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Famed Oregon Coast Chef Visits New York as Part of Celebrated Team

(Cannon Beach, Oregon) – John Newman, chef and owner of Newman’s at 988 in Cannon Beach, is heading back to the James Beard Foundation in New York City in October. Along with his pastry chef, Nancy Daggatt, and a hand selected team of talented food and beverage personnel, Newman will be presenting appetizers and a five-course menu in New York on Friday, October 13th.

The esteemed event boasts numerous Oregon coast food figures. Joining Newman and Daggatt will be chefs Chris Holen from Baked Alaska in Astoria, Bob Neroni from EVOO in Cannon Beach and Adam Zwerling from EVO Grill in Beaverton. In addition, Rob Burns from Columbia Distributing will be presenting a variety of Oregon wines. Organic farmer Jeff Trenery from King Fisher Farms in Nehalem will be providing the produce Newman will be utilizing.

They are visiting as part of a special series at the celebrated James Beard Foundation – the historical home once occupied by what is considered to be the “father of American cookery.” The series is called “Regional Chefs of America,” and invitation to any of these special dining occasions is a prestigious honor.

In 2003, Newman was selected as the first of twelve Oregon chefs to cook at The James Beard House to commemorate the hundred-year anniversary of James Beard’s birth, and a celebration of his birthplace – Oregon. Beard was born and raised in Portland, and later had a second home in Gearhart, on the Oregon coast.

This actually will be Newman’s fourth visit to the Foundation. He was also there in January 2005, representing the Stephanie Inn and Martin Hospitality.

The menu on this night in New York features albacore tuna on spicy watermelon, lobster ravioli, wild mushroom polenta, Willamette Valley lamb rack and Italian cheese studded with black truffles.

A preview dinner will be held at Newmans at 988 on Friday, October 6 at 7 p.m. To join in the celebration, call 503-436-1151 for reservations and ask for the friends of the James Beard Foundation rate of $89.

Prior to opening Newman’s at 988, Newman was most recently known for his eight years as the Executive Chef for the Stephanie Inn Dining Room in Cannon Beach. At the Stephanie Inn Dining Room, Chef Newman received numerous awards, including being a top-two finalist for the “Restaurant Good Neighbor” award, a recipient of the “Gerry Frank Golden Fork” award, and three-time champion at the Tillamook County Blackbox competition. He participated in a French Chef exchange with the Hotel L’Aigle Noir in Fountainbleu in 1999 and was a guest chef at the 2002 Capitol Holiday Tree Lighting Ceremony in Washington D.C., among other honors.

Chef Newman attended the Culinary Institute of America, in New York and was granted an internship at the Turtle Bay Hilton on the island of Oahu, in Hawaii. Once he graduated from school in 1990, he traveled to Europe to work. Coming back to his roots on the West Coast, he landed at the prestigious Silks Restaurant at the Mandarin Oriental Hotel in San Francisco, working under Ming Tsai and Ken Oringer. In 1995, following a trip up the Oregon coast, Newman and his wife Sandy packed up their belongings and moved to Pacific City, where they managed FISHES Seafood and Steaks for just over two years, before he took the job as the Executive Chef at the Stephanie Inn.

In 2005, Chef Newman was selected as the coach for the Seaside High School Culinary Team. He serves on the advisory board of the Western Culinary Institute, is a board member of the United Way of Clatsop County and is active in the Cannon Beach Bible church. Chef Newman participates in the International Pinot Noir Celebration in Oregon each year as well as many charitable events throughout the county and state.

Since opening Newman’s at 988 earlier this year in February, Newman has received high marks and reviews for his French/Italian inspired fare in Midtown Cannon Beach. The restaurant serves an ala carte menu, but features a five-course chef’s menu that changes nightly. Standard menu items focus on the Piedmont and Genoa areas of Italy. Chef Newman decided to focus the food on the French/Italian border because of his classical training in French cooking techniques, and because Cannon Beach was in need of an Italian restaurant. Some of the signature items at Newman’s at 988 include lamb rack with mire poix rague, Italian crab cakes with shallot aioli, fois gras pasta with black truffles and Lobster Ravioli. Set in a 1910 yellow farmhouse and playing romantic ballads from the past, there are a mere ten tables there to create an exceptionally intimate and quaint dining atmosphere.

Newman’s at 988 is located at 988 Hemlock Street, at the corner of Harrison Street in Midtown Cannon Beach.

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