Willamette valley life magazine fall 2015 issuu by Randy Hill

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WILLAMETTE TE VALLEY P L A C E S T O G O. . . P E O P L E T O S E E . . . T H I N G S T O D O

Volume 6 Issue 4 / Fall 2015 (Display until January 1, 2016) WillametteValleyLife.com

Our Haunted History Page 8

Scenic Silverton Page 14

Pork Butt & Pinot Page 18

Fall Holiday Gift Picks Page 14

Fall 2015 • Willamette Valley Life

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Willamette Valley Life • Fall 2015

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Fall 2015 • Willamette Valley Life

F A L L

2 0 1 5

PUBLISHERS Randy and Dawn Hill

SENIOR EDITOR Jessica Gardner

Our Haunted History

A glimpse of ghostly encounters in the Willamette Valley. By Sarah Horner

ASSOCIATE EDITOR Erin Grace

ART DIRECTION Hill Design Studios

Fall Holiday Gift Picks

Give a gift this holiday season straight from the Willamette Valley. Here’s a few of our own gift picks to help get you started.

DISTRIBUTION Profile In Delivery

CONTRIBUTING WRITERS Danita Cahill, Sarah Horner, Ross Lewis, Kim Puffpaff, Ryan Reichert,

Getting to Silverton is Half the Fun World class scenery is just the start. By Danita Cahill

ADVERTISING SALES 503.507.1228

PHONE 503.507.1228

The Youth of Aging

A Pictorial Focus on the Spirit and Vitality of America’s Seniors By Ross Lewis

MAILING ADDRESS P.O. Box 17264 Salem, Oregon 97305

EMAIL publisher@willamettevalleylife.com

More Pork Butt and Pino

Ember & Vine, the Valley’s Newest Barbecue and Wine Duo. By Ryan Reichert

WEBSITE willamettevalleylife.com Willamette Valley Life Magazine is published quarterly. Opinions expressed in this magazine are those of the authors and not necessarily those of Willamette Valley Life Magazine. This publication cannot be reproduced in any form without written consent from Willamette Valley Life Magazine. Although we have made very effort to insure the accuracy of the information in this publication, due to the passage of time and the anomalies inherent in the publishing process, we cannot be responsible for errors or incorrect information. Please contact the individual establishments to confirm information.

Autumn Awesome

Slow Cooked Pork and Beans By Kim Puffpaff

Cover photo by Axel Rouvin

FROM THE PUBLISHER

fter a strangely warm summer here in the Willamette Valley, it looks like fall is ﬁnally rolling in with cooler temperatures and beautiful leaf colors. For beautiful leaves and falls, look no further than writer Danita Cahill’s article about Silverton. If you’re a resident of the valley, I’m sure you’re aware of this beautiful town, and if you’re a visitor, this is one place you must stop!

Willamette Valley Life • Fall 2015

With the arrival of fall, Halloween is right around the corner. Writer Sarah Horner has you covered in this issue with a story about places in the Valley thought to be haunted. Christmas arrives soon as well— better start planning! Check out our holiday gift guide, devoted to gifts made right here in the Willamette Valley. Thanks for picking up this issue.

There are plenty of other great articles within these pages! I hope you enjoy a happy and safe holiday, and we look forward to seeing you again in the new year.

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Call 503.507.1228 Fall 2015 • Willamette Valley Life

VA L L E Y F LOOR

Soap Creek Artisans oap Creek Artisans”, featuring the art of eight Benton County artists, will grace the gallery at Benton County Museum from October 9 through November 21, 2015. Please join us for a free artist reception on Friday, October 9, from 5:00-7:00 p.m. The Soap Creek Artisans participating in this exhibition are Joe Crockett (photography), Dale Draeger (painting), Samuel Hoﬀman (wood-ﬁred pottery), Vicki Idema (fabric-surface design), Ann Lahr (ceramics), Judy Moon (Watercolors, Ink, and in-between), Kelly Nutter (fused glass) and Deanna Peters (fused glass). The Soap Creek Artisans are a group of talented artists based in Oregon’s beautiful Soap Creek Valley. Known for its unique country setting and historical past—it is home to the Soap Creek one-room schoolhouse - Soap Creek Valley is located 10 miles northwest of Corvallis, Oregon. Enjoy a visit to Oregon’s past and present! The museum is open Tuesday through Saturday, 10:00 – 4:30, however the museum will be closed on July 3 & 4 in observance of Independence Day. Admission is always free! Located six miles west of Corvallis on Hwy 20/34, at 1101 Main Street, Philomath, Oregon, the Benton County Historical Society operates the Museum facilities for the preservation of history and culture. Its goal is to preserve the material culture of Benton Dale Draeger-Soap Creek Jewels County, Oregon. It strives to enrich people’s lives through interesting exhibitions and educational programs Please call (541) 929-6230 or visit www.bentoncountymuseum.org for more information.

Christmas Parlour Tour, 2-7 p.m., December 13.

njoy the sights and sounds of an old-fashioned holiday celebration in historic Albany, Oregon. An Albany tradition since 1979, each year the Christma Parlour Tour features historic homes which have been lovingly restored and beautifully decorated for the holidays. Chaﬁn Farms horse-drawn wagon will take you through the Historic Downtown District, and Albany’s vintage trolley will be making rounds as well. This tour is self-guided. You can tour the homes in any order you like. Spend as much or as little time at each location as suites you. Transportation is by your own vehicle, by horse drawn wagon and vintage trolley. Several of the buildings are within walking distance of each other, a few are outside the district requiring your own vehicle for transportation. Visitors usually take 3 to 4 hours sometimes more. For more information visit, albanyvisitors.com or call 541.928.0911. 6

Willamette Valley Life • Fall 2015

WWW.FLICKR.COM/PHOTOS/DAVIDDOCTORROSE

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Holiday Ale Festival

nown for assembling a prestigious lineup of winter beers, the 20th annual Holiday Ale Festival will take place Dec. 2 through Dec. 6 at Pioneer Courthouse Square, located at 701 SW Sixth Avenue in the heart of downtown Portland. Event hours are 11:00 a.m. to 10:00 p.m. Wednesday through Saturday, and 11:00 a.m. to 5:00 p.m. Sunday. The Holiday Ale Festival is for ages 21 and over. What makes this festival standout from other events is the beer selection: the festival works with every brewery involved to make sure they send a beer that has either been made or blended speciﬁcally for the event, or is a rare or vintage beer that isn’t commonly tapped in the state. More than 50 beers and ciders will be in main lineup; a list of participating breweries and styles is available at www.holidayale.com. Despite being held outdoors during one of the coldest months of the year, nearly 14,000 festival attendees stay warm and dry over the ﬁve-day festival under cleartopped tents that cover the venue. Gas heaters create a cozy ambiance beneath the boughs of the region’s largest decorated Christmas tree. In addition to beer tasting, the festival also features meet the brewer events, a root beer garden, food vendors, self-guided beer pairings with

cheese, event merchandise and a coat/ bag check and raﬄe that raises funds for the Children’s Cancer Association. Once inside the festival, a full beer costs four taster tickets, and a taster costs one ticket. Certain limited release and special tappings may not be available in full pours, or may cost double tickets. Additional beer tickets can be purchased for $1 apiece. Previous years’ mugs will not be ﬁlled. Express re-entry requires a wristband and the 2015 tasting cup, and is subject to the festival’s capacity. Returning to the event is the 12th annual Sunday Beer Brunch, taking place Dec. 6 from 11:00 a.m. to 1:00 p.m. on the upper level of Pioneer Courthouse Square. Ticket holders are greeted at the door with a warm pastry paired with vintage Brasserie Dupont Avec les Bons Voeux. The auxiliary event features European pastries, cured meats and artisanal cheeses to accompany an assortment of exclusive vintage draft and bottled winter beers not available at the festival itself, plus several special large format bottles to be shared during the event. Tickets cost $80 and will be available at www. holidayale.com in late September. For more information, visit www. holidayale.com; follow the event @HolidayAleFest on Facebook and Instagram and @HolidayAle on Twitter, hashtag #HAF15.

“I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion. –Henry David Thoreau

october-november-december

Our top calendar picks for the fall season

Through

October

Through

Colonial Harvest Days – Pleasant Hill. Celebrate the harvest season with a unique fall experience for the entire family. Each weekend enjoy live music, face painting, food venue and more. northernlightschri stmastreefarm.com.

December

November

Veteran’s Day Parade – Albany. One of the largest Veteran’s Day parades west of the Mississippi River. The parade starts at 11 a.m. 541.981.2390. albanyveteransdayparade.org.

Sparkling Nights at Domaine Meriwether Winery are every Friday night from 6-9 pm and feature performances by local musicians and food for purchase from local food trucks. Sparkling Nights also means complimentary wine tasting for groups of 10 or less, local beer on tap, and great snacks available for purchase like nuts, chocolate and more. Admission is free! 541-935-9711 or info@meriwetherwines.com.

October

51st Annual Gem And Mineral Show As you probably know, we are pretty passionate about rocks, and we would like to share this passion with you. On October 24-25 please come and join us for our 50th annual gem and mineral show in Canby, Oregon. While there will definitely be enthusiastic rock hounds of all ages and from all walks of life, there will be lots of good fun to be had by everyone. There will be activities for kids, demonstrations for adults, silent actions, bargain rock sale and of course various dealer booths. clackamettegem.org

Through

December

November

The Eugene Saturday Market is an outdoor craft market in Eugene, Oregon. It is the oldest weekly open-air crafts market in the United States. It has a festival atmosphere that includes live performers as well craft booths and food vendors. Between 3,000 and 5,000 people visit the market every Saturday. eugenesaturdaymarket.org

PHOTO: DON HANKINS-FLICKR.COM/PHOTOS/23905174@N00/

24-25

Stilleven: Contemporary Still Life features work by contemporary artists from Oregon, Washington, Idaho, Montana, and British Columbia who focus on still life in their artwork. The exhibition features paintings, sculpture, prints, drawings, photographs, glass, and mixed media by 27 artists. Hallie Ford Museum of Art, Melvin Henderson-Rubio Gallery Salem, Oregon,

For addional calendar listings visit willamettevalleylife.com

Fall 2015 • Willamette Valley Life

A Glimpse at Ghostly Encounters in the Valley By Sarah Horner 8

Willamette Valley Life â&#x20AC;˘ Fall 2015

AXEL ROUVIN: FLICKR.COM/PEOPLE/39404234@N00

Our Haunted History

he Willamette Valley has a rich and intriguing history that we can experience in many ways: museum visits, walking tours, archaeological digs, preservation projects and so much more. With its colorful history and lore, it’s not surprising that this valley is also rich in vivid ghost stories. Hauntings, sightings and supernatural tales are plentiful, and perhaps another way to get in touch with our fascinating past. Portland can claim many haunted spots, from the Benson and Heathman Hotels, the Baghdad Theater, Pittock Mansion and more. Perhaps the most notorious haunted spot are the Shanghai Tunnels. This underground labyrinth holds dark reminders of a sordid part of Portland’s past. Patrons were tricked into leaving bars and brothels, often drugged, then held captive in the tunnels and forced into slavery on ships. While held in the dark, cramped tunnel chambers, many people died from both abuse, disease and opium overdoses. Visitors to the tunnels report sounds of wailing, crying and moaning as well as footsteps and the eerie sense of a presence they cannot see. www. shanghaitunnels.info/ Arguably one of the creepier haunted spots in the Valley is the Lafayette Cemetery. Some believe that a Lafayette woman was accused and hanged as a witch, and her angry spirit roams the cemetery. Witnesses have seen a female apparition wandering the graves, both day and night, and heard maniacal laughing and screaming. Perhaps the most terrifying is that numerous encounters with this ghost have resulted in physical harm in the form of sharp cuts to the back. The graveyard became so infamous for the haunting that the gates now remain locked and no trespassing signs are posted around the perimeter. The Willamette Valley is also famous for its wine country, a region not immune to ghostly presences. The former city hall of Dundee now houses Argyle Winery. The building had once been a residence, where a woman named Lena Imus died in 1908 by suicide, supposedly after the father of her unborn baby left her. Employees of city hall and the winery report lights flickering on and off on their own, strange noises from empty rooms, and a sudden sweet scent of floral perfume wafting from nowhere. As a tribute to the resident ghost, Argyle produces a line of wines dubbed “Spirithouse.” www.argylewinery.com/spirithouse

Arguably one of the creepier haunted spots in the Valley is the Lafayette Cemetery. Some believe that a Lafayette woman was accused and hanged as a witch, and her angry spirit roams the cemetery. Witnesses have seen a female apparition wandering the graves, both day and night, and heard maniacal laughing and screaming. The Kuhn Theater in Lebanon is rumored to be haunted by the spirit of a young girl in a white dress, who died after falling from the theater balcony. Both staﬀ and guests have seen doors opening and closing on their own, and heard disembodied laughter coming from various parts of the building. Employees working in the projection booth have also reported being hugged by an invisible presence. www. kuhncinema.com/ The Salem is known to paranormal experts as one of the most active cities in the United States. An infamous mental hospital, one of the oldest prisons on the West Coast, historical pioneer sites and more combine to make for an active area for ghosts. The city is so haunted that Salem Ghost Tours oﬀers weekly group tours as well as private tours to show people “the darker side of Oregon’s capital city.” The two-hour walk takes you on an evening visit to the historical city, where guides take you to known spots of supernatural activity. The company can’t guarantee ghosts will make an appearance, but advises its guests to “be prepared for any surprise that could be out of the ordinary.” www. salemghosttours.net

Lafayette Cemetery.

Oregon State Hospital.

Fall 2015 • Willamette Valley Life

2015 WILLAMETTE VALLEY LIFE

Fall Holiday Gift Picks Give a gift this holiday season straight from the Willamette Valley. Here’s a few of our own gift picks to help get you started...

Wine, cheese, nuts and sausage gift pack Give the gift of Oregon! Gift pack includes: 750ml Bottle of Wine (over 20 to choose from), 12 oz preserve, 9oz Tillamook Cheese, 9oz Tillamook Sausage, 4oz bagged filberts, 4oz mustard. Honeywood Winery, honeywoodwinery.com

McMenamins Passport Launch your quest to fill your very own McMenamins Passport with stamps from all locations, and become a Cosmic Tripster! On your journey you’ll visit your favorite pubs, all while discovering new ones. mcmenamins.com/Passport

Pumpkin Spice Ketchup All those wonderful fall flavors you’ve come to know and love ready to slather on your favorite autumnal foods. redduckfoods.com

Fresh to You Produce Fresh to You Produce in Stayton, Ore. creates 100% Oregon-produced, healthy, nutritious, custom-made holiday gift packages conveniently available for consumers to assemble online; shipped all over the continental U.S. facebook.com/freshtoyoustayton

Willamette Valley Life • Fall 2015

WILLAMETTE VALLEY LIFE SPECIAL ADVERTISING SECTION

MID-WILLAMETTE VALLEY

DINING & SHOPPING GUIDE D A L L A S

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I N D E P E N D E N C E

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M O N M O U T H

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R I C K R E A L L

ust minutes outside of Salem you’ll ﬁnd dining and shopping destinations just waiting for you to discover! Wineries, dining, shops and businesses of every description await you in this beautiful section of the mid-Willamette Valley.

Mid-Willamette

Refer to this shopping guide over and over to help you ﬁnd just the right business to meet any need you might have, from gift giving to pet care, education to getting your car repaired...We’ve made it easy for you to ﬁnd just the right place.

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Fall 2015 • Willamette Valley Life

WILLAMETTE VALLEY LIFE SPECIAL ADVERTISING SECTION

Huge Selection of Outdoor Equipment!

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The present Polk County courthouse was built in 1898. In an effort to develop a local building stone industry, early residents decided to use Polk County sandstone from a local quarry... Architect Delos D. Neer, of Portland, was commissioned to build the new building... In the early part of the century, the clock tower was used to launch fireworks until one backfired and caused spectacular results and $900 damage.

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Willamette Valley Life • Fall 2015

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Fall 2015 • Willamette Valley Life

DAYC AT I ON

Getting to Silverton is Half the Fun World class scenery is just the start.

nce a logging town, Silverton now draws visitors with its gardens and waterfalls. Silverton offers world-class botanical gardens at the Oregon Gardens, hikes among waterfalls at Silver Falls State Park, and Silverton proper serves up old-time charm with western-style storefronts, a creek running through town and historic murals painted on several of the buildings. And that’s just once you arrive. Getting there is half the fun. Silverton is part of the Silver Falls Tour Route. Drivers who choose to take this “road less traveled” will meander along Highway 214 through Woodburn and Mount Angel. The drive takes you past rolling farmland bursting with wine grapes, Marionberries and hazelnuts. On a clear day, travelers are treated to spectacular views of Mount Hood, Mount Adams, Mount Jefferson, Mount Saint Helens and Mount Rainier. Once you’ve reached Silverton, stroll through town and absorb some of the history. Check out the shops, antique stores and galleries. Enjoy a bite in one of the eateries or pubs. If you want to stretch your legs a little longer, drive out to Silver Falls State Park for a hike along the Trail of Ten Falls. Or, if you’re a plant lover, head to the Oregon Garden and walk among the cultured flora. (Admission fees apply to both.) If you wish to complete the scenic tour route, leave Silverton by Highway 214 and wind down to the west through Stayton and Aumsville to end the route at Turner. Want more adventure? Plan your

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– Are you a crafter (or aspire to become one)? On December 12 from 10 a.m. to 4 p.m., you can try your hand at fashioning a wreath, building a gingerbread house and creating cards and ornaments. There will also be live music and storytelling. Sponsored by Friends of Silver Falls and Silver Falls State Park. Want to oﬀer your crafting skills? Call 503-581-4155 to volunteer. For more info, go to: http:// business.silvertonchamber.org/events/ details/christmas-festival-at-silverfalls-7786

displays in the Rediscovery Forest. Admission fee charged. For more info go to: http://business.silvertonchamber. org/events/details/christmas-in-thegarden-7803 Christmas Festival at Silver Falls

Willamette Valley Life • Fall 2015

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trip to Silverton around one of the following events: First Friday – From 7 to 9 p.m. on the ﬁrst Friday of each month, Silverton merchants open after hours and throw a party. Visit the shops, go to gallery openings and dine. Barn Dance and Pig Roast – Do you like to cut a rug? If so, mark October 24 on your calendar. The Oregon Garden is the venue for beer and barbeque, music and line dancing lessons. Adults 21 and over only, admission fee charged. For more info, check out: http://business. silvertonchamber.org/events/details/ barn-dance-10-24-2015-9068 Christmas in the Garden – Do you love twinkling lights and walks beneath the late fall moon? If so, visit the Oregon Garden from 4 to 9 p.m. on any of the following dates: November 27-29, December 3-6, 10-13, 17-20. There will be artisan vendors, food and drink, and lighted

ETHAN/CHAYLENE HILL

The drive takes you past rolling farmland bursting with wine grapes, Marionberries and hazelnuts. On a clear day, travelers are treated to spectacular views of Mount Hood, Mount Adams, Mount Jefferson, Mount Saint Helens and Mount Rainier.

Danita Cahill is a freelance writer, photojournalist and alpaca rancher. She’s written and done photography work for over a dozen newspapers and half a dozen magazines, allowing her to discover many interesting Willamette Valley people doing amazing things. Danita lives on a small farm with her husband, two young sons and many pets. Between magazine assignments, she writes books and photographs nature.

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Fall 2015 • Willamette Valley Life

B E S T Y E A R S Y E T

The Youth of Aging

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A Pictorial Focus on the Spirit and Vitality of America’s Seniors

“T

he Youth of Aging” is a series of essays about the ordinary – yet extraordinary – daily achievements of men and women who now live their senior years with a commitment to their never-lost spirit of youth and vitality. They are dedicated to life, health and self-realization. With that, they nourish themselves and, in the process, inspire all of us.

purpose and trust. On the road, my mission was to photograph the natural vitality and spirit of American seniors who shared the same past eras I had in the 50s, 60s and 70s. I introduced myself to people

in restaurants, walking on the road, and at public events. What at times might seem an intrusion was, in fact, a delightful invitation to introduce myself to the pride and strength of these people. Few words were

Salvador Navarro, proud Spanish/American. Salvador’s white hat was a beacon which shined across the busy avenue in Oxnard, California as he slowly made his way home. From a distance, Salvador looked like a man of lifetime strength and courage. As I walked toward him to introduce myself, I knew that my hunch was right: he did not speak English. I asked a nearby man to interpret for us. Our brief exchange of words conﬁrmed his dignity and strength. With my limited Spanish skills, I told him how I respected him as a man. Eye-toeye, he responded in kind. I am proud to have had the opportunity to meet and photograph Salvador (82) and to share these moments of deep bonding with him.

Willamette Valley Life • Fall 2015

Driving America with spirit and vitality It was my dream for many years to drive America. As a teenager I promised myself that someday I would accomplish that dream. For the past two years, during the springs of 2014 and 2015, I twice fulﬁlled it. The 1988 African experience was always with me. It invited me and challenged me to meet and photograph “strangers” and to engage them as human beings with

In the early morning in Tucson, Arizona, I saw the beautiful Lanet walking her little dog near a park. Her straw hat and red-hooded sweater were magnetic for me. I introduced myself and asked Lanet’s permission to photograph her. At ﬁrst she was reticent, but soon our polite conversation allowed her to say yes. During those few minutes, she became “musically-tuned-in” to the clicks of the camera. Lanet, who is a new grandmother at the age of 67, was born in a small farming community in Nebraska. She is an artist who loves to walk, dance and ride her bike. Said Lanet, “We are intricately connected to our spiritual selves which connects us all, as one. I think it is vital that we all learn this and practice loving one another.”

Universal bonding through the camera I have had the great privilege of being a photographer for many years. The camera has often guided my life into unforgettable, powerful experiences which would have been absent without it. During my professional career in the 70s, 80s and 90s, I learned that words are not necessary to communicate the essence of a human being. Photography became my tool for an intimate relationship with whoever was in front of the lens, and that through it there is an exchange of common bonding and truth. That experience was never more profound than in January 1988 when I was sent to Senegal and Nigeria to photograph the philanthropic projects of a large corporation. In the small villages of West Africa, I had an unfamiliar and unique experience. With ease, love and trust, the people universally accepted my close-up photography. They silently invited me into their lives and into the camera. After that project, my life changed. I realized that it was possible to have similar experiences with most people in the world who, like the African villagers, would graciously extend themselves to share their humanity.

“One starts to get young at the age of sixty.” —Pablo Picasso

On the rocks of Morro Bay, California I was intrigued by Ray as he peacefully sat with his sketch-pad on a breezy, chilly morning. Ray, who is 82, was sketching the Paciﬁc waves. He is a kind man and willingly accepted my request to photograph him. Ray’s face and demeanor shine with his strength and spirit. He is a vegetarian and lives his life dedicated to health and physical well-being.

On a rainy afternoon in Cuba, New Mexico, Julius and I met each other’s eyes. Julius, Navajo Native American, saw my camera in the drizzle of the open parking lot. I asked his permission to take his picture. With no words, he reached into his jeans to show me his I.D: born October, 1951. Perhaps Julius and the chiseled character of his face represent the great eternal pride of all Native Americans.

necessary. The exchange of common bonding and truth is communicated in the simplicity of photographs. And with that came the reality of meeting remarkable senior Americans with vitality, enthusiasm and purpose. Ross Lewis, born in New Jersey, is a 1965 graduate of Rutgers University. He was an Associate Director with WCBS-TV News, New York (1968-1978) following two years as an Army Lieutenant and serving in the 7th Infantry Division in Korea. Following his ten-year career

with CBS television, Ross launched an international photography career which included his being the NFL’s special assignment photographer. In 2009 Ross was awarded as the “Public Citizen of the Year” by the New Jersey’s National Association of Social Workers. Today Ross’ FineArt photography can be seen and purchased through Ross-Lewis. artistwebsites.com.

Having missed out on an earlier opportunity to move to Dallas Retirement Village, Ken and Ann Rolfe weren’t going to let another chance pass them by when they heard about the new Lodge Residences. “We’ve known enough people at Dallas Retirement Village to know it’s a nice place to live. In fact, many have told us they wish they’d moved there sooner!” The Rolfes selected a two-bedroom Lodge Residence and are looking forward to continuing their active lifestyle when they join our community. “The trips and the social activities are part of the appeal, along with all of the amenities that will be available at The Lodge Clubhouse—especially the new wellness center.” Don’t miss your opportunity. To learn more about independent living at Dallas Retirement Village and schedule a personal tour, call 503-623-9211.

377 NW Jasper Street - Dallas, OR 97338 DallasRetirementVillage.com A Non-Profit Community Founded in Christ Since 1947. All Faiths Are Welcome.

Fall 2015 • Willamette Valley Life

V I N EYA R D

More Pork Butt and Pinot: Ember & Vine, the Valley’s Newest Barbecue and Wine Duo

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and beautiful wines. It was fun to see how amazed they were by how well the food paired with pinot gris and pinot noir. Our style is very savory and not very sweet, which not a lot of people are used to.

recently caught up with Sean Martin and Mary Cressler, the husband and wife co-founders of Ember & Vine, an event catering and pop-up food cart business bringing smoked foods and wine to the Willamette Valley.

Mary: We’re learning to show our experimental side more. All barbecue places make pulled pork. Few make smoked tomato bisque or homemade pork chorizo verde sausages. When we offer things people have never heard of or seen before, they’re curious and willing to try something new. So we know we need to offer something new or different with each event we do.

How did you start Ember & Vine? Sean: When we first started dating we had dreams of opening up a [bedand-breakfast] together! So Mary and I always knew we wanted to collaborate professionally, but timing and opportunity eluded us until now. Mary: We truly enjoy working together to share good food and wine. We constantly find ourselves plotting the next backyard barbecue or dinner party with friends. It’s so much fun. So why not try to make a business out of it? Sean: A few of those informal events were the biggest catalyst to combine Mary’s passion for wine with my passion for cooking with wood to build a business model. Another was this idea of a sense of place. We believe there is a unique niche for wine and wood-fired food living in the Pacific Northwest. Tell me more about how sense of place contributes to what you want to achieve. Sean: Barbecue is a highly subjective experience and people often think of regional styles like Texas or the Carolinas barbecue. The Pacific Northwest doesn’t have a mature regional barbecue cuisine, with the exception of alder-smoked salmon. So we make a point to source local ingredients, especially meat that reflects our region. Mary: Also, living in the Pacific Northwest we are exposed to some incredible wines not typically associated with barbecue. So we cook our food in a way that lends itself to the wines of our region. Sean: This is especially fun when we do an event for a winery. We can make barbecue sauce with wine or even cook fish with grape vine cuttings. Longterm, we will continue to source the highest quality meats as well as fresh and seasonal ingredients locally while 18

What’s the most important thing for folks at home to consider when they are pairing wines with their smoked foods?

we experiment with flavor. How did you come up with the name? Sean: We didn’t just want to be a “barbecue” pop-up because cooking with wood is our niche. Embers are the most important part of cooking with wood, and act as the heating element. Beyond wine, the vine connects us to the Northwest. As vines grow they are more connected to a specific place, and that’s how we feel about Oregon. Ultimately, we love to show people they can drink more than beer with barbecue, and this was just the perfect balance of ourselves. What’s your goal for Ember & Vine? Sean: For now, our goal is to mature as a business in the food pop-up and catering genre. We may consider a brick and mortar restaurant someday, but it wouldn’t be a typical restaurant. Rather a location where people gather and celebrate food, wine and each other’s company. We’re in this for the long run and can be patient to do what’s right for our brand, find the right venues, collaborate with our customers and learn from each event. It would also be fun to collaborate on a cookbook someday! What combinations of smoked food and Willamette Valley wines are your favorite so far?

Willamette Valley Life • Fall 2015

Sean: I want the meat to be the main event, not a sauce, which is usually a primary consideration for a wine pairing. That said, Soter [Vineyards’] North Valley rose pairs well with nearly anything. It has great acidity and structure to work well with pork or beef. I also really enjoy pinot gris made with skin contact, which gives it a pink color, and barbecue. Both Anne Amie and Fossil & Fawn [Vineyards] have these that I go to regularly. Again, their acidity and structure balance well with ﬂavorful, fatty smoked meats. Mary: There’s great diversity here! I agree with Sean and love rose with almost anything, especially pork and brisket. I always open rose before anything else, so of course Sean learned to love it! But also local pinots here run the range from light and delicate to bold and powerful. Salmon is a typical pairing, but they also pair fantastically with smoked lamb, tri-tip and even vegetarian dishes. You were recently at Willakenzie Estate serving some unique foods. What was that like? Sean: It’s common for our customers to immediately expect sweet, messy sauced barbecue. At Willakenzie, we had a captive audience so we could use samples and stories to share our unique style of food. That in turn led people over to buy a plate and enjoy the food while taking in a breathtaking view

Mary: Don’t assume you should reach for zinfandel or other big jammy red wine. So many barbecue and wine articles focus on this and it drives me bonkers! Start with the meat (or protein), and assess whether it’s lean or fatty meat. When fatty meats are smoked (i.e., cooked over a long period of time) they are juicy and tender but the fat is rendered away, so you don’t need a big red wine with heavy tannins. Instead you can enjoy delicate wines like pinot noir for a great match. Since we don’t use a lot of sweet or spicy sauces, you don’t need big wines to stand up to an intense sauce. So pair the wine as you would with any other kind of cuisine and focus on the proteins and other ﬂavors to create balance. When in doubt, rose or sparkling wines go with everything wood smoked. True story! But if you do have barbecue doused in a heavy sweet sauce — not our food of course — then ice cold beer is a great choice!

Ryan Reichert is a Portland-based strategic marketing professional who relocated from the Midwest in large part because of his passion for wine and food. He holds an Advanced certification from the Wine & Spirits Education Trust and is the Wine Ambassador for Travel Oregon. ryanreichert.com

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Fall 2015 • Willamette Valley Life

E AT

Autumn Awesome Slow-Cooked Pork & Beans

B Y

K I M

P U F F P A F F

es, I am one of those people that love fall – the colorful leaves that give even a ﬁveminute drive some beautiful scenery, the crisp air that contrasts with the warm sun shining on your face, and (since becoming a stay-at-home mom) school starting! I love my cherubs, but let’s face it: after an entire summer at home, I’m ready to send them oﬀ for someone else to take care of for part of the day! And we all know that with school schedules come sports and other activities. Before you know it, dinnertime rolls around each day and my family still looks to me to feed them! This is where I say God bless the slow cooker! This little gem of a kitchen appliance can produce a crowd-pleasing meal to soothe the hungry beasts we love.

I came across this recipe some years back, and it has been wonderful to throw together. If I have a couple hours free, I will also make my homemade bread to go with it, but rolls or canned biscuits work too, which I often cheat with! This is also a great potluck dish, since it’s so easy to throw together. It hits the spot on chilly fall evenings when it’s darker earlier and we just want to curl up in front of a ﬁre.

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If I have a couple hours free, I will also make my homemade bread to go with it, but rolls or canned biscuits work too, which I often cheat with!

My family and I don’t like lima beans, so I sub them with another can of kidney beans to keep the amounts correct, but you could substitute with any beans you prefer. If you don’t have molasses on hand, maple syrup gives a similarly rustic taste. I bet maple bacon would be good too! I also never have ground mustard, so I just add a

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Willamette Valley Life • Fall 2015

tablespoon or two of regular, prepared yellow mustard, and it comes out ﬁne. Depending on your slow cooker, you may not need the full recommended cooking time, so keep an eye out the last hour or two if you’re home, until you know how it does.

Slow-Cooked Pork & Beans Start to finish: 6 to 7 hours (15 minutes active) Servings: 6-12

1 pound sliced bacon, chopped 1 cup chopped onion Two 15-ounce cans pork and beans, do not drain One 16-ounce can kidney beans, rinsed & drained One 15-ounce can lima beans, rinsed & drained One 15-ounce can butter beans, rinsed & drained One 15-ounce can black beans, rinsed & drained 1 cup packed brown sugar

½ cup cider vinegar 3 tablespoons molasses 2 teaspoons garlic powder ½ teaspoon ground mustard In a large skillet over medium heat, cook bacon and onion until bacon is crisp. Remove to paper towels to drain. In a 4-quart slow cooker, combine the remaining ingredients; stir in bacon mixture. Cover and cook on low for 67 hours, or until heated through. (Recipe from “Simple and Delicious”) Kim Puffpaff is a wife, mother, homemaker, baker, singer, and artist of various handcrafts. Growing up with excellent home cooking and feeding her own family for over fifteen years, has given her the foundation and experience that she is happy to share with others. Kim lives with her husband, teenage son, two school-age daughters, and four yappy little dogs.

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