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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (May 12, 2016)
MAY 12, 2016 // 3 Tickets on sale for Farm to Fork Dinner Astoria Co-op, CMH put on tasty educational event ASTORIA — The freshest local food of the season will highlight an upcoming Spring Farm to Fork Dinner. Astoria Co-op Grocery, Co- lumbia Memorial Hospital’s nutrition department and chef Marco Davis are join- ing forces again in an effort to inspire people to eat fresh and healthy foods. The dinner will take place 6 p.m. June 2 at the Colum- bia Center Coho Room, lo- cated at 2021 Marine Drive. Tickets are on sale now. The menu will include four courses with vegetables coast and fi sh. Davis creates the menu just before the dinner in order to capture the fresh- est, most local food around. “I like having rela- tionships with people I’m getting food from,” Davis said. “I know they’re putting the same love into farming as I do cooking. It tastes so much better, and it makes me happy.” In addition to a meal, there are elements of enter- tainment and education in- volved in the event. Many of the local farmers will attend the dinner and take turns speaking about how they grew the food. The setting is in a gourmet demonstration kitchen so attendees will be able to watch and learn INSIDE THIS ISSUE weekend as their dinner is prepared before their eyes. “Educating people about health and nutrition is important to the co-op, and a really fun way to learn is while eating amazing food and drinking wine with friends,” Astoria Co-op Grocery Marketing Director Zetty Nemlowill said. CMH got involved in the Farm to Fork event because food is the foundation of health in a community. “As a Planetree-desig- nated hospital, we recognize nutrition and the nurturing aspect of food as a com- ponent of the care that we provide both to our patients and to our caregivers,” said Van Lovett, the nutrition COAST WEEKEND EDITOR REBECCA SEDLAK COAST WEEKEND PHOTOS JOSHUA BESSEX arts & entertainment ADVERTISING MANAGER BETTY SMITH ON THE COVER CONTRIBUTORS DAN HAAG DWIGHT CASWELL MATT LOVE RYAN HUME Rita Paich is the assistant manager at Deja Vu Thrift Store & Boutique in downtown Astoria. Revenue from the thrift store sup- ports The Harbor, a community agency that provides support to survivors of domestic violence, sexual assault and stalking. Deja Vu accepts donations of items for resale. Photo by Joshua Bessex To advertise in Coast Weekend, call 503-325-3211 or contact your local sales representative. © 2016 COAST WEEKEND See story on Page 10 4 10 14 THE ARTS Experience art in the forest Lewis & Clark National Historical Park becomes a stage, gallery FEATURE Spring cleaning It’s out with the old — while doing something good for others DINING Mouth of the Columbia Seaside Thai restaurant Yellow Curry cranks out reliable dishes FURTHER ENJOYMENT SEE + DO .. ..................... .....12, 13 CROSSWORD............ ........ ........17 CW MARKETPLACE... .... ...18, 19 MUSIC CALENDAR ..... ......... ...20 GRAB BAG .... ............. ............... 23 Find it all online! CoastWeekend.com features full calendar listings, keyword search and easy sharing on social media. Coast Weekend welcomes comments and contributions from readers. New items for publication consider- ation must be submitted by 10 a.m. Tuesday, one week and two days before publication. TO SUBMIT AN ITEM Phone: 503.325.3211 Ext. 217 or 800.781.3211 Fax: 503.325.6573 E-mail: rsedlak@dailyastorian.com Address: P.O.Box 210 • 949 Exchange St. Astoria, OR 97103 Coast Weekend is published every Thursday by the EO Media Group, all rights reserved. No part of this publication can be reproduced without consent of the publisher. Coast Weekend appears weekly in The Daily Astorian and the Chinook Observer. services manager at CMH. “The Farm to Fork dinners provide education about healthy cooking and eating but also about where to fi nd fresh, healthy food in our community.” The event is volun- teer-run, and any proceeds beyond the cost of ingredi- ents go to North Coast Food Web’s Project Fruit Box, which provides organic fruit to local schools. Tickets are $40 and include a four-course dinner and wine. Space is limited; organizers encourage those interested to purchase tickets early. Tickets are available online via Eventbrite, at http://tinyurl.com/spring farmtofork SUBMITTED PHOTO For the Farm to Fork Dinner, chef Marco Davis, left, will cook food from local farms like 46 North, owned by Teresa Retzlaff .
