Personal Chef Richard Ashbaugh
Gourmet cooking started off as a hobby for Richard. He was self taught before attending the Cannon Beach Cooking School — EVOO. For the past six years he volunteered to cook at the American Legion in Cannon Beach for various well attended fund raising functions and the regular monthly oyster feed.
Over the last year Richard was the Chef at Arch Cape Inn and Retreat, where his culinary skills helped the Inn get accepted as one of the “Select Registry Distinguished Inns of North America”. As food critic, Andre’ Hagestedt wrote in an article for Oregon Coast Beach Connections and published at KATU.com, “This was without a doubt some of the best food I’ve ever had in my life. It’s beyond gourmet.” “A mind-boggling wonderful dinner.”
When Richard is not cooking, he is a professor at Clackamas Community College.
Sample menu
Beginning
Northwest Lump Crab Cakes w/Roasted Tomato Remoulade - OR - Rustic Humus w/Homemade Cracker Shards and Gourmet Cheeses
Middle
Roasted Tomato Basil Soup w/Homemade Garlic Croutons - OR - Mediterranean Greens w/Nicoise Dressing and Homemade Breadsticks
End
Lemon Chicken w/Creamy Meyer Lemon Sauce and Israeli Couscous - OR - Dry Rubbed Roasted Beef Tenderloin w/Creamy Wild Mushroom Ragout over/BLT Mashed Potatoes
Dessert
Seasonal Fresh Fruit w/Cherry Infused Chocolate and Assorted Nuts - OR - Tiramisu
