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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Aug. 26, 2015)
SIUSLAW NEWS ❚ WEDNESDAY, AUGUST 26, 2015 Walk the beach to support Habitat The Habitat for Humanity BeachWalk will be Saturday, Sept. 12, starting at the North Jetty parking lot. Walk the beach from the jetty to Driftwood Shores, any time between 9 a.m. and 1 p.m. Everyone is welcome to join in this fun event, includ- ing leashed dogs. Walkers will be entertained with music, be treated to refresh- ments, can hunt for glass floats and keep what they find, and participate in a sand sculpture contest with awards. Any walker raising at least $100 will be given a Habitat BeachWalk T-shirt. Every donation raised goes to purchasing building mate- rials to build Florence Habitat for Humanity homes in the community. Habitat for Humanity was founded in 1976 to eliminate poverty housing in the world. Anyone who would like to join the BeachWalk can pick up a registration form at the Florence Habitat for Humanity office in the Grocery Outlet shopping cen- ter. For more information, call 541-902-9227. For life insurance, call a good neighbor. Sue Gilday Insurance Agcy Inc Sue Gilday, Agent 1275 Rhododendron Drive Florence, OR 97439 Bus: 541-997-7161 Call me and I’ll help you choose the right life insurance for you and your family. We put the life back in life insurance. ™ Shorewood to host art I N BRIEF reception for Mason SWC to discuss The Shorewood Retirement Residence has been featuring local artist Earl Mason as August’s artist of the month. His photography is on dis- play during the month in The Shorewood dining room and entry. “Various forms of art and design have been a part of my life for as far back as I can remember.” said Mason. As a practical application for his creative nature, Mason became an architect and prac- ticed in Redondo Beach, Calif., for many years. While in business, most of his creative energy was focused on architecture except for an occasional painting or sculpture. “After retiring, my wife and I traveled, mostly by RV, see- ing much of the country and taking pictures’ said Mason. “However, we were drawn to the Oregon coast, where we settled in 1994. It was here that I was inspired by the nat- ural beauty to begin paint- ing.” Mason said his pursuit was casual at first, until he recent- ly began making a serious effort resulting in a collection of land and seascapes and “people pictures.” “I try to present strong, bal- anced compositions and to delineate them accurately, sometimes conveying a mes- sage and always attempting to please the eye,” Mason said of his art. Mason will be at The Shorewood, 1451 Spruce St., for an artist reception this Friday, Aug. 28, at 10 a.m. He will be available to answer questions about him- self and his art. Refreshments will be served. The Grill & Lounge at Sandpines A FOUR COURSE SPECIAL DINNER Featuring Oregon’s Owen Roe Winery and Vineyards SATURDAY SEPTEMBER 19, 2015 Beginning at 6:00pm $55 per person $95 per couple *Includes gratuity, reservations required 541-997-4623 EX. 106 LIMITED TO FIRST 50 RESERVATIONS State Farm Life Insurance Company (Not licensed in MA, NY or WI), State Farm Life and Accident Assurance Company (Licensed in NY and WI), 1311000 Bloomington, IL 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623 Florence. Mayor Joe Henry will speak about goals and plans for the City of Florence. water rights, sea stars today Water rights and the fate of sea stars will be examined at the Siuslaw Watershed Council meeting today, from 6:30 to 8:30 p.m. The SWC meets at the Mapleton Grange, 10880 E. Mapleton Road. Visit www.siuslaw.org or call 541-268-3044 for more information. Library Friends to hold board meeting The Friends of the Siuslaw Public Library (FOL) will hold a board meeting tomorrow, Aug. 27, at 11 a.m. in the Bromley Room. FOL members and others interested in supporting the library or learning more about the Friends is invited to attend. Refreshments are provided. Share, see Cars, Saturday 7 A Annual Senior Expo set for Oct. 1 at FEC The annual Good Life Boomer and Senior Expo will be held Oct. 1 from 10 a.m. to 3 p.m. at the Florence Events Center. Admission is free. The Expo is a unique hybrid of information, resources and entertainment, all geared toward satisfying and enhancing the life of boomers and seniors. Spend the day socializing, becom- ing better informed and hav- ing fun. For more information on booth and sponsorship opportunities, call 541-902- 3524. SHS Class of 1970 reunion set for British September The Central Oregon Coast British Car Club will hold its monthly breakfast meeting, rain or shine, Saturday Aug. 29, starting at 9 a.m., at Kozy Kitchen Restaurant, 820 Highway 101 in Florence. For more information, call 541-997-7354. Florence Dems will meet again Sept. 5 Florence Area Democratic Club will meet Saturday, Sept. 5, at 11 a.m., in the Port of Siuslaw meeting room, 100 Harbor St., in Old Town The Class of 1970 will be having its 45th class reunion Sept. 11, 12 and 13. There will be a Friday night social at 6 p.m. at the Woahink Meeting Hall; a Saturday evening dinner at the Three Rivers Casino Events Center, with the Siuslaw Alumni All-Class Reunion at 5:30 p.m. for no- host social hour and 7 p.m. for dinner; then Sunday Brunch at 9 a.m. Contact Debbie Peterson by email at deb52_3 @yahoo.com for details. Hot trends in wedding cuisine Once a couple has offi cially tied the knot, the newly recognized man and wife and all of their guests will retire to a party room where they can mingle, dance and enjoy a good meal. In the past, standard fare like prime rib and roasted chicken dominated wedding menus. But today’s weddings cater to people of various culinary tastes, and couples and their guests can expect more upscale and creative cuisine to be rolled out for wedding receptions. Th e following are a handful of the more popular trends with regard to wedding cuisine. MINIATURE BITES Many people say good things come in small packages, and when it comes to miniature versions of favorite foods, they may be right. Instead of large meals that fi ll guests up fast, they can munch on smaller bites of their favorite dishes. How about a piece of meatloaf topped with whipped mashed potatoes? A cherry tomato with a small piece of mozzarella cheese makes a mini caprese salad. Turning favorite foods into bite-sized adventures can add a touch of whimsy to the reception. BREAKFAST FOR DINNER Some couples are circumventing high price tags for their weddings by choosing to hold the festivities at less expensive times of day. Brunch- themed weddings are a big hit with those who would much rather dine on a stack of pancakes than a dish of pasta. Omelet stations, croissants and a bevy of other breakfast table fare can be enjoyed any time of the day. DIM SUM Dim sum allows guests to sample diff erent foods without fi lling up. Carts of dumplings and other small plates of appetizers can be wheeled around so everyone can choose what they want and what they want to avoid. GOURMET COMFORT FOOD People love familiar comfort foods, but now gourmet comfort foods are shaking up wedding receptions. Mac-and-cheese with gouda and brie or chicken pot pie with a puff -pastry crust are a few off erings that can add glamour to down-home cooking. FOOD WITH A SHOW Instead of passed foods or buff et stations, couples are opting to make food an experience for guests. An oyster bar with a chef serving fresh seafood or a dessert master whipping up fl ambé is a feast for the eyes and mouth. INTERESTING BUFFET STATIONS Keep guests on their toes with various meal stations. A bountiful display of artisanal cheeses, fruits and breads will be a cheese lover’s dream. Th ese stations also can be appetizing focal points around the room and ensure all guests get a bite of what they like best. FAMILY STYLE Rustic and informal weddings have grown in popularity. Rather than food being brought to the guests or participants lining up in buff et lines, family-style dining allows guests to share conversation and pass the peas at the same time. Larger, rectangular tables allow more guests to sit with one another and serve themselves food from community plates located in the center of the tables. FOOD AND BEVERAGE PAIRINGS Food-forward wedding couples are off ering guests mouthwatering appetizers matched with a cocktail. A slider and a craft beer or a dumpling and a shot of saki are examples of this trend. NONTRADITIONAL ‘FAKE’ CAKES Instead of a multi-tiered cake or the cupcake fad that is starting to fi zzle, couples are now opting for something new. Desserts that mimic the look of cake, but aren’t quite that combination of sponge and frosting are trending. Crepes, pies, cookies, and doughnuts are acceptable and can add a creative spark to the cake-cutting ceremony. When off ered along with dessert stations, guests can certainly get their fi ll of sweet delights. VEGAN AND GLUTEN-FREE OPTIONS Chances are one or more people attending the reception will be on a JOIN ME FOR MY WE NOW HAVE CRAFT BEER ON TAP FRIDAY Tri Tip Steak topped with red bell pepper salsa, yukon mash and veggie SATURDAY: Pan Seared Salmon Call 541-997-8263 Reservations Suggested. 165 M APLE S T . • 541-997-9811• WWW . MAPLESTREETGRILLE . COM Mo’s ® Every Month Mo's Grilled, has brought "Motivation SALMON: Poached, in or special Blackened for Kids" tables which raise money for local charities CHICKEN BREAST: Boneless, Skinless Breast of Chicken that are devoted to helping the wellbeing of local SHRIMP SKEWERS: 2 Grilled Shrimp Skewers children. This month FLORENCE HEAD START All of the above are served with local charity being Green Beans is or the Mixed Steamed Veggies and honored. a Shrimp Dinner Salad PASTA Sample our chef’s irresistible pasta creations like crab stuffed ravioli, portobello mushroom ravioli, pesto linguini, & baked lasagna 1285 Bay Street in Old Town Florence (541) 902-8338 Hours: Monday-Sunday 11:00am to Close Happy Hour: Monday-Friday 3:00pm to 5:00pm LAVA CAKE DESSERT Open for Lunch & Dinner • Lunch Specials Daily ~ FEATURED LOW-CARB SELECTIONS ~ Simply the Best OOEY-GOOEY Surfside Restaurant Mo’s Where good friends & great food come together! FAVORITE …. mushroom rice and veggie Hi, Welcome Restaurant to Reservations welcome restricted diet. Rather than relegate these guests to dining on side dishes and patchwork meals, certain couples are building entire off erings around vegan and gluten-free foods. Couples are getting creative with their food and beverage off erings at their weddings. Guests never know which culinary wonders they will encounter as they gather to wish the newlyweds well. NEW By sitting at these tables ITEMS you help a specific local RIBS: charity each BBQ PORK Baby Back and Pork Ribs with the every time. We James thank Gang you BBQ for Sauce that! BLACKENED SALMON CEASAR SALAD Mo’s Old Town, Florence • Daily 11 am - 8 pm ® Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years Serving Bowls of comfort for Over 50 Years • 541-997-2185 For Reservations 88416 First Avenue The Grill & Lounge at Sandpines August Friday Night Dinner Special 8 oz. Airline Chicken Breast served with Sautéed Vegetables and Yukon Mashed Potatoes ONLY $13 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623