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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Aug. 4, 2016)
8 // COASTWEEKEND.COM Willapa Harbor Festival ofers family fun RAYMOND, Wash. — The Willapa Harbor Festival is a Raymond tradition and offers a full weekend of family-friendly events and activities Friday to Sunday, Aug. 5 to 7. Enter the softball tour- nament, running all week- end in the Eighth Street Park, or stroll through the shops downtown and see the sidewalk sales. Street vendors can be found at Third Street Park noon to 6 p.m. Friday; 10 a.m. to 6 pm. Saturday and Sunday. The fire hall will host an open house all three days. On Friday and Saturday, find a book sale at the Ray- mond Timberland Library, and then go view the Willa- pa Harbor Quilters’ “Quilts on the Willapa” quilt show at Raymond High School. The show features the raf- fle quilt, “Bear Hollow.” Friday-only events The Raymond Tim- berland Library will host folk music all day and an obstacle course at 2 p.m. Friday. Local country band Co- rey Daniels and Humptulips will perform at 7:30 p.m. on the Coors Light Main Stage in Third Street Park. The event is a family concert and community dance. The Elks Lodge will host a salmon dinner and karaoke at 6:30 p.m. If you want a later night, Intelliboo will perform at the Pitchwood Alehouse starting at 10 p.m. Tons of fun Saturday Start the day with a pan- cake breakfast at the fire house from 7 to 11 a.m. The Classic Car Show will be set up from 8 a.m. to 2 p.m. Saturday on the grass at the South Fork Landing Park, at the inter- section of U.S. Highway 101 and Washington State Route 6. The car show will rev its engines and go on a crosstown cruise at 2:30 p.m. The annual parade will walk through the streets at noon Saturday. It’s always a lot of fun. You can peruse a flea market next to the Ray- mond Theater from 10 a.m. to 4 p.m., enjoy carriage rides at the Northwest Carriage Museum form 1 to 4 p.m., and go on a free swim from 2 to 5 p.m. at Dr. O.R. Nevitt Pool. Rent kayaks at the Downtown Riverfront Park kayak dock from 10 a.m. to 4 p.m., and then take part in a kayak paddle for prizes at 2 p.m. From 10 a.m. to 7 p.m., Pla ying to da y’s hit co untry enjoy a bouncy house at Third Street Park. Also at the park from 1 to 7 p.m. will be a Kid’s Train and, from 1 to 4 p.m., a Water Shower Fun activity. Multiple beer gardens will bloom during the festival. The Eagles will host a food and beer garden from 11 a.m. to 6 p.m. with pocket tacos and taco taters. At noon, the Elks Lodge will serve barbecue and beer. Enjoy an all-day beer garden offered by Pitch- wood Alehouse at Third Street Park — note that from 5 to 8 p.m., the park will host a Home Brew Contest. The $25 admission includes samples from lo- cal home brewers and live music. Tickets are available at Pitchwood Alehouse and Willapa Printing. Live music will be offered throughout the afternoon. The Coors Light Main Stage in Third Street Park will feature Steve Brown and the Sodiers of Karma at 12:45 p.m. after the parade; Intelliboo at 2:30 p.m.; Cody Ray & The New Favorites at 4 p.m.; Velvet Morning at 5:30 p.m.; Spike & The Conti- nentals at 6:30 p.m.; and Hollers at 8 p.m. DJ Pete Bitty will keep the party going at 10 p.m. at Pitchwood Alehouse. Sunday The festival starts wind- ing down Sunday. The Elks Lodge will host a cham- pagne brunch from 9 a.m. to 1 p.m. Street vendors, the sidewalk sale and the fire hall open house will still go strong. The softball championship will take place at 9 a.m. At Third Street Park it’s Family Day with free events for kids, starting at noon with Board of Education playing kids music and including a ish pond from noon to 3 p.m.; a hay scramble at 12:30 p.m.; face painting from 1 to 3 p.m.; cookie decorating at 1 p.m.; a Kid’s Train from 1 to 5 p.m.; Water Shower Fun from noon to 3 p.m.; and a bouncy house from 1 to 7 p.m. Music on the Coors Light Main Stage will start at 1:45 p.m. and include Jessica Marie Porter at 3 p.m. and more music at 5 p.m. Crossword Answer A R S E N I C L O W T E C H L O IT E R E R T A T T O O R E H A B S B E R E T S U S E N E T IT S Y B IT S Y S P I D E R C A P S F T O P C H P O S S R O C R E D T E A A O N I C M E M O P T I N IT O P T A M U S E S R M S L IT T L O I S E A W N S T A G U T Y S P A A S T G A M E S H O T A I N S F IT B IT S P O I S O N A D I A R R R J O E W E P C U T E O K E E L D I E R P L I O O N S S R D E E R W I F R T I O I N G S T C U L H IT E S A A C O N R N IT E W E P IT V I S A N G R A O N B IT R E I E A N R M C O A R L I F A L N Y S E N T O O T R E A S E E L L E N F F E C T S U R A G R E C R U IT E A R M Y P P D F IT E E A A T P S L D C O C S U S I E R IT A R I S I M O G E T H R E A U IT I S A S I G E T H E U T C A S V H O S T R O S I E R S T A K E S S T U A R T S One cheesy opportunity Marc Bates to lead one-day cheese making workshop CANNON BEACH — Regis- tration is open for Intro- duction to Cheese and Cheese Making Workshop, a one-day event to be held from 9 a.m. to 5 p.m. Wednesday, Aug. 17 at the Cannon Beach Chamber Community Hall. The workshop includes a cheese tasting of the sev- en major cheese families and a hands-on session where participants work in pairs to convert milk to cheese. Other sessions focus on the history and categorization of cheese and learning about the key steps of the cheese making process. The class is offered and taught by Marc Bates, aka the Cheeseguy of the North Coast. He has 49 years of experience in the industry. He managed the Washington State Univer- sity Creamery and made Cougar Gold cheese. More recently he managed the Oregon State Universi- ty Creamery where he assisted with the startup and development of Beaver Classic cheese. Bates has taught numerous cheesemaking short courses in Oregon, Washington, Idaho and California. He has served as an official judge for the U.S. Cheese Champi- onship and World Cheese championships hosted by the Wisconsin Cheese Makers Association and at competitions of the American Cheese Society and American Dairy Goat Association. He has been an independent consultant since 2000. PHOTO BY JOSHUA BESSEX Marc Bates will teach an In- troduction to Cheese and Cheese Making Workshop Aug. 17. The class is open to high school-age youth through adults who want to expand their love and knowledge of cheese. The cost of the workshop, including sam- ples and materials, is $95 per person if you register by Aug. 10. Lunch will be on your own. Tickets to the event are advance purchase only through EventBrite at https://cbcheese5. eventbrite.com Full refunds will be given for cancellation prior to Aug. 10. Planning and supply purchasing requires a $25 cancellation fee after Aug. 10. Transferring your ticket to another is wel- come up to the start of the event. Upon completion of this class, attendees are offered continuing classes on specific cheese types such as fresh mozzarella, feta, ricotta, fromage blanc, chevre, havarti and others. If you have questions about the workshop, email cheeseguy@charter.net or call Bates at 509-595-8652.
