Coastal Eats

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COASTAL EATS Y T I C N L O C IN

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Nights out help mothers recharge

Published by Country Media, Inc. All rights reserved.

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Farm-to-table is changing the restaurant business

Stay Local & Coastal Eats

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The food truck industry continues to rev up

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Catering takes the work out of holiday entertaining

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Match food to your favorite brews

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Throw a successful restaurant party

Shop small businesses to improve the holiday experience

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Shop small businesses to improve the holiday experience

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t’s the time of year when newspapers thicken with sales circulars and holiday advertisements. Consumers looking to beat the hustle and bustle and steer clear of the crowds this year may want to pay attention to local businesses in lieu of trekking to nearby shopping malls.

Every time consumers visit local coffee shops to grab a latte, pick up a dress at a nearby boutique or patronize a farmer’s market down the street, they are supporting a small business. The Friday and Saturday after Thanksgiving are some of the busiest shopping days of the season, and they also can be some of the friendliest to small businesses.

Plaid Friday was conceptualized in Oakland. It may have been born in the Golden State, but the movement soon spread across the country. Plaid Friday is an alternative to

big box stores’ Black Friday bonanzas. It is designed to promote both local and independently-owned businesses during the holiday season. The name Plaid Friday was used to help people visualize the various threads of small businesses coming together to create a strong community fabric that was diverse and creativity.

Shoppers can continue their small business patronage with Small Business Saturday. This, too, is a counterpart to Black Friday and Cyber Monday. The first event was created by American Express in conjunction with the nonprofit National Trust for Historic Preservation. Since its inception, many small business groups, merchants and politicians have touted the event and the Shop Small® mantra. The idea is that when small businesses thrive, communities and individuals

Consumers looking to beat the hustle and bustle and steer clear of the crowds this year may want to pay attention to local businesses in lieu of trekking to nearby shopping malls.

beachcrestbrewing.com Brewery & Taproom Beachcrest Brewing Company is an independent brewery and taproom serving artisanal ales on the Central Oregon Coast.

Located in the Shops at Salishan 7755 N Highway 101, Gleneden Beach, OR 97388

Hours: Wed.–Thu. 2–9, Fri. 2–10, Sat. Noon–10, Sun. Noon–7 Minors Welcome Until 9 pm • Outside Food Welcome

thrive along with them.

The Small Business Administration says that, since 1995, small businesses have generated 66 percent of all new jobs in the United States. There are a number of big reasons to shop small. One can start around the holidays and then continue all year long.

• Shopping small businesses helps give back to the community directly. According to Civic Economics, a strategic planning business, on average 48 percent of each purchase made at independent businesses is recirculated locally through tax money and other support.

• Small business owners often strive to provide personalized, hands-on customer service. Repeat

business is key to their survival, so they want to ensure shoppers are happy.

• Small businesses, since they are not beholden to corporate oversight in terms of what they sell, have greater flexibility. That allows them to offer a diverse product selection.

• Small business owners often live nearby, and they’re the people you see in town, schools and elsewhere in the local community. Many consumers are comforted to know they’re supporting their neighbors, especially during the holiday season.

Supporting local businesses is easy. And shoppers who like what they see can share the good news with others on social media.

Coastal Eats

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Throw a successful restaurant party

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eople who love to entertain but don’t have the space to do so at home often take their love of hosting to nearby restaurants. While much of the work on the day of the party is likely to be performed by restaurant staff, hosting a gathering at a local establishment has its challenges, particularly in regard to planning.

It’s easy to focus solely on the cost of hosting a restaurant party, as that’s likely to be the foremost consideration for hosts. And it’s wise for hosts to develop a budget for their parties while also considering other ways to make their get-togethers successful.

On-site expenses When shopping restaurants and other venues, ask the establishment managers to give a thorough

rundown of proposed expenses. Get all estimates in writing so they can be easily compared. The financial management resource The Balance says that common venue expenses can include room rental, food and beverages, security deposit, insurance needs, valet parking, taxes/ gratuities, and other add-ons. These add-ons can include plating fees for cakes made off-premises or corkage fees for host-supplied wine.

Explore entertainment Mingling and conversation are part of restaurant parties, but hosts can facilitate even more guest interaction by planning entertainment for the party. Discuss with the venue whether hired musicians or other entertainers are permissible. Something as low-key as a table-side sleight-of-hand magician or a tarot

Hosting a gathering at a local establishment has its challenges, particularly in regard to planning. card reader who can offer psychic intrigue may be fun.

Now Koko’s Booking Restaurant & Dan’s Den Holiday Parties We will be serving a

Thanksgiving Buffet Thursday Nov. 28th Reservations Recommended

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7300 Alderbrook Rd. Tillamook, OR 503.842.6413

alderbrookgolfcourse.com Please call 503.842.6410 or e-mail info@alderbrookgolfcourse.com for more information

Personalize the menu and space Decorate the venue within reason, and abide by the rules of the house. Decorations may include festive balloons, ribbons or chair covers or colorful flowers or centerpieces, and take-aways for guests.

Discover if you can work with the chef to curate a special menu.

This helps the kitchen staff immensely because they’ll only have a set number of dishes to prepare rather than having to make foods off the larger menu all at once, says the food, home and wellness site MyDomaine. Family-style appetizers also are effective. Print out custom menus with the event title on top, or ask if the restaurant can make them.

Decide on bar service Alcoholic refreshments can quickly consume a budget, so frugal hosts might need to reign in expenses in the this department.

Wine and spirits can be expensive if they’re not included in the restaurants price-fixed party package. It’s perfectly acceptable to offer some carafes of wine or pitchers of beer on the table and ask guests to pay for their own specialized drinks.

If you do not opt for a full open bars, ask the wait staff to explain to guests what is and isn’t included before they order.

Make parking accessible Selecting a venue with on-site parking or valet service can make things more convenient for guests.

A few simple strategies can help hosts navigate the process of hosting parties at restaurants.

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Match food to your favorite brews

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he rise of craft and home brewing has created more beer flavor profiles than ever before. In fact, there’s likely a beer for everyone, whether you’re a novice or connoisseur.

The Brewer’s Association, a trade association that represents small and independent American craft brewers, reports that, in 2018, small and independent brewers collectively produced 25.9 million barrels and experienced a 4 percent total market growth. The BA also states that these small brewers achieved a collective retail dollar take-in of $27.6 billion.

While wine will always have its enthusiasts, beer is fast on its heels as a popular mealtime beverage.

Much in the way wines are paired with certain foods, it has become the natural course of action to pair certain foods with particular styles of beer.

“Beer is a great match for food because of the complexity of its flavors, its ability to provide refreshment and to interact with many food flavors,” says Marc Stroobandt, a master beer sommelier for the Food and Beer Consultancy, UK. Although each person has his or her preferences, here is a brief listing of generalized pairings, courtesy of the Brewer’s Association and CraftBeer.com.

• American Amber Lager: Creamy risotto, wild rice, polenta • American Pale Ale: Game birds, such as duck and quail • Belgian-style Dubbel: Pork chops, sausage, tenderloin • Belgian-style Flanders: Grilled ribeye, root vegetables • Blonde Ale: Chicken, salads, salmon, nutty cheese • Dark Lager: Barbecue, sausage, roasted meat

Much in the way wines are paired with certain foods, it has become the natural course of action to pair certain foods with particular styles of beer.

• Hefeweizen: Weisswurst, seafood, sushi • Imperial Stout: Smoked goose, foie gras, strong cheeses • IPA: Spicy foods, curries • Porter: Roasted or smoked foods, blackened fish The Brewer’s Association recommends matching delicate dishes with delicate beers and strong dishes with assertive beers. Commonalities, like aromas and sub-flavors, also work together. A beer with roasted notes may pair well with chocolate, for example. Opposites also attract, in that a spicy food may taste best when paired with a sweet beer.

Pairing might once have been limited to matching wines with certain foods. But the booming craft beer business has popularized pairing flavorful beers with foods to make meals even tastier.

Coastal Eats

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Catering takes the work out of holiday entertaining

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s enjoyable as the holiday season may be, quite a number of people admit to feeling pressured by the demands of shopping, wrapping and hosting events. According to a poll from the American Psychological Association, up to 70 percent of people feel stressed out by a lack of time and/or money during the holidays.

Stress can take its toll during the holidays. But stress does not have to turn this festive time of year into something less enjoyable. By removing some of the work involved in holiday planning and hosting, individuals can free up time and enjoy a more relaxing holiday season. For example, holiday hosts may spend several weeks organizing their holiday meals, hours shopping for the ingredients and still more time preparing and cooking the food. By enlisting the services of a profes-

sional caterer, hosts can still throw festive parties with great food while letting someone else deal with the stress of meal planning.

When you decide to have your holiday party catered, keep a few factors in mind as you consider your options.

Recommendations If you have never used a local caterer before, seek recommendations from neighbors and friends.

There are many different types of caterers, and some restaurants even provide catering services. Recommendations can help hosts find the right caterer for the style of gathering they’re hoping to host and help them avoid caterers who may not be the best people to work with.

Timing The holiday season is a busy time

Up-scale & Intimate • Full Bar • Craft Brews • Wines 200 brown liquors, appetizers, hearty bowls, delicious boards and great desserts

Trivia Nights • 7 PM Wednesdays in Cannon Beach Thursdays in Manzanita

Open 4 PM Daily 387 Laneda Avenue, Manzanita 100 E Second Street B, Cannon Beach

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of year for many businesses, caterers included. The sooner the contract is negotiated, the better. Lock in the date and desired foods as soon as you decide to use a caterer.

The longer you wait, the more your options dwindle, as caterers’ schedules tend to book up quickly come the holiday season. Have a secondfavorite caterer at the ready in case the first one is booked solid.

Packages Some caterers will only provide the food. Others are full-service providers and will bring much of what’s needed to entertain. This can include cutlery, plates, chafing

dishes, napkins, linens, condiments, and more. Understand fully what each potential catering package includes. It may be worth spending a little more for a package that’s allinclusive rather than saving money on a package that requires you to do a lot of work.

Something special Holiday hosts can personalize catered affairs by including one signature dish or drink. If drinks don’t seem like a good fit, consider creating a dipping sauce, glaze or another homemade item. This puts a personal touch on the meal with minimal effort.

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BL

ACKFISH

541-996-1007

CAFE SMALL PLATES AND SHAREABLES Fritto Misto of Pacific Shellfish

Squid, Prawns, Yaquina Bay Oysters. Flash-fried in a crisp Cornmeal Crust. Served with a Sorel Aioli and Citrus Gremolata 16.95

Grilled Rustic Pizza

Local Crab, Oregon Pink Shrimp and Genoa Salami Pizza with White Cheddar and Spiced Walnuts 15.95

*Blackfish Burger

1/2 pound Choice chopped Beef with crisp Fries, Tomato Mayonnaise and Sharp Cheddar 13.95

SOUPS & STARTERS Todays Soup Cup 4,25

Bowl 6.75

Clam Chowder

The best Clam Chowder on the Oregon Coast!

Cup 4.50 Bowl 7.50

Dungeness Crab Cocktail

With Mulled Lime and Cilantro Slaw and Garlic Chive Aioli 16.00

Cornmeal Dusted Flash Fried Calamari

With Sorrel Aioli and Horseradish Gremolata 14.95

Fresh Oysters on the 1/2 Shell Served With Shallot Infused Sherry Vinegar *Yaquina Bay Kumomotos 16.95

Slightly salty fruity aftertaste 1-2 inch

*Yaquina Bay Petites 14.95

Mild meat with cucumber finish 2-4 inches

Salads

Blackfish Caesar

with crispy Garlic Croutons and Parmesan Cheese10.95 with grilled Salmon 17.95 with Oregon Pink Shrimp 15.95

Saigon Jumbo Prawn and Noodle Salad

Cilantro, Scallions, Basil, Vietnamese Mint, Mung Sprouts, and toasted Peanuts tossed with Vietnamese Chili Sauce 18.95

Aegean Salad

with Cucumbers, Sweet Peppers, "Feta" style brine cured Cheese, Tomato, Kalamata Olives, Crisp Romaine, Genoa Salami, and Herb Dressing15.95 Vegetarian 13.95 * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

BEACH FAVORITES *Fresh Filet of Pacific Rockfish and Chips Full Portion 16.95 Smaller Portion 15.95

*Bowl of Steamed Manila Clams

Quick Steamed in wine Country Riesling, Garlic, Lemon Thyme and crushed Black Pepper one pound 14.95

Crispy Fried Cornmeal Oysters

Yaquina Bay Oysters, crisp fried and served with our Blackfish Remoulade, Napa Cabbage Slaw and Crisp Fries 17.95

Parmesan crusted Pacific Rockfish

2733 NW Hwy 101 Lincoln City

Crisp shallow fried and served with a buttery Caper Sauce, Garlic braised Otolan Garden Greens and Rustic Pasta 22.95

11:30 AM to 9:00 PM Closed Tuesdays www.blackfishcafe.com ENTREES

Skillet roasted Chinook Salmon basted with Fennel Lime Butter, served with steamed Green Beans and Oregon Blue Cheese Potato Gratin 28. 95

Grilled Filet of Pacific Swordfish

Marinated and basted with fresh Herbs, Garlic, Olive Oil and Lemon, served with creamy Polenta, Autumn Squash Ratatouille, Olive Tapenade and stewed roasted Tomatoes 31.95

Grilled Cumin and Coriander Rubbed Pork Brisket

served with Chive Mashed Potatoes, topped with a Green Apple Tomatillo Chutney and a fresh pressed Cider Anise Jus 27..95

* Grilled Center Cut New York Steak

Thick cut with Olive Oil Herb roasted Potatoes, Oyster Mushroom and Red Wine Jus, Porcini Butter, steamed Green Beans and frizzeled Leeks 32.95

*Iron Pan Seared Jumbo Pacific Scallops

with in a creamy Bacon and Mushroom Risotto with a Pommery Grain Mustard Buerre Blanc

28.95

Braised NW Lamb Shank

served in it's own natural herbed Jus with creamy White Cheddar, Sage Cornmeal Polenta and Root Vegetables 30.95

Cioppino of Northwest Seafood Fresh Scallops, Salmon, Prawns, Clams, Mussels, Dungeness Crab, and other fin and shellfish braised in a Red Wine, Tomato and Herb Broth with Bacon, served with grilled Rustic Bread 30.95

*Grilled Flatiron Steak of Choice Beef

Sliced with Chive Mashed Potatoes, Herb and Red Wine Jus, Garlic Butter steamed Green Beans and frizzeled Leeks 29.95

Grilled Breast of Duck with a Wild Blackberry and Tawny Port Conserve with a Tillamook White Cheddar, Walnut, and Sage Risotto, Granny Smith Apples with white Cabbage 32.95

Pastas Torcheo Pasta with House Alder Smoked Chinook Salmon with Aged Tillamook White Cheddar with Capers and Leaf Sage 19.95

Potato Gnocchi with Butternut Squash Romesco Sauce, braised Rocket Greens, Raab, roasted Garlic,

toasted Walnuts and freshly grated Parmesan 19.95

Lemony Vegetable Risotto

with grilled Coast Range Mushrooms.

Thyme, Sage, White Cheddar, and extra Virgin Olive Oil 19.95

Beverages

Draft Beers: Depoe Bay Brewing IPA McKenzie Hefeweisen Rogue Brewery Dead Guy Ale Depoe Bay Brewing Porter Bottled Beers: Anchor Steam Pilsner Urquell Coors and Coors Lite Full Bar Cocktails

SPECIAL THANKS Hugh Rackleff,

Ortolan Gardens Herbs, greens and Fresh vegetables

Oregon Oyster Farms

Newport Oregon A.J Matilla Depoe Bay, Oregon Ling Cod, Rockfish, Salmon Barnacle Bills Local Halibut and Rockfish

Dawson Family Farm

Mico Greens and Mushrooms Chef Joshua Anderson Chef de Cuisine

gift certificates available & reservations suggested

Coastal Eats

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The food truck industry continues to rev up

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iners interested in trying the latest in fresh, convenient, trendy, local, and eclectic fare are looking for more than just a static address these days.

Their favorite food could be on the move.

The food truck industry is growing by leaps and bounds. Food trucks used to be located almost exclusively in urban centers and around construction and industrial sites as a means for workers to grab a fast bite. But today food trucks are turning up everywhere from suburban neighborhoods to college towns. The food truck industry now generates more than $2 billion in revenue in cities across the United States, offers Food Truck Nation, a project of the U.S. Chamber of Commerce Foundation. Clever dishes

Food truck revenue increased from $650 million to $2.7 billion between 2012 and 2017.

Flavors on First!

Enjoy great food from Brat Brothers, Smokin’ Steve’s, Sab’s Thai, N’Chips, Nana and Papa’a Teriyaki food trucks Covered seating 1812 First Street Tillamook

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that can be tested and tweaked in real time and a savvy sense of social media promotion have catapulted various food trucks to popular heights.

Food truck growth is even outpacing overall commercial food service, like regular restaurants.

FoodTruckOperator.com says that food truck growth is now 5.4 percent versus 4.3 percent for restaurants.

Food trucks provide more affordable options for first-time entrepreneurs than brick-and-mortar restaurants.

Many food trucks businesses require initial investments of less than $100,000, only to earn as much as $500,000 per year. What’s more, rather than waiting for customers to come their way, food trucks can drive right to where their target audience hangs out. Fun branding, instant recognition and good food attract customers and inspire loyalty. Geolocation software enables

food truck afficionados to pinpoint just where their favorite food trucks are based on any given day.

Various events, venues and malls offer parking opportunities for food trucks, but many still find most of their customers on street corners and in neighborhoods. Some restaurants are even getting on board, offering streamlined restaurant menus aboard their own mobile food trucks.

Food trucks also are inspiring new business models. Visitors to downtown Duluth, Georgia, for example, can visit Truck & Tap, which is a craft beer vendor that has a special parking area for food trucks alongside the tap room. Each day of the week a different food truck fills the spot. Special beer and food pairings may be suggested.

Diners seemingly can’t get enough of food trucks and their convenient and delicious offerings.

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Farm-to-table is changing the restaurant business movement began as a countermeasure to big agriculture and chemically controlled produce. Although there is no hard data on just how many restaurants can be considered farm-to-table, organic farming in general is big business. In its 2014 Organic Survey, the U.S Department of Agriculture’s National Agriculture Statistics Service reported that sales of organic products increased by 72 percent since 2008. California, Washington, Pennsylvania, Oregon, and Wisconsin were the top five states for organic farming, accounting for 78 percent of organic sales in the United States at the time of the survey.

Supporting farm-to-table establishments can benefit the planet, but consumers should know that there are additional advantages to patronizing such businesses.

• Support for local businesses: Local restaurateurs who embrace farm-to-table can support and promote other local operations. Restaurants can help farmers by purchasing excess crops or simply providing the demand for farmers’ products.

• Greater control over ingredients: In some instances, chefs can travel to nearby farms during harvest to personally select items for their restaurants, ensuring excellent quality.

• Better taste and quality: Fresh food is picked at its peak instead of being forced to ripen during a long journey. This typically translates to more flavorful foods.

• Evolving and updated menus: Because farm-to-table means sourcing in-season ingredients, restaurants must have fluid menus that change based on the availability of

ingredients and fishing and harvesting quotas. This can lead to greater variety and prevent menus from becoming dated or overly familiar.

• Reduces factory farming: According to O.info, the informational resource powered by Overstock. com, farm-to-table and local farming can reduce reliance on large, profit-driven corporations that may focus on maximum production over animal health and welfare. Local farms may be more inclined to treat their animals well and institute sustainable practices.

Hyper-local sourcing that fuels farm-to-table operations continues to be an in-demand restaurant trend. Diners can rest easy knowing that patronizing such establishments benefits both the environment and the local economy.

Seasonal and Locally-Sourced Cuisine

Book your holiday party at surf’s edge in Rockaway Beach, Oregon Our oceanfront restaurant is available for private on-site catered events this holiday season and for birthdays, weddings and special occasions throughout the year.

Closed for Thanksgiving, Christmas and New Year’s Eve. Open Wednesday-Monday Noon to 8:00 P.M. Closed Tuesday 210 SW 1st St, Rockaway Beach, OR • 503-355-2200 • sanddollarrestaurant.com

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arm-to-table is a movement that promotes serving local products, preferably food and beverages acquired directly from a producer.

Farm-to-table eateries source ingredients locally as much as possible, and diners are increasingly expressing a preference for these establishments. According to the National Restaurant Association’s “What’s Hot in 2015” survey, locally sourced meats and seafood, locally grown produce, environmental sustainability, and natural ingredients/minimally processed foods were among the most popular food trends.

Farm-to-table establishments reduce carbon footprints by cutting back on the amount of resources necessary to get food from the farm to the restaurant. The farm-to-table

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Coastal Eats

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Nights out help mothers recharge

C

aring for children requires dedication and patience.

Even though infants and toddlers may exact the most attention from mom, each stage of childhood presents new challenges.

Motherhood is a task that demands much from women, and those demands can certainly pack on the pressure.

Couple the pressure of raising children with the growing trend of women serving as primary caregivers to aging parents, and it’s no surprise many women feel as though they need a respite. That’s what makes nights out with friends so essential. Here are just some of the many reasons why caregivers need to make time for socialization.

• Caregiving can be alienating.

No matter how well-meaning moms and caregivers may be, they may grow to resent the work involved because the only interactions they may have on a daily basis are carerelated. Women should get out regularly so they can focus on themselves and enjoy their relationships with friends.

• Have a reason to get dolled up.

When other responsibilities take priority, putting on makeup or wearing nice clothing can take a back seat.

Girls’ night out provides a reason to wear fancy clothes, do your hair and don a little mascara. Girlfriends tend to notice these beautifying changes and offer compliments — which can be a nice ego boost.

• Girls’ night out is a free therapy session. It won’t take the place of counseling provided by a licensed therapist, but a girls’ night out offers a chance to get things off your chest and seek advice from friends who may be in similar situations.

• You can indulge a little and laugh along the way. Loosening up with a glass of wine can help the conversation flow. Nights out with friends also will probably lead to a few laughs, which can certainly be helpful when life seems a tad overwhelming.

Regular nights out with friends can make it a bit easier for moms to juggle the responsibilities of being a mom, a caregiver or both.

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