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Chefs, Dishes Announced for Oregon Coast Food Fest Next Weekend
(Newport, Oregon) - The oyster extravaganza of the year is coming next weekend - November 1 at the Oregon Coast Aquarium, with 14 top professional chefs serving 7,000 oysters. The event starts at 6:30 p.m. and since it's an election year, all participants are urged to get their ballot in early to make their vote count for the coveted People’s Choice award.
This year’s list of dish entries are finally available. They will include: Oysters of Autumn, Hoisin Braised Yaquina Bay Oyster Wonton, Coriander Corn Flour Pan Fried Willapa Bay Oyster with Coconut Cream Reduction & Cilantro Oil, Smoked Oyster Cassoulet with Pan Fried Oyster “Crust”, Bronze Pappadew Oyster with Peri-Peri Salsa, East meets West- Fusion Barbequed Oysters, Faloyster, Sautéed Puerto Rican Style Oysters with Chanterelle Mushrooms & Chanterelle Butter Sauce, Oyster Stew in a Bread Basket, Enchiladas de Ostiones Pipian with Oyster Jell-O Shooter, Florentine Oyster Dumplings with Black Truffles, Oysters Umami, Cajun Smoked w/ Pico Oyster, and Caribbean Creole Oyster Shooter.
This is the 8th Annual event, which is highly anticipated by local chefs, with most chefs returning year after year. This year’s returning chefs include: Piet Vanden Hogen, Executive Chef, The Pelican Pub and Brewery, Pacific City; Chef’s Carl Hoover and Brett Hutton, Cedar Plank Buffet, Spirit Mountain Casino, Grand Ronde; Patrick Wheeler, Executive Chef, Chef’s Place, Toledo; Brenda Friedrich Chef, Chinook Winds Casino Resort, Lincoln City; Charlie Branford, Local Ocean, Newport; Eric Jenkins, Executive Chef & Jennifer Chapman, Sous Chef, The Seafood School, Astoria. Enrique Sanchez, Chef, Brewer’s on the Bay, Newport; and Steve Smiley, Chef from the Port Dock One, Newport.
This year’s new chefs include: Eric McElroy, Executive Chef Shilo Restaurant, Newport; Stuart Wright, Executive Chef Chinook Winds Casino Resort; Chef Chris Garrett, Savory Café, Newport; Ralph Cooper, Executive Chef, Angell Job Corps, Yachats, and Kate Brown, Chef from La Maison, Newport, and David Wardell, Executive Chef, Bridges at the Embarcadero, Newport.
The entries will be judged by Executive Chefs Rob Pounding from Blackfish Grill, Sharon Wiest from the Pacific Coast Center for Culinary Arts and Lief Eric Benson as well as event attendees. Awards will be given for first place, second place, third place and for the Grand Prize winner as well as the People’s Choice award. The entries are judged on taste as well as creativity.
The awards are individually created by glass blower Ryan Bledsoe owner of The Edge Art Gallery.
Each piece is a one-of-a-kind collector’s item. This year, Ryan made the oysters inside the glass to depict first, second, and third place winners. Grand prize and People’s Choice are a little different but still have the theme of the oysters floating inside the clear glass. The trophies are lighted from underneath to highlight the details and color of the glass.
As always, along with the awesome oyster dishes, the Oyster Cloyster will feature music and entertainment, fine wine and Rogue microbrews, desserts, clam chowder from Blackfish Cafe and La Maison baguettes. Plus other foods such as meat and cheese trays, fruit kabob’s, shrimp cocktails, and wraps prepared and served by students from the Taft High School Culinary Art program and the Angell Job Corps Culinary Arts Program.
This year’s wineries include Coelho from Amity, Kristin Hill Winery also from Amity, Pudding River Wine Cellars from Salem and Silver Falls Vineyards from Sublimity. Captain Dan’s Pirate Pastry Shop will provide German chocolate brownies, Side Door Café will provide lemon tarts, Spirit Mountain Casino will provide éclairs and J.C. Thriftway will provide carrot cake. Starbucks coffee and Pepsi products are also available.
The Oyster Cloyster is the major fundraiser for the Oregon Coast Community College Foundation. Presenting sponsors of the event are Bank of the West, TLC Federal Credit Union and the Oregon Coast Aquarium.The OCCC Foundation is very proud of the continued commitment from the restaurant and business community as well as private individuals to this benefit event. The OCCC Foundation Board of Directors and the Oyster Cloyster committee are committed to raising money to help support the Aquarium Science program as well as the students in this unique program.
Tickets to the benefit event can be purchased at the college, Bank of the West in Lincoln City, Newport, Toledo, Siletz, and Yachats, TLC Federal Credit Union in Newport and Lincoln City, the Lincoln City Visitor and Convention Bureau as well as the Lincoln City Chamber of Commerce, the Newport Performing Arts Center, Hatfield Marine Science Center, Chuck’s Video in Waldport and the Oregon Coast Aquarium. The ticket price is $65 each and two for $125. Limited tickets are available and if the event is not sold out the price will increase to $75 at the door. Call A.T. Ronan, development director for the college and festival coordinator at 541-574-7131 if you have questions or dial the Oyster Cloyster “hotline” at 541-574-7141 to leave a message. For more information, visit the college website at occc.cc.or.us/oystercloyster to purchase tickets through PayPal.