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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (May 5, 2017)
2 toff ee nut, salted caramel, espresso, whip cream and sea salt. It is also based on Linda Wilder’s “Golden Falls, Oregon” painting at Bronze Coast Gallery. 8 Morris’ Fireside Restaurant is off ering a special Beau Burger, based on Nathan Bennett’s “Marble and Monarch” and named for their grandson. You’ll fi nd Nathan’s unique patinated bronze plate at Bronze Coast Gallery. 9 Insomnia Coff ee Company is making a Rose Latte with milk, espresso and a rose syrup, resulting in a light, happy and fl oral latte…perfect for spring. Based on an oil-on-wood panel by Jen Lobo titled “Oregon,” showing a full bouquet riding on the back of a turtle. On display at Archimedes Gallery. 10 The Lazy Susan Cafe is adding a new poached egg special with potatoes, chorizo sausage, melted pepper jack, and green onions, served with fruit and a toasted English muffi n. The idea came from a blown glass “side dish” bowl by Mark Gordon, featured Spring Unveiling artist, at Icefi re Glassworks. 11 EVOO Chefs Bob and Lenore will have a starter plate of Oyster mignonette in the half shell with saff ron and blood orange bias cut green onion and a background of ingredients to match the colors and mood of the “Higher Ground” painting by Jeff rey Hull. They will also be serving a “dark chocolate cherry and Swiss meringue” for dessert, celebrating spring and based upon another Jeff rey Hull painting, “Cherry Blossom Mist.” 12 Newmans at 988 ‘s Chef John will have “What if?” lobster tails served with garlic and butter sauce, roasted potatoes and seasonal vegetables, based upon Angela Purviance’s painting suggesting a fantasy world of lobsters in Crater Lake on view at Imprint Gallery. 13 Bald Eagle Coff ee House will off er a layered spring vegetable soup inspired by the juried show “Frame of Reference” at the Cannon Beach Gallery. 14 Cannon Beach Café Chef Fernando Aquino is presenting a “Renaissance Revival” lamb loin with Parmesan risotto, garnished with slow- roasted garlic and wild mushrooms and olives. This entrée is inspired by the “Frame of Reference” juried show at Cannon Beach Gallery, served on a square plate, representing the “frame.” 15 Wayfarer Restaurant Chef Archibald has created a “spring asparagus appetizer” based on Jeff rey Hull’s “Shoreline Daff odils” watercolor. It features local asparagus, sunny-side up Zweifel Farms eggs and crispy prosciutto with Cannon Beach sea salt. You can see the painting at Jeff rey Hull Gallery. 4 3 5 7 6 10 8 9 11 12 14 13 16 16 The Irish Table Chef Crystal has created a special crostini “Dungeness crab toast” with Boursin cheese topped with wine and dill vinaigrette, saluting Jeff rey Hull’s “Geneva of Coos Bay” painting. 15 17 17 Sleepy Monk Coff ee Roasters has a “ConPanna” made with a double shot of espresso, and house-made chocolate whipped cream, based on the torch- worked shot glasses by Eli Mazet being shown by DragonFire Gallery. 18 18 Pelican Brewing Company Chef Nathan’s inspiration is the handmade cigar box guitars at DragonFire Gallery. They will feature a “Cajun jambalaya- inspired dip” with sausage, shrimp, pepper, onions, celery, and cream cheese. Served with grilled house-made fl atbread. Also featuring a “Mississippi barbeque” with smoked beer brined pork served with braised greens and savory cornbread with honey walnut butter. 19 The Stephanie Inn Chef Aaron Bedard is creating a fi ve course Latin- inspired prix fi xe dinner, drawing on the dramatic colors captured in a “Terra Cotta” glass bowl created by Suzanne Kindland of Icefi re Glassworks. Reservations are required. 1 19 20 21 22 24 23 26 25 27 SUNSET STREET 28 29 SPRING UNVEILING ARTS FESTIVAL 2017 Cannon Beach, Oregon 11