Elegance in a Glass: Evesham Wood & Haden Fig Winery Visit

It’s the middle of January and -10°F here in Minnesota today.  I’m not complaining, but it does get me thinking about warmer days!  We had the opportunity to visit the dual home of Evesham Wood and Haden Fig wineries last spring on a visit to the Willamette Valley.  On a cold winter day, photos of … Continue reading

“Our Grand Meander” – Willamette Valley: Dundee & Newberg

Willamette Valley has a large number of little towns, and they each have unique places to stay and eat.  This trip, we discovered two new (to us) restaurants: Paulee and Recipe. Paulee is a beautiful restaurant in Dundee, not far from Anne Amie Vineyard (our afternoon stop). Paulee is part of a new building that … Continue reading

“Our Grand Meander” Dundee – Anne Amie Vineyards

Anne Amie is a pretty large winery by Oregon standards: about 15,000 cases per year.  Our friend, Anissa, had recommended them and suggested we take the tour, so we decided to give it a go. The Anne Amie winery sits on top of a large hill, surrounded by vineyards.  As we drove up, we could … Continue reading

“Our Grand Meander” – McMinnville

We like staying in McMinnville when we visit Willamette Valley, as there are lots of shops, restaurants, and tasting rooms. Crescent Cafe is a favorite breakfast spot for many.  Often, there’s a line outside the door. Everything they serve is fresh and homemade.  The owner seems to always be there (the gentleman in the tie) … Continue reading

Cherry Chutney Chicken & Haden Fig Cancilla Vineyard Pinot Noir

This recipe is from a dinner we made earlier this summer.  The chutney is so good, you should give it a try. It should work in almost any season.  I know I’ll use it again!  The chutney would work well on chicken or pork; you might even try it with salmon.  The main flavor is … Continue reading

Tomato/Dill Salmon & Evesham Wood Pinot Noir – Illahe

Here’s the drill:  ride the bicycle to Kingfield Farmer’s Market after church, try to get everything for dinner, augmented only by the herb/tomato garden, and the simplest of spices.  This time, I am using local sunflower oil, after a suggestion from the MN Locavore – thanks Amy!  One thing I learned: I either need to … Continue reading

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