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R e a l Fo o d Great Chefs ✓ Great Farmers ✓ Great Seafood ✓ Grass Fed ✓ Organic ✓ Fantastic ✓

Oct. / Nov. 2013


Oct / Nov

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Volume 4 No. 5

FEATURES 36 Blue Ribbon Fare

Valley Food Players - Who’s behind all this great food?

39 Cooking Up a Storm Local Chefs


29 The Doc’s Cook!

Two healthy recipes from two of our local top docs

24 Day Tripper, Newberg A favorite destination for locals and visitors alike.


24 29 4

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Oct / Nov 2013

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

The Mid-Size Member of the Mercedes-Benz SUV Family Classed as a mid-size SUV, the GLK is a key member of the successful Mercedes-Benz SUV family that includes the full-size M-Class, which spurred the trend toward more car-like SUVs, as well as the larger GL-Class and the rough-and-tough G-Class. The Mercedes-Benz GLK is just the right size for today’s family, whether they’re making a cross-country trip or running errands across town. Following its 2009 debut in the small sport-utility category, the

new GLK became one of the most fuel-efficient MercedesBenz vehicles ever produced, and it’s also the most agile member of the Mercedes SUV family. Like nearly all Mercedes passenger vehicles, the GLK features four-wheel independent suspension worthy of a sports car. With available 4MATIC fulltime four-wheel drive and respectable ground clearance for off-road driving, its integrated running boards, roof rack and skid plates emphasize the versatile SUV character of the GLK.

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

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Willamette Living Departments

Regulars 16 18 20 11 28

Ask Annette Mike on Health In the Garden Publisher’s Note Ask a Designer


The 411 10 12 16 23

Charity Spotlight Valley Events Dinner With the Rafn’s Valley History


Eating Well in the Valley 44 46 45 23

Cranberry Sauce The Beer Prof Restaurant Spotlight Kitchen Design

Eat Drink & Drink More 26 The Holiday Ale Festival 28 Go Eat Here! Our List Out and About

42 The Dining Guide 50 The Hot Ticket

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Come to The Corvallis Clinic and enjoy care in one convenient location. 105 clinical professionals have the expertise and experience you can rely on. We also provide lab tests, radiology, outpatient surgery, eyeglasses and contacts, hearing aids, pharmacy, and nutrition services. Give our Find-a-Physician representative a click or a call – then come see how convenient exceptional care can be. 541-754-1368 |

7,000,000 Americans don’t know they have diabetes. Are you one of them? DIABETES HEALTH FAIR: Thursday, Nov. 7, Noon to 7 p.m., The Corvallis Clinic Asbury Building Learn about Diabetes at this FREE health fair. Talk with Corvallis Clinic doctors. Explore information about nutrition, exercise, foot care, and medications. Discover information about Medication Assistance Programs and get a FREE blood pressure check. Featured at the Diabetes Fair  Nutrition & Diabetes  Exercise Ideas  Ask a Doc  Foot Care  Patient Education  Smoking Cessation


Glucometer Information FREE Blood Pressure Checks FREE Blood Sugar Screenings

PANEL DISCUSSION: “EVERYTHING YOU NEED TO KNOW ABOUT DIABETES” 12:30 p.m., Asbury Dining Room B Lindsay Bromley, M.D.; Susan Sanderson, M.D.; Brian Curtis, M.D.; Carol Walsh, MS, RD; John Murphy, DPM; Joel Garfunkel, Ph.D. For more information visit or call 541-768-2456





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

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Kate Alexander Comments, Corrections & Questions VISIT US ONLINE AT WWW.WILLAMETTELIVING.COM Willamette Living Magazine brings you the best of Oregon’s Willamette Valley, connects communities, and welcomes guests to our beautiful area six times a year in print, and online. Subscription Information Send $12 for a full year (6 issues) to: Willamette Living Magazine 922 NW Circle Blvd Suite 160 - 179 Corvallis, OR 97330

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


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Oct / Nov 2013

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The 411


HELPING H A N D S “The vision of Special Olympics Oregon is to help bring all persons with intellectual disabilities into the larger society under conditions whereby they are accepted, respected and given the chance to become useful and productive citizens.”

The 2013 Corvallis Polar Plunge, fundraiser benefiting Special Olympics.

Oregon Special Olympics The mission of Special Olympics is to provide year-round sports training and athletic competition in a variety of sports to children and adults with intellectual disabilities, giving them continuing opportunities to develop physical fitness, demonstrate courage, and participate in sharing of gifts, skills, and friendship with their families, other athletes and the community. Special Olympics is a International not-for-profit organization. Benton County is the home of over 200 Special Olympic athletes, who train and compete in 11 sports throughout the year. The mission is clearly why Special Olympics exist. But, the aid of donations and volunteers is what keeps the program alive. 10

Willamette Living Magazine

Volunteer opportunities are available for individuals or groups of people. Service for a day or year round makes a difference in the lives of Special Olympic athletes. Community members can also make an impact by donating cash, services or goods that may be used within the local programs. Donations are tax deductable. There are many events through out the year to raise money for Special Olympics. Individuals or teams are invited to join us Feb. 8, 2014 for the wild and crazy Polar Plunge, as we jump into the cold Willamette River. For more information, or to sign up for this event visit:

Donations to Benton County Special Olympics can be mailed to: P.O. Box 125, Corvallis, OR 97339 Contact information for the Benton County Special Olympics program: • Local Program Coordinator:

Susanne.PETERS@Co.Benton. OR.US

• Fund Raising Coordinator:

• Volunteer Coordinator:

Oct / Nov 2013

From the Publisher

Electricity, Who Needs It? Welcome to our annual OctoberNovember “Food Issue.” Whew! Got ‘er done, despite Mother Nature’s little wind and rain party over the past few days. Power off, power on, power off... it’s enough to make a publisher consider a pen and paper! With the change of season, in addition to sketchy power, comes everyone’s innate desire to eat, cook and stockpile food. It’s funny, the day before school started, I was in the parking lot of one of our local grocery stores. People were

acting like once school started, food would no longer be available. It must be some ancient part of the brain that tells us to stock up for the winter ahead -- squirrel style. Fortunately, we’re in absolutely no danger of running out of food here in the valley, and in this issue we highlight just a few of the farmers and chefs who are a part of Oregon’s food revolution. There are some great things going on in the Oregon “foodo-sphere” and we’re happy to bring you a few of the players. If you’re out and about in the valley, we’ve got a quick “Day Tripper” article about Newberg from Isabelle Edger, who knows her stuff about where to shop, and of course, drink,

and... eat! We’ve got new recipes, one in particular for Grand Marnier Cranberry Sauce from cranberry farmers, the Vincent family in Bandon; cranberry central. Enjoy your fall season, stay dry, keep the candles handy and of course, enjoy all the wonderful holiday food, family and friends. Thanks for reading,

Scott Alexander, Publisher Willamette Living Magazine

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The 411


Find Fall Fests in the Willamette Valley Story & Photos: Jennifer Nice There’s no denying the signs: colorful leaves, school routines, football games....and the air is alive with autumn here in the Willamette Valley. Who’s ready for some fall fun? Head to McMinnville this weekend for Runtoberfest and Oktoberfest, both happening on Saturday, October 5th, and benefitting the McMinnville Education Foundation. For Runtoberfest, choose from a 5k run/walk or 10k race. The routes offer level streets and a pleasant mix of residential and country roads. What distinguishes Runtoberfest from other fun runs is the chance to sprint to the finish line on the track. Even if you don’t run like an Olympian, you’ll feel like one as you lurch for the invisible tape. What a rush! Runtoberfest also offers the opportunity to gather some friends or family members and compete in a mile relay. Each individual on a team of four will run just one lap (400 meters) around the track for the team to conquer a mile. Heck, anyone can run one lap, especially with your teammates and the crowd in the stadium making some noise! Batons for the hand-


offs will be provided. The 5k and 10k runs kick off at 9:00 a.m. and the relays will follow at approximately 10:00 a.m. Prizes for top finishers will be awarded in various age categories. No doubt you’ll be ready for some sustenance after all that running, walking, or racing. It’s time for Oktoberfest! Make your way to Golden Valley Brewery and Pub and look for the gigantic white tent. This is McMinnville’s first-ever Oktoberfest and commemorates Golden Valley’s 20th anniversary. Golden Valley was one of the pioneers of Oregon microbreweries. When they opened in 1993, there were just 11 other brew pubs in the state. Now there are over 220, according to owner Peter Kircher. Golden Valley produced just 400 barrels their first year compared to 1600 barrels a year today. Known for craft beers of exceptional balance and rare complexity, Golden Valley has also elevated pub fare to a whole new level. One of the trailblazers in the local food movement, they have been growing vegetables and raising beef on their Angus Springs

Willamette Living Magazine

Ranch for a decade. That fresh produce and natural grassfed beef needs to travel only 7 miles to their restaurant in McMinnville. Wine and beer drinkers peacefully coexist in this little corner of wine country. “There are five wineries within a 5 minute walk from Golden Valley,” noted Kircher. And what a grand way to celebrate 20 years, with McMinnville’s first Oktoberfest. A $25 ticket includes traditional German food like sausages, sauerkraut, potato salad, bread, dessert, and nonalcholic beverages. And let’s not forget the beer. Golden Valley’s special Oktoberfest brew and Perrydale Pale Ale will be available, as well as red and white wine, for $5.00 each. Characteristic of fest beers in Munich, Germany, the Oktoberfest brew provides a soft malt profile to complement hop notes. The house lager yeast, derived from a strain native to Munich, makes for a memorable stein! For a lighter beer, The Perrydale Pale Ale is straw gold in color and lightly hopped for a crisp and smooth flavor. Pröst!

What: Runtoberfest, a 5k/10k/mile relay When: Saturday, October 5th at 9:00 am. Where: Start & Finish at Wortman Stadium, 1500 NE 15th Street, McMinnville, OR 97128 Cost: $25 for the 5k & 10k; $10 per team for the mile relay.  Register online at RunSignUp or at the registration table 10/5/13 beginning at 7:30 am. For more information, go to or call (503) 550-5621.

What: Oktoberfest When: Saturday, October 5th from 12 noon-10:00 p.m. Where: Golden Valley Brewery and Pub, 980 NE 4th Street, McMinnville, OR 97128 Cost: $25/person; $10 for kids ages 6-12; 5 & under free. (Vegetarian option available.) Tickets: or buy at the door for $30/person. For more information, please call (503) 472-2739.

Oct / Nov 2013

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BREWERY+ DISTILLERY “BREWSTILLERY” Deluxe Brewing and Sinister Distilling is proud to be Albany’s first brewstillery, a production brewery and distillery located along the Willamette River. Sinister Distilling Company and Deluxe Brewing Company is the dream of Albany Steamworks, LLC, owned by Eric “Howie” and Jamie Howard. The couple decided long ago that a brewstillery was exactly what they needed to start. After several years of research and the help of family, friends and the community, the Howard’s are realizing their dream. Howie started homebrewing in 2005. He went down to the local homebrew shop and met Joel Rea from Corvallis Homebrew Supply, and got all the supplies he needed for his first extract beer. He did it in the kitchen and the steam soaked the cabinets with the aroma of hops and malt. It was love at first boil. He joined the Heart of the


Valley Homebrewers club, and started networking with more homebrew enthusiasts. Howie did more and more brewing, and moved quickly onto an all-grain system. He won several awards for his beer, and became more active in the club. He was elected President and held the position for three years. Howie went to work parttime at a small microbrewery in Corvallis to learn what it takes to run a brewery. Jamie has more than 10 years of experience in marketing and is involved in operating and promoting the brewstillery.

Amber Lager and Schwarzbier. The brewery is using a 15 barrel system and will be available in establishments in the mid-Willamette Valley. Sinister Distilling Company is using a traditional whiskey pot still from Portugal to produce fine whiskeys, rums and gin. Deluxe Brewing and Sinister Distilling is located in the Borden Building at 635 NE Water Ave. The business occupies 8,000 square feet of the 25,000 plus square foot building. The Sinister Deluxe Tasting Room is scheduled to open Dec. 1. For more information on Deluxe Brewing and Sinister Distilling, visit

In 2011, the couple began the journey of starting their own craft brewery. After two years of acquiring funding, finding equipment and resurrecting the Borden Building, which had sat empty for more than 10 years, the businesses are now in production. Deluxe Brewing will produce three flagship lagers, a Pre-Prohibition Pilsner,

Willamette Living Magazine

Oct / Nov 2013


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The 411


Keeping up With the Jonse’s . ! s r i a p e R

Preparation is everything! In most cases when preparing a property for sale this should include a pre-sale inspection. More often than not a preinspection will find issues with a property the seller never guessed existed which would have led to potentially testy negotiations with a buyer. Investing a few hundred dollars in this is very well worth it. The seller receives an inspection report, and can then, with the support and help of their agent, get bids for the needed work and decide whether to fix a problem, offer credit to a buyer or simply price the property appropriately. In any case this is proactive and makes for realistic expectations on both sides of the transaction. Which way to go for which repair items is also often determined by financeablity. Certain types of financing will not let a buyer purchase a home with a roof that will not survive another 3-5 years. In a case like this the roof has to be renewed ahead of closing which means a credit to the buyer at closing is out of the question. The same goes for dry rot, foundation issues and a host of other problems. A VA appraiser notified agents recently that the VA now even takes issue with peeling paint. Then there is the simple fact that a well maintained home will sell for more money than one that is run down. The difference will be disproportionally higher the worse shape a property is in. A seller literally pays dearly for letting a property go.

In general repairs get more expensive the worse a problem is. Therefore a regular inspection of your property and fixing the small stuff immediately, not letting it develop into a bigger, much more costly, problem is a wise, highly recommended move. An inspector for a buyer will still find stuff, that is their job, but if an inspection for a sale only brings out that the roof might need a moss treatment, that is really great and makes everybody’s life easier. The other part is keeping landscaping up. Cropped and pruned trees and bushes, not touching the house, will prevent a lot of insect types from entering or dry rot to start on the siding. A mowed and maintained lawn (or in our personal case, a wild meadow..) makes a groomed impression, although brown, not green, is the prevailing color in summer in OR, everybody understands that! The Rain is going to start very soon. Check your roof, clean out your gutters (and don’t forget the underground lines), look at your siding and check the vent screens of your crawl space for holes and gaps to prevent freezing mice (or other more substantial critters) from seeking shelter under your house… Happy Fall! Annette Sievert is a top performing real estate broker with Coldwell Banker Valley Brokers in Corvallis, OR. Do you have a real estate question?

Ask Annette: 541-207-5551

New Grocery Shop in Salem Emphasizes Local Food long Oregonians who have a passion for great food. Since 2005, Nate has been an influential advocate for local agriculture. He is the creator of Living Culture, a television program about local food; host of the McK Ranch meat buying club; and has written about local food for Salem Weekly Newspaper.


In 2006, Nate launched Dinner at the Rafns', an invitation-only supper-club operated inside his modest South Salem home. Nate and Rochelle married in 2011 and together they moved the supper-club to West Salem, where they would host monthly dinners for up to 39 guests. Each dinner featured a local farmer or artisan who's products formed the foundation of the evening's meal. Dinner at the Rafns' developed a loyal following and regularly booked-up weeks in advance.

first of its kind in the Salem area, Rafns' Local Grocery & Deli (Rafns') is stocking its shelves with a unique selection of food items, almost all of which is sourced locally. The new shop is owned and operated by Nate and Rochelle Rafn, two life-


2013 they opened Rafns', a local deli and grocery shop dedicated to sourcing the finest foods from right here in Oregon. Rafns' offers deli-style lunch service and a unique selection of local grocery items, including top-notch products from McK Ranch, Olympic Provisions, Full Circle Creamery, Oregon Olive Mills, Greenwillow Grains, Caravan Coffee, and more. Dinner at the Rafns' is now a regular event at Nate and Rochelle's new shop. While the concept remains the same, the dinners are now open to the public. Visit for more information.

Based on their success with Dinner at the Rafns' and the relationships they had built with dozens of local farmers, Nate and Rochelle decided to take the leap and start their own legitimate restaurant. In June of

Willamette Living Magazine

Oct / Nov 2013

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The 411


“Weight loss in today’s world”

The response to last issues article on the keys to losing weight was so overwhelming that I decided to do another health education piece on this topic.

In my 37 years of working in health and fitness, helping people lose and maintain a healthy weight has been a difficult part of the work.     We don’t live in a vacuum. We don’t live in isolation where we can totally control what we eat, and how much we move. Most of us in some way or another are very social beings. Data from studies on participants in weight loss programs, including the National Weight Registry, tell us that a high percentage of people who deal with weight issues are very socially active people. Part of what makes us a “whole being” is the various relationships we have, and the roles we play in society. Family, friends, work colleagues are part of our personal sociology. Managing these relationships is very important. To dismiss this important aspect of our health would be contradictive to who we are. Being socially engaging is a major “health protectant” through our lifespan. If you didn’t know, being social promotes a cascade of “happy, healthy” hormones throughout our immune system. This beats the alternative of chronic stress, and a path leading towards illness. What is the “program”?   Now that I’ve said all of the above, how do we implement the diet and activity plan,  and yet live a fulfilling life; enjoying all the  great events and relationships that make our lives rich and meaningful? Let’s first be totally honest and say that developing a healthy “life plan”  around an eventful life is not simple. It takes work

and at times a FOCUS back to SELF. It takes patience. Time. There is no quick fix.    Short term weight loss programs I’ve worked in throughout my career have taught me that when the participant doesn’t really have a long term plan to maintain healthy weight and fitness levels, they relapse back to old patterns that come back to haunt them again.      How would I help you? I would have you look at doing it differently. I would completely change what we call the “intervention” model of working with you in weight loss. In the field of “motivational strategies for effective change”  we in health education & promotion have learned a lot of different, but effective ways of motivating people to move towards a healthier lifestyle.  I would first find out who you are, and how you like to do things.  This is what I was talking about in last month’s issue. this is called “trait self” -- recognizing how you do things. Everyone has a health personality.  I want to find out what yours is, and keep you on that path.    As I indicated above, this path, journey if you will,  is a long one.   People who are successful with maintaining a weight, and fitness level that works for them have sometimes taken months, years to figure out how THEY want to do this. My role would be to help you figure this out. It’s YOUR PROGRAM, YOUR WAY, but one rule I have is: THERE IS NO FAILURE. Because one way didn’t work, that doesn’t mean there aren’t different ways for you to be successful. YOU have to figure out what works for YOU.     Now part of YOU is what I talked about above. You’re very busy. You have a family, friends, co-workers. Part of all these relationships is

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food. The “work” is to enjoy the relationships with people and food, while still moving towards a personal style that meets your health goals. This current issue of Willamette Living is dedicated to food. I would be foolish to ask you not to look at all these wonderful,  tasty  recipes, and places to eat. My message is you can eat wonderful, tasty, sometimes not “healthy” foods.  But within a margin. It can be done.   It’s not easy. But there is a way for YOU to successfully do this, you just have to be interested and internally motivated to keep working on a life plan.  A few words on exercise   I would have YOU do what YOU wanted to do. As stated in the last issue. Successful people have a “ritual and routine” that they have designed. They may have tried several different ways to exercise. They may have had a personal trainer or two. But here’s the key. They all have learned from all these experiences. It does not mean that they failed. It means that for a lot of you, you must try several different ways of doing exercise before you find what works for….YOU.  Finally, and I cannot be more clear about this: people who are consistent with exercise, ENJOY THE EXPERIENCE OF THE EXERCISE.    They focus on the enjoyment of the actual experience, and DON’T focus on the benefits. Successful people in weight loss and physical activity have an internal plan that works for them.   They have probably gone through a lot of different programs and experiences. But they stayed with it. and found something that worked for them.   Mike Waters is the Director of Health Promotion for Timberhill Athletic Club in Corvallis email him at:

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Oct / Nov 2013




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The 411


Garlic is

Good for the Soul

My great-grandmother proclaimed that she owed her long life to garlic and Listerine. Garlic has earned its reputation for being healing, with many studies showing it to be antimicrobial, helpful in reducing heart disease, and possibly lowering blood pressure. Plus, garlic is delicious and it’s in at least 75% of the recipes I make. I use so much garlic I think I should own stock in a garlic farm. Or grow my own! It’s actually easy to grow garlic. You need well-drained, fertile soil the same as for your vegetables. In the valley we have a lot of clay, which requires the addition of compost to break it up. October is the month to plant garlic. Break the bulb into cloves. Choose bulbs with large cloves, the results will be better. Plant the cloves 1-2 inches deep with the pointed end up (or root side down). The cloves should be spaced 4-6 inches apart in rows that are 8-12 inches apart. Keep the area weed-free. In the spring, when the garlic begins to grow, apply a liquid fertilizer to the foliage every 2 weeks through April. Stop watering when the lower leaves turn yellow, usually in June. Cut off the flower

stalks when they appear, usually in June.These flower “scapes” actually are tasty stir fried. You harvest the garlic bulbs in summer, July-August, after two-thirds of the leaves turn yellow to brown. Tie the stalks together in loose bundles and hang under a covered area for 3-4 weeks until the paper wrappers are dry. Store in a cool, dry place. The spicy hardneck varieties, like Spanish Roja, store for 6 months. The milder softneck varieties, such as Silver Rose, store for up to a year. So if you love garlic, try growing your own this year. It takes a little time but it’s well worth the wait. Just imagine eating roasted garlic grown right in your own garden. Yum, my mouth is watering already. Brenda Powell is a fourth generation owner of Garland Nursery. Her passions include gardening, cooking, reading, writing and photography. Follow her writing at vehicles, and a flyover by the Oregon Air National Guard. There are plenty of spots to view the parade, but get there early to avoid the rush. Don’t forget your chairs, blankets, and, of course, raingear.

For more information, see the official site at: or contact the Veterans Commemoration Association at 541.981.2390.

62nd Annual Veterans Day Parade in Albany On Monday, November 13, 2013, 40,000 people will descend on Downtown Albany to attend the 62nd Annual Veterans Day Parade - the largest west of the Mississippi. The Patriot Guard Riders will kick off the parade at 11:00 a.m. with the exhilarating roar of some 400 motorcycles riding through Downtown and set the tone for the other 200+ entries. This is a great way to observe Veterans Day and honor our heroes. Consisting of veterans, active-duty military personnel, civic-minded groups, and marching bands, all of the entries have something to offer. You’ll see motorcycles, horses, military


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Oct / Nov 2013

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The 411


Lamson Ranch West Valley’s Lamson Ranch qualified for the National Registry of Historic Places. The National Register now lists over 80 Yamhill County properties. Jeremiah Lamson and his wife Maria were born in Massachusetts but moved to Burlington Iowa shortly after their 1837 marriage. They built the first brick building in Burlington and owned a store and a ferry. In 1847 the Lamsons and their sons— Rosswell and Henry joined fellow


Willamette Living Magazine

townsmen in a party to travel to Oregon. In 1848 Jeremiah and his wife filed on a 640 acre Donation Land Claim near what later became the town of Willamina. Fort Yamhill was close by which provided the Lamsons with a market for the cattle and the crops they raised. Jeremiah was a member of Oregon’s first legislature. He was the post master for the area from 1863 to 1865. He served as Yamhill County Judge for 4 years.

In 1858 Rosswell was appointed to attend the U.S. Naval Academy in Annapolis --- the first man from Oregon to be so honored. The Lamson Donation Land Claim is still owned by decendents. It is certified as a Century Farm. Their barn was built in the 1850’s and is perhaps the oldest in the county. The house is the 3rd one the Lamson’s built. The first being a cabin and the second was destroyed in a fire around 1880. The present house is the replacement.

Oct / Nov 2013




or many families the beginning of the holiday season signals the time to start baking cookies and other treats for friends and family. Having designed and remodeled over 300 kitchens in the Willamette Valley I’m often asked for tips on preparing a kitchen for serious cooks as well as holiday entertaining. Kitchen as a Party Space No matter the size of the space, people just love to congregate around the kitchen. So how do you manage to keep them out of your workspace? Try using a peninsula or island at the edge of the kitchen as a buffet area. When possible place the refrigerator or beverage center at the perimeter, so guests do not need to enter your space. A kitchen layout with more than one entry point may allow you to enter or leave the space without fighting through a crowd. If that doesn’t work invite people to join you in food preparation, a task that many people really enjoy! Baker’s Toolbox Serious bakers go beyond the essentials, usually having multiple food processor bowls and accessories. Take those measuring spoons off the rings and have extras for the sizes you use most often. This keeps you from stopping to wash spoons between ingredients. A kitchen scale will certainly enhance your accuracy in following recipes.

The 411

Brian Egan Certified Master Kitchen & Bath DesignerCorvallis Custom Kitchens & Baths Design/Remodel Firm

Storage Try storing dry ingredients in wide mouth jars for easy scooping. Spices and herbs should be stored near the food prep area but away from heat sources that reduce their shelf life. Rollout shelves in base cabinets provide easy access to those lost corners of the cabinets. Heavy mixers or food processors can be stored on “pop-up” shelves that disappear into a base cabinet when not in use. Countertops Most stone countertops are virtually indestructible and make a great surface for rolling dough. While most kitchen counters are 36” high, a lower height of 30” to 32” may be more convenient in a baking center to best get your weight onto a rolling pin. The lower height is also great if you have young helpers in the kitchen. Elevated eating bars can help hide any kitchen mess from guests and also provides a space for guests to sit and converse with you while you cook. Late December and January is when we get the most requests for new kitchen designs after homeowners find that their kitchens are too small or otherwise inadequate for holiday meal preparation or entertaining. Have you ever visited another home and become green with envy at the sight of a dream kitchen? Have you tried to cook a holiday dinner for 12 in a kitchen built for 2? Maybe it’s time for your dream kitchen to become a reality!

Farmers Markets 2013 Corvallis • Hillsboro Salem • McMinnville

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503-835-0740 *pie hot line!

Willamette Living Magazine


Day Tripper


A Walkabout in Wine Country Article & Photos by Isabelle Edger

WINE TASTING Chehalem Valley Tasting Room is just one of the many tasting rooms located downtown, and is a great place to start your wine country adventure. They offer wines from the Willamette Valley AVA (American Viticultural Area) and can appease any palette with local reds and whites from sub-appellations including Ribbon Ridge, Chehalem Mountains, and Dundee Hills.

LUNCH Bonaventura Deli is a “Little Italy” with house-made sausage, soups, sandwiches, baked ziti, and pizza. Recipe and Subterra serve up local seasonal fare (and also offer dinner.) There are also options for Thai, Mexican and Asian cuisine in the area.

The upscale Allison Inn & Spa


Espresso at Coffee Cat

Newberg is great place to taste wine, have a cup of coffee, enjoy a world-class meal and the arts, relax, and shop. And with a list like that, Newberg is living up to its motto—“A Great Place to Grow.” The grapes are growing, and so is the list.

The Chehalem Valley Visitor’s Center is a good first stop and you will find information, maps, and helpful hosts. (On Saturday mornings by appointment, they offer a wine tasting class through the Wine Education Center program.) There are coffee shops within walking distance where you may pour over your options: The Coffee Cottage roasts their own beans and Coffee Cat grinds Newberg-roasted Caravan Coffee. There’s a cup of coffee (or tea) for everyone and much to do in this anythingbut-sleepy town.

The Downtown Walking Tour


See the Google map of our walking tour and downtown tasting rooms on under the “Willamette Living” link.


Hoover-Minthorn House Museum: A young Herbert Hoover spent part of his childhood plucking pears from a tree that’s still here today. (Apparently, he wasn’t prone to cutting down fruit trees like some presidents, giving credence to Newberg being a great place to raise a family.) I cannot lie—it will be fun and educational.


Willamette Living Magazine

Bonaventura Italian Delli Offers House-Made Sausage and Lunch Oct / Nov 2013


Artful plating at the Painted Lady

It’s an enchanted life when one has reservations for dinner at The Painted Lady, a Forbes rated four-star restaurant. (Reservations required.) Along with The Painted Lady, nearby four-star JORY restaurant at The Allison Inn & Spa has a winning wine list with a “Best of Award of Excellence” from Wine Spectator.

TREATS Honest Chocolates is located downtown on First Street, and with a short drive, Sweetest Thing off Highway 99 serves up coffee and cupcakes (including gluten-free) in a cute and comfortable restored home.

Accessories for everyone at Janis’ Jewlery & Gifts


Chocolate and vanilla at Sweetest Thing

A Hop, Skip, and a Jump

Nikki Jane’s Boutique carries ladies designer denim and chic children’s couture while Janis’ has an array of accessories and purses in panoply of color. Pulp & Circumstance stocks a signature line of greeting cards & gifts, and Jenteal sells handmade soaps, candles, and bath products. Today, after an espresso from Coffee Cat, I’m ready to catapult into the arts. It’s a short walk to the galleries and Art Elements displays beautiful original works of art, including paintings, ceramics, sculpture, and jewelry.

There is more than a day’s worth to see and do. If you’re looking for a home away from home, there are many charming B&Bs and four-star luxury resort, The Allison Inn & Spa. At The Allison, try the full service spa or simply relax in your room—all feature gas fireplaces and soaking tubs. Not far from The Allison is Rain Dance Marketplace, where llamas make delightful picnic lunch companions in the summer, and come winter, provide the fiber for gorgeous clothing and rugs. See the llamas and their wares along with thoughtful local art at their annual Holiday Arts Festival November 23 – 24. And with most places in Newberg, there are wineries and tasting rooms nearby.

First Friday Art Walk The Newberg “Art Walk” is on the first Friday of every month. Walk and ride the restored Trolley to several Newberg businesses that feature the work of local artists. This self-guided tour is a great way to discover—or rediscover—Newberg.

Willamette Living Magazine


Holiday Ale Festival toasts the spirits of the season

The 18th annual event offers one of the nation’s finest gatherings of winter beers. The popular event will feature at least fourdozen big, bold ales designed to fend off the cold chill of a long winter night. From Belgians, barleywines and CDAs to winter warmers, porters and stouts, these beers have either been crafted specifically for the event or are hard-to-fine vintages, underscoring the event’s reputation as one of finest gathering of winter beers anywhere in the nation.  Event hours are Noon to 10 pm Wednesday, 11 am to 10 pm Thursday through Saturday, and 11 am to 5 pm Sunday. To avoid the lengthy lines that often accompany Northwest beer fests, the recommended days for attendance are Wednesday, Thursday and Sunday. The Holiday Ale Festival is for ages 21 and over. What makes this festival standout from other similar events is the beer selection: the festival works with every brewery involved to make sure they send a beer that has either been made or blended specifically for the event, or is a rare or vintage beer that isn’t commonly tapped in the state. “Winter is a great time to be a beer geek,” exclaimed Preston Weesner, event manager. “Savvy beer appreciators come from all across the country to sample these complex beers, which typically receive more thought and effort from the brewers.” To enter and consume beer, the purchase of an entry package is required. The general admission package at the door costs $30 and includes the 2013 tasting mug and 10 taster tickets. Advance general admission packages cost $30 and include the tasting mug, 12 taster tickets and expedited entry all five days. Advance VIP packages are available for $65 and include the tasting mug, 28 taster tickets, a bottle of water, access to VIP lines 26

Willamette Living Magazine

(including special tappings) and express entry all five days. Express re-entry requires a wristband and the 2013 mug, and is subject to the festival’s capacity. Previous year’s mugs will not be filled. Advance packages will be available online at in early October. Once inside the festival, a full mug of beer costs four taster tickets, and a four-ounce taste costs one ticket. Certain limited release and special tappings may not be available in full mug pours, or may cost double tickets. Additional beer tickets can be purchased for $1 apiece. Designated drivers in a party of two or more may purchase a designated driver wristband for $5, which includes Crater Lake Root Beer or bottled water for the duration of the stay. Despite being held outdoors during one of the coldest months of the year, more than 17,000 festival attendees stay warm and dry over the five day festival under clear-topped tents that cover the venue. Gas heaters create a cozy ambiance beneath the boughs of the region’s largest decorated Christmas tree. In addition to beer tasting, the festival also features meet the brewer events, a root beer garden, food vendors, beer pairings with cupcakes & cheese, event merchandise and a coat and bag check that raises funds for the Children’s Cancer Association. Returning to the event is the 10th annual Sunday Beer Brunch, taking place on Dec. 8 from 11 am to 1 pm on the upper level of Pioneer Courthouse Square. The auxiliary event features European pastries, cured meats and artisanal cheeses to accompany an assortment of exclusive vintage winter beers not available at the festival itself, plus special large format bottles to be shared. Tickets cost $75 and will be available at in early October.

The 18th annual Holiday Ale Festival will take place Dec. 4 through Dec. 8 at Pioneer Courthouse Square, located at 701 SW Sixth Ave. in the heart of downtown Portland. FOR MORE INFORMATION:


Oct / Nov 2013

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Where the first thing we build is trust.

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Willamette Living Magazine




Indoor Entertaining Made Easy Everyone enjoys getting together with friends and family. Thinking about how we like to socialize is just one important element in designing space in your home for optimum enjoyment and livability. Now that autumn and the indoor party season is approaching, many homeowners are thinking about ways to add functionality and personality to the most popular room in the home, After all, no matter how hard you try to steer them away, your invited guests will undoubtedly end up in the kitchen drawn by the amazing smells coming from within or simply because they want to connect with you! Why not create a unique space that makes your kitchen the destination hot spot that both you and your guests will enjoy? Your kitchen is so much more than a work-space. If you find yourself frustrated by a bad kitchen layout consider a kitchen facelift that provides you with a workspace that flows naturally and also ensures you are not disconnected from your guests when you entertain. Adding a freestanding island or gathering table is a great way to add another prep surface and allows guests to congregate, sit, sip, snack and chat while giving you plenty of room to work unhindered. Space permitting, adding a self-serve beverage bar is another asset for entertaining and keeps disruptive traffic flow in your workspace to a minimum. This can be done as a built-in or by using furniture. No room in the wallet for major kitchen changes? Get the most bang for your buck by updating your lighting with a few simple tips: • • •

Replace can lights over an island with a track that will expand your lighting choices to spots and pendants. Replace standard switches with dimmers to better control the ambiance of your kitchen. Just remember your bulbs must be dimmable too. Add an extra layer of lighting. I recommend pendants or undercabinet lights. The more layers, the more drama you can create.

The right combination of lights and dimmers can create just the right mood and add flavor to your entertaining and holiday celebrations.

Contact Heather for your Design Project: Heather Van Eyk, CKD and member of the National Kitchen and Bath Association, is founder and designer at Northwest Design House, LLC, a design house located in the Eastgate Plaza off Hwy. 34 in Corvallis. Heather’s extensive, product knowledge, hands on experience designing, and working directly with tradespeople and allied professionals makes her the area’s go-to resource for homeowners planning to renovate. She can be reached at


ALBANY Vault 244 Bistro / Lounge 244 1st Ave W Albany, (541) 791-9511 Open for Dinner $$$ Sybaris Restaurant 442 1st Ave West Albany, (541) 928-8157 Open for Dinner $$$

AMITY Blue Goat 506 S. Trade St Amity, (503) 835-5170 Open for Lunch and Dinner $$

CORVALLIS Le Patissier 956 NW Circle Blvd Corvallis, (541) 752-1785 Open for Breakfast and Lunch $$ Queen’s Chopstick 2329 NW Kings Blvd Corvallis, (541) 758-9166 Open for Lunch and Dinner $$ Luc 134 SW 4th St Corvallis, (541) 753-4171 Open for Dinner $$$ Del Alma Restuarant 136 Sw Washington Ave Ste 102 Corvallis, (541) 753-2222 Open for Dinner $$$

Magenta 137 SW 2nd Corvallis, (541) 758-3494 Open for Lunch and Dinner $$ The Baguette 121 SW 3rd St Corvallis, (541) 752-9960 Open for Junch $ Pastini 1580 NW 9th St Corvallis, (541) 257-2579 Open for Lunch and Dinner $$ Delicious Valley Cafe 933 N W Cir Blvd Corvallis, (541) 753-0599 Open for Breakfast, Lunch, and Dinner $

DAYTON The Joel Palmer House 600 Ferry St Dayton, (503) 864-2995 Open for dinner $$$

DUNDEE Tina’s 760 N Hwy 99W Dundee, (503) 538-8880 Open for Lunch and Dinner $$$




Willamette Living Magazine

Oct / Nov 2013

Love the healthy food you eat As fall settles in, do your thoughts turn to comfort foods and decadent meals with all the trimmings? It’s hard not to think about food when we’re surrounded by a bountiful harvest in the Willamette Valley and with so many holidays approaching. This time of year, it can be hard not to overindulge. But study after study has shown how healthy eating can help prevent disease and manage chronic conditions, including diabetes, heart disease and cancer. Eating healthy doesn’t have to be bland or boring, and no diet will be successful if you’re left feeling deprived and hungry. Endocrinologists Lindsay Bromley, M.D., and Susan Sanderson, M.D., of The Corvallis Clinic believe that you should love the food you eat. The doctors trade their white coats for a chef’s smock as they dish up some culinary medicine for readers and share some of the healthy food they enjoy most. Kale Salad by Susan Sanderson, M.D. I love this salad because it is so versatile. I use whatever nuts I have in the pantry. Raisins, currants or other dried fruit can be substituted for the cranberries. The kale is hearty enough. I can be made well ahead of time and will stay crisp. The flavor actually improves after a couple of hours. It is a colorful dish and contains plenty of Vitamins A and C, fiber, calcium, and protein. If you are watching your salt, you can omit the tamari. It works well as a side salad, but is quite filling. Just add a slice of whole grain bread for a light meal. Ingredients 6 to 8 leaves curly kale ¼ cup fresh lemon juice ¼ cup extra virgin olive oil 1/8 cup tamari (may substitute Bragg’s liquid aminos or low sodium shoyu) ¼ cup chopped nuts or sunflower seeds, lightly toasted ¼ cup cranberries ¼ cup crumbled feta or blue cheese 1 heaping tablespoon nutritional yeast Instructions Remove central rib from kale and chop leaves coarsely. Mix liquids together, drizzle over kale and toss. Sprinkle yeast over salad and toss. Add cranberries, cheese and nuts, mixing well. Stuffed Zucchini by Lindsay Bromley, M.D. My husband Henry and I planted a garden

COOKIN’ WITH THE DOC’S for the first time since moving to Oregon. We bought a small zucchini plant at the farmers market, hoping we’d get at least a few zucchini to eat. Apparently they grow like weeds here! We saw a few of the vegetables developing and thought it would take awhile for them to fully develop. Within a week, they were bigger than any zucchini I’ve ever seen in the grocery store! In trying to figure out what to do with all our zucchini, we discovered this recipe for vegetarian stuffed zucchini. Zucchini has a lot of health benefit, as it’s a green vegetable. It’s a low calorie, low cholesterol, low fat food that contains fiber to aid in digestion, help maintain low blood sugar, and curb appetite. It contains vitamins C and A, and folate, which are antioxidants, as well as potassium and calcium. If you want a non-vegetarian version, you could add or substitute ground turkey or chicken for the pasta shells. Also, due to its mild flavor, zucchini is pretty versatile. We’ve also cubed it to add to kebabs for grilling, or added it to a quick and easy stir fry. It’s good sautéed or steamed as a side for any main course, and works well with a number of spices like cayenne pepper or lemon pepper, to add variety. It also adds moisture and fiber to dessert breads and muffins. We eat this dish whenever we have zucchini large enough to stuff. It’s also an attractive presentation when company comes. It seems to be a low-maintenance plant to grow, otherwise it can be readily purchased in the produce section of any grocery store. Ingredients: 3 cups pasta, such as shells or orecchiette 3-4 pounds zucchini 1 medium onion, chopped 1 bell pepper, seeded and chopped 1 tablespoon grated fresh ginger 2 garlic cloves, crushed 3 tablespoons vegetable oil 4 large tomatoes, peeled and chopped Salt and freshly ground black pepper ½ cup nuts, such as walnuts or pine nuts 1 tablespoon chopped fresh basil Grated cheese (optional) Preheat the oven to 375. Cook pasta according to instructions on the package so it is just a little soft. Drain and reserve. Cut zucchini in half lengthwise and scoop out and discard the seeds. Use a small sharp knife and tablespoon to scoop out the zucchini flesh. Chop the flesh roughly. In a frying pan over medium-low heat, cook onion, bell pepper, ginger, and garlic in the oil until tender (about 5 minutes). Add the zucchini, tomatoes and seasoning. Cover and cook for 10 – 12 minutes, until the vegetables are soft. Add nuts, basil and

cooked pasta to the pan and stir. Remove from heat. Pour a little water in a roasting pan. Place the zucchini halves in the pan, being careful to keep the insides dry. Season zucchini with salt and pepper. Cover and bake 15 minutes. Uncover, discard the water, and fill the zucchini shells with the vegetable mixture. Cover, and bake 20 – 25 minutes more. Serve with grated cheese, or omit cheese to reduce the fat and calories. Serve by cutting the zucchini into sections or scoop out of the “shell.” Serves 4-6. Recipe adapted from the Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny and Christine Ingram. MEET THE DOCTORS Meet Endocrinologists Lindsay Bromley, M.D., and Susan Sanderson, M.D., at The Corvallis Clinic Diabetes Health Fair. WHEN: Thursday, Nov. 7, Noon to 7 p.m. WHERE: The Corvallis Clinic Asbury Building, 3680 N.W. Samaritan Dr. INFORMATION: or call 541-768-2456 Learn about diabetes at this free health fair. Talk with doctors from The Corvallis Clinic and explore information about nutrition, exercise, foot care, and medications. Discover information about Medication Assistance Programs and get a free blood pressure check. Panel Discussion: “Everything you need to know about diabetes”, 12:30 p.m. with Dr. Bromley; Dr. Sanderson; Brian Curtis, M.D.; Carol Walsh, MS, RD; John Murphy, DPM; Joel Garfunkel, Ph.D.

Dr Bromley

Dr. Sanderson Willamette Living Magazine





Eugene Fisherman’s Market 830 W 7th Ave Eugene (541) 484-2722 Open for Lunch and Dinner $

Mama’s Fine Italian & Wine Shop 50 W Oak St Lebanon (541) 451-5050 Open for Lunch and Dinner $$

Word of Mouth Bistro 140 NE 17th St Salem (503) 930-4285 Open for Breakfast and Lunch $$

Koho Bistro 2101 Bailey Hill Rd Ste L Eugene (541) 684-8888 Open for Dinner $$ Falling Sky Brewing 1334 Oak Alley Eugene (541) 505-7096 Open for Lunch and Dinner $$ Ox Fin 105 Oakway Ctr Eugene (541) 302-3000 Open for Dinner $$ Cornbread Cafe 1290 W 7th Ave Eugene (541) 505-9175 Open for Lunch and Dinner $ Evergreen Indian Cuisine 1525 Franklin Blvd Eugene (541) 343-7944

Kurt Kurt Andrews Agency D Andrews Agency American Star Certified Agency 964 NW Circle Blvd Excellence In Customer Experience Corvallis, OR 97330 620 NW Van Buren Ave Suite 10 Bus: (541) 452-5121 (541) 452-5121

Open for Lunch and Dinner $$ Belly Taqueria 291 E 5th Ave Eugene (541) 683-5896 Open for Dinner $$ Papa’s Soul Food 400 Blair Blvd Eugene (541) 342-7500 Open for Lunch and Dinner $$


Willamette Living Magazine

McMinnville Bistro Maison 729 NE 3rd St McMinnville (503) 474-1888 Open Lunch and Dinner $$$

Newberg The Painted Lady 201 S College St Newberg (503) 538-3850

Open for Dinner $$$$

Newport Cafe Mundo 209 NW Coast St Newport (541) 574-8134 Open Lunch and Dinner $$ Chowder Bowl 728 NW Beach Dr Newport (541) 265-7477 Open for Lunch and Dinner $$ Nana’s Irish Pub 613 NW 3rd St Newport (541) 574-8787 Open for Lunch and Dinner $$ Locan Ocean Seafoods 213 SE Bay Blvd Newport (541) 574-7959 Open for lunch and Dinner $$

Venti’s Cafe + Basement Bar 325 Court St NE Salem (503) 399-8733 Open for Lunch and Dinner $ Alcyone Cafe 315 High St SE Salem (503) 362-5696 Open for Breakfast, Lunch and Dinner Roberts Crossing 3635 River Rd S Salem (503) 584-1035 Open for Dinner $$ Da Vinci Ristorante 180 High St SE Salem (503) 399-1413 Open for Dinner $$$ Los Dos Hermanos 3590 River Rd NE Salem (503) 393-1800 Open for Lunch and Dinner $$ Maven 383 State St Salem (503) 385-8648 Open for Dinner $$ Crooked House Bistro 1142 Edgewater St Salem (503) 385-8851 Open for Dinner $$

Oct / Nov 2013

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


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Financial Statement Assurance Services Experienced in audits for local governments, commercial entities, not for profit organizations, and employee benefit plans. Salem 503.585.7751

Stayton 503.769.2186

Albany 541.928.6500

Your Health

Tissue reconstruction gives breast cancer survivors another option There’s no convenient time to find a lump you fear might be cancer. But finding it on vacation in Mexico while in the throes of Montezuma’s Revenge may rank as one of the worst times to face a dreaded diagnosis. “I joke that Mexico gave me cancer,” Albany resident Georgiana Rodriguez laughed. She would need that sense of humor to get her through a tough bout with breast cancer at age 43. Through the Samaritan Cancer Program, Rodriguez received life-saving chemotherapy, mastectomy, radiation therapy and other treatments. Toward the end of her year-long journey, she was undecided about breast reconstruction. Her surgeon, Mary Harada, MD, of Samaritan Breast Surgical Specialists in Albany, encouraged her to take her time to decide. At the same time, doctors at Good Samaritan Regional Medical Center were actively looking for a patient to undergo a procedure called “free flap” breast reconstruction surgery, which uses the patient’s own tissue to create a new breast. Kevin Day, MD, is a plastic surgeon with Samaritan Plastic, Reconstructive & Hand Surgery in Corvallis, where he practices with his colleague Richard Havard, MD, who assisted in the free flap


reconstruction surgery. “Tissue expander and implant-based reconstruction is the most commonly performed reconstruction,” said Day. “But when Georgiana came to me, she knew she didn’t want an implant.” After listening to her wants and concerns, Day brought up the option of the free flap breast reconstruction. He then encouraged Rodriguez to go home and think about it and come up with a list of questions for him. She did, returning with two full pages. After deciding to go ahead with the procedure, Rodriguez never looked back. “I told Dr. Day, ‘I think I’m supposed to meet you,’” she recalled. “I just got a good feeling from him.” The surgery is complex and requires several days in the ICU for close nursing observation and flap monitoring. Since there are two surgical sites, recovery can be longer and there is always the risk the flap will fail. Although the healing process was a slow road, Rodriguez is confident she made the right choice. “It’s a personal decision, but I’m so glad I did it. I don’t feel unbalanced. I won’t have to worry about my prosthesis coming out in a swimsuit — I feel like me. I love it.” Two years after her journey with cancer began, Rodriguez is finally closing that chapter of her life with the completion

Willamette Living Magazine

of her reconstruction and a breast lift on her opposite breast. Rodriguez is planning a family vacation to somewhere sunny with her family soon. This time, she’ll focus on the rest and relaxation she was hoping for on the original trip. “Time is a gift,” she said. “I look at my son and know I don’t want to miss a minute.” What is ‘free flap’ breast reconstruction? With free flap breast reconstruction, the surgeon removes a section of skin and fat from somewhere else on the body — usually the abdomen — and reattaches it to form a breast mound. Since this method gives a woman a breast from living tissue, the new breast will age and feel like a natural breast. Women can lose several inches from their midsection after the surgery, where the donor tissue was removed. Women have the option of deciding if they’d like to match the new breast to the existing breast, or have a more youthful breast mound created. If the latter choice is made, a second surgery can then lift the opposite breast to appear more youthful and match the new one.

Oct / Nov 2013

Rich and Varied Retirement Lifestyle Abounds at SpringRidge at Charbonneau At SpringRidge, seniors enjoy a rich and varied retirement lifestyle as well as the comfort of knowing that should their needs change, their home doesn’t have to. “It has always been our goal to provide seniors with a remarkable senior living experience,” said Garth Hallman, executive director of the SpringRidge campus. “According to our residents, SpringRidge hits the mark by offering spacious, well-appointed residences, quality services, outstanding amenities including gracious restaurant-style dining, an indoor heated pool and full calendar of engaging activities and programs. And from lifelong learning with our Brain Fitness or Financial Planning seminar series to social events such as the Classic Car show and BBQ or Dueling Pianos Night, our residents definitely pursue their own passions here.” Located on 10 acres, within the scenic masterplanned community of Charbonneau, the SpringRidge campus

is a full-service, maintenance–free community offering senior living designed to meet one’s needs, today and tomorrow. With one- and two-bedroom residences, SpringRidge offers a distinctive lifestyle including a complimentary social membership at the Charbonneau Country Club. Expanding SpringRidge’s full-service lifestyle are a wide range of assisted living and memory care options that residents can receive at SpringRidge Court. Certified by the Commission on Accreditation of Rehabilitation Facilities (CARF), SpringRidge Court has been commended for excellent service and an unwavering commitment to enhancing its residents’ quality life. For more information on our on-going life-long learning or social events or to join us for lunch and a personal tour, call Christine Holloway at 503-388-4072.

What inspires a life well lived? Isn’t it all the special moments? Like waking up in your charming residence. Being greeted by name, with a warm smile. A great meal in stylish surroundings with good friends. An energizing workout or invigorating swim. The newfound ease of living in the midst of everything you love. And the assurance that tomorrow’s care needs can be managed for you, right here at home. This is retirement living, enriched and unencumbered – tailored to you.

Independent Living, Assisted Living and Memory Care Residences 32200 SW FRENCH PRAIRIE RD, WILSONVILLE

(503) 388-4072

Willamette Living Magazine


Exploding Batteries Peter Lee A few weeks ago I got a call from a customer who told me her hearing aid battery had exploded. My first question was, “It wasn’t in your ear was it?” She laughed and said, “No, it was in a ceramic bowl with some other batteries and some other metal object and I heard a loud pop.” She wanted to know if she should use the rest of her batteries of if there might be something wrong with them. I assured her they should be fine but she should keep them separated and leave the tape on them till she was ready to use them. If you short the positive and negative terminals on a hearing aid battery it will get hot and may explode. Hearing aid batteries act much like a car battery only on a much smaller scale. If you put several of them together so there is connection between the terminals it can be dangerous. It is important to keep hearing

aid batteries away from small children and pets because if they swallow them it can cause serious damage. Dogs don’t usually eat hearing aid batteries but they do love to chew up hearing aids and sometimes swallow the battery in the process. I did have a customer bring me a hearing aid 30 years ago that had got hot enough to melt the battery compartment. The hearing aid had a short internally. It only happened once that I can remember but if your hearing aid gets really hot you might want to take it out of your ear, remove the battery and have it checked out. If you like to carry a couple of batteries in your purse or pocket I have a battery holder that can hold two batteries separated from each. They are free if you come by the shop and ask for one.

“View in the Stanford Gardens” oil 8” x 10” Old Vicarage Gallery 140 NE Alder Street Toledo, OR 97391 (541) 336-2797 Favell Museum 125 West Main St. Klamath Falls, OR 97601 541-882-9996

Showing at the Favell Museum 9/28 - 10/26 Opening Reception 9/28 & 9/29 For more:


Hearing Systems LLC

“don’t miss the peek-a-boos” Peter Lee, Hearing Instrument Specialist Serving Linn, Benton, and Lincoln Counties since 1978 Try hearing aids for 30 days with no deposit or down payment (OAC). 745 S. Main St. • Lebanon



Willamette Living Magazine

Oct / Nov 2013

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fireplaces skylights

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885 22nd Ave. SW in Albany • 541-928-8488 Willamette Living Magazine


Oregon’s Blue Ribbon Fare T

he food scene in Oregon is fast becoming NOT Oregon’s best kept secret. The whole world is focusing on Oregon, the fantastic local bounty, and the passionate people involved in bringing you the bacon! So passionate in fact, the local foodies were abuzz just a couple of years ago about a fist fight that broke out between an event organizer and a passionate local chef who was not happy about the provenance of a purported Portland Porker -turned out the swine was an import from (gasp) Iowa. Exhibit A: FEAST Portland Started a short 2-ish years ago, Feast Portland is a celebration of all things “Oregon Gastronomique.” For years, everyone has known that there is some great food in Oregon, and there have been local celebrations of same. But FEAST is a whole new league, chefs flying in -- from


Willamette Living Magazine

France, big sponsors -- like Bon Appetit Magazine, and huge media focus-- think Food Channel. The cat’s outta’ the bag. Although Portland IS the birthplace to James Beard, the “Father of American Cuisine” as Julia Child referred to him, there have never been any hard and fast rules -- food wise… or otherwise. But I suspect Beard had something to do with getting the (meat) ball rolling. Back in the day, there was some good salmon, but… vegetables were something to be endured aside your chuck roast, from who-knew-where, or cared. Then the food pioneers, like James, and Julia, and countless others since, have made the masses aware of the fantastic food in Oregon. The following is just a sampling, an à la carte menu if you will, of some of the locals who make it all happen.

Oct / Nov 2013

If the passion for farming were to be summed up into one person in Oregon, Farmer Chrissie get’s our vote! Food and Wine magazine named Kookoolan’s cheese making school one of the “100 best new food and drink experiences.” That’s huge.

Ron and Jamie... outstanding in their field Chrissie and Koorosh Zaerpoor,

Kookoolan Farms , Yamhill

The hardest working farm in show business, here’s some of what goes on, from the kookoolan web site: ““Farms” is plural for two reasons: the first emphasizes our product diversity. Our own small acreage is a collection of small enterprises: a chicken farm, a dairy farm, a vegetable farm, an orchard, a cheesemaking supply shop, and more. Anyone saying we have “a chicken farm” or “a vegetable farm” is missing the point of the integration of all these enterprises into a holistic whole. The second reason for pluralizing “farms” emphasizes our relationships with a dozen or so neighbors: the Kookoolan brand has evolved into a loose co-op of very small-scale farms, each contributing to our product offering. Lambs are raised on Lester Sitton’s farm. Pigs are raised on Jim and Wendy Parker’s farm, and on Stacy Shellington’s farm, and on Mark Bailey’s farm. Beef steers are raised by Wade Bernards. Ducks, rabbits, and meat chickens are raised by Ken Payne. Chickens for eggs are also raised by neighbors Lloyd Bansen (patriarch of the Bansen dairy dynasty in Oregon), Jennifer Wright, Don Womack, Rudy and Susan Marchesi of Montinore Estate Winery, and Nels Youngberg. 100% of our raw dairy Jersey cows and veal calves are raised and milked on Chrissie’s and Koorosh’s property. Vegetables are raised on Chrissie’s and Koorosh’s property. Our licensed meadery is located on Chrissie’s and Koorosh’s property, as are our poultry processing facility and our classroom.” -- Wow. That’s something to think about when you feel like driving to the store for milk is too much trouble.

(just couldn’t leave that one alone could we...)

Ron and Jamie Lewis of

Blue Raeven Farms, Amity

grow blueberries, lots and lots of blueberries. Third generation farmers in Oregon, they’ve been at it since Jamie’s Dutch Grandfather rolled into Oregon, parked the wagon and started digging. Now, they grow a significant portion of the blueberries on Earth. Not just a few bushes, acres and acres... and acres of plump sweet berries. They also own and operate Blue Raeven Farmstand located right on 99 as you enter Amity from the south. If you’re up that way, you can be the hero of the family and bring home one of Jamies fresh pies (to die for), or any number of gourmet items they carry from other local producers in Oregon; it’s a great little store. Spoiler alert: Jamie’s pies will soon be available at Market of Choice -- get your forks out! Harry and Annette of

Harry and Annette’s Fresh Fish

No discussion of Oregon’s bounty woud be complete without at least a mention of the fabulous seafood available. Dungeness Crab is one of Oregon’s biggst cash “crops” and the salmon and fresh albacore caught off our shores, when in season, are the best in the world. Not to mention Oregon shrimp, clams, oysters and more. The seafood we have within easy reach is truly a chef’s dream.

“ The Silverquest” If you’re a seafood lover, you really should pay them a visit. Harry and Annette work hard to earn their Yelp rating of 5 out of 5 stars! They’re currently taking orders for holiday party trays, live lobster, appetizers, crab cakes and other holiday treats that will make your holiday table a popular destination, and it’s only a few weeks until the live dungeness crab start to arrive. They have a live tank in-store where you can pick out a crab or lobster. It doesn’t get any fresher than that, and the kids love to look in the tank. Just keep little fingers out of the water!

Harry and Annette in are hard at it every day bringing fresh seafood to the mid-valley in their fish market on Corvallis’ waterfront. Fresh fish arrives from the coastal waters regularly from the fishing vessel

Willamette Living Magazine


Sweet Home Farms Our Farm is located on the Historic Anna Splawn Donation Land Claim from 1850. On their way across the country on the Oregon Trail, Anna Splawn’s oldest son and husband died. But that didnt stop them from settling near the community of Sweet Home, settled by the Ames. With help of neighbors, they erected a Barn in 1855 that we still use today. It is marked with a state recognized plack indicating this rich heritage, just in case the hand hewn beams and square nails arn’t proof enough. We would love to show you around our Farm.

Afton Field Farm Tyler & Alicia Jones of Corvallis own and operate Afton Field Farm. They have hosted Joel Salatin of Polyface Farm and conducted workshops on pasture raised rotational grazed livestock. Joel Salatin was featured prominently in Michael Pollan’s book “The Omnivore’s Dilemma” and is widely regarded as the pioneer of (the return to) sustainable farming practices. From the web site:

Deck Family Farm The thing one first notices about Deck Family Farms, is that everyone is cheerful, including, it seems, the animals. Being certified organic, and committed to raising healthy, happy animals, Christine Deck and her family take great care with their livestock on this fully integrated farm raising pasture-raised beef, pork, lamb, broilers, heritage breed turkeys, and eggs from their 1,100-hen flock. They source locally, participate in 7 farmers markets, and even offer a 3 or 6-month internship program for those who want to learn about integrated organic farming.


Willamette Living Magazine

“We use a multi-species rotational grazing method that has its basis in studies of the symbiotic relationship between different animal species of grassland ecosystems. We feel that mimicking natural grazing patterns in domestic production helps balance human interests with respect for the land and its organisms.” Afton Field supplies many of our local eateries, and offers a unique Full-Diet CSA (Community Supported Agriculture) program. The goal is to purchase ALL of your food from a local, sustainable, farm that operates in an ethical, and responsible manner. Tyler has been at it a long time, he was one of the first people to sell a roadside zucchini and as a vendor at the Corvallis Farmers Market, and he’s still there every season, just with a vastly expanded offering. Alicia supplies style to the operation with her blog “High Heels in the Barnyard.” She’s currently taking a break, but there’s plenty there to keep you amused until she resumes. Afton Field also has a very extensive web site that provides all sorts of information. If you’re into farming, It’s a good place to start. Oct / Nov 2013

Cooking up a Storm - The Chefs

somebody’s gotta’ do something with all this great food!

Trinidad is the perfect compliment to Didier’s skill in the kitchen. She runs a tight ship and it shows in the consistently perfect operation of Le Patissier. Also an international import, Trinidad is originally from Peru, and speaks something like 100 languages, paints (the art is the dining room is all hers, and it’s great), and she is (was) a corporate tax accountant. Understandably, she decided living in LA and enduring the corporate world was not for her (or him) and now, here they are, thank heavens.

Le Patissier

The word “Chef” gets bantied about pretty freely. But there is a place where you don’t just proclaim yourself to be a chef without the requisite years of apprentice work and study culminating in a test administered by the governing body - of the country. That place is France. While the rest of the world was just trying to apply fire to meat to make it cooked, the French were creating the basis for most of the cuisine in the world today. They take this stuff seriously there. We’re lucky to have among us, a true French Chef. Didier Tholognat of Le Patissier in Corvallis began when he was fourteen, and he observed, practiced

and studied until he was able to call himself a true French Chef. In France, according to Didier’s wife and partner Trinidad, food is an art. It’s not about offering the biggest and the cheapest -- there is no lumberjack breakfast in Paris! In their Corvallis Pâtisserie, they use local berries and transform them into what all berries should strive to become, French pastry. One bite reveals Didier’s years of practice and mastery of the craft. Anyone who’s attempted to make a croissant at home, can appreciate the light, buttery, chewey perfection of his version; which we’ll venture to guess is better than yours -- way better.

del Alma

Dulce Pastry Chef Matt Case

Banana Panna Cotta

Owned by Kinn Edwards and Carolyn Krueger, del Alma is one the places to enjoy a special dinner in the mid-valley. Both local “kids” Kinn and Carolyn opened del Alma in 2010, but are no rookies to the world of fine food. Both of them have been in the fine food world for years. Kinn is a master bartender and spends his free time visiting our valley wineries, and distilleries and competing in various mixology competitions. If you need a drink, Kinn’s your man. Chef Conor Claffey-Koller runs the kitchen and delivers the goods. The concept behind del Alma is one of “Latin Fusion” -- combining the flavors of Latin America, the Caribbean, and, of course, the Willamette Valley. del Alma calls upon the services of local farms, ranches, fisheries, breweries, wineries, and more. If you want local, and fantastic, del Alma is it. Also of note, Kinn and Carolyn recently opened Dulce del Alma, right next to the main restaruant, they offer wines, sweets and a sampling of the main del Alma menu.

April’s April Wolcott spent a number of years as a celebrity chef, or, as the personal chef to a celebrity to be exact. She was the chef to Paul Anka and his family in Carmel, CA. Well, Paul’s a “lonely boy” now because April has moved to Oregon. Bummer for Paul, because April’s food is fantastic! She is the owner, with her husband Kent, of April’s at Nye Beach, the delightfully cozy, oceanfront eatery they opened together in 1998. Kent runs the front of the house, and April provides the culinary wizardry. They even work their own greenhouse located about 5 miles inland where a large portion of the produce used in the restaurant comes from. Fresh, vibrant, local, delicious. That’s April’s.

Willamette Living Magazine



(Pronounced like “Luke”) Charlie

Brian With a menu created weekly and modified almost daily, Brian Parks transforms some of the best local ingredients into wonderful dishes not seen elsewhere in the valley. With sous chef Charlie Say and Adrienne Marler running front-of-house and offering excellent wine guidance, a visit to Luc, in Corvallis, is more than just getting dinner -- it’s an experience.

Considering himself lucky to have the opportunity to create at Luc, Brian is very quick to share credit with Charlie for his success in the kitchen. Aside from working long days in the restaurant, Brian also owns and runs Frasier Creek Farm in Corvallis.

According to the Luc website, here’s some of the staff “likes” Champagne Italy French Movies* Sitting around Vulgarity Fighting about the inconsequential Cetara Long lunches Scallpos Le Doge Bursting into tears * Mauro’s wine bar in Venice Small cars Marrow Eating outdoors in summer (*Ian only - apparently)

Sybaris Nostrana

Whenever talk of gourmet “goings-on” in Portland come up, somehow, Chef Cathy Whims seems to be in the middle of it all. Five time James Beard Award finalist, Cathy is a major force behind the food revolution in Portland. She makes regular trips to Italy, and brings italy to us in her fabulous restaurant and by attending, it seems, every food event that goes on, somehow. This food superstar is not what


you’d expect of an internationally renowned chef. No pretense, at all. Cathy is one of the nicest people you’d hope to meet and with her friendly, casual demeanor, makes everyone feel like they are at Nanna’s table in Italy. And of course, fresh, local and presented beautifully is the order of the day, every day, at Nostrana in southeast Portland.

Willamette Living Magazine

More than a chef, James Beard semifinalist, Matt Bennett is a creator and inspirer. Frankly, he makes you want to do things. By creating wonderful dishes with the finest ingredients, he makes you want to eat - a lot. By sharing his culinary journey on Facebook, like taking charcuterie classes, he makes you want to join him for the ride. And, by participating

in tons of charitable causes, community events, and sourcing locally, he makes you want to get involved. Located in Downtown Albany, Sybaris is a gem of a restaurant with Matt’s passions coming through loudly with each plate of food.

Oct / Nov 2013


Where to find our picks for this year’s food issue, the cream of the crop.

Kookoolan Farms

April’s at Nye Beach

15713 Hwy 47 Yamhill, OR 97148 503-730-7535

749 NW 3rd St. Newport, OR 97365 541-265-6855

Blue Raeven Farm Stand

Del Alma Restaurant

20650S. Hwy 99W Amity, OR 97101 503-835-0740

136 SW Washington Ave Ste. 102 Corvallis, OR 97330 541-753-2222

Harry and Annette’s Fish Market


151 NW Monroe Ste. 105 Corvallis, OR 97330 541-286-4198

1401 SE Morrison Street Portland, OR 97214 503-750-4984

Sweet Home Farms 40524 Hwy 228 Sweet Home, OR 97386 541-367-0687

Afton Field Farm


1st Street Boutiques

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

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

134 SW Fourth Street Corvallis, OR 97333 541-753-4171

3375 SW 53rd St. Corvallis, OR 97333 541-738-0127

Sybaris Restaurant

Le Patissier

Deck Family Farm

956 NW Circle Blvd Corvallis, OR 97330 541-752-1785

25362 High Pass Rd. Junction City, OR 97448 541-998-4697

Shop Albany’s

442 1st Avenue, W Albany, OR 97321 541-928-8157

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

“Great gifts and a classic tea room make for a lovely afternoon.” Willamette Living Magazine


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: 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

Contact us at: 541-740-9776 or

Guest total: $0 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?

Queen’s Chopstick

Not just Chinese food!

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

2329 Kings Blvd

Corvallis 541-758-9166

The Blue Goat

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!

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


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


The Painted Lady

Fine Italian Food & Wine Shop A large selection of Italian favorites prepared using the finest produce, meats, breads, cheeses and more. Fresh salads, soups, scallopini, cacciatore, chicken, shrimp, beef & veal along with other local favorites like beef stroganoff make for a fantastic dining experience. Pizzas made in-house to order. And don’t forget the Tiramisu and Cannoli for dessert! 11:00 -- 8:00 Tues, Wed & Thurs 11:00 -- 9:00 Fri. 4:00 -- 9:00 Sat. 11:00 -- 4:00 ? Sunday Brunch

50 West Oak St. Lebanon 541-451-5050

The Chowder Bowl

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

728 NW Beach Dr. Newport (Nye Beach)


“World Beat Cuisine” Catering, Private Parties, Lunch & Dinner. Offering a fresh, local and creative menu you’ll love.

Promoting local musicians and artists, Cafe Mundo is a destination for coastal travelers and locals.

Come on by, you’ll love it! Tu - Th 11 am to 10 pm Fri - Sat 11 am to Midnight Sun 10 am to 4 pm Closed Mondays 541-574-8134

Refined Modern American Let us treat you to a special evening with a menu inspired by our farmers and service that will pamper you and your guest. The Painted Lady is more than a restaurant, it’s an experience to remember. Wed. -- Sun. 5 - 10 pm Reservations Required 201 So. College St.

Newberg 503-538-3850 Ivy Garden Tea Room We offer over 80 different teas from around the world. 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


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)

The Willamette Living Magazine Guide to Eating Well

Mama’s Italian


Cranberry Sauce

Ingredients 2 cups Vincent Family cranberry juice(The Cranberry Agave blend is great for a bit of ‘twang’, the berry blends such as Cranberry Marionberry add a richness that is dang good too.) 4 cups fresh cranberries Optional Ingredients 1T Grand Marnier 1/4 Cup of Raw Agave Directions Bring juice and sugar to a boil in a saucepan. Add berries and cook over medium heat until the berries pop, stirring occasionally. Cook five more minutes then remove from heat. If you’d prefer a sauce that’s smooth, force through a fine mesh strainer, or leave the skins and seeds in for a rougher sauce. Cool. Add Grand Marnier when cold if using for a dessert sauce. If too thick, sauce can be thinned using a bit more of juice. Store sealed in the fridge. Recipe Contributed by Vincent Family Cranberries

Cauliflower Soup (makes about 8 Cups) Ingredients 1 tbsp. butter 1/2 tsp. salt 1/4 tsp. fresh ground pepper 1/8 tsp. fresh ground nutmeg 2 cloves garlic 1 head cauliflower 1 white onion 2 cups vegetable broth 1 to 2 cups low-fat milk Directions In a large pot over medium heat, melt butter. Add onion roughly chopped and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add the garlic chopped and cook about 1 minute.

Top:The future of cranberry farming Cooper and Cale Vincent Side: Vincent Cranberry Blueberry Juice Top Left: The Cranberry Bog


Add the cauliflower chopped cover and cook 3 minutes. Add the broth, bring to a boil, reduce heat to simmer, and cook until the cauliflower is tender to the bite, about 10 minutes. Purée the soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns). Stir in the pepper and nutmeg. Add the milk and cook over medium-low heat until the soup is hot. Add more salt, pepper, and/or nutmeg to taste, if you like.

Le Patissier Vive la France !

French Pastry Savory Dishes Dinner Events All prepared in-house from the freshest ingredients available. 44

Willamette Living Magazine




Restaurant Spotlight

Yeasty Beasty

167 Main St. W, Monmouth Open Daily 11AM-10PM

The thing that sets Yeasty Beasty apart from many of its college-town counterparts the country over is - you guessed it - their yeast. Cultivated on site and paired with flour from Bob’s Red Mill, the yeast produces a flavorful and tender dough for the restaurant’s pizza creations. The dough is made fresh daily and combined with other local, organic ingredients (like Full Circle Creamery cheese) for a hearty pie that’s devourable right down to the “bones”. With 16 rotating taps of craft beer and hard cider, plus a warm, cheerful interior, Yeasty Beasty is a welcoming destination on a grey, Pacific Northwest day.


The Beer Prof. Unusual Ales Über Alles Kendall Staggs, aka the Beer Prof Beer Historian and Tasting Guide

Fall is a time of year when I often think of the German brewing tradition. The obvious choices for German brews to serve at this time of year are Oktoberfest beers. These beers are lagers, which are defined as beers that are made with yeast strains that ferment very slowly, at near-freezing temperatures, at the bottom of the fermentation tank. Most of Germany’s beers—indeed 90 percent of all the beers brewed in the world—are lagers. The best lagers feature clean, consistently mellow aromas and flavors. Lager yeast contributes very little to the finished product, and this allows the malts and hops to have a starring role. Outside Germany and the Czech Republic, most of the lagers made around the world are bland and boring, largely because they use inferior malts and hops and have substantial amounts or rice or corn in their grain bill. There are some German beers, however, that are ales. These include Weizenbier from South Germany, Altbier from the city of Düsseldorf, and Kölsch from the city of Cologne (Köln in German). Less well known are some old, nearly forgotten German ale styles that have recently been showing up in American tap rooms and bottle shops. These include a very tart style known as Berliner Weissbier and the even more obscure, wheat-based ale from the eastern German city of Leipzig known as Gose. These styles have been resurrected by new German breweries seeking to find a niche in a beer market dominated by Pilsners and other modern lagers. In America, home brewers and a few craft brewers have tried their hands at making them as well. Berliner Weisse In 1642 the large group of Huguenots (French Protestants who had been expelled from their homeland by King Louis XIV), were living in Berlin. According


to their accounts, they encountered a strangely sour wheat beer called Berliner Weisse. The Huguenots estimated that there were 700 Weissbier breweries in Berlin at the time. Berliner Weiss is very light in body and low in alcohol; most commercial examples have strength of only 2.5 to 3.8 percent alcohol by volume. They have an intentionally sharp, tart finish derived from the use of a lactic acid bacteria culture in addition to conventional beer yeast. They are especially popular in the summer, when people drink them as an alternative to sodas or stronger beers. Usually they are served with fruit or herbal-flavored syrups. One of my favorite versions of the style is Professor Fritz Briem 1809 Berliner Weisse, which was created in 2009 by an academic who heads an experimental brewery in Munich called the Doemens Institute. Following traditional Berliner Weisse brewing techniques, Briem created a beer using 50 percent wheat malt, and hops added to the mash rather than to the wort. The wort is not boiled; instead it is brought to boiling temperature, immediately cooled, and then transferred to open fermenters with yeast and lactic acid bacteria and fermented at 64˚ F. Briem believes the beer will gain complexity as it ages. 1809 Berliner Weisse pours a hazy golden color, and features a fluffy white head that fades after a few minutes after sizzling loudly in the glass. Its aromas are reminiscent of white grapes and green apples. The flavors are lemon, pineapple, wheat bread, and a hint of vanilla. Its champagne-like carbonation adds to the appeal, along with a dry, slightly earthy finish. It is very satisfying and delicious. It is complex without being overly assertive. At 5.0 percent abv, it is on the strong side

Willamette Living Magazine

of the style, but it drinks so easily that the alcohol is imperceptible. This beer commemorates the 200th anniversary of Napoleon’s victory over the Prussians and conquest of Berlin, which he and his troops celebrated with Berliner Weisse. He called it “lively and elegant,” and dubbed it “the champagne of the North.” Napoleon followed the example of the locals and requested that syrup be added to reduce its acidity. Even today, most Germans prefer to drink their Berliner Weisse with one of three flavored syrups: Himbeer (raspberry), Zitronen (lemon), or Waldmeister (woodruff). Waldmeister (master of the woods) is a small herb that thrives in northern Germany, where for centuries it has been used to stuff pillows and flavor drinks. Its taste has been described as similar to lemongrass. My favorite American version of the Berliner Weisse style is called Hottenroth, and it is from the southern California brewery known as The Bruery. It is quite tart, thirst-quenching, and authentic, and finishes at 3.1 percent abv. I like these beers just fine without any added syrup. They go especially well with fruit salads. Smoke Gets in Your Eyes Professor Briem has recently released another “forgotten style brewed according to a historic recipe,” called Piwo Grodzískíe in Polish and Grätzer in German. This is a sour, smoked, wheat ale, based on a recipe from the 19th century and a beer style that was first brewed in the 15th century. The Polish town Grodzisk Wielkopolski was also known as Gräzt when the Germans controlled East Prussia. This beer is brewed with air-dried barley malt and beech-smoked wheat malt. A sour mash is created using an old method called Digerieren. The beer is hopped Oct / Nov 2013

with Perle and Saaz hops from Bavaria. A three-month maturation process creates a complex, smoky wheat beer with a modest but noticeable amount of hop bitterness. I was really impressed with this beer, which features equal amounts of smokiness and tartness but not too much of either one. At 4.0 percent abv, it is light-bodied and easy to drink. Its aromas and flavors are subtle and well-balanced, and it goes really well with German dishes such as bratwurst, sauerkraut, and hot potato salad. A Slightly Salty Swig The city of Leipzig, about 80 miles south of Berlin, is home to another obscure beer style known as Gose (pronounced gozeuh). Brewed with malted wheat and barley, a small amount of hops, coriander, and sea salt, Gose is one of the few German beer styles that violates the Reinheitsgebot, the 16th-century Bavarian purity law that stipulated that only malted grains, hops, and water could be used to make beer (yeast had not yet been identified as an essential ingredient). Like Berliner Weisse and Grätzer, Gose is tart and refreshing because a lactic acid culture is added during fermentation. Gose also tends to be light and low in alcohol, but it feels more substantial because it is unfiltered. The salt is barely perceptible; it serves to add another dimension to an otherwise tangy flavor profile. A very good, straightforward version of Gose is from the Bahnhof Gosebrauerei in Leipzig. It is clean, refreshing, and finishes at 4.6 percent alcohol by volume. A little more adventurous is Geisterzug Gose. The “Ghost Train” is from the Freigeist (free spirit) line, an experimental offshoot of the small Cologne brewery, Braustelle. It is a bit complex and quirky—spruce tips are added to the brew kettle—but it remains restrained and well-balanced. I barely noticed either the spruce or the salt, and the beer helped wash down some homemade chili on a rainy Sunday afternoon. These unusual German ales make a delicious and fun change of pace from hoppy pale ales and other common beer styles. They allow beer drinkers to be adventurous without putting too many demands on


the palate. They also demonstrate that in the German beer industry, what was old in now new again.

Hop To It!

“The brewery is the best drug- Enhance your beer education. Enjoy beer tastings featuring store.” German folk wisdom

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 friends 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 twoounce 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 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 has a great time at my 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. No Quizzes, no mid-term, just beer and fun. What’s not to like? Get in touch, and let’s schedule a beer tasting for your group today,

Kendall, “The Beer Prof”

920-609-9919 Willamette Living Magazine


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Willamette Living Oct / Nov 2013  

Our fall foodie issue with local farmers, chefs, recipes and more.

Willamette Living Oct / Nov 2013  

Our fall foodie issue with local farmers, chefs, recipes and more.