Summer Jo's Bee

It's break time!

2009-01-03T07:01:00.000-08:00

Summer Jo's restaurant is closed from January 1 through February 13, 2009, for our regular winter break.
We will re-open on Valentine's Day with a special Valentine's Dinner.
The bakery will operate through the break, so you can still get our artisan breads and other goodies at groceries throughout the area.
We have some cool things planned for 2009, and we look forward to seeing you after the break!

New Year's Eve

2008-12-16T16:12:00.000-08:00

You are cordially invited to our annual New Year’s Eve Wine Dinner extravaganza. We’ll eat, drink, be silly and dance ’til we drop. It’ll probably fill up quickly, so don’t wait to reserve your place now.

» See menu and reserve online

Valentine's Day Gala

2008-12-16T15:00:00.000-08:00

On February 14, following our 6-week hiatus, we reopen with a gala Valentine’s Day party. You’ll hear from us again before we reopen, but it’s OK to reserve for Valentine’s Day now. You won’t want to miss either event. Check back when after New Year's Eve when we'll be taking reservations online. To put your name on the list now, call us on (541) 476-6882 and leave a detailed message including the number in your party.

Bakery open all winter!

2008-12-16T14:41:00.000-08:00

As in years past, the restaurant will be closed for six weeks from January 1 through February 13. The bakery, on the other hand, will stay open during the break. So you’ll still be able to find our breads and pizza shells and Groovy Granola and specialty food products at the usual stores.

New Cooking Class Starting Spring 2009

2008-11-30T15:54:00.000-08:00

Coming Spring 2009! Want to make a gourmet meal but don't have all day to do it? Join Chef Joy for her new series of cooking classes that will teach you how to whip up a delicious and nutritious dinner in just 29 minutes that will *wow* your guests. The experience includes a full dinner and cooking demonstration, plus you get to take the recipes home with you. What a deal! The first series of classes will run on March 11th, 18th, and 25th. Like all of our special events, we expect this to fill up fast. So, mark your calendars and register early.

-Nancy

Black Friday Wine Revelations

2008-11-29T16:31:00.000-08:00

Now is the time of year that the wine-world fortunetellers earn their keep. Wine Spectator magazine just released its list of the Top 100 wines of the year, and supplies of the top wines get snatched up faster than yours truly can break a wineglass. The prognosticators that were able to buy ahead of the demand are sitting pretty fat.

Yes, there will be blood, in the form of unrepentant price gouging, even though two basic criteria the Spectator uses to choose these wines is that they show value (as reflected by release price) and availability (based on the number of cases released to the public).

Continuing on with my continuing series of automobile metaphors, if a dealer has a Bugatti for sale, and nobody else does, what should the asking price be? MSRP? IDTS (I Don’t Think So). To be not just the first one on your block to have one, but the only one on your block, is priceless, as they say. Jack that price on up! It’s braces for the kids time!

OK, let’s reel it in a bit here.

So, what happens if you’re trying to find, say, the most exciting sparkling wine on the list? That would be the Argyle Extended Tirage 1998, from Oregon’s Willamette Valley. Shouldn’t be a Grailesque quest, one wouldest think. There have been Argyle sightings in Grocery Outlet!

But here we’re talking about a luxury version that is, after all, ten years old. Now the important numbers come out. Number 17 on the list. 95 points. 640 cases for the world. 7680 bottles. Assuming complete parity, that’s about 150 bottles per state.

Compare this to another difficult-to-find sparkling: Louis Roederer Cristal 2000. It is a few years younger, but - here’s the kicker - it’s five times more expensive, got a lower score, and due to its being tightly allocated, is quite hard to find here in the Rogue Valley even though there are some 30,000 cases imported into the U.S.

So what chance do we have to find the Argyle? Actually, it is who you know. And where you are, too. The folks at Argyle are attuned to the fact that it’s the hometown crowd that has been cheering the team on from the beginning. The guys in charge at the winery make it a point to hold back more of all their upper tier wines for Oregon. After all, the crowd was in the stands during the ’97 season (average score: 87 points) and now’s the time to bask in the glow of a winning season (average score for 2006: 90.3 points).

Now, back to the previous quest. Where can you find this, the highest scoring American-made Sparkling wine ever? Not Grocery Outlet, so don’t even.

Stop on in to the restaurant for dinner! Take a look through the Wine Room. Choose something to have with dinner. Or before, if you see my angle. Decide if you want to take a bottle home of Number Ten (Seghesio Sonoma County Zinfandel ’07— 93 points, $25, 68,000 cases made) or Number 40 or 52, not to mention the others we don’t have yet but will try to get when they are finally released. There are around 325 different choices as it is, with very pleasant pricing. Wine Club members get corkage waived for all their selections, and can get past wines for a screamingly good deal. We can even tie that bottle up with a ribbon for you, and set you up with a gift certificate for a one-stop present buying experience. Black Friday, huh. I’ll take mine White or Red.

-Thomas King

Indiana King and the Tower of Barrels

2008-10-31T15:57:00.001-07:00

If you're looking to get some late breaking news about the latest local harvest, prepare to voice your dismay. Frankly, I'd rather leave that field to the experts. I haven't yet caught the "magic of harvest" bug. Something to do with all those real bugs hiding out under leaves and whatnot. I would rather describe how much fun it is to participate in a subsequent step of the winemaking process.

It's part fortune telling, part show and tell. Barrel tasting can show a novice wine drinker the "missing link" between grape juice and Chateau Whatnot. A seasoned wine taster can tell what influence the winemaker will have on the finished product. The wine critics will predetermine the vintage's quality by sampling dozens of tastes of newly created wine, thereby adding to or depleting a winemaker's fortune.

But for everybody, barrel tasting is a must-do, mostly because it's just fun. But of equal importance is discovering a sense of provenance. Of looking behind the curtain and finding out that the wizard does have some magic in him. It's one thing to stand there in a comfortable, beautiful tasting room, sampling wine from fine crystal while gazing out at the vineyard. It's another to see origins. To descend into a dark, damp cellar and weave between walls of barrels, trying to keep up with the winemaker like you were characters in the latest Indiana Jones movie.

But do try to keep up. Winemakers love this part. They get to show the labors of their fruit, side by side, with as much pride as a proud parent shows when demonstrating the latest progress of a precocious child. Holding a glass in one hand and a "wine thief" (an object that bears a strong resemblance to the offspring of some gadget used on the set of CSI: and an industrial grade turkey baster) in the other, the winemaker will scale to the top of a wall of barrels, all the while providing data about the origin of the wood he's using as a handhold and how long it spent on fire. He siphons off some of the fragrant liquid and deposits it in your glass. You hold it up to the dim light and hear about what a great harvest it was, but that fermentation was "totally touch-and-go." Then you sniff and taste. The aromas are vibrant and the flavors are mouth filling. You shamelessly spit onto the floor, following the winemaker's lead.

Then on to the next sample. "This one," he says, "is the exact same vineyard, the same fermentation, but I used a different type of barrel. Just wanted to see what would happen." And you do taste the difference! Better? Worse? It's hard to say. You do get it, though. This is the stage where the winemakers get to use their creativity. So many variables must be taken into consideration. It's like the guitar player who will only use a certain brand of strings. The sound isn't better so much as it is distinctive.

When you ascend to daylight again, maybe a bit wobbly from so many tastes, a piece of the puzzle has slid into place. It's exciting and contagious, the idea that you've gotten a look behind the scenes. You're in the club. It's like a combination of amusement park ride and extra "The Making of ..." documentary you find on the DVD of the latest blockbuster movie.

Juice should be in barrels within the next few weeks. Call up the winery and just ask when you could do some barrel tasting. Tell them "Indy" sent you.

-Thomas King, Summer Jo's Wine Curator

First Friday

2008-10-31T15:55:00.000-07:00

Yes, we're doing another Wine and Food Pairing on First Friday, November 7.
Fame is the theme: we're featuring wines from well-known winemakers, including Mondavi, E. Guigal, and Antinori. These are some particularly nice wines, and a very limited number of bottles (very limited) will be available for purchase in our wine shop.
Nancy, Joy, and I sat down recently to taste the wines and Joy has come up with some awesome appetizers that should pair beautifully with them. But I must warn you: come by for the Wine and Food Pairing and you might just decide to stay for dinner. -Thomas King, Wine Curator

A Rogue Valley Thanksgiving Tradition

2008-10-31T15:53:00.001-07:00

Thanksgiving at Summer Jo's is a new tradition for many Rogue Valley families. Each year we welcome back more and more familiar faces, often with new additions! We invite you and yours to join us again this year for a traditional gourmet meal made with the finest and freshest ingredients from our certified organic farm and other Oregon farms, ranches, and vineyards. Chef Joy is taking it up a notch this year, and we are offering four seatings starting at 12 noon. The menu includes Dungeness Crab Gougere, Autumn Butternut Squash Soup, Summer Jo's Salad with Pear, Pomegranate and Toasted Walnuts, Traditional Roasted Turkey, Beef Wellington, and Vegetarian Housemade Cannelloni. Dinner also features special gourmet preparations of all the traditional fixings including Maple-roasted Yams, Buttermilk Mashed Potatoes, Thyme-and-Sausage Stuffing, and Cranberry Chutney. (Remember to visit our epic herb garden and award-winning wine cellar while you're here!) -Nancy

Summer Jo's Groovy Granola

2008-10-31T15:52:00.000-07:00

We told you when we launched our bakery operation that bread was just the beginning. Next up: granola. Soon you'll be able to get your crunch on at grocer near you with a Summer Jo's new granola, a mix so groovy that we had to name it Groovy Granola. We'll let you know when and where to look for it, but if you can't wait to see if it's up to crunch, you can pick up a pack in the restaurant after your next meal with us.

-Nancy

Held Over!

2008-10-11T09:02:00.000-07:00

Our production of the musical john & jen was so popular that we've held it over for four more performances. In fact, we're taking the show on the road! You can see john & jen in ASHLAND October 17, 18, 19, or 20 at the Ashland High School Black Box Theater. Times are 8PM the 17th, 18th, and 20th and 2PM the 19th. Tickets are just $15 and are available here online (see the left column) or you can call us at 476-6882.

Spaghetti Squash

2008-09-25T17:16:00.000-07:00

The inevitable is upon us!

As the nights grow cool and daytime temperatures no longer soar, I find myself daydreaming about seasonal flavors to come and the carnival of sweet and savory combinations. One thing I'm especially looking forward to is spaghetti squash. Ahhh, spaghetti squash. Its very name makes it sound like it's fun food!

One great use for spaghetti squash is as a substiture for pasta and seeing as I have a love/hate relationship with pasta (love fresh, don't storebought), it's a delicious alternative.

So for those of you who belong to the same "Spaghetti Squash Lovers Club” or think it sounds intriguing but have never ventured into the land of spaghetti squash preparation and consumption, I donate this suggestion: Use spaghetti squash instead of pasta the next time you make your favorite lasagne recipe. One thing I've found is that for lasagne it's best prepared the day before you construct and bake your lasagne.

It's also great in frittatas or topped with your favorite sauce. Here are the simple directions for roasting spaghetti squash.

Preheat oven to 375 degrees.
Cut squash in half, scoop out the seeds and fiber.
Put in roasting pan flesh up, drizzle with olive oil, salt, pepper, and your favorite spices.
Roast for 45 minutes to an hour or until fork tender. When squash is cool enough to handle,
drag a fork along the flesh to shred the strands.

Yep. Now you're ready to journey into the land of spaghetti squash gastronomy!

Chef Joy Cyr

Rave Reviews for john & jen

2008-08-28T07:32:00.000-07:00

Our production of john & jen is getting rave reviews! Check out these comments from the Grants Pass Daily Courier:

"...the sort of fun, thoughtful and poignant musical you'd expect from the pros at Oregon Cabaret Theatre in Ashland."

"It's time for a different musical theater experience in Grants Pass. This is it."

Come see the show!

Shane Skinner Theater Director

World of Wine: WOW!

2008-08-27T16:19:00.000-07:00

The callus at the base of my finger is just now going away.

It formed last week because of the close–to-120 bottles of wines we opened for the judges of the World of Wine event.

Not that I have any reason to complain, because comparatively, my performance went smoothly. We showed up, yanked some corks, poured some vino, polished (and broke) some glasses, ate some food, and hauled some bottles to the waiting pickup.

The real heroes of the day were the three judges. There is no getting around the fact of the serious burden these three men bore. At this, our area's most prestigious and influential wine event of the year, every winery and winemaker's reputation and bragging rights were in the balance. I have seen, in previous years, where the minute the winners were announced, the winery's phone started ringing. Our local wine fans pay attention, and a best-in-show wine can become a local cult classic, with demand driving up the price. It can be quite financially rewarding for the winners.

The judges started the day at about 10:00am, with a pen, a pitcher of water, and a spit bucket in front of them. They were handed a sheet of paper for scoring the wines based on a 20-point system. They started by tasting whites, which were grouped into flights by varietal. They were told the varietal and vintage, but the winery name was kept, quite literally, under wraps, with brown paper bags sealed with masking tape.

After several minutes spent sniffing, slurping, and spitting each sample, the judges scored the wines. I was fascinated by the way Karl would do his spitting. He would shoot the wine between his teeth, like we used to do in swim class. After that, they discussed each entry and gave their scores.
Then it was time for the reds. By this time, Andy and I could have earned our own medal in the synchronized pouring event. It went on for HOURS! During this time, the judges battled palate fatigue and struggled to keep that delicate balance between objectivity and personal preferences.

Despite the responsibility, they succeeded in keeping the mood light by joking with each other and with us. Dick Erath, who is a true Oregon wine legend and pioneer, told the story about how he decided to leave the Willamette Valley for that other famous wine region: Wilcox, Arizona. Wayne, who is a true Master Sommelier, kept lamenting that there was no bronze medal awarded because of his overall regard for the wines from our area. It was encouraging to me that Southern Oregon is becoming a bigger, darker blip on the wine radar, as evidenced by Wayne's familiarity with the wines and the region's 45 wineries.

For my part, I was quite humbled by the sheer scope of vocabulary and descriptors that the judges used and how it was like listening to people holding a conversation in a language that I could only partially speak, yet still could kind of understand. It made me want to jump in and immerse myself so as to catch all the nuances of the dialog. It was a wonderfully educational experience, and I would love to be involved in next year's edition. And which of the 120 wines was my favorite? I don't know yet -- I was too busy breaking wine glasses to taste anything.

Thomas King, Summer Jo's Wine Curator

Honoring the Rabbit and the Blackberry

2008-08-25T14:38:00.000-07:00

In "The Soul of a Chef" by Michael Ruhlman, Chef Thomas Keller of the French Laundry tells his rabbit story. The story is about the pursuit of perfection and a moment of epiphany that defines Keller's philosophy of working with food. Here is the rabbit story:

In his desire to work with the freshest ingredients possible, Keller asked his rabbit purveyor to bring his next batch of rabbits live. So there he was, with a cage full of cute little rabbits, dinner service only hours away, and as he grabbed a rabbit, the rabbit screamed and struggled, breaking its leg. It kept screaming louder and louder and only after some effort did Keller manage to kill it. There were ten more rabbits to go. Keller stunned, killed, skinned, gutted, and butchered all ten rabbits that week and in doing so came to revere the lives of those rabbits. Their lives would not be meaningless. Their parts would not go to waste. And it was Keller's responsibility to make the best rabbit dish EVER. This philosophy, with its honoring of the gift of life and its deep respect for ingredients, nourishes and invigorates Keller today and is reflected in his cooking.

I was thinking of the rabbit story as I picked blackberries the other day. It isn't easy work: you get scratched and poked and only one out of every ten you touch is ready to be picked: only the ones that come off easily will be the perfect sweetness. If you have to tug too hard, the berry will be sour, not quite ready, save for the following day. So it took me awhile to get a bowlful. But as I picked, I imagined the perfect blackberry jelly, oozing in its blackberryness.

Nancy Groth

Growing Lettuce in August

2008-08-18T19:06:00.000-07:00

Thursday. The heat is on. Time to take a break from the 100+ temps this afternoon, saving energy for tomorrow, our busy harvest day. All day Friday we are picking for the restaurant and Saturday Growers Market. This week brings raspberries, blackberries, haricots vert (french filet green beans), summer squash, basil, colored carrots, and of course our famous salad greens. There are a few broccoli shoots, some melons starting to ripen, and the tomatoes are slowly turning red. The cherry toms have been weighing down the vines for a few weeks now.

Our salad mix was absent from the market last week due to a dip in production and increased demand at the restaurant, where they had a couple near-record nights for the number of diners. I know our regular market customers were sad, but they understood and we're back on line this week.

Our mix contains only the best baby lettuce greens, arugula, tat-soi, mizuna, shungiku, purple orach, a 3-mustard mix, with various other greens when available. This gives us a good balance of crunchy, peppery greens with mild baby lettuce.

It is grown in hand-turned beds in our 100-foot-long greenhouse. A large shade cloth covers the entire greenhouse during the summer months to keep the greens cool and allow the seeds to germinate. Often it is difficult to grow quality lettuce in the heat of summer.

Once harvested by hand, it is soaked immediately in water, where we wash it and remove any weeds. Then it is loaded intol a 5- gallon salad spinner to remove excess water. Next it is put into bins, often segregating the different types of greens so I can mix them proportionally. After mixing and removing any yellow leaves or "off" greens, it is weighed and bagged for the market.

This process happens March through December, ensuring a steady supply. We rotate between each of the 5 beds, planting a new crop every 10-14 days. Whew, a lot of work to get it done, but we know how much it's appreciated and why it stands out above the rest.

The wheat harvest was finished a few weeks ago, with help from Pacific Botanicals just outside of Grants Pass. Owner Mark Wheeler was kind enough to let us use his combine to remove the grain from the stalks. Our HUGE pile of cut wheat plants was reduced to just the grain in only a few hours. As we invest in equipment, our grain growing side of the farm will produce more with less effort. We are in contact with wheat researchers at WSU (Washington State University) to obtain higher yielding varieties in our organic fields of the Rogue Valley.

Thanks for reading... and stay cool.

Matt Molyneaux
Farm Manager

From the August 2008 issue of Gourmet

2008-08-06T13:06:00.000-07:00

"Wander this pretty farm in Oregon's Rogue Valley before sitting down to a plate of its fruits, vegetables, and herbs grown to the specifications of Chef Joy Cyr for her seasonal menu. Wheat from the fields becomes artisanal bread, and the tables are prettied up with flowers from the grounds. Whether you eat on the porch, in the garden, or in the wine room, it's hard to better than dishes like nicoise salad with just-picked lettuces, tomatoes, and haricots verts."

From Farm to Farm

2008-08-02T16:52:00.000-07:00

First trip this year off the farm and where do we go?

Sauvie Island, near Portland, where every acre is either fertile farmland or protected wilderness. Acre upon acre of amber wheat waving in the wind. Husky cornstalks standing tall. We saw berrypickers picking raspberries and blackberries and women hand-picking bouquets. We ate juicy peaches paired with Willamette Valley artisan cheese on a beach looking at Washington from the middle of the Columbia river.

Lying on the beach we let the day's experiences wash over us, hoping to gain insights on how to make the Summer Jo farm and restaurant experience better.

As evening arrives we arrive at Higgins, a Portland restaurant known for its support of local artisans, to nosh on vine-ripened tomatoes with balsamic vinegar, burrata (buffalo mozzarella), and basil. Sauvie Island supplies many of the higher end Portland restaurants with super-fresh produce and we were super-happy to experience the field-to-plate connection.

Back on the Farm: We've opened a farmstand and giftshop now, across from the restaurant and, while our real harvesting (corn, tomatoes, eggplants, and peppers) is just around the corner, we've set up a U-pick bouquet and U-pick picnic area.

Chef Joy is in her element now, busy working on the summer menu, which will feature our own version of ratatouille (did you see the movie?); organic field green salad with smoked chicken, raspberries, candied walnuts, and Rogue Valley bleu cheese; fresh fruit tarts; and weekly farm-inspired specials. We just love summer, the long lingering days so full of promise and possibility -- it is, by the way, also the perfect time to visit Summer Jo's, to ramble through the fields and gardens before sitting down to what we hope is a transcending meal experience.

Cheers,

Nancy

We're in rehearsal!

2008-08-02T16:01:00.000-07:00

Hi. I'm Shane, the Theatre Director at Summer Jo's. I've had such a great time putting on shows here. So far, I've been involved with every show we've done here -- The Fantasticks, Songs for a New Season, You're Good Man Charlie Brown, Working the musical, and Wait Until Dark. Currently, we're in rehearsal for the next great show at Summer Jo's: John & Jen, playing every Sunday for lunch and dinner performances from August 17 to September 28.

I love this show! It's so sweet and intelligent, with great music. Just two of us on stage, myself and Kate Skudstad, and 22 musical numbers with a three-piece band! The story follows Jen from 1952 to 1990, focusing on her relationship with her brother John and then her son ... John.

Not only do I love this show but I love all the people involved with putting it on. Michele Kyle and Meagan Iverson (the directors) have been my partners in crime for many years now, and whom I couldn't imagine producing theatre without. Then there's Kate Skudstad, who was my very first drama instructor and the person who got me involved with theatre in the first place. I feel blessed and honored to be doing this show with her.

Rehearsal is going very well. It's showing promise of becoming one of the best shows I've ever done. Check out our video on the rehearsal process and see for yourself. And don't you dare miss this production! If you do, I'm sure you'll regret it!

Shane Skinner, Theater Director

See us in Wine Spectator

2008-08-02T15:57:00.000-07:00

Back in January, us wine fans here at the restaurant put together a belated Christmas list that catalogued what we thought would be the best wine list in town. We wanted it to be a list that was interesting, regionally comprehensive, affordable, and complementary to our cuisine.

What we ended up with was an eight-page mini opus that we truly believed was the best in town. From Chilean Carmenere to Greek Makedonikos to just a nice Merlot, we thought that we had made it easy to find the perfect wine for the occasion. While putting this thing together, it was of equal importance to us that there be a high quality-to-price ratio. It's easy to find an exceptional wine for $100. We were much more interested in finding wines that exhibited the quality of a Charles Heidsieck with the price of a Charles Shaw.

So even though it's a dirty job, we strive to taste every wine we put on our list. Between the two of us, that can add up to some 30 new wines in a good week. But before I start seeing e-clamourings to let you’all ease our burden by getting in on these tasteathons, I'll outline the procedures that you’ll be adhering to.

First and foremost, you must spit! It can be a pretty challenging rule to follow, especially when sampling an exceptional $100 wine, but in order to maintain a degree of continuity, you always spit.

Second, take copious notes. Describe the nose, the flavors, the mid-palate sensation, and the finish. Then, decide if it’s good!

Keep in mind the difference between quality and personal preference. While it’s true that we dislike being shackled to the whims of the wine press, we have to trust their judgments (for the most part) when it comes to evaluating wine quality. But, we still use the various entities’ scores as a starting point rather than an absolute, and make our own call. So it’s really the two-edged sword love/non-love relationship with these magazines.

What I'm really getting at is that along with thousands of other restaurants worldwide, we submitted our list to Wine Spectator Magazine, and for the seventh consecutive year, we’ve been awarded the Award of Excellence, showing that our Christmas wish list has matured into a year-round gift to all of you.

Cheers!

Thomas King, Summer Jo's Wine Curator

Bread Lines

2008-07-09T07:18:00.000-07:00

This reluctant baker-blogger would rather have his hands in bread dough than a keyboard, but here goes:

With the warm weather of late, we have been using ice in the mixing stage. This is to keep the temperature of the dough on the cool side (low 70s) so it doesn't become overactive in the benching and shaping process.

New products on the Summer Jo testing track include flavored pizza crusts. We're thinking along the lines of natural flavors such as roasted garlic, chipotle pepper, fresh farm herbs, whole wheat, sesame seed, poppy seed, and parmesan cheese (and any other ones that call out to you).

Signing off now ... but just for thought: The next time you eat bread and notice an air pocket, remember that's where the baker sleeps. So watch your bites.

-Chester Smigielski

Summer's here!

2008-07-05T17:03:00.000-07:00

The heat is returning. We should hit 100 degrees next week, which will end our below-average June weather. This means the plants will start catching up, as the days are longer and nights warmer. A few early veggies being harvested -- broccoli, field greens, summer squash, fava beans, basil, and loads of flowers. We are looking forward to raspberries, strawberries, beans, onions, and melons later this month. Our wheat harvest begins next week, and we are gearing up for literally thousands of pounds of grain. I will post again as the processing continues.

Weeds anyone? The cooler spring has brought back the plants we love to hate, and there is no shortage here. Many weeds are edible and some can tell us things about our soil. Our helpers on the farm are getting to know them very well. Most summer annuals like pigweed (Amaranth sp.), purslane, nut sedge, crabgrass, and bindweed are making their annual invasion. Weeds continue to be the #1 issue for organic farmers everywhere, as the increased labor time necessary to deal with them by hand or with tools adds greatly to the cost of each crop. So when you pay a bit more for organic produce, remember that it's not just because it's "better" for you. There is more energy devoted to growing these crops by hand. Only the best from the fields at Summer Jo's will make it to the table or the market, ensuring quality, healthful produce for our local customers. And we know they enjoy, because they keep coming back!

During this busy time at the restaurant, the chefs are scooping up all the salad mix, squash, herbs, and other greens I can grow. Our booth at the Saturday growers market also gets bought out within the first few hours, which is great for us, but is delaying the farm-stand opening. The inevitable overproduction of our favorite summer produce is still a few weeks off, but stay tuned for our upcoming availability of tomatoes, melons, herbs, flower bouquets, corn, potatoes, and so on....

Matt Molyneaux, Farm Manager
P.S. We got the house!!!

John & Jen opens August 17th

2008-06-07T12:37:00.000-07:00

We're heading back into the rehearsal studio to bring you yet another outdoor summer musical. This year's production, John & Jen by Andrew Lippa and Tom Greenwald, is an all-American story in two acts told through 24 musical numbers. It originally opened Off Broadway in 1995 and has become a community theater favorite across America. Keep reading the eBee for more info as we get closer to opening night on August 17. The show will run every Sunday through September 28 with two special Wednesday night performances during the run.

Shane Skinner, Theater Director

Cheers to blogging!

2008-06-04T12:54:00.000-07:00

So this is blogging. Until very recently, I would have to agree with my spellchecker, and insist that “blogging” isn't even a real word. But I guess my parents said the same thing about “groovy.” So, like the curmudgeons of every generation, I can either bitch about the concept or turn it to my advantage. Or I could do both at the same time. I could bitch about the topic dearest to my heart, aside from “Obscure 19th Century Spanish Novelists.” That will come later. For now, I stick with wine. Wine is all too often dismissed by lighthearted folks who just want to have fun. The pomp and ceremony that is an almost inseparable component of the wine drinking experience just naturally puts a damper on drinking games and other varieties of good, clean fun.

With that being said, our approach to wine here at Summer Jo‘s is: Wine is fun to drink! It tastes good (ideally!), the aroma evokes different descriptors and even personal memories, and it’s even good for you. That’s not to say that wine should be taken too lightly. It can taste better, worse, or just different depending on what food you eat with it, or even how long you wait before you pour your second glass. It becomes a totally different animal. Malbec, for example, is like the Standard Poodle of the wine world. You might believe it’s kind of goofy and playful, but it might just give you a nip if you stop paying attention. So, to keep wine playful instead of menacing, we promise that we’ll think about all that technical stuff so you, our guests, can just get right to the fun part – drinking it.

Our dedication to our wine program starts in the kitchen. As our chefs start to work on the new season’s menu, the wine guy is right there with them. As a plate’s evolution progresses, he’ll draw inspiration from the aromas and colors of this new dish, and “Yes!” a wine pairing has begun. But that’s not the end. Changes are made to “tune” the dish so that it more completely meshes with the wine. It’s more realistic to do it that way rather than telling the winemaker to change his wine. We’ll try doing that later.

spirithousepinotnior
All winemakers are on board with the notion that they want their product to be shown in the best light possible. That’s why we applaud the movement wherein many wineries are going to screwcaps, an old invention that’s been given a name makeover (“Stelvin Closure”) and upsourced to a higher price point (I think the price champ here in Oregon is Argyle’s 93-point Spirithouse Pinot Noir at about $75. Compare that to $4.99 for Good Ol’ Thunderbird). We feel screwcaps can be an improvement over the traditional cork when thought of in terms of wine quality. Screwcaps don’t contaminate wine with a type of bacteria that makes wine smell like moldy cardboard or worse. Winemakers, and us too, know that nobody will order a second glass of Chateau Moldy Cardboard. Unless they’re in training for “Fear Factor”.

For our part, we’re using a bottle storage system that constantly keeps the wine at the right temperature and humidity, away from temperature fluctuations, strong light, and vibration. All those things are bad for the longevity of fine wine. So go home and move those bottles you have stacked on top of the refrigerator.

Thomas King, Summer Jo's Wine Curator

Wild Mushroom Cannelloni

2008-06-04T12:25:00.000-07:00

Greetings from the kitchen,

I'd like to invite you to experience the joys of eating homemade pasta by introducing you to one of my favorite dishes: Wild Mushroom Cannelloni. This simple but elegant entree has a melt-in-your-mouth appeal that you just won't experience with store-bought pasta.

At Summer Jo's we mix freshly harvested herbs and the blossoms of edible flowers into the pasta dough before we roll it out. Then we fill them with locally foraged wild mushrooms and bake with a vanilla-scented mornay sauce. I like to serve them with a fresh basil pesto and field greens to brighten and balance the earthiness of the mushrooms and the richness of the sauce.

Chef Joy