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COURTESY FRIENDS OF CAPE FALCON MARINE RESERVE AND HAYSTACK ROCK AWARENESS PROGRAM
Come and count pelicans from 4 to 7 p.m. Saturday, May 19, at Cape Falcon Marine Reserve.
Make sure you satisfy the bird count
CAPE FALCON — It’s the
time of year for North Coast
Pelican lovers to unite!
The West Coast Audubon
network and local partners
are conducting biannual cit-
izen science brown pelican
surveys.
Join Friends of Cape
Falcon Marine Reserve and
Haystack Rock Awareness
Program 4 to 7 p.m. Satur-
day, May 19, in counting
these distinct coastal birds.
The local counting site
will be at the rocky island
pelican roosting sites in the
Cape Falcon Marine Re-
serve, just off the communi-
ty of Falcon Cove between
Manzanita and Cannon
Beach.
No experience necessary,
just a passion for pelicans!
For details and directions
to the survey site, contact
us by email at capefalcon-
mr@gmail.com or keyser@
ci.cannon-beach.or.us by
phone at 541-231-8041.
Find out more about the
survey at ca.audubon.org/
brownpelicansurvey.
This website includes
a survey protocol with
instructions on how to do
the count and where to enter
your data. Data collected
is being used to help better
understand distribution
and abundance of brown
pelicans and track shifts in
population structure.
And speaking of the
now, here are some fa-
vorite moments, sites and
adventures with food and
alcohol and an enlightened
sense of fun.
World War II Muse-
um: My wife Laurie’s un-
cle was in reconnaissance
with the 3rd Army under
Gen. Patton and fought
in the Battle of the Bulge.
Won’t talk much about it.
At 96, he prefers the light-
er moments. The museum
left little out. And don’t
we owe so much to these
brave men and women
who participated in the Big
War. The exhibit brought
me to my knees. Don’t
miss, and please send our
youth. They must see and
come to respect. This is the
American legacy.
NOMA, The New
Orleans Museum of Art:
The permanent exhibit
at this pleasant museum
opens with small trea-
sures. A rare El Greco, for
example. One exhibit of
contemporary Japanese ce-
ramics felt close to home.
The sensitivities of these
Japanese potters and artists
define modern art through
the medium of clay. As
a ceramist, the exhibit
touched my soul.
The Joint: best barbe-
cue around. The brisket
was cooked to perfection
Trail’s End Art Association
Upcoming Events:
Just for the Fun of It!
music from the 60’s and 70’s
North Coast Chorale
featuring Rev. Tim from KMUN
Performing Arts Center (PAC)
Franklin & 16th
Friday, May 18 at 7pm
Sunday, May 20 at 2pm
Tickets at $10
JUNE 2
Gearhart Art Walk from 2-5pm
JUNE 15-17
Kath Macaulay Sketchbook
Workshop
JULY 16-20
656 A St.
Kidz Kamp - Ages 7-12, 9am-1pm
Gearhart, OR JULY 4
503-717-9458 Independence Day Celebration
Visit website for details: JULY 7
trailsendart.org Gearhart Art Walk from 2-5pm
DAVID CAMPICHE PHOTO
Jazz at the Spotted Cat Music
Club on Frenchmen Street
in a homemade contraption as
big as a large chicken coup,
240 degrees for 12 hours. Try
the mouthwatering ribs. Easy
neighborhood environs with
simple talk, blue jeans and
friendly faces. Uriah guided
us to authentic neighborhood
restaurants. This one was a
bullseye.
Tujague’s: What’s not to
savor in this early 19th centu-
ry restaurant? Wild mushroom
gnocchi, Louisiana lump crab,
shrimp and grits — a bite of
heaven!
Tourist Central: The Cen-
tral Grocery (original home of
the muffuletta) and beignets at
Café du Monde. When all you
serve is coffee and beignets
24 hours a day, you had better
be good at it. They are!
Steamboat Natchez:
This was unexpected. Hulsey
warned us. “Don’t miss this
one.” He was right. Take the
night cruise. Bring a muffulet-
ta. Drink a double bourbon.
And watch the river slip into
a mid-spring night’s dream.
My father played a Dixieland
banjo and listened to a vinyl
recording of the Dukes of
Dixieland. The fifth genera-
tion was playing on the upper
deck. Talk about nostalgia.
Café Sbisa: 1899, formal,
elegant and superb. I went
predictable and spooned a
bowl of gumbo followed
by Court Boullion (a spicy
seafood stew). The wine
was pinot noir from Oregon.
Laurie’s pork tenderloin was
seared to perfection. Uriah
sampled a veal and crab mas-
terpiece. Yum! Prices in this
food city are extremely fair.
The near and the far
Uriah’s home cooking:
Kindness and generosity
illuminate the best in human
beings. Uriah Hulsey defines
his raison d’etre simply. “I
like what I do. I like to make
the world brighter.”
He held true to form. New
Orleans is not Close to Home.
What was, is his relationship
with brightness. The chef
spends time between the two
cities and therefore enables
him (and us) to link what is
best in American culture. Be
that the brightness that wraps
us in higher moments — call
that a sense of fun. Call it art!
Paint that with the power of
food and sublime moments
like watching the sunset fall
over the Mississippi River
from the bow of the Natchez
with the fading background
of New Orleans and all those
brilliant city lights and the
smell of Gulf water and the
sound of Dixieland jazz from
the Dukes of Dixieland and
— lastly but not insignifi-
cantly — the respite from our
busy lives.
Astoria cultures that same
feeling. Has the same joie de
vivre. Hurley transcends both
cities.
When he ambles into
Tujague’s and orders a good
bourbon and an entrée called
Gulf Puppy Drum Pontchar-
train, he lights up the place
with his personality and his
sense of being. His spirit
invades the district. Soon he is
in conversation with strang-
ers, or a shrewd bartender
named Madge. His refresh-
ing persona shifts across the
space between Astoria to
New Orleans and he seduces
the world into a steadier and
lovely pace.
“I just f------ love my life,”
he says. And as he talks and
sips and munches, the sun
falls over the bayou. Two
thousand miles away, that
same sun begins its decent
over the Pacific Ocean.
How happy we were in
this southern city! And let the
good times roll: Laissez les
bon temps rouler. CW