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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Jan. 12, 2017)
JANUARY 12, 2017 // 13 A STORIA C ORNER D ELI Q&A // FOOD // FUN COLUMBIA BAR Ԃ Local Ԃ Fresh Ԃ Gourmet See for full menu 304 37th Street | Astoria, OR 97103 503-325-7768 All orders take-out Champagne Cocktail 3 8TH & L, ON THE S EAV IEW BEAC H APPROAC H 3 60-642-7880 W EDNES DAY IS BURG ER NITE 503.436.1539 www.cafesweetbasils.com Cannon Beach Dining Trivia Night Eve ry Frid a y in o u r b a r 7pm 503.32 5.7414 b a ked a k.co m #1 12 th S treet, Asto ria , O R O U T 15% Discount Coupon on Food at the Shelburne restaurant & Pub 6HDYLHZ:$ƒ VKHOEXUQHUHVWDXUDQWFRP Patty’s Wicker Cafe On the Beautiful Necanicum River 503.755.1818 www.camp18restaurant.com Favorite stop to & from the Coast Breakfast & Lunch 600 Broadway Ste 7 & 8 -Seaside 503.717.1272 North Coast and Peninsula ILIES FAM OME! C WEL Hungry Harbor GrillE 3 13 Pa c ific Hw y, Do w n to w n Lo n g Be a c h, W A 3 60-642-5555 • w w w.hu n gryha rb o r.c o m COM E S EE THE CHRIS TM AS V IL L AGE! By RYAN HUME I recently attended a friendly poetry open mic at WineKraft, which abuts the rough edge of the Colum- bia down at the south end of the Pier 11 building. The space is cozy and inviting even as the choppy water perpetually slaps against the pilings beneath it, and you get the sense that the décor is as carefully curated as the wine list. The poetry event hap- pens on the first Tuesday night of every month — all are welcome to read and/ or listen — and as 2017 was just starting, Rebecca Kraft, the proprietress of WineKraft, still had some bubbly open, leftover from the recently completed New Year. This classic champagne cocktail can be made with any of your favorite spar- kling wines, but preferably a Brut. Kraft uses a Gruet Domaine Saint-Vincent, an affordable American spar- kling wine produced by a transplanted French family in Albuquerque, New Mex- ico, an area that has a strik- ingly similar environmental profile to the appellation d’origine controlee region of Champagne, France. The addition of the sug- ar and the bitters enhances rather than hides the sweet and floral characteristics of the sparkling wine, so make sure that you are pouring something you would like to savor, which, of course, is the whole point to begin with. Ingredients Gruet Domaine Saint-Vincent Brut or anoth- er sparkling wine 1 sugar cube 3 to 4 dashes of aromatic my ing to l l e t go ep S I ke son to BEE his O for es O o . D ts MR prod i u n c . But . d ..? . r . a fo ck p ten. ba he lis bitters a Bordeaux cherry for garnish Directions In a champagne flute or cocktail glass, pour the sparkling wine over the sugar cube. Add the bitters to taste and stir until the sugar has dissolved, garnish with the cherry, then enjoy. —Recipe courtesy of Rebecca Kraft, WineKraft, Astoria I always g MR. DOOB o to EE for all my ’S aches and pa ins! MR. DOOBEES D IVERSE AND E XPANSIVE S ELECTION WITH G REAT P RICES ! Imagine Your Find us on Always discuss with your healthcare provider prior to combining or substituting cannabis with or for your current medications. Restaurant Advertised Here! NOW OPEN TO 1410 40 Street SERVE YOU www.mrdoobees.com th Seaview, Washington 1157 N. Marion Avenue Gearhart 503-717-8150 www.mcmenamins.com Highway 101 and Pacifi c Avenue This product has intoxicating eff ects and may be habit forming. Marijuana can impair concentration, coordination and judgement. Do not operate a vehicle or machinery under the infl uence of this drug. There may be health risks associated with consumption of this product. For use only by adults twenty-one or older. Keep out of reach of children. All advertised prices in this ad are “While Supplies Last”.
