<body><div><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=0ppSB6_1GwkFGCJ00" alt="https://img.particlenews.com/image.php?url=0ppSB6_1GwkFGCJ00" width="507" height="720" ><figcaption>1/5 Aaron Bedard, executive chef of the Stephanie Inn Dining Room and sous chef Johana Tovar will be back in Seaside defending their title at Iron Chef Goes Coastal. (Courtesy/Iron Chef Goes Coastal)</figcaption></figure>Most would concur that a hearty helping of anxiety is the key ingredient within the recipe for Food Network’s hit TV show, “Chopped.” On the show, each competing chef is given a basket of mystery ingredients that must be transformed into a culinary delight right then-and-there. Stephanie Inn sous chef Johana Tovar can relate to that anxiety. “Of course, for sure I am nervous to cook for more than 500 people but I try to put my head down and be focused and do my best,” she said. “But it’s fun for me. There are nerves and adrenaline but I love what I do.” On Nov. 17, Tovar will be back in the hot seat, knife in hand, at the 16th annual Iron Chef Goes Coastal at the Seaside Convention Center. Hosted by United Way of Northwest Oregon, the fundraiser brings together local restaurants, chefs, businesses and community members for an evening of food, competition and silent auctions all to benefit local nonprofits throughout Clatsop County. An on-stage competition similar to “Chopped” has chefs cooking with unknown ingredients inside a black box. “We have no idea until that moment. The ingredients are secret,” said Tover. “You need to figure out what you’re going to prepare.” The Stephanie Inn has emerged victorious for the past two years. “We’re back to defend that title,” said Tovar.The ability to adapt quickly on her feet is aided by her day-to-day work inside the Stephanie Inn kitchen — a workspace with the dynamism of an open-French kitchen and a menu that changes daily based on farm-to-table and seasonal ingredients. The dining room offers two dinner seating times each evening and prix fixe menu. “For me, it’s very fun because we change the menu every night so we have freedom to create new things every night,” said Tovar. The Stephanie Inn Dining Room, on the upper level of The Stephanie Inn, in Cannon Beach, is led by executive chef Aaron Bedard. Tovas, who has 20 years of culinary experience received her credentials in Mexico and worked in other culinary environments before joining the Stephanie Inn kitchen in 2023. Tovar, who has a culinary tattoo emblazoned on her arm, is ready to step on stage and meet her mystery ingredients. “It means a lot to represent the Stephanie Inn,” she said. • • • Know if you goIron Chef Goes Coastal, Nov. 17 at the Seaside Convention CenterAccording to Claire Catt, executive director of United Way of Northwest Oregon new additions to this year’s event include a silent auction including a custom jewelry piece by Holly McHone Jewelry, a signed University of Oregon football, experience packages and a private seafood boil hosted at Prep Kitchen. “Proceeds from the event support 12 Clatsop County nonprofit organizations working to improve health, education and financial stability throughout our community,” said Catt. Tickets are available to purchase online: aftontickets.com/index.php/event/buyticket/g3xlplwr96For details visit unitedwaynworegon.org</div></body>

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Most would concur that a hearty helping of anxiety is the key ingredient within the recipe for Food Network’s hit TV show, “Chopped.” On the show, each competing chef is given a basket of mystery ingredients that must be transformed into a culinary delight right then-and-there. Stephanie...

Kitchen to stage, Iron Chef returns to Seaside

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Most would concur that a hearty helping of anxiety is the key ingredient within the recipe for Food Network’s hit TV show, “Chopped.” On the show, each com

Kitchen to stage, Iron Chef returns to Seaside

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