 1:
At the start of the competition, the gong sounds, chefs will open the first black box of ingredients. All ingredients must be incorporated from the black box to create a completed appetizer.
Contestants will have access throughout the competition to an extended mise en place. Chefs and assistants may review available pantry items before beginning. Chefs and sous are only allowed to bring their personal knives. NO other ingredients, equipment or tools may be brought in by contestants and use of such materials will disqualify their entry.
Each chef will have 20 minutes to create a total of six identical appetizers to present to the judges. Judges will have the opportunity to taste and score. Judging will be based on the use of required ingredients and their culinary skills. Plate scores will be penalized for neglecting black box ingredients. Scores will be tallied and announced. The chef with the lowest score will be eliminated at this time. The chef with the highest score will have first pick of protein for the Entrée round and will present their entrée to judges first.
Round 2:
The remaining 2 chefs continue to the entrée portion of the competition. Round two black boxes will be opened and as in the previous round, all contents of the box MUST be used during preparation of six identical plates.
Finished entree categories must include:
a. A COP: 5-8 oz
b. A Starch: 4 oz
c. A Vegetable: 4 oz
*The COP portion of the plate may be either animal or vegetarian protein.
Entrée must include a sauce and be garnished appropriately. Remember, presentation counts!
All entrées must be completed within 40 minutes and covered at the sound of the final gong. No further detailing of the plates will be allowed after this time. There will be a warming box on stage.
Scorecards will be picked up by the United Way of Clatsop County representative, tallied and the Iron Chef Goes Coastal Champion will be announced!
The Award
Iron Chef Goes Coastal
It all began in 1928 at the land of dark Arctic winters and the midnight sun, when a blacksmith Janne Marttiini decided to establish a knife factory.
With the user in mind, he began to create beautiful, high-quality utility articles to be used in the harshest conditions imaginable. The latest addition to Marttiini’s kitchen range is the Vintro kitchen knife set. The design of the clear-lined Vintro knives has paid special attention to maintaining their sharpness for a long time.
In blade design, the product development team has invested in the shapes of various blades so that the series could offer something for the various needs of users of all kitchens.
Marttiini knives are still manufactured at the Arctic Circle. Today they are a combination of generations of craftsmanship and modern technology that create knives that are not only sharp, but also perfectly represent the beauty and toughness of the North. They’re called “puukko” – the Nordic knife.
The Judges
2024 Iron Chef Goes Coastal Competition
by
My name is Maximilian Metzger and I have been cooking for the past 10 years. My first time in a professional kitchen, with no knowledge of the culinary world, I was handed a menu by the sous chef and promptly told, “your coworkers have set up your station for you, don’t expect them to ever do that for you again. Good luck.” As he walked away the door opened for service and the chaos of a busy dinner service ensued. That dinner service alone changed the course of my life as it ignited a spark of passion for food. After graduating college I decided to continue my pursuit of culinary knowledge and moved to Portland. I got my first real opportunity to prove myself as the sous chef of Rosswood. A place where we strived to focus on farm to table cooking and a drive to expand our own culinary knowledge. After that, I accepted the executive chef position at The Independent Sports Bar and Grill in downtown Portland. In 2022, I accepted the executive chef position at Hawk Creek Cafe in Neskowin to continue my pursuit of culinary knowledge.
The food at Dame was born from Italian family roots, seasonality and technique. Chef Patrick McKee is a 10-year veteran of landmark Portland restaurant, Paley’s Place, where he worked alongside his mentor, James Beard winning Chef Vitaly Paley. Named for his mother, Estes is rooted in straightforward personal cooking. Growing up, Sundays meant gathering together for familystyle dinners of lasagna, spaghetti and meatballs, polenta and beef tongue, with Frank Sinatra or Dean Martin on the stereo. McKee uses these memories, his mother’s recipes and his Italian heritage as the foundation for the restaurant.
Recently, Estes has come into partnership with DAME Restaurant, where it started as a 4-day a week pop up in 2019. Now operating under the DAME name, the name Estes has been moved to an online pasta shop.
Chef Maximilian Metzger
Patrick McKee
Photo
Andrea Morris | Apis
Photography
Michael William Downey, a seasoned professional in the film industry, was raised in Granville, Ohio. He pursued his passion for business and film at Ohio University, financing his education by managing video stores. Michael furthered his studies at the University of Denver, where he produced an array of concerts, celebrity events, and music videos during his graduate tenure.
Relocating to Hollywood to advance his career, Michael refined his screenwriting and production capabilities, making significant contributions to various films. He has written six screenplays, demonstrating his versatility and creative depth in the realm of storytelling. Michael’s broad experience and enduring passion continue to shape his contributions to the film industry.
Mark Kujala grew up in Warrenton and graduated from Oregon State University. Mark is the Foundation Director for Columbia Memorial Hospital, focusing on fundraising for the Build CMH hospital expansion.
Mark is devoted to public service, previously serving 12 years on the Warrenton City Commission, 5 of those years as Mayor. Mark was then elected to the Clatsop County Board of Commissioners in 2018 and has been appointed the Board Chair for the last four years.
Mark’s wife, Alana, and his daughters Karlie and Kaia are the real stars of the Kujala Clan. They love the beach, bike riding, and barbecues.
Born into a fishing family, Mark was exposed to great seafood at an early age, and he loves to eat.
Mike Downey
Mark Kujala
Iron Chef Competitors
2024 Iron Chef Goes Coastal Competition
2023 Iron Chef Goes Coastal Returning Champion
Silver Salmon
Chef John Sowa
Cajun/Creole cuisine is my specialty. In 1984, I worked at K Pauls with Chef Paul Prudomme in New Orleans. In 1990, we opened The Peppered Owl, the first Cajun/ Creole restaurant on Long Island. We were awarded 3 Stars by the N.Y. Times, 4 Stars by Newsday. In 2000, I opened Lil Bayou in Seaside. In 2007, I opened Sweet Basils Café in Cannon Beach. In 2020, I became the Executive Chef at Silver Salmon.
2023 Iron Chef Goes Coastal Peoples Choice Winner
Surf 2 Soul
Chef Jordan Wilson
The love of cooking started at home for Jordan spending time in the kitchen with his mom.
Jordan started in the restaurant industry at the bottom, dishwashing, and worked every job there was. He has been professionally cooking for over 20 years. Working in a restaurant together Jordan met his lovely wife, Norma.
The decision to start a family boosted Jordan to move to the coast and start his food cart Surf 2 Soul.
Aside from making World Famous Stacked Mac at his food cart, Jordan also offers catering through Surf 2 Soul Catering.
2023 Iron Chef Goes Coastal Peoples Choice Winner
Stephanie Inn
Chef Johana Tovar
Chef Johana Tovar began her culinary journey in the vibrant kitchens of Acapulco, honing her craft with a flair for bold flavors. In 2012, she brought her talent to Cannon Beach’s Wayfarer, where she made her mark. Joining the Stephanie Inn team in 2023, she continues to elevate coastal dining with her creative, coastal-inspired dishes.
Iron Chef Floor Plan
People’s Choice: Savory
2024 Iron Chef Goes Coastal Competition
Each restaurant serving a savory appetizer wants to win your vote!
Should they win the People’s Choice vote, they qualify to compete for next year’s Iron Chef Goes Coastal title! Keep your program handy, at the bottom of each restaurant listing is a space to make notes about the appetizer served and your thoughts.
Cast your vote for only one (1) restaurant on your Savory Ballot before 7:45 p.m.
After all votes are tallied, the top Savory winners are announced.
Scan the QR code to vote for People’s Choice or go to www.slido.com and enter the code: IRONCHEF2024
Osprey Café
2281 Beach Dr Seaside OR 97138 503-438-9577
www.facebook.com/ospreycafe
“Serving breakfast & lunch since 2014, Osprey Café is tucked away in the Cove neighborhood in Seaside, at the south end of the Promenade.
A favorite with locals and visitors alike, the eclectic menu features plenty of fresh seafood and madefrom-scratch specialties. Internationally-inspired flavors abound, reflecting the chef’s passion for both food and travel, and some of the most-loved dishes include South American, Indonesian and Mexican influences.
Seating is cozy with booths and tables around a stone fireplace, and there is also a pet-friendly, heated outdoor covered dining area. Espresso and house coffee from Columbia River Coffee Roaster is proudly served, along with Oregon-made beer & wine, along with specialty brunch cocktails.
Chef Joshua Bokish trained in Portland, and moved to the coast in 2014 to open this café in the town that he loved to visit so often throughout his life.”
Notes:
White Cap Catering
580 Beach Dr., Seaside 541-513-1781 whitecapcatering.com
White Cap Catering has been a beloved culinary institution along the North Coast for the past six years, operating as the catering arm of Maggie’s On The Prom Restaurant in Seaside. With Maggie’s now permanently closed, White Cap Catering continues to offer the same exceptional food and maintain the same dedicated staff that patrons have come to love. Their services extend beyond the restaurant’s walls, as they now provide catering at various venues across the North Coast. Whether you’re looking for an intimate private dinner for two or a grand event with 600 guests, White Cap Catering has you covered. Their full-service offerings, including full bar and beverage service, ensure that every event is a culinary success.
White Cap Catering’s Chef, Eric Kliewer’s culinary journey in Oregon began in 2014. He embarked on his career working under the tutelage of the acclaimed James Beard award-winning Executive Chef of Newmans 988, John Newman. In 2020, Maggie’s on the Prom, where he served as a sous chef under Chef Jonathon Johnston. However, the COVID-19 pandemic temporarily closed the restaurant’s doors. When Maggie’s on the Prom reopened under the leadership of Chef John Jones, Eric rejoined Maggie’s, first as a baker and prep cook, eventually becoming the Executive Chef of Maggie’s on the Prom, as well as the sister catering company, White Cap Catering. Chef Eric Kliewer’s culinary artistry and tenacity have been central to the success of these establishments, creating memorable dining experiences on the Oregon coast.
Notes:
Chef Eric Kliewer
Dish: Ube and sweet corn fritters with braised beef, feta and a horseradish cream.
Chef Joshua Bokish Dish:
Sea Breeze Roadhouse
84774 US-101, Seaside 503-440-0447
seabreezeroadhouse.com
At Sea Breeze Roadhouse, we believe that food is not just about sustenance; it’s about connection, comfort, and community. We aim to honor the 74 years of history that Sea Breeze has been home away from home, for so many people. A gathering place, a story-telling place, and most of all; a comfortable place. We truly believe that relationships are at the core of what we do. Led by Andrew Farlow, our team believes in good eats, good people, and too many dad jokes. We are beyond excited about participating in Iron Chef 2024 and look forward to sharing one of the dishes we do, for some of our Southern Saturday Dinners!
Notes:
Chef Andrew Farlow Dish: Smoked Brisket with Blueberry BBQ
Gaetano’s Market and Deli
1004 Commercial St., Astoria 503-741-3043
gaetanosmarketanddeli.com
Gaetano’s Market and Deli is excited to be participating in Iron Chef Goes Coastal for the second year. Gaetano’s Market and Deli is the only Italian style deli on the North Coast featuring a full deli case of Italian meats and cheeses. We offer a sandwich menu featuring our products on fresh ciabatta rolls. We also make fresh pasta, sauces, lasagna, and other take and bake meals. Our market offers imported oils, vinegars, olives, peppers, pastas, sweets, and many more items that will excite any foodie. Don’t forget to pick up a craft soda, a bottle of Italian wine, or a beer from one of Astoria’s great breweries to compliment your meal. With our products, the possibilities of what you can create at home are endless. Open Monday - Saturday 10am - 6pm. 1004 Commercial St Astoria
Notes:
Chef Rachel Gaetano Griffith Dish:
People’s Choice: Savory
Xanadu / Sonny’s Astoria
1104 Marine Dr., Astoria 503-741-3073 xanaduastoria.com
Scott Justus, chef and owner of Xanadu Astoria and their cafe Sonny’s Astoria, brings over 16 years of non-profit experience and 30-plus years in hospitality and event production. With a passion for community, addressing homelessness, housing, and mental health, Scott combines data-driven leadership with community-focused initiatives. He opened Xanadu Astoria, the first LGBTQ+ bar and grill on the PNW Coast, in 2023. Already an amazing cook, he is expanding Sonny’s Astoria’s menu as he pursues culinary school, establishing it as a foodie destination and safe, inclusive space for all.
Notes:
Chef Scott Justus Dish:
Portway Tavern
422 West Marine Drive Astoria 503-325-2651 www.facebook.com/PortwayTavern
Portway Tavern is a tangible example of the building activities of Astoria’s large Finnish immigrant community, which was especially concentrated in the Uniontown neighborhood. The Jarvinen Family resided in and operated various businesses out of the building from its initial breaking ground in 1923 until 1984, marking over sixty years of a single family’s contribution to the city’s history.
First operating as a cafe and boarding house from its errection in 1923, it then was operated as a tavern from at least 1933 (prohibitions ratification) to the present; a century of consecutive business use.
Portway Tavern today, offers an opportunity to connect with the history of Uniontown, the larger Finnish community, all through a building and business built by an important and lesser-known Finnish immigrant family.
Notes:
Chef Sarah Beth Miller Dish:
ManJa Creations
Artisan Food Company
3990 Abbey Lane, Astoria
360-798-9659
www.facebook.com/manjacreations
We are a family & women owned small business based in Astoria, OR. My Mom, Marleen (AKA “Mama”) and I started our company in Battle Ground, WA where I grew up and returned to after college in 2008. ManJa Creations Artisan Food Co. was founded in 2012 out of necessity and a way “to keep my Mom busy in retirement…” Well, she is definitely that. Even at 81 years old, she is an integral part of our company. She still makes most of our products, many are her own Original Recipes. We have collaborated on many things and cooking together is one our favorite pass times. We have a complete line of handmade and original recipe products. Our company specializes in Gluten Free, Vegan, Keto, Low/No Salt & Low Sugar items and specific dietary needs. Our complete line of products are available both for private sale and wholesale and include our original family recipe ‘Mama’s Marinara’™ Sauce, Mama’s Hand Made Pasta (Certified Non GMO & Low* Gluten), our signature ‘G.O.A.T. Dip’™, Gluten Free Seasoned Cracker Crumb Breading Mix and our BRAND NEW LINE OF GLUTEN FREE PASTAS and Hand Made Ravioli’s. We moved to Astoria in November 2023 after 3 years of re-establishing our business via the Coast and Portland/Vancouver Metro area Farmers Markets and Food Events. We also have a distinguished list of retailers that include Bob’s Redmill Wholegrain Store, Fresh Foods, Jacks Country Store, Helvatia Farm Market, Mariners Market, V’s Coastal Market, Peter Pan Market and Mess Hall Market as well as Tillamook Food Roots and Clatskanie Farm Collective. We have been featured chefs at ‘Taste The Web’ with The North Coast Food Web and the Neskowin Farm and Feast and now are gearing up to compete in ‘Iron Chef goes Coastal’. We have also launched our longtime dream of ‘Mama’s Meals to You’™ , our custom meal service featuring locally sourced, grown, gathered, forged and fished items from right here on the N. Oregon Coast and Washington Peninsula. I am also the Market Manager for the Brand New Upper Astoria Farmers Market. Launched July 18, 2024 and now is set to for the WINTER of 2024/25. THE ONLY INDOOR, WINTER FARMERS MARKET ON THE COAST. These projects are what feeds my soul and how I like to prepare and cook meals… from local, natural resources from my Farming, Growing and Food Making Community and Friends. We are excited to be a part of Iron Chef Goes Coastal for the very first year! We hope that what we bring to you reflects our love of Food and Family!
Notes:
Chef Amy Cords Dish:
Tres Bro’s
915 Commercial St, Astoria 541-301-2225 tresbrosnica.com
Tres Bro’s is a family-operated restaurant dedicated to delivering the freshest ingredients and the most delectable dishes available. We prepare our food in small batches daily to guarantee top-quality fare for every meal. Yadira, hailing from Managua, Nicaragua, possesses the “Cuchara” or “spoon,” as it’s referred to in Nicaragua, signifying her innate talent for creating flavor profiles that delight the palate. Our passion lies in serving the community and shining a light into the lives of those we meet.
Notes:
Chef Joshua Colby Dish:
People’s Choice: Savory
2024 Iron Chef Goes Coastal Competition
Wayfarer Restaurant
1190 Pacific Dr, Cannon Beach
503-436-1108
www.wayfarer-restaurant.com
I have been in the industry for 45 years
I am a graduate of CIA, Le Cordon Bleu and Western Culinary, I am a CEC in the ACF and have appeared on chopped and numerous TV and news segments featuring cooking demos.
I have worked all over the US in missionary work which led me to learn American regional cuisine.\
I have worked in hotels, country clubs, lakeside resorts, Fine dining, and had my own plant based restaurant fr4om 2015-2021 which one best of Hartford and 2nd in State in 21.
I currently am the Exec Chef at the Wayfarer in Cannon Beach and live in Seaside
Notes:
Chef R. Shawn Dickensheets CEC Dish:
Niblack Events
780 Ave Seaside 503-741-5576
https://www.niblackevents.com
Chef Doug Niblack has spent years crafting his culinary approach, rooted in the flavors of the Pacific Northwest. After apprenticing under James Beard Award-winner John Newman, Doug launched Niblack Events Catering, now celebrating seven years of catering on the Oregon coast. His latest venture, Heirloom Deli in Gearhart, is approaching its first anniversary and offers fresh, approachable dishes. With a commitment to local food security and sustainability, he sources the majority of his ingredients from local farms. Doug’s work reflects his dedication to the region’s seasonal bounty, creating meals that bring out the best of local flavors.
Notes:
Chef Doug Niblack Dish:
Christian Culinary Academy
100 E 3rd S., Cannon Beach 503-794-4083 www.christianchefs.org
The Christian Culinary Academy (CCA) is a private culinary trade school licensed by the Oregon Department of Education’s Higher Education Coordinating Commission. CCA offers an intensive 1-year Certificate in Culinary Arts in Cannon Beach, Oregon. Fall through Spring, students receive extensive hands-on experience while learning the theory and practice of cooking in the classroom and kitchen. One of our many goals is to provide communities with skilled cooks who have a strong work ethic, Christ-like love and compassion for people, and who are determined to make a positive difference in the industry.
Notes:
Additional Notes:
Chef Gabe Wright & Hajun Hwang Dish
Silent Auction
• Experience a once in a lifetime day with the Columbia River Bar Pilots.
• Cozy night stay for 2 at AirBnB in Astoria
• Bruce’s Candy Kitchen ultimate experience see behind the scene
• Artwork from Rising Pheonix Studios
• Charcuterie Board from Ashriver Woodworks
• A relaxing basket from Beach Soaps and Candles
• A beautiful Historical glass pendant
• A stay at the Cannery Pier Hotel and Spa
• And over 35 other baskets and experiences!
1 chance for $5 3 chances for $10 All gift cards from local restaurants $20 and up
Card Draw
Your card could be drawn tonight!
Win a $250 certificate for Dinner for 4 at Anna’s Table
Anna’s Table is a restaurant deeply rooted in its connection to the wild wonder of the Pacific Northwest. From mushroom foraging to shaking crab from the shell, Head Chef and Owner, John Nelson, brings a connectedness to his preparation of local ingredients that can only come from a life filled with simple foods, well prepared and with intention. These connections root the menu of Anna’s Table in a way that brings to life the natural flavors, traditions, and moments of wild discovery that can only be found on the North Coast.
Curating a lifetime of knowledge around the subtly shifting flavors of the season, the right time and place for the perfect pairing of ingredients, and the partnership with the local purveyors who pride themselves on their craft, creates the culinary alchemy found at Anna’s Table. John Nelson, Owner and Executive Chef at Anna’s Table, has been creating unique dining experiences throughout his career. From helping his mother in her dockside clam chowder shack as a child to holding positions such as Executive Chef at the Headlands Lodge and Brasada Ranch, John knows how to create a memorable moment for his guests.
Come and experience the culinary delights of our restaurant, located in the beautiful Cannon Beach, Oregon. We take pride in serving the finest local cuisine, made with carefully sourced ingredients.
Good luck to everyone who enters.
Thank you for LIVING UNITED for Clatsop County!
People’s Choice: Dessert
The Golden Whisk Winner of Best Dessert in Clatsop County will get the Golden Whisk Trophy to display for the year before handing it off to the 2025 winner of Best Dessert in Clatsop county.
The Nest Bakery
33223 Sunset Beach Rd., Warrenton 503-861-8644
nestbakery2020@gmail.com nestbakery.net
The Nest
FALL/WINTER
Notes:
Chef Alexandrea Hoffman
Dessert: Apple Pie Bar
Frite & Scoop
175 14th Street Suite 150 Astoria 503-791-6598 friteandscoop.com
Notes:
Chef Tom Strecker
Dessert:
Stephanie Inn & Dining Room
2740 Pacific Ave., Cannon Beach
844-374-2107
stephanieinn.com
Fresh from the Sea, the Fields, and the Vines | Inspired by local ingredients at the peak of their season, the Stephanie Inn Culinary Team creates a nightly feast celebrating the flavors of the Northwest. It’s their deep knowledge of and love for the food they serve, and the local places and people who source the ingredients, that distinguishes the Stephanie Inn Culinary Team’s service that nourishes the soul and the body while celebrating all that Oregon has to offer.
Notes:
Chef Nicole Evens
Dessert: Chocolate Eclair with a Raspberry Filling | Made with Ranger Chocolate Co. and locally harvested raspberries.
Owl Valley Cakes
P.O. Box 566 Seaview, WA
360-949-2390
Find us on Facebook
Owl Valley Cakes is a fully licensed home-based bakery in Chinook, WA specializing in custom cakes and cupcakes. If that’s too long: Custom Cakes and Cupcakes, Facebook and Instagram: @owlvalleycakes. Business email: owlvalleycakes@outlook.com
Notes:
Chef Louann Lane
Dessert:
People’s Choice: Dessert
2024 Iron Chef Goes Coastal Competition
Killer Kupcakes
143 South Highway 101, Warrenton www.killerkupcakes.net
Killer Kupcakes was launched on April 20, 2022 with pop up events at several local dispensaries, The jumbo, filled, buttercream frosted cupcakes, available in many flavors, were an instant hit. By their first anniversary, Killer Kupcakes was providing their amazing product to several restaurants, coffee shops and dispensaries in the area as well as for numerous fundraisers and private events with flavors such as their Hawaiian Kupcake, filled with pineapple pie filling in white cake and topped with coconut buttercream frosting, toasted coconut flakes and a Maraschino cherry, and the Goonieville Kupcake with Marionberry filling in white cake and the signature vanilla buttercream in Goonies colors, topped with pirate sprinkles. There’s also the Candy Bar Kupcake with chocolate cake, chocolate fudge and caramel filling, topped with chocolate buttercream and a caramel and chocolate drizzle with Skor candy bar pieces on top. These are but a few of their incredible Kupcake flavors.
Chef Tom Fink and partner Chef Olga Watkins moved to Astoria, Oregon in 2021 from Pittsburgh, PA to assume management of a food service contract with Camp Rilea in Warrenton, OR for Service Care of America, a contract food service management company based in Michigan. Chef Tom Fink, has been an accomplished contractor and home builder for as long as he has been a sought after chef, caterer and talented baker, with over 25 years in both industries. Chef Fink, unfortunately, like many other food service professionals, had to close his custom cake business in Pittsburgh, PA during the pandemic. His partner, Chef Olga Watkins is a caterer, culinary instructor, musician, restaurant consultant, former Food Writer for the Pittsburgh Tribune Review and award winning chef with over 35 years experience in food service; including several years at the start of the 2000’s with Service Care of America, managing food service contracts at three separate military bases in the Pittsburgh, PA area. The two restaurants she was running during the pandemic were also closed, allowing for them to take the opportunity to move to the beautiful Oregon coast. Chef Tom is the man responsible for the incredible deliciousness of every single Killer Kupcake. The idea for these special treats was born while the two were discussing the feasibility of a cupcake vending machine they saw while on a layover at the Las Vegas Airport. Although the two Chefs have some help in this endeavor, baking is Chef Tom’s passion and his hands are responsible for every single Killer Kupcake ever made, including the Kupcakes you see here tonight. The chefs currently manage the dining facility on the Camp Rilea base. Not only have they received a dozen medals and patches of thanks from various military groups for going above and beyond their expectations in the two and a half years they’ve been taking care of these young men and women, but they’ve also been recognized by their military guests as having the “Best DFAC Ever”. The Chefs’ put all their love and care into every dish they make for every person they’re tasked with feeding, regardless of what they spend or who they are. They believe that great food also feeds the soul and the difference between good food and great food is love. Their priority is for you to have the best experience possible when you’re enjoying something they’ve prepared. The two are currently working on opening a casual dining restaurant in the area in the coming year. You can find the Killer Kupcakes menu and follow their posts on TikTok or IG at killerkupcakesor and on Facebook at kupcakekillers.
The chefs are also currently accepting bookings for holiday catering, direct orders for Killer Kupcakes and custom cakes, including photo cakes of all shapes and sizes.
Notes:
Chef Thomas Fink
Dessert:
ON BEHALF OF THE ENTIRE BOARD OF UNITED WAY OF CLATSOP COUNTY AND ALL OF THE AGENCIES IT SERVES, WE SAVOR WITH GRATITUDE YOUR PARTICIPATION IN THIS EVENT.
WE ARE THANKFUL for the unwavering, outstanding devotion demonstrated by volunteers, individuals, business owners and organizations, together with their employees and committees, who have contributed with a pure spirit of giving to the success of Iron Chef Goes Coastal and its silent auction. The business logos scattered throughout this program are “THANK YOU” cards for the above and beyond generous donations contributing to the success of tonight’s event. This year, we have listed below individuals who truly LIVE UNITED by reaching out a hand to one and influence the condition of all right here in Clatsop County:
Thank you to all of our volunteers and those who donated THE CHEFS AND RESTAURATEURS ARE THE QUINTESSENTIAL INGREDIENTS HERE TONIGHT.
It is what they bring to the table...their sharing of food, the fruition of their teamwork and their selfless giving that truly represent what this event is about. Their complete donation of time and food is a remarkably generous contribution to United Way of Clatsop County, its agencies and our communities.
Thank you Kimberly Fitzwater
Since 2008, Kimberly has been a major contributor to the planning and development of Iron Chef: Goes Coastal. Starting in the Red Building in Astoria, Iron Chef quickly grew and moved to its current location at Seaside Convention Center. With over 1000 attendees and volunteers, Iron Chef: Goes Coastal is the largest fundraising event for United Way of Clatsop County. Kimberly’s dedication and continued support of our community and local restaurants has kept this event going for 17 years and counting! Thank you, for all that you have done to help make Iron Chef what it is today and will continue to be.
Iron Chef Goes Coastal
United Way of Clatsop County
PARTNER AGENCIES
BSA Scouting: Shipwreck District
BSA Scouting is a family based organization that helps Clatsop County youth develop citizenship, character and physical fitness. Serves boys ages 6-20 and girls 1420 through adult mentoring programs. 503-325-2990
Camp Kiwanilong
Camp Kiwanilong provides a safe, unique, rustic camp with programs that serve area youth of all backgrounds including school, youth and community groups. “Sparkyships” are granted to needs-based youth attending the 6-week summer program. 503-861-2933
Clatsop Community Action
Clatsop County’s non-profit agency specializing in food, housing, energy assistance. CCA offers Information & Referral to all of the area’s human service partners to help individuals and their families in need. 503-325-1400
The Harbor
The Harbor provides advocacy, prevention and support while promoting self-determination and hope for survivors of domestic violence, sexual assault and stalking. 503-325-5735
The Healing Circle – Victory Over Child Abuse (VOCA)
Victory Over Child Abuse (VOCA) Camp is a safe, specialized, healing annual camp program for child survivors of sexual abuse. Adult volunteers provide children safety and healing time during camp, as well as mentoring support through the year. 503-325-2761
Libraries ROCC
Libraries Reading Outreach in Clatsop County is a library services outreach program for all youth in Clatsop County that live in rural areas of the County. Together, through collaboration, networking, and community support, we are bridging the gaps between funded and unfunded youth services in rural areas. The work is supported by the three public libraries, five school districts, and Clatsop County as well as grants, public, and private support. Our three main goals are to place a library card in the hands of every child who wants one, to provide courier services between the schools and libraries for library materials, and to support the annual countywide summer reading program. 503-738-6742
Helping Hands
The Mission of Helping Hands is to provide a helping hand to a sustainable life through Resources, Recovery, and Reentry. The programs are person-centered and trauma-informed; strong collaborative partnerships are built with local programs and connections are fostered between participants and community partners. 503-470-0325
SMART Reading
The Start Making A Reader Today (SMART) program connects kids, books and volunteers – because reading matters, and the simple magic and joy of a shared book can change a child’s life trajectory. 971-634-1614
First Steps Center for Autism and Developmental Disabilities
First Steps Center for Autism and Developmental Disabilities provides resources, support groups, advocacy services, community events and educational workshops that help to improve the lives of families in Clatsop County that are affected by Autism and other Developmental Disabilities.503-791-4088
Astoria Visual Arts
The Art Room provides arts eduction and enrichment to Astoria youth through free after school programs, summer camps, and supporting classroom teachers to enhance art programs. Phone: 503.741.9694
UNITED WE LIFT UP OUR COMMUNITIES
United Way of Clatsop County fights for the health, safety, education, and financial stability of every person in our community. By forging unlikely partnerships, by finding new solutions to old problems, by mobilizing the best resources, and by inspiring individuals to join the fight against their community’s most daunting social issues, we win by LIVING UNITED.
YOU’RE NOT JUST MAKING A DONATION, YOU’RE CHANGING A LIFE.
HELP FIGHT FOR THE HEALTH, EDUCATION & FINANCIAL STABILITY OF EVERY PERSON IN OUR COMMUNITY. 100% OF YOUR DONATION STAYS RIGHT HERE IN CLATSOP COUNTY.
Youth
$5 per month supports scouting opportunities, youth programing and school supplies.
Food
$10 per month provides 40 meals for kids, families and seniors who suffer from hunger.
Housing
$20 per month will help with rental assistance and emergency housing.
Emergency Aid
$30 per month supports intervention, advocacy and re-entry programs.
UNITED WE STAND UP for children facing child abuse and neglect.
UNITED WE CONFRONT domestic violence, sexual assault and stalking.
UNITED WE TRANSFORM opportunities for our youth.
UNITED WE TACKLE hunger and homelessness.
UNITED WE CONNECT volunteers to their passion.
UNITED WE WIN
The mission of United Way of Clatsop County is to improve lives by mobilizing the caring power of Clatsop County communities.
