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.