Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
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Mood: Optimistic
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For Sharksbaja or Oregon Coast lovers....
Here's a little quiz. Do you, or anyone else, recognize the bearded chef in this photo? His name is ................ and he owns a great little
French restaurant of his name in Winchester Bay on the Oregon Coast. We spent New Years Eve with him, his wife, and another couple from Elkton,
Oregon. The Elkton couple are old Baja friends Dave and Cinzia Powley from Playas Naronja...a couple years gone now.
The chef and I became good friends and we eat there whenever we pass along the coast. We drank some great bottles of country wine that night!! He
watched me dunk my french bread in the red and starting crying...saying I reminded him so much of his father in France doing the same thing.
We feasted that night on fresh oysters, some clams, and a great rack of lamb. Yummmm. Who knows this chef?
I do what the voices in my tackle box tell me.
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Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
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Is it Cafe Francais
Sorry, never been. But I certainly will next time I go down south. I must say that the monsoir chef is a lucky one indeed. Mainly because he gets to
use the 'Umpqua Oyster Farm' oysters for which 'Sharks Seafood Bar & Steamer Co.' served exclusively for more than 5 yrs. We only use and serve line
seeded oysters for many reasons. One important feature the "Umpquas" have is the location and proximity to the deep ocean. This provides for a
lleaner, cleaner fighting machine. With the increase of circulation of water it also produces a sweeter product. We ALWAYS serve x-small in all
dishes. As of recent Cindy, owner of the farm has(apparently) reestablished her distribution to include Newport again after 4 yrs. In fact I was
serving them a couple weeks ago. They are my favorite NW oyster and believe me there are a few
BEWARE CONSUMER!
Closures of specific farms due to bacterial and viral and also demoic acid are possible at any time of year. Oysters of unknown origin and/or has a
location in close proximty with nearby treatment planta and other negative environmental attributes along with chronic septic overflows etc. should be
considered when consuming oysters, particularly raw oysters in any part of the world.
Mollusks and bi-valves especially have the ability to injest toxic and other harmful substances/bacteria without killing them. What results is
increased levels of these trapped in the tissues. When consumed by humans these levels can be harmful or deadly. It is my recommendation for the
consumer of these animals and oysters in particular be cooked. Or do some homework. A little prudence never hurts.
We DO serve raw oysters of the clean Ekoni label. They have NEVER had a closure!
More on this topic later............
Hey Pompano, good job of clamming it up.... where do u get all the fotos, forehead cam???????
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Elena La Loca
Nomad
Posts: 143
Registered: 8-31-2003
Location: Oceanside, CA
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Pompano~
Idon't know the chef but WATCH OUT...that Cinzia can make a mean Bloody Mary!!! Give her my best!
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Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
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| Quote: | Originally posted by Elena La Loca
Pompano~
Idon't know the chef but WATCH OUT...that Cinzia can make a mean Bloody Mary!!! Give her my best!
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have you ever tried one of Karens' (pronounced Car-in) famous 15 ingredient bloody marys? She says it will "Rock your World"
Sharks Seafood Bar & Steamer Co,
never, never miss an opportunity to plug thyself
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
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Mood: Optimistic
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Elena La Loca...Oceanside
Good to meet someone who knows one of my all-time favorite Baja characters, Cinzia. She was a delight for many years..always a treat. She did indeed
make a great Bloody Mary, and also a delicious coffee/Grand Marinier when I would come ashore at their Playa Naronjos digs. She had the cleanest
palapa in Baja. (An obession which made her famous.) I might just start a new thread about her exploits in Baja. Some of them are just too
hilarious!
Here's a pic of Dave & Cinzia's palapa at the point of old Pta. Arena (now known as Playa Naronjos).
[Edited on 3-28-2005 by Pompano]
I do what the voices in my tackle box tell me.
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Phil S
Super Nomad
Posts: 1205
Registered: 10-28-2003
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Mood: After 34 years. Still in love w/ my wife
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Winchester Bay
Pompano. Can't believe I missed this guys restaurant in W.B. Only been going there for the past 60 -+ years. But slowed down somewhat about 15
years ago when I started spending alot of time at Bandon By The Sea. He must have opened up in the corner restaurant up by the highway, but off about
one block. In Bandon just across the street from the harbor dock, there is an awesome restaurant called The Wheelhouse. Upstairs bar with views
overlooking the harbor & river. Still favorite in the summers when we are up there. Then there is the Harps that also is an excellent restaurant.
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Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
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a dinner to remember
if you do head north..... please stop by Sharks. No grasa!!
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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Mexitron
Ultra Nomad
Posts: 3397
Registered: 9-21-2003
Location: Fort Worth, Texas
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Mood: Happy!
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Anybody fortunate enough to have eaten at the Sea Star Bistro during its short existence in Bandon, OR? The chef, Monica, worked under Alice Waters
for her training. What incredible food! I think Monica had an illness which forced their premature departure. This would have been in the early
1990's.
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