Oregon Coast Waves - 1.5

OC 

W A V E S 

THE MAGAZINE FOR THE OREGON COAST 

VOL 1.5 

DECEMBER 2020

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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

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OC 

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W A V E S THE MAGAZINE FOR THE OREGON COAST 

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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.

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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 

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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. 


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.

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OREGON 

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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 

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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

Oregon Coast Waves - 1.5

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