Oregon’s Magazine
2019 DISCOVERY
NEVER STOP DISCOVERING
TRIP PLANNER: GREAT BITES IN PORTLAND’S BURBS PG. 102
November | December 2018 FOODIE DESTINATIONS | HOLIDAY GIFT GUIDE
See. Feel. Climb. First in. Last out. Look around corners. Look in crannies. Go down dark alleys. Lose yourself. Catch a lift. Push boundaries. Break new ground. Turn things inside out. Go walk about. Get set. Go after the goosebumps.
SEASON OF
Tradition + Chic in Two Kitchens
Confederated Tribes Restore Sage Grouse
November | December
Foodie Travel
volume 54
DESTINATIONS Old-School Favorites The North Coast Food Trail Portland’s Best Restaurants Cooking Classes + Schools Foodoir and Eats of Eden
Never Stop Discovering. Designed and engineered to meet any challenge or opportunity in the great Northwest. Visit Land Rover Portland to experience the 2019 Discovery. 1859magazine.com
Land Rover Portland A Don Rasmussen Company 720 NE Grand Avenue 503.230.7700 landroverportland.com
Foraging the Coast
1859oregonmagazine.com $5.95 display until December 31, 2018
The Oregon Cultural Trust helps fund Eugene Symphony’s community and education programs.
TOGETHER, WE FUND 1,500+ CULTURAL NONPROFITS IN OREGON. THAT MEANS MORE YOUNG MUSICIANS. Oregonians have a unique opportunity to fund cultural activities in the state and double their impact for free - with the Cultural Tax Credit. Make sure you are claiming yours. Doing so takes three simple steps that do so much for Oregon. Talk to your CPA, or learn more at (503) 986-0088 or CulturalTrust.org.
DOUBLE THE LOVE. HERE’S HOW:
1. TOTAL
2. GIVE
3. CLAIM
YOUR DONATIONS TO CULTURE
A MATCHING AMOUNT TO THE CULTURAL TRUST
CULTURAL TAX CREDIT ON YOUR STATE TAXES
Over 10 years of surgical training Passionate about global access to care
Has an artist’s eye for detail
Dr. Hetal Fichadia Plastic Surgeon The Oregon Clinic
oregonclinic.com
Top rated and down to earth.
Dynamic Dining photography by Carly Diaz Escape to Portland’s southwest suburbs for a tasty weekend getaway and discover dishes from all over the world. (pg. 102)
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Syun Izakaya is just one stop on our foodie tour of Portland’s southwest suburbs.
NOVEMBER | DECEMBER 2018
1859 OREGON’S MAGAZINE 5
FEATURES NOVEMBER | DECEMBER 2018 • volume 54
67
88
1859’s Oregon-Made Gift Guide
Seaside Sweets
We searched high and low for Oregon-made gifts to satisfy everyone in your life, from the thinker to the thrill seeker.
It’s an Oregon rite of passage—visit the coast and taste the taffy. We went behind the scenes at Bruce’s Candy Kitchen to see how the treat is made.
photography by Whitney Whitehouse
photography by Ben McBee
82 Whether you’re in the big city or a small town and have a day, a week or a month to explore, we’ve got the best places to satisfy your foodie cravings.
Carly Diaz
Foodie Destinations
written by Kevin Max, Sheila G. Miller & Jen Stevenson Make time for a stop at Le Pigeon while exploring Oregon’s most delicious destinations.
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DEPARTMENTS
LIVE 20 NOTEBOOK
NOVEMBER | DECEMBER 2018 • volume 54
Settle in for winter with a cozy Oregon-made throw, the state’s best albums of 2018 on the turntable, and a “foodoir” about one woman’s intersecting loves of food and writing.
28 FOOD + DRINK Heaven McArthur for Timberline Construction of Bend
Get in the spirit of the season by stirring up an Old St. Nick, plus restaurant picks for best cold weather comfort food.
42
34 FARM TO TABLE
Learn all about honey from the makers of Old Blue Raw Honey, based in Philomath. Then try your hand at a scallop dish with a honey glaze, or take it easy with another cocktail recipe.
42 HOME + DESIGN
Kitchens are the life center of most homes, and these two combine form and function in the best ways. Bonus: learn to customize IKEA cabinets.
50 MIND + BODY
Xuan Cheng trained at a regimented ballet school in China, and today is a principal dancer with the Oregon Ballet Theatre.
52 ARTIST IN RESIDENCE
Fine artist Lisa Congdon and her beautiful, bright artwork are proof that hard work can pay off.
THINK 58 STARTUP
Little Bean in Portland’s Pearl District makes ice cream from … chickpeas. It’s so strange that it might just be brilliant.
59 WHAT’S GOING UP
Downtown Portland gets an influx of hotels.
60 WHAT I’M WORKING ON
The Confederated Tribes of Umatilla Indian Reservation run a native plant nursery designed to help threatened sage grouse and outcompete invasive species.
62 MY WORKSPACE
52 14 16 110 112
Editor’s Letter 1859 Online Map of Oregon Until Next Time
Lisa Congdon
50
James McGrew
Nordia House is not your father’s Sons of Norway lodge, and that’s a very good thing.
64 GAME CHANGER
Po’Shines combines delicious soul food with a training program called Teach Me To Fish that prepares employees for a career in the culinary arts.
EXPLORE 96 TRAVEL SPOTLIGHT
Brigham Fish Market in Cascade Locks sells beautiful fresh fish straight from out its back door on the Columbia.
98 ADVENTURE
In the short trip from the coast to the valley, you can forage an entire meal, and we’re here to show you how.
100 LODGING
The Jennings Hotel is an unexpected boutique spot hiding in a circa-1910 building in Joseph.
102 TRIP PLANNER
Head for Portland’s southwest suburbs to find foods from all over the world.
COVER
photo by Carly Diaz (see My Workspace: Nordia House, pg. 62)
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106 NORTHWEST DESTINATION
Vancouver, BC, just may be the foodie capital of North America. A local shares its secrets.
I WORK FOR
FARM TO PINT You work hard so others can enjoy one of life’s simple pleasures: a frosty brew with family and friends. At SAIF, we work hard to make jobs safer and healthier, and to support workers when they get hurt. So at the end of the day, we can all kick back, relax, and celebrate a job well done.
Protecting Oregon’s workforce. saif.com
CONTRIBUTORS
CLAIRE THORINGTON Photographer Game Changer
MICHELLE DEVONA Writer Startup
CARLY DIAZ Photographer My Workspace
ADAM SAWYER Writer Game Changer
At Po’Shines, chef Bradley served up an array of classic soul food, introducing me to fried catfish and the small miracle that is the hush puppy. The spirited presence of Pastor Mondainé contributed to the feeling of warmth and good energy in the place. True to its mission, I felt as though I’d been coming there for years. (pg. 64)
When I first learned about Micah Camden’s chickpea ice cream project, I knew this was something I wanted to hear more about. After all, Camden has co-founded several iconic eateries in Portland, so I knew it would be good. I had a blast learning more about the world of chickpea ice cream, a dairy-free treat bound to become a new trend. Even more, I enjoyed tasting all the samples. (pg. 58)
Nordic Northwest felt like a hidden oasis in SW Portland. Tucked into a residential area with an abundance of nature around it, I felt like I was far from the bustle of the city. I photographed the building exterior first and was amazed by the serenity that enveloped the scene. I moved inside to photograph the food at Broder Söder, which was bright and vibrant with herbs and edible flowers. It created a wonderful contrast with the space, and I tried to capture that in my images, the vibrance of the food against the serenity of the space. (pg. 62)
When I first started going to Po’Shines, it was because it was one of the best restaurants in North Portland. When the soul food eatery opened, it immediately became a favorite haunt for Kenton residents, followed quickly by everyone else in town. But when I learned what was happening behind the scenes, it made me want to champion its cause even more. (pg. 64)
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EDITOR Kevin Max
MANAGING EDITOR Sheila G. Miller CREATIVE Allison Bye
MARKETING + DIGITAL MANAGER Kelly Rogers
WEB MANAGER
OFFICE MANAGER
Cindy Miskowiec
DIRECTOR OF SALES
Jenny Kamprath
ACCOUNT EXECUTIVES
HOME GROWN CHEF BEERLANDIA COLUMNIST
Aaron Opsahl
Cindy Guthrie Jenn Redd Thor Erickson Jeremy Storton
CONTRIBUTING WRITERS
Cathy Carroll, Melissa Dalton, Michelle DeVona, Viki Eierdam, Michelle Hopkins, Catie Joyce-Bulay, Sophia McDonald, Felisa Rogers, Ben Salmon, Adam Sawyer, Jen Stevenson, Cara Strickland, Mackenzie Wilson
CONTRIBUTING PHOTOGRAPHERS
Carly Diaz, Charlotte Dupont, Talia Jean Galvin, Ben McBee, Bill Purcell, Claire Thorington, Whitney Whitehouse
Statehood Media
Mailing Address 70 SW Century Dr. 100-218 Suite Bend, Oregon 97702
Portland Address 1801 NW Upshur St. Suite 100 Portland, Oregon 97209
1859magazine.com/subscribe @1859oregon
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All rights reserved. No part of this publiCation may be reproduCed or transmitted in any form or by any means, eleCtroniCally or meChaniCally, inCluding photoCopy, reCording or any information storage and retrieval system, without the express written permission of Statehood Media. ArtiCles and photographs appearing in 1859 Oregon’s Magazine may not be reproduCed in whole or in part without the express written Consent of the publisher. 1859 Oregon’s Magazine and Statehood Media are not responsible for the return of unsoliCited materials. The views and opinions expressed in these artiCles are not neCessarily those of 1859 Oregon’s Magazine, Statehood Media or its employees, staff or management.
12 1859 OREGON’S MAGAZINE
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theevocative
Truffles
sensual are coming... delicious Oregon’s Winter Food, Wine, Truffle Hunting, and Marketplace Extravaganza
The Joriad™ North American Truffle Dog Championship January 24, 2019 Eugene and Willamette Valley Truffle Country January 25 – 27, 2019 Yamhill Valley Wine Country February 15 – 17, 2019 TICKETS oregontrufflefestival.org
angela estate | eugene cascades and coast | food for lane county | hilton eugene | j. scott cellars | king estate | mountain rose herbs new world truffieres | nicky usa | oregon culinary institute | oregon wine press | provisions market hall | red hills market | travel oregon | viking braggot co. 1859.FP.indd 1
9/27/18 5:25 PM
FROM THE EDITOR WITH OUR NOVEMBER/DECEMBER issue this year, we went all out in researching, culling and curating Oregon-made gift ideas for you. The process began in July and won’t end until your holiday shopping is behind you. As always, our intention is to raise the profiles of deserving companies that are doing the right thing by using local resources while creating something that excites us and our readers. This year, there are many amazing gift ideas that emerged from this months-long vetting process. Enjoy. We also came at the holidays as many people do—with a focus on great food and drink. So vast is this topic in Oregon that we can plan entire trips and destinations around our culinary desires. Such is the case on page 82 where we take you to some of Portland’s best restaurants, we traipse along the new North Coast Food Trail and we hit our favorite classics across the state. We also present a list of cooking schools and classes for those who want to expand their culinary horizons. Our Home Grown Chef Thor Erickson teaches us how to make a perfect roasted turkey with a key ingredient that saved his childhood from hay fever misery—local honey. See Home Grown Chef on page 40. Another Norse gift comes from the Nordia House in Southwest Portland. Here chef James Drinkward teaches Scandinavian cooking and, during the holidays, he leads a couple of julbords, a Swedish buffet with meatballs and lingonberries and Jansson’s Temptation. See My Workspace on page 62. As much as the holidays are designed for reuniting with family, there is equal plausibility in avoiding them through travel. Just saying. Cast your escape as a pent-up culinary exploration. Our Trip Planner in Portland’s southwest suburbs and Northwest Destination in Vancouver, BC, offer bountiful storylines for this ploy. Beaverton, Hillsboro, Aloha and Tigard are the setting for a largely unheralded group of restaurants with fantastic international cuisine. Sheila Miller walks us into some of the
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best places to stage a new holiday culinary tradition in Trip Planner on page 102. Likewise, Vancouverite Michelle Hopkins guides us along some of her foodie highlights of Canadian culinary culture. Juke Fried Chicken will speak to many of you as it did to me— whispering salty words of seduction. (Northwest Destination, page 106) Nothing will feel better going down, however, than the spirit of giving. For some reason, I feel, now more than ever, the basic needs of others are not being met. Remember to give to those whose holidays are not as cheerful as yours. Even modest gifts have outsize impacts on the recipient. Happy holidays from the Statehood Media crew!
WINNING TAKES A STRONG HEART. Now, Jordan has one. Thanks to Doernbecher.
Jordan Young was born with a bad heart valve. He faced the possibility of never being active. A lifetime of sitting on the sidelines. But Jordan didn’t give up. Today, he’s an unstoppable 15-year-old who plays on his Salem high school team. His heart’s strong, thanks to two open-heart surgeries and an incredible team of doctors and nurses at OHSU Doernbecher Children’s Hospital. Your generosity makes it all possible. With your help, there’s no limit to what Doernbecher can do. Including healing a broken heart. Please make a gift to Doernbecher today.
MAKE YOUR GIFT
OnwardOHSU.org/kids
ONWARD // THE CAMPAIGN FOR OHSU
1859 ONLINE More ways to connect with your favorite Oregon content www.1859oregonmagazine.com | #1859oregon | @1859oregon
have a photo that shows off your oregon experience? Share it with us by filling out the Oregon Postcard form on our website. If chosen, you’ll win 1859 gear and a chance to be published here. www.1859oregonmagazine. com/postcard photo by Keri Sprenger Clear Lake lookout view of Mt. Hood.
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16 1859 OREGON’S MAGAZINE
NOVEMBER | DECEMBER 2018
NOTEBOOK 20 FOOD + DRINK 28 FARM TO TABLE 34 HOME + DESIGN 42 MIND + BODY 50
Bill Purcell
ARTIST IN RESIDENCE 52
pg. 34 Old Blue Raw Honey offers hive-specific honey.
Blue skies for days... Sitting on 668 pristine acres in sunny southern Oregon with views that go on for miles, Rogue Valley Manor offers an unparalleled retirement lifestyle. You can be a part of it. Go Rogue in Retirement.
541-857-7214 retirement.org/rvm
Rogue Valley Manor is a Pacific Retirement Services community and an equal housing opportunity.
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camark y le our nd ar Ali Murray
Tidbits + To-dos
Envie Throw Cuddle up by the fire in this decorative throw blanket from Seek and Swoon. We love the geometric pattern and chic design from this Portland company, and it comes in many colors and patterns so you can choose the best style for your home. www.seekandswoon.com
Stirred Cocktail Set No holiday gathering is complete without a signature cocktail to thrill your guests. This cocktail set from Bull in China PDX will help you do just that. The set is equipped with all the essentials to complete your home bar and make a killer drink, as well as a complementary cocktail recipe. www.bullinchinapdx.com
Holidays at the Capitol The 37th Annual Holidays at the Capitol will run from November 27 to December 21, with a detailed performance schedule available online. The building will also be open to view the holiday lights and train from 8 a.m. until 5 p.m.
Carly Diaz
www.oregoncapitol.com
PORTLAND SATURDAY MARKET PRESENTS
FESTIVAL LAST MINUTE Fresh heirloom carats Maloy's offers a fabulous selection of antique and estate jewelry and fine custom jewelry, as well as repair and restoration services. We also buy.
DECEMBER 19 - 24 Wednesday- Friday December 19-21 11-5 pm
THE WEEK BEFORE
CHRISTMAS
Saturday, December 22 10-5 pm Sunday, December 23 11-4:30 pm Christmas Eve [Monday] 11-3:30 pm
PORTLANDSATURDAYMARKET.COM
HEAD OUT. STAY IN. REPEAT. 844. 218.0839 | HEADLAN DSLODGE .COM | PACIFIC CIT Y, OREGON
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Holiday Ale Festival The Holiday Ale Festival takes place in Pioneer Square, the heart of downtown Portland, November 28 to December 2. This evening event might be a little chilly, but well worth a trip. Cozy up to the heaters under the tent and take in the city lights with the region’s largest decorated Christmas tree as the backdrop. There will be food vendors, craft booths and a root beer garden for minors. Many of the beers available for tasting are special releases just for the event. www.holidayale.com
ca mark le you nd r ar
Oregon Concrete Soy Candle
The Frozen Trail Run Fest on December 8 takes you through the muddy trails of Buford Park at Mt. Pisgah in Eugene with scenic winter trails and a variety of terrain. Run lengths are 5K, 15K, 25K and 50K.
Show your statehood pride with an Oregon concrete soy candle from Pine District Botanicals. This accent item is sure to enhance your space, with a handpoured base and wood wick, which gives these a fun crackle sound as they burn for sixty hours. They’re only $15 and you get to choose your own scent!
www.level32racing.com
www.pinedistrict.com
Frozen Trail Run Fest
22 1859 OREGON’S MAGAZINE NOVEMBER | DECEMBER
2018
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Musician
2018’s Local Flavor Oregon albums you need to hear written by Ben Salmon Haley Heynderickx, I Need To Start A Garden | Portland
Chanti Darling, RNB Vol. 1 | Portland For a while, Chanticleer Trü has been an electrifying force within Portland’s music scene, talked about with breathless anticipation by those in the know. In other words—the city’s been waiting for him to bust out. With Chanti Darling, Trü has blossomed into the slinky, neon, best version of himself— leader of a Spandex-tight band that strips away the soft focus of twenty-first century R&B and replaces it with irresistible streaks of funk, disco and retro-futurist party vibes.
George Colligan, Nation Divided | Portland Colligan—a world-renowned jazz keyboardist based in Portland—made more than one great album in 2018. Escape Route, by his jazz-funk fusion trio, is well worth a spin. Meanwhile, Colligan’s solo recording, Nation Divided, is a gorgeous document of the man’s skill, both as a composer and improviser. Its thirteen tracks are quiet, unhurried, dreamy and reflective, but they never lose momentum. Put this one on when you need to drown out the din of the outside world.
Grouper, Grid of Points | Astoria Grouper’s music sounds like living on the Oregon Coast feels—silvery, slow-paced, downcast, deeply saturated and fleetingly hopeful. For a dozen years, Liz Harris has been making intimate, deliberate dream-pop at its most DIY. Grid of Points’ seven songs are no exception, built only out of distant piano, intentional hiss and ethereal melodies sung by Harris and stacked into the stratosphere. This is the soundtrack to the coast’s endless supply of overcast skies.
Alessandra Leimer
It took Haley Heynderickx quite a while to write, record and release her debut full-length, and that’s because she took the time to get it right. The result is a record full of wondrous, well-crafted songs that twist and turn in unexpected ways, but never outrun her gift for distinctive melody. I Need to Start a Garden is not the loudest or brightest or most expensive-sounding album to come out of Oregon in 2018, but it might be the most powerful.
Larry and His Flask, This Remedy | Bend Ten years ago, “the Flask” was a standard-issue punk act with few ambitions beyond a life lived in the tour van. Then their drummer quit, they dug into their twangy influences and morphed into a high-energy, high-quality stringband. This Remedy is their first album in five years, and it beautifully captures both the power of the band’s rowdy punk-grass whirlwind and the heart that beats within Ian Cook’s songs, which seem to never stop getting better.
Lithics, Mating Surfaces | Portland Portland is packed with good post-punk bands that rock like the interlocking guts of a clock. The best of these is Lithics, a quartet that takes two prickly guitars, a rumbling rhythm section and deadpan vocals and turns them into the weirdest “must dance” grooves you’ll hear this year. On Mating Surfaces, the band serves up those grooves one after another, like Television but impatient, or Devo with human hearts. One thing is for sure: The next hook is always right around the corner.
Yob, Our Raw Heart | Eugene The best heavy band on the planet lives in Oregon. Yob has been one of our state’s top musical exports for two decades, but this year, the Eugene-rooted trio released its finest album yet—Our Raw Heart, a towering slab of crushing doom metal decorated with dreamy guitars and soaring melodies. Recorded after frontman Mike Scheidt’s near-death bout with diverticulitis in 2017, Yob’s eighth album is equal parts brutal and beautiful, and altogether life-affirming.
10 MORE WORTH HEARING: Marisa Anderson, Cloud Corner | Myke Bogan, Joe Fontana | Boreen, Lovely Bony Chanterelle, This Can’t End Now | Drowse, Cold Air | Sávila, Sávila | Jamie Stillway, City Static Laura Veirs, The Lookout | Johanna Warren, Gemini II | Witch Mountain, Witch Mountain
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2018
2019 Angus Bowmer Theatre
As You Like It By William Shakespeare Directed by Rosa Joshi
n o s t e k c Ti rting a t S e l Sa 2018 r e b m Nove
Hairspray The Broadway Musical Book by Mark O’Donnell and Thomas Meehan Music by Marc Shaiman Lyrics by Scott Wittman and Marc Shaiman Based on the New Line Cinema film written and directed by John Waters Directed by Christopher Liam Moore Mother Road By Octavio Solis Directed by Bill Rauch World Premiere Indecent By Paula Vogel Directed by Shana Cooper American Revolutions
Allen Elizabethan Theatre
Thomas Theatre
Cambodian Rock Band By Lauren Yee Featuring songs by Dengue Fever Directed by Chay Yew Between Two Knees By the 1491s Directed by Eric Ting World Premiere/American Revolutions How to Catch Creation By Christina Anderson Directed by Nataki Garrett
Macbeth By William Shakespeare Directed by José Luis Valenzuela Alice in Wonderland By Eva Le Gallienne and Florida Friebus Adapted from Lewis Carroll Directed by Sara Bruner All’s Well That Ends Well By William Shakespeare Directed by Tracy Young Pilot Community Visit Project La Comedia of Errors Bilingual Play on! translation by Luis Alfaro Directed by Bill Rauch
2019 opening weekend: March 8 – 10 Playbill subject to change
March 1 – October 27 Artistic Director Bill Rauch Executive Director Cynthia Rider www.osfashland.org 1.800.219.8161 Two World Premieres and one short play about a long separation
Oklahoma! (2018): Royer Bockus, Tatiana Wechsler. Photo by Jenny Graham.
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Bibliophile
For the Love of Food Tabitha Blankenbiller’s new book is a “foodoir” interview by Cara Strickland
ORIGINALLY FROM the Mount Rainier foothills, Tabitha Blankenbiller moved to Oregon for college, and now it’s home. Her recent book, Eats of Eden, celebrates the way food intersects with the rest of her creativity and life, and celebrates the bounty of our region. Tell me about your book. Eats of Eden is a book about food and writing and how those two passions feed and distract from one another. I found that working on an art form takes so much concentration and energy— sometimes it’s going really well and sometimes it’s not. It’s really helpful to have some other form of expression as an outlet for when you’re feeling frustrated, tired or uninspired. For me, that art form was cooking, and has always been. Creating and loving food has always been a huge part of my life. Your book is inextricably tied to the Northwest, especially your home in Oregon. What do you love about living and eating in this region? I think that the Northwest is a great place, not only for ingredients—we have such great food here—as I’ve lived and visited other parts of the country. They have their special
Tabitha Blankenbiller combines her two passions—food and writing— in her new book, Eats of Eden.
things, but I still miss the berries and the fish and all of the things that are so native and important to Northwest cooking—but at the same time it lends itself so well to being inspired by other places. In the book, I talk about living in Tucson and bringing back interesting spices, peppers, and all the interesting things about Southwest and New Mexican cooking and applying that to the dishes I make up here, like a roasted chicken dinner with hatch chili mac and cheese. I live in the rural area outside of Portland, and with a twenty-minute drive, I can be out in wine country. Twenty minutes another way, I can be in the city. Going a little bit farther: the ocean, the mountains—you can just escape to wherever you need to escape quite easily. It’s sort of this mix of being able to discover new things and also very easily return to the familiar.
What are you hoping your readers will take away from your book? One of the themes is forgiveness— there’s the forgiveness of sometimes not being able to create, not being able to be productive, or having something in the kitchen turn out terrible. But also the book talks about writing about a friendship that didn’t work out, and the forgiveness of yourself for those relationships that don’t work out and weren’t what you hoped they would be and second-guessing if you could have fixed them or what you could have done differently, and just realizing that sometimes that’s just out of your control and that you need to accept that it just didn’t turn out the way that you thought. The more that I stack up years here on the planet, the more I learn that as hard as I plan or envision things they just don’t usually go that way. I’m realizing that’s not a fault of mine, that’s just absolutely natural and to quit fighting it so hard.
“I found that working on an art form takes so much concentration and energy. … It’s really helpful to have some other form of expression as an outlet for when you’re feeling frustrated, tired or uninspired. For me, that art form was cooking, and has always been.” — Tabitha Blankenbiller 26 1859 OREGON’S MAGAZINE NOVEMBER | DECEMBER
2018
New Exhibit Open through January 20 NEW EXHIBIT
59800 South Highway 97 | Bend, Oregon 97702 541-382-4754 | highdesertmuseum.org
Smithsonian Affiliate
This exhibition has been organized by the Christopher Cardozo Collection and is circulated through GuestCurator Traveling Exhibitions. This exhibition has been funded in part by the Oregon Heritage Commission, Oregon Parks and Recreation Department. Mother and Child
food + drink
Cocktail Card recipe courtesy of New Deal Distillers
Beerlandia
Old St. Nick 1½ ounces Old Tom gin ¾ ounce Starvation Alley unsweetened cranberry juice ¼ ounce simple syrup Bradley’s Kina tonic Mint sprig for garnish Fresh cranberries for garnish Combine all ingredients over ice and shake. Pour over fresh ice into Collins glass. Top with soda water and garnish with mint sprig and fresh cranberries.
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How to Cellar Exceptional Beer written by Jeremy Storton | illustrated by Allison Bye AS LEGEND HAS IT, British lords would age a batch of barley wine made when a baby was born, then drink it when the lad turned 18. These days, we know fresh is best, but there is still a time and place for something old and something brewed. Cellaring a beer has five simple rules. 1. Keep bottles upright to allow yeast to settle and to minimize surface area oxidation. 2. Keep bottles away from sun and fluorescent light, which will create off flavors reminiscent of skunk or propane. 3. Keep bottles at a steady, even temperature, around 50 degrees, to allow good flavors to evolve and harsh ones to mellow. 4. Stronger beers can store longer, but plan on saving the beer up to five years, unless advised otherwise. 5. Buy more than one to compare how they age and because they’re delicious. In the absence of a basement or an elaborate system of underground caves, a wine fridge will serve as a great cellar. Even a closet in the center of the house will do. The goal is to protect the beer from light and changing temperatures. The best beers to tuck away for another day are typically strong and complex. Barrel-aged, imperials, barley wines, sours or brettanomyces (brett) beers rule in the cellar.
NOVEMBER | DECEMBER 2018
GREAT OREGON BEERS TO PUT IN YOUR CELLAR Cascade Brewing’s Sang Noir (Portland): Cherry ale aged in bourbon and wine barrels. 9.9% ABV Crux Fermentation’s Freakcake (Bend): Barrel-aged oud bruin with brettanomyces. 10.5% ABV Ninkasi Ground Control (Eugene): Imperial stout with space yeast. 10% ABV Logsdon Oak Aged Bretta (Hood River): Brettanomyces saison-aged in oak. 8% ABV Fort George Candyman (Astoria): Belgian quad aged in pinot noir barrels. 11.2% ABV
Reasons for cellaring beer are diverse. Many flavors, such as hop bitterness and alcohol spice, will soften with age and the rough edges will become smooth. Flavors will develop as they interact with each other. Oxidation, which is normally bad, can manifest with flavors of sherry or dried fruits. Aficionados also collect special beers every year to compare “vintages” with friends at a vertical tasting. Cellared beers are special experiences for special occasions, where the greater pleasure goes to the most patient. Cheers.
Discover Eugene’s Original Winery
Silvan Ridge Winery remains a pillar of the Oregon wine industry and for good reason: delicious wines, rich history, and an unforgettable setting. Open daily 12-5 pm. 27012 Briggs Hill Road | Eugene 97405 | 541.345.1945 | www.SilvanRidge.com
Distinctive Pinot Noir in a chic, urban setting
open daily 11 am - 5 pm | ElizabethChambersCellar.com 455 NE Irvine | McMinnville 97128 | 503-412-9765
food + drink
WEEKEND WANDERINGS: John Valls
MID WILLAMETTE VALLEY
EN ROUTE
After your Thanksgiving turkey, head to Oregon’s wine country for a glass of wine at one of 150 participating wineries.
Gastronomy
Wine Country Thanksgiving written by Jen Stevenson ESCHEW THE MALL MADNESS and super sale insanity of Black Friday in favor of a far more elegant and enjoyable holiday season kickoff—the Willamette Valley’s 36th annual Wine Country Thanksgiving. From Friday, November 23, to Sunday, November 25, more than 150 participating wineries from Appolloni to Antiquum will feature special tastings, festive flights, food pairings, live music, winemaker meet-and-greets, artisan markets and holiday discounts, because nothing fills out a stocking better than a bottle of Dundee Hills pinot noir. With the mad scramble of harvest a near-distant memory, brilliantly hued fall foliage still clinging to the vines, and the worst of winter gales still to come, this is one of the best times of year to visit the valley. Make a weekend of it with a romantic retreat at Newberg’s tony Allison Inn and Spa, or the Atticus Hotel, an exquisitely designed new luxury boutique hotel nestled in the wine-loving heart of charming downtown McMinnville. For more Wine Country Thanksgiving details, visit www.willamettewines.com. 30 1859 OREGON’S MAGAZINE
As you fly south for the winter (weekend), detour east of Salem for a slice of caramel apple pie at the Willamette Valley Pie Company, or meander on to charming small-town Silverton for cinnamon roll pancakes and crispy fried chicken with brown butter syrup and Sriracha honey atop a golden buttermilk waffle at Gather. After a lovely late-fall hike in Silver Falls State Park, tuck into a piping-hot smoked pork shoulder and pineappletopped Pine & Swine pizza at The Old Oak Oven food cart. Then cross the street to Silver Falls Brewery for a pint of Catamount Trail Ale. A few miles north, in Bavarian-esque Mount Angel, Oktoberfest may be over, but you can still wash down authentic handmade German-style bratwurst, bockwurst and knockwurst with an authentic German beer at Mt. Angel Sausage Company.
EAT + DRINK
In the pleasant rural river town of Albany, tour the uniquely charming Historic Carousel and Museum before chowing down on Calapooia Brewing Company’s spicy Class V burgers and bowls of stick-to-your-ribs beef chili, made with the brewery’s awardwinning Chili Beer. Sip an afternoon pick-me-up in bright, beautiful new Margin Coffee, and cozy up with cabbage rolls and chicken paprika over homemade spaetzle at Novak’s Hungarian Restaurant, followed by a twelve-layer wedge of milk-chocolatecream-stuffed Dobos Torta. If seeking date-night digs, book at brick-walled Sybaris Bistro, where stir-fried green beans with smoked ramp soubise and cornbread crumble precede grilled jerked duck legs and glossy rounds of chocolate hazelnut cake. In Philomath, start the day with hearty duck confit omelets and dried cherry cinnamon french toast at The Dizzy Hen, then hop over to brothersowned Nectar Creek, converting mead newbies to lifelong fans with its session meads made with raw, unfiltered Oregon honey, seasonal fruits, coffee and fresh ginger. If you’re in town in early November, book a table at beautiful Gathering Together Farm’s cozy covered porch cafe before it
goes on its winter break, and indulge in bowls of velvety spiced quince and kabocha soup, handmade acorn ravioli and wood-fired pizzas topped with butternut squash and kale straight from the fields. Drink well in nearby Corvallis, where Block 15 beckons with craft beer, “hand-spanked” green chile cheeseburgers with cilantro-jalapeño mayonnaise and Beavers games on the television, while 2 Towns Ciderhouse boasts more than two dozen taps pouring its celebrated fresh-pressed Pacific Northwest hard apple ciders. Catch one of the last Saturday farmers markets of fall, browse the bounty of dozens of local farms, and pick up smoked pork sandwiches at Burnheimer Meat Company, which also sells charcuterie and pork cuts made from locally raised heritage breed pigs. For a rainy afternoon pickme-up, sip lattes and taste fresh maple sea salt and marionberry rosemary doughnuts at Benny’s Donuts. After tapas and tempranillo at Latin American and Caribbean-inflected Del Alma restaurant, sip a honey almond gelato affogato nightcap at nearby Francesco’s Gelato.
SLEEP WELL
From late November through December, stay at Silverton’s Oregon Garden Resort and enjoy the 80-acre Oregon Garden’s annual Christmas in the Garden extravaganza, complete with ice skating rink, traditional German Christmas market and beer garden, live caroling and no fewer than one million Christmas lights. For country quiet and a hearty breakfast in Corvallis, book at family-owned Corbin B&B, set on 6 serene, forested acres teeming with deer and wild turkeys, or continue down the road to Eugene’s merry, marvelous Inn at the 5th. Check in, and risk never leaving the hotel—a fully stocked specialty market and bottle shop, six-restaurant food hall, date-night-worthy Marché restaurant, and Will Leather Goods’ flagship store (tucked into a converted boxcar) are mere steps from your room, not to mention room service and a Pendleton blanket loaner program should you never even leave your whirlpool-spaendowed suite.
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KACHKA Portland food lovers waited with bated herring breath for beloved Siberian pelmeni purveyors Bonnie and Israel Morales to open their second, larger location, just up the way from their SE Grand Avenue firstborn (now renamed Kachinka). James Beard Awardnominated chef Bonnie Morales pulls from her Belarusian heritage to dish up fan favorites like Baltic Sprat Buterbrodi, Rabbit in a Clay Pot, and Herring “Under a Fur Coat,” while a new Russian-style mangal grill allows for a slew of charcoal-fired skewers—try the Azeri-style sturgeon, lamb lyulya and whole baby eggplant. The vodka menu remains reliably robust, but the new Kachka also boasts a wine cellar and a strong Eastern-European-centric bottle list. 960 SE 11TH AVE. PORTLAND www.kachkapdx.com
SUGARPINE DRIVE-IN Those long hot summer nights of sipping frosé on the patio may be but a happy memory, but this charming Troutdale drive-in, opened in July by chefowners Emily Cafazzo (Beast, Toro Bravo) and Ryan Domingo (Pok Pok), will carry you through the dark winter days with their belly-warming bacon and onion jam-stuffed waffle grilled cheese and heaping slowsmoked pulled pork sandwiches. And since true Oregonians eat ice cream rain or shine, indulge in the Nuts For Chocolate sundae for dessert—a swirl of custardy chocolate soft serve topped with chocolate toffee hazelnut brickle, honey-hot-fudge sauce, and peanut butter cup cookie dough. 1208 E HISTORIC COLUMBIA RIVER HWY TROUTDALE www.sugarpinedrivein.com
DRINA DAISY If seeking respite from a steady fish-and-chips diet while weekending on the North Coast, detour east— to Eastern Europe, to be exact, at this cozy, quirky slice of Sarajevo right in the middle of downtown Astoria. In the simple, lovingly decorated dining room, husband-wife team Ken Bendickson and Fordinka Kanlic dish up Bosnian comfort food just made for dark and blustery coastal nights, like beef-stuffed cabbage rolls, flaky spinach pie and their trademark rotisserie-roasted lamb, served with crisp cucumber tomato salad and flamboyant fruit arrangements. 915 COMMERCIAL ST. ASTORIA www.drinadaisy.com
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Shrimp causas at Casa Zoraya.
Dining
Casa Zoraya written by Jen Stevenson BURIED IN A TRAFFICKY, nondescript block of North Lombard just east of the interstate, this unexpected slice of Lima life is drawing Portland diners both curious and already besotted with its perfect Pisco sours, vibrant ceviches, and rich, robust Peruvian comfort food classics. Helmed by namesake and Andina alum Zoraya Zambrano, whose family originally emigrated from Calca, a town in Peru’s Sacred Valley of the Incas, and her children, Gloria and Gary Marmanillo (Andina, Paiche, Can Font, DOC), the color-splashed restaurant’s menu is short and sweet, no more than a dozen dishes melding local produce with traditional Peruvian ingredients like ají chile, lucuma fruit and choclo, a chewy, starchy, large-kerneled Andean corn. The beautifully executed—and plated—fare ranges from prismatic shrimp causas to an ultra-savory lomo saltado to chunks of raw wild Pacific Northwest salmon and halibut swimming in a bold, bright tiger’s milk. For dessert, bite into the homemade alfajores, flaky disks of shortbread layered with cherimoya and lucuma-laced dulce de leche, or indulge in the picarones, a quartet of cinnamon, anise and clovespiced sweet potato doughnuts. For your second dessert, another round of cholitas, a festive jumble of pisco, strawberry, basil, lemon and cava, which may or may not be followed by a round of impromptu marinera dancing (bring your handkerchiefs, just in case). 841 N LOMBARD ST. PORTLAND www.casazorayapdx.com
NOVEMBER | DECEMBER 2018
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farm to table
Farm to Table
Nectar of the Gods Old Blue Raw Honey comes in many (nuanced) flavors written by Sophia McDonald photography by Bill Purcell
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farm to table
FROM LEFT Henry Storch inspects a beehive at Old Blue Honey in Philomath. The honey is packaged with hand-written notes about its origin.
THE JARS OF thick liquid sitting on Old Blue Raw Honey’s table at the Corvallis Farmers Market ranged in color from spun gold to dark amber. As customers picked them up, company co-owner Camille Storch explained the hand-printed notes on the labels. Storch and her husband, Henry, who has been keeping bees for about twelve years, pay careful attention to the nectar source available to each of their hives. Instead of mixing everything together when they bottle the honey, they keep each hive’s products separate so they can tell customers where the sweet liquid came from and what the bees were eating. Why go to all this trouble? Just as an animal’s diet affects the flavor of its meat or soil influences a wine’s terroir, a bee’s food source can make an identifiable difference in the way honey looks and tastes. The Storches are dedicated to exposing discerning eaters to the nuanced flavors available in varietal honey. Henry Storch worked as a farrier, native seed collector and habitat restoration consultant before becoming a fulltime beekeeper. He sourced his bees from feral colonies found by friends who were logging in remote portions of the Oregon Coast Range. What he discovered—not surprisingly—was that bees that had adapted to local weather conditions and native flora produced a lot more honey. They would also fly in cooler conditions, which meant they could gather nectar from unusual sources, such as blooming bigleaf maple. Breeding and selling Oregon bees has become an important part of Storch’s beekeeping practice, one that seems especially critical in the face of the many threats to the honeybee population. Their demise is not imminent, Storch said. Even though he expects to lose up to 40 percent of his hives every year, “a beekeeper with experience can split a hive four ways and still make a honey crop in the summer,” he said. NOVEMBER | DECEMBER 2018
1859 OREGON’S MAGAZINE 35
farm to table
But the threat to bees is real and, like all dynamic natural systems, there is no easy solution. Storch described a combination of habitat loss, toxins, disease and other factors when talking about their decline. “Viruses and other problems are always mutating,” he said. “There are some solutions that we’re coming up with to try to build up viral resistance, but there’s also immune system suppression that’s due to synergy between different chemical compounds the bees come in contact with. Each of those compounds independently can have zero or low toxicity as far as the Environmental Protection Agency is concerned.” As the chemicals combine and build up in the wax, they can gradually weaken or kill the colony. Many people point to the practice of trucking bees to California’s massive almond orchards as another threat. Storch’s hives make that journey annually in December or January, and he sees it as a mixed bag. It’s stressful for the insects, and it can expose them to pesticides and fungicides. That problem, however, has lessened thanks to pressure from conscientious beekeepers. Storch said he always reserves the right to cancel any pollination contract where the conditions are unacceptable. “The Almond Board of California now has these grower recommendations that are very strict,” he said. “They know if the bees come out of the almonds worse than they came in, nobody’s going to show up.” The bees’ time in California also acts as kind of a warm-up period for their work in Oregon. By the time Storch brings the hives back in March, some of them will have stockpiled important resources, and their populations will be rebounding after the natural die-off that occurs in the winter. That means they can quickly jump into making honey and pollinating plants in the Willamette Valley. Some of Storch’s bees are placed in open spaces across Linn, Benton and Lincoln counties. They spend the next several months foraging in blackberry thickets and flower-filled meadows. The Storches harvest the hives after each significant nectar flow—the timing of which Henry Storch knows well from his work with native plants—so they can isolate honey produced from poison oak and early- or late-season wildflowers. Other hives go to Willamette Valley farmers who need crops pollinated. That allows Old Blue Raw Honey to offer products labeled as raspberry, meadowfoam pumpkin, coriander or parsley and mint honey. “The bees will forage a little in the surrounding area, but usually they’ll focus on that one resource right in front of them, so it’s pretty clear what kind of varietal honey it is,” Camille Storch said. To make it easier for people to try the distinct types and compare their flavors, the Storches offer a quarterly subscription service. Each box comes with three jars and typically includes a wildflower, blackberry and crop honey. Depending on the nectar source, eaters may detect notes of menthol and licorice, dried fruit, tobacco and leather, or sweet summer flowers. It’s a uniquely Oregon experience to be able to access so many honeys from such a small geographic area. “People will say to me all the time, ‘I collect honey from all over the world. I have ten different kinds of honey from Spain and New Zealand and wherever,’” Storch said. “And I say, ‘That’s cool, I have thirty-five 36 1859 OREGON’S MAGAZINE
NOVEMBER | DECEMBER 2018
FROM TOP Henry and Camille Storch run Old Blue Raw Honey in Philomath. The company offers a wide range of honey varieties.
different kinds of honey from within 40 miles of my house.’” This diversity is made possible by the fact that Willamette Valley farmers grow such a wide range of fruits, vegetables, herbs and seed crops. And it means that come winter, there may be no better way to indulge in Oregon’s bounty than by diving into a jar. Once you’ve settled on a favorite honey variety (or a favorite variety for pairing with savory foods, anyway), use it at dinnertime by cooking pan-seared scallops from Ambrosia Restaurant and Bar, a Eugene eatery that combines the best of Italian and Pacific Northwest cuisine. Bacon and feta make the honey-laced sauce even more delicious. End the meal with a Trinket Toddy from Gina Helvie, owner of Trinket Brunch and Spirits in Portland. The first step is to whip up a batch of what she calls “savory honey,” which is a mulled mixer made with vinegar, sparkling wine or cider, and spices. Add it to bourbon or brandy for a warm and wonderful winter treat.
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farm to table
Oregon Recipes
Sweet as Honey
NW Pan-seared Sea Scallops with Sun-dried Tomato Honey Glaze Ambrosia Restaurant / EUGENE Rory Dana MAKES 8 SCALLOPS
2 tablespoons white wine-brined sun-dried tomatoes, chopped ½ cup white wine 1 teaspoon red wine vinegar
2 tablespoons local honey 1 tablespoon butter Pinch of salt to taste 8 scallops
FOR GLAZE Simmer white wine and sun-dried tomato together until reduced to half. Add vinegar, honey and butter. Keep heat low so as not to scorch the delicate flavor of the honey. Simmer and stir until thick and glossy, then remove from heat to prevent separation. Sauce can remain at room temperature until ready to serve. FOR PAN-SEARED SEA SCALLOPS A seasoned cast-iron pan works great for searing sea scallops. Heat pan to a medium-high heat. Coat pan generously with cooking oil. Wait until oil is rippling before adding the scallops. When ready, place the scallops in the hot pan, gently, to prevent oil splashing. Sear for about 2-3 minutes on each side or until golden on each side. Reduce heat, add a tablespoon of butter to the pan and begin basting the scallops with the foam of the butter. A proper sea scallop should be cooked to medium rare.
Trinket Toddy
TRINKET / PORTLAND MAKES 1 COCKTAIL FOR SAVORY HONEY FOR COCKTAIL 1 cup cider vinegar ½ ounce savory honey 1 cup hard cider (see recipe below) or sparkling wine 1¾ ounce bourbon 1½ cups honey or brandy 1 tablespoon lightly roasted 1 orange slice whole coriander 1 cinnamon stick 1 lemon twist Hot water, to taste 1 teaspoon ground cinnamon ½ teaspoon ground allspice FOR SAVORY HONEY Using a 6-8 quart saucepot, simmer vinegar and cider or wine over low heat. Reduce the liquid by half until 1 cup remains. Add honey, coriander, cinnamon, allspice and lemon twist. Bring to a simmer, then strain immediately. Transfer to a squeeze bottle or other storage container while still warm. FOR COCKTAIL Using a heated cup, combine all ingredients. Stir until honey is dissolved. Ambrosia’s NW Pan-seared Sea Scallops with Sun-dried Tomato Honey Glaze. 38 1859 OREGON’S MAGAZINE NOVEMBER | DECEMBER 2018
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Find additional recipes at www.1859oregonmagazine.com/recipes
farm to table
Home Grown Chef
Honey Snob written by Thor Erickson photography by Charlotte Dupont
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farm to table
Honey-Brined Roasted Turkey Thor Erickson
MAKES 1 TURKEY 1 turkey, approximately 12 pounds 7 quarts of cold water 2 quarts of vegetable stock 1 pound raw Oregon honey 1 cup Jacobsen sea salt 1 bunch fresh thyme 1 bunch fresh rosemary 1 bunch fresh sage 1 head of garlic cut in half horizontally 2 tablespoons whole peppercorns Vegetable oil
Honey-brined roasted turkey has a subtle sweetness.
AH, HONEY—the sweet, viscous gold crafted by winged artisans. Throughout history, this culinary treasure has been revered—used to anoint kings at birth, nurture them through life, and preserve their bodies when they died. Many civilizations have relied on honey not only for its sweetness, but also for its healing properties. As a child, I suffered from severe hay fever. After a few years of useless antihistamine shots, my mother heard from a local macramé maker (it was the ’70s, after all) that raw honey was a great natural cure for hay fever. After some searching, she found some local honey. My mom paid the hefty price of $15 a gallon and made me swear not to tell anyone about it. (Unlike the kings anointed with the stuff, it didn’t fit my family’s modest budget.) The honey was sequestered in a kitchen cabinet. Each morning I took two large spoonfuls of the gorgeous goo. As the middle child with a bunch of sisters, it was the first time in my life that I had something that was entirely mine. It was delightful.
A couple months later, my hay fever was noticeably better. Not gone, but better. As a side effect, I had not only become a honey addict, but a honey snob. The cute plastic-bear bottles full of clover honey were fine for other kids, but not for me. I needed the most local honey available. I feigned severe hay fever episodes so my mother would delve deeper into the amber market of the honey trade. Honeycombs, crystalized honey, aged honey—everything short of getting my own hive. After a year or so, my mother spilled the beans to my father about the honey and its cost. There was intervention. There would be no more raw honey for me. I had to quit cold turkey. Well, not entirely. My mom managed to get a weekend job for me with the “honey man,” washing honey jugs in exchange for my delicious, syrupy drug. Speaking of turkey, here is a great holiday recipe for a honey-brined turkey. This roasted bird will be juicy and impart a subtle sweetness that will have everyone at your table abuzz. Take it from me, the honey snob. NOVEMBER | DECEMBER 2018
Place 1 quart of water, the honey and salt in a medium saucepan over medium heat. Stir until the salt is completely dissolved and remove from heat. Pour mixture into a container large enough to fit the turkey and the brine. Add 6 quarts of cold water, the stock, herbs, garlic and peppercorns. Stir to combine. Place the turkey in the brine, adding some weight (I use a dinner plate) to keep it completely submerged, and place in the refrigerator for about 24 hours. Remove the turkey from the brine and pat dry with paper towels. Place turkey on a rack over a rimmed baking sheet and allow to air-dry overnight in the refrigerator—this will result in crispy and delicious skin. Remove the turkey from the refrigerator, fold the wings under the body and tie the legs together. Brush turkey lightly with vegetable oil and allow the bird to come to room temperature. Preheat oven to 350 degrees. Bake the turkey until an instantread thermometer reads 165 degrees in the thickest part of the breast, which should take about 2.5 to 3 hours. Remove the turkey from the oven and allow it to rest, uncovered, for 20 minutes. Carve and serve.
1859 OREGON’S MAGAZINE 41
home + design
Heaven McArthur for Timberline Construction of Bend
The Tetherow kitchen combines farmhouse function and modern details.
Beautiful Utility
These two kitchens don’t just look good—they’re ready to work written by Melissa Dalton
Modern Traditional in Tetherow WHEN BUILDING a brand-new house, the options can seem endless, which sometimes leads to “analysis paralysis” in certain clients. The owners of this recent build in Bend’s Tetherow development avoided indecision by identifying what they didn’t want first. “Especially in Tetherow, a lot of the houses are super modern, but they didn’t want a super contemporary home,” said Bend-based interior designer Lucy Roland of Harper House Design. In 2015, Roland joined Timberline Construction and Tebbs Design Group to guide the owners, a couple in the brewery business, through the design and build process. “[The wife] definitely errs on the side of more traditional,” Roland said. “So, they wanted something that can bridge the gap between modern and traditional.” On the surface, a “modern traditional” aesthetic might seem contradictory, but it’s all about striking a balance. Think of it as 42 1859 OREGON’S MAGAZINE
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farmhouse function meets the restrained detailing of modernism, with a few rustic and industrial accents thrown in for good measure. The kitchen’s scheme started with the wall treatment, which, at first glance, appears to be a very simple subway tile. “But instead of the 3-inch by 6-inch size, we took the shape to a modern 2-inch by 8-inch,” Roland said. “Then we set it in a brick pattern because stacking it would have been too modern.” Wrapping the window sills in tile and carrying the pattern up to the ceiling conjures a commercial kitchen, Roland said, which nods to the utilitarian purpose of the room within the open floorplan. The combination of a cement counter and Shaker perimeter cabinets is equal parts industrial and classic, while the similar tonal qualities in their colors—dark charcoal and a soft grey—unite any style differences. The mod-trad mix continues in the adjacent dining room, where a substantial handmade wood table, so heavy a crane had to place it, is partnered with streamlined black chairs.
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Next, Roland layered wood tones and metals to give the kitchen nuance. Floating shelves and a center island, both fashioned from white oak, jive with the medium wood tones of the floor, dining table and ceiling beams. Many of the wood finishes were deliberately distressed to give the new construction more patinaed character. “You don’t want everything looking perfect,” Roland said. Polished nickel plumbing syncs up with a suite of stainless-steel appliances, while dark bronze cabinet hardware brings in a note of contrast. Two large-scale powder-coated metal pendants over the island are a satisfying finishing touch. “Lighting is the jewelry of the room,” Roland said. The way the space is organized, the homeowners can whip up meals along the perimeter while guests perch at one of seven stools around the island and grab a beer from the nearby bar station. In that way, the kitchen manages to be both intimate and welcoming, ultimately proving that contradictions can be a good thing. “It’s classic and timeless,” Roland said, “yet still fresh and young at the same time.”
Modest Chic in Portland Not all kitchens need the pomp and circumstance of showy stoves and flashy range hoods. Take the one in this custom home in Southeast Portland—it’s all about the subtle details. Sunlight pours through a full-height window which is perfectly aligned to brighten the center aisle on the city’s grayest days. White quartz counters wrap white oak cabinet fronts, revealing a neat shadow gap where the stone and wood meet. Yet behind those cabinet doors are boxes from IKEA’s Sektion line. Such an unfussy approach was deliberate on the homeowners’ part. “They wanted a fairly modest and compact house,” said architect Jeff Stern of In Situ Architecture, who worked with JRA Green Building to complete the home in 2017. “They weren’t looking for anything very formal.” Stern started the design process by addressing the home’s natural light. “Because of the orientation of the lot, one of my ideas was to create a long and thin house,” he said. He set the home against the northern boundary so a south-facing wall could sport numerous window openings. “That allowed us to open the house to the south sun and just create a really nice, light-filled interior,” he said. A “continuity of finishes” visually connects the kitchen to the other spaces in the open plan. A burnished concrete floor runs underfoot, joined by white walls and a tile backsplash composed of white penny rounds, the latter lending slight texture within the restrained color palette. At the ceiling, exposed wood framing was intentionally left unsanded and also painted white, to incorporate another textural layer. 44 1859 OREGON’S MAGAZINE
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Then there’s the repeated motif of pale wood from the European larch that frames the doors and windows to the white oak of the cabinetry. “All of those things help to allow the kitchen to flow and be a part of the entire house,” Stern said. The kitchen’s work triangle is arranged in a compact galley that keeps all the necessities within reach. “They cook almost every night, so it had to be functional,” Stern said. He tucked a separate large pantry behind white flat front cabinets off the walkway in order to hide any potential counter clutter. For the cabinets, he worked with the Portland-based company Kokeena, which supplies custom wood faces for IKEA boxes. “Most people are surprised when I tell them they’re IKEA, because of the Kokeena fronts,” Stern said of the cabinetry. To further maintain visual consistency, Kokeena provided additional finish material to the site carpenter to panel a living room wall and fabricate a custom shelving unit at the back of the island. Just as the homeowners eschewed unnecessary bling in the kitchen, they were equally steadfast that there be no seating at the island. While such a request goes against current trends, like so much else about the space, it guaranteed the design was a custom fit for how they live and what they value. “They really like to eat all their meals at their dining room table and spend a lot of family time together there,” Stern said. “That was really important to them.”
On the surface, a “modern traditional” aesthetic might seem contradictory, but it’s all about striking a balance. Think of it as farmhouse function meets the restrained detailing of modernism, with a few rustic and industrial accents thrown in for good measure.
home + design
Built Photo
The Portland kitchen has IKEA cabinets with custom fronts.
NOVEMBER | DECEMBER 2018
1859 OREGON’S MAGAZINE 45
Steven Vaughan Photography
home + design
Custom cabinet fronts on IKEA cabinetry can save your budget.
DIY: Tips for Customizing IKEA Cabinets ANYONE WHO HAS ever attempted to remodel a kitchen knows this universal truth: new cabinets add up fast. That’s why the Portland-based Kokeena offers custom cabinet fronts and casework for modular IKEA systems— customers get a tailored look that’s much easier on the budget. Kokeena’s products are made-to-order, manufactured in Oregon, and come in three different finishes, including painted wood, veneered wood or textured laminate. We asked Kokeena CEO Russell Edwards and architect Jeff Stern for tips on making a Kokeena/IKEA pairing work in your home. 1 DON’T ISOLATE THE KITCHEN
“Try to make sure that any kitchen you’re planning is really cohesive with your whole house,” Edwards suggested. For instance, choose a Shaker door with an ogee detail for a historic English or Colonial-style home, or opt for a simple slab front in a Midcentury remodel or modern abode. 2 WEIGH THE PROS AND CONS
Each finish wears differently, so select one that suits your lifestyle and maintenance requirements. Laminate is considered the most durable, so it can work well for homes with pets or rowdy children. A veneered wood cabinet is “fairly durable and can be repaired up to a point, such as if it were scratched,” Edwards said. Lastly, a painted wood front is less 46 1859 OREGON’S MAGAZINE
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durable, yet can be readily fixed with wood filler or a new coat of paint. MIND THE GAPS
Using a modular cabinet system like IKEA means that you’re limited to available sizes, which can be a bit like a game of Tetris when working with a particular space. Filler strips are separate finished panels that cover any gaps between cupboards, or a cabinet and wall. Stern thoughtfully planned the width of fillers in the Portland project. “We adjusted the dimensions very carefully so that we eliminated having really large filler strips,” he said. “The reveals at the edges of runs of cabinets were consistent and small, so I think that helps them look custom.”
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home + design
Products for a Modern Traditional Look Handcrafted in California, the Stellar tile collection from Sonoma Tilemakers offers a bevy of field sizes, including a 2-inch by 8-inch rectangle like the tile seen in the Tetherow kitchen. Available in 108 colors with names like “Old Soul” and “Retro Khaki,” these tiles easily bridge the gap between modern and traditional. Available at United Tile in Portland. www.sonomatilemakers.com
With the Purist kitchen sink faucet, Kohler blends a classic bridge profile with clean lines and minimal detailing. The high arch is bound to clear the tallest pots sitting in your sink and even rotates a full 360 degrees.
Everything old is new again, especially at Heath Ceramics. The Coupe line was introduced in 1948 as the first dinnerware style for the iconic California-based pottery company and continues to impress today as a “modernist classic.” It looks equally good stacked on open shelves or plating your next dinner party. www.heathceramics.com
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The Salt Chair updates the enduring Shaker-style silhouette without any fuss. Made of solid natural oak or beech and finished in a water-based paint, it’s a new classic that’ll pair nicely with your farmhouse table. Available at Design Within Reach. www.dwr.com
NOVEMBER | DECEMBER 2018
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mind + body
Xuan Cheng is a principal dancer for the Oregon Ballet Theatre.
Flying High Oregon Ballet Theatre’s Xuan Cheng keeps raising the bar with hard work and training written by Mackenzie Wilson
“We were like a little army,” Cheng said. She doesn’t sugar coat the school’s strictness—snacks weren’t allowed and neither were family visits. Cheng’s family lived five-and-a-half hours away by train and she saw them once or twice a year. The only relief from the isolation was a five-minute phone call once a week to loved ones. Now a principal dancer for the Oregon Ballet Theatre, Cheng can appreciate the level of discipline it took to push her and the other students to perfection. “It takes a lot of sacrifice, and you have to really love it like 300 percent because it doesn’t just come. … You have to really pay for it,” Cheng said. “I mean pay for it by working on it, striving for it, not just physically but mentally.” Cheng spent five years at the school, which was a training ground for its own company of dancers. In 2000, she became a company dancer with the Guangzhou Ballet company. Competition took her to New York in 2005, where she felt a freedom she didn’t know. “The experience changed me. … I wanted more than just to be a baby ballerina in the company, I wanted more for my life, I wanted to travel, to see the world and dance internationally,” Cheng said. 50 1859 OREGON’S MAGAZINE
Shortly after, she danced with two companies in Montreal, Quebec. “Once you are on stage dancing, it’s like a drug. It’s addictive, you want more.” In 2011, Cheng auditioned in Portland for the Oregon Ballet Theatre with her husband, who is also a professional dancer. “It’s just a very nice city to live in, and as Chinese, English is our second language, but you feel very welcome. You don’t feel you’re different than anyone else,” Cheng said. Besides being a principal dancer, Cheng also teaches ballet. She’s not moving into her final act yet, but decades of dancing have taken a toll on her body. “It’s hard for a dancer when you’re past 30 because your body feels different than when you’re 20, but then your mind understands more,” Cheng said. “That’s why it’s so hard when suddenly you figure something out, but your body might not allow you to do it.” She combats the changes by devoting extra time to stretching, as well as swimming and practicing Pilates. “When you’re young it’s like, ‘I want to be the best in the class, then I want to be the best in the company,’” she said. “And at this age right now, I just want to be the best version of myself.”
NOVEMBER | DECEMBER 2018
YIN YI Photography
SINCE SHE WAS a little girl living in China, Xuan Cheng, 33, has been familiar with call times. At 10 years old, she left home to attend the School of Guangzhou Ballet of China, where she and other aspiring ballerinas started their days with a rigorous hourand-a-half workout at 5:30 a.m.
mind + body
Xuan Cheng Ballerina
Age: 33 Born: Hunan Province, China Residence: Portland
WORKOUT Ballet, swimming and Pilates.
NUTRITION “I am very lucky I can eat whatever I want and don’t have a weight problem as a dancer. I like Chinese food. I eat a lot of vegetables and fruits. When we are in a busy performance week, my body needs steak and burgers. I don’t eat a lot of dairy.” “I like Chinese hot pot and Chinese northern-style barbecue. We can’t really find authentic ones here in Portland, so I cook at home when I have time. In fact, my husband cooks very well. I also like to hang out with my friends and grab cocktails for happy hour.”
INSPIRATION
“It takes a lot of sacrifice, and you have to really love it like 300 percent because it doesn’t just come. … You have to really pay for it. I mean pay for it by working on it, striving for it, not just physically but mentally.” — Xuan Cheng
NOVEMBER | DECEMBER 2018
“I get inspired from everything. I get inspired by the little flower on the street when I take a walk by the river. I get inspired by my students—they remind me why I dance and make me a better teacher and dancer. I get inspired by my talented friends and colleagues in the studio every day. I get inspired by a delicious yummy chocolate cake.”
EVENTS The Oregon Ballet Theatre will perform The Nutcracker December 8-26. www.obt.org/18-19-season/ nutcracker
1859 OREGON’S MAGAZINE 51
artist in residence Lisa Congdon didn’t become a professional artist until she was 40.
A Bright Light
Lisa Congdon’s colorful, inclusive art GOOD THINGS COME to those who wait. We had to wait until Portland fine artist Lisa Congdon was in her early 30s to even pick up a paintbrush. But today, her work is all over the place. If it’s melancholy you seek, keep moving— Congdon’s colorful work is full of hand-lettered statements like “You be you. I’ll be me” and “Eyes forward. Heart open.” There’s a bit of whimsy, a slightly youthful vibe and a ton of color. Her clients are diverse, from Martha Stewart Living to Harvard University, and her Etsy shop is thriving. 52 1859 OREGON’S MAGAZINE
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Christopher Dibble
written by Sheila G. Miller
BOWMAN MUSEUM
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artist in residence
Prints by Lisa Congdon.
Congdon, 50, started out painting as a hobby. After working in education for twenty years and as a project manager for a nonprofit, she decided at age 40 to try to be a full-time, working artist. She’d never attended art school and was completely self taught. “In some ways, the fact that I was older and had some really great experience in the working world—my last job was as a project manager at a nonprofit—helped make that possible,” Congdon said. “I had years of experience with things like working with clients and managing my time to juggle multiple projects.” “There was a lot about the worlds of art and illustration I didn’t understand in the beginning,” she said. “As an outsider, I worked really hard to try to learn as much about them as possible so I could make informed decisions about how to market and sell my work.” Congdon caught a break—as she started her full-time artist venture, social media was growing fast. She used social media strategically to share her work with everyone from customers to galleries. It worked. Today, Congdon works primarily in acrylic and gouache paints and draws in ink. She paints on wood panels and other three-dimensional objects, sometimes on paper. However, she took up digital drawing on her iPad with a program called 54 1859 OREGON’S MAGAZINE
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Procreate, which she now uses for most of her commercial work. And Congdon is always looking for ways to combine technology with traditional crafts. Though Congdon has had success in “going pro” as an artist, she’s happy to welcome others to the table. “I would not be where I am in my career without the generosity of other artists who helped me when I was starting out,” she said. “When I began having success, it felt important to me to give back, to share what I had learned with other artists who were beginning their paths.” To that end, Congdon wrote a book in 2014 called Art Inc: The Essential Guide to Building Your Career as an Artist. The book is a how-to of sorts, a blueprint for how Congdon was successful. Congdon also teaches classes and gives talks on a regular basis about the intersection between business and creativity. “I feel called to share and teach what I know,” Congdon said. “Being a successful working artist is really, really hard. Sure, it’s also fun and exciting at times, but, like any freelance career, it takes enormous discipline and grit. I want to tell the real story of what it takes to make it as an artist. It’s not the romantic notion that so many people imagine,” she said. “And, yet, if you work at it and you are willing to diversify what you
artist in residence
do, it is also possible to make a living. And I want to spread that gospel, as opposed to the starving artist gospel.” With her success, Congdon is committed to trying to help other artists. She recently opened a new shop in the front of her studio in inner North Portland, where she currently sells her own art and products. Eventually, she wants to include other artists’ work as well and open it to the public for workshops— run by her or other artists. Congdon said one of the ways she’s avoided that “starving artist” stuff is by being open to possibilities. And she was proactive—opened an Etsy shop, licensed her work for products, showed work in galleries and took illustration jobs. There were the books and the classes and the speaking engagements. “Together, eventually, all of those things added to a living,” she said. “Early on, I also made a concerted effort to build an audience for my work online. I kept a blog, posted on social media daily about all the stuff I was up to. If you do that enough, people will become interested in your work, and your story. It took years, but eventually I became known.” Now she can be a little picky about what projects she works on—though she wants to be a full-time freelance artist, “there are only so many hours in the day. You can’t do it all. You will burn out.”
“I feel called to share and teach what I know. Being a successful working artist is really, really hard. Sure, it’s also fun and exciting at times, but, like any freelance career, it takes enormous discipline and grit. I want to tell the real story of what it takes to make it as an artist.” —Lisa Congdon
NOVEMBER | DECEMBER 2018
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STARTUP 58 WHAT’S GOING UP 59 WHAT I’M WORKING ON 60 MY WORKSPACE 62
pg. 64 Po’Shines makes the buttermilk biscuits and molasses of your dreams.
Claire Thorington
GAME CHANGER 64
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startup
Startup
Chickpea … Ice Cream? Little Bean offers a revolutionary dairy-free alternative written by Michelle DeVona
Carly Diaz
RESTAURATEUR MICAH CAMDEN has done it again. Best known as co-founder of Blue Star Donuts, Little Big Burger and Boxer Ramen, he’s also behind Super Deluxe, a drive-thru burger joint that has had fast food zealots smitten since it opened this year. Despite all this, Camden’s latest project, Little Bean—a chickpea ice cream company— may be his wildest yet.
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As he neared 40 years old, Camden realized he couldn’t eat the way he did in his younger days, especially when it came to dairy and gluten. “I’ve always had an aversion to soy because of the Monsanto stigma. When I started going down the rabbit hole of what a dairy replacement could be or should be, I was able to find out that the genetic properties of a soybean was almost identical to that of a chickpea. And I thought to myself, this is the bean.” Curious what would happen if he treated a chickpea like a soybean, Camden started experimenting. He watched a video that went through the process of making soy milk and then tried the same thing with chickpeas. The result was not what he was hoping for. “I could tell it still tasted like a bean. So I started to research what makes a bean taste like a bean and treat the beans in such a way naturally to get rid of that flavor,” he explained. After tinkering a little more, Camden figured out how to rid chickpea milk of the strange bean taste and instead accentuate its naturally sweet, nutty flavor. And this is where he reached the turning point. “I thought, well what can you make with milk?” Camden continued. “And then it came to me—ice cream. It was just a light bulb that exploded.” While Camden knew he needed to cut back on dairy, dairy-free ice creams never filled the void for him. Nut-based ice cream doesn’t freeze well, and it’s impossible to escape the coconut flavor. “It’s never just strawberry ice cream, it’s always strawberry-coconut,” he said. “What makes Little Bean unique is, in the non-dairy world of ice creams like coconut or almond, you have to use stabilizers because there’s not a rich juxtaposition of starches, natural proteins and fats. Since a chickpea is not a modified bean, it already has all of those, so chickpea ice cream is healthy by virtue of what it doesn’t have in it—there are only five ingredients.” NOVEMBER | DECEMBER 2018
Camden gets his chickpeas from Washington, and with its proximity to Oregon, this cuts down on the carbon footprint. Plus, chickpeas are a sustainable crop and can grow even in drought. Creating a non-dairy ice cream business was unfamiliar territory, so Camden hired a team of board members to help with the branding, marketing and production. “Most people associate chickpea with hummus, so I needed someone to help me explain chickpea ice cream,” he said. As owner of several non-vegan restaurants, however, Camden hesitates to advertise his ice cream as vegan. “I created something awesomely vegan. However, I also serve hundreds of burgers a day at Super Deluxe. It’s not like I’m out there petting animals,” he said. “Nevertheless, I do believe in sustainable and environmental practices.” Situated in Portland’s trendy Pearl District, Little Bean may just prove itself the next big kahuna of dairy-free ice cream. Before opening this fall, the company gathered a following after handing out free ice cream samples from its signature blue-and-white cart. In addition to the shop and cart, Little Bean also operates a food truck. Not surprisingly, Camden’s ice cream flavors go beyond the standard chocolate and vanilla. The display case features quirkier offerings like strawberry Sichuan, chipotle chocolate, and cherry chai. “Like Blue Star Donuts, I like my names to be alliterative. All flavors have a main flavor and then a high note that complements it,” he said. Still, while chickpeas are a perfect base for velvety ice cream, Camden is taking the bean where it hasn’t gone before. In addition to ice cream, the shop offers freshly baked chickpea-based breads and pastries, chickpea yogurt and chickpea milk lattes. “By leaving gluten, soy, nuts and dairy out of the picture, you delete allergens,” Camden said. “I legitimately believe I created something great for both the environment and the community.”
what’s going up?
A twelve-story Moxy Hotel is slated for 10th and Alder.
Downtown Portland’s New Hotels written by Sheila G. Miller
IF ANYONE NEEDS a sign that Portland is officially becoming a “big city,” that sign may be found downtown, on Southwest Alder Street. The city’s design commission in May gave the goahead for a twelve-story Moxy Hotel at Alder and 10th Avenue. The hotel, part of the Marriott brand, is expected to go into a space currently used as a parking lot with food carts lining the perimeter. According to Willamette Week, all food carts were told to leave the space by October 7. A larger section of the city’s famous Alder Street Food Cart Pod, on Alder between 9th and 10th, is also likely to be the site of a new hotel. The Oregonian reported that a luxury, five-star hotel is proposed for that lot. The hotel, proposed by BPM Real Estate Group, would be thirty-three stories and would have offices, condos and a food hall in the space. Just down the street are two more hotels—The Woodlark Hotel, at 8th and Alder, is expected to open in late 2018, while a Hyatt Centric is expected to open in 2019 at 11th and Alder.
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what i’m working on
Nursery manager Gail Redberg stands near a soil-potting machine at the native plant nursery.
Planting the Past (for the Future) A native plant nursery does vital work to protect Oregon’s habitat from invasive species interview by Catie Joyce-Bulay photography by Talia Jean Galvin
THE CONFEDERATED TRIBES of Umatilla Indian Reservation Native Plant Nursery grows sixty-two varieties of native plants used to revegetate compromised landscapes while preserving a tribal heritage of these “first foods.” In 2016, the nursery was selected as the pilot nursery for the Oregon Sage Grouse Initiative, a collaboration between state and federal agencies and private landowners that will provide more habitat for the threatened sage grouse. Manager Gail Redberg has worked at the nursery since 2011. The Sage Grouse Initiative has been an important project you’ve been working on for a while—where are you in the process? Last November, we collected seed from Roaring Springs Ranch in the Steens Mountains. We are currently growing out the seed and will be using those plants for several projects on the ranch, including revegetating a historic lek [an area where sage grouse congregate] abandoned a few years ago after a 60 1859 OREGON’S MAGAZINE
fire, increasing the quality of habitat of some current nesting areas, and installing a research plot to test several revegetation strategies to increase success in future projects. What other projects do you have in the works? We received funding through the U.S. Fish & Wildlife Service Oregon Sagebrush and Tribal Nursery Partnership Program which will be used to purchase updated
NOVEMBER | DECEMBER 2018
equipment, and were awarded a contract with Mission Support Alliance to grow out over 20,000 sagebrush for Hanford revegetation [in southeastern Washington]. We are expanding our sales to landscapers. We provided plants this year for a large residential development in Bend that will be an ongoing project for several years and some recent tribal developments (new housing and the new Yellowhawk Clinic) and are
what i’m working on
CLOCKWISE FROM TOP LEFT The nursery grows sixty-two varieties of native plants. Workers handle soil at the nursery. The nursery is expanding its sales to landscapers.
in the planning stages for providing landscaping plants to the new Walla Walla River Hatchery, the new Confederated Tribes of the Umatilla Indian Reservation Education Center and the expansion project at the Wildhorse Casino. Why is it important to preserve, plant and protect native plants? Native plants are the repositories of survival secrets that have resulted in millennia of success. They are genetically suited to the environment in which they are found and they also have enough variability that they can survive drastic changes in climate. Humans have bred domestic plants to select for specific qualities: early and showy flowers, heavy seed yield,
higher protein content, etc. Although these qualities are desirable to us, they do not necessarily contribute to the success of a species when dealing with the vagaries of nature. In fact, they often reduce a species’ chances of survival without human intervention. For example, early flowering is pleasant to us after a long cold winter, but it is completely out of synchronization with insect pollinators, which may result in failure to produce viable seed. Although domestic plants have their uses, it is the hardy native plants that keep the soil stable, fertile and alive. They provide shelter and nutrients at the base of our food chains and oxygen to the air, all so necessary to the cycle of life.
Native plants, if given an opportunity to become established in disturbed areas, also have the capability to outcompete invasive plants. For example, cheatgrass has cost our nation billions of dollars in loss of habitat, ecosystem damage, wildfire damage and reduced agricultural and forest yields. When we include native Sandberg’s bluegrass in our lawn seed mix we are providing a grass seed to the environment that (like cheatgrass) can become established on thin soils and produces seed early, but unlike cheatgrass, is not invasive. And it is drought resistant, which allows it to survive those hot summer days and come back green in the fall.
NOVEMBER | DECEMBER 2018
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Chefs who strive to create the authentic cuisine of faraway places must frequently rely on what they’ve learned from family, travels and research. At Broder Söder, however, chef James Drinkward works in a microcosm inside the Nordia House of Southwest Portland, a cultural center which opened in 2015. Here, he’s merely a Thor’s hammer throw from experts on all things Danish, Icelandic, Finnish, Norwegian and Swedish.
“The people at Nordia House are influential,” said Drinkward, who grew up in Southwest Portland. “I get lots of interesting feedback, such as, ‘My grandma made it this way.’ Scandinavians tend to be pretty direct, so they’ll tell you what they think.”
Not your grandfather’s Sons of Norway lodge, Nordia House exemplifies contemporary Nordic design inspired by Viking ships, ancient rune stone carvings and birch forests. Natural materials offer clean lines throughout, including floor-to-ceiling windows overlooking the surrounding wooded haven and the historic log home of Sir Ross Fogelquist, knighted by the King of Sweden. The home has one of the largest private collections of Nordic antiques and folk arts in the U.S.
My Workspace
Nordia House
Not your grandfather’s Sons of Norway lodge written by Cathy Carroll photography by Carly Diaz
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2018
my workspace
The center, run by the nonprofit Nordic Northwest, hosts traveling national exhibitions on Nordic topics. The main hall is where Nordic cooking classes attract folks of a range of ages and cultures. They learn iconic dishes, from lefse, the notorious Norwegian potato pancake, to fika, the quotidian Swedish coffee break with cakes and pastries. For winter holiday parties, it’s a class in glögg, a mulled wine with aquavit, raisins and almonds, along with cookies including mandelmusslor, an almond pastry, and krumkake, a buttery cone-shaped treat.
“Every year we do one or two julbord, a big Christmas smorgasbord with lots of singing and drinking, and traditional favorites such as Swedish meatballs with lingonberries and Jansson’s Temptation, a kind of scalloped potato casserole with anchovies that’s really delicious,” Drinkward said. Workshops in Nordic dance, jewelry making and art, plus lectures centered on authentic traditions and modern Nordic life’s ideals of sustainability, egalitarianism and a deep connection to nature round out the offerings.
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Game Changer
Nourishing the Community’s Soul Po’Shines is more than your average restaurant written by Adam Sawyer photography by Claire Thorington
CLOCKWISE FROM LEFT Executive chef James Bradley is a graduate of the Teach Me To Fish program. A Po’Shines regular places her order. Pastor E.D. Mondainé. The Po’ Fish Platter (fried catfish, chicken wings, mac and cheese, and red beans and rice), bottom, and a buttermilk biscuit with molasses, top right.
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PASTOR E.D. MONDAINÉ grew up on soul food. The St. Louis native can recall a time in his life when every member of the extended family excelled in one particular dish, taking pride in the way it filled bellies as well as hearts. “It was food created from the soul to feed the soul,” Mondainé said. Mondainé would grow into a man who extended the tradition and meaning of soul food into just about every aspect of his life. He also wears many hats. In addition to being a pastor, he’s an activist, author, musician and now president of the Portland NAACP. Long before taking his current position, Mondainé saw a trend and a need in his adopted home of Portland. “There were a number of community members on public assistance,” he said, “just as talented or driven as anyone else, but defeated by the cycles of depression, abuse, and the resulting low self-esteem that contributes to the cycle’s continuation.” He believed that with proper guidance and development, he could produce empowerment and opportunity. He was right. He opened Po’Shines in the north Portland neighborhood of Kenton with a few goals in mind. More than a restaurant venture, it became home to a new initiative, a youth work organization called Teach Me To Fish (TMTF). A structured
training program, TMTF prepares participants for a career in the culinary arts while simultaneously teaching life skills. Po’Shines did more than bring in customers from all over town looking for authentic soul food, and TMTF affected more than the lives of those enrolled in the program. Before the Celebration Tabernacle Church moved into its Denver Avenue location, the building was occupied by a biker bar called the Cactus Club. Po’shines was a drug store and the alley next to it was a hub for illicit behavior. TMTF was an outreach ministry that welcomed anyone wanting to help make things better, and the restaurant was a safe place where community members could work, learn, meet and break bread. “We are diverse and community-conscious. That’s our goal,” Mondainé said. “We treat everyone who walks through the door like they’ve been coming here for years.” The program and the eatery that it worked out of were a driving force behind Kenton’s revitalization. Since opening in 2007, Po’Shines and TMTF have expanded into multiple locations and a Culinary and Catering Clinic that offers an eighteen-month curriculum with clinics taught by some of the city’s top chefs. True to the very nature of soul food, Pastor Mondainé continues to nourish his community, in ways that go well beyond the dinner table. NOVEMBER | DECEMBER 2018
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MENS • WOMENS • KIDS • CLOTHING • SHOES • GIFTS
MENS WOMENS KIDS BABY CLOTHING SHOES TEXTILES GIFTS
’s
Oregon-Made
Gi ft Guide written by 1859 Oregon’s Magazine staff photography by Whitney Whitehouse
Trying to get a jump on your holiday shopping? Look no further. We’ve scoured the state for our favorite locally made gifts— from creative confections and Oregon flavors to outdoor gear sure to appease the most rugged of adventurers.
For the
Entertainer
1. PENDLETON YAKIMA CAMP THROW BLANKET
4. WILD ROOTS INFUSED VODKA
www.pendleton-usa.com ( $99.50 )
www.wildrootsspirits.com ( $26.99 per bottle )
2. THE JOINERY HEX CANDLE HOLDERS
5. FOLK BRONZE BOTTLE OPENER
3. OLYMPIA PROVISIONS EURO ENTERTAINER BOX
6. REVEREND NAT’S HARD CIDER
7. RAFT BOTANICALS MIXING SYRUPS
9. BENGSTON WOODWORKS LARGE CUTTING BOARD
www.thejoinery.com ( $23 each )
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8. KIRIKO FABRIC COASTERS
www.kirikomade.com ( $35 )
www.folkbuilt.com ( $34 )
www.reverend natshardcider.com ( $8 per bottle )
www.bengstonwoodworks. bigcartel.com ( $85 )
1. CAIRN ORIGINAL SUBSCRIPTION BOX
7. RIME ELEMENTS CASCADIA BEANIES
www.getcairn.com ( $29.95 per month )
www.rimeelements.com ( $42 )
2. NORTH STREET FLANDERS BACKPACK
8. DRINKTANKS 16-OUNCE VACUUMINSULATED CUP
www.northstbags.com ( $199.99 )
3. TRAIL BUTTER 4.5-OUNCE POUCHES www.trailbutter.com ( $17.99 for three )
4. SHOWERS PASS CROSSPOINT WATERPROOF WOOL CREW SOCKS & KNIT GLOVES www.showerspass.com ( $39-$45 )
5. POLER REVERSIBLE NAPSACK www.polerstuff.com ( $124.95 )
6. TENTSILE UNA TREE TENT www.tentsile.com ( $200 )
www.drinktanks.com ( $25.50 )
9. DRINKTANKS 64-OUNCE INSULATED GROWLER www.drinktanks.com ( $74 )
10. THE CAMPOUT COOKBOOK www.powells.com ( $19.95 )
11. GRAFLETICS OREGON MT. HOOD TEE www.grafletics.com ( $28 )
For the
Thrill Seeker
For the
Thinker
1. BELMONT BLANKET CO. HELLAGOOD BLANKET www.belmontblanket.com ( $110 )
2. THE JOINERY CHESS SET
www.thejoinery.com ( $300 )
3. GROVEMADE WALNUT LAMP
www.grovemade.com ( $109, with bulb )
4. SCOUT BOOKS TEN-PACK NOTEBOOKS www.scoutbooks.com ( $24.95 )
5. TONIC & BLOOM CRAFT TEAS
www.tonicandbloom.com ( $8.25 per 1.25-ounce bag )
6. CLAY FACTOR MUGS
www.clayfactorceramics.com ( $44-$50 each )
For the
Man’s Man
1. PORTLAND RAZOR CO. EXECUTIVE SHAVE ESSENTIALS KIT 1
3. MINNIE + GEORGE FOR PORTLAND RAZOR CO. DOPP KIT
5. EASTSIDE DISTILLING BURNSIDE OREGON OAKED RYE
2. OTTER WAX LEATHER CARE KIT
4. EASTSIDE DISTILLING HUE-HUE COFFEE RUM
6. EASTSIDE DISTILLING REDNECK RIVIERA WHISKEY
www.portlandrazorco.com ( $60 )
www.otterwax.com ( $37.95 )
www.portlandrazorco.com ( $120 )
www.eastsidedistilling.com ( $19.95 )
www.eastsidedistilling.com ( $39.99 )
www.eastsidedistilling.com ( $29.99 )
7. 33 BOOKS WHISK(E)Y TASTING SET
9. HAND AND HIDE LAPTOP SLEEVE
www.33books.com ( $25 )
www.handandhide.com ( $150 )
8. ESSANCE SKINCARE ORGANIC SHAVING CREME & BEARD OIL
10. PORTLAND RAZOR CO. EXECUTIVE SHAVE ESSENTIALS KIT 2
www.essanceskincare.com ( $22-$25 )
www.portlandrazorco.com ( $70 )
11. GROVEMADE LEATHER COMPACT BIFOLD WALLET www.grovemade.com ( $99 )
12. OTTER WAX SPRUCE COLOGNE & SOLID COLOGNES www.otterwax.com ( $29.95 each )
For the
Lovel y Lady
1. ANABAGLISH IVY CLUTCH www.anabaglish.com ( $133 )
2. WILD ROSE BATH SALT SAMPLER SET www.wildroseherbs.com ( $19.95 )
3. CLAWS OUT NAIL POLISH
5. FRANKIE & COCO WEST DOPP KIT
www.clawsout.co ( $15 each )
www.frankieandcocopdx.com ( $46 )
4. HOVDEN MOM’S WHITE MITTENS
6. HARLOW TWO-LAYER GOLD CRYSTAL NECKLACE
www.hovdenformal farmwear.com ( $120 )
www.jewelrybyharlow.com ( $50 )
7. BETSY & IYA SELLWOOD BRIDGE CUFF BRACELET www.betsyandiya.com ( $69 )
8. HARLOW SEVENTEEN MINT CHALCEDONY DROPS NECKLACE www.jewelrybyharlow.com ( $78 )
9. GRACIOUS GOAT SEVEN-PIECE PAMPER SET
11. BEND SOAP CO. ESSENTIAL GIFT BASKET
10. SEA ROAD STUDIO HOOP EARRINGS
12. BEND SOAP CO. SUGAR SCRUB
www.graciousgoat.com ( $30 )
www.thesearoadstudio.com ( $40 )
www.bendsoap.com ( $46.95 )
www.bendsoap.com ( $9.85 )
For the
Gourmand
1. JULY NINE SUSHI SACK REUSABLE BAGS www.julynine.com ( $19 each )
2. SMASHED! BOOZY JAMS www.smashed boozyjams.com ( $10 each )
3. GROWING WILDWOODS CUTTING BOARD
www.etsy.com/shop/ growingwildwoods ( $65 )
4. FIX STUDIO GRAIN SALT CELLAR
www.fixstudio.bigcartel.com ( $30 )
5. THREAD & WHISK BLOOM CULINARY TOTE www.threadandwhisk.com ( $98 )
6. JACOBSEN SALT CO. SIX-VIAL INFUSED SALT SET
www.jacobsensalt.com ( $35 )
7. HOVDEN HEMP/ ORGANIC COTTON KITCHEN TOWEL www.hovdenformal farmwear.com ( $25 )
8. PORTLAND FARMERS MARKET COOKBOOK www.powells.com ( $27.95 )
9. WOLF CERAMICS SERVING BOWL
www.wolfceramics.com ( $190 )
10. SCHUTTENWORKS MASON JAR STORAGE LIDS www.schuttenworks.com ( $12.50-$45 )
11. THREAD & WHISK GRACE APRON
www.threadandwhisk.com ( $125 )
1. WILD ROSE FACIAL MASK SAMPLER SET www.wildroseherbs.com ( $9.95 )
2. HOLM MADE TOFFEE CO. OREGON HAZELNUT TOFFEE
www.holmmadetoffee.com ( $6.25 each )
3. THE CANDY APOTHECARY SEA SALT CARAMELS www.thecandyrx.com ( $5-$11.50 )
For your
Stocking
4. OLIO E OSSO LIP & CHEEK BALMS
7. ALMA CHOCOLATES BOOZY BOX
5. MISSIONARY CHOCOLATES FIVE-PIECE CUSTOM TRUFFLE BOX
8. STUMPTOWN BLEND TRIO
www.olioeosso.com ( $28 each )
www.missionary chocolates.com ( $17 )
6. POPLANDIA POPCORN CAFE BAGS
www.poplandiapopcorn.com ( $6 per bag )
www.almachocolate.com ( $16 )
www.stumptowncoffee.com ( $35 )
9. CRATER LAKE SPIRITS SAMPLE PACK www.craterlakespirits.com ( $14.95 )
A weekend, a month, a year— we have your food vacations planned
Sink your teeth into this pork chop from Portland’s RingSide Steakhouse while on our tasty tour of Oregon.
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Aubrie LeGault
Foodie D e s t i n at i o n s
MAYBE YOU’RE LIKE US— at breakfast on vacation, you’re already planning your next meal. Oregon is nearly 100,000 square miles, and there are bountiful crops and delightful restaurants in every corner. We picked some spots you’re going to want to check out—whether you’re looking for a down-home old-timey cafe, a fancy big-city feast, or a chance to improve your cooking chops.
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Dina Avila
Nikki Unger-Fink
Portland’s Fine Dining Portlanders pride themselves on being as casual and unpretentious as they come, but that doesn’t mean they don’t know how to gussy up and have a night on the town, complete with white tablecloths, wine pairings and break-thebank-worthy tasting menus. Plan on being early to your reservation at uber-talented chefs Will Preisch and Joel Stocks’ modernist gem Holdfast Dining, because it shares a wall and kitchen with star bartender Adam Robinson’s exceptional craft cocktail bar Deadshot. A next-door before (and after) dinner drink is mandatory. Two blocks up the street, Willow’s charming chef-duo Doug Weiler and John Pickett embrace the motto “Come over to our house for dinner.” By the end of the six-course tasting menu—served at the cozy bar overlooking the small, open kitchen—when you’re invited to linger in the restaurant’s living room, you’ll feel like moving in. Just on the other side of Ladd’s Addition, step into Castagna’s carefully composed dining room and splurge on six-time James Beard Award-nominated chef Justin Woodward’s sublime 13-course
modernist chef ’s tasting menu, as visually striking as it is palatable. A half-mile northwest, savor the hyperseasonal vegan tasting menu prepared right in front of you by Farm Spirit chef Kei Ohdera and crew, who dish delicacies like salt-brined celtuce and pinot-noir-braised creminis to a packed bar of fourteen, twice nightly. For a slam dunk supper at what remains one of the city’s top tables twelve years in, book seats at chef Gabriel Rucker’s petit East Burnside bistro Le Pigeon. If you don’t make the Saturday night cut, just go next door to Rucker’s no-reservations newbie Canard, Le Pigeon’s more casual, but no less culinarily ambitious sister spot. There’s always magic in the air on Broadway, so the song goes, but you’ll really believe after a meal at chef Trent Pierce’s recently revived Roe, a hidden downtown temple of butterfish sashimi in truffled white soy ponzu and cardamomroasted lobster with smoked grapes. Score a nightcap at nearby Multnomah Whiskey Library and it’s official—you’re living, eating and drinking the Portland high life.
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Carly Diaz
FROM LEFT Farm Spirit serves up a number of creative vegan creations. Cozy up to the bar at Willow as you make your way through the six-course tasting menu. Le Pigeon’s mushroom and wild rice stroganoff. Sample dishes from some of Oregon’s best while raising money for a good cause at the annual Feast Portland festival.
Food Festivals
North Coast Food Trail From Cannon Beach and south to Lincoln City, the North Coast Food Trail covers miles of forests, farms and seafood havens. Picture venues such as the Cannon Beach Farmers Market hawking fresh chanterelles and Dungeness crabs pulled from Kelly’s Brighton Marina at Rockaway Beach, a rosemary gouda from from the Nestucca Bay Creamery in Clover and the Culinary Center in Lincoln City, all bound by local bounty. Founded in 2018, the North Coast Food Trail brings together a foodie’s itinerary across a swath that includes farms, flowers, foraging, fisheries, restaurants and retail shops. At www.northcoastfoodtrail.com, you can find hotels, tours and the participating farms and retailers mapped for convenient itinerary planning. Don’t forget to bookmark the Crave the Coast Festival next September, when fishers, farmers, brewers and cooks from local markets of the North Coast Food Trail come together under tents in Garibaldi to celebrate the diverse bounty of the region.
Oregon’s bounty is unparalleled in several ways. Chief among them is that Oregonians love to celebrate the state’s food and drink in festival settings. Here are a few of our favorites.
F e a s t P o r t l a n d : First, the big guns.
Portland being a foodie’s paradise, it’s this festival each year that delights people from around the Northwest with its daily grand tastings, chef competitions, a dinner series spread around the city, even classes to help you bring the festive spirit home. In 2018, the event featured an ’80s-’90s-themed chef competition, Sunday tailgate and brunch, and a night market. Bonus: Each September weekend raises tens of thousands of dollars to help food-related charities. (www. feastportland.com)
O r e g o n T r u f f l e F e s t i v a l : Pick from
one of four experiences—The Epicurious, The Gourmand, The Truffle Growers All-In Adventure, or The Urban Forager—or pick from à la carte events like the Grand Truffle Dinner, a six-course meal featuring native black and white truffles and Oregon wines. Dog lover? Check out The Joriad North American Truffle Dog Championship. (www. oregontrufflefestival.org)
Newport Seafood & Wine Festival:
Emily Triggs
Rounding out the big guns is the Newport Seafood & Wine Festival. Think the coast in the winter isn’t ideal? Every February for forty years, this coastal town has pulled out the big tent (literally) for hundreds of seafood and wine vendors at this four-day festival. There’s a wine competition and after-hours parties to keep the fun going. (www.seafoodandwine.com)
M o r e F e s t i v a l F a v s : If you’re more of a small-town, single-food fest seeker, Oregon has those, too. If you revel in all things garlic, try the North Plains Elephant Garlic Festival, held annually in August (www.funstinks. com). Or try the Lebanon Strawberry Festival, entering its 110th year in 2019. This small-town festival features the world’s largest strawberry shortcake (www.lebanonstrawberryfestival. com). Revel in small-town tradition with help from the Royal Order of the Golden Strawberrians and the coronation of the Strawberry Festival Queen. Finally, swing over to the Mount Hood Huckleberry Festival and Barlow Trail Days in August for watermelon launches, a salmon bake and plenty of huckleberry jam—the event is held in a living history village in Rhododendron. (www. cascadegeographicsociety.com)
A F o o d i e E d u c at i o n Maybe you want to perfect your own skills instead of enjoying a top chef’s interpretation of soul food. No matter where you live in this state, you can improve those knife skills and learn to cook that complicated recipe you’ve been wanting to try.
Cascade Culinary Institute B e n d | 2555 NW Campus Village Way www.cascadeculinary.com In a town known more for bikes and beer is the hidden gem of talented culinary staff at Cascade Culinary Institute at Central Oregon Community College. It offers associates degrees in applied sciences and certificates for culinary arts, baking and pastry arts and hospitality.
Oregon Coast Culinary Institute C o o s B ay | 1988 Newmark Ave. www.occi.net Culinary learning in a year-long associate degree program on the Oregon Coast. Located in Coos Bay on the campus of Southwestern Oregon Community College, OCCI combines surf and turf.
Oregon Culinary Institute P o r t l a n d | 1701 SW Jefferson St. www.oregonculinaryinstitute.com The Oregon Culinary Institute is a locally owned and operated school with a studentrun fine dining room for hands-on training. With degrees in Culinary Arts and Baking & Pastry, and an option for weekend-only classes, OCI is a favorite of many working professionals looking for a career change.
Cooking Classes PORTLAND Portland’s Culinary Workshop 807 N. Russell St. www.portlandsculinaryworkshop.com Three-hour hands-on classes on everything from pickling to pastries and Panang. $: $65-$85 for adults; $45 for kids 12 and younger
T h e K i t c h e n at M i d d l e g r o u n d F a r m s W i l s o n v i l l e | 4651 SW Homesteader Road www.middlegroundfarms.com The best way to learn is to go to the source. At Middleground Farms in Wilsonville accomplished chefs teach classes on cooking with apples to tapas and baking. $: $80-$180
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EUGENE I n s p i r e d Ta s t e s 4383 N Shasta Loop www.inspiredtastes.com Le Cordon Bleu-trained personal chef Shelly Shirk offers classes on sauces, Mexican cuisine, Indonesian and now cooking with an Instapot on Fridays and Saturdays. $: $50
SALEM Willamette Valley Kitchen Co. 333 Chemeketa St. NE www.willamettevalleykitchenco.com Rustic Portuguese to Japanese ramen, Peruvian favorites and holiday appetizers are just a few classes offered under chef Amy Church. $: $25-$50
BEND K i n d r e d C r e at i v e K i t c h e n 525 NE Twin Knolls Dr., Suite 2 www.kindredcreativekitchen.com Done in a four-week series or individually, the Cook Like a Pro classes at Kindred Creative Kitchen bring the talent of Michele Morris to the fore as you learn braising, baking, grilling and other techniques. $: $200 each
CANNON BEACH EVOO Cannon Beach 188 S. Hemlock St. www.evoo.biz The ultimate coriander-infused dinner show with celebrity chef Bob Neroni and wife, Lenore Emery-Neroni. Learn Italian and French classics, along with wine pairings in this passionate cooking show in beautiful Cannon Beach. $: $89-$149
JOSEPH Ly n n e C u r r y www.lynnecurry.com In the bounty basket of northeastern Oregon, author of Pure Beef and chef Lynne Curry hosts monthly group dinners with cooking instruction on select Saturdays in a the cool new Jennings Hotel. Local produce and meat in this setting are a fantastic culinary reward. $: $65
NOVEMBER | DECEMBER 2018
For something completely different, head to the Blue Banana in Lostine for a photo op with the bright blue VW Bug crashed into the side, and choose from one of the coffee shop’s dozens of drinks.
Old-School Oregon
Aubrie LeGault
FROM TOP Check out the quirky décor while grabbing a quick bite at the Blue Banana. Scallops from RingSide Steakhouse in Portland. Omar’s in Ashland opened in 1946.
You say you’re looking for a little local flavor? The kind of spots that have been around a lot longer than that hipster has even had facial hair? Look no further. In Portland, it’s an embarrassment of riches. Besaw’s has been around for more than 100 years, and even if it recently moved into a new location in Northwest Portland, it’s still a must for brunch. Turkey fan? Head to Huber’s, which has been quietly filling bellies with hot turkey sandwiches in downtown Portland since 1879. It added its epic Spanish coffees later, but those are worth a sip as well. Jake’s Famous Crawfish has been around nearly as long and still feels fancy. Speaking of fancy, the RingSide Steakhouse on Burnside has that low-lighting, whitetablecloth thing dialed in—plus, onion rings. If you’re seeking something a little less formal, swing east to Troutdale for some dumplings—Tad’s Chicken’n Dumplings started as a roadhouse on the Columbia River. It still is, and it still serves stewed chicken, dumplings and gravy the way it did in the 1940s. In Central Oregon, start in Bend at the Pine Tavern. Founded in 1936 overlooking the banks of Mirror Pond, it catered to the mill workers of the day. Since then, it’s changed owners several times but never closed. There are two large Ponderosa pines growing out of the main dining room and it’s got a killer happy hour. Next, swing over to Prineville for a stop at the Tastee Treet. Opened in 1957, this little spot across from the iconic courthouse has a tiny counter filled with locals, a neon sign and some of the best ice cream you’ll find around these parts. After dessert, settle in for burgers, or if it’s too early in the day, biscuits and gravy. If you find yourself hungry for breakfast in Southern Oregon, the Powderhorn
Cafe is your must-visit. This Grants Pass favorite has been locally owned and operated since 1987, and in addition to breakfast, Powderhorn is known for its top-notch pies, from sour cream lemon to Almond Joy to black-bottom peanut butter. When breakfast is digested, swing to Omar’s in Ashland for a steak and a cocktail. The first public cocktail lounge in Ashland, this neon-lit spot opened in 1946 and specializes in seafood, steaks and the old-school ambience we seek. And if there’s still room left, scoot over to Jacksonville for a little something at the Jacksonville Inn. The entire town is a National Historic Landmark and the circa-1861 restaurant’s walls are made of locally quarried sandstones with flecks of gold visible. That’s just the walls—this is a true fine-dining establishment with an extensive wine list and locally sourced ingredients. Finally, the last bastion of old-school Oregon—Eastern Oregon. Haines Steakhouse in Haines has eight-point bucks mounted on the wooden walls, T-bones and smoked brisket on the menu, and a centerpiece giant covered wagon full of salad bar fixings for your appetizer. There’s no shortage of good steakhouses in eastern Oregon. Virgil’s at Cimmiyotti’s in Pendleton has been around since the 1950s, though it closed in 2005 and was reopened four years later. Steaks, seafood and a decent cocktail are the name of the game here. For something completely different, head to the Blue Banana in Lostine for a photo op with the bright blue VW Bug crashed into the side, and choose from one of the coffee shop’s dozens of drinks. Then visit Dayville Cafe in, you guessed it, Dayville for a simple, tasty homemade lunch on the way to the John Day Fossil Beds.
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When Bruce’s Candy Kitchen first opened, the store only made eight taffy flavors and twelve types of hand-dipped chocolates. Today it offers a diverse selection of artisanal creations like these beachthemed candies.
SEASIDE SWEETS photography by Ben McBee IT’S AN AGE-OLD Oregon tradition—visit the coast, try the taffy. Bruce’s Candy Kitchen, which has locations in Seaside and Cannon Beach, has been serving up the sweet treat since 1963. From humble beginnings— eight taffy flavors and twelve hand-dipped chocolates—the candy store has expanded to offer hundreds of delicacies. Look for the pink-andwhite striped storefront—Bruce’s family is waiting for you.
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FAR LEFT, TOP Brian Taylor and his wife, Kelli, pour a batch of banana taffy. From this hot, liquid state, the table, which has cold water running through it, will bring the candy to a suitable temperature for kneading. FAR LEFT, BOTTOM The original taffy puller, built in 1904, is still in use today. ABOVE, FROM LEFT Corn syrup, one of taffy’s main ingredients, drips off a whisk into a bowl where it’s measured. Before this machine, candymakers would have to roll the taffy into a rope by hand. It saves them hundreds of hours a year.
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CLOCKWISE FROM FAR LEFT This machine cuts the taffy rope into pieces, wraps them in paper and gives each candy its signature twisted ends. Candymaker Brian Taylor talks taffy with some curious onlookers. Visitors are always encouraged to stop by and watch the taffy-making process, but Taylor suggests calling ahead to ensure it’s happening. A customer leaves Bruce’s Candy Kitchen. Bruce’s Candy Kitchen has been family-owned and operated for five generations. Sue Truax and her two daughters, Kelli and Toni, manage the Cannon Beach and Seaside locations. Besides sweets, Bruce’s Candy Kitchen also sells a variety of baking accessories and toys.
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TRAVEL SPOTLIGHT 96 ADVENTURE 98 LODGING 100 TRIP PLANNER 102 NORTHWEST DESTINATION 106
pg. 100 Each room at The Jennings Hotel was imaginatively designed by a different architect, artist or designer.
Mt. Hood & The Gorge
Mount Hood Railroad
Uncage the Soul Productions
travel spotlight
Travel Spotlight
Brigham Fish Market A tasty pit stop in Cascade Locks written by Kevin Max
Sisters Terrie Campbell, left, and Kim Brigham Campbell run Brigham Fish Market.
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ON THE BANKS of the mighty Columbia River in Cascade Locks is one of this town’s hidden gems. Brigham Fish Market is reason alone to put the brakes on and roll into this small town, especially around lunch. Hard-working sisters Kim Brigham Campbell and Terrie Campbell follow in the footsteps of their forefathers, the Confederated Tribes of the Umatilla Indian Reservation, by net fishing from docks and boats. Their daily catch becomes the fresh bounty for those on the other side of the counter at Brigham Fish Market. Though salmon counts are lower this year, the market is always full. Stay for the Columbia River fish and chips, the chowder and smoked Columbia salmon quesadillas, or take to go salmon, clams, oysters or halibut. If you take your fish to go, drive the Bridge of the Gods, the scenic steel truss bridge that spans the Columbia from Cascade Locks to Washington.
Come see the
Mammoths!
The New Columbian Mammoths Life-size sculptures by Gary Staab Meet these ambassadors from the Ice Age past, and consider what they can teach us about our future. NOW ON VIEW IN OUR NATIVE PLANT COURTYARD 1680 East 15th Avenue, Eugene natural-history.uoregon.edu
V I S I T
Redmond O R E G O N
TOP 4 THINGS TO DO IN REDMOND THIS WINTER: 1) COME TO THE STARLIGHT PARADE AND EXPLORE THE HOLIDAY VILLAGE MARKET 2) GO ICE SKATING, THEN WARM UP WITH A HOT DRINK AT GREEN PLOW COFFEE ROASTERS 3) HIKE OUT TO CLINE FALLS & ENJOY THE SOLITUDE OF WINTER ON THE DESCHUTES 4) USE #VISITRDM TO DOCUMENT YOUR ADVENTURE IN REDMOND!
Request Your Free Guide Today! 5 41 - 9 2 3 - 5191 ∙ W W W. V I S I T R E D M O N D O R E G O N . C O M
adventure
On the Hunt
Foraging for dinner in western Oregon written by Felisa Rogers
FROM LEFT Seal Rock, south of Newport, is a good spot to collect California mussels. The mussels cling to the rocks with silky filaments.
WITH ITS SHELTERED COVES and temperate rainforests, western Oregon is a foragers’ paradise. Fall and spring get the most press, but winter is the best time of year to forage for mussels, and several varieties of local mushrooms are hardy enough to withstand frosty nights. The enterprising scavenger can put food on the table all year—provided you don’t mind getting up early and getting wet. On a cold November morning, I woke up at dawn to drive to the coast. My mission? Combat the winter blues by foraging for dinner. Armed with pliers, a utility knife, gloves, a bucket and my shellfish foraging permit ($10 for residents, good for a year), I parked at Seal Rock, south of Newport. To make access easier, I’d planned my expedition for a minus tide, which occur a few times a month. The panorama of sea and sky nearly took my breath away. The extra-low tide revealed a paradise of pools, and the rocks glistened with the blue-black shells of millions of California mussels. 98 1859 OREGON’S MAGAZINE
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Mussels cling to the rocks with silky filaments called byssus threads, which are so strong and resilient that scientists are trying to synthesize the material for use as a marine adhesive. A knife is necessary to pry them from their colonies. Though they ranged from the size of my pinky nail to the length of my hand, I looked for shells about the size of my thumb— bigger mussels can develop an iodine taste. I dropped a few into my bucket and moved to the next rock, taking care not to harvest too many from one spot. Despite their amazing grip, the mollusks rely on their neighbors for stability and protection from the relentless surf. In twenty minutes, my bucket held dinner. Covering my haul with a layer of wet seaweed, I paused to take it all in—the surf
adventure
FORAGING GUIDELINES • Purchase a shellfish license at an Oregon Department of Fish and Wildlife (ODFW) office or one of the many licensed retailers.
• If you’re foraging for a mushroom variety for the first time, go with an experienced forager who can verify your identification.
• Before harvesting shellfish, contact ODFW to make sure the harvest area is not subject to a conservation closure, and then call the shellfish safety hotline to make sure the harvest area is not closed due to biotoxins.
• Cleaning each mushroom in the field saves time later because one extra dirty mushroom can grub up the entire bag of loot. • Be respectful of habitat and others—never take more than you can eat.
streaming in and out beyond the sand flats, the tide pools jeweled with starfish and sea anemones. By the time I headed inland along the Alsea River, the clouds had darkened over the Coast Range. I turned up a logging road and kept an eye out for likely habitat—hedgehog mushrooms like to grow in evergreen forests with thickets of huckleberry. In the Siuslaw National Forest, that’s a lot of territory to choose from. Parking in an auspicious spot, I traded my waders for trainers and my bucket for a paper bag, but kept my pocket knife. This time I wouldn’t need to carry a permit—you can legally forage up to a gallon of mushrooms on national forest or BLM land. (Malheur, Umatilla and Wallowa-Whitman national forests will allow you to gather up to 5 gallons.) A barrier of salmonberries grew between the road and the slope, and I was grateful when the prickly underbrush gave way to needled forest floor. But the grade was steep, and my heart rate was up before the road was out of sight. Thrashing through the sword ferns, I had a sinking sensation. Firs and hemlocks loomed out of an understory of huckleberry, but I wasn’t seeing mushrooms of any kind—usually a bad sign. I’m no stranger to going home empty-handed. I trudged on, breathing more heavily. I was nearly to the top of the mountain before I spotted my first hedgehog mushroom. Hydnum umbilicatum is one of the easiest mushrooms to identify, and thus a good quarry for beginner foragers. Some hedgehogs are golden or orange, but the little caps on my hill were creamy white, tinged with apricot. Instead of gills, the undersides were furred with tiny white teeth—like a hedgehog’s bristles. Kneeling in the loam, I cut the mushroom stems from their bulbous anchors and tapped the caps to shake loose extra dirt. My paper bag now had a pleasing heft. Moving though sword ferns and stepping over fallen alders, I kept my eyes on the ground. The hunting instinct had kicked in and the rest of the forest faded into background. Looking for that
Hedgehog mushrooms grow in evergreen forests with thickets of huckleberry.
telltale flash of cream, I became immune to sights and sounds that might normally have arrested me—a fairyland of moss on an old-growth log, the wind rustling through the winter branches. Only when I spotted fresh cougar scat did I pause and look up. The forest seemed impossibly still and quiet. Somewhere, a big cat was nestled in a hollow or crouched on a branch. Come to think of it, maybe I had plenty of mushrooms. At home again that evening, I surveyed my haul. It hadn’t been a red letter day for fungus, but I’d gathered a few handfuls of caps to round out dinner. While the mushrooms sautéed in garlic and butter, I steamed the mussels, taking care not to overcook. Using a cheese knife to pry the mussels from their shells, I tossed everything with pasta alfredo and fresh parsley, poured myself a glass of wine, and took my first buttery bite. The bright orange mussels were tender and tasted like the sea, while the succulent mushrooms retained a hint of the wood. Dinner was my day, distilled. NOVEMBER | DECEMBER 2018
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ROOMS
None of the boutique hotel’s twelve rooms’ design and décor are alike, so check each listing closely to find your sleepaway soulmate—snuggle in a whitewashed fir and brick loft in Room 7, wake up to stunning views of the Wallowas in Room 3b, enjoy private access to the hotel’s mountain-facing balcony from Nordic-themed Room 2, and for those looking for the liberty of their own kitchen and bathroom, book bright and airy Room 6.
FEATURES
Design, architecture, and history buffs alike will appreciate the curation of each unique room in the 108-year-old building, one of which might sport a luxurious tufted blue velvet Rejuvenation sofa, another a weaving wall that guests are encouraged to embellish. Cook breakfast in the light-filled kitchen while plotting a trip to nearby Wallowa Lake, borrow a good read from the expansive library, or warm wintry bones in the cedar sauna, just the spot for a meet, greet, and sweat with a fascinating cross-section of guests from all over the world.
DINING
Cooking in couldn’t be easier in the hotel’s well-stocked communal kitchen, but there are plenty of dining options along Joseph’s cheerful bronze-statue-lined main street. Cozy up with a cappuccino at Red Horse Coffee Traders, savor sausage-stuffed Swedish pancakes at homey Old Town Cafe, raid the truffle case at Good Food Award-winning Arrowhead Chocolates, sample whiskey at at Stein Distillery (call ahead to book a tour), share the pork banh mi and Thai iced tea cheesecake with your favorite four-legged friend at The Dog Spot, and slide into a booth for juicy Stangel Ranch bison burgers and pints of Cross-Eyed Cricket IPA at East Fork Brewery. End the day listening to live music with the locals at Embers Brew House, which claims the largest selection of microbrews in Eastern Oregon.
AMENITIES
When planning your visit, check the course schedule at Prairie Mountain Folk School, a nonprofit dedicated to teaching and preserving heritage trades. Co-founded by Greg Hennes, the school holds classes and workshops covering everything from canning and spoon carving to timber cabin building and willow mat weaving; find detailed class descriptions and enroll at www.prairiemountainschool.com.
Lodging
CLOCKWISE FROM TOP Each room at The Jennings Hotel was designed by a different artist or designer, like this room by Brendon Farrell. Shelter Collective designed Room 6. The Jennings Building was built in 1910.
The Jennings Hotel written by Jen Stevenson AS THE AUTUMN CHILL sets Eastern Oregon’s bigleaf maples ablaze and the season’s first snows paint the almighty Wallowas winter white, roll your dusty wagon down the main street of Joseph, a wee but lively Wallowa County town that’s made a name for itself as a bona fide destination for adventurers both artistic and extreme—with the boutique hotel to match. A superbly stylish passion project dreamed up by “accidental hotelier” Greg Hennes and brought to life by an ambitious Kickstarter campaign, this unlikely mecca of art, design and creative camaraderie sits on the top floor of Joseph’s Jennings Building, a two-story circa-1910 brick structure that could have been pulled straight from a spaghetti western. Inside, things get decidedly more modern—each room was designed by a different acclaimed artist, architect, or designer, and no two are the same. Some rooms have private bathrooms, other share, and everyone’s welcome in the Scandinavian-style cedar sauna, where piles of soft Turkish towels and detailed instructions on how to properly löyly await. Across the hall, the communal kitchen and living room inspire conversation over a shared meal or bottle of wine as Cat Stevens plays on the turntable, while the floor-to-ceiling wall library sends Dostoevsky and Dahl-laden bookworms scurrying for a seat by the wood-fired stove. And after a night of deep, restful sleep only possible in a town with no stoplights and near-zero light interference, wake up, grab a cup of Stumptown coffee and something sweet from the Arrowhead Chocolates shop downstairs, then decide what the day’s adventures will hold—a 20-mile trail hike, a downtown walkabout or perhaps just breakfast and books in bed. 100 N MAIN ST. JOSEPH www.jenningshotel.com
Diamond Lake Resort North Umpqua River
Lodging ~ Fine Dining ~ Special Events
Oregon’s gem of the Cascades
YEAR-ROUND RECREATION, MINUTES FROM
CRATER LAKE NATIONAL PARK
thesteamboatinn.com 541.498.2230
Photo by joshuarainey.com Steamboat Inn operates under a Special Use Permit from the Umpqua National Forest
350 Resort Drive, Diamond Lake, ORegon | 541.793.3333 | diamondlake.net
trip planner Check out DJK in Beaverton for Korean barbecue.
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trip planner
International Feast Finding foodie treasures in the southwest suburbs written by Sheila G. Miller photography by Carly Diaz
IN SOME CITIES, the word “suburbs” evokes images of Red Lobster, Cracker Barrel and The Olive Garden. Then there are the suburbs of Portland. That’s right—the city known for being so foodie-friendly has plenty of neighbors making names for themselves, as well. You can travel the world in the southwest suburbs of Portland. Hit up Thailand, Korea and El Salvador in Beaverton. Visit Japan, Mexico and Vietnam in Hillsboro. From Aloha to Tigard to Forest Grove, there’s no shortage of delicious international restaurants waiting—so we made a weekend of it.
Day BANH MI • GROCERIES • NOODLES I grew up in Beaverton, though it has certainly morphed into a new place in the years since I graduated high school. But one of the best things about this city has stayed the same—you can drive right past what looks like a nondescript shopping plaza for years before stopping in and discovering the treasures that await. This happened to me with The Best Baguette. I often stopped in at Hall Street Bar & Grill (RIP) for the happy hour when I visited the area. Little did I know, just yards away were several Asian restaurants filled with delightful flavors. Chief among them is The Best Baguette, a haven of freshly baked bread and banh mis like you’ve never tasted in the United States. My husband and I split a Best Baguette Special, only later learning the sandwich contained pâté, ham, pork roll and head cheese. When we got
the sandwich and a bubble tea, we worried the sandwich would be hard—but the crusty outside of the baguette gave way to a warm, soft inside with flavors that mixed perfectly together. Right next door was Pho King Good, a delicious and equally unassuming pho restaurant that has one of those huge numbered menus. You just can’t go wrong with a steaming bowl of spicy pho here. In the heart of Beaverton are two Asian grocery stores that are the kind you can just wander through for hours. First, Uwajimaya, the giant Asian grocer from Seattle, has had an outpost on Beaverton-Hillsdale Highway since 1998. Inside is a huge selection of hot foods, meat, fruits and vegetables I’d never seen before, and frozen and packaged food you can’t get outside big cities or, well, Asia. On my list was a pile of Spam musubi, that popular Hawaiian snack made from grilled Spam perched on a block of rice and wrapped with nori. Sometimes it has a sweet sauce and some egg inside—
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trip planner
either way, Uwajimaya’s was excellent and I convinced several family members to eat Spam, which is more exciting than it sounds. Next on my list was Beard Papa cream puffs. These Japanese treats have a storefront inside the grocery store. Finally, I have it on good authority that Ramen Ryoma, also tucked inside the massive grocery store, is one of the best ramen spots anywhere in Oregon. Start with a base—miso (fermented bean paste), shio (salt) or shiyu (soy sauce)—and go from there. If Uwajimaya doesn’t leave you sated, head to the newest Asian grocery in town, 99 Ranch Market. It’s ten minutes away and feels a lot different. What it lacks in polish it makes up for in extensive offerings. There’s a huge spice section, dozens of types of noodles, and a huge frozen foods section. My parents, who lived in Japan before I was born, were thrilled by several finds, including fresh ox tail, which my mom made plans to use in soup. You can keep hitting up epic Asian restaurants in Beaverton for days—Din Tai Fung is expected to open its first Oregon location in the Washington Square Mall. The restaurant, 104 1859 OREGON’S MAGAZINE
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which started in Taiwan, has a cultlike following and a dozen U.S. locations. It’s slated to open sometime in late 2018, bringing steamed buns, noodles and renewed life to the mall of my youth. Or swing to Du Kuh Bee in downtown Beaverton for pulled noodles, Yuzu for legit ramen and great sushi in yet another unassuming strip mall near Beaverton Town Square, or DJK nearby for Korean barbecue. Full yet? You’re going to need to get out for a little exercise to work off the never-ending noodle parade. There are plenty of trails to hit around the area, including at Tualatin Hills Nature Park and Hyland Forest Park.
Day LUNCH BUFFETS • “WILD SIDE” • PUPUSAS If Day One was an exploration of all foods Asian, Day Two can be more of the same or a dip into other territories. For
FROM LEFT A banh mi and bubble tea from The Best Baguette. Gloria’s Secret Cafe serves up a selection of Salvadoran food, including pupusas topped with curtido. The torta de la casa from Ochoa’s Lupitas Tacos. Uwajimaya offers a wide selection of Asian groceries. Find Japanese fare at Syun Izakaya, which is tucked into the basement of an old library.
SW PORTLAND, OREGON
trip planner
EAT The Best Baguette www.thebestbaguette.com Syun Izakaya www.syun-izakaya.com Gloria’s Secret Cafe www.gloriassecretcafe.com Du Kuh Bee www.restaurantportals.com/ DuKuhBee
STAY Aloft Hillsboro www.marriott.com/hotels/travel/ pdxah-aloft-hillsboro-beaverton Hilton Garden Inn www.hiltongardeninn3.hilton.com Embassy Suites Hillsboro www.embassysuites3.hilton.com Larkspur Landing Hillsboro www.larkspurhotels.com
PLAY Uwajimaya www.uwajimaya.com 99 Ranch Market www.99ranch.com Hillsboro Hops www.milb.com/hillsboro Classic Aircraft Aviation Museum www.classicaircraft.org
example, there are two excellent Indian restaurants in the near southwest suburbs, both with excellent and low-price buffets. Chennai Masala, in Hillsboro, gets the most attention for its $10 lunch buffet. In Beaverton, Abhiruchi South & North Indian Cuisine’s lunch buffet is a couple bucks more expensive but equally hearty. I didn’t think Hillsboro would have much to offer in the realm of Japanese food, but I was thrilled to find out I was wrong. Syun Izakaya, tucked in the basement of an old library, has beautiful rolls, a large sake menu and tempura ice cream. If it’s Chinese food you’re after, Taste of Sichuan is your spot. It may look like a standard Americanized Chinese restaurant, but you’ll be impressed by the restaurant’s “Wild Side” menu, which seeks to introduce visitors to more eclectic foods like swimming fire fish, sichuan bean jelly and rabbit chunks in red chili sauce. Heading a bit closer to culinary home, there is some excellent Central American food in the area as well. Sabor Salvadoreno, in Beaverton, is a low-key rice and beans spot with some spectacular pupusas.
Or try Gloria’s Secret Cafe, a hole-in-the-wall joint in downtown Beaverton with Salvadoran food like pupusas and other Latin American fare such as paella, tacos and mole. The taco truck experience in the southwest suburbs is easy to achieve on most major streets in Beaverton, Aloha, Tigard or Hillsboro. But a standout is Ochoa’s Lupitas Tacos, with the smothered enchiladas and overflowing tortas of your dreams. Out in Hillsboro, Amelia’s has two locations, a classy, colorful vibe and a $5 happy hour margarita that will turn your toes, in a good way. Daily specials change seasonally and there’s even a breakfast menu with chilaquiles and nopales con huevo, a dish that features cactus pads. Once you’ve had a belly full (literally), zoom through Hillsboro’s quaint downtown and antique shops. Hillsboro has a minor league baseball team, the Hops, whose season runs from June to September, and each summer the city hosts a huge Oregon International Air Show. Year-round, you can go to the Classic Aircraft Aviation Museum and check out restored airplanes. Soon, you’ll be hungry again. NOVEMBER | DECEMBER 2018
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northwest destination
Canadian Treasure
Vancouver is the foodie capital of North America, and we’ve got all the secrets written by Michelle Hopkins
Stanley Park is a huge public park with a long seawall.
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Rogers, an early settler. Today, its driftwood-strewn sandy beach is a hot spot for sailing, windsurfing, sea kayaking and beach volleyball. As Vancouver’s oldest neighbourhood, Gastown was named for “Gassy” Jack Deighton, an English seaman who opened Gastown’s first saloon. Today, this historic district, with its famous landmark Steam Clock, 100-year-old lampposts and cobblestone streets, has a thriving fashion scene, décor boutiques, one-of-a-kind galleries and some of the best food in Vancouver. A trip to Vancouver is never complete without a culinary adventure. This city espoused the farm-to-table philosophy with gusto. Arguably the best foodie city in North America, Vancouver’s chefs source seafood off its shores, vegetables from farmers in the Fraser Valley and some of the best fruit and wines from the Okanagan Valley. After strolling Gastown’s many shops, head to the nautically inspired, chic Coquille Fine Seafood, where you can warm up with a steaming bowl of lobster risotto or fillet of ling cod with basil crust while sipping on a glass of Okanagan Valley merlot.
Tourism Vancouver/Barbershop Films
COMPARED TO MOST North American cities, Vancouver is relatively young. What it may lack in age, it certainly doesn’t lack in appeal. Mother Nature truly blessed this city of nearly 650,000 residents. Named after Captain George Vancouver, who laid claim in 1792, Vancouver has snow-capped mountains, the ocean, rainforests and beautiful foliage. As one of North America’s most cosmopolitan cities, Lotus Land has an overabundance of things to see, do and enjoy. Vancouver’s historic Granville Island has long been known as a gastronomy destination. This past summer, four of Vancouver’s most celebrated chefs founded Popina Canteen. Housed in brightly colored, repurposed shipping containers, this waterfront, gourmet counter-service eatery features sustainable seafood, salads and more. Besides its bustling food market, Granville Island has also made a name for itself as a hotbed for local artisans, who regularly work in on-island studios. The city is well known for its beaches—in fact, there are nine of them, each with a history dating to the 1800s. Jericho Beach was given its moniker in the 1860s after Jeremiah
NOVEMBER | DECEMBER 2018
Tourism Vancouver/Rishad Daroowala
VANCOUVER, BRITISH COLUMBIA
Devin Manky
northwest destination
Juke Fried Chicken www.jukefriedchicken.com Ancora Waterfront Dining & Patio www.ancoradining.com The Observatory www.observatoryrestaurant.ca Coquille Fine Seafood www.coquillefineseafood.com Popina Canteen www.popinacanteen.com
STAY The Westin Bayshore Vancouver www.marriott.com Fairmont Pacific Rim www.fairmont.com/pacific-rimvancouver EXChange Hotel Vancouver www.exchangehotelvan.com
PLAY Ecomarine Paddlesport Centres www.ecomarine.com
CLOCKWISE FROM LEFT The Capilano Suspension Bridge Park draws more than a million visitors each year. Coola is a grizzly bear living at a local mountain sanctuary. Juke Fried Chicken is perfect for a quick downtown lunch.
Nestled along Yaletown’s seawall, Ancora Waterfront Dining and Patio offers an unexpected ensemble of cuisines, thanks to executive chef Ricardo Valverde. This Peruvian chef uses West Coast ingredients to create a cultural food mosaic from his native land. Enjoy False Creek vistas while noshing on grilled octopus Anticucho and Haida Gwaii halibut. For a quick bite downtown, Juke Fried Chicken offers Southern-style fare, thick milkshakes and rotisserie chicken that will knock your socks off. A favorite destination for both residents and tourists is Grouse Mountain. Start your day aboard the Skyride for an eight-minute window into some of Mother Nature’s most majestic views. Once there, there’s a plethora of activities for all ages. For a high-octane summit rush, check out Mountain Rope Adventures, where brave souls climb, swing and zipline through a
EAT
series of aerial courses. Then, snap photos of the resident grizzly bears, Grinder and Coola, who live in a 5-acre mountain sanctuary, watch a lumberjack show or hike along the trails. Another good reason to glide through the air on America’s largest aerial tramway system is dining at The Observatory. After all, how often do you fuel up at 4,100 feet? This eatery offers fresh, sophisticated city-style dining in a place where you least expect it. Choose between a five-course prix fixe tasting menu or a la carte. Just down the hill from Grouse Mountain, you can discover the Capilano Suspension Bridge Park. Nestled within the rainforest and suspended high above the Capilano River, it draws more than 1 million visitors from around the world each year. For thrill seekers, its most exciting attraction is the Cliffwalk, in which suspended and cantilevered walkways hug a large granite rock face high above the Capilano River. NOVEMBER | DECEMBER 2018
Fly Over Canada www.flyovercanada.com Mountain Rope Adventures www.grousemountain.com/ mountain-ropes-adventure Granville Island Public Market www.granvilleisland.com/ public-market Capilano Suspension Bridge www.capbridge.com Stanley Park www.vancouver.ca/parksrecreation-culture/what-todo.aspx Vancouver Maritime Museum www.vancouvermaritime museum.com
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VISIT US IN CASCADE LOCKS! Spectacular views
Next to the Bridge of the Gods
• Waterfall viewing, hiking, biking, sailing and more. • Indoor pool and spa • Complimentary hot breakfast 735 Wanapa St. Cascade Locks, OR 97014 bwcolumbiariverinn.com
1-800-595-7108
Each Best Western branded hotel is independently owned and operated. ®
12 Unique Burgers • Subs • Sandwiches • Fish & Chips Fast, Friendly Family Dining with Amazing Views Exit 44 off I-84 • bridgesidedining.com • 541-374-8477 • 6:30am-8pm
Cascade Locks THE HEART OF THE GORGE
Cascade Locks Pacific Crest Trail Monument
ONE OF A KIND
Come out to visit the first trail town monument on the Pacific Crest Trail. Our monument was erected in celebration of the 50th Anniversary of the PCT. Cascade Locks is the only incorporated town that the PCT passes through, and the lowest elevation point on the trail.
ALL LOCAL
#VisitCascadeLocks www.cascadelocks.com
The monument is made from a Black Locust tree that came from Cascade Locks and handcrafted by local wood artist, Joseph Nolin of Hurford Hardwoods and Lumberjack Wood Products.
1859 MAPPED
The points of interest below are culled from stories and events in this edition of 1859.
Astoria Seaside
Milton-Freewater Hood River Portland Tillamook Gresham
Pendleton
The Dalles La Grande
Maupin Government Camp
Pacific City Lincoln City
Baker City
Salem Newport
Madras
Albany Corvallis
Prineville
John Day
Redmond
Sisters Florence
Ontario
Bend
Eugene Springfield
Sunriver Burns
Oakridge Coos Bay Bandon
Roseburg
Grants Pass Brookings
Jacksonville
Paisley
Medford Ashland
Klamath Falls
Lakeview
Live
Think
Explore
20 Holidays at the Capitol
58 Little Bean
96
Brigham Fish Market
28 Logsdon Farmhouse Ales
59 Moxy Hotel
98
Seal Rock
32 Drina Daisy
60 Native Plant Nursery
100 The Jennings Hotel
34 Old Blue Raw Honey
62 Nordia House
102 The Best Baguette
42 Tetherow
64 Po’Shines
106 Vancouver, BC
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Joseph
NOVEMBER | DECEMBER 2018
“Natalie Vandenborn provided the most amazing real estate services we have ever received. Relocating from out of state, she did multiple video calls providing real-time walk-throughs of homes when it fit our schedule. She took the time to learn exactly what our family was looking for and really did help us make our dream a reality. We honestly feel that we could not have done this without her. She truly cared about what was best for our family and continuously provided us with detailed information about the areas we were contemplating. She constantly provided us with options and didn't give up until we found exactly what we were looking for. Her market and area knowledge are 2nd to none. She went above and beyond anything we could have expected. We highly recommend using Vandenborn & Blossey for all of your real estate needs!”
DREAM BIG Bend, Oregon
A
F 61342 A 3333 NW Tetherow Bridge Lp. Kindle Rock Lp. $2,500,000 $860,000
B C
F
D
E
G
B 1186 NW Redfield Cir. $1,695,000
G 625 SW Otter Way $789,000
C 1716 NW Welcome Ct. $1,075,000
H 20845 Chloe Lane $574,900
D 10241 Sundance Ridge Lp. $899,000
I 17164 Laguna Rd. $499,500
E 63160 Riverstone Dr. $895,000
J 20157 Stonegate Dr. $459,950
H J
Brokers are Licensed in the State of Oregon.
Laura Blossey, Broker 949.887.4377 laura.blossey@sothebysrealty.com Natalie Vandenborn, Broker 541.508.9581 nvandenborn@gmail.com
I
www.experiencebendliving.com
Until Next Time
Challenge and Baby Girl written by Viki Eierdam YEARS LATER, I still remember vividly the dog trainer’s words: “There are so many normal dogs out there needing a home. You should just put them down.” I was confused, surprised and, even now, pretty torqued. Why was a dog trainer telling me to euthanize the rescue dogs we’d just adopted from our local humane society? Because they are both deaf and sight-impaired. Fortunately, there was a voice of reason. “If you think that a deaf dog isn’t capable, what does that say about how you feel about deaf people?” says Chelsea Tuning, trainer and co-founder of Deaf Dogs of Oregon. While that might sound simple, she has an excellent point. Challenge and Baby Girl are double merle Australian shepherds, the consequence of breeding two merles (a gene detected by bloodwork) together, resulting in a 25 percent chance that each puppy will be deaf, blind or both. In January 2014, shortly after the last of our six cats died, an ad in a local paper caught my eye. I knew I had to meet the two white dogs huddled together. Days later, when I learned they had been found tied to a tree and covered in muck, I knew my husband and I were the forever home that this bonded pair deserved. I’d be lying if I said the undertaking was easy. First, I had to overcome this strong, stubborn boy dog (hence his name, Challenge) while gaining his trust. Then I had to instill a sense of confidence in this very cautious, fearful girl dog. So began the work—hours of walks, socializing and employing consistent visual cues where possible and touch signals for everything else. Their ability to maneuver in their world leads many to conclude that Challenge and Baby see as well as any other dog, but reality is further proof of how handi-capable they both are. Born with cataracts in three of their four eyes, and all four eyes abnormally small, their vision is limited. Additionally, Challenge has since suffered a detached retina in one eye and Baby’s unusual starburst eyes are proof that her pupils are incomplete. Like Tuning says, something happens to a dog that has never been spoken to when someone takes the time to learn “dog.” There’s a look of engagement that replaces defeat and that “secret language” forms a unique connection. In the first three years of their lives, behaviors were formed and, while they’ve made great strides, Challenge may always be wary of other dogs and Baby will always be fiercely loyal to “her girl,” now that she has one. Much like human beings, they have brought their past into their present and, if we take the time to understand that, we discover there are hidden gems in everyone. Today, walking side-by-side with their striking white coats, they make people smile. Teenagers stop to pet them and grown men roll down their car windows to shout, “I love your dogs.” This special-needs duo has burrowed into our hearts and we count ourselves privileged to be a part of their second chance. 112 1859 OREGON’S MAGAZINE
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Every Moment Covered
Chad Dotson, Nature Conservancy Zumwalt Prairie Preserve
Full Spectrum News | opb.org 1859_slogans-image2018_FINALS.indd 4
10/1/18 3:32 PM
Oregon’s Magazine
2019 DISCOVERY
NEVER STOP DISCOVERING
TRIP PLANNER: GREAT BITES IN PORTLAND’S BURBS PG. 102
November | December 2018 FOODIE DESTINATIONS | HOLIDAY GIFT GUIDE
See. Feel. Climb. First in. Last out. Look around corners. Look in crannies. Go down dark alleys. Lose yourself. Catch a lift. Push boundaries. Break new ground. Turn things inside out. Go walk about. Get set. Go after the goosebumps.
SEASON OF
Tradition + Chic in Two Kitchens
Confederated Tribes Restore Sage Grouse
November | December
Foodie Travel
volume 54
DESTINATIONS Old-School Favorites The North Coast Food Trail Portland’s Best Restaurants Cooking Classes + Schools Foodoir and Eats of Eden
Never Stop Discovering. Designed and engineered to meet any challenge or opportunity in the great Northwest. Visit Land Rover Portland to experience the 2019 Discovery. 1859magazine.com
Land Rover Portland A Don Rasmussen Company 720 NE Grand Avenue 503.230.7700 landroverportland.com
Foraging the Coast
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