Ashland, Oregon area 2015 (various eateries)

It's wonderful to visit a place like Ashland and find that it's still relatively the same each time. There are still lots of trees, there's still fresh air and there's still friendly visitors and locals who are pleasant and warm. It's nice to find the food is still good as well.

Here are some of the things I've enjoyed.


Mamma Mia Gelateria
42 S Central Avenue, Medford OR 97501
http://www.mammamiagelateria.com/


Vanilla Bourbon Gelato. Incredibly smooth and creamy, this non-alcoholic gelato had a pronounced vanilla flavor and was not too sweet.

Margherita Pizza. Expertly crafted with a house-made sauce and fresh ingredients. This was cooked in a smoking-hot wood-fired oven until the dough was crusty on the outside but still fluffy on the inside. Delicious and satisfying.

Caldera Brewery & Restaurant
590 Clover Lane, Ashland OR 97520
http://www.calderabrewing.com/

This was a lovely IPA tasting. From left to right:

Dry Hop Pale--very light and malty.
IPA--full bodied, the hoppy-er of the group.
Mosaic IPA--citrusy, slightly sweet in the middle.
Repeater Repeater IPA--medium bodied and smooth.
Cauldron Brew--tickles the tongue with a lot of carbonation, lightly bitter hops.

Mogli® Bourbon Oak-Aged Chocolate Imperial Porter. The initial chocolate aroma of this beer punched me in the face. The rest was a charred, malty, robustness that was very pleasant for me with a mild bitter finish. My kind of beer.

Pretzel. This freshly baked pretzel was piping hot, buttery, salty and served with a grain mustard and chipotle cheddar cheese sauce.

Gnocchi. Made with Yukon Gold Potatoes and sauteed with wild mushrooms, zucchini, broccoli and onions. The pan sauce had a meaty savory flavor in this meatless dish. The marinara, parmesan cheese and fresh basil finished it off nicely.

Loaded Hawaiian. A personal sized pizza with BBQ sauce, mozzarella, canadian bacon, pineapple, bacon, peppadew and super-hot jalapeno peppers. My mouth burned with the spicy peppers and fully loaded flavors. Delicious.

Very conveniently located off the freeway. If en route to Portland or some other road trip, a stop here would be a good choice. Furry friends are welcomed too as they have a dog-friendly outside seating area.

Horseradish Bacon Deviled Eggs (Recipe)

Eggs are one of my favorite things to eat. I think I eat at least one egg every day. If I make eggs like this though, that number might increase to two or three eggs in one sitting. These are an excellent make-ahead item for snacking or as a pre-party hors d'oeuvre with cocktails or beer. I like to cook my eggs a little under hard boiled for a slightly different yolk texture and I go a bit easy on the mayonnaise so it's not too heavy.

Here's what you'll need:
7 large eggs (chicken or duck)
1/4 cup mayonnaise
1/8 cup horseradish sauce or grate 1.5 tbsp. fresh horseradish
1/2 lb. bacon (homemade or store bought)
1/4 cup fresh cilantro, roughly chopped
1/4 cup cotija cheese, crumbled
1/2 tsp. salt or to taste
1/2 tsp. pepper or to taste
Smoked Paprika (for sprinkling)


Here's what you'll do:
- Place eggs in a small pot, fill with water until just covered. Put on high heat until the water comes to a boil.
- Once the water is boiling, turn heat off, cover pot and set a timer for 12 minutes.
- As soon as the timer goes off, pour off the hot water and set the pot in the sink with cold water running over them for 4 minutes. Or place eggs in iced water to stop the cooking process.
- Peel the eggs as soon as they are cool enough to handle (I find this prevents the shells from sticking too much) and set aside.
- Chop the bacon into fairly sizable pieces and saute in a medium skillet over medium heat until crispy; stirring frequently. Place on a plate lined with a paper towel and set aside.
- Cut each egg in half length wise and carefully scoop out the yolk from each half and place in a small bowl.
- Add the mayo, horseradish, salt and pepper and mix well with a fork; smashing the yolk as you go.
- Taste and add more salt, pepper or horseradish if needed.
- Fill each egg with about 1 tsp. of the yolk mixture.
- Place a piece of bacon on each half, top with cotija cheese, sprinkle the paprika on each piece and finish with the fresh cilantro.
- Enjoy!