Ashland, Oregon area 2019 (various eateries)

As a repeat fan of Ashland, I try to take a trip there as often as possible. My most recent excursion there was during the fourth of July holiday weekend. I visited my usual favorite local eats as well as discovered a few new gems in this nature-focused, friendly little town. Each morning, as I walked from my hotel to the heart of the city, I relished in the gentle perfume of lavender plants that peppered almost every front yard, which made the walk both relaxing and aesthetically pleasing. I was not even swayed by the "large" parade crowd to stay away from Main Street.

Here are some of the things I've enjoyed.


Brother's Restaurant
95 N. Main Street, Ashland, OR
A community-oriented breakfast and lunch establishment that focuses on friendly, down-to-earth service. Operating since 1976, they have become experts at what they do, with support of local purveyors, and offerings of organic, sustainable, hormone and antibiotic free food. The atmosphere is deceivingly relaxed, given most restaurants with this type of quality are more modern in decor and also a bit pricier. This a gem in Ashland.
https://brothersrestaurant.net/



#5 Omelet. Made with ham, green peppers, onions, and cheddar cheese, this was a substantial first meal of the day. The side of hash browns were crispy and the English muffin was toasted until it had that very satisfying crunch.

Breakfast Burrito. A lightly toasted flour tortilla was filled with scrambled eggs, sauteed vegetables, "Brother's Spanish sauce," pinto beans, and jack cheese. On the side were guacamole, sour cream and salsa. The first bite was as good as the last.

Brother's Egg Sandwich. Originally with an English muffin, I asked for a biscuit instead. They happily accepted and the result was a buttery, meaty, cheesy delight. The house made sausage was savory and seasoned well and the baking powder biscuit was flaky and fluffy.

Hither
376 E. Main Street, Ashland, OR
The married couple owners, who've gained experience in New York, San Francisco and Portland, have not only included local, organic food, but also bio-dynamic wine to this enticingly-designed modern restaurant. As a Bay Area native myself, I can see the SF influence in the array of fresh greens artfully plated to look balanced, bountiful and vibrant on the plate. Emphasizing local, craft coffee and cuisine, the price point is still affordable and the atmosphere is still casual enough for the location and the clientele.
https://www.hithermarket.com/



Chocolate Chip Cookie. A nice way to end, or begin, any meal. This cookie had a thin crunchy shell on the outside and was chewy on the inside.

Biscuit Sandwich. This sandwich included a fried egg, bacon, Calabrian aioli and Beecher's cheddar cheese. The added fried chicken made this a heartier meal with mouth-pleasing crunch, followed by the always sought-after yolk ooze. The drizzle of honey also complemented each savory bite very well.

Dutch Baby for Two. A light, eggy pancake was piled with fluffly herbed scrambled eggs, savory, crisp, smokey bacon, local greens tossed in a light vinaigrette and maple syrup. The added fried chicken made the plate an eye-popping dazzle of a meal. Each component was well made and delicious on its own as well as paired with any number of bite combinations.

Honeysuckle Cafe
970 N. Phoenix Road, #104, Medford, OR
A from-scratch breakfast and lunch spot with a casual atmosphere and warm service. They serve breakfast all day on Sundays and also host special dining events from their local food or wine purveyors, offering one-night-only, special menus and wine pairings.
https://www.thehoneysucklecafe.com/



Cappuccino. This might have been the cutest, but tastiest coffee drink I had during this whole trip. Five sips of perfection, this cup was bold and robust in coffee flavor with just the right amount of milk and foam.

Veggie Benedict. A gluten-free version of the breakfast classic. Using two halves of a grilled artichoke atop spinach and tomato slices, the centers were stuffed with poached eggs and doused with hollandaise. Served with pan-seared potatoes, this would be a great choice for the veggie lover.

The Standard Breakfast. This "standard" breakfast was anything but. This plate of delicious morsels was actually quite superlative with the inclusion of sausage patties, a house-made biscuit, two eggs and grilled potatoes. Each item was tasty and satisfying.

Open Faced Breakfast Sandwich. A delicious and pretty plate of food. On the bottom was a toasted and buttered slice of brioche, topped with mixed organic greens tossed in white balsamic, applewood smoked bacon, harissa, one egg my way (poached) and pickled red onions. The grilled potatoes on the side were soft but still retained some texture. Very satisfying and photo-shoot worthy.

Elements Tapas
101 E. Main Street, Medford, OR
Located in the historic "Goldy" building, which was built in 1907, the atmosphere of this establishment takes you back to a time when no one was rushed from their leather-cushioned booth or bar stool. It certainly doesn't hurt that the food and cocktails were on par with the more popular restaurants in the area. The extensive late night menu will also keep you enjoying into the wee hours.
http://elementsmedford.com/



Negroni. Made with gin, Campari and sweet vermouth, this was a well-balanced, mouth-puckering (in a good way) cocktail. In my humble opinion, any bar that can make a good Negroni is a bar worth visiting.

Mojito. A refreshing cocktail made with rum, lime juice, fresh mint, simple syrup and fizzy water. This was thirst quenching and had the right mix of sweet and tart.

Calamari. It's great when you can hear the crunch of food when it hits the plate. Served right out of the fryer, these fresh pieces of squid were lightly dusted in lemon pepper and flour, and served with smoked paprika aioli and a drizzle of aromatic herb oil.

Mushrooms Catalan. Crimini and oyster mushrooms were sauteed in olive oil and garlic, then topped with fresh green onion. Served with fresh bread, these were large chunks of mushroom with a savory and meaty sauce. A very simple dish that was a standout.

Spanish Ribs. The star of the show, these smoked pork spare ribs were tender and juicy with a satisfying crust on the outside. A secret Spanish spice rub gave it a savory flavor and the apricot cardamom glaze was a complete winner. This dish hit all my favorite flavor points with savory, smokey, sweet and sour.

Madrid. Just for some extra salty goodness to pair with fantastic cocktails, this flatbread was topped with Serrano ham, Mission figs, caramelized onions, cheese, hazelnuts and fresh arugula. Another great job with varying textures from the fresh greens and nuts, and touching different taste points from salty ham to sweet figs.

As I check off another great visit to Ashland and the surrounding areas, I can't help but look forward to my next visit. My taste buds will wait with bated breath.

Top Hatter--San Leandro, CA (Contemporary American Fusion)

A modern take on internationally-inspired cuisine, this restaurant is the amalgamation of two food trucks that I dearly loved. Located at 855 MacArthur Blvd., the atmosphere does not necessary match the location, with a well-designed, soothing plant-filled back patio against the backdrop of the 580 freeway in a mostly industrial part of San Leandro. The modern interior is lined with a wall of windows looking out to this peaceful patio. Location aside, however, the quality of food, drink and service puts all minds at ease.

Here are some of the things I've enjoyed.

https://tophatterskitchen.com/



Vesper Shako. A spirit foward cocktail made with Haku Japanese Vodka, Broker's Gin, Lillet Blanc, and orange bitters. This was boozy but well balanced. The floral notes and citrus aromas from the gin and vermouth tickled my nose, in a most pleasant way, with each sip.

Oakland United Hefeweizen. A light, 5.2% abv german-style beer made with 50% malted wheat and 50% pilser malt, German noble hops, and a German yeast strain that produces notes of banana and clove. Crisp in the middle with a short finish, this was a refreshing beer that paired well with the diverse menu.

Oxtail & Grits. The dish that made their first food truck famous, this entree was given an upgrade in size and included creamy, rich grits, sweet roasted carrots, an orange gremolata that was light on the garlic but heavy on the parsley and lemon zest. An absolute winner.

Grilled Octopus. Tender octopus was beautifully plated with creamy potatoes, briny green olives, crunchy pistachio and charred onion pesto. The contrasts of tastes and textures made this a very enjoyable and interesting plate.

Grilled Beef Sausage Bites. Inspired by south Asian flavors of Thailand and Vietnam, these bite-sized morsels of seasoned beef sausage were individually wrapped in shiso leaves, then dressed with fresh lettuce, fresh herbs, scallion oil and topped with peanuts and bacon. The dipping sauce was packed with umami from fish sauce, sugar, lime juice and chili peppers.

Lemon Ricotta Zeppole. These delightful fried balls were so popular, they forced the opening of the second food truck to keep up with demand. The Italian-style lemon ricotta doughnuts were served warm with just the right amount of sweetness and were dusted with powdered sugar and lemon zest. The optional vanilla bean creme fraiche was creamy with a gentle sweetness and slight tang, and the earl grey chocolate ganache was rich and full of chocolate flavor.

Buttermilk Panna Cotta. A lovely presentation of mildly sweet and creamy panna cotta. This was served with crumbles of short bread made from tallow and granita made from grapefruit and nasturtium. The fresh cherries were sweet and the granita was tart. Every bite had a different texture and taste combination. This was a great dessert.

I'm very happy that the food trucks were successful and now I'm very hopeful that the brick and mortar location is successful as well so I can taste these delicious items again and again.

Gluten-Free Breakfast Cookie (Recipe)

As a food lover, I tend to find experimenting with different types of ingredients very fun, interesting and potentially delicious. Although I do not have celiac disease or a gluten intolerance, I have jumped on the "part-time" gluten-free bandwagon and have started experimenting with alternative flours and sugars.

One of the aspects of gluten-free baking, that I have recently discovered, is the extra nuance of flavors and scents of gluten-free flours. Nut flours give baked goods a nice toasty, comforting taste and quinoa flour gives items a slightly bouncy texture and springtime aroma, as well as adding a bit of extra protein. All of this experimentation has led me to believe that gluten free can be tasty and we need to forgive the 1990's and early 2000's for giving us gluten-free baked goods that were crumbly and bland.

My first gluten-free recipe is below. The fruit and seed ingredients can be swapped out for others you may prefer. Chocolate chips or cocoa nibs can also be added, if desired.


Here's what you'll need:
1/2 cup coconut oil
1/8 cup coconut sugar
1/8 cup honey
1 large banana (very ripe)
2 large eggs
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. ground ginger
2 pinches salt
2 cups rolled oats (I prefer organic, which, I think, adds more in terms of texture and taste)
1/4 cup coconut flour
1/4 cup quinoa flour
1/4 cup sliced almonds (or roughly smashed or chopped whole almonds)
1/4 cup dried cherries
1/4 cup chopped dried candied ginger
1/4 cup sunflower seeds

Here's what you'll do:
- Preheat your oven to 350 degrees.
- Add the coconut oil, coconut sugar, and honey in the bowl of a stand mixer. Mix on medium speed for about three minutes, or until emulsified.
- Then add the banana, broken into chunks, eggs, baking soda, cinnamon, ground ginger and salt and mix on medium speed until well combined.
- Then add the oats, coconut flour, quinoa flour, almonds, cherries, candied ginger, and sunflower seeds and mix on low speed until just combined and everything sticks together.
- At this point, you can also add optional ingredients like chocolate chips or other dried fruits or seeds.
- Portion onto a parchment paper-lined cookie sheet by forming hockey puck-sized cookies using an ice cream scoop or a 1/4 cup measuring cup.
- Wet your hand with water and pat down each cookie to smooth jagged edges, if desired.
- Bake for 22 minutes, turning the cookie sheet, front to back, at the halfway point.
- Let cool and eat as needed. These will keep in an airtight container on the counter for up to one week.
- Enjoy!

Kolobok--Bay Area (Russian Soul Food Truck)

I consider myself a pretty good culinary detective. I seek out answers to questions, and in doing so, I usually find acceptable pieces that fit some part of a puzzle. My search for decent Russian food, however, has led me to very few tangible results. After giving up for a few months, this food truck fell in my lap when it stopped by my workplace. The universe works in mysterious ways.

I made a purchase as an afterthought and absently took a bite of a crepe with low expectations. My brain was not able to compute how delicious it was. Once my neurons regained awareness, I did some research.

I was not surprised to learn that both owners were born in Moscow, given their accents. I was, however, surprised to learn of their long culinary history, particularly that of the main chef, Ellen. She acquired culinary training in New York, with years of experience under her belt working for high-end restaurants, and has even fed members of the Warriors basketball team as a personal chef.

The memory of that crepe continues to haunt me, and I have since been hungrily obsessed with their ever-changing whereabouts.

Here are some of the things I've enjoyed.

https://kolobokfood.com/



Piroshki. A bread bun filled with savory mushroom, potato and spices. It was brushed with egg wash and then baked until golden. This was a great appetizer and it would make an easy portable snack.

St. Petersburg Crepe. I was very impressed with this crepe. It was thin, tender and soft with a gentle sweetness that complemented the smoked Norwegian salmon and caper filling. The topping of sour cream and green onion added a nice freshness and creamy tang.

Siberian Meat Dumplings. Cute little dumplings were filled with savory, juicy meat and spices. The side of jalapeno cabbage salad was wilted enough but still had a nice crunch. The adjika, made with three types of chili, coriander, garlic and tomato, was an amazing dipping paste.

Plov. This was a very comforting dish of seasoned rice made with carrot, onion and garlic. The bits of "seven spice" chicken were succulent and tender. The sides of jalapeno cabbage salad and that wonderful adjika gave it a nice complement and contrast of textures. It was savory, the spices were totally infused in the rice and I enjoyed every bite.

I will happily visit this truck again and again. I hope to try their other Russian specialties and I really hope they stick around.

Milohas--San Jose, CA (Colombian Pastry Shop)

Call them empanadas, pasties, or pocket pies. Each one is a pleasure and a gift, as taking the first bite leads to the excitement and anticipation of unveiling what's inside. My travels have led me to venues, small and large, where my eyes gravitate to words or images that may resemble something, anything, in pastry.

I recently discovered this little family-owned Colombian bakery and cafe, located at 4662 Meridian Avenue, that features fantastic empanadas, juices, coffee and other sweet and savory treats.

Here are some of the things I've enjoyed.

http://www.milohaspastries.com/



Guava Finger. Guava is one of my favorite fruits. This pastry had thick guava puree encased in a flaky crust. The size and shape was perfectly portioned to pair with a cup of tea or coffee. The gentle sweetness with the crusty shell was very enjoyable.

Beef Empanada. A savory filling of beef was mixed with onions, garlic and other spices. It was moist without being soggy and the thin, flaky shell was just sturdy enough to hold everything together.

Cheese Arepa. This corn patty was filled with cheese and grilled until golden brown and smelled of toasted cheese. A very nice little snack all on its own or topped with more cheese, meat and pickled vegetables.

Bunuelo. This was a fritter, of sorts. Made with yucca starch, corn starch, tapioca, milk, eggs and cheese, this savory "donut" was crisp on the outside and soft and fluffy on the inside. Slighty salty with well incorporated cheese and a very pleasing spongy texture.

Ham & Cheese Empanada. This was a good portable breakfast pocket. The generous portion of feta and queso fresco were paired with salty, savory ham.

Sausage Finger. Another possible breakfast, or anytime, pocket. The pork sausage encased in this crust had bits of cheese and a nice, salty, juicy texture.

I think this is a great place to sit with a coffee and a few baked goods, as well as a great place to get some take away items that can be eaten right away or warmed in a toaster oven later. For a light lunch, they also have salads, soups and fruit juices. I will be back to try their other offerings.

Red Wine & Tomato Braised Short Ribs (Recipe)

Sunday dinner is a tradition and routine for many households. For me, Sundays are usually my best days for slow cooking. This almost always occurs after I visit my local farmer's market in the morning, and I've been inspired by the fresh offerings of seasonal fruits, vegetables and proteins. I really enjoy hearty stews for sunday dinner and I always hope to have enough leftovers for my lunch the next day.

This is a somewhat simplified slow braise, without the pre-browning of meats, and falls more in line with a one-pot meal. I like to use grass-fed, pasture-raised short rib, as it makes me feel better about what I'm eating and I find the taste is cleaner with a rich, beefy flavor.

Here's what you'll need:
2 lbs. of short rib (I prefer bone in), cut into 3-inch chunks
1 small onion, chopped into a medium dice
1 large yukon gold potato, cut into 1.5-inch chunks
2 medium carrots, cut into 1.5-inch chunks
16 oz. tomato sauce
1 cup red wine of your choice
1/4 cup Worcestershire sauce
1/8 cup dijon mustard
1 loose heaping tbsp. dark brown sugar
1 tsp. salt
1 tsp. black pepper
1/2 tsp. baking soda (optional: this ingredient helps reduce the acid from the tomatoes & wine)
1 green onion, sliced thin (optional)
1/4 bunch chopped parsley (optional)

Here's what you'll do:
- Add the tomato sauce, wine, Worcestershire, mustard, dark brown sugar, salt, and pepper into a large dutch oven or stewing pot (5-6 quart) and whisk all together.
- Add the onions and meat. If not enough liquid to mostly cover, add some water until just covered.
- Turn heat to high, bring to a boil, then reduce heat to a simmer, cover and forget about it for 2 hours and 45 minutes.
- After 2 hours and 45 minutes, test the meat by squeezing a piece with tongs. If it's very soft, just before the point of falling apart, it's ready. (If it's still fairly firm, cook for another 10-15 minutes or until it reaches the desired tenderness.) Removed meat from the braising liquid onto a plate and set aside.
- Turn the heat back to high and let the braising liquid reduce for 10-15 minutes. If the liquid is already fairly thick, skip this step.
- Add the carrots, potatoes and baking soda (optional) and cook over medium heat for 8-10 minutes, uncovered, until vegetables are fork tender.
- Give the pot a stir, taste the braising liquid and add more sugar (if too acidic), salt and/or pepper to taste. You may also add any optional herbs at this point, such as chopped parsley and/or green onions.
- Add the meat back to the pot, gently stir to combine and serve hot.
- Enjoy with a biscuit, over cooked pasta, rice or on its own!

Urban Momo--San Jose, CA (Nepali cuisine)

Since traveling to Nepal in 2014, I've been seeking out the flavors that I enjoyed while there. This establishment, located inside the San Pedro Square Market at 100 N Almaden Avenue, came very close (if not better) to the tastes and aromas of Nepal. The Nepali chef and owner is a former guide for mountain hikers and honed his skills cooking for his trekking clients and also while working at local restaurants in Nepal and India. His experience and skills are well exemplified in the food.

Here are some of the things I've enjoyed.

http://www.urbanmomosj.com/



Samosas. Stuffed with potato and spices, these crunchy shells were filled to the max. The cilantro chutney, on the side, gave these golden beauties a nice, fresh, herbal balance.

Chow Mein. This was a seemingly simple plate that was packed with flavor. I opted for the vegetable with egg version of these noodles. They were stir-fried with just enough oil to open the aromas of the spices and infuse each noodle strand with these flavors. The sauce that coated these chewy noodles was a little sweet and savory with hints of turmeric, garlic and soy sauce.

MoMo. These chicken momos were divine. Juicy ground chicken meat and spices were stuffed in these thin wrappers and steamed until just done. They were served, piping hot, with a savory tomato achar sauce. These were very comforting and satisfying.

If this place was near my work, I would happily stop by for lunch on a regular basis. The quality of food with the value of prices gave me a big bang for my buck and I would highly recommend a visit to anyone.