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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Dec. 26, 2019)
A TRIP FOR THE TASTEBUDS Thai food will make an appearance at the event. Check out ‘Holiday Foods Around the World’ BY KATHERINE LACAZE If You Go ake a culinary trip around the world, all from the dinner tables of Cannon Beach. Starting today, eight Cannon Beach restaurants will take diners on a journey to sample festive meals from different coun- tries during their “Holiday Foods Around the World” event, including Thai, German, Swedish, Italian, Vietnamese, Japanese, Indian and French cuisine. “The whole point of ‘Holiday Foods Around the World’ was to give people the opportunity to stay between Christmas and New Year’s and to have something fun to do,” Buddie Anerson, the Cannon Beach Chamber of Commerce executive assistant, said. The holiday foods celebration is part of the chamber’s “Haystack Holidays,” a sched- ule of various activities occurring in Cannon Beach from the end of November through T 8 // COASTWEEKEND.COM ‘Holiday Foods Around the World’ Cannon Beach Thursday — Saturday 10 a.m. — 11 p.m. Enjoy food from Japan in Cannon Beach. “THE MORE YOU ARE INVOLVED, THE MORE YOU GET YOUR NAME OUT THERE, THE MORE YOU CONTRIBUTE TO THE COMMUNITY, THE MORE THE COMMUNITY TAKES CARE OF YOU.” Prices vary — Bob Neroni, EVOO owner and chef December. According to chamber director Jim Paino, “this all started years ago, just our commu- nity wanting to get together.” From a hol- iday party and the traditional lamp light- ing ceremony — which took place this year Dec. 7 — “Haystack Holidays” has evolved over the past few decades to encompass an increasing number of activities. “Now, it’s a five-week event,” Paino said. “Any time you come between Thanksgiving and New Year’s, we’re hoping to have some- thing holiday-related.” “Holiday Foods Around the World” was introduced four years ago as a way to diver- sify “Haystack Holidays’” offerings and include a food-centric experience in addi- tion to shopping, entertainment and cultural events. Six restaurants participated the first year, and the event was held over a full week. “Because Christmas falls so late in the week [this year], we only have Thursday, Fri- day and Saturday,” Anderson said, adding next year, with Christmas on a Friday, they will have more options for scheduling around the holiday. A holiday destination While the chamber solicits participa- tion from local restaurants and advertises the Holiday Foods celebration, the restaurants themselves determine which cuisine they will prepare and how many days they will participate. See Page 9
