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WILLAMETTE

LIVING

February / March 2013

M AG A Z I N E

ALBANY | CORVALLIS | EUGENE | LEBANON | MCMINNVILLE | PHILOMATH | PORTLAND Willamette Living Magazine | SALEM www.willametteliving.com 1


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Willamette Living Magazine

February / March 2013


February / March

Volume 4 No. 1

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FEATURES 17

SIP!

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Lincoln City

The McMinnville Wine and Food Classic is right around the corner, don’t miss it!

A quick getaway to blue sky, and big waves with some fun things to see, do and eat.

32 Welcome Back Cider Hard cider disappeared from the beverage landscape for quite a while, it’s back.

Join The “A” List

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

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

A Stimulating Sanctuary for the Senses From the broad swaths of sustainably forested wood trim to the intuitive ease of its advanced features, every element of the M-Class cabin is thoughtfully engineered and elegantly crafted to make you feel at home, and in control, on any road. Standard appointments in the M-Class include the rich glow of wood trim and the enduring comfort of supple

MB-Tex upholstery. Soft full-grain leather seating is an enticing option, while exquisite designo leather is standard on the ML63 AMG and an indulgent new option on any other M-Class. Whichever you choose, the hand-fitted upholstery and hand-finished wood reflect a deep tradition of finely tailored luxury. Available now at Mercedes Benz of Salem.

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

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www.valleymb.com

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Departments

Kickoff 9 11 10

Love to Live Here Mike on Health Meet Your Neighbor

In the Garden 21

Miniature Gardens are Hot

Senior Living 22 23 24

Successful Aging and the 2nd Half of Life The Adventure of Aging Are You at Risk for Osteoporosis?

Professional Advice 31

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Tax Season, Buckle Up!

Eating Well in the Valley 34 36 38 41 42 45 46 48 49

Dulcé del Alma, sweet. Shepherd’s Pie & Seamless Ravioli The Beer Prof A Few of My Favorite Things Molecular Gastronomy Scones Dining Guide The Hot Ticket “Best of Show”

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The right people. The right answers. We care about what the numbers mean to you.

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Income Tax Services Tax Planning and Preparation for individuals, businesses, corporations, estates, trusts, and not-for-profit organizations.

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Accounting & Business Consulting Consulting to improve business financing, cash flow, inventory control, tax management, bookkeeping and payroll. Certified QuickBooks Advisor.

+ Information Technology Services Services to support clients with planning and installation of network technology, hardware and software, and peer-to-peer and client-server networks. +

Financial Statement Assurance Services Experienced in audits for local governments, commercial entities, not for profit organizations, and employee benefit plans.

www.bcsllc.com Salem 503.585.7751

Stayton 503.769.2186

Albany 541.928.6500


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Willamette Living MAGAZINE

Publishers

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

General Inquiries: Kimberly Ross, DDS, BSDH

Michelle Aldrich, DMD, BSDH General Dentists

Riverbend Dental Our office is complete with digital x-rays, comfortable chairs, nitrous oxide sedation, overhead movie viewing, intraoral photography, and state-of-the-art sterilization and water filtration equipment. Our facility is dedicated to safe, comfortable, and efficient delivery of dental care.

www.facebook.com/riverbenddentalclinic

503-391-9016

1285 Wallace Rd. NW, in Salem • www.riverbenddentalclinic.com

Scott Alexander 503-608-4846 scott@willametteliving.com

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Send Comments, Corrections & Questions to:

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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.

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Willamette Living Magazine

February / March 2013


Love to Live Here Annette Sievert Ok, the weather is not great right now. I am sitting in my living room, typing away looking out in the rain, the woodstove tries hard to make it cozy for me and the dogs are happy that they are allowed in to snooze next to the fire. The goats do not leave the barn and the chickens are staying in the coop. Last week was a period of extensive fog and frost, the trees on our hill kept a white dusting and the air was stagnant. It is not that often that we have temperatures below freezing for a while and the foggy air made it really bone chilling.

every day I drive by a hawk, a falcon and an occasional eagle, perched on a fence post or on the top of a tree, scanning the pasture and area for a careless mouse or another unsuspecting rodent and in the summer I have seen some a few times flying off with a snake. Right now you see cranes stalking through the fields, often three or four close together. One of my colleagues even had a bald eagle in her backyard last week. It is a majestic sight, these huge, fearless birds, and it speaks for our local agriculture that they are not at least severely limited by pesticides and whatever might otherwise reign into their food. We are living on their turf, not necessarily the other way round and at night the howls of coyotes and the call of that big owl that lives close to us confirm this point of view.

So now it can only get better and at least the rain means we are returning to above freezing temperatures and we can turn the water supply lines to the animals back on, something our sons will appreciate, not having to schlep buckets of water daily and having to dress really warmly to clean the coop and the barn. The holidays are over and now it is just winter, waiting for first signs of spring. And as always, we can already see some sprouts coming out of the dirt, something I so love about this area. In Upstate NY you do not see anything coming out before April. I know, lots of wishful thinking, but I am already peeking in the seed catalogue and I saw a flock of Robins yesterday…

Yet just 10 minutes brings us back into town where there is everything we might need and like and more. Living this way, quietly and rural and having all advantages Corvallis has to offer just minutes away is another reason why I love to live here.

Where we live, wide open fields and pastures are surrounded by forests and that makes a great habitat for big birds of prey. Nearly

The French Unicorn “Mannequins on the move!”

We are pleased to announce our new location for

The French Unicorn

2 doors south of the corner in the historic downtown Salem @

170 Liberty St. NE

Grand Openinglate February 13’ Please call for details

(503) 581-3774

www.willametteliving.com

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Meet Your Neighbor

Oregon Spoken Here

Debbie Lusk Way too young to retire, Ray and I decided that running a B & B would offer us a chance at our dream jobs. Ray, a retired Deputy Fire Chief and myself an RN, we knew our people skills would certainly pay off when running our own business. It’s been over five years since we moved to Oregon and we consider it our home. There’s no place else we’d rather be living! Unexpected and exciting events have unfolded and presented opportunities for us to travel and see quite a bit of Oregon. Taking breaks between guests visits, we found ourselves smitten with Oregon and yearning to enjoy it as often as possible. So, we did and we do! Our inn is closing June 1st, 2013 and we are blaming our guests from all over the world as they have taunted us with their stories of travels all over Oregon. Whether they come from San Francisco, Vancouver BC, the Netherlands, Germany or even Portland, they all love it here and have shared their travel stories with us over and over again. Now it’s our turn to hit the road beginning June 1st! With my love of “everything Oregon,” and Travel Oregon’s Ask Oregon launch, I have been able to not only share what I love about being here, I have been able to answer questions via email, Facebook and Twitter regarding itineraries in and around Oregon, the Willamette Valley and the Portland area. And, speaking of Portland... it’s my second home, that sweet spot in the Pearl where I can go and get away yet become immersed in the surrounding city that will eventually will be my full time residence. I love my Willamette Valley and everything there is to experience here but I can still remember the evening I fell in love with Portland. If you want more of that story, you’ll have to see my blog! I never tire of the green here in the valley and in so many shades of green that I am sure some of those shades have not yet been named. The vines that grow and wind into each other that bear the fruits that draw literally thousands to where I live is quite a special thing to share. I promised myself when I moved here and took my first drive through the valley that I would never let myself take this for granted. I certainly haven’t! For now, you can find me on the back of a black mare in wine country filling my saddle bags full of that Willamette Valley wine, searching for that delicious meal all grown and prepared locally of course and enjoying it with a nice Oregon Pinot Noir or my favorite brew at one of our local Willamette Valley brew pubs. Find me on Travel Oregon’s website. I am the Travel Oregon AskOR Willamette Valley Ambassador and I would love to answer your Oregon questions!”

Debbie

Let Debbie guide you! Visit her blog at:

www.whitebreadandjam.blogspot.com Or ask her your Willamette Valley questions via Travel Oregon

traveloregon.com/ask-oregon 10

Willamette Living Magazine

February / March 2013


Mike on Health

Mike Waters

Nutrition and Exercise for Personal Health: The Data Continues to be Compelling! Part of my job in health education is to keep updated with the current research in the many areas of human biological health. I enjoy being the messenger of the good news. There’s an increasing amount of research being done on the role of physical activity and more targeted diet compositions for functional, healthy aging. The great thing that all the research is showing is that it’s never too late to make simple healthy adaptations in one’s lifestyle. Even a current generation of older adults can gain quality high functioning “mind and body” years from increasing daily health behaviors. It all starts with your cells... All life functions work at what we call the cellular level. Every living tissue, your muscles, organs, and your biggest muscle, your brain all have cells. We think, we move, we live, because of the energy produced in these cells. There is a whole complex biochemical system of hormones and other chemicals that constantly move in and out of your cells to keep you alive and operational.

mental stress. Our diets also create cellular stress. When life, environment and food create this stress, it creates free radicals. These free radicals, or chemicals can break down normal healthy aging cells. Anti-oxidant foods. Fruits, vegetables, 100% whole grains. Olive oil, and omega 3 fatty acids, help in reducing free radicals. These core foods contain certain vitamins and minerals that work to slow down this breakdown of the cells. The Mediterranean diet is the recommend anti-oxidant, healthy aging diet. If you we’re to pick one specially designed diet, this would be the one. But more research is showing there are foods that are even better for cellular health. Especially for the brain! Certain fruits and vegetables have what’s called an ORAC value. Oxygen Radical Absorbance Capacity. Berries, and spinach are examples of top ORAC foods. Even nuts and certain fish that have Omega-3 fatty acids are powerful in reducing cellular damage in the body and the mind.

We’ve always known that certain foods with vitamins and minerals contribute to the health and operation of the cells, but more recently, researchers have been able to more clearly define what foods assist in healthy cellular function. Particularly cells in aging adults. Researchers have always known that exercise is beneficial, but now with 30 good years of research, and an older population participating, the data on why exercise helps in healthy aging is more compelling than ever.

In a new era of prevention and health promotion, with the combination of healthy doses of physical activity and specific diet foods and their composition, the opportunity to prevent certain mind and body diseases, and our ability to ward off advanced life decline has never been better.

Specific exercise and foods for healthy aging...

1. It’s never too late to start. Even people 75 years and above who make these changes towards a “healthier cellular lifestyle” can reduce risks and enjoy quality years.

Exercise -- all the major areas of fitness, cardiovascular, strength, and flexibility are critical in how we function metabolically (energy and cellular function), and structurally. Cardiovascular, or Aerobic activity ( walking, biking, long sustained muscular movement ) and moderate strength training of all the major muscle groups utilize oxygen. Oxygen to the cells helps in the flow and utilization of energy. Carbohydrates (sugars) and fats are better utilized so the risks of diabetes and blood lipid problems are lowered. What’s even more exciting, is that current research has shown that aerobic exercise can help reduce cellular aging and premature damage -- factors that contribute to advanced aging, and premature death. Did I mention the brain is behind all this? This is one of the biggest and most exciting findings. In studies going on now for over 40 years, with thousands of women and men, aerobic exercise has been shown to help in the develop of neurogenesis ( meaning brain tissue growth), and even significantly reducing the risk of Dementia and Alzheimer’s. 30 min a day from something as simple as walking, to biking, and even FUN types of movement like dancing. Diet/ nutrition...

The great thing researchers are showing us are:

2. The “daily dose” of physical activity, and dietary changes doesn’t have to be that great a lifestyle change to reap the benefits. By making these changes we can shift what life looks like in our older years. Our body and mind are more “available” to us to enjoy family, friends, and all the aspects of life we want to participate in.

Mike Mike Waters is the Director of Health Promotion for Timberhill Athletic Club in Corvallis OR email him at: timberhill.mike@comcast.net or call 541-207-4368 for any comments, feedback, or ideas on helping our communities to be healthier. Follow Mike’s tweets at TACyourHealth@twitter.com or check the Facebook page, just search for “TAC Your Health” Visit the website at: tacyourhealth.weebly.com

Our cells age normally. They age faster with personal and environwww.willametteliving.com

Willamette Living Magazine

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DAY TRIPPER • DESTINATION:

LINCOLN CITY, OR

Itinerary:

Arrive in Lincoln City, then continue another half mile west, and you’ll find yourself atop of one of the five stops on the “Big Wave World Tour.” You’d better be a world class athlete when you arrive, with no sense of fear or cold, and you should probably be a swimmer that would make Michael Phelps, or Flipper jelous. Similar spots include Pichilemu, Chili; Punta Hermosa, Peru; Half Moon Bay, California and Baja, Mexico. Nelscott Reef is the only spot on the Oregon Coast to offer double-overhead waves, and one of the few spots in the world where there is tow-In surfing. Tow-In surfing allows surfers to ride waves once considered to be part of the “Unridden Realm” - considered unridden because of a few factors: the waves are enormous, the waves break in places that are impossible to access by paddling, and as once thought, you’d have to be insane to attempt to surf them. Enter fearless Oregonian John Forse who in 1995 decided to end his speculation about riding Nelscott Reef and go for it. He and a friend barely managed to get past the huge shorebreak, and motored out to the reef in an inflatable boat, Navy SEAL style. John paddled into one of the huge swells and - kind of - surfed it, but was “blown out.” To explain with an example: as a kid I used to run with a skateboard and grab the ladder on the back of tourist’s RV’s that were lumbering their way along the beach road - at maybe 10 mph. No problem. Trying to paddle into a wave like the size found at Nelscott Reef, would be like trying to run with a skateboard and grab the back of a semi on I-5. That’s why tow-in surfing was invented. Surfers teathered to a personal watercraft, PWC - (Jet Ski) can reach the speed needed to shoot into a breaking wave the size of an office building. Another 10 years of contemplation, and Forse decided to give it another shot; this time with a PWC. To assist, he recruited Californian surfers Adam Repogle, and Peter Mel (winner of the 2013 big wave event at “Mavericks” in Half Moon Bay, CA). They were able to surf Nelscott that day, and Force’s theory was proven. It was possible to surf the monster break. The first Nelscott Reef Surf Contest was held in December of 2005, and the top big wave athletes from around the world gave Nelscott the nod. Still going strong, the 2013 event will be any day now - if King Neptune cooperates and sends some huge waves Oregon’s way. Waves won’t break with a 20 foot swell rolling over Nelscott Reef. The contest is held when the surf reaches around 30 - 40 feet (four stories) and is rideable over 50 feet. So, with water temperatures hovering around 47 -- 53 F, shallow water, undertow, riptides, hungry carniverous marine life, and an average air temperature of 55 -- 61 F -- you’d better be in pretty good shape. Or, you can watch... just ‘cause you don’t really feel like surfing right now, from your cozy hotel room. And have some food, maybe do a little shopping. Sound good? Read on...


Surf’s Up!

at Nelscott Reef By Scott

Alexander

Pictured: Jamie Sterling

Nelscott Surf Classic Competitor 2010 ( 2012 / 2013 Nelscott Champion!)

Photo: Richard Hallman FreelanceImaging.com


DAY TRIPPER • DESTINATION:

LINCOLN CITY

Ocean view table for three anyone? The Overlook has front row seats!

A

quick jaunt from anywhere in the Mid-Valley, Lincoln City is a favorite beachside destination for valley-ites and Oregon’s visitors alike. Recently we took a quick run over to take a look around. The first, and probably the best thing about our trip was that it had been foggy, or freezing fog, or frozen sleet-filled ice fog, or some such other meterological disaster in the valley. It’d been bleak for days on end; the kind of days when it gets hard to tell if it’s day or night, or really care one way or the other. As we headed west from the valley, and made our way up over the first couple of ridges, we suddenly pierced the veil, we broke out of the dismal haze of white fog into stunning, beautiful blue sky. Blue sky and white frozen trees like in a snow globe, or a Christmas special, just to top it off. It was like being in an airplane when you fly up out of bad weather into the wild blue yonder. Our mood was instantly improved about 95%. In our constant vigil for interesting places, we’d

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come across the Overlook Motel. A cool little place on the bluffs of the Nelscott District of Lincoln City; the town is divided into districts. The Overlook was originally built as a home in the 1930’s by Scandanavian-Oregonians, it’s a great little spot for a quick getaway. If you want super-deluxe rooms, room service, or Hilton style furnishings, go to the Hilton. If you want a cool, funky beachside getaway with some history, this is your place. The views are unbeatable. The panoramic windows make you feel like your sitting right on the beach. One of the units has a window seat that looks out at Nelscott Reef, so if you time it right, you can watch the big wave surfers from your room. It doesn’t get much better than that. Nice touches like full kitchens, fireplaces, and quirky Scandanavian style decor like the “Disney-esque” little bluebirds painted on the shutters make it unique. It’s a “go.” We inquired about a breakfast spot and were directed to the Nelscott Cafe, a little spot down the hill from the motel. Nothing fancy, just good breakfast

February / March 2013


DAY TRIPPER • DESTINATION:

LINCOLN CITY

Outlet stores at Tanger Nelscott Cafe

fare at reasonable prices. One of the specialties is the “Scotch Egg” a hard boiled egg coated with breading and sausage and deep fried. Served with a mustard sauce, it’s something you don’t see every day. We also tried the Almond French Toast, very good. Biscuits and gravy, also good. And the standard over medium egg with toast and bacon, also good. There is no shortage of food on the plate, so you might want to plan a walk on the beach after you eat! Other fun things to check out are the Tanger Outlet Center - the usual line up of outlet stores where you can find deals from the big name manufacturers.

City, operated by Mark. Read’s father worked in the store as a boy, then went to Vietnam, came back to Portland, and bought the store where he worked for many years. Mark now carries on the tradition of delicious, house-made candies. Who doesn’t like a little salt water taffy?

Rob Pounding (Blackfish Cafe) with a Columbia River Spring Chinook in a weeklong fish class. Photo. Culinary Center

The Lincoln City Culinary Center. Chef Sharon Wiest always has something cookin’ see the web site for class schedules and more. Cooking classes at the coast. Catch some great seafood, and find out what to do with it! For a few snacks for the room, or sundries to take home, visit Trillium Natural Foods - they’re right next to the outlet mall.

Classes at the Culinary Center with Chef Sharon Wiest (right) Photo. Culinary Center

Read’s Homemade Saltwater Taffy - an institution in Lincoln

Plan Your Trip Lincoln City Culinary Center www.oregoncoast.org/culinary

The Overlook Owner Chris at Trillium Natural Foods - since 1973! Pears from Oregon, Soaps from Corvallis!

www.overlookmotel.net Call Ann at (541) 996-3300

Nelscott Cafe

3237 SW Highway 101 Lincoln City, OR 541-994-6100 nelscottcafe.com

Tanger Outlets

1500 SE East Devils Lake Rd, Lincoln City 541-996-5000 www.tangeroutlet.com/lincolncity

Mark Read of the Read family. Making candy in Lincoln City since the 50’s!

Trillium Natural Foods trilliumnaturalfoods.net 1026 SE JETTY AVE. 541-994-5665

Read’s Homemade Taffy 1009 NW Highway 101 Lincoln City 541-994-2966

www.willametteliving.com

Willamette Living Magazine

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LOCAL HISTORY: The

Arts Center

1963 to 2013 50 YEARS OF ART IN THE VALLEY The idea for a Corvallis Arts Center came from Marion Gathercoal, then President of the Corvallis Woman’s Club. In the late 1950’s, she was looking for a community project and a friend handed her a small book called “A Survey of Arts Councils.” Marion seized on the idea of creating an arts council with the ultimate goal of becoming an arts center. She had the drive, dedication, and organizational skills to bring a talented pool of people together to turn this dream into a reality. On September 12, 1961 the Corvallis Arts Council became a realitythe first arts council in Oregon and the 21st in the entire country. The purpose of the organization was to “encourage creative effort; foster appreciation of creativity; and to coordinate activities of all cultural and educational organizations in the community.” The Arts Council thrived and soon needed a home to house artists, organizations, and programs it had generated. In 1962 they began to search for a vacant building; they found the Corvallis Episcopal Church on the corner of 7th and Jefferson, where the Corvallis Gazette Times is now located. The church had chosen a different location for their new building, and the Corvallis Elks Lodge #1413 had purchased the old church building. When the Elks Lodge was approached by the Corvallis Arts Council, they responded by loaning it indefinitely to the council for the purpose of creating an arts center.

Since the building had been vacant, a great deal of work needed to be done. A dedicated crew of volunteers rolled up their sleeves and donated their varied talents. On January 26, 1963 the official ribbon cutting ceremony for the Corvallis Arts Center was held, to the joy of its founders and the community. In 1970 the lot was sold to the Corvallis Gazette Times and the Corvallis Arts Center faced yet another challenge-how to move the building to another site. The lot on 7th and Madison, owned by the city, was approved by the City of Corvallis as a new site. Robert Mix, the legal counsel for the Corvallis Arts Center, secured the building’s status on the National Registry of Historic Buildings, making it eligible for $40,000 to move it to its new site. The Robert Wilson Construction Company of Corvallis dug a basement for the building, free of charge. In this way, by 1972, the project was completed. Though the Corvallis Arts Center has grown and changed, we are still proudly housed in the same historic building. The guiding focus remains the same-”arts at the center of life.” This mission is met through a variety of educational programs, exhibitions, community events, and services. Major programs include an Exhibits program that changes monthly, ArtsCare for cancer and dialysis patients, Globetrotters arts and culture summer and school-year camps an ArtShop, ArtsEducation for all ages, and a variety of performances, music events, readings, talks, and special events.

Beautiful, Local Gifts From the Heart

of Oregon’s Wine Country • • • •

Artisan Foods Handcrafts Art Wine & Wine Accessories

• • • •

Bath and Body Myrtlewood Glassware Uniquely Willamette Valley!

On Historic, Downtown 3rd Street in McMinnville

(503) 434-6111

www.nwfoodandgifts.com

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Wine Accessories from the Heart of Oregon’s Wine Country February / March 2013


EVENT:

d Classic

and Foo What: SIP! McMinnville Wine c.org lassi .sipc www

p.m. When: Friday, March 8th, 3:00-9:00 0 p.m. 0-9:0 12:0 9th, ch Mar , rday Satu 0-5:00 p.m. 12:0 , 10th ch Mar ay, Sund Where:

Evergreen Space Museum Way 500 NE Captain Michael King Smith 8 9712 McMinnville, OR www.evergreenmuseum.org

Prices:

$17/person eum) (includes admission to the space mus ors seni $15/ $15/designated driver $32/three day pass $7/car to park at Evergreen Free - children 9 and under (must be accompanied by adult)

McMinnville Wine & Food Classic

SIP! The McMinnville Wine and Food Classic is coming soon. Held at the Evergreen Aviation and Space Museum, it’s a fascinating venue unlike any other. Don’t miss it!

Wonderful wine pairings: cheese, crackers, fruit... Lockheed SR-71A Blackbird, the fastest production aircraft in the world. This one-of-a-kind venue kind of gives the term “flight of wines” a whole new meaning!

M

Jennifer Nice

any consider the Willamette Valley to be the heart and soul of Oregon wine country. It’s fitting then, that SIP! McMinnville Wine and Food Classic has been going strong for 20+ years in Yamhill Valley, a micro region within the Willamette Valley. For three vibrant days, wine aficionados and wine appreciators can sample some of the most spectacular wines in one location. Mark your calendar for March 8-10 and make plans to attend SIP at the Evergreen Space Museum just off Highway 18 in McMinnville. SIP! McMinnville WIne and Food Classic is a fundraiser to benefit the students of St. James School, a K-5th grade private Catholic school in McMinnville. Run entirely by an army of 400+ volunteers, SIP is a tribute to the spirit of the people who live and work in the Valley. In the early years it was held at the McMinnville Armory, then Linfield College, and now at Evergreen. The cavernous space, accentuated with rockets, boosters, and space crafts, is a striking setting that comfortably accomodates the 6,000 people who attend each year. Over 70 wineries will offer wine tasting and wines by the glass, bottle, or case. Of that number, 26 are Willamette Valley wineries. SIP is a terrific opportunity to discover delicious new wines and perhaps revisit a favorite or two. Winery representatives and www.willametteliving.com

noir, merlot, shiraz, chardonnay, dry riesling, dessert and sparkling wines. As you savor a glass of wine, take your time and peruse the astounding variety of art among the looming spaceships. SIP welcomes artisans displaying mixed media from water colors, wood works, and laser art to pottery, hats, and lapidary, and many more. All art on display is for sale, too. Live music will fill the ticket for performance art. To complete the multisensory experience, SIP showcases culinary delights. Sample creamy, pungent cheeses from Abbie and Oliver’s Artisan Cheese or rich, decadent chocolate from Coastal Mist Chocolates. Latin, French, Hawaiian, and barbecue are a just a few of the food booths that will be waiting for you as you nibble your way through the day. Guest chefs will be on hand for demonstrations and wine pairings, too.

vintners keep up great energy throughout the weekend and make the wine tasting experience as technical or casual as you like. Look for banners denoting winners from the SIP wine competition, held on January 26th. Twelve judges conducted blind tastings of 192 submitted wine bottles. Gold, silver, and best of show medals were awarded for pinot

To help you plan ahead, be aware that parking at Evergreen costs $7.00/per car. If you prefer to park and ride, free shuttles are available. Catch the trolley at McMenamins Hotel Oregon approximately every 30 minutes. Mid Valley buses will also shuttle from Chemeketa Community College every 20 minutes. If you are staying at one of the local hotels, you can call for a car service. Wilsonville Mercedes (one of SIP’s major sponsors) is providing the vehicles. See you next month at SIP, the food and wine destination of the season! Willamette Living Magazine

17


Get Your Style On, Shop Downtown Corvallis YARN SHOP. SOCIAL SPACE. GALLERY.

WOMEN’S CLOTHING AND ACCESSORIES

Hours:

Boutique yarn shop featuring hand-painted yarn, local fibers, fun classes, and more!

M - closed T - 10 to 5 W - 10 to 8 T & F - 10 to 5 Sat 10 to 4 Sun 12 - 4

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

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

IRENES’ APPAREL • LINENS • GIFTS

New for Spring! *COVET *LILLA P *GENETIC DENIM *VINCE CAMUTO 351 SW Madison Ave Corvallis • 541-757-7033

Women’s Clothing & Accessories •PRAIRIE UNDERGROUND •EILEEN FISHER •AG JEANS •MICHAEL STARS •3 DOTS •EMU AUSTRALIA •HOBO INTERNATIONAL •FIG CUSTOM JEWELRY •LIZ GRANT DESIGNS

CASH BUYER • OLD GOLD JEWELRY • ROLEX WATCHES • STERLING SILVER FLATWARE & JEWELRY

541-758-4055 351 SW Madison Ave, In Corvallis • 541-757-7033

Liz Grant Designs SHOP LOCAL!

KEEP YOUR DOLLARS WORKING IN OUR LOCAL COMMUNITY, SHOP AT IRENES’. LOCAL PRODUCTS ARE OUR FOCUS, ALWAYS. 221 NW 2ND ST. CORVALLIS

541-286-4040

5th & Madison

Downtown Corvallis

www.facebook.com/IrenesDowntown

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Willamette Living Magazine

February / March 2013


HENDERER Henderer Design + Build DESIGN + BUILD

ce.

Where the first thing we build is trust.

340 SW 2nd St, #2 Downtown Corvallis

541.753.5660

www.hendererdesignbuild.com CCB# 95845

Thank you to my great clients for making 2012 an amazing year for me.

Annette Sievert “Have Expectations” www.willametteliving.com

B R O K E R

C. 541-207-5551 ASievert@valleybrokers.com www.valleybrokers.com/asievert Willamette Living Magazine

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In The Garden: With Brenda

Miniature Gardens are Hot

Brenda Powell

There is a reason that miniature gardens have increased exponentially in popularity over the past two years. We are all short on time, space and connection with our natural world. What better way to bring all the benefits of plants and nature into our overwhelmed lives than by creating a miniature garden either for indoor or our patio. Plants clean the air, add beauty, reduce blood pressure and bring peace of mind. What harmony we enjoy when surrounded by nature. But who has the time anymore to tend to a huge garden? What we need is the simple addition of something alive that doesn’t require intensive labor to keep it that way. Miniature gardens can be anything from a single air plant to an extensive fairy garden complete with furniture and wine glasses. Your imagination and desire are your limitation. Here are some ideas. Air plants (Tillandsias) don’t require soil, just water. They do best in filtered light. Sit them on the counter, place them on a branch or hang them in a glass terrarium. Their needs are simple, thorough wetting 2-3 times a week and don’t let them sit in water. They’re totally retro and totally cool. Terrariums. You can make a terrarium in a Mason jar, a large brandy snifter, or a fancy glass object designed for just such purpose. First layer charcoal 1-2 inches deep. The next layer is potting soil mixed

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with charcoal to a depth of 1/4 to 1/3 of container. Take plants out of pots and place on soil, spreading their roots out. Fill in around them with soil. Now add a layer of sheet moss over soil and around plants. Water in. There you have it. Fairy or Gnome Gardens. These can be indoor or outdoor miniature gardens but their appearance mimics outdoor landscapes. If you want to be particular, there are certain plants that are said to attract fairies more than others. Many lists are available on the internet. To me, the most fun is the accessorizing. Small wooden benches, arbors, stepping stones, tools and even beverage glasses may be added to your garden to make it look like the fairy or gnome has just stepped out for a little while. If you decide to create a miniature garden for your home, just enjoy. I have heard of terrarium making parties, and getting kids together to craft fairy houses. For me, gardening is about joy and discovery. Let your personality shine. Be a child again. Play, smile and have fun. Brenda Powell is a fourth generation owner of Garland Nursery. Her passions include gardening, cooking, reading, writing and photography. Follow her writing at

garlandnursery.wordpress.com

inspiring beautiful & bountiful gardens since 1937 with

6 acres of:

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Senior Living

Successful Aging and The Second Half of Life Donna R. Peterson, MA

In our youth-driven society, there are many people who are moving into their mid-life and have the fear that they have lost the better part of life. Granted from the moment of birth we are on a course that ultimately ends in death. But who is to say that we need markers in the journey that indicate one period in life is better than another? Until the baby boomers started to move into their mid-life there seemed to be a preoccupation with disability, disease, and chronological age, rather than viewing age from a positive standpoint. So what does it mean to age with success? Realistically, it has only been in the last 75 years that we have been able to even think about what it means to succeed at aging. So where did this concept of rise and fall, positive vs. negative stages of life and aging evolve from. Scientists in the mid-1900’s saw the life course as a bell curve with the better part of life rising to the top only to plummet to a period of life when one could withdraw from society in retirement and sit back in the rocking chair and wait for death. Much of this “loss and deficit” model of aging derived from the limited life expectancy and the lack of scientific research in aging well. Today this has changed drastically with the phenomenal advances in science coupled with the wellness movement driving individuals to look at healthy living, from what they eat, exercise and even down to how they use their brain. Today gerontologists look at aging on a continuum that emphasizes “aging well.” The new idea of viewing aging in a positive light became more apparent in the 1990’s after the 10-year study of “Successful Midline Development,” funded by the MacArthur Foundation. Drs. John Row and Robert L. Kahn headed this interdisciplinary study. Their goal was to find out what aging after 50 meant to a person covering almost every issue from their spiritual beliefs, how they ate, what vitamins they took to how frequently they had sex. What they found was that the aging process was not a time of despair and crisis but it contained a time of self-awareness, confidence, good health, productivity and social involvement.

imply that in the presence of some disease there was personal failure. Their findings were very simple but at the same time very complex. Simple in the fact that there were four broad characteristics identified, complex in the respect that each person has a multitude of variables within each area to deal with. Thus, the four key characteristics or behaviors for “successful aging” were found to be:  Low risk of disease and related disease – in other words prevention and cure (e.g. quit smoking, lose weight if overweight);  High mental and physical function (use it or lose it);  Active engagement with life (productive behavior, relationships with others);  Positive spirituality (involves a developing and internalized personal relationship with the sacred or transcendent). All of these characteristics are to some extent independent of the others, although the absence of disease can certainly help to maintain mental and physical function. In short, based on the “successful aging” study, virtually each and every person can find success as they age. It is a matter of reassessing those patterns and behaviors a person has and determine if they will help or hinder their quality of life now and into the future. In most cases, it is never too late to have success in your life as you age.

Due to the interdisciplinary nature of this study, the researchers looked at a more holistic approach to aging rather than to define it from the standpoint of the absence of some disease or disability, which would

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Senior Living

The Adventure of Aging By Sebastian de Assis

Old age, like success, is a journey not a destination. It requires a positive attitude, healthy habits, and a modicum of planning. Indeed, aging can and should be a successful expedition offering unlimited potential for individual development. From the womb of the mother to the entrails of Mother Earth, the chronological universal human experience follows the same pattern: infancy, childhood, adolescence, maturity, old age, and the expiration of time (for a poetic description of this itinerary of life, refer to William Shakespeare’s play As You Like It, Act II Scene VII.) And even though our culture regards the latter stage of life as undesirable—perhaps because of the collective fear of our inevitable demise—the purported Golden Age can be our momentous time to shine before the curtains fall in the great play of life in which all the world is a stage. Besides, since this demographic group is not only expanding at exponential rates, but it also has improved significantly with the advent of the Baby Boomer generation, the possibilities for a triumphant closing act are very promising. In a 2010 study on Baby Boomers conducted by the Pew Research Center, it was determined that 76 million people were born in the United States during the Baby Boomer generation period between January 1, 1946 and December 31, 1964. After subtracting those who have died and adding immigrants born during those years, the Census estimates there are roughly 79.6 million people ages 45 to 64 in the United States. Once a simple mathematical equation is in place, the reality of this demographic transformation reveals itself: dividing 79.6 million by 19 years, then dividing the result by 365 days, the final calculation leads to 11,478, which is the approximate number of people who will turn 65 each day for the next 19 years. These figures indicate that our society is steadily moving toward a gerontocracy; a time of senior dominance.

However, these staggering numbers only tell one part of the story. The Baby Boomers, who are ushering our country into an elder-dominated society, are the best educated, most socially conscientious, and the most politically savvy older generation that ever lived in the United States. The dissenting idealism of their younger years in the 1960’s was a phenomenal manifestation against the socio-economic injustices of their time, many of which continue unabated today. Thus, their work is not quite done yet. In the latter stage of their lives, they’re creating a new paradigm for aging as a political and cultural force while embracing a greater role in society’s affairs as the longevity revolution advances. As the great American elder rights activist, Maggie Kuhn, once stated, “old age is not a disease; it is a strength and survivorship and triumph over all kinds of vicissitudes and disappointments, trials and illnesses.” In the face of so many challenges and losses, we become stronger— alas not always wiser—as we get older. It’s a voyage in time akin to climbing a mountain: the closer we get to the peak, more exhausted and breathless we become, but on the other hand we can appreciate a much better panoramic view. Aging is an adventure laden with extraordinary opportunities. Don’t miss yours.

Sebastian de Assis is the Executive Director of Grace Center for Adult Day Services. He is a member of the Senior Services Advisory Council of Oregon Cascades West Council of Governments and sits on the Board of Directors of the Community Health Centers of Benton and Linn Counties and the Senior Citizen Foundation of Benton County.

There are not only more senior citizens but they are living longer. According to the National Center for Health Statistics Bureau, the likelihood that an American who reaches the age of 65 will survive to the age of 90 has nearly doubled over the past 40 years. As of 2000 there were 65,000 Americans over the age of 100. There are estimates that predict more than a million by 2050.

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Willamette Living Magazine

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Senior Living

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Each year about 1.5 million people suffer a bone fracture related to osteoporosis

Are You at Risk for Osteoporosis? By Lindsay Bromley, M.D. What’s the biggest mistake people make when it comes to the health of their bones? Not being screened to determine the risk of fracture. Each year about 1.5 million people suffer a bone fracture related to osteoporosis, a common disease characterized by low bone mass, skeletal fragility and an increased risk of fracture. If you are at high risk for a fracture, there are many lifestyle changes that can be made to reduce the loss of bone density and the development of osteoporosis. Screening for osteoporosis is recommended for all women age 65 and older, and men age 70 and older, and for adults who have had a previous fragility fracture, such as a broken hip after a fall, or a vertebral fracture. Screening is also recommended for postmenopausal women and men age 50-69 with risk factors for fracture including low body weight, a family history of hip fracture, current cigarette smoking, excess alcohol intake, and long-term glucocorticoid steroid therapy, such as taking prednisone, hydrocortisone, and dexamethasone. Diseases such as premature menopause, chronic liver disease, malabsorption, hypogonadism and inflammatory bowel disease can also increase the risk of fracture. There are several screening tests available, including Dual-energy X-ray absorptiometry (DXA) scanning, CT, and ultrasound. Currently, DXA scanning is the preferred and most widely used method of screening. It provides very precise measurements of the hip, spine, and forearm, and is less expensive and results

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Willamette Living Magazine

in less exposure to radiation that quantitative CT scanning. In addition, the criteria used for predicting the risk of fracture are based upon bone density measured by DXA scanning. A DXA scan can be ordered by your doctor after assessing age and risk factors. DXA scanning is covered by most insurance plans, including Medicare, when ordered as a screening test based on age or risk factors. In addition, it is covered every 1-2 years when used for monitoring response to therapy.

about the risks and benefits of taking medications. And if you’re being treated for osteoporosis, be sure to follow up with your doctor for repeat bone density testing to evaluate your response to therapy.

Testing is currently available at many medical facilities with radiology services, including The Corvallis Clinic. If you are concerned about bone health, there are several lifestyle changes that can be made. It is important to have an adequate intake of calories to avoid malnutrition. Postmenopausal women should aim for a total daily calcium intake of 1200mg through dietary intake, calcium supplements, or a combination of both. If supplementation is used, it should be taken in divided doses at mealtimes to improve absorption. In addition to calcium, we recommend 800 IU daily of vitamin D. Weight bearing exercise can help to both maintain bone and improve balance to avoid falls. Weight bearing exercise includes exercises such as walking, jogging, and resistance training, and should be performed for at least 30 minutes three times per week. Smoking cessation is also recommended, as smoking accelerates bone loss. There are also now several medications available to treat of osteoporosis. These medications have been shown to maintain or improve bone density. Talk to your doctor

Dr. Lindsay Bromley is an endocrinologist at The Corvallis Clinic. She attended the Osteoporosis Academy, sponsored by the International Society of Clinical Densitometry and the Mayo Clinic’s Endocrine University where she received training on the interpretation of bone densitometry results. She can be reached at 541-754-1260. February / March 2013


Senior Living it even harder to understand what is going on around you. It’s important to rule out hearing loss as the cause because hearing loss can be a symptom of other health problems that can be very serious.

Do you sometimes wonder if you might have a hearing loss? It’s easy to put off doing something about it because it is not visible and it isn’t causing you any pain. It might have come on gradually and you just think people don’t speak as clearly as they did when you were younger. I often hear people say, “They just don’t teach children how to speak properly anymore.”

The first thing to rule out is a simple wax blockage in your ear canal. A licensed Hearing Aid Specialist can check your ears for you and they usually don’t charge for this service. You can usually get into see them quickly, sometimes without an appointment. If they see a blockage they can refer you to someone who can remove it for you. If they insist on giving you a hearing test tell them you aren’t interested at this time but you would like your ears checked for wax. It’s a good way to get introduced and see if this is a person you would like to work with in the future. If there is no wax in your ear you may want to schedule for a hearing screening which is usually a service they do for no charge.

I have to admit that I have to ask people to repeat things more often than I once did and I don’t have any hearing loss. It’s a busy world and people are in a hurry. If you do have hearing loss it makes

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Aging in Place What’s it all about?

The term ‘aging-in-place’ is no longer just a buzz phrase. It is now part of the home design and remodeling lexicon, just like ‘green design’ and ‘universal design’. My goal as a designer is to help my clients find creative ways to implement purposeful and pleasing aesthetics into their home design projects while also fulfilling their dreams of being able to remain safely and independently in their beloved home, as they age, for as long as they possibly can. As we mature our muscles and joints become stiffer and less flexible and, subtle, progressive changes occur in our eyesight as well. Age related sensitivity to light, the inability to distinguish colors and changes in depth perception are just a few of the frustrations clients ask me to address as we collaborate on their home improvement and design projects.

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Fortunately there are innovative products and technologies on the market that are functional and beautiful that allows us to extend the length of time we can stay in our homes. Products such as dimmer and rocker light switches, levered door knobs, motion sensor faucets and automated window coverings that enhance both artificial and natural light, are just a few of the plethora of options available to homeowners today. When working with clients I also employ design strategies that incorporate textures, surfaces, colors and fabrics that enhance livability and safety. Heather Van Eyk Owner/Designer NW Design House, LLC can be reached at: nwdesignhouse@gmail.com Willamette Living Magazine

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Willamette Living Magazine

February / March 2013


Professional Advice

Go ahead… sleep with your makeup on? Cheryl Lohman

Even though we’ve been told by our mothers, grandmothers, friends, estheticians and dermatologist to avoid it, many women sleep with their makeup still applied on a somewhat regular basis. Women do this for a few different reasons. With our busy lifestyles, sometimes we simply “crash” into bed without being able to get ready for it. Another reason women sleep with their makeup on is to avoid allowing their partner to see them without it during the night or when they wake up in the morning. Sleeping with makeup on, while not the end of the world, is certainly not something that should be made into a habit as it can cause and prolong some irritating skin conditions like acne. Doctors remind us that sleeping with eye makeup can cause conjunctivitis as pillows move makeup into the eye causing redness, pinkness, and irritation.

how to select a good artist. This is not a service you want to bargain shop for and you will want to see actual photos of their work. Today, most professional permanent cosmetic artists 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 this assurance, you can feel good about sleeping with your makeup on! Cheryl Lohman of Image by Design in Downtown Corvallis is a member in good standing of the SPCP. For more information you can reach her at 541-740-1639 or visit her website at

www.OregonPermanentMakeup.com

There is a way you can sleep with your makeup on and feel good about it. Permanent Makeup for eyebrows, eyeliner and lip color will not rub off on a pillow. Also, by having permanent makeup applied, you’re able to go to sleep at night and wake up looking great, so there is never any need to hit the sack with goopy makeup on. Because it is long lasting, and difficult to remove, it is essential to have permanent cosmetics applied by a highly qualified artist. Many people feel they would benefit greatly from permanent makeup services, however are reluctant to proceed because they don’t know

USE IT OR LOSE IT BABY!

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You are invited to the 9th Annual

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Professional Advice

START OF TAX SEASON DELAYED;

Doug Parham, CPA

IT MAY BE A WILD RIDE

The IRS announced on January 8, 2013, that it plans to begin processing individual tax returns for 2012 on January 30, 2013. National Taxpayer Advocate, Nina Olson, stated in her annual report to Congress that laws now require more than 140 million individuals to file annual income tax returns. Approximately 60 percent of those returns are prepared by paid preparers, such as CPAs and other tax professionals.

kept track of in a separate bank account, this information will be more easily gathered.

By my count, there are about 65 work days between January 30 and April 15. Make every effort to gather your tax information early and give your CPA or tax professional as much time as possible to complete the preparation of your tax return. With all of the tax law changes between 2012 and 2013, it is a good time to invest in professional help to make sure you take advantage of all the tax rules that apply to you.

Once you have gathered all (or mostly all) of your income tax return data contact your tax professional to determine if you will mail your materials, drop off your materials at your tax professional’s office, or meet with your tax professional face-to-face to review the data you have collected. Certainly, if you have questions or missing information, be sure to schedule a face-to-face visit with your tax professional.

Gathering your individual tax return data starts with collecting a number of government forms that will be mailed to you during the month of January.

Those 65 work days between January 30, 2013 and April 15, 2013 will go by quickly. Gather your information early, contact your CPA early and stay involved in the process.

While these forms are arriving in your mail box during January, summarize revenue or receipts and disbursements, expenses, or purchases to complete the tax return information gathering process.

Have a great tax season; I plan to.

Do you have income and expenses from an unincorporated small business? Hopefully, this activity is accounted for in a separate bank account making it easier to identify the applicable transactions. Do you have income and expenses from rental real estate? Again, if

For itemized deductions such as medical and dental expenses, state and local taxes paid, charitable contributions, and miscellaneous items, review your checkbook(s), bank statement(s), credit card statement(s), paid bills, receipts, and written acknowledgements from charities.

Doug Parham, CPA is a partner with Boldt Carlisle & Smith LLC, Certified Public Accountants, which serves clients throughout the Willamette Valley and around Oregon from offices in Salem, Stayton, and Albany. He can be reached at (503) 585-7751 or at dparham@bcsllc.com. For more information please visit

www.bcsllc.com

Income or Deduction

Government Form

Wages Interest income Dividends and brokered sale of investments Retirement benefits State and local tax refunds Miscellaneous income Social Security Unemployment compensation Student loan interest paid Home mortgage interest paid Motor vehicles, boats, airplane contributions greater than $500

W-2 1099-INT 1099-DIV, 1099-B 1099-R, 5498 1099-G 1099-MISC 1099-SSA W-2G 1098-E 1098 1098-C

Tuition payments Investments in partnerships, LLCs, or sub-s corporations Beneficiary in trusts or estates

1098-T K-1 K-1 or Grantor letter

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EAT • DRINK • BE HAPPY CIDER

Welcome Back

Cider! Scott Alexander

photos Dennis Rivera

Hard cider was at one time a very common beverage in North America. A tradition brought to the new world by English settlers, cider was enjoyed by men, women and even children in early American homes. Then, cider all but disappeared. Where did it go? Some point to the prohibition era as the demise of cider in America, but things went downhill long before that. The consumption of cider had been considered an alternative to the assumption water was an unhealthy alternative in early America. An assumption that may have been correct in heavily populated areas. Bad water had been responsible for some serious public health problems in Europe, and no one seemed ready to forget that. So, the cider flowed - like water. The problem was that all the men women and

children who were drinking all this cider found themselves a bit intoxicated, or a lot intoxicated. The temperance movement is thought to have been a major factor in the decline of cider consumption. Alcoholism had become an issue with the consumption of not only low-alcohol beverages, like cider, but also with the proliferation of cheap hard liquor - like rum. Domestic violence, joblessness, and the breakdown of the family was a real concern, and the temperance movement sought to address these issues. From Wikipedia: “The Temperance movement sparked to life with Benjamin Rush’s 1784 tract, An Inquiry Into the Effects of Ardent Spirits Upon the Human Body and Mind, which judged the excessive use of alcohol injurious to physical and psychological health.”

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Aaron, Lee and Dave at the Tasting Room

In the mean time, the temperance movement had seen it’s over-achievers burn apple orchards, and swear off cider for good, sort of. Beer continued to make inroads. Beer was more economical and practical to produce. Cider required apple orchards--not a good thing in the big city. Milwaukee for example saw some real economies of scale with all the beer ‘a brewin’. Apple trees take years to achieve full production of good, cider producing apples. Barley on the other hand, can be grown in a season, it’s light, and can be trucked hundreds of miles with no problem. Apple juice can’t be transported as easily, and doesn’t keep like barley. So, beer started to make major headway in the cities. All that is needed (basically) for beer is barley and water.

Other factors contributed to cider’s decline, like prohibition. By the time prohibition reared it’s ugly head, beer was well entrenched as the low-alcohol beverage of choice. Apple orchards had declined, and were too much trouble. Beer was cheap and easy to make, and good. At the end of prohibition, the big beer companies were still well aware of the threat cider could present though. Federal regulations were enacted that disallowed the sale of cider containing preservatives like sulphites. There were no such regulations for beer. Mysterious indeed. Beverage companies had by now developed other choices as well - like Coca Cola. The New York Times at one point even made the case for Coke rather than debilitating, alcoholic cider” by pointing out the refreshing effervescence and the “lift” Coke provided - like cider. Of course the “lift” at that point was provided by the cocaine in the original - original recipe. Well, like the slow food movement, local food, wholesome organic food, and fresh food, cider’s back and coming on strong. Still just getting rolling, the cider industry (we predict) will rise again, in a big way. There are many small cider producers poppin up. And like all great food of late it seems, many of them are in the northwest. If you’d like to get your hands on some of the “new” cider, may we recommend Two Town Ciderhouse in Corvallis. Lee Larsen, Dave Takush, and Aaron Sarnoff-Wood, three life-long friends young men from the valley are making quite a stir. You may have noticed the giant building on Hwy 34 that just went up and now houses 2 Towns cider operatiion. What the heck are those young whippersnappers doing in there your ask? Stop by and see for yourself - they have a great tasting room, and love to talk about cider. Bottoms up!

Corvallis Academy of Ballet

Temperance was primarily a movement among White Anglo-Saxon Protestant immigrants. In the meantime however, America had seen huge waves of German, and Irish immigrants. As far as temperance, they weren’t so excited about it. With the Germans, came beer, good beer. The irish brought whiskey, and they were pretty happy about beer too.

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S U B S C R I B E 33


Dining Around

EATING WELL IN THE VALLEY

EAT • DRINK • BE HAPPY

Dulce del Alma

dulce = confectionery. (adj.) = sugary ; mellifluous ; sweet

Banana Panna Cotta

Life is Short, Eat Dessert First! Kinn & Carolyn at del Alma have brought us another option for seeing , and being seen on the Corvallis waterfront, “Dulce del Alma.” No wasting time with entrees, appetizers, vegetables and the like. It’s all dessert. Now we’re talking. Pastry chef Matt Case (above) conjures up such delightful classics as Molten Chocolate Cake, Key Lime Pie and Pear Tart. And in

keeping with the del Alma Latin Fusion theme, interesting desserts with a Latin flair like Lemon Star Anise Churros, Arroz Con Leche and Sweet Potato Cornbread with, get this, fresh pineapple, candied bacon, and vanilla ice cream. You had us at candied bacon. Not just desserts, Dulce offers other treats like a host of dessert wines, coffee, espresso and sodas like

“Black Lemonade” or “Pineapple Jerk.” The full del Alma menu is also available! Give a call for info or reservations: 541-753-2222 or visit the web site at delalmarestaurant.com And remember, this is a great reason to eat dessert first!

Be sure to check out Dulce at the Arts Center’s event “Chocolate Fantasy!”

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February / March 2013


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EAT • DRINK • BE HAPPY COOKING IS FUN, TRY IT!

Seamless Ravioli This is a great recipe from Corvallis Philosopher Jonathan Kaplan. A home cook for whom the designation “advanced” would be the understatement of the century. Yet this recipe is so easy! Less a hard-and-fast recipe, this technique can be adapted for different tastes.

Shepherd’s Pie

A quick and easy favorite compliments of Scottie Jones at Leaping Lamb Farms, Alsea Visit her web site at: www.farmstayus.com

Mashed potatoes: 2 lbs Russet potatoes peeled and quartered 1/2 c milk 2 T butter 1 large egg 1 tsp sweet paprika Meat and vegetables: 1 1/2 lb ground lamb (can substitute with beef) 1 T olive oil (if meat is lean) salt and pepper to taste 1 c onion, minced 1/2 c carrot, diced 1/2 c fresh or frozen peas Sauce: 2 T butter 2 T flour 1 c beef stock or broth 2 tsp Worcestershire sauce Preparation: Boil potatoes in salted water until tender. Drain and let sit in hot pan for a few minutes to dry. Heat milk and butter in microwave until butter just melts. Add egg, hot milk, and butter to potatoes and mash until smooth. While potatoes are cooking, heat olive oil (if needed) in cast-iron skillet. Add lamb, season with salt and pepper to taste, and cook for 4-5 minutes using wooden spoon to chop up meat. If meat is fatty, spoon away about half of drippings. Add carrot and onions and continue stirring to cook for another 5 minutes. Preheat oven broiler to high. In second small skillet, melt butter and stir in flour. Cook together about 2 minutes, stirring well. Whisk in broth and Worcestershire sauce. Cook and stir for 1-2 minutes until sauce is thick and bubbly. Pour sauce over meat and vegetables. Stir in peas. Spoon mashed potatoes evenly over meat and sauce mixture in castiron skillet. Sprinkle with paprika. Broil 6 inches from heat until potatoes are nicely browned. Remove from oven, garnish with chopped parsley and serve.

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As Heraclitus said: “One cannot step twice in the same river.” Reality is constantly changing... as is the strength of herbs, and the moisture content of cheese. Experiment, have fun, pasta is like Ockham’s razor, simple is the key.

1. Form balls of Ricotta Cheese and roll in Durham Flour - use 2 spoons. Semolina flour can be found in bulk, and is available bagged at most supermarkets. Bread flour may be substituted if need be. Use any good quality ricotta, add chopped basil, lemon zest, sea salt, garlic, spinach? Experiment. 2. Let balls sit the flour for 2 days. The flour becomes moistened by the cheese and forms a seamless shell. Carefully sift excess flour without breaking ravioli apart.

3. lightly sift excess flour and drop balls into simmering water. Cooking time is short for these. It’s not like frozen ravioli that needs to cook for, well, forever maybe? These will be ready in a quick 6-8 minutes.

4. Fish them out, and drain excess water. Cut one open. Check it out. Be the ravioli.

5. Drop into your favorite pasta sauce. Just to let the flavors “marry.” Make a sauce, or buy a good one. Remember, your not cooking any more, just into the pre-heated sauce. While you want the flavors to marry, the honeymoon is short! 6. Plate them up, fresh parmesan and some good bread and you’re golden! Behold, ravioli without seams. How can this be? Amaze your friends, with very little effort! Bon Appetit!

February / March 2013


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37


EAT • DRINK • BE HAPPY BEER

The Beer Prof. From Flanders Fields Kendall Staggs, aka the Beer Prof Beer Historian and Tasting Guide

When I was a lad, one of the first poems my teacher asked me to memorize was “In Flanders Fields,” the brief but powerful piece about the horrors of World War I. In the summer of 2011, while I was vacationing in Belgium, I visited the Flanders Fields Museum in Ieper, where I saw many moving exhibits, including a handwritten copy of the original poem. After absorbing a few hours of solemn history, I felt I deserved a beer, and crossed the street to a tavern that served the region’s specialty, Flanders Red Ale. This is a beer style that appeals to my love of history, because even its modern brewers use brewing and blending techniques that are hundreds of years old.

conventional manner before transferring the beer to enormous wooden vats called foederen. The beer matured from six months to two years in the foederen, where it was further inoculated with such micororganisms as Lactobacillus and Pediococccus bacteria and Brettanomyces yeast. Flanders Red Ales were often blends in which a portion of young beer was mixed with beer that had matured longer in the foederen. Today, the koelschip is rarely employed, but the best versions of Flanders Red Ale are the ones the feature a high percentage of “old beer” that has matured for a considerable time in the foederen. The Story of Rodenbach

A Thriller of a Beer The late, great English beer writer Michael Jackson, not to be confused with the late, great American pop singer Michael Jackson, was especially fond of Flanders Red Ales. He noted that they are complex, tart, and thirst quenching, and more like wine than any other beer style. Jackson’s books have sold over 3 million copies, and he is credited with identifying and classifying many of the world’s modern beer styles, as well as helping to start the craft beer revolution in America and elsewhere. His television documentary program, The Beer Hunter, first aired in the America on the Discovery Channel in 1993. Episode 1 was called “The Burgundies of Belgium,” and it sang the praises of Rodenbach and other classic Belgian beers. Shortly after Jackson’s death a few years ago, Portland’s Hair of the Dog Brewery paid homage to him by brewing a cherry-flavored Flanders Red Ale called Michael. West Flanders Red Ales are brewed with special malts that impart a reddish color. These usually include Vienna-style, caramel, and small amounts of Belgian Special B. European hops with considerably less bitterness than the ones commonly used in West Coast Ales are added. Many years ago, the brewers of Flanders Red Ales fermented the beer in a koelschip (coolship), a large, shallow, open fermenter in a tower, which created a large surface area for wild yeast strains to inoculate their beers. They would then pitch a Saccaromyces yeast in the

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The modern brewery with the most foederen by far is Rodenbach, which was founded in the city of Roeselare in 1836. Today it has around 300 of these vats, which fill eleven halls. They vary in size from 2200 to 13,200 gallons, and the oldest among them are 145 years old. They are made from oak trees from the Vosges region of eastern France. At the Rodenbach Brewery twelve of the twentyfive full-time workers are coopers who work with staves, hoops, reeds, and beeswax to maintain the foederen. According to Michael Jackson, the Rodenbach house yeast consists of no fewer than 22 separate, identifiable strains. The brewery stopped using its koelschip in 1975, but its beers managed to maintain a high level of complexity and sophistication. In 1998, when a large Belgian brewery, Palm, purchased Rodenbach, it immediately replaced the old brewhouse and converted parts of the site into a conference center. Fans of Rodenbach beers feared the worst, but after a new, stateof-the-art brewing operation was installed, the beers returned and once again receive great acclaim. Rodenbach now markets three products in the United States. “Regular” Rodenbach (5.0 percent abv), called Rodenbach Klassiek in Belgium, consists of 75 percent young beer, which is matured in steel tanks for five weeks and touches no wood, blended with 25 percent old beer, which has aged in the foederen for two years. Rodenbach Grand

Cru (6.0 percent abv) was once 100 percent old beer. Since 2007 it is 33 percent young beer blended with 67 percent old beer. The 100 percent old beer is now called Rodenbach Vintage (8.0 percent abv). All three beers are excellent. Recommendations The first Flanders Red Ale I recommend is the crème de la crème, Rodenbach Vintage 2007. It pours a gorgeous, clear, garnet color with a halfinch beige head. Head retention is moderate, and it produces some foam—Belgian lace—that sticks to the glass. It smells like raspberry vinaigrette dressing and cranberries and the aroma never fades. It bursts with flavors that are reminiscent of black cherries, plums, red currants, wine, caramel, and mild vanilla. It is neither overly sweet nor puckering sour. Rodenbach Vintage has no hop flavor and very little bitterness. Sweet and sour notes keep coming all through the finish, which eagerly invites the next sip. Lively, champagne-like carbonation dominates a medium to full-bodied mouth feel. Its flavor become even richer as it warms, with more caramel sweetness, less fruity tartness, and less tingly carbonation present on the palate. I find it easy to drink the whole 750 ml bottle, and I never notice the alcohol strength. Recently I paired Rodenbach Vintage 2007 with Chimay à la Bière, the exquisite cheese that is washed in Chimay beer from the Trappist monastery in Belgium. I then had it with a meal featuring marinated pork tenderloin, and it was fabulous. I paid $20 for a bottle of Rodenbach Vintage 2007, which is less than what I would pay for a really good bottle of wine. It was the best Flanders Red I have ever tasted and an early candidate for my favorite beer of 2013. Rodenbach Vintage 2010 is now available. My next two recommendations are from February / March 2013


EAT • DRINK • BE HAPPY BEER the Bockor Brewery. It is located in the small Belgian town of Bellegem, near the French border, and just a few kilometers south of Kortrijk, the largest city in southern Flanders. It is now run by the fourth generation of the VanderGhinste family. About two-thirds of the brewery’s production is mediocre lagers, but recently it has increased the output of its traditional ales, which are blends of Flanders Red Ale with spontaneously fermented (Lambic-style) beer. The beer in the Bockor lineup that comes closest to matching the regular Rodenbach is Bellegems Bruin, which is marketed in Europe as VanderGhinste Oud Bruin. It is a blend of young beer and beer that has matured for at least 18 months in foederen. The result is a very appealing, relatively light, highly drinkable version of the style. Its aromas remind me of cranberries, cider vinegar, and pie cherries. Its flavors evoke black cherries, apple cider, and cola, with a hint of iron on the finish. My only complaints with this beer are that it is a too thin, and it could use a little more malt in the middle. The charming image of the two men in straw hats toasting one another has been a fixture on Bockor beer labels since the 1920s. The beer in the Bockor lineup that comes closest to matching Rodenbach Vintage in quality is Cuvéee des Jacobins Rouge, which, like the Bellegems Bruin, has a strength of 5.5 percent abv. It starts life as a Lambic-style beer, brewed with unmalted wheat and malted barley and spontaneously fermented with wild yeasts in the brewery’s koelschip. Following a conventional fermentation, it is aged for at least 18 months in foederen. The result is an unblended beer of remarkable complexity and flavor. It is relatively expensive but well worth the price. The old beer portion of the Bellegems Bruin blend is actually Cuvéee des Jacobins Rouge. Cuvéee des Jacobins Rouge pours clear, with a dark ruby color and a thin beige head that almost completely fades away. It smells like red raspberries and sweet-tart candy, with www.willametteliving.com

just a hint of vanilla. The aroma is muted, however, compared the explosion of flavors that compare favorably to Pinot Noir wine. There are also notes of cherry, apple, and cocoa. It has a substantial mouth feel, and features the rich, chewy, caramel malt middle: just what I was earlier longing for when I sampled the Bellegems Bruin. Cuvéee des Jacobins Rouge is a must-try for fans of sour beers and the Flanders Red style in particular. In my view, only the Rodenbach Vintage is better. My fourth Flanders Red Ale recommendation is Ichtegem’s Grand Cru. It is from the Strubbe Brewery in the town of Ichtegem, located just south of Oostende, near the English Channel. The sixth generation of the Strubbe family brews some very interesting beers, including Vlaskop, a dry beer similar to a wheat beer but brewed with some unmalted barley; Houten Kop, a spiced dark ale named for the Dutch word for hangover; Oostendse Dobbel-Tripel, a dark monastic-style beer (9.2 percent abv), and Ichtegem’s Oud Bruin, an easy-drinking Flanders Red Ale made with 20 percent old beer. Since 2006 the Strubbe Brewery has brewed Ichtegem’s Grand Cru (6.5 percent abv), which is 100 percent oak-aged Flanders Red Ale. It pours a clear amber color with red hues, and has short-lasting tan head. Its aromas evoke grape soda pop, vinegar, prunes, and the barnyard characteristics of Brettanomyces yeast. Its flavors include pie cherries, raisins and figs, and some caramel, with notes of mineral water coming through just before the finish. This is an earthy version of the style. It’s good, and better than most American imitations, but far from my favorite Flanders Red Ale. The next three Flanders Red Ales I recommend are from the Verhaeghe Brewery in Vichte, a small town in West Flanders that is 10 kilometers southeast of Kortrkjk. According to Michael Jackson, the Verhaeghe family began brewing in a château farmhouse brewery in the 16th century. The current brewery was founded in 1880 and it is still a family operation. Vichtennaar Flemish Ale (5.1 percent abv) is dark brown with chestnut hues. It has big beige head that lingers and produces a moderate amount of Belgian lace in the glass.

Hop To It! Hire the Beer Prof!

In the coming weeks, I hope to be able to conduct some beer tastings featuring these and other favorites. In the past dozen years, I have served as the instructor and master of ceremonies for over fifty beer tasting events. A beer tasting can be a modest gathering of six people or a more formal affair for fifteen or more guests. It can last 90 minutes or up to three hours. It can involve five or six two-ounce samples for a mid-week event or seven to ten four-ounce samples at a weekend party. The beers can be accompanied by a few snacks or paired with a full complement of gourmet foods. I provide the beers and a packet of information concerning the history and the stories behind the breweries, the beer styles, and the beers themselves. The sessions are always informal; I usually introduce the beers and then answer any questions that come up. I play the part of Professor Beer, but the emphasis is on having fun, and everyone seems to have a great time at these beer tastings. Tastings afford me an opportunity to do the two things I enjoy doing most: teach people about great beer and enjoy my favorite beers in the world. I hope to have the pleasure of seeing you at one of my events soon. Get in touch, and let’s schedule a beer tasting for your group today. Kendall beerprof.staggs@gmail.com Or call: 920-609-9919

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EAT • DRINK • BE HAPPY BEER

Its smell is restrained, with tart cherries, red wine tannins and a low level of vinegarlike quality. Its taste, too, is less sour than most versions of the style, with hints of cola and caramel malt competing with the mildly tart and earthy flavors. This is another Flanders Red Ale with a relatively thin body. It is a good introduction to the style, but not as substantial or complex as other versions from Verhaeghe. Duchesse de Bourgogne (6.0 percent abv) is Verhaughe’s premium Flanders Red Ale. It is a blend of beers that have aged in the foederen for 8 months and 18 months, respectively. This beer is greatly admired by many beer lovers, some of whom rate it above Rodenbach Vintage and call this their favorite beer in the world. It has been reviewed nearly 1800 times on Beer Advocate, the online rating site, and it has received an average score of 92. Duchesse de Bourgogne is relatively sweet and has less of a vinegary tartness on the nose and palate than a typical Flanders Red Ale. It smells like red currants, sweet pie cherries, and walnut. What really stands out to me is its very distinct cocoa flavor. Jackson’s reviews also detect notes of Madeira, vanilla, iron, and fresh apple on the palate. The finish is relatively dry. I really like this one, not only as a change of pace from Rodenbach, but as a beer to pair with gourmet chocolates.

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My last recommendation, also from the Verhaeghe Brewery, is Echt Kriekenbier (6.8 percent abv), a Flanders Red Ale that is aged with cherries. That seems obvious when I see its beautiful cherry-red color. It also has a lingering, white head and produces a fair amount of Belgian lace in the glass. Stunning, intense aromas greet the nose and evoke both apple cider and freshly baked apple pie—crust and all— with cinnamon and brown sugar, too. The flavors also remind me of apple pie, along with a little caramel, and maybe just a hint of cherries. If there weren’t cherries on the label, I would have guessed that apples or some other fruit had been added to beer. This beer is flamboyant, intriguing, and yummy. It is sweet, and although I am sure it would pair well with a lot of treats, it may be best on its own. Flanders Red Ales may just be the perfect Valentine’s Day beers. They are best served in a wine glass or a stemmed beer glass at 50˚ to 55˚. They go well with assertive cheeses and chocolates, and they can accompany any dish that would typically be paired with a white or rosé wine. Garrett Oliver, the author of The Brewmaster’s Table, recommends pairing them with seafood, and singles out lobster, shrimp, crab, and ceviche. They may not appeal to everyone, but they are a wonderful opportunity for beer lovers and wine lovers to meet in the middle. I hope you will soon sample one of these delightful examples of historic, artisanal brewing, direct from Flanders Fields, where the poppies blow, between the crosses row on row.

February / March 2013


EAT • DRINK • BE HAPPY WINE

A Few of My Favorite Things Clare Cady This column is a happy opportunity for a not-so-snooty wino to share her thoughts on the wines of the Willamette Valley - tastes, smells, pairings, and events. Winter…a time of quiet, and rest. Animals hibernate, the trees draw their sap down into the ground, and the world takes on a calmer energy. In times when society was linked more closely to the land (though I argue this is still the case), it is a time when people put down their agricultural tools, went indoors, and spent time with the folkloric arts. Though work continued in the winter, there was also time for celebration, for storytelling, and for enjoying the fruits of the earlier seasons’ labors. When I traveled around the valley this fall I was saw evidence of this at the wineries. Crush was over, and the new grapes were being put to rest, to emerge years later as incredible-tasting wines. In conversation with one winery owner I asked what she would be doing at Thanksgiving. She laughed and said, “sleeping I hope.” Wineries are often in hibernation this time of year, which makes tasting trips less likely. Instead of my usual trekking around, I opted to take a cue from winter history and winemaking present – spend time indoors with good people, good food, and good wine. In the spirit of this, I hosted a wine party at my home recently, encouraging guests to supplement my offerings with other reds from the Willamette Valley (red seems so wonderfully winter-y to me). We ended up with some excellent wines, which I will write about here. No particular order – just what was had, and what was good. 2009 Evesham Wood - Temperance Hill Vineyard Pinot Noir – This organic wine had a powerful nose full of ripe cherries. The flavor was much lighter than I expected, and was both fruity and oaky. As the night progressed I returned to it for another taste, and I found that it had opened up to be more tannic and include some darker fruit. It was almost loamy – wet forest and mushroom. I would pair it with something creamy with mushrooms – a chicken dish perhaps. 2009 Oak Knoll Pinot Noir - Most definitely a classic and accessible Willamette Pinot Noir. I found it fruity with a great balance of spice

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mid-palette, and in the finish. There were also hints of vanilla and oak as I sipped further. This is a warming wine that would be excellent for your dinner table, or to give to out of town guests as an exemplar of Willamette Valley bounty. 2010 Montinore Estate - Estate Reserve Pinot Noir – This was a gift brought to the party by some friends who just love WV Pinot. I was so pleased that it was included! Fruity with tart cherries at the start and on the nose, this wine was surprisingly complex for how young it was. I found it herbal – basil, which went well with some of the spiciness I found in the finish. I think this wine is very unique, and will likely continue to come out with new flavors as it ages. It was very tasty when paired with the salami at the party, and I think it would be great along with Italian dishes. 2010 Duck Pond Pinot Noir - Another tart nose, this wine seemed more like cranberry to me as I tested it out. I found it fruity and floral with a mellow finish. Most definitely what one expects from a WV Pinot. If you like a lighter red wine you should definitely try this one out. I would drink it along with chicken or fish, or enjoy it with friends as a sipper. 2009 Ransom Grenache - This was not included at my party, but was selected as a bottle purchase with some wine pals while having dinner at Toro Bravo in Portland. This wine is intense, fruity, chocolately, creamy, and floral. It went well with the strong flavors of our meal, which included cheeses, bacon, spice, sweet potato, and beef – dark flavors that beg for something rich to cut through and balance out. I hope that your winter is also filled with rest, fun, friends, food, and yes, of course, wine! Clare Cady is an East coast transplant with the heart of an Oregonian.  She is passionate about local food and beverages, and seeks to share with others what makes wine interesting, delicious, and accessible.  Clare works at Oregon State University, where she serves students experiencing poverty and food insecurity.  When she is not writing articles for Willamette Living Magazine, she is gardening, cycling, backpacking, surfing, or serving as a staff writer for WestToast.com.

Willamette Living Magazine

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Molecular Gastronomy Cooking with Jonathan Kaplan or... This is great! What is it? While there’s still a lot to be said for a chicken roasted over an open flame, or a good piece of jerky, probably some of the first “culinary” efforts by early man, some people are pushing the envelope beyond the cooking techniques we’ve used for centuries. Since the discovery of yeast to leaven bread, and fermentation to produce wine, man has called upon science to further our epicurean pleasures. Early on, the goal was simply to preserve food for consumption later. Pasteurization for example, was a major discovery in the application of science to the food we eat. Later, during the “better living through science” years of the 1950’s, 60’s and 70’s the goal was generally to apply science to food to produce “industrial food.” Big food companies needed to produce food for the masses, and to maximize profit while doing it. Remember the days of “Space Food Sticks?” What the heck were those things made of? We didn’t care, they were chocolatey, they were good, and if the astronauts ate them, then we darn well needed to eat them too -- for some reason. A Space Food Stick and a glass of “Tang” and we were ready for any mission! The good by-product of the industrial food years is that a lot of safe-toconsume scientific processes and additives resulted. Which have now been discovered by great chefs, or scientist/chefs who have developed a lot of interesting new ways to prepare and present foods. Not for preservation, or profit maximization, or to feed the masses. Just pretty much for fun. Some call these new methods”Molecular Gastronomy.” Others are not so taken with the term and simply call it “modern cuisine,” “avant-garde cuisine,” or simply “modern cooking.” Hervé This, an Oxford physicist, considered to be the “father of molecular gastronomy” in 1992 held a series of workshops in Italy to attempt to more clearly define this new discipline in food science. Since

then, the concepts have spread far and wide, and have become almost commonplace in upscale eateries everywhere. One place where the concepts are put in to practice, is in the home kitchen of Dr. Jonathan Kaplan, OSU Philosopher, and mad food scientist in Corvallis. As a grad student in California, Jonathan worked in the kitchen of the world famous “Manressa” in the San Francisco Bay Area. At one time, Jonathan thought he might want to be a chef rather than a professor. Being the holder of a PhD in philosophy, Jonathan is quite able to figure things out logically. After some time in a commercial kitchen, he was able to deduce that cooking for a living is a crazy amount of work involving demanding diners, and ridiculously long hours. Being a professor is more cerebral, less insane, and you can do all the cooking you want, of whatever you want, at home. Professor won the career path choice, with flying colors. Jonathan now enjoys visiting Manressa periodically, and cooking at home constantly. Prospective philosophy students hear this: do well in the OSU Philosophy department, and you might make the guest list for one of the Dr.’s extravagant dinner parties. Months spent experimenting with various devices to cook meats at low temperatures, using liquid nitrogen to instantly apply ridiculously low temperatures,and various gasses and alginates used to turn things into foam representations of their former selves or caviars that have never seen the inside of a fish result in fantastic dinners Jonathan loves to share with a lucky few a few times a year. Recently we attended one such dinner and a “Gastronomically Moleculicious” time was had by all. Enjoy our photo album from the evening, and for more on modern cuisine visit:

http://bit.ly/14AKHiF Dr. Kaplan can be reached at kaplanj@onid.orst.edu Watch for more exclusive recipes from Jonathan right here in the pages of Willamette Living Magazine. Eat! Drink! Be happy!

Lobster Roll

Frozen Lemon “Air” Gummy Whiskey

Walnut Soup

Carrott Essence

Shari’s inner Martha Caramels mmm..

Lobster Salad

Jon’s Ladies - Ginger and Shari Braised Lobster

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Potato Foam

Willamette Living Magazine

Japanese Chips

Olive oil cake & IC

Shari enjoys Jon’s cooking on a full-time basis, Ginger prefers just a bit of cooked chicken and maybe a few dry crunchies to snack on throughout the evening. February / March 2013


Rustic Fennel Cake I was taught to make a rather more refined version of this dish by David Kinch (currently the chef of the brilliant restaurant Manresa) almost twenty years ago. I’ve simplified it, and made some other changes, but I think it is still pretty good and still reflects some aspects of the original dish. This recipe is an especially good one to have on hand when you purchase a fennel bulb with the fronds still attached; most people buy their fennel for the bulb and throw out the frilly foliage, but those feathery leaves have a lot of flavor! And of course, if you find wild fennel, it is all stalk and frond, and no bulb; this recipe gives you another thing to do with it!

Fennel Cake, potato foam, pesto.

The Menu for the Evening Japanese Sweet Potato Chips

s. Rosemary blossoms. Sea salt mé, carrot foam.

Carrot “Essence” Carrot consom

Greek Salads , “caviar,” wrapped in cucumber Nouvelle – olive, onion, tomato o. with candied olives and oregan h feta, cucumber, onion, and wit e oliv al eric sph – n der Mo tomato water. m. Pesto. Fried fennel fronds. Rustic fennel cake. Potato foa Lobster and Mushroom Salad ots, , pine-braised lobster, pea sho Salad of matsutake mushroom der. pow ry ma pper and rose matsutake-dashi broth, hot-pe uce. avocado and aioli, in butter lett Lobster Roll Braised lobster, with lobster tails and claws. Orzo Lobster & Leek Butter-braised ue. cream and leek, in lobster bisq Frozen Meyer Lemon “Air ” “Cheese” ic “caviar.” Saint Agur Pear Chip. Balsam rogreens. Mic ey. hon ffle Tru Manchego te shell. Salts. cola Fromage d’affinois Bitter cho Sorbets Lime-Thyme & Vanilla. Walnut Soup Pear, Walnut Oil. am.

Cre Olive Oil Cake & Olive Oil Ice

“Mignardises” Chocolate Coated Caramels. a er Rum. Three-Pepper. Verben Chocolate Truffles – Brown Butt and Special Ghee. e Single Malt & Woodford Reserv Gummy Whiskey – Laphroaig Bourbon.

www.willametteliving.com

A large fennel bulb with most of its stalks still intact will provide enough fennel fronds to make about 4-6 small fennel cakes. Plan accordingly. Ingredients (for 4-6 small cakes): about 1 lb Fennel fronds, from an untrimmed fennel bulb, or from bronze, leaf, or wild (non-bulbing) fennel. about 1/2 cup coarsely grated Parmesan cheese about 1/2 cup coarsely grated mozzarella cheese (firm, not fresh!) 1/2 teaspoon salt (or to taste) 1-2 tablespoon all-purpose flour, plus flour for breading 1/2 egg, plus egg for breading Breadcrumbs (for breading) Strip the feathery fronds off the fennel stalks. You don’t need to be perfect, but try to leave the larger stems. If you are planning to make the fried fennel garnish, save a few nice looking tips (3-6”) for each dish. Roughly chopped the cleaned fronds, and place in a food processor. Pulse until the fronds are reasonably finely shredded; don’t worry if there are still some longer strands, etc. There should be about a cup of the shredded fronds. Add an approximately equal volume of the grated cheese & about 1 tablespoon of the flour, plus the salt (Parmesan cheese can sometimes be a bit salty -- taste the cheese you are using and adjust the salt you add accordingly). Mix again just until the cheese is incorporated. NOTE: Do not over-process! You don’t want a puree! You just want the feathery leaves finely chopped and mixed into the cheese! Add 1/2 egg, lightly beaten, and pulse just until combined. Take a spoonful of the mixture and press with your hand; if it sticks together, it’s good to go. If it doesn’t, add a little more egg and flour and mix again. Form the mixture into small patties, and bread them: coat them in flour, dip them in a beaten egg, and then coat them in breadcrumbs. Refrigerate them until you are ready to fry them (for up to a day) or freeze them for later use. Deep fry them in 350F oil until well browned. Serve immediately. The individual reserved frond tips can be fried in the oil just until they are crisp and served on top of the finished dish. Serving suggestions: Pesto goes particularly well with the fennel and cheese. I like to serve these over a warm potato foam (many good recipes available online), or with simple mashed potatoes. They can also be served with brandade (a potato & salt cod puree -- again, many good recipes are available online). Willamette Living Magazine

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citrus salad This is a simple dish that packs a lot of flavor. It isn’t so much a recipe, as a recommendation that you try your favorite citrus fruits with some really good olive oil and salt -- the flavor combination is surprising, and works almost startlingly well! Ingredients: A collection of the best citrus fruits you can find: oranges (I love using cara-cara oranges and blood oranges for this dish), tangerines, grapefruit, etc. Some good olive oil. Some nice salt Section the citrus and distribute between small bowls. Note: sectioning citrus fruits can seem intimidating, but it is really quite easy and fast with the proper technique; I encourage anyone who isn’t sure about their technique to look it up on-line and watch a few videos of people sectioning fruit. Assemble: Drizzle with olive oil & sprinkle with salt. That’s it! If you have a soda siphon, you might try carbonating the citrus slices: put some of the citrus slices (perhaps half) in the soda siphon, charge w/ a CO2 cartridge, and let “infuse” for a hour or so. Carbonated citrus! (I’ve read about other ways of carbonating citrus fruits, using ice-chests & dry ice, but I’ve never had to patience to try them...)

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LIVING M A G A Z I N E

February / March 2013


Easy & Delicious |Scones Scones are like biscuits, with style. There’s nothing better straight from the oven! Ingredients: 3 cups all purpose flour 1/2 cup white sugar 5 teaspoons baking powder 1/2 teaspoon salt 3/4 cup butter 1 egg - beaten 1 cup milk 1 cup whole cranberries 2 Tbsp lemon zest pinch nutmeg What to Do: Preheat oven to 400 degrees Lightly grease a baking sheet In large bowl, combine flour, sugar, baking powder and salt. Cut in butter (use COLD butter and cut it into little

squares quickly then put into bowl and quickly mix in with a fork - this step is key, you want to keep your butter cold until it’s in the oven.) add egg, milk, cranberries, lemon zest and nutmeg. Stir quickly until moistened and barely holding together. Turn onto floured surface. Quickly roll out to 1/2 inch thick round. Cut into triangles (first make strips then cut triangles) Bake for 15 minutes in preheated oven.

Enjoy!

Try other stuff! -- Sunset Valley Organics has dried blueberries and more for your scone experiments! Beyond organic, berries from Sunset Valley are the best you can buy! www.sunsetvalleyorganics.com

Shop Albany’s 1st Street

For Yours 327 1st. Ave W. 541-791-1844 www.willametteliving.com

Ivy Garden Tea Room 333 1st. Ave W. 541-928-7330

Lavender, Lace, Etc. 327 1st. Ave W. 541-979-2000

Tea & Great Gifts for All Occasions Willamette Living Magazine

45


The Willamette Living Magazine Guide to Eating Well

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

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

760 Hwy 99W

Dundee 503-538-8880

del Alma

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

136 SW Washington Ave Suite 102

Corvallis 541-753-2222

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

www.willametteliving.com

Queen’s Chopstick Not just Chinese food!

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

2329 Kings Blvd

Corvallis 541-758-9166

April’s At Nye Beach

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

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

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

503-835-5170 Willamette Living Magazine

Guest total: $0

The Blue Goat

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

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Contact us at: 541-740-9776 or adsales@willametteliving.com

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

541-265-6855 February / March 2013


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 -- 9:00 Tues, Wed & Thurs 11:00 -- 10:00 Fri. 4:00 -- 10:00 Sat.

50 West Oak St. Lebanon 541-451-5050

NAPOLEON’S

Crêperie & Gelateria Come and try our Italian gelato, made fresh daily. Some of our traditional flavors are stracciatella, gianduia, hazelnut, tiramisu, mocha chip, vanilla bean, & salted caramel. Have an affogato with our Italian Caffe D’Arte coffee.

Also offering French and Italian pastries. Located in the historic Reed Opera House

189 Liberty St. NE Downtown Salem

503-581-4560

Ivy Garden Tea Room Cucina & Catering

Our South 3rd Street location is available for private dining and big table dining events for groups up to 25. • Platters for pick-up or delivery • Private meeting space for lunch or dinner meetings • Full service catering

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

Booking: Dine@Iovinos.com

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

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

We offer over 80 different teas from around the world.

The Willamette Living Magazine Guide to Eating Well

Mama’s Italian

House made quiche, entree salads made with fresh local greens. Tea accessories and gifts. Delicious desserts and fresh scones served warm. We look forward to seeing you at the tea room! Tues. -- Sat. 10:30 --4:00

Ivy Garden Tea Room

333 1st. Ave. W Albany

541-928-7330

Pig Feathers BBQ

Named “best barbecue restaurant in the Pacific Northwest” by Fodor’s Travel Guide. Adjoining Twisted Snout Brewery. Serving up generous portions of Grand Champion barbecue that won’t bust your wallet. Come enjoy a pint of hand-crafted ale and the best barbecue you’ll find this side of Missouri. Sun -- Thurs 11:00 -- 9:00 Fri -- Sat 11:00 -- 10:00

300 South Main Street Toledo

(541) 336-1833

www.pigfeathers.com Willamette Living Magazine

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The HOT Ticket Great Dates in and Around the Valley

Mid-Valley Video Festival Feb 21-23 In Salem Visit mvvfest.org for more.

The Beach Boys

At Chinook Winds Casino Lincoln City

March 1 & 2

Oregon Cool: Before The Beach Boys were The Beach Boys, they were The Pendletones - a name based on the fashionable surf attire in in the 1960’s (and now) the Pendleton Shirt!

Tickets: 888-624-6228 www.chinookwindscasino.com

Wooden Shoe Tulip Festival March 29 - May 5 9am-6pm In Woodburn woodenshoe.com

Yard, Garden & Home Improvement Show March 15 - 17

In Salem homebuildersassociation.org

The Arts Center Chocolate Fantasy March 1 theartscenter.net

Dinner At Le Patissier A special event! Feb 17th

Reservations are required: 541-752-1785

SIP! The McMinnville Wine & Food Classic March 8, 9, 10 sipclassic.org

Lavender Lake Farms Winter Tea Event February 9th 1pm to 3pm 503-588-3189 48

Willamette Living Magazine

February / March 2013


Best of Show Alas, there can be but one...

by

Kate Rivera •

photos

Dennis Rivera

The annual McMinnville Wine & Food Classic event is due to be held at the Evergreen Space Museum on March 8-10, 2013. We recently peeked in on 12 judges, gathered together in a small meeting room at St. James Catholic School, who were blind-tasting a total of 190 different wines submitted by 51 wineries throughout Oregon. The first round of judging was conducted by type of wine. Those with the highest scores went on to the next round, to then be placed in Bronze, Silver, and Gold categories. From the Gold winners, a Best of Show was chosen. The judges - professionals from various sectors of the wine and food industry - were enjoying their duties, but also clearly taking the job seriously. They spoke of the passion that goes into the winemaking process; evident, they said, in each aroma, each sip, each glass held up to the light. The McMinnville Wine & Food Classic is held as a benefit for the students of St. James Catholic School in McMinnville, and is run by a group of dedicated volunteer families, staff, and friends of the school.

“Great wine making starts with the terroir of the grape.” Judge Cynthia Gierok, Wine Steward at Fred Meyer in Newberg.

www.willametteliving.com

The Results are in, Congratulations All Best of Show

Methven Family Vineyards 2011 Gamay Noir

Gold Abacela 2011 Abarino Abbey Creek Vineyard 2010 Pinot Noir “Big Sexy” Eola Hills Wine Cellars 2010 “Le Creole” Pinot Noir Terra Vina Wines 2010 Cabernet Franc Eola Hills Wine Cellars 2010 Lodi “old Vine” Zinfandel Terra Vina Wines 2009 Tempranillo Capitello Wines 2011 “Dolcino” (Gewurtztraminer) Noble Estate 2011 Muscat

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

Silver Kramer Vineyards 2010 Brut Blakeslee Vineyard Estate 2011 -Chardonnay-Yamhill Carlton 12 Ranch Wines 2010 Viogneir Ancient Cellars 2011 “Gilt” Capitello Wines 2011 Pinot Gris Crater Lake Cellars 2012 Pinot Gris Calamity Hill Vineyard & Farm 2012 Starlight White Tesoaria Winery 2012 Bella Bianca Methven Family Vineyards 2008 Estate Cuvee WildAire Cellars 2009 Pinot Noir Reserve Noble Estate 2010 Vineyard Select Tesoaia Winery 2011 Pinot Noir Spangler Vineyards 2009 Merlot Terra Vina Wines 2010 Merlot Namaste Vineyards 2008 Legacy Syrah Flying Dutchman Winery 2008 -Conductor’s Blend Reserve Territorial Vineyards Riesling Eola Hills Wine Cellars 2006 -Port Style (cabernet Sauvignon)

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

1-800-MYAMFAM AMFAM.COM American Family Mutual Insurance Company and its Subsidiaries American Family Insurance Company Home Office — Madison, WI 53783

© 2009

003473 — 2/09

Willamette Living Magazine

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Visit Historic Nye Beach Nye Beach Wine Cellar

for Artsake Gallery • A Co-op of Local Artists

541-265-3292

Vern Bartley Rhonda Chase Anja Chavez Cynthia Jacobi Kathy Thomas Alita Pearl Katy LaReau Shonnie Wheeler Frances Van Wert

Buy Local • Buy Handmade

541-574-9070

Jovi 541-265-8220

541-265-6855

541-574-8134

Gifts • Lingerie

541-265-2118

In Independence Visit Lavender Lake Farms, look for the signs on 99! Hwy 99 between Corvallis and McMinnville

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

Visit us online at: www.lavenderlakefarms.com Call 503-838-2620 For More Information or Visit the Farm at 3395 S. Pacific Hwy in Independence Oregon 50

Willamette Living Magazine

February / March 2013


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Our readers love to shop, dine out, travel and feather their nest. Make sure they know about you! As one advertiser put it: “Each time a new issue comes out, I get more phone calls and new clients. With a small marketing budget, I look for advertising that “sticks around.” Not only does Willamette Living Magazine stick around for more than a few days, I know that readers are looking for the next issues.Thank you for a great publication!” Make your connection with our upscale readership today. Call us to schedule an appointment to discuss affordable advertising that works for you. (Become a “regular” in the print magazine, and your online ad is free!)

“ T H E L I F E S TY L E M A G A Z I N E O F O R E G O N ’ S W I L LA M E T T E VA L L E Y ” I T ’ S YO U R B U S I N E S S , M A K E T H E R I G H T I M P R E S S I O N C O N TA C T U S T O D AY : S A L E S @ W I L LA M E T T E L I V I N G . C O M

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Learn your heart’s age at

samhealth.org/FindYourHeartAge Take five minutes to complete an online health survey and discover your heart age, 10-year cardiovascular disease risk and prioritize your most harmful risk factors.


Willamette Livng February / March 2013