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Feather River Bulletin
Quincy, California
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May 26, 2010     Feather River Bulletin
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8B Wednesday, May 26, 2010 Bulletin, Progressive, Record, Reporter Longboards: A c’,llaboration from field to table BUSINESS LONGBOARDS BAR &amp; GRILL Linda Satchwell Staff Writer Isatchwell@plumasnews.com Sean Conry is celebrating his 10th year as executive chef at Longboards Bar and Grill in Graeagle, an impres- sive feat at only 36 years of age. A graduate of the presti- gious Culinary Institute of America in New York, Conry worked at Caff Mingo in Portland, Ore., before coming to Graeagle. Even though Sean loved Portland, when the offer came from Celtic Golf Management, Caff Mingo's owners, to head up Longboards, he jumped at the chance. "Looking back," said Conry, I was young at the time, and I've learned a lot about myself and people and business and Plumas County. It's been aheck of a learning experience." As an example of that learning curve, Conry re- called that when he arrived, he'd had a good grounding in choosing Italian wines from his time at Caff Mingo. When he opened Long- boards, the owners wanted him to head up the Italian side of the wine+list. The food and beverage director was slated to be in charge of the domestic list. "Well, he quit the day before we opened, and I took over the whole list. I didn't know anything about Califor- nia wines. I'd never been to California. I knew cabernet, Napa -- not nearly what I should have known," Conry said. He learned quickly, how- ever, getting his education from his wine purveyors, and by attending classes, Seminars and tastings. Longboards' owners were restaurateurs in San Fran- cisco initially; Conry said when they opened Long- boards they wanted to do something different than everyone else was doing. That difference, said Conry, is in the food quality. He's very cognizant of where he sources his food, and he's Executive chef Sean Conry is celebrating his 10-year anniver- sary at Longboards. Conry was only 26 years old when he came to live and work in Plumas Pines, and he still loves the place. Here, he relaxes for a moment before a long night of prepara- tions before opening day of the season. Photo by Linda Satchwell always looking for new, fresh, interesting sources. Conry focuses on buying locally. He buys from the Dawn Institute in Indian Falls; Gary Romano's Sierra Valley Farms in Beckwourth; and a couple of other small producers around Quincy. He gets his eggs from Griffin Farms in Calpine. "The mushrooms that are on the menu tomorrow night came from Sloat. Someone picked them and sold them to me out the back door," he said. Buying his food locally goes beyond freshness for Conry to include a strong sense of Plumas Animal Welfare Society oo QUINCY MOVING THESE CATS DESPERATELY NEED  s I OFF St'an & Pau/a Buus HOMES/~ WE'RE OVERLOADED/ £e,,, ,. :i ol ° "Please help find If you have an "un-fixed" cat, get her spayed NOW. We have discount PET FOOD =88= these animals homes." certificates for people unable to afford the cost of surgery on their own. |Olb bag or larger "6" o= 283-0233 THERE AREN'T ENOUGH HOMES FOR THEM ALL. H 89, Greenville• 284-7313 Visit the CATHOUSE - 2453 E. Main, Quincy Mort-Wed 12-3 or Sat 10-2 or call 283-5433 James Reichle Vo' Poodle Salon 2582706 '° Trial Lawyer iiiiiii iiiiiii ' "  iii ++iiiiiii!i:  300 MaN $1;. Chest.er • Ste. D • .,NELEON00i;',u Dr. erta Wied,rhol,. DVM I' " 58 Microchippigsaves lives and HomeAgairP II ! Veterina+131 Stone Ave. --Chestere II [r  DON BON " "') II °'reunitino you with yourlostpet! II °° • °ll is designed to increase even turther the chance II Open M- F, 8am- 5pm II .°1 258-726 C0CO is a domesUc, short-hair female. She ancl Don Bon are sisters and truly I 29<, M,i .e -h++,e I°° love each other. It would be nice for them to stay together in a loving home. 1111  COCO is shy and sweet. Bon Bon is also a female and also sweet and gentle. 24 HOUR EMERGENCY SERVICE i i°1 11 MADDEN Both are up-to-date on routine shots, house-trained and spayed. These sisters have been in the shelter since Sept. 2009 and would really like a new home. (530) 283-1605 RESIOENT,L • COMMERCIAL 530-258-0323 : :; .... %y:: ..% • o 525 Main St., Chester All our adult cats are fixed and are current on their shots, 1 o PAWS is a )rivate, non-profit organization supported entirely by individual donations. o Your contributions are always welcome and are fully tax-deductible. PAWS - P.O. Box 125, Quincy, CA 95971 Husqvarna New 3 year warranty on All Husqvarna Riding Mowers Husqvama 702 IP YTH2042 YTH2046 XTH! 542XP ,201 ;. ,  .... ,:i a• Kawasaki V-Twin engine • 21 horsepower • 21" powder coated cutting deck • 4 cycle Honda engine + Big 12" rear wheels • Rear Bag, mulch, or side discharge • 2-year consumer warranty i • i Έ • 20HP Briggs & Stratton Intek engine • 42" powder-coated deck • Hydro-Static drive & cast iron front axle s!4999s. • Hydrostatic foot-pedal drive • 46" mower deck (12 gauge, hot rolled) • 2 anti-scalp rollers • Easy-lift height adjuster • 15" high-back seat • Cast iron front axle & welded chassis Sl 9999 450 Chaimaw Equipped with Smart Start@ and fuel • Hydrostatic transmission • 46" cutting width • Electric start • 6 cutting height adjustment • 20" rear tire size • 2-year consumer use warranty Sl9999s 4-ii00 'i, .' • 25 cc 2-cycle engine • Lifetime drive & ignition warranty • Straight-shaft design • ONLY 9 POUNDS! sZ499s • 4.9 hp, 67.9cc • 28" bar • X-Torq • Magnesium crankcase • Smart Start@ s619oo pump to ensure easy starts every time • 50.2 cc, 3.2 hp, 13"- 20", 11.33 Ibs. • Ergonomic rear handle • LowVib • Snap-lock cylinder cover • Three-piece crankshaft • Tool-less chain tensioning • Felling marks s379oo • 40.9 cc, 2.2 hp, 13"- 18", 9.33 Ibs. • Ergonomic rear handle • X-Torq@ • Chain tensioning from the side • Snap-lock cylinder cover • LowVib@ s31900s Rusty Warren's . 283-2226 507 Bell Lane • Quincy community. You could say that, along with quality food, his commitment to buying locally is a passion for him. When he came to Plumas County, said Conry, he learned "what it means to buy local. What it means to have a relationship with your farmer, know his kids' names, know his wife's name. Know that my money is supporting them. "It's not just going to some semi-truck that backed up, dumped off a bunch of boxes. That money goes to a big warehouse in Sacramento and some guy leaves in his Mercedes. "I'm taking my money to a family farm where the husband and the son and the wife farm the land, and we have a relationship." It really brings the rela- tionship full circle, said Conry, when his farmers come into Longboards with their families to eat, and they see their food on the menu. "Then, the relationship is really enhanced, because they actually see what I'm doing with their stuff." According to Conry, more people are "thinking local" these days. This wasn't happening when he first arrived here. Sourcing his food locally influences what appears on the menu, which changes frequently, depending on what's fresh at the time and what,s available. As an example, he said, "There's a lot of times Gary from Sierra Valley Farms takes 30 pounds of broccoli to market. He sells 20, and he'll Need help NG leave 10 for me. I don't know I'm getting it. I'll go down- stairs and I know the next day I'm doing broccoli some- thing." Conry's fish purveyor is in Honolulu. Ironically, he gets the freshest fish there. He made the mistake of serving a less than fresh piece of fish to the wife of one of the owners once, something he said he'll never forget. The Honolulu source doesn't store fish, he said. "They get their orders, they go to their docks and buy it-- that day." The company also processes it. and ships it the same day. The source supplies New York and Tokyo, as well. "The fish is phenomenal," Conry said. "I've not touched anything better." He pays a bit more, but he also charges for it. "I think sometimes people get the idea I'm a little too expen- sive, but they don't realize that quality. And, if you tasted the two pieces of fish -- one that was frozen and s at in a warehouse for two months and the piece that I'm getting -- it's a night-and-day difference." His attitude about working with the community is brought to bear on his in- house working philosophy, as well. Conry encourages his staff, many of whom have been with him for years, to take ownership in the operation. Brent Bailey, his bakery, pastry and "dessert guy," is a case in point. "If he comes to me and says, 'I want to do a rye bread' ... I want to see it. If it's good, (I'll say) 'Let's sell it.' '2 want my people to ex- press themselves," he added. "I want them to feel that they have some representation on the menu, (it's) more of a collaborative effort." Collaboration is at the core of his working philosophy. Conry said he tells his culi- nary arts students at Feather . River Coltegethe same thing he'll tell customs, "Ten people touch everyone's experience here." He explained that while customers may see only their server or the bartender, they don't know five people had something to do with mak!ng their meal -- from the bread maker to the person who tossed the salad. That person might not be the same person who made the salad dressing. "There are so many people who are responsible for my success. I get the accolades and the recognition for it, but it's right down to my cleaning crew, which I think is as important as my baker." See Longboards, page 9B SIERRA VALLEY BARNS 530-832-0525 .... ' ,. Greenhouses • Storage Sheds • Animal Shelters Family owned and operated since 1997 i @ % Insure Your Future Together QUINCY SUSANVILLE P.O. Box 3556 608 Main Street 400 West Main Street Susanville, CA 96130 Quincy, CA 95971 530.257. 7291 530.283.1112 Flanigan-Leavitt We've been helping couples start off on the right foot,for years. 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