OCW Vol 3.5

VOL 3.5

2
OC WAVES • VOL 3.5

NATIONALLY FAMOUS CLAM CHOWDER
FRESH OREGON SEAFOOD
@moschowder
#moschowder
Mo’s Original • 541-265-2979 • Newport
Mo’s Annex • 541-265-7512 • Newport
Mo’s West • 541-765-2442 • Otter Rock

CONTENTS
42
Hike of the month

VOL 3.5
9
Rock of the Month from
Styx, Stones n' Bones
oregoncoastwaves.com
25
FREED Gallery Artist of the
Month
44
Newport Seafood and
Wine Festival is Back!
INSIDE
10
28
32
34
38
Year in Review. A look at 2022 through
the lens.
Capturing coastal beauty through the
eye of a lens.
Recipes by Celeste McEntee
Recipes by Katie Wiley
Vino Joy a New Wine Column

Your pack
is our passion.
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PHONE: 415-583-5412 • EMAIL: woof@koruk9.com
CHOWDER
BOWL
AT NYE BEACH
THE BEST CLAM
CHOWDER ON
OREGONS COAST!
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Newport (in Nye Beach)
www.newportchowderbowl.com • 541-265-7477
Winter Hours: Sun–Thurs 11-8 and Fri-Sat 11-9 Summer Hours: 11-9 Everyday
T-SHIRTS and SWEATSHIRTS
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Available locally at Pirate’s Plunder
3145 SE Ferry Slip Road • South Beach
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
6
OC WAVES • VOL 3.5

in Lincoln City
is Now Hiring:
~ Servers ~ Hosts ~ Line Cooks ~
What we need from you: An open and flexible schedule, including days,
evenings, weekends and holidays; A love of working in a busy, customer
service-oriented environment; Seasonal and Long term positions are available.
We value Diversity, Equity and Inclusion and
welcome individuals from diverse backgrounds.
We offer opportunities for advancement as well as an excellent benefit package to
eligible employees, including vision, medical, chiropractic, dental and so much more!
Interested in a career in the hospitality industry?
We are willing to train!
APPLY ONLINE 24/7 AT MCMENAMINS.COM
OC WAVES • VOL 3.5
7

8
OC
W A V E S
Publisher
Jeremy Burke
Editor
Steve Card
Advertising Sales
Teresa Barnes
tbarnes@oregoncoastwaves.com
Kathy Wyatt
kwyatt@oregoncoastwaves.com
Contributing Writers
Leslie O'Donnell
Photographers
Jeremy Burke
About the Cover Shot
Took this photo in the middle of a bridge on
the Oregon coast. Luckily I had my daughter
as side kick to look out of cars that may be
coming. It wasn't a busy spot but was worth
putting a few people out to go around me.
I thank the people that waived back and
smiled knowing that I was capturing a special
moment. Enjoy
Photo by Jeremy Burke
oregoncoastwaves.com
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 J.burkephotos ©2023
Oregon Coast Waves 2023
OC Waves
831 NE Avery Newport Or 97365
Give the Gift of Beauty!
The perfect gift that lasts the whole year
Only $39.99
1-year (12 issues)
Regular price $49.99
scan the QR Code below or visit
OregonCoastWaves.com to have the monthly magazine
delivered direcly to your home
Testimonials
"Oregon Coast magazine has been an
excellent source of advertising for our
business. The amazing photography,
the clean layout, and the interesting
stories make people want to pick up
and see what's inside.
We've had customers from all over
the state come to our store to see the
specific pieces we highlight in our ad.
We appreciate knowing exactly where
our new customers find us and once
they're here, they usually buy a few
things.
We highly recommend using this
venue for your advertising budget."
~ Mark
Owner, Styx, Stones n' Bones
“ The Wave Magazine is a cool &
fun spin on print advertising. I
have always been skeptical of print
adverting so I didn’t have much
faith but the results are amazing. I
have gained more new clients from
the “Wave” than any other like it
combined. Price is right and the
quality is top shelf. Give it a try and
you won’t be disappointed.”
~ Stuart
Owner, SJ Custom Jewelers
Reach over 60,000
dedicated readers! Annual
ad packages as low as $49
a month!
We love hearing from our dedicated
OC Waves fans, it motivates us to
put out the best publication we can.
Here are some of our favorites:
Thank you,
You have done so much for the Art
Community and our area. Your work
is so good, our whole community
benefits. Our world is better
becuase of you. Much thanks and
appreciation.
~ Tish
OC WAVES WOW!!!
I found this absolutely wonderful,
beautiful Vol 2.7 at my local Marcola
Rd Albertsons. Very pleased to find
you provide a subscription to it. The
photography is simply outstanding.
~ Jeanne
Best publication ever!
The photography is brilliant. Keep it
up - for all your fans - great work.
Sincerely,
Maggie
OC WAVES • VOL 3.5

Styx,
Stones
n’
Bones
Blue Topaz
LOCATION:
Hematita,
Brazil
Voted best Rock & Fossil
Store in Lincoln County
2021 & 2022
Learn more about this
stunning piece and
thousands more at
STYX, STONES
N’ BONES
(541) 653-3548
160 W 2nd St,
Yachats, OR

A YEAR OF PHOTOS
A look at some of our favorites from 2022 and a few that were never published.
PHOTOS BY JEREMY BURKE

This three part series was taken on a snow day in December. I thought that I could capture the snow falling and the eagle but that didn't work.
I will keep with the wildlife theme on the page and put this eagle in. Same location as above just way better lighting.

The Blue Heron is still one of my favorite birds
Cover shot Vol 2.11 - shot this on my way home from work near Moolack Beach

There is something magical about this location. Can't wait to explore it more and get some different shots.
"Thor's Well" I was underwhelmed by the size of the hole. It seem really far away, dangerously close to the edge. To be honest getting closer didn't seem to be worth the risk, so
I shot this one from the hill with a very long lens.

Nye Beach at a high tide and a really unique sunset that still amazes me.
Whalehead beach. If you have never been here it is worth it. That is if you are in Brookings. Easy to get to and the beach area is stunning

WE
SHIP!
OPEN
7 DAYS
SOUTH BEACH
GROCERY
BEER & WINE
OREGON LOTTERY
KENO & SCRATCH-OFFS
SANDWICHES
CHEESEBURGERS
HOTDOGS • COFFEE
CRAB RINGS FOR RENT
CRAB BAIT
1/2 MILE SOUTH OF THE BRIDGE
3650 South Coast Highway
South Beach • 541-867-7141
SOUTH BEACH
FISH MARKET
FRESH WILD SALMON
SMOKED SALMON
SMOKED TUNA
STEAMERS • OYSTERS
SCALLOPS • SHRIMP
PRAWNS
LIVE CRAB
FRESH FISH & CHIPS
WWW.SOUTHBEACHFISHMARKET.COM
3640 South Coast Highway
South Beach • 541-867-6800
COME SEE US AT OUR
NEW LOCATION
SJ Custom Jewelers
M-F 10a-6p Sat 11a-5p Closed Sunday
526 NW Coast St, Newport, OR
541.272.5300
16 PHOTOS BY JEREMY BURKE
OC WAVES • VOL 3.5

King Tide 2022 - first one of the season - November 2022 - Some of my favorite wave shots came out of this series. Mother Nature puts on the best show.

The bouy tree in Otter Rock.
Just love this spot and this lens that makes an amazing sunburst when done right.
I didn't photograph the Coast Guard enough in 2022, this will change in 2023. Highlighting just how brave our US Coast Guardsman are, is a highlight of my career.

I love taking pictures of people doing something they can't live without
Looking North of Cape Sebastian
The tallest bridge in Oregon. Thomas Creek Bridge 345 feet.

Beneathe the surface of a tidepool near Yachats.
Loved this sunflower
I need to shoot some more seacaves and long exposures shots. Love how this one came out.

Whiskey run - mountain bike trails - south coast
Blacklock point - south coast
Yachats covered bridge.

I thought it fitting that I end this with one of my favorites. I hope you have a happy, healthy and successfull 2023.

TISH EPPERSON
Natural Food Cooperative
Full-line grocery store
specializing in
Organic products
Salad Bar
Monday - Friday
9:00 - 4:00
Hundreds
of items
in bulk!
Mon-Sat: 9 am – 6 pm |Sunday: 10 am – 6 pm
159 S.E. 2 nd St., Newport • 541-265-8285
CROWS NEST GALLERY - TOLEDO
WWW.OCEANAF OODS. ORG
1943 - 2020
Gallery
Since 1987
140 NE Alder St.
Toledo
541.336.2797
OPEN WEEKENDS
Paintings,
Prints,
Cards
“Old Barns”
Open Edition Print
16”x24”
www.michaelgibbons.net
michaelgibbonsart@charter.net
24
OC WAVES • VOL 3.5

ARTIST OF THE MONTH - REGINA ATWOOD
BROUGHT TO YOU BY FREED GALLERY
OC WAVES • VOL 3.5
25

FROM THE ARTIST
As a native Oregonian, I am grateful to be able
to take advantage of painting en plein air (on
site outdoors) six months of the year in our
beautiful state. I mainly paint in oil but also
enjoy watercolor and acrylic. I also paint in Maui
as much as possible. Upcountry vistas looking
down on the ocean and the many wonderful
beaches get me excited for a day of painting.
26
REGINA ATWOOD
Changing light, wind and varying temperatures
can be a challenge for an outdoor painter.
However, nature is the best teacher for light as it
plays off of the atmosphere, affects compositions
and color. The mindset from outdoor sites
transfers emotionally to the photos I often
use as a reference. My studio painting is from
sketches, photographs and many small studies I
have done and covers a variety of subjects.
Painting is an expression of subjects I love and
various experiences I have had. It is my passion
to create, and a challenge every time I pick up
my brush.
FREED GALLERY
6119 SW Hwy IOI
Lincoln City, OR 97367 541-994-5600
E-mail: info@freedgallery.com
www.freedgallery.com
OC WAVES • VOL 3.5

OC WAVES • VOL 3.5
27

CAPTURING
COASTAL
BEAUTY
THROUGH A
LENS
Jeremy Burke finds his best photos when he’s
not really looking for them. He always keeps his
camera with him — whether it’s walking the dog,
driving to work or taking his kids somewhere,
it’s likely he’ll find a scenic image along the way.
His photo “Out of the Fog” is an example. With
Yaquina Head Lighthouse peeking out of the fog
near Moolack Beach, the image was captured
when Burke was on his way to work.
Burke, who is publisher of the News-Times and
its special monthly publication, OC Waves, said
he enjoys himself, whether it is running the
twice-weekly newspaper or shooting 10,000 to
28
20,000 photos a month. And he doesn’t plan to
slow down in either effort.
Burke has been a photographer for about 14
years. He said he was forced into learning to
take pictures like most people in the newspaper
business, who find they have to use a camera
to do their job. He became serious about it six
years ago.
“Photography has made a difference in my life,”
he said.
As newsrooms were downsized and the job of
staff photographer disappeared, Burke began
taking photos to help out. He liked what that
involved.
Now, in addition to his full-time job as
publisher, Burke continues to shoot coastal
photos that frequently appear on the pages of
the News-Times.
“Newspaper work is a high stress job, and it’s
nice that I can create a good feeling for myself
and others,” he said of his photography. “Taking
photos for the paper forced me to be out in
nature, and that’s been good for my mental
wellness.”
Before Burke became part of the newspaper
industry, he worked in restaurant management.
He said he had not thought about photography
as being part of his life, but the more digital
photography advanced, the easier it was to
get into that field. And in recent years he has
become quite serious about being a fine art
photographer.
“I can create almost anything that I want, as
large as I want,” he said. “And I really like that.”
While he’s basically self-taught, he has taken a
lot of classes and worked closely with mentors.
“I’ve put a couple of thousand hours into
learning about it,” he said. “I didn’t just figure
it out — I found the best people I could find
as mentors and tried to glean information from
them, and I took as many master photography
classes as I could.”
Burke sees himself as both a publisher and a
photographer, noting that living expenses are
so high these days that people need a variety of
skills. “And I’ve created something I love,” he
said of his photography.
Burke was publisher of the News-Times for the
STORY CONTINUED ON PAGE 30
OC WAVES • VOL 3.5

ABOVE: This photo captures the dedication it takes to be a U.S. Coast Guard “coastie.” This was a unique training mission where the swell grew very quickly and local coast guard
personnel get to show just how talented they are. Pictured is the now retired Victory, a 52-foot motor lifeboat. This photo has been seen by more than 2 million people and has
won several awards. “This was one of those special moments in my career. Watching these brave individuals perform at their best was incredible,” BELOW: Through the fog - full
version can be seen on page 10, "this has to be in my top Ten best moments I have captured" Jeremy Burke said. PHOTOS BY JEREMY BURKE
OC WAVES • VOL 3.5
29

COASTAL BEAUTY
CONTINUED FROM PAGE 28
first time from 2009-2012, then ran the company’s West Coast division
until 2014. He returned to Newport as News-Times publisher in 2018. He
is originally from Sonora, Calif., in the foothills of the Sierras.
“I love it here,” he said of the Oregon coast. “I like the people, and the
coastline has some of the most beautiful scenery you can see. It surprises
me every day.”
He describes his photography as situational. “I don’t plan most of my
shots,” he said. “They’re more spur-of-the-moment.”
His main focus is nature, whether it’s wave action or the coastline’s iconic
twisted shore pines, but he also photographs the U.S. Coast Guard and
fishing boats. And there’s always the serendipitous photo he finds when
least expected.
Currently his photos are on display at the Freed Gallery in Lincoln City
as well as at the Lippman gallery inside the News-Times office in Newport.
Having a gallery in the lobby of the News-Times is different, Burke
acknowledged. He views the gallery as a way to honor Burt and Bobbie
Lippman and the mark they left in the arts community. “And secondly, I
wanted a space for new artists, who usually don’t have the money to show
their art,” Burke said.
He also sees it as a link from the newspaper to the local arts community,
and said it “reinvigorates what we do for the community. It comes full
circle, making the paper more visible.”
Next year he plans to host shows featuring local artists, and hopes to bring
them in to demonstrate their art.
“People can come and view the art, and not be pressured to buy something,”
he said. “It’s more like a public art viewing model, rather than a gallery.
The artist doesn’t have to sell, and the visitor doesn’t have to buy.” And
he’s pleased that more and more people are coming in and liking what
they see.
Burke does most of the printing of his photos, whether on canvas or
acrylic. While he does not print on metal himself, he uses a metallic paper
for his limited edition prints, saying the color is “really fantastic with the
metallic base paper.”
Burke said his photography business complements his work as a newspaper
publisher, and each benefits the other.
“When I take a photo, I try to recreate for the viewer what my eyes are
seeing,” Burke said. “I want the viewer to feel what I feel. I try to create
the same thing I feel looking at the image, so you see the same thing I do.
When you look at a photo on the wall, I want you to get a similar feeling
as if you were there.”
He also keeps the photo true to reality. “I don’t move the landscape or
manipulate the image,” he said. For example, in his photo of the supermoon
rising at Yaquina Head, he used a long lens instead of manipulating the
size of the moon. “This was one of the few photos I actually planned,” he
said.
“I’m extremely serious about my art,” he added. “I can work on one photo
for up to 15 hours – not manipulating content but making sure I got
everything right.
“I’ve created something I love,” he concluded.
For more information and more images from Burke, visit
exploreoregoncoast.com or reach him at jlburkephotos@gmail.com
Visit our Newport location
340 N Coast Hwy
30
OC WAVES • VOL 3.5

Taken during a supermoon on an early clear morning,
this photo is unique due to the fact that it was shot
at 700mm. Shooting the photo this way allowed the
photographer to maintain the size of the moon in
the background. The full version of this photo is on
display in the Lippmann Gallery at the News-Times.
OC WAVES • VOL 3.5
31

PHOTO BY JEREMY BURKE
32
OC WAVES • VOL 3.5

Now Accepting New Patients
CELESTE’S KITCHEN PNW
BY CELESTE MCENTEE AND GUESTS
CHICKEN AND BROCCOLI
CASSEROLE
This is a special family recipe that I had for
the very first time when I was 2 or 3 years
old. My mom hosted monthly tea parties and
invited some other little girls over. I requested
this meal for the main dish every time. I grew
up making it with my mom alongside her in
the kitchen.
As a young mom, I served it to my own
kids, and it has continued to be a family
favorite. My own kids request it often. My
daughter, Kaprice, has had it for every
birthday excluding the two when she was in
Hawaii at college. During her high school
years, her friends came over almost every
weekend asking me to prepare her favorite
dish. After several times, I had them all over
and taught them how to prepare it. Kaprice
is 22 years old now, and some of her high
school friends still mention this meal as one
of their favorites.
I’m happy to share a meal that has been in
our family for at least 50 years. I hope you will
try it. This is definitely a comfort food and
very quick to prepare.
INSTRUCTIONS
• Broil 4-5 chicken breasts and add salt and
pepper. Let them cool, then shred.
• Take 2-3 large heads of trimmed broccoli and
cut into bite size pieces. Steam the broccoli for just
a few minutes so there’s still a crunch. Drain all
the water and pat dry with a paper towel.
• In a large pan, combine 4 small cans of
cream of chicken soup and 1 small can cream of
mushroom (Campbell’s only).
• Add 4-5 tablespoons of yellow curry powder.
• Add 1/4 cup shredded cheese-mozzarella or
cheddar.
• Add 1 tablespoon Best Foods Mayonnaise
• Cook on low until warm and thick.
• Add a dash or two of lemon juice.
• Boil a one-pound bag of Fusilli (helical
shaped) pasta.
• Add the shredded chicken and broccoli into
the pan and mix together. Continue to cook
until it’s hot. Pour the cream sauce on top of
the pasta and serve.
324 SW 7th Street, Ste B
Newport OR 97365
541-265-4253
info@integritycoastal.net
Located just steps from the beach
at the Nye Beach Turnaround
515 NW Coast St.
Newport, OR
541-272-5545
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LIC BOND INS • CCB#178671
Voted #1
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We are humbled by the kindness of
Lincoln County voting for us.
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Serving All Lincoln County
Ph. 541 961-2969 • Cell 541 574-0189
www.mostwantedpainters.com
Toys • Clothing • Games • Gifts
and so much more!
412 SW Bay Blvd, Newport
(541) 265-4491
CHILDISHTENDENCIES.COM
OC WAVES • VOL 3.5
33

ABC
Preschool
ABC Preschool would like to say
Thank You for voting us as the
Best Child Care & Best Preschool
in Lincoln County.
ABC Preschool has been in the area
for over 47 years.
2350 N Coast Hwy,
Newport
541.265.2654
Sara Bell
Broker
CRS, GRI, ABR, SRES, e-PRO
OR License # 200905137
541-961-7497 (Cell)
Em: ForSaraBell@gmail.com
Depoe Bay Branch Office
177 N Hwy 101, Depoe Bay, OR 97341
&
Gifts
WINDDRIFTGALLERY@GMAIL.COM
541-265-7454
414 SW Bay Blvd, Newport
WINDDRIFTGALLERY.COM
34
OC WAVES • VOL 3.5

THE KITCHEN WILD
PHOTOS AND RECIPES BY KATIE WILEY
OREGON HOT
DUNGENESS CRAB
DIP WITH SOFT
PRETZEL DIPPERS
For over 110 years, our neighbors up north in
the Tillamook Valley have been making some of
the very best dairy products thanks to our rainsoaked
coastal range and some very hard working
dairy farmers.
Starting in the late 1800s when European
settlers arrived, they quickly realized — thanks to
our cool, wet climate — that the grasses were lush
and green, making it the perfect place for raising
dairy cows. What began primarily with just milk
and butter in the 1850s transitioned into cheese
making when renowned Canadian cheesemaker
Peter McIntosh arrived in the Tillamook Valley.
McIntosh brought with him a cheddar recipe that
had earned him a reputation as arguably the best
cheese maker west of Wisconsin, giving him the
nickname “Cheese King of the Coast.”
By 1909, several small creameries join forces
to start the cooperative: the Tillamook County
Creamery Association (TCCA), ensuring all
cheese made in the Tillamook Valley will be the
same high quality, stating that “quality comes
above profit and natural always beats artificial.”
Over the years, Tillamook has added a wide
variety of other products. These included
everyone’s favorite, Tillamook Ice Cream, in 1947,
its creamy and perfectly tangy Tillamook Sour
Cream in 1993, and their fruity and delicious
Tillamook Yogurt in 1994 — all while still keeping
that same classic cheddar recipe for over 100
years. There’s a reason it’s known as “the prizewinningest
cheese,” and that’s because of these
consistently high standards from start to finish.
Tillamook is still farmer-owned today and run
by some the hardest working dairy farmers in
the industry, including one of my personal social
media favorites Derrick Josi, fourth generation
Tillamook farmer and author of the book “An
Industry Worth Fighting For.” Josi, from TDF
Honest Farming, shows his audience why his dairy
cows are more than just animals, stating “they are
our livelihood, our legacy, and our family” and
displaying in real time what honest farming looks
like in the Tillamook Valley.
Thanks to hardworking dairy farmers like Josi,
we are able to enjoy Tillamook products anywhere
from right here on the Oregon coast to a wide
variety of stores across the entire United States,
so we’re never far from a downright delicious
Tillamook-inspired recipe like this Oregon Hot
Dungeness Crab Dip with Soft Pretzel Dippers.
Oregon Hot Dungeness Crab Dip with Soft
Pretzel Dippers
Ingredients:
• 2 cups Dungeness crab
• 1/2 cup mayonnaise
• 1/2 cup Tillamook sour cream
• 8-ounce Tillamook cream cheese, softened
• 2 cups Tillamook cheddar cheese
• 1 tablespoon Worcestershire
• 1 teaspoon lemon juice
• 3 tablespoons green onions, plus some extra for
garnish on top after baking
• 1/8-1/4 teaspoon cayenne pepper (depending on
how spicy you like it)
• 2 teaspoons J.O. Crab Seasoning #2 (if you don’t
have access to J.O. Crab Seasoning which can be ordered
directly from jospices.com, Old Bay would be a suitable
substitute, but salt to taste would need to be added as
well)
Directions:
• Preheat oven to 375 degrees
• Mix cream cheese, mayonnaise, sour cream,
1 1/2 cups of the cheddar cheese, green onions,
Worcestershire sauce, lemon juice, J.O. seasoning,
and cayenne pepper. Mix well to combine. Add
the Dungeness crab meat and gently stir until
combined.
• Transfer to oven-safe baking dish and sprinkle
the reserved cheddar cheese on top. Bake for 25 to
30 minutes until hot and bubbly. Serve warm with
soft pretzel bites (recipe below) and enjoy!
Soft Pretzel Bites
Ingredients:
• 1.5 cups warm water
• 2 teaspoons instant yeast
• 4.5 cup flour
• 4 tablespoons butter, melted
• 2 teaspoons sugar
• 2 teaspoons salt
For prepared dough:
• 1/2 cup baking soda
• 4 quarts water
• 1 egg, beaten
• Pretzel salt to top rolls
Directions:
• In a large mixing bowl, combine the water,
yeast, flour, butter, sugar and salt. If using a
stand mixer, use the dough hook attachment to
mix the ingredients, then knead at medium-high
speed for 1 minute. (This will help develop some
gluten.) If not using a stand mixer, you can also
do this by hand or with a hand mixer fitted with
the dough hooks. Shape the dough into a ball and
place it back into the mixing bowl. Cover with
clean kitchen towel and let rise for 1 hour or until
doubled in size.
• Transfer the dough to a lightly floured surface.
Form into small bite size pieces balls by pulling the
sides to the center and pinching to seal the lightly
rolling on a flat surface. Place the formed bites,
seam side down, onto a parchment or silicone mat
lined baking sheet. Cover with the towel and allow
to rise again for 30 minutes.
• Heat the oven to 425 degrees. Bring 4 quarts
of water to a boil in a large sauce pan, then add 1/2
cup of baking soda. Boil bite size dough balls for
1 minute, flipping over halfway. Place the boiled
dough back onto the lined baking sheet, seam side
down. Brush the tops with beaten egg, then lightly
sprinkle with salt. Then bake for 10 to 15 minutes
or just until golden brown. Depending on size.
• Serve warm or at room temperature.
OC WAVES • VOL 3.5
35

ALBACORE SUSHI
SANDWICH
It’s almost the new year, and I haven’t quite
decided on my New Year’s resolutions. But they’ll
more than likely be the usual — eating healthier,
getting more organized (unnecessary confession,
I’m incredibly unorganized and it drives me crazy),
get outside more and spend less time on social
media. However, sometimes spending time on
social media can inspire new food creations that
benefit us all, so for the sake of inspiration, I may
have to scratch that one off my resolutions list.
In fact, recently while I was mindlessly scrolling
Instagram I came across a video of someone
creating a sushi sandwich, and I’m not sure why
I hadn’t ever thought of making them myself.
I mean, I love sushi and I love sandwiches, so a
big handheld piece of sushi sounds like any sushi
lover’s dream. Thankfully that Instagram reel
inspired me to give my own version a try, and I’m
36
sure glad I did because they were amazing!
The ones I saw on Instagram were made with
tofu and carrots, which is fine, but that’s just
not like any sushi I would order at a restaurant.
So I wanted to recreate these sushi sandwiches
inspired by one of my favorite sushi rolls, a classic
tuna salad roll. Plus, when we have access to the
freshest, most nutritious tuna right here on the
Oregon coast, it just seemed like a perfect fit.
Not only do we have access to the very best
albacore tuna living right here on the central coast
but we also have access to all other ingredients
needed to recreate these sushi sandwiches, thanks
to Mai’s Asian Market located at 256 E Olive St.
in Newport.
Mai’s Asian Market has just about any
ingredient needed to create sushi and other Asian
dishes, from a wide variety of seaweeds, rices,
noodles, spices, sauces, and more — including a
huge selection of teas, snacks and even dishware
for plating your delicious food creations.
So before running all over town looking for
ingredients to recreate these Albacore Sushi
Sandwiches, stop into Mai’s Asian Market to
purchase most of them in one convenient spot.
But be prepared to be inspired to make a whole lot
more because between scrolling social media and
walking through the aisles at Mai’s Asian Market,
the inspiration to create delicious dishes is endless.
Albacore Tuna Sushi Sandwich
Ingredients:
• Whole nori sheets
• Prepared Japanese sushi rice (recipe below)
• Prepared albacore tuna salad (recipe below)
• Avocado, sliced
• Cucumber, sliced
• Spicy Sriracha Sauce (recipe below)
Directions
• On a flat surface, place the nori sheet. Prepare
a bowl of water to dip your fingers. This is to
prevent rice from sticking to your fingers.
• Add a generous amount of the sushi rice,
gently flatten.
• Add avocado, cucumber and prepared tuna
salad.
• Add another layer of rice and gently press
down.
• Fold each side of the nori sheet to the center
while holding together the filling to ensure the
sandwich will be held together well.
• Fold the sheet up while tucking in the sides
then flip sandwich over.
• Wipe your knife with a damp towel to prevent
rice from sticking then slice in half.
• Add some Spicy Sriracha Mayo (recipe below)
and enjoy!
Albacore Tuna Salad
Ingredients:
• 1, 7.5-ounce can albacore tuna
• 1/4 cup mayonnaise
• 1 tablespoon yellow mustard
• 1/2 tablespoon Worcestershire sauce
• 1/4 teaspoon Johnny’s Seasoning Salt
Directions:
Combine all ingredients in a small bowl and
mix well.
Sushi Rice
Ingredients:
• 2 cups sushi rice (I use premium grade Nishiki rice)
• 2 ½ cups water
• ¼ cup rice vinegar
• 1-2 tablespoons sugar
• 1 teaspoon salt
Directions:
• Place sushi rice in a fine mesh strainer and
rinse rice under running water until water runs
clear.
• Bring water and rice to a boil, reduce heat to
a simmer, cover the pot with a lid, and simmer for
20 minutes or use a rice cooker or Instant Pot set
on “rice” setting.
OC WAVES • VOL 3.5

• In a separate small saucepan combine vinegar,
sugar, and salt over medium heat. Stir until sugar
and salt have dissolved.
• When rice is cooked, transfer it to a large
bowl and then pour the seasoned vinegar evenly
over top. Toss until the rice is well coated using
either a rice paddle or a silicone spatula. Be careful
not to smush the rice — gently fold it until it’s
evenly mixed.
• Cover the rice with a damp paper towel to
prevent it from drying out and let it sit until it has
cooled to room temperature.
• Once cooled, add to sushi sandwiches.
Spicy Sriracha Sauce
Ingredients:
• 1 cup mayo
• 2 tablespoons Sriracha sauce
• 2 tablespoons lemon juice fresh or bottled
Mix well.
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2840 Rhododendron Dr., Florence OR 97439
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Do you have your
ducks in a row!
OC WAVES • VOL 3.5
Call Shorewood Senior Living
today and ask about reserving your
spot on our apartment waitlist
for only $100!
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Allow yourself to stop worrying about
tomorrow by scheduling a tour today!
Shorewood Senior Living
1451 Spruce St. Florence, Oregon 97439
541.997.8202 sayhello@shorewoodsl.com
37

880 S.E. Bay Blvd., Newport
541-265-9275
“Serving the Yaquina Bay Area Since 1988”
We have all the gear you need to enjoy
your time on the Oregon Coast!
• Sport & Commercial Fishing Gear
• Clamming & Crabbing Gear
• Clothing, Boots & Rain Gear
• Marine Electronics
• Marine & Safety Equipment
• Tools & Industrial Supplies
• Rigging & Hydraulic Shop
And so much more!
www.Englundmarine.com
VINO JOY
JANUARY 2023
DRY V. SWEET WINE
Many people come into our wine shop and don’t know exactly what they
want. I find it quite interesting to help guide people to a wine that they
will enjoy, but I confess I’m not 100% successful. One thing that seems to
happen fairly regularly is that people will say they don’t want a sweet wine,
and I’ll give them a try of what I’d call a dry wine, and they perceive it as
sweet.
What’s going on here? I think our palates are confusing us a bit, and
perceiving ‘sweetness’ in many cases where there is very little residual sugar
(that sugar remaining after fermentation, which converts sugar to alcohol).
Some wines taste quite fruity, even though they have very little sugar, and
I think we can conflate this ‘fruity’ character with sweetness. That’s not to
say anyone is wrong to dislike the fruity quality of a given wine! However, if
you’re thinking that somehow a fruity tasting wine is lesser, this is really not
so. For example, some lovely German Rieslings have loads of fruity flavors,
but extremely low residual sugar. Another example is white wines from
Bordeaux; we’ve tasted a few that could be described as a ‘fruit basket’, while
still not technically being sweet. I think our minds associate fruitiness with
sweetness, and that’s not all that surprising.
Another common belief is that some varietals are always sweet, and must
be that way. Many people believe that Riesling is always sweet, and avoid it
for that reason. But I think they’re missing out! Of course skilled winemakers
can choose to leave a bit of sugar in the wine (by stopping the fermentation),
and it’s not always just to leave the perception of a very sweet wine (although
sometimes, it is). Instead it may be to balance out some acidity, or to help
‘carry’ flavors that are relished in a given wine.
We are a TOTAL CAR CARE facility
and provide maintenance (oil changes) and diagnosis &
repair of most of your vehicle’s systems.
AWD/4WD/2WD and hybrids welcome.
Monday – Friday 8 am to 5 pm
126 NE 11 th St • Newport, OR 97365
541-265-9567
Jim Hoberg, ABR, ABRM, CRS, GRI
BROKER/OWNER
PHONE 541-997- SOLD (7653)
FAX 541-997-7654
TOLL FREE 1-866-967-7653
jim@jimhoberg.com
www.wcresi.com
P.O. Box 3040 • 1870 Highway 126, Suite A • Florence, OR 97439
HIGHLIGHTED WINES
In keeping with the theme of the column, you might be interested in
comparing two wines that have different amounts of residual sugar. A new
winery, Liska Wine Company, has recently released their first vintage, 2021,
of a couple wines. We’re excited for Liska, and wish them well! We got to
talk to the winemaker, Chris Butler, as we were sampling his wines in late
summer 2022, and he explained his focus on acidity as a way to design the
wines for great flavors and food friendliness. Some very brief notes from that
discussion are included below.
Liska Wine Company 2021 Gewürztraminer (Willamette Valley Oregon).
For this wine Chris does leave some intentional residual sugar (8.5 g/l or
about 0.8%), but our perception is that it is dry. The intent was to balance
out some of the acidity in the wine, not to create a perception of sweetness.
We think it worked well, and the result is a nice fruity/spicy combination,
with a clean, dry finish. This wine goes well with spicy Asian food. About
$24.
Liska Wine Company 2021 Grüner Veltliner (Willamette Valley Oregon).
Chris does not leave any intentional residual sugar in this wine. However, it
has a very nice tropical fruit character, paired with a pleasant mineral quality.
This wine is friendly with a broad range of foods. About $24.
FOOTNOTE
The wines mentioned in this column are available at Beach Daisy Wine,
2118 Hwy 101 N, just at the northern edge of Yachats in the Greenhouse
Market Place complex.
Questions and comments are welcome. Contact Todd via email at todd@
beachdaisy.wine
WRITTEN BY TODD K. MOYER
38
OC WAVES • VOL 3.5

Antique Mall
625 SW Hurbert St
newport, or
Rustic Ridge
Antique Mall
625 SW Hurbert St
newport, or
hours: wed - sat 10a-5p
sun 11a - 4p
541.270.9280
OC WAVES • VOL 3.5
39

scan to discover
OC WAVES • VOL 3.5
40 PHOTO ©JEREMY BURKE 2023

46th Annual
Newport
Seafood & Wine
Festival
“Long Time No Sea”
February 23-26, 2023 • Newport, Oregon
Tickets available online at
www.seafoodandwine.com
The Newport Seafood and Wine Festival
returns better than ever! Showcasing
premier Northwest wines, culinary
professionals and regional artisans
along with stage entermainment,
demonstrations and more.
Presented By
Produced by the Greater Newport Chamber of Commerce
541-265-8801
OC WAVES • VOL 3.5
41

MUNSON CREEK FALLS
Munson Creek Falls tumbles 319' over several
tiers, making it the tallest waterfall in the Coast
Range. A short trail winds along Munson Creek
through an old-growth forest to a viewpoint of the
waterfall. The ¼ mile trail is accessible for all ages
and every level of hiking enthusiast.
Spring and summer bring blooming trillium, corydalis
and violets beneath the forest canopy. Come
fall, the big leaf maples and red alders are ablaze
with color. Munson Creek is vital salmon habitat.
During the late fall through the winter, watch the
waters for spawning salmon just below the surface.
Open
Open for day use Year Round
Call for info: 800-551-6949
Call park: 503-842-3182
HISTORY
In 1999, the Western Rivers Conservancy deeded
land surrounding Munson Creek Falls to the Oregon
Parks and Recreation Department. Simpson
Timber Company sold the land along Munson
Creek to the Western Rivers Conservancy for onehalf
of its appraised value. Funds for the purchase
were donated by the Paul Allen Forest Protection
Foundation.
42
OC WAVES • VOL 3.5

TRAIL OF THE MONTH
PHOTOS BY JEREMY BURKE
OC WAVES • VOL 3.5
43

Hallmark Resort
744 SW Elizabeth St
Newport, OR 97365
THE LOOKOUT
in Oceanside, Oregon
Panoramic view includes miles of blue
ocean horizon and majestic Three
Arch Rocks. The ocean is on stage as
the weather rolls in over the horizon
creating a new seascape morning,
noon and night. Enjoy easy one level
living on the entry level, and allow
your guests to have a private suite
in the daylight basement. Quartz
kitchen, private deck, dog run,
abundant parking, trail to the beach.
No homeowner association, but your
view is protected by covenant.
MLS 22-546. Valued at $895,000
Pam Zielinski, CRS, Principal Broker
Berkshire Hathaway Home Services
Northwest Real Estate, Netarts
Cell: 503.880.8034
www.PamZielinski.com
CALL PAM TODAY.
“Homes by the Water”
EXPERIENCE THE 2023
NEWPORT SEAFOOD & WINE
FESTIVAL
Make this winter one to remember with a visit to Newport for the biggest party on the Oregon Coast!
For 45 years, Newport Seafood & Wine Festival has been welcoming both locals and visitors to sample
some of the best regional wines available anywhere. Immerse yourself amidst crafts and music in the festival
atmosphere, sampling wines with family and friends while selecting a variety of seafood fresh from the
Pacific Ocean! The festival is one of the largest of its kind in the country and is known as “The Original
and Still the Best” for good reason! Since 1977, Newport Seafood & Wine Festival has drawn revelers from
near and far. So many, in fact, that in recent years the population of our small coastal town has grown from
10,000 people to well over 25,000 for the four-day event. Newport Seafood & Wine Festival will take place
from February 23-26 in 2023 and will be located in a huge tent next to the Rogue Brewery in South Beach.
Over 150 vendors selling wine, food, and crafts will be offering their goods during the four-day festival.
The first Seafood & Wine Festival was much smaller and was held in the local National Guard Armory
to promote Newport’s seafood industry, while also bringing visitors to the coast during a normally slow
time of the year. The next year, Mo Niemi of Mo’s Restaurant helped increase the size of the event by
combining thirteen wineries with musical acts and arts and crafts booths. By 1980, attendance was up to
8,000, and the location was moved to the dry moorage building in South Beach. The event continued to
grow and expanded to a three-day event. In 1987 a Commercial Wine Competition was added.
Today, the four-day event draws thousands of visitors to Newport during the last full weekend February.
Seafood vendors, craftspeople, musicians, and more than 80 Northwest wineries all under a tented venue
adjacent to the Rogue Brewery in South Beach provide the best winter festival on the Oregon Coast!
More than 300 volunteers, a dedicated volunteer committee, and local support from city and county
agencies make this annual event possible. Chinook Winds Casino Resort is our presenting sponsor and
has generously supported the event for the past twelve years.
The festival also offers the longest-running wine competition in the Northwest, open to all participating
wine vendors. A panel of five distinguished wine experts judge the prestigious Commercial Wine
PHOTOS BY JEREMY BURKE
44
OC WAVES • VOL 3.5

Competition at the beginning of February, awarding bronze, silver, and gold medals, and one Best in Show
award. Medal winning wines are included in the official festival guide, so event attendees can purchase
them while at the event. In addition, the festival includes an Amateur Wine Competition, where amateur
winemakers submit their wines for feedback and judging.
scan to purchase tickets
The 2023 Seafood & Wine Festival will introduce some new offerings which will include a beer garden,
a stage with demonstrations, talks with wine makers, and live entertainment. The festival is also “going
green” and will be compost-focused to reduce waste from vendors and attendees. The Newport Seafood
& Wine Festival Wine Club will begin this year for the first time, where wine club members will receive
quarterly wine boxes with wines featured at the Newport Seafood & Wine Festival that include gold-medal
winning wines from the Commercial Wine Competition.
You may purchase tickets for the entire festival or for each day at the gate (depending on capacity), or
online in advance. By planning ahead and purchasing online tickets, you’ll be assured entrance into the
event without having to stand in line at the gate. Parking at the event is limited, but a free shuttle will
be available regularly throughout the festival and will make many convenient stops around town. Nearby
lodging is also available, but reservations fill up fast, so plan your stay as far in advance as possible. Don’t
forget to bring warm clothes, raincoats, and umbrellas in case it rains. The festival is only for adults 21 and
older, so make sure that you bring valid ID. We look forward to welcoming you to the party!
OC WAVES • VOL 3.5
45

46
OC WAVES • VOL 3.5

LISTINGS & SALES are on our website!
Freddy Saxton
Broker Owner, e-PRO, CRS, GRI, C2EX
Tammy Gagne
Broker, ABR, CRIS
Arjen Sundman
Broker
Tim Myrick
Broker, ABR, CRS, GRI
Bonnie Saxton
Broker Owner,CRB, CRS, GRI
K. Scarlett Kier
Broker, CRS, GRI, C2EX
Barbara Le Pine
Broker
Our Brokers
are Honored
to be serving
Lincoln County
with
over 250 years
of combined
Real Estate
experience.
Audra Powell
Broker, GRI, CRS, PSA
Wendy Becker
Broker, ABR
Marilyn Grove
Broker, C2EX, AHWD
Tony Holly
Broker
“Let our
Experience
be your
Advantage!”
Bridgette Boekhout
Broker, C2EX, AHWD
Russell Taylor
Broker
Levi Grove
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Joan Davies
Broker
Randy Olsen
Broker
205 E. Olive Street • Newport, OR 97365
www.AdvantageRealEstate.com • 541-265-2200
Taunya Foster
Broker
OC WAVES • VOL 3.5
47

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FOR MORE INFORMATION OR TO BE A VENDOR VISIT
artcardspnw.com

DIAMONDS BY THE SEA
50
Inspired by travel, Jovi is a store of stories with
items from nearly 30 countries. –Veronica & Amanda
232 NW Coast St. • Historic Nye Beach
541-265-8220
Diamonds by the Sea
2005 N Coast Hwy, Newport, 541-265-7755
4079-D NE Logan Rd, Lincoln City, 541-994-6373
PHOTOS BY JEREMY BURKE
OC WAVES • VOL 3.5

541-813-9261
ASK FOR JUDE
www.JudeHodgeBroker.com
Are you ready to list your home? Let’s talk.
I offer professional service from
BROOKINGS ALL THE WAY TO YACHATS
for SELLERS wishing to sell
their homes and BUYERS
looking to live on the
OREGON
COAST!
2019
Curry Coastal
READERS’ CHOICE AWARDS
Pilot
Gold Winner
2018
Pilot
READERS’ CHOICE AWARDS
Curry Coastal
Gold Winner
2022
Curry Coastal
Pilot
READERS’ CHOICE AWARDS
Gold Winner
2014: Executive Award
2015-2016: Platinum Award
2017: Hall of Fame Award
2017-2020: Chairman’s Award
2019 Real Trends #6 State of Oregon
2020: Diamond Club Award
2020: #1 RE/MAX Broker in the State of Oregon
2021: Diamond Club Award
2021: Lifetime Achievement Award
2021: #1 Broker in the State of Oregon
2021: #1 RE/MAX Broker in the State of Oregon
2021: Real Trends Top 1000 List - #112 in the nation all agencies
2021: Real Trends #1 State of Oregon - Transactions
2017
Pilot
READERS’ CHOICE AWARDS
Curry Coastal
Gold Winner
2021
Pilot
READERS’ CHOICE AWARDS
Curry Coastal
Gold Winner
Jude Hodge, Broker
RE/MAX Coast and Country
703 Chetco Ave, Brookings•541-412-9535 x117
www.HomeWithJude.com
Licensed in OR
OC WAVES • VOL 3.5
51

Breakfast, Lunch & Dinner is served Every Day!
Home of the 8 pound
Super Ultimate Monster Burger
52
Family Restaurant with the biggest portions
NE 6 TH STREET & HWY 101
541-574-6847
THENEWPORTCAFE.COM
GREAT BREAKFAST AND SEAFOOD ALL DAY
Pick-Up Orders, Delivery, & Indoor Dining
OC WAVES • VOL 3.5