There’s no denying that those in the food industry are struggling mightily during the pandemic. The new book, “Food People Are The Best People” (Acorn Press) spotlights how 129 renowned California food and beverage professionals are coping and what inspires them during this unprecedented time.
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Newport, OR. — Dungeness crab would surely be part of my last meal, if I was given a choice. Sweet, fluffy, and succulent, it beats lobster any day in my book.
Though I’ve enjoyed it countless times, I’ve never fished for it.
On a recent trip to the lovely central coast of Oregon, my fellow food writers and I, who were guests of Salishan Spa & Golf Resort, were treated to our own private excursion through Yaquina Bay aboard the family-owned Marine Discovery Tours boat.
On a picturesque 70-degree morning, we boarded and set sail. Just be forewarned that the waters can get choppy the farther out you go. But none in our party — even a few who were extremely prone to motion sickness — were done in by the effects.
The dock area in Newport.
You may be richly rewarded for braving the waters, too. We saw whales. Well, at least their blow holes, if not their tails breaking the waves. Still, it made for an unforgettable moment.
Gleneden Beach, OR. — If all you know about this state is its artsy, quirky city of Portland, take a drive to the central coast to see a whole ‘nother side.
That’s just what I did when I was invited with a few other food writers a few weeks ago to stay at Salishan Spa & Golf Resort, following its multi-million-dollar renovation and opening of its new restaurant, Samphire.
The hotel is about two hours from Portland. Its 250 acres of forested land hug the rugged coastline that gets its share of sunshine and misty days at this time of year.
The view outside my room at Salishan.
The 500-case wine cellar at Salishan.
You’ll be relaxing in no time at the spa.
The 205-room property was developed in 1965. The cozy, rustic-chic hotel is decorated with $500,000 worth of art, created by Native American, and other Oregon and Washington artists.
Chef Paul Canales holding his finished squid ink paella at Duende.
Last week, I got a lesson in paella-making from the source: Chef-Owner Paul Canales of the Duende in Oakland.
And what a delicious and inspired one it was.
After all, the Uptown restaurant is all about Spanish and Basque food spotlighting the best of Northern California’s bounty. Duende features four paellas on the menu, including the very popular Arroz Negro, made with squid ink for an unmistakable bold color.
Along with a handful of other food writers, I crowded into the restaurant kitchen to watch Canales demonstrate that dish. The Moors brought rice to Spain, he explained, and paellas first gained popularity in the 1840s in and around Valencia. Canales’ father is of Basque heritage, a region that didn’t necessarily specialize in risotto. But it’s a specialty Canales has long loved, and studied, having traveled throughout Spain.
Paella can be made with various Spanish rices, as well as short or broken Spanish pasta.
Saffron from northern Iran.
Like Italian risotto, it’s a dish that’s really all about the rice, with the toppings accentuating it, but not smothering it.