There are many philosophies about how to treat yourself to a little pampering. It might be with a stop for a "power" juice drink on the way to work, or it might be a romantic weekend escape for two to the waterfront. Either way, we have new or changing hospitality businesses profiled here for your reading pleasure are Jabooka Jooce, T. Paul's Urban Cafe, Edgewater Inn and Inn at the Shore, Pelican's Perch - A Coastal Lodge, and The Rebecca Inn.
Jabooka
Jooce
Galloping along after the coffee craze apparently comes the era
of Juice Bars. According to the March issue of Business Start-Ups
magazine, the concept began with the 1930s invention of the Orange
Julius. I however, maintain that without the impetus of success
stories like Starbucks, the current smoothie market would not
be garnering the impressive $1 billion in nationwide sales as
reported in the article. A spokesman for the industry estimated
there are currently 1800 successful juice bars in the United States.
Jabooka Jooce is just one of almost a dozen juice bar/smoothie
franchises now available. Jabooka Juice originated in Hawaii when
Brian McGaven made up the name Jabooka and intentionally misspelled
the word juice. Others have followed suite and now you have others
using the word "jooce," which is pronounced the same
as juice.
When we called the man who purchased the Jabooka Jooce concept
and spent over a year developing it into a franchise concept,
David Williams of Sandy, Utah, proudly proclaimed, without prompting
on our part, that the first franchise would be located in a lovely
beach town of Seaside, Oregon. "Other franchises will quickly
follow," he quickly followed, "in the United Arab Emerits
and three other Middle East locations." According to the
"Business Start-ups" article, franchises are being offered
for freestanding locations with costs ranging from $102,000 to
$192,000.
The person snapping up the first franchise location, garnering
territory from beyond Astoria in one direction to beyond Cannon
Beach in the other is Jimmy Rogers, of Distinctive Fun For All
in Seaside.
Jimmy and his wife, Maureen Rogers, first learned of Jabooka Jooce
while spending time at a convention in Maui. They spoke with company
CEO David Williams who did not yet have his paperwork in order
to begin the franchising of the concept. They now are ready, however
and the official first franchise location -- worldwide -- for
Jabooka Jooce will open in Seaside on March 15, 2000. David Williams
will be on hand for the opening and, if anybody knows about Distinctive
in Seaside, the traditionally white/pink and teal buildings on
Holladay Drive have now added yellows and blues and greens to
the color scheme. Something also added by Jimmy alone, and not
really a part of the Jabooka Jooce concept, are the Jabooka Bears,
which have been designed by Sea Shirts in Seaside. The mother
bear will be called Jabooka, while her three offspring will tout
the names Ja, Boo, and Ka.
Jimmy and Maureen have spent the last year collecting bears for
the Jabooka Jooce store and even have had specially-carved bears
brought up from a firm called The Legend of Bigfoot in California.
The bears theme will continue with carved bears flying airplanes,
driving vehicles, a kid's version of a movie lounge with bear
movies, bears to find, bears to buy. 1,000 square feet of bears,
bears, bears.
Beyond the bears, they will sell you the smoothies, called Jabooka
Jooce. Adding to the expected fruity flavor combinations of Mango
Madness, Razzleberry and Pina Colada, customers may select from
a variety of additives to enhance their smoothie experience. You
may choose from "Performance Enhancers," like Glutamine,
Whey Protein or DHEA, a hormone that is said to cause an increase
in testosterone; Jooce Jumpers, like Wild Oat Bran, Egg White
Powder, Calcium or Bee Pollen; or Immune Stimulators like Odorless
Garlic, Esterfied Vitamin C or Echinacea/Golden Seal, herbs which
strengthen the immune system, stating that taking a combination
of herbs at the start of a cold can stop it before it develops.
You may select two free "jumpers" per drink, for example....And
you thought you were just thirsty?
In keeping with Jimmy Rogers complicated approaches, his other
businesses will surely figure here as well. Each customer who
rents a Distinctivce surrey will have the opportunity to view
a Jabooka menu as they sign up for their surrey. By the time they
can peddle from the surrey garage to a new Jabooka Jooce drive
up window, their faxed-from-the-garage-location smoothie will
be waiting for them.
Wanting more than a smoothies? You may order Cookies from the
Cookie Tree; bread products from Harrison's Bakery; homemade Jabooka
soups (soops?) with names like vegetable Santa Fe, Creme Minestrone,
and Tomato Bisque; Jabooka Pops - frozen fruit bars made from
smoothie flavors and more.
Jabooka Jooce
Owners: Jim and Maureen Rogers
Address: 325 South Holladay Drive
Seaside, Oregon 97138
Telephone: 503/717-1234
Fax: 503/717-1111
Hours: 9a - 6p Seven Days - Winter
9a - 9p Seven Days - Summertime
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T. Paul's Urban
Cafe
In this case, there is no Mr. or Ms. T. Paul, namesake for the
new restaurant, T. Paul's Urban Cafe, located at 1119 Commercial
Street in Astoria. Instead, this venture that only last week obtained
its full license to serve meals is truly a family venture.
While we do try to keep our eyes open, we cannot possibly catch
the start of each new business within our four-county readership
area. That's where great readers like Darlene and David Langlo
of Langlo Masonry in Seaside come in. Their nephew, Chadd-Paul
Flues, they said, was opening a new restaurant in Astoria and
it might make a good story for our readers.
Chadd-Paul Flues was named Paul after this father, Paul Flues,
but added the prefix Chadd himself. He is originally from Astoria
and attended Clatsop Community College after graduating high school.
He moved on to Oregon State University and then spent 12 years
managing restaurants, 10 of those at McGrath's Restaurant in Milwaukie,
Oregon. He sold his home in Clackamas last year and returned home
to share an apartment with his niece, Teona Dawson.
Teona, too, grew up in Astoria. She attended Clatsop Community
College and then moved to Portland, managing a department of Meier
and Frank for two years. The lure of home called her, however,
and she had always spoken of having her own business, of opening
a cafe. Her nickname is "T."
Chadd-Paul and Teona became T. Paul, opening their Urban Cafe
for the first couple of weeks in the former Let It Rain location
as a dessert/espresso bar until a full license could be obtained.
"We wanted to bring something different to Astoria,"
they harmonized, "combining youthful blood with entrepreneurial
skills, and we think we have done that."
Chadd-Paul likes to cook, especially dinners, entrees and all
kinds of seafood. The "moderately -priced" menu features
named dishes like The Hood River, described as a chicken breast,
Bartlette pear with candied walnuts and blue cheese on a bed of
mixed greens; or El Paso Bay Shrimp Salad, including bay shrimp
served on baby lettuce with green onions, jack and cheddar cheese,
tomatoes, olives, fresh salsa and tortilla chips -- you may add
sour cream and guacamole to the top if you ask. Sandwiches include
the Garlic Herb Tortilla Wrap which gives you a choice of chicken
breast or rock shrimp wrapped in a tortilla filled with lettuce,
tomato, red onion and dressing; or maybe a Garden Sandwich with
fresh cucumber, spinach, tomato and red onion served on a multi-grain
bread with cream cheese and an Asian spice called sambolet. They
plan to serve New England-style clam chowder daily complimented
by rotating soups of the day like minestrone, cheddar and chicken,
yellow and green split pea and Mom's taco soup. Teona is the self-described
"Beverage Service Queen," while other family members,
her sister, his sister, his mom, Donna Flues, serving as pastry
chef, contribute homemade pies and desserts. Teona's mom, Deb
Dawson, who works at Erickson Floral Company in Astoria, contributes
her eye for floral design and Chadd-Paul's dad, Paul Flues, Sr.
provided finish construction.
Decor of the skinny space (approx. 15 feet by 80 feet) is described
by Teona as "casually upscale," and includes concrete
counters with copper countertops, the indoor lighting consists
of outdoor cable lights, and there are glass tulip vases cradling
fresh flowers hanging on the walls. The front of the store includes
streetview tables, while the middle hosts tables for two and a
standup counter where patrons will order lunch. Dinners for the
49 seat facility will be served at the table. The far end of the
restaurant from the street is decorated somewhat like a home-style
den. There is a sofa and some overstuffed chairs, a big coffee-table/trunk
where you may put your feet up to enjoy your latte, and a chess
board sits in the far corner.
Contractors and subs working to pull this project together include
Columbia River Coffee Roasters, Rosemary Bakery, Ranta Construction,
Hip Fish, American Family Insurance, Bank of Astoria, Wadsworth
Electric, All Star Plumbing, Nor 'West Paint and Decor and Coast
Beverage.
They are framing a list of thank-you's for the help of their contractors
and plan to operate with this motto: "Work like you don't
need the money, love like you've never been hurt and dance like
no-one is watching."
T. Paul's Urban Cafe
Owners: Chadd-Paul Flues & Teona Dawson
Address: 1119 Commercial Street
Astoria, Oregon 97103
Telephone: 503/338-5133
Hours: 11a - 7p Monday, Tuesday
11a - 10p Wednesday - Saturday
Dessert House Hours: 7p - 10p
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Edgewater Inn/Inn
at the Shore
While these two Seaside lodging properties were not formerly connected,
as of January, 2000 they are.
Portland's Barry Cogut purchased the Inn at the Shore at the south
end of Seaside's famous Promenade on January 7. The Inn at the
Shore features 8 oceanfront suites with gas fireplaces, jacuzzi
tubs, balconies/patios, kitchenettes/wet bars, and TV/VCRs in
every room. The Inn at the Shore opened in mid-1995 at the site
of former Roxy's Motel. The owner at that time was Jason Thomas,
who hired Deborah Kerner as manager. Room rates for the Inn at
the Shore range from $89 to $239, with some suites up to 800 square
feet and capable of sleeping up to six persons.
The Edgewater Inn on the Prom was purchased January 14 from Tillamook
entrepreneur Ben Hathaway and it includes 16 rooms, some with
an ocean view and all including a gas fireplace (new inserts),
jacuzzi tubs, kitchens, TV/VCR and queen beds with sleeper sofas.
Room rates range from $109 to $189 and all sleep two to four guests.
Both properties are all non-smoking and both are now under the
direct supervision of Deborah Kerner.
Kerner is originally from Missouri, but moved to Portland in 1981.
By 1991 she had moved to Nehalem to open an art gallery. She began
managing the Ambassador By the Sea in Seaside, a job she held
for five years before going to work for Jason Thomas. Two years
ago she hired Pat Pitkin to help her. As Deborah got her promotion
from new property owner Barry Cogut, so did Pat. Now both women
will oversee the operations at both properties.
Contractors helping put the new face on the Edgewater Inn on the
Prom include Borland Electric, Tom Lewis/painter, Tom Hampy Carpeting,
Gen-Tech Cabinetry and Profresh Carpet Cleaning.
There are eight people on staff for both properties and special
rates and celebration packages -- such as birthday wrapping on
the suite door -- are available.
Inn at the Shore/Edgewater In On the Prom
General Manager: Deborah Kerner
I@SH Address: 2275 South Prom
EIOP Address: 431 South Prom
Seaside, Oregon 97138
Reservations/Information: 503/738-3113
Toll Free: 800/713-9914
E-Mail: kerner@pacifier.com
Website: www.innattheshore.com
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Pelican's Perch
Thomas Ham was originally from Texas. He met his wife, Marielle,
there, though she was originally from France. They both worked
in the same business, he as general manager for contract food
service for Marriott, she managed cafeterias and restaurants and
hosted special events for executives or organized theme parties.
Twelve years ago Thomas enrolled in the Western Culinary School
in Portland, Oregon to become a chef. Just last September the
couple took over ownership of the Pelican's Perch - A Coastal
Lodge in Garibaldi, Oregon.
Pelican's Perch is located in a home originally built as a rooming
house for workers at the Garibaldi Mill. It was turned into a
bed & breakfast a couple of owners ago, and then closed for
a year and a half prior to the Ham's taking over.
The coastal lodge has four guest rooms, each with a private bath,
and a wonderful glassed in sunporch running across three sides
on the waterfront facing Garibaldi's Fishermen's Wharf. Breakfast
is served on the sunporch at one table or two, and guests may
choose from two seating times. Owners stress a full gourmet breakfast
is served on imported China with silver service. Breakfasts include
three or four breads, fresh fruit, and mimosas on weekends. Evenings
bring complimentary wine or lemonade to the parlor and you may
find chocolates or coffees tucked in your rooms. Bathrooms are
stocked with bath oils and the room called The Tidepool has been
designated the Honeymoon Suite, complete with Jacuzzi tub. Two
other guest rooms have clawfoot tubs and innkeepers can provide
a hot-tub outside with a view of the Wharf. For those guests wanting
to charter a fishing boat, Thomas and Marielle are pleased not
only to arrange your day, but also to prepare your catch upon
your return. The inn is a non-smoking environment and they are
not set-up to accommodate pets. Children over age 12 are welcome
and the sunporch is stocked with games and books, while the ornately
Victorian parlour presents a hidden TV/VCR with a library of movies
for your enjoyment. Room rates start at $108 per evening for the
Sunshine Suite, The Stormwatcher and the Mooncatcher, while the
Tidepool is $128. Dinners may be served upon request.
Pelican's Perch - A Coastal Lodge
Owners: Thomas & Marielle Ham
Address: P. O. Box 543
Garibaldi, Oregon 97118
Telephone: 503/322-3633
E-mail: quail379@aol.com
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The Rebecca Inn
Rebecca Fontana has been a wholesale
dental equipment rep for over 20 years. Her territory included
all the Pacific Northwest, stretching sometimes into California,
sometimes internationally. It was a lot of work and seven years
ago she decided to take a break. "I just realized I didn't
want to do what I was doing anymore," she said. "I called
the company and told them that and then went fishing." She
arrived from Bellevue, Washington and landed in Ilwaco. She tried
fishing and a couple of other pursuits and then bought a small
building on the waterfront at the Port of Ilwaco. Three years
ago she began a catering business providing lunches to fishermen,
called The Bag-It Eatery that was open four months out of the
year.
Four years ago a friend of hers had another friend in town for
a visit. That visiting friend's name was David Hansen. David was
born in Utah, but lived primarily in Nevada. After college he
moved to the Pacific Northwest and became an inventor, an engineer,
a consultant. His "most serious work" is in an area
called "Terra Mechanics, which develops environmentally friendly
vehicles and traction devices," for the US military and other
large contractors. He and Rebecca met, hit it off, and were married
a year and a half ago.
The small building that Rebecca had purchased at the Port is no
more, rather transformed instead to a 3,500 square foot building
housing Rebecca and David, the Bag-It Eatery kitchen, a 60-person
banquet hall and two bed & breakfast rooms, all rolled into
The Rebecca Inn. The architect was Palmer Hanson from Vancouver,
Washington; finish carpentry was provided by John Buel, with other
contractors including Newell Masonry, CSB Framing, Wadsworth Electric
and Peninsula Plumbing. "The folks at Astoria Building Supply
have been incredible through the process," added Rebecca.
The interior spaces are airy and opulent with bamboo floors from
China, slate floors from India, marble, real terrazzo, antique
chairs from England, etc.
The Rebecca Inn formally opened just a couple of months ago and
already plays host to the weekly meetings of the SW Washington/
Peninsula Club of Rotary International, for example. The catering/banquet
room portion of the business has no printed menu, but rather,
"customers call me with a budget and we talk about their
needs," said Rebecca. That work occurs upstairs, while the
Bag-It business continues to serve fisherpersons from a downstairs
commercial kitchen. "I cook my own meats," she continued,
"and I make boat bags when customers call the night before.
I make them in the morning and deliver by 4am to charter offices
or boats that leave by 5."
Also upstairs are the two feather-bedded bed & breakfast rooms,
called the Nautical Suite ($79.00 per night) and the Sunset Suite
($129.00 per night) and the guests may take their breakfast upstairs
with a view of the harbor or outside in a soon-to-be constructed
tiled patio. Breakfasts for the inn guests have been described
as "always elaborate," and may include eggs, bacon,
waffles, cranberry pancakes, or baked quick breads, for example.
Both Rebecca and David do cooking for the businesses and they
employ a part-time chef, Nancy Goodwin.
"We plan to use every square inch of this building,"said
Rebecca, "One day I hope to host inn guests eating breakfast
on the patio while a wedding party occupies the banquet room and
someone else is seated downstairs." Offerings for clients
include the "perfect setting for private celebrations, fireside
banquets and corporate meetings and retreats." LCB
The Rebecca Inn
Owners: David Hansen & Rebecca Fontana
Address: Waterfront at the Port of Ilwaco
Ilwaco, Washington
Telephone: 360/642-4899
Toll Free: 888/692-6268
Fax: 360/642-4899
E-mail: rinn@pacifier.com
Website: www.rebeccainn.com
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