Stephanie Inn Dining Room Chef

Aaron Bedard
Executive Chef

Growing up in the small ranching town of La Grande in Eastern Oregon, Aaron’s childhood was a peppered with summers on cattle ranches, working on the line at his dad’s restaurant, and Sunday aromas of mom’s hearty stews simmering on the stovetop. Subsequent training with top honors at the Western Culinary Institute and a chance encounter with some of the Oregon coast’s top chefs at a charity event landed him at the beach, where he’s been ever since.

Ask Aaron what he loves to cook and he immediately jumps to those early
influences – Osso Bucco, lamb shanks, the anticipation of slow-cooked short ribs – but then pauses, as the Pacific bounty of Dungeness crab, oysters from Netarts Bay, and sleuthing out chanterelles in the coastal range vie for first place in his heart.  When Astoria fisherman flag the first spring run Chinook salmon just for Aaron, well, it doesn’t get better than that (except on days off, when he angles the waters himself). Beyond the 8 chickens and heritage blueberries on his 2-acre coastal homestead, what Aaron loves most is being a part of so many guests’ special life moments, where beautiful, seasonal food makes for an unforgettable celebration.


Chef Aaron’s Dungeness Crab Cakes 

Crab Cakes:

½ pound cooked Dungeness crab

2 ounces shelled, tailed and de-veined prawns or shrimp

4 tablespoons heavy cream


2 ounces scallops

Juice of ½ lemon

¼ cup chopped chives

¼ cup chopped fresh parsley

Salt and freshly ground black pepper to taste


Lemon Aioli:

2 egg yolks

Juice of ½ lemon

1 clove garlic, minced

1 teaspoon Dijon mustard

½ cup olive oil


Balsamic Syrup:

1 cup balsamic vinegar

Salt and freshly ground black pepper to taste


Fresh chopped chives for garnish


To prepare the crab cake mixture: Pick through the cooked crab and remove shells. Set the crab aside. In a food processor, combine the prawns, scallops, cream, lemon juice, salt and pepper. Puree the mixture until smooth. Transfer the mousseline to a mixing bowl and gently fold in the crab, chives and parsley. Cover the mixture with plastic wrap and chill until needed.


To make the lemon aioli: In a mixing bowl, whisk the egg yolks until thick and lemon colored. Whisk in the lemon juice, garlic and mustard, mixing well. Gradually add the olive oil, mixing steadily, until it is incorporated. If the mixture is too thick, substitute a bit of water for the oil. Season to taste with salt and pepper. Cover and store in the refrigerator until needed.


To make the balsamic syrup: Pour 1 cup balsamic vinegar into a saucepan. Bring to a boil and simmer rapidly until it is reduced to the consistency of maple syrup.


To complete the crab cakes: Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Form ¼-cup portions of the crab cake mixture into small patties, about ½-inch thick. Fry the cakes on both sides until golden brown, about 4 minutes per side.


To serve: Arrange hot crab cakes on a plate and sprinkle with chopped chives. Drizzle a touch of balsamic syrup around the edges and serve with lemon aioli on the side.


Serves 2 as a main course or 4 as an appetizer