November 18, 2016 | Cannon Beach Gazette | cannonbeachgazette.com • 9A
Chefs go head to head for United Way
Event pits
region’s top
cooking talent
By R.J. Marx
Cannon Beach Gazette
Some jobs really are a piece
of cake. The region’s best chefs
and their teams assembled
Tuesday, Nov. 1, for the pre-
mier local dining competition,
Iron Chef Goes Coastal, at the
Seaside Civic and Convention
Center.
Seaside’s Sea Star Gelato
presented a real Hood strawber-
ry cheesecake at the ninth-an-
nual competition. “You got to
try it,” Tracy Nye said. “Ore-
gon is the best berry-growing
area of the world and Hood
strawberries are the granddad-
dy of them all. They’re only in
season two weeks out of the
year so they’re pretty special.”
At their side, the Christian
Culinary Academy of Cannon
Beach was prepared for the
competition.
The academy’s president
and chef Ira Krizo and students
offered profiteroles, which
he described “as a miniature
cream puff that has cognac,
almond extracts and vanilla ex-
tracts.” The chef adds a cherry
and cabernet sauce with some
amaretto vanilla candied al-
monds on the side.
The Iron Chef Goes Coastal
event is the biggest fundraiser
of the year for Clatsop County
United Way, according to Unit-
ed Way Board Member Chris-
tine Lolich.
The goal is to raise $50,000,
Lolich said, through ticket
sales, silent auction and raffle.
Food, wine and beer were do-
nated by participating restau-
rants. All of the proceeds go
to the county’s United Way
to support local nonprofits.
Jim Coffee, deputy director of
Cowlitz Family Health Center,
won the open judge’s seat for
$1,700 in a lively auction.
“It’s more than a food
event,” Clatsop County United
Way Executive Director Jenni-
fer Holen added. “Right here,
this is community.”
One hour
Chef contestants were giv-
en one hour to cook and pre-
pare three courses: a soup or
salad, appetizer and entree.
After serving, five judges had
10 minutes to taste and final-
ize their scorecards. Audience
members were asked to select
their favorite appetizer and
dessert.
Jeff Graham, the executive
chef at Fort George Brewery
and Public House, celebrated
sustainable and local cuisine.
“Our chickens are grown
15 miles away in Svensen,”
Graham said. “We get them
the same day they are slaugh-
tered. They’re fresh as can be,
pasture-raised.”
Graham, who arrived at
the brewery in January, pre-
sented guests with an appetiz-
er of confit pork belly cured
for 24 hours and cooked in its
own fat.
And the winners are:
BEST DESSERT: Frite & Scoop
BEST APPETIZER: Silver Salmon
BEST TABLE PRESENTATION: Fort George
BEST BEVERAGE: Public Coast
BEST CHEF: Team of John Sowa and Jonathan Hoff-
man
Participating restaurants
R.J. MARX/CANNON BEACH GAZETTE
Christian Culinary Academy students Julie Walker, Hallie
Floyd, Hannah Troya and Caeli Kyker with Chef Ira Krizo.
‘It’s more than
a food event.
Right here, this
is community.’
People’s Choice winners
The Osprey Café
The Silver Salmon
Jennifer Holen
Iron Chef winners for 2016
Clatsop County United
Way executive director
“It’s served with mustard
made with our Plaid Scotch
Ale, pickles made with our
Optimist IPA,” Graham said.
“We’ve made a malt vinegar
with Optimist, and we made
the pickles with that. And we
have a tomato marmalade,
some chicharrónes and some
lavash crackers. You get the
spicy, the heat, the vinegar,
the sugars from the marmalade
and rich pork.”
Chef Steven DeKay of
Maggie’s on the Prom in Sea-
side offered a honey-butter
sea scallop served on a bed of
roasted corn and chilled orzo
salad with strawberry relish.
“I selected this dish be-
cause it’s one of the most pop-
ular dishes at the restaurant,”
DeKay said. “We serve a re-
ally nice large scallop and we
know how to prepare it. We
really wanted to show peo-
ple how a scallop should be
cooked.”
Myles Penfold of Twisted
Fish, participating in his fifth
Iron Chef competition, served
an appetizer of basil-marinat-
ed tenderloin on a hazelnut
cracker with yellow-roasted
tomato spread garnished with
SERVING
LUNCH &
DINNER
Chef John Sowa of Sweet Basil’s Cafe
Three-time Iron Chef winner Jonathan Hoffman of the
Chef’s Table
R.J. MARX/CANNON BEACH GAZETTE
Chef John Archibald of the Wayfarer, Chef Aaron Bedard
of the Stephanie Inn and Johanna Tovar.
goat cheese, hazelnuts and
balsamic and rainbow micro-
greens.
The concept originated
during the steak special night
at the restaurant on Broadway
in Seaside. “I wanted to do a
little twist on the dinner spe-
cial and this is what I came up
with,” Penfold said.
Upping their game
The Iron Chef event helps
chefs up their game, Penfold
said, by allowing them to see
other chefs in action. “It helps
you broaden your aspect on
food.”
“It gets us the positive ex-
posure, getting your name out
there for a great cause as well,”
Maggie’s on the Prom owner
Sadie Mercer added. “It’s not
often you get 600 people in
one room, many of which nev-
er knew we existed. To be able
to present our best and some-
thing great at that moment, it’s
a great opportunity.”
Aaron Bedard of the
Stephanie Inn Dining Room
and Chef Josh Archibald of
the Wayfarer, both of Cannon
Beach, teamed up to pres-
ent an all-natural free-range
chicken appetizer.
239 N. Hemlock • Cannon Beach • 503.436.0208
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As of November 11, 2016, Dr. Jason Gladney
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Sincerely, Robert J. Remensnyder, DVM
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“We’ve done a classic cured
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“This is a really great
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