Category Archives: General

A Wonderfully Crabby Time in Oregon

 

Newport, OR. — Dungeness crab would surely be part of my last meal, if I was given a choice. Sweet, fluffy, and succulent, it beats lobster any day in my book.

Though I’ve enjoyed it countless times, I’ve never fished for it.

Until now.

On a recent trip to the lovely central coast of Oregon, my fellow food writers and I, who were guests of Salishan Spa & Golf Resort, were treated to our own private excursion through Yaquina Bay aboard the family-owned Marine Discovery Tours boat.

On a picturesque 70-degree morning, we boarded and set sail. Just be forewarned that the waters can get choppy the farther out you go. But none in our party — even a few who were extremely prone to motion sickness — were done in by the effects.

The dock area in Newport.

The dock area in Newport.

All aboard!

All aboard!

You may be richly rewarded for braving the waters, too. We saw whales. Well, at least their blow holes, if not their tails breaking the waves. Still, it made for an unforgettable moment.

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A Visit to Jacobsen Salt Co.

Jacobsen Zinfandel salt, made with Clif Family wine.

Jacobsen Zinfandel salt, made with Clif Family wine.

 

Netart, OR. — Would you believe the artisan salts that have taken the chef world by storm are made in this bare-bones facility?

Jacobsen Salt, the first company thought to harvest salt in the Pacific Northwest since Lewis & Clark, is beloved by such acclaimed chefs as Matthew Accarrino of SPQR in San Francisco, April Bloomfield of New York’s The Spotted Pig and The Breslin, and Chris Cosentino of Cockscomb in San Francisco, Acacia House in St. Helena, and Jackrabbit in Portland.

They love its big, light, crunchy flakes that have a clean, pureness of flavor.

The shed where the salt water from the bay is boiled.

The shed where the salt water from the bay is boiled.

Netarts Bay is just steps away.

Netarts Bay is just steps away.

Twelve employees run this operation 24-7 to produce 16,000 pounds of salt a month.

Although Jacobsen’s facility is not usually open to the public, Tom Gibson, director of coast operations for the company, was happy to give a tour to our small group of media a few weeks ago.

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Kicking Back on the Central Coast of Oregon

A view of the Oregon coast.

A view of the Oregon coast.

 

Gleneden Beach, OR. — If all you know about this state is its artsy, quirky city of Portland, take a drive to the central coast to see a whole ‘nother side.

That’s just what I did when I was invited with a few other food writers a few weeks ago to stay at Salishan Spa & Golf Resort, following its multi-million-dollar renovation and opening of its new restaurant, Samphire.

The hotel is about two hours from Portland. Its 250 acres of forested land hug the rugged coastline that gets its share of sunshine and misty days at this time of year.

The view outside my room at Salishan.

The view outside my room at Salishan.

The 500-case wine cellar at Salishan.

The 500-case wine cellar at Salishan.

You'll be relaxing in no time at the spa.

You’ll be relaxing in no time at the spa.

The 205-room property was developed in 1965. The cozy, rustic-chic hotel is decorated with $500,000 worth of art, created by Native American, and other Oregon and Washington artists.

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Haloumi with Grapes

Pair unusual grapes with an unusual cheese with delicious results.

Pair unusual grapes with an unusual cheese with delicious results.

 

Get a load of these grapes.

I sure did when I spied Moon Drops at my neighborhood Whole Foods recently.

How can you not notice these beauties that sport such an unusual tubular shape that do give them a rather otherworldly appearance?

They are juicy, sweet and with just enough tannin from their inky purple-black skin to keep everything in balance.

Moon Drops was developed by the Grapery in Bakesfield.

Incredible, edible Moon Drops.

Incredible, edible Moon Drops.

After buying a bunch, I ate quite a few just right out of hand. But I also saved some for this recipe, “Haloumi with Grapes.”

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A Visit to Acacia House — Where You Might Never Want to Leave

Chef Chris Cosentino in the kitchen of Acacia House.

Chef Chris Cosentino in the kitchen of Acacia House.

 

How do you jump-start a long-empty 1907 mansion in St. Helena and bring it into the 21st century?

You hire San Francisco Chef Chris Cosentino to showcase his patented blend of the bold and the finessed to a glorious new restaurant there, called Acacia House. That’s just what the developers behind the new Las Alcobas Hotel did when it opened earlier this summer on Main Street.

The property, the first by the Mexico City-based luxury hotel group, blends Old World with New World in a posh setting that still somehow manages to feel grounded and unpretentious. That’s what I found when I was invited as a guest of the resort one night last month.

The restaurant is housed in the original mansion, once a private residence, then a B&B. It still has a sense of grandness with its wrap-around porch, where diners can enjoy a drink or a meal.

A historic mansion houses the restaurant.

A historic mansion houses the restaurant.

The dining room.

The dining room.

The decor.

The decor.

The big white house is still what you see from the front of the road. But venture to the back of the property, and the look becomes strikingly more modern with the hotel part done up in sleek steel, stone and wood.

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