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Oregon Coast Waves - 1.9 April

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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


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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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W A V E S THE MAGAZINE FOR THE OREGON COAST

W A V E S THE MAGAZINE FOR THE OREGON COAST

VOL 1.1

JULY/AUG 2020

VOL 1.2

SEPTEMBER 2020

Only $30.00

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Regular price $49.99

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W A V E S

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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

SEAFOOD & NATIONALLY FAMOUS CLAM CHOWDER

Newport Original – Newport Annex – Otter Rock – Florence

Lincoln City – Cannon Beach – Astoria – Seaside – PDX Airport

WWW.MOSCHOWDER.COM

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.

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

Travis Luttmer

Agent

Albany, OR 97321

(541)757-0326

TOLEDO ARTS DISTRICT

MICHAELGIBBONS.NET

BERKSHIRE HATHAWAY

HomeServices

Northwest

Real Estate

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

Fish & Chips • Shrimp • Crab • Oysters • Steamed Clams

Breakfast, Lunch & Dinner is served Every Day!

NE 6 TH STREET & HWY 101

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

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