Summer Jo's Bee

Cooking with Joy: 29-Minute Meals

2010-03-04T11:44:00.000-08:00

Chef Joy is telling some of her secrets in a new Summer Jo's cooking class series. Ponder adding these divine dishes to your repertoire...

» Read menu

The only organic, fair-trade bean-to-bar company in the country

2010-03-04T11:33:00.000-08:00

During our season break I went up to Seattle for a few days and spent some time with Summer Jo’s former Chef and still a good friend Chad Fuhrek, who has now brought his culinary prowess to the chocolate industry. Chad, now a member of Theo’s Chocolate's confection kitchen, was able to sneak me in to work with him for a 2-day stage and I got to tell you, I was like a giddy school girl the whole time I was there.

I first got a tour of the factory and saw how the beans were processed down to the nib, then to the process that basically grinds the nib down to the desired crossness, they then add cocoa butter to it, then milk and or sugar depending on the chocolate they are making. It then goes through another process called “conching”, which basically rolls it around grinding it more and mixing in the added ingredients. It’s then sent to be tempered and poured into bars. It was a treat to get to see the machines in action and have a first-hand account of “bean to bar” Yeah, it was awesome!

Next we went off to the confections kitchen and although I told Chad I’d do dishes all day for them if that’s what it took to get me in there, I was given the chance to do some table tempering for the coffee and pesto fantasy bars and can proudly say that my chocolate tempering was on and the bars came out of their forms looking pretty enough to eat. Yes, I did get to taste my fair share of chocolate bars, truffles, caramels, and praline.

If you haven’t tried Theo's chocolate yet you’re missing out on greatness. If you’re living in the Rogue Valley you can find Theo's products at Gooseberries, The Kitchen Company, and Fred Meyers. Besides the fact that their chocolate is truly a flavor experience Theo is the only organic, fair-trade bean-to-bar company in the United States. It's not just the environment that they care about. In addition, they are donating 100% profit from their 45% Milk Chocolate bar and 70% Classic Dark Chocolate bar to Haiti disaster relief through Care, a humanitarian non-profit organization. If you find yourself going to Seattle or are already up there check out a factory tour, you won’t regret it!

So now I have all this chocolate enthusiasm building up inside, I come back to Grants Pass and find that we’ve been invited to submit something to the chocolate dessert competition at the Oregon Chocolate Festival. Coincidence? Hmmmm.

—Joy Cyr

A fond farewell...

2010-03-04T07:14:00.000-08:00

We bid a very fond farewell to a long time member of the Summer Jo's family, Thomas King. We're losing our witty wine director to a great gig at a new restaurant named Redfish opening in Port Orford this Spring. We're hoping Thomas will send the occasional dispatch from the Oregon Coast. He will be missed by many!

Dinner and a Movie

2010-03-03T16:36:00.000-08:00

Our kickoff to the Siskiyou Filmfest screening of "Food Fight" packed the house, with folks clamoring for more.

So beginning in April, on Thursday nights, we will be screening award-winning documentaries and intriguing films paired with a dinner beforehand. The first very special documentary, "Girls Rock" was filmed in Portland in 2006.

Check out the story at GirlsRockMovie.com. Reservations are recommended.

» Read menu and make reservation

Grants Pass Growers' Market

2010-03-02T16:29:00.000-08:00

Check out our booth at the Grants Pass Growers' Market! We'll be there on March 6th, Opening Day, with certified organic eggs, organic salad greens, Groovy Granola, Honeywheat Bagels, and Artisan Sourdough Breads.

» Visit the Grower's Market website

A Fine Time at the Film Fest

2010-02-08T12:12:00.000-08:00

On Saturday, February 7, we had the pleasure of working with the Siskiyou Filmfest to kick off their 2-day event (February 19th and 20th at the Rogue Community College) by presenting an exclusive screening of the documentary "Food Fight," about a revolution in eating. The movie chronicles the efforts of Alice Waters, Wolfgang Puck, and Jeremiah Tower to take on a food system that favors efficiency over flavor, health, and sustainability. The movie was free. Drinks, snacks, and libations were available.

Alice Waters, the founder of Chez Panisse, was truly visionary and an inspiration for Summer Jo's. Alice's passion for fresh ingredients, harvested at the peak of their season, grown locally and organically, is a model we've tried to emulate. Summer Jo's is thankful that Alice's pioneering efforts have opened doors for small sustainable family farms, ecologically-gentle animal husbandry, environmentally-sensitive wildcrafters, and has given us all options to eat healthier in a earth-friendly way.

From all indications, the movie-goers who packed the house Saturday night had a great time. We're so pleased with how well it went that we're trying to figure out how to do more movie events. We'll let you know what we come up with.

Truly. Madly. Deeply.

2010-01-31T10:41:00.000-08:00

It's almost Valentine's Day!

Treat your sweetie to the most decadent dinner or lunch in town. Summer Jo's is featuring a 3-course fixed-price lunch or dinner. Reservations fill up quickly so be sure and secure your seating.

Fresh, Local, Seasonal, Organic

2010-01-29T09:04:00.000-08:00

Before Chez Panisse, the food source options for chefs were processed, frozen, imported, or canned. The founder of Chez Panisse, Alice Waters, was truly visionary and an inspiration for Summer Jo's.

Alice's passion for fresh ingredients, harvested at the peak of their season, grown locally and organically, became the model for Summer Jo's. And while it is easy to get excited about the plethora of quality seafood, meats, game, wild mushrooms, and organic produce now more readily available, it is the pursuit of deliciousness that inspires us to leverage this bounty.

Ten years on, Summer Jo's is thankful that Alice's pioneering efforts have opened doors for small sustainable family farms, ecologically-gentle animal husbandry, environmentally-sensitive wildcrafters, and has given us all options to eat healthier in a earth-friendly way.

We are thrilled to be working with the Siskiyou Filmfest and kicking off their 2-day event (February 19th and 20th at the Rogue Community College) by presenting an exclusive screening of the documentary "Food Fight," which chronicles not only Alice Waters' efforts but also Wolfgang Puck's and Jeremiah Tower's fight against a food system that favors efficiency over flavor, health, and sustainability. The movie is free. Drinks, snacks, and libations will be available for purchase.

Summer Jo's, February 6th, 6:30PM, Free, exclusive screening of "Food Fight "(72 minutes) and also a short film called "Unlimited: Renewable Energy in the 21st Century" (24 minutes). Seating is limited. Please call 476-6882 for reservations.

Nancy

» Make reservations online
» Visit FoodFightTheDoc.com

Sophie Jo's B'day

2010-01-28T14:36:00.000-08:00

Sophie Jo, the official Summer Jo's Labradoodle, will celebrate her first birthday on February 23rd. She invites you to join her Facebook page.

The Medford Co-op

2010-01-28T13:35:00.001-08:00

We're excited about the possibility of the Medford Co-op finally coming on line. It's been a long journey for the folks trying to bring this community-supported, locally-focussed shopping spot to fruition, but they are now evaluating several sites and seem to be getting close to launching. Medford is the sixth largest city in Oregon and we think it will be a big success. We certainly plan to support it.

For more information visit MedfordFoodCoop.com

Joshua Ward is Back!

2010-01-28T13:34:00.000-08:00

Joshua Ward, who worked for us for many years as a sous chef, and then as a baker, is back on the line, watching Chef Joy's back and dishing it out. Sous chef Tracy Allen is coming back, too, as well as most of our front-of-house staff. We're pleased as punch.

More chickens

2010-01-28T13:33:00.000-08:00

We just can't get enough of their delicious, nutritious eggs. We'll be bringing lots more to market. According to a study by Mother Earth News, free-range, pasture-fed eggs compared to eggs from confined birds averaged 3 times the vitamin E, 1.5 times the Vitamin A, 7 times the Beta Carotene, and 3 times the Omega-3s, with only 65 percent of the cholesterol and 75 percent of the saturated fat. Isn't that eggciting? And ours are Certified Organic.

New farm manager

2010-01-28T11:47:00.000-08:00

Our new farm manager is a familiar face: Marggy Wheeler has been our Greenhouse Manager for 10 years. Now, as Matthew Molyneaux spends more time out and about certifying organic farms as an official inspector, Marggy is stepping up to the Farm Manager position. Thankfully, Matt is still going to be around though, as our highly valued organic consultant. Many of you may know Marggy from Southern Oregon Yoga Center.

Eat Food. Not too much. Mostly plants.

2009-12-01T10:51:00.000-08:00

Michael Pollan's manifesto for optimal personal health in his book In Defense of Food prescribes a strategy for a healthier planet as well.

Never fear: Summer Jo's will continue to serve delicious preparations of meat, poultry, and eggs that are grass-fed, hormone-, antibiotic-, and disease-free. We monitor the fish we purchase to ensure we are choosing wild and sustainable seafoods.

But one cannot eat out every night. And if you, like me, are babystepping your way to reducing your own personal carbon footprint, perhaps you are cutting down your meat consumption and preparing and/or eating more vegetarian meals.

One book that I found helpful was written in the 1970s: Diet for a Small Planet by Frances Moore Lappé. In it she outlined a way to obtain sufficient daily protein by combining complementary plant proteins.

Animal sources of protein (such as meat, poultry, dairy, eggs, and fish) are complete proteins because they contain sufficient levels of all essential amino acids. Plant proteins, which come from foods such as beans, nuts, seeds, and soy products are incomplete because they have some of the amino acids but not all. For example, beans are low in the amino acid lysine, while rice is rich in lysine. When the amino acids from two or more plant proteins make up a complete protein with sufficient levels of all the essential amino acids, these food pairings are called complementary proteins.

Nutrition science has evolved since the 1970s, and combining complementary plant proteins in a single meal is now deemed unneccessary because the body hangs onto the amino acids you ingest for 7 days or so.

So if you're a vegetarian eating a varied diet, the new studies said, you didn't have to worry about combining complementary proteins.

However, when you're watching both your family's calorie intake and nutrition needs, I find it very comforting to know that we're getting complete protein in every meal. So I personally find Frances Moore Lappe's information useful. Here's a list of complementary proteins, in case you find it useful, too.

Grains (cereal, pasta, rice, wheat, barley, corn) plus Legumes (beans, peas, lentils, peanuts, soybeans)

Seeds (sesame, sunflower, pumpkin) plus Legumes

Additionally, you can obtain meat-equivalent protein by combining

Whole Grains Plus Dairy Products
Legumes Plus Dairy Products

Here are some ideas for easy-to-prepare, complete-protein meals:

Pasta with Pesto (pestos can be made with any type of nut and many varieties of herbs if basil is not in season)
Cheese Fondue with Rustic Sourdough Bread
Cheese Pizzas
Cajun Red Beans and Rice
Beans and Tortillas (Tostadas, Tacos, Enchiladas)
Chile and Cornbread
Hummus and Pita Bread
Peanut Butter Sandwich
Granola and Yogurt
Tofu and Rice
Chickpeas and Rice
Macaroni and Cheese
Grilled Cheese Sandwich
Oatmeal (or Cream of Wheat) Topped with Milk
Parmesan Rice
Sesame-Rice Fritters
Curried Lentil Soup Topped with Yogurt
Falafal with Yogurt
Sauteéd Tofu with Spicy Peanut Sesame Sauce

Vegetarian meals not only can be delicious, they're gentler on the wallet.

—Nancy

Indoor Farming

2009-12-01T10:49:00.000-08:00

We got an email from former farm manager Paul Hudak with a link to this excellent article on the high school CSA he's running in Portland.

Here at Summer Jo's, the bulk of our farming operations has moved inside the greenhouse now.

We're still sowing and harvesting salad greens but because the soil and air temperature is so low, growth has slowed considerably. Outdoors we still have calendula and kale and brussels sprouts, as well as some perennial herbs.

The chickens are laying between 16 and 25 eggs a day. They squawk about the cold but still come outside to play each day. And it looks like Sophie Jo has trained them to stay inside their pen. For awhile there, they were flying outside their pen in search of greener pastures, which makes them vulnerable to predators. But Sophie Jo regularly chased them back in the pen, and now they don't even try.

—Mike Swaine

The Perfect Wine for the holidays

2009-11-24T15:39:00.000-08:00

I often say that pairing wine to food is not a science but an art: personal taste dictates what an individual likes and doesn't like. With that said, though, I could further the science versus art comparison by noting that invariables like proper methodology, technique, and the mechanical aspect of actually creating the work in question have to be considered, too.

What that translates to as far as the legendary "perfect bottle" for the holidays is that you aren't gonna make gold from lead. A mediocre, or even worse, a flawed bottle, will not contribute its proper share of joy to the festivities. And that's the best advice I can give: drink the good stuff! Splurge!

There's the catch, though. How do you know? Just ask. Ask everybody. The folks who buy wine for the many retail shops and beverage departments in the area must have some way of knowing what to stock, just like the Meat Department guys know to stock up on turkey. And that's by experience. They have been studying and experimenting so as to find out what wines are logical on a basic level, meaning that the grapes were grown in a favorable climate, the chemistry aspect of the winemaking was sound, and there were no external contaminates that would spoil the wine.

They also try to determine what wines are well-made. It's the same as with cars. It's true that an '85 Yugo can get you to the wine shop, and probably even back again, but most everybody would rather take the trip in the Bentley. The odds are that wines made from the best quality fruit, by the most talented winemakers, will provide a more enjoyable experience. So indulge a little. Unless you're just looking for a quick buzz to take the edge off of cousin Olga's voice. Then you're on your own.

Those retail buyers are also searching for wines that give a good bang for the buck. Whether it's by jumping on bottles from an unknown but up-and-coming winery or region, or by snapping up the last few bottles of the previous vintage at a discount, your friends at the wine shop spend a great deal of time pursuing the bargains. They are tasked with pleasing their customers, after all. They've done all the footwork for the rest of us. So show some trust. Listen to their opinions.

So let's talk about me. I'll be happy to give my totally biased, subjective opinions. When faced with the task of putting that one perfect bottle of wine on the holiday table, I instead put lots. I mean, that's the point of the holiday, right? We are celebrating the bounty provided to us by our own hard work, and also the contributions of others, who introduce to us different customs and ways to celebrate. So I don't worry about having too many bottles open. Besides, it's just proper that there are leftovers of wine to go with that turkey sandwich.

No matter what, I'll pop the cork off some bubbly. Sparkling wine is the poster child for celebrations, so why not take advantage? A rosé will refresh the palate between bites and rejuvenate the spirit between ball games. It does pair especially well with pre-feast snacks, too.

Then I grab a couple whites and one or two different reds, with at least one of them being from the treasure chest. That's my way of giving to my loved ones (even Uncle Henry, who usually only drinks that stuff in the big jug and swears he "can't tell no difference, anyway"). And of course, myself.
So, what will they be this year? Suspense killing you yet?

How 'bout now?

For white, I'm planning on having a few sips of a wonderful local wine called Aromatique, from Cuckoo's Nest Cellars. It's a blend of Viognier and Gewurztraminer, and it's fruit-forward and floral and dry at the same time — it plays well with the sweeter stuff but also is good at sharing with the spices and herbs.

Although I'm a big Riesling fan, I'm going to push that aside (even though I do really enjoy them with the feast. The best ones are not too sweet, not too bitter — (kinda like cranberry relish) and instead do a Pinot Gris from one of the French big boys. I fondly recall a Zind-Humbrecht Rangen de Thann that was responsible for a wine epiphany moment experienced by a fellow guest. He was beside himself. He took the empty so he could remember what it was. I didn't tell him the cost (hint: get rid of price tags). I let him find that out on his own.

With reds, I go to both ends of the spectrum. I like a lighter-bodied red that is interesting enough on its own that I don't get tired of it. Yes, Oregon Pinot Noir from '07. There's a St Innocent White Rose Vineyard that I'm dying to get at. I think I'm gonna have to "quality test it" first thing. And then second thing.

The other one I'll set on the table is that particularly dense and powerful (translation: high alcohol level) American wine called Zinfandel. I'm drooling over how it will just work with a bite of balsamic-glazed sweet potato followed by some juicy thigh meat, but I don't want to waste any dribbling down my chin. The '08 Seghesio Sonoma Zin is rich but not raisiny, peppery but not harsh.

With dessert, I'm thinking PX. Sherry has such a bad reputation, due, I'm sure to its use as a prop in those old British dramas on PBS. But it doesn't have to be that way, dude! There's a Pedro Ximenez made by Alvear that I swear will take pumpkin pie to new heights. You'll be pouring it over the ice cream. It'll blow you away! I ain't lyin!

I'm very much looking forward to this year's banquet. Even if I have not a drop of wine, I'll still feel thankful to be among friends, sharing and helping with the festivities all I can.
But I'm not gonna wash any wine glasses. I always break the damn things.

—Thomas King

Our Family

2009-11-02T12:03:00.000-08:00

We use to have the story of how Summer Jo's came to be on the website. It's gone now, and I'm not sure we should resurrect it, but it's the basic story: boy meets girl, they fall in love, they work on architecting their life and starting a family, only no family comes forth. Soooo, after a period of time of working in the publishing industry, our story is they come along and find a property that they fall in love with and name it Summer Jo's, after the daughter they might have had (the son woulda been named Adlai Joe, not Autumn Jo as some would guess).

Ten years hence, Summer Jo's still growing, but what an awesome family we have:

Chef Joy Cyr, originally a sous chef here, promoted within (how we love that — and how she's risen to the challenge). To be a top-notch chef without a lot of staff requires a lot of brain-power and ultra organizing. She's got it and the talent
to sweep our customers off their feet.

Farm Manager Matthew Molyneaux: So knowledgeable he's gone on to become an organic farm certifier while working at Summer Jo's part-time.

Wine Director and Front of House Manager Thomas King spends all of his spare time researching the most-sought-after wines, which means Summer Jo's has been honored annually to be among the best restaurants in the world for wine lovers.

Sous Chef Tracy Allen: Hometime boy (grew up here) went to big city (Seattle) where he worked in fancy-pancy restaurants.

Landscaper / Handyman / Livestockherder / Candoanything Samuel Custodio: whatever we ask, he can do, and beautifully.

Farm/Greenhouse Manager Marggy Wheeler: Formerly of Pacific Botanicals, she has graced our lands with her talents for nine years.

Baker Amber Birmingham spent a coupla days with Chester Smigielski ( who still fills in when needed, decided to retire his full-time baking hands): Picked it up in no time flat, churning out bread and parbaked pizza loaves to much acclaim.

Andy Getz, newest on board: culinary school grad: taking the pressure-cooker environment in his stride. And then there's the wait staff, the people who take care of you, and some other folks behind the scenes... but that's another blog.

-Nancy

Our Daily Bread

2009-11-01T15:47:00.000-08:00

From ready-made pizza crust to rosemary rolls to kalamata olive loafs to multigrain goodness sliced for sandwiches, Summer Jo's full line of gourmet artisan breads are available at these and other regional retailers throughout Southern Oregon.

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Winter Hours and Holiday Menu

2009-11-01T14:46:00.000-08:00

Hosting family and friends at your home this holiday season?

It's the giving season, so remember to give yourself a day off kitchen duty at least once during the holidays. We invite you to bring the entire family down to the farm for a gourmet holiday feast with no dishes to do when your done. True to tradition, Chef Joy is preparing plenty of seasonal favorites to choose from such as her Gingerbread Waffle with Chantilly Whipped Cream, Pomegranate-Marinated Lamb Shank, and Honey-Raosted 5-Spice Duck Confit.

Remember that Summer Jo's will be closed on Christmas Eve and Christmas Day but otherwise open through New Year's Eve when we'll dine in the New Year before boarding up for the winter. Also, remember that we're on our winter schedule when we're open for breakfast, lunch and dinner on Friday, Saturday, and Sunday.

Letter to Labradoodle place

2009-11-01T11:41:00.000-08:00

Hi, Kim,

A friend forwarded this picture of Sophie Jo. It's a cute one so I thought you might like to have it.

Sophie Jo is getting bigger every day. She is in finishing school still, that is, her trainers come twice a week in exchange for lunch and she is learning so much. She can sit, shake, spin, get down, jump onto chairs, go through tunnels, jump through hoops. Mostly she loves to play with their dogs: that's her favorite part.

We got to take her to the river several times this summer so she's mastered swimming as well.

Everyone asks where we got her; we recommend you quite a lot.

Hope all is happy and well in labradoodle heaven.

Sincerely,

Nancy

From the Department of Silly Names

2009-10-31T06:25:00.000-07:00

What Halloween would be complete without alcoholic beverages with scary names? Not talking about the bloody brain clot shooter here, even though that one does hold a soft place in my heart. Oo. Sorry. Rather, I refer to those wines that lurk on shelves and dwell in the dark corners of wine lists and that by their very presence strike fear into the hearts of serious wine drinkers. It’s virtually impossible to take some of these products seriously, where seriousness equates willingness to consume after spending real money purchasing said item.

Some I can’t take seriously because the imagery evoked is, well, weird. Vampire Red is certainly among the leaders here. Red wine, red blood. Wine that bites, undead creature of the night that bites... Does it have a bouquet of withered flowers and unconsecrated earth?

Then there’s the cat. Opaque black bottle shaped like an elegantly elongated feline in repose. Who knows what’s in it? Totally beside the point. We all know black cats bring bad luck, and in this case the misfortune manifests itself in the form of a wicked hangover if the wine is actually consumed.

Not all wines of this genre are this perilous, though. Some have what may seem like gimmicky names, but they really do have a neat backstory. And the wines themselves are of top quality. And although the Aussies are very well-represented here (think, among others, R Wine’s “Pure Evil”), Owen Roe’s “Sinister Hand” is my top pick in that category. The label shows a black and white woodcutting-like picture of a severed hand in an armored glove, accented with blood-red drops. It’s truly sinister! But the story behind the name is this: To honor his Irish roots, winemaker David O’Reilly dedicated the wine to an ancestor who was in a race with another boat to be the first group to touch land and therefore claim that area. He cut his own hand off and threw it ashore so as to win the territory for his clan. Now, that is truly legendary. The wine itself is a Rhone-style blend, with concentrated aromas, a rich mouthfeel and nary a hint of rotting flesh.

We’ll never escape silly names, even if we hide under the bed and we don't answer the phone. I suppose there’s a place for such diabolical marketing techniques if, at the end of the night, it encourages people to throw caution to the wind and conduct their own experiments. As always, I personally will celebrate Halloween with a Dead Guy... Ale.

-Thomas

Spinach and Ricotta Gnocchi

2009-10-27T11:56:00.000-07:00

One of my fondest childhood memories is of dinner at a restaurant in East Boston with my dad, brother, and sister. The classic dimly lit Italian restaurant to this day still brings a sense of comfort to me. Like it was a dream, I remember my dad ordering and telling me, “Angel, you’re gonna love this!” So started the Gnocchi love affair that I proudly maintain to this very day. They were like little pillows lightly tossed in red sauce and topped with parmesan cheese. Since then I’ve ordered them each time they appear on a menu and when I visited my big sister in Florence, Italy, I bought them at the street market and later ate them tossed in a ragu I raided from the fridge made by her Italian mother-in-law Anna. Yeah, they were delish and I so look forward to sitting at Anna’s dinner table again but that’s a story for another time.

Gnocchi aren’t always made with potato — they come in many styles. One style made from a semolina porridge was introduced by the Roman Legions, and a variation is still made today topped with cheese and baked. You can also make them with ricotta, chevre, spinach, pumpkin, sweet potato, roasted pepper, and even breadcrumbs. If you’re making gnocchi with potato, there’s also the option of adding other flavors such as herbs, beets, or chestnut flour. Yum! But the key to a light gnocchi is in the hand of the preparer. Gnocchi needs just enough flour to hold it together or else they’ll be dense and heavy and over-mixing will make the dough tough. So I suggest to anyone who endeavors into the art of gnocchi-making to make them a lot and I’ll volunteer to come for dinner and taste-test if I have to! Here is a recipe for spinach and ricotta gnocchi that I love.

Spinach and Ricotta Gnocchi
11 oz ricotta
1/3 cup parmesan
14 oz spinach
1 egg, plus 1 egg yolk
1 oz.+ 2 Tbl. all-purpose flour
pinch nutmeg

Drain ricotta and puree with parmesan in food processor
Wilt spinach, squeeze out excess liquid, and pulse in food processor with ricotta mix
Fold in lightly beaten egg
Fold in nutmeg and all-purpose flour
Cover and chill for 1 hour
Turn dough out onto well-floured surface.

Dust with flour and roll with hands into a rope.
Cut rope into 1-inch pieces and put on a well-floured pan
Boil salted water and add gnocchi 1 at a time
Warm a sauté pan with butter on medium flame.
When gnocchi rise to the top lift with a slotted spoon and add to the sauté pan with butter, lightly toast gnocchi, season with salt and black pepper, plate, and sprinkle with parmesan.

Magnifico!
-Chef Joy

Adventures in Bagel R and D

2009-10-06T11:09:00.000-07:00

So I finally nailed down ingredients and measurements for a small batch of wild yeast-naturally leavened honey whole wheat bagels and decided it was time to scale up. That is, to increase the volume by ten times so that we could at least have a few bags of bagels for each of our 11 established bread venues.

We followed the procedures I'd developed to the letter. Each ingredient was measured out 10 times its initial volume, all were loaded into our gigantic planetary mixer, mixed, fermented, divided, and scaled, and placed into the bagel forming machine.

But the bagel machine was not behaving as it had in the past, spitting out perfectly formed bagels. Oh, no it began spewing out bagel goo all over the bakery and into my hair. I quickly shut down the machine, looked around me in dismay, and started in on about three hours of cleaning up, not to mention throwing away 40 pounds of bagel dough.

And so I learned something. The recipe/procedure did not scale up. I've determined since then that I need to decrease the water-to-flour ratio, but still each bake is an adventure, because the moisture content of the dough is dependent upon flour hydration rate, water, flour, and air temperature, plus wild yeast activity. So more fun awaits, I am sure. But I'm not giving up.

-Nancy Groth

Cooking classes return!

2009-09-25T16:36:00.000-07:00

A new round of Chef Joy's cooking classes will begin at the end of October and continue on into November. There will be four of them, each with an ethnic bent, which we're very excited about.

On Thursday, October 29th, Joy will showcase Indian cuisine:
- 1st Course: Lentil and Walnut Salad
- 2nd Course: Stir-fry Lamb with Baby Onions
- 3rd Course: Rose-water-infused Rice Pudding

On Thursday, November 5th, Joy will showcase Spanish cuisine:
- 1st Course: Crab and Watercress Salad
- 2nd Course: Smoked Paprika Pasta with Shrimp, Mussels, and Clams
- 3rd Course: Torrijas (Fried Bread soaked in Wine topped with Cinnamon, Sugar, and Grape Syrup)

On Thursday, November 12th, Joy will showcase Chinese cuisine:
- 1st Course: Heart of Celery Salad with Wasabi Vinaigrette
- 2nd Course: Grilled Filet Mignon with Sichuan Pepper Sauce and Fried Rice
- 3rd Course: Poached Pears with Ginger and Star Anise

On Thursday, November 19th, Joy will showcase Thai cuisine:
- 1st Course: Shrimp Spring Rolls
- 2nd Course: Evil Jungle Prince with Chicken
- 3rd Course: Mango Split with Rum and Shredded Coconut

Each class includes a meal, a glass of wine, cooking tips and technique instruction, recipe printouts, and a pinch of Joy's inimitable charm.

$60 per class; $200 for all four.

These fill up fast so sign up quickly.

-Nancy Groth

’Tis the season for tasting

2009-09-25T15:58:00.000-07:00

So the whole harvest thing is kicking off again. What a cool time to
be here in Southern Oregon. This year there were two judged events that our
wineries could participate in. The first was World of Wine. 117
different bottles.

This year there were five judges who shared the duty of tasting and
scoring the wines. Three did reds, and two did the whites. These folks
were TOUGH!

Only seven gold medals, although quite a few silvers were awarded. Of them,
syrah and chardonnay were well represented. And it became clear that
the Bordeaux blends were more highly regarded than the straight
varietals.

The awards dinner was held at the gorgeous tasting room of Schmidt
Family Vineyards. The dinner itself was excellent and I got a chance
to chat with many of the people who actually make the product. The
best part of that was hearing the jokes they told about each other. It
caused me to think about the level of support enjoyed and actively
promoted by so many.

-Thomas King