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