THRIVE Farmer’s Dinner Video

Here is a short video of the THRIVE dinner that happened at Roxyann Winery in September.  Thanks for all that came out!

http://www.youtube.com/watch?v=SemHOFYIeqI

World of Wine Event:

What a super night we had last night.  Great wines, gret music and some great food.  Thanks to all that showed up (almost 700 of you) to sample some great food and wine.  We prepared pepper seared Oregon Coastal Albacore tuna with teriyaki marinated black bean salad, wasabi creme fraiche and sesame seaweed salad. 

Dinner at Roxyann Winery

Well, we just finished a nice event at the Roxyann Winery here in Medford.  30 guests from the S.O.H.O. gathered and enjoyed some great wine, food and fun. 

Wild Mushroom Terrine with White Truffle Aioli and Potato Croutons

Warm Yukon Gold and Baby spinach Salad with Black Oregon Truffles

Curried Cauliflower and Honeycrisp Apple Soup with Toasted Wild Rice and Parsley Essence

Bacon Wrapped Pork Tenderloin with Maple Roasted Butternut Squash Puree and Pinenut Green Beans with Apple Cider Reduction

Grandma’s Wine Cake with Meyer Lemon Ice Cream and Hot Spiced Apple Cider

All in all it was fantastic.  We had a great time.  I got too busy to take photos of all the courses once things started rolling.  Here’s some of what I did catch…

Thanks to Roxyann for hoisting and also, I must say, the 2006 Claret is my favorite local wine at this time.

World Class Cheese, Wines and Food. What’s Next for Southern Oregon? How about Olive Oil?

Farmer looks to kick start olive oil industry in S. Oregon

By Ron Brown
 
July 13, 2009
 
MEDFORD, Ore. – With Southern Oregon establishing it’s reputation for growing grapes, another warm climate crop is starting to take root.
 
More than 130 acres between Jacksonville and Medford are the beginning of what some hope will be an olive oil industry in the Rogue Valley.
 
Olive tree Grower Jeff Hoyal has planted more than 86,000 Greek and Spanish olive varieties he believes are well-suited to this area’s weather and soil.
 
“We have Koriniki, which is a Greek variety, a very peppery oil. We have Arbisona, which is a Spanish variety and is a very sweet oil. And then we have Arbiqina, which is another Spanish variety, which is a very buttery oil. And all three of them are, historically, create the top quality extra virgin oil that, that you’re really looking for,” Olive Tree Grower Jeff Hoyal said.
 
The Oregon State University extension service in Southern Oregon is also experimenting with 60 trees in a test plot.

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