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 Signature Scone Recipe

Scones for breakfast

2 cups all-purpose flour

2 tsp. baking powder

½ cup sugar, with a little extra reserved for sprinkling on top of scones

¼ tsp. salt

1 1/2 cup heavy cream, with a little extra reserved if too dry

1 tsp. vanilla extract

¾ cup flavoring of your choice (dry or wet)



  1. Mix flour, baking powder, sugar, and salt in a medium mixing bowl.  If using dry flavoring such as nuts, cheese, or frozen berries stir those in now.
  2. Stir cream, vanilla and wet flavorings together.
  3. Add to dry mixture and stir until just combined.  Do not overwork dough once liquid has been added.  Add a bit more of the reserved cream if mixture is too dry.
  4. Press out on floured surface and cut into triangles.
  5. Sprinkle with sugar and bake on parchment at 350°F until done. Bake for 14-16 minutes in convection oven, 20-25 minutes in conventional oven.



Chef Aaron’s Strawberry & Chevre Salad 

Servings: 2

For the Salad:

5 ounces micro arugula

2 tablespoons Citrus Vinaigrette

4 strawberries, cut in 1/4

2 ounces herbed chevre cheese, room temperature

1 ounce pickled onions

1 ounce toasted pistachios


  1. Toss micro arugula with Citrus Vinaigrette and put on two plates.
  2. Using two spoons, quenelle an ounce of chevre cheese onto each plate.
  3. Garnish with pickled onions and toasted pistachios.

For the Citrus Vinaigrette:

2 lemons, zested and juiced

1 orange, zested and juiced

1/2 cup honey

1/2 cup champagne wine vinegar

1 shallot, minced

2 cups canola oil

Salt to taste


    1. Combine all ingredients in a container and emulsify with an immersion blender until fully incorporated.
    2. Add salt to taste.

For the Herbed Chevre:

6 ounces chevre goat cheese, softened

1 teaspoon parsley, minced

1 lemon, zested

2 tablespoons honey


  1. Combine chevre, parsley, chives and orange zest in a mixer.
  2. Add honey and whip until well combined.

For the Pickled Onions:

2 red onions, thinly sliced

1/4 cup sugar

1/2 cup champagne wine vinegar

1/4 cup water


  1. Place onions into a container
  2. Combine sugar, vinegar, and water into a pot and bring to boil.
  3. Pour over onions and place lid on container.
  4. Place in fridge and leave to marinate, 8 hours.




Chef Aaron Bedard served this dish at Feast Portland earning rave reviews from Portland Monthly’s Jordan Michelman for his “shockingly fresh king salmon and macadamia Lomi Lomi.”

Chef Aaron’s Wild King Salmon Lomi Lomi 

For the Salmon:

1/2 cup kosher salt

1/4 cup sugar

1/4 bunch fresh cilantro

1 lime zested

1 pound wild salmon fillet (skin removed), rinsed and patted dry


For the Salad:

1/4 cup chopped fresh cilantro

2 plum tomatoes, seeded and diced

4 scallions, thinly sliced

½ sweet onion, thinly sliced

1 jalapeno or serrano pepper, seeded and diced

1 tablespoon vegetable oil

2 teaspoons toasted sesame oil

Juice of 1 lime

Chopped macadamia nuts, for garnish (optional)



  1. Cure the salmon: Mix the lime zest, salt and sugar in a bowl. Place 2 long pieces of plastic wrap on a work surface, overlapping them to form a cross. Put half of the cilantro sprigs in the middle of the plastic wrap and top with half of the salt-sugar mixture. Press the salmon into the mixture, making sure the bottom of the fish is covered with salt and sugar. Sprinkle the salmon with the remaining salt-sugar mixture and rub it in, then place the rest of the cilantro on top. Wrap tightly in the plastic and refrigerate for 24 hours.


  1. The next day, unwrap the salmon, rinse off the salt and pat dry. Cut into 1/4-to-1/2-inch cubes.


  1. Make the salad: Toss the salmon, cilantro, tomatoes, sweet onions, scallions, jalapeno, vegetable and sesame oils and lime juice in a bowl. (Traditionally, the cured salmon is flaked and “massaged” with the other ingredients by hand.) Garnish the salad with chopped macadamia nuts and wasabi drizzle, if desired


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