JP's on Facebook

I am making every effort to come into the 20th century. Personally I am pretty comfortable with a rocking chair at the General Store as a venue for swapping stories and socializing. I like simple things and the mass social media is not really simple for someone like me. That said, I recognize the benefits of reaching a lot of people quickly. Anyone who knows me, knows I can talk. (Understatement) I love people and I love to hear their stories. If I did nothing else visiting could be my profession. I joined Facebook as a way to keep up with my many children. I could peek at their lives and not intrude. I love seeing what they do and who they are friends with. I have been able to do the same with friends and old schoolmates. You know how it works and how much fun it can be. Now the restaurant gets to participate. Look for us on facebook and "like" us. We will keep you updated on what we are doing and tempt you with new specials. If you have been here...tell us about it. I you have not been here yet...Come on down!!! Soups on!

Award winning blogger

I would like to thank the academy for my award as world's least prolific blogger. I have not worked hard to win this award. I was speaking with a dear guest at the restaurant the other night and she mentioned my blog. I cringed as I thought how little I had posted. She helped me see that the first step was just to write something. So here I am. Today is the perfect day at the beach!! Sun, surf, birds and balmy skies. Wonderful!!! This is the day I gloat because I live here. I had to purchase seeds today. It was just too beautiful to not think about gardening. Peas and lettuce. Yummmm! I was on the radio station KMUN this morning to talk about the formation of the new Cannon Beach Culinary Arts Association. I am VP of this new Association. We want to bring the world news about the culinary arts in Cannon Beach and make us a world culinary destination. Doesn't that sound like fun? Food is such a wonderful addition to this world and we get to be a part of that. I will try to blog much more often and let you know what is going on. Stay Tuned.

Food Glorious Food

As many of you know, food is our livelyhood. That said, I have some very controversial opinions about food. I believe that we need to be connected with our food and know where it comes from and what is in it. Ingredients are more important that any thing else. Fresh, whole food nourishes our bodies and feeds our souls. Mass produced, manufactured dead food will make us sick and contribute to the sickness of society. Taste, texture, appearance are very important but content is primary. If you haven't watched the movie Food Inc rent it now. You will be smarter when it is over. There is a new movie called FRESH that is an answer to the despair felt after watching Food Inc. When you see what has been done that you didn't know about, you feel - what can I eat? what do I do about it? FRESH shows you how to connect with your food and how to nourish your body. We will be showing the movie on June 21st at 7:00 p.m. in the Vineyard at JP's. The cost is $5.00. What a great opportunity to get connected and be smart in your choices. I am not talking about dieting and eating boring food. I am talking about the luxury of good food and giving your body what it deserves and needs. I love the quote "Most people know the cost of everything and the value of nothing" This is so true about food. We at JP's work hard to give our customers valuable food and a value filled dining experience. Not cheap or expensive...valuable. We invite you to come join us!

New Menu for Spring

The best thing about life is how many things change and yet remain the same. I have always heard that the only thing constant is change. I believe this is true.
Our daughter Casey is home from college. Our daughter Jaeda just returned to college. Each of them feel so good when they come home and have mentioned how funny it is that nothing is different. They feel comfortable right away. That is very funny since the house is in uproar most of the time when they are home. It feels very changed to me just having that many hair care products in my bathroom. I love having the girls home. When they are gone, I am the only girl in a house full of men. Not bad, just different. When the girls are home toenails get painted and I am not the only one who likes a clean bathroom.
Now we get to talk about the changes at the restaurant. April 30, May 1-2 is Spring Unveiling. We love this event! I love art and all that encompasses. Artist come to Cannon Beach to show off their new work. Visitors flood the town to see what is new and find what speaks to them. I believe that the food Bill creates is every bit as much art and a painting or sculpture. This is a good time to let him spread his menus out and create some new tastes. We don't do this often since our customers often want what they loved last time. This is the year to learn to love something new. Thai influence, Vegan dishes, lighter dining and always lots of flavor. We have to say good bye to a few fish that have priced themselves out of our market. We get to try the lovely Orzo infused monkfish. I have a newer organic, gluten free, no refined sugar, dairy free dessert that has met with rave reviews. Our gluten free cooking has expanded to include four desserts and chowder....yes chowder. You have to let us know in advance but it is delicious. I love change!!! I hope you will too. See you soon!

Almost Spring

I have been told that I am one of the world's worst bloggers. I think that, while I am a slacker, world's worst is a touch ambitious. I am a better talker than I am a writer. That said...life is great. We have passed through the worst of the winter and are quite looking forward to
Spring. This weekend kicks off the festivities with Savor Cannon Beach. This should be a fun event and one that many people will look forward to in the future.
The annual Cannon Beach Children's Center Wine Walk is Saturday March 13th. We are kicking off our weekend with a Winemaker's Dinner on Friday the 12th at 7:30. We will have Warren Gilstrap of Gilstrap Brothers Winery. Bill has matched seven food courses with six of their wonderful wines. He has had a great time mixing and matching. Fresh wild salmon, succulent lamb, Italian meats and delights from his Greek heritage. We will finish with a refreshing Mango Tequila Lime Cheesecake. Purchase your ticket now. $95.00 Saturday Wine Walk will also feature Gilstrap Brothers wines.
The following week begins Spring Break for many parts of the Northwest. I love it when our guests return "en masse". Winter is a nice time to take it a bit slower but popularity is nice too. I hope our weather is as nice as the winter has been. We have had a lions share of beautiful days. Breathe... it is good for the soul.

Winter Musings

Well I may never become a famous blogger since I forget to blog. We had a wonderful holiday with so many of our long time regular customers and wonderful new people coming by and sharing good times. Now we are full into January. January is probably the slowest month of the year. We get busy updating wine and dessert menus and thinking about the coming year. Some nights are busy and some are very slow. You never know what might happen. We are featuring our Monday night Greek night and our Wednesday night pasta night. These are such nice middle of the winter treats. Greek night is so much fun. We have Greeks that come in and love the flavors of their childhood and folks who have never tasted Greek food that fall in love. "There are two kinds of people in this world. Those that are Greek and those that want to be Greek". I think this is true. Come on in on Mondays through February and find out which you are. Pasta night is on Wednesday. We feature five different pasta dishes. You may have one or a combination of up to all five. What is better than pasta. My favorite was the Lemon Ravioli served a couple of weeks ago. I love lemon!

Things to be thankful for

It is early in the morning and I have just finished baking pies, stuffing and custard. It is quiet and clean and I am contemplating the things I am thankful for. I love our customers. We are booked to the max and I am sure with the frenetic pace of the day I may reach a point that I am not conveying all the love I feel. Thanksgiving is a wonderful holiday. It is about the food and we are about the food so it is a match made in heaven. It is also about gratitude and we have more than a fair share of things to be grateful for. I am grateful for this country and all that it entails. I am extremely grateful to live in the best place on the planet. I am grateful to get to work with my lovely family. I am grateful for a heart to feel, a voice to speak, a place to be and people to be with. I am looking forward to the people today that choose to spend their holiday with us. There are many reasons to go out to eat on this day. We as a culture have moved away from the huge family gatherings that were a part of my childhood. Turkeys come in a bag or from the big marketplace stores. Pies are frozen and potatoes come in a box. I am not criticizing anyone for what they do but here at JP's we do it the old fashioned way. Potatoes are peeled, Pies are made from scratch, cranberry sauce is made from fresh berries and lots of fresh, natural turkey. I think it was best said by three gentlemen who have been coming for years. They said Grandmothers all over are feeling sad and threatened because a guy that looks like Bill can outcook them. I am grateful for Bill. Happy Thanksgiving Diana