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Coastal Harvest of Giving

Clatsop Community Action  completed a capital project of constructing a new Regional Food Bank warehouse in 2010.  Since we were about $300,000 shy of our goal to pay off the facility, we decided to hold a fundraising event intended to help fill this gap in the project funding.  Even though we did not meet our goal, we had a successful event and took out a mortgage on the building .

For three years straight (2010-12), we have held successful events  after we assembled a great team of volunteers to help us  plan and coordinate our chosen annual event – the CCA RFB  “Coastal Harvest of Giving” fundraising event, a fine dining event experience.   The core team each year included: Marlin Martin, CCA Food Program Director; Robert Mushen, CCA Board member, Jeneé Mushen, Pacific Alarm, Cannon Beach;  Bob Neroni and Lenore Emery, Cannon Beach EVOO Cooking School; Bill and Martha Bennett, Cannon Beach Food Systems; and George Sabol, Executive Director, CCA.  Marlin Martin has continued to coordinate the event details; and details are plentiful!

After months of preparations, the Annual Coastal Harvest of Giving fine dining experience becomes a reality. It is held on a  Thursday evening in November or December each year at the Surfsand Resort Ball Room in Cannon Beach. The program includes a champagne reception, a silent auction, guest speakers, musical entertainment, and plenty of superbly prepared food. Complimentary champagne and several tasty hors d’œuvres are served throughout the reception, such as cold marinated mushrooms, apple braised cabbage with pulled pork and crème fraiche, coriander dusted beef on a spinach blini with corn relish, and jalapeño oyster poppers with goat cheese.

Each year an honored Master of Ceremonies is selected.  Chef Bob Neroni is the evening’s Master Chef.  He recruits fellow chefs to help prepare and present several courses such as John Sowa of Sweet Basil’s, Josh Archibald of The Wayfarer, Lynne Pelletier of The Shoalwater, Sean Whitaker of Bridgewater Bistro, and Christopher Holen of Baked Alaska. The courses include wonderful culinary treats such as: Vegetarian Stuffed Zucchini Piroque with Creole Lentils, Bridgewater Beef Ballontine, and Salmon Roulade with Cannelli Beans. Dessert included coriander ice cream, a pear date nut dumpling, and sour cream chocolate cake with olive oil cream and ganache glaze. All courses are exquisitely presented and outright scrumptious. Recipes are given to guests to take home to try their own skills at recreating the evening’s culinary delights.

Keynote speakers are requested to address the hunger insecurity and other important issues.  Rachel Bristol, the Chief Executive Officer of the Oregon Food Bank, State State Senator Betsy Johnson, Janeen Wadsworth, the Oregon Food Bank Chief Operations Officer, and Oregon’s First Lady Cylvia Hayes have been past keynote speakers.

Event sponsors have  included: The Samuel S. Johnson Foundation, Columbia Memorial Hospital, Westerlund Log Handlers, Port of Astoria, Seaside Providence Hospital, Harold & Jeanyse Snow, Teevin Brothers, US Bank, Edith Henningsgaard-Miller, Georgia Pacific Wauna Mill, Kimberly Fitzwater {FSA}, Goose Point Oyster Company, Astoria Cooperative/Zimmerman’s Farms, George Vetter Photography, Caffe Umbria Coffee Roasting Company, United Grocers Cash & Carry, EVOO Cooking School, KP Graphic Arts, Marlin & Cindi Martin, Sysco Food Services, Oregon Food Bank, Martin Hospitality- Surfsand Resort, Organically Grown Company, Michael Sebastiani Highway 12 Wines, Vinum Wine Distributors, Crush Wine Distributors,  Pacific Power, Wauna Federal Credit Union, Clatsop Community Bank, Merianne Meyers, Lum’s Toyota, and Kramer Vineyards.

Many guests commented on the beautiful and absolutely elegant table arrangements garnished with crystal candelabras and lighted candles, the outstanding menu selection, and the enjoyment of certainly getting their money’s worth for their ticket fare…and all for an outstanding cause! Including pledges, the 2012 event netted over $66,000.

Chef team at work

Final preparations…all set!

Chef’s presenting a course

Thank you Marlin…Bravo Zulu…{Job well done!}



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