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James Beard Celebration Dinner at Surfsand Ballroom

Courses will be paired with wine appropriately to match the flavors and styles of our award winning chefs

Amuse

Nevør Beached Oyster, Netarts Bay

ponzu. roe. sesame seed. shiso

 

Garibaldi Dungeness Crab Bisque

paddlefish caviar. pepita.serrano. torched sofrito. carrot

Chef Maylin Chavez

 

Alder smoked spring Chinook, arugula pesto, hazelnuts and poached chioggia beets; local Chevre foam

Chefs Geoff Gunn and Josh Bokish

 

Herb roasted quail atop lentil stew; stinging nettle pesto, foraged fiddleheads and local morels

Chefs Ira Krizo & Dominik Brown-Rotondo

 

Black Pepper New York Steak

Sweet and sour tomatoes, scallions and crispy ginger.

Chef Kyo Koo

 

FINALE:

Rhubarb Blueberry Galette, Ancient Grain Crust with Zabaglione

Chefs Liz Menke and Ethan Granberg

Bob got his formal education at the Culinary Institute of America, Hyde Park, New York. But long before he was a graduate of the CIA, it was the influence of his Jewish-Italian family that fostered his love of cooking. Both Bob’s parents loved cooking and were comfortable in the kitchen. His grandfather owned delis in Cleveland where Bob grew up, and his Italian grandparents on his father’s side taught him the family’s Italian favorites.

Bob has held many prestigious positions as Executive Chef for Lowe’s, L’Enfant Plaza Hotel, Wash DC, The Seattle Sheraton Hotel and Towers, and Marriott Hotels around the country.  After marrying, Lenore and Bob moved back to Lenore’s home town, Seattle, where he worked as executive chef, culinary educator, consultant, and regional director of events and catering for the world’s largest food management company, Compass Group USA.

Chef Bob and Lenore make an annual pilgrimage to Italy, each time to explore the food, wine and people that make this great country a must for culinary exploration.

Growing up in Seaside, Oregon, chef Josh Archibald fell in love with three things: cooking with his family, fishing, and the abundance of seasonal ingredients here in the Northwest – whether it is a perfect piece of salmon, fresh oysters or wild mushrooms.  Realizing that these passions could come together at the edge of a chef’s knife, he enrolled in the Oregon Culinary Institute and has since continued honing his fresh approach to Northwest coastal cuisine.

“As a chef, I consider myself to be an environmental steward. I focus on what is fresh and sustainable. I only feel good about serving food if I can trace the product.” Often, this involves sourcing directly from the dock, beach or local fields where his personal relationships with family farmers have led to produce such Wenk’s peppers grown specifically for the restaurant. In 2014 chef Josh was able to share his philosophy of Northwest bounty on a bigger stage, cooking a special dinner at the legendary James Beard House in New York City. Today, you’ll find chef Josh in the Wayfarer kitchen, overseeing an on-site pig roasting for a special event or catching his dinner on the nearest dock with his sons.

Maylin Chávez, is a native to Tijuana, Baja California Norte. Maylin brings her heritage and passion for the sea to each dish she prepares. Her personal and professional experiences cooking in Baja alongside Baja’s, San Diego’s, and Portland’s Top Chefs, abroad, and being surrounded by the rich diversity of ingredients, has created a direct imprint on her cuisine. "My approach to oyster and seafood cookery is to surprise the senses, and bring a mélange of globally inspired flavors to each bite you enjoy."

Maylin moved to Portland 3 years ago to open her first restaurant Olympia Oyster Bar, where Oysters take center stage and the bounty of PNW meets the flavors of her hometown of Baja. In the summer of 2018 Maylin took her love of all things Oysters and collaborated with Nevør Shellfish Farms to bring her Oyster Bar to Netarts Bay. Oyster Farm to Oyster Bar!

Her Cuisine and restaurant have been featured in Bon Appetite Magazine September 2016 issue, Best New Restaurants, Sunset Magazine , Feb/March issue, Eater’s hot lists, Wine and Spirits Magazine, Portland Monthly Magazine, Top10 Seafood Restaurants in PDX , Food Network’s Best Oyster Bars in America, and she has appeared on the Food Network and other local and national media outlets.  

After working in the restaurant and catering industry for 20 years, he developed the menu for Osprey Café while he was working as a sous chef in Portland.  Josh decided to open his own place on the Oregon Coast, where he spent so much time in his childhood. Combining his love of travel and experiencing other cultures with his love of food and cooking, he developed the menu while he was working as a sous chef in Portland. The international flavors represented lovingly reflect his passion for food and travel.

Geoff Gunn began his culinary career in Hawaii where he fell in love with Pan-Asian cuisine. As a former Island resident, he worked at one of the most highly-acclaimed restaurants in Waikiki for six years. Gunn defines the Japanese term “umami,” as being “a fullness of flavor in the mouth, where all of your senses are excited.”

After working in California, Gunn returned to the Northwest where he was born. He graduated magna cum laude from the Western Culinary Institute of Portland, where he was classically trained as a Le Cordon Bleu Chef.

Passionate about building community, his volunteer work with up-and-coming chefs has earned him the Partner in Education Award, Outstanding Community Service Recognition, and nominations for Volunteer Citizen of the Year Award and the Oregon State Mentor of the Year Award. He has also been honored as a contributing chef by the James Beard foundation. He has been involved for fifteen years with local nonprofits and has helped create and has been emcee for Iron Chef competitions as well as a competitor, helping raise money for the coastal community.

After working at renowned restaurants in Portland, Cannon Beach, Astoria , Seaview Washington and now Gearhart over the course of 20 years, Chef Gunn has now joined the Pacific Way Cafe and Bakery as Executive chef  and General manager. Working with local farmers, he uses as many local, organic, sustainable and wild foraged products as possible. Poultry, beef and pork come from nearby farms, and local organic produce is delivered daily. Seafood is brought in from boats docking a mere 20 miles away and local foragers are bringing the bounty of the Northwest directly to the back door of the restaurant which in turn he brings to your table nightly.

Dominik became interested in the culinary arts while attending Tillamook High School. He completed the two-year degree in Culinary Arts at Tillamook Bay Community College where he was on the Dean’s List both years. He went on to study at The Art Institute of Portland where he earned his Associate of Culinary Arts degree.

Dominik worked as a Prep Cook for The Schooner Restaurant & Lounge for a summer in 2011 and returned as a Line Cook in 2015 until he was promoted to Head Chef in 2017 under the mentorship of Tommy Flood, Jr. Upon the passing of Tommy, Dominik was asked to expand and develop his culinary scope and is looking forward to working with community partners to cultivate his skills.

Chef Ira is the founder and current president of Christian Chefs International, and Director of the Christian Culinary Academy, a 1-year culinary arts school in Cannon Beach, Oregon. He graduated from the Culinary Institute of America in Hyde Park, New York, and has worked in the culinary arts since 1995, mostly in fine dining in France, Australia, Virginia, Colorado, Arizona, Southern California and Oregon. He owned his own fine dining restaurant and loves spending time with his family.

A Portland native, Kyo’s primary culinary influences range from the foods of his mother’s Korean home cooking to technique-driven, modern American cooking. Kyo always knew the restaurant world was where he would thrive and put a thoughtful career course in place right out of high school by starting with culinary school in Seattle, then to Rockenwagner in Los Angeles. Like many great chefs before him, California is where Kyo developed a keen appreciation for market driven menus and New American cooking. But after some time in these lauded kitchens the Pacific Northwest harkened him home. Back in Seattle, Kyo took over the kitchen at Mona’s Bistro, working closely as ever with farmers and foragers to source the best product possible.

To refine his knowledge of top end product and modern European technique, Kyo took the boldest step in his career and moved to Spain to work for Chef Andoni Aduriz at the internationally regarded Mugaritz in the Basque country. Here he obtained a Chef de Partie position and learned revolutionary techniques that focus on labor-intensive preparation with a high standard for bright flavor, simple tastes and evocative textures. After a transformative year in Spain, Kyo joined Ethan Stowell in Seattle at his fine dining restaurant Union, working with the region’s best seafood and Italian ingredients before moving to Portland in 2009. The Portland allure reached Kyo in 2009 with an opportunity at clarklewis where he invigorated the product-sourcing program, and evolved the farm-to-table menu. In the summer of 2014, Kyo took the reins in the kitchen at Bluehour, where he continued to evolve his food perspective and style. In 2015, Kyo parted ways with Bluehour to pursue a partnership with Jim Kyle with the Danwei Canting concept. Kyo is currently developing his fine dining concept, superhawk.

Liz Menke is Co-Owner and Lead Baker at Sea Level Bakery + Coffee. A native to the Pacific Northwest, Liz has groomed her love for hand-crafted sourdough bread over the past 5 years in Cannon Beach, OR, which is motivated by a love of traditional food styles for wellness and a passion for French baking and life. Rustic excellence is a pillar of her food style.

Ethan began his career working in independent restaurants in Pittsburgh, PA. A decade ago, in his mid-twenties he came to the Oregon coast where he was introduced to seasonal and locally sourced food. Since, he and his wife Danelle Lochrie have been applying their passion for casual, scratch made, local food to all of their ventures. First in a small bakery, then in a pizza/seasonal restaurant, and currently in a vintage bowling alley serving a laid back Americana and pizza menu.

Will Leroux. Woodworker. Forager. Farmer. Wild Game Hunter. Beekeeper. Bearded (of course). Professional chef. Master Brewer. A graduate of the Culinary Arts Advanced Placement Program, Will spent years in gourmet kitchens prior to finding his way to Martin North and the Stephanie Inn Dining Room, leading him to numerous Iron Chef Goes Coastal victories.

Fast forward to present-day, where it turns out that a guy who spent the last
20-plus years in professional kitchens really does know a thing or two about flavor profiles and brewing delicious beer. Will has received recognition for his work including the 2018 World Beer Cup, Gold Award and the 2018 Oregon Beer Awards Gold Medal for Public Coast ’67 Blonde Ale.

Chef Chelsea Archibald is a classically trained Pastry Chef who earned her degree at Western Culinary Institute. Originally from Seattle, Chelsea worked at the Red Star Tavern & Hotel Monaco and worked as the Pastry Chef at the renowned Stephanie Inn in Cannon Beach. Most recently, Chelsea has found a new calling, teaching Culinary Arts to the youth of our community at Seaside High School as well as instructing the Pro Culinary Arts team. She is loving the new opportunity to impact and instruct young people.  Chelsea is a mother of two children, Hayley and Hobbson and one amazing labradoodle dog, Cosmo.