Archive for Oregon

Ashland, Oregon is Not Just for Lovers of Shakespeare

OSF Elizabethan Theatre 6/7/06Photo Credit: T Charles Erickson

The world renowned Oregon Shakespeare Festival may have put Ashland, Oregon on the map, but there’s big city culture waiting to be discovered in this quaint, historic town.  In other words, lots of chances to ‘Eat, drink and be merry’

“We shall…eat, and make good cheer.”   William Shakespeare, King Henry the Fourth

You could say about Ashland ‘So many restaurants, so little time’!  With over 88 restaurants in the tiny town, visitors can take their pick of culinary delights.  In the upcoming Ashland Culinary Festival, November 2-4th, produced by the Ashland Visitor & Convention Bureau, over thirty vendors show their talents and creativity using local wine and produce and eight outstanding local chefs compete, including a ‘best desserts’ competition. Oh yum!

The Rogue Valley Grower’s Market, offering fresh, local produce, baked goods, flowers, high quality crafts and more, continues into November, three mornings a week.  Check out their schedule and locations on their website.

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Touring Southern Oregon’s Artisan Creameries, Chocolatiers, and Farm-made Jams

the pennington farms rustic barn and bakery

When Tom Vella, owner of Rogue River Valley Creamery visited Roquefort, France in 1955, to learn the secrets of making blue vein cheese, he had no idea that he was sowing the seeds of today’s flourishing artisan creameries in Southern Oregon.

Clustered around sunny Medford, in Jackson County’s Rogue Valley, three artisan creameries are making some superb cheeses and chevres to accompany the marvelous merlots, cabs, syrahs, zinfandels, pinots, and chardonnays produced in the surrounding area.

Tom Vella had been making cheddars since 1935, but his Oregon Brand Blue Vein Cheese (later shortened to Oregon Blue) launched the platform that would make the Rogue Creamery renowned globally. At the time this was a bold move, and Tom’s Blue Vein was the first produced west of the Missouri River. His son, Ig, continued in the same vein, producing a zesty Gorgonzola, appropriately named Oregonzola, in 1988, using an Italian recipe, even using proprietary molds from Italy.

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