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 V A L L E Y
October / November 2012
M AG A Z I N E
ALBANY | CORVALLIS | EUGENE | LEBANON | MCMINNVILLE | PHILOMATH | PORTLAND | SALEM
The Corvallis Clinic Foundation presents PUTTINâ€™ ON THE PINK Saturday, October 13, 2012 A benefit to celebrate breast cancer survivorship and to support Project H.E.R. www.puttinonthepink.com
T H A N K Y O U T O O U R S T Y L E S H O W PA RT N E R S Pink Carpet Partner
Pink Cashmere Partners
Pink Chiffon Partner
Pink Velvet Partners
Pink Silk Partners
Bonnie Arent Lorenz, L.Ac. Dr. Nick & Mrs. Kim Benton
Pink Linen Partners Barnhisel, Willis, Barlow & Stephens PC Mr. Craig & Mrs. Sarah Blanton Dr. Bruce & Mrs. Deb Bynum Central Willamette Community Credit Union Coldwell Banker Valley Brokers Corvallis Sport & Spine Physical Therapy Crystal Valley Decorating Drs. Brian & Michelle Curtis Dari-Mart Donna Bella Lingerie
Edward Jones Epic Day Spa Dr. Linda Fox, Samaritan Gynecology & Surgical Associates Dr. Mary Harada Hurley Financial Group Dr. Stephen & Mrs. Lynne Neville North Point Dental Group, LLC Olufson Designs Mario & Alma Pastega Family Foundation
Dr. Robert & Mrs. Susan Poole Ms. Jean Roth Starker Forests, Inc. Sunset Dental/Linda Selby, DMD The Inkwell Home Store Town & Country Realty Dr. Curtis E. Trammell, Specialist in Orthodontics Wheelhouse Complex Willamette Living
We can help keep every member of the family healthy. Well almost. Come to The Corvallis Clinic and you and your family will enjoy better medical care than you’ve ever known. Here you’ll find the convenience of care for everyone, and all the key tests and services, in one place. Most important, here’s where your entire family will get exceptional treatment from nothing less than boardcertified physicians. Doctors committed to building ongoing, personal patient-doctor relationships, focused on comprehensive care for all. It makes for an extra measure of understanding that can contribute to happier, healthier lives for your entire family.
Accepting new patients at these locations: The Corvallis Clinic Family Practice 444 NW Elks Dr., Corvallis, OR 97330 | 541-754-1987 The Corvallis Clinic Philomath Family Medicine 1219 Applegate St., Philomath, OR 97370 | 541-929-2922 The Corvallis Clinic at North Albany Village 601 Hickory St. NW, Albany, OR 97321 | 541-926-3441 The Corvallis Clinic at Waverly Drive/Albany (formerly Albany Family & Specialty Medicine)
1705 Waverly Dr. SE, Albany, OR 97322 | 541-967-8221
And that should make for some real tail wagging by any family member. www.corvallisclinic.com | Find-a-Physician 541-757-3757
The Ackland Family Welcomes You. Proud owners and operators of the area’s oldest and most trusted source for quality mattresses at great prices. Serving family and community since 1978!
“Get The Restful Night’s Sleep Your Body Wants On a Bed That Provides the Support You Need”
THE SLEEP CENTER CARRIES ALL THE MAJOR BRANDS, AND OUR PROFESSIONAL STAFF IS TRAINED TO MATCH YOUR BED TO YOU. QUALITY, RESTORATIVE SLEEP IS ESSENTIAL TO YOUR HEALTH AND WELL BEING, DON’T LEAVE IT UP TO JUST ANYONE!
245 Pacific Blvd. SW
908 NW 9th St.
We carry Tempur-Pedic, Stearns and Foster, Simmons Beautyrest, Restonic, Lady Americana, Sealy & Serta! Also stocking a wide selection of memory foam, foam pillows and accessories.
Trillium is health • Trillium is
Trillium Family Services is Oregon’s leader in providing mental and behavioral healthcare for children and families.
? m u i l l i r why T
Trillium is the only provider in Oregon offering a full continuum of children’s mental and behavioral healthcare services. Trillium offers hope to families when they don’t know where else to turn. Our programs equip children and their families with the right tools to treat mental health conditions and create new environments that enable children to realize their full potential in school, home, and community settings.
OuTpaTienT Community-based therapeutic services help children and families talk about challenges and maintain success at home through traditional counseling and skills training.
day TreaTmenT Our Day Program pairs academic instruction with therapeutic activities to encourage classroom and community success. Certified educational staff and clinicians support children and families as they transition to a school in their community.
reSidenTial For information related to program specifics and types of services, contact Trillium’s Marketing Manager, Stephanie Warneke. Stephanie is a Licensed Professional Counselor in the state of Oregon with more than five years working as a Trillium therapist and program manager 503-205-4347 • email@example.com
On-site services help child and adolescents find safety in a secure environment. Through intensive counseling and psychiatric services, specially trained staff help children and families regroup and prepare for community life.
October / November 18
MEET YOUR NEIGHBOR
It was a great summer in the valley. We’ve got a few shots of your neighbors having fun in the sun, and the scoop on a luxurious farm dinner - for a good cause.
Meet Bert Schoenfeld of Mid-Valley Tile and Design. Not your father’s tile guy!
Kate Lynch recently opened “Forks and Corks” Catering in Corvallis. See what makes her tick.
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
BOLDT, CARLISLE & SMITH, LLC CERTIFIED PUBLIC ACCOUNTANTS
LET US HELP YOU MAKE THE MOST OF YOUR PERSONAL AND BUSINESS FINANCES. WE’RE YOUR COMPLETE SOLUTION FOR:
PERSONAL & BUSINESS FINANCIAL PLANNING COMPUTER & TECHNOLOGY SUPPORT BUSINESS AND PERSONAL TAXES QUICKBOOKS® SUPPORT AND TRAINING SALEM
480 CHURCH ST. SE SALEM, OR 97301 503-585-7751
408 N. THIRD AVE. STAYTON, OR 97383 503-769-2186
321 FIRST AVE. E STE. 2A ALBANY, OR 97321 541-928-6500
HELPING YOU MAKE SENSE OF COMPLEX FINANCIAL DECISIONS
Santiam Place Wedding & Event Hall
The Special Place for Your Event!
WEDDINGS • RECEPTIONS PARTIES • REUNIONS • MEETINGS
OO! ITEMSG ATRC Y T R H A P G IN D ED RENTIN LOTHS, W BLEC S TABLES, TA NTERPIECE PILLARS, CE
Featuring local artisans, romantic gifts, porcelain, china, linens, jewelry, European soaps, specialty foods, & much more. Ask about our custom china sets, a unique and personal gift your loved one will treasure forever.
FIND US ON FACEBOOK!
139 Main Street - Lebanon, OR
311 1st Ave West, In Albany
541-791-1844 Whimsy SFAF 12:Layout 1
Family Owned, Since 1965!
• Lighting • Gifts • Home Decor
For Kids of All Ages
• Shoes and Clothing
• Stuffed Animals
• Educational Toys & Gifts • Old Time Candy
“See Things In A Different Light”
885 22nd Ave. SW in Albany 541-928-8488
An elegant mix of beautiful things. New clothing, shoes, gifts, scents, herbs, home decor & more. Swing by and say hello to Louise, and take home a new treasure today.
327 1st Ave. West, in Albany
Lavender, Lace, Etc.
206 Oak Street Silverton 503-874-4402
Something for Everyone!
Free Gift Wrapping
“I design beautiful homes”
541-754-0059 • www.rodterry.com • firstname.lastname@example.org
• Greeting Cards for every occasion • Hats & Scarves for anyone & everyone Jewelry and Clothing • Stuﬀed Animals, Toys & Games Open 7 Days a Week • 207 E. Main Street Silverton 503.874.4401 • www.whimsyetc.com
Kickoff 15 16
Love to Live Here Mike on Health
In the Garden 23
Donâ€™t Forget The Decorations!
Health & Wellness 24 26 27
Breast Health & You Making a Splash in Childbirth Beautiful You - The Eyes Have It
Eating Well in the Valley 29 30 31 33 34 36 39
Meet Kate Lynch Potato Leek Soup, Mmmm Restaurant Spotlight: Le Patissier Keep Summer Alive, Lavender Treats Valley Dining Guide The Beer Prof - Barrel Beer A Few of My Favorite Things
Art & Entertainment 41 42 44
Arts Afield Holiday Ballet in Corvallis The Hot Ticket
Ballet Photo: Charles C. Prince Photography
The French Unicorn
Specialty Items Scents Soaps Gifts Jewelry French-Inspired Decor
Unique Clothing we carry: Yala Bamboo Color me Cotton Click For special occasions, or any occasion, stop in and say Bonjour!
198 Liberty St. NE in Salem
Willamette Living MAGAZINE
Scott & Gayanne Alexander Willamette Living is published every two months by Willamette Life Media LLC
Scott Alexander 503-608-4846 email@example.com
Amy Covey 541-908-9907 firstname.lastname@example.org
Send Comments, Corrections & Questions to:
email@example.com VISIT US ONLINE AT
WWW.WILLAMETTELIVING.COM Willamette Living Magazine brings you the best of Oregonâ€™s Willamette Valley six times a year in print, and online. On any regular priced General Admission ticket to the WVFC Harvest Festival Limit 1 per customer. May not be combined with other oďŹ€ers. Redeemable only at WVFC 10/2/12 - 10/28/12. Promo Code: WVL10-2012
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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.
Willamette Living Magazine
October / November 2012
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
WILLAMETTE Get Your Style On, Shop Downtown Corvallis
WOMEN’S CLOTHING AND ACCESSORIES PRAIRIE UNDERGROUND EILEEN FISHER AG JEANS MICHAEL STARS 3 DOTS EMU AUSTRALIA HOBO INTERNATIONAL FIG CUSTOM JEWELRY LIZ GRANT DESIGNS
Visit the Main Store, The Annex & The Alley
CONSIGNMENT WELLNESS & RESALE ISSUE
Fashionable and fun styles that look and feel great. Shoes and boots. Accessories and bags. We pay cash for designer labels.
Second Glance 312 SW 3rd St. 541-753-8011
PHYSICIANS • DENTAL PROFESSIONALS • WEIGHT LOSS COSMETICS • HOSPITALS • FITNESS PROS • MASSAGE
214 SW Jefferson OUR BIGGEST ISSUE OF THE YEAR 541-758-9099 Men’s TO RESERVE SPACE AND DISCUSS EDITORIAL COVERAGE: Fashion & Vintage
WWW.WILLAMETTELIVING.COM | 541-740-9776
312 SW Jefferson 541-753-4069
Women’s & Accessories 351 SW Clothing Madison Ave Corvallis • 541-757-7033
APPAREL • LINENS • GIFTS
SHOP LOCAL! 351 SW Madison Ave, In Corvallis • 541-757-7033
WHEN YOU’RE SHOPPING FOR THE HOLIDAYS, KEEP YOUR DOLLARS WORKING IN OUR LOCAL COMMUNITY, SHOP AT IRENES’. LOCAL PRODUCTS ARE OUR FOCUS, ALL YEAR LONG.
SHOP IRENES’ FOR:
LA PETIT VIE, BATH AND BODY CARE. MADE FROM THE FINEST NATURAL INGREDIENTS. 221 NW 2ND ST. CORVALLIS
Willamette Living Magazine
HOLIDAY GIFT GUIDE
Reach 40,000 of the Valley’s best and brightest shoppers with your holiday message, AND we’ll present your featured gift items in one of our most anticipated features of the year!
OUR BIGGEST ISSUE OF THE YEAR TO RESERVE SPACE AND DISCUSS EDITORIAL COVERAGE:
WWW.WILLAMETTELIVING.COM | 541-740-9776 October / November 2012
Empowering You Make Informed Decisions
...OUR MOVE Assisting Companies bookkeeping, tax returns, ﬁnancial statements
Building Companies entity formations, restructuring
Consulting Companies strategic business planning
Managing Companies back ofﬁce support, check writing , payroll
Empowering Companies To make informed decisions
582 NW Van Buren Ave Corvallis, OR 97330
Ta x • L e g a l • A c c o u n t i n g
FOR MEMBERS OF ALL AGES The most current state-of-the-art fitness equipment, and trained staff available to answer your questions.
More than 120 hrs. per week of group exercise classes including Zumba, Nia, Pilates, 3 types of yoga, Step, Cardio, Goup Power (weights) and even Line Dancing!
Aquatic Exercise Classes 2 indoor pools for classes and lap swimming Warm water pool for therapy fitness for arthritis, fibromyalgia and orthopedic type issues Connect with us on Facebook for current events, specials and more!
THE WILLAMETTE VALLEY’S PREMIER RENTAL SOURCE Weddings • Parties • Special Occasions
Tents • Tables • Chairs • Arbors • Arches Linens & Overlays • Dance Floors • Vases China • Glassware • Flatware and More!
2855 NW 29th St. in Corvallis Call Us Today at 541-757-8559
1435 NW 9th St. Corvallis Phone: 541.752.7255
WWW.ONESTOPPARTYSHOP.NET Willamette Living Magazine
McFarland Rd, 412 ac farm, $1,562,000
Annette Sievert www.valleybrokers.com/asievert
Have B R O K E R Expectations
For a showing of these exceptional properties contact Annette C. 541-207-5551 ASievert@valleybrokers.com
â€œBig or small, I can sell your property.â€? Pictured, 2630 NW Bryant St. Corvallis From Listing to Accepted Offer - In Just 4 Days!
2630 NW Bryant St, 3 bed, 1.5 bath, $210,000
Love to Live Here Annette Sievert
Already Mid-September, and I I have no idea where the summer went. I am so happy that we can still enjoy these warm days, with the breeze feeling like velvet, the light changing, but the skies still remaining blue, although the nights are chilly now, it makes for a great night’s sleep. Like every year when we have a few real hot days, we considered to add air conditioning to our home, and like every year, we don’t do it, for those few really hot days and warm nights it’s ok not to cook, we eat salad and sleep downstairs. We have goats now, a new adventure. They are responsible to keep the poison oak and blackberries in check and are doing a superb job. The chickens still have 18 chicks and we will see how many of those are roosters, soon the first will find his voice, most likely at 4am... Our garden has produced very well this year, the first garden we’ve planted on time with seedlings, in well prepared raised beds, we are getting there. A month ago I noticed that a lot of the produce had something chewing on them and not willing to spray poison. After doing some research, I found “Diatomaceous Earth,” look it up, it is edible, organic and highly effective. What to do with Zucchini that hide under the big leaves and all of a sudden reach monster size, I swear a few of them arrived overnight. They do not do that well in salad anymore, getting a bit tough. But cut in small squares and sautéed in olive oil, garlic, salt and pepper they are great. Just peel and remove the seeds and cut up. We still have Strawberries and I think they actually get tastier the later they grow, not really sweet, more strawberry flavor than sugar. And then, finally, the tomatoes are ripe. Of course all more or less on the same day. I heard a good idea a few days ago, cut them up, roast them in the oven for 30 min and then freeze them. Makes great sauce tomatoes in a very short period of time with little effort and you can pack them in the amounts you need later.
Beans can dry in their pods and be harvested just before “The Rain” starts. Cucumbers do well just fresh from the garden or canned although I have to admit that I did not have time for that this year, way too busy with my business, no complaints there. My grandmother turned 90 a few days ago. I call her regularly, she lives in a senior center in Cologne, Germany and although inside her head really nothing has changed, she is as sharp and witty as she always has been, everything else is not that great, she hates that her body does not obey her anymore the way she expects it to. So these phone calls are a great distraction and we talked for an hour about her childhood on a small farm and that they canned and preserved practically everything. She sent me her first cookbook, a treasure trove of recipes, from the 1930s and 1940s. We talked about those recipes and she gave me a lot of tips on how to keep my harvest, the idea of keeping the beans on the plant in the pod and harvest when they have dried out came from her. So here we come full circle, from the 1920s and 1930s on a small farm in rural Germany to 2012 on a small (or rather tiny) farm in Corvallis OR, in harvesting and preserving not much has changed, although living the way we do here in Germany would be prohibitively expensive given the prices of land there. But we can do what we want to do with the wisdom of my grandmother here in Oregon. Another reason why I love to live here.
Holiday shopping? Visit Lavender Lake Farms 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 www.willametteliving.com
Willamette Living Magazine
Mike on Health Finding Motivation to Be Physically Active
Let’s go into the adult learning area of ‚“trait Self”, and how it applies to increasing your motivation to be more physically active. We‚‘ve tried all kinds of external motivational ques. From free T shirts, water bottles to home exercise equipment. Health clubs are good venues, but is any health club right for how YOU want to use it? And are you doing what YOU want to do, or what somebody else wants you to do? What‚‘s most critical here in health, or any other facet of life is you knowing... you. How you do things. Are you very organized? Or do things random? Are you a perfectionist? Or do small details matter to you that much? Here‚‘s a key thing to consider. Trait self, is not a good or bad thing. Sure. We all need to improve in different aspects of our lives. But when we‚‘re talking about “doing health”, it‘s looking at what your personality is. Your style if you will. As I‘ve reported before, you neither have to kill yourself to be physically fit, nor spend hours engaged with it. People that do the hard work in exercise on a regular basis, well... that‘s their “trait self.” That‘s who they are, and how they like to do it. As I’ve talked about for several years now, ENJOYING the activity is critical. People who are consistent, put exercise in as part of their day LIKE the activity that they do. Very, very few people who are “disciplined” in working out don‘t like the actual experience of doing it. Does that make sense? Their trait self is to exercise this way. Most people that we think are “disciplined” ENJOY the style of exercise routine they do. They don‘t push themselves, or have an external source to push them. They are internally motivated, and actually look forward to this part of the day. When you enjoy meaningful experiences these become more of daily peak experiences, rather than the drudgery of having to do it for other reasons. Let me leave you for now with 3 keys to finding success with exercising, or any life endeavor for that matter. Competency: One must feel competent in the activity they’re doing. Fitness is developed. It’s a slow self-improvement process. As one practices working out, the feeling of competency raises. When you find a health style that works for you the feeling of competency increases. Everything kind of clicks. For some people it takes longer than others to find this. That‚‘s why I always say, there is no failure. It’s just going back and trying to find what works for you.
Mike Waters Autonomy: One must practice the exercise routine on their own. You can use the teaching of a fitness specialist, or personal trainer, but successful exercisers create a ‚“ritual and routine” that’s their own. If you do somebody else’s routine, and it’s not you, you’ll probably quit. Friends can share what they do, ( as discussed below in social support). They can go into great detail on what they do, but is it the way you want to do it? Social support: We learn and support each other. Sharing different activity styles, ways of going about things. Doing things with a group is a “trait self” characteristic. We can be social while still doing physical activity together. Eating healthy together “cultural norming” is critical in the success of healthy work places, and communities. We have a major influence on each other. Especially as our social circles become smaller. We can learn how to exercise from professionals, and our peers. We can collect a lot of data on different types of fitness, and physical activity choices . But we still have to know who “we” are, and how we want to create a style, a schedule that fits for us.
Mike Waters is the Director of Health Promotion for Timberhill Athletic Club in Corvallis OR email him at: firstname.lastname@example.org 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 new website at: tacyourhealth.weebly.com
9th Street Salon & Spa
Hair Makeup 1746 NW 9th St. Massage Corvallis Manicure 541-754-9099 Pedicure Bridal Parties
Willamette Living Magazine
110 SW 3RD ST. CORVALLIS • 541-753-9276
W W W. S TA S H L O C A L . C O M October / November 2012
NE RS ! OW NE W
Ivy Garden Tea Room
TRADITIONAL HIGH TEA SERVED IN A SERENE, COMFORTABLE SETTING SALADS • CAKES • SCONES QUICHE • PANINI GIFTS & TEA ACCOUTREMENTS
OVER 100 TEAS TO CHOOSE FROM
Yes! We Have Treats to Go! 333 FIRST AVENUE WEST, IN ALBANY RESERVATIONS: 541-928-7330
Osborn Aquatic Center is a great place to be a kid. Find the activities you and your kids love at Corvallis Parks & Recreation.
Safe supervision, great memories, super values.
Willamette Living Magazine
Summer Scrapbook I got Married!
(or, “what I did last summer”)
Mrs. Lydia Bell...
We attended the
“Bite of Benton County” The Corvallis Chambers’ celebration of local artisan food and drink.
ugust 25, 2012, a day I will never forget. I married my love of 6 years Mike Bell. The wedding was held at Three Strands Farm, Lebanon, OR. Tom and Kristi were gracious hosts and opened their home up to us. The weather was just perfect! We had a ceremony of 139 loved ones, with a reception to follow shortly after. We were fortunate enough to have my Grandpa Lee Stoner and my husband’s Aunt Kathleen Messmer marry us. There was dancing and laughter into the night, my favorite part was standing back and looking at all the beautiful smiling faces enjoying themselves. Cheers to marriage!
“I shredded on my skateboard”
Photo: Robert Daley
We attended the
Bounty of Benton County Farm to Fork Dinner at Afton Field Farms
It’s not just great food!
he proceeds from the Bounty of Benton County fund Strengthening Rural Families - a nonprofit that that provides programs to kids and families in rural Benton County. Last year they served over 700 people through parenting classes, family and youth support programs and community events. Some of the current and past programs include the Philomath Safe Routes to School program, Girls Circle support groups for teen girls, Girls and Boys Night Out in Alsea, Alsea Preschool, Live and Learn with your Toddler, Incredible Years and other parenting classes, Healthy Kids Oregon, Alsea and Monroe Health and Safety Fairs, Super Readers early literacy program and more. Their mission is “working together to strengthen families and communities in Rural Benton County”. The Bounty of Benton County event is not only a fundraiser for the organization, but also a celebration of the places we work! They also believe that supporting rural businesses is key to supporting strong families. Please go to the Strengthening Rural Families website for more info.
www.ruralfamilies.org Photos on This Page: Sara Lil Photography | Fun, Artistic, Modern Wedding and Portrait Photography | www.saralil.com
The Rain is Coming, Is Your Roof Ready?
here are many reasons for a leaking roof and it is important to keep an eye out for possible causes and avoid them when possible. Some major causes of leaking roofs are:
Poor Construction: Unfortunately there are unprofessional roofers out there who do not build roofs to the appropriate standards. This will become apparent when things start to go wrong.
Old Age: One of the most common causes of a leaking roof is general old age and wear and tear. Over time your roof will deteriorate, become brittle, crack and split which all leads to a leaking roof and roof repairs.
Keep an eye out for signs that a leaking roof is in your future. Some of the signs to look out for include:
Weather: Sun, wind, dust, rain, snow and other weather conditions can all weaken your roof in different ways. Your roof is constantly exposed to these elements. Regular maintainence is important to avoid premature roof repairs. Environment: Trees, leaves and debris can all put your roof at risk of leaking. Trees and branches can fall and create holes in your roof and leaves and debris can fill gutters and create pools of water on your roof and in your gutter which creates pressure. To avoid roof repair jobs caused by the surrounding environment ensure your gutters are cleared regularly and trim surrounding trees so that they are not hanging over the house. Faults: Many roof leaks come from faults or deterioration of vents, chimneys, fans and skylights. Check that they have been installed correctly and that seals are not broken.
INSIDE • damp brown patches on the ceiling or walls • sagging ceilings • outside light coming through in sections of your ceiling or walls • dark spots in wood in your chimney, vents or roof OUTSIDE • missing shingles • curling of roofing materials • algae growth • blistering and buckling of roofing materials • rotting If you have a leaking roof, or suspect you will soon, call a professional roofing company who will be able advise you in the best course of action. Don’t hesitate when it comes to a leaking roof – the sooner you find a leak and fix it you’ll lessen the overall damage to your home.
After: Wow! “JASON AND JUSTIN ARE MY ROOFERS, THEY ARRIVED WITH A FULL CREW, DID GREAT WORK, AND HAD THE JOB DONE IN NO TIME. HIGHLY RECOMMENDED.” AnnaLiese M. CORVALLIS
ROOFING SPECIALISTS • COMMERCIAL • RESIDENTIAL ENERGY STAR AND LEED APPROVED PRODUCTS • METAL ROOFING PVC AND TPO MEMBRANE ROOFING • ARCHITECTURAL ASPHALT COMPOSITION SHINGLES CALL JASON OR JUSTIN OF OREZONA BUILDING COMPANY TODAY AT: 541-981-2190 FOR MORE INFORMATION, VISIT OUR WEB SITE AT WWW.OREZONABUILDINGCOMPANY.COM
OREZONA ROOFING IS FULLY LICENSED, BONDED AND INSURED • OREGON CONSTRUCTION CONTRACTOR’S BOARD LICENSE NUMBER: 171397
Willamette Living Magazine
October / November 2012
pretty pictures for every building
jenerik images photography email@example.com :: 541-740-7046 :: jenerikimages.com
907 NW Sycamore in Corvallis | 541-745-5305 www.mid-valleytile.com
HENDERER Henderer Design + Build DESIGN + BUILD
Where the ďŹ rst thing we build is trust.
340 SW 2nd St, #2 Downtown Corvallis
www.hendererdesignbuild.com CCB# 95845
Willamette Living Magazine
Valley Business | Meet Bert at
Mid Valley Tile and Design T
ile can be traced as far back as the third millenium BC in Lema, Greece. Decorative tiles appear a little later in Mesopotamia, most famously the Ishtar Gate of Babylon. (Wikipedia)
Given tile’s long history, tile setting may be the world’s (second) oldest profession. But, there’s a new sheriff in town. And he rode in on a gleaming red Ducatti. Italian Motorcycle buff, and Guitarist in what may be the oldest punk band in Oregon (or the world at this point), the new face of tile setting is a renaissance man of the highest order. Meet Bert Schoenfeld, owner of Mid-Valley Tile. Having apprenticed with master tile setter Mark Simpson, Bert knows his stuff. Not your average, beige tile guy, Bert is an art connoisseur: paintings, sculpture, music, and of course beautiful tile designs. Bert installs tile Monday through Friday, and bought the existing business about four years ago to, as he says, to eventually get off his knees. Bert is assisted by OSU design graduates Luke Frels and Anna Clink. Luke or Anna, are at your service to help with design projects in-store or on-site. Bert wants your tile job to be a beautiful and long lasting installation. MidValley is one of the only tile shops who will inspect your order for shade and color variation AND mark your boxes according to location like “kitchen” or “bath.” Bert says: “people are hanging on to their houses more now and as a result, we’re seeing some cooler, nicer features appearing in our remodel jobs. We’re also installing more “heat mats” - the mats that go in under the tile to allow you to control the floor temperature.” Bert’s heat mat trivia: the number one state for installation of heat mats? Arizona. It actually gets chilly in the winter. Bert hosts local artists in the (very stylish) store, and works hard to create a nice space for you to come in and work on your tile project. With beautiful selections from all over the world, Mid-Valley Tile is our first choice for your tile project.
Got a tile project?
Call Bert: 541-745-5305 www.mid-valleytile.com 907 NW Sycamore Ave (off 9th street) Corvallis, OR 97330
Bert’s Weekend: Ice Hockey, Motorcycles, Grilling, Rock and Roll 22
Willamette Living Magazine
October / November 2012
In The Garden | With Brenda Powell
Don’t forget the decorations Autumn is upon us. We are harvesting the bounty of our gardens, cooking delicious meals with that home grown produce and entertaining. I grew up in a family that loved to entertain, decorated for each season, and regularly had flowers from the garden in the house. Mom and Dad got the kids involved in all of this. For our business, we do the same thing. You’d think I would be tired of it by now but actually I enjoy it more each year. My front porch is where I focus my seasonal decorating efforts. I’m not exactly sure why that is. Probably because it involves pots and I love container gardening. I view a pot (ceramic, terra cotta, wood, or plastic) like a vase, only the floral arrangement I create lasts longer. The basics principles are the same. The container industry has a pattern for creating a great container arrangement. You must have a Thriller, spiller, and filler. It has a lot of similarities to flower arranging. There is a vertical element, a trailing element and the stuff in the middle, which in flower arranging is the anchor. In regards to texture the basic principle is 50% is medium texture, 25% coarse and 25% fine. So a great combination is a grass, an ornamental cabbage and pansies. Or a fern, a Heuchera and a Wire Vine. Tuck some crocus, tulip or daffodil bulbs around the plants where they will give you early spring color. When creating an arrangement, just like a salad, I find less is often more. Lately, I have been using a single type of plant in a container.
Dr. Sara Austin DMD Celebrating 50 Years of Neighborhood Family Dentistry
Then the individual containers, when grouped form a combination. I add several heirloom pumpkins and gourds and I’m done. If you want to add Halloween decorations , go ahead. Anything and everything could be a great accent. When Halloween is over, take them down and you’re still good to go through Thanksgiving. After Thanksgiving, I transition into Christmas by adding cut conifers and holly to the containers. I just stick them into the soil. With that base, I add foliage and berries that grow in my landscape. I love to throw in Evergreen Magnolia foliage, Rosemary and red Nandina foliage and berries. Sweet Bay is great, too. If you’re lucky enough to come across Beauty Berries, their translucent purple berries make a great accent. Mossy twigs or the brilliant red shoots of Red Twig Dogwood are a nice addition to the holiday greens arrangement. I’m not above spray painting if necessary. A bleached out, dormant grass takes on a whole new dimension with the application of a subtle red spray paint. Yes, we’re at the end of the typical gardening season, but that doesn’t mean your containers and your garden need to be barren. Take a little time, have a little fun and see what you can come up with to keep your pots performing the rest of the year.
Brenda Powell is a fourth generation owner of Garland Nursery. Her passions include gardening, cooking, reading, writing and photography. Follow her writing at
inspiring beautiful & bountiful gardens since 1937 with
6 acres of:
· Perennials & Annuals · Trees & Shrubs · Fruits, Vegetables & Herbs · Garden Supplies · Houseplants & Bonsai · Gifts & Home Decor
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Willamette Living Magazine
Health & Wellness Breast Health & You
New findings in breast cancer research support importance of early detection
nowing there are factors you can’t control that can affect whether or not you may get cancer can by scary. Having a high risk factor for developing breast cancer, such as having dense breast tissue, can be especially concerning. But recent research may help ease some of those fears.
Dense breast tissue is a well-established link to an increased risk of developing breast cancer. However the Journal of the National Cancer Institute published a study in August of this year revealing that women with higher breast density were no more likely to die of breast cancer than women with less dense breast tissue. Although it can be upsetting to acknowledge you may have a higher chance of getting breast cancer in the first place, this is good news, as the majority of women who are diagnosed with breast cancer will survive the disease. And it makes a huge impact when you consider that breast cancer is the most commonly diagnosed cancer in our area. It accounts for almost 40 percent of all cancer cases treated at Samaritan Health Services, according to the most recent Samaritan Cancer Program tumor registry data. So what can women do? According to Samaritan Cancer Program medical oncologist Vicky Lee, MD, there are certain risk factors you can’t control, but for the things you can control, research has shown that women can lower their risk of getting breast cancer and their chance of recurrence by making simple lifestyle choices. These include a low-fat diet, weight control, regular exercise, avoiding alcohol, stress management and taking an aspirin daily. There is also research that suggests vitamin D might play a role in preventing cancer. Lee points out that early detection remains the best way to prevent death from breast cancer. Annual clinical breasts exams and annual mammograms are the most reliable screening tools. Annual mammograms are recommended for women beginning at age 40, and will find 90 percent of cancers. Self breast exams are also an important part of early detection. In fact, the Samaritan Cancer Program reported that of women in our area who are diagnosed with 24
Willamette Living Magazine
breast cancer, 29 percent of them discovered the lump themselves through self-examination. You can help your chances of finding a lump by taking the time to learn careful self-exam techniques at the MammaCare® classes offered by certified trainers. Sign up for the next class on Oct. 17 at the Samaritan Cancer Resource Center in Albany.
Call (541) 812-5888 to sign up, or for more information, or visit samhealth.org/scrc
“early detection remains the best way to prevent death from breast cancer” October / November 2012
Frame Studio & Gallery
GET GLANCED. GET NOTICED. Hidden Valley Field, Shumway
341 SW Second Street In Corvallis
Custom Framing Art Restoration
(541) 757-0042 www.pegasusartgallery.com
Salem 330 Court Street 503.399.9090 Lake Oswego 220 A Avenue 503.344.6621
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DON’T LOSE YOUR STONE!
STOP IN TODAY AND LET US CHECK YOUR SETTING! Gifts • Repairs • Watches • Collectibles • Custom Work 722 S. Main St. Downtown Lebanon www.tremlsjewelry.com
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 Willamette Living Magazine
Making a splash in childbirth By EMILY RANGEL, M.D
sk a new mom about her experience with childbirth and she might say that the joy of holding her newborn was worth the hours of painful labor. But labor is a painful process. Now mid-Valley women are finding relief from labor’s discomforts in a warm pool at the Center for Women and Families at Good Samaritan Regional Medical Center in Corvallis. The hospital recently welcomed the first baby born in the new 375 gallon tub. Water birth is thought to be less painful because the effects of gravity are minimized in the deep pool. Moms also report they can more easily change positions and that labor progresses faster than in a bed. Innovations in childbirth often come along as a result of research to make labor safer and easier for moms and babies. Water birth is part of a larger trend to accommodate women’s wishes to have minimal intervention as they deliver. Similar to labor in a bed, the health care team and partners are still on hand to coach mom. A partner is even welcome to join her in the pool during delivery. Water birth is as safe as birth in a bed and studies have shown there is no greater risk of infection for baby or mother. Water birth is for moms who meet certain medical criteria, including: •
Pregnant with only one baby.
Pregnancy is at full term.
The baby is positioned head down.
Body mass index was lower than 35 before pregnancy.
Weight gain during pregnancy is less than 50 pounds.
There is not abnormal bleeding.
Baby’s heart rate is normal.
People often wonder how babies who are born underwater breathe. Surprisingly, babies don’t take their first breath until they are lifted out of the water and come in contact with air. If a woman starts labor in the tub, she can change her mind and deliver in a bed. Many moms who leave the tub are seeking additional pain relief, which can’t be administered in the tub. In some situations, moms are able to labor in the tub, even if they can’t give birth in the tub. This includes women who are pregnant with more than one baby, those who have had uterine surgery, and those with other medical considerations. Obstetricians at The Corvallis Clinic and midwives from Samaritan OB-GYN clinics recently completed water birth certification training and are able to offer water birth to their patients. To learn more about water birth, talk to your medical care provider.
HELPFUL WEBSITE: www.waterbirth.org
Willamette Living Magazine
October / November 2012
Beautiful You Making Your Eyes Look Bigger If you are running out for a quick trip to the grocery store and only have a few minutes to get ready, don’t skip the eye area. The application of eye liner and mascara can make a world of difference when it comes to how awake and youthful you look. This is generally because eyeliner and mascara, when applied correctly create the illusion that the eyes are much bigger, which is one of the most prominent signs of youth. If applied incorrectly, however, eye make up can actually make our eyes look smaller, or more closed up.
Because it is long lasting, and difficult to remove, it is essential to have permanent makeup applied by a highly qualified specialist. Many people feel they would benefit from permanent makeup services, however are reluctant to proceed because they don’t know how to select a good artist. Similar to finding a surgeon, this is not a service you want to bargain shop for. You will want to have a consultation to see actual client photos and learn everything you need to make an informed choice. Today, many professional permanent cosmetic specialists are members of the world’s leading, notfor-profit society devoted to this field, the Society of Permanent Cosmetic Professionals (SPCP). This organization sets standards of practice for its members, which assures the public of the highest levels of professionalism. With that assurance you can have bigger looking eyes worry free!
To ensure that your eye make-up is applied in such a way that will make your eyes appear larger, first, be sure to use eyeliner only on the outer rim of the eyelids. Lining the entire eye including the inner rim can actually have the opposite effect. Blending eyeliner with a cotton swab instead of leaving a harsh line can make your look more natural and graceful. Also avoid drawing eyeliner on the inner corner of the lower lid, and instead begin closer to the middle of the eye. This helps you avoid looking squinty.
Cheryl Lohman, licensed Permanent Makeup Specialist at Image by Design in Downtown Corvallis, is a member in good standing of the SPCP. For more information you can reach her at 541.740.1639 or visit her website at: www.OregonPermanentMakeup.com
If you want to avoid the hassle of applying eye liner every day, but still always have the look of bigger eyes, you can always go with permanent makeup. Permanent Makeup is also great for people with allergies to eyeliners or have trouble getting a straight line.
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EATING WELL IN THE VALLEY Harry and Annette’s FISHING VESSEL SILVERQUEST REGISTRY: NEWPORT OREGON
fresh fish, direct from the docks to you!
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GET READY FOR ONE OF OREGON’S BIGGEST NATURAL RESOURCES, CRAB! COMING SOON TO HARRY AND ANNETTE’S
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Gifts & Gourmet Foods
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20650 S. Hwy 99W in Amity
SIGNATURE COCKTAIL SAUCE
503-835-0740 *pie hot line!
541-286-4198 • 151 NW MONROE, IN CORVALLIS
eed a little help with your holiday menu?
Le Patissier Bringing you the “joie de noel”
Inquire about buche de noel and other specialty items
956 NW CIRCLE BLVD. CORVALLIS
Willamette Living Magazine
October / November 2012
Forks & Corks Catering Kate Lynch
Meet Your Neighbor How did you get into catering? When I was 12 years old I read an article about a woman who had opened a catering company out out of her home. I thought she had the best of everything – a family, a job she loved, a flexible schedule and she was her own boss! Best of all, she made a living throwing parties. I thought that was really cool and seemed like the best possible job in the world. From that day on it was my goal to be a caterer. When I was 20 I put an ad in the local paper advertising that “Kate’s Katering” was now in business. My first call came from Westinghouse Electric Co. asking me to cater their annual company picnic. That was my very first paying client – and they remained my client for the next 10 years before I sold what by then had grown into a significant sized company.
What is your favorite thing to cook? I love to cook fresh fish. Simple and clean – with bright, fresh flavors. Fresh cod with braised kale, tomatoes, sauteed leeks and capers is one of my favorites to make.
What’s your favorite food? (French, Italian?) I’m Pennsylvania Dutch born and raised. I love good German sausage, sauerkraut and potatoes and all things Irish. Then again, fois gras and port are really high on my list too. Oh, and I love southwestern cuisine. And sushi.
What is your most memorable catering experience? One that immediately comes to mind was when our catering van was hit from behind en route to a wedding reception. That was a really difficult experience – frantic employees, damaged vehicles, masses of gravy and fruit punch all over the place. Of course I have many very memorable good experiences too!
Tell us about your business: Forks and Corks Catering was conceived a year and a half ago when my husband and I were living in Austin, TX. We had been transferred from Corvallis to Austin for two years with his job at HP and were really wanting to move back. I had been looking at the catering market in the Willamette Valley for some time and thought there was an opportunity for a business that offered a higher caliber of catering. Food quality and presentation are very important to us, and our understanding of event logistics has been valuable to our clients. We cater all sizes of both social and corporate events. In the last eight months our largest event has been for 400 people and our smallest was for a party of eight - everything from backyard bbq to elaborate five-course plated meals. So far we’ve surpassed our projections and we’re really encouraged about the success we’re experiencing.
What’s your cooking background? Trial and error. Lots of it over the past 22 years, in a broad array of positions. I’ve been fortunate to have amazing employment and educational experiences all over the country and Europe. I’m very grateful for that and still learning every day. Forks and Corks Catering 1324 NW 9th Street Corvallis, Oregon 97330 (541) 286-4412
My favorite thing about living in the Valley is: ...the peace I feel living in this area. I’ve lived in several places across the country and I’ve never felt more at home than since I moved here. The lush abundance of green and water and trees and all things beautiful feeds my spirit every day. Most importantly, the people here seem to have a keen sense of what’s really important. People and quality of life are a clear priority – and it makes it a really lovely place to live, cultivate friendships and own a business.
Willamette Living Magazine
Winter Vegetables |Potato Leek Soup What to Do: 1 small pieces. Chop the leeks into In a 6-quart saucepan over medium heat, cook the bacon until crispy. Remove bacon and set aside. In the same pan with bacon drippings, add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 15 minutes, stirring occasionally. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 30 minutes.
Potato Leek Soup
adapted from Alton Brown We make this regularly all autumn and winter long. Add a salad and some fresh bread and your family and tummy with be thrilled. Ingredients: 4 strips bacon 1 pound leeks, approximately 4 to 5 medium, chopped (remove dark green parts) Heavy pinch kosher salt, plus additional for seasoning 14 ounces, approximately 3 small Yukon gold potatoes, peeled and diced small 1 quart vegetable broth 1 cup heavy cream 1 cup buttermilk 1/2 teaspoon fresh cracked black pepper 1 tablespoon snipped chives
Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with bacon and chives and serve immediately, or chill and serve cold. To make this vegetarian, omit bacon and sauté leeks in 3 Tablespoons butter instead. Also works great in the crock pot. Add all ingredients except dairy and cook on low 4-6 hours. Then puree and add cream & buttermilk. -Sonia Ruyts, Corvallis Sonia is quite a good cook, and when she’s not making delicious soup she owns “Stash” - yarn shop, social space & gallery in Corvallis, see her ad on page 23!
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Restaurant Spotlight |Le Patissier
ans of French pastry will instantly recognize Le Patissier as the “real deal.” We are fortunate to have this delightful little eatery in North Corvallis. Le Patissier is owned and operated by Didier and Trinidad Tholognat. When one thinks about the term “French Chef” Didier is who should come to mind. Born, and trained in France, Didier has the magic touch that results in perfect croissants, and creamy pastry that is so difficult to produce. Actually, it’s a touch that is only part magic, and in larger part, years of training. If you’ve ever tried to make croissants at home -- you know what that’s all about.
In true French fashion, all of the food at Le Patissier, is made fresh from only the best ingredients available. There are no half measures, no prepackaged dough, no premade pastry cream or chocolate ganache. Only the best will do, it’s the French way. Not only is the food out of this world, the atmosphere is very french: clean, neat, shiny silverware, and a very well trained staff that is more than happy to cater to your every need. It’s the French way, and the only way Trinidad will allow in her dining room. If you’ve never been, make it a priority to visit this wonderful patisserie soon!
Your guests will be impressed, and delighted with a specialty dessert from Le Patissier such as the “Buche de Noel.”
Le Patissier 956 NW Circle In Corvallis
Willamette Living Magazine
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Willamette Living Magazine
October / November 2012
In The Kitchen
Lavender One last taste of summer, compliments of Rhonda Johnson of Lavender Lake Farms in Independence
Lavender Lemon Chicken Lavender Cookies
2 sticks unsalted butter room temp 1 cup superfine sugar 1/2 tsp sea salt 2 free-range eggs beaten 2 tsp vanilla extract 1 tsp fresh lavender buds 2 1/2 cups unbleached all-purpose flour
What to do:
In a large bowl, cream the butter, sugar and salt until fluffy.
1/3 to 1/2 cup butteer, room temp 2 teaspoons lavender buds 1 teaspoon thyme 3 garlic cloves, minced 1/2 teaspoon lemon zest 1 teaspoon sea salt 1/2 teaspoon pepper 1/2 large onion 1 (4-7 lb) chicken 1/4 cup dry vermouth 1/2 cup chicken stock 1 or two tablespoons flour
What to do:
Add the beaten eggs and vanilla and mix well. Add in the flour and mix on low speed just until the dough is coming together. Sprinkle in the lavender buds adn fild in gently - donâ€™t over mix. Divide the dough into two mounds and wrap in plastic. Chill in refrigerator for one hour.
In a small bowl, or mortar and pestle coarsely crush lavender and thyme. Then stir together with butter, lemon zest, and salt and pepper until well mixed. Place mixture onto plastic wrap and form a 4 inch log. Chill compound butter mixture until firm.
Preheat overn to 375 deg. Flour your work surface and unwrap the dough. Take half of it out and wrap up the other half to keep chilled in the fridge while you work. Roll out the dough with a floured rolling pin
Rinse chicken and pat dry. Reserve 2 tablespoons of herb butter for gravy.
Cut out cookies in your favorite shape and place on a non-stick cookie sheet 1/2 inch apart. Bake until cookies are golden brown, about 6-8 minutes. Use a thin spatula to move the hot cookies to a rack to cool. Store in airtight container when cool. Makes about 3 dozen.
Preheat oven to 400 degrees.
Slide your hand between chicken skin and meat to loosen skin and place slices of herb butter. Spread a little on the outside of skin. Cut onion coarsly and arrange in a baking pan around chicken. Roast approx 55 - 65 minutes until chicken is fully cooked. Remove chicken from pan and add vermouth to pan. Place pan over high heat; bring vermouth to a boil. Strain mixture into cup with pan juices. in separate pan, melt 2 tablespoons herb butter and add flour, cook briefly (will thicken substantially) add reserved pan juices and cook for a few minutes. Serve chicken with herb gravy, enjoy!
Willamette Living Magazine
Willamette Living’s Dining Guide
Want to see your restaurant in the guide? Tina’s
Our menu is based on the foods that our farmer/neighbors grow: seasonal, and regional. Many of the wines that we feature come from just down the road. We are committed to using the best ingredients, and our menu changes as we move through the seasons of the year. We believe in using the highest quality and most healthful ingredients available and use organic, free range and chemical free products. Dinner Nightly 5:00 pm - Close Lunch Tues - Fri 11:30 - 2:00
760 Hwy 99W
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
Become a Willamette Living Insider! Like us on facebook and win free tickets to local events, spa treatments, great gifts and of course, dinner on us! Someone’s going to win, why not you?
Queen’s Chopstick Not just Chinese food!
Our Asian fusion menu will delight you. You’ll love our chic new restaruant, and our delicious menu items presented with style. Many reviewers have called ours “the best asian food in Corvallis,” come find out why. www.queenschopstick.com 11:00 am 10:00 pm Sun-Wed 11:00 am 11:00 pm Thurs-Sat
2329 Kings Blvd
April’s At Nye Beach
Savor the romance of wood-fired cooking straight from our giant hand-sculpted earthen oven. You can even watch our cob oven chef at work while you eat!
Produce, herbs and flowers grown on the owners’ Buzzard Hill Farm combine to create an intensely personal, flavorfully vibrant meal. The food is alive with this just-picked garden goodness. We like to think of it as “Farm to Fork” dining at its best. It doesn’t get any fresher than this!
Open for lunch & dinner 506 So. Trade St. in Amity
503-835-5170 Willamette Living Magazine
The Blue Goat
Serving the best local wine and beer in a relaxed, family-friendly environment. And featuring locally grown fresh produce, eggs, meats, and cheeses - from small, sustainable farms in Oregon’s Willamette Valley.
Contact us at: 541-740-9776 or firstname.lastname@example.org
Dinner from 5 pm Wed -- Sun Reservations Recommended. 749 NW 3rd St. in Newport’s Historic Nye Beach district
541-265-6855 October / November 2012
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 Creperie Crepes & Gelato
Visit us in the historic Reed Opera House in Salem. We offer soups, salads, sandwiches, and of course our delicious crepes - savory and sweet. Pizzas, pastries, and don’t forget the gelato... Pistachio, Salted Caramel, Strawberry and many more of your favorite flavors made fresh. Trés Bien! Mon. -- Thur. 11:00 -- 9:00 Fri. 11:00 -- 10:00 Sat. 10:00 -- 10:00 Sun. 10:00 -- 6:00
Willamette Living’s Dining Guide
189 Liberty St. NE Salem 503-581-4560 Ivy Garden Tea Room
Cucina & Catering
Our South 3rd Street location is available for private dining and big table dining events 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
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
Under new ownership!
We offer over 80 different teas from around the world. House made quiche, entree salads made with fresh local greens, and panini sandwiches made to order. Delicious desserts and fresh scones served warm. We look forward to seeing you at the tea room! Tues. -- Sat. 10:30 --4:00
Ivy Garden Tea Room
333 1st. Ave. W Albany
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
www.pigfeathers.com Willamette Living Magazine
Beer & Wine
To schedule a beer education event for your group, contact Kendall at email@example.com
The Beer Prof. Roll Out The Barrel Kendall Staggs, aka the Beer Prof Beer Historian and Tasting Guide One of the more intriguing trends in craft beer brewing in the last several years has been the popularity of barrel-aged beers. These beers are usually strong, time-consuming to make, often hard to find, and consequently relatively expensive.
are beers that are very distinctive and feature a great deal of character. They are usually robust and relatively high in alcohol. They are best served in goblets, which allow the drinker to appreciate fully their aromatics. And they go well with rich, creamy desserts.
Everything Old Is New Again
The size of the cask can affect the extent to which barrel flavors are imparted. When brewers use large numbers of smaller casks, they will have more barrel flavors, because a larger portion of the beer is in contact with the surface area of the barrels. Only a few brewers still use wooden vessels that are larger than the standard modern wine barrel.
In one respect, barrel-aged beers are a throwback. Before the mid-19th century, when welded metal vessels became available, brewers fermented and conditioned all their beers in wooden vessels. Without fully understanding the science of fermentation and the nature of yeasts and bacteria, they learned over time that by changing the type of wood used in their barrels, or by rinsing the barrels between uses, they could change the amount of tartness and other characteristics in their finished products. Today’s brewers have access to a wide variety of barrels, from bourbon to brandy, chardonnay to pinot noir, new oak to toasted oak. The results of their barrel-aging efforts
One of my all-time favorite barrel-aged beers, Rodenbach Vintage, is a Belgian ale that matures for three years in giant, vertical oak tuns called foederen. These impart a pleasing tartness thanks to the presence of lactobacillus bacteria. A more common and less expensive version, Rodenbach Grand Cru, is a blend of young beer with beer that has matured three years in the foederen. Rodenbach beers are among about a half dozen commercial examples of beers that fall into the style of sour beers known as Flanders Red Ales. During my European vacation in the summer of 2011 I saw the foederen at the Rodenbach Brewery in Roeselare, Belgium. There 12 of the 25 full-time workers are coopers, whose job it is to care for the more than 300 maturing vessels. Rodenbach Grand Cru is a delightful blend of sweet and sour aromas and flavors, reminiscent of cherries (although none are added), and with a finish like fine dry white wine. Strong As an Oak Most barrel-aged beers are aged on some kind of oak cask. Oak can impart many different chemical compounds that may affect the aroma and flavor of beer. The most
Willamette Living Magazine
obvious of these is Vaninal, which smells and tastes like—you guessed it—vanilla. Another chemical compound from oak is furfural, which produces caramel sweetness. Eugenol produces clove-like properties. And lipids, which constitute the oils, fats, and waxes in the wood, are responsible for oak lactones, which produce coconut and aromatic wood aromas and flavors. American oak imparts the most Vaninal to beers; French oak tends to have more aromatic sweetness and produces notes of cinnamon and allspice. Judges of beers aged in oak have detected such properties as butterscotch, toasted bread, coffee, chocolate, cocoa, cherries, and toasted almonds. Sometimes the wood properties are accompanied by barnyard funkiness, indicating the presence of the Brettanomyces yeast, and sourness, indicating the presence of lactobacillus bacteria or other wild organisms. Like all world-class beers, the best versions of woodaged beers should so some restraint: they should be balanced and the wood character should not overpower the beer drinker. Recommendations I have several barrel-aged beers to recommend. The first is Ferme de la Ville Provision from the Block 15 Brewing Company of Corvallis. The brewery’s own description on the bottle is very informative: “Ferme de la Ville Provision is our nod to the Belgian farmhouse ales of yesteryear, rustically brewed with Belgian malted barley, wheat, and rye, golden naked oats, locally gathered honey, noble hops, and Belgian farmhouse yeast.” The finished product is the result of blending several barrel-matured ales, each aged 9 to 12 months. Then the bottles are cellared an additional 3 months before the beer is released. Ferme de la Ville Provision pours a hazy amber color and has a big rocky head that lasts for over 20 minutes in the glass. The aromas include green apple, pineapple,
October / November 2012
My third recommendation is Oak Jacked Imperial Pumpkin, a seasonal beer from the Uinta Brewing Company of Salt Lake City. It pours a bright auburn color and has long-lasting beige head. This beer lives up to its name. Right away the pumpkin pie spices come out to play: clove, nutmeg, and cinnamon are all there in the nose and on the palate, and they are joined with mild flavors of pumpkin pie filling. There are also strong vanilla and caramel notes from the oak. Lightly roasted malts even suggest pie crust. The finish has some definite hop bitterness, but it is far from overpowering. This is a big beer at 10.3 percent abv, but its mouthfeel is smooth and it is remarkably well-balanced. Every year Unita Brewing makes an excellent anniversary barleywine, and in many respects Oak Jacked is just a barleywine with pumpkin pie spices. ‘Tis the season.
freshly mowed hay, and a slightly tangy oak aroma. Flavors include sweet malt, white pepper, lemon zest, grapefruit, and more than a hint of barnyard funk. It has a smooth mouthfeel and a dry, crisp finish. It is moderately strong. The 2011 version is 6.9 and the 2012 version is 6.0 percent alcohol by volume. Twice I have sampled fresh and yearold versions side-by-side and I much prefer the ones that have matured in the bottle for a full year. It’s definitely a winner, from my favorite hometown brewery. My second recommendation is Sang Noir 2011, a “Northwest Style Sour Ale” from the Cascade Brewery of Portland. Again I’ll quote from the bottle: “This NW style sour ale is a blend of red ales that were aged in oak and Bourbon barrels for 12 months before aging on fresh Bing cherries for an additional six months. This is another excellent “sweetand-sour” beer. It pours a deep maroon color with a thin tan head that dissipates quickly. The cherries are obvious in the nose, but present, too, are such oak notes as caramel and vanilla. Other aromas include some horse blanket and other Brettanomyces notes, leather, and mild spices. The flavors are sweet and tart cherries, currants, dark malt, and hints of bourbon. It is smooth and finishes dry. It is fairly strong at 9.2 percent abv. Currently there are 97 reviews of Sang Noir on the Beer Advocate website, and the average score for the reviews in 97. It’s a world-class beer.
My fourth recommendation is Unibroue 17 Grande Réserve 2011, from the Unibroue Brewing Company of Chambly, Quebec (just south of Montreal). According to the bottle notes, the original Unibroue 17 was bottled in 2007 to commemorate the brewery’s 17th anniversary. After the beer won awards on both sides of the Atlantic, the brewers decided to brew a small batch, age it in French oak, and bottle it in 2011. It pours deep brown with cherry red hues, and it has a fluffy, beige head that lingers. The first things I smell are brown sugar, chocolate, caramel, and vanilla. Successive sniffs detect figs, raisins, cherries, and green apples, and with cinnamon, nutmeg, and
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black pepper. The beer feels creamy and lightly coats the mouth with a pleasant sweetness. Complex and full-bodied, it is strong at 10 percent abv. Unibroue 17s is definitely a beer that is meant to be aged. A 2007 bottle won the title of “World’s Best Dark Ale” at the World Beer Awards in London in 2010. My three bottles say “Best Before 12/12/2016.” I’m sure I’ll drink them sometime in the next two years. Ask for Unibroue 17 at Les Caves in Corvallis.
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My fifth recommendation is Fruet, the fourth anniversary ale from one of my favorite American craft breweries, The Bruery, of Placentia, California. The previous old ales from The Bruery’s anniversary series have all been blended products, but Fruet is 100 percent bourbon barrel-aged. It pours medium chestnut brown with red hues, with a tan head that doesn’t last long. Tangy bourbon notes immediately appear on the nose, along with molasses, vanilla, sweet malt, cinnamon, and brown sugar. It tastes like sherry, raisins, toffee, chocolate, and almonds. It’s neither creamy nor overly carbonated, but finishing with a little sweet stickiness, reminiscent of crème brûlée. It is mighty strong beer at 15.5 percent abv, and I definitely felt the alcohol warmth. Fruet is pricey, but I think it’s worth it if you like a strong, rich dessert beer. More-than-honorable mentions include Block 15’s La Ferme de Démons, a dark ale with cherries that is a blend of portions aged in pinot noir, bourbon, and Oregon oak barrels; The Bruery’s Tart of Darkness, a very sour black ale aged in oak barrels, and Cascade Brewing’s The Vine, a Northwest Sour Ale that is a blend of
Belgian-style strong ales, re-fermented with the fresh-pressed juice of white wine grapes, and aged for over six months in small oak barrels. It is also worth noting that the Deschutes Brewery of Bend had two barrel-aged beers win medals at the Great American Beer Festival in Denver last October: Pinot Jubel earned a bronze in the Wood-Aged Beer category (out of 40 entries), and Bourbon Murder earned a gold in the Wood-Aged Strong Stout category (out of 74 entries). It’s clear that barrel-aged beers are more than just a hot trend in craft brewing. They are here to stay, and a delight for anyone adventurous enough to try them. So roll out a barrel-aged beer. You’ll have a barrel of fun.
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October / November 2012
S U B S C R I B E T O D A Y
A Few of My Favorite Things
Beer & Wine
Clare Cady The whistle blew and I quickly sunk my feet down into the cold, squishy, pile of grapes at the bottom of the barrel. I did not really have time to think about what it felt like while I was stomping. I only had three minutes to squish these little green suckers before the whistle blew again. When I look back I can feel the roughness of the vines under my arches, the cool, sticky wetness of the juice running down my ankles, and the satisfying pop of the skins between my toes. I stomped until I was breathing hard. I stomped until the grapes were mush and I began to slip and slide. I stomped as long as they would let me and I laughed the entire time. I had never stomped grapes before I attended the 22nd annual Oregon Grape Stomp competition at the Willamette Valley Vineyard. Teams of two – one stomper and one swabber – ran in heats for 3 minutes at a time to try and make the most juice out of ripe, green, grapes. The winning team got a trip to Santa Rosa California for the World Grape Stomping Championship. I had heard of the Grape Stomp last year, but was too late to enter a team. This year I was pleased to be able to go along with my boyfriend Greg to represent Willamette Living Magazine. The way it works is this – the stomper hops into a half-wine barrel filled with 5 gallons of grapes. They are not allowed to touch the barrel, and must stomp the grapes to create as much juice as possible in three minutes. The swabber stands next to the barrel, catching the juice in empty milk jugs while mixing the grapes around in the barrel to get the juice to flow. The team must work quickly to get the juice out of the barrel, and avoid letting too much pulp gum up the works. After three hilarious minutes of grape mashing and giggling, we were the proud creators of nearly one gallon of juice and pulp. Once the heat is over, the juice is strained and weighed. At the time we did our heat the leader was at 110 (honestly, we did not ask what the unit of weight was…we imagine ounces???), and we clocked in at 109! The leaders watched nervously as our juice was strained, and we gave them a high five of sportsmanship when our number came just short. Of course there were plenty of other things to do and see and taste while we were at the event. It is a vineyard after all! We started by each sampling a glass of Willamette Valley Vineyards’ Pinot Noir. Greg had the 2010 Pinot Noir, a fruity-nosed and acidic wine with ripe fruit, tart cherry, and a sharp and tangy finish. This wine would be terrific with a berry dessert or just to
sip on one of these lovely cool fall evenings. I tried the 2009 Vintage Pinot Noir, which I found to be deeper in flavor, with a tannic finish dripping with dark, ripe fruit. This wine made me want to eat dark chocolate salted caramels and curl up next to a fire. Both wines were lovely and representative of the high quality Pinot Noir that comes from Willamette Valley Vineyards. We also purchased a bottle of the 2010 Pinot Gris to sip while relaxing on the lawn. This wine is subtle and delicate, with a wonderful, round, citrus flavor. I also enjoyed the aromas of pear and melon as well as the silky mouth feel. We toasted with short tastes to kick off our stomp heat, and then wrapped up the afternoon by savoring it with brie, grapes, crackers, chips, and salmon. The wine stood up well to all of the flavors, though in the end I wanted to keep it to sip while looking out on the awesome view from the deck. We had lovely weather for the first weekend in fall – I went home with rose in my cheeks from both the wine and the sun. Here’s to fall! Here’s to the grape harvest and the time where grapes become juice, and juice becomes wine. Here’s to the bounty of the Willamette Valley, and to our wonderful hosts at Willamette Valley Vineyards. The Grape Stomp was a blast, and I hope to be in attendance next year! 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.
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October / November 2012
Arts Afield |Michael Gibbons Shows White Oaks Series The Frank Lloyd Wright
proudly presents Michael Gibbons “Oregon’s White Oaks Inside & Out” Art Show & Sale October 6 through 31 Michael Gibbons’ original oil paintings will be on exhibition for a full month to be sure everyone has time to visit and enjoy the views of the white oak trees inside and out. Gibbons painted the ancient white oak woodland plein aire in 2005 in a series of images to pay homage to the historic white oak savanna. Wright’s only Oregon building is a wonderful gallery of masonry and glass with views of the trees that inspired Gibbons’ art. The show and sale will be on display at the Gordon House from October 6 and 31. The house is open almost every day from 12 noon to 4 p.m. Call for hours and reservations. Guided tours are $10 per person. Art show admittance is $3, and Gordon House members are free. Painter Michael Gibbons, his myth and his voice. A native Oregonian, born and raised in Portland, he demonstrated an extraordinary gift for perception and visual expression from the time he could grasp a crayon. Winning top awards in competitions as varied as county fairs to the regional and national Scholastic Art Awards helped solidify a future in the realm of visual expression. At age twenty five he left his position as designer of specialty automotive accessories for a small manufacturing firm in Portland to pursue painting full time. Fifteen years later and after a decade of acceptance into juried exhibitions at the Portland Art Museum, the American Artists Professional League; Allied Artists of America; and the Salmagundi Club, he was invited to full membership. Twenty years later he is still a member plus he holds Signature Membership in Oil Painters of America and Past member of the Copely Society. A QUIET VOICE IN A NOISY WORLD Like many of my dedicated artist friends, what I was to do with my life was apparent to me as far back as I can remember. It wasn’t until my early twenties that inquisitiveness and crisis collided, giving birth to opportunity. At that point I could strip enough of other people’s expectations away to see clearly the path I was born for. Now, in my seventh decade, I am comfortable with my reason to be and with my life, I am.”
of the trips are the result of specific invitations. Presently he is exploring specific regions of his native Oregon producing studies and small finished paintings on site from which he will be creating region specific works for a touring exhibition. Silverton’s Garryana White Oak Woodlands A serene grove of White Oak trees just south of Silverton is a wonderful example of the remains of the historic hardwood forests that stretched from Canada to Central California through Oregon’s Willamette Valley. These trees are 200 to 400 years old and demonstrate the western valleys as the Native American’s experienced them thousands of years ago. The Oregon white oak (Quercus garryana) is important for two reasons. First, less than 1 percent of historic Willamette Valley native oak habitats still exists. Oregon Department of Fish and Wildlife has identified oak woodlands and oak savannas as “Strategy Habitats” for the Willamette Valley. Metro has identified Oregon white oak savannas and white oak woodlands as “Habitats of Concern”. Secondly, three birds and one squirrel are dependent on the Oregon white oak for habitat. These species are listed as Vulnerable Sensitive Species by the Oregon Department of Fish and Wildlife - facing one or more threats to their populations and/or habitats. These Vulnerable Sensitive Species are the Acorn Woodpecker, the White-breasted Nuthatch, the Western Bluebird, and the Western Gray Squirrel. According to the Oregon Conservation Strategy, the Oregon white oak provides food and shelter for a variety of our wildlife. Stanley H. Anderson notes in Northwest Science that “Oak-dominated forests in the western part of the Willamette Valley have a higher diversity of birds in all seasons than adjacent conifer forests.” This is because Oregon white oaks are open underneath their canopy, allowing for more food sources for birds, such as insects, compared to the closed, tight confines of conifers. Oregon white oak trees played an important part in the early history of the area around Silverton. Mature oaks provided an abundance of food for the Molalla and Kalapuya tribes that inhabited this area. They boiled the acorns to remove the tannins, and then ground the acorns into meal or mush. This tree’s large acorns mature in one season, ripening from late August to November. The oak woodland served as an important meeting place for the native tribes and early settlers. A Camas meadow is an important part of the native plants in the woodland and a source of carbohydrates for the people. Historically, Oregon white oaks provide a sense of place and are a significant part in the history of this area.
He began painting in oils while still in elementary school. While in high school at Benson Polytechnic Institute he attracted the attention of, and was invited to membership in, the Oregon Society of Artists. At 15 he was the youngest member in the organizations history. He was awarded local, regional, and national honors in the now non-existent Scholastic Art Awards competition by the time of his graduation in 1962. Forsaking city life in 1978 for the wilds of the Oregon coast marked a turning point in Gibbons’ life, art and career. Portable field equipment, solitude and focusing on a limited geographical area has fostered his very personal, intimate portrayals of the land he and his wife Judith have called home for nearly thirty years. Gibbons is a regionalist by nature. Travel to other places is for the purposes of artistic expansion, cultural enrichment and to avoid stagnation. Many
Heritage Oak & Oak Study Visit Gallery Michael Gibbons in Toledo For more information, call 541-336-2797
www.michaelgibbons.net Willamette Living Magazine
Art & Entertainment Holiday Ballet in Corvallis
Willamette Apprentice Ballet presents its annual holiday concert at the Majestic Theatre in downtown Corvallis on November 30th, 2012 @ 8pm & December 1st, 2012 @ 2:30pm & 8pm. In addition to performances by the middle school, high school, and college-age dancers of the non-profit Willamette Apprentice Ballet, there will be guest appearances by the Historical Dance & Intermediate/Advanced Character Dance classes from the Corvallis Academy of Ballet, as well as the Gratitude Jazz Band.
Corvallis Academy of Ballet
Returning for a second year will be the dance/theater piece, Merry Christmas, Charlie Brown!, choreographed and directed by WAB Director Megan Skinner. Based on the 1960 television special, written by PEANUTS cartoonist Charles Schulz and directed by Bill Melendez, Willamette Apprentice Ballet’s interpretation of this beloved holiday classic features Charlie Brown, Linus, Lucy, Snoopy, and all the other famous PEANUTS characters dancing to sophisticated jazz music from the original television special soundtrack by the Vince Guaraldi Trio. Watch as Charlie Brown wanders lonely, lost and depressed through the over-commercialized holiday season, until his friend Linus helps him find “The True Meaning of Christmas.” Humorous and heart-warming, this dance/theater adaptation was wellreceived by children and adult audiences at last year’s holiday concert. The dancers of Willamette Apprentice Ballet will also perform several excerpts from that classical ballet holiday staple, The Nutcracker, danced to the famous score by Peter Tchaikovsky. Megan Skinner will re-stage her version of Waltz of the Snowflakes, first performed by WAB in 2008, while Resident Choreographer Matthew Averill will choreograph his own version of Waltz of the Flowers. WAB will take this new version of Waltz of the Flowers “on tour” later in December, to be performed as part of MarLo Dance Studio’s annual full-length Nutcracker performances in Bandon, OR. Averill will also stage the Sugarplum Fairy Pas de Deux for the Corvallis and Bandon performances, his staging based on choreography by James Reardon (Founder of Boston Dance Company) & E. Virginia Williams (Founder of Boston Ballet). Irina Vassileni, the Ballet Mistress for Willamette Apprentice Ballet, will choreograph a solo variation for the character of Marie (sometimes known as Clara), who is the heroine of The Nutcracker.
Home of the Willamette Apprentice Ballet • Vaganova (Russian) • Classical Ballet Technique* • Creative Movement • Preballet Classes • Adult Beginner Ballet • Pointe & Variations • Boy’s Dance Class • Historical Dance • Character Dance • Chinese Dance 108 NW Second Street Corvallis • 541-758-0180 * ages 6-adult
The Intermediate/ Advanced Character Dance class from the Corvallis Academy of Ballet (CAB) will roundout the Nutcracker excerpts by dancing to music from the Act I Party Scene from The Nutcracker. These CAB students, ages10- 14, will perform traditional social dances such as the March, Gigue, Polka, Minuet, and other social dances that middle and upper-class children and adults would have danced at parties, balls,
Photo: Charles C. Prince Photography. and other social occasions in the late-18th and 19th centuries throughout Europe. The Historical Dance class from the Corvallis Academy of Ballet will perform New Year’s Polka, choreographed by Megan Skinner to the “Anna Polka” and “Champagne Polka” by Johann Strauss. The Gratitude Jazz Band: Steve Matthes, saxophone & clarinet; Winston McCullough, piano; John Edwards, bass & Andy Weiss, drums, will perform jazzy renditions of Christmas carols and favorite holiday songs throughout the performances. Please come out in support of Willamette Apprentice Ballet, a 501(c)3 non-profit student ballet company, and help support the Majestic Theatre in its 99th year of supporting and promoting the downtown Corvallis dance, theater, and music scene! Willamette Apprentice Ballet presents A Holiday Concert: November 30th @ 8pm & December 1st @ 2:30pm & 8pm, 2012. Tickets are $5 for children K-12, college students, and seniors (60+), and $10 for adults. Tickets are available at The Glass Slipper (116 NW Second Street, downtown Corvallis) or at the door, beginning one hour before each performance. Reserved Seating; No Exchanges or Refunds, and cash or checks made out to “Willamette Apprentice Ballet,” only.
Visit the Wildly Talented Artists of Toledo The Art of Sam Briseño & Guests
Heritage Oak (detail)
359 Main St Toledo, OR 541-336-1315
artist’s “Signature Gallery” 140 NE Alder Street in the Toledo Uptown Art District (541) 336-2797 www.michaelgibbons.net
The HOT Ticket Great Dates in and Around the Valley
Howloween at the Oregon Zoo
October 27, 2012 - 10:00am to 04:00pm Presented by Sterling Bank The zoo provides a fun and safe setting for this Halloween tradition, where costumed trick-or-treaters can fill their bags with goodies and learn about wildlife. In keeping with the zoo’s mission, Howloween aims to be educational as well as fun. Scavenger hunts and activities are themed to teach kids about animals around the world, and their habitats and adaptations. Goodie bags filled with candy and prizes will be given out for completed hunts at the zoo’s exit.
HALLOWEEN WITH HARRY THE MUSIC OF HARRY POTTER SUNDAY, OCT. 28, 2012 | 3:00 PM The symphony will be playing the iconic music from the Harry Potter soundtrack in concert and will be assisted by OSU’s theater department for various aspects of the performance, which includes narrated excerpts from winning letters in the symphony’s “Letters to Harry” contest.
Throughout the Howloween weekend, visitors can also watch the zoo’s enrichment team provide animals with holiday-themed treats like pumpkins stuffed with snacks. Enrichment items, like pumpkins and other gourds help keep the zoo’s animals mentally and physically stimulated Cost: free with zoo admission.
As the longest continually-operating orchestra in the state, the Corvallis-OSU Symphony Orchestra is a major force in the music scene of the Willamette Valley. From its inception in 1906 as a collegiate orchestra composed of nine male members, the symphony has grown into a highly regarded, 80-member ensemble performing five major concerts each season. High-profile soloists from around the world complement the musical artistry of students, faculty, and community members, along with professional musicians from Portland, Salem, Eugene, and Corvallis. One might say that the Corvallis-OSU Symphony offers classical music with Northwest flair. The concerts are affordable, and a bit of background information and education is usually provided for the audience. A special concert event — not part of the season subscription. All seats are general admission; $15 in advance, $17 at the door. Available at Grass Roots Books & Music, Gracewinds Music.
www.oregonzoo.org LINCOLN CITY FALL KITE FESTIVAL, OCTOBER 13-14, 2012
The Lincoln City Fall Kite Festival is held on the beach, in the center of Lincoln City, at the D-River Wayside from 10am8:30pm on Saturday October 13th and from 10am-4pm on Sunday October 14th. The weekend includes featured flyers, family-friendly activities such as kite-making, a kid’s kite parade, and a mass ascension. WWW.OREGONCOAST.ORG
SATURDAY, NOVEMBER 10, 2012 (NOON-6PM) This fun-filled event features a “Best Chowder” competition, local beers and wines, live music, face-painting and more! $5 admission buys 10 tasting-sized portions. The comfort food of the Oregon coast, prepared by some of the best chefs in the Pacific Northwest, will be yours for the tasting. New Location & Parking: The Tanger Outlets in Lincoln City, 1500 SE East Devils Lake Road. Parking is available in the parking garage on the east side of the outlet mall (look for the signs and attendants!).
The 5th Annual Oregon Mid-Valley Road Race is set to kick off on Thanksgiving morning 2012! Join the fun and while you run or walk enjoy the beautiful North Albany event courses. In 2008 the Mid-Valley Lion’s Club started the Oregon Mid-Valley Road Race as an annual premiere running event in the region to raise dollars to help meet growing medical needs in the Mid-Valley.
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Register in advance at www.omroadrace.org. Race day registration will be in the North Albany Plaza from 6:45-7:45am T-shirts can be orderd online for an additional $15; there may be some available for race day purchase, but if you want to guarantee one, we recommend online or mail in registration. October / November 2012
WINE COUNTRY THANKSGIVING Thirty years ago, less than a dozen wineries started the Wine Country Thanksgiving tradition. This year, more than 150 wineries throughout the Willamette Valley will open their doors for the special weekend, November 23-25, 2012. Taste new wines or older vintages from your favorite labels. Check out one of the new wineries and tasting rooms in the valley. Meet winemakers and sample from the barrel. Enjoy specialty food pairings and live music, all while savoring the regionâ€™s acclaimed Pinot noir, Pinot gris and other exciting wines. And donâ€™t miss out on the holiday special offers only available this weekend. Join us to celebrate the holiday season and experience wine country at its best! To receive a mailer that includes a list of activities at each winery and a touring map, email us at email@example.com. Please include your mailing address when sending an email request as the mailer is available by postal service only. Mailer is distributed early November.
Info: www.willamettewines.com www.willametteliving.com
Willamette Living Magazine
The Game That Thinks It’s A Puzzle! W
e’ve all heard the old adage “square peg, round hole,” but who would have thought you could make a game of it? Pajaggle did. By designing all sorts of shapes coupled with clever packaging, the fascination of putting pieces into sockets has evolved into the national award winning Pajaggle Board Game. It’s essentially a game that thinks it’s a puzzle. Based upon concepts of spatial recognition and visual discrimination, the Pajaggle Board Game challenges players to quickly put unique pieces where they belong. Simple, right? Think again! Players of all ages are easily duped to believing that the basic game “Time” can be done quickly. However, thousands have come to realize that this game is far more challenging than anyone would expect.
w w w. p a j a g g l e . c o m
So many ways to play The Pajaggle Board Game is a package of games that can provide all sorts of experiences. It’s a deck of cards if you will. Players, young and old, can quietly play by themselves to best their time. So regardless of age, this strangely addictive game makes folks mutter, “I know I can do better.” For those wanting more than just another solo experience, players can choose from a compliment of competitive games, like “Handwars” and “Block-N-Bridge” that transforms this puzzle game into a full blown multi player “game-on” experience. Finally for the party animals, folks can play loud and obnoxious games like “Shout” and “Chaos,” that generates all sorts of interesting behavior. Hey, what about me? Youngsters might find that the Pajaggle Board Game might be too difficult. No worries, there’s Pajaggle Rings. This 112 piece bag of fun comes with 14 unusual shapes in 4 colors, 22 activity cards (10-Match Cards, 8-Play Cards and 4-Create cards), and an array of possibilities that will surely delight kids from ages 3 and above.
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What’s unique about Pajaggle is the very simplicity of its design, putting pieces into sockets. But finding the piece is the just the beginning. The real magic is that you’re buying a package of games of which each has the ability to engage the youngest and the oldest of any audience. So whether you’re an eight year old granddaughter, a 23 year-old student, a 40-year old engineer, or a 90 year old grandfather, it doesn’t matter. Playing Pajaggle is for everyone.
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