OC Waves Vol 3.7

VOL 3.7

NATIONALLY FAMOUS CLAM CHOWDER 

FRESH OREGON SEAFOOD 

@moschowder 

#moschowder 

2 

Mo’s Original • 541-265-2979 • Newport 

Mo’s Annex • 541-265-7512 • Newport 

Mo’s West • 541-765-2442 • Otter Rock 

OC WAVES • VOL 3.7

DAYLIGHT SAVINGS 

We are going into one of my favorite times of the year. Hopefully, 

spring is right around the corner, I look forward to stunning light and 

everything new coming in. I hope to focus on shooting a really solid 

flower series. Here's to spring. 

PHOTO BY JEREMY BURKE

CONTENTS 

12 

Lincoln County 400 feet 

years

VOL 3.6 

9 

Rock of the Month from 

Styx, Stones n' Bones 

oregoncoastwaves.com 

34 

Recipes by Katie Wiley 

41 

HMSC new exhibit 

INSIDE 

15 

22 

23 

26 

28 

30 

39 

43 

46 

51st Annual Yachats Art adn Crafts 

Show 

Coastal Influence 

Employee of the month 

Surfing Bird - By Jeremy Burke 

Paper Arts Festival 

Celeste's Kitchen 

Vino Joy - Wine column 

Finder's Keepers - Lincoln City 

Dream Home of the Month

Your pack 

is our passion. 

Any dog. Any breed. Any problem. 

NOW OFFERING 

TRAINING 

ON 

THE 

Oregon Coast! 

Koru K9 Dog Training and 

Rehabilitation is an award 

winning balanced dog 

training company. Together, 

with our team of dog trainers 

and dog behaviorists, Koru K9 

Dog Training is on a mission 

to guide dog owners through 

a process that will help them 

understand, communicate 

and work with their dogs to 

resolve training challenges 

and behavior problems in a 

real world setting. 

www.KoruK9.com 

PHONE: 415-583-5412 • EMAIL: woof@koruk9.com 

CHOWDER 

BOWL 

AT NYE BEACH 

THE BEST CLAM 

CHOWDER ON 

OREGONS COAST! 

728 NW Beach Dr 

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 

WinosDingbatsRiffraff.com 

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 


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 3.7 

7

OC 

W A V E S 

Publisher 

Jeremy Burke 

Give the Gift of Beauty! 

The perfect gift that lasts the whole year 

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 

Thought it fitting to have a green cover in 

March. For some reason when I look at this 

photo all I can see is a mossy heart dead 

center. Maybe I should call this one "heart of 

the forest" Enjoy 

Photo by Jeremy Burke 

oregoncoastwaves.com 

Facebook 

@OregonCoastWaves 

Instagram 

@oregoncoastwaves 

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 

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 

8 


Lepidolite on Indicolite Blue Tourmaline 

Location: Colonel Muerta, MG BR 

STYX, STONES N’ BONES (541) 653-3548 

160 W 2ND ST, YACHATS, OR

SAVE THE DATE 

WALDPORT,OREGON 

MAY 6, 2023 

Alsea Bay Bridge Visitor Center & Museum 320 NW Hwy. 101, Waldport, Oregon 97394 

Noon to 7:00 p.m. 

10 

for more information visit 

findyourselfinwaldport.com 


51st Annual 

Original Yachats Arts & 

Crafts Fair 

March 25 & 26, 2023 

Featuring Pacific Northwest 

Artists 

www.yachats.org 

Yachats Commons 

441 Hwy 101 

Yachats, OR 

Produced by Yachats Chamber Art 

of Commerce 

Natural Food Cooperative 

Salad Bar 

Monday - Friday 

9:00 - 4:00 

Full-line grocery store 

specializing in 

Organic products 

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 

WWW.OCEANAF OODS. ORG 

WE 

SHIP! 

SOUTH BEACH 

GROCERY 

OPEN 

7 DAYS 

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 


11

LINCOLN COUNTY 400FEET 

March 2023 we celebrate the opening of our newest exhibit, Lincoln County 400 feet which is an 

exhibition focused on contemporary drone photography and historical aerial images from the LCHS 

collection. This invitational exhibition features the work of drone photographers who fly under 400 

feet while documenting the landscape of Lincoln County, Oregon. Technology has created a new 

avenue for photographers to work, creating still or panoramic images and video footage taken from 

the sky via drone. In comparison, historic aerial images from our archives will be juxtaposed amongst 

the drone work. Some of the drone work will be available for purchase; pick up of sold work after the 

exhibition run completes. 

Exhibition Run Dates: March 10 – July 16, 2023 

Opening Reception: March 10, 4-7 PM; free and open to public 

Drone Demonstration in the Doerfler Family Theater inside the PMHC: April 9, 1PM 

Photo by Casey Felton 

12 



13

WE DELIVER! 

COBBLESTONE 

pizza co. 

Newport 

130 NW 19 th Suite B 

(Behind OSU Federal Credit Union) 

541-265-3300 

www.cobblestonepizzas.com 

Pizza, Pasta, 

Salads, 

Calzones, 

Grinders, Beer 

on Tap, Wine 

and More! 

Toledo 

300 S. Main St. 

(at the bottom of Main Street) 

541-336-2663 

Agate Beach Inn 

Ocean and Non-ocean View Rooms, 

Air Conditioning • Indoor Pool, Hot Tub 

www.agatebeachinn.com 

3019 N Coast Hwy, Newport 

For reservations call 541-265-9411 

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14 


51ST YACHATS 

SPRING ARTS 

& CRAFTS 

SHOW 

Once a year, the small coastal town of Yachats 

in the Pacific Northwest comes alive with color, 

creativity, and art. It's the Yachats Spring Arts and 

Crafts Show, a much-awaited event that draws in 

tourists and locals alike. 

Over 40 artists and crafters from the Pacific 

Northwest region gather at the event, each one 

displaying their unique and outstanding work. 

From original paintings to handcrafted jewelry, art 

Sat, Mar 25 - Sun Mar 26, 10 AM - 5 pm 

glass, pottery, furniture, woodwork, mixed media, 

clay vessels, sculpture, photography, and more, 

there is something for everyone. 

The selection process for the artists and crafters 

is rigorous, with only the best of the best being 

chosen for their superb quality of art. The show 

promises an unforgettable experience for art 

enthusiasts and collectors, showcasing the finest 

talents from the Pacific Northwest. 

As visitors make their way through the stalls, they 

are treated to an explosion of colors, textures, and 

designs that captivate their senses. They marvel at 

the intricate details of the jewelry pieces, admire the 

striking colors of the paintings, and run their hands 

over the smooth surfaces of the woodwork. 

The air is abuzz with excitement and the hum 

of chatter as visitors discuss the different art pieces 

on display. Some pause to watch the artists at 

work, admiring their skill and precision as they 

create their masterpieces right before their eyes. 

The Yachats Spring Arts and Crafts Show is not 

just an event; it's a celebration of creativity and 

talent. It's a testament to the beauty and richness 

of the Pacific Northwest art scene, and a chance 

for visitors to take home a piece of it with them. 

Sat, Mar 25, 10 AM - 5 pm 

Sun, Mar 26, 10 AM - 5 pm 


For more information visit yachats.org 

CONTINUED ON PAGE 16 


15

ARTS & CRAFTS 

CONTINUED FROM PAGE 15 

2023 ARTIST 

LIST 

CRYSTAL CREATIONS BY 

SHARON 

Sharon Wedro 

One-of-a-kind Window Jewelry 

using high quality Crystals 

DEB COMINI 

Stuffed dinosaurs 

DRYADUIR DESIGN 

Turi Hallett 

Wire wrapped jewelry using 

natural stones, hand beaded jewelry 

using natural stones and some seed 

beads as well 

OSO MADE 

Amy Magnussen 

Artisan purses, tea towels, etc. 

DARKWATER FUSED 

GLASS 

Noah Goughenour / Su Carey 

Fused glass art, nightlights, tea 

lights, suncatchers, jewelry 

SISTERCRAFT SEA GLASS 

Sue Chittenden 

Sea Glass jewelry, sea glass resin 

pictures 

RACHEL ELISE ART 

Rachel Mallon 

Original Watercolor Paintings, 

Prints, Stationary 

LB GLASSWORKS, LLC 

Lori Bedard 

Glass Art: Stained and fused glass 

of original designs 

PAPERWINGS STUDIO 

Bruce Allison 

Paintings, prints, cards, 

nightlights, clocks, switch plates, 

coasters. 

NYE BEACH DESIGNS 

Tom Ettel 

I sculpt expressive local woodland 

animals and birds. I also sculpt 

mushroom art, ornaments and 

earrings. 

PURE SOUL 

Nicole Knavel 

crystal jewelry, leather accessories, 

eco friendly flannels and jackets 

16 


SHUTTLE CREEK WEAVING 

Annie Fischer 

Hand woven clothing in cotton, 

wool and rayon chenille. 

ELDERBERRY QUILTING & 

EMBROIDERY 

Shelley Williams 

Embroidered items: bags, totes, 

towels, as well as vinyl crossbody and 

hand bags and accessories 

STARGAZERS GOURMET 

Chavvahn Gade 

Fudge, caramels, chocolate and 

other sweet treats. Over 30 fudge 

flavors. 

RBRWOODWORKS 

Rob & Babette Romancier 

Charcuterie/cutting boards, pull 

toys and stone pendants & earrings 

FLUID ART BY STEPHANIE 

Stephanie Adams 

Resin Artwork & Home Decor 

CASSANDRA BRANDT ART 

Cassandra Brandt 

Bold scraffito style Ceramics, 

paintings, prints, junk journals, and 

cards. 

MURIEL SCHEIDT FINE ART 

Muriel Scheidt 

Originals of landscapes, seascapes 

and wildlife in oils and acrylics. 

Prints and cards. 

COASTAL PERMACULTURE 

FIBER 

Erin Geary 

Handwoven blankets, pillows and 

gifts 

RUSTY WING JEWELRY 

Julie Tracy 

Precious & semi-precious 

stones set in sterling silver. Rings, 

necklaces, earrings & bracelets. 

ACCENT YOURSELF 

Barbara Macy 

Handmade sterling silver sea glass 

jewelry, gemstone stacking rings, 

handcrafted chain & chain mail. 

DOT & TITTLE 

Altruh Dominion 

Beaded Morse Code Art & 

Jewelry 

THE PLAYFUL PAINTBRUSH 

Catherine Hingson 

Local landscapes in oil and 

watercolor 



17

ARTS & CRAFTS 


SUSAN HANSON ART 

Susan Hanson 

Paintings and jewelry 

HEY LARAYE 

LaRaye Rushing 

Cyanotypes, watercolors, art 

prints, letterpress, screen prints, 

and more 

HAWK HUMMINGBIRD 

MOON STUDIO 

Dawn Hemstreet 

I’m a fine craft jewelry maker 

using fine silver, sterling silver, gold 

& gemstones. I make one of a kind 

& limited edition wearable art 

jewelry. 

PAKHYE GOODS 

Sue Pak 

"Handmade landscape jewelry 

inspired by the Pacific Northwest. 

Double-sided necklaces, earrings, 

bracelets, rings, and guitar picks of 

hand painted, acid-etched images." 

RASA CLAY WORKS 

Renee Slade & Ri Stewart 

Heirloom pottery 

LOVEJOY BOTANICALS 

Frances O'Halloran 

Local + Wild + Organic Herbal 

Products 

LEATHER GIRL KELLEY 

Kayrene Kelley 

leather accessories 

GENESIS 3D 

Michael Howland 

Laser Cut wooden journals and 

sketchbooks as well as PNW themed 

wall art 

MIDNIGHT GARDEN ART. 

Sally Pravel 

scharf family jewelers c l i f f 

scharf fine sterling silver and 

karat gold jewelry set with precious 

and semi precious gems 

OREGON ATTIC FINDS 

Laura and Tessa Rose 

Resin wave cutting boards, 

Aprons, Coasters, Cheese Knifes, 

Microwave bowl cozy, Market Bags, 


18 


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 


PHOTOS BY JEREMY BURKE 

19

STYX, 

STONES N’ 

BONES 

(541) 653-3548 

160 W 2ND ST, 

YACHATS, OR 

20 


ART & CRAFT 


PRESH 

Nicole Apostoli 

Handmade jewelry, leather 

accessories 

RUSTIC LINEN 

Ramune Arlauskas 

Handcrafted products made from 

European linen. Towels, blankets, 

bread bags, scarfs, aprons, napkins, 

pillowcases, ponchos, purses. All 

products made in Newport,Or. 

FRANCES FOLK ART 

Cheryl Frances 

one-of-a-kind mixed media art 

created from repurposed book 

covers, acrylic paint, and other 

found objects 

HEN HILL 

Kristin Bartell 

Handmade Goods and Gifts 

A NEW DYE 

Sean Sturtevant 

Hand made tie dye shirts, baby 

clothes, jackets, pants, tapestries, 

blankets and much more. 

TRAVERTINE POTS 

Dave Hollingsworth 

I make lightweight, durable, 

colorful pots and bowls, using 

familiar products such as peat moss 

and vermiculite. Pots are cured 

underwater, and are very strong and 

unaffected by weather extremes. 

LAMAIR STUDIOS 

Mark and Dana LaMair 

Botanical paintings, watercolor, 

prints and cards from originals. 

Fabric bowls and "nests"-colorful 

fabric wrapped cord, zig zag sewn in 

to pleasing shapes. . 

BILLOW CLOUD SOAPS 

Elizabeth Markhum 

J BURKE PHOTOGRAPHY 

Jeremy Burke 

Fine Art Photography 

Sat, Mar 25, 10 AM - 5 pm 

Sun, Mar 26, 10 AM - 5 pm 


For more information visit 

yachats.org 


21

Restaurant Guide 

LINCOLN CITY 

1114 NE Hwy 101 • Lincoln City 

$, L, D, TG 

SALISHAN 

Sqatchsami 

Food Truck and Out Post 

22 

$, OD, P, L, D, TG 

LEGEND: $, $$, $$$ OD=Outdoor Dining OV=- 

Ocean View P=Pet Friendly B=Breakfast L=Lunch 

D=Dinner TG=togo 

advertise here only $499 for the year 

Now Accepting New Patients 

324 SW 7th Street, Ste B 

Newport OR 97365 

541-265-4253 

info@integritycoastal.net 

ARTWORK 

OF CAROLYN 

COLE DEBUTS 

AT OLIVE 

STREET 

GALLERY 

Located inside the lobby of Newport Performing 

Arts Center is Olive Street Gallery, a satellite 

rotating exhibition space managed by Newport 

Visual Arts Center. From March 3 through April 

29, the public is invited to the gallery to view 

“Coastal Influences,” an exhibition featuring the 

abstract paintings of Carolyn Cole. 

This is the first time Cole’s paintings, which have 

been exhibited from London to San Francisco, 

New York to New Mexico, and countless places 

in between, will be shown on the Oregon coast. 

“We’re honored,” said Chasse Davidson, director 

of the VAC. “Carolyn’s abstractions are uniquely 

mesmerizing. We’re excited to introduce them to 

our coastal community.” 

Cole relocated to the Oregon coast in 2019. 

“After moving (here), my paintings have become 

more fluid and harmonious,” Cole explained, 

“Lines converge with shapes. Colors morph into 

each other more often. Subtle influences of the 

ocean landscape and the forest permeate the 

work.” 

“Coastal Influences” will feature new paintings 

from Cole’s ongoing series exploring intense 

color, rich textures, and organic compositions. 

The exhibition debuts on March 3, and the public 

is invited to attend a free reception on Saturday, 

March 18, from 1 to 3 p.m. The event will feature 

light refreshments, live music by jazz and blues 

guitarist Greg Ernst (Blue Variant), and Cole 

herself will give remarks beginning at 1:30 p.m. 

Exhibits at Olive Street Gallery are free to the 

public and can be viewed from 10 a.m. to 5 p.m., 

Tuesday through Friday, at 777 W Olive St. Artwork 

is also on display and available for viewing beginning 

one hour before all public performances at Newport 

Performing Arts Center. For more information, visit 

www.coastarts.org/events/cole 

“Coastal Influences,” a new art exhibit in the Olive Street Gallery at the Newport Performing Arts Center, features 

the abstract paintings of Carolyn Cole. (Courtesy photo) 


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 

SAMARITAN 

PHYSICAL 

THERAPIST 

NAMED 

EMPLOYEE OF 

THE YEAR 

Despite being a relative newcomer to Samaritan 

Pacific Communities Hospital, Physical Therapist 

Joe Cappelleri has had a noticeable impact on 

patients and colleagues, earning him the hospital’s 

2022 Employee of the Year Award. 

Cappelleri has worked at Samaritan Physical 

Rehab – Newport since October 2021. He came 

with more than two decades of experience and 

an obvious love of his profession and patients. 

When prompted, he talks enthusiastically about 

educating patients to the workings of their bodies 

and reasons certain treatments are helpful. His 

primary areas of expertise include orthopedic, 

sports and spinal rehab. 

“In high school, I was immediately interested 

in the physiology of the human body. Every day I 

am most excited about educating my patients and 

creating an environment to heal and promote a 

healthy and complete lifestyle,” he said. Cappelleri 

began his career in Minnesota, followed by years 

as a travelling physical therapist in Virginia and 

Hawaii before settling down for 12 years in Alaska. 


Those who nominated Cappelleri wrote: 

“Joe has done a great job in his transition 

here to PCH. His skill level is outstanding, and 

you can really tell he loves his job. Joe is always 

willing to help out the staff no matter what it is, 

and his dedication in helping our patients in their 

recovery is something we haven’t had here at PCH 

in a long time.” 

“Joe is always here early, even sometimes before 

the patients have had breakfast, with a ton of 

energy and a positive attitude. It has helped so 

much having Joe here at the hospital because we 

can get patients evaluated early. This helps us get 

them up to breakfast and the bathroom safely, 

improving patient dignity. Joe is always willing 

to help us transfer patients to the chair or toilet 

and has even helped staff clean up the room 

after patients have had an accident. He does not 

shy away from work and he is a shining example 

of positivity and passion for his job. If I could 

nominate Joe for a DAISY Award (for nurses) I 

would.” 

Cappelleri received a $500 monetary award in 

his paycheck, a traveling trophy, a Samaritan fleece 

jacket and other small gift items. 

Through the hospital’s Employee of the 

Month program, all employees are encouraged 

to nominate a deserving fellow worker, with a 

committee making the final choice. Then, at the 

end of the year, all earlier Employees of the Month 

are in the running for the top annual award. 

Samaritan Pacific Communities Hospital Employee of the Year Joe Cappelleri, center, poses with Manager Jennifer 

Miller and Vice President of Patient Services Sam Jones. (Courtesy photo) 

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 

23

Limited edition 250 signed and number prints available 

15"x30",17"x30", 30"x17" Gicleé on Museum grade paper only $75. 

Order online exploreoregoncoast.com or come see in person at our gallery in Nepwort 831 NE Avery Newport Or 

24 


Explore Oregon Coast 


NEED MORE INFORMATION 

Visit ExploreoOregonCoast.com contact Jeremy Burke 

jlburkephotos@gmail.com or call 541.819.5434 

follow on Instagram and Facebook @j.burkephotos 

PHOTO ©JEREMY BURKE 2023 


25

26 


Surfing Bird. Photo by Jeremy Burke 


27

Tranquility on 

Yaquina Bay 

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. 

1943 – 2020 

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. 

Reserve Now! 

Next to the Aquarium and 

Marine Science Center 

– Book Reservations Online – 

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TOLEDO ARTS DISTRICT 

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Call or email today 

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CrossCountryMortgage.com/Jessica-Steenkolk 

CrossCountry Mortgage 

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All loans subject to underwriting approval. Certain restrictions 

apply. Call for details. CrossCountry Mortgage, LLC. NMLS3029 

(www.nmlsconsumeraccess.org) 

28 


SHOWCASING 

THE ART OF 

PAPER 

The public is invited to view a free exhibition 

showcasing the work of seven talented instructors 

who will lead this year’s Newport Paper and Book 

Arts Festival. The “Instructors’ Show” will be on 

display in the Upstairs Gallery at the Newport 

Visual Arts Center from this Saturday, March 4, 

through April 15. 

Now in its 26th year, the festival celebrates 

papermaking and manipulation, surface design, 

book arts, collage and mixed media. The festival’s 

instructors are often most well known for their 

teaching techniques, but their artwork — and the 

mediums they work in — are often far more varied. 

“It’s thrilling to see so many styles and pieces 

on display,” said Sara Siggelkow, who helms the 

festival. “Our instructors are incredibly talented, 

and the work they submit to the show is often 

vastly different from what one might expect after 

attending one of their classes.” 

This year’s instructors include Connie Stricks, 

a paper and book artist from Fairbanks, Alaska; 

Margo Klass, a book, box, and mixed media artist 

also from Fairbanks; Iris Sullivan Daire, a fiber 

artist and natural colorist based in Astoria; Moe 

Snyder, a book and box artist who resides in Seal 

Rock; Pietro Accardi, a book and marbling artist 

out of Gardnerville, Nevada; Randi Parkhurst, a 

book, box and mixed media artist from Olympia, 

Washington; and Shawn Sheehy, a book artist from 

Chicago. Festival committee members (including 

Siggelkow, Cheri Aldrich, Fanny Drews, Margaret 

Paz-Partlow and Sandi Williams) have also been 

invited to showcase their work. 

An opening reception for the exhibit will take 

place this Saturday from 1 to 3 p.m., and the 

show will conclude on April 15 with an hour-long 

closing reception beginning at 5:30 p.m. 

Additionally, Sheehy, who creates with an 

ecological bent and dedicates his artistic practice 

to raising awareness of environmental issues, 


will give a free talk entitled “Politics, Extravagant 

Medium: The Pop-Up Books of Shawn Sheehy” 

on Thursday, April 13, from 5 to 6:30 p.m. at the 

Newport Performing Arts Center, 777 W Olive 

St. Those interested in learning to create animated 

pop-ups are invited to register for Sheehy’s twoday 

workshop, which will take place on April 13 

and 14 at the VAC. The cost is $260 (materials 

included), and space is limited. To register, visit: 

www.coastarts.org/events/pop-up-workshop 

Exhibits at Newport Visual Arts Center are 

free to the public and can be viewed Wednesdays 

through Saturdays, from noon to 4 p.m. The VAC 

is located at 777 NW Beach Drive. For more 

information, visit www.coastarts.org/events/ 

instructors 

29

CELESTE’S KITCHEN PNW 

BY CELESTE MCENTEE AND GUESTS 

Home Audio/Theatre Home Networking Car Audio 

Boats RVs Van Conversions DJ Services 

Live Sound Acoustic Treatment Systems Tuning 

Serving 

Lincoln 

County 

Jason Vorderbrueggen 

925-356-1600 

www.v13AUDIO.com 

Hallmark Resort 

744 SW Elizabeth St 

Newport, OR 97365 

DARK 

CHOCOLATE 

MOUSSE 

This chocolate mousse recipe is bursting with 

dark chocolate flavor and will surely become one 

of your favorite desserts to make and serve. Perfect 

for a special occasion or any day, this recipe for 

quick chocolate mousse is definitely a keeper. 

When it comes to mousse recipes, it’s got 

to have all the elements of a creamy, fluffy and 

smooth consistency. But when you’re looking to 

get your chocolate fix with a quick and easy recipe 

that doesn’t sacrifice on the flavor or texture, this 

one is it! 

To make this delicious chocolate dessert, 

combine all ingredients in a mixing bowl. Using 

an electric mixer, beat on low speed just until all 

the ingredients come together. Then, turn to high 

speed and beat until stiff peaks forms. That’s all 

there is to it! If using a KitchenAid stand mixer, I 

recommend using the paddle attachment. I have 

tried it both ways and I find the paddle creates a 

smoother texture. 

The cocoa powder creates a rich chocolaty 

flavor in this mousse without the need for melted 

chocolate in this simple recipe. As far as chocolate 

desserts go, this one produces a great end result 

with very little time and effort. 

Ingredients 

2 cups heavy whipping cream cold 

2/3 cup unsweetened dark cocoa powder sifted 

3/4 cup powdered sugar sifted 

1-1/2 teaspoon vanilla 

1/4 teaspoon salt 

Instructions 

Combine heavy whipping cream, cocoa powder, 

powdered sugar, vanilla extract, and salt in the bowl 

of a bowl fitted with the paddle attachment. Beat 

at low speed for 20-30 seconds until ingredients 

begin to combine, then turn mixer to high speed 

and beat until stiff peaks form, about 1-2 minutes. 

Stop the mixer to scrape the sides and bottoms, 

then whisk for a few seconds more until all is 

combined. 

Serve immediately or chill in ramekins covered 

with plastic wrap until ready to serve. Serve with a 

dollop of whipped cream. 

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POT ROAST STEW 

This homemade beef stew is the ultimate hearty comfort food! It makes the coziest meal and is perfect 

served with bread alongside it. This version is generous with the beef and the vegetables, and it’s paired 

with a rich nicely thickened broth. 

It’s perfect any time of the year, but it always hits the spot on a rainy evening. I make soft fresh bread 

when we eat this delicious stew. It’s the best! 

This easy beef stew follows a straightforward prep and finishes with that classic old-fashioned flavor. 

Beef and onions are browned on the stovetop (tip: nicely browned beef is key to the complex depth 

of flavor here). Then the liquids and herbs are added and the stew and it’s cooked in the oven. Part way 

through the remaining vegetables are added so they don’t end up mushy, and then it’s baked once more 

until everything is tender. 

You’ll appreciate this mostly hands-off version that doesn’t need constant tending to on the stovetop, 

and how the even encircling heat surrounding the pot from the oven ensures a more consistent end result. 

Ingredients 

• Use 2 1/4 pounds chuck roast, trimmed of excess fat, cut into 1 1/4-inch cubes 

• Salt and freshly ground black pepper 

• 3 1/2 tablespoons olive oil, divided 

• 2 cups chopped yellow onion (1 large) 

• 1 1/2 tablespoons minced garlic (about 4 cloves) 

• 1 jalapeño with seeds 

• 1/2 teaspoon red chili flakes 

• 1/4 cup all-purpose flour 

• 1 1/2 tablespoons tomato paste 

• 3/4 cup dry red wine 

• 4 cups beef stock 

• 2 teaspoons Worcestershire sauce 

• 1 tablespoon fresh thyme leaves 

• 2 teaspoons minced fresh rosemary 

• 3 bay leaves 

• 20 oz. red potatoes, rinsed clean 

• 14 oz. large carrots (about 4) 

• 12 oz sweet potatoes 

• 1 can of corn (drained) 

• 2 tablespoons minced fresh parsley 

Directions 

Heat oven and pot on stove: Move oven rack to lower third of the oven. Preheat oven to 300 degrees. 

Next, heat 1 tablespoon olive oil in a large oven safe pot over medium-high heat. Prepare and cook the stew 

meat in batches, set aside: Dab half of the roast dry with paper towels, season lightly with salt and pepper 

then add to the pot with space between pieces. Sear until browned on bottom, about 3–4 minutes. Turn 

and brown on opposite side, about 2 minutes longer. Transfer to a plate. 

Add another 1/2 tablespoon of oil to pot and repeat process with remaining half of beef. Transfer second 

batch of beef to the plate as well. Saute onions, then garlic. Reduce heat to medium, add 1 tablespoon olive 

oil, then add onions. Saute 5 minutes or until slightly golden brown. 

Add garlic, jalapeño and chili flakes and saute 30 seconds longer. Add thickeners, then liquids: Stir 

in flour and tomato paste, and cook stirring constantly, about 45 to 60 seconds (reduce burner temp if 

needed). While stirring, slowly pour in red wine, and scrape up browned bits from the bottom of the pot. 

While stirring, pour in beef broth and Worcestershire sauce. Return meat, add herbs and simmer: Return 

beef to pot along with thyme and bay leaves. Bring to a simmer, stirring frequently.Remove from heat. 

Bake in oven: Cover pot with the lid and transfer to the oven. Let cook 1 1/2 hours. Add vegetables to 

stew and continue to bake. Once time is almost up, cut the potatoes into 1-inch cubes, then peel and cut 

the carrots into 1-inch slices. Stir potatoes and carrots into stew then cover and return to the oven. Bake 

until vegetables are tender, about 60 to 70 minutes longer. 

Remove bay leaves, season stew with salt and pepper to taste. Let rest off heat for about 5 minutes before 

serving. Garnish servings with parsley. 

The stew can be cooked on the stovetop. Just simmer over low heat for 1 1/2 hours, then add the 

potatoes and carrots and simmer until tender about 30 to 40 minutes longer. Add more broth to thin as 

needed. 

32 


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34 


THE KITCHEN WILD 

PHOTOS AND RECIPES BY KATIE WILEY 

DUNGENESS CRAB 

FETTUCCINE 

ALFREDO 

Before moving to the Oregon coast, I didn’t own 

much in the way of sports gear for the water. No 

Grundens, no Xtratufs, no salmon rods, no crab 

pots and not even a Crack’n Crab Cleaner. But 

thanks to Englund Marine and Industrial Supply 

store (located at 880 SE Bay Blvd., Newport) that 

has all changed. Not only am I now all set for any 

occasion out there on the water, I’ve actually had 

the incredible opportunity to develop friendships 

with many of the Englund Marine vendors 

themselves. 

That’s one of about a million reasons why living 

here on the coast is so special — many of us here 

share the same love and passion for the water, 

therefore the opportunity to meet new people 

and make new friendships is practically endless. 

And I absolutely cherish every friendship I’ve 

made so far, especially with Tony Thiessen and 

Eugene Calkins, from Crack’n Crab Cleaner. If 

you haven’t used the Crack’n Crab Cleaner yet, 

I absolutely suggest giving it a try. Not only does 

it quickly and easily clean your crab without any 

meat-loss, resulting in a cleaner tasting crab, but 

it also reduces the risk of ingesting domoic acid 

from the crab itself. (Learn more about it at www. 

tealcrab.com) 

Simply through the use of their product and 

posting about it on my @thekitchenwild social 

media pages (because I wanted to share with the 

world what a game-changing tool it is) they reached 

out to me directly and invited my husband and 

I fishing with them on their Grady-White boat 

Crack’n, which immediately upon meeting them 

turned into a friendship that I knew in my heart 

would last a lifetime. Since that day we’ve fished 

side by side with them countless times, shared 

meals consisting of the day’s catch, shared special 

moments like baptisms and weddings and truly 

developed a relationship that goes far beyond our 

love for the water, quickly evolving into the love 

we all have for each others families. I am thrilled 

and honored to have the opportunity to work 

alongside them this year at the Pacific Northwest 

Sportsmen’s Show at the Portland Expo Center. 

So if you’re headed to the biggest sportsmen’s 

event of the year, come say hello to Tony and me 

in the Englund Marine booth and grab some free 

recipe cards that I’ll be handing out for a few of 


my most favorite Dungeness crab dishes like this 

Dungeness Crab Fettuccine Alfredo. 

Pacific Northwest Sportsmen’s Show: Feb. 15- 

19, Wednesday-Friday: 11 a.m.–8 p.m.Saturday: 

10 a.m.–8 p.m.,Sunday: 10 a.m.–6 p.m. Located 

at Portland Expo Center, 2060 N Marine Drive. 

Dungeness Crab Fettuccine Alfredo 

Ingredients: 

• 2-3 whole Dungeness crab, cooked (picked 

crab meat would be even better, but I needed a 

quick dinner and whole crab was a lot faster and 

easier and quite frankly, a bit more fun to eat this 

way) 

• 1 pound Fettuccine 

• 1 stick butter 

• 2-3 garlic cloves, minced 

• 1.5 cups heavy cream 

• 1.5 cups whole milk 

• 1 cup grated Parmesan cheese, plus extra for 

topping fettuccine 

• 4 tablespoons flour 

• 1 teaspoon salt 

• Fresh cracked black pepper to taste 

• Fresh parsley and J.O. Crab Seasoning No.2 

Directions: 

• Cook pasta per package directions, drain and 

set aside. 

• In a saucepan over medium, heat add butter 

and let it melt. Add minced garlic and whisk 

together to combine. 

• Sprinkle the flour over the butter and garlic 

mixture. Whisk together and then slowly add the 

heavy cream and milk while whisking. Let sauce 

begin to boil and then reduce heat to low and 

allow it to simmer for 2-3 minutes. 

• Add Parmesan cheese, salt and pepper and 

whisk together. 

• Toss pasta in alfredo sauce. Top with 

Dungeness crab and another drizzle of Alfredo 

over crab. 

• Garnish with fresh parsley and J.O. Crab 

Seasoning No.2 and enjoy! 

OREGON 

FISHERMAN’S 

CHOWDER 

National Clam Chowder Day came and went 

last week, and sadly I was completely unaware of 

it until later in the afternoon, so there was no 

warm bowl on chowder on my dinner table that 

day. In fairness, how in the world are we supposed 

to keep all of these national days straight? There’s 

a national day for just about everything. As I’m 

writing this, it’s National Science Day, and by 

the time you receive the paper on Friday, it will 

be National Anthem Day, which is actually pretty 

neat. On this day, March 3, 1931, President 

Herbert Hoover signed a law making “The Star 

Spangled Banner” the national anthem of the 

United States of America — now that’s a day to 

celebrate! 

But let’s get back to the chowder. I may have 

missed enjoying a heaping bowl of chowder on 

National Clam Chowder Day, but it did get me 

thinking about the history of clam chowder and 

where it first originated, so I was on a mission to 

find out. 

According to Savoring Gotham: A Food Lovers 

Companion to New York City, “It is believed that 

the New England style of chowder was introduced 

to the region by French, Nova Scotian or British 

settlers and became a common dish in the area by 

the 1700s.” These settlers were looking for a way 

to use up the abundant clams they found in the 

local waters, so they started making a soup or stew 

with them. 

Firstly, what exactly is chowder? 

According to Merriam-Webster Dictionary, 

“Chowder is a soup or stew of seafood (such as 

clams or fish) usually made with milk or tomatoes, 

salt pork, onions and other vegetables (such as 

potatoes),” and from there, the regional variations 

of seafood chowder open up wildly, You have: 

• New England Clam Chowder — the 

traditional chowder that we know and love here 

on the Oregon coast; 

• Manhattan Clam Chowder — a tomato based 

chowder with garlic and various spices; 

• Rhode Island Clam Chowder — made with 

Canadian bacon instead of traditional bacon; 

• New Jersey Clam Chowder — made with a 

whole bunch of stuff that has no business being in 

chowder like cream of asparagus soup, asparagus, 

tomatoes, and crab spice such as Old Bay or J.O.; 

• Hatteras Clam Chowder — basically New 

England Clam Chowder with carrots; 

• Minorcan Clam Chowder — a tomato-based 

chowder with datil peppers, bell peppers and a bit 

of heat; 

• Long Island Clam Chowder — a creamy, 

tomato based chowder with oregano. 

In fact, the chowder variation drama is so 

intense, the state of Maine once passed a law 

35

saying it’s illegal to add tomatoes to New England 

Chowder, which is a silly law that I’m totally on 

board with because I’m a sucker for a traditional 

New England Clam Chowder — no tomatoes, no 

chili peppers, no crazy stuff like asparagus and Old 

Bay, just good old fashioned creamy chowder. 

However, my favorite chowders are also jampacked 

with Oregon seafood, which is why I 

created my Fisherman’s Chowder. This New 

England-style chowder base is loaded with 

traditional ingredients like potatoes, bacon, celery 

and onions, but more importantly, it’s overflowing 

with Oregon seafood like cockle clams, coho 

salmon, black bass and Dungeness crab. 

So I’m going to make a bold move here and 

rename this chowder, changing its name from a 

basic Fisherman’s Chowder to Oregon Fisherman’s 

Chowder. After all, Manhattan, Rhode Island, 

New Jersey, Hatteras Island and Long Island all 

have their own chowders, so I think we should 

too, since we have the very best seafood right here 

on the Oregon coast. Maybe someday we will even 

have a National Oregon Chowder Day, celebrating 

the abundance of local seafood we have right here. 

Oregon Fisherman’s Chowder 

Ingredients: 

• 3 salmon filets, cut into large bite sized pieces 

• 2 black bass filets, cut into large bite sized 

pieces (or your favorite local white fish) 

• 2 Dungeness crab 

• 20 cockle clams, chopped 

• 1 pound bacon, chopped 

• 4 tablespoons reserved bacon fat 

• 1 quart chicken stock 

• 4 cups heavy whipping cream 

• 1/4 teaspoon dried basil 

• 1/4 teaspoon dried thyme 

• 1/4 cup butter 

• 1 cup chopped celery 

36 

• 1 onion, chopped 

• 2.5 cups skin-on, diced petite Yukon gold 

potatoes 

• Salt and fresh cracked black pepper to taste 

• Sourdough bread bowl for serving and fresh 

Italian parsley for garnish 

Cooking instructions: 

In large stock pot, sauté bacon pieces until 

golden brown and crispy, set aside. Reserve 4 

tablespoons bacon fat. 

In bacon fat, sauté onion and celery. Once 

translucent and soft, add chicken stock, potatoes, 

basil and thyme. Bring to a boil and cook until 

potatoes are fork tender, but not over cooked. 

Reduce heat to low, add heavy cream, butter, 

salmon, bass, clams and half reserved bacon (save 

remaining bacon for garnish). Make sure your 

chowder doesn’t come to a boil. 

Gently simmer for 15-20 minutes, adding salt 

and pepper as needed. 

Serve in sourdough bread bowl, garnish with 

bacon and fresh parsley. Enjoy! 


THAI NOODLES 

Have you met the nicest lady in Newport yet? 

If you’ve been to Mai’s Asian Market, there’s 

a chance that you’ve been in the presence of this 

beautiful spirit named Mai Shearer. Her kindness 

and generosity is so contagious it’s virtually 

impossible to leave her store after an interaction 

with her without a smile on your face. Aside 

from just the overall enjoyment she brings to her 

customers, she can teach us a thing or two as well 

because Mai really knows her stuff! 

Mai started her journey here in the United 

States after meeting her husband, Danny, in the 

Vietnam War while working on a base together 

when she was just 18 years old. Two years later, 

in May of 1968, she made her way out here to the 

small town of Elmira, Oregon, to start her life with 

her husband. 

Mai has always been very knowledgeable of 

health and nutrition, and upon moving to the U.S., 

she took a job with the Linn County Extension 

Service, knocking on the doors of strangers’ 

homes within the community to teach people how 

to properly read food labels and prepare nutritious 

foods. And because Mai has such an inviting spirit 

(and I’m sure it didn’t hurt that she’s very small in 

stature therefore wasn’t viewed as a threat) she was 

rarely turned away, so she had the opportunity to 

enter countless homes and teach families the value 

of nutrition through a delicious meal. 

Mai’s husband Danny eventually took a job at 

the Georgia-Pacific Toledo Mill in 1977, bringing 

her passion for teaching people how to live healthy 

lifestyles through nutrition to the Oregon coast, 

where she began working as a health assistant for 

the school district for the next 15 years. From 

there, Mai opened up her own cafe in Toledo, 

serving up delicious plate lunches of Yakisoba 

and teriyaki chicken rice bowls that many locals 

craved. But it wasn’t her meals that kept people 

coming back in. It was a small bookshelf of Asian 

ingredients, such as seaweeds and sauces, that kept 

her patrons returning time and time again until 

the bookshelf outgrew her café, and Mai thought 

that maybe what we really needed as a community 

was an Asian market. So in 1996, Mai closed the 

doors of her cafe and opened Mai’s Asian Market 

in Newport. With her background in health, 

nutrition and cooking, it was and continues to be 

a recipe for success. 

From that small bookshelf in Toledo to a jampacked 

market in Newport, Mai carries a wide 

variety of products from all over the world. She 

even has recipe cards posted up all over her store 

and a wide variety of cookbooks, many of which 

are just her personal stash that she pulls from 

behind the counter to help us find just the recipe 

we’re looking for — and that’s exactly what she did 

for me the last time I was in her store! 

My husband and I haven’t eaten Thai food 

since we lived in the valley, and I’ve always felt very 

intimidated at the thought of attempting it in my 

own kitchen. But Mai pulled her cookbooks from 

behind the counter, walked with me around her 

store helping me gather the ingredients I needed, 

and I am here to tell you, it was without question 

the best Thai dish both my husband and I have 

ever eaten — all thanks to Mai’s guidance. 

So whether you’re in search of hard-to-find 

international ingredients, snacks, treats, beverages 

and other products such as dishware, and unique 

gifts or perhaps in need of Chinese herbs that help 

with just about every ailment under the sun, Mai 

has you covered and will happily help answer any 

questions you have along the way. 

Mai truly loves her community and believes 

we should all treat each other with kindness and 

respect and said to me that everything she does is 

from her heart — and it shows. 


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Mai’s Asian Market: 256 E Olive St., Newport; 

541-265-5868; open: Tuesday-Saturday, 10 a.m. to 

5 p.m. 

Dungeness Crab Thai Noodles 

Ingredients: 

• 1 whole Dungeness crab, cooked 

• 8 ounces fresh rice noodles 

• 3 tablespoons oil 

• 2-4 cloves garlic 

• 1/2 cup mild or spicy Mai’s Asian Market 

peanut sauce 

• 1/4 cup fish sauce 

• 1/4 cup sugar 

• 1 tablespoon paprika 

• 1 bunch of garlic chives 

• 1 cup bean sprouts 

• Garnishes: Ground roasted peanuts, cilantro, 

lime slices and thinly sliced red bell pepper 


Directions: 

Soak rice noodles in hot water for 1-2 minutes or 

until soft, then drain. In a large skillet or wok over 

medium heat, heat oil then add garlic and sauté 

for approximately 30 seconds. Stir constantly so it 

doesn’t burn. Then add Mai’s Peanut Sauce, fish 

sauce, paprika, and sugar and fully combine. Toss 

rice noodles in sauce until completely covered then 

mix in garlic chives, bean sprouts and Dungeness 

crab. 

Serve with ground roasted peanuts, cilantro, 

lime slices and thinly sliced red bell pepper as 

garnish and enjoy! 


CASSEROLE 

I recently had to rehome two of my roosters 

because as chicks kept hatching, more and more 

Do you have your 

ducks in a row! 

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today and ask about reserving your 

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1451 Spruce St. Florence, Oregon 97439 

541.997.8202 sayhello@shorewoodsl.com 

37

oosters joined the flock, and if you know anything 

about chickens, then you know that too many 

roosters is never a good thing. 

I turned to Instagram asking if anyone would 

be interested in a couple of free roosters for their 

hens, and a man named John Smith reached out 

requesting them both to join his flock out in Siletz. 

I had actually met John once before at the South 

Beach Church Day Before Thanksgiving Meal, 

where we were introduced by a mutual friend due 

to our love for fishing. But what I didn’t know 

about John until we reconnected over roosters 

is not only has John been fishing since 1964, 

captaining fishing boats in Oregon and California 

and even captaining cruise ships in Alaska, but he 

is also the inventor of a revolutionary product that 

benefits and serves the entire fishing community, 

the TrapMaster. 

The TrapMaster was built with five primary 

functions to measure launching distance and 

monitor pots/traps with ease, making your fishing 

operation more efficient. 

How it works: 

Launching your gear — the TrapMaster puts the 

distance between your crab pots in feet based on 

GPS and has a loud buzzer to notify the crew when 

to dump each pot. 

Running your gear — the TrapMaster counts the 

pots in each string, counting each pot as it’s being 

run. 

Last and certainly not least — as the crew is 

throwing the crab down the chute into the fish 

hold, the TrapMaster is counting them. It has a 

function on the console you can scroll between 

total and average so it averages the crab per pot, 

helping to determine if you should leave your 

string in place or pick it up and move it. 

The TrapMaster was developed when Capt. John 

Smith was fishing for crab out of San Francisco, 

having to deliver the crab to the Fishermen’s 

Wharf and the crab count wasn’t right. The crew 

was having a hard time counting the crab, John 

was having a difficult time counting the pots, 

and they were having trouble launching the pots 

in their correct distance. So John thought there 

had to be something better and began thinking of 

more efficient ways to count the crab — the rest 

is history. After 11 years, different prototypes, 

and now a patented product, the TrapMaster is 

available to order. The TrapMaster is obviously 

ideal for fishing for crab but it will work for 

absolutely anything — there’s even one on a conch 

boat in Maine! 

There are no other products on the market 

that can do what the TrapMaster can and John’s 

product has the potential to save fishing boats 

big bucks due to human counting errors just by 

installing this device on the boat. In fact, he was 

telling me about one boat in particular that saved 

$15,000 when there was such a large discrepancy 

in count between the buyer and the captain that 

the captain of this particular fishing vessel made 

the semi driver unload all of the crab and recount 

them. Thanks to the TrapMaster’s accuracy, the 

captain was able to recover $15,000 worth of crab. 

Not only is the TrapMaster accurate, it’s very 

38 

user-friendly and it’s all made right here in the 

USA. You can learn more about the TrapMaster 

and order one online at www.trapmasterproducts. 

com 

During my time chatting with John about my 

roosters and his TrapMaster, he was generous 

enough to share his mom’s Crab Casserole recipe 

with me, and it was an instant hit with my whole 

family. So he has given me the green light to share 

that recipe with all of you. 

Dungeness Crab Casserole 

Recipe by Jenette Smith 

Ingredients: 

• 5 to 6 cups of egg noodles 

• 1/3 cup of butter 

• 4-5 tablespoons flour 

• 2 cups milk 

• 1 1/2 teaspoons salt/pepper (I substituted for 

1 1/2 teaspoons of Johnny’s Seasoning Salt) 

• 1/2 cup diced onion 

• 1 cup sour cream 

• 1 cup cottage cheese 

• 1/2 cup cheddar cheese 

• 1 cup crushed corn flakes 

• 4-6 cups crab meat 

Directions: 

Preheat oven to 350 degrees. Cook butter, flour 

and milk to make a white sauce. Layer noodles, 

putting crab meat over them. Mix salt/pepper, 

onion, sour cream and cottage cheese into white 

sauce. Pour sauce on top and sprinkle with cheese. 

Cover with crushed corn flakes sautéed in butter. 

Bake 30-40 minutes at 350 degrees. 


VINO JOY 

MARCH 2023 

SINGLE-VARIETAL OR BLEND? 

It’s interesting to me to note how fashions drive our perceptions of what is 

high quality, across a broad spectrum of products. With wine it seems to apply 

to “blends”. This might be similar to the way we view Scotch whisky: it seems 

that the general perception is that “single-malt” is superior to “blended”. I 

don’t know if that’s necessarily true, and even if it is, it may not be a result of 

blending, so much, as it is to the quality of whisky that actually gets blended. 

With wine, especially in the US, people seem to prefer a single varietal, and 

it’s viewed as a feature to have on the label something like “100% Cabernet 

Sauvignon”. But is that an actual indicator of quality? I don’t think so. I 

know that I enjoy, and seek out, a variety of blends, while also favoring quite 

a few single-varietal wines. And some wines that are labeled as a varietal, 

e.g. “Cabernet Sauvignon”, may have other varietals blended in with them, 

although the label-varietal will be predominant. In some regions where wine 

characteristics are controlled by law, a winery may be allowed to put as much 

as 15-20% of other varietals in a wine labeled with only a single varietal. Or 

in areas that are not strictly controlled, this just may be common practice. 

In the U.S., “Cabernet Sauvignon” often has other varietals blended in, for 

instance. 

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 

Why do winemakers choose to blend varietals? Most would likely say that 

they want to round out some characteristic of the wine, or provide a bit of 

deeper color, or in some way improve the wine. And I think that’s a good 

thing. Some varietals, in some vintages, from some geographic areas, may 

be just fine if not blended. And some regions require that wine from the 

region be 100% of a single varietal. But in general I think we benefit from 

the winemaker’s freedom and choice to blend varietals. 

HIGHLIGHTED WINES 

For this column I thought you might be interested in two wines that 

are quite similar in many ways. One is a blend, while the other is 100% 

single-varietal. Both of these are favorites of ours, but do show the difference 

between similar single-varietal and blended wines. 

Spangler Vineyards 2018 Cabernet Sauvignon (Southern Oregon). If you 

were to compare this wine to the Claret below, you’d likely notice it being a 

bit more bold, structured, and tannic. All in all, it is a ‘bigger’ and bolder 

wine, which some prefer, but not necessarily a better wine. About $32. 

Spangler Vineyards 2018 Claret (Southern Oregon). “Claret” is a British 

designation for wine that denotes a red blend from Bordeaux. This wine 

from the U.S. is made in the style of French Red Bordeaux wines. It very 

likely has some of the same fruit in it as the Cabernet Sauvignon above. If 

you tasted this alongside the Cabernet Sauvignon, you’d likely notice this 

one to have a bit of a softer nature with silky textures, and round, moderated 

flavors. It’s interesting that Spangler prices this just a bit lower than the 

Cabernet Sauvignon. About $31. 

FOOTNOTE 

The wines mentioned in this column are available at Beach Daisy Wine, 

2118 Hwy 101 N, at the northern edge of Yachats. Free wine tastings are held 

every Saturday from 12:00-6:00, covering a full range of wines. 

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 

Questions and comments are welcome. Contact Todd via email at todd@ 

beachdaisy.wine 

WRITTEN BY TODD K. MOYER 

P.O. Box 3040 • 1870 Highway 126, Suite A • Florence, OR 97439 


39

scan to discover 


40 PHOTO ©JEREMY BURKE 2023

EXHIBITION 

FEATURES CERAMICS AND 

LIGHT PAINTINGS 

An exhibition opening and reception featuring ceramics by Sarah Logan 

and light paintings by Lori Hepner will be held at 5:15 p.m. on Tuesday, March 

7, in the Gladys Valley Marine Studies building at the Hatfield Marine Science 

Center, located at 2030 SE Marine Science Drive, Newport. 

Logan’s ceramics and works on paper reference and abstract the marine 

environment in delicate, representational, but not transcriptive forms. 

Hepner’s embodied, kinesthetic and often oceanic light paintings are derived 

from motion-capture devices she wears while performing such activities as 

standing on the deck of a ship or rowing a boat. 

A video showing Hepner creating one of her light paintings can be found 

online at https://www.youtube.com/watch?v=5FJ1gh-It8g 

This exhibition coincides with the launch of Logan’s artist residency in 

Hatfield’s Plankton Ecology Lab, where she will work alongside additional 

participants in humanities and film. At the opening, Logan will discuss her 

work, and Ashley Stull Meyers, chief curator in the Reser Center for the 

Creative Arts, will present an orientation to Hepner’s work. 

Light paintings by Lori Hepner are featured in a new exhibit 

in the Gladys Valley Marine Studies building at the Hatfield 

Marine Science Center. An opening reception will be held at 

5:15 p.m. on Tuesday, March 7. (Courtesy photo) 


41

TISH EPPERSON 

CROWS NEST GALLERY - TOLEDO 

42 


People have a chance to take 

home a colorful hand-blown 

glass float hidden carefully 

along the beaches of Lincoln 

City by the Finders Keepers 

“float fairies.” (Photos by 

Nathan Holstedt) 


43

COLORFUL 

TREASURES 

AWAIT 

LINCOLN 

CITY BEACH 

WALKERS 

Who doesn’t like a treasure hunt? And who 

doesn’t look forward to a walk on the beach? 

Combine the two and you get Finders Keepers, 

and a chance to bring home a colorful handblown 

glass float hidden carefully along the 

beach in Lincoln City. 

Decades ago, beach walkers could expect to 

find blue or green glass balls on the beaches 

of Lincoln County. The blown glass balls were 

Japanese floats used with fishing nets, and ranged 

in size from 2 inches to 2 feet. But in recent 

years, the world’s fishing vessels have turned 

to plastic, making glass floats rare — except in 

Lincoln City, where blown glass balls in brilliant 

colors are now hidden along its seven-plus miles 

of beach. 

Finders Keepers began as the Oregon Coast 

Festival of Glass, a celebration of the millennium 

in 2000. Waldport artist Bryan Duncan was 

walking the beach in 1997 and considering what 

could be used as an art project for the celebration 

when he realized the traditional Japanese floats 

were rarely seen anymore. Why not hide 2,000 

colorful art glass floats on the beaches to attract 

tourists and mark the millennium year? 

He was right. 

On his LinkedIn page, Duncan describes 

himself as the creator and founder of the Oregon 

Coast Festival of Glass — now Finders Keepers. 

He explains that the festival offers a public 

interactive art project involving the hiding of 

colorful hand-blown glass floats — modeled 

after the traditional Japanese fishing floats — on 

the beaches for the public to find. The festival 

received the Governor’s Innovative Tourism 

Award for the year 2000. 

Duncan met with local glass blowers and 

supervised production of those first floats, and 

Lincoln City pounced on the idea. The first 

floats for the Oregon Coast Festival of Glass were 

placed on the city’s beaches from mid-December 

of 1999 through February 2000. 

Three thousand glass floats will be hidden on Lincoln City beaches throughout the year, in addition to special float 

drops, as part of Lincoln City’s Finders Keepers program. 

Today, tourists came from around the country 

to search for the signed and numbered glass 

floats. And what was meant to be a one-year 

event has expanded year round, with 3,000 floats 

carefully hidden on the Lincoln City beaches 

every year. 

“It was so popular that first year that the city 

kept doing it, and it evolved into what it is today,” 

said Edward Dreistadt, director of Explore 

Lincoln City, the city’s tourism information 

center. 

“The first year they took them to the beach 

and fired them into the waves,” Dreistadt said. 

Now the floats are dropped into myriad nooks 

and crannies in the sand and in driftwood 

collections along the shore. Each year Explore 

Lincoln City reviews submissions of uniquely 

designed floats and selects the artists whose work 

fits best for the year’s dispersal, which extends 

from Road’s End to Siletz Bay. 

The 2023 artists, all from Oregon and several 

from Lincoln City and Newport, are: Alder 

House Glassblowing, Fernhill Glass, Gathering 

Glass Studio, Kelly Howard Glass, Lincoln 

City Glass Center, Studio West, The Edge Art 

Gallery, the Glass Forge, The Hot Shop and 

ThornMeadow Glassworks. 

Those who find a float can keep it and are asked 

to register it at 541-996-1274 or text FLOATS to 

866-943-0443 or visit Explore Lincoln City’s 

registration page. In this year-long “random acts 

of findness” event, floats are hidden above the 

high tide line and below the beach embankment 

by secretive “float fairies” during daylight only, at 

random times and locations. Secrecy is the key. 

As the project continued, the number of floats 

increased to equal the year — 2,011 floats for the 

year 2011, for example, and four years ago, the 

BY LESLIE O’DONNELL 

44 


Finders Keepers began as the Oregon Coast Festival of Glass, a celebration of the millennium in 2000. What was intended as a one-time event went on to become an annual 

treasure hunt in Lincoln City. 

decision was made to place 3,000 floats each 

year. In addition, what previously had been an 

October through May distribution now sees the 

project’s “secret agents” or float fairies placing 

the floats year round. 

The floats are funded through the city’s 

transient room tax of 9.5 percent, with 28 

percent of the money collected going to Explore 

Lincoln City to promote tourism. 

“Finders Keepers is incredibly popular,” 

Dreistadt said, adding it appears that Lincoln 

City was first to hide floats on its beaches. He 

points out that the floats are known far and 

wide. Indeed, they were the subject of a recent 

feature broadcast on NBC. 

Dreistadt said Jekyll Island in Georgia has 

a float program and uses glass balls made in 

Lincoln City, but noted, “We’re still the first and 

the best!” 

Walkers on Lincoln City beaches are not the 


only ones to find the treasured floats. A woman 

in Bristol, England called Lincoln City in 2017 

to say she had found a float on the beach in 

England. Dreistadt said he called the National 

Oceanic and Atmospheric Administration 

(NOAA) in Newport to see if it was possible for 

a glass ball to float across the Atlantic and found 

that it was, indeed — including the possibility 

that it could have been swallowed by a whale and 

regurgitated in the Arctic Circle. 

For the city’s annual celebration of Antique 

Week, which is also coordinated by Explore 

Lincoln City, Finders Keepers buys Japanese 

style floats from a collector in Alaska. Stephanie 

Hull, Explore Lincoln City event and outreach 

coordinator, said the city buys 100 antique floats 

and puts them on the beach for Antique Week, 

in addition to the regular drops. 

Other special drops are for Spring Break in 

March and April, Earth Day in April, Mother’s 

Day in May, Memorial Day in May, Father’s Day 

in June, the casino anniversary in June, Summer 

Kite Festival in June, college ball in September, 

Celebration of Honor in September, Fall Kite 

Festival in September, Halloween in October 

with glow-in-the-dark floats, Thanksgiving in 

November, and basketball in December. 

“I’ve never seen anything quite like it,” 

Dreistadt said of the widespread attraction of 

the colored floats. “People call and ask about 

it, people make special trips to the beach and 

register their floats — it’s unlike anything I’ve 

ever seen. I wish I’d thought of it myself. 

“We’ve kept dropping floats and never looked 

back,” Dreistadt added. “It’s the iconic, defining 

thing for Lincoln City.” 

For more information, call Explore Lincoln 

City at 1-541-1274. 

45

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46 


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