THE BAKER COUNTY PRESS — 3
FRIDAY, SEPTEMBER 23, 2016
Business & Ag
Eagle Cap Grill opens in town
• STEAKHOUSE
TAKES PLACE OF
FORMER COUNTRY
COTTAGE
BY TODD ARRIOLA
Todd@TheBakerCountyPress.com
Tequila Lime Chicken
Breast was the meal
ordered and enjoyed by
the very first customer as
Eagle Cap Grill, 2915 10th
Street, Baker City, made
its debut in the community,
during a soft opening Mon-
day evening. According
to co-owner and manager
Kristi Hensley after having
served between 10 to 15
tables,“It was absolutely
fabulous.”
The restaurant—which
features steak and sea-
food—sits in a 2,024
square foot building, built
in 1960 at the corner of
10th and D, just north of
another familiar business
she’s co-owned for over
10 years: The Inland Cafe,
2715 10th (at the corner
of 10th and B). The Eagle
Cap Grill’s name comes
from Hensley’s fondness of
the local communities. Her
husband and co-owner and
manager, Chris, was raised
in Richland, and her family
is from Halfway, so Eagle
Cap from the Eagle Cap
Wilderness area seemed
a great fit, she said. The
community even assisted
with the naming of the
restaurant. “It was either
going to be Elkhorn, or
Eagle Cap,” she said. The
latter name was chosen,
through a public vote on
Facebook.
“The plates were
beautiful, the food was
great, everything worked
perfect,” Hensley said,
noting that the soft opening
was a success. The team
she assembled includes her
son, Cody, and his wife,
Hannah, both managers,
chef Clint Buchanan, serv-
ers Patty Vowell and Misty
Brinton, and dishwashers
Alex Breshears and Jake
Freeman.
Newly married couple
Cody and Hannah moved
back from Portland in
August, in order to help
operate the restaurant,
and to settle into a more
relaxed environment.
Cody worked as head
cook at BJ’s Restaurant &
Brewhouse, and Hannah at
a Portland car dealership.
Buchanan attended culi-
nary school in Las Vegas,
and returned to work at
the Geiser Grand for nine
months, prior to Eagle Cap
Grill. Vowell has worked
at various area restaurants,
including Inland Cafe,
Baker Truck Corral &
Restaurant, and Sumpter
Junction Restaurant for 17
years.
Hensley thought that
the community could use
another fine dining restau-
rant, though she said that
Barley Brown’s Brew Pub,
2190 Main Street (Barley’s
taphouse, at 2200 Main,
is actually Baker City
Brewing Company), one
example she gave, is an
excellent restaurant.
Offerings at Eagle Cap
include an emphasis on
steak and seafood, pas-
tas, salads, hand-battered
halibut, sockeye salmon,
calamari, coconut shrimp,
prime rib, gourmet burg-
ers, desserts, local Barley
Brown’s beer, local Cop-
per Belt wine, and local
Sorbenots coffee. The
certified Angus beef, aged
at least 21 days, comes
from Food Services of
America (FSA), where
Hensley has previously
worked for 20 years. The
beer list this week included
Barley Brown’s Coyote
Peak Wheat, Pallet Jack,
and Tumble Off. And wine
included Copper Belt’s
Pinor Noir, Ranch Red,
and Ranch White. A full
bar service means that
numerous other drinks are
available, as well.
The soft opening pre-
ceded the grand opening
(which is scheduled for
today at 4 p.m. including
a ribbon-cutting at 3:30
p.m.), partly because there
was a constant flow of
potential customers during
the course of the remodel-
ing, who visited and asked
when the restaurant would
be open for business.
“There were so many
people were so anxious for
us to open,” she said.
A soft opening was
scheduled for Tuesday, and
Thursday this week (on
Wednesdays, the restaurant
will normally be closed).
The remodeling, most
of which happened in
August (Hensley has co-
owned the building since
May), included removal
of the upper portion of the
roof, which had the same
Friday, September 16, 2016 — Eastern Oregon
Prices trended generally steady compared to week
ago prices. Most demand lays with the retail/stable
hay. According to some producers, horse owners
are starting to prefer lower sugar, higher protein
hay. Many hay producers are selling or have
already sold most of their first and second cutting
hay, and are working on later cutting(s) resulting in
higher volumes of hay moving.
Tons Price Range Wtd Avg
Alfalfa — Large Square Supreme
300 140.00-140.00 140.00
USDA Market News Service—AMS.USDA.gov
— Cattle Market Report —
Wednesday, September 14, 2016
Vale, Oregon
Cattle sold through the auction: 1,302
Todd Arriola / The Baker County Press
L-R: Kristi Hensley, Cody Hensley, Hannah Henlsey,
Clint Buchanan, and Patty Vowell.
curved, unique shape dur-
She said that the dining
ing former owner Sharon
area seats normally 44,
Orr’s operation of The
with up to 58 possible,
Country Cottage Cafe,
considering the space and
and as an A&W (Allen &
staff available currently.
Wright) restaurant.
Noting that there probably
“We just wanted people
won’t be outside dining
to know we were seriously in the immediate future,
making it different. We
she wants to “just keep it
weren’t just going to put
small, and full.”
in something else—we
The exterior signs,
were going to change it,”
while in their original
Hensley said.
frames, have been updated
An area still being con-
to reflect the change in
structed outside, to the left
name, by the Oregon Sign
of the double doors, will
Company, of Baker City, a
house the video gaming
business for which Hensley
machines. Hensley said
showed much praise, citing
that the machines won’t be the quality of work, and
in place until 30 to 60 days the quick response.
after the grand opening.
Community Bank and
The dining area includes
the Northeast Oregon
new partitions, for a total
Economic Development
of nine private booths, new District (NEOEDD)
walls, new tables, new
facilitated the project, two
window blinds, and fresh
organizations that provided
paint. Hensley said that
great service. “It’s local
the dining area carpet, in
money, working for local
good shape and a match for people...local employees,
the color theme, has been
local family,” she said.
kept in place, but new, wa-
Hensley said business
terproof, grease-resistant
hours are Monday through
plank flooring has been
Thursday (except Wednes-
installed throughout other
days, when the restaurant’s
areas, including the en-
closed), 4 to 9 p.m., and
trance, and the bathrooms.
Friday and Saturday, 4 to
Updates for the kitchen
10 p.m.
itself include a new char
Within one to two weeks,
broiler, and a new fryer.
Eagle Cap will probably
She said that the construc-
be open on Sundays from
tion work was completed
noon to 9 p.m., to accom-
by Bugle 1 Contracting, of
modate the after-church
Baker City. A couple of
crowds, which she said
notable items of nostal-
is difficult with just the
gic value remain for the
Inland. Within possibly a
moment, though there is a
month, she said, the Inland
plan to replace them--the
will be closed at around 3
orange, A&W bathroom
p.m. on Sundays. She will
sinks. “First things first,
be a familiar sight, as she
though—we’ve got to get
will split her time between
open,” she said.
managing both locations.
Marvin’s plans huge expansion
BY TODD ARRIOLA
Todd@TheBakerCountyPress.com
Marvin Wood Products,
3665 17th Street in Baker
City, a subsidiary of The
Marvin Companies, plans
to break ground next
spring on its three-year
project, a 20,000 square
foot plant addition that will
help the company expand
its operations and capa-
bilities. “This is a very
exciting expansion,” the
second phase of what was
originally a three-phase
project, put on hold since
the Recession of 2008, said
Human Resources Man-
ager Sandi Fuller.
In a press release issued
on May 12th, Baker Plant
Manager Everett Vassar
said, “We’re excited to
continue investing in Mar-
vin Wood Products. This
state-of-the-art machinery
and factory expansion are
crucial to supplying the
wood needs for Marvin
Windows and Doors and
Integrity Windows and
Doors in a timely man-
ner. As those companies
continue to expand and
lead in the marketplace, it
is vital that Marvin Wood
Products be able to keep
up with demand. We’re
confident that our expan-
sion and new machinery
will set the company up for
new heights of success.”
The first phase of the
project—including reloca-
tion of utilities, and expan-
sion of what is now a large
parking lot area, north of
the plant—was completed
before the Recession, but,
before the next phase,
“The economy just fell
apart, and there wasn’t the
need, or the finances to do
that kind of expansion,”
Fuller said, noting that the
current project actually
was planned originally
to be larger. This would
have included upgrades for
edge gluers, molders, and
— Weekly Hay Report —
other equipment, but those
upgrades aren’t part of this
expansion, and approval
hasn’t been granted for that
yet.
Among what has been
approved since May is the
replacement of a rip line
(the ripping, or pre-rip op-
eration), with an optical rip
scanner, according to both
Vassar, and Fuller.
“The new scanner will
allow Marvin to increase
its wood ripping capacity
and supply wood at a far
faster and more efficient
rate,” Vassar said. “This is
a lot newer technology,”
Fuller said.
Fuller elaborated on
the pre-rip operation,
explaining that the Baker
plant receives sawmill-
cut ponderosa pine slabs,
which are then ripped
(cut to width) to whatever
dimensions are required,
in order to maximize use
of the wood. This opera-
tion would be moved into
the Main Plant Building
A, but in order to do that,
an L-shaped expansion of
that same building, on the
north and west sides, is
necessary, she said. The
current equipment that
needs upgrading has basi-
cally been in use in this
operation since the plant
was first established, 30
years ago this June, she
said. For three decades,
the plant has provided cut
stock, clear finger-jointed
cut stock, and veneer and
constructed parts, accord-
ing to the press release.
The wood supplied from
the Baker plant is used
in products at the Marvin
Windows and Doors plants
located in Warroad, Min-
nesota, and Ripley, Ten-
nessee, and at the Integrity
Windows and Doors plant
located in Fargo, North
Dakota, Fuller said.
Steer Calves
300-400# Bulk 139.00 - 162.00 Top 173.00
400-500# Bulk 126.00 - 151.00 Top 155.00
500-600# Bulk 120.00 - 139.00 Top 140.00
Heifer Calves
300-400# Bulk 129.00 - 146.00 Top 148.00
400-500# Bulk 122.00 - 140.00 Top 141.00
500-600# Bulk 114.00 - 121.00 Top 124.00
Yearling Steers
600-700# Bulk 113.00 - 128.00 Top 128.50
700-800# Bulk 110.00 - 126.00 Top 126.50
800-900# Bulk 115.00 - 121.00 Top 123.50
900-1,000# Bulk 102.00 - 116.00 Top 118.00
Yearling Heifers
600-700# Bulk 109.00 - 117.50 Top 119.50
700-800# Bulk 102.00 - 112.00 Top 114.00
800-900# Bulk 96.00 - 103.00 Top 104.00
900-1,000# Bulk 85.00 - 95.00 Top 97.50
Thin Shelly Cows 48.00 - 62.00
Butcher Cows 64.00 - 71.00
Butcher Bulls 68.00 - 79.00
Pairs Young N/A
Hfretts. 74.00 - 92.00
Stock Cows Young - N/A
ProducersLivestock.com
541-473-3136
— Log Price Report —
Price per 1,000 board feet: Northeast Oregon
Currently the local log market is flooded with
fire salvage logs. The log buyer for Malheur
Lumber Co. stated they have all the logs they
need under contract and are not accepting any
new purchases. BCC/LLC of La Grande has
receive so many burned fire salvage logs they
are no longer accepting logs at the La Grande
log yard. Any additional pine logs have to be
delivered to the Elgin Log yard cut in plywood
lengths and to a 8 inch top. For these pine
logs cut in plywood lengths, BCC is offering
$280.00/mbf. They are also paying $420.00/
mbf for Doug Fir & Western Larch. For White
Fir they are offing $325.00/mbf. At the Pilot
Rock Saw Mill BCC is offing $360.00/mbf for a
12 to 15 inch top, for 16 to 19 inch top $400.00/
mbf & offing $425.00/mbf for 20 inch plus top
Courtesy of Arvid Andersen,
Andersen Forestry Consulting
— Precious Metals Report —
Price per ounce, USD
Gold: $1,317.90
Silver: $19.30
Platinum: $1029.50
Palladium: $682.37
Bloomberg.com
— Ag Commodities —
Corn: $340.50/bu/USD
Wheat: $406.00/bu/USD
Soybeans: $989.75/bu/USD
Oats: $175.00 bu/USD
Rough Rice: $9.90/cwt/USD
Canola: $469.70 CAD/mwt
Live Cattle: $107.05/lb./USD
Feeder Cattle: $131.13/lb./USD
Lean Hogs: $49.08/lb./USD
SEE MARVIN’S PAGE 5
Bloomberg.com