Oregon Healthy Living - October 2015

OCTOBER 2015 | VOL. 8 — ISSUE 10

Harvest Season Cookbook Edition

Perfect fall recipes from favorite local chefs and restaurants!

O REGON H EALTHY L IVING . COM

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Table of Contents

OCTOBER 2015 | VOLUME 8, ISSUE 10

FLAVOR

TALENT

EVENTS

19 BOUNTY

Garlic Cloves: Time to plant!

The Valley’s Top Chefs: Culinary winners’ recipes

Culinary Calendar: Fun for foodies

Fall Produce: An alphabetical approach

Local Events Calendar: What’s going on in your community ....................pg. 31

Soup Season: Using superfoods ....................pg. 8

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5

18

25

TASTE Inside Dish: Recipes from local restaurants

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The editor’s desk

crose@mailtribune.com

ADVERTISER INDEX

Fall is a favorite season in my household and one of the best times of year to showcase Southern Oregon’s abundant availability of locally grown produce. In this cookbook edition, you will find a variety of recipes that utilize fall flavors from comfort foods to gourmet dishes and even a healthy dessert! We extend our appreciation to the Ashland Food Co-op, the chefs and restaurants for being willing to share some of their favorite recipes. Next month we will investigate a fitness alternative that can be much more fun than the treadmill – dancing!

On the cover OCTOBER 2015 | VOL. 8 — ISSUE 10

Harvest Season Cookbook Edition

Perfect fall recipes from favorite local chefs and restaurants!

O REGON H EALTHY L IVING . COM

Photographer David Gibb of Jacksonville visited Dunbar Farms in Medford, a sustainable agriculture, fourth-generation family farm. The farm produces grass hay, eggs, grain, flour, sourdough breads, dry beans, wine and a long list of produce in season.

Family member and farmer David Mostue, pictured, emphasizes traditional methods in their approach at Dunbar. “We need to bring agriculture back into the fabric of our lives, to a place in society where it garners respect,” he believes.

STAFF EDITOR: Cheryl P. Rose ADVERTISING DIRECTOR: Dena DeRose DESIGN & PRODUCTION: Bret Jackson CONTRIBUTING PHOTOGRAPHERS: David Gibb

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FLAVOR

Glorious Garlic!

TEXT BY CINDY QUICK WILSON • PHOTOS BY DAVID GIBB

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othing romances our senses like the glorious aroma of garlic. Called “the world’s healthiest food” by some, the “stinking rose” by others, garlic has been used for centuries for everything from warding off vampires to medicinal magic.

Garlic as flavor

Minced, chopped or baked, there is nothing subtle about this pungent, in-your-face cousin to the onion. Garlic is actually considered to be a vegetable and an herb, part of the Allium genus, the same family as onions, chives, shallots and leeks. Garlic is high in vitamins B6 and C, and contains several minerals including magnesium, potassium and calcium. It also contains essential oils, glucose and fructose.

Of course, no one knows garlic like a native Italian. Belle Fiore Winery’s executive chef, Stefano Cipollone, grew up on his father’s hip as he prepared marinara sauce in his familyowned restaurant. “The more garlic, the better,” he says.

As it turns out, the Rogue Valley is a great place to grow your own garlic. “We have the best weather for garlic right here in the Pacific Northwest,” says Mary Alionis, co-owner

with her husband, Vince, of Whistling Duck Farm in the Applegate Valley. They grow a variety of organic produce, including certified organic seed garlic.

This year Whistling Duck Farm’s selection of seed garlic includes Artichoke, Silverskin, Rocombole, Porcelain, Purple Stripe, Asiatic, Creole and Turban, all of which grow very well in the Rogue Valley. “The only one I have trouble with is the Porcelain,” Alionis says. “Some local people do grow them, but they tend to be more prone to tulip bulb mites.”

As far as the taste, there is certainly a difference, she adds. “They all have their nuances, depending on the type.

The Rocomboles are noted for being spicy hot and then sweetening up when they’re roasted. They don’t store as long as some other types, but they have big bulbs and big

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FLAVOR cloves that are easy to peel. Those with the tighter skins, like the Silverskins, store better but they are harder to peel. They tend to have more heat to them taste-wise, whereas the Artichokes and Turbans can be milder. The Creole types are hot and spicy and most of the Asiatics are fiery.”

The time to plant is in the fall. “People plant garlic all different times, but I like to plant in October or November,” Alionis says. “They need enough time to put out some shoots before it rains. Our climate is pretty easy other than if we happen to get a lot of rain in early winter or late spring. If there is standing water where it’s planted, that’s not such a good thing. Garlic can even handle super-cold conditions if it’s planted early enough to be well anchored before a hard freeze.”

Garlic as medicine

Though most commonly known for its culinary power, garlic has gained a following for a variety of health benefits. “A lot of people view it as a cure-all of sorts, but I am reluctant to use that wording myself,” says Tyler Giles, general manager with

Healthway Nutrition in Medford, where they offer a variety of garlic products ranging from liquid extracts to capsules and liquid soft gels. “Garlic has such a long list of associations it can be difficult to narrow it down, but two of the most common are for cardiovascular health and immune health. There has also been some research on how it influences blood pressure and cholesterol.”

The Natural Medicines Research Collaboration, considered a resource on dietary supplements, natural medicines, complementary alternatives and integrative therapies, states that garlic may have beneficial effects on atherosclerosis, hypertension, colorectal and stomach cancer and cholesterol.

But perhaps most studied of all garlic’s health benefits is its use as a natural antibiotic and antibacterial agent. Researchers have compared the effectiveness of garlic with that of prescription antibiotics, concluding that not only can garlic be more effective as a broad spectrum antibiotic, but also that bacteria do not seem to build up a resistance as they do to many modern antibiotics, thus making it less likely to contribute to the evolution of superbugs.

SPAGHETTI AGLIO E OLIO (Spaghetti with Garlic and Oil)

Provided by Stefano Cipollone, executive chef, Belle Fiore Winery, Ashland This is a traditional Italian pasta dish that comes from Napoli. You can add any garden vegetable. Cipollone loves to add zucchini and heirloom cherry tomatoes.

Ingredients 2 to 3 whole small dried red chilies 2/3 cup extra virgin olive oil 6 garlic cloves, thinly sliced 3 tablespoon Italian parsley, chopped

3 tablespoon fresh oregano, chopped 3 tablespoon fresh basil, chopped 1 cup freshly grated Parmesan cheese 1/4 cup white wine 3/4 pound linguine or spaghetti

Directions Put a pot of salted water on to boil. Remove the stems of the red chili, halve them lengthwise, then slice them into 1/4-inch lengths or you can use crushed red pepper. Put the oil, garlic and red pepper in a deep pan set over medium-high heat and cook until the garlic is translucent and golden, approximately 2 to 3 minutes. Add the wine.

Reduce on medium and turn off the heat.

Meanwhile, cook the pasta until it is al dente, nearly but not quite done, and still a bit chalky in the middle. Drain. Reserve 1/4 of pasta water.

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When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water and reduce over high heat by about half. Add the pasta and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, add Parmesan, and serve. Add all fresh herbs at the end.

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FLAVOR According to naturopathic guidelines, the garlic should be raw, crushed and exposed to the air for 10 minutes in order to activate its key germ-killing compound. A simple recipe is to juice four cloves of garlic, two tomatoes and a lemon to make a delicious antibacterial and antiviral drink.

Christine Briel-Smith, lead clinical dietitian at Providence Medford Medical Center, feels the use of garlic supplements is a complicated topic. “The use of garlic supplements for medicinal purposes should be discussed with a health care provider as it relates to each individual’s health and medication profile,” she recommends. She doesn’t discredit the possible benefits, but she cautions there is a need to weigh the risk of adverse effects against the possible benefits. “I encourage the use of fresh garlic whenever it enhances the flavor of food and is well tolerated,” says Briel-Smith. “For individuals who enjoy eating garlic regularly and tolerate it in their diets, I recommend continuing with this practice.”

TIPS FOR GROWING

GARLIC • Plant in the fall from October to November.

• Don’t try to plant cloves from the grocery store. Instead, get cloves from a mail order seed company or a local nursery.

• Break apart cloves from bulb a few days before planting, but keep the papery husk on each individual clove.

• Select a sunny spot where the soil is well-drained and has plenty of organic matter.

• Place cloves 4 inches apart and 2 inches deep, root-side down and pointed end facing up.

• Garlic will be ready for harvest in the spring.

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BOUNTY

Fall Foods Fight Temptation

TEXT BY REBECCA HANFORD

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alling leaves, pumpkin spice lattes and a barrage of decadent meals usher in the holiday food season. How do you indulge without adding inches to your waistline? By feasting on a harmonious mix of superfoods.

Popular superfoods include kale, pumpkin, and butternut squash. These are high-fiber, low-calorie foods packed with vitamins. But a healthy diet also includes whole grains, legumes and meat. “You need a balanced intake of food,” says Sneha Bandi, an inpatient/outpatient dietitian at Providence Medford Medical Center. “While superfoods are good for you, they don’t provide all the nutrients you need, which deprives your body of other important supplements. Superfoods aren’t subsitututes for healthy lifestyle choices.”

A well-rounded diet includes superfoods and foods without “super” status. Stay healthy this season by eating a variety of fruits, vegetables, nuts and grains.

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ROASTED BUTTERNUT SQUASH AND QUINOA SOUP WITH SWISS CHARD Ingredients 3 tablespoons olive oil 1/2 cup yellow onion 1/4 cup celery, thinly sliced 1/4 cup carrots, thinly sliced 4 cloves garlic 1/2 cup dry white wine 1 small butternut squash 2 cups Swiss chard 2 cups diced tomatoes 1 1/2 cups uncooked quinoa 6 cups vegetable broth 1 tablespoon of thyme 1 bay leaf Pumpkin seeds Salt Pepper

Directions Peel and dice butternut squash. Toss in oil. Roast in 350 degree oven on sheet pan for one hour.

Peel and slice carrots. Slice celery. Chop onion and garlic. Trim chard stem and cut into 1/2-inch slices 2 inches long. Dice tomatoes. Mince herbs.

Roast raw pumpkin seeds in oven until golden.

Heat pot over medium heat. Add oil. Sauté onions until translucent. Add carrots and celery.

Cook until translucent. Add garlic and herbs; sauté for a minute. Deglaze with wine. Reduce by half. Add tomatoes, butternut squash, vegetable broth, quinoa and bay leaf. Simmer; cook for 25 minutes. Stir occasionally until vegetables and quinoa are tender. Add chard. Simmer for five minutes. Add salt and pepper. Discard bay leaf.

In bowl, top soup with toasted pumpkin seeds.

Courtesy of Providence Medford Medical Center

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TALENT

Shared Secrets of

Celebrating the Top Chef victory in 2014, Katharine Cato with winner James Williams and his son and competition sous chef, Skyler Golden.

Photo by Graham Lewis

SOUTHERN OREGON’S SUPER CHEFS TEXT BY CINDY QUICK WILSON

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ver been caught up in a culinary cook-off? The intense stress, the averted accidents and strokes of genius that make the cream of the culinary world’s aspiring talent rise to the top make for great entertainment. A local version, the Ashland Culinary Festival, celebrates its ninth year in 2015.

The highlight of the November weekend will be the much anticipated competition for Top Chef. “The chefs come in with their knives and sous chefs and are presented on the spot with the secret key ingredient, normally a protein like bison, lamb, fish or chicken, that they must incorporate into a dish they prepare within 45 minutes,” says Katherine Flanagan Cato, director of marketing and sales with Ashland Chamber’s Visitor & Convention Bureau. “We’ve even got ‘Eye of the Tiger’ playing in the background to create some drama.”

The chefs, all from local restaurants, wineries or bed and breakfasts, will compete in two rounds on Saturday and a third round on Sunday morning. “One chef from each round advances to the finals,” Cato explains, “and then we choose one more chef in the wild card round. Four chefs compete

in the final round which makes it a little more exciting for the audience and also for the chefs.” Three judges use a point system to score the use of the secret key ingredient, the presentation, the creativity in using the ingredients, and execution and craftsmanship which includes how they utilize their workspace.

Last year, 12 competitors vied for Top Chef. James Williams of Omar’s in Ashland won the title. Other final round competitors were Will Shine of Martino’s in Ashland, Stefano Cipollone of Belle Fiore Winery in Ashland and Dustin Farley of Porters in Medford. We asked these stars of the local culinary scene to share a favorite recipe with us on the following pages.

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TALENT

photo by Graham Lewis

James Williams

Executive Chef, Omar’s in Ashland

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tarting as a dishwasher at Omar’s, Williams set his sights on becoming a sous chef but admits that in the beginning his culinary prowess did not come easily. “I just wasn’t getting it,” he says. “But I stuck with it and after about a year, I walked in one day and it was like somebody flipped a switch. All of a sudden, it all fell into place. Then you couldn’t stop me. I mastered the line cooking and became a sous chef.”

Williams left the Rogue Valley in 1990 to attend the Western Culinary Institute in Portland then worked as sous chef at Portland Golf Club. As a member of the Oregon Culinary

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Team in the 1992, he brought home a silver medal from the Culinary Olympics in Frankfurt, Germany. “I came back to the area in 1998 after getting a call from Omar’s,” he says. “I

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TALENT got offered the job of executive chef and eventually became part-owner.”

A specialty of his is the ability to improvise. “My style of cooking is whatever is fresh and local and available,” he says. “I like to utilize world flavors and cooking techniques that I can apply to local ingredients. I prefer big, bold, inyour-face flavors.”

Williams’ style mixed with skill seems to create a recipe for success as he earned this year’s Bite of Oregon Iron Chef title.

“I love competing,” he says. “There are no recipes, you just go for it. Probably 95 percent of what we do in competitions we’ve never done before. You just get your ingredients and cook. That’s what separates the cooks from the chefs.”

PAN-ROASTED ORANGE-SPICED HALIBUT WITH FINGERLING POTATOES, FRESH VEGETABLE SAUTÉ AND ORANGE FENNEL SALAD Pan-Roasted Orange-Spiced Halibut Ingredients 2 pounds halibut, block cut Zest and juice of 1 orange Zest of 1 lemon 1 chipotle pod, ground 5 star anise, ground 1 tablespoon lemon thyme, minced 1 tablespoon rosemary, minced 1 tablespoon fresh garlic, minced 2 tablespoons olive oil Fingerling Potatoes 1 pound fingerling potatoes

Vegetable Sauté Ingredients 1 pound carrots, small diced 1 fennel bulb, small diced 1 stock leek, small diced 1 cup peas 1 tablespoon fresh garlic, minced 1 tablespoon anisette 2 tablespoon fresh herb, minced 1/2 cup shrimp stock 1/4 cup heavy cream 3 tablespoons butter Orange Fennel Salad Ingredients 1 bulb fennel, shaved thin Zest and juice of 1/2 an orange 2 tablespoons olive oil 1/2 tablespoon honey Pinch fresh herb, minced

Directions Combine the orange zest and juice, lemon zest, ground chipotle, ground anise, fresh herb and olive oil together and reserve.

Season halibut with salt and pepper, then sear halibut on all sides until golden brown.

Coat with orange spice mixture and finish cooking in oven.

Directions Cook in boiling, salted water until tender.

Cool potatoes completely, then slice into rounds. Reserve.

Directions Sauté carrots, fennel, leeks and garlic in butter until they soften. Then flambé with anisette, cook off all the alcohol and add the shrimp stock, fresh herb and the reserved fingerling potatoes. Reduce the liquid by half then add the cream and reduce by half again.

Directions Combine all ingredients in a small bowl and serve.

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TALENT

Dustin Farley

Executive Chef, Porters in Medford

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nspired by food while still in grade school, Dustin Farley has earned his culinary expertise through years of dedication and on-the-job training. “I’ve always had a love for food, but I didn’t go to culinary school,” admits the executive chef of Porters in Medford. “I started working at the Ashland Springs Hotel in 2005. All the experience I had before that was as a short-order cook when I started at the hotel. I worked my way up from there. They gave me free range.”

Although Farley doesn’t limit himself to any particular specialty, he does enjoy working with barbecue food. “I usually start the summer off with a barbecue

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menu and then take it from there,” he says. “When I started at Porters a year and a half ago, I was doing themed menus from all around the world. I do a special

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TALENT features menu every three weeks and then switch that up with all local ingredients.

Porters has an established menu, but I do tweak it and keep it fresh. I love having the freedom to create great flavors from the incredible bounty in our area. The Ashland Culinary Festival is great because we have a lot of local ingredients and organic farmers in this area and that gives us a wonderful variety of elements to use.”

At last year’s festival, Farley won the wild card position which put him in the final round alongside three other chefs vying for the 2014 Top Chef title. “I always enjoy the competitions,” he says. “At the festival, you have to be able to think on your feet to know how to work with all the ingredients. I never go in with a plan because it seems like if I do, I don’t win. I just wing it.”

EGGPLANT MOZZARELLA ROULADE WITH CHERRY TOMATO-FENNEL SEED COMPOTE Cherry Tomato-Fennel Seed Compote Ingredients 2 cups cherry tomatoes 2 tablespoons fennel seed, whole 1 teaspoon chili flakes 2 tablespoons molasses 3/4 cup balsamic vinegar 1 cup yellow onion, chopped

Eggplant Roulade Ingredients 1 eggplant Olive oil Salt and pepper to taste 8 ounces of fresh mozzarella Directions Preheat oven to 350 degrees. Slice the eggplant into 1/8-inch thick slices and place on a sheet pan. Coat with olive oil

Directions Sauté the yellow onions until caramelized. Add the remaining ingredients and reduce by a third.

and season with salt and pepper. Roast the eggplant for 8 to 10 minutes until pliable, then cool in the refrigerator. Cut fresh mozzarella into 1-ounce pieces.

Roll the eggplant around the mozzarella and roast until mozzarella is melted, about 8 to 10 minutes at 350 degrees. Place the roulade on the plate. Top with tomato compote and serve.

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TALENT

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photo by Graham Lewis

or Will Shine, a career in culinary arts was always the plan. “I knew at a young age I wanted this as a career, so I took all the cooking classes I could in middle and high school,” he says. “I started out as a dishwasher at the Jacksonville Inn. In 2000, I graduated from the Culinary Arts School in Seattle. I worked at a few restaurants up there, then did my internship at the Multnomah Athletic Club in Portland.”

Will Shine

Executive Chef, Martino’s in Ashland

Missing his family and friends, Shine returned to the Rogue Valley. He found employment at several local restaurants, including the Ashland Springs Hotel, Taboo and the Jacksonville Inn, but found his home at Martino’s, where he has worked for six years.

Although Martino’s menu is decidedly Italian, Shine enjoys a broader scope. “I enjoy seafood the most because I feel you can prepare more exotic dishes to go with seafood,” he says. “I love to cook with berries and fresh herbs. One day I did a grilled salmon with a strawberry risotto and people loved it. It’s not something you would normally think of putting together.”

Unlike other chefs who compete in the festival, last year Shine went into the kitchen solo. “Everyone else had a helper, but I didn’t want to bring a sous chef to see if I could do it by myself,” he says. “There is a lot to do with all the prep work, the knife work, the sauce-making from scratch. But I thought of it as a mental challenge to see if I could stay focused and organized.”

Shine enjoys the competition and thinks the wild card round makes it even more exciting. “All the chefs in this competition have great culinary minds,” Shine says of his fellow competitors. “We eat, breathe and sleep the culinary world, so we’re constantly researching books, the Internet and playing in our kitchens. It also comes down to experience when you’re competing. It’s a lot of fun and I enjoy doing it every year.”

PAN-ROASTED HALIBUT WITH CLAMS AND SMOKED TOMATO SAUCE Ingredients 2 5-ounce halibut filets 2 zucchinis 2 yellow squash 1 bunch vine ripe tomatoes 1 sweet onion

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16 fresh clams 1 pint of halved cherry tomatoes 3 cups seafood stock (may substitute vegetable stock) 1 tablespoon garlic, chopped 1 shallot, chopped

1/4 cup heavy cream 3/4 cup extra virgin olive oil 2 aluminum roasting pans (for stovetop smoking method) 2 cups of wood chips soaked in water for at least 1 hour

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TALENT

Directions Take one aluminum roasting pan and using a knife or scissors, poke approximately 15 to 20 small holes in the pan bottom. Place tomatoes in pan and cover with foil. In the second aluminum pan, place wood chips inside and place pan on stove or barbecue burners over medium heat. Once the chips begin to smoke, place pan with tomatoes over chips and smoke approximately 1 hour.

Remove from heat and let cool slightly.

Remove foil. Remove skins from tomatoes and place tomatoes and stock in blender.

Puree until smooth and pass through strainer to remove seeds. Set aside. Julienne onion and place 4 tablespoons of oil in small sauce pot and cook onion until caramelized, about 15 to 20 minutes over medium heat. Stir to keep from burning. Once caramelized, add tomato puree and reduce to simmer. Simmer approximately 20 minutes. Then add cream and season to taste.

Slice squash as thinly as possible lengthwise on a mandolin. (If you don’t have a mandolin, slice as thinly as possible with a sharp knife.) Heat skillet over medium high heat and add 4 tablespoons extra virgin olive oil. When oil shimmers, add halibut filets and cook approximately 5 to 6 minutes per side. Once cooked, place on clean paper towel to drain any extra oil and place foil on top to keep warm. Heat skillet over medium high heat and add 4 tablespoons extra virgin olive oil. Add clams, garlic and shallots. Sauté 5 minutes, then add tomato sauce, remaining seafood stock and squash ribbons. Cover and turn down to simmer.

Cook until clams open. (Discard any clams that do not open.) Once clams are open, add cherry tomatoes, adjust seasoning to taste.

Place clams around outside of bowl. Place vegetables in middle of clams and add halibut to top. Drizzle with extra virgin olive oil. As an extra garnish, fry the tomato skins in oil until crispy.

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TALENT

Stefano Cipollone

Executive Chef, Belle Fiore Winery, Ashland

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ast year’s Round Two festival winner comes from a long line of culinary experts. “My dad and my grandfather were both chefs,” says Stefano Cipollone, executive chef with Belle Fiore Winery. His father owned a restaurant in South Florida where Cipollone first learned to cook. “My parents are from Italy, so I grew up on Italian food,” he says.

“As a baby, I spent time on my dad’s hip while he was making marinara sauce. I always knew I was going to be a chef.”

His career path did veer off into the woods for a few years while he tried his hand as a hotshot firefighter in Alaska.

Then 10 years ago, fighting wildfires is what brought him to Southern Oregon. “I thought for a while that might be what I wanted do, but it’s very dangerous and you can’t raise a family and be gone for six months out of the year.” So with a wife and young family to raise, Cipollone returned to his roots and began building his career as a local chef. “My dad and grandpa used to make jokes about it – out of the frying pan into the fryer and back in the frying pan,” he chuckles.

Cipollone incorporates his early cooking experience with what he’s learned from his travels around the country to keep the menu at Belle Fiore fresh and exciting. “I love experimenting with different ingredients and processes,” he says. “I especially like using what’s available locally. Lately, I’ve been featuring different wine-making regions. I learn about that country, the wine and the recipes, and then put my own spin on it.”

Cipollone will be an enthusiastic competitor for the next Top Chef event. “I love the festival and appreciate being invited,” he says. “I think it’s a great way to meet a lot of the local chefs. The last competition was exciting because I came in second, but for me, it’s less about the competition and more about just having fun.”

LIME CILANTRO GOLDEN TROUT, AVOCADO MANGO SALSA, PLANTAIN SWEET POTATO ROSTI, SIMPLY DRESSED ARUGULA SALAD Lime Cilantro Broiled Golden Trout Ingredients 1 to 2 whole trout (can be rainbow, golden or brown), washed 1/2 cup fresh cilantro, chopped 2 whole limes 1 tablespoon coconut oil 2 tablespoons garlic, chopped Pinch of Jacobsen salt (kosher, pink Himalayan salt or sea salt will do, but Jacobsen salt is preferred) Pepper grinder

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Directions Pre-heat oven to 450 degrees. Rinse and dry the trout including the cavity. Rub the rinsed and dried fish inside and out with sliced lime and 1 juiced lime, salt, pepper, chopped cilantro, coconut oil and chopped garlic. Place on baking sheet, refrigerate and allow to marinate for 30 minutes.

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TALENT

ALL “TASTEFUL” AT ASHLAND’S 9TH CULINARY FESTIVAL - NOVEMBER 6 TO 8 Plaintain Sweet Potato Rosti Ingredients 2 yams or sweet potatoes, spiralized, grated or cut into small matchsticks 3 green plantains (as straight as you can find), spiralized, grated or cut into small matchsticks Fresh chives, chopped 1/2 cup ghee (a type of clarified butter) Directions Heat ghee in large cast-iron pan to high, add both spiralized plantain and sweet potato. Pile it in, add salt, pepper and chives. Allow heat in the pan to come back to high, then put into oven pre-heated to 450 degrees for 35 minutes.

Avocado Mango Salsa Ingredients 1 large ripe mango 1 large ripe avocado 1 red pepper, diced 1 shallot 1/4 cup champagne vinegar Salt Pepper Cilantro

Choosing Southern Oregon’s Top Chef is the highlight of this flavorful event, but certainly not the only reason to attend, according to Katherine Flanagan Cato, director of marketing and sales with Ashland Chamber’s Visitor & Convention Bureau.

The festival brings together the excitement of culinary competition, informative workshops and the best of everything to eat and drink around the valley.

Culinary Festival

2015 CULINARY FESTIVAL SCHEDULE OF EVENTS Tickets are available for purchase online at www.ashlandchamber.com/culinary2015.

Single day tickets may be purchased at the door.

Friday, November 6 5 p.m. Culinary kickoff includes “Meet the Chefs,” food demos, appetizers, samplings and entertainment at Ashland Hills Hotel & Suites Saturday, November 7 10 a.m. to 11:30 a.m. Culinary workshops at various locations around Ashland Noon to 5 p.m. Chef competitions and vendor samplings at Ashland Hills Main

Ballroom Round 1: 12:30 p.m., Round 2: 3 p.m.

Sunday, November 8 10 a.m. to 11:30 a.m. Culinary workshops Noon to 5 p.m. Chef competitions and vendor samplings at Ashland Hills Main Ballroom Round 3: 12:30 p.m., Final Round: 3 p.m. for Top Chef 2015

Directions Small dice all ingredients and mix in large bowl then set aside.

Simply Arugula Salad Ingredients Baby arugula 1 tablespoon avocado oil 3 tablespoons champagne vinegar Salt and pepper Final Plating Directions Mix together in medium bowl. When the rosti has 20 minutes left, put the seasoned trout in the oven. For plating, use a large platter, flip the rosti out of the pan onto the platter, crispy side up, Place arugula salad then place trout. Finish with mango avocado salsa and thinly sliced limes.

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CULINARY CALENDAR OCTOBER TO DECEMBER 2015 OREGON HONEY FESTIVAL SATURDAY, OCTOBER 17, 2015 - 10:00 AM TO 4:30 PM Ashland Springs Hotel, 212 E Main St., Ashland The second annual festival is intended to educating people about honey bees, beekeeping, honey and health.

Contact Information: www.oregonhoneyfestival.com

SOUP KITCHEN WISDOM TUESDAY, OCTOBER 20, 2015 - 6:30 PM TO 9:00 PM

Ashland Food Co-op, 237 N. First St., Ashland Victoria Markham will demonstrate three delicious soup recipes. The class fee is $30 for members, $35 for non-members. Space is limited.

For more information: Call 541.482.2237

TURKEY! TURKEY! THURSDAY, NOVEMBER 5, 2015 - 6:00 PM TO 9:00 PM OSU Southern Oregon Research & Extension Center, 569 Hanley Road, Central Point Prepare for Thanksgiving with everything you need to know about cooking and utilizing a whole bird. Presented by OSU Southern Oregon Research & Extension Center. Class fee is $10.

For more Information: 541.776.7371

TAMING THE CHAOS THURSDAY, NOVEMBER 5, 2015 - 6:30 PM TO 9:00 PM Ashland Food Co-op, 237 N. First St. in Ashland Composing a balanced meal and organizing the kitchen. The class fee is $30 for members, $35 for non-members. Space is limited.

For more Information: Call 541.482.2237

ASHLAND CULINARY FESTIVAL FRIDAY, NOVEMBER 6, 2015 Ashland Hills Hotel & Suites, 2525 Ashland St., Ashland Three days of food demonstrations and the Top Chef competition. Ticket prices vary.

For more Information: www.ashlandchamber.com

ROGUE WINTERFEST’S CULINARY CHRISTMAS CLASSIC MONDAY, DECEMBER 7, 2015 - 6:00 PM TO 9:00 PM

Evergreen Federal’s Bear Hotel, 969 SE 6th St., Grants Pass Savor culinary tastings from Southern Oregon’s finest restaurants, caterers, wineries and breweries to support multiple nonprofits. Tickets are $60.

For more Information: www.roguewinterfest.org

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The ABCs

BOUNTY

of the Harvest Haul ALL RECIPES COURTESY OF THE ASHLAND FOOD CO-OP PHOTO BY DAVID GIBB

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BOUNTY

Mixed Greens with Honeycrisp Apples, Hazelnuts and Rogue Smokey Blue Cheese Ingredients Sweet Mustard Vinaigrette: 1/4 cup red or white wine vinegar 1 teaspoon balsamic vinegar 1 teaspoon sugar 1 teaspoon mustard 1/2 teaspoon sea salt 1/3 cup extra virgin olive oil Salad: 2 to 3 Honeycrisp apples 7 to 9 cups mixed salad greens 1 cup hazelnuts, roasted, skinned and coarsely chopped 1 scant cup Smokey Blue Cheese, crumbled Directions Peel and core the apples. Cut into halves. Slice into 1/4-inch slivers, and then cut the slivers into thirds. Place in a small bowl and toss with enough vinaigrette to coat the pieces. Toss the greens with a little dressing in a large platter until lightly coated. Top with the apples, hazelnuts and cheese.

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Butternut Squash and Apple Soup Ingredients 4 pounds butternut squash washed, peeled and cut into 1-inch cubes 3 tablespoons extra virgin olive oil 1 1/2 to 2 teaspoons sea salt 1 cup yellow onion, diced 1 large sweet, tart apple (such as Honeycrisp), washed, cored, peeled and cut into 1/4-inch dice or thin slices 1 tablespoon brown sugar 2 cloves garlic, minced 4 to 5 cups vegetable stock 1 to 2 tablespoons ginger juice (To make ginger juice, grate a thumb-sized piece of ginger root and squeeze the pulp over a small bowl.)

Directions Pre-heat oven to 425 degrees. Place the cut squash on a cookie sheet and rub with 2 tablespoons of the oil and 1 teaspoon of the sea salt. Roast until it is fork tender.

While the squash is cooking, heat the remaining oil in a heavy-bottomed soup pot. Add the onion, apple, brown sugar and garlic. SautĂŠ for a few minutes, then add the remaining salt. Cover and continue cooking until the onions are caramelized. Add the cooked squash and stock.

Bring to a boil. Reduce heat to medium low. Cover and simmer about 20 minutes. Puree the soup to create a smooth texture. Add the ginger juice.

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BOUNTY

Red Jewel Salad Ingredients 2 medium-sized beets, stems trimmed to 1 inch 10 cups loosely packed salad greens 4 tablespoons extra virgin olive oil 1 tablespoon sherry vinegar 1/2 teaspoon sea salt Black pepper to taste 1 scallion, green and white both cut into thin slivers 2 ounces of blue cheese, crumbled Directions Pre-heat the oven to 400 degrees. Place the washed beets in a lidded baking dish with 1/2 inch of water. Roast for about an hour or until a fork easily pierces the beets. Slip off the skins and cut the beets into chunky but bite-size pieces. Place in a small bowl. Wash the greens and place in a large salad bowl. In a small bowl, whisk the oil vinegar and salt together. Add the scallions and cheese to the greens. Toss about 1 tablespoon of the dressing with the beets. Add the remainder of the dressing to the greens and toss well. Place the beets in the salad to showcase.

Beets and Kale in Lively Lime Dressing Ingredients 4 large or 6 medium-sized beets 1 bunch kale, any variety Dressing: Zest from 1 lime 1 to 2 tablespoons extra virgin olive oil 2 tablespoons fresh lime juice 1/2 teaspoon sea salt 1 large clove garlic, minced 1/4 cup fresh basil or tarragon, chopped 1/3 cup feta, crumbled (optional) Directions Roast beets in a dish with 1/2 inch of water for about an hour at 400 degrees until fork tender. In a large skillet with a tight fitting lid, bring 1/4 inch water to a boil. Add the kale and cover. Turn the heat down to a simmer and cook until tender, about 5 minutes. Immediately submerge in cold water to stop the cooking process. Strain and chop into bite-size pieces. Remove the skins from the beets. Cut them into 1/2-inch chunks. Combine with the kale. Whisk all the dressing ingredients together. Toss with the beets and kale. Sprinkle the cheese on top.

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BOUNTY

Creamy Cauliflower Soup

Fall Confetti Salad Ingredients 1 bunch kale, washed, stems removed 1/4 cup extra virgin olive oil 3 tablespoons balsamic vinegar Zest of 1 lemon 2 tablespoons lemon juice 1 teaspoon sea salt 1 clove garlic, minced 1/2 teaspoon black pepper 1/2 cup basil, chopped fine 1/4 cup red onion, chopped 1 red pepper, diced 1 ear corn, blanched and scraped off cob 2 cups cooked pinto beans 3 cups brown basmati rice, cooked 1/3 cup cheddar cheese, cubed Directions Steam the kale until tender, about 5 minutes. Chop into bite-size pieces. Combine the oil, vinegar, zest, lemon juice, salt and garlic. Whisk and add the basil. In a large bowl, combine the onion, red pepper, corn, beans, rice and cheese. Pour the dressing over all and toss well.

Serve at room temperature.

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Ingredients 3 tablespoons extra virgin olive oil 1 large leek, chopped 2 cloves garlic, minced 2 stalks celery, chopped 2 teaspoons dried thyme 1 large cauliflower head cut into florets 1 teaspoon sea salt 1/4 to 1/2 teaspoon white pepper About 6 cups water 1/2 cup raw cashews 1 cup cremini mushrooms sliced Directions Heat 2 tablespoons of the oil in a large soup pot. Add the leek and sauté for a few minutes. Next, add the garlic, celery and thyme. Sauté until the celery begins to soften.

Add the cauliflower and stir to coat with the oil and herbs. Add the salt and pepper, stirring to mix into the vegetables. Cover and lower the heat. Pour water into the pot until it is about 1/2 inch above the vegetables. Cook covered over medium low heat until the cauliflower is fork tender. Meanwhile, blend the cashews in a blender until they are a fine powder. When the cauliflower is soft, add 1 cup of the liquid from the soup to the cashews and blend until smooth. Puree the remaining soup. Sauté the mushrooms in the remaining oil. (Optional: Add a few tablespoons cooking sherry to the mushrooms as they sauté.) Add to the pureed soup and let sit for a few minutes so the flavors meld. Check flavor before serving.

Add more salt and pepper if needed.

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BOUNTY

Corn Chowder

Spicy Pickled Carrots Ingredients 4 to 5 pounds of carrots, ends trimmed and peeled 3 jalapeno chilies cut in half lengthwise 12 allspice berries 1 teaspoon dill seeds 1 tablespoon celery seeds 6 cloves garlic 2 cups apple cider vinegar 1 1/2 cups cane sugar 1/4 cup sea salt Directions Cut the carrots into strips and trim them to 3/4 inch shorter than the inside of the jars. Wash and rinse canning jars. Bring to a boil in a large pot. Turn down heat and let stand in hot water until ready to use. In a smaller pot bring lids and rings to a boil. Turn down heat and let stand in hot water until ready to use. Place half a jalapeno in each jar. Place 3 allspice berries and 1/2 teaspoon each dill and celery seeds in each jar. Crush the garlic cloves and place one in each jar. Divide the carrots between the jars, packing them in tightly. In a nonreactive pot over medium heat, combine the vinegar, sugar and salt. Simmer just until the sugar is dissolved.

Fill the jars with the hot vinegar to within 1/2 inch of the top. Wipe rims clean. Screw on 2-piece lids. Put the filled jars in boiling water to cover. Boil 5 minutes.

Remove jars from the water. Let cool.

Ingredients 5 ears fresh corn 1 medium onion 8 basil leaves on stalks 1 bay leaf 4 cups water 2 tablespoons extra virgin olive oil 3 small to medium red or yellow potatoes 1/2 teaspoon sea salt 1/2 cup milk of choice Black pepper to taste Directions Using a sharp knife, cut vertically through each row of corn kernels on 3 ears of the corn. Rub the cut corn on a cheese grater using the largest holes. Do this over a bowl so all the juice and pulp run into the bowl. Set aside.

Cut the cobs into 3 pieces and place in a large stock pot.

Cut the corn kernels off the remaining 2 cobs. Set aside separately from the grated corn. Remove the outer skin from the onion, add it to the pot. Remove the basil from its stems and add the stems only to the pot along with the bay leaf plus 4 cups of water. Bring to a boil and continue to cook at a high simmer until reduced by 1 or 2 cups.

Dice the onion finely. Cut the potatoes into 1/2-inch dice.

Heat a 2-quart pot over medium high. Add the oil, then the onion, stirring to keep from burning. After about 5 minutes, add the potatoes, then the sea salt. Strain the stock and add two cups to the potatoes. Add the grated corn ONLY. Keep the kernels in reserve. Cook until the potatoes are fork tender. Now add the corn kernels and cook another 5 minutes. Add the 1/2 cup milk and heat through.

Remove from the heat. Add black pepper to taste. Mince the basil leaves and sprinkle into the soup.

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BOUNTY

Devil’s Food Cake Ingredients Cake: 3 cups spelt whole grain flour 3/4 cup cocoa powder 1 tablespoon baking soda 1/4 teaspoon sea salt 1 3/4 cup apple juice or water

Directions Pre-heat the oven to 350 degrees. Sift the dry ingredients together. Place all remaining ingredients in a blender.

Blend together until smooth. Add the chocolate chips to the dry ingredients.

Pour the wet ingredients into the dry and stir only enough to mix together.

Oil two 8-inch round pans. Pour the batter evenly into each. Bake for about

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1/4 cup diced beets 1 medium carrot, diced 1 medium apple, cored and diced 1 cup maple syrup 2 teaspoons vanilla 2 tablespoons apple cider vinegar 1 cup chocolate chips

45 minutes or until a toothpick inserted comes out clean.

To make the chocolate icing, place cashews in a dry blender and process to a fine powder. Add coconut milk, maple syrup, salt and vanilla. Blend again until the mixture is creamy and smooth. Pour into a quart-sized pan and heat slowly until the filling begins

Vegan Chocolate Icing: 1 cup cashews pieces 1 can coconut milk 1/4 cup Grade B maple syrup Pinch of sea salt 2 teaspoons vanilla 6 ounces chocolate of choice, semi-sweet Raspberry jam for filling (optional) to boil. Use a whisk to stir periodically.

Reduce heat and continue to simmer gently until the filling thickens, about 20 minutes. Break the chocolate into small pieces and add to the warm icing.

Stir into the mixture.

Allow to cool completely before using.

Assemble the 2 cake layers, using raspberry jam in between. Frost cake.

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SPONSORED CONTENT

BREAKFAST

Sacramento Omelet or Scramble An original Punky’s Diner & Pies recipe

Ingredients Dice or slice then stir fry in small amount of olive oil until desired tenderness: 1/8 cup onions 1/8 cup bell pepper or mixed peppers 1/8 cup tomatoes 1/8 cup mushrooms 1/2 cup baby spinach, whole or chopped (Can add or use any of your favorite vegetables as a substitute for the above.)

In a small bowl mix thoroughly: 3 extra large eggs 1 1/2 teaspoons water

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othing compares to our fluffy three egg omelets and scrambles at breakfast time.

Directions When vegetables are almost at desired tenderness, place eggs in lightly oiled egg pan and allow to cook slowly. Use a rubber spatula to stir eggs, allowing liquid eggs to flow under the cooked eggs. When mostly set, place pre-cooked vegetables on half of eggs and fold other half over top. Top with cheese of choice then add about 1/2 to 1 teaspoon water to skillet and top with lid to steam for 1 minute. Serve immediately.

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SPONSORED CONTENT

LUNCH

Shepherd’s Pie

O

4 Daughters Irish Pub

ur version of the traditional Irish favorite: Ground angus sirloin mixed with tender vegetables in our thick red wine house gravy covered with rich garlic mashed potatoes and topped with melted cheddar cheese.

Ingredients 2 pounds ground beef 1 tablespoon garlic, chopped 2 carrots, chopped 1 onion, chopped 3 to 4 ribs celery, chopped 1/2 head cabbage, chopped 1 cup mushrooms, sliced (optional) 1/2 quart Guinness 1/2 quart red wine

2 quarts water 2 tablespoons beef base 1 tablespoon thyme 2 tablespoons sage 6 large potatoes, chopped (for mashed potatoes) 1 cup grated cheddar cheese 1 stick plus 3 tablespoons butter 1/4 cup flour 1/4 to 1/2 cup milk

Disclaimer: Wine and beer are flammable.

Gluten free option: Exclude the roux with a little less liquid.

Directions Cook ground beef together with garlic. Drain grease. Add vegetables and cook until tender. In the meantime, begin boiling potatoes. In a large pot, bring beer and wine to a boil until reduced by half. Add mushrooms, thyme and sage.

Continue boiling until reduced by half again. Add liquid to meat and vegetable mixture and add beef base. Keep warm.

Preheat oven to 350 degrees.

In a small saucepan, over low heat, melt 1 stick butter. Slowly add 1/4 cup flour, stirring until thickened into a roux. Add to ground beef and vegetable mixture to thicken.

Drain potatoes and mash, adding small amounts of milk and butter until desired consistency. Add seasonings to taste.

Place beef and vegetable mixture in a large casserole dish.

Spread mashed potatoes over top. Sprinkle with cheese and bake in 350 degree oven until potatoes are browned and cheese has melted. Serve and enjoy!

Family Friendly Voted Best Local Pub

126 W. Main St., Medford www.4DaughtersIrishPub.com 26

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SPONSORED CONTENT

LUNCH

Pasta Frittata Talent Cafe

O

ur food is fresh and locally sourced — prepared and served with love, respect and a playful sense of humor.

Ingredients 3/4 cup spaghetti, cooked al dente 3/4 cup egg wash 1/4 cup diced tomato 1/4 cup spinach 1/2 cup shredded Swiss cheese 1/4 cup crumbled bacon (optional) Sour cream and green onion for garnish

Directions Preheat oven to 350 degrees. Oil and heat cast iron skillet until ready.

Mix all ingredients and half of the cheese. Pour into hot skillet and top with remaining cheese. Bake for 8 to 10 minutes.

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SPONSORED CONTENT

DINNER

Bocadillo Cauliflower

C

Elements

all your friends. Have a drink. Share your food. Elements is Medford’s first tapas bar, and our philosophy is really quite simple: take the best local ingredients, make wonderful food, and pair it with a great drink.

Ingredients 2 cups cauliflower florets 1/4 cup roasted red bell pepper, diced 1/4 cup pickled peppers, diced (Mama Lil’s is a popular brand) 1/4 cup onion, diced

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1 tablespoon capers 1/4 cup crushed Marcona almonds 1/4 cup white wine 1 teaspoon smoked paprika Sliced green onions Salt and pepper Olive oil

Directions 1. Sauté the cauliflower in olive oil on medium heat and season with salt and pepper. When the cauliflower begins to caramelize slightly, then deglaze the pan with white wine and cover for 2 to 3 minutes or until the wine is almost gone. Uncover.

2. Add the diced onion, pickled peppers, roasted bell peppers, capers and paprika. Continue to sauté everything for about 1 more minute, or until the cauliflower is tender, but not mushy. Taste for seasoning.

3. Remove from heat and toss in sliced green onions and then plate the dish 4. Garnish with crushed Marcona almonds.

5. Serve and enjoy.

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SPONSORED CONTENT

DINNER

The Wharf

Famous Steamer Clams

O

ur goal at The Wharf is to provide the freshest seafood and ingredients available.

We offer only wild fish, no farm-raised fish is served here!

Ingredients 1 pound steamer clams 1 tablespoon fresh garlic, diced 1 teaspoon butter 1 tablespoon olive oil 1 ounce heavy cream 1/2 cup white wine 1/2 teaspoon soy sauce Salt and pepper to taste Sourdough bread

Directions In a medium saucepan over high heat, add oil and butter until hot. Add clams and sautĂŠ for 2 minutes. Add garlic. Toss clams with garlic and add white wine. Cover and cook over medium heat. After all the clams open, add heavy cream and soy sauce. Simmer on low for 2 more minutes. Add salt and pepper to taste. Serve with hot sourdough bread.

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SPONSORED CONTENT

DINNER

Larks

Oregon Coast King Salmon

with local chickpea puree, cherry tomato pea shoot salad and celeriac remoulade Salmon 1 1/2 pounds fresh salmon divided into 4 to 6-ounce portions.

Directions Sear the fish skin side down, cooking vertically in olive oil and butter. Baste the salmon with a spoon every 45 seconds or so until reaching desired temperature.

Medium rare is suggested.

Celeriac Remoulade Ingredients 1 large head celeriac, julienned 1 ounce capers, rough chopped 1 hardboiled egg, rough chopped 1 teaspoon curry powder 1 cup mayonnaise 1 lemon, juiced 1/4 cup Italian parsley, chopped 1 rib celery, fine diced 1 teaspoon Dijon mustard

Cherry Tomato Salad Ingredients 1 pint cherry tomatoes 3 tablespoons red wine vinegar 1/4 cup olive oil 1 teaspoon sugar 3 tablespoons of basil leaves, rolled in a chiffonade and sliced into ribbons 4 ounces pea shoots, divided

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Directions Slice tomatoes in half, combine all ingredients and let stand at least 30 minutes. Add to pea shoots before plating.

Directions Place all ingredients in a bowl and fold in mayonnaise, salt and pepper to taste.

Chickpea Puree Ingredients 2 cups chickpeas Equal parts butter and cream as needed

Directions Boil chickpeas until tender. Place in food processor and puree with cream and butter until smooth.

Salt and pepper to taste.

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OCTOBER

EVENTS CALENDAR THE RUNNING DEAD 5K SATURDAY, OCTOBER 10, 2015 - 4:00 P.M. Pear Blossom Park at The Commons, Medford The most unforgettable 5K fun run in the Rogue Valley! Chase or be chased, you choose. Register as individual or teams of Humans or Zombies.

For more information: www.sogoodwill.org/runningdead5k/

ZOO IN YOU OCTOBER, 2015 THROUGH JANUARY, 2016

ScienceWorks Hands-On Museum, 1500 East Main St., Ashland This engaging, interactive and bilingual exhibit explores the vibrant world of our inner microorganisms and their importance to our personal health.

Contact Information: www.scienceworksmuseum.org

PARKINSON’S MOVEMENT CLASS THURSDAY, OCTOBER 15, 2015 - 3:00 P.M. Medford Senior Center, 510 West Main St., Medford

A nine-week exercise program designed specifically for people living with Parkinson’s disease to increase strength, balance, flexibility and overall coordination.

For more information: www.medfordseniorcenter.org

DOMESTIC VIOLENCE AWARENESS MONTH: SILENT WITNESS & REMEMBER MY NAME WEDNESDAY, OCTOBER 21, 2015 - 12:30 P.M.

Stevenson Union Courtyard, Southern Oregon University, 1118 Siskiyou Blvd, Ashland Gather together and participate silently in an effort to raise awareness and show support for survivors of domestic violence..

For more information: Contact the SOU Women’s Resource Center at 541.552.6216

ASHLAND MONSTER DASH SATURDAY, OCTOBER 31, 2015 – 10:30 A.M. Lithia Park, Ashland 7th annual Monster Dash Run for Education!

For more information: www.ashlandmonsterdash.com

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What is Tomo?

For your next mammogram, “tomo” is the technology you want. Digital tomosynthesis is proven, life-saving 3-D mammography, providing clearer images and a more accurate evaluation of breast tissue.

41 percent increase in the detection of invasive breast cancers 29 percent increase in the detection of all breast cancers  6 percent reduction in the need for additional imaging  Less radiation than traditional mammograms  

Beginning in October, every woman who comes to the Leila J. Eisenstein Breast Center at Providence Medford Medical Center will benefit from this technology.

Treat yourself to better health. Join the conversation at #WhatisTomo?

And make the call. We’re taking appointments at 541-732-6100.

Technology provided by donors to the Providence Community Health Foundation.

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