10A • November 11, 2016 • Seaside Signal • seasidesignal.com
Cooking event is all about the
‘community coming together’
Iron Chef from Page 1A
One hour
R.J. MARX/SEASIDE SIGNAL
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 des-
sert.
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 slaughtered.
They’re fresh as can be, pas-
ture-raised.”
Graham, who arrived at the
brewery in January, presented
guests with an appetizer of con-
fit pork belly cured for 24 hours
and cooked in its own fat.
“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-marinated
tenderloin on a hazelnut crack-
Crowd at the Rotary Foundation’s Ghoulish Gala.
Seaside turns out for
Halloween fundraiser
‘Wishing Tree’
program pairs cops
and kids
By R.J. Marx
Seaside Signal
R.J. MARX/SEASIDE SIGNAL
Christian Culinary Academy students Julie Walker, Hallie Floyd, Hannah Troya and Caeli Kyker
with Chef Ira Krizo.
er with yellow-roasted tomato
spread garnished with goat
cheese, hazelnuts and balsamic
and rainbow microgreens.
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 special 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 never
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 Stepha-
nie Inn Dining Room and Chef
Josh Archibald of the Wayfarer,
both of Cannon Beach, teamed
up to present an all-natural
free-range chicken appetizer.
“We’ve done a classic
cured and confit method,” Be-
dard said. “We cured it for a
couple of hours, cooked it in
duck fat until it’s nice and ten-
der, then we’ve topped it with
locally foraged chanterelle
mushrooms and a little bit of
petite herbs dressed in Oregon
olive oil and Jacobsen’s sea
salt as well.”
“This is a really great event
for us,” Bedard said. “In our
small community that’s what
it’s all about. It’s community
coming together and helping
each other and supporting each
other. We’re really happy to be
a part of it, and to be part of our
small community.”
R.J. MARX/SEASIDE SIGNAL
Chef Jeff Graham of Fort
George Brewery and Public
House.
Col. Sanders was there.
So was Uncle Fester, a hand-
ful of hippie chicks, gladia-
tors and a bevy of toga-clad
goddesses.
All turned out in costume
Saturday night for the Sea-
side Rotary Foundation’s
Ghoulish Gala. The festivi-
ties at the Seaside Civic and
Convention Center benefits
community and international
projects, including a Rotary
Youth Exchange, Seaside
High School and the Christ-
mas Wishing Tree Program
for needy children. Interna-
tional efforts seek to erad-
icate polio worldwide and
provide clean drinking water
in Africa.
The event is the founda-
tion’s largest fundraiser of
the year, gala chairwoman
Raven Brown said, and the
first one with a Halloween
theme.
A committee teamed to
provide costumes, games
and recruited entertainers.
Donations from the foun-
dation’s live auction and spe-
cial appeal are designated for
Food for Kids and the Christ-
mas Wishing Tree program.
“Every year we buy
presents and have our com-
munity buy presents for un-
derprivileged children, and
make sure they have a happy
Christmas,” Brown said.
This year, the foundation
debuts “Shop With a Cop.”
“We’ll have the schools
identify some children that
could use a positive experi-
ence with law enforcement
and hook them up with one
of our local police officers
and have them spend the
day together,” Brown said.
“We’re going to give them an
allowance to buy Christmas
presents for their parents and
brothers and sisters.”
Seaside Rotary Club
President Kevin Leahy,
Foundation President Stew-
art Martin and Brown intro-
duced notables, among them
new Clatsop Community
College president Chris Bre-
itmeyer and state Sen. Betsy
Johnson.
“First of all, I’m a Rotar-
ian, and so making common
cause with fellow Rotarians
is always high on my list,”
Johnson said. “We’re really
here living out the Rotarian
motto, ‘Service before self.’
and we’re going to raise
some money so some kids
can have a great holiday sea-
son.”
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