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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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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toledo, oregon
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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
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.

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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
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etails
BEDROOMS:3 EST. SQUARE FEET: 2,958
BATHROOMS: 3.5 LISTING # 20-1726
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1625 N. Coast Hwy. Newport
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A DIVISION OF
CREDIT UNION

Taken on the Bay Road between Newport and Toledo.
Photo by Jeremy Burke

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