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October / November 2015


The Food Issue


Valley Pets


Peace of Mind.



FOR MORE INFO, PLEASE CONTACT: Willamette Landing New Homes in Corvallis, Oregon

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7,500 square feet, our showroom provides a full aray of quality innovative products and is a showcase for Edel Designs’ caftsmanship. This creative and multifaceted environment highlights eveything from the latest trends to the timeless classics in Flooring, Tile, Ganite, Custom Cabinety, Home Décor, Appliances, Kitchens, Bathrooms and more.

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CCB# 95845

Mercedes Benz of Salem Presents The Mercedes-Benz GLA-Class

Quality and Self Assurance

Sensual clarity as an expression of modern luxury – this was the focus for the designers, and is the design philosophy of Mercedes-Benz. The goal is to create clear contours and smooth surfaces that communicate both high-tech sophistication as well as emotional appeal. The sensual clarity is reflected in the core design values of Tradition, Emotion and Progression. These are the guiding star, and are accentuated differently depending on the model. Mercedes-Benz creates a bridge between modernity and the avant-garde, between tradition and progression. Each model series has an assigned role and has a very specific character, depending on the attributes on which the design focuses. And yet a Mercedes-Benz is always recognizable as a Mercedes-Benz. Because in addition to incorporating new stylistic developments, and in the interests of keeping tradition

alive, the designers draw from a gene-pool of styling features typical of the brand. “With its striking features, the GLA embodies our progressive thinking and enthralls with its off-road proportions,” says Gorden Wagener, Vice President Design at Daimler AG. “The clearly defined surfaces convey power and serenity, and we have managed to combine as much emotional appeal as possible with as much clarity as necessary.” As an SUV, the all-new GLA combines the design values of Progression and Tradition, and is the SUV of the future. It is a utility player with hallmark Mercedes-Benz SUV genes, but more youthful, sculptural and full of subtle drama.

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

October / November 15

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Volume 6 No 5

FEATURES 24 Nourishing a Community Three Portland Chefs

26 Great Food Local Chefs Mid Valley Chefs Speak

32 Valley Pets


Some of Your Best Shots

38 Beyond the Cheese The Bounty of the Tillamook Coast



32 {

On the cover: Salmon at Harry & Annette’s Fresh Fish in Corvallis and... Tyson the Cat!


Willamette Living Departments

Regulars 10 14 16 19 20 21

Publisher’s Note In the Garden With Brenda Annette on Real Estate Mike on Health Bonnie Milletto Sten: On the Money

The 411 12 17 22 22 23

Charity Spotlight Invest in Your Neighbors The Bookshelf The Great American Spirit Fest About Albany Animal Hospital

Eating Well in the Valley 29 42 40 44

Maple Brined Pork Chop The Dining Guide Look to the Hills for Pinot Fall Recipes

Health 28 Weight Management 31 Next Trend: The Eyes Home


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!

34 Specialty Items for Your Kitchen 37 Selecting a Remodeler

Aquatic Exercise Classes

35 Bring Your Dog! 46 The Hot Ticket 47 At the LaSells Stewart Center

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Out and About

Coming in the December / January issue: It’s the Holidays! One of our biggest issues of the year. For advertising information: or call 541-740-9776


2 indoor pools for classes and lap swimming Warm water pool for therapy fitness for arthritis, fibromyalgia and orthopedic type issues

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Publishers Note:

From the Home Office in Corvallis It looks like summer is winding down. There’s definitely a chill in the air, and we’re experiencing our usual weird weather when the season changes from summer to fall - warm day, freezing day, warm day, rain, sun. It’s like Mother Nature can’t make up her mind. One thing we do know is that as soon as the temperature drops, and the leaves begin to change into their fall colors, we all think of food! It’s like a genetic survival thing - if we don’t store our nuts for the winter, we’re done for! Fortunately, there’s no shortage of great food options here in Oregon’s Willamette Valley and we’ve brought you some food updates in this issue. From great recipes to great chefs, it’s in here.

next year, so get out that camera (iPhone) and start getting Fido ready for his close-up! And as always we have some great contributions from our “regulars” in the construction industry, garden tips, money advice, real estate advice and more, we love our regular contributors and hope you do too. They all do a great job! In our “Hot Ticket” section this time, there are some great events going on. One of which is the Civil War Game between the Beavers and the Ducks -- I didn’t even realize that this craziness has been going on since 1894! 121 years! Amazing! So until next time, have a great fall season, eat lots of fall treats and enjoy the game. Oh, and Go (insert your favorite mid-valley college football team here)! How’s that for diplomatic?

Here in the Valley, we love our pets! This is our first ever “Valley Pets” issue and we had some of our readers submit their favorite pet photos. I have to say, we’ve got some darned good shots for you to enjoy. We’ll be doing the same thing

Scott Alexander, Publisher

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Willamette Living Magazine

October / November 2015

We all want to “Have a Great Day!” It’s hard to do if you’re not feeling up to it. That’s why our goal, at The Corvallis Clinic, is for everyone to “Have a Healthy Day!” — because if you’re healthy, and you stay healthy, life is always much better. We call our approach Patient-Centered Care, and it works really well. So well, in fact, that the National Committee for Quality Assurance has recognized us for providing the highest level of patient-focused primary care in Oregon. If you’d like care that’s focused on you and your family’s well-being, give our Find-a-Physician representative a click or a call. And have a healthy day! 541-754-1368 |

The 411

Charity Spotlight


SALEM DREAM CENTER “Any time you have an opportunity to make a difference in this world and you don’t, then you are wasting your time on Earth” - Roberto Clemente

How do you reach people who have been hurt by poverty, hunger, violence, and oppression? How do you help them believe they can achieve more in life, when they are struggling just to survive today? Those are questions volunteers from the Salem Dream Center faced as they moved into the Edgewater District of Salem eleven years ago. Edgewater a community that struggles with extreme poverty, and with children living with severe food insufficiency. The answer was to build lasting relationships, because it’s through relationships that broken hearts are mended. With that in mind the Salem Dream Center committed to be a consistent positive influence in the community, a commitment they have honored. Salem Dream Center realized early on that charity is a bandaid on a systemic problem. Charity may provide a coat that provides warmth, or food that chases away hunger, but those are temporary fixes, and sadly charity too often does little to lift a person up, and sadly, it often tears away at the last threads of self-respect. If they were to succeed, they needed to walk a fine line between enabling, and equipping. They are dedicated to overcoming starvation mentality and empower people to be part of their own solution. This focus is evident in the plan for the community learning

center they are building today, a model where everyone pays, they don’t pay with money, they pay with who they are. If they take one of the 63 classes that will be offered, they are expected to then teach what they know; take an English class, then others teach Spanish. Take bookkeeping, then teach others sewing, or?. The free communitylearning center is called Nuestra Casa, or Our House, because in our house everyone contributes. Dream Center is laser focused on helping children break the chains of poverty and educational limitations, and they do so by focusing on Education, Mentorship and Food Sufficiency. They stand in the gap for parents who are not able to help their children with their education by providing help with homework and help developing a strong study ethic. They work with parents to help them become equipped to help their own children, and they do that through education and soon through vocational training. Salem Dream Center differs from most youth outreaches, in that they are deeply involved with the entire family and support the families as they transition out of poverty and into self-sufficient lives, free of charitable support from the state or any other organization.

HOW TO HELP Make a Donation Mail your donation to: Salem Dream Center P.O. Box 5976 Salem, OR 97304

Online: Visit and select Donate


Willamette Living Magazine

October / November 2015





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


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Advertising Comments, Corrections & Questions VISIT US ONLINE AT

WWW.WILLAMETTELIVING.COM Willamette Living Magazine brings you the best of Oregon’s Willamette Valley, connects communities, and welcomes guests to our beautiful area six times a year in print, and online. Subscription Information Send $12 for a full year (6 issues) to: Willamette Living Magazine 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.

Bay + river + ocean + dock + forest + farm + dairy = to table Read us online:



In The Garden With Brenda

Fall Is For Planting Back in the 1970’s, the American Association of Nurserymen had a sales campaign called “Fall is for Planting”. I was a new teenager and just started working at the register at my parent’s nursery. It was a great idea and we put a lot of advertising into promoting it. It never really caught on. Fast forward 40 years (really?) and I’m a partner in the nursery. The AAN is now the American Nursery and Landscape Association, no-one would be caught dead using the term “nurserymen”, and most people still think about planting in the spring. Despite that, the message is still a good one, especially after the hot, dry summer we’ve had. Fall really is a good time to plant hardy trees, shrubs, perennials, and bulbs, especially in the Willamette Valley where most of our moisture occurs from October-April. Planting in the fall gives the roots the most time to establish before summer, so less water is required, plants acclimate quicker and are better prepared for the summer heat. By hardy, I mean plants that survived the winter of 201314. For the most part that means anything that loses its leaves, has

inspiring beautiful & bountiful gardens

needles, or normally dies to the ground and comes back in spring. Add to that list, the less temperature sensitive broad-leaved evergreens such as Nandina, Rhododendrons and Oregon Grape. Speaking of Oregon Grape, it’s a native plant. Native plants and cultivated varieties of native plants are a good choice for a drought resistant garden. Fall is the only time to find some plants in the garden center. Spring-flowering bulbs such as Daffodils, Tulips, Hyacinths and Crocus are only available as dry bulbs in September-December. Yes, you can find some of them as growing plants in early spring, but never the selection that you can find in the garden centers now. Spring flowering bulbs are great plants for drought resistant gardens, also. Their entire growth cycle happens before the heat of summer. There are a few things that aren’t so readily available in the fall, such as fruit trees and some berries. Most nurseries buy bareroot fruit trees, which are dug and shipped in January and February. The blooming perennials that are available now are the late season bloomers and the standards. Here’s a hint for having all year interest in your landscape: shop your local garden center at least once each season. That way you see what looks great then and you can add that into your landscape. Whether you choose to plant or not, enjoy your landscape and this glorious season. Happy Gardening!

Brenda Powell is a fourth generation owner of Garland Nursery. Her passions include gardening, cooking,

reading, writing and photography. Follow her writing at: Join us. It’s more than a place to dream up your next project. It’s a place to discover what’s inside you.

Enjoy 6 acres of: · Perennials, Annuals, Trees & Shrubs · Fruits, Vegetables & Herbs Join us for one of · Garden Supplies our upcoming “Make · Houseplants & Bonsai & Take” Hands-on · Gifts & Home Dècor · Garden Art & Furniture Classes. Learn more


5470 NE Hwy 20, Corvallis , OR 97330 · (541) 753-6601 14

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Tues - Fri: 10am - 5pm Sat: 10am - 4pm Sun: 12pm - 4pm Mon: Closed

October / November 2015

110 SW 3rd Street Corvallis, OR 97333 541-753-YARN (9276)

Get Your Style On, Shop Downtown Corvallis

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Jewelry, Clothing, Toys, Books, Bath & Body, Accessories, Novelty & Humor, Housewares, & More, Specializing in Fair Trade & Direct Source. / IrenesDowntown Madison & 2nd in Corvallis

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

ocally owned and operated in Corvallis since 1962, The Clothes Tree provides exceptional quality merchandise and excellent customer service for all ages and sizes.


Clinique EstĂŠe Lauder Free People Pendleton Tommy Bahama Fresh Produce Clara Sun Woo London Times Donna Morgan Frye Handbags Downtown Corvallis at 2nd & Madison 541-752-5518

The 411

Annette on Real Estate

You Never Get a Second Chance at First Impressions! We all know this phrase but are you aware how very important it is when you are selling your house? We brokers get to see houses on our MLS broker tour on Wednesdays mostly when they just hit the market. And what we see is so very important for success in selling a house. Take for example what we saw (and smelled) in the last few weeks: • Underwear on the floor in a bedroom • Dog feces in a corner of a room • Used tissues next to a bed • Sinks smeared with toothpaste • Used dental floss • Used dishes in the sink • All blinds and curtains drawn, super dark • Cob webs and dirty front doors • Dirty windows • Used cat litter • Dog food on the floor And that is not all. We smelled cigarettes, excessive air

fresheners (what are they covering up?), a just used bathroom.... We understand that a seller lives in a house. We understand it is hard to interrupt lives for this tour and showings. But is it so hard to understand that once we have seen that the dog goes to the bathroom in a bedroom we are (to put it mildly) hesitant to walk our clients through that house? A house that presents itself not just clean and tidy but bright and smelling of nothing but fresh air will make a great first impression and we will all happily go back and show it! So put that effort in! Clean and declutter (less is really more!), dust and air out, shampoo carpets (or put new ones in, some stuff cannot be saved!), open the curtains and blinds for showings and tours, showing off spotless windows. Make your home inviting for everyone who comes in instead of dingy and stinky. Show your “pride in ownership”, it works! I promise you it will be a good decision! Annette Sievert is a top performing real estate broker with Coldwell Banker Valley Brokers in Corvallis, OR. Do you have a real estate question?

Ask Annette: 541-207-5551

Sale Pen


Thinking of Listing? Historically low interest rates combined with a low inventory and increased demand for property in the area make this a perfect time to sell. If you’d like to work with one of the top Mid-Valley real estate professionals, to develop a game plan to sell your property that includes a realistic pricing level, a pre-sale checklist, staging tips, marketing and most of all,

results, Call Annette

©2015 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker is a registered trademark to Coldwell Banker Real Estate LLC. An Equal Opportunity Company. Equal Housing Opportunity . Each office is independently owned and operated. Information deemed reliable, but not guaranteed.

It’s a Seller’s Market!

The owners of the property above were recently delighted when they had an accepted offer for MORE than the asking price and were in contract -- in ONE day!

Annette Sievert



Willamette Living Magazine

“Have Expectations”

contact Annette C. 541-207-5551

October / November 2015

Invest in Your Neighbors Good Ideas!

Did you know that until this year, companies were prohibited from soliciting investments from individuals? Back in the old days - of last year - for a company to “pitch” someone, the “pitchee” had to be an “accredited investor;” a high net worth individual, a trust funder, an angel investment firm or the like. But thanks to changes in Oregon Law, brought about by the work of Hatch Oregon, now we (us normal folk) can invest in our local neighbors in business. If you think they have a good idea, you can invest! Recently a meeting was held in Corvallis for a few of our local entrepreneurs like MacDougall Batmakers, a wooden baseball bat company from Bend, Crescendo Organic Spirits maker of Crescendo Limoncello, Limecello and Arancello, and Grün Community Energy a company developing and operating community scale renewable energy farms in Oregon. It’s a great idea to keep our money out of Wall Street and here on Main Street! For more info, visit:

Great Logo!

Got a Tablet? You can read our digital edition on your tablet or smart phone. Android or iOS devices, they all work great. Just visit our web site and tap the cover image. For an even better experience, download the (free) “issuu” app and you can read offline if you like. That’s it, and best of all, it’s totally free, everybody likes free, it’s a universal price point that works.

In Print: 1yr • $12 2yrs • $20 Digital: 1yr • free Forever • free If you prefer, subscribe to our print magazine and have the “real thing” delivered to your home or office! Subscribe online, or send a check to: Willamette Living Magazine 922 NW Circle Blvd. Ste. 160 - 179 Corvallis, OR 97330 WILLAMETTE LIVING DIGITAL POWERED BY

You can enjoy the digital edition on our web site at

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winter Wonderland

Save the Date December 5, 2015

Winter Wonderland Gala Live & Silent Boutique Auction

Bid on beautifully decorated trees & holiday decor while making a difference in our community

homeowner, contractor, designer friendly! Mid-Valley Tile & Design, Inc. 908 NW Sycamore Ave. Corvallis, Oregon

Benefiting the Boys & Girls Club of Corvallis 541.745.5305



Willamette Living Magazine


October / November 2015

Celebrate the Fall Harvest with Local Eats Week Corvallis area residents have a chance to savor the bounty of autumn with an amazing assortment of tasty treats prepared by our local restaurants. The 6th annual “Local Eats Week” will be held October 25th through 31st. During the week, local restaurants will each offer a $6 sample small plate or appetizer that features primarily Local 6 ingredients.   Local 6 refers to products grown, produced, or processed by farms or businesses owned and operated within the six counties touching and including Benton County (Benton, Lane, Lincoln, Linn, Marion, and Polk). Choose from more than a dozen participating restaurants. To see the complete list, go to Select a different restaurant for each day of Local Eats Week, and mark it on your calendar!

Mike, on Health

The 411

As a customer, you’ll delight in the wide array of colorful, flavorful local food available during Local Eats Week. Don’t miss this opportunity to celebrate the fall harvest, support locally owned businesses, and try some new and delicious food – all in one swoop of your fork and knife! Local Eats Week is an annual event organized by the Local 6 Connection, a campaign that encourages local restaurants to source more of their ingredients from the Local 6 area. The broader goal is to increase the percentage of locally produced food that is consumed by the community in order to create a vibrant and secure local food system. Local Eats Week is sponsored by the Corvallis Sustainability Coalition’s Food Action Team. For details and to see daily updates on Local Eats Week offerings, visit Mike Waters MA is the health promotion director for Timberhill Athletic club. For questions, comments on this piece or any other health topics he can be reached at or 541- 207-4368

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It’s Never Too Late to Get Fit!


Blind Spots Have you ever found that it’s easier to give someone else advice about their career or life than it is to know what you should do with your own? Part of the problem, of course, is clarity. We look at other people’s lives from a distance, which makes it easy to see all the pieces objectively. Although, when it comes to our own lives we’re far too mired in the details to have a clear perspective.

Group Mat Classes at Encore Physical Therapy and Private Pilates Sessions by Lynn Mather Kirschner

Blind Spots. We all have them. I have people in my life that help me to identify and remove my blind spots. These people will tell you the truth even when it’s not comfortable and will not enable you by telling you what you want to hear for fear that you won’t like them. It’s nearly impossible to move forward in life with blind spots. The wheel of denial and missed opportunity for growth will eventually come back around and we will be faced with the choice - remove the blind spot or continue to ride the wheel of excuses and blame. I’ve been blessed with a wonderful family and friends, but that didn’t just happen. I’ve been intentional about the people who are in my life.  I’m thankful for everyone, because from every relationship I’ve learned more about life and myself. The path to growth is sometimes painful, although it is worth it.

• Certified Pilates Instructor • Specialist in Back and Mobility Issues • Post Breast Cancer Exercise Specialist

Whether you have an injury, a chronic condition, or just want to have a healthier body, Common Sense Pilates can help you. Contact Lynn Kirschner for more information on a Pilates program tailored to your specific needs and start feeling better now!


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Santiam Place Wedding & Event Hall

I’m not the same person I was when I met them. I’m better.

Your special place for

Bonnie Milletto is a captivating Keynote Speaker and Author who helps people get out of their own way to achieve their definition of success. She is an expert on the topic of empowerment, leadership, overcoming fear and providing exemplary customer service.


Willamette Living Magazine

• Weddings & Receptions • Bridal & Baby Showers • Parties & Anniversaries • Family Gatherings

• Reunions • Barbecues • Meetings & Lectures • Presentations & More!

Shown by Appointment, Call Today: 541-259-4255 *party rentals available on-site!

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October / November 2015

Sten Carlson

On the Money

A Reminder That Markets Move Up and Down


t’s happened many times before, but when we experienced a serious downward move in stocks in late August, it caught many investors off guard since we hadn’t been through such a shift for quite some time. Beginning on August 18 and ending on August 25, the Dow Jones Industrial Average lost nearly 1,900 points or more than 10 percent of its value — a significant drop in a condensed period of time. At the close on August 25, 2015 the Dow Jones Index actually fell more than 14 percent from the year-to-date high it reached in mid-May.

More surprising than the drop itself may be that it had been roughly three years since the U.S. stock market experienced a correction of at least 10 percent.2 Historically, such corrections tend to happen more frequently — on average once every two years since 1932.2 Markets move in unexpected ways Stock markets are notoriously unpredictable in the short term. The events of August 2015 are a reminder that the markets can move quickly with little or no warning. Nobody can say with certainty what will happen to stocks over the next week, month or even over the next year. For example, by early March of 2009, U.S. stock markets had lost more than 50 percent of their value over an 18-month period. The Dow Jones Industrial Average bottomed at 6,547 and fears were running high. At that point, many investors likely didn’t think they’d see the Dow Index around the 18,000 level that it reached this year in May of 2015. It’s not about the markets — it’s about you It is important to look beyond the headlines and instead keep the focus on what you are trying to accomplish with your investments over time. Short-term market fluctuations are a fact of life, but they should not drive investment strategy. It is important to assess your willingness to accept investment risk in conjunction with the goals you are trying to achieve. A market correction may be a good time to step back and re-assess what you are trying to accomplish with your portfolio. Here are some things to consider: If you have years to let your money grow If you are still several years from retirement, there may be less reason to be concerned with short-term market swings. Make

sure your portfolio is positioned in the most effective way to achieve your long-term goals consistent with the amount of fluctuation you are willing to accept over shorter periods. If you don’t feel your portfolio is aligned with your goals given the recent bout of volatility, it may be time to work with a financial professional to reposition it. If you are investing regularly in the market (such as contributions to your workplace retirement plan or an IRA), the volatility could work in your favor through dollar-cost averaging. This is a method of investing that helps reduce the risks of market timing by investing a fixed amount at regular intervals. When prices are low, your investment purchases more shares. When prices rise, you purchase fewer shares. Over time, the average cost of your shares will usually be lower than the average price of those shares. It does not assure a profit or protect against losses in a declining market. However, over longer periods of time it can be an effective means of accumulating shares. Investors should always consider their ability to continue investing through periods of low market prices. If retirement is drawing near Those who are within a few years of retirement tend to be more sensitive to short-term market moves and may want consider making some adjustments to their portfolios. This could include keeping more of your assets in less volatile investments that can help diversify stock market risk. Yet it’s still important to balance the need for growth opportunity as well as less volatile assets with the likelihood that your retirement could last for two-tothree decades or longer. Your next move really depends on what stage of life you are in and how close you are to retirement. Now would be a good time to talk with financial professional about your portfolio. The outlook? More unpredictability If there is one thing we can count on in the days ahead, it is more speculation about where the stock market may be headed. Various experts will voice different opinions about whether a further correction is in the cards or a major rally is on the horizon. Don’t be overly concerned with what you may read about in the papers or hear from TV pundits. Your own financial goals and the time you have to invest should guide your investment decisions.

Sten Carlson, MBA, CFP, CRPC, is a Financial Advisor with PacWest Wealth Partners, an Ameriprise Financial Services, Inc. Platinum Financial Services Agency in Corvallis, OR. He specializes in fee-based financial planning and asset management strategies and has been in practice for 22 years. 541-757-3000 2396 NW Kings Blvd., Corvallis, OR 97330

Ameriprise Financial created the New Retirement Mindscape 2013 City Pulse index utilizing survey responses from 10,045 U.S. adults ages 40-75. The survey was commissioned by Ameriprise Financial, Inc. and conducted online by Harris Interactive from June 6 - June 26, 2013. The national average sample and the 30 U.S. metropolitan areas were each weighted independently to best represent each area. Propensity score weighting was also used to adjust for respondents’ likelihood to be online. Brokerage, investment and financial advisory services are made available through Ameriprise Financial Services, Inc. Member FINRA and SIPC. © 2013 Ameriprise Financial, Inc. All rights reserved. File # 737444

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The Book Report

Which Fork Do I Use? Confident and Comfortable Dining By Rosemarie Burns and Linda Reed Available through Amazon, or In their groundbreaking book, Which Fork Do I Use? Confident and Comfortable Dining, an INDEPENDENT PUBLISHERS AWARD 2015 National Medalist, Burns and Reed guide both the novice and seasoned host in creating memorable dining experiences and alleviate the nervousness that can come with entertaining. The book includes in-depth table setting information and beautifully illustrated graphics for preparing a table for any occasion – from a simple breakfast to a six-course formal affair.

Dough Nation By Nadine Grzeskowiak, “The Gluten Free RN” Available through Amazon, or Corvallis Author, Nadine Grzeskowiak shares her extensive research and personal experience with celiac disease and gluten intolerance. Nadine is an expert educator, speaker and consultant. A trauma / cirtical care / emergency nurse for 17 years, Nadine has built her own thriving business helping and educating others about living gluten free.

The Great American Spirits Festival One Day Only Saturday, October 24, 2015 ~ 2pm to 10pm Tiffany Center – Crystal Ballroom Portland, Oregon 

More than 40 of the nation’s finest distillers, blenders and industry specialists! 20 distillers from Oregon! A celebration of our great American spirits will be held at Portland’s Tiffany Center in downtown Portland, one day only, on October 24, 2015 from 2:00 p.m. to 10:00 p.m.   Spirit vendors will offer product tastings as well as hand-crafted cocktails and take-home recipe cards. The event will also highlight retro drinks and feature local bartenders from Salty’s on the Columbia, and other area restaurants, creating cocktails using festival spirits.   For the price of admission, attendees of the one day festival can sample the depth and complexity of the whiskeys, vodkas, rums and liqueurs, and experience spirits crafted from locally owned and operated distillers and blenders to see why local distillers


Willamette Living Magazine

Wine Folly By Madeline Puckette Avery Books 2015 Available via Madeline Puckette’s new book Wine Folly, An Essential Guide to Wine has received rave reviews for its intelligent Illustrations and infographics that help new wine drinkers learn wine. If you’re new to wine appreciation, get this book!

are quickly earning national recognition in a growing northwest spirits industry.  Also, artisan distillers will be on hand to discuss the passion and expertise that lies at the heart of these homegrown products.   The Great American Spirits Festival takes place at The Tiffany Center, 1410 SW Morrison downtown Portland.  Ample parking is available and the event is located on the MAX line.             Entry to the event plus 7-tasting tickets is $25.00 per person.  (Attendees save $5 with on line pre purchase)  Additional tasting tickets are available for purchase the day of the event.      Food will be available for purchase.   The Great American Spirits Festival benefits the Oregon Distillers Guild.  No minors allowed. The event is restricted to adults age 21 and over with a valid ID. Attendees are encouraged to use public transportation. To learn more about the event and purchase tickets go to: Visit the Great American Spirits Festival on Facebook! For the second year, GASF presents the “Great American Spirits Festival” Bottle Competition.  Distillers from all over the United States are eligible to compete for the GASF prestigious awards for 2014. They do not have to be vendors at the Festival participate in the competition. Currently, there are 41 vendors, with 100 bottles entered for the competition nationwide.      A panel of 10 judges will be grading the bottles on a variety of categories, including label design.  This completion takes place two weeks before the show and the winners will be announced prior to the event. Please note:  The Great American Spirits Festival on October 24, 2015 replaces the annual Great American Distillers Festival.  GADF is taking a one year hiatus. October / November 2015

Ken Fletcher, DVM

Eric Glaze, DVM

541.926.8817 Albany Animal Hospital

Sponsor of this issue’s “Valley Pets” feature:

629 Madison SE in Albany

Locally owned and operated by Dr. Ken Fletcher and his wife Bambi, Albany Animal Hospital, Inc. is a full service, multi-doctor practice; specializing in small animals, exotics and wildlife. Services include but are not limited to wellness, preventative care, surgery, dentistry and companion laser therapy.

Boarding & Emergency Services Available “For Established Clients Only”

After graduating from Pennsylvania’s Ursinus College in 1970 with a BS in biology, Fletcher then hitchhiked to Oregon with his dog, Lady. After completing a teaching degree and receiving his Masters in zoology from Portland State University, he acquired a veterinary degree from Oregon State University, in 1992. Fletcher has owned Albany Animal Hospital, Inc. since 1996.

In 2006, Dr. Eric Glaze was hired as an Associate. Glaze was raised in Eugene and graduated Summa Cum Laude from the University of Oregon in the year 2000 with a degree in biology. He received his veterinary degree in 2006 from Oregon State University. Dr. Glaze has built a loyal following at the animal hospital.   The success of Albany Animal Hospital does not come by doctors alone. Excelling in both customer and patient care, is a hardworking and dedicated team of Certified Technicians, Veterinary Assistants, Receptionists and Animal Care providers. With the practice growing year after year, a second Associate, Dr. Annastasia Burright, will begin seeing patients in mid-October. Burright, a native Oregonian, completed her Animal Sciences and Veterinary degree from Oregon State University. She has been involved in the veterinary industry since 1987 and is also a member of the International Association for Animal Hospice and Palliative Care. Albany Animal Hospital strives to provide quality medicine in a caring and compassionate setting. A practice whose doctors and support staff love what they do, and it shows in the treatment and care provided to both patients and their owners. Their goal is to build lasting relationships and bring value to the client’s dollar.

Ken Fletcher, DVM

Eric Glaze, DVM

541.926.8817 629 Madison SE in Albany

Boarding & Emergency Services Available

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Chefs Nourish Customers and

A Healthy Food System by Kathleen Bauer


hree Portland chefs, all women, are turning the tables on business-as-usual by nixing the giant cans of sauces, bags of salad greens and feedlot meats that supply most restaurants, even in the foodie heaven known as Portland. You won’t find big trucks from industrial food distributors pulling up to their doors and burly guys with pallet jacks and hand trucks wheeling crates of supplies shipped in from out of state. Instead, following in the footsteps of chefs like Cathy Whims of Nostrana, these women are working to buy their supplies direct from local farmers, who deliver produce and meats in the backs of beatup pickups and vans, unloading crates overflowing with fresh produce mere hours after they’ve been harvested from the fields.

Fields of plenty close to home Sarah Minnick

Looking at her accounts from last year, Minnick said she was able to purchase 100% of her ingredients from local sources. While that may sound like a foolish way to run a small business, if you ask about the economics of buying direct from farmers versus large distributors, she said that the cost works out to be pretty much the same, since farmers are much more careful about the quality of their produce, meaning it’s less work to prep and less of it ends up in the compost. She’s thrilled to be working directly with farmers, “actually knowing who is growing it and why and how,” and finds the enthusiasm of some of Oregon’s younger farmers infectious. “They don’t have a lot of the weird old baggage,” she said of their eagerness to try growing new crops. And after three years of running the kitchen at Lovely’s? “I’m addicted to it,” she said. “I love coming into work.”

Owner and chef, Lovely’s Fifty Fifty 4039 N Mississippi Ave., Portland

Getting her goats

One look at owner Sarah Minnick’s pizzas will tell you instantly that this chef is serious about farm-fresh produce. Her pizzas are pictures of crave-worthy perfection - circular works of art brimming with local greens, cheeses and a sauce from tomatoes harvested at the peak of their flavor, preserved so her customers can taste summer even deep in a Northwest winter.

Co-owner and chef, Xico 3715 SE Division St., Portland

You’ll see unusual ingredients like summer squash, quinoa greens, potatoes and local cured meats adorning her pies, in addition to the occasional drizzle of honey from Bee Local, a Portland company whose hives are scattered around the state, taking their flavors from flowers wild and domesticated. Not unlike Sarah herself, who buzzes around local farms and farmers’ markets collecting ingredients like a honeybee collects pollen. Dig a little deeper and you’ll find her handmade pizza dough is made from the whole grains and artisan flours of Camas Country Mill in the central Willamette Valley and organic flour from employee-owned Central Milling in Utah. And she sources the organic custard base for her extraordinary ice cream from Straus Dairy, adding berries and fruit from area farms, along with more exotic flavorings from the leaves of peach, fig and bay.


Willamette Living Magazine

Kelly Myers

Under the heading of “issues you’re not taught to deal with in culinary school,” Chef Kelly Myers got a call one day that she had two weeks to find a new home for the herd of goats she’d contracted to buy from a local farmer. Myers had identified this herd even before her restaurant opened, wanting to secure the source for this ingredient that’s critical to so much of the authentic Mexican cuisine she serves at her restaurant. Myers put the word out to her network of farmers that she was looking for someone to take over maintaining the genetics of the herd and raising them on pasture. Ivan Maluski, owner of the appropriately named Goat Mountain Pastured Meats in Scio, had been thinking about starting to raise goats in addition to pigs and cattle, and said that he could not only take the goats but also meet the price that Myers had been paying previously. Every two weeks Myers gets a goat carcass delivered to her tiny southeast Portland kitchen and, laying it out on cutting boards on the counter, proceeds to divide it into larger pieces October / November 2015

“Is there a Doctor in the House?”

Sarah Minnick

called primals with saws and a cleaver. Those larger pieces are then broken down into the individual cuts like chops and ribs, plus pieces that will be marinated in a chile rub and roasted in a banana leaf, then shredded to make barbacoa. Myers is also committed to her main relationships with established farms, like Laura Masterson’s 47th Avenue Farm on Grand Island near Dayton, which mainly focus on crops that originate in Western Europe and the Mediterranean. But like Sarah Minnick at Lovely’s Fifty Fifty, she’s finding that some younger farmers, looking for underserved niches in the local food landscape, are more willing to grow New World crops like fresh chilacas, epazote, quinoa and tomatillos. “I find there’s often more breadth [available] working with newbies,” she said, using as an example brothers Aaron and Jesse Nichols of Stoneboat Farm in Helvetia and Dan Sullivan of Black Locust Farm in Corbett. “They’re bouncing off the walls, extroverted and excited.” Comparing the current scene with what she experienced as recently as 10 years ago, Myers said that then she was happy to get anything fresh and was afraid to say anything critical. These days, she said, “In the best cases it’s a two-way conversation between farmers and chefs, with room for feedback.”

Nourishing a community Kathryn LaSusa Yeomans

Executive Chef, Rose Villa Senior Living 13505 SE River Rd., Portland If someone had come up to Chef Kathryn Yeomans even a year ago and told her she’d be the executive chef at a senior residence, she would have laughed at the idea. A farmers’ market-based chef and educator who’d taught classes on cooking and preserving market-fresh ingredients for years, Yeomans was also owner of her own business, The Farmer’s Feast, where she partnered with forager and farmer Roger Konka of Springwater Farm. The pop-ups they hosted around Portland earned accolades, most notably a rave by GQ food critic Alan Richman, who called Yeomans’ menu “a glorification of farm, field, woods and wild.”

Kelly Myers

The seasonal nature of farmers’ market work meant that there were “long, lean winters,” according to Yeomans, and she began looking for more stable employment. That’s when she heard that Rose Villa, a senior living development in Southeast Portland, was looking for an executive chef. A conversation with CEO Vassar Byrd, whom Yeomans calls “a visionary,” convinced her that this was an opportunity she couldn’t turn down. “It’s the culmination of everything I’ve done in the past, and ties together all my past experiences,” she said of Rose Villa’s commitment to growing as much of it’s own food as possible on the property and sourcing the rest from local farms, farmers and producers. In addition, in mid-2016 the non-profit organization plans to open two restaurants to serve both its community and the public, a casual dining restaurant called Harvest and a fine dining restaurant, Heirloom, both with menus based on what’s in season. It will also have a full-service catering arm. In the few months since she started, Yeomans said she’s already switched away from institutional food suppliers, instead purchasing from local companies like Sheridan Fruit, Ota Tofu and local farms like Springwater and Gathering Together. One resident, who’d grown up in Alaska, came up to Yeomans with tears in her eyes and said that the salmon she’d just been served was exactly like her mother’s. “It feels so much better,” Yeomans said of her new focus on helping a community relish life and healthy food. “Before it felt like I was just entertaining. Now I feel like I’m nourishing people.”

Be sure to keep up with Kathleen’s blog “Good Stuff Northwest” at Read us online:


Local Chefs • Great Food We all love food. Many of us love to cook. Some of us love to cook more than others. And then as the famous Apple “Think Different” ad campaign of 1997 said… “here’s to the crazy ones…, we see genius, because the ones who are crazy enough to think they can change the world, are the ones who do.” Oregon’s great chefs are the ones who are changing the world - the food world. Go ahead, look at any food publication, you’ll see the Willamette Valley mentioned more than once. It takes a dedication beyond just a solid work ethic to be a great chef. It takes an obsession. It takes gravy running through your veins, it (apparently) takes lots of tattoos about food. Great chefs live the life 24 hours a day. They are driven by flavors and possessed by method. It usually starts early-on in life, Mom, a cookbook, Julia Child - whatever ignites the spark, it continues to burn and then when it reaches temperature, the cooking begins. We spoke to a few of our local “crazy ones” about their relationship with food. Here’s what they had to say.

and do it. If I had to pick one specific style though, I’d have to say Pacific Northwest. I love all the fresh ingredients, fresh fish, produce, and just all the great stuff we have available. There’s such a bounty in this area, whether it’s beef, lamb or whatever, all of the farmers put so much care into what they are producing. It’s not being mass produced and shipped off. It’s all about local. WL: What are your plans for the menu here at Willamette Valley Vineyards? DM: Well, we are always working to keep things local and sustainable, we’re working with a couple of new fish companies who source from Oregon and Washington, Anderson Lamb, I have a new mushroom finder brining us Chantrelles — of course what’s it’s all about here is finding flavors that will match and pair with the wines. It’s an interesting process for me, I go down to the barrel room and “visit” the wines and then ebb and flow and weave a menu that will match the flavor profiles. It plays with me and makes me think “OK, what’s next?” WL: When you make yourself something, what is it? DM: Well, my daughter loves Chicken Picatta, so I do that a lot. For myself… I don’t know if I have a specific favorite… probably a good flank steak grilled hot, seared, with some citrus and Avocado. Pair that with a great Pinot, and I’m good. WL: When you go out to eat, where do you go? DM: My brother and sister-in-law have been taking us to Portland a lot. I’m still learning and there are lots of places I want to check out, Ox, Beast, and there are many more. But right now, my immediate answer, with the great weather we’ve been having, is in my backyard with my grill.

WL: How did you get into cooking? KL: When I was 12 I read an article about some women who had their own catering company. They had the husbands, the children, the business, they had it all. That was when I decided that was what I wanted too. Plus, I thought, how fun would it be to throw a great party all the time? Since then, owning my own catering company was all I wanted to do. That’s the trajectory I’ve been on. I studied at the Swiss Hotel School, I studied Hotel & Restaurant Management, I owned my own catering company in Pennsylvania for ten years, which I sold. Then I came across the country doing hotel and restaurant management, and hit Corvallis, and here we are. WL: Do you focus on a specific style of cooking? KL: For us it’s all about what our clients want. We certainly don’t have the food truck delivering cans and boxes, we handcraft everything we do - it’s definitely Pacific Northwest inspired. But if I have to name a specific style it’s Asian or Southwestern. We want colorful, fresh, interesting food on the table. We want everything we do to be special. WL: When you cook for yourself, what is it? KL: Fresh salads with vegetables and whole grains. And I’m definitely a meat girl, so I love a good steak. I love fish too — Mediterranean style. WL: When you go out, where do you go? KL: Nine times out of ten, it’s del Alma. Cloud & Kelly’s Bangers and Mash is also one of the best things in Corvallis.

DJ MacIntyre, Willamette Valley Vineyards

WL: What brought you to cooking? Where did it all start? DM: My whole family was really into cooking, I always enjoyed it and it got me through college, so I decided to just keep cooking. Food is always evolving and changing and it’s a moving art for me. I love it. WL: What’s your favorite style of cooking? DM: I don’t have a specific style, I cook whatever strikes me in the moment. If I decided to cook something I’ll research it


Kate Lynch, Forks and Corks Catering

Willamette Living Magazine

Conor Claffey-Koller - del Alma

WL: How did you get into cooking? October / November 2015

Local Chefs • Great Food CC: I’ve always had a fascination since I was young. I cooked my way through high school and college and then decided to keep going. WL: What is your focus at del Alma CC: New Latin, we do a lot of Mexican and Peruvian. Everything we do is from scratch, so it’s not the Mexican everyone thinks of. All of our Molés are fresh, we use fresh Masa, it’s a unique, upscale menu. WL: When you cook for yourself, what is it? CC: I have two kids at home, so usually something easy. We BBQ a lot, lots of corn, burgers. I keep it simple - last night I made a ceviche. WL: When you go out, where do you go? CC: Block 15 is one of our favorites. I also love the staff meals here at del Alma. We take turns making dinners and we have a guy here from spain, we have Thai, Mexican — we have a very diverse staff here and I love it.

what we focus on. Our menu changes all the time, and we throw in specials with whatever is in season. When we started here years ago, there weren’t so many places doing that, now there are. With the whole farm to fork movement some might be getting a bit carried away though. The French still make the best chocolate, it doesn’t matter if it’s local, we buy chocolate from France. Everybody’s got to juggle their thing to find the best mix. We’re currently flying Sea Bass in from the Mediterranean. They’re not local, but my God they’re good. They are beautiful fish. Of course we buy local Salmon from little boats here, and when they run out, we run out. WL: When you cook for yourself, what is it? MB: It’s really mood driven. I don’t cook at home much. We live so close, I come here and make dinner for myself and take it home. I have two kids, and we eat lots of pasta, they can get behind that. And Matzo Ball Soup, my wife does that one, she’s really good at it. WL: When you go out, where do you go? MB: Ginza, that guy is way underrated he’s behind Sizzler in a strip mall, but he’s doing dynamite Sushi, his knife work is fantastic, his rice is great, he understands it and he’s got it going on. On Sundays we love breakfast at Novak’s. They’ve moved downtown and the new space has a great feel - they’re doing good stuff.

WL: When you’re cooking here at Sybaris, what is your focus. MB: Our focus here is change - that’s

WL: What do you focus on here at Frankies? CU: We try to give the people what they want so we offer a broad range of food. I can’t just do $38 a plate fine dining, so we do a $5 happy hour burger, and stuff for kids, we try to offer quality food to a larger audience and enjoy myself in the kitchen too. WL: So you won on the show “Chopped” correct? CU: Yep, in 2009 I did chopped. I actually competed three times and won twice. It was a great experience, it was a lot of fun. WL: Before coming back here, you had a restaurant in New York I hear? CU: Yes, actually I had four restaurants in Brooklyn. The first restaurant I opened was in 2007. It was a diner we did breakfast and brunch and in the first couple of months we won a big “Time Out” award for best breakfast and brunch in all of New York City, and it just took off. After that I had a ton of energy and opened a new place every year for the next three years. At the end of five years I was running four restaurants with 120 staff members. It drew me out of the kitchen and it was insanity. I sold them all off so I could move back here. The original plan was to fly back and forth, I did that during the year of construction here and gradually it became clear that was just not what I wanted to do, so I got out. I’m still a partner in one of them, but I just don’t want to be there any more. It was a big financial gamble to give that up and come here, but I love it. WL: When you cook for yourself, what is it? CU: When I make myself something to eat I like a simple protein and a vegetable. At home I have a lot of fish I’ve caught, and a lot of game meat. I like simple flavors Tuna and noodles. If I do cook something fancy its Asian or Indian.

Matt Bennett - Sybaris

WL: How did this start for you, do you remember when you got into cooking? MB: Yes, in fact I remember the exact day! Easter morning when I was 12 years old, the Easter Bunny brought my older sister a copy of Jaques Pepin’s La Technique, I took a look and thought “this is cool.” I actually traded my easter candy for it. Six years later, I was working in a restaurant and Jacques Pepin was coming to visit. It was the only day of school I ever skipped. I had him sign my copy of the book.

at resorts in National Parks, and started to look at it like if there was somewhere I wanted to go, I could do it through cooking.

Cody Utzman - Frankies

WL: How did you get into cooking? CU: I grew up in Albany and cooking was a way for me to get out of this small town environment. I looked at it as anywhere you went int he world, whether you were flipping eggs or doing five star fine dining, there would be a job. I started cooking

WL: When you go out, where do you go? CU: Anything new in Portland. Food carts. On Pacific in Albany theres a place called Tacos El Machin - I eat tacos there four or five times a week, it’s really good.

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FDA-approved medications can be a helpful part of a comprehensive weight-loss regimen By Brian Curtis, MD, and Lori Dodds, RD You’ve heard it before: more than two in three Americans are overweight, with half of those considered obese based on a comparison of height and weight known as BMI, or Body Mass Index. Many with obesity experience health problems such as diabetes, high blood pressure, arthritis and sleep apnea, along with negative emotions, such as fatigue and depression. Studies have shown that even a 10-pound weight loss in obese individuals may reduce the risk of developing cardiovascular disease, diabetes, musculoskeletal disorders (such as osteoarthritis), breast and colon cancer. While even such a modest weight loss as this can provide significant health benefits, losing weight of any amount, and keeping it off, continues to be a challenge. Most will tell you it just isn’t as easy as the ads make it out to be, probably because there are so many factors that can impact a person’s weight. Some we are aware of, such as food and activity, age, sleep, and medications. Others are less well understood, such as appetite, stress and hormones. Regardless of the reasons for extra weight, healthy lifestyle choices – including diet, activity and a positive attitude – provide the foundation for a healthy weight loss effort. In order to provide thorough and thoughtful guidance for patients with obesity, The Corvallis Clinic began offering a comprehensive weight loss program for interested clients in January 2013. An initial visit with a physician or nurse practitioner focuses on current health factors and identifies resources and support for success. Along with a strong focus on behavior modification and counseling, eligible patients can be offered three FDAapproved weight-loss medications: Qsymia, Belviq and Contrave. These medications aid the weight loss effort by suppressing appetite and extending satiety. In addition, each patient meets regularly with a registered dietitian who assesses individual nutritional needs, designs personalized meal plans and aids in setting goals for achieving a healthy weight loss. Since 2013, some 500 patients have lost about 4,526 pounds. To put those


numbers in a clearer perspective, the average weight loss of the active participants is as follows: 16 pounds at three months, 24 pounds at six months, 28 pounds at nine months and 29 pounds at 12 months. While this may not seem to be dramatic weight loss, measures of body composition are showing that nearly all weight is being lost as fat, rather than water and lean mass. And as with other prescriptions, not everyone finds weight-loss medications to be without side effects. Patients are encouraged to stay in touch with their physician and to continue healthy lifestyle efforts. An example of how losing weight through a comprehensive program can radically alter a person’s health is Chuck Gentry, a 68-year-old who reached a peak weight of 344 pounds. Associated with that excess weight gain were significant medical problems such as uncontrolled Type II diabetes requiring insulin, painful joints with swollen legs and ankles, acute heart failure and shortness of breath that led to the use of portable oxygen. He was referred to The Corvallis Clinic in 2013 and was told the weight was the primary cause of his shortness of breath. It wasn’t until 2014 that he decided to do something about it. Since Chuck’s weightloss program was set in motion, which included food portion control and being prescribed Qsymia®, he has shed more than 100 pounds and now weighs in at 236. His current goal is to get down to 200. “We take it a step at a time,” he said. Along with the weight loss, his diabetes is under control, reducing the amount of insulin he needs, and he no longer requires portable oxygen. “I can honestly say losing all that weight has changed my life,” Chuck said. “My grandfather was 45 when he passed on and my dad was 51. It is amazing that I am now 68 and feeling great!” Brian Curtis, M.D., is an internal medicine physician at The Corvallis Clinic and is the director of its Weight Loss Center. Lori Dodds is a registered dietitian at The Clinic and is the program coordinator of the Weight Loss Center. For more information, call 541-766-2180.

Willamette Living Magazine

Apple Sauce Ingredients

3 lbs of Golden Delicious Apples 1 t cinnamon 1½ T lemon juice Instructions

Rinse, peel and cut your apples. Place your apple slices, cinnamon and lemon juice in your slow cooker. Give everything a good stir. Cook on high for 3 hours, stirring occasionally. Mash with a potato masher or with an electric mixer to desired consistency. Serve up with a sprinkling of cinnamon.

Brian Curtis, M.D., is an internal medicine physician at The Corvallis Clinic and is the director of its Weight Loss Center. Lori Dodds is a registered dietitian at The Clinic and is the program coordinator of the Weight Loss Center. For more information, call 541-766-2180.

October / November 2015

Definitely try this at home!

Compliments of Willamette Valley Vineyards 2012 Hannah Pinot Noir Pairings

Lavender Specialty Products for Fall! Immerse yourself in lavender! Visit our delightful lavender shop on Hwy 99, you’ll be glad you did.

Herbs de Provence Maple Brined Pork Chop Grilled with Maple Butter

Maple Brine 2 qt Water 1/4 cup Apple Cider Vinegar 1 cup Maple Syrup* 2 ea Cloves - whole 1/2 cup Kosher Salt 3 ea Bay Leaves 1/2 cup Brown Sugar 1 Tbsp Mustard Seeds 1 Tbsp Black Peppercorns Mix all ingredients together well (make sure that the sugar and salt are completely dissolved)


* Real Maple syrup comes in several different grades, the best being Class A. While being more expensive, the flavor is preferred.

Spice Blends

Maple Butter 1 lb Butter - Unsalted 1/2 cup Maple Syrup Directions: Let the butter sit out at room temperature for an hour. Place butter in Kitchen-Aid with the paddle attachment on. Slowly increase the speed as the softened butter starts to fluff up. Leave on high speed for 2 minutes to aerate the butter. Replace paddle attachment with the whip attachment. On slow speed, slowly add the syrup until fully incorporated. Brine your pork chops, or pork loin in the Maple brine overnight. Pat dry when ready to use, season with salt and pepper and place on a grill. Baste the pork while it is cooking with the maple butter to add flavor and color. Cook to desired temperature and then baste again before serving. Enjoy! Note: Let you maple butter sit at room temp before using to become slatherable. Any left over butter can be wrapped up in parchment paper and stored in the freezer for up to a year. It is also great on pancakes and yams!!

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Willamette Living Magazine


October / November 2015

Permanent Makeup Natural looking - time saving - smudge proof

Next Makeup Trend:

The Eyes

We’ve had the year of the lips, and then brows…and next year the eyes. Are you ready for blue eyeshadow and eyeliner again? The good news is that even if you don’t follow the fashion trends there are ways to treat your eyes so they look natural and enhance your beauty. After all, the eyes are the window to the soul. A youthful look can be achieved when mascara and eyeliner are applied correctly. However, if applied incorrectly eye make up can actually make your eyes look smaller. Tips for beautiful eyeliner: • • • • •

Place eyeliner only on the outer rim of the eyelids. Lining the entire eye and the inner rim makes the eye look smaller. Taper the upper liner so that you end up with a wedge at the outside corner. This will give the eye a “lift”. Use a cotton swab to soften the edges of the liner for a smudgy look Avoid drawing eyeliner on the inner corner of the lower lid, and instead begin closer to the middle of the eye using a tapered effect. Use a color that matches the outside ring of your iris. Stunning!



Referred by Physicians… Loved by Clients…

“I love Cheryl’s work! Very natural looking!” LIP COLOR


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Now available… Micro-needling to promote natural collagen building

If you still can’t get your eyeliner to look right, consider permanent makeup. Then you can have your beautiful eyes all the time without the daily hassle of applying makeup. Permanent makeup is also great for people with allergies to eye makeup or who have trouble getting a straight line. 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 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 have beautiful eyes worry free!

Cheryl Lohman, licensed Esthetician and Permanent

Makeup Specialist in Corvallis and 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

Balance your priorities today for a more confident tomorrow. Financial balance is about making smart decisions today, while planning for the days ahead. Which is why the Confident Retirement® approach takes all aspects of your financial life into consideration, so you can balance living your life and saving for tomorrow, in a way that’s right for you.

Call us today for a Confident Retirement conversation. PacWest Wealth Partners A financial advisory practice of Ameriprise Financial Services Inc. 2396 NW Kings Blvd. Corvallis, OR 97330

Corvallis: 541-757-3000 Salem: 530-399-9498 Bend: 541-389-0889

The Confident Retirement approach is not a guarantee of future financial results. The initial Confident Retirement conversation provides an overview of financial planning concepts. You will not receive written analysis and/or recommendations. Investment advisory products and services are made available through Ameriprise Financial Services, Inc. a registered investment adviser. Ameriprise Financial Services, Inc. Member FINRA and SIPC. © 2015 Ameriprise Financial, Inc. All rights reserved.

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Valley Pets Our furry friends, doin’ their thing Pages sponsored by Albany Animal Hospital

Clifford (red) Teddy (blonde) Amy *(brunette - with sunglasses)

Luca, 15 yrs young on vacay at Canon Beach

Remington (Remy) From Corvallis

Ken Fletcher, DVM

Eric Glaze, DVM

541.926.8817 629 Madison SE in Albany

Boarding & Emergency Services Available “For Established Clients Only” Zach from Albany, “when’s the picnic?”

Tyson from Albany, our Lone Cat! Prrr...

Frank, doing what he does best...

Quinnault Egan, “Did you lose this stick?�

Snickers baby picture, Poodle & Beagle - Poogle!

Toby at Sunset Valley Organics, a fine German Shepherd! Read us online:




Sometimes the little details are what make a kitchen a functional space. Here are some specialty items that can really help. Microwave drawers are a great option for many homes. With access at countertop height, these appliances are much easier to reach for children as well as wheelchair users. Â Have you given up wall cabinets for windows, leaving no space for the microwave? This drawer version allows you to keep the microwave and your view! You can even build one of these into an island. Dishwasher drawers split the dishwasher into lower and upper sections. Smaller families take advantage of this by rotating the drawers, with clean dishes in one drawer, dirty dishes in another. Keeping dirty dishes stored in the drawer is another way to relieve counter clutter! The ability to use just one drawer at a time also saves both water and energy, making this a very green machine. Refrigerator drawers can be an addition to a standard unit in a large

kitchen or stand-alone refrigeration for a small apartment. They are great for a bar area where a full size refrigerator is just too big, such as an outdoor kitchen, home theater room or a man cave. Let light into your kitchen with a garden window! When installed at counter level it allows for more space behind the sink as well as a place to grow herbs. The feeling of extra space is great and these windows have operable sections to help with ventilation. It is said that the kitchen is the heart of any home but in many homes it is also the communication center. Does your kitchen have a place to leave messages, drop mail or keys and recharge your smart phone? This photo shows an example where all of those needs are met in one well defined space. It even has a USB charger built-in for the IPad. Work with a professional designer when you are ready to remodel your kitchen and take advantage of details that you might not find at a big box store.

Brian Egan is a Certified Master Kitchen & Bath Designer through the National Kitchen & Bath Association as well as a Certified Aging in Place Specialist. He and his wife Kris are the owners of Corvallis Custom Kitchens & Baths, your local experts for quality design and remodeling.


Willamette Living Magazine

October / November 2015

Bring Your Dog! The Best Places To Stay (with your furry friend)

On The Tillamook Coast By Sayde Moser

If your idea of an Oregon Coast getaway includes bringing your pet, it can be tricky finding a quaint, comfortable place to stay. But, just because you want to bring your pet doesn’t mean you want to be stuck all weekend on the smoking floor of a hotel. For your next vacation, consider one of these unique beach getaways that you and your canine companion are sure to love.

The Inn at Cape Kiwanda

The Inn at Cape Kiwanda, located in the little beach town of Pacific City, is dog friendly simply by nature. Pacific City adores its four-legged visitors. The three miles of beach offer plenty of space for dogs to run and play. Located just across from the beach and the award-winning Pelican Brewing, half of their 35 rooms are dog friendly. Five of their 18 cottages on the beach side are also dog friendly. Along with your $20 a night cleaning fee, the Inn offers your pup a cozy blanket, towel, water and food bowl and scrumptious doggie biscuits. There is a three-dog per room limit, and sometimes the dogs out-number the people, but the kind staff treats each dog just like a guest, taking great care to make sure rooms are immaculately clean and maintained. Rates: Begin at $139 a night Directions: From Hwy 101 S, head west on Sandlake Road in 6.5 miles turn left to continue on Sandlake Road. Continue onto Kiwanda Drive. The Inn at Cape Kiwanda will be on your left. Contact: 1-888-965-7001

Sheltered Nook Bed and Breakfast on Tillamook Bay

Much like the Inn at Cape Kiwanda, the Sheltered Nook has always been dog friendly. Their two poodles, Red and Mook, enjoy greeting the guests as they arrive. This charming bed and breakfast is perfect for the environmentally-conscience traveler who is looking to escape to a simpler, more sustainable time. Sheltered Nook offers three unique rooms, all of which are dog friendly. Breakfast, cooked by owner Dee Harguth, is served every day at 9 a.m. and is delicious. A living room/game room with a pool table and big screen TV is available. Kilchis Point Reserve, a two-mile walk to the beautiful Tillamook Bay, is just down the street. Sheltered Nook also boosts the only disc golf course on the Tillamook Coast, where anyone can come and play all nine holes for free. Rates: Check website for seasonal rates. A $25 pet fee is added. Directions: From Hwy 101 in Bay City, head West on Warren Street. Sheltered Nook is directly to your right. Contact: 503-801-2999

Inn at Manzanita

Nestled among coastal pine and spruce trees and just a short walk from the beach, the Inn at Manzanita is an ideal spot for a couple’s getaway. The Inn offers two rooms in their Main Building designated for those traveling with pets, the Beachcomber and Mariner. The Beachcomber Room on the main floor features tall pine ceilings, rough-cut cedar walls and gorgeous exposed beams. The Mariner Room enjoys an ocean view with warm, southfacing light. Similar to the Beachcomber, you will find a Jacuzzi Spa Tub, a romantic fireplace and a private deck to enjoy the rolling waves by moonlight and morning’s chirping birds. Both pet friendly rooms at the Inn boast queen beds, jetted spas, fireplaces, a wet bar and fridge, terry robes, complimentary organic coffee and much more. They have also recently been updated with brand new flat screen TV’s and hardwood floors. Rates: Begin at $179 a night. Pets are an additional $15 a night. Directions: From Hwy 101 N in Manzanita, head West on Laneda Avenue. The Inn at Manzanita will be on your right. Contact: 503-368-6754

The Spindrift Inn, Manzanita

The quant charm of the Spindrift Inn is partially because it was built in the 1940s. With cozy rooms that are each individually decorated, you can stay here more than once and always enjoy a new experience. And the greatest part is that your pooch is always welcome – just call ahead of time to make sure you can book one of their eight pet friendly rooms. Every room has a color television, DVD players, coffeemakers, microwaves, refrigerators and fresh coffee. Select rooms have a kitchenette and one even comes with a full kitchen. Each room opens onto a fragrant, private flower garden that offers a sweet retreat from the world outside. The staff is eager to help with anything you might need, including suggestions for good hikes, walks and parks that your pup will enjoy. There is a $10 per pet per night fee. Rates: Begin at $109 a night. Directions: From Hwy 101 N in Manzanita, head West on Laneda Ave. The Inn at Manzanita will be on your left. Contact: (503) 368-1001 Sayde Moser is a 5th-generation Oregonian and a selfproclaimed reincarnated mermaid. She studied journalism at the University of Oregon and served as the editor of three weekly newspapers, including the Tillamook Headlight Herald. Read us online:


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The LaSells Stewart Center at Oregon State University, welcomes over 160,000 guests annually and proudly hosts hundreds of conferences and performances each year. Key Features: • 40,000 Square Feet of Dedicated Event Space • Largest Art Gallery in Willamette Valley • High-Tech Audio Visual Capabilities • 1,200 Person Auditorium • 200 Seat Lecture Hall • Multi-Purpose Rooms • Executive Boardroom Interested in upcoming events? Scan the QR Code or visit


Willamette Living Magazine

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October / November 2015

Selecting a Remodeler

by Heidi Powell


Powell Construction Corvallis 541-752-0805

ome people think selecting a remodeling contractor is the easy part...just get three bids and pick the lowest, right? Most savvy consumers, however, know there is a better way.

It is a good idea to limit your search to companies with an established business in the local area. Contractors who have survived in a small community for many years have a proven track record of satisfying their customers.

Start by talking to your friends and coworkers. Look for remodeling project signs in your neighborhood and don’t be afraid to talk to your neighbors. Most people are thrilled at the opportunity to discuss their project. No matter how you hear about a company, be sure to check that the firm is a member of The National Association of the Remodeling Industry at “Remodelers” are trained to work in your home while you are living in it, whereas most home builders are not. If you are planning a remodel, look for the NARI designation.

Speaking of which, I recommend that you ask for a minimum of ten references and follow up with at least a couple. Ask open ended questions on subjects such as cleanliness, sensitivity to pets, security, timely completion, cost control, and communication.

Don’t forget to go to to make sure that the contractor’s license is current and there is not a record of fines against it. This applies to trade contractors as well. If you are doing a project on your own and hiring any of the trades directly, from painting to flooring, check them out before you hire.

Partnership. A project should be a team effort between the contractor and the homeowner. An open exchange of information and ideas is paramount. Look for a team that listens well and works with you to solve the design challenges of your home.

There are some core values that I think are important in a good contractor/ homeowner relationship. As you are sifting through the names of contractors that you think may meet your needs, consider the following key values:

Communication. The burden of communication – on the details of

the design, terms of the agreement, changes in schedule, expectations during installation, etc. – rests with the contractor. Evaluate your potential contractor in this area during your first couple of meetings. Do they ask meaningful questions? Do they provide written information and documentation? Do they follow through on what they say they are going to do? Quality. It’s important that your contractor be a stickler for good quality in product and workmanship. It means enduring value over time and directly translates into the resale value of your home. Not every contractor can make improvements that will enhance your home’s value. You want to select a contractor who can design and construct a top quality improvement. Most importantly, look for a contractor that values your home: someone who treats it and your project as if it were his own. Homeowners will sometimes return to the same company for many projects over the years. A little research now can be the beginning of a lasting relationship for years to come.



7 tasty bounties of Oregon’s Tillamook Coast by Brandon Parmley


Most visitors to Tillamook County make a stop at the Tillamook Cheese Factory, where they not only get an overhead view of the cheese makers busily making the famous cheddar, but also to taste ice cream and other locally made treats. However there’s a whole lot more to enjoy on this 70-mile section of the Oregon Coast. Here’s a list of the top seven delectable bounties from Tillamook County. 1. Fresh Dungeness crab. The briny bays of this area boast some of the best crabbing in the Pacific Northwest. Go out in a boat and catch them using baited crab rings, buy them from the dock or seafood shack, or order a fresh crab cakes at any local restaurant. Visit Kelly’s Brighton Marina or Jetty Marina in Garibaldi for a crabbing excursion with other like-minded crab lovers. 2. Fresh clams. Whether you like Cockels, Quahogs (pronounced cohogs), Butter Clams, Blues, or the elusive Razor clam, they are a Tillamook tradition, especially if you dig for them yourself. Go to your nearest sporting goods store and purchase a shellfish license first. Ask for a free tide book, as you need to go in the

lowest tides for the safest conditions and best luck. You’ll need a bag or bucket as well as a clam rake or razor clam gun. You’ll get wet and sandy, but the payoff is a delicious fritter, clam chowder or clambake. 3. Fresh tuna. The season for catching fresh tuna is short, so when they’re in, it’s time to head to the docks and sign up for an excursion. You’ll head out to sea, 20 to 50 miles offshore for these bad boys. Fresh tuna on the grill is wonderful as its oily flesh doesn’t dry out easily, but home-canned or smoked tuna is also simply amazing! Best of all, you’ll have wonderful memories of being out at sea, enjoying the view, feeling the salt air on your skin and having the time of your life. Garibaldi Charters is one of several charter boats that leave from the fishing village of Garibaldi. 4. Fresh cured meats. Tillamook County offers a host of choices in freshly cured meats, made from locally sourced beef, pork, poultry and fish. Debbie D’s Sausage specializes in sausages and jerky, using recipes Debbie’s grandfather, great grandfather and great uncle relied upon. She even has smoked salmon and salmon jerky to offer customers. The local hunters and fishermen still rely on this local business to preserve their bounty during hunting and fishing seasons. Werner Gourmet Meat Snacks specializes in products that are free of MSG, nitrates and nitrites. They make jerky and steak snacks as well as pepperoni and teriyaki sticks. Tillamook Country Smoker has smokehouse specials, and the variety of items they offer include jerky, steak bites, meat nuggets, sausage and the locals’ favorite— pepperoni sticks. 5. Fresh oysters. If your mouth waters at the mere thought of oysters served raw, steamed, baked, fried or made into soup or sandwiches, the Tillamook Coast is your slice of heaven. Netarts

Bay is famous for the oysters specifically grown in this area. A great deal of care is taken to raise the young oysters from larvae to harvest. Frequent moving of oysters against one another breaks off the soft edges of their shells, promoting thicker shell growth, eventually forming an oyster with a deep cup for the young mollusk to develop. They are fresh and delicate, tasting like the sea without being briny. Stop at Pacific Oyster in Bay City, right along the waterfront, to watch oyster shuckers in action using the same method that has been used for many years to harvest. You can even have them ship for you, so that your oysters make it safely to their destination with the best packing method possible. Hungry? Stop in at the Fish Peddler restaurant in the same location. 6. Fresh dairy. Tillamook has more cows than people, and that means fresh dairy products abound. Bennett Family Farm in Tillamook delivers milk in glass bottles to local stores and doorsteps. Buttercup in the village of Nehalem is home to handmade ice cream in tantalizing flavors that change each week. If you’ve never seen cows being milked or fed, take a tour with Tillamook Eco Adventures to get up close and personal with who really makes your milk! Cows are as curious about you as you are about them. A visit to a working farm is a fun, educational way to learn more about what the farming life entails. 7. Fresh salmon. Nothing on the grill says Pacific Northwest quite as much as fresh salmon. This coral colored fish is full of Omega 3 fatty acids (the good kind), and rich flavor. Try grilling it on a cedar plank soaked in water, to create the flavor inspired by Native American preparations. If you would like a professional to take you on a guided fishing tour, check in with Pro Fish Guide or Bayside Guided Adventures to get an expert’s help landing that big one. They can take you to the places salmon are known to bite, and they provide the gear you need, too. For those who don’t have their own boat and trailer, this is the perfect solution. It’s educational, recreational and practical—after all, you’re going to be bringing home dinner tonight!

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Look Towards the Hills for Oregon’s Best Pinot Noir events designed to delight

Madeline Puckette Content Director, Wine Folly twitter: @winefolly


Willamette Living Magazine corvallis | albany | salem | eugene


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Madeline Puckette is a wine expert, designer and co-founder of Her new book, Wine Folly: The Essential Guide to Wine has received rave reviews for its’ intelligent illustrations and infographics that help new wine drinkers learn wine.  Published by Avery books.  


341 SW Second Street• Corvallis (541) 757-0042

If you’re looking for the most captivating Pinot Noir wines that Oregon has to offer, then pull out a map and I’ll show you a trick. The best Pinot Noir vineyards are nearly always found on a slope, and a Southern- or Southeastern-facing slope at that.  Oregonians have the French to thank for this discovery after observing the success of Burgundy, a small wine region in France that is the original homeland of Pinot Noir. The Burgundians realized that Pinot Noir is a very tricky grape to grow and through trial-and-error learned that their best vineyard plots were on hill slopes facing Southeast. You might be surprised to know that Burgundy produces the most expensive wines in the world (all Pinot Noir), and even more surprisingly, Oregon’s Pinot Noir is often compared with this region.   Oregon has been producing wine for well over 30 years now, but in terms of the world, it’s still very much a fledgling industry.  In fact, it’s an exciting time for Oregon wine, because subregions like the ones shown on the map–including Dundee Hills, Ribbon Ridge, and Chehalem Mountains,–are still being created. Also, new wineries and vineyards are planted every year.  Now is the time to explore the Willamette Valley. You’ll find the most developed vineyards are around Dundee, Oregon on the 99W.  If you take the advice to heart, you’ll start to notice how all the best vineyards in the area hug the foothills of the Coast range. October / November 2015

Crow, Shumway

Gifts & Gourmet Foods Look For Blue Raeven Pies at Market of Choice, or order specialties & pies online! 20650 S. Hwy 99W in Amity Try our Fresh Pies!

pie hotline: 503-835-0740 Farmers Markets 2015

Corvallis • Lake Oswego • Salem • McMinnville ™


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Albacore is Here! Call to reserve Vacuum Packed and Frozen Tuna Now! Fresh Oregon Chinook Salmon & Shrimp Meat Albacore Tuna • Local Filets • Our Own Sauces and Smoked Fish • Oysters In Or Out Of The Shell

Harry and Annette’s fresh fish, 541-286-4198

direct from the docks to you!


“All diseases start in the gut.” Hippocrates Nadine Grzeskowiak, RN, CEN Consultations, Seminars, Presentations 215 SW 4th St. Corvallis (541) 602-1065

The Dining Guide

Mama’s Italian

Fine Italian Food & Wine Shop 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 -- 8:00 Tues, Wed & Thurs 11:00 -- 9:00 Fri. 4:00 -- 9:00 Sat. 11:00 -- 4:00 Sunday Brunch

50 West Oak St. Lebanon 541-451-5050

del Alma An exciting menu of new Latin fusion cuisine. Fabulous riverfront bar, special events, extensive wine list. A truly memorable dining experience.

Café, Gift Shop, & Event Space

Experience the history of this restored schoolhouse that now serves as a gathering space for small and large groups alike. Fresh ingredients and a peaceful setting make for the perfect dining atmosphere. Enjoy traditional lunch fare and signature dishes! Our staff will help create a memorable event that will surely meet your needs. Mon-Fri 10am-3pm

4455 NE Highway 20 Corvallis 541-758-5953

Queen’s Chopstick Not just Chinese food!

Menus and more at:

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.

Open for dinner Mon. - Thurs. 5:00 -- 10:00 Fri. & Sat. 5:00 - 11:00 11:00 am 10:00 pm Sun-Wed 11:00 am 11:00 pm Thurs-Sat

136 SW Washington Ave Suite 102 Corvallis

2329 Kings Blvd Corvallis



April’s At Nye Beach Featuring quality local ingredients in our Northwest Rustic WoodFired menu. 100% local wine list. Craft beers. Spirits and specialty cocktails. House shrubs, syrups, and nonalcoholic beverages. Reducing our footprint with our sustainable waste composting program. Open Wed-Sun for Lunch, Dinner, and Sunday Brunch. 503 S Trade St/Highway 99, Amity 503-835-5170

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! Dinner from 5 pm Wed -- Sun Reservations Recommended.

749 NW 3rd St. in Newport’s Historic Nye Beach district 541-265-6855

Catering, Private Parties, Lunch & Dinner. Offering a fresh, local and creative menu you’ll love. Promoting local musicians and artists, Cafe Mundo is a destination for coastal travelers and locals. Come on by, you’ll love it! Tu - Th 11 am to 10 pm Fri - Sat 11 am to Midnight Sun 10 am to 4 pm Closed Mondays

In Newport’s Historic Nye Beach 541-574-8134

A local landmark for over 30 years. Our bakers and chefs are at work around-the-clock preparing all your favorite dishes and baked goods using only the finest ingredients. Breakfast, Lunch, Dinner, or anything in between. Now offering catering too. 7am to 9pm Mon-Sat 8am to 8pm Sunday 219 SW 2nd St. Downtown Corvallis 541-754-0181

The Chowder Bowl


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

Since 1980 we’ve served our delicious milk based chowder. Our recipe is so good we’ve been featured on the Today Show, in Coastal Living Magazine, and we recently won the Newport News Times “Best Clam Chowder.” We also serve burgers, salads, and more. You owe yourself a visit to the Chowder Bowl.

728 NW Beach Dr. Newport (Nye Beach)

760 Hwy 99W

Dundee 503-538-8880


Le Patissier

Vive la France ! 541-752-1785


French Pastry Savory Dishes Dinner Events All prepared in-house from the freshest ingredients available.

The Dining Guide

“World Beat Cuisine”

Holiday Recipes

Sweet Potato Bisque Serves 8 The sweetness of the potato and the tartness of the apple join forces with the aromatic spiciness of the cinnamon and nutmeg for a beautiful and soul satisfying soup.

Asparagus and Prosciutto Puff Pastry Pillows Makes 24

1 package frozen puff pastry, defrosted 24 thin asparagus spears, blanched 8 paper thin slices prosciutto, cut crosswise in 3 pieces each 1/4 cup Dijon mustard 2 eggs, whisked with 2 tablespoons water 1/2 cup freshly grated Parmesano Reggiano cheese Preheat oven to 400º F. On a lightly floured surface roll out each sheet of puff pastry to a 12-by-9-inch rectangle and cut in twelve three inch squares. Spread a little Dijon mustard on each square leaving a small border all around the edges. Cut of f top two inches off each asparagus spear, reserving the rest of the spears for another dish. Place one piece of asparagus diagonally across each puff pastry square. Top with a piece of prosciutto. Moisten around the edge of each square with a tiny bit of water and fold triangle. Press edges to seal and place on parchment lined sheet trays. Brush each triangle with the beaten egg mixture and bake at 400º F for 15 minutes. Sprinkle the grated Parmesano Reggiano cheese atop each pastry and return to the oven to bake until brown, 10 or 15 minutes longer. Serve hot or at room temperature.

Recipes from Affairs to Remember by Sandy Axelrod Motivational Press/September 2015 44

Willamette Living Magazine

1 cup diced yellow onions 3 cloves garlic, minced 1 Granny Smith apple, peeled, cored and diced 1 1/2 tablespoons unsalted butter 2 cups boxed low-sodium chicken stock or broth 1 cup peeled and diced sweet potatoes 1 cup whole milk 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground cinnamon 2 tablespoons snipped fresh chives, sour cream and freshly grated nutmeg for garnish In a large heavy bottomed pot heat the butter over medium heat until the bubbles subside. Add the onions, garlic and apple to the pan and sauté until soft, about 3 to 5 minutes. Add the potatoes and chicken stock to the pot and cook until tender over medium-high heat, about 15 minutes. Transfer the contents of the pot to a blender or food processor. It you have an immersion blender this is a great time to use it so you won’t mess up another container. Purée the mixture until smooth. If you used a blender or food processor pour the mixture back into your pot and add the milk, salt, pepper and cinnamon. Taste and adjust seasonings to taste. Heat over medium heat until starting to bubble. At serving time divide between 8 soup bowls, top with a tablespoonful of sour cream, sprinkle on the chives and grate a dash of nutmeg over it all. October / November 2015

While you’re on the Coast, Visit Nye Beach! for Artsake Gallery • A Co-op of Local Artists

Nye Beach Wine Cellar

Jacob Accurso Colleen Caubin Anja Chavez Cynthia Jacobi Katy Lareau Alice Martin Alita Pearl Frances Van Wert Shonnie Wheeler


Buy Local • Buy Handmade


Jovi 541-574-8134


Queen of Hearts 729 729 Nw Nw Coast Coast Street Street Newport, Newport, Or Or 97365 97365 For Reservations For Reservations Call Call 800•480•2477 800•480•2477

Gifts • Lingerie

Nana’s Irish Pub

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“A Taste of Ireland on the Oregon Coast” Traditional Irish Fare, Imported Irish Beers on Tap, Full Bar, Minors welcome until 10pm, Patio Seating, Live Music. Hours Sunday-Thursday 11am-11pm Friday and Saturday 11am-midnight Corner of NW 3rd St and Coast in Nye Beach, Newport

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The Hot Ticket

Don Rickles at Spirit Mountain November 14 - 8:00 pm Spirit Mountain Casino

Disney on Ice Presents, Frozen Presented by Stonyfield YoKids Organic Yogurt October 22 - 26 - Times vary Portland’s Moda Center

Seeing Nature Landscape masterworks from the Paul G. Allen Family Collection October 10, 2015 - January 10, 2016 Portland Art Museum Portland

In My Life, A Musical Tribute to the Beatles October 14 - 7:30 pm Hult Center for the Performing Arts Eugene

Yoga at the Vineyard November 8th 11:00 am Willamette Valley Vineyards Turner 46

Willamette Living Magazine

* first game: 1894!

The Civil War! November 27 - 12:30 pm Autzen Stadium Eugene

October / November 2015

Upcoming Events Feast Your Eyes!


October  10/09, 5:30pm, ANUBHAVA: Experience Music and Dance of India  10/10, 7:00pm, KAMUI & Mika Kobayashi Special Live at OSU – Japanese Night  10/15, 7:30pm, Sleeping Beauty – Eugene Ballet  10/18, 3:00pm, Classical Connections – Corvallis-OSU Symphony  10/23, 7:30pm, Goody Goody 1935-38 – The Jazz Kings  10/25, 3:00pm, Portland Youth Philharmonic

Vistas & Vineyards 26th Anniversary Show Exhibit Dates: October 1 - October 30, 2015 Reception: October 1 at 6:00pm

November  11/06, 6:30pm & 9:00pm, Dad’s Weekend Comedy Show  11/08, 4:00pm, Gilles Vonsattel – Corvallis-OSU Piano International  11/19, 7:30pm, The Nut Cracker – Eugene Ballet  11/22, 3:00pm, Ill-Fate Love – Corvallis-OSU Symphony December  12/01, 7:30pm, OSU Bands Fall Concert  12/03, 7:00pm, Jeff Johnson Celtic Christmas Concert  12/06, 3:00pm, Holiday Concert: Corvallis-OSU Symphony  12/13, 3:00pm, Corvallis Youth Symphony Concert


Vistas and Vineyards is a Northwest artist members group known for their responsive and energized, landscape paintings. They meet weekly throughout the summer to enjoy painting “en plein aire” and to share their work with each other and the community.

October  10/05, 4:00pm, OSU CCE Distinguished Lecture Series – Great Builders: Paul Giroux  10/21, 7:00pm, College of Business Dean’s Distinguished Lecture  10/22, 7:00pm, Hiroshima Lecture

Coming Soon

Life and Death Exhibit Dates: November 3 - December 11, 2015 Reception: November 4 at 5:30pm

November  11/08, 7:30pm, Michael Beschloss – Discovery Lecture  11/30, 6:30pm, Roy Hilborn Lecture – CEOAS

ART EXHIBITS AND RECEPTIONS* October  10/01 – 10/30, Vistas & Vineyards 26th Anniversary Show A public art reception will be held on 10/01 from 6:00pm to 8:00pm. November/December  11/03 – 12/11, Life and Death A public art reception will be held on 11/04 from 5:30pm to 7:30pm.

The Willamette PhotoArts Guild was developed by five local photographers who gathered to critique photos, share information and encourage each other's creativity. The group soon became an affiliated guild with the Corvallis Art Center.

*Visit for a listing of all events or check out our Facebook page.

Regular Gallery Hours Monday through Friday, 8:00am to 5:00pm

The LaSells Stewart Center 875 SW 26th Street, Corvallis OR 97331 • (541) 737-2402 Stay informed about all upcoming events at The LaSells Stewart Center,

Inspired by local tradition, 1847 Bar & Grill is named in recognition of when Lebanon was founded. At 1847 Bar & Grill you will experience the unique tastes of the Pacific Northwest, featuring locally grown ingredients in a warm and beautiful setting aimed at making all who dine feel at home. The menu features seasonal cuisine, exquisite desserts, artfully crafted cocktails, local beers and an extensive regional and international wine list to please a variety of palates.

541-451-1847 •

Profile for Willamette Life Media

Willamette Living October / November 2015  

Our annual food issue with local chef profiles, recipes and more. Enjoy!

Willamette Living October / November 2015  

Our annual food issue with local chef profiles, recipes and more. Enjoy!