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About Polk County itemizer observer. (Dallas, Or) 1992-current | View Entire Issue (May 3, 2017)
Polk County News 2A Polk County Itemizer-Observer • May 3, 2017 Mecanico like a ‘backyard barbecue’ By Jolene Guzman The Itemizer-Observer INDEPENDENCE — Ray Walter’s introduction to the culinary world was through his mom with cake decorat- ing — when he was 8 years old. His life has always led him back to cooking. His latest food adventure, IndePit at Mecanico, is furthering that journey. Walter said he’s tried a lot of other jobs, but since de- ciding to focus on food, he’s happier and calmer. “It’s what I was good at. It’s always just been natural to me. I’ve been doing it my whole life,” he said. “I’ve done other things, trying to find a more manly career, but I’ve always been at home and happy in the white coat.” Wa l t e r b r o u g h t h i s unique — for the Northwest, anyway — brand of barbe- cuing to Mecanico in Febru- ary 2016, making a partner- ship with former owner Matthew Lind. Walter’s bar- becuing start in Independ- ence was at the old 2EZ Café in 2014. In March, Walter took over the pub side of the business at Mecanico. “I’ve been holding down the fort for a year, running barbecue,” Walter said. “Now, the whole thing is mine.” A culinary school gradu- ate who said he could take a more traditional chef posi- tion that would pay nicely, Walter chose to stick with building a barbecue follow- ing in Independence. “I can go make $65,000 as an executive chef, but the community involvement I have through barbecue of- fers all of that stuff that you can’t get,” he said. Wa l t e r’s b a r b e c u e i s cooked in an actual pit — not a barrel smoker — that he built out of cinder blocks and has expanded since set- ting up at Mecanico. He started with a four-foot pit and now has a 16-foot pit, and a small staff to help him tend to it. Friday, Dean Hahn, Wal- ter’s “pit apprentice” execut- ed the day’s ribs to perfec- tion. While Walter has home- made sauce on hand for cus- tomers, he cooks his chick- en, ribs, brisket and pulled pork with rubs. He makes those in-house as well, and they are gluten-free. “Oh yeah. There’s no bet- ter advertisement than that,” said a customer watching Walter and Hahn unwrap and cut the ribs. Hahn was happy with the result. “I got the ribs right,” he said. “I like to take pride in the food.” Hahn was hired after stopping in at Mecanico after a long day working in a Salem restaurant, and is glad to have made the change to Mecanico’s open- air setup. Mecanico, a converted gas station that still has the bay doors, features a bar with seven beers on tap, a daily menu of what comes out of the pit, and sides like baked beans, coleslaw, and maca- roni and cheese. For dessert, Walter rotates Dutch oven peach cobbler and chocolate stout cake. People can sit in the bar or in what Walter calls “the backyard” that has tables and fire pits. “Pe o p l e g e t t o h a n g around the fire pits, have a few beers, smoke a cigar. You can have your dog here. You can’t get that in a restau- rant,” he said. “That’s what I love about this. It’s like hang- ing out, having barbecue in the backyard.” I n the rolling hills of the Eola Hills in Rickreall sits Left Coast Cellars, with a beautiful tasting room, relaxing patio and stunning vineyard. JOLENE GUZMAN/Itemizer-Observer Ray Walter and Dean Hahn unwrap IndePit’s batch of ribs at Mecanico on Friday evening in Independence. Time for Barbecue What: IndePit at Mecanico Where: 87 S. Main St., Independence Hours: Wednesday through Sunday, noon to 8 p.m. Contact: 971-267-6006; https://www.facebook.com/in- depitbarbeque/ JOLENE GUZMAN/Itemizer-Observer Ray Walter described Friday’s ribs as perfect. JOLENE GUZMAN/Itemizer-Observer The pit at IndePit is busy cooking a brisket on Friday. Left Coast is unique in its sustainability efforts. The winery is Salmon Safe, LIVE certified, and 90 percent of its power is from solar energy. To be LIVE certified means Left Coast supports environmentally and socially Left Coast is estate grown and is one of the responsible winegrowing through third- largest contiguous estate vineyards in the party certification and education. Willamette Valley. The vineyard offers a dream landscape for A visit to Left Coast is an experience not to watching the Great American Eclipse, and be missed. will host a three-day event from Aug. 19 through 21. Aug. 20 will include a Sunset Escape to the outdoor patio to enjoy a Winemaker’s Dinner, a five-course meal woodfired pizza paired with the perfect with wine pairing for $125 per person. bottle of award-winning 2014 Cali’s Cuvee Pinot Noir or 2014 Latitude 45 Pinot Noir. Left Coast is one of the few wineries that offers a variety on its menu, from cheese plates to sandwiches to pizzas. On the day of the eclipse, Aug. 21, visitors may take a Vineyard Stroll Tasting on the 45th Parallel, which will include breakfast for $95 per person. Memorial Weekend Sip & Stroll at Left Coast Cellars May 27th - May 29th 11am-5pm $15 admission includes wine tasting and small bites, and a keepsake logoed GoVino glass. Cafe will be open and serving delicious wood-fired pizza at the end of the stroll, so you can relax on the patio or the lawn. Tasting Room 503-831-4916 • www.leftcoastcellars.com 4225 N Pacific Hwy 99W, Rickreall A visit to Left Coast is an experience not to be missed. Follow us on Facebook! Sign up for the Eclipse Party and the Bike, BBQ & Ty Curtis Concert! www.redgatevineyard.com CUBANISIMO VINEYARDS 1754 Best Road NW, Salem, OR 97304 503-588-1763 • vino@cubanisimovineyards.com 8175 Buena Vista Road Independence 503-428-7115 Thank you to these sponsors. Please make it a point to visit these wineries while exploring our great region.
