August Newsletter

Date Created: August 04, 2008

Free Sample Saturdays were such a tremendous success throughout July that we are going to extend this event during the month of August as well. If you were able to visit us when we had our chocolate fountain, it was the perfect compliment to a strawberry, marshmallow, banana slice or potato chip. And the champagne was a nice added feautre too. A very special thanks to our hosts Val and Ray. If you would like your own chocolate fountain for a special occasion such as a wedding, birthday, anniversary or the like, email them at www.ncchocolatefountains.com for more information.

This months featured artist is Astoria's own, Ronni Harris.
Ronni Harris: Astist, inventor, designer, teacher, entrepreneur, tap dancer, flight attendant, house painter, builder and mother to Maggia Mae, her Jack Russell Terrier. There are substantially more additions to her resume' but they will have to wait for another time.
Born in Alameda, Calfiornia, Ronni has always been touched - by the creative bug. She says that a positive attitude keeps her going and that truly emulates Ronni's persona. She has a perpetual smile that unwittingly commands the same in return.
Ronni has lived in many places around the world. In California, she held residence in Dutch Flat, Sacramento River Delta and the Bay area. She spent time in Friday Harbor, Washington and for a while called Kona, Hawaii home. She has also dwelled on a few islands throughout the Caribbean and lived in two houseboats; one of which she built from scratch and by herself. Wherever she has lived, it has always been near the water. She loves the ocean.
Ronni attended The Academy of Arts in San Francisco on a full scholarship. She also studied under Bill Dodge who is another local artist. Her biggest influences in ther art world are Charles Wysocki and Salvador Dahli. Two extraordinarily different and extreme artists, seemingly from opposite ends of the spectrum.
With her original paintings on canvas, Ronni also paints on cloth and then quilts the pictures giving her art a three dimensional effect. She also offers Giclee prints of the original pieces. The giclee print process connotes an elvation in printmaking technology. It provides better color quality and accuracy than most other means of reproduction.
Please come into our shop and check out Ronni Harri's original works of art; for sale or just to admire and enjoy.

SHOP NEWS:
August is going to be a busy month for Sami and her staff. We are planning to introduce our own line of gourmet sauces and marinades including BBQ sauces and seafood sauces. We will also have our own salsas, jams, mustards, wines and more. You will see a variety of gourmet items bearing our new label, "ASTORIA 1811" throughout the store.

We have been keeping very busy with our gift basket business. Local and gourmet products for just the right occasion for the someone special. It is time to start thinking about the upcoming holidays. Remember that we will together the perfect collection of products for you and ship your gift baskets as well.

CALENDAR OF EVENTS:
Regatta Celebration
August 6th through 10th

Second Saturday Art Walk
Downtown Astoria
August 9th

Northwest Gourmet In-Store Event
NW Regional food and wine tasting 1-7pm
August 9th

Miss Vivian Contest & Shanghaied Ball
August 16th

Hood to Coast Relay
August 23rd

Astoria Sunday Market
Every Sunday 10 - 3

Shanghaied in Astoria
Thurs. Fri. Sat. weekly

Carson & Barnes Circus
August 23
at the Fairgrounds
Civil War Reenactment
August 30 throught Sept. 1

RECIPE OF THE MONTH:
SALMON NICOISE PASTA SALAD
2 cans (1 pound Salmon)
1/2 teaspoon salt, divided
1/2 teaspoon freshly gournd black pepper, divided
2 teaspoon olive oil
8oz. (2 1/2 cups) short pasta
6oz (1 1/4 cups) green beans, cut into 2-inch lengths
1/4 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon anchovy paste (optional)
1 garlic clove, chopped
1/2 tablespoon mustard
1 cupo cherry or grape tomatoes, halved
1/3 cup noicoise or kalamata olives, pitted and halved
1/4 cup thinly sliced red onion
1/4 cup chopped fresh Italian parsley
3 tablespoon capers, drained

Break salmon into chunks. Cook pasta according to package directions, adding beans during last 6 minutes of cooking time. Drain and rinse in cold water.

Place 1/4 cup olive oil, vinegar, anchovy paste, garlic, mustard and remaining 1/4 teaspoon each salt and pepper in a jar. cover and shake vigorously. Combine pasta mixture, salmon, and remainig ingredietns. Toss with dressing. Makes 4 servings.