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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (March 17, 2016)
WHAT’S POURING Seventh annual festival highlights artisan beers March 18 and 19 in Seaside Story by KATHERINE LACAZE I Photo by Katherine Lacaze Seaside High School culinary arts students will take to the kitchen March 18 to prepare a i ve-course meal for the Oregon Coast Brewer’s Dinner, the kick-of event for the annual two-day Pouring at the Coast event at Seaside Civic and Convention Center. It’s that time of year again when a hand- SiFNed OineXS of 3aFi¿ F 1orthwest Fraft Erews intertwines with the culinary offerings of local high schoolers during the Oregon Coast Brew- er’s Dinner, the kick-off event for the seventh annual 3ouring at the Coast event, Sresented Ey the 6easide ChamEer of Commerce and 6easide Brewing Company. The dinner starts at 5:30 p.m. Friday, March 18 at the Seaside Civic and Convention Center. Under the direction of instructor and Astoria chef Chris Holen, eight students from Seaside High School’s culinary arts program will prepare a ¿ ve-course meal including Oregon pink shrimp, arugula pesto and roasted Eeets carrot soup, cured ling cod, radish sprouts and fresh horse- radish seared chicken Ereast, citrus rice pilaf and roasted mushrooms Eeef shoulder tender, kale, truf- À e oil and cauliÀ ower and chocolate mousse, 1orthwest Eerry crumEle and sweet goat cheese. The courses will Ee paired with ¿ ve craft Eeers from the 1orthwest, still in the selection process. Reservations for the Brewer’s Dinner, which are required, are $65 per person or taEles of 10 for $800. Half of the net proceeds from the dinner will go to Eene¿ t the Seaside High School Culinary Program. Pouring at the Coast continues Saturday, March 1, from 3 to 8 p.m. with a craft Eeer festival featuring aEout 0 craft Ereweries, primarily from Oregon, Washington and California. -immy *rif¿ n, owner of Seaside Brewing Company, makes the annual selec- tion of featured craft Eeers for the festival. The Sons of Aloha and The TaElerockers, a traditional Chicago Elues-style Eand, will Ee performing live. Tickets for the festival are $10, which includes a Eeer glass and three tasting tickets, or $20, which includes a glass and 10 tasting tickets. Over the years, the event has featured more than 60 types of craft Eeers, representing nearly 30 Ereweries in the region. High school participation This is the second year Seaside High School’s culinary arts students will participate in Pouring at the Coast. The students work with Holen and his staff to create a ¿ ve-course menu. The day of the event, the group will head to the convention center to prepare the food in the facility’s kitchen. While Holen is working with eight instead of 19 students this year, he doesn’t foresee that affecting the group’s produc- tivity or aEility to serve the food in an ef¿ cient manner. ³They’ll Must Ee Eusier all day than they were last year, he said. “It’s totally attainaEle,´ He plans to divide the students into teams to over- see various courses, and then they will work together on plating, “so we can put out plates twice as fast,´ Holen said. After all, the students have to serve aEout 135 people at the dinner. Along with preparing dinner during the ‘It has remained a tasting festival. People are going because they are fascinated with and have a love for craft beer.’ continued on Pg. 9 Photo by Andrew Tonry Jimmy Griffi n, co-owner of Seaside Brewing Company, works with the Seaside Chamber of Commerce to put on the annual Pouring at the Coast beer festival in Seaside. 8 | March 17, 2016 | coastweekend.com Photo by Joshua Bessex Kegs are stacked in the corner of the brewing room at Seaside Brewing.
