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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Feb. 20, 2015)
3C 7+('$,/<$6725,$1)5,'$<)(%58$5< Calamari Po’ Boys at Merry Time Bar & Grill The basics A traditional po’ boy consists of dressed meats or fried sea- food on a French baguette. The Merry Time serves its dressed with sliced tomatoes, homemade coleslaw and spicy remoulade on rolls from local Danish Maid Bakery with choice of fried chicken, fried shrimp or calamari. JOSHUA BESSEX — The Daily Astorian The calamari po’ boy at Merry Time in Astoria puts a Northwest twist on a traditional Southern sandwich. Cooking WHAT’S GOURMET RECIPES FROM LOCAL CHEFS A good sandwich is a thing of beauty, say new owners Terry and Todd Robinett. After buying the Merry Time Bar & Grill in 2014, they knew they wanted outstanding sandwiches and burgers at the core of their new from-scratch menu. It was Todd’s idea to combine two of his favorite things, sand- wiches and calamari, for the Merry Time’s version on the New Orlean’s classic. The term po’ boy is said to have originated in New Orleans in the 1920s when a local sandwich shop gave free sandwiches to striking streetcar workers. “Got another poor boy!” they’d say at the counter when a striker would walk up for a free sandwich. Merry Time Bar & Grill is at 995 Marine Drive and more infor- mation is available at www.merrytimebar.com ,I\RXDUHDORFDOFKHIUHVWDXUDQWRZQHURUIRRGD¿FLRQDGRDQG ZRXOGOLNHWREHKDYHDUHFLSHIHDWXUHGLQ)ULGD\([WUDFRQWDFW6XH &RG\DWVFRG\#GDLO\DVWRULDQFRPRU There are two chefs at the Merry Time Bar & Grill. Charlie Early, pictured here, is a native Astorian and has been cooking professionally for seven years. He like dogs and skateboarding. Kitchen Manager Doug Reid worked for Terry Robinett in Portland at The Rialto Pool Room Bar & Cafe where she was general manager. Terry brought Doug out to help execute their menu and train staff when she and Todd bought the Merry Time. Doug fell in love with Astoria and decided to move here a few weeks later. JOSHUA BESSEX — The Daily Astorian Housemade Remoulade Makes 14 servings 8 cups mayonnaise 1/2 cup stone ground mustard 1 cup milk 2 tablespoons horseradish 1/4 cup celery 1/4 cup onion 1/4 cup bell pepper 1 tablespoon parsley 1 tablespoon vinegar 1 tablespoon paprika 1 tablespoon cayenne 4 pinches salt Juice of 4 limes Mix all the ingredients and refrigerate until ready to build the po’ boys. Coleslaw Dressing Makes 14 servings 4 cups mayonnaise 2 cups sugar 4 tablespoons vinegar 4 tablespoons horseradish 1 cup celery seed 2 tablespoons kosher salt A large head of cabbage, sliced Mix all the ingredients and refrigerate until ready to build the po’ boys. Putting it together Terry says they “just dip our calamari in our house-seasoned flour (a little pepper and paprika will do) and then deep fry it to a very pale golden brown. Seafood is best when simply prepared and not overcooked.” Slice the baguette. Slather on some of the remoulade. Pile the freshly fried calamari on and cover with a couple sliced tomatoes . Top it off with a good dollop of the coleslaw. Enjoy with a squeeze of lemon and a lot of napkins. Trapped in ice, 26 rescued by U.S. Coast Guard %\WKH86&RDVW*XDUG ALAMEDA, Calif. — A fishing vessel trapped in Antarctic ice 900-miles northeast of McMurdo Sound, Antarctica, for near- ly two weeks is free follow- ing an international rescue operation that ended suc- cessfully Sunday. The Antarctic Chieftain, an Australian-flagged fish- ing vessel, was rescued by the 150-person crew of the U.S. Coast Guard Cutter Po- lar Star. The rescue opera- tion spanned more than 860 miles and required the crew to break through 150 miles of thick Antarctic ice and navigate around icebergs that were miles wide. “We are proud of the commitment and dedication of the Coast Guardsmen aboard Polar Star, but most importantly, we are grate- ful they were able to safely reach Antarctic Chieftain and rescue 26 people in distress,” said Vice Adm. Charles W. Ray, Pacific Area commander. “This was a complex and dangerous rescue mission; however, the crew rose to the chal- lenge, and they exemplify the Coast Guard’s core val- ues of honor, respect and devotion to duty and our service’s commitment to excellence.” The crew navigated through difficult weather conditions during the five- day rescue operation includ- ing heavy snow fall, high winds and extreme ice con- FREE PUBLISHED THE FIRST FRIDAY OF EACH MONTH January 2015 U.S. Coast Guard photo by Petty Officer 1st Class George Degener Members of Coast Guard Cutter Polar Star’s deck force pay out a towing line to the crew of the fishing vessel Ant- arctic Chieftain in the Southern Ocean, Feb. 15. U.S. Coast Guard photo by Lt. j.g. Gina Caylor The Antarctic Chieftain, a disabled fishing vessel near Antarctica, is trapped in ice, Feb. 13. The Coast Guard Cutter Polar Star begins breaking up the ice around the fishing vessel. ditions. Coast Guardsmen aboard the Polar Star report- ed whiteout snow condi- tions early in the operation, and they were required to break through ice that had built up over several years making it extremely thick. “I doubt any medium icebreaker could have made the rescue since we had to go on turbine to get through the multiyear ice that ap- peared to be as thick as 20 feet in places. The amount of icebergs in the region suggested that the area was extremely hazardous to navigation,” said Capt. ess in the Chronicling the Joy of Busin n Columbia-Pacific Regio Matthew Walker, the com- manding officer of Cutter Polar Star. “This rescue demonstrates the impor- tance of our nation’s only active heavy icebreaker in the polar regions.” Antarctic Chieftain dam- aged three of its four propel- ler blades in the ice, which required the Coast Guards- men aboard Polar Star to tow the vessel through about 60 miles of ice into open water. Towing the 207-foot fishing vessel through heavy ice placed varying strain on the tow line, which broke three times during the rescue mis- striverbusinessjournal crbizjournal.com • facebook.com/coa Volume 10 • Issue 1 stry spo allenges Inside: Indu co pes with ch Sh ellfish farm an conditions oce nging s optimistic despite cha tlight: Taylor remain sion. Once in open water, the Antarctic Chieftain was able to maneuver under its own power. The crew of the fishing vessel Janas will es- cort the Antarctic Chieftain to Nelson, New Zealand. “There were some very happy sailors aboard Ant- arctic Chieftain upon our arrival,” said Walker. “The ice conditions that we found the fishermen in were dire, more so if Antarctic Chief- tain had to stay much lon- ger.” Coast Guardsmen reached the crew of the fish- ing vessel Friday after trav- &RDVW*XDUGVPHQDERDUG3RODU6WDU WRZHGWKHYHVVHOWKURXJKDERXW PLOHVRILFHLQWRRSHQZDWHU eling across more than 150 miles of ice. The fishermen requested assistance from Rescue Coordination Centre New Zealand after becom- ing trapped in the ice. RCC New Zealand requested U.S. Coast Guard Cutter Polar Star, homeported in Seattle, to respond to the Antarctic Chieftain’s request for as- sistance. The crew of Polar Star was deployed to Mc- Murdo Station, Antarctica, as part of Operation Deep Freeze, which provides mil- itary logistical support to the U.S. Antarctic Program managed by the National Science Foundation. Available at a newsstand near you NEWS County makes a splash PacifIc in the pot biz page 10 NEWS Seaside Muffler and Off-Road 21 revs up its reputation page BOAT OF THE MONTH The Sadie out of South Bend, Wash. page 24 The crew of Polar Star will continue their journey home to Seattle. The Po- lar Star is the nation’s only heavy icebreaker capable of operating in the thick Ant- arctic ice for a mission such as breaking out the Antarc- tic Chieftain or clearing McMurdo Sound for the an- nual resupply of McMurdo Station. The 399-foot cutter is one of the largest ships in the Coast Guard and one of the world’s most powerful non-nuclear icebreakers. To read the cutter’s blog posts about their, jour- ney, see http://1.usa.gov /1ERGND2 crbizjou rn a l.com
