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Willamette Living Where the Grass Really I S Greener

January / February 2011

It’s 2011

Complimentary Copy




Eugene | Corvallis | Albany | Lebanon | Salem | Portland

4900 NE Vintage St. Corvallis

Dual living at it’s best! Two distinctively separate living spaces connected by a common hallway. Architectural perfection, meticulously planned layout, single level -- no stairs. For any kind of living situation that requires dual living spaces, this is bar none your best choice.

Annette Sievert

Have Expectations


600 Spyglass Ct. NW, North Albany

For a showing of these exceptional properties contact Annette C. 541-207-5551

Two premier golf courses, doctor’s offices, postal service, a great super market, restaurants, downtown Albany, nursery, gym, all this and more are in convenient, car-free distance. Single level living, generous kitchen, double sided gas fireplace, meticulously maintained.

The Collett Family would love to show you the world of fine coffee, tea & accoutrements available at their corner store. Do stop in won’t you?

We can help keep every member of the family healthy. Well almost. Come to The Corvallis Clinic and you and your family will enjoy better medical care than you’ve ever known. Here you’ll find the convenience of care for everyone, and all the key tests and services, in one place. Most important, here’s where your entire family will get exceptional treatment from nothing less than board-certified physicians. Doctors committed to building ongoing, personal patient-doctor relationships, focused on comprehensive care for all. It makes for an extra measure of understanding that can contribute to happier, healthier lives for your entire family. And that should make for some real tail wagging by any family member. Accepting new patients at these locations: The Corvallis Clinic Family Practice 444 NW Elks Dr., Corvallis, OR 97330 | 541-754-1987 The Corvallis Clinic Philomath Family Medicine 1219 Applegate St., Philomath, OR 97370 | 541-929-2922 The Corvallis Clinic at North Albany Village 601 Hickory St. NW, Albany, OR 97321 | 541-926-3441 The Corvallis Clinic at Waverly Drive/Albany (formerly Albany Family & Specialty Medicine) 1705 Waverly Dr. SE, Albany, OR 97322 | 541-967-8221

Oregon Coffee & Tea Monroe and 2nd Downtown Corvallis 541-752-2421 Find-A-Physician 541-757-3757


Contributors Annette Sievert Annette, licensed broker with Coldwell Banker Valley Brokers, immigrated from Germany 10 years ago and moved to Corvallis from New York. She lives in Corvallis with her husband Frank, a family practitioner with The Corvallis Clinic, their two sons, Carl (11) and John (9), two dogs, 4 cats, 7 hens and 1 rooster - at last count.

Mike Waters

Mike is the Fitness Director for the Timberhill Athletic Club in Corvallis. A lifelong student of fitness Mike was the director of athletic programs at HP for years, and has coached college football. Look for more from Mike throughout the year!

Willamette Living Managing Partners, Scott & Gayanne Alexander Willamette Living is published bi-monthly by Willamette Life Media LLC. On Oregon Registered Limited Liability Company

541-740-9776 Advertising Inquiries: Scott Alexander, Publisher 541-740-9776 Cadee Hale, Account Executive

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Comments, Corrections, Questions, Etc.,

Additional Contributors: Chrissie Zaerpoor

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Chrissie and her husband Koorosh own Kookoolan Farms in Yamhill, OR. Food and Wine Magazine (May 2010 issue) named Chrissie’s All editorial material, including editorial comments, opinion and little cheesemaking statements of fact appearing in this publication, represents the school one of the “100 views of the respective authors and does not necessarily carry Best New Food and the endorsement of Willamette Living or its officers. Information Drink Experiences” in Willamette Living is gathered from sources considered to be Call Chrissie at reliable, but the accuracy of all information cannot be guaranteed. 503-730-7535 to register. The publication of any advertisements is not to be construed as an endorsement of the product of service offered unless it is specifically stated in the ad that there is such approval or endorsement. Products advertised may or may not be available at the time of link at publication. Offices: 1900 NW 14th St. Corvallis, OR 97330

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Samaritan Health, Bill and Paige at Pegasus Gallery, Christiana Gunderson at SafeHaven, Chris Peterson, Market of Choice / Cawood, Jason Wallis - Fit over 50, Jason Lin, MD, T.J. Scanlon & Tim Spencer @ Bike N’ Hike

In This Issue...

January / February

Pg. 7

Pg. 8

Love To Live Here

Success in 2011


The No New Year’s Resolution Plan

Pg. 10

Pg. 14

Eating Better

The Art of Living

Market of Choice Has the Plan!

Life imitates art, or is it the other way around?

Pg. 16

Pg. 20

Fitness Prescription

Valley Docs

We’re in Good Hands

Once a day, or more!

Pg. 26

Pg. 38

del Alma

Book Review

Fine Dining on the River

Oregon Hazelnut Country The Food, The Drink, The Spirit




From The Home Office... esolutions

New year, new decade; that has kind of a nice ring to it. Unless you happen to be a Wall Street executive, a corporate CEO, or a military contractor, the last decade might have ranged from a little challenging, to downright disastrous. I think were all happy to see the new year and new decade arrive, even if it means we’re all a little older. But, as the saying goes, you’re only as old as you feel. So let’s get moving and enjoy some good old fashioned winter fitness to shed those few pounds we may have seen creep up on us during the holidays. Every year it’s the same thing, quitting smoking, eating less, eating better, reading more, exercising more, etcetera. This year how about a resolution to not worry about trying to dramatically change our lives by proclaiming a major shift in our behavior on the first day of the new year? Setting lofty goals,that are sometimes unattainable, may

not be as practical a solution as incremental changes -- slow and steady wins the race -- as the old turtle story goes. We’ve put together a practical list of things to do, actions to take, as many or as few suit you and your lifestyle. First we looked at the things people historically “resolve” to do. In no particular order, here are some of America’s favorite resolutions: get in shape eat better spend time with family and friends spend time with pets be happy This issue then, is kind of a list of suggestions. The list was compiled with the help of some local professionals, and is specific to our area. Thanks for picking up Willamette Living, we hope you like what you see. Please be sure to let our advertisers know you saw them in the magazine, and let us know how we’re doing at

Scott & Gayanne Alexander

Visit to see our online edition - it’s great!

Pegasus Frame Studio & Gallery

Original Work Custom Framing Art Restoration 341 SW Second Street Corvallis, OR 97333

(541) 757-0042

Love to Live Here Happiness Annette Sievert Happy New Year! Happiness! When all paperwork is where it belongs and things are going smoothly -- that is what our closing coordinator at our Coldwell Banker office exclaims. It always sounds good to me. Who does not like to be happy? When parents are being asked what they want for their children, the answer is very often “we want them to be happy”. But what does that mean? What does make children, what makes us, happy? First and foremost it is any kind of positive feedback. We are happy when we are loved, liked, acknowledged, praised, are successful, at ease. When my clients are happy with their purchase and love the new house or have successfully sold one with my help that in return makes me happy. Success and acknowledgement feels good. So does a sweet email from clients, starting with: “Hello, Favorite Broker!” Cynics say, it is only about the money. It actually really is not.

My husband is happy when he could really help somebody with a long lingering health problem who was never really helped before and when his listening skills are paying off (though we have the “wife of the shoemaker” syndrome at home… A child is happy when he is loved by his parents, is popular amongst his peers, is invited to a lot of birthdays, when efforts are paying off in sports and in academics. So what does it take to be loved and acknowledged? For us adults it is decency, professionalism and effort, being helpful and supportive, friendly and genuine. What a goal and I am sure we all sometimes fail to live up to it. For the children it is more basic. Good behavior, decent table manners, thank you and please, politeness, respect and appreciation, the good old virtues, they all do the “trick”, with adults and actually with peers, too. Might sound superficial to parenting aficionados but believe me, it really is that basic.

When we moved to Corvallis we did not know anybody. In the evening of the day we moved into our new house, a lovely, warm late summer evening, we took a walk around the neighborhood. At one of the very few houses around us the owner came out to greet us. Mary Hinckle was happy to welcome us, she made that very clear. We went back to our new home and the chaos of moving in with the warm and fuzzy feeling that we did the right thing to move to this neighborhood. That was the beginning of a wonderful, hopefully long and enduring friendship, especially since she is deeply caring for our boys and acts together with her husband Peter as adoptive grandparents. The boys understand that it is for a good part their behavior and manners that make the Hinckles love to have them around. And that makes them happy. Which is one of the foremost reasons why we are so happy in Corvallis.

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The“No, New Year’s Resolution” Plan Looking at Success In 2011 Mike Waters, Fitness Director Timberhill Athletic Club ( eds note. This article is NOT intended for the highly motivated population of people who find exercise, “doing health”……….enjoyable. You all just go about your day doing the things that give some happiness, and life satisfaction.  I need to talk to your friends, family, coworkers, who haven’t found the secrets to a healthy lifestyle like you have.)   Okay, now we can start. It’s that time of year again.  We’re all thinking about doing this new year’s resolutions thing. I won’t ask for everybody’s age, but how many years have we been doing this now?    This year let’s take a little bit different approach. Consider the following list of strategies to look at for possible long term changes in your health plans for 11’. These strategies are based on the research of health psychologists who study what prompts people to make successful changes.   1 .  If you make a resolution to start exercising again, lose weight, quit smoking, whatever it is,  state the goal to a strong SUPPORT NETWORK.   Family, friends, co-workers that will support and encourage you, as you make this change. You may have pitfalls as you find your health or fitness style.  You’ll need a good support system around you to encourage and motivate you.

2.  You don’t have to start on Jan 1. Unless you’re training for an athletic event. Or are in a fun type of weight loss contest. Don’t put a strict time-table on when you’re going to start. Start planning, preparing, but don’t take action until you’re really ready to go.   3. Keep the new or updated health and fitness plan simple. Take babies steps. One day at a time. People that are “intrinsically” motivated, meaning their motivation to do a health and fitness plan that THEY have personally figured out, will stay with it longer. A lot of times this means starting small, simple, and then building from there.    4. “Social Liberation”.   Knowing that you have a choice of when to start, sooner or later, with a new health plan without external pressure is important.   “Motivation” researchers tell us that people who successfully change a health behavior are more apt to change sooner when not pressured by external messages. Start fresh with exercise or eating better when you’re ready. There are great experts, with lot of good information, fitness plans for you, when the time is right.   5.  There is NO FAILURE. It’s okay to try a different fitness plan,  or daily eating style. As I’ve stated for years highly motivated people enjoy their  diet composition, or exercise routine. But it may have taken them years to create it. There is no one way to be healthy. There is no one perfect exercise plan. The perfect plan is the one you enjoy doing today.    Consider your 11’ new year’s resolution to take a different approach to getting healthier. Consider changing the same script you’ve done every year with limited succes. Give yourself permission to have fun, enjoy the experience, and the stated goals will take care of themselves.   A TAC fitness staff person can help you with this type of approach. Sign up for a consult when YOU’RE READY to start.   Happy New Year, Mike

Womens Consignment & Resale

Fashionable and fun styles that look and feel great. Shoes and boots. Accessories and bags. We pay cash for designer labels

Two Locations

Second Glance 312 SW 3rd Corvallis


The Annex

214 SW Jefferson Corvallis


Lavender, Lace, Etc.

An eclectic mix of beautiful things, new, lightly used, unique, and divine. Visit us for your next gift, for someone special, or for yourself.

311 First Ave. West In Albany 541.979.2000

Great Gift!

Market of Choice Executive Chef Greg Cabeza

Eating Better... Way Better With A Little Help From our Friends at Market of Choice If you’ve resolved to eat healthier in the New Year, consider a path that leads to Market of Choice, where you’ll discover an array of convenient choices that make eating well effortless. All of us at Willamete Living are delighted with the new Corvallis store, and we’re having no problem finding all sorts of delicious meals - day or night. This time of year, your Market of Choice Kitchen is cooking up a slew of lighter, seasonal fare, such as Asian Salmon Cakes made with heart-healthy salmon, tossed with fresh cilantro, ginger, soy sauce, and lime juice then pan seared. It’s one of many choices found On the Menu during the month of January.


“We know people are looking for healthy choices, so we do everything we can to create lighter foods that taste great and offer many nutritional benefits,” says Market of Choice Artisan Chef Greg Cabeza. A trained artisan chef, Cabeza perfects many of the recipes created by Market of Choice. Live well. Eat well. That’s Chef Greg Cabeza’s philosophy. “I like to eat foods that make me feel good, and

usually that means something that’s fast, fresh and healthy,” Cabeza says. “Don’t get me wrong. I love comfort food, but you have to have a balance. And there are many ways to make classic comfort foods healthier.” Take Market of Choice’s lightened version of the classic lasagna. Flavored with herbs and immunityboosting garlic, this Chicken-Basil Sausage Lasagna is created with a low-fat cottage cheese filling for a guilt-free entrée. For a quick, on-the-go lunch that’s heads and tails healthier than a fast-food drive through, opt for the soup, salad and olive bar, sushi made fresh daily, or a build-your-own Wok meal with a lean protein and fresh veggies. To create your own healthy recipes at home, visit Market of Choice’s produce, meat and seafood departments. Nature’s perfect timing offers an abundance of fresh seafood and citrus this time of year.

Market of Choice’s preferred vendor is Pacific Seafood, a family owned company that began in Oregon and later expanded to offer a wide variety of West Coast-caught seafood. Eating seafood is a great way to get those essential omega-3s, which play a crucial role in brain function, normal growth and development, and may reduce the risk of heart disease. The American Heart Association recommends eating fish, such as albacore tuna, halibut and salmon, at least twice a week. In the produce department, you’ll find an abundance of fresh, local and seasonal produce, including Rising C Ranches unique citrus. Family owned and operated in California’s San Joaquin Valley, this citrus farm grows some of the tastiest, juiciest fruits found on the West Coast. Add flavor to salads, stir-fries and seafood with Rising C Ranches’ Cara Cara Pink Navel, Heirloom Navel, or Blood Oranges, Gold Pummelos, Sweet Limes and Meyer Lemons. For a wonderful, healthy side, load up your basket with root vegetables – carrots, turnips, parsnips and rutabagas – then peel and cut into thin sticks, add lightly crushed whole garlic cloves, toss with a little olive oil and roast at 350° for 30-40 minutes until softened. For more recipes, go to, where you will find an array of chef-tested entrées, sides, salads and more. And be sure to check out the Market of Choice nutrition page and nutrition blog. Authored by Beth Naylor, a registered dietitian and teacher at Lane Community College, the nutrition blog includes a dietitian’s perspective on in-season foods, food culture, trends, history and science.


Grilled Ahi Tuna with Papaya-Kiwi Salsa and Sesame Noodle Salad The sweet-and-spicy flavor of salsa and noodles combines perfectly with the rich flavor of tuna. Try this exotic meal paired with a tropical drink such as a Mai Tai. Serves 4. Tuna: 4 ahi tuna steaks (approx 6 oz each)* 1 T ea Sriracha Asian hot sauce, minced ginger and minced garlic 3 T ea soy sauce and toasted sesame oil Combine sauces and spices and marinate tuna steaks for 30 min in the refrigerator. Preheat grill on high and cook fish quickly, 2 min per side (best cooked med rare to med and will be dry if overcooked). Top with Papaya-Kiwi Salsa and serve over Sesame Noodle Salad. Papaya-Kiwi Salsa: 1 c papaya, peeled, seeded and diced 1 ripe kiwi, peeled and diced 1/2 T shallots, minced 1/4 c fresh orange juice 1 T lime juice 2 T fresh cilantro, chopped pinch of salt and pepper 3-4 dashes Sriracha Hot Sauce (as desired) Combine all, taste and adjust seasonings, as desired. Sesame Noodle Salad: 8 oz angel hair pasta (dry weight) 1/4 c ea toasted sesame oil and soy sauce 1 T ea Sriracha Hot Sauce, minced ginger and minced garlic 2 T sugar 1 T sesame seeds 1 sm carrot, matchstick cut or shredded 2 green onions, chopped 1/2 pt grape tomatoes, halved 2 T cilantro, chopped Boil pasta in salted water until done (approx 3 min). Combine remaining ingredients and toss with warm, drained pasta. Serve immediately. *Swordfish, mahi mahi or prawns can be substituted with great results.



or six quick, delicious, and nutritious meals with 500 calories and 50 grams of carbohydrates or less, go to www.marketofchoice. com and look for the “food flyer” found in the nutrition section.

Light and delicious recipes compliments of Market of Choice Executive Chef Greg Cabeza Thanks Greg!

Citrus Prawn Cocktail

Simple and delicious, the light and sunny flavors of zesty oranges, limes, avocados, spicy chilies and prawns will transport you to the tropics on a cold, winter day. Serves 4. Ingredients: 1 lb raw prawns, peeled and deveined, tail off 1/2 c freshly squeezed orange juice 2 T each fresh-squeezed lime and lemon juice 2 T catsup 1 T garlic, minced 1/2 c tomatoes, chopped 1/4 c yellow bell pepper, finely diced 1/4 c red onion, finely diced 2 T fresh cilantro, chopped 1/2 jalapeño, seeded and minced 1 T extra virgin olive oil pinch of salt 1 avocado, diced

Bring juice, catsup and garlic to a boil and add prawns; simmer for 2 min. Chill rapidly in juices and add tomatoes, bell pepper, onion, jalapeño, olive oil, salt and avocado. Toss well to combine. Garnish with tortilla strips. Tortilla Strips: 4 corn tortillas, cut into long, thin strips 1 c vegetable or olive oil 1/2 t of each salt, chili powder, and smoked (Spanish) paprika Heat oil in large skillet until hot, but not smoking (test one strip, if it sizzles, it’s ready). Add strips and cook until crisp, approximately 3 min. Carefully remove, drain on paper towels, and while hot, toss with seasonings. Serve warm


Bill and Paige of Pegasus Gallery, Corvallis

New Year, New Space The Art of Living is Often Reflected in the Art Your Are Living With.

Old and new images fill our lives with breadcrumb trails of memories and lessons. Winston Churchill wrote that “We shape our dwelling, and afterwards our dwellings shape us.” How many times have you walked into someone’s home and felt that you immediately knew the people who lived in that house? The things we display tell who we are, where we have been, and what we love.


The owners and staff of Pegasus Frame Studio and Gallery know how much your treasured family artwork, photos and mementos mean to you. Bill Shumway and his daughter Paige have over forty years of experience in creative and elegant framing to bring all your personal treasures to life. Paintings dulled by time and household pollutants, which are beloved nevertheless, can be restored with a little labor or reframing. Bring out the hidden details and colors with cleaning or the right mattes and framing. Those treasured childhood drawings, fine art works or awards and diplomas earned by hard work over the years, can be archivally framed and protected for future generations. Archival framing protects the

value of the work for years to come. Finding ourselves and our memories worthy of the investment is often a challenge, but so are many things that help improve the quality of live we are living. During this holiday season and these troubled economic times Pegasus Gallery would like to offer an opportunity to make a much needed difference very personally in your own lives. Remember also that art is a very personal exchange, and nothing is set in stone, feel free to make offers on pieces of artwork that you love but are priced out of range, and remember that the gallery offers payment plans on art purchases in an effort to remain a compassionate business during these tricky times. We are passionate about art and wish for others to be able to share our passion. We are just past the Post Office on 2nd St., on the left, at the Old World Center, Corvallis’ first mini mall. The Old World Center includes Pegasus Frame Shop & Gallery and The Oregon Trail Ale micro

brewery, Shadowsmith Photography and Buccola Realty and of course The Old World Deli, an eatery and performance place beyond description. The building was remodeled in the late sixties by performance artists and friends to resemble a Bavarian beer garden courtyard, with a stage, so that musicians and artists could have a place to share their gifts with the community. Come experience the heart of downtown Corvallis! For more information speak to the gallery staff. Bill, Paige or Valerie will be happy to help you! Pegasus Gallery is at 341 S.W. 2nd St. in Corvallis, Oregon 97333. (541) 757-0042

Bill Shumway Original Studies, Crystaline Vitamin C -Custom pieces commissioned for an installation to honor of the life and work of Linus Pauling.


Fitness Over 50 Staff (LtoR) Larissa Williams, Jason Wallis, Cha Yong Mayner Fitness Over 50: 6735 Country Club Dr. Corvallis 541-929-5555

Fitness Prescription

Take as Directed For Health and Happiness

As far as I know, scientific research has not created a magic pill that can guarantee a longer, more meaningful life. A regular dose of fitness, however, can equal the wonder drug that many Nobel Peace Prize hopefuls have only dreamed of. If administered correctly, an exercise prescription can demonstrate numerous life altering benefits as well as some positive side effects. When was the last time you filled a prescription that didn’t cost much, had only good side effects, and was fun and social? Many drug prescriptions require another medication to counteract the initial dosage which in turn causes further addition of counterbalancing substances. The fitness pill, however, may serve to decrease or cancel many people’s need for hypertensive and high cholesterol medications and is a proven help for the diabetic. Regular exercise helps many individuals sleep better and desire a more nutritious diet to maintain their positive outcomes. For all individuals an improved memory, stronger immune system, lower resting heart rate, stronger bones, and in-


Visit for more.

creased resting metabolic rate are also positive side effects of the fitness training tablet, taken as directed. A well designed fitness program must include aerobic activities, strength training, flexibility improvement, and balance enhancement. This prescribed regimen should be swallowed at least three times each week but could easily work into a daily addiction. Fitness training should be considered equally important to our daily routine as eating and sleeping. If this all sounds a bit too complicated it doesn’t have to be. Exercise is a bonus to your health and not necessarily hard work or painful. It can, and should, be tailored to your individual health restrictions and limitations as well as strengths and goals. Depending on lifestyle adjustments and motivation, a person can start exercising at any point during their life span. With the correct “prescription” and training “pharmacy” anyone can easily start taking the recommended dosage. So, fill up another glass of water, not because you have to choke down more high-priced pharmaceutical horse pills, but because you have two more sets of shoulder presses and a treadmill to tackle. Jason Wallis, M.S. Founder and President of Fitness Over 50, INC.

Our Furry Friends Spending Time With Pets is Always good - For Both of You!

This year, consider these 10 resolutions. 1. Take your dog to the vet at least once per year for annual vaccinations and a check up. 2. Trim those nails!    3. Get some sort of pet identification, whether it be a tag or a microchip. 4. Travel safety!  Be sure to secure your pet while traveling with a crate, seatbelt, or barrier. 5. Polish up your pet’s manners. Practice at home or go to obedience classes. Teach your pet sit, down and stay or try new, fun, interactive games like fetch or speak. It keeps your pet motivated. 6. Pay attention to your pet’s health. Trim the fat! Exercise and limit fatty treats. 7. Spay and neuter your pet. Not only does it decrease the pet population, but it also has a lot of

health benefits for the animal. Spayed females, show a decrease in mammary or breast cancer, uterine infections, cancer and ovarian cancer. Neutered males have a decrease in prostate problems, testicular cancer, roaming, and urine marking.  8. Make sure collars fit properly, and check the collar often. You should be able to slide two fingers underneath the collar.  9. Disaster preparedness.  Make sure you and your pets are ready for a natural disaster.  Have a pet first aid kit and evacuation kit ready. 10. Donate money or items to your local animal shelter. They take in stray animals that often turn out to be lost pets. Who knows the animal they save some day may be yours. Adding one or two of these resolutions will ensure a longer happier life for you and your pet. Christiana Gunderson, Director of Operations SafeHaven Humane Society shelter 541-928-2789 office 541-928-6280

Emma Canclini, Retired Search and Rescue Dog From California. Another one of those smarty pants Border Collies, who could probably READ the above list -- if she felt like it!


Planning a Spring Wedding in the Valley? “My bounty is as boundless as the sea, my love as deep. The more I give thee, the more I have, For both are infinite.” William Shakespeare

“I tell you, the more I think, the more I feel that there is nothing more truly artistic than to love people.” Vincent van Gogh

Santiam Place Wedding & Event Hall “May the wind always be on your back and the sun upon your face and may the winds of destiny carry you aloft to dance with the stars.” Johnny Depp

Private Park • Seating for 100 indoors, 300 outdoors • Stocked Kitchen • Dressing Rooms Lights • Arch • Shown By Appointment

Book Early to Guarantee Space

Le Patissier

For your special event, don’t compromise on quality. The choice is really quite simple, when only the very best will do, Le Patissier in Corvallis is the place to go. Please consult early, all cakes are prepared from scratch using only the finest ingredients. 541-752-1785 | 956 NW CIRCLE BLVD. CORVALLIS


139 Main Street Lebanon, OR




Tents • Tables • Chairs • Arbors • Arches

Linens & Overlays • Dance Floors • Vases China • Glassware • Flatware

“A coward is incapable of exhibiting love.. it is the prerogative of the brave.” Mahatma Gandhi

1435 NW 9th St. Corvallis Phone: 541.752.7255


Your local source for complete wedding planning. Let the professional staff at the Golden Wishbone sort out the details, so you can focus on wedded bliss!

Full Service Salon, Spa and Wedding Planners Hair • Skin • Nails • Massage Tuesday through Saturday 10:00 am to 5:00 pm Sunday and Monday by Appointment

312 SW Jefferson in Corvallis

541 - 754 - 2244



Valley Docs FYI: aesculapian staff (plural aesculapian staffs) (medicine) A symbol of the medical profession, consisting of a branched staff with a single snake twined around it.


any (most) of us, never got beyond just thinking about growing up to be a doctor. Fortunately, there are a few among us who have the focus, drive, smarts and determination to have actually done it. Most us us have heard the term “you don’t have to be a brain surgeon” applied to a lot of the things we do. But in some instances, you really DO have to be a brain surgeon. Like, for example, when you’re asked to perform brain surgery. Here are a few of our outstanding valley physicians. It looks like we’re in good hands. Thank goodness for the rest of us, somebody was able to handle chemistry class!


Dr. Steven Ballinger, MD Prior to joining Samaritan Mid-Valley Orthopedics, Dr. Ballinger held private solo practices in Arcata, Calif., and Nacogdoches, Texas. He provides general orthopedic care specializing in trauma care, arthroscopic knee and shoulder surgery, Oxford partial knee replacement, and total joint replacement for the hip, knee and shoulder. Before becoming an orthopedic surgeon Dr. Ballinger was a studentathlete at Stanford University playing defensive tackle. His team won the 1978 BlueBonnet Bowl. After receiving a bachelor’s degree from Stanford, he spent several years teaching high school biology, geometry and sculpture. He also coached football. Dr. Ballinger is excited to be living in Oregon. He and his wife Laurel have three grown children. In his free time, he likes to make wood furniture, read philosophy, play guitar, paint, exercise, and garden. He is fluent in Spanish. What does Dr. Ballinger enjoy about the Valley? “It’s beauty, the rain, and the envioronmentally conscious, friendly people.” Bachelor’s degree: Stanford University Medical degree: University of California, Irvine Residency: University of California, Irvine Board certification: Orthopedic surgery

Dr. Jess Hickerson, MD

Samaritan Mid-Valley Orthopedics 400 NW Hickory St., Suite 200 Albany, Oregon 97321 (541) 812-5820

Dr. Hickerson has been practicing in Corvallis since 1985. Prior to joining Samaritan Health Services, he worked at The Corvallis Clinic and was a member of the Board of Directors, serving as Board President from 1998 to 1999. He served as Chief of Surgery at Good Samaritan Regional Medical Center from 2001 to 2002. His medical interests included gynecologic malignancies, laparoscopy, urinary incontinence and pelvic reconstructive surgery. He has had original research published on endometrial cancer and the appropriate use of hysterosalpingography. Dr. Hickerson is married with two children. His interests include skiing, triathlons, and the Dr. is a Master Swimmer at Osborne Aquatic Center in Corvallis. He is currently accepting gynecology patients. Medical Education and Training: Bachelor’s degree: Oregon State University Medical degree: Oregon Health & Science University Residency: University of Vermont Board certificatiaon: Obstetrics and Gynecology Samaritan Gynecology & Surgical Associates 400 NW Walnut Blvd, Suite 300 Corvallis, Oregon 97330 (541) 768-4680


Dr. Layron Long, MD A Samaritan Physician, Dr. Long is a board-certified urologist who earned a medical degree from Meharry Medical College in Nashville, Tenn. He completed an internship in general surgery at Vanderbilt University Medical Center in Nashville and a fellowship in molecular genetics at Howard /Johns Hopkins University in Washington, D.C. Dr. Long trained in urological surgery at TUFTS New England Medical Center in Boston and finished his training as a senior and chief resident at the University of Washington Medical Center in Seattle. After completing residency training, Dr. Long was an acting instructor and completed an Endourological Society fellowship in robotic surgery, laparoscopy and endo-urology at the University of Washington. He is a member of the American Urological Association, American Association of Clinical Urologists, Society of Endourology, Society of Laparoendoscopic Surgeons and the American College of Surgeons. Medical degree: Meharry College Residency: University of Washington Medical Center, Chief Resident Fellowship: Howard/Johns Hopkins University and UOW Board certification: Urology

Dr. Peter Tsai, MD A Samaritan Physician, Dr. Tsai specializes in orthopedic treatment of the hand and upper extremity. He earned a bachelor’s degree in evolutionary biology from Brown University. Dr. Tsai began his medical training at New York University, receiving his medical degree in 2002. He remained in New York for his residency in orthopedic surgery at the New York University Hospital for Joint Diseases. In 2007, he completed a fellowship in hand and upper extremity surgery at the University of Pennsylvania. Dr. Tsai practiced hand surgery at Kaiser Permanente in Honolulu, Hawaii, before joining Samaritan Orthopaedics and Sports Medicine Center. Dr. Tsai and his family enjoy hiking, biking, fishing, story time at the library and trips to the coast. As a child, Dr. Tsai played ice hockey and hopes to help build an ice rink in Corvallis someday. He is trained in classical violin and plans to learn how to play the banjo. Bachelor’s degree: Brown University Medical degree: New York University School of Medicine Residency: New York University Hospital for Joint Diseases Fellowship: University of Pennsylvania Board eligible: Orthopedic surgery Samaritan Orthopaedics and Sports Medicine Center 3620 NW Samaritan Drive, Suite 202 Corvallis, Oregon 97330 (541) 768-4810


Dr. Long practices at Samaritan Urology in Corvallis. 2292 NW Kings Blvd Corvallis, Oregon 97330 (541) 768-5486

Dr. Sara Austin D.M.D “Local girl makes good” might be an appropriate expression for Dr Sara Austin. She is carrying the family torch into the next century! Dr. Austin’s father began their local dental practice fifty years ago, right here in Corvallis. A lot has changed since then with the advent of modern technology, and practices, but the family business remains a caring and personal, neighborhood affair. Dr. Austin earned her BS right here at Oregon State University and her Doctorate from Oregon Health and Science University in Portland. Dr. Austin enjoys meeting and exceeding her clients dental needs with her wonderful dental staff. Dr. Austin utilizes the latest in computer based dentistry, digital x-rays, Cerec* Cad/ Cam and computerized operatories.

L to R: Ashley Lockwood, Jodee Walton, Sara Austin, Glen Brunston, Michelle Mayer

* CEREC (CERamic REContstruction)is a dental restoration product that allows a dental practitioner to produce an indirect ceramic dental restoration using a variety of computer assisted technologies, including 3D photography and CAD/CAM. With CEREC, teeth can be restored in a single sitting with the patient, rather than the multiple sittings required with earlier techniques.

In addition to practicing modern, efficient, general dentistry, Dr. Austin enjoys walking, cooking, and visiting the mountains and the coast.

Dr. Sara A. Austin D.M.D P.C. 2363 Northwest Grant Avenue Corvallis, OR 97330-4319 (541) 753-3883 * Great location - plenty of easy parking * Friday appointments no problem * Patients enjoy the security of a dentist on-call, 24 hrs. a day, 7 days a week.

The Family Business, on Grant St. in Corvallis -- For FIFTY years, is now accepting new patients. Call Dr. Austin at: 541-753-3883


Dr. Frank Sievert, MD Dr. Sievert is a family practitioner at The Corvallis Clinic at North Albany Village. Trained in cardiothoracic* surgery in Germany, Dr. Sievert moved to New York and decided to refocus his efforts on family medicine. Dr. Sievert went into primary care as it would allow him to build long-term relationships with patients rather than the short-lived interaction typical for subspecialty surgery. Upon immigrating to the U.S., Dr. Sievert completed a residency in family medicine in Kingston, New York -- in addition to his medical training he completed in Germany. Board certified since 2003, Dr. Sievert is enjoying his life and practice in the Valley. Proud of his personable, approachable “bedside manor” Dr. Sievert is currently accepting new patients to build his 2 yrs young practice. In addition to medicine, Dr. Sievert enjoys spending time with his wife Annette, and their two young sons, bicycling, gardening, and hiking.When asked what he likes about the valley: “It provides a great quality of life in a temperate climate, with neither the ocean nor the mountains too far away for a day trip.” In the new year, Dr. Sievert is looking forward to learning another language (in addition to English and German). The Corvallis Clinic at North Albany Village 601 Hickory Street NW Albany, OR 97321 Phone: (541) 926-3441

Dr. Jonathan Evans, D.O. Dr. Evans is a Dr. of Orthopedics* at The Corvallis Clinic Asbury Building in Corvallis. As an orthopedic surgeon, Dr. Evans specializes in knee and hip joint replacement, arthroscopy, ACL repair and sports and other injuries to knees and shoulder. He also works on trauma cases, such as fractures, that come through the ER. Dr. Evans earned his M.D. at Chicago College of Osteopathic Medicine / Midwestern University in 2002. Dr. Evans completed his residency at the Henry Ford Health Systems / Bicounty Community Hospital in Warren, Michigan. Dr. Evans joined the Corvallis Clinic in 2007, and is board certified in Orthopedics. In addition to medicine, Dr. Evans enjoys mountain biking, snowboarding, fishing, hiking, computers, and classical music. Dr. Evans enjoys life in Corvallis with his wife Allison, and their little furry friend “Bruiser” -- an 80 pound Shar Pei. The Corvallis Clinic Asbury Building 3680 NW Samaritan Drive Corvallis, OR 97330 Phone: (541) 754-1276

* Orthopedic surgery or orthopedics (also spelled orthopaedics) is the branch of surgery concerned with conditions involving the musculoskeletal system. Orthopedic surgeons use both surgical and nonsurgical means to treat musculoskeletal trauma, sports injuries, degenerative diseases, infections, tumors, and congenital disorders.


*Cardiothoracic surgery is the field of medicine involved in surgical treatment of diseases affecting organs inside the thorax (the chest). Generally treatment of conditions of the heart (heart disease) and lungs (lung disease).

Resolved to Run? Choose Footwear Wisely Jason Lin, MD

The beginning of the year is a time when many people decide to get active and initiate an exercise routine. For a number of reasons, jogging is often a popular choice – you don’t need a gym membership or specialized equipment, and getting outdoors can offer a nice change of pace. But what you do need are good shoes. Running can be hard on your feet, and without proper footwear both acute and chronic injuries can result. The simplest tip is to pick a shoe that is comfortable for you. The pair must properly shape to your feet. That means if you have narrow feet, choosing a pair that is snug and supportive. If you have broad feet or bunions (hallux valgus), it’s important to select an accommodative shoe with a wider toe box. Failure to do so may result in unnecessary pain and problems down the road. For people who have arthritis in their feet, jogging may seem unrealistic due to the impact nature of this activity. But if you choose a shoe that is sufficiently stiff, you may actually be able to jog with little or no pain by minimizing the bending forces through the damaged joints. If you have arthritis through the forefoot or toes, the stiffness needs to extend through the end of the shoes. You can test this yourself by placing the shoe between your hands, holding onto the toe box and heel, and trying to bend the sole back and forth. The stiffer the shoe, the less the sole will

collapse. I’ve recently seen multiple injuries in patients who were wearing shoes with too little support. In fact, I’ve specifically seen cases of stress fractures with the “five finger” shoes – wearing these are basically like going barefoot on hard terrain. I like to think of the foot as a “tripod.” The three points are the first metatarsal head, the fifth metatarsal head and the heel (calcaneus). These three points need to be balanced to guard against injury. For some people, no matter what shoe they select, running is just too high impact and not recommended. This, however, does not mean that exercise should be avoided. In many cases, weight loss is essential to improving foot issues and promoting overall health. Swimming, biking and riding an elliptical trainer – all low impact exercises - are great ways to get active while taking it easy on your feet. If you’re ready to head out the door and pick up a new pair of shoes, make sure you find the fit that’s best for you. That means trying them on and spending some time to get a good sense of how they’ll feel when you’re out pounding the pavement. Jason Lin, MD, specializes in orthopedic treatment of the foot and ankle. He can be reached at Samaritan Orthopaedics and Sports Medicine Center in Corvallis at (541) 768-4810.

Finding the

rightis important. doctor

There are many options to choose from when selecting a health care provider for you and your family. Call our Physician Referral Line and we’ll search Samaritan Health Services’ entire network of doctors, nurse practitioners and physician assistants to find the provider who suits your needs.

Call us today at 1-800-863-5241.




Latin Flair, Local Quality, Food for the Soul Delicious Dining on Corvallis’ Riverfront Walk. Del Alma Recently opened in September, del Alma offers Valley Diners a unique combination of taste sensations, beautiful decor, and mixology. Del Alma offers small plates, larger meals such as Cuban Chicken and Drunken Lamb, and a fabulous bar with an extensive, and growing wine list. The new venture is manned by Kinn Edwards, Carolyn Krueger, and Mitch Rosenbaum. The trio seems to really observe the division of duties, and staying out of each others way serves them well. Mitch creates and oversees the food, Kinn the libations, and Carolyn the service and special functions. All three are very good at what they do, and we all know what they say about too many cooks in the kitchen... As we spoke with Kinn about his role at Del Alma,

his passion for what he does was very evident. Kinn has a dedicated local following from his (21 years) of previous engagements at local watering holes such as Big River, Aqua, and Cloud 9. In his new proprietor role at del Alma, Kinn is the master of the bar, he loves experimenting with mixology and is even working with his own brand of infused alcohols. For example, interesting tea, and yerba maté-infused vodkas. Kinn is so dedicated to his craft, that in his spare time (which, prior to restaurant ownership, he remembers fondly) he enjoys visiting wineries and sampling our Willamette Valley Wines. Kinn tells us his real love in the industry is wine, following local and world vintners, and preparing wine lists. While we were there Kinn mixed up a Beef Tenderloin Pinchos few of his signaGrilled beef tenderloin skewers, green chili ture beverages, for mustard, chimichurri, sautéed arugula


immediately evident in the food he prepares. During our visit, Mitch put together 4 small plates for us to sample.

photographic purposes, of course. See the sidebar for Kinn’s del Alma Margarita recipe, que bueno! Kinn refers to the style of del Alma’s cuisine as Central and South American with Caribbean, Spanish and other Latin influences. The menu is an interesting combination of tastes and flavors made all the better by the use of our local Willamette Valley produce, meats, and Northwest seafood. Kinn’s plan is a simple one, to provide great food, great service, and to make diners feel at home. So far, so good. Carolyn is Not only Kinn’s business partner, she’s his partner in life as well. Not that there IS life outside the restaurant business for either of them at this point, but they do have their moments away. Carolyn shares Kinn’s interest in Wines, and also loves dogs. One of the things she loves about the new space is looking out during the summer at all the dogs walking their masters along the river. Carolyn has also enjoyed owning her own cake business for the last 12 years. While speaking with chef Mitch, one is immediately aware of his love of food. Mitch has landed at del Alma after cooking all over the country in such locales as Florida, Cape Cod, New York, and most recently at Bobby Flay’s (of cooking show fame) Mesa Grill in Las Vegas. Having spoken to many over the years, Mitch is clearly one of the “chef types” who is eager to speak at length about the moisture level of a dish, the subtleties of a goat cheese, or the color and texture of a coulis -- things the average kitchen mortal doesn’t even notice, or know that they should notice. And we can assure you that Mitch’s attention to detail, and love of all things culinary, is also 28

First was “Beef Tenderloin Pinchos” made from the most delicious Eastern Oregon Painted Hills beef tenderloin, green chili mustard, chimichurri*, and sautéed arugula. Grilled to absolute perfection, the beef skewer had me sold on del Alma immediately - it was just delicious, the seasonings were sublime, the grilled arugula added just the perfect hint of veggie goodness (for lack of a more appropriate description) and the tenderloin was just as flavorful and tender as I believe I’ve had anywhere. This is a must-have. Next, We sampled the “Brown Turkey Fig, Fraga Farms Goatzarella Salad”, a lighter dish with nuts and local Oregon “goatzarella” cheese. I must admit, I’m not normally a fan of goat cheese. That was BEFORE Chef Mitch’s Fig and Goatzarella creation -- just delicious, with the tiny figs, the richness of pistachios, fresh basil and a very nice goat cheese with the usual texture of a mozzarella, but better -another winner. Our third sample was the “Poblano Chili Relleno.” This was a very interesting dish, with a very unique signature of chef Mitch’s culinary prowess. If you’re used to eating Chili Relleno at the usual Mexican restaurants, this creation is something completely different. The pepper (Poblano) is coated with masa flour and filled with a spinach, goat cheese filling, and is served surrounded by a delicious salsa ranchera and black beans. It’s hard to describe the flavor of this exactly, other than to say it’s very, very good. The masa gives the whole dish a unique appeal, the poblano chili is light, and flavorful, just delicious, and doesn’t result in the usual rubbery shell of lesser Chili Relleno dishes. The goat cheese and spinach filling is just devine -- with a firmer texture than you’d expect from spinach and cheese as a result of a base similar to sweet corn tortilla. Our summary: a very unique and delicious creation. Our Fourth item was “El Bosque” As the menu describes, “Fresh foraged seasonal wild mushroom ragout, white hominy tamale, and local black truffle goat cheese.” This was another winner served in a

delicious and very attractive bed of sauteed mushrooms and veggies. I’m a big veggie fan, and could almost be a vegetarian, were it not for things like the Beef Tenderloin Pinchos we discussed a minute ago, so this item was another winner for me with the perfectly cooked asparagus tips and mushrooms. Another must. Sadly our timing was off for them, but Carolyn told us about the artisan breads Mitch makes for each dinner service and serves with olive tepenade, white bean and garlic, and pequillo pepper and goat cheese. Not the usual breads these are creations like: Coconut spice bread, Parmesan Focaccia, Olive Chili, and Acorn Squash. We’re definitely looking forward to a visit during dinner service for more! Del alma is a great example of “dining as entertainment” -- not like open grill, big show style, but in the sense that the four level dining room is beautifully decorated with the vivid colors of the fiery Latin cultures that inspired the menu. The bar features a large scale installation by local artist Gretchen

Bracher, and the upstairs dining room features pieces by another local artist, Melinda Luksch. Very inviting and warm, all the seating is dramatically lit with down-facing accent lights and candles, and the dining room and bar both look out over the Willamette River-Walk, the heart of Corvallis. We visited on a blustery, November day, but look forward to a summer visit when the farmers Market is in full swing,


Brown Turkey Fig, Fraga Farm Goatzarella Salad

Moscato vin cotto, pistachio oil, fresh basil, pistachio nuts, and scallions.

El Bosque

Fresh foraged seasonal wild mushroom ragout, white hominy tamale, local black truffle goat cheese.


and the outdoor seating is open. It will surely be the local place to “see and be seen.” del Alma observes events such as the Corvallis 1st Thursday Art Walk, and features a new musical talent each month. Also visit del Alma for paired dinners such as beer dinners paired with del Alma’s great food. Recently, for example, there was a beer dinner featuring Ninkasi Brews from Eugene, and coming up is a beer dinner featuring the local beer stylings of Block 15 Brewery. Of course there are paired wine dinners featuring our local Pinot vineyards and others, and Kinn is even working on a Tequilla Dinner -- which brings to mind other events I’ve attended, mostly in college, but I’m sure this will be a civilized function with delicious food.

Entrees range from $16 to $29 Tapas from $7 to $11 Salads from $9 to $11 del Alma has open seating for up to 105 guests, and a private dining / function room is available upon request.

Poblano Chili Relleno

Masa coated fried poblano pepper, spinach goat cheese filling, frijoles blancos, salsa ranchera

del Alma Margarita 2 oz gold tequila 1 1/4 oz St. Germain elderflower liqueur 1/2 to 3/4 oz fresh lime (to taste) Splash Hangar 1 Mandarin Blossom vodka Serve on the rocks with a half salted rim

Contact del Alma: 136 SW Washington, Ste 102 in Corvallis Phone: 541.753.2222 Also try… White Chocolate Cheesecake with a Guava Glaze Grilled Ribeye Steak with Rogue “smokey blue” cheese, caramelized onions, “Double Alt” mustard, horseradish sauce, and alder wood smoked, sea salted yucca fries.

*Chimichurri Chimmichurri is a variant of green sauce, though there is a red version as well, also used as a marinade, for grilled meat. It is originally from Argentina and Uruguay, but is also used in countries as far north as Nicaragua and Mexico.


Get Out and Enjoy Winter Wonderland

Don’t forget a Sno-Park Permit! Required by the State of Oregon to park in winter recreation areas. Sold by the DMV or many local shops. In Corvallis check with Peak Sports. DMV prices: $4/day, $9/3day or $25 Annual

Bike N’ Hike, Corvallis 401 SW 3rd Ave. Corvallis, OR 97330 (541) 753-2912

As much as we like summer, we do have to admit there is an upside to all this freezing weather we’ve been having - snow! We spoke briefly with the guys at Bike N’ Hike in Corvallis about getting out in it. Unless you’re independently wealthy, or have recently won the lottery, downhill skiing can get a little pricey these days, but there are alternatives to get out and enjoy the peaceful solitude of the snow-covered Cascades that won’t cost you a small fortune.

Tim Spencer

Cross country skiing, and snowshoeing are both very reasonable, and give you an affordable alternative to get some winter snow fun checked off the New Year’s list. Not to mention it allows you to get out and away from it all without the insane crowds and lift lines. Take your dog, some soup, your camera, and have a great day in the mountains. Snowshoeing and cross-country ARE work though, so make sure not to get too carried away with route planning for your first outing!

Where to go:

The Ray Benson Sno-Park Located just south of Santiam Pass on Big Lake Road, 32 miles northeast of McKenzie Bridge. Right next to Hoodoo. Two restrooms, warming hut, orientation maps, staging area with snub posts for sled dogs. Concessions and telephone are located nearby at Hoodoo Ski Area

Info: Bike N’ Hike The Oregon Nordic Club willamette_chapter_oregon 32

TJ Scanlon Rental Gear: Snowshoes or Cross Country Skis: $10/day and $5 ea. additional day. Polk (sled to pull kids) - same as skis. Snowboard & Boots $20/day.

New Year, New Look Wardrobe Upgrade Alert.

A fantastic boutique, of new to you.

Running Resolution?


Get what you really wanted for Christmas!

January 15 Through April 9 Benton County Fairgrounds Guerber Hall 9:00 am -- 1:00 pm Local produce, meats, eggs, bread flowers & local artisans By All Means, Accessorize!

Faux Fur = Real Cozy

What’s your bag? If you’re smart, this one!

Fabulous Fashion

For Yours Buy this outfit new, and pay about $100 too much!

Where to go to find fantastic deals on fabulous designer resale items: Second Glance In Corvallis 312 SW 3rd 541.753.8011

Restlye Resale In Albany 633 NW Hickory St. Suite 120 (By Starbucks) 541.928.7315

The Annex In Corvallis 214 SW Jefferson 541.758.9099

Are you ready for Valentine’s Day? Visit For Yours, a specialty gift shop filled with one of a kind items. Featuring local artisans, porcelain, china, linens, jewelry, cards European soaps, specialty foods, cookware & home decor. Order a custom tea set for your Valentine, she’ll love it!

327 1st Ave. West, in Albany 541-791-1844


Comfort Food From Mom’s Kitchen Mother Knows Best! Pure comfort food from farmer Chrissie’s mom: Pumpkin Breakfast Custard.  

This is a healthier version of pumpkin pie. Ideal heated for breakfast, but great for dessert, a quick lunch, or a dinner sidedish as well.   Roast, seed, and puree a pumpkin or any sweet orange-fleshed winter squash such as Cinderella, acorn, butternut, delicata, etc.  Or open a can of pumpkin puree.  This recipe won’t use up an entire large cooking pumpkin, so plan to make pumpkin soup and pumpkin pie or pumpkin bread at the same time or within a day or two.   Beat:  3 whole eggs (of course locally-sourced farm-fresh eggs from pastured hens are best for both taste and nutrition).  Add two cups of milk (depending on your dietary preference, you can use organic milk, skim milk, soy milk, nut milk, condensed skim milk), three cups of pumpkin puree, a spoonful of vanilla, about a half cup (more or less to taste) of sugar or other sweetener (I’m especially fond of maple syrup in this recipe) and if desired up to a teaspoon or so each of cinnamon and allspice, and a small sprinkle each of cloves and nutmeg.   Prepare individual ramekins, or a glass custard/casserole dish, by spraying with cooking oil.  Pour the batter into the dish or dishes, and bake at 350 oF until the custard begins to pull away from the sides of the dish, and a knife inserted through the center comes out clean, about 20 minutes for individual ramekins, or up to 45 minutes for a larger dish.  When served warm with a little fresh organic butter from grass-fed cows it’s divine comfort food for winter. At Kookoolan Farms: Food and Wine Magazine (May 2010 issue) named our little cheesemaking school one of the “100 Best New Food and Drink Experiences!” Call Chrissie at 503-730-7535 to register for any of our classes. The Oregon Tourism Commission has a gorgeous new promotion touting Oregon as a foodie vacation destination. They’ve released a series of short films that show renowned Portland chefs enjoying their day off by making a trip to a farm. We’re delighted that they brought long-time Kookoolan Farms customer Cathy Whims, owner and executive chef of famous Southeast Portland restaurant NOSTRANA, out to Yamhill for a day of cheesemaking. Enjoy the two-minute VIDEO*, plan your trip to Oregon, and come and learn to make cheese at Kookoolan Farms! (September 2010) *


This winter recipe is the best of everything: warming and satisfying, relatively low (for a side dish) in simple carbohydrates and fats, high in fiber and vitamins.  Great on its own as a vegetarian main dish, or add cubes of tofu, chicken, beef etc; or as a side dish next to any meat or poultry you can think of.  

Oven-Roasted Root Vegetables

Here in the Willamette Valley, we can raise fresh vegetables just about year-round. Vegetables that thrive in cooler weather include most root vegetables, as well as braising greens and many salad greens. Choose an assortment of root vegetables.  Farmer Chrissie likes an assortment of red beets, golden beets, candy-striped Chioggia beets, yams, sweet potatoes, heirloom purple, red, and yellow potatoes; parsnips, carrots, rutabagas, and turnips.  The more people you’re cooking for, the more kinds of vegetables you can include!  Be sure to add quartered onions for flavor and sweetness; either use pearl onions or boiling onions whole, or use small onions quartered almost but not quite to the roots.   First, caramelize the onions in a non-stick frying pan, in a 50/50 blend of butter and olive oil, over low heat.  While the onions are caramelizing, preheat your oven to 350 degrees F, and prepare the root vegetables by peeling, washing, and cutting into uniform pieces so they all cook evenly.  Your dice can be anywhere from ½ inch to 2 inches.  For weeknight cooking, smaller pieces cook a lot faster!   Once onions are caramelized, stir in the diced veggies to coat with oil.  To accomplish this step with less oil, put all the veggies in a large plastic ziplock with a little oil and shake.  Spread the veggies on a large cookie sheet, and roast in the oven.  ½ inch diced vegetables may cook in as little as 20 minutes; 2-inch dice in as much as an hour.  Test by piercing with a fork, veggies should be very tender and golden brown on the edges when done.   Roasting vegetables concentrates their flavor and adds the depth of flavor from oven-caramelizing.

Aqua Seafood Restaurant

The Water Street Market 151 NW Monroe, Corvallis 541-752-0262 average price: $$$ Features: Hawaiian regional cuisine, full bar lounge, and dining room.

Aomatsu Japanese Restaurant 122 NW 3rd St., Corvallis 541-752-1410 average price: $$$ Features: Authentic Japanese cuisine, famous for their fresh sushi dishes, and unique chef specials. Private seating and bar. Try the mango and green tea ice creams.

Block 15 Restaurant & Brewery

300 SW Jefferson, Corvallis 541-758-2077 average price: $$ Features: Honest, casual food, much sourced from our great state, prepared with passion. Hand spanked Painted Hills Natural Beef burgers, Slow Smoked Carlton Farms Pork, Unique Pastas, Crisp Salads, Beer Battered Fries, Vegetarian options, Seasonal Specials, and a whole lot more. Stop in for a quick snack or linger to sample house-brewed craft beers.

Del Alma Restaurant

136 SW Washington Ave., Ste.102, Corvallis 541-753-2222 average price: $$$ Features: Chef Mitch Rosenbaum (most recently of Bobby Flay’s Mesa Grill in Las Vegas) brings his passion for the fresh, vibrant flavors of Latin America and pairs it with the offerings of the Northwest to create an exciting and unique menu.

Evergreen Indian Cuisine

136 SW 3rd St., Corvallis 541-754-7944 average price: $$ Open 7 days a week Features: An economic, but filling lunch buffet full of a variety of items. Dinner is much different however, with a relaxing atmosphere, and excellent service it is a great place to go after a hard days work, or a romantic evening for two. Traditional Indian art and music adds to the ambience.

Pastini Pastaria

1580 NW 9th St., Ste. 101, Corvallis 541-257-2579 average price: $$ Features: Pastini Pastarias are homegrown Oregon Italian bistros with a passion for pasta. Our reverence for the splendid noodle has inspired us to create over 30 classic and contemporary Italian pasta dishes using fresh, local ingredients in the tradition of the neighborhood bistros of Italy. Pastini has something for every pasta aficionado.

McGrath’s Fish House

350 NE Circle Blvd., Corvallis 541-752-3474 average price: $$ Features: Serving fresh, high-quality fish and seafood for over 25 years. Menu also includes appetizers, burgers, steaks and pasta.

Tokyo Japanese Steakhouse & Sushi Bar 250 SW 3rd St., Corvallis 541-754-7508 average price: $$ Open 7 days a week Features: Hibachi Style - We cook in front of you! Diners may choose from a variety of fresh sushi and other Japanese favorites. Exotic cocktails. Take out and catering.

Willamette Living Dining Guide

Dining Out in The Valley

Young’s Kitchen

2051 NW Monroe, Corvallis 541-757-1626 average price: $$ Features: Korean and Japanese, lunch.


137 SW 2nd St., Corvallis 541-758-3494 average price: $$$$ Features: Owner, Kimber Thi Hoang dishes are influenced by the many different foods of Southeast Asia. Her extensive travels to other parts of the world also impart wild and bold flavors to her cooking, yet her dishes remain simple. She focuses on incorporating local produce and local fine meats into her seasonal menus. Enjoy fine dining in a warm and urban atmosphere.

Dining at Del Alma: Strongly Recommended


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Cookbook Review Oregon Hazelnut Country: The Food, the Drink, The Spirit Chris Peterson The biggest drawback to reviewing a cookbook, is the appetite it stimulates. With just-introduced Oregon Hazelnut Country by Jan Roberts-Dominguez, it starts with the cover. Most of the hazelnuts there are still in their tidy auburn shells, but a few shelled ones peek out at the top, hinting at delectable pairings with all the other local delights sharing the space: fresh figs, grapes, raspberries, apples, pears for a dessert-first feast. The chanterelles, onions, garlic and bright red peppers hint at the hazelnut’s broad talents at fitting in anywhere and everywhere before, during and after a meal. And, yes, that photo is of all local and seasonal fare from those brief magical few weeks at summer’s end and early fall when the overflowing cornucopia is tilted down upon us. Sweet and savory bliss! Roberts-Dominguez and photographer Karl Maasdam composed the photo with “models” from farmers’ markets, their gardens and friends. Naturally, you’ll want to flip first through the recipes first. Do; the first one appears on page 41. But, trust me, before long you’ll need a break from that mental feast (with at least one trip to the pantry to check the size of your own hazelnut stash). You’ll head back to the first 40 pages to meet the Willamette Valley folks (many you’ll either know or have heard of) who bring the official Oregon nut to our tables. In fact, they produce over 99.9 percent of the domestic hazelnut crop. Getting to know these folks and everything about the hazelnut from its sex life to the intricacies of harvest will make you even more proud to live amongst them in this glorious Willamette Valley. Reading this book just before Christmas had me bouncing between wickedly tempting recipes (Jan’s 38

Special Chocolate Truffle Sauce with Roasted Hazelnuts) and the more healthful ones (Roasted Cauliflower and Onions with Roasted Hazelnut Dukkah). Fortunately, there are plenty of both – the sane and healthy to those that satisfy your deepest cravings. Most you can work off with a good hike or bike ride. Some, fittingly, are designed to fuel such exercise and other outdoor adventures. In fact, one of the first places you’ll want to tag permanently is the unique index starting on page 27, categorizing recipes according to sweet or savory gifts, dishes for picnics, potlucks, outdoor adventures or pasta partners. Roberts-Dominguez is not shy about using half-andhalf or butter, but then they are what make some recipes favorites. Sometimes you can substitute olive or canola oil for the butter and scale down the cream. After all, she does encourage us to adjust the recipes to our own tastes and tolerances. Or, just enjoy the richer ones mindfully and adjust your activity level accordingly. A meal of one of her main-dish salads will put you back in balance. Also setting this book apart are the “Beverage Thoughts”- wine and beer pairings she recommends for many of the recipes. This brings two other of the Willamette Valley’s unique treasures to the table: microbrews and wines. Of course, your tastes may differ here, as well. You may not imbibe at all, which is fine. But if you do and wonder what brew or vintage would go best with, say, Rogue River Salad or Hazelnut-Crusted Chicken with Oregon Blue, she’s there with a recommendation. Scattered throughout the book are Maasdam’s stunning photos and Roberts-Dominguez’s gorgeous watercolors. They give an elegance to the book that will make you reluctant to risk getting an inadvertent splash or drip on it. But, in the easy-going, humorous style you’ve gotten to know through her columns in the Gazette-Times or The Oregonian, RobertsDominguez becomes just Jan, right there in your kitchen as you pen your shopping list and execute the recipes. She would be as honored to have your copy as dog-eared and splattered as her her copy of “Mastering the Art of French Cooking” was when she asked Julia Child to sign it twenty years into using it (p. 26).

Cooking tips, quips, little stories, and quotes from farmers and vintners to bakers and Steve, her husband/editor/indexer/most discerning taster of every recipe, will make your kitchen feel full of good people, even when you’re working alone.

the puree.

The book was commissioned and published by the Oregon Hazelnut Marketing Board and is available at your favorite independent bookseller, at or directly from the author (signed, if you like) at

Honey-Hazelnut butter: Honey is an amazingly complimentary flavor to hazelnut butter. Instead of the 1/4 cup of granulated sugar, blend in 2 to 3 tablespoons of honey. Delicious!

Hazelnut Butter For a richly-flavored butter, give the hazelnuts a longer roast than you might for some recipes. Let the nuts cool thoroughly before using. There’s a honey option at the end of the recipe that’s not to be missed by all you honey fans. How to use hazelnut butter? Well, any way you’d use peanut butter is a start. If you’re going to pair it with jams, my choice is raspberry, which goes so well with hazelnuts. Hazelnut butter also is delicious smeared onto fresh chunks of apple.

Once the mixture turns soft and creamy, you can throw in the additional 1/2 cup of roasted nuts and process briefly to make a “chunky” hazelnut butter.

Hazelnut-Cocoa Butter: Stir 1/4 cup of good-quality cocoa powder into the 2 cups of hazelnut butter. If you didn’t add the 1/4 cup granulated sugar, then you will need to stir that in also. Storage: Hazelnut butter will keep for several weeks at room temperature without developing off-flavors, but for longer periods, keep it refrigerated. Article Reprinted From The Ten Rivers Food Web Web Site with permission by Chris Peterson, Thanks Chris, we love it!

Hazelnut butter can be stored for weeks at a time in your refrigerator, unless everyone else discovers your secret. Then all bets are off. So you’d better have a back-up jar hidden on another shelf! 3 cups roasted and skinned hazelnuts (about 1 pound) 2/3 teaspoon salt (optional) 1/4 cup granulated sugar (optional) 1/2 cup additional roasted, cooled and skinned hazelnuts (optional, if you want a “chunky” hazelnut butter) Place the hazelnuts in the work bowl of a food processor. Using the pulse button, chop them until they resemble coarse meal. Then, keep the machine running, stopping it every 10 or 15 seconds so the nuts don’t get too warm. Keep processing until the nuts go from crumbly and grainy, to smooth and creamy. At any point along the way, add the salt and sugar if you are using it. It’s not necessary; I just find the flavor deeper and more, well, flavorful! The creamy texture development is an amazing thing to watch, and occurs only after the nuts release their oils into


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Profile for Willamette Life Media

January 2011  

Our January issue featuring Valley doctors, great food, resolutions, and more!

January 2011  

Our January issue featuring Valley doctors, great food, resolutions, and more!