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February 12, 2016 | Cannon Beach Gazette | cannonbeachgazette.com • 9A Handmade and home-crafted in Cannon Beach By Andrew Tonry For Cannon Beach Gazette The inspiration for a new con- signment shop in midtown, the Cot- tage Crafters’ Collection, came, in part, from a stalwart quilter. “I belong to the American Legion Auxiliary and we always do a craft fair,” said Cottage Crafters’ Collec- tion co-owner Mary Peterson. “I’ve met a number of women there that are crafters.” One of those women was Jean Furchner. “Jean makes quilts to supplement her pension and social security,” said Peterson. “She sells them at craft shows. And for somebody in their 80’s, going to Ilwaco or Portland and packing up your car is a lot of work.” Furchner’s drive got Peterson thinking. “If you’re a jeweler or an artist there are a lot of places in Cannon Beach to sell,” she said. “But there are no places for crafters.” In late November, after a year of strategizing, Peterson and co-own- er Kimberley Speer-Miller opened ANDREW TONRY/FOR CANNON BEACH GAZETTE Mary Peterson of Cottage Craft- ers’ Collection. fused glass, cards from Sharon Stew- art and JoAnne Cremer, and place mats and rugs made from recycled wet suits by Charlie Rehwalt. ANDREW TONRY/FOR CANNON BEACH GAZETTE To build inventory Peterson and Speer-Miller approached crafters Liz Johnson scrubs at Cottage Crafters’ Collection in Cannon Beach. they knew — both longtime friends and folks they’d bought from in the Cottage Crafters’ Collection. Every- made in Cannon Beach. Local residents with products on past. thing they offer is hand-made, with “These are things I really value in the great majority coming from the the shelves include: Liz Johnson’s North Coast — Furchner’s quilts, for scrubs, Jessica Brian’s candles, Tara my own home,” said Peterson. “So +RXFN¶V ÀHHFH EDE\ EODQNHWV -HDQ its easy to put them in the store.” instance. Quickly, word of mouth about The shop boasts art, clothing, Williams’ quilts, jewelry from Molly housewares and food products from Jaber and Carol Hatch, Stacie Gilli- the shop spread among the crafting throughout the region. More than gan’s hat and scarves, Chris Davies’ community. “When we started we had seven one-third of the shop’s wares are “hula buddies,” Cyndy Haftorson’s or eight consigners,” said Peterson. “Now we’re up to 22.” “Our biggest criteria is its hand- made or home-crafted,” said Peter- son. And though there is certainly a focus on local products, Peterson isn’t ruling anything out based on geography. “We have some jewelry is from Guatemala,” she said. “But it’s handmade and a free trade item and it supports their local economy.” Peterson, a longtime educator and accountant, is heartened by the new EXVLQHVV¶¿UVWIHZPRQWKV “We had a very promising De- cember,” she added, “so I think that we have a good outlook.” As much as Peterson wants to create a successful business, she also hopes the Cottage Crafters’ Collec- tion will be a boon to local artisans. “We want this to be a win-win for our consigners and also for us,” Peterson said. “None of our crafters think they’re going to get rich doing this. But it allows them to buy more fabric, more yarn and so on. They make the these things because they enjoy it.” Restaurant’s success ‘a team effort’ Chef from Page 1A their company. “I count it a blessing to do what I love and live and work in a beau- tiful town.” Newmans at 988 is in a small, charming yellow house on Hemlock that’s a historical landmark, formerly occupied by Italian restaurant Puluc- ci’s. The menu is a blend of Italian and French cuisine made with local, organic and sustainable ingredients. Think the food along the French Riv- iera when driving from Nice, France to Italy, which is what Newman and his wife did for inspiration. “I’m thankful that we have the op- portunity to be here, considering that most restaurants don’t make it,” he said. “It’s almost surreal. I look around and go, ‘Wow. This is amazing.’” The restaurant’s success has been “a team effort,” he said, with Sandy, exec- utive director of Miss Clatsop County, working as general manager and run- ning the front of house, while he runs the back of house. His chef de cuisine is Abe Bund, and the sous chefs are Eric Kliewer and Riley Hazen. SUBMITTED PHOTO/CANNON BEACH GAZETTE A teacher leads a yoga class at a past festival. Festival to be longest yet LYRA FONTAINE PHOTO/CANNON BEACH GAZETTE Kneeling, John Newman, maintenance technician Mark Hayes, and chef de cuisine Abe Bund; standing, Sandy Newman, sous chefs Eric Kliewer and Riley Hazen. ‘From a cook to a chef’ A West Coast native, Newman had an “unconventional, gypsy style” up- bringing. With a single mother who moved them throughout the country for her songwriting career, he learned to prepare meals “by necessity.” He IRQGO\ UHFRXQWV KLV ¿UVW MRE FOHDQLQJ crabs in Staten Island at age 8. “I’ve always wanted to be a chef since I was a little kid,” said Newman, who now splits his time between Can- QRQ%HDFKDQG3DFL¿F&LW\³,UHPHP- ber standing on a soapbox making pop- corn on the stove.” He wound up back in the kitch- en in his early twenties, working at a restaurant with a culinary trained chef. He considered working his way up to chef (“the school of hard knocks”), but ended up attending culinary school. He credits his time at the Culinary Insti- tute of America in New York, which boasts other notable alumni like Antho- ny Bourdain, for his “big break” that turned him “from a cook to a chef.” Oregon coast. On one trip, he noticed a restaurant undergoing renovation. He jokingly told his wife, “That could be my next restaurant.” Three days later, he saw a newspaper ad for a chef want- ed at Pelican Pub and Brewery in Pa- FL¿F&LW\WKHVDPHUHVWDXUDQWWKDWKDG FDXJKWKLVH\H³,WZDVGH¿QLWHO\IDWH´ he said. After Pelican, he was executive chef for eight years at Cannon Beach ocean- front hotel Stephanie Inn, an experi- ence that “set the table” for Newman and his wife to open their own restau- rant. He says he’s “indebted” to Steph- anie Inn for their support. Since opening his restaurant, Newman has consulted for Cannon Beach Christian Conference, taught culinary classes in Astoria, and was the inaugural coach of Seaside High School’s ProStart program. He served as a mentor chef, judge and teacher, leading the students to win statewide ProStart championships two years in Community ties row. He found working in schools so ful- During the early 1990s, he landed KLV ¿UVW FRRNLQJ MRE DIWHU FROOHJH DW ¿OOLQJWKDWKHKRSHVWRFRQWLQXHLQWKH the luxurious Mandarin Oriental Hotel future. “I love teaching kids,” he said. “I in downtown San Francisco. Newman and his wife would travel love the opportunity to teach the next with their dog on road trips along the generation of students in this industry FAMILY OWNED & OPERATED to respect people and to compete in the right mindset.” Culinary adventures in Europe, Hawaii During school, Newman interned in Hawaii at Turtle Bay Hilton on Oahu’s North Shore. He said it was “a dream” to learn about Hawaiian culture and the islands. After college, he was a waiter at a Swiss-German restaurant in a small Switzerland town for six months. While serving locals simple meals, he learned an important lesson: “Feed the people what they want, reasonably priced food that’s tasty and delicious. It’s serving a purpose to feed the community.” Another travel opportunity came when a Stephanie Inn guest invited him to do a chef exchange in France, to help teach English to a chef of a Michelin star hotel restaurant. So Newman spent three weeks in Fontainebleau, at a classic French restau- rant where no English was spoken. $OWKRXJK FKDOOHQJLQJ DW ¿UVW WKH H[SH- rience improved considerably after he took his wife’s suggestion to ask for help. They experienced a dog hunt and visited Bordeaux. After, the French chef went to Cannon Beach. PRES IDENT S DA Y Yoga from Page 1A from big yoga conferences that are located in a single setting, such as a convention center. “This is a way to experience a beautiful environment in differ- ent venues,” Allsop said. “We’ve got this beautiful, pristine place and we want to offer exceptional teaching.” Allsop has studied yoga in India and New York City. After teaching yoga in Cannon Beach for 15 years, she opened the Can- QRQ%HDFK<RJD$UWVVWXGLR¿YH years ago. “It’s a lifelong learning pro- cess,” she said of teaching and practicing yoga. The yoga festival is funded by the city’s lodging tax, which LVGHVLJQDWHGIRUQRQSUR¿WHYHQWV “The funding makes it pos- sible to bring amazing master teachers from all over the coun- try,” Allsop said. The full festival pass is $375, the Saturday pass is $210, and the Sunday pass is $190. People can now sign up for main track work- shops individually. The event is expected to have about 175 people, with the major- ity of yogis in attendance coming from Seattle and Portland. Can- non Beach Yoga Arts will serve as a central hub or headquarters for the event. A shuttle will take at- tendees to events at Tolovana Inn, Hallmark Resort, Cannon Beach Chamber Hall and Sea Ranch Re- sort. ³,Q WKH SDVW ¿YH \HDUV WKH growth of yoga has been so expo- nential,” Allsop said, adding that it LVKDUGHUWKDQHYHUWR¿QGPDVWHU teachers who aren’t booked two or three years in advance. She carefully selected this year’s master class teachers to cre- ate a well-rounded program that would draw a variety of people. Julie Gudmestad’s workshop focusing on anatomy awareness of lower back, hips and pelvis during poses will appeal to yoga professionals and advanced prac- titioners, she said, while Sarahjoy Marsh’s therapeutic workshops that address how yoga is con- nected to addiction, recovery, love and belonging may interest mental health professionals. Lov- ers of language will enjoy Simon Chokoisky’s class on learning the ancient language of Sanskrit. Brad Waites teaches a class on the origins of sun salutations, a key movement series in yoga, as well as a course on how to achieve “wheel” pose. There are also optional work- shops to choose from, includ- ing Prashant Kakad’s beginning bhangra and Bollywood dance class. A Bollywood dance party will take place at Sea Ranch Re- sort on Saturday night. .LGV¶ FODVVHV LQFOXGH ¿JXUH drawing with local artist Dave Kinhan and imagination yoga. Allsop has yet to plan Friday night’s opening ceremony, since she likes to “wait for inspiration to strike.” Advanced holistic nurse Kathleen Bell will lead morning meditations on Saturday and Sun- day. Master classes can be begin- ner-friendly, Allsop says, particu- larly if they deal with matters of yoga philosophy and not just yoga poses, called “asanas.” Jeevani Eigen will teach courses on ayurveda, an ancient East Indian philosophy for heal- ing and longevity. 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