TRIP PLANNER: ASTORIA + GEARHART PG. 88
Summer Music Festivals
Olympian Tommy Ford
Fresh Wasabi Recipes
Van Life Road Trip Routes to Explore This Summer
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May | June
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Photo: Jay Newman/Britt Music & Arts Festival
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Britt Music & Arts Festival
Dates: June to September Location: Britt Pavilion, Jacksonville
Unlike the other festivals on this list, which concentrate their concerts on one day or a weekend, the Britt festival brings live music to Southern Oregon all summer long. The events are held at the beautiful and relaxed Britt Pavilion, a naturally formed amphitheater set among majestic ponderosa pines and native madrones on the estate of 19th-century photographer Peter Britt.
Lineup highlights: Ringo Starr, Diana Ross, Kelsea Ballerini, Switchfoot, Michael Franti, Pink Martini, UB40 Fun fact: In addition to pop, rock, country, blues and jazz concerts, the Britt Festival hosts three weeks of performances by the Britt Festival Orchestra as well as a series of BrittKids Koncerts that are designed for children under age 10 and are free to attend. More info: www.brittfest.org
Jason Quigley/Waterfront Blues Festival
FairWell Festival
Waterfront Blues Festival Now in its 36th year, the Waterfront Blues Festival is one of the world’s best celebrations of blues music, not-so-hidden in the heart of Portland. Staged in Tom McCall Park along the Willamette River, the event is known for its powerhouse lineups, which always feature big names, up-andcoming acts and local Portland artists. Even better: Since its inception Waterfront has raised more than $10 million for hunger relief charities.
Dates: July 1-4 Location: Tom McCall Park, Portland Lineup highlights: Buddy Guy, The Mavericks, JJ Grey & Mofro, Cory Wong, Curtis Salgado, Amythyst Kiah Fun fact: In addition to a weekend of red-hot blues that helps feed the hungry, Waterfront Blues Festival puts on Oregon’s largest Fourth of July fireworks show! So bring the kids … and if they’re 12 or younger, they get in free! More info: www.waterfront bluesfest.com
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New on the scene this year is the FairWell Festival in Redmond, and its inaugural lineup makes quite a splash. Headliners include legends (Willie Nelson, Sheryl Crow), fastrisers (Charley Crockett, Molly Tuttle) and one of the hottest names in country music, Zach Bryan. Since this is FairWell’s first year, the vibe is TBD, but with locally sourced food, a craft beer hall, on-site camping and more planned, the festival appears to be a major new player on Oregon’s summer music scene. Dates: July 21-23 Location: Deschutes County Fairground, Redmond Lineup highlights: In addition to those mentioned above: Turnpike Troubadours, Gary Clark Jr., Trampled By Turtles, Band of Horses, Yola Fun fact: You may have noticed that ticket prices for big concerts and festivals, generally speaking, have increased this year. Threeday passes to FairWell start at $275, but the festival offers layaway plans that start at just $25 down. More info: www.fairwellfestival.com
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Pickathon This long-running gem of an event is known for its bucolic setting, artsy vibe, family-friendly atmosphere and, most of all, its adventurous lineups, where you’re sure to find a handful of your new favorite bands, even if you didn’t know their names beforehand. The subdivisions are closing in around Pendarvis Farm, but Pickathon remains one of the best music festival experiences in the country. Dates: Aug. 3-6 Location: Pendarvis Farm, Happy Valley Lineup highlights: Watchhouse, Lee Fields, Madison Cunningham, MonoNeon, Wednesday, Imarhan, Dehd Fun fact: As part of its ongoing commitment to sustainability, Pickathon became the first major American music festival to eliminate all plastics and single-use food dishes and utensils more than a decade ago.
Photo: Rob Kerr/Sisters Folk Festival
Jason Redmond/Pickathon
More info: www.pickathon.com
Sisters Folk Festival
Location: Multiple venues across Sisters
The beauty of Sisters Folk Festival is in the music, first and foremost—a wellcurated mix of folk, bluegrass, blues, world music and beyond. But it’s also in the fact that Sisters is small enough that the folk festival effectively takes over this charming mountain town. With seven venues less than a half-mile from each other, it’s easy (and satisfying) to wander around and hear an incredible amount of great music.
Lineup highlights: John Craigie, Katie Pruitt, Darlingside, Nick Shoulders, The Sensational Barnes Brothers Fun fact: This year, the team behind Sisters Folk is launching a new festival, Big Ponderoo, to be held June 23-25. The stacked lineup includes The War and Treaty, The Travelin’ McCourys, The Lone Bellow and The Lil’ Smokies, among others. Learn more at www.bigponderoo.com.
Dates: Sept. 29-Oct. 1
More info: www.sistersfolkfestival.org
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farm to table
Homegrown Chef
Root Cause
written by Thor Erickson | photography by Tambi Lane ONCE UPON A TIME, I worked for a chef who loved wasabi. He loved it so much that he used it in almost everything. Of course there were the Japanese-style preparations such as California rolls, sashimi, tuna tartare and yellowfin carpaccio, and then there were others including wasabi mashed potatoes, wasabi biscuits, and yes, wasabi cheesecake that would occasionally be showcased as a special menu item. The precious ten-pound sacks of pure Japanese wasabi powder arrived weekly and quickly used in whatever whim he’d dream up. One morning while I was doing the weekly inventory and ordering, the purveyor informed me that the pure wasabi powder was not available and no longer being imported to the U.S. I quickly ordered a recommended substitute brand. When the new wasabi arrived, I inspected the bag and found that there was no wasabi whatsoever in the wasabi powder, just mustard powder, food coloring and modified starch. Upon delivering this news to the chef, he had a meltdown. What would he do without his favorite ingredient? Would the list of specials ever look the same? He stormed out of the kitchen and did not return for several days. Those were dark days for everyone left working at the restaurant in the meantime. The guests were asking a lot of questions, primarily, “Where’s the chef?” All of us on the staff agreed that we would never utter the word wasabi again. The next night, one of the cooks brought in his uncle to wash dishes. While I was showing him around the kitchen, someone mentioned the “W” word. Our new dishwasher said that he had wasabi growing near the creek behind his house. “I’ll bring some in tomorrow,” he said casually, while scrubbing a large pot. The next day he showed up with a grocery bag stuffed full of wasabi roots and its bulbous rhizomes. “Here it is,” he said, spilling the bag onto the prep table. “There’s plenty more where that came from.” I quickly grated some of the fresh green rhizome and tasted it. The pleasant heat was accompanied by a fresh grassy flavor like fresh spinach or asparagus—it far surpassed the imported Japanese wasabi that we had been using. We could not use those roots fast enough. They were continuing to grow in the walk-in refrigerator, so much so that they were taking over. I decided to plant some in the small patch of ground outside the kitchen. After weeks of generous watering and care, our mini wasabi farm was thriving. The chef had since changed his focus to saffron. Here is a recipe that pairs fresh wasabi with fresh oysters—a match made in Oregon. 36 1859 OREGON’S MAGAZINE MAY | JUNE 2023
farm to table
Oysters with wasabi mignonette and a dishwasher who rescued a chef from an uncertain wasabi- and ego-driven fate.
Oysters with Wasabi Mignonette SERVES 2-6 • 6 fresh oysters, shucked (I prefer Netarts Bay oysters) • 1 teaspoon fresh wasabi rhizome • 1 sprig fresh chervil or other fresh herb • 1 tablespoon champagne vinegar • 1 tablespoon Lillet blanc or other white wine of your choice • 1 tablespoon finely minced shallot Finely dice the shallot, mince the herbs and grate the fresh wasabi root as fine as possible (I use a microplane for this). Let the fresh grated wasabi root rest, covered, for ten minutes—use this time to shuck the oysters. Mix the fresh wasabi root, chervil, vinegar, Lillet and shallot. Carefully spoon onto the fresh oysters.
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Have wanderlust? Ready to enjoy our gorgeous and sprawling state this summer? We map out three routes to scenic views, places to eat and more. Freedom comes to mind when getting into a van for a three- or four-day adventure, with nothing but a bag of groceries, reading and writing materials, and my pup, Tonka bear. GoCamp van rentals make adventure travel possible, as easy and smooth as booking a car. Their rental vans come in a variety of sizes— select from a Mercedes-Benz Sprinter, Ford Transit AWD and many more. They all feature a sleeping area with bedding and a dining area, and most have a bathroom. There are seven locations for van pickup in Oregon: Portland, Bend, Medford, Coos Bay, Eugene, Hood River and Salem. The company also has three pickup locations in Washington and others spread across the United States. Started in 2017 by Deborah Kane, GoCamp is a platform that runs like an Airbnb, except for vans instead of lodging. The concept is ideal because it connects renters to individual owners who put thoughtfulness into their vans, making each unique, clean and well cared for. With the beauty of Oregon in full swing, we have three curated routes and itineraries for your wanderlust. Plot your adventure, pack your bags, and feel the sweetness of freedom. The company also offers one-way rentals across the country, depending on availability. Check their website for updated information when renting: www.gocampcampervans.com.
Time and a sense of adventure are the only requirements to play your own song of the open road with van rentals this summer. (photo: Corinne Kupish/ GoCamp)
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Experience
Van Life
on Three Spectacular Routes written by Jean Chen Smith
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