Image provided by: University of Oregon Libraries; Eugene, OR
About Cannon Beach gazette. (Cannon Beach, Or.) 1977-current | View Entire Issue (March 11, 2016)
March 11, 2016 | Cannon Beach Gazette | cannonbeachgazette.com • 9A What’s pouring at the Coast? Seventh annual festival highlights artisan beers By Katherine Lacaze EO Media Group I t’s that time of year again when a handpicked lineup of 3aci¿ c 1orthwest craft Erews intertwines with the culinary offerings of local high school- ers during the Oregon Coast Brewer’s Dinner, the kick-off event for the seventh annual Pour- ing $t the Coast event, presented Ey the 6easide ChamEer of Commerce and the Seaside Brewing Company. The dinner starts March 18 at 5:30 p.m. at the Seaside Civic and Convention Center. Under the di- rection of instructor and Astoria chef Chris Holen, eight students from Seaside High School’s cu- linary arts program will prepare a ¿ ve-course meal including Or- egon pink shrimp, arugula pesto and roasted Eeets potato and white cheddar soup with lean cod gravla[ pan-roasted chicken Ereast, citrus rife pilaf and roasted mushrooms Eeef shoulder tender, kale, trufÀ e oil and cauliÀ ower and chocolate mousse, northwest Eerry crumEle and sweet goat cheese. The courses will Ee paired with ¿ ve craft Eeers from the 1orthwest region, still in the selection process. Reservations, which are required, are 5 per person and taEles of 10 for $800. Half the net proceeds from the dinner will go to Eene¿ t the Sea- side High School Culinary Program. Pouring At the Coast contin- ues March 19, from 3 to 8 p.m. with a craft Eeer festival featuring aEout 0 craft Ereweries, primar- ily from Oregon, Washington and California. -immy *rif¿ n, own- er of Seaside Brewing Company, makes the annual selection of fea- tured craft Eeers for the festival. The Sons of Aloha and The Ta- Elerockers, a traditional Chicago Elues-style Eand, are performing live. Tickets for the festival are $10, which includes a Eeer glass and three tasting tickets, or $20, which in- cludes a glass and 10 tasting tickets. Over the years, the event has featured more than 60 types of craft Eeers, representing nearly 30 Erew- eries in the region. KATHERINE LACAZE/EO MEDIA GROUP Seaside High School culinary arts students will take to the kitchen March 18 to prepare a fi ve-course meal for the Oregon Coast Homebrewer’s Dinner, the kick-off event for the annual two-day Pouring At the Coast event at Seaside Civic and Convention Center. Each course will be paired with a craft beer. ‘Culturally, it has remained a tasting festival. People are going because they are fascinated with and have a love for craft beer. It provides a really unique opportunity for people who wouldn’t otherwise be exposed to these beers to have access to them.’ High school participation This is the second year Seaside High School’s culinary arts stu- dents will participate in Pouring At the Coast. The students work with Holen and his staff to create a ¿ ve- course menu. The day of the event, the group will head to the conven- tion center to prepare the food in the facility’s kitchen. While Holen is working with eight instead of 19 students this year, he doesn’t fore- see that affecting the group’s pro- ductivity or aEility to serve the food in an ef¿ cient manner. ³They’ll Must Ee Eusier all day than they were last year, he said. ³,t’s totally attainaEle,´ He plans to divide the students into teams to oversee various cours- es and then they will work together on plating, “so we can put out plates twice as fast,´ Holen said. After all, the students have to serve aEout 135 people at the dinner. Along with preparing dinner during the Seaside Three Course Challenge meet in SeptemEer, the Brewer’s Dinner is the program’s largest fundraising activity. The program also Eene¿ ts from dona- tions from community memEers and Eusinesses. Additionally, the dinner serves as the ¿ nal e[am for second-semes- ter students. As the second semester ends March 11, Holen has “to Ering Jimmy Griffi n, owner of Seaside Brewing Company them Eack for a couple of days and take them out of their other classes´ to pull off the dinner. “I give them an incomplete un- til after the Eeer dinner,´ he said. “That’s their ¿ nal e[am. And it’s aEout e[ecuting it and following through and showing up on time and showing up, period. That’s what the lesson is aEout.´ In general, he Eelieves in giving the students practical assignments to improve their work ethic and give them marketaEle skills in the local hospitality market. A love of craft beer During the festival, tasters can vote on their favorite Eeer. At the end of the festival, the Erewery with the most votes will win the People’s Choice Award and a trophy — or rather, a surfEoard the Erewery can display and Ering Eack the follow- ing year. The reigning champion is Wild Ride Brewing of Redmond. The Oregon Coast HomeErew- er’s Competition also is a highlight of the festival. The competition is open to all home Erewers, at least 21 years old, from across the country. They can suEmit — either through drop-off or mail-in — one e[hiE- it in each category. The entries are judged March 18 and the morning of March 19 according to the 2015 edition of the Beer -udge Certi¿ ca- tion Program style guidelines. Win- ners are announced at the end of the festival. The festival has evolved since its early days, when it featured only aEout 10 Ereweries from the local area. However, while the venue has changed and the numEer of partici- pants grown, the culture surround- ing the festival has remained, Grif- ¿ n said. In general, people at the event want to collectively celeErate and appreciate an array of ¿ ne craft Erews in a single location, rather than party and get wild. “Culturally, it has remained a tasting festival. People are going Eecause they are fascinated with and have a love for craft Eeer,´ Grif¿ n said. “It provides a really unique opportunity for people who wouldn’t otherwise Ee e[posed to these Eeers to have access to them.´ Besides, he added, who doesn’t want to attend a Eeerfest at the Eeach" And Eecause the event takes place indoors, weather is not an is- sue. “Whether it’s pouring at the coast or not, Pouring At the Coast still goes on,´ Grif¿ n said. The festival is sponsored Ey Fred Meyer, Ohana Media Group and Seaside Brewery. The Brewer’s Dinner is sponsored Ey Teevin Fischer Quarry and Sysco donates food for the dinner. Tickets are availaEle through the chamEer of commerce Ey calling 503-38-6391 or Ey visiting www. pouringatthecoast.com. Cannon Beach Chamber celebrates its members Visitors to Cannon Beach spend $118 million each year By Lyra Fontaine Cannon Beach Gazette Fifty people gathered last week to shine the spotlight on particularly outstand- ing memEers of the Cannon Beach ChamEer of Com- merce at the chamEer’s annu- al memEership awards cere- mony. Bill Steidel, whose Hem- lock Street studio Steidel’s Art has Eeen an important part of the Cannon Beach community for decades, re- ceived the Lifetime Achieve- ment Award. “We as a group are respon- siEle for creating the reputa- tion that Cannon Beach has,´ ChamEer ([ecutive Director Court Carrier said, display- ing numerous accolades the city has received . The chamEer Eoard in- cludes people from restau- rant, retail, wellness, real estate, Eanking, government and hospitality perspectives. “We have a mix of in- dustries that we come from, 2016 winners LIFETIME ACHIEVEMENT: Bill Steidel EXCELLENCE IN CUSTOMER SERVICE : Dogs Al- lowed EXCELLENCE IN LEADERSHIP : Cannon Beach Police Chief Jason Schermerhorn SPONSOR OF THE YEAR : Coaster Construction VOLUNTEER OF THE YEAR: Sheri Russell MEMBER OF THE YEAR : The Wine Shack and that’s on purpose,´ said Eoard President Steven Sin- kler, who owns The Wine Shack with his wife, Mary- anne. “We want to get every- Eody’s feedEack from their industry, to see how deci- sions we make impact their Eusinesses.´ After Sinkler leaves the Eoard in -une, -ason Scher- merhorn, who serves as vice president, will ¿ ll his posi- tion. “It is going to Ee a mar- velous opportunity to work with Jason when he takes of- ¿ ce,´ Carrier said. Also celeErated were chamEer Treasurer George Vetter, Secretary Christen Allsop and at-large memEers, RoEin Risley, Becki Filan, Rachel Conyers, John 1ew- man and Greg SwedenEorg. A report on tourism’s eco- nomic impact showed 2015 transient room taxes were $3,690,791, a 13 percent in- crease compared to the pre- vious year. These taxes come from more than $6 million in lodging revenue. Com- Eining sales from other in- dustries, visitors spend more than $118 million. Using the multiplier effect, which takes into account money re-spent within the community Ey em- ployees of local Eusinesses, the value of the tourism in- dustry is aEout $35 million. The chamEer recogni]ed its annual supporters, which grew from nine to 17 in the past year. The chamEer also offered memorial rememErances for Terry Swigart, RoE Spoon- er, and Wendy Richardson. Swigart was the owner, with wife Carmen, of the Sea R.J. MARX/ CANNON BEACH GAZETTE Cannon Beach Chamber of Commerce President Steve Sinkler presents the Excellence in Leadership award to Police Chief Jason Schermerhorn . R.J. MARX/ CANNON BEACH GAZETTE R.J. MARX/ CANNON BEACH GAZETTE R.J. MARX/ CANNON BEACH GAZETTE Steve Sinkler shares the Member of the Year award for Th e Wine Shack with his wife, Maryanne. John Nelson of Coaster Construction receives the S ponsor of the Year award from Steve Sinkler. Steve Sinkler presents the Volunteer of the Year award to Sheri Russell of Colum- bia Bank . Ranch Resort and StaEles in Cannon Beach. Spooner was known as a puElisher and au- thor. Richardson had owned a Christmas shop, ’Tis the Season, in Cannon Beach and was a longtime sales representative for (O Media Group.
