Guest Chef Dinner Series at the Stephanie Inn
Guests of the Stephanie Inn and visitors to Cannon Beach are in for a rare treat this fall and winter as Chef Aaron Bedard welcomes some of the Northwest’s finest culinary talents to cook collaborative feasts for guests in the Stephanie Inn Dining Room. From Chinook salmon and oysters to chanterelles, berries and hazelnuts, the lush landscape and ingredients of the North Coast influenced a young James Beard, and continues to inspire Chef Aaron in his creations. We’re excited to see the magic these nationally recognized chefs make with the lush bounty of Oregon in our coastal kitchen.
Dinner reservations are available to guests of the Inn and visitors wishing to attend. Please call the Front Desk for reservations at
Five course experience, $189 per guest, dinners begin at 7:00 pm.
Here’s the lineup:
November 7, 2019
Chef Vitaly Paley of Portland’s Paley’s Place, Imperial, Headwaters, The Crown, Rosa Rosa
Portland chef and restaurateur Vitaly Paley is a trailblazer in the American culinary scene. With a James Beard Award for Best Chef Pacific Northwest and a win on Food Network’s “Iron Chef America” under his belt, the Russian-born, New York City-raised and French-trained chef has been instrumental in defining regional Northwest cuisine. Don’t be surprised to see a menu starring the freshest local catch alongside refined, globally influenced accompaniments, paired, of course, with elegant Oregon wines.
December 12, 2019
Chef Sam Smith, Tusk
Tusk’s vegetable-driven, Middle Eastern-inspired menu is the creation of Executive Chef/Partner Sam Smith alongside nationally celebrated Chef Joshua McFadden of Ava Gene’s in Portland. Tusk was named a Food & Wine Restaurant of the Year 2017 and to Bon Appétit’s 50 Best New Restaurants 2017. Smith’s time spent as opening sous chef at Philadelphia’s acclaimed Israeli restaurant Zahav, followed by his years as Chef de Cuisine at Ava Gene’s, informs the ever-changing seasonal menus where bright flavors and earthy textures are front and center. All vegetables and most grains at Tusk are sourced directly from farmers Smith calls close friends. His dishes are eagerly shared amongst guests. Look for ingredient combos you’ve never experienced before.
January 30, 2020
Chef Bonnie Morales, Kachka, Kachinka, Troika Spirits
The first-generation American daughter of Belarusian immigrants, Chef Bonnie Morales grew up in Chicago in a large family who embodied the vibrant food and drink culture of the former Soviet Union. Morales trained at the Culinary Institute of America, then honed her skills in several of New York and Chicago’s Michelin starred restaurants, including Tru, where she met her future husband and business partner, Israel Morales. In 2014, the Morales’ opened Kachka, their dream project that was soon considered a revolutionary Russian eatery, inspired by Russia and such former Soviet republics such as Ukraine, Belarus and Georgia. Kachka has received rave write-ups from Bon Appétit, The Wall Street Journal and The New York Times. In 2018, Morales was named a finalist for the James Beard Award for Best Chef Pacific Northwest. Stephanie Inn diners will revel in coastal bounty meets Russian-influenced offerings.