Pizza?


Yep, pizza.


Announcing the Pizza on Earth Series: 
World-cuisine-inspired Artisan Pizzas!

We're redefining ourselves for the winter. We're doing pizzas with a worldbeat theme, showcasing Greek, Portuguese, Japanese, and other international ingredients and styles, plus of course classic Italian pizza. Modest prices. Multiple vegetarian/vegan choices. Salads, soups, desserts, too, of course. Wine, beer, cocktails, and lower-octane drinks.

We kicked it off Friday night to a full house (in a couple of senses of full). Seemed like a fine time was had by all. We're looking forward to your visit!

Thursday-Sunday, 5-8 PM.

Thanks to all who made Wednesday's Tequila and Tapas event a success. This event and last week's Beer Dinner were a couple of experiments in special events, and the response to both was gratifying. We'd love to hear your ideas for special events that you'd enjoy attending.

Choosing to eat organic fruits and vegetables is smart. Fresh, local, organic produce is more nutritious than factory farmed fruits and vegetables, and it tastes better, too. Going organic is also an important safeguard for preserving health. Chemical pesticides and herbicides are known to cause cancer, birth defects, nervous system and brain damage, and developmental problems in children.

But locating and purchasing only organic fruits and vegetables can be a challenge. When you can't go organic, a natural alternative is simply to avoid certain kinds of produce when organic is not available or affordable. The “dirty dozen” are the foods most highly contaminated with pesticides and chemicals — even after washing and peeling. For those fruits and vegetables, at least, the smart policy is “organic or nothing!” Check out this link to find out those fruits and vegetables that contain both the highest and lowest percentages of pesticides.

-Nancy

Agriculture Secretary Tom Vilsack, Surgeon General Regina Benjamin, and First Lady Michelle Obama recently launched MyPlate, an iconical visual representation of recommended percentages of food groups.

This colorful plate replaces the venerable Food Pyramid and urges folks to build their meals of fifty percent fruits and vegetables (with vegetables taking up a little bit more of the plate).

I applaud their efforts to update and upgrade this information in an effort to promote healthy eating, a cause for which the First Lady is a tireless advocate.

I'm disappointed, though, that the experts on the website make no distinction between between foods grown organically and those grown with pesticides and chemical fertilizers, between unprocessed dairy products from dairy-fed cows and pasteurized dairy products from confined animals raised on processed feed, between range-fed meats and those from animals raised in crowded quarters, or between organic pasture-fed eggs and battery-produced ones.

Well, at least the site distinguishes between whole grains and refined, recommending that you make sure at least half of your grains are whole.

Good information at the site. I just wish there were more.

-Nancy

"Arguably the best restaurant in Josephine County and among the top farm-to-table restaurants in these parts."

Many thanks to Michael Altman for including Summer Jo's in his recent report titled "Will Bike for Bottles" in Oregon Wine Press. Here is a excerpt of what he wrote about his culinary bicycle excursion around the Rogue region. There's a link to read the full report at the end.

"...If you’re thinking about also visiting the Southern Oregon Coast — close to the California Redwoods and Smith River—for surfing, fishing or beachcombing, Grants Pass is your launch pad. 

That said, assuming you left Portland on a Friday morning, you’d get to Grants Pass early enough in the afternoon to unwind, and ride over to Summer Jo’s — via G Street’s bike lane. It’s arguably the best restaurant in Josephine County and among the top farm-to-table restaurants in these parts, not to mention it has a setting to match.
Though Summer Jo’s menu isn’t vast, it’s diverse, and the food is tasty, fresh and high quality, featuring produce from their farm. Grab a table on the porch, lawn, or inside near the open kitchen. Chef Travis Wyant features fish nightly from Port Orford Sustainable Seafood. 

Recently at Summer Jo’s, I ate lunch accompanied by a two-ounce pour — again, think cycling — of stellar Brandborg 2009 Umpqua Valley Gewürztraminer.  The restaurant’s new wine steward, Andy Phillips, is an industry veteran and cyclist who may have some riding advice as well as regional wine suggestions.
“We’re focusing on a lot of Southern Oregon wines, including Umpqua, and we’ll host wine events regularly on Thursdays,” Phillips said.

Daylight permitting, instead of going directly back to your hotel, detour to nearby All Sports Park by way of a five-mile loop. If you’re lugging little ones or bringing teenagers, this is a stop for fishing, bird watching or turtle spotting from the pond’s pedestrian bridge, a Frisbee toss and a walk by the Rogue River.  It’s a nice size park with ballfields and other amenities. Then it’s a quick ride back to your room to get some rest for Day Two.  The loop is on moderately traveled but relatively safe, flat roads for which a mirror and lights wouldn’t be bad investments, along with a lock and patch kit. Reversing the loop is an option, too. 

In the morning, check out the steadily swelling farmers market in Grants Pass.Oak Leaf Creamery’s booth has wine-worthy cheeses to match Summer Jo’s fresh bread. When I spoke to Oak Leaf owner Dave Peterson, he recommended the Peaceful Mountain Tomme, a farmhouse-style, natural rind, mild, semi-firm pâté,” perfect for pairing with Pinot Gris or Riesling.  His Billy Blue would stand up to a Port-style dessert wine. The Maine transplant has other cheeses, too..."

» Read the full report in Oregon Wine Press

All kindsa goodness is going on at Summer Jo's on Thursday nights. There's Happy Hour (and a half) from 4:30 to 6, when everything at the bar, from drinks to small plates, is under ten bucks. But that's every night, Thursday through Sunday.

On Thursdays we're also doing wine tastings plus live music. And with the weather cooperating finally, the lawn is where you'll want to dine. And taste. And listen to music.

That's our wine director Andy Phillips serving some guests under the umbrellas last night.

John Trujillo and B Wishes are back and making beautiful music on our outdoor stage every Thursday night. Here's a shot of B singing last night. The weather was perfect for dining out on the lawn, and the music really made it a wonderful experience.

by Chef Travis Wyant



My good friend Mike Ryder and I went down to Vegas last week for the wedding of some mutual friends. I want to tell you about the food experience.

The night before the wedding Mike and I went to Gilley's restaurant just outside of Treasure Island. Mike had a burger with fries that he loved and I had the fried chicken with cheddar green chili grits and baked beans. They told us that everything was made in-house and I believed it!! That was best fried chicken I have ever had. The baked beans were good, but the grits would knock your socks off. Normally when I dine out I don't say anything but "keep doing what you're doing," but I had to tell our server how pleased I was with the food and service. He told me that they had hired a four-star chef to create the menu. It was amazing and I can't wait to have that chicken again.

The next night Mike and I went to Bouchon in the Venetian, created by legendary chef Thomas Keller. Thomas Keller has been a huge influence in my culinary career and will continue to be. I couldn't wait to eat.

Now, taking Mike to a higher-end joint like this is like bringing Elvis back from the dead. Mike ordered the frog legs and I ordered the pate. Mike's frog legs came with a solid new-crop potato salad and sauce Gribiche. The Pate De Campagne was made with chicken liver, pork shank, and fat back and was wrapped in bacon. It was served with dijon, watercress, radish, cornichons, and toasted bread. The frog legs were great, some of the best I have had, and they frenched the legs. That impressed the hell of out me. The pate was decent, but I personally would have liked pork liver instead of chicken for the pungency (that's just me, though).

I told everyone at Summer Jo's before we left that I was going to order the steak frites, but somehow our server sold us on the roasted chicken with pea tendrils, shiitake and oyster mushrooms, and this rippin' good chicken jus. Although the service wasn't up to my expectations for a higher-end joint, the food made up for it.

One other thing: don't go to Vegas if you are looking for a solid Oregon beer or wine!!!

Rogue Fam Jammer's after performing at the Oregon Shakespeare Festival Green Show.

Get ready to get down and give big because the Rogue Fam Jam is coming to town, and we couldn't be happier to host them right here on the lawn at Summer Jo's.

The monthly musical benefit was born from a birthday jam for Grants Pass local and fifth-generation Oregonian Michelle Bellamy, a rising star on the local folk music scene. The first jam was such an epic event that it immediately became a monthly dancing-room-only jam session featuring the best of the best of the Rogue's many music makers and benefiting a different local non-profit each month.

Thanks to musicians donating their time and talent and local businesses ponying up raffle prizes, Fam Jam has raised over $15,000 for local charities in the year or so since it started. Best of all, 100% of all the donations go directly to the charity of the month. A representative of the organization is always on hand to answer questions and brought on stage to share a bit about their good work in the world, and exactly what the donations that night are going for, from furnishing a homeless shelter to funding the food bank.

Mark your calendars, because Fam Jam is coming to Summer Jo's on July 24th. We'll announce more details and the line up as local artists are confirmed. So watch the blog or subscribe to the eBee for updates!

Fam Jam is the most fun you'll ever have giving to a good cause. This first Fam Jam at Summer Jo's is benefiting the Josephine County Food Bank Community Garden!

by Andy Phillips



WOW it’s always challenging to come upon a new job and get it all together and running in perfect fashion! I would like to thank everyone for the support as we put all our energy into making the best experience for YOU.

In June we will ramp it up a bit with Chef Travis hitting his stride with some awesome dinner creations and some REALLY fun wine events coming your way and I will go over it briefly as they will be posted on the web site. Starting Thursday June 2nd we will have fun LOCAL WINERY tastings from 5:30 to 7:30 pm every Thursday with live music and out on the front lawn to get the summer going. The tastings will go for $10 but even better for $0 if you choose to have dinner with us afterward and these tastings do not require a reservation!!!

First up is Agate Ridge Winery of the Upper Rogue Valley and local favorite winemaker Kiley Evans pouring followed by custom crush specialists Pallet Wine Co. from Medford and representative Paula Sendar!! We keep the ball rolling with Cowhorn Winery of the Applegate and owner/winemaker Bill Steele followed by Pebblestone Cellars and owners Dick and Pat Ellis from Phoenix and finally to end the month is Misty Oaks of the Umpqua Valley and owner/winemaker Steve Simmons. We will have special low retail pricing on all the wines so you can take some home with you too.

Summer Jo's Organic Farm, Gourmet Restaurant, and Artisan Bakery welcomes newcomers Chef Travis Wyant, Wine Director Andy Phillips, and Baker Doug Hudson. Sparks are flying, ideas taking hold, and a synergistic bonding among team members has already begun.

Travis and Andy paired food with wine for a time in a previous life at the Ashland-based Winchester Inn. They are busy brainstorming new small-plate pairings.

Doug is experimenting with English muffin recipes so you may be seeing housemade organic English muffins underneath your Benedict or at a local store near you.

We are super-excited about the possibilities the future holds, including the launch of a CSA (Community Supported Agriculture) program. Many of you took the survey and even more have expressed interest. We will keep you posted.

- Nancy

by Andy Phillips

Well here I am again getting excited for the new season and the most fun thing of all, meeting all of you reading my news!!! We are going to open on Thursday April 21st and you know what? I'm not going to be here and that was a pre existing condition if you know what I mean. I had committed to a Wine and Psyche event in Talent in February and can't back out now! But you know what? I'm going to show some KILLER Greek wines at the event and I will do the same for YOU when we get ramped up this summer...I'm going to make sure that we have a whole lot of fun because life's too short and I'm wanting Travis to rock your food world and taste you on some interesting wine!

As I hoist the sails it's off to the Molokai Channel and digging the dolphins! 

Chef Travis Wyant, a 2005 graduate of the Le Cordon Bleu-affiliated Western Culinary Institute, will take center stage in Summer Jo's open gourmet kitchen this season.

Travis returns home to the Rogue after a successful stint as executive sous chef at Portland's 23Hoyt, an American tavern praised by Bon Appetit for its modern take on global comfort food.

Inspired by the French Laundry's Thomas Keller, Travis aspires to compete for the title of Top Chef atIron Chef Oregon. In addition to putting in time in Portland, he has cheffed at the Hall Street Grill in Beaverton, and the Winchester Inn in Ashland.

Travis' new menu will continue Summer Jo's decade-long tradition of showcasing farm-fresh seasonal ingredients and sourcing from sustainable Oregon ranchers and fishermen.

Wine director Andy Phillips joins the Summer Jo's family following seven successful years at Ashland's famed Winchester Inn Wine Bar, the first in Southern Oregon, where he developed a fervent fanbase who totally trusted his taste in fine wine.

Wine Spectator's Award for Excellence from 2006 to 2010, and a 2010 Superior Cellar Award from Oregon Wine Press.

Raised in the Rogue, Andy has been a key player in the region’s emerging wine culture and was  featured in Ronn Wiegand's Sommelier Guide To Restaurants In America.

His wine lists earned

Oregon Culinary Institute graduate Doug Hudsonis joining baker Alex Ruhland on Summer Jo's beloved bakery team. He comes to our artisan oven after two years as head baker at Bread and Ocean Bakery in Manzanita.

Each week Summer Jo's delivers a delicious variety of specialty breads including favorites such as multigrain sandwich, cinnamon multigrain sandwich, kalamata olive, golden raisin fennel seed, rustic sourdough, 3-seed sourdough, rye caraway, rosemary rolls, honeywheat bagels, and Roll Your Own pizza dough.

Well I suppose I should introduce myself! My name is Andy Phillips and I am the new Wine Director at Summer Jo’s Restaurant and Farm and I am quite excited to meet everyone this spring and summer. I formerly was the Wine Bar Manager at the Winchester Inn in Ashland for six and one half years creating a Wine Spectator Award winning wine list and special events that were fun and interesting. That being said coming to Summer Jo’s was a natural fit for me and I expect to have lots of fun with creating a wonderful and interesting experience for all involved.

Our new Chef Travis Wyant and myself first worked together in 2005 when he first came out of culinary school and I found his food quite fun to work with as he has a very light and flavorful touch that pairs nicely with a wide variety of wine so I really look forward to working with him again at Summer Jo’s! I think we can bring passion and creativity to the table for you to enjoy. I spent a little time on Maui and always try and take a little mental journey at the end of my newsletter, some say they thought I was there.

As I put on my Foster Grants Kaanapali Beach is hopping again!

Aloha!
Andy Phillips
Wine Director

Available exclusively at Summer Jo's!

It was with sadness and trepidation last October that we closed Summer Jo's doors. It was the first time in twelve years we'd shut down for the whole winter. It was heartbreaking to say good-bye to employees and friends who had been with us for years, not knowing for sure if we were going to be able to reopen come Spring.

But here we are, with a talented, enthusiastic staff, hope of an improving economy, more hours of daylight, and warmer weather. Our spirits are lifted, our outlook is optimistic, and we've got some great stuff planned for this year.

But relaunching is still a challenge. We have to front money for food, wine, insurance, and marketing before any money comes in. That's why we came up with Summer Jo's JO JO BUCKS.

For $9, you can purchase a $10 JO JO BUCK, good for $10 on Summer Jo's purchases at the restaurant, the farmstand, or Grants Pass Growers' Market. You can purchase as many JO JO BUCKs as you like, and they can be used starting one month from date of issue, and up to a year after that.

What you get is a ten percent discount. What we get is help with cash flow. By purchasing JO JO BUCKs you are helping Summer Jo's get back on its feet by underwriting its opening and continued operation.

Thanks in advance and thanks for your past support. We've missed you and look forward to feeding you some delicious, nutritious meals.

Many thanks to editor Sarah Lemon and photographer Jim Craven for a beautiful cover story and feature in the September 2010 issue of Oregon Healthy Living.

As we wind down for the winter after a cool El Nino summer, there's only a little time left to come out for a farm-fresh, house-made, gourmet breakfast, lunch or dinner.

The next time your at your local coop or yoga studio, grab a copy of the issue pictured here for a sweet little read about about food so fresh that its trip from the farm to your fork can be measured in feet, not miles.

» Read cover story in Oregon Healthy Living

We're now doing auditions for Summer Jo's summer dinner theater production of Into the Woods by Stephen Sondheim, directed by Michele Kyle and me, Shane Skinner. Auditions will be held at Summer Jo's at 6:00pm on Wednesday, June 3rd and Thursday, June 4th. Those auditioning should have two songs and a short monologue prepared, but no one will be turned away for lack of preparation. Most roles are open for casting.

This musical intertwines the plots of several Brothers Grimm fairy tales and follows them further to explore the consequences of the characters' wishes and quests. The main characters are taken from the stories of Little Red Riding Hood, Jack and the Beanstalk, Rapunzel, and Cinderella, tied together by an original story involving a Baker and his wife and their quest to begin a family. It also includes references to several other well-known tales and features 28 musical numbers.

The show, which will run from July 24 through August 24, is a joint production of Summer Jo's and Lucky Dog Productions. For more information, call me at 541-441-7265.

-Shane Skinner

For nine years, our golden Lab Zelda was Summer Jo’s official greeter. It took a while before Nancy and Mike could even imagine getting another dog. Zelda was a sweet spirit and we knew we couldn’t replace her. Also, it’s been 16 years since we embraced the daunting task of raising a puppy. But we’ve decided it’s time to bring another little joybud into our lives. 
 
According to her current Moms, Sophie Jo “is loving and very gentle and sweet.” Right now she’s working on her skills in chasing tennis balls, giving kisses, and walking around while holding her toys in her mouth as if to show off. 
 
Sophie Jo will arrive at Summer Jo’s on Monday, May 4. We will be introducing her to the baby chicks, showing her around the farm, and beginning her education in Summer Jo’s manners and decorum. And of course there will be a lot of playing, which is very important for a puppy. And for all of us, come to think of it.

We hope you swing by and say hi to Sophie Jo, Summer Jo’s new greeter-in-training.

Welcome to the Summer Jo Bee.