The Stand

The Stand - Seaside, Oregon

Date - Most recently, May 24, 2009

Background - The Stand was discovered my my in-laws well over a decade ago when they started spending many weekends in Seaside. I've been at least a dozen times over the years and look forward to a meal there every time we are at the coast.

Atmosphere - Umm...you definitely don't go for the atmosphere (it's pretty basic) but the food and service more than make up for the lack of ambiance. There are a few outside tables which are nice on a sunny day.

Service - Very attentive and friendly with no small town attitude. My only critique is their hours of operation and days of the week change frequently and often doesn't seem to accommodate a weekend visitor in need of a taco fix.

Drink - Your standard soda fountain options and a couple of Mexican beers.

Food - The best Mexican in at least 100 miles and ranks up there in the top 5 Mexican spots in the northwest in my opinion. My favorite is the carne asada tacos (with a side of extra corn tortillas) but I've had the veggie quesadilla, rice and bean burrito and a few other items and have never been disappointed.

Verdict - A must stop if you find yourself on the North Oregon Coast. Not fancy, but very satisfying. 4 stars.

EVOO

EVOO, Cannon Beach, Oregon

Date - May 22, 2009

Background - I ran across this cooking school on the web a few weeks back while hunting for good restaurants on the Oregon Coast. I was intrigued and stopped in a few weeks ago to look around and partake in a wine tasting. When we decided to head to the coast for Memorial Day weekend, I knew a class at EVOO was a must so we took in the "Dinner Show".

Atmosphere - They've done a great job creating a cozy spot that works as a cooking school but also allows for a nice dining experience (no folding chairs like I've experienced at other classes). They have a large cooking surface surrounded by a bar with seats (think Benihana) and several high cafe style tables as well. They also have a small retail space where they sell some of their more unique ingredients, kitchen gadgets and some wine.

Service - Amazing. Bob and his wife Lenore along with their staff make you feel very welcome and comfortable. My water glass was filled every two to three sips, but more importantly,I've taken quite a few cooking classes over the years and have rarely learned so many great tips and facts.

Drink- We had a wine pairing with each of the three main courses. We started with the Roxyann 2007 PinotGris, had a Cathedral Ridge 2007 Cabernet-Merlot with the pork and a Zebra Z blend 2005 with the tenderloin. All paired wonderfully with the meal but none were so amazing I will run out and purchase them.

Food - Amazing. They emphasise fresh, local and sustainable ingredients (not sure how they manage to get all those amazing ingredients in Cannon Beach). Come hungry - this is more like three small entrees plus dessert than "small plates".

Our menu: Herb crusted wild salmon with English watercress and warm fingerling potatoes. Cocoa salt rubbed Basque pork, Piquillo peppe cornbread, apple and jicama slaw and avocado-tomatillo salsa. Smoked Tenderloin of Beef, Manchego-potato gratin, spring asparagus and tomato jam. Almond cake with warmed rhubarb-strawberry compote, vanilla bean sour cream ice cream. Warm chocolate ganache, salted roasted pistachio.

Verdict - 5 stars - one of the more delightful gastronomic experiences I've had in a long time - this will have to be a regular stop when we are at the coast. While not inexpensive, when you consider all the food, the wine pairings, the class and the memorable experience, it's a great value. Note - EVOO also serves homemade soup, fresh baked bread and cookies from 11-2 on most days.