Talented Chefs-Part 2

In my last blog I told you about talented chefs we found in unexpected places. It turns out Kalie Glass, the chef at Adobe Resort grew up in Yachats. His father, Jerry Glass was the chef at Adobe Resort for twenty years. He retired in 2009. When Kalie was sixteen, he began working for his father, He started in prep work, then moved on to line cook. Next, he became sous chef for his father. After ten years he became chef. He married a year ago. He and his wife have their first child.

Resort manager, Anthony Muirhead knows how lucky they are to have such a talented young chef. Anthony's background is similar to Kalie's. His father got him into the resort business. He bounced around for ten or eleven years before ending up as general manager at the Adobe Resort. He, too, grew up in Yachats. Two young men who help make Yachats Adobe Resort my favorite getaway.

Talented Chefs in Unexpected Places

Elva and Everett at Lord Bennetts

While traveling, café food can get tiresome. We often find the same unattractive choices: garden salad with wilted lettuce with a few cherry tomatoes on top, soup of the day which can be very salty; chicken or turkey sandwiches or maybe when we are daring, hamburgers.

On our Oregon trip our first big surprise came in Bandon, a little coastal town. We ate dinner at Lord Bennetts, next to the Sunset Motel on Beach Loop Drive. Service was excellent and the food was gourmet. We chose nut encrusted halibut which was beautifully presented and taste-perfect. Everett had green salad with crisp field fresh lettuce, cucumbers, tomatoes, and even fresh raisins served with house made dressing. The house Chardonnay came from 14 Hands Winery, Columbia Valley, Washington. The chef, Rich Iverson and the server, a young man named Charlie O'Neill did a great job.

Three years ago we stayed at the Adobe Resorts at Yatchats. We liked it so much, we vowed we would return some day when we could stay longer than one night. I didn't remember much about the food and food service. This time we found the restaurant outstanding and affordable. Most of the servers are young people from the area well trained, attentive, and easy to talk to.

We arrived on a Sunday just in time for Sunday brunch. I have been to many Sunday brunches. For a small restaurant this was one of the best. Everything was attractively presented and beautifully prepared. An example: three kinds of deviled eggs on a three tiered serving dish. The scrambled eggs, steaming hot and smoothly blended with cheese made me want to go back for more. The meat carver carved the perfectly cooked ham and prime rib into slices just the right size. It was an impeccable brunch and immediately got my attention.

I decided to find out more about the chef before we left. In my next blog I will tell you what I found out.