09.12.2020 Views

Oregon Coast Waves - 1.5

The Magazine for the Oregon coast

The Magazine for the Oregon coast

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

OC

W A V E S

THE MAGAZINE FOR THE OREGON COAST

VOL 1.5

DECEMBER 2020


MENTION THIS AD FOR A

FREE

CHRISTMAS

ORNAMENT

W/ $20 PURCHASE

(while supplies last)


Remember

your first bike?

Bike Newport

150 NW 6th Street,

Newport (541)265-9917


OC

W A V E S

Publisher

Jeremy Burke

Editor

Steve Card

Advertising Sales

Teresa Barnes

Kathy Wyatt

Natalie Lane

Krystal O’Donnell

Contributing Writers

News-Times Staff

Kenneth Lipp

Michael Heinbach

Katie Wiley

Photographers

Jeremy Burke

Casey Felton

About the Cover Shot

I was lucky to get this shot one day when

exploring the Yaquina Head. Eagles are

common on the Oregon coast. I did have to

stay in one place for 45 mins ready to go in

case this beauty saw something worth flying

for. Photo by Jeremy Burke

P.7

Newport Florist & Gifts gets

a new Home

P.28

Celeste’s Pecan Pie recipe

P.13

Oregon Coast Gift Guide -

shop locally in 2020

P.30

The Largest Wasabi Farm in

the U.S.

oregoncoastwaves.com

Facebook

@OregonCoastWaves

Instagram

@oregoncoastwaves

P.36

Sea Glass Bistro & Lounge

P.38

Ever want a Tiny Home -

Look no further

All rights reserved. No part of this

publication may be reproduced without

the written permission from this publisher.

Photographs, graphics, and artwork are

the property of Newport Newspapers LLC

©2020 and J.burkephotos ©2020

Oregon Coast Waves 2020

A News-Times Publication

831 NE Avery Newport Or 97365

P.51

Drift Wood on the Bay Road

P.48

Dream Home of the Month


contents

P.42

2020 - some extra photos to enjoy

5


Delivered to your mailbox

TISH EPPERSON

OC

OC

W A V E S THE MAGAZINE FOR THE OREGON COAST

W A V E S THE MAGAZINE FOR THE OREGON COAST

Crow’s Nest Studio & Gallery

toledo, oregon

VOL 1.1

JULY/AUG 2020

VOL 1.2

SEPTEMBER 2020

Payment Enclosed

Bill Me (Email Required)

*please make payments payable to Newport News-Times

1-year (12 issues)

Only

$35.00

Regular price $49.99

Subscribe today and discover

the best of the Oregon Coast.

• RESIDENTIAL

• COMMERCIAL

• INDUSTRIAL

• CONTRACTING

& RETAIL SALES

CCB#170053

(541) 265-8630

1116 S.W. 9 th St.

NEWPORT

Name

Address

City State Zip

Email

Phone

Make checks payable to the Newport News-Times.

Send payment to PO Box 965 Newport, Oregon 97365.

Skateboards • Hoodies

Skateboard Equipment

Sports Memorabilia

Coins • Jewelry • LP’s

Star Wars • Hot Wheels

Collectibles • Trains

Dollhouse Furniture

Mon-Sat: 10 am -5 pm /Sun: 11 am -5 pm

120 SW Coast Hwy,

Newport

541-270-1477

CCB#191422

Stoves • Sales • Service

Call us for your chimney sweep and

to service your gas fireplace.

541-265-8390

www.coasthearthandhome.com • 633 E Olive St., Newport

MARKET

Employee owned & Working

Hard to Serve You Every Day!

• Bandon • Myrtle Point • Reedsport • Coos Bay

• Gold Beach • Coquille • Lincoln City • Lakeside • Empire


ARTISTRY WITH FLOWERS

STORY STEVE CARD | PHOTOS BY JEREMY BURKE


NEWPORT FLORIST MOVES TO NEW LOCATION

ewport Florist and Gifts is in a new home, opening

in mid-September after making the move 1738 N

Coast Highway. It’s actually a location that has a

flowery history, having housed Barbara’s Blossom Shop for

many years before the building changed uses.

Shop owner Tarrah Richardson said the move to the former

florist shop “is really fun because a lot of people are excited

about that aspect of it, which I think is neat.”

Richardson said she had eyed that location several years ago.

“I’ve always been interested in this location. Before my

husband and I moved to the area, we kind of came on a tour

of the Oregon coast. And when we came to Newport, this spot

was available — that was like 2013. I looked at this space but

the rent was pretty high.”

Instead of opening her own florist shop at that time, she and

Ryan decided to open CrossFit Newport at 710 NE Third St.,

and Tarrah went to work for the former owner of Newport

Florist and Gifts, Carla Williams.

“I’ve been a florist for 26 years. Carla Williams hired me, and

by December 2014, I knew she wanted to sell. We bought it in

March 2015,” she said.

Tarrah and Ryan own and operate both businesses, and for

the last five years, she has been running the florist shop at

its previous location at Newport’s Bay Bridge Mall. Although

she liked that space, it was somewhat hidden from view, so

she began checking out other spaces. She and Ryan looked

are more than a half dozen locations and ultimately had the

opportunity to move to the spot they had looked at years

before. They spent almost two weeks doing interior work,

painting every single surface, pouring self-leveling concrete on

the floors, and installing a new front door and garage door.

“We’re going to put new fencing in back. It’s still in process,”

she said.

“This building is great. And one of the things I really love

about this space is I love to do classes, and it just has a lot more

room. And it has the space for the walk-in cooler.”

Richardson said, “The whole thing I would like to convey … is

Newport Florist is artistry with flowers. It’s about the art form

of floral design. That’s what really separates us from the things

you can get at the grocery store or whatnot.”


She also tries to support the local community through her

business. “I love to buy local flowers, greens,” Richardson said.

“We can buy from people who are growing those things in

their yards or their property because then those flowers are

super fresh, and it’s sort of helping them.”

In addition to floral arrangements, Newport Florist has a

good selection of plants, “plants in nicer containers, and some

plants that you can’t get elsewhere,” Richardson said.

As far as the gift portion of the business, “in my 26 years as

a florist, most of my bosses have carried a gift shop plus a

florist,” Richardson said, “but there’s a lot of great gift shops

in Newport, so my gifts are kind of limited to what I can sell

with flowers. I carry some bath and beauty products, some

gourmet coffee and chocolates, balloons.”

Newport Florist can deliver anywhere in Lincoln County for

an additional charge, and people can order flowers directly

through the website — NewportFloral.com. “I love my website

because it’s all pictures of things we’ve made here and

photographed and then uploaded to our website,” she said.

Richardson also enjoys the opportunity to offer classes

to people in the community. Recently, a group of

people gathered to create Halloween centerpieces.

“Thanksgiving centerpieces is one (class) we have coming

up, and a Christmas wreath class is coming up,” she said,

“whatever is in season. I was thinking after the New Year we

would do a succulent class, where people would put together

a little succulent in a wood box or a vase or something like

that. It’s just kind of a fun experience to come over here, have

a glass of wine, make something pretty and take it home. And

learn some things, too, like the tricks of floral design.”

She also offers some multi-session classes. “Right now we’re

in the middle of a 10-week floral design class, kind of like the

fundamentals of floral design. This next year, I’m going to

have one kind of like that about weddings.”

People can learn about classes on Newport Florist’s Facebook

and Instagram pages, and they can also get on an email list

by calling the shop at 541-265-8262 or emailing flowerart.

newport@gmail.com.

Richarson said she also has plans for the future. “One of the

things I really want to do is set up one of my tables to be a

DIY (do it yourself) station. Somebody could come in and

say, ‘Oh, it’s my sister’s birthday tomorrow,’ and I’ll facilitate

you making an arrangement for your sister. I’ve never seen it

before, but I think it would be really cool.

“We have this nice big space on the side of the building,” she

added, “so Ryan wants to build a big covered patio out there

and sell some outdoor plants. We’d like to have some nursery

things out there. I’d also like to eventually offer things like

coffee and tea, maybe scones or something.

Newport Florist and Gifts is open from 10 a.m. to 5 p.m.,

Monday through Friday, and 10 a.m. to 2 p.m. on Saturday.

They are closed on Sunday.


TISH EPPERSON

1943-2020

Crow’s Nest Studio & Gallery

toledo, oregon

“Daylight Moon”

oil on board 13”x 13”

Signature Gallery

Since 1987

140 NE Alder Street, Toledo

Open: Friday-Sunday, Noon to 4PM, Each Week

(541) 336-2797

Paintings, Prints, Cards, Mugs

www.michaelgibbons.net

Bring your home and car

insurance under the same roof.

If you insure both your auto and home with me, I can

make sure you have the proper coverage and save

you up to 15% with our Multi-Policy Discount.

Call me today to see if you qualify.

Travis Luttmer

Agent

Albany, OR 97321

(541)757-0326

Amount and availability of discounts vary by state.

Auto and Home insurance policies issued by COUNTRY Mutual Insurance

Company ® , COUNTRY Preferred Insurance Company ® or

COUNTRY Casualty Insurance Company ® , Bloomington, IL.

0819-503HC-26979-11/11/2020


THE OREGON COAST GIFT GUIDE

LOCAL

GIFT IDEAS

ALL PHOTOS BY

JEREMY BURKE

NEWPORT FLORIST & GIFTS


STYX, STONES N’ BONES

LOCAL OCEAN SEAFOODS

GRUMBLEFISH MUSIC

CHILDISH TENDENCIES

FREED GALLERY

14

WIND DRIFT GALLERY

STYX, STONES N’ BONES


NEWPORT ACE HARDWARE AND OUTDOOR OREGON COAST WASABI BEAR VALLEY NURSERY

STYX, STONES N’ BONES

101 LOCAL by SPECIFICALLY PACIFIC

STYX, STONES N’ BONES

JOVI

15


JOVI

NEWPORT ACE HARDWARE AND OUTDOOR

OCEANIC ARTS STYX, STONES N’ BONES GRUMBLEFISH MUSIC

CHILDISH TENDENCIES

AGO TATTOO AND PIERCING


BREACH THE MOON GALLERY

GRUMBLEFISH MUSIC

BEAR VALLEY NURSERY

JOVI

OREGON COAST WASABI

FEED CORRAL

STYX, STONES N’ BONES

17


BEAR VALLEY NURSERY

OREGON COAST WASABI

NEWPORT FLORIST & GIFTS

FEED CORRAL

NEWPORT ACE HARDWARE AND OUTDOOR

18

JOVI

STYX, STONES N’ BONES


101 LOCAL by SPECIFICALLY PCIFIC STYX, STONES N’ BONES WIND DRIFT GALLERY

NEWPORT FLORIST & GIFTS

JOVI

KARL’S CARVINGS GRUMBLEFISH MIUSIC

19


JOVI

BEAR VALLEY NURSERY

WIND DRIFT GALLERY CHILDISH TENDENCIES STYX, STONES N’ BONES

STYX, STONES N’ BONES

WIND DRIFT GALLERY


NEWPORT ACE HARDWARE AND OUTDOOR

FREED GALLERY

OREGON COAST WASABI

STYX, STONES N’ BONES

101 LOCAL by SPECIFICALLY PACIFIC

NEWPORT FLORIST & GIFTS

BEAR VALLEY NURSERY

21


STYX, STONES N’ BONES

NEWPORT FLORIST & GIFTS

STYX, STONES N’ BONES

FEED CORRAL

STYX, STONES N’ BONES

22

FREED GALLERY

STYX, STONES N’ BONES


101 LOCAL by SPECIFICALLY PACIFIC JOVI GRUMBLEFISH MUSIC

STYX, STONES N’ BONES

BEAR VALLEY NURSERY

BEAR VALLEY NURSERY

GRUMBLEFISH MUSIC

23


GRUMBLEFISH MUSIC

NEWPORT ACE HARDWARE AND OUTDOOR

STYX, STONES N’ BONES FREED GALLERY STYX, STONES N’ BONES

24

STYX, STONES N’ BONES

CHILDISH TENDENCIES


BEAR VALLEY NURSERY

BEAR VALLEY NURSERY

WIND DRIFT GALLERY

101 LOCAL by SPECIFICALLY PACIFIC GRUMBLEFISH MUSIC

BEAR VALLEY NURSERY

OCEANIC ARTS

25


GIFT GUIDE INDEX

AGO TATT0O AND PIERCING

1164 SW Coast HWY Ste D Newport Or

(541) 574-7777

FEED CORRAL

634 Oregon Coast Hwy, Newport, OR

(541) 265-8299

GRUMBLEFISH MUSIC

1845 SW Hwy 101 Unit 4, Lincoln City, OR

(541) 614-0931

STYX, STONES, N’ BONES

160 W 2nd St., Yachats, OR

(541) 653-3548

NEWPORT ACE HARDWARE AND OUTDOOR

2340 N Coast Hwy, Newport, OR

(541) 272-5440

JOVI

232 NW Coast St, Newport

(541) 265-8220

OCEANIC ARTS

444 SW Bay Blvd, Newport

(541) 265-5963

BREACH THE MOON GALLERY

434 SW Bay Blvd, Newport

(541) 265-9698

CARL’S CARVINGS

10915 Pacific Coast Hwy Seal Rock, OR 97376

(541) 961-8575

STYX, STONES, N’ BONES

160 W 2nd St., Yachats, OR 97498

(541) 653-3548

WIND DRIFT GALLERY

414 SW Bay Blvd, Newport

(541) 265-7454

CHILDISH TENDENCIES

412 SW Bay Blvd, Newport

(541) 265-4491

BEAR VALLEY NURSERY

2114 SW Hwy 101, Lincoln City, OR

(541)996-2327

NEWPORT FLORIST & GIFTS

1738 N Coast Hwy, Newport, OR

(541)265-8262

101 LOCAL by SPECIFICALLY PACIFIC

342 SW Bay Blvd, Newport

(541) 272-9896

BREACH THE MOON GALLERY

FREED GALLERY

6119 S U.S. 101, Lincoln City, OR

(541)994-5600


THE KITCHEN WILD

t’s officially that time of year

when recipes that call for cream

of mushroom soup are making

their way to our tables but did

you know that scratch made cream

of mushroom soup is so simple to

make and depending on what kind

of mushrooms you use, packed full of

nutrients.

Let’s take chanterelles for example,

which can be found all throughout our

Siuslaw Nation Forest, chanterelles have

a meaty texture, perfect for cream of

mushroom soup and most other recipes

that call for mushrooms as well. They are

very low in calories and carbohydrates,

virtually fat free, a good source of fiber

and provide all of the essential amino

acids our bodies need. Chanterelles are

an excellent source of copper which is

essential for our nervous system and

immune function and also a good

source of vitamins, including riboflavin,

niacin and vitamin D.

Of course if you’re feeling adventurous

you can still go out and harvest these

beautiful mushrooms yourself or you

can purchase them here locally from

local commercial mushroom foragers

such as Lil Swiss Farms in Waldport

at www.lil-swiss.com, Sam Bretz in

Newport at www.bretzforaging.com

and Rain Forest Mushrooms in Yachats

which can be found at the Newport

and Florence Farmers Market or at

www.rainforestmushrooms.com. So

no matter where you are here on the

Oregon coast you’re always close to

some locally foraged mushrooms so let’s

get cooking!

Cream of Wild Mushroom Soup

INGREDIENTS:

1/4 cup butter

4 cloves garlic, minced

4 cups wild mushrooms

3/4 teaspoons dried thyme

5 tablespoons all-purpose flour

1 quart chicken stock

1/2 tsp. chicken bullion

1 cup heavy cream

Fresh thyme for serving

DIRECTIONS:

Heat butter in a Dutch oven over

medium-high heat until melted. Sauté

onion for 2 to 3 Add mushrooms, garlic

and dried thyme, cook for 10 minutes.

Sprinkle mushrooms with flour, mix

well and cook for 2-3 minutes. Add

stock and chicken bullion and bring to

a boil.

Reduce heat to low, season with salt and

fresh cracked black pepper to taste

Cover and simmer for 20 minutes, while

occasionally stirring, until thickened.

Remove from heat, stir in cream.

Top with fresh thyme and serve. Enjoy!

WRITTEN AND PHOTOGRAPHY BY: KATIE WILEY

27


CELESTE’S PECAN PIE

PECAN PIE FILLING:

1 cup light corn syrup

(I use Karo brand)

3/4 cups sugar

1/2 cup brown sugar

3 whole eggs, beaten

1/3 cup (2/3 stick) salted butter, melted

and cooled

1 tsp real vanilla

1/2 tsp salt

1-1/2 heaping cups of pecans-sliced in

half the long way.

Preheat your oven to 350 F degrees

In a large mixing bowl, combine the corn

syrup, the sugar and the brown sugar

along with the eggs. Combine.

Add the butter, salt and vanilla. Whisk

the mixture until it’s totally combined.

Use a fork and prick the bottom of the

pie dough a few times.

Place the chopped pecans in the bottom

of the pie crust.

Then pour the mixture over the top of

the pecans. Let them rise to the top.

Cover the pie in foil and place it in the

oven on a baking sheet. Bake the pie

covered for 35 minutes. Remove the

foil, continue baking for 25-35 minutes

longer. Bring careful not to burn the crust

or pecans. If it is browning too quickly,

cover it again with foil.

The pie should not be overly jiggly when

it’s removed from the oven. If it’s jiggly

bake for another 5-6 minutes at a time

until finished.

Let the pecan pie cool before slicing.

MY HOMEMADE FAIL

PROOF PIE CRUST:

3 cups all purpose unbleached flour

1-1/4 teaspoon French salt (or any salt

you prefer)

3/4 cup salted butter, cut into pieces

3/4 cup of Crisco shortening, cut it into

pieces

1 egg, room temp.

1-1/2 Tablespoons distilled white vinegar

4-1/2 Tablespoons ice cold water

In a large stainless mixing bowl combine

the flour, salt, butter and shortening.

Using a pastry cutter it fork , work it all

together-until the mixtures resembles

coarse crumbs

With a fork, beat the egg and add it to

the bowl

Add the vinegar

Add the water

Stir it all together, until everything

is combined. Adding another 1-2

tablespoons of ice cold water if needed

for the moisture.

Separate into two equal balls

Roll your pie dough out on a pastry mat

on a lightly floured surface. Roll it out 1

inch larger in diameter than the top of

your pie pan.

Carefully fold it in half to transfer to your

pie dish. Unfold it so that it covers the

whole pan.

Cut off the excess pie dough so that it

hangs just below the lip of the pan.

Tuck the edges under, so that there’s a

nice even dough rim.

You can leave rustic like this or you can

use your fingers to create a nice decorative

edge. Using your left thumb and pointer

finger on the inside of the lip and your

right pointer finger between the other

two fingers on the outside of the lip. This

will give the classic pie dough edge along

the rim. Keep going until you’ve gone

around the entire rim.

Wrap both balls individually In plastic

bags. Place them in the freezer. Remove

them from the freezer 30-35 minutes

before you need to use them.

If you’re in a hurry...my go to pie crust is

in the frozen case at Trader Joe’s. It comes

in a set of two pie crusts.

There is absolutely NOTHING in the

world that comes close to Pecan Pie in

my book! This is my very favorite pie. It’s

sweet and salty and the texture is perfect!

Every fall, we are abundantly blessed

with a new crop of pecans. My good

friend, Janet Romney from southern

New Mexico sends me fresh pecans in

the bulk. It’s one of my most anticipated

deliveries every fall.

Serve with fresh whipped cream or vanilla

ice cream. And my preference is to serve

with both-you cannot go wrong!

WRITTEN BY CELESTE MCENTEE | PHOTO BY JEREMY BURKE


OREGON

COAST WASABI

FARM

Photo by Jeremy Burke


CONTINUED ON PAGE 32


Area grower owns largest wasabi farm in U.S.

he average casual diner most likely thinks of Japan

when it comes to production of the curious vegetable

known to foodies and novices alike as wasabi. But

most Oregon coastal residents don’t realize the single largest

wasabi farm in the U.S. is pretty close to home.

Jennifer Bloeser, then a marine fisheries scientist, co-founded

Oregon Coast Wasabi under the name Frog Eyes Wasabi in

2010. She rebranded the farm, located just north of Pacific

City, under its current name in 2017.

In 2003, a stranger at an equestrian training facility gave

Bloeser a wasabi start, and she began growing wasabi in her

backyard in Port Townsend, Wash. Bloeser moved in 2007 to

Portland, and after the recession hit the following year, she

began researching starting a business.

After Bloeser learned that most of what Americans know

to be wasabi — the green paste most commonly used to add

flavor to sushi — doesn’t actually contain the wasabi vegetable

— she decided growing “real wasabi” was the entrepreneurial

endeavor for her. And she set out to team people the unique

taste of actual wasabi

“Most wasabi paste out there doesn’t have any real wasabi in

it,” Bloeser said. “It’s mostly made of mustard and horseradish

and green food dye. It’s basically mimicking what real wasabi

looks like after you grate it.“

Wasabi is a plant from the Brassicaceae family, which includes

mustard and horseradish. When produced in traditional

Japanese fashion, the paste or a dry powder is prepared by

finely grating the rhizome or stem. Grating the rhizome creates

a chemical reaction that produces the wasabi’s distinct spicy

flavor.

That flavor, Bloeser says, can dissipate quickly, which is why

high-end restaurants often prepare it at the table when a meal

is served. Wasabi can also lose its flavor when added to a hot

dish. Bloeser recommends when preparing wasabi at home

“When people think of wasabi and wasabi flavor, it’s all about

that sinus head rush that you get when you eat it,” Bloeser said.

“Real wasabi, when you grate it, you have that spice and you’ll

get that sort of head rush with the nasal, it’ll clear your sinuses.

But it also has some lovely other flavors to it.”

CONTINUED ON PAGE 34

WRITTEN BY MICHAEL HEINBACH | PHOTOS BY: JEREMY BURKE

33


At Oregon Coast Wasabi, Bloeser takes pride in the quality of

the product, and how it’s cultivated in a time-honored fashion.

She says it takes between 18 and 36 months to properly grow a

rhizome, the most flavorful part of the plant.

“We do everything by hand,” she said. “So, all the planting

is done by hand, all the harvesting is done by hand ... The

harvesting is basically just done with a shovel and a knife for

trimming. And when we trim the plants and the rhizomes, it’s

a traditional Japanese trim.”

Bloeser said there are three components to Oregon Coast

Wasabi — the culinary component, which involves the plant’s

rhizomes and leaves, the gardening component, and the

company’s shelf stable. Oregon Coast Wasabi sells directly

through its website, found at thewasabistore.com. Customers

can purchase rhizomes, wasabi plant starts, and wasabi

seasonings and salts featured in spaces such as the Blue Heron

French Cheese Company in Tillamook, at Wild Manzanita

Grocery & Cafe in Manzanita and high-end Portland

restaurants, such as Zilla Sake. Scratch Distillery in Edmonds,

Wash., has partnered with Oregon Coast Wasabi to create the

distillery’s Azuma wasabi-infused vodka

“And then our newest component is our shelf stable — our

powders and salts,” Bloeser said. “So we have two flavors of

wasabi seasoning salt and we also have our new wasabi cocktail

rim salt that’s also available through our website.”

Oregon Coast Wasabi doesn’t offer customers in-person tours

of the farm and operation, but wants people to learn more

about the business by visiting the website.

OREGON COAST WASABI

Contact: theWasabiStore.com

Above: Example of freshly harvested and grated Wasabi. Photos by Jeremy Burke


Photo by

Luke Whittaker

N Y E

Historic

B

E A

C H

Located just a few short blocks off Highway 101,

the “European walking neighborhood” of Historic Nye beach is a

perfect spot to enjoy easy access to miles of perfect beaches

and offers the visitors lots of …

Beachcombing

Bike Riding/Rental

Beach Walking

Kite Flying

Surfing

Sail-boarding

Tide Pooling

Photography

Galleries

Jewelry

Visual Arts

Apparel

Lodging

Spa – Massage

Cafés & Fine Dining

Hours of Family Fun

Unique

Retail Shops

Professional

Services

Fine Gifts and

Home Decor

World Class

Performing Arts

Sweets - Ice Cream

- Chocolates

For more information: www.NyeBeach.org


New menu Sea Glass Bistro and Lounge

With a new General Manager, Restaurant Manager and Executive Chef, there are great things happening at the Sea

Glass Bistro and Lounge located in the Agate Beach Best Western Plus. Check out agatebeachinn.com for hours and

menus or call (541) 574-2210. Photos by Jeremy Burke.


BRING

A COPY

OF THIS

AD FOR

10%

OFF

(maximum of $100.00)

Cost free vehicle inspections, competitive pricing,

customer financing, and a warranty on all repairs

honored by AAMCOs nationwide. We provide

expert diagnostic & repair services for transmissions,

engines, brakes, differentials, & transfer cases.

Call Rick to schedule an appointment

(541) 265-9567

126 NE 11th Street

Newport, Oregon 97365

8am – 5pm M-F

A Clean Home

is a

happy home

NEW CLIENTS

ONLY

$50

OFF

ANY cleaning

Present coupon AFTER

your FREE estimate.

Coupon required.

Minimum purchase

of $240.

Expires 9/30/20

Screened and

Trained Team

Bonded & Insured

Reliable &

Accountable Service

Locally Owned

since 1981

541 929-4302

merry maids


OREGON

COAST TINY

HOME


Custom tiny home detail and designer

tagecoach detail & design is a vintage trailer and

small space design and renovation company, owned

and operated by Jed and Katie Wiley. Stagecoach

specializes in vintage trailer renovations, Airbnbs and vintage

trailer park hotels and is located on the central Oregon coast

in Waldport near Tiny Tranquility Park, the Oregon coast’s

ultimate tiny living destination. Tiny Tranquility is a 12.5

acre vintage trailer and tiny house park that is located just off

Highway 101 across from Big Stump Beach and is home to

four Stagecoach creations as well as several tiny home nightly

rentals staged by Stagecoach as well. Tiny Tranquility is a park

developed exclusively for tiny homes and vintage RVs, offering

nightly rentals and long-term site rentals as well as community

spaces for its guests and residents. Making Tiny Tranquility

Park and Stagecoach detail & design the ultimate tiny living

duo on the Oregon coast.

What started as a personal project for Jed and Katie, renovating

a 1977 Coachman travel trailer into a tiny home away from

home for their love of the outdoors and traveling with their

three small children, transformed into a full-time business

taking in projects both big and small from all over the United

States.

Stagecoach can maximize the feel of your small space through

clever storage solutions, bright aesthetics, and personal design

touches. “Some of my favorite projects throughout the years

have been a small 16ft. tiny mountain cabin on wheels with

a cozy fireplace, warm wool textiles and the scent of cedar

throughout thanks to some beautifully rustic cedar lined

walls, to a large 31ft. modern matte black Airstream hotel

with a double head rain shower with a classic yet modern

birch interior, both completely different in size and design, yet

equally as alluring and show-worthy. My love for the Oregon

coast has also inspired several coastal Airstream and vintage

trailer designs over the years with nautical touches such as highend

coastal wallpapers to custom local artwork surrounded by

coastal blues and sandy tones that all hold a very special place

in my heart as well. We also have a vintage mobile bakery on

wheels project coming up next for a local baker in the Oregon

City area who gives so much back to her community schools

and sports programs through her baking that we are so excited

about!” Said owner, Katie Wiley.

Whether your small space is stationary or on-the-go, for work

or for play, if you can dream it, Stagecoach can transform it.

WRITTEN BY KATIE WILEY | PHOTOS BY: JEREMY BURKE


2020

As the year starts to wrap up I thought that I would share some extra

photos that have not been used before in this publication. I hope that

you enjoy them. Looking forward to the end of 2020 and the beginning

of a new year. I wish you all a very Merry Christmas and a happy, healthy

and prosperous new year. Jeremy

All photos by Jeremy Burke


OREGON COAST DREAM HOME OF THE MONTH

3735 HWY 101

YACHATS, OR

Contemporary Oceanfront Home on 4.56 Acres and

complete privacy. Some of the many features include

vaulted ceilings with exposed beams, hardwood floors,

tile floors, granite counters, open floor plan, and lots

of windows to enjoy the wonderful views. Most of the

rooms open onto a wrap around deck and the master

suite is large with a luxurious bath including a double

jetted tub, tile shower, and twin vanities. There is also a

detached 3 car garage with an added shop and complete

bath. Your own private path to a beautiful sandy

beach completes this unique

property.

$1,050,000

etails

BEDROOMS:3 EST. SQUARE FEET: 2,958

BATHROOMS: 3.5 LISTING # 20-1726

THIS PROPERTY BROUGHT TO YOU BY

205 E Olive St, Newport, OR

(541) 265-2200

advantagerealestate.com

49


LO AN

Borrow up to $5,000

for 12 months

AT APR*

5.99%

*Annual Percentage Rate effective 11/1/20 and expires 12/31/20. Loan amount

dependent upon credit worthiness. Existing FFCU and TLC loans not eligible.

APPLY TODAY!

VISIT: tlcfcu.org/holly-dough-loan

TEXT: holiday loan to 360-351-4111

503.842.7523

866.901.3521

www.tlcfcu.org

ILikeTLC

fibrefamily

1625 N. Coast Hwy. Newport

2004 NW 36th St. Lincoln City

A DIVISION OF

CREDIT UNION


Taken on the Bay Road between Newport and Toledo.

Photo by Jeremy Burke


l

Christmas Dinner

with ALL the trimmings!

Ham or turkey, mashed

potatoes & gravy,

green bean casserole,

candied yams, stuffing,

roll, cranberry sauce,

and a small slice of pie!

ONLY

$

17

* excludes coupons

Pick-Up Orders & Delivery

BREAKFAST, LUNCH & DINNER IS SERVED EVERY DAY!

NE 6 TH STREET & HWY 101

541-574-6847 • THENEWPORTCAFE.COM GREAT BREAKFAST AND SEAFOOD ALL DAY

with A

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!