SIUSLAW NEWS ❚ WEDNESDAY, JANUARY 13, 2016
9 A
2015 YEAR IN REVIEW continued
Review
from 1A
B&G Club director
placed on paid leave
Last weekend Boys and
Girls Club of Western Lane
County Board of Directors
President Mike Smith placed
club Executive Director
Jonathan Hicks on paid admin-
istrative leave, effective imme-
diately, according to club sec-
retary and media liaison Bob
Forsythe.
“We are in a restructuring
mode and we needed to make
that move for several reasons,”
Forsythe said. “Hicks and his
family have already moved to
the Bend area, so he was only
here either one or two days a
week, depending on which
week of the month. It’s also
something we really needed to
do as a part of the restructuring
process the board is doing.”
Hicks had served as execu-
tive director of the club since
Feb. 1, 2013. He was initially
hired as the club’s athletic
director in 2012.
Forsythe said the club’s
board is continuing negotia-
tions with Oregon Pacific
Bank on restructuring options
to ease financial pressures and
allow the club to continue
operating.
A city in motion
Mayor Joe Henry presented
the State of the City at the
Florence Area Chamber of
Commerce Noon Forum on
Feb. 19, building his address
around two phrases: “Look at
us now” and “A city in
motion.”
He focused on the changes
already made by the city as
well as new plans for the
future.
“The state of our city is
excellent because of the many
difficult decisions and invest-
ments all of us have made in
our community over the years.
… Our future remains bright if
we accept the challenges ahead
and rise to meet them,” Henry
said.
Henry thanked his fellow
Florence city councilors,
Joshua Greene, Ron Preisler,
George Lyddon and Susy
Lacer, for joining him in a pro-
ductive team.
The council passed the city’s
Five-Year Work Plan on Feb.
17, which had seven main
goals: to deliver efficient and
cost-effective city services, to
expand and diversify the
Florence economy, to improve
the city’s livability and quality
of life, to sustain the city’s
strong financial position, to
strengthen and improve organi-
zation, to improve the city’s
communication program and
strengthen citizen trust and
improve the community’s safe-
ty and perception of safety.
MARCH
LCC Florence welcomes
new director
Russ Pierson, 57, has been
named the new interim director
of Lane Community College
(LCC) Florence Center.
Pierson joined Lane
Community College in 2010 as
a project coordinator and was
involved in the construction of
the center’s new science lab.
LCC has signed a two-year
contract with Pierson as the
interim director of the Florence
Center. His first official day
was March 9.
Museum volunteers
prepare for opening
Volunteers have started to
assemble exhibits at the
Oregon Coast
Military
Museum, 2145
Kingwood St., an
achievement six
years in the mak-
ing. The grand
opening of the
museum will be
on July 4.
“We have quite
a collection now of
military memora-
bilia, weapons, protective gear,
souvenirs and uniforms. We
even have a World War I
sailor’s uniform with wool
skivvies. It’s just amazing what
people have donated,” said
Gina Cassidy, volunteer
archivist for the museum.
Interactive exhibits will rim
the newly sheet-rocked interior
of the building, starting with
WWI and working up. There
also will be a reference library
and theater area to show histor-
ical documentaries.
Judy Murphy, the artist in
charge, is the mastermind
behind the murals and many of
the displays. Her experience
comes from years of set
designing.
Rotary auction roars
with dazzling $101K
The theme for the 2015
Florence Rotary auction, “A
roaring good night for giving,”
more than lived up to its name
when Rotarians
and local resi-
dents packed the
Florence Events
Center (FEC) on
March 14 and
netted an
astounding
$101,000.
About
$50,000 will go
to scholarships
for local high school sen-
iors and Lane Community
College Florence Center stu-
dents. The remainder of the
proceeds will be divided
among other local community
service organizations.
The FEC was transformed
into a prohibition-era speak
easy, complete with a shabby
wooden entrance that opened
up into an opulent club-like
atmosphere inside.
Both Rotarians and guests
enhanced the fantasy by show-
ing up in period-inspired attire.
APRIL
Central Lincoln plans
$6M upgrade
Central Lincoln People’s
Utility District has started a $6
million project to upgrade elec-
tric utilities in the Florence
area.
The project has been in the
works since the mid-1990s.
The substation, called
Kingwood Station, is funded
through savings and reserve
funds set aside in the 1990s for
this project.
Florence accepts
Dunes City’s challenge
In February, Dunes City
Council issued a challenge to
Florence City Council to par-
ticipate in the Oregon Dunes
Duathlon on May 9.
Florence mayor Joe Henry
accepted the challenge and this
week announced the team:
City Manager Erin Reynolds
and Councilor Susy Lacer.
Dunes City’s team consists
of councilors Maurice Sanders
and Duke Wells.
The duathlon features both a
bike and running course. The
triathlon includes a swim
through Woahink Lake.
The mayor from the winning
team in this challenge gets to
put the mayor from the losing
team to work for three hours of
community service.
From sheriff to chief
Wednesday was a good day
for Lane County Sheriff Tom
Turner, who officially signed
the contract for Florence police
chief.
Turner, 54, had been work-
ing with city staff to settle last-
minute details, including an
extensive background check,
before signing.
As police chief, Turner will
work closely with the city’s
management team and City
Manager Erin Reynolds.
The police chief is responsi-
ble for managing the Florence
Police Department (FPD) oper-
ations at the Florence Justice
Center, including the 18-cell
municipal jail.
See
REVIEW 10A
The Grill & Lounge
at Sandpines
WEEKDAY
LUNCH SPECIAL
2 FOR THE PRICE OF 1
O FFER AVAILAB LE M ON -F RI 12-4 P M
E XPIRES 1/29/16
A tasty and traditional take on chicken
Chicken can be served in various ways, and that versatility no
doubt contributes to the popularity of poultry. Some people love
their chicken fried, while others can’t get enough grilled chicken.
Baking chicken may not be as popular as frying or grilling it, but
baked chicken is no less delicious. For chicken lovers used to frying
or grilling their favorite meals, the following recipe for “Home-
Style Baked Chicken” from Laurie McNamara’s “Simply Scratch:
120 Wholesome Homemade Recipes Made Easy” (Avery) may just
make you a baked chicken devotee.
In a spice grinder or using a mortar and pestle, combine 2
teaspoons of the thyme, the marjoram and the rosemary. Blend
until fi nely ground. Transfer to an airtight container and add the
remaining 1 teaspoon thyme, the nutmeg, the paprika, and the
sage. Store in a dry, dark place for up to 6 months.
3 teaspoons dried thyme
11⁄2 teaspoons dried marjoram
1 teaspoon dried rosemary
1⁄2 teaspoon freshly grated nutmeg
2 teaspoons paprika
2 teaspoons ground sage
Mo’s
®
~ FEATURED LOW-CARB SELECTIONS ~
SALMON: Grilled, Poached, or Blackened
CHICKEN BREAST: Boneless, Skinless Breast of Chicken
which SHRIMP
includes prawns,
popcorn
shrimp Shrimp
and shrimp
skewers.
2 Grilled
Skewers
SKEWERS:
All of the above are served with
and Steamed
for dessert...
Green Beans or Mixed
Veggies and a Shrimp Dinner Salad
SNICKER OR PEANUT BUTTER PIE $4.95
NEW ITEMS
Every Month Mo's has brought in special "Motivation for Kids"
BBQ PORK RIBS: Baby Back Pork Ribs with
tables which raise money for local charities that are devoted to helping
the wellbeing of local children.
month
Headstart
James This
Gang
BBQ
Sauce of
Florence is the local charity being honored.
2 tablespoons olive oil
2 tablespoons unsalted butter
11⁄2 teaspoons Poultry Seasoning (see below)
1 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1 cup unbleached all-purpose l our
1⁄2 teaspoon paprika
4 to 5 pounds skin-on, bone-in chicken thighs and
drumsticks
POULTRY SEASONING
Makes 3 tablespoons
Mo’s
Hi, Welcome Restaurant
to
SHRIMPLY DELICIOUS FOR ONLY $13.95
HOME-STYLE BAKED CHICKEN
Serves 4 to 6
Preheat the oven and a 9-by-13-inch metal roasting pan to 375
F. Place the olive oil and butter in the pan and place the pan in the
oven on the lower rack.
In a small bowl, combine the poultry seasoning, salt and
pepper. Set aside.
Place the l our in a resealable bag. Place a few pieces of the
chicken in the l our at a time, seal, and shake to coat. Remove and
vigorously shake of any excess l our. Place the l our-dusted chicken
on a clean platter. Repeat with the remaining chicken pieces.
Remove the roasting pan from the oven and immediately
arrange the chicken skin-side up in a single layer over the bottom
of the pan and then sprinkle with some of the poultry seasoning
blend and paprika. It should sizzle.
Place the hot pan back on the lower rack of the oven and bake
for 20 minutes. Remove, baste by spooning the juices that have
collected in the pan over each piece, and then sprinkle the chicken
with the remaining poultry seasoning blend.
Return the pan to the oven and bake for 20 minutes more.
Remove and baste one last time before moving the chicken to the
middle rack and baking for 10 to 15 minutes more to further crisp
the chicken skin.
Let rest for 5 to 8 minutes before serving.
1201 35th Street at Kingwood, Florence
Highway 101 & 35 St.
541-997-4623
the
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
Reservations
welcome
NOW OPEN
Newly
Remodeled
Expanded
Dining Area
Where good friends &
great food come together!
1285 Bay Street
in Old Town Florence
(541) 902-8338
2 for $16.00
Breakfast and Lunch Menus
Monday-Friday
N eed we say more?
Surfside Restaurant
Call 541-997-8263
Hours: 7 a.m. -8 p.m. : Sunday-Thursday
7 a.m. – 9 p.m. : Friday and Saturday
88416 1 st Ave. Florence
Like us on Facebook.
Special contests and/or discounts
COME TRY OUR NEW LOCAL HUCKLEBERRY VODKA MARTINI
Happy New Year!!
We will re-open February 2nd
Open for Lunch & Dinner • Lunch Specials Daily
Reservations Suggested.
165 M APLE S T . • 541-997-9811•
WWW . MAPLESTREETGRILLE . COM