FRIDAYEXTRA !
Cooking
‘GET
LIT’
The Daily Astorian
Friday, April 3, 2014
Weekend Edition
WHAT’S
GOURMET RECIPES FROM LOCAL CHEFS
at Cannon
Beach
book
bash
Smoke wafts from
Silver Salmon Grille
By DAMON D. HARKER
For The Daily Astorian
Hobnob with ¿ve guest authors
By ERICK BENGEL
EO Media Group
CANNON BEACH — “Get Lit at
the Beach” — that local literary love
fest among accomplished authors and
brazen bibliophiles (to paraphrase nov-
elist Terry Brooks) — returns to Cannon
Beach for the fourth straight year, cour-
tesy of the Tolovana Arts Colony.
)rom April through , ¿ve pro-
fessional Zriters of ¿ction and non¿c-
tion will offer readers a window into
the world of wordsmithery during a se-
ries of interactive events that celebrate
books, the art of storytelling and the joy
of reading.
This year’s guest authors — Karen
Joy Fowler, Jim Lynch, Nancy Pearl,
Gail Tsukiyama and Brooks himself —
will discuss their work and writing lives,
their inspirations and experiences, and
readers can ask them questions, both
publicly and privately, said Brooks, who
lives in Cannon Beach.
“Get Lit” opens with an authors re-
ception at 5 p.m. April 10 at Cannon
Beach Community Hall, where attend-
ees can snack on hors d’oeuvres and
refreshments while mingling with the
authors.
Saturday features morning, afternoon
and evening sessions, all held at the
Surfsand Resort Ballroom.
At 10 a.m., Tsukiyama will give an
author talk and book signing, followed
by Lynch at 11:30 a.m. After a lunch
and shopping break, it will be Fowler’s
turn at 2:30 p.m. Then, at 6 p.m., Pearl
will deliver her keynote speech during
a prime rib dinner that offers a no-host
bar.
The festivities culminate with a mod-
erated question-and-answer panel be-
ginning at 10 a.m. Sunday at the Coaster
Theatre Playhouse. Coffee and treats
will be served, thanks to the Cannon
Beach Book Company.
Photo courtesy of Tolovana Arts Colony
Photo courtesy of Tolovana Arts Colony
Karen Joy Fowler, the author of six
novels including “The Jane Austen
Book Club,” lives in Santa Cruz, Calif.
Gail Tsukiyama, an American novelist
from San Francisco, will be a guest
at this year’s “Get Lit at the Beach”
literary event.
I have been in the food business
for more than 20 years. I started
cooking and baking at home like
most people, with the exception
that I loved being in the kitchen.
I started in fast food in the
mid-’80s which led to a lifelong
career in the restaurant industry.
I have held every position in the
kitchen as well as in the front of
JOSHUA BESSEX — The
the house, but my love was for
Daily Astorian
the insanity of the kitchen.
I decided in the late ’90s to at- Damon Harker, execu-
tend Le Cordon Bleu of Portland tive chef at the Silver
to get a degree in culinary arts. Salmon Grille, outside
After culinary school I worked the restaurant.
for Matt Dueber, owner of The
Bistro in Cannon Beach. Several years with Matt helped to es-
tablish my skills and creative side.
After a few odds and ends jobs, I landed with Dennis
McKeown of McKeown’s in Seaside. McKeown’s taught me the
skill of running an extremely fast-paced hot line as the wheel man.
A few years later, I arrived at The Silver Salmon in Astoria.
I worked my way up through the ranks at the Silver Salmon
and have been the head chef for several years. Jeff Martin has
helped me to de¿ne my career and encouraged me to start play-
ing with my food. We have ventured into specialty smoking
for the restaurant which has been fun and successful. One of
my favorites is the pork belly we do. So if you are downtown
Astoria and smell smoke, come running to the Silver Salmon to
see what’s on the smoker.
Pork Belly Sandwich
This dish is an open-faced pork belly sandwich over
chimchurri cole slaw on toasted French bread.
Photo courtesy of Tolovana Arts Colony
Nancy Pearl, an American librarian
and the author of “Book Lust” (2003),
speaks about the pleasures of reading
to libraries, literary organizations and
community groups around the world.
Grace Lynch photo
Jim Lynch, author of three novels set
in the Northwest, is a former journal-
ist living in Olympia, Wash.
Scholarships
Ten scholarships are available for
high school and college students who
are familiar with the authors and want
to learn more about the writing process,
said volunteer and sponsor Watt Chil-
dress. The scholarships cover the full
cost of the event: the Friday reception,
Saturday presentations and dinner, and
Sunday Q-and-A.
While most scholarships have gone
toward local schools and colleges, “last
year, we had participants from Paci¿c
Northwest College of Art (in Portland),”
Childress said.
Terry Brooks, an
American author
of epic fantasy
novels who lives
in Cannon Beach,
is a regular guest
at “Get Lit at the
Beach” and one
of the book fest’s
founders.
See BOOK BASH, Page 4C
Pick up your copy toda y
T H E D AIL Y AST O RIAN
949 E xch a n ge St., Astoria • 503-325-3211 | 1555 N . Roosevelt D r. • 503-738-5561
Facebook photo
Bacon Rub
Pork belly
2 ½ pounds salt
2 ½ pounds brown sugar
1 ¼ tablespoons black pepper
2 ½ tablespoons cayenne
2 ½ tablespoons allspice
2 ½ tablespoons ground ginger
2 ½ tablespoons juniper berries
2 bay leaves
2 tablespoons curing salt or pink salt
Combine the above ingredients. Get the pork belly
and cut it into 8-ounce sections. Rub the cure heavily on
all sides and place on a baking sheet and let sit for three
days, refrigerated. Rinse the cure off and apply your own
finishing rub. Smoke for 2 to 3 hours or until internal
temperature reaches 165 degrees.
Chimchurri
3 bunches cilantro
1 clove garlic
1 teaspoon red wine vinegar
1 teaspoon lemon juice
¼ cup olive oil
Salt and pepper to taste
Stem the cilantro and add all but olive oil to food
processor. Blend until well chopped and add olive
oil. Adjust seasoning and let sit in refrigerator for 20
minutes.
Use a cole slaw of your choice. Blend half of the chim-
churri with the cole slaw and spread on toasted French
bread.