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J U N E / J U LY 2 0 1 2






Lavender The Bloom is Upon Us!




presented by James Beard Chef Matt Bennett

JOIN TRIllIUm chIlDREN’s faRm hOmE ON sUNDay, NOVEmbER 4 aT 4pm James Beard Chef Matt Bennett, owner of Albany’s Sybaris, will work with children in Trillium’s care to prepare a delicious five course meal featuring ingredients from the Children’s Farm Home’s Healing Garden. Wine pairings will also be included. Tickets are $100 and only 100 will be sold. All proceeds will go to the completion of Trillium’s Old School Restoration project. Please contact Cheri Galvin at 541‐758‐5953 or

Trillium Family Services Children’s Farm Home 4455 NE Highway 20 Corvallis, OR 97330

Trillium is Oregon’s leader in providing mental and behavioral healthcare for children and families.

Taking Care of You. We’re proud to have more than 40 WOMEN practicing at The Corvallis Clinic. Not just in OB/GYN, but also in specialties such as Gastroenterology, Urology, Neurology, Oncology, Orthopedics, and Pediatrics, as well as Internal and Family Medicine.

Hit the trail with our women’s health specialists at our annual WALK WITH THE DOC series. Walk with the Doc happens every Wednesday, June 6 – Aug. 29 (except July 4) from 7:30 – 8:30 a.m., meet at the Oak Creek Drive entrance to Bald Hill Path. Each time you participate you are entered to win a pair of walking shoes.

Take care of yourself by attending PUTTIN’ ON THE PINK EDUCATION DAY, Wednesday, Oct. 10 at Oregon State University’s LaSells Stewart Center from 8 a.m. to 2:30 p.m. or Corvallis Public Library from 5:30 to 7 p.m. Learn about healthy eating from national speaker Catharine Powers, discover the best practice for self-breast exams, and the power of acupuncture. Start or end the day with yoga. The free evening will feature keynote speaker, Catharine Powers. Light refreshments served. Save the date for the most heartfelt and impactful gala event of the year, PUTTIN’ ON THE PINK STYLE SHOW, on Saturday, Oct. 13. For more information on Puttin’ on the Pink Education Day and Style Show, visit

Call 541-768-2458 today for a free Puttin’ on the Pink bag! Find-a-Physician | 541-757-3757

The Ackland Family Welcomes You. Proud owners and operators of the area’s oldest and most trusted source for quality mattresses at great prices. Serving family and community since 1978!

“Get The Restful Night’s Sleep Your Body Wants On a Bed That Provides the Support You Need” Tempur-Pedic’s exclusive sleep technology is the only mattress recommended worldwide by more than 25,000 health care professionals.

We proudly carry Tempur-Pedic Mattress’ and Pillows, a Consumer’s Digest “Best Buy” and multiple recipient of the Good Housekeeping “Seal of Approval.”

Two Locations

In Albany:

In Corvallis:



245 Pacific Blvd. SW

908 NW 9th St.

Your officialTempur-Pedic Dealer

We also carry Sealy, Stearns and Foster, Simmons Beautyrest, Restonic, Lady Americana & Serta! Also stocking a wide selection of memory foam, foam pillows and accessories.

During Happy Hour Weekdays 9-11am *Check web for even more Happy Hour deals

(Reg $3.50)

Oer valid 6/3/12 - 7/31/12. With coupon only. Limit 1 per customer. Not combinable with other oers. Item #12009

June / July FEATURES 18




Meet Gena Mabee, our contest winner, who enjoyed a fabulous day in Corvallis.


Visit our state capitol, and say “hello” to the Golden Pioneer.




Each July in the valley the lavender is in bloom. Join your local lavender purveyors for the 2012 Oregon Lavender Festival.

Join The “A” List

“Like” Us On Win free dinners at great valley eateries, read betweenissue items, and be aware of deal alerts and valley events!


Mercedes Benz of Salem The 2013 Mercedes Benz SL-Class The Sixth Generation of a Legend

The very ďŹ rst Mercedes-Benz 300SL - a race car - was totally unlike its contemporary sports/ racing cars of 1952. With its innovative tubular space frame, teardrop-shaped aluminum body, and gullwing doors, the 300SL caused a stir in the motorsports world. Winning both Le Mans and the famed Carrera Panamericana that year made

the 300SL race car’s debut season a sensation. Then, to the surprise of many, the company began production of the road-going SL in 1954 with a direct-fuel-injection engine, debuting the production 300SL Gullwing not in Frankfurt, Paris or even in Europe, but in New York, starting a lasting legacy of exciting SL sports cars from Mercedes-Benz.

Mercedes Benz of Salem 2405 Commercial St. SE Salem | Sales: 800.336.4148




480 CHURCH ST. SE SALEM, OR 97301 503-585-7751


408 N. THIRD AVE. STAYTON, OR 97383 503-769-2186


321 FIRST AVE. E STE. 2A ALBANY, OR 97321 541-928-6500


Willamette Living Departments

Kickoff 11 15 16

From the Home Office Love to Live Here Mike on Health


In the Garden 22

Roses for Fragrance

What’s in Store? 28

de Rigueur

Health & Wellness 30 30 31

Summer Makeup Walk with the Doc What’s a Hospice House?


Eating Well in the Valley 33 34 36 38 45

Restaurant Spotlight: Mama’s Fine Italian Dining Guide The Beer Prof. Welcome Clare Dining In


Art & Entertainment 42 44

Artist Focus: Ivan Kelly The Hot Ticket - Great Dates in the Valley



The French Unicorn

Specialty Items Scents Soaps Gifts Jewelry French-Inspired Decor

Unique Clothing we carry: Yala Bamboo Color me Cotton Click For special occasions, or any occasion, stop in and say Bonjour!

198 Liberty St. NE in Salem

Santiam Place Wedding & Event Hall


For Yours



Featuring local artisans, romantic gifts, porcelain, china, linens, jewelry, European soaps, specialty foods, & much more.

139 Main Street - Lebanon, OR

541-259-4255 10

Willamette Living Magazine



Scott & Gayanne Alexander Willamette Living is published every two months by Willamette Life Media LLC

Advertising Inquiries: Scott Alexander

503-608-4846 Send Comments, Corrections & Questions to: VISIT US ONLINE AT WWW.WILLAMETTELIVING.COM Willamette Living Magazine brings you the best of Oregon’s Willamette Valley six times a year in print, and online.

Subscription Information



Willamette Living

Ask about our custom china sets, a unique and personal gift your loved one will treasure forever.

327 1st Ave. West, in Albany


Send $12 for a full year (six issues) to: Willamette Living Subscriptions 922 NW Circle Blvd Suite 160 - 179 Corvallis, OR 97330

All editorial material, including comments, opinion and statements of fact appearing in this publication, represents the views of the respective authors and does not necessarily carry the endorsement of Willamette Living or its officers. Information in Willamette Living is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed. The publication of any advertisements is not to be construed as an endorsement of products or services offered unless it is specifically stated in the ad that there is such approval or endorsement. Mailing Address: 922 NW Circle Blvd. Suite 160-179 Corvallis, OR 97330

June / July 2012

From The Home Office | Publisher’s Note

Our Favorite Season “Rest is not idleness, and to lie sometimes on the grass on a summer day listening to the murmur of water, or watching the clouds float across the sky, is hardly a waste of time.” ~John Lubbock 1834 -- 1913 Fellow of the Royal Society

This Just In:

(From our Facebook Page)

Question: Where’s your go-to outdoor spot? “Anywhere on the coast” - Dawn Marie Rogers “Winchester Bay Salmon Fishing” - Nancy Reece “Camp Sherman” - Elaine Rea “House Rock on the Old Santiam Wagon Road, the shelter the pioneers used” - Marcia Stewart

Ahh... Summer at last in the Willamette Valley. Each year is seems as though the rain may never stop. Then there is a distinct shift, as though someone threw the “Summer Switch.” And in all it’s glory, summr blows back into town, with the green leaves on the trees, the warm evenings, daylight until 9pm, and all that comes with summer in the valley. Berries. The Willamette Valley is a heavyweight contender in the world of berry production. By all means, take advantage. The taste of a fresh blueberry, raspberry or strawberry ripe from the vine is hard to beat. Lavender. For centuries revered by many for it’s mysterious, beneficial properties, this member of the mint family grows all over the valley. Each summer we look forward to the Lavender Festival. Celebrated at all of the valley lavender farms, it’s a delight and a decadant treat that is the very essence of summer - in a little purple bud. And of course, what is summer without a road trip? We visited our State’s Capitol and found a few gems for you, and of course, being partial to the beach, we always recommend a trip to the coast, any time of year, but particularly in the summer. Enjoy, and stay cool.


& Gayanne

Get Your Style On, Shop Downtown Corvallis



Women’s Clothing & Accessories Women’s Clothing & Accessories 351 SW Madison Ave Corvallis • 541-757-7033

5th & Madison

Downtown Corvallis

Michael Stars Maxi Dress

IRENES’ Visit the Main Store, The Annex & The Alley

CONSIGNMENT 351 SW Madison Ave, In Corvallis • 541-757-7033 & RESALE


#4 in a Series...

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

Second Glance 312 SW 3rd St. 541-753-8011

The Annex

214 SW Jefferson 541-758-9099 Men’s Fashion & Vintage

The Alley

312 SW Jefferson 541-753-4069 12

Willamette Living Magazine

“We generate our patterns to create our original silhouettes, and we design each graphic detail. We also hand pick our brilliant dye colors that mirror our dreams and diversify wardrobes.” 221 NW 2ND ST. CORVALLIS

541-286-4040 June / July 2012

Dr. Sara Austin DMD Celebrating 50 Years of Neighborhood Family Dentistry





2363 NW Grant Ave. Now Accepting New Patients

Old Fashioned Caring Ultra-Modern Dentistry




The most current state-of-the-art fitness equipment, and trained staff available to answer your questions.

More than 120 hrs. per week of group exercise classes including Zumba, Nia, Pilates, 3 types of yoga, Step, Cardio, Goup Power (weights) and even Line Dancing!

Aquatic Exercise Classes 2 indoor pools for classes and lap swimming




mid-valley tile

907 NW Sycamore in Corvallis | 541-745-5305 pretty pictures for every building

Warm water pool for therapy fitness for arthritis, fibromyalgia and orthopedic type issues Connect with us on Facebook for current events, specials and more!

2855 NW 29th St. in Corvallis Call Us Today at 541-757-8559


jenerik images photography :: 541-740-7046 ::

Willamette Living Magazine


Gorgeous Setting 6162 NW Burgundy Dr. 5 bedrooms, 3 baths, 4147 sqft, 1.24 ac.

Annette Sievert


Have Expectations

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

Amazing Space 2367 NW Kinderman Dr., 5 bedrooms, 4 baths, 4016 sqft, 0.21 ac.

Love to Live Here Annette Sievert

Summer is in the air. Finally! At one point I thought I saw moss

out, they use a – gummy bear.

between my fingers… But then, after all this rain, the glorious warm season starts.

So now we try the 2nd queen and hopefully we will have our own, allergy easing,

The Rhododendron Place on Granger in Lewisburg looks like a huge

honey soon.

colorful rug when I drive down from our hill. Then Mother’s Day came, and my husband’s gift for me were –duckWe are expanding our zoo. For my perpetual 29th birthday (or

lings. From a previous try out to get ducks we had only two males

maybe now 39th..) I got a voucher – for goats. I love goats and they

left, the ladies fell prey to the local wildlife population. Those poor

are very useful consuming black berries and poison oak. Therefore

two guys have no idea that they could just fly away. After growing

we now need a fence. We somewhere read that if you can blow

up with the chicken they probably think they are chicken, an idea

smoke through a fence, goats can escape. So my husband is building

that does not earn them a lot of sympathy under the chicken popu-

a solid example of goat fence, of course this takes its sweet time.

lation when they are falling in love….

A little side battle is the installation of a honey bee hive. We have it all, the suit, the mask, the hive, the bees, the only thing we need to

From an orchard with apples, pears, cherries, peaches, almonds,

start with again is the queen. This will be Avalonia II. Avalonia I died

nuts, olives and plums to the berry patch and the veggie gardens,

a quick death, nobody knows why.

everything is thriving and developing and it is a joy to see what we can grow here. Growing Zone 8 is great for so many plants and we

When we got the first queen we learned that she sits in a separate

are looking forward to a wonderful harvest in a few months.

compartment and her bees need to get to her slowly to adapt to her, eating through a sugar “cork”. We thought what that could be

Another reason why I love to live here!

and then asked our knowledgeable neighbors Wally and BJ. Turns

Enjoy the Festival at Lavender Lake Farms

The Oregon Lavender Festival, July 14 & 15, 2012

Hwy 99 between Corvallis and McMinnville

Lavender Gifts • Specialty Foods Soaps • Lotions • Classes & Events

Lavender Events All Weekend! Call 503-838-2620 For More Information or Visit the Farm at 3395 S. Pacific Hwy in Independence Oregon

Mike on Health Mike Waters

Tips For Children to Have a Safe, Healthy Summer Summer is a special time here in the northwest. It gives us a chance to get outside and enjoy all the great resources we have. Summer’s also the time our kids are out of school and have lots of free time. We’re in an era where kids are not as active, and are increasing health risks at an early age. We want our kids to be more active to have fun, and enjoy outdoor programs and activities. Here are a few things to consider before planning schedules for your kids various ages. If you’re putting your kids in an organized program at any age make sure you have immunization records, and any allergy type reactions to food or environments well documented for the program your putting them in. Summer camp or sport staff’s want to do a good job to make sure your kids have a great experience. Good communication in this area helps the staff, and gives you peace of mind. Do your kids know how to swim? Are they proficient in a deep pool, or an area lake or river? This applies especially to preteens and teens going to a water environment that’s not part of an organized program. It’s always good to know where our kids are with this -- especially teens. Have a discussion with them about what type of water area they’re going to, and what they’ll be doing there. How many times have we read about a tragedy because a young person drowned in a skiing, boating, or rafting accident because they weren’t skilled and confident in that situation.

Hydration and nutrition. This is a real touchy one. Whether your kids are in a organized program, like a day camp, or just in a free play situation please think about the types of “calories” your giving them. Young kids need to keep hydrated, but be careful of too many sport type drinks that promise extra energy, taste delicious, but are loaded with extra calories your child doesn’t need. Same with lunches and snacks. Growing kids don’t need a lot of high calorie foods to snack on during the day. Especially if the organized program isn’t highly active with sports skills and games throughout the day. Please don’t use food as an incentive for your child to be in a program. If they’re in a program, or in a free play experience where they’re highly motivated and engaged, the hydration and nutrition part of their day will take care of itself. If you really have a concern about this, talk with your kid’s peditriton, or a registered dietitian that works with kids. They’ll have more specific guidelines on what your child requires depending on their age, and the activity they’re going to be doing. We love the sun! Especially up here in where we don’t get a lot of it year round. Consider young pale skin being outside a lot during this time of year. An appropriate sun screen should be considered. It’s not just to avoid sunburns taking some of the summer fun away. More and more younger populations ( teens, and college age) are developing early signs of skin cancer. We’re in an age of a lot of health information. Sometimes, in regards to kids, it creates fear and ambivalence for parents. think about some of these things ahead of time. Ask questions that pertain to the health and personality of your children, you can help create a healthy, fun experience for them without making it too stressful for all of you.

Mike Waters is the Director of Health Promotion for Timberhill Athletic Club in Corvallis OR email him at or call 541-207-4368 for any comments, feedback, or ideas on helping our communities to be healthier. Follow Mike’s tweets at or check the Facebook page, just search for “TAC Your Health” Visit the new web site at:

9th Street Salon & Spa

Hair Makeup 1746 NW 9th St. Massage Corvallis Manicure 541-754-9099 Pedicure Bridal Parti es


Willamette Living Magazine

110 SW 3RD ST. CORVALLIS • 541-753-9276

W W W. S TA S H L O C A L . C O M June / July 2012


Ivy Garden Tea Room



Yes! We Have Treats to Go! 333 FIRST AVENUE WEST, IN ALBANY RESERVATIONS: 541-928-7330

Let your inner diva shine! 425 SW Madison Ave. in Corvallis

inside, next to Starbucks.


Summer Events: Schools OUT! Luau

June 15, 1 - 5 pm

A Luau party to kick off summer in the pool with games and prizes.


Dollar Days - Swim for $1

July 4, 2:30 - 5:30 pm

Cool off at Otter Beach for a dollar.

541-766-SWIM (7946)

Safe supervision, great memories, super values.

Willamette Living Magazine


Ladies and Gentlemen,

We Have Our Winner!


Gina told us that her Dad (jokingly) said “So, I see you’ve saved your hair for today?”

Sara Lil Photo

Meet Gena Mabee In our last issue, we called for entries to our contest “The Fabulous Day in Corvallis.” The winner was to receive a full day of pampering, shopping and eating compliments of the wonderful merchants and restrateurs in Corvallis. The choice was not easy, but in the end, we agreed Gena was our winner. What a warm and gracious woman, very funny and very well spoken. Gena has a wisdom beyond her years, and great cheekbones! We all felt we’d been made over for having met her. Read her winning Essay “Why I Need a Makeover” and follow her through her

Fabulous Day in Corvallis 18

Willamette Living Magazine

June / July 2012

Why I Need a Makeover By Gena Mabee February 28th 2008 I was living in Mesa, Arizona with my husband and two sons. The boys had just returned home from school and I took a call from my sister who was at Good Samaritan Hospital in Corvallis, Oregon. “Are the boys with you?” she asked. “Yes,” I replied. “Why don’t you take a minute where you can be away from them so we can talk,” she said. “Go ahead,” I said, halfway up the stairs to my bedroom. “Mom has stage 4 lung cancer.” I sat bawling in a heap on my bedroom floor picturing my mother, an OSU master gardener in her large fenced garden at her home a little west of Bald Hill park. How could a non smoking, health conscious woman contract such a devastating disease? Who would tend the roses, herbs and corn? I wondered, in shock. Who would take care of my brother, a 25 year old man, wheelchair bound by cerebral palsy? Little did I know it would be me. Over the next three months I flew back every two weeks to help my father care for my mother and brother. At the end of May my sons and I moved in with them. I did whatever I could to make a few last minute wishes come true and help her be brave as she finished up her time on this Earth July 27th, just 5 months after the diagnosis. We sold our house in Mesa, moved in with my father in August of 2009 and began what we hoped would be a new chapter of healing, love and building a dream. That dream was my husband’s business in the construction field. Between Google and Shonnard’s nursery, I learned how to prune, plant and process my mother’s garden. Gardening has been a metaphor of my life these last 3 years. I’ve been pruned, learning to prioritize, thinning out many opportunities and obligations down to just a few so that I can be more productive and fruitful. I’ve been challenged to choose between what’s

good, better and best. It’s taken work, sweat,

on me for sure. I

frustration and time to move forward. I’ve had

was diagnosed with

weeds pop up in my relationships, plans and daily

fibromyalgia a year

life. I’m learning to root them out quickly or dig

ago. I gave my all to

around them. I’ve learned to do what I know

my family and others

then hope and wait and see what life gives me.

around me, and we

Just like in gardening, sometimes seeds grow and

can only give so much

sometimes they don’t. There is only so much

before we break

control I have. But by and by, harvest time comes

down. This last year

and whether it’s bounteous or modest it’s extra

I’ve made myself the priority. I’ve adapted my

sweet because I poured myself into it.

exercise routines, delegated more and taken on

Seasons in my life are like seasons of the year.

less. I was battling depression at the turn of the

They aren’t all in one day, they are successive

year and needed an affirmation for 2012 because

and there is a season to work, a season to plant,

I believe that what you think about, you bring

and a season to let it go and plan for the next

about. So I made myself a t-shirt to remind me

year. I’m learning to be okay with one season at

and announce to the world what I’m all about

a time. I’m learning to stop pulling up the shoots

this year. It’s black, and in silver letters reads,

in my life to see if there is anything growing yet.

“Recovery, Renewal, Restoration!”

I know I’m growing, my family is growing and no

I chant it to myself when I hold the standing bow

matter how ugly the garden looks today, it’s right

pose in 105 degrees at Bikram Yoga. I repeat it to

for the season. Summer will come and it will be

myself when balancing on my head at Live Well

glorious and productive again. Summer always

yoga studio. I sing it when I jog on damp paths to


keep me moving when I’d rather be lying in bed.

The business did not succeed, and my husband

I’m the only girl in the house, my sons remind

accepted a job back in Arizona. We see him

me. I’m the one who takes care of everyone else

about every 6 weeks. I’m at the end of clearing

and I’d LOVE a chance to relax and let someone

out my mother’s belongings, trying to finish or-

else take care of me if only for a day. My eyes lit

ganizing the most important parts of herself she

up when I saw that part of the contest prize is a

left us in letters, journals and such. My brother

shopping at Second Glance. That was my mom’s

seems to be on top of his grief these days and my

favorite store here in town and I remember the

father is in the best shape I’ve seen him in years.

first time she took me there some 20 years ago.

My sons are at the top of their game academi-

I see a makeover day as a sweet, full circle mo-

cally, socially and emotionally. The seasons are

ment for me and a manifestation of what I am all

changing. So why do I deserve a makeover? I’m

about this year- recovery, renewal and restora-

worn out. I’ve done a lot of growing and I’m

tion. Can I get a tall glass of rest and a side of

ready to do some glowing!

beauty with that, please?

I could wear you out describing the different kinds of volunteer work I’ve done in my church and school communities, but I won’t. Just know that I’m that woman who gathers, donates, coordinates, meets, plans, runs, emcees, gives, builds, raises funds, awareness and writes thank you notes. I have a kitchen calendar to vouch for me. The stress of the last few years has taken its toll

Willamette Living Magazine


Gena’s Day Began With a Makeover... With some serious pampering compliments of Juliann & LaVonda at 9th St. Salon

Key moments of Gena’s Day were captured by Sara of Sara Lil Photography

BFF’s and ready for the next event!

To keep her strength up, Gina was provided with some heavenly snacks compliments of Kate from Forks and Corks Catering (can you say warm Havarti with caramel and nuts - OMG!) Sara Lil Photo

Then, Shopping!

Next... what else? Accessories! Gena paid a visit to Irenes’ where she was welcomed by Rebecca and found a sporty red hat and a few other treasures to remember her day. Sara Lil Photo

Gena received a warm welcome from Nancy at Second Glance and enjoyed the luxury of Nancy acting as her personal shopper -- and, being the queen of fashion recycling in Corvallis since 1984... Nancy picked out this summery white dress for Gena that was just perfect!


Willamette Living Magazine

Rebecca at Irenes’ June / July 2012

Then... Food!

Follow in Gena’s Footsteps! 9th Street Salon & Spa


1746 NW 9th St. Corvallis 541-754-9099

Second Glance


312 SW 3rd St. Corvallis 541-753-8011

Forks and Corks Catering 1324 NW 9th Street Corvallis 541-286-4412


Gina was joined by her sister-in-law Mandy for appetizers at Iovino’s Enoteca in downtown Corvallis (Regina Iovino on the Right)

Iovino’s Enoteca 221 NW 2nd St. Corvallis 541-286-4040


221 NW 2nd St. Corvallis 541-286-4040

del Alma

221 NW 2nd St. Corvallis 541-286-4040

Finally, to cap the day, dinner at del Alma on the river Owner Kinn Edwards & Carolyn Krueger were gracious hosts

Kinn Edwards

Willamette Living Magazine


In the Garden | Roses for Fragrance “What’s in a name? That which we call a rose, by any other

So, can you have your cake and eat it too? Can you have

name would smell as sweet.” so wrote Shakespeare in Romeo

fragrance and not be a slave to continual battle with disease?

and Juliet. Today, with the advent of breeding for disease

Is the wonderful aroma worth the effort? There is a very in-

resistance, color and form, can we say the same thing about

dividual answer to that question. In my garden I rarely spray.

a rose? Just because it is a rose, does not mean that it is

My plants have to be self-sufficient. However, I must have

fragrant. There are many reasons to grow roses: beautiful cut

the fragrance. There are a few varieties that fit that bill. Of

flowers for arrangements, flowers throughout the summer

course, there would be more options if I was willing to spray.

into fall, even for competition. But the number one reason

Keeping the plant healthy by preparing the soil and incor-

many people grow them is for the fragrance. Be it a heavy

porating organic matter, using organic fertilizer, adding extra

damask fragrance, or a slight citrusy scent, our noses appreci-

alfalfa meal, watering with drip irrigation, proper pruning and

ate the particular aroma of the rose.

debris removal and attracting beneficial insects help me to

keep disease and harmful insects to a minimum.

My Picks For Fragrance • • • • • • •

Double Delight Just Joey Ingrid Bergman Peace Gertrude Jeckyll Fragrant Cloud Lady Emma Hamilton

Mister Lincoln Elle Memorial Day Abraham Darby Jude the Obscure • Scentimental Heritage

Brenda Powell is a fourth generation owner of Garland Nursery. Her passions include gardening, cooking, reading, writing and photography. Follow her writing at:

• • • • •

inspiring beautiful & bountiful gardens since 1937 with

6 acres of:

· Perennials & Annuals · Trees & Shrubs · Fruits, Vegetables & Herbs · Garden Supplies · Houseplants & Bonsai · Gifts & Home Decor

Lady Emma Hamilton 22

Willamette Living Magazine

54 5470 470 0N NE E Hwy 220, 0 0, Corvallis , OR 97330 9 (541) 753 753-6601 6601

w www. GarlandNursery GarlandN

June / July 2012


Frame Studio & Gallery

What do you wear during your leisure time?

Original Work Custom Framing Art Restoration 341 SW Second Street • Corvallis

(541) 757-0042

Treml’s Jewelry Gold Buyer


Gifts • Repairs • Watches • Collectibles • Custom Work 722 S. Main St. Downtown Lebanon • 541-258-2888

Salem 330 Court Street 503.399.9090 Lake Oswego – OPENING JUNE 2012 220 “A” Street #104


glance Willamette Living Ad 3-7/8”w x 4-7/8”h

Hours: Boutique yarn shop M + T - closed featuring hand-painted W - 12 to 8 T - F 10 to 5 yarn, local fibers, fun Sat 10 to 4 classes, and more! Sun 12 - 4 110 SW 3RD ST. CORVALLIS • 541-753-9276

W W W. S TA S H L O C A L . C O M

Day Tripper | About the State

Our State Capitol

Salem “Valiant Men Have Thrust Our Frontiers to the Setting Sun”

It took our forefathers a while to decide, first Oregon City, then Salem, then Corvallis, and finally back to Salem! At this point, it looks like the capitol is going to stay Salem, finally. A short drive from anywhere in the valley, Salem is full of fun things to do, and great places to eat and shop. We spent an afternoon wandering around and made our way to the capitol building. Pretty impressive indeed! From the moment you walk up to the steps and see the historic carvings depicting Lewis and Clark with Sacagawea, who found their way here first, and the rugged pioneers who pushed their way west later to settle the “wilds of Oregon” (below), to the rotunda with it’s stunning dome 106 feet above the sculpted bronze state seal inlaid on the floor. Interestingly, the marble used throughout the building is all from domestic sources. The exterior is finished with Vermont Marble, the lobby, rotunda, and halls are lined with a polished rose travertine from

Montana, and the rotunda’s floor and stairs are finished in a marble quarried in Missouri. In 2002, the Capitol Building became the first state capitol in the United States to produce solar power using 60 Photovoltaic Panels. Not a surprise. We managed to fall into an existing tour taking place for a group of ROTC High School Kids from Prineville, and enjoyed the grand tour of the Capitol. Including the hike to the observation deck on top! The kids were in better shape than us for sure - it’s a lot of stairs and not for the faint of heart! But once you reach the top it’s a fantastic view of the city and you can see the Coast Range to the West and the Cascades to the East. On the top you’ll have a great look at the “Golden Pioneer.” The pioneer is a big guy, he’s 22 feet tall and weighs eight and a half tons! The pioneer was sculpted in New Jersey by sculptor Ulric Ellerhusen and shipped to Oregon in 1938. The Pioneer

Sculptural relief by New York artist Leo Friedlander


Willamette Living Magazine

June / July 2012


Lisa at Glance Optics


made his way through the Panama Canal, then by rail, and was finally trucked to his spot at the capitol. Whew, long trip. Downtown, you’ll find Salem’s Historic District, and at the heart of the city, is the Reed Opera House which is filled with unique specialty shops and is also where you’ll find Napoleon’s Gelato and Creperie - home of the most delicious gelato you’ll find this side of Florence (Italy, not Oregon). Across the street don’t miss The French Unicorn, a fabulous shop filled with everything for the most ardent Francophiles.


The French Unicorn

Photos: 1. Lisa at Glance Optics 2. French Unicorn 3. Napoleon’s Creperie (gelato inset) 4. Mary Lou Zeek 5. Capitol Dome 6. The Golden Pioneer 7. Waterfront Park 8. The Willamette Queen

Just around the corner, you’ll find the Mary Lou Zeek Gallery. One of the first places to catch our eye in Salem, this is a delightful little gallery that is big on character. Mary Lou has a great eye for art and her gallery is full of fabulous pieces. If you’re planning to acquire a new object d’art - you won’t go wrong to have a look here! We always go with the notion that if you want to find the best of the best, ask the locals. So, we asked. Lisa at Glance optics, who has a fabulous, sleek and modern storefront where she sells the most chic of spectacles, “where’s your favorite spot for lunch” - her answer was “Alcyone Cafe - the owner, Karo, is super talented.” We haven’t been yet, but it’s on

the list! Another dining “landmark” in Salem’s downtown is Casey’s Cafe. If you like good old cheesburgers, shakes, fries, hot dogs and the like, you can’t beat Casey’s. If you’re craving an old fashioned hot dog, Casey has the cure! Also close-in is the Willamette Queen a sternwheeler riverboat that is available for private parties, weddings, lunch or dinner cruises, or just an excursion on the river. Looks like fun to us!


Mary Lou Zeek Photo: William Bragg Photography

Who, what, where: Mary Lou Zeek Gallery 335 State St. 503-581-3229 Napoleon’s 189 Liberty St. NE 503-581-4560

Capitol Dome


Alcyone Cafe 315 High St. SE 503-362-5696 Willamette Queen 503-371-1103 Casey’s Cafe 466 Court St. 503-399-0643 Glance Glasses, Optics & Eyewear 330 Court St. NE 503-399-9090

The Golden Pioneer




Riverfront Park Photo Courtesy of Travel Salem Courtesy of Travel Salem

Napoleon’s Creperie (birthday cake gelato inset - get that)

The Willamette Queen Willamette Living Magazine



Valley Business | The Willamette Valley Fruit Company

Products in the Willamette Valley Fruit Company Retail Store - We love this little store, and you will too! (Hint: Try the Coconut Muffins)

Oregon Produces Some Mighty Fine Berries Our Recommendation: Indulge!

CONNECT: WWW.WVFCO.COM 2994 82ND AVE NE SALEM 503-362-8857 Monday - Friday 7am to 7pm Saturday 9am to 7pm Sunday Noon to 5pm

Willamette Valley Fruit Company: Willamette Valley Fruit Company was started in 1999 by the Gerald Roth

the region with pies, cobblers, 2-pound bags of frozen fruit, freezer jam,

family, who has been growing berries locally in Salem for three genera-

jar jam, honey, syrup and fruit snack bars. Most of their retail product line

tions. What began in 1999 as a small cannery-style operation in a backyard

is also available for school and non-profit fundraisers. They also do custom

warehouse has quickly turned into WVFC - being one of the Northwest’s

pack private-label products for a few well-known National Brand companies

leading processors of high-quality berry products. WVFC is a family-owned

which keeps their bakery busy all year.

business, not a cooperative, but they work closely with an additional 20-30 local growers each year in order to supply all of their markets. Each summer

With the desire to connect directly with the local people who buy their

they process, on average, 12 million pounds of fruit. They do strawberries,

products, they added another layer to their business and opened a Farm

raspberries, boysenberries, blueberries, a large variety of blackberries, cran-

Store in February of 2009. Located on the same property as the processing

berries and the local favorite, Marionberries. Though the majority of their

plant and bakery, they provide a unique learning experience for audiences

fruit is flash-frozen (IQF), they also make purees, straight-pack products and

of all ages. You can tour the facilities and even their berry fields in the sum-

drum stock. These products are generally sold on the commodity market to

mer months or simply swing by to shop in the store and enjoy a fresh baked

domestic and foreign users who will combine berries with other ingredients

slice of pie a la mode. The retail bakery menu offers up fresh baked goods

to manufacture food products of their own.

daily, coffee, smoothies, milkshakes, ice cream and even a few breakfast and lunch options. In addition, they have a list of family-friendly events and

In 2001, WVFC purchased a pie company from a neighbor just down the

activities lined up from u-pick berries and outdoor movie showings, to a fall

road. They’d been supplying LaSuisse Specialty Foods the fruit for their

corn maze and holiday gift baskets. In the spring of 2010 they added a new

pies and when they decided to sell their business they jumped at the op-

playground and yard for outdoor recreation. This space and their confer-

portunity, not only because it was a natural fit, but because the company

ence room are available for rent for private parties or meetings.

had notoriety with the locals for having pies ‘as good as grandma’s!’ They continue to use their original recipes and build the pies from scratch using

For nearly a century, we have been blessed to be able to farm land in the

all-natural ingredients. Since acquiring the business they have added to

Willamette Valley and it is truly our mission to be able to deliver you ‘the

the product line, supplying grocery stores, farm stands and restaurants in

best from our land to your hands.’


Willamette Living Magazine

June / July 2012

Goings On | The Lavender Festival

Lavender in Bloom

The Oregon Lavender Festival

July 14 -- 15, 2012

Celebrated through the ages for it’s magical properties, lavender is among everyone’s favorite herbs. A member of the mint family, lavender has the ability to calm, heal and even season our food.

marshmallows. Herbs de Provence is probably the most widely recognized use of culinary lavender. It seems people either love it, or not, there’s no middle of the road with culinary lavender.

In the Willamette Valley, lavender is a favorite crop! Each year in July the purple buds are in bloom and valley lavender farms invite you to join them in celebrating “the bloom” -- as those in the know refer to the elusive couple of weeks when the lavender is in full bloom and at it’s fragrant best.

Whatever you decide you want to do with this delightful little flower, the Oregon Lavender Festival has something going on for every lavender lover. From photo contests, to plein air painting competitions, to potted plants, to cutting your own fresh bouquet, you’ll satisfy your lavender desires at many locations around the valley.

Lavender is actually available in 39 different varieties around the world from Asia to India, and from Provence to... Oregon!

Also on hand will be lavender experts who will be able to give advice on cultivation, in case you have a notion to try your hand at lavender farming -- perhaps on a smaller scale? There are nearly two dozen lavender destinations scattered about the valley. For more information, maps and specific events and locations visit the web site of the Oregon Lavender Association at:

Lavender has been proven to have many beneficial qualities. Lavender essential oil is an antiseptic, and an anti-inflammatory. In World War I, lavender essential oil was used in hospitals to disinfect floors and walls. it has been proven to be beneficial as an effective aid to sleep, and many other uses have been touted to be effective throughtout history, some maybe more effective than others, but you’re free to experiment for yourself. Lavender is also used in cooking, from grilling lamb to lavender We recommend you unwind, leave the cell phone at home, and enjoy a relaxing weekend touring Oregon’s lavender destinations!

In Independence

In Hillsboro

In Albany

Lavender Lake Farms 3395 Pacific Hwy 503-838-2620

Helvetia Lavender Farm 12814 NW Bishop Rd 503-647-5858

MoonShadow Lavender 34556 Mountain View Place NE 541-928-5122

Willamette Living Magazine


de Rigueur

Adj: prescribed or required by fashion, etiquette, or custom

Satisfy your lavender desires with these lavender-inspired treasures

Whidby Island Soap Co. French Lavender Goat’s Milk Soap Zooey’s 351 SW Madison Corvallis 541-757-7033

Farmstead Herb de Provence Havarti

Willamette Valley Cheese Co. 8105 Wallace Rd. NW Salem 503-399-9806

Dr. Bronner’s Travel Soaps Market of Choice 922 NW Circle Blvd. Corvallis 541-758-8005

Pre de Provence Lavender Guest Soaps For Yours 327 1st. Ave. Albany 541-791-1844

Super Cute, Tiny Lavender Pillows Irenes’ Boutique 221 NW 2nd St. Corvallis 541-286-4040

Spun Bamboo Yarn Stash 110 SW 3rd. Corvallis 541-753-9276


Willamette Living Magazine

Lavender Linen Water

Lavender, Lace, Etc. 311 1st Ave. W Albany 541-979-2000 June / July 2012

Make Hay While the Sun Shines! Local Home Improvement Pros are Standing By!

A local business for 22 years, family owned Corvallis Floor Covering is located on the corner of 2nd & Van Buren in downtown Corvallis. We have friendly and experienced salespeople who take the time to access your needs, helping you find the perfect floor covering, countertops and window fashions for the way you live.

235 NW Second St Corvallis, OR 97330 Phone: 541-753-8039 Fax: 541-753-0646

Ask us about available incentives!

In Corvallis at 439 SW 2nd St


Summer Fun On The Coast!

● Complimentary full hot breakfast buffet ● Indoor heated pool and hot tub ● Well equipped fitness center ● 24 hour business center ● Free high speed wireless internet ● Guest Laundry

h yeah!

135 SE 32nd Street ● Newport, Oregon 97365 Ph.541.867.3377 ● Fax.541.867.3378

For the 2012 changing exhibit, the Oregon Coast Aquarium unveiled a children’s interactive exhibit called The Sea & Me that is fun, playful and imaginative. Based on the model used by children’s museums, this exhibit offers play experiences that are developmentally appropriate for kids ages 4 to 10 years old. Featuring animals that invite curiosity, The Sea & Me promotes interactions within groups, including families, friends and peers while encouraging discovery, inquiry and a fresh understanding of the habitats of marine and freshwater animals. You could be the lucky winner of two adult passes to the Oregon Coast Aquarium! Just “Like” Willamette Living on Facebook, and you’ll be in the running for two tickets compliments of Willamette Living Magazine. We went over to the coast for the Press Preview of the new exhibit and can report that not only will the kids love it, you will too! Two thumbs way up for The Sea & Me !

Willamette Living Magazine


Health & Wellness Permanent Makeup -Tips

for Summer Makeup

Memorial Day starts the season of outdoor fun in the sun and a great time to simplify your makeup for the summer! Use these simple tips for making your life a little easier. Lighten up your foundation. We’re not talking about lightening up the color of your foundation, but rather the thickness. When the weather is hot, the last thing you’ll want is to feel like you’re suffocating in thick layers of makeup. Try using a tinted moisturizer instead of a heavy foundation. Try using bronzer. Tan makeup might sometimes look out of place during the cooler months, but summer is an excellent time to experiment with bronzers. They are a great,

healthy, way to get a sun kissed glow without the damaging effects of the sun. Go for a minimalist look. Summer is known as a time to be easy, breezy, and care-free. The minimalist makeup look lends itself well to summer days. Want the ultimate in minimalist makeup? Women who have permanent makeup applied for eyebrows, eyeliner and lips only need a moisturizer with sunscreen, lip gloss and possibly mascara. When you wear permanent makeup, life is just that simple. Because it is long lasting and difficult to remove, it is essential to have permanent makeup applied by a highly qualified specialist. Many people feel they would benefit from permanent makeup services, however are reluctant to proceed because they don’t know how to select a good artist. Similar to finding a surgeon, this is not a service you

Walk With the Doc Hit the trail with women’s health specialists from The Corvallis Clinic at the annual Walk with the Doc series, starting June 6 through Aug. 29. Walks are every Wednesday morning (except July 4). Meet at 7:30 a.m. at the Oak Creek Drive entrance to Bald Hill Path west of Corvallis. The 45-minute walks are led by Amy Card, M.D., Michelle Curtis, M.D., Amey Lee, M.D., Carol Morcos, M.D., Emily Rangel, M.D. and Zoryana Thompson, PA-C. Participants can enjoy the surroundings while walking at a comfortable pace. The program is designed to help women be active and provides an opportunity to talk with women’s health specialists. Children, spouses and pets on leashes are welcome. The 3-mile walk follows a moderately level, multimodal path along the base of Bald Hill Natural Area. The trail passes through varied habitats of upland prairie, oak savannah, oak woodlands, riparian areas and wetlands where wildflowers and other plants are plentiful. For more information 541-768-2458. 30

Willamette Living Magazine

want to bargain shop for. You will want to have a consultation to see actual client photos and learn everything you need to make an informed choice. Today, many professional permanent cosmetic specialists are members of the world’s leading, not-for-profit society devoted to this field, the Society of Permanent Cosmetic Professionals (SPCP). This organization sets standards of practice for its members, which assures the public of the highest levels of professionalism. With that assurance you can look good all summer long and beyond with the ultimate minimalist makeup! Cheryl Lohman, licensed Permanent Makeup Specialist at Image by Design in Downtown Corvallis, is a member in good standing of the SPCP. For more information you can reach her at 541.740.1639 or visit her website at:

PERMANENT MAKEUP Natural Looking • Time Saving • Smudge Proof Eyebrows



also eyeliner, lip color, corrective and more Referred by Physicians... Loved by Clients: “I checked out several people and Cheryl’s work is by far the best! I love it!”

541.740.1639 Mention this ad for a FREE Consultation June / July 2012

What is a Hospice House? Barb Hansen, Director of Samaritan Evergreen Hospice After almost 28 years of providing end-of-life care for mid-valley families, Samaritan Evergreen Hospice is about to open the doors of its new hospice house. A hospice house is an inpatient “small specialty hospital” that serves dying patients who cannot be cared for in their own residences. Our house will be one of only six facilities allowed in Oregon. Located at 4600 Evergreen Place SE in Albany, the 14,390-square-foot house will serve patients from Benton, Linn, Marion and Polk counties. Most patients prefer to spend their final days in their own homes, and Evergreen Hospice strongly supports that goal: we have more than 50 staff and 45 volunteers who regularly care for the dying where they live, whether that be in a home, apartment, assisted living facility, or adult foster care home. We will continue to provide our in-home care services. For some patients, our hospice house will offer a place where their symptoms can be better managed. We will also provide respite care, giving family caregivers a break from the strain of providing care. Samaritan Evergreen Hospice House will not serve patients on a residential or long-term basis; the anticipated average length of stay will be less than a week. As part of the non-profit Samaritan Albany General Hospital, Evergreen Hospice is able to offer seamless coordination with other medical providers, while providing end-of-life care expertise: more than 70 percent of our registered nurse case managers are certified in hospice and palliative care.

exquisite pieces of art. The chapel is a meditative space open to all faiths. An asset to our communities Whether our patients are in their own homes or in our hospice house, Samaritan Evergreen Hospice will continue to offer the same compassionate, skilled care we have provided to the community for nearly thirty years. In 2011, we were honored to serve more than 700 families. When the 12-bed hospice house opens to patients in July, we will celebrate the contribution it makes to our communities and thank the many people and organizations who helped make this house a reality.

Inside the new house Many patients who are unable to stay in their homes prefer not to spend the end of their lives in a hospital setting. That’s why our hospice house is designed to feel like a home. Warm, earth-tone colors and natural light fill the expansive rooms. Carefully-chosen furnishings and artwork complement the wood accents. Each of the 12 private rooms is filled with natural light and views onto the gardens. Tiled bathrooms are designed to accommodate patients with special needs. When designing the house, we asked the loved ones of patients in similar facilities what they needed and wanted in a hospice house. Based on their suggestions, each room has a reclining sleeper chair that folds flat, so a family member can stay overnight in their loved one’s room. Each patient room also has a compact refrigerator so family may store food or beverages. The house is also equipped with two kitchens — a full-sized one for staffprepared meals and a smaller one for families who wish to make their own food. The family room is a comfortable day-use area featuring a fireplace, flat screen TV, and antique piano.

OPEN HOUSE We invite the public to join us for an open house on Friday, June 8, from 1 to 6 p.m. and Saturday, June 9, from 9 a.m. to noon.

Where: 4600 Evergreen Place SE Albany, OR 97322 (541) 812-4662

Volunteer with us! If you’re looking for an opportunity to serve, Samaritan Evergreen Hospice can use your help. There are many ways volunteers can contribute to our efforts. For more information, call (541) 812-4677 or email

In the chapel, the hand-hewn altar was designed by Dr. Gary Goby, a Samaritan physician and wood craftsman, known locally for his

Willamette Living Magazine




FOUNDING MEMBER YEAR Full Diet Free Choice Year-Round

fresh fish, direct from the docks to you!













541-286-4198 • 151 NW MONROE, IN CORVALLIS

Rhubarb & Cream Cheese A Match Made in Heaven

Le Patissier When only the very best will do


Inquire about wedding cakes and other specialty items




Restaurant Spotlight | Mama’s Fine Italian & Wine Shop




ebanon Oregon is not usually the first place that comes to mind when one thinks Italian food. But Bob and Chris Kahn are working to change that. Having run a Mediterranean restaurant in San Louis Obispo for years, Bob and Chris came in search of a restaurant in Oregon to build a family legacy. They fell easily into the ownership of Mama’s in Lebanon. There have been some trying moments -- like when a storm took their roof off a couple of winters back, but they’ve weathered it, and are cooking up a storm of their own; the best Italian food in Lebanon. We’ve found when in search of good food it’s usually best to ask a local, and the locals will tell you that Bob and Chris are

Ceasar Salad

doing a great job. They love Mama’s, and it’s easy to see why, Bob is very personable and sincerely wants to please his customers, the dining room is warm and inviting, and the staff is very friendly and will go out of their way to please. Portions are generous, but if a lighter meal is what you’d like, Mama’s offers a lighter appetite / senior menu to anyone from 11:00 to 4:00 with many items under $5! With classic pastas, scallopini, veal, steaks, chicken and fish, the regular menu has something for everyone. And the dessert menu... Classic Italian Cannoli, Panna Cotta, and everyone’s favorite, Tiramisu.

Your Table is Ready!

Next time you crave Italian, head to Lebanon! Molto Bene!

Huge Wine Selection | Great Food Mama’s Fine Italian & Wine Shop 50 West Oak St. Lebanon 541-451-5050

Say Cheese!

Mama’s also Caters

Tues, Wed, Thurs: 11:00 am -- 9:00 pm Fri: 11:00 am -- 10:00 pm Sat: 4:00 pm -- 10:00 pm

Catering and Food To Go!

Engaged Owner Makes For Good Dining!

visit the web site for the catering menu, and if you don’t see what you want Call Bob! Willamette Living Magazine


Willamette Living’s Dining Guide

Want to see your restaurant in the guide? Tina’s

Our menu is based on the foods that our farmer/neighbors grow: seasonal, and regional. Many of the wines that we feature come from just down the road. We are committed to using the best ingredients, and our menu changes as we move through the seasons of the year. We believe in using the highest quality and most healthful ingredients available and use organic, free range and chemical free products. Dinner Nightly 5:00 pm - Close Lunch Tues - Fri 11:30 - 2:00

760 Hwy 99W

Dundee 503-538-8880

del Alma

An exciting menu of new Latin fusion cuisine. Fabulous riverfront bar, special events, extensive wine list. A truly memorable dining experience. Menus and more at: Open for dinner Tues. - Thurs. 5:00 -- 10:00 Fri. & Sat. 5:00 - 11:00

136 SW Washington Ave Suite 102

Corvallis 541-753-2222

Become a Willamette Living Insider! Like us on facebook and win free tickets to local events, spa treatments, great gifts and of course, dinner on us! Someone’s going to win, why not you?

Queen’s Chopstick Not just Chinese food!

Our Asian fusion menu will delight you. You’ll love our chic new restaruant, and our delicious menu items presented with style. Many reviewers have called ours “the best asian food in Corvallis,” come find out why. 11:00 am 10:00 pm Sun-Wed 11:00 am 11:00 pm Thurs-Sat

2329 Kings Blvd

Corvallis 541-758-9166

April’s At Nye Beach

Savor the romance of wood-fired cooking straight from our giant hand-sculpted earthen oven. You can even watch our cob oven chef at work while you eat!

Produce, herbs and flowers grown on the owners’ Buzzard Hill Farm combine to create an intensely personal, flavorfully vibrant meal. The food is alive with this just-picked garden goodness. We like to think of it as “Farm to Fork” dining at its best. It doesn’t get any fresher than this!

Open for lunch & dinner 506 So. Trade St. in Amity

503-835-5170 Willamette Living Magazine


The Blue Goat

Serving the best local wine and beer in a relaxed, family-friendly environment. And featuring locally grown fresh produce, eggs, meats, and cheeses - from small, sustainable farms in Oregon’s Willamette Valley.


Contact us at: 541-740-9776 or

Dinner from 5 pm Wed -- Sun Reservations Recommended. 749 NW 3rd St. in Newport’s Historic Nye Beach district

541-265-6855 June / July 2012

Fine Italian Food

A large selection of Italian favorites prepared using the finest produce, meats, breads, cheeses and more. Fresh salads, soups, scallopini, cacciatore, chicken, shrimp, beef & veal along with other local favorites like beef stroganoff make for a fantastic dining experience. Pizzas made in-house to order. And don’t forget the Tiramisu and Cannoli for dessert! 11:00 -- 9:00 Tues, Wed & Thurs 11:00 -- 10:00 Fri. 4:00 -- 10:00 Sat.

50 West Oak St. Lebanon 541-451-5050

Napoleon’s Creperie Crepes & Gelato

Visit us in the historic Reed Opera House in Salem. We offer soups, salads, sandwiches, and of course our delicious crepes - savory and sweet. Pizzas, pastries, and don’t forget the gelato... pistachio, pumpkin cheescake, peppermint bark, and many more of your favorite flavors made fresh. Trés Bien! Mon. 11:00 - 3:00 Tues. -- Thur. 11:00 -- 9:00 Fri. -- Sat. 11:00 -- 10:00 Sun. 10:00 -- 5:00

Willamette Living’s Dining Guide

Mama’s Italian

189 Liberty St. NE Salem 503-581-4560 Ivy Garden Tea Room

Cucina & Catering

Our South 3rd Street location is available for private dining and big table dining events, full service catering, pick-up or delivery. Join us downtown at Iovino’s Enoteca & Lounge, 136 SW Washington off 2nd towards the river. That’s right Iovino’s is back on the block -- downtown! Come in, make a toast, have a meatball!

Iovino’s Cucina and Catering 1835 SW 3rd St. Corvallis

Under new ownership!

We offer over 80 different teas from around the world. House made quiche, entree salads made with fresh local greens, and panini sandwiches made to order. Delicious desserts and fresh scones served warm. We look forward to seeing you at the tea room! Wed. -- Sat. 11:00 --5:00

Ivy Garden Tea Room

333 1st. Ave. W Albany



Welcome to El Sol de Mexico. Corvallis’ finest traditional Jalisco Style Mexican restaurants. We offer a great selection of entree’s the whole family will enjoy including select American dishes and a complete vegetarian menu. Open 7 days a week. For lunch and dinner. We also cater! 2 locations in Corvallis.

Named “best barbecue restaurant in the Pacific Northwest” by Fodor’s Travel Guide. Adjoining Twisted Snout Brewery. Serving up generous portions of Grand Champion barbecue that won’t bust your wallet. Come enjoy a pint of hand-crafted ale and the best barbecue you’ll find this side of Missouri.

1848 NW Circle AND 1597 NW 9th St. 541-758-1735 (Circle) 541-752-9299 (9th St.) 541-730-1355 (Catering)

Pig Feathers BBQ

Sun -- Thurs 11:00 -- 9:00 Fri -- Sat 11:00 -- 10:00

300 South Main Street Toledo

(541) 336-1833 Willamette Living Magazine


Beer & Wine | Monastic Tripels

The Beer Prof. TRIPEL TIME

By Kendall Staggs, aka the Beer Prof Beer Historian and Tasting Guide Many beer connoisseurs sing the praises of the beer style known as Monastic Tripels. These beers can be appreciated on their own, or savored with fine cheeses, chocolates, and other gourmet snacks. They are at their best when presented in their distinctive goblets, which show off their fruity and spicy aromas. Golden and clear, with dense, fluffy, long-lasting white heads, they are beautiful to behold. Monastic Tripels are among the beers that beer lovers introduce to wine lovers in order to persuade them that some beers are truly world-class.

Belgium and Beer Tripels are native to Belgium, a small, prosperous country situated in the geographic crossroads of Europe. Its capital, Brussels, is the home of NATO and is considered the unofficial capital of Europe. Belgium is home to two very distinct cultural regions. The people of Flanders, in the north, speak of dialect of Dutch called Flemish. The Walloons, in the south, speak a French dialect. Belgian beer labels usually have descriptions in both languages. Recently the two regions have been involved in a very contentious fight over the political future of the country. But they share a love for great beer. Belgian brewers are responsible for some of the most fascinating and delicious beer styles in the world. These include sour and earthy, spontaneouslyfermented beers known as Lambics; orange-and-coriander-spiced wheat beers called Witbiers; tart, wood-aged Flemish Red Ales; devilishly drinkable Strong Golden Ales; refreshing farmhouse ales called Saisons, and spicy, fruity Holiday Ales. Belgian brewers are renowned for their high quality standards, reverence for tradition, and willingness to experiment and incorporate elements of the beer styles from other countries. Recently, for example, several Belgian breweries have produced very hoppy ales, some even with hops from the Pacific Northwest, which are reminiscent of the India Pales that are so popular in Oregon. Unfortunately for the Belgian brewers, younger beer drinkers in their country seem more inclined to drink mass-produced lagers such as Stella Artois. Fortunately for beer connoisseurs, that means more of the best Belgian beers are exported to other parts of Europe, Japan, and the United States.

Monastic Ales Tripels are a sub-style of a beer style called Monastic Ales. Monastic Ales are divided into two categories: Trappist Ales and Abbey Ales. By European Common


Willamette Living Magazine

Market law, only seven abbeys of the Trappist order that still brew beer on their premise may use the appellation “Trappist” and display the trademark hexagon on their labels. Six of them are in Belgium: Chimay, Orval, Westmalle, R o c h e f o r t , Westvleteren, and Achel. The seventh Trappist Ale brewery, La Trappe (Koningshoeven), is in the Netherlands but near the Belgian border. Some of the best Tripels are produced by Trappist breweries. Since 1962, when the Belgian parliament passed a law that restricted the use of the term “Trappist,” “Abbey” has been the designation for traditional ales that are brewed by commercial brewers in the monastic tradition, whether or not they have licenses to use the names of monasteries. Abbey Ale brands include Grimbergen, St. Bernardus, Val-Dieu, Floreffe, Affligem,, Maredsous, St. Feuillien, and Pater Lieven. The brewers of Abbey Ales sometimes produce a Witbier or Blonde Ale of 5 to 6 percent alcohol by volume (abv). But the best Abbey Ales are known as Dubbels, Tripels, and Quadrupels. A Dubbel (Flemish) or Double (French and English) is a relatively strong, brown ale that is characterized by fruity esters, notes of chocolate or toffee, and some residual sweetness. Despite their name, these beers are not twice as strong as the table beer that the monks drink in the abbeys, but they are stronger and more substantial, and they reflect the monastic tradition of brewing special beers to serve to visiting dignitaries. They range in strength from 6 to 8 percent abv. The Trappist monastery at Westmalle, 20 kilometers northeast of Antwerp, was the first to brew the modern Dubbel style in 1926. In 1934 the monks at Westmalle created a beer they called a Tripel. It was, like all the strong ales brewed in monasteries for decades, dark brown in color. Then in 1956, on the 100th anniversary beer sales at the Westmalle abbey, the monks brewed a golden Tripel, and their recipe has been the standard for the style ever since. Modern Tripels are brewed with Pilsner malt and occasionally some light Munich malt. Up to 20 percent of the fermentable sugar in the mash, however, comes from white candy sugar. The result is a gold or light ambercolored beer that is slightly sweet, fairly high in alcohol, and relatively light in body. Tripels are brewed with a Belgian yeast strain that ferments at warmer temperatures than most ales and produces significant amounts of citrusy fruit esters and spicy, clove-like phenols. The brewers of Tripels usually use “Noble” German hops such as Saaz to provide a modest amount of bitterness and a clean, dry finish. Most Tripels June / July 2012

have very little hop aroma or hop flavor. Although their strength ranges from 8 to 11 percent abv, they display little alcohol warmth. The best Tripels are refermented in 750 ml corked-and- caged bottles and have a champagne-like effervescence. Newcomers to Monastic Ales are often surprised that the lighter-colored Tripels are stronger than the dark brown Dubbels. But a beer’s color has nothing to do with its strength. Guinnesss Stout is a relatively thin-bodied beer with a strength of 4 percent abv. Tripels should not be confused with a similar Belgian beer style called Strong Golden Ale. These are exemplified by Duvel, a fine beer brewed by the Moortgat Brewery. Tripels are slightly maltier, deeper gold in color, and more full-bodied than Duvel. In the last 25 years, some of the breweries that make Monastic Ales have produced dark brown, sweet, stronger-than-a-Tripel beers that inevitably earned the designation Quadrupel. They are also among my favorite beers, but only the very best of them can match the complexity and finesse of a fine Tripel. Examples of these include St. Bernardus Abt 12 and Val-Dieu Grand Cru.

This beer has become increasingly popular in Belgium and in America in recent years. Brewed at the Bosteels Brewery in East Flanders, it features oats and wheat as well as malted barley. It smells lemony, and manages to start sweet and finish dry. It is another easy-to-drink beer at 8.4 percent abv. Tripel Karmeliet is best when served in its special glass, a tall, frost-cut, flared tulip. It was the favorite beer of my traveling companion, Jessica, when we visited Belgium in July 2011. My third recommendation is La Fin du Monde, a deep gold Tripel from the Unibroue Brewery of Chambly, Québec, just south of Montreal. Take a deep whiff of this beer and you’ll find aromas reminiscent of banana, apple, pear, apricot, and mango, plus coriander and clove. The fruits and spices carry over to the beginning of the taste, and then give way to a soft, sweet, malty middle. Moderate carbonation and mild hop bitterness combine to create a dry finish that invites the next sip. La Fin du Monde is another beer that is good from a 12-oz bottle, but even better from a 750-ml bottle. I like to turn the bottle upside down and rotate it four times before popping the cork and pouring it. This releases the yeast sediment at the bottom of the bottle and dramatically increases the aromas of the beer. I learned this trick while visiting the brewery nine years ago (with my friend Jessica). La Fin du Monde means “the end of the world,” which is what some French explorers nicknamed Québec in the early 17th century. This Tripel compares favorably with the best Belgian versions, and because it does not have to cross the Atlantic to get here, it is usually less expensive. There are at least a dozen more good Tripels worthy of high praise. Some of my favorites include St. Bernardus, Gouden Carolus, Affligem, Chimay White, La Trappe, St. Martin, Slaapmutske, Maredsous 10, St. Feuillien, and Val-Dieu.

Recommendations Some of the best Monastic Tripels are available in western Oregon. My first recommendation is Westmalle Tripel, the standard for the style. The nose features hints of bananas and pears, but the fruity and spicy aromas are subdued and balanced by a slightly sweet flavor. It is surprisingly drinkable at 9 percent abv. Like many strong Belgian ales, Westmalle Tripel is a more complex beer when served from a 750-ml bottle. The cork and cage is not just for show: in this package the beer undergoes additional fermentation in the bottle. In two or three years the fruity aromas and flavors become softer and a touch of vanilla emerges. My second recommendation is Tripel Karmeliet, from the Bosteels Brewery in Buggenhout, Belgium.

I also recommend Trade Winds, the summer seasonal from one of my favorite American beer makers, Bruery, from Orange County, California. I was wary when I read the label, which says it is a Tripel brewed with rice and Thai basil. It poured light amber with orange hues and a big, fluffy white head. The aromas were lemony, with hints of ginger, honeysuckle, and some spices. Basil, thyme, rosemary, and other spice notes are faint, and I would probably have missed them if I hadn’t been looking for them. The malt sweetness is restrained but appealing, and fruit flavors emerge, such as banana and strawberry. There is a mild herbal hop bitterness leading to a dry finish. The ingredients suggest that it would go well with a Chinese chicken salad. That’s something I would like to try. I do know that, like its Belgian cousins, it goes well with nutty and pungent cheeses. Whether they are brewed by monks or laymen, Canadians or Californians, Tripels are always a treat. Now is the time to try one. You, too, may start singing—or chanting—their praises.

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Beer & Wine | Welcome Clare !

A Few of My Favorite Things This column is a happy opportunity for a

and amazing wine. This year, Fools Derek Whiteside and Barry

not-so-snooty wino to share her thoughts

Glassman (yes, in actuality there are only two fools), set out an

on the wines of the Willamette Valley -

equally wonderful spread along with a tasting list of lip smacking

tastes, smells, pairings, and events.

wines. What I find to be drinking best from their offerings this year is definitely the 2008 Fools Gold Pinot Noir. This is not your aver-

Greetings to you and to summer! This is

age delicate Pinot. Full-bodied, and strong, this fruit-forward wine

my second estival season in the Willa-

brings you juicy berries overlaid with signature Pinot Noir pepper.

mette Valley, and I have been excited to

With a nose full of tart cherry and a bitter lingering finish full of va-

relive some experiences from last year, as

nilla and moss, I recommend buying a bottle for drinking or pairing.

well as lay plans for new adventures. For me this means checking

Pour this with grilled steak (or go all-Oregon with some salmon),

in with wines and wineries I have already enjoyed, as well as testing

and drink it straight through to a chocolate dessert. This wine is

new waters. With approximately 400 wineries in the Willamette

ready to go right now.

Valley, I’ve been able to find something to do (and to drink) for every mood and meal. Here are some highlights from my recent

Also from the Fools, I sampled their 2011 Viognier while dining with

travels and tastings.

friends at Les Caves Bier and Kitchen in Corvallis, and really enjoyed it. Fermented in stainless steel, and third-filled from French oak, 3 Fools Winery, Mon-

this white varietal had a delicate floral and citrus nose. I enjoyed

mouth: I’d been to the

the tropical fruit in the flavor profile – guava, stone fruit, and pine-

Fools’ wine release party

apple. It was beautifully balanced, and the oakiness enhanced the

last year, and found it to

flavors, lingering on the finish of each sip. I paired it with my dinner

be a raucous and delec-

of roasted chicken breast and curried chick peas (also excellent).

table event with lively music, delectable food,

Cana’s Feast Winery, Carlton: My good friend decided that wine-

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tasting by limo would be the central activity

The experience has given me a greater sense

this year for his birthday. Cana’s Feast was

of respect for this deceptively simple beverage.

on the list of wineries we trekked to. Their

Blue Dog is a recent addition to the Willamette

award-winning 2009 Barbera is starting to come

Valley, and puts out golden

into its own. Intensely fruity with a rounded

mead that sports a rounded

sweetness, this wine is beginning to hint at

honey-sweet start, tapering

earthiness and spice. I very much enjoyed the

into a dry finish. The nose is

warm nose full of dark plum, this Italian-style

powerful and full of honey

wine would be excellent with any kind of pasta

and vanilla along with strong

dish sporting tomato sauce. I also think that it

floral notes. If you like your

would be delicious with Portobello mushrooms

mead sweet, this is not the

fresh off the grill – just add some salt, pepper,

mead for you. If you like

and a sip of this excellent wine to make a great

clean and intense flavors,

meal. For us, on the day we visited, we enjoyed

and, like me, are a fan of the

sipping the wines along with a tapas plate that

semi-sweet or dry, this will

included olives, cheeses, nuts, and a variety of

make an amazing summer

crackers and bread. It is also worth mentioning

sipper. Serve chilled to bring

that the location is beautiful, and the view from

out the dryness, or room

the outdoor patio spectacular.

temperature if you want to

Insurance coverage has varietals, too. Get the right protection for your vineyard or winery. Grapes can be vastly different. Wines can be vastly different. The same goes for insurance coverage for vineyards, wineries and orchards. At American Family, we specialize in property and liability coverage customized to your business’s needs. We also offer the personal attention of a knowledgeable local agent. Call us today.

Kurt D Andrews Agency 964 NW Circle Blvd Corvallis, OR 97330-1410 (541) 452-5121 Bus

enhance the sweet flavors. I Blue Dog Mead, Eugene: This year I learned

think it would also make a

to make mead, putting up a small quantity

great glaze for chicken or fish.

flavored with my own homemade preserves. Clare Cady is an East coast transplant with the heart of an Oregonian. She is passionate about local food and beverages, and seeks to share with others what makes wine interesting, delicious, and accessible.  Clare works at Oregon State University, where she serves students experiencing poverty and food insecurity.  When she is not writing articles for Willamette Living Magazine, she is gardening, cycling, backpacking, surfing, or serving as a staff writer for

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003473 — 2/09

Willamette Living Magazine



Fresh From the Farm | Sunset Valley Organics 1

And they say you can’t teach an old dog new tricks.


ob Wilt, whose family farm has been in operation in Corvallis for nigh on around a hundred years, has lived fifty yards from his blueberries since he was a kid. He’s been at this a long time. About ten years ago, be began to see trouble brewing with his crops. His fruit production was dropping off sharply. Where he’d seen berry bushes loaded with fruit, he was starting to see sickly plants with only two or three berries on vines that had been loaded with fruit for years. He took action, as he thought best. He called on his trusted advisors at the fertilizer company, and the pesticide company. Their advice, surprisingly enough? “More fertilizer, more pesticide!” The result was plants that began to develop fungus, disease and that continued their downhill slide. Seeing this was not the answer, Bob called on a local soil bioligist who told him what he needed to do. NO FERTILIZER, NO PESTICIDE! She explained to him that after growning berries for years and years on the farm, his soils had become depleted, and were no longer able to sustain healthy plants. Bob explains, “minerals are the key to everything.” Over the past several years, Wilt Farms, now Sunset Valley Organics, has been on an agressive program of restoration, and clearly it’s working, judging by the quality of the berries they are now producing, big, sweet, nutritious, and with greater shelf-life. Bob explains that shortly after beginning the mineral restoration, his plants came around, no more fungus, no pests, and lots of fruit! Bob was a believer. Since then, he’s done a lot of reading and is convinced that improper

Photos: 1. 2. 3. 4. 5. 6. 7.

Bob’s assistant Farmer Bob Wilt Blueberries, almost ready! Vines loaded with fruit Diverse eco-system Healthy plants Blackberries in three stages: flower, pollenated, and berry 8. Strawberries, on the way! 9. Healthy raspberries, so good! 10. A quail stops by 11. Rows of blackberries 12. Compost tea goes on

farming practices have led to many of the diseases that have increased in humans. He saw, as they began to add nutrients back to the soil, the berries became resistant to disease and pests on their own -- without pesticides, or chemicals. In Bob’s view, it only stands to reason, the same principle should hold true right up the food chain -- to us. In addition to formerly believing in pesticides and fertilizers, Bob used to think it was best to keep his farm manicured of “weeds” and he wanted to see those rows neat, tidy and free of plants that weren’t berries. A clean farm was a happy farm -- right? Come to find out... wrong. Now Bob encourages biodiversity on the farm and leaves the rows to develop an “ecosystem” of their own. The nutrients in many of those “weeds” are a big benefit to the berry crops, and the insects that are hanging around in the fields are, as Martha Stewart says “a good thing.” The day we visited, the fields were being sprayed with a “compost tea.” Bob explained the tea is great for the plants, and is applied many times during the growing season to enrich the berries. Interestingly, the compost tea does not have an objectionable smell, as is often associated with fertilizer -- he even said his dog will drink it, and he’s got a great looking dog -- so it must work! Wilt farms is now an organic farm, and as Bob points out, they go a step beyond and consider themselves to be a biological farm. As Bob says: “we treat our soils like they are living and alive. We don’t put poisons on them, and I do the same for myself, I try to eat healthy fruits and vegetables and as a result, I feel I have become healthier, and so has my blueberry farm.”

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Art & Entertainment Artist Focus: Ivan Kelly


hat’s it like to spend your life as a landscape and animal painter? Dull and boring? Certainly Not!

Fulfilling, exciting and challenging definitely, but interspersed with intervals (thankfully brief) of frustration or disappointment such as when it rains on a half finished painting, or the sun disappears for the rest of the day. Taking my collapsible easel and paints out into nature has ever been imperative with the added bonus of just being outside and having all the senses immersed in my chosen subject.

Bayfront at Sundown 12x16 Oil on Canvas

These ventures have brought me from my Northern Ireland birthplace to Canada and eventually to our Oregon Coast home and studio/gallery with my wife and business manager, Sharon I know that my childhood spent in the richly diverse Irish landscape imprinted upon me a love for nature and its animals, both wild and farmyard. How much I’ve loved all the times I’ve painted early on a deserted Oregon beach and watched the rising sun tint the headland mist pink or flow down the cliffs and light the breakers with an impossible brilliance, or when in the Canadian Rockies I climbed to a high pass populated with bighorn sheep and got to sit amongst them with sketchbook and camera for as long as I wanted.

Black Bear in Fall Brush 12x16 Oil on Canvas

Then it could be down to the sage and cottonwood scented valleys where a moose family or a bugling bull elk in search of a conquest may wander across my subject. Over the decades these experiences and impressions have been indelibly printed upon me and they are priceless resources when I create my world of nature on canvas with paint, brushes and knives. Ultimately it’s all about the light on my landscapes, it’s brilliance, softness, hue and its ability to make even the most ordinary and mundane things beautiful, even if only for a few seconds. Even though beauty and an uplifting spirit are often absent in our world, these days I believe that many of us still respond with wonder, awe and deep appreciation for our natural world. I know I do.

Cougar, Vantage Point 12x16 Oil on Canvas

Ivan and is a ten-year “Signature Member” of the American Society of Marine Artist. Selected national shows include Washington, D.C.; Carmel, CA; Jackson Hole, MT; NY, NY; San Antonio, TX; Vancouver, B.C.; & Calgary, Alberta, two multi-state art museum tours, 2008 thru 2009 and 2011 to 2013. There is an Artist Reception held every first weekend at Ivan Kelly Studio-Gallery which is located in picturesque Toledo, OR at 207 East Graham Street (one block above Main Street) & ten minutes east of Newport’s beaches. More information about artist and studio-gallery hours at website: or call (541) 336-1124.

Driftwood, Cape Meares 12 x16 Oil on Canvas

Great Art • In Toledo The Art of Sam Briseño & Guests

“View at Rocky Creek” - oil on canvas - 12” X 16”

fine art

359 Main St Toledo, OR 541-336-1315

artist’s “Signature Gallery” 140 NE Alder Street in the Toledo Uptown Art District (541) 336-2797

The HOT Ticket Great Dates in and Around the Valley


Summer Kite Festival June 23-24, 2012 The Lincoln City Summer Kite Festival is held on the beach, in the center of Lincoln City, at the D-River Wayside from 10am-4pm on Saturday and Sunday. For more information visit

Summer Theatre at The Pentacle The Signal Season of Dummy Hoy June 1 - June 23 Over the River and through the Woods July 13 - August 4

North American Organic Brewers Festival June 29-July1, 2012

With a motto to “Drink Organic, Save the Planet, One Beer at a Time,” the North American Organic Brewers Festival will host its eighth annual event at Portland’s Overlook Park. More than 18,000 beer lovers are expected to gather at the event, billed as the nation’s most earth-friendly beer festival. Event hours are Noon to 9 p.m. Friday and Saturday, and Noon to 5 p.m. Sunday. Admission into the event is free. For more information visit


2012 Weekend Ride July 13-15, 2012

Oregon Berry Festival July 20 - 21, 2012

da Vinci Days July 20, 21, & 22, 2012 da Vinci Days unleashes hundreds of outstanding artists, engineers, teachers, community organizations, and individuals in multiple venues in Corvallis. The three-day sensory experience is inspired by the Renaissance man himself, Leonardo da Vinci. Where else can you find art that makes you think, a juggling physics lesson, a race of human-powered all-terrain vehicles, Grammy-Award-winning music, street performers, a community art project, a sidewalk chalk event, and the latest research in wave energy and other science and technology breakthroughs--all in one place? For more information: Phone: 541-757-6363 Willamette Living Magazine

The 2012 Weekend Ride will show you the best of what the Willamette Valley has to offer, from the prime vantage point of a bike seat. With our trusty mix of family-friendly and more challenging routes, you can experience as much of this magical valley as you like. For more information: E-mail: Phone: 503-287-0405


324 52nd Avenue NW, Salem, OR 97304 (5.5 miles outsideSalem). Tickets can be purchased online at www., by phone 503-4854300, or at the ticket office located at 145 Liberty St. NE, downtown Salem. For more information visit

Willamette Valley Fruit Company has fun things going on all summer; u-pick berries – they have strawberries, red raspberries, marionberries and blueberries. They’ll also be holding workshops on how to make freezer jam. Classes are limited to 18 people each and fill up fast. The cost is $15 and includes all fruit and supplies necessary to be able to take home 3-12oz. containers of finished jam. 503-362-8857 to reserve a spot in the class. The sessions last about an hour and are as follows: June 13 at 7pm June 20 at 7pm July 11 at 7pm July 18 at 7pm Groups can call and schedule tours of the pie-making facility and processing plant. And watch for the Fall Harvest Festival that features the largest corn maze in the region.

June / July 2012

Dining In | Local Recipes

From the Pros at Market of Choice Lamb Loin Chops with Mint Chimichurri Dress up lamb chops with a delicious chimichurri sauce made of fresh herbs, garlic and olive oil. Serves 4. Ingredients

8 lamb loin chops 1½ c olive oil 4 oz fresh mint, stems removed and rough chopped ½ bunch rosemary, rough chopped, stems removed 6 garlic gloves, peeled ½ c sherry vinegar ¼ t chili flakes ½ T kosher salt 1 t black pepper 2 heads of fennel, quartered, fronds removed and reserved for citrus salad and garnish 1 c chicken stock 1 oz Pernod liqueur (optional)


Make chimichuri in advance and marinate lamb chops at least 6 hours or overnight. Combine the mint, rosemary, garlic, vinegar, chili flakes, salt and pepper in a processor. or chop herbs finely by hand. In a steady stream, add olive oil and process or whisk. Marinate lamb in half of chimichurri and reserve remainder.

It Doesn’t Get Much Easier Than This! Blueberry Cake

from Wilt Farms / Sunset Valley Organics

Preheat grill and carefully cook chops to desired temperature (lamb is best served rare, 120 deg; medium 135 deg) Meanwhile, braise (simmer and cover) fennel quarters in chicken stock and Pernod until soft, approx.10 min. Transfer to grill and cook only to mark.


Serve immediately with reserved chimichurri and a fullbodied red wine, such as Burgundy.

Hot Tip: Check out the Recipes at:

Blueberry Stuffed French Toast anyone? Yes please!

Start with a Betty Crocker Super Moist Lemon cake mix and follow the instructions. Then add in some Organic Dried Blueberries (about a cup, but you can always add more depending on your preference). Then to make the frosting, in a small mixing bowl add 1 cup of powdered sugar along with 2 teaspoons of milk, then add some lemon juice (I like squeezing the juice myself) and add anywhere from 2-5 teaspoons (depending on how much lemon you like). Its very simple but tastes amazing! Willamette Living Magazine


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Willamette Living Magazine June / July 2012  

Our annual Lavender issue contains great places to eat, oregon berry update, and great events in Oregon's Willamette Valley.

Willamette Living Magazine June / July 2012  

Our annual Lavender issue contains great places to eat, oregon berry update, and great events in Oregon's Willamette Valley.