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food + drink Recipe Card recipe courtesy of Bull Run Distillery Ceres’ Bounty 1½ ounces Bull Run Oregon Single Malt ¼ ounce Allspice Dram 1 ounce apple cardamom shrub (see recipe below) ¾ ounce lemon juice ¼ ounce simple syrup 1 dropper Messina Cardamom bitters Add all ingredients to a shaker tin with ice. Shake and double strain onto a large ice cube in double old-fashioned glass. Garnish with a star anise pod. FOR APPLE CARDAMOM SHRUB 5 pounds Akane apples (or other tart red apple, such as Pink Lady) 5 cups granulated sugar 3 cups apple cider vinegar 3 tablespoons green cardamom pods 4 cinnamon sticks Crush cardamom and cinnamon with a mortar and pestle until just broken, add to vinegar and let sit to infuse at least overnight and preferably for three to four days. Strain and store in fridge for up to three months. Core and chop apples, add to a food processor 1 to 2 cups at a time and process until cubed. Add cubed apple pieces and sugar to a large container and allow to macerate overnight. Strain macerated fruit syrup through a fine mesh strainer into a new container, pressing the fruit to extract all juices. Add cardamom vinegar to apple syrup, stir well and allow to rest for one week for flavors to meld. Darryl Joannides pours wine for customers at a dinner. A Little Bit of Italy, Here in Oregon written by Carrie Wynkoop of Cellar 503 ASSAGIO—PORTLANDERS REMEMBER it as a cozy neighborhood trattoria with a fantastic wine list. And no wonder, given the commitment to great wine that owner-chef Darryl Joannides brought to the task. His love of Italian food was matched only by his love of Italian wine. Fast forward a few years, and after putting Assagio in the rearview mirror, Joannides dedicated himself to wine. He interned at a Sonoma winery, and later, with celebrated Oregon winemaker Andrew Rich at the birth of the Carlton Winemakers Studio. After discovering the great diversity of Oregon wine, he opened the Cork Bottle Shop in northeast Portland. But the winemaking bug had bit, and Joannides combined his two loves—Italy and Oregon. His latest venture, Viola Wine Cellars, is about wine crafted in the Italian style using Northwest ingredients. Starting with just four varietals, Viola is now up to fifteen, constantly experimenting to find the varietals that make great Oregon “Italians.” The 1859 Wine Club will feature Viola Wine Cellars’ Bianco D’Allegre in its January shipment. Join the 1859 Wine Club to explore more Oregon wines at 1859magazine.com/wineclub 30 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
Enjoy our classic Oregon wines & breathtaking vineyard views Please join us and learn about the amazing story of our winery and the Oregon wine industry as you take in the sweeping views of the vineyard. The setting is warm and relaxing to enjoy our wines and pair with seasonal dishes. Wine Tasting | Daily Food Pairings Menu | Winery Tours | Wine Dinners OPEN DAILY 11 AM - 6 PM Brewing Adventurous Ales in Bend, OR since 2011 goodlifebrewing.com WillametteValleyVineyards.com 8800 Enchanted Way SE · Turner, OR 503-588-9463 · info@wvv.com Jim Bernau, Founder/Winegrower Made For Sharing HOME, GARDEN & GIFT 5th & Olive • 541-342-6820 Monday-Saturday 10-6 • Sunday 10-5 downtoeartheugene.com DTE 1859 Magazine Jan/Feb2018
Page 1 and 2: TRIP PLANNER: OREGON’S LIGHTHOUSE
Page 3 and 4: Spend what you earn on what you lov
Page 5 and 6: Learn more about SAIF and workers
Page 7 and 8: Pachamama Farm photography by Bradl
Page 9 and 10: Florence Events Center, host of the
Page 11 and 12: DESIGN DESIGN / / BUILD BUILD REMOD
Page 13 and 14: OUR IDEAS STAND ON THEIR OWN Buildi
Page 15 and 16: You’re Home Once you become a Sou
Page 17 and 18: WE’RE #1 BECAUSE THEY’RE #1 ORE
Page 20 and 21: NOTEBOOK 20 FOOD + DRINK 28 FARM TO
Page 22 and 23: notebook Tidbits + To-dos Beth Van
Page 24 and 25: notebook Portland Pet Food Company
Page 26 and 27: notebook Musician More Grit, More G
Page 28 and 29: notebook Bibliophile First Time’s
Page 30 and 31: food + drink CLOCKWISE, FROM LEFT H
Page 34 and 35: food + drink Kathryn Elsesser John
Page 36 and 37: food + drink BEST PLACES FOR SWEET
Page 38 and 39: farm to table Farm to Table Easy Li
Page 40 and 41: farm to table ABOVE Michael Antoci
Page 42: farm to table Oregon Recipes Perfec
Page 45 and 46: farm to table Apple Cider-Brined Br
Page 47 and 48: LOVING HOW YOU LIVE. You dream it.
Page 49 and 50: Where extraordinary IS THE NORM Dis
Page 51 and 52: DREAM BIG Bend,Oregon In a never-en
Page 53 and 54: J B Johnson Brothers A P P L I A N
Page 55 and 56: AFRICAN ART FOR THE SOUL HOME & KIF
Page 57 and 58: mind + body Debby King Age: 58 Born
Page 59 and 60: artist in residence “The Pacific
Page 62 and 63: artist in residence He was supplied
Page 64 and 65: STARTUP 64 WHAT’S GOING UP 66 Pet
Page 66 and 67: startup Changing the World, One Sip
Page 68 and 69: what’s going up? Date Night New r
Page 70 and 71: what i’m working on A Long-Term L
Page 72 and 73: my workspace My Workspace Better To
Page 74 and 75: game changer For the Love of Art Fu
Page 76 and 77: Romance on the road Oregon hotels
Page 78 and 79: Best nearby romantic dinner OK, thi
Page 80 and 81: Ashland Hills Hotel & Suites It’s
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Columbia’s Tough Mother Finds Tec
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By the time Boyle took the reins of
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and so does wall street columbia ri
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if i look out five years, i think o
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A Delicious Art photography by Emil
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Cady connected the layered cakes wi
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92 1859 OREGON’S MAGAZINE JANUARY
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Cady applied final accents of honey
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TRAVEL SPOTLIGHT 98 ADVENTURE 100 L
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You should curl up here. Cannon Bea
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adventure Sweet Creek Falls is just
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ESCAPE THE ORDINARY Unplug with an
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lodging ROOMS The inn’s six rooms
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trip planner Christian Heeb, courte
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trip planner WHEN YOU GO 1 Be sure
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8am Venture out. 7pm Dig in. HEAD O
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Lunch Brunch Dinner Sightseeing Cha
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1-800-COAST44 / DISCOVERNEWPORT.COM
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eat + stay + play EXPLORE OREGON DA
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Pursuing excellence through fitness
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TOGETHER WE CAN mercycorps.org Help
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