Rogue Suspects, February 17, 2016
For 18 years, The Rogue Suspects have been Southern Oregon’s rock n’ roll band of choice. They have appeared with or behind the Who’s Who in the rock n’ roll world, or playing on most prominent stages in the area. The Suspects have earned the honor of being named the Rogue Valley’s favorite band over and over again.
Founding members, Dirk Price, and Greg Frederick have pulled together the finest musicians in the area to bring down the house all night and every night!
A Rogue Valley favorite band, plays at the Oregon Cabaret Theatre on February 17, 2016.
Members of the band:
Dirk Price – guitar and vocals
Greg Frederick – bass
Shae Johnson – lead vocals
Don Harriss – piano, organ
David Bolen – drums
Mary Rydman – percussion
Purchase tickets on the Oregon Cabaret Theatre’s website.
“Solomon’s Blade” by Lisa Beth Allen
A 2004 winner of the Ashland New Plays Festival
At the Camelot Theatre, February 3, 2016 – February 26, 2016
“Approached with great humor and humanity “Solomon’s Blade” speaks to anyone who has ever looked in the mirror and seen a stranger.”
The Story of “Solomon’s Blade”
Tamar Greenwold has been unexpectedly called to return from a long awaited vacation with her husband. Her sister-in-law Claire is lying in the hospital seven and a half months pregnant, brain-dead, on life-support. Arrangements have been made by Tamar’s close friend and attorney Kristin Joseph to have an Israeli immigrant adopt the child. Tamar, devoted to her Jewish faith, is thrilled… that is until she discovers the mother to be, Sahrrah Shouman, is Arab-Israeli.
Hannah, Tamar’s gifted eight year-old daughter becomes increasingly attached to the aunt she hardly new and the unborn child. In an effort to stem the tide of conflict between the adults Hannah evolves a plan with potentially deadly consequences. As the characters wrestle with the conflict, the nature of identity, faith and truth are called into question.
About the Camelot Theatre
Camelot Theatre Company is located in Talent, Oregon in the beautiful Rogue Valley, just a few miles north of Ashland. The Camelot has a wonderful new state-of-the-art building, the James M. Collier Theatre. Here is our Mission Statement:
To be of service to the Rogue Valley, Oregon, by producing high-quality affordable plays, musicals and musical events while providing a supportive environment for professional and amateur theatre artists and technicians and inspiring and training adults, teens and children in the theatre arts.
You can read a short history of the theatre company if you click here.
Ring of Fire: a Johnny Cash Musical Review
Oregon Cabaret Theatre in Ashland Oregon a salute to Johnny Cash
February 11th – April 17th 2016
Many classic hits — to include “I Walk The Line,” “A Boy Named Sue,” “Folsom Prison Blues,” and the title tune “Ring of Fire” — performed by a multi-talented cast, portray a musical biography of The Man in Black that promises to be a foot-stompin’, crowd-pleasin’ homage to this unique American legend.
To buy tickets click here for the Oregon Cabaret Theatre website.
The Oregon Cabaret Theatre in Ashland is popular with locals as well as visitors. OCT presents musicals, revues, local musicians, and comedies.
The shows are presented in an elegant, theatre-dinner club setting in a restored, church and is on the National Historic register. The original church stained glass is still intact, as are the balconies..
Located in the heart of downtown Ashland. A block from the Oregon Shakespeare Festival, the Cabaret is located at the corner of First and Hargadine Street.
Omelet Maki, page 137
Omelet Maki on page 137 in the “Recipes Are Like Pearls” cookbook.
Maki is Japanese for roll. We sushi lovers see this word in Japanese restaurant menus, “maki” used to refer to a type of sushi that is rolled in a log form, and then sliced into round servings.
There are a number of versions of an omelet roll on the Internet, though nearly none use the word maki, even though “omelet maki” more accurately describes this recipe both in appearance and in the process by which it is assembled.
Over the last few years, I have experimented with different fillings and methods. With critical (in a good sense) feedback and suggestions from my staff, we have settled on two versions, both are included in the Chanticleer Inn cookbook — one is a vegetarian and the other a meat version.
Omelet maki fillings will vary over the year, depending on what herbs are in the garden, what vegetables are in season, and who is with me in the kitchen. Filling ingredients that work best are those, when cooked, become soft and malleable, for example spinach and chard, but not broccoli. I like kale, but it should be well cooked.
Of all the savory dishes, omelet maki is my staff’s favorite – they particularly like it with Gorgonzola cheese. While you may choose whatever cheese you like best, do select one that easily melts.
Almost all the Internet recipes include flour, which we have discovered is not entirely necessary, though flour will make the rolling the egg a little easier as its texture will be firmer. To be gluten-free, you can safely eliminate the flour and still enjoy the results.
Fruit Crumble II, page 24
Page 24 in the “Recipes Are Like Pearls” cookbook.
This continues to be one of my staff’s favorite first-course recipes. As the fruit vary with the seasons, the crumble is never really the same. Fruit crumble is an easy and tasty first course for a full breakfast. Also makes for a healthy dessert — yes desserts can be healthy!
If you have already made some apple compote or stone fruit compote, you can use it as the base for the crumble/
For a gluten-free version, exclude the flour, and increase the nuts and oatmeal.
For dairy-free, substitute coconut oil for the butter.
Almond Peach Clafouti, page 112
Page 122 in the “Recipes Are Like Pearls” cookbook.
Traditionally, clafouti (pronounced claw-foo-tea) is a French country dish made with whatever fruit might be in season, cooked in a crust. While adapting this recipe, to keep things simple and quicker for the morning preparations, I dispensed with a crust, also I added ground almonds and some almond extract. This continues to be a staff and guest favorite. Served with chicken sausages or turkey bacon.
At the Chanticleer, we most frequently use pears for this recipe, though pictured in this post is one with peaches and blueberries.
The Rogue Valley is famous for its pears – and when in season, there’s nothing more honey sweet and juicy. That being said, apples, plums, blackberries, nectarines, peaches and cherries also are served to very tasty effect.
Apple Rose Tart, page 18
Page 18 in the “Recipes Are Like Pearls” cookbook.
A quick Internet search will offer many recipes for these tarts, with various kinds of crusts, fillings, and methods of preparing the apples. These tarts are eminently photogenic (click on the image for a bigger picture); the images alone should entice you to do this recipe. Contrary to the way it may appear, the tarts are not at all difficult to create – however a bit time consuming.
I pulled from a few recipes, selecting the easiest and quickest techniques, while keeping true to the taste and presentation of the tart. While a regular wheat crust, such as pâte sablée, is more traditional, I usually prefer a nut crust for an apple rose tart, because it is quicker as there’s no need to rest the dough, and it can be gluten-free.
The tarts can be made in a single pie pan, as pictured above, or individual 6-8 ounce ramekins. The individual tartlets should feature a single large rose, with perhaps a ‘bud’ or two.
“At the major annual food fest [Good Food Awards], artisan producers from across Oregon scored big. (Only a certain state to our south—so, like, whatever—earned more accolades.) Alex Keith for the Portland Monthly“
Boutique, Artisan, Independent are apt descriptions of the crafters, producers and growers in Oregon’s burgeoning food industry. It is of no surprise that at the 2016 Good Food Awards, an annual ceremony celebrating the most delicious, sustainable makers and growers in the country, Oregon won 23 awards in 15 of 16 categories. The sixth annual festival received 1,937 product entries—33 percent more than ever before—in categories from charcuterie to cider. Oregon earned more accolades than any other state except California.
About Good Foods Awards: The Good Food Awards grants awards to outstanding American food producers and the farmers who provide their ingredients. In its sixth year, Good Food Awards are given in 13 categories: beer, cider, charcuterie, cheese, chocolate, coffee, confections, honey, pickles, preserves, spirits, oil and our newest category, pantry; from each of five regions of the U.S.
The Good Food Awards Seal, found on winning products, assures consumers they have found something exceptionally delicious which also supports sustainability and social good.
Wine Enthusiast, a wine and travel magazine lists Ashland in their top ten wine travel destinations for 2016
Wine Enthusiast magazine’s annual list spanned the world and at least 4 continents, Southern Oregon wines finally got on the list. Southern Oregon has 100s of wineries between Roseburg and Ashland, with 5 AVAs.
Apart from the abundance of fine dining, great lodging, and the performing arts, Ashland is centrally located and surrounded by vineyards and wineries.
Snowy Morning at the Chanticleer
Snowy morning at the Chanticleer, today. Not the usual sight for most of my B&B guests who visit during the summer months, so I thought I’d share what the garden looked like this morning.
Luckily the streets are clear and safe to drive later in the morning — no need to shovel, just enjoy a snowy morning at the Chanticleer while sipping piping hot coffee.
The dusting of snow stayed on the ground, but the sidewalks cleared up soon. The mountains however are a different story, they are covered with lots of snow. Skiers are definitely doing the happy dance. We all hope the snow pack builds up over winter, so we can recover from last year’s drought conditions.
For now we all can enjoy a quiet snow morning in Ashland