Oregon Coast Waves - 1.9 April

W A V E S
VOL 1.9
APRIL 2021

STUNNING HARLEQUIN DUCKS
RESTING ON YAQUINA BAY.
PHOTO BY: JEREMY BURKE

OC
W A V E S
Publisher
Jeremy Burke
Editor
Steve Card
Advertising Sales
Teresa Barnes
Kathy Wyatt
Natalie Lane
P.3
Harlequin Ducks on the
Yaquina Bay
P.6
Looking for a bite of the
Coast - Fish n’ Chips
P.15
Adobe Restaurant pairs
great food with a view!
Contributing Writers
News-Times Staff
Kenneth Lipp
Michael Heinbach
Katie Wiley
Photographers
Jeremy Burke
Casey Felton
About the Cover Shot
This one is a special place that I found
recently. I have gone back a few times
already. Check out the center fold of this
issue to see a much larger version. Hope you
enjoy! . Photo by Jeremy Burke
P.20
Crispy Fried Trout
P.21
Venison Chili
P.22
Spicy Coconut Curry
Mussels
P.25
P.25
P.27
oregoncoastwaves.com
Gran’s Buttermilk Pancakes
Banana Bread
Greek Tortellini Pasta Salad
Facebook
@OregonCoastWaves
Instagram
@oregoncoastwaves
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
©2021 and J.burkephotos ©2021
Oregon Coast Waves 2021
P.31
P.33
P.36
A News-Times Publication
831 NE Avery Newport Or 97365
Rock of the Month - from
Styx, Stones n’ Bones
Conquering the Grand
Canyon
Take a flight in South Beach

contents
READY, SET, GO! Wait you cheated... PHOTO BY JEREMY BURKE
P.39
P.45
P.49
P.50
Cannon Beach Fat Bike
Festival is Back
Artist of the Month -
Leighton Blackwell
Dream Home of the Month
Mussel Beach
5

Fish n Chips
FROM YACHATS TO DEPOE BAY - HERE ARE A FEW YOU HAVE TO TRY
Pictured is Mo’s The Original© Located on Newport, Oregon’s Historic Bayfront
PHOTOS BY JEREMY BURKE

Luna Sea Fish House
YACHATS OREGON

Chowder Bowl
NEWPORT OREGON

Rogue Ales - Brewers by the Bay
SOUTH BEACH OREGON

South Beach Fish Market
SOUTH BEACH OREGON

Just once, I’d
like to wear a
paisley print.
Our sea animals can’t
wait to see you.
Never boring.
GET YOUR TICKETS AT AQUARIUM.ORG
4229 SW Beach
Lincoln City, OR
(541) 996-3623
BEST
ON THE OREGON COAST
• Panoramic ocean views
• Heated indoor pool
• Affordable rates
RELAX
IN AN OCEANFRONT SUITE
• Fully equipped kitchens
• All the comforts of home
• Each unit is unique
340 N. COAST HWY • NEWPORT • 541.265.7822
BEACH
IT’S ALL ABOUT THE VIEW
• Private beach access
• Whale watching & sunsets
• Walk to shopping & dining
Book online at OceanTerrace.com
Use promo code OCW21 for a special discount!
dougchadwickdds.com | 541.265.4221 | 123 SE Douglas Street Newport, OR 97365

The Horn Public House & Brewery
DEPOE BAY OREGON
13 PHOTOS AND STORY BY KATIE WILEY

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

PHOTO BY: JEREMY BURKE
Adobe Restaurant & Lounge
YACHATS OREGON
PHOTO BY JEREMY BURKE
15

17
Page 15:
Smoked Salmon Bruschetta - Toasted baguette
with dill cream cheese, cucumber and smoked
salmon.
Page 16 clockwishe:
Veggie Cacciatore - Slow roasted vegetables
with our house marinara placed over a bed of
spagehetti squash.
Mai Tai
Cosmopolitan
S’mores cheesecake
Baked Brie - Accompanied with fresh seasonal
fruit
Page 17 - Left
Captain’s Platter - Grilled wild salmon, a beer
battered prawn, scallop skewer and two grilled
oysters served with basmati rice and vegetables.
Adobe Resort - Restaurant and Lounge
1555 HWY 101 Yachats Or
(541) 547-3141
adoberesort.com
PHOTOS BY JEREMY BURKE
17

OREGON COAST
INSPIRED
RECIPES
Whether they are foraging and finding their ingredients in nature, or sourcing
them from our local markets, grocers and farmers, these two recipe columnists
are sure to inspire you to try something new! Pages 20-29
PICTURED: KATIE WILEY, LOCAL FOOD COLUMNIST, SHOWN RAKING FOR CLAMS IN THE ALSEA BAY. PHOTO BY JEREMY BURKE

19

THE KITCHEN WILD
BY KATIE WILEY
Corned Beef Hash
In 2017, my husband gifted me with
an AncestryDNA kit for our 10-year
wedding anniversary. This may seem like
a strange anniversary gift, but he and I
have never really exchanged gifts to one
another for any holiday, especially our
wedding anniversary.
So this was very uncharacteristic of him,
but it’s what he said to me that made it
so special. He said, “At this point in our
marriage, I feel like I know everything
there is to know about you except what
your ancestry is.” And he was right. Even
I didn’t know what my ancestry was.
I had always been told I was at least
one-fourth Native American. I suppose
I had no reason not to believe that but
had certainly always been curious, so I
immediately opened the box, followed
the instructions, then promptly walked it
back out to the mailbox.
A few weeks later I received an email with
my results, and I was shocked. It said I
was exactly 0 percent Native American.
Also 0 percent Sicilian, which was the
only other ethnicity I had ever been told
throughout my life. As it turns out I’m
a mix of just about everything “across
the pond” as they say, which is great
too, but it certainly led to a whole lot
more questions than answers. Questions
that led to some serious digging, some
incredible finds and even the missing
piece of the puzzle for a distant cousin
who had searched her entire life to find
out who her real family was. Through my
DNA, we were able to solve that mystery
in her final stages of life. That’s a fantastic
story but a long one, so I’ll save that for
another time.
All of this excitement certainly pigued
my husband’s interest enough to take
his own AncestryDNA test, which too
led to some shocking results. Growing
up he had always been told that he was
mostly German, but upon receiving his
DNA story, he learned that certainly
wasn’t the case at all. He’s mostly Irish —
a surprisingly high percentage of Irish in
fact. So since that moment, St. Patrick’s
Day has taken on a whole new meaning
in the Wiley household. It’s been a great
reason to teach our children about Ireland
through traditional foods, culture and, of
course, the folklore of why shamrocks
and leprechauns are celebrated on this
particular day.
You certainly don’t have to be Irish to
enjoy Irish dishes. Take it from me,
someone who has so little Irish it is barely
a mention in my AncestryDNA story, but
I have always been a sucker for corned
beef — and corned beef hash is quite
literally one of my favorite meals on the
planet. So if you’re looking for an Irishinspired
dish to serve to your loved ones
this St. Patrick’s Day, here’s my Corned
Beef Hash recipe.
Corned Beef Hash
Ingredients:
2-3 cups cooked and shredded corned
beef
5 medium sized red potatoes, cooked,
cooled and diced
1 yellow onion, diced
1 green pepper, diced
4 tablespoons butter
Salt and fresh cracked black pepper to
taste
Top with over easy egg and chives
Directions:
In a skillet, melt butter then add onions
and green peppers and sauté until soft.
Add cooked potatoes until warmed
through and slightly browned.
Add shredded corned beef and sauté
with onions, peppers and potatoes for 3-5
minutes. Add salt and pepper to taste.
Serve with an over easy egg on top, then
sprinkle with fresh chives and enjoy!
Crispy Fried Trout
“Give a man a fish, and you feed him for
a day; teach a man to fish, and you feed

him for a lifetime.”
As a mother of three little ones, it’s my
job to prepare them for the world as they
enter adulthood, and part of that journey
is teaching them to be self-sufficient. Yes,
academics are important, but equally as
important is knowing how to build, how
to cook and how to source their own
food.
Since moving to the Oregon coast,
my children’s lives have been enriched
beyond our wildest expectations. They
have learned how to gather clams and
mussels, they’re seasoned crabbers,
they know what bushes to safely harvest
berries from, and now they’re becoming
expert fisherman and are truly loving
every minute of it.
When on a recent outing to Big Creek
Reservoir in Newport, my 8 year old
snagged the first catch of the day, and to
see the pride on his face was absolutely
priceless. What makes moments like
these even more special is when we gather
around the dinner table to share a meal
that we all just harvested together as a
family.
Right now in these moments they think
they’re just out having fun, but these are
memories and skills that will undoubtedly
last a lifetime and hopefully be passed
down for generations to come.
Crispy Fried Trout
Ingredients:
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons PS Seasonings Tackle Box
fish seasoning (this can be ordered at
www.psseasoning.com) or your favorite
fish seasoning
1/2 teaspoon salt
Fresh cracked black pepper
Coarse sea salt for topping fried fish
Directions:
In one large bowl, combine flour,
baking powder, baking soda, Tackle Box
seasoning, salt and pepper.
Dredge trout on both sides with the flour
mixture.
Heat oil to 375 degrees. Fry fish without
turning it for about 5 to 7 minutes, or
skin will break. Turn the fish and fry
about 5 to 7 minutes more or until the
skin is crisp and golden brown. Sprinkle
with coarse sea salt, enjoy!
Venison Chili
Well, the sunshine earlier this week
sure was incredible, and my family and
I certainly didn’t want to waste a single
moment of it. From picnics on the beach
to working in the yard to taking the boat
out for a haul of Dungeness crab, we
soaked up as much of that sunshine as
we could.
We were certainly moving more and
eating a little less, but now the rain has
returned, and I’m back in the kitchen
cooking up those rainy day meals that I
crave so much on these dreary days.
Have you ever wondered why we tend
to crave hearty comfort foods during
the cold and rainy days and lighter
foods during the beautiful sunny ones?
Some researchers say the amount of
light stimulates hunger — when there
is less light, our body naturally begins
to crave food to store it. Your body is
afraid it might not get more, resulting in
our primitive impulses prompting us to
stockpile calories for the winter ahead.
Or perhaps it’s just as simple as we’re
having too much fun in the sun to worry
about spending extra time in the kitchen
preparing a large meal. Either way, the
rain is back, and now I’m craving a big
bowl of warm and hearty chili. If you are
too, I have just the recipe for you.
Venison Chili
Ingredients:
2 pounds ground venison or ground beef
3 cans Tri Blend beans (dark red kidney,
pinto and black beans. I find this Tri
Blend at Fred Meyer in the canned beans
section.)
2 tablespoons olive oil
2 onions
2 green peppers
8 stalks celery
3-4 cloves garlic
2 McCormick chili seasoning packets
1 can Rotel tomatoes (I blend these
because my husband doesn’t like
tomatoes)
1 can stewed tomatoes (blended)
2 cups water
1 tablespoon honey
1 teaspoon Johnny’s Seasoning Salt
Cracked black pepper to taste
Instructions:
• In a large stock pot add olive oil, cook
ground venison until it has browned. Set
aside. Add more olive oil back to pot,
diced onions, peppers and celery. Sauté
until they start to get soft. Add venison
and garlic back to your pot, sauté for 2-3
minutes until garlic is cooked.
• Add McCormick seasoning packets,
blended Rotel and stewed tomatoes,
beans, Johnny’s, honey and water.
Simmer for 30-60 minutes (if I’m in a
hurry, 30 minutes will do, but the longer
the better!). Top with cheese and chives
and enjoy!
21

Rosemary and Sea
Salt Focaccia Bread
Spring is officially in the air here along
the central Oregon coast! We have
been experiencing some exceptionally
beautiful weather this week, which has
encouraged my family and I to spend as
much time outdoors as possible. And we
certainly aren’t the only ones soaking up
the rays. Our cats have been laying out
on the patio sunbathing during these
long sun-filled afternoons, and even our
chickens have been laying more eggs than
usual — all thanks to that warm sunlight.
Sunshine is such a powerful essential
vitamin that when it does finally come
out, we don’t want to miss a single
moment of it, especially living here along
the coast when its appearance can feel
very few and far between at times.
One of my favorite sunny-day activities
making the most of this beautiful weather,
aside from beachcombing of course, is
planting our springtime garden. There
really isn’t anything more rewarding than
growing and harvesting your own food,
especially with the help of little ones. It’s
fun to watch my children try foods and
herbs that they would otherwise turn
their noses up at but because they had a
hand in growing them, they’re definitely
more eager to pick and eat them.
Hopefully this super simple Rosemary
and Sea Salt Focaccia Bread inspires you
to grab some herbs for your own herb
garden to get cooking and baking with
today.
Don’t forget to include those kiddos in
your garden planting and meal creating
activities. Those are memories and skills
that will last a lifetime.
Rosemary and Sea Salt Focaccia Bread
Ingredients:
2 cups warm water
1/4 oz. packet of quick-rise yeast
1 tablespoon granulated sugar
5 1/2 cups all purpose flour
2 teaspoons salt
1/4 cup plus 3 tablespoons grape seed
oil, divided
2 tablespoons fresh rosemary, chopped
Coarse sea salt
Additional grape seed olive oil for
greasing skillet.
Directions:
Add water, yeast and sugar to a large
mixing bowl. Allow mixture to sit until
it has bloomed and become fragrant,
approximately 10 minutes.
Add flour and salt and 1/4 cup grape
seed oil, knead with your hands until the
dough just starts to form.
Continue to knead until the dough starts
to pull away from the sides of the bowl
(not sticking any longer).
Coat 12-inch diameter cast iron skillet or
a 9×13 baking dish with grape seed oil.
Turn dough out into the dish and, using
your hands, stretch and pinch into the
pan, filling the entire space. Cover with a
loose cloth and set in a dry, warm place to
rise for 1 to 1 1/2 hours, or until double
in size.
Add chopped rosemary to remaining 3
tablespoons of grape seed oil and allow to
sit while bread is rising.
Preheat the oven to 375 degrees. Using
the end of a wooden spoon, poke holes at
approximately 1/2 inch apart throughout
the bread. Baste with remaining 3
tablespoons grape seed oil/rosemary
mixture, getting into all the nooks and
crannies.
Sprinkle with coarse sea salt. Place into
the oven for 30-45 minutes or until top
starts to lightly turn golden brown. Slice,
serve and enjoy!
Spicy Coconut Curry
Wild Mussels
Let’s talk about muscles. Aside from
regular exercise, you need protein to
build and maintain muscle, and there’s a
protein available right here on the coast
that has 40 percent of your daily protein
intake per serving, is low in calories,
high in iron and contains a whopping
340 percent of your daily requirement
of Vitamin B12 which is important for
protein metabolism.
This lean protein tastes amazing and also
requires a little muscle to remove them
from the rocks. That protein is mussels!
Yes, mussels for muscle health. Mussels
are not only a super food but incredibly
delicious and always a fun time gathering
them.
Harvesting mussels is easy, all you need is
a bag for collecting and a shellfish license,
although it can be a little rough on your
hands, so I would recommend a pair of
rubber gardening gloves as well.
22

The limit for mussels is 72 per person, and my personal favorite
size for cooking are the medium sized mussels approximately 3
inches in length. This is definitely a personal preference though.
I recently met a gentleman who appeared to be a seasoned mussel
harvester while down at Seal Rock this week gathering mussels
for this week’s recipe, and he preferred the much larger ones. So
if it’s your first time gathering mussels, grab a few different sizes
to see which ones you like best.
FEED
CORRAL
Always the BEST Selection
Mussels can be stored for a day or two in the refrigerator ahead of
time by placing the mussels in a bowl and covering with a damp
kitchen towel, but they are highly perishable and should be eaten
as soon as possible after harvesting.
If you happen to spot any mussels in your bowl that may have
already perished, you can check for signs of life by squeezing
them a few times or knocking them with another mussel, the
mussel should slowly close itself back up. If it doesn’t, it should
be discarded. Removing the beards can be the tricky part, so
I find it easiest to quickly blanch them in boiling water until
the mussels open, remove them from the boiling water and the
beards should pull right out.
This recipe for my Spicy Coconut Curry Wild Mussels is super
quick and easy. It’s spicy, so delicious and packed full of protein
for muscle health.
Spicy Coconut Curry Wild Mussels
Ingredients:
2-4 dozen mussels (depending on size). Cleaned and pre boiled
until fully cooked, beards removed.
1/2 tablespoon coconut oil
3 garlic cloves, minced
1 (13.5 ounce) can of coconut milk
2 tablespoons yellow curry paste
2 tablespoons peanut butter (I prefer creamy peanut butter)
1 teaspoon red pepper flakes
1/4 teaspoon salt
Fresh basil, cilantro and chives for garnish
Directions:
In a large skillet or stock pot on medium heat, add coconut
oil and garlic and sauté for approximately one minute, stirring
constantly.
Add coconut milk, yellow curry paste, peanut butter, red pepper
flakes and salt and simmer for approximately 5 minutes.
Add cooked mussels, toss through sauce. Garnish with fresh
basil, cilantro and chives and serve with a side of jasmine rice.
Tip!
Pair G&B Organics Blue
Ribbon Blend Premium
potting soil with your
strawberry plants for an
amazing summer
harvest!
634 N Coast Hwy • Newport • 541-265-8299
TISH EPPERSON
Crow’s Nest Studio & Gallery
toledo, oregon
23

PHOTOS BY: JEREMY BURKE

CELESTE’S KITCHEN PNW
BY CELESTE MCENTEE AND GUESTS
Gran’s Buttermilk
Pancakes
BY KATI LINDQUIST-CELESTE’S SISTER IN LAW.
This recipe has been a staple in my family
for generations. It’s the kind of recipe
that brings the whole family together. I
love it because the smell of them being
cooked in the kitchen and the taste of
them brings memories of all the cousins
getting together for a fun time.
My grandma, Gran, is the best at making
them — hers are always the favorite! My
mom took the recipe and always makes
them for us when we have big breakfast
get-togethers. I really enjoy making them
for my guests when we have people come
stay with us. I look forward to someday
flipping the perfect golden brown for my
grandkids like my grandma does!
Ingredients:
1 quart buttermilk
4 eggs
3 cups flour
1 tablespoon baking soda
1 tablespoon sugar
1 tablespoon baking powder
¼ cup oil
Directions: Beat buttermilk with eggs.
Add dry ingredients and continue
beating. Mix in oil.
Pictured to the left.
Banana Bread
Banana Nut Bread has long been one
of mine and my family’s favorites. I have
spent years perfecting this recipe, and
this Banana Nut Bread takes the cake.
It’s moist in the middle and deliciously
caramel-ly nutty on the top. This bread
has transcended the category “bread” to
something in the realm of a dessert.
It can be served warm or cold with
softened butter or warm with a scoop of
vanilla ice cream and homemade caramel
sauce. My kids and husband know when
I’m making Banana Nut Bread just by the
amazing smell from the oven. It’s spoken
for before it even comes out of the oven.
On the off chance that I can actually
gift the bread, before it gets eaten by my
family, I wrap the loaves in brown paper
and tie it with raffia, attach a note and
drop them off to my friends around town.
There’s something so wonderful and
comforting about Banana Nut Bread
with warm butter.
Ingredients & Directions:
Whip together to cream:
2/3 cup softened butter
1/4 cup cream cheese
PHOTOS BY: JEREMY BURKE
1/2 cup sugar
1/2 cup light brown sugar (I always use C
& H brand)
2 eggs (add 1 at a time)
1-1/2 teaspoon vanilla
In a separate bowl, mash together these
ingredients:
5-6 ripe bananas
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups unbleached flour
(Kamut flour is my favorite)
Combine the two bowls and mix together
to combine.
Mix in 1/2 cup to 1 cups of chopped
pecans
Line bread pans with parchment paper
where edges are over the side a tiny bit.
Spray the entire sides and bottom and
sprinkle sugar to lightly dust-pour the
batter in the pan.
Bake at 350 degrees 60-70 min (depending
on oven).
Crumble Topping: my favorite part

PHOTO BY JEREMY BURKE ©2021 J.BURKEPHOTOS

Mom’s Lasagna
olive oil, chopped onion and minced
garlic. Cook until the onion becomes
transparent. Add sausage to the pan.
Cook until brown.
In a blender, mix the tomato paste,
tomato sauce and stewed tomatoes.
Pour this mixture into the pan with the
sausage. Cook until the sauce begins to
boil.
This recipe is very dear to me because it
is one of my mother’s signature recipes. I
grew up making this with her, and I have
since made this dish often for my own
children.
About 13 years ago, when I opened Nye
Beach Market, my mom would come to
visit and would package her premade
lasagnas to sell in the market. At one
point, we even created a logo for her, in
hopes of selling her lasagnas in grocery
stores.
This lasagna is simple. It is not pretentious
and was never meant to be. It is for the
mother who needs to feed her family and
for those craving comfort food — a recipe
that never fails at either. To this day, when
we visit my mom in southern Utah, she
makes her lasagna — her grandchildren’s
favorite!
Ingredients:
Lasagna noodles
16 ounce cottage cheese
2 cups shredded Parmesan cheese
2 cans tomato paste
1 large can tomato sauce
1 large can Italian stewed tomatoes
2 Jimmy Dean Hot Sausage
1 large yellow onion
3 tablespoons minced garlic
Olive oil
4 cups Mozzarella cheese
2 eggs
Salt and pepper
Directions:
Preheat the oven to 375° F.
Spray olive oil in a rectangle casserole
dish. Lay the first noodles (unboiled) on
the bottom, making sure to cover the
entire bottom of the dish.
In a cast iron, or other similar pan, add
In a separate bowl, mix the cottage cheese,
eggs and parmesan. Pepper it liberally.
Begin layering the lasagna. Spread
cottage cheese mixture over the first
layer of noodles. Apply another layer of
noodles. Add the sausage and tomato
sauce to the next layer plus the mozzarella
cheese. Apply another layer of noodles.
Spread cottage cheese mixture. Apply
another layer of noodles. Add the sausage
and tomato sauce to the next layer plus
mozzarella cheese. Apply top layer of
noodles and spread remaining sauce, plus
cover with mozzarella cheese. Cover the
dish with aluminum foil.
Bake at 375° F for 45 minutes. Uncover
in the last 10 minutes if you’d like more
of a crusty top or edges. Allow the lasagna
to cool at least 15 minutes before serving.
Shrimp Pasta Salad
This is easily one of our favorite picnic
dishes, a new take on the classic pasta
salad. One of the reasons this pasta salad

is so great is because of the bay shrimp.
Living on the coast, we love to utilize the
amazing seafood local to us. Bay shrimp is
a staple in Newport — throw it in salads,
chowder or this great pasta salad, and it’s
a sure guarantee to pleasantly surprise
everyone. However, funny enough, I did
not learn this recipe on the Oregon coast.
In fact, my mother used to make this
shrimp pasta salad when I was growing
up in Salt Lake City, Utah. Of course,
we did not have fresh bay shrimp, but it
does mean that this dish is not limited to
locality.
It may sound peculiar, but this salad puts
a smile on everyone’s faces. Bring it to a
picnic, luncheon or surprise your dinner
guests with this delicious side.
Shrimp Pasta Salad
Ingredients:
1 box Medium shell pasta
2 pints Pink Bay Shrimp
1-2 cups Best Foods Mayo
Salt & Cracked Pepper
3 celery sticks
Handful Diced dill pickles
Splash of Dill pickle juice (to taste)
Sharp cheddar cheese, cubed
Black olives, sliced
Directions:
Boil pasta. In a large bowl, combine pasta,
shrimp, mayo, celery, dill pickles, black
olives, dill pickle juice, cheese and finish
with salt and freshly cracked pepper.
Greek tortellini
pasta salad
Another family favorite! My husband
Dylan requests this side dish quite often.
He would say it’s one of his all time
favorites. Because of this, our children
have grown up eating it a lot and now
each one of them make it. It’s been fun
receiving calls and texts from each one of
them these past few years as they have left
home to go to college and want to know
the recipe, where to buy the ingredients
and for any tips while preparing it.
It’s such a great recipe. I’m certain it’ll be
a recipe that will be shared for generations
to come.
Greek tortellini pasta salad
Ingredients:
2-3 12 oz. packages of cheese tortellinis (I
use Trader Joe’s) boil for 6-7 minutes then
drain the water — I like it served warm
best
1 container of marinated mozzarella balls
cut in 1/2 (I use Trader Joe’s)
I use all of the marinade to mix in with
the warm tortellinis
1/2 of an English cucumber cut in discs
then halved, add when you serve
1 jar of pitted Kalamata olives, cut in
halves
1/4 of a red onion sliced really thin, then
quartered
1/4-1/2 cup of white wine vinegar or red
wine vinegar
1/2 cup feta cheese crumbles (my favorite
the herbed feta cheese from Trader Joe’s)
1/2 of a jar of artichoke hearts (Trader
Joe’s)
A handful of fresh basil for garnish if you
prefer.
Mix together starting with the cooked
tortellini and mozzarella balls, then add
the feta cheese, onions, olives, artichokes
and cucumbers. Place in a serving bowl
and finish with the fresh basil.
Pictured above.
29

SJ Custom Jewelers
GRUMBLEFISH
MUSIC
541-614-0931
1845 SW HWY 101
Lincoln City
Resort, Restaurant & lounge
BREAKFAST 8am-11:30am
DINNER 5pm-9pm
LOUNGE 3pm-9pm
SJ Custom Jewelers, 316 NW Coast St, Newport, OR
M-F 10a-6p Sat 11a-5 Closed Sunday | 541-272-5300
sjcustomjewelers.com
PHOTOS BY JEREMY BURKE
1555 Highway 101 N., Yachats, Oregon 97394
adoberesort.com
541-547-5820

Rock of the Month
Pariba Tourmaline
PHOTO BY JEREMY BURKE
Want to Learn More?
Learn more about this stunning piece and thousands more at
STYX, STONES N’ BONES
160 W 2nd St, Yachats, OR
(541) 653-3548

NEWPORT RUNNERS
CONQUER
GRAND CANYON
32

PHOTO BY GUEST PHOTOGRAPHER MARK METTERNICH
33

Pair covers 49 miles in just over 11 hours
For a passionate runner with years of experience in long-distance
trail running, covering nearly 50 miles with significant changes
in elevation in half a day is little more than a walk in the park.
For the less experienced, an adventure such as the one described
can be both an exercise in perseverance and an opportunity to
learn some valuable life lessons.
Such was the case for avid Newport harriers Ed Cortes and
Jeremy Turner late last month, when the pair traveled to
Arizona’s Grand Canyon to do a lot more than just stretch their
legs. On Feb. 20, the 49-year-old Cortes and his 24-year-old
running partner, Turner, ran the Grand Canyon — across and
back — traveling a distance of 49 miles and about 11,000 feet in
elevation gain. Cortes and Turner accomplished the feat in 11
hours, five minutes.
Cortes and Turner started their trek on the South Rim, took
the Bright Angel Trail to the North Kaibab Trail and returned
along the same route. Cortes said he got up the next day and
took himself on a leisurely 5-mile run. It took Turner, 25 years
Cortes’ junior, quite a bit longer to recover from the 49 miles of
trail running at the canyon.
“I actually was very, very nervous going in and having Jeremy
with me,” said Cortes, an information technology consultant at
Hatfield Marine Science Center in Newport. “He doesn’t have
the experience going that kind of distance that I did. Honestly, I
didn’t think he was ready, and I told him so.”
Cortes says he’s been running consistently for about the last 12
years, but it’s not the kind of casual running the average adult
pushing 50 years of age tends to undertake. Cortes said when he
began running on his own he couldn’t run a mile, but soon was
running 5K and 10K races before not-so-gradually advancing to
half and full marathons. In 2017, Cortes finished the Mountain
Lakes 100, a 100-mile race that stretches from Mount Jefferson
to Mount Hood.
Turner, general manager of Newport’s Arctic Circle location,
said that he’s amped up his running regimen only recently,
and hadn’t run more than 30 miles in a single outing prior to
running the Grand Canyon, justifying Cortes’ pre-run concerns
with sharing the journey.
“I did two 30 milers in the weeks leading up to it, but that was
the max distance I’d ever gone before we got there,” Turner said.
BY MICHAEL HEINBACH

“It was quite the experience, and I definitely underestimated it.”
True to “The Tortoise and the Hare” form, the seasoned Cortes
began the endeavor at a comfortable pace, but youth and
inexperience got the better of Turner, and Cortes was tasked
with keeping his partner in check during the first several miles.
“He was pushing me at the beginning, and I was like, ‘Dude,
you need to sit behind me, and I’ll let you know when to go
fast,’” Cortes said “It’s pretty dangerous this time of year because
there’s not a lot of other people out there. I think we only saw
seven or eight others the whole time, and once you get into the
canyon, there’s no exit.”
The pair initially dropped about eight miles and 6,000 feet into
the canyon, and though they got lucky to take on the challenge
on a clear but brisk day, they encountered about 15 miles of
snow and ice at the canyon’s north and south rims.
As day turned to evening and the end goal came within reach,
Turner’s initial over-exuberance took its toll.
“It was one of those things where I just found myself wanting to
push it,” Turner said. “But that’s what was so great about running
it with Ed, he really kept in check, and we worked really well as a
team. I was getting pretty cocky at the beginning, and toward the
end I really struggled.”
Cortes was impressed with his running mate’s ability to persevere
through the final five grueling miles to the finish.
“He just pushed his way through it,” Cortes said. “He had a hard
time those last four or five miles. The kid had nothing. He was
struggling big time.”
Though Turner was sore enough to need help getting in and out
of vehicles and an airplane the day after, he’s back at it again,
and even ran 14 miles before 9 a.m. Wednesday. He said that he
benefitted from running the canyon more than he’d imagined
beforehand.
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“It was one of those things in life where you realize afterward
there were a lot of lessons learned,” Turner said. “But I know
this won’t be my last time running the Grand Canyon, that’s for
sure.”
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W A V E S
THE MAGAZINE FOR THE OREGON COAST
As for additional future goals, Turner says he’s hoping to run the
Eugene Marathon in under three hours, which would qualify
him to compete in the Boston Marathon. Cortes says his next
major endeavor is running the 40-mile Peterson Ridge Rumble,
scheduled for April 11 in Sisters.
VOL 1.3
OCTOBER 2020
VOL 1.4
NOVEMBER 2020
VOL 1.5
DECEMBER 2020

To escape, sometimes all you need to do is jump on a flight. This one has a
beautiful view of the Yaquina Bay Bridge and features Rogue Spirits.
Photo by Jeremy Burke
PHOTO BY: JEREMY BURKE 37

Local, fresh, sustainable products
from our dock to your dinner plate.

Cannon Beach Fat Bike Festival 2021

The Cannon Beach Fat Bike Festival is one of
the most scenic Fat Bike Festivals in the world.
he Cannon Beach Fat Bike Festival is one of the best events of the year and
one of the first to return to the Oregon coast! If you ride a fat tire bike, there’s
no better place to be than riding your bike around Hug Point on the scenic
Oregon coast with fellow fat bike enthusiasts. With races, beach games with awesome
prizes, delicious local beer, and good company, you can’t go wrong. All activities will
be under current COVID Guidelines and under the Oregon Health Authority Sector
Guidance - Out door Recreation and Outdoor Fitness Establishment Order & follow all
CDC Guidelines.
“Explore the beauty of Cannon Beach by bike. We will have safely distanced group fat
bike rides from the heart of Cannon Beach to the waterfall at Hug Point. Beach bike
games and sunset activities on the beach will be spread out to enjoy while keeping groups
small and distanced. Saturday activities will also include a “scavenger hunt” that is a fun
way to explore the town like a local!” Daniella Crowder, Director Oregon Rides & Events
Tickets on sale now
www.cannonbeach.org/events-and-festivals/fat-bike-festival
What Is A Fat Bike Festival?
A fat bike is an off-road bicycle with extra wide tires perfect for soft unstable terrain like
snow, mud, and sand. What makes Oregon’s Cannon Beach Fat Bike festival so special is
that it takes place on one of the most scenic coastlines in the Pacific Northwest. Riders
will get to ride their bikes around Hug Point, around the community of Cannon Beach,
and to a nearby waterfall. There’s nothing quite like a sunset beach ride, or enjoying good
brews around a bonfire, and you won’t find a better group of people to enjoy riding with!
Schedule of Events: Dates: April 30th – May 2nd 2021
Friday, April 30th
5-7pm | Packet pick up @ Cannon Beach Chamber – Community Hall, 207 N Spruce St,
Cannon Beach, OR 7:30-8:30pm | Fat Bike Meet Up - Meet at the Chamber at 7:30pm
for a sunset beach ride along Ecola Creek Saturday, May 1st
9:30am -12:30pm | Fat Bike Beach Ride to Waterfall.
2-6pm | Community Scavenger Hunt – A fun way to explore the town’s best views,
“locals spots,” eats, brews, & shops. 7-9pm | Beach bonfire and Fat Bike games. Meet
at Tolovana Beach State Recreation Site (in front of Mo’s Restaurant) Sunday, May 2nd
Participants are encouraged to drive to Klootchy Creek County Park (On HWY 26,
approx. 5 ½ miles from Cannon Beach) where you can take a self-guided ride of the
Klootchy Creek Trails.
Due to limited availability, we will not have Fat Bikes to demo this year. You will need to
bring your own Fat Bike to join the event.
If you’re looking for more information, such as where parking will be available, look at
the official event website.
COURTESY PHOTOS

BLUE IS SIMPLY REMARKABLE
Natural gas can cost half as much as electricity
Do you think about your home’s energy use? Maybe not. But if you have natural gas, you feel good about how clean and
efficient it is. You like the control you have when you’re cooking. And just how warm it makes you feel. You know it’s always
there when you need it, with comfort at your fingertips. And the best part... It’s abundant, home grown, and it can cost half
as much as electricity or oil to heat your home or business
For more information about switching to affordable natural gas, please contact: Cindi Fostveit at (541) 992-2522
Tranquility on
Yaquina Bay
Reserve Now!
Next to the Aquarium and
Marine Science Center
RV Park
Beautifully landscaped bayfront park
Full hookup sites with:
water, sewer, 30+50 amp power, & cable TV.
Sites include
HUGE big rig pull-thru sites,
laundry rooms, bathrooms, free showers,
free limited WiFi, dump stations,
and activity/club room for groups.
– Book Reservations Online –
Recreational Marina
With a boat launch ramp,
laundry rooms, bathrooms,
showers, free limited WiFi,
fish cleaning tables, fuel dock,
public fishing pier, restaurant,
brewery, and marina store.
WWW. PORTOFNEWPORT.COM • (541) 867-3321

Jake Womack
–Of Counsel–
KULLA, RONNAU, SCHAUB & CHAMBERS P.C.
WOLF TREE BREWERY
RESTAURANT AND TASTING ROOM
– IN SOUTH BEACH, NEAR THE COLLEGE –
Estate Planning
Transactional Business
Real Property
2210 NE 22 ND ST.,
LINCOLN CITY,
OREGON, 97367
541-996-2195
HANDCRAFTED BEER FROM THE OREGON COAST
AVAILABLE THROUGHOUT PORTLAND, THE VALLEY, AND THE COAST
AWARD-WINNING BEER
WOLFTREEBREWERY.COM
4590 SE HARBORTON ST. NEWPORT, OR 97366 • 458-868-9151
Skate
Boards
& Equipment
Hoodies
Sports Memorabilia
Jewelry • LP’s
Star Wars • Hot Wheels
Collectibles • Trains
Dollhouse
Furniture
Monday-Saturday: 10:00am-5:00pm • Sunday: 11:00am-5pm
120 SW Coast Hwy, Newport • 541-270-1477
OPEN 7 DAYS A WEEK, 6 AM TO 7 PM
10563 NW Pacific Coast Hwy
SEAL ROCK

“A Floating Adventure!”
Fun
Boat!
Aquarium-Style Activities
Friendly Naturalists & Captains
BIG Boat with Seating for All
Calm Route on Ocean, Bay & River
“Outstanding Marine/Aquatic Organization”
–NW Aquatic and Marine Educators
“Nature-Based Tours that Showcase Oregon’s Coastline”
–Tourism Industry Council of Oregon
“Learned a Lot and Had Fun!” –Trip Advisor
MarineDiscovery.com 541-265-6200 345 SW Bay Blvd ~ Newport’s Bayfront

Artist of the Month
Leighton Blackwell

SPRING SURF SWAP 2021
Buy/Sell/Trade Surfing Gear for
the whole month of April
Participate and get a special discount card, below
OSSIES SURF SHOP
4860 Oregon Coast Hwy, Newport, OR
(541) 574-4634
ossiessurfshop.com
ANIMAL MEDICAL CARE OF NEWPORT
COMPLETE MEDICAL CARE
Family Pets • Farm • Exotic • Surgery
Dentistry • Laser • Endoscopy
Hours
M-F 8am to 6pm • Sat 8am to 3pm
Eric N. Brown - DVM
Steen E. Smith - DVM
www.animalmedicalcarenewport.com
541-265-6671
162 NE 10th St.,
Newport, OR 97365

Q & A with Leighton Blackwell in his studio, located in
Newport, Oregon
What is your primary medium for expressing yourself through
art? What other art media, if any, do you enjoy?
I paint using acrylic on wood. I like to include some metal, light resins,
and organic materials.
Do you like to try new things, or do you prefer to stick with
what you already know and enjoy?
I’m always trying new things.
No website. I have work in restaurants. Social media is my working
portfolio for now.
• Do you have any advice for aspiring artists?
Best advice for aspiring artist’s is to make yourself a space.
Environment is key.
How did you get your start as an artist, and how long have you
been creating?
10 years ago started printing my catch after spearfishing using gyotaku
method.
Did you receive any formal art training, or are you entirely
self-taught?
Self taught.
What do you find most satisfying when creating your art?
Experimenting with new technique keeps me interested and inspired.
How do you find inspiration for new creations?
I gain a lot of inspiration from being in the wild. Nature.
Do you show your art anywhere, and if so, where?
PHOTOS BY: JEREMY BURKE

OREGON COAST DREAM HOME
616 NW 54TH CT
NEWPORT, OR
Beautiful, large oceanfront home in the Lighthouse Addition
with spectacular ocean and coastline views. Some of the many
features include the large gourmet kitchen, pantry, cozy family
room just off the kitchen with a gas fireplace, and a luxurious
master suite & bath. The home is heated with a gas furnace
and has a large guest suite on the lower level and a bonus
room over the 3 car garage has lots of space as well. There are
2 decks to enjoy the fabulous ocean and coastline views and a
hot tub is even included to relax
and unwind. Don’t miss out on
this beautiful home! $1,099,000
Bedrooms 4
Bathrooms 4
Square Footage 4,813
Acres 0.57
Year Built 1988
# of Garages 1
View Ocean
Waterfront Yes
MLS # 21-315 THIS PROPERTY BROUGHT TO YOU BY
205 E Olive St, Newport, OR
(541) 265-2200
advantagerealestate.com
49

YAQUINA RIVER
MUSEUM OF ART
Located just steps from the beach
at the Nye Beach Turnaround
515 NW Coast St.
Newport, OR
541-272-5545
TAPHOUSEATNYE.COM
TOLEDO ARTS DISTRICT
YAQUINARIVERMUSEUMOFART.ORG
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Amount and availability of discounts vary by state.
Auto and Home insurance policies issued by COUNTRY Mutual Insurance
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Albany, OR 97321
(541)757-0326
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Pam Zielinski
Netarts Bay, OR • Mobile: 503-880-8034
www.PamZielinski.com
– “Pam’s Homes by the Water” –

Close up of mussels and barnacles on Ona Beach in Seal Rock. Photo by Jeremy Burke

Pick-Up Orders,
Delivery,
& Indoor Dining
Burgers • Sandwiches • Soups • Salads • Bread Bowl with Homemade Chili or Chowder
Pancakes • French Toast • Stuffed French Toast • Breakfast Burritos • Cafe Omelettes
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Breakfast, Lunch & Dinner is served Every Day!
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541-574-6847 • THENEWPORTCAFE.COM GREAT BREAKFAST AND SEAFOOD ALL DAY