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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.
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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.
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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.
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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.
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SUNSET STREET
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SPRING UNVEILING ARTS FESTIVAL 2017 Cannon Beach, Oregon 11