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
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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.