Portrait of Portland Volume 26

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SEASONAL RECIPES FROM

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STYLISH INTERIOR

DESIGN

COOL KITCHEN + BATH IDEAS TRAVEL DIARY JUNIPER GROVE FARM

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$5.95 US

PortraitMagazine.com

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Life remodeled begins with windows and doors that provide a whole new perspective, not the least of which — better energy efficiency for your home. With the most available ENERGY STAR® options, we’ll help you customize the perfect combination of glass, styles and finishes for your space. It’s all part of four generations of innovation and craftsmanship backed by an unwavering commitment to service and support from local retailers. Choose and design windows and doors for your project with our new Finder and Designer tools.

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Northwest�.. Since Since we we started started building ng in Bend,, Oregon Oregon in 1977 our tterritory erritoryy has expanded expanded tto projects River er b byy W Waterloo aterloo in the Willamett Willamette eV Valley, aalley, Nor North included proje cts from Gearhart Gearhart on the Oregon Oregon Coast Coast to to the Santiam Riv th to to the pear off the Hood Riv River o the beautiful pristine mountian plat plateau eau o off For Fortt Klamath. We orchards o er Valley Valley and South Sou tto We have have built or are about

known creative kno wn ffor or our creativ e artistic artistic hands on approach. Our team team of of exceptionally exceptionally nallyy skilled craftspeople craffttspeople are always anxious to to impress as theyy look tto the o gain the trust and respe respect ct of of our clients.

Please cconsider onsider o choosing choossing us for foor your your o building and design needs.

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CCB CCB #193427

contents

VOLUME 26

Home+Garden 23 COLOR CRUSH Crisp, clean and awash in the fluid shades of sea and sky, we share more than 30 beautiful designer rooms, paints and design picks that pay tribute to this

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versatile color.

32 DESERT SKY & PASTURES Envisioning a family retreat surrounded by pastures and grazing cattle in the desert of Central Oregon, Heidi and Patrick O’Neill enlisted the talents of home designer Jim Rozewski, builder Kevin Rea and interior designer Barbara Sumner to capture the magnificent views and create their dream home.

49 CHANGE IN THE CLIMATE Architect Nathan Good and builder Don Young collaborated on a Northwest contemporary LEED platinum certified home. Generating as much energy as it uses annually, the home deftly blends abundant natural light with natural materials.

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50 MAKING ROOM FOR ART Ceramic artist Marika Van Adelsberg and her husband, Nate Grant’s new studio is a perfect match to the architecture of their main home, due to architect Tim Schouten’s careful consideration of design and materials for the new adjacent dwelling.

58 PARADISE FOUND In contrast to landscape designer Michael Schultz’s renown Northwest contemporary gardens, his own is filled with lush tropicals, reminiscent of an island retreat.

66 STATEMENT PIECE Designer Jenny Bergevin teamed with remodeler Hammer and Hand, trans-

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forming the Rompas’ 90s home to accommodate their love of wine and entertaining.

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contents

VOLUME 26

Travel + Lifestyle 72 PLAYING THE ANGLES Kitchen designer Janel Campbell of Neil Kelly has swept four major awards competitions for her McKenzie Lofts penthouse kitchen remodel for a local textile designer.

78 HOUSE BEAUTIFUL Interior designer Jasmine Vaughan’s own home renovation gives insight

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into her intricate detailing and sense of style. The one-story 1927 bungalow seamlessly transitioned into a twostory colonial befitting the character of

106 ROOTS Our exclusive interview with cook-

her Irvington neighborhood.

book author Diane Morgan, winner of

89 EYE ON DESIGN

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the 2013 James Beard award for her

What we’re seeing now – there’s a

enlightening, ROOTS: The Complete

whole new take on neutrals, both as

Compendium with 225 recipes.

quiet backdrops to a room or waiting to be punctuated with pops of this season’s hottest colors.

RECIPES (look for more online!) www.portraitmagazine.com/recipes

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Heart Linguine

104 WINTER HARVEST Have you started your second season garden? In the mild, forgiving climate of the maritime Pacific Northwest, it can be easier than you think. We

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Steamed Mussels with Burdock Root

114 TRAVEL DIARY: JUNIPER GROVE FARM Oregon’s first artisanal goat cheese

explore Territorial Seed Company’s cool

maker, in 1987, Pierre Kolisch has

season vegetables that can be grown

awell-earned national reputation for

for winter harvest. Plus, we’ve chosen

fresh and delicately ripened rounds,

two great books just for the NW to

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Jerusalem Artichoke and Artichoke

pyramids and log shaped bûche

help ensure your harvest.

cheeses all crafted and aged on his farm in Central Oregon.

RECIPES (look for more online!) www.portraitmagazine.com/recipes

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Bruschetta of Juniper Otentique Tomatoes & Beans

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Risotto of Tumalo Tomme & Walla Walla Sweets

ON THE COVER A LEED platinum certified home by Architect Nathan Good and builder Don Young. © Jeremy Bittermann Photography

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PUBLISHER’S LETTER

PUBLISHER Claudia M. Brown EDITOR/SENIOR ART DIRECTOR Kiki Meletis EXECUTIVE VICE PRESIDENT Bill Ashenden CONTRIBUTING WRITERS Lori Gleichman Stephanie Boyle Mays Alex Madison Kerry Newberry PHOTOGRAPHERS Antonis Achilleos

ADMITTEDLY, WE’RE FOODIES AT HEART AT PORTRAIT MAGAZINE, and so were quite

Fabienne Augustine

enamored to discover a cookbook dedicated entirely to root vegetables, penned by Portland

Jeremy Bittermann

author Diane Morgan. Garnering a James Beard award for her efforts, Roots: The Complete Compendium offers 225 delicious recipes, and most important, a guide to the multitude of oddshaped and mysterious root vegetables appearing each winter at the farmers markets and local produce stands. This is a cookbook well-worth adding to your collection.

The adorable goats at Juniper Grove Farm in Central Oregon are doing cheese maker Pierre

Bright DesignLab Will Goodman Nate Grant Greg Kozawa Steve Tague John Valls Lisa Waringer

Kolisch proud. He put Oregon on the map as the state’s first artisanal goat cheese maker in 1987.

A testament to what one man can do by following his passion – his was not your average career path – Kolisch was formerly an attorney. Chef extraordinaire Greg Higgins shares two of

PUBLISHED BY Portrait™ Publications PO Box 9097

his favorites recipes incorporating this lovely goat cheese: Risotto of Tumalo Tomme and Walla

Portland, Oregon 97207-9097

Walla Sweets; and Bruschetta of Juniper Grove Otentique Tomatoes and Beans. Bon Appetit!

Phone 503.203.1373

Builder Kevin Rea teamed with interior designer Barbara Sumner on a beautiful home in Deschutes River Ranch. Nicknamed the “Cow House” for its setting surrounded by pastures of grazing cattle, the home was designed for the O’Neill family to capture the property’s expansive

Fax 503.241.0383 email: claudia@PortraitMagazine.com www.PortraitMagazine.com

desert vistas. The exterior of the three-wing home is reminiscent of ranch life, ala the classic red barn, hayloft, milking room and wool storage. Inside is crafted impeccably with ample

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entertaining areas and cozy retreats – enough to accommodate the O’Neills, their two boys, the

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family’s Burmese Mountain dog named Scout and their many friends and family.

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Check out Eye On Design for the latest trends and new products from national and local sources – paint, furnishings, lighting, bedding, wallcoverings, fabrics and more – in color hues ranging from subtle to bright.

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PORTRAIT welcomes Bill Ashenden onboard as a partner and Executive Vice President. With strong ties in the community, Bill has moved into our publishing and digital world after a 33

Portrait Publications PO Box 9097 Portland, OR 97207-9097

year career in broadcasting. We want to grow and publish more often, both digitally and in print, and Bill is now part of the team to help make it happen.

Claudia M. Brown Publisher claudia@PortraitMagazine.com 16

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© 2013 Portrait™ Publications. Claudia Brown + Company, Inc. All rights reserved. No part of this magazine may be reproduced in any form without written permission. Every effort has been made to ensure the information in this publication is current and correct.

However, conditions beyond our control may change the accuracy over time.

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Subscribe to our print edition and receive exclusive access to our online archive of 1000s of design ideas, recipes, travel destinations, top designers and remodeling projects.

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Where to Eat, Play & Relax

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INSPIRING DESIGN + HOT KITCHEN REMODELS

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INSPIRATIONAL DESIGNER KITCHENS!

GLAMOROUS LOFTS! PROS SHARE THEIR STYLE:

COMES TO THE WEST www.PortraitMagazine.com

JORY INTERVIEW WITH SUNNY JIN + RECIPES WWW.PORTRAITMAGAZINE.COM

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HOME REMODELS+ DECORATING IDEAS

At home with designer

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At Home With Thomas Paine IN THE KITCHEN WITH CHEF PASCAL CHUREAU

DREAM PROJECTS Advice from the experts

IN THE GARDEN WITH SUSAN BATES

CHIC COLOR TRENDS

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Blue Oasis Using one color in a room creates a calm, cool and sophisticated look. We’ve collected a scene stealing array of products from the design world playing on variations of the blue that boost character and showcase how a singular hue can have multiple dimensions. Shown: Adding color to a room doesn't have to involve paint. White walls and furnishings create a gentle backdrop for a collection of cool shades of sky and Monaco blue tie-dye linens from Designer’s Guild www.designersguild.com Grouped vases filled with fresh-cut flowers add a splash of color for visual interest.

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PANTONE Grayed Jade 14-6011

Devine Guajira Devine Color Paint

Nile Blue 15-5210 Pantone Paint

Aged Jade 7543 Rodda Paint

1) Currey & Company’s Rattan Basket pendant adds an organic touch to any interior, in natural finish, available through www.curreycodealers.com 2) Cook in vogue wearing a le Jacquard Francais Lily apron in granny. Flowers add an English touch to the high class Scottish look very dandy! Grand Diner french dish towel in Emerald.

Available at www.pleasebeseatedpdx.com 3) Inspired by unique Victorian form, a Rosanna beaded, pastel pedestal from www.rosannainc.com 4) Buzzing with open wings, this bronze wasp pull from Martin Pierce is a whimsical accent. Available at www.chownhardware.com 5) Barbara Barry’s Classic Cove Settee features a signature triple crisscross design and an expansive seat. www.parker-furniture.com 6) Hand-loomed in 100% cotton, Fisher Ticking woven cotton tote bag from Dash and Albert is dually durable and stylish. www.montgomeryklash.com

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Balancing Act Solid white surfaces and woven materials temper this uplifting blue and green color scheme with classic yet playful style.

Chenar wallpaper with stylized foliage named after the Persian Garden of Paradise paired with Tinos semi-sheer gingham check woven in pure linen drapery sets the room’s casual tone. Upholstered in Tabriz herringbone stripe, the bench cushion adds emphasis with contrasting grounds.

All from Osborne and Little www.osborneandlittle.com

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1) Delightful to the touch, Wilson Indigo blanket is a combination of mixed-scale patterns broken with flashes of teal and delft finished with fringing on both ends. Available at www.designersguild.com 2) Cast in white resin, organically in-

Monaco Blue 19-3964 Pantone

tertwined twigs surround Oly Studio’s Sylvan chandelier. www.olystudio.com 3) Designed to bring out their inherent beauty, glass mosaics from the Beau Monde Glass collection feature patterns Vivian 2 and Chrysanthemum. Beau Monde Glass is produced by water jet and fabricated with meticulous attention to detail. Available at www.annsacks.com 4) Dive

Evening in Paris 7269 Rodda Paint

into texture with 100% wool Wave rug from Atelier Lapchi Texere collection. Available at www.lapchi.com 5) Inspired by Scandinavian imagery, Oh My Darling Clementine Mugs are made from bone china porcelain featured in Clementine's new classic floral series. Available at www.inkandpeat.com OPPOSITE Hand-built and American made, G. Romano contemporary chairs combine great curves with a modern silhouette. Available at www.ewfmodern.com

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Blue Moon Bay 7301 Rodda Paint

High Contrast Small doses of black, the picture frame, chair legs and floor lamp help a mostly blue and white room look even more crisp.

PANTONE Scuba Blue 16-4725

Blue Bauble SW6948 Sherwin-Williams

Epimethius 0660 Miller Paint

Aquavit 7456 Rodda Paint

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First impressions are important and visitors get a warm sense of welcome when they enter the courtyard that serves as the main entry to the house, especially if a fire is blazing away.

It is spacious, yet features cozy seating and dining areas that extend the living space outside during every season. The furniture, purchased from Janus et Cie in Chicago, is large in scale but the organic shape is relaxed and inviting. The globe lighting, from Design Within Reach, is moveable, which allows the O’Neills to set the mood in whatever corner they wish.

DESERT SKY AND

PASTURES WRITTEN BY LORI GLEICHMAN

PHOTOGRAPHY BY STEVE TAGUE

Building a house that welcomed friends and family, took advantage of its unique pastoral setting, and celebrated spectacular Central Oregon views were the primary considerations for Heidi and Patrick O’Neill as they took their time contemplating their property in Deschutes River Ranch, just outside of Bend.

“We bought the property in 2006,” says Heidi, “but didn’t break ground until 2008.” During those two years, the family visited the acreage, had picnics, played on the river, and took hikes through the lightly developed community. Already avid skiers and boaters, “we still wanted to make sure we loved it as a place and that we loved the life,” she says.

They also spent a lot of time envisioning the house and it quickly got nicknamed the “Cow House” because of the surrounding pastures with grazing cattle owned by Craig Martin, one of the founding partners in Deschutes River Ranch. He manages ranch operations and the more than 400 acres of preserved open space, of which the O’Neills have an unobstructed view.

Construction completed, the “Cow House” it remains. The exterior of the three-wing home is reminiscent of a barn and attendant farm buildings like a milking room and wool storage. In fact, the garage is painted barn red and dressed with faux hayloft doors over the garage slips.

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All done in white, the kitchen was inspired by the idea of a milking room, which would be found in a traditional barn. The countertops are finished with pure white Caesarstone, guaranteeing easy clean up and maintenance. The cabinets are Western walnut matched boards from Goby Walnut and finished with stainless steel upper cabinets designed by Sumner and manufactured by Akamai Woodworks in Bend. Little touches of blue – found in the glass backsplash and the specially ordered Kohler sink -- reflect the clear blue skies of Central Oregon. The custom-designed ceramic antler chandelier is from Jason Miller in New York and essential to keeping the mood of Cow House.

While the home is beautifully finished and elegant, Heidi describes it as reminiscent of ranch life intentionally indestructible. It has to be to be suitable for an active family including two boys and a Burmese Mountain dog named Scout, and an almost constant flow of family and friends.

“I didn’t want anything to feel too precious,” she says.

Working with architect Jim Rozewski, builder Kevin Rea and interior designer Barbara Sumner, she achieves this in the 5,000 square foot home.

Using her marketing background, Heidi outlined other directives in a creative brief that requested an interior that was modern but cozy, clean and open; they also wanted several outdoor spaces that – depending on the time of day -- took advantage of the views and the movement of the sun.

Finally, and most importantly, they wanted a home for family and friends that was welcoming and warm, “a place people want to return to,” she says. “We know we’ve been successful when the house is full of people, hanging out, enjoying the view, and having great meals together.”

It was this creative brief, followed by an inspiration board, that led the team through the building and design details, especially as challenges developed.

“The space is really interesting,” explains Sumner. The main living area upstairs combines the living room, dining area and kitchen. It is very large and feels even larger because of the expansive views on either side, one to the pasture and the other to the courtyard. As a result, Sumner used a couple of strategies to create the coziness the O’Neills wanted.

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The coffee butler behind white lacquer doors is the solution to removing clutter from the countertops and giving Heidi the clean, open spaces she craved. The table in the breakfast nook was inspired by something Sumner saw at Janus et Cie, but she needed a different scale so she had one specially manufactured.

The chairs are of her own design and finished with faux ostrichtextured leather.

“I created zones,” she says. The first is the kitchen, complete with a six-person table and easy access to both a deck and the entry courtyard. It is separated from the dining and living room spaces by a stand-alone cabinet that Sumner designed and had custom built: the kitchen side opens to a television, while a wet bar on the dining room side is convenient for entertaining.

The dining zone is deceptively simple. However, the four beautifully designed and hung chandeliers hanging over the 12-foot table topped with booked-matched Western walnut from Goby Walnut in Portland make a definite statement in the space.

“It was like an art installation, says Sumner. “I think it came out perfectly. I never say that, but I do think it’s perfect.”

Finding the same “perfect” fit for living room space proved more challenging. “We needed furniture large enough to fit the massive scale of the room, but still wanted comfortable,” Sumner says. In the end, she designed the seating herself and describes it as “…being large in scale and having some weight, but refined because of the beautiful myrtle wood, dovetailed edges and glossy chocolate brown leather.” The matching couches and chairs are also floatPROJECT TEAM BUILDER: Rea Company Northwest www.reaco-nw.com

ing on hidden plinths to give them more height and facilitate flow around the space.

HOME DESIGN: Rozewski & Co. Designers www.rcodesigners.com

That same sense of height was also a consideration in the

INTERIOR DESIGN: Sumner Gray www.sumnergray.com

design of the fireplace. The firebox is built from board-

WINDOWS: Sierra Pacific Windows www.sierrapacificwindows.com APPLIANCES: BASCO www.bascoappliances.com

formed concrete and features a vertical opening instead of the traditional horizontal box.

CABINET AND CUSTOM FURNITURE MATERIALS: Goby Walnut & Western Hardwoods www.gobywalnut.com

The team also deliberated on color. According to Sumner,

HARDWARE PULLS: Chown Hardware www.chownhardware.com

through the windows. In addition, Sumner and Rea

everything was chosen in appreciation of what people see wanted to take advantage of all the natural materials that were available to them, mandating a very neutral palette that serves a soft and easy backdrop the vibrant colors out-

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side. The result is a balance of day and night with some zones, like the kitchen, being predominantly bright and light while others are darker, reflecting the relaxation of night.

One thing becomes more apparent the more time spent in the O’Neills’ house: there is not a lot of clutter. What art and objects are evident are gathered into framed “zones” themselves. For example, two photo collages of the family’s trip to Africa hang above a custom-design credenza, on which are only a few chosen pottery pieces.

“It was a way to meet Heidi and Patrick’s need for clean, calm and simple,” says Sumner.

This carries over to the master suite, which is an unusually small room for such a spacious house. Nestled next to the living room, privacy is ensured by a custom-designed metal pocket door. Inside, the furnishings are limited. There is a custom–made bed dressed with lush cream leather, which is positioned so the couple can go to sleep and wake up to the view. In the footboard, Sumner cleverly designed a television that can be raised and lowered on demand.

The master bath is also unusual. Even here, the view takes precedence. There are no mirrors over the sinks; instead and again, a beautiful view of the pastures is what greets the O’Neills in the morning. They can even see the mountains through a window built into the shower.

“It was details like this that we thought long and hard over,” says Heidi. With the help of Rea and Sumner, she practiced restraint whenever a decision needed to be made.

“Why have a mirror instead of a view when a small counter mirror is just fine,” Rea adds.

In fact, Rea’s experience and perspectives are seen everywhere in the house. Every surface was finished under his supervision, including the Italian plaster floors and walls, the reclaimed wood on the walls, the unusual finishes in the baths, and the specially designed windows that are such an important feature in the home.

“The O’Neills had a very specific vision of what they wanted to create,” he says. “There are very strong elements

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The formal living room is elegant, yet still inviting. Guests can sink down into seating specially designed by Sumner to meet the scale and weight she needed for such a large room, but which are the essence of comfort. Built from myrtle wood from Goby Walnut and finished with chocolate leather, they are the perfect place from which to admire the pastures beyond. Jacque Garcia for Baker Furniture designed the coffee table. Sierra Pacific Windows frame the view.

Sumner’s strategy to use zones to define spaces is clearly apparent in how the formal living room flows to the dining area and then into the kitchen and breakfast nook. A cleverly designed stand-alone cabinet separates the working and entertaining spaces, while also conveniently providing space for a TV on one side and a wet bar on the other. The chandeliers, made from black resin-drained yarn, were designed by Moooi Pendants and found at Hive Modern in Portland. They serve as an artistic centerpiece for the whole space.

– wood, glass, iron, concrete – that create a lot of different textures. Everything had to be crisp and tight; things had to work together seamlessly to create the flow and energy they wanted.”

Rea’s mastery is also evident in the things that aren’t easily seen in a glance. There is no trim in the home so walls had to be perfectly fitted to the ceilings and floors.

Electrical outlets and lighting switches were hidden whenever possible. Italian plaster was primarily used for the floors and the walls, creating special demands on how it was applied and finished. Poured concrete counters and sinks had to scrutinized for any flaw.

Unique tile treatments demanded extra attention and special care when being installed.

And of course, it was never forgotten that two growing boys and a big dog would also live in the house, and their needs were of equal concern.

They have their own space upstairs, which consists of two smaller bedrooms outfitted with oversized bunk beds, a shared bath, and a common room complete with desks and their own entertainment center for movies and games. They also have plenty of room outside and downstairs, with an extensive deck and family room outfitted with them in mind.

Everyone involved in building the O’Neill home is happy with the result.

Rea summarizes it best. “First, listen to the lot,” he says. “It’s telling you want to do.” Next, the architect, builder and designer must consider the owners’ needs and wants, and finally, there’s the budget. “When all three things work together as well as they did when building this home, then you know you’ve created something special.”

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The master bedroom is intended to be a small, intimate retreat that is nestled high above with a view to the pasture beyond. The slightly curved edges of the cream leather bed intensify that feeling of sleeping in a cocoon, while the television built into the footboard (which rises and lowers on demand) means they also have some entertainment available at the touch of a button. The density of black wall comes from black cowhide tile and is relived by the continuation of the white Italian plaster on the walls and floors.

The O’Neill boys and Scout have their own getaway. A larger gathering space is tucked between the two small bedrooms, creating a space for them to study or enjoy some down time. The painting placed over the built-in storage always reminds them how lucky they are to live in the “Cow House.” The chocolate leather sofa is from Hip Furniture in Portland and the unique tables are made from petrified wood. The pillows are from Manor Fine Wares.

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SHOPTALK

Kevin Rea + Barbara Sumner

Q: WHY DO YOU ENJOY BEING A BUILDER OR DESIGNER? KEVIN: Construction engages all my core strengths: creativity, zest, appreciation of beauty and excellence, curiosity and gratitude. Combined with some aptitude for engineering and being a people person, construction is the right fit for me. I also enjoy the challenge of tackling things that other builders can’t or won’t, which means I get some pretty fun and unique projects.

BARBARA: I am obsessed with design. I started my career in fashion and worked at Nike for years, but have also always loved the challenge of spaces and furniture design. So, I decided to expand into other areas and studied for a second design degree. Then I got the chance to do a few projects with Nike colleagues and my business has grown from there.

where to

FIND IT Builder Kevin Rea, Rea Company Northwest, stands with designer Barbara Sumner, Sumner Gray, in front of one of the many impressive Oregon Black Walnut slabs at Goby Walnut and Western Hardwoods in Portland. www.gobywalnut.com

Q: WHAT ARE SOME OF YOUR FAVORITE SOURCES? KEVIN: I don’t really have any favorites because my projects are so different and I really try to bring unique elements to each one. For example, the wood used on the walls in the O’N eills’ home is from an old mill in Gilchrist. I had it stored away, just waiting for the right fit. It’s all about the right fit.

BARBARA: I have so many. They’re a mix of local shops and online sources. For example, I love 1stdibs.com for its collection of vintage, mid-century modern and antiques. I can find all kinds of unique things there. I also love older fabrics from Burnschwig and Fils. Locally, I love Manor Fine Wares and Farrow & Ball is my favorite for paints and wallpapers.

KEVIN: Usually my iPad and a good book. Right now I’m reading “A Primer in Positive Psychology” by Prof. Christopher Peterson. I’m interested in what it takes to help people live happier lives.

BARBARA: A silver gingko leaf ring holder, a photo from my parent’s wedding, some lovely hand cream, and my latest book “C.Z. Guest: An American Style Icon” by Susanna Salk.

Q: WHAT’S YOUR PROUDEST ACCOMPLISHMENT? KEVIN: Bringing new urbanism to Bend via Village Wiestoria. It’s all about creating livable, walkable neighborhoods where there is a sense of place, but also a reverence for architecture. We won the Oregon Governor’s Livability Award with that work.

BARBARA: It’s sounds cliché, but being a good wife, mother, daughter and sister. I think my strong sense of compassion is important to my family.

American Style Icon” by Susanna Salk.

Photography by Greg Kozawa

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quested an abundance of natural light, views from throughout the home to the yard to the south, uncompromised indoor air quality, the use of natural materials, and a home that would generate as much energy as it consumes on an annual basis. The home, designed by architect Nathan Good, has achieved a LEED for Homes Platinum certification from the US Green Building Council. Quality craftsmanship is evident throughout from the interior finishes to the steel and wood stair railing.

BUILDER Don Young & Associates www.dyaconstruction.com ARCHITECT Nathan Good Architects, PC www.nathangoodarchitect.com Appliances: BASCO Hardware: Chown Hardware

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Whether viewed from inside or by looking in from the back deck, the lines, materials, stains, and architecture of the 260-square-foot artist’s studio mirror those of the main house. Abundant windows on all sides let light and the outdoors into both spaces.

MAKING

ROOM FOR

ART

IN KEEPING WITH THE ORIGINAL SPIRIT OF THE “HOUSE IN THE TREES,” A NEW STUDIO FOR AN ARTISTIC COUPLE’S MID 70s CONTEMPORARY EXPANDS THE INTERIOR SPACES WHILE RETAINING ITS NORTHWEST FORM.

WRITTEN BY STEPHANIE BOYLE MAYS

PHOTOGRAPHY BY NATE GRANT

IN 2009, NATE GRANT WALKED INTO the

and the couple’s graphic design business. The

office of Portland-based Giulietti/Schouten Archi-

night before demolition they changed their minds:

tects PC. Grant and his wife, Marika Van Adelsberg,

Instead of tearing it down, they decided to build it

had bought a house that backed up to Forest Park.

up and out.

The couple, both graphic designers in the entertainment business, was moving from Los Angles to Portland to raise their daughter in a more family friendly atmosphere and so Van Adelsberg could attend graduate school.

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The decision to pull back from demolition and renovate the house added the challenge of ensuring that the new design fit with the existing architecture. The original home had appeared in Dwell in 2005 and was on the Street of Eames Tour in 2007.

As much as the couple loved the site of the house

Schouten based his design on the colors, materials,

and its mid-70s northwest contemporary architec-

and existing lines of the house. He extended the

ture, the one-bedroom, 1,100-square-foot home

house by adding a laundry, guest bedroom, two-

was far too small for the family. The plan in which

person office and garage to the lower floor. A sec-

they enlisted Tim Schouten was to demolish the

ond story was added to accommodate another

house and replace it with a similarly designed

bedroom and bath above the garage, which

home that would be large enough for the family

brought the livable space to 2,250 square feet.

The studio is positioned at the front of the house where it can complement the main building’s lines and materials.

Inside the studio, abundant shelves and drawers made from the same light maple used in the house provide storage for clay, tools, glazes and other materials, and in-progress and finished ceramic pieces. The floors are practical cement. Deliberately planned to be multifunctional, the loft above the studio was designed to offer additional space for guests but is most often used by the couple’s teenage daughter as a reading retreat.

Van Adelsberg’s current style of ceramics focuses on the texture and contrasts. She also likes the surprise of color whether it is used on the inside of a vessel or in a half-and-half contrast. All her pieces share a resemblance and, while they are created as stand-alone objects, they lend themselves to groupings and collections.

where to

FIND IT

“Nate and Marika were great clients,” remarked Schouten. “They were very design conscious, and they knew what they wanted.

Van Adelsberg’s ceramics are available at

They were concerned with bringing in enough light and maintaining the integrity of the

Relish 503.227.3779 shoprelish.com

northwest-style house. It was a big relief to see the roof line [of the second story] completed.

I was afraid it might be too tall but the relationship of the angles worked.”

While the renovation was underway, the couple and their daughter lived in a small condo.

“It was cramped, it was raining, and I was lonely” said Van Adelsberg, who had also grown up in southern California and missed her friends and family. “I signed up for a ceramics class and threw myself into the clay.”

It was not the first time clay had come to her rescue; twice before it had been her lifeline.

“In high school, my parents were going

SHOPTALK

Marika Van Adelsberg

through a divorce, and I was really struggling,” she explained. “The art teacher could

Q: Tell me about your current works?

Q: What’s your most treasured object?

see what was happening, and she gave me the

Van Adelsberg: It’s interesting because while

Van Adelsberg: Besides my artwork, family and

key to the studio.” She also had great faith in

my style has changed, the one common theme

friends. You won’t believe this, it’s my green

her student’s talents. She entered one of Van

is that they always looked like a group–they all

KitchenAid stand mixer. I use it all the time. And

have the same style. In the 80s my work was

I don’t keep it in a cabinet. It’s always out and

more whimsical; it looked like it might get up

ready. I smile every time I walk by it.

Adelsberg’s pieces in a school district contest at the Los Angeles County Museum of Art where the work took best in show.

Later, clay again played a significant role for Van Adelsberg; it was the antidote to computers. “I had a small design firm, and I felt so angry when computers came in,” she said. “I missed the tactileness that the computer took away. Classes were offered at Barnsdall Art Park so I signed up for a ceramics class.”

The classes had an unexpected bonus; while there, she was introduced to her husband by

and walk away. Now my work is more an internal experience. Right now I am working with a chocolate clay. It’s a series of cups transitioning into vases. I like the subtle balance of contrasts.

My pieces tend to be more influenced by shape rather than color.

Q: Fill in the blank, when I’m in my studio, I feel? Time disappear

Q: What inspires your work?

Van Adelsberg: While I am influenced by nature and organic forms, it all comes from my gut.

When I work with clay, it just happens on its

Q: If you could peek inside the studio of any artist past or present who would it be?

Van Adelsberg: Frida Kahlo. I love how she was drawn to the darkness, and I love that she told her story through her work. She had a fire in her.

She took what life gave her and did something with it.

Q: What as the best advice given to you as an artist?

Van Adelsberg: Well it wasn’t really advice: I was told that I couldn’t do it, and instead I took it as a challenge and thought “I’ll show you.”

a mutual friend.

own.

Q: What’s topping your inspiration board?

In Portland, Van Adelsberg took the clay home

Q: How did you decide to become an artist?

Van Adelsberg: I don’t have an inspiration

to the small condo so she could continue to

Van Adelsberg: My mother was an oil painter,

work. “It was a mess,” she said “but it got me

and I realize looking back on it, that she was al-

through.”

ways creating things. She told me that I was al-

Finally they were able to move into their

went through notebooks. It was always there. It

renovated home. “I was working out of the

wasn’t a decision I made. It’s what I did.

ways drawing when I was a child, and that I just

board. While I am influenced by nature and organic forms, it all comes from my gut. When I work with clay, it just happens on its own.

Q: Favorite travel destination?

Van Adelsberg: A beach with an ocean you can swim in. I just like to get away from everything.

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stay cal m garage,” she said. “I had a kiln that I didn’t even set up, and I had a lot of heaters so I could try to make it work. Finally, after about a year, I told my husband ‘I just want a studio.’ Nate started watching me work and making sketches of the studio.”

The studio had to accommodate a system that was work based rather than schedule based. “It’s all gut for me,” said Van Adelsberg. “I work on all phases all the time. I can have clay drying, some in a kiln, and be working with glazes.”

“It’s all gut for me. I work on all phases all the time.

I can have clay drying, some in a kiln, and be working with glazes.”

we al l have our tal ents Service is everything these days, especially in home electronics.

Doesn’t matter if a job is big or small. We’re in (on time, by the way) and will fix whatever you need (the buzzing sound, undoing what the cable guy hooked up that now doesn’t work, turning three remotes into one, synchronizing the lights, or designing the perfect entertainment area.

The couple went back to Schouten for the final design. “The art studio was a little brother to the main house,” explained Schouten. “The thought was to mimic the living room form so it would not detract from the main house, and we used the same materials and forms so the house and studio would complement each other.”

The studio was placed at the front of the house to echo the home’s design. Huge windows let in light, a wall of light-

Service is personal for us. We blew one client away by fixing his system on SuperBowl Sunday – and, yes, in plenty of time before kickoff. Big or small, give us a call.

maple toned shelving and drawers provide storage and an area to display pieces that are in progress or completed, clay, glazes and other materials and tools. A large table in the center of the room provides a working area, and there is also room for the kiln which was finally set up. A loft, reached by a small ladder, was also incorporated to make use of the high space above a small bathroom with shower.

“Now I can just dive in,” she said. “I don’t sketch it out first, it just happens. It works out of my unconscious. It is my own story.” And now it can be told from the haven of her designated space.

PROJECT SOURCES REMODELING CONTRACTOR Metcalf Design & Construction www.charlietmetcalf.com

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Landscape designer Michael Schultz has created his own beautiful and welcoming garden in the middle of Portland. He cleverly layers plants like Chinese fan palms, darmera and hybrid lilies against hardy

Northwest natives like rhododendrons and sword ferns to create the feeling of a lush, tropical paradise. Extensive paths invite guests to wander while plinths provide architectural interest.

PARADISE FOUND WRITTEN BY LORI GLEICHMAN PHOTOGRAPHY BY WILL GOODMAN

Schultz has created a casual outdoor room, complete with a fragmented roof, which he designed and built with the help of his friend Jim Bauer. The stainless steel couches and seats are covered with off white upholstery. The side tables are large rounds that Schultz salvaged from some downed Douglas firs, and the hand-woven rugs were a gift from a friend from Nepal.

The rich burgundy is the perfect backdrop for the lively leopard and tiger patterns.

They are just the right finishing touch to this tropical paradise.

“OUR FAVORITE TIME IS THE EVEN IN G,” Michael Schultz of Michael Schultz Landscape Design of Portland, says of the beautiful backyard garden he created and enjoys with his partner Will Goodman.

“It’s beautiful when the sun hits the water in the fountain and the hummingbirds are flitting from flower to flower.”

Schultz deserves that time to unwind after working in the garden, which he maintains himself with just some seasonal help from his crew. “It takes quite a bit of care, but I don’t mind,” he says. After all, every feature has been handpicked to create just the right place for relaxing and entertaining.

Schultz originally started with one 60-by-100-foot lot, but when the opportunity presented itself to buy the house behind them, the couple gained another 6,000 square foot lot, creating about 9,000 square feet of combined backyards space. They maintained their residence in their original home, but turned the other house into an office for him and a guest suite. It also houses an art studio for Goodman, which has French doors that open to a terrace that overlooks the garden beyond.

When wandering amongst the lush landscape, two things are clear: Schultz has clearly been influenced by the Asian tropics and he’s not a Northwest traditionalist.

“I started with the notion that more foliage, like the tropics, would create a retreat and enhance the sense of privacy,” he says. “At the same time, I like things to be geometric. I like the calculations involved,” which is clear by the amount of work that has gone into creating the perfect hardscape against which the lush plantings flourish.

The garden features extensive acid-washed concrete patios that have been precisely placed and then stained with greys, browns, and blues to reflect a tropical color palette. A poured path and bridge, stained turquoise, meanders through the garden, spanning the koi pond and then terminating at the house. The z-shaped plinths along the edges of the pond offer architectural interest and also serve a practical purpose: they provide protection from the raccoons and herons that have been spotted hunting the koi. The raised, rounded space tucked on the other side of the bridge is the perfect spot for a bar when Schultz and Goodman are entertaining.

The garden is truly an extension of the couple’s living space and areas have been designed with specific purposes in mind. There are dining areas, lounging areas, and an outdoor room covered by a fragmented roof, which Schultz designed and built with the help of his friend Jim Bauer. There

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Schultz deliberately painted the house a deep brown to serve as a neutral background to the lush garden. From the rattan lounge chairs, Schultz and Goodman can relax and enjoy a view of the garden.

When they are entertaining, the steel cubes (designed by metal craftsman Todd McMurray of Todd McMurray Design) can be combined into a bench or scattered throughout the patio as individual seats.

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Equal attention has been paid to the front of the Schultz-Goodman residence, which has a view of the downtown Portland skyline.

“I wanted to celebrate the look of the house,” explains Schultz, referring to the linear, mid-century design. In the front courtyard, he created the illusion of a pedestal for the house and then dressed the gardens around it with warmer earth tones and pops of purple.

are paths to quietly stroll along, edges to sit on

in Portland, Oregon, he has done many things to

while enjoying the musical rhythms of six different

mimic the tropical paradise he is aspiring to while

water features, or specially designed metal stools

also ensuring there is plenty to look at during the

and tables to pause at while savoring a glass of

winter. For example, Chinese fan palms are reliably

wine.

hardy in the Northwest and darmera (Indian

Scattered throughout are a mixture of eclectic but meaningful things. The black fountain, flanked by reproduction Thai Chinese guard lions, was the first item the couple purchased for their house, long before there was a house. The large tractor wheel that flanks the outdoor room is a cherished memento of

Schultz has scattered the garden with more than 30 varieties of taller, hybrid lilies that offer an abundance of texture, color and fragrance. He tends to use brilliant shots of whites, reds, yellows and oranges to offset the rich varieties of green.

a deceased friend, while the unusual rugs were a

And while he calls it a “gardener’s garden” in

gift from another. The side tables are large rounds

which plants have come and gone for the last four

from a Douglas fir that Schultz salvaged from a job

years, right now he thinks he’s found the perfect

site where some trees had to come down. He

combination.

hauled them home and preserved them with polyurethane.

64

rhubarb) has a distinctly tropical look. For summer,

“I guess you’d call it a mixture of organic and modern Avant garde,” Schultz concludes. “Right

And everywhere there are plants and flowers. While

now, we think it is absolutely beautiful and there’s

Schultz clearly understands the gardening restraints

nothing I would change.”

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The Rompas’ new kitchen, designed

by Jenny Bergevin of Bergevin Design in Lake Oswego, features 500-squarefeet of new space, creating the room and flow the Rompas needed for entertaining. The cabinets, manufactured

by L and Z Specialties in Portland, are the most striking feature. They were built from sapele wood and finished with an ebony stain, a stark contrast to the rich mahogany floor and vast ceiling lightened with grey paint and recessed fixtures. The center island, topped with statuary marble, was installed by Classico Marmo and doubles as a work and gathering space.

STATEMENT PIECE WRITTEN BY LORI GLEICHMAN

PHOTOGRAPHY BY BRIGHT DESIGNLAB

JUDY AND MIKE ROMPA’S WISH LIST FOR REMODELING THEIR MARSHALL PARK HOME STARTED OUT RELATIVELY SMALL AND STRAIGHTFORWARD. The new design maximizes functionality, with tons of storage space, a sixburner cooktop, and a ten-and-a-half foot accordion window manufactured

by NanaWall. In addition to providing light and breeze, the window serves as a practical pass-through to the new covered patio and outdoor kitchen.

The counters are finished with Caesarstone and the tiled backsplash features polished mini-brick Calacatta porcelain tile laid on vertical, which blends beautifully with the marble on the island.

Judy wanted a larger and more organized closet in the master bedroom, while Mike wanted a “real” wine cellar instead of a jerry-rigged series of refrigeration units in the garage and extra storage loaned by a neighbor.

However, once Judy’s architect father got involved, things quickly escalated to a much more extensive plan that included redoing most of the house and building an addition. “But that quickly proved cost prohibitive,” Mike says. Instead, they sat down and worked through what they really wanted in a remodel and what was possible with their budget.

According to Mike, it came down to three things: the couple wanted to update the house, changing the traditional, late-90s, “just like every other house in the neighborhood” look and feel to something that was unexpected and modern with clean lines; they wanted a home that was designed for entertaining; and they wanted to create a better connection between the indoors and the outside.

In the end and in addition to a new wine cellar and updated walk-in closet, the Rompas got a new entry and a new covered patio, outdoor kitchen and landscaping. They also got a remodeled kitchen, family room, staircase, and master bath, and all this happened with minimal changes to the house’s footprint.

“It has met all our expectations and more,” says Mike. “We have certainly achieved the ‘wow’ factor we wanted.”

They accomplished this with “an amazing three-way partnership,” according to Judy.

“Jenny (Jenny Bergevin of Bergevin Design) made everything so easy,” she continues. “You can quickly get overwhelmed with all the decisions involved with something as extensive as this, but Jenny helped us stay focused. And Will was great.”

“Will is a true craftsman,” says Mike, referring to Will Richmond of Hammer & Hand. He was the lead carpenter on the project and oversaw all the construction and subcontractors. According to the Rompas, some contractors might have just said “sorry, can’t be done” when faced with some of the design and construction challenges that emerged, but Richmond brought a lot of ideas and suggestions to the team and spent the time needed to make sure things happened correctly.

“Designers and clients have something very specific in mind with a project like this,” Richmond says. “Jenny and the Rompas had a vision and it was our job to give them the end result they wanted.”

The Rompas both agree that the “end result” is everything they wanted. The remodeled kitchen, redesigned outdoor space and the new wine cellar create the room, amenities and flow for entertaining that was so important to them. For example, Mike says they recently hosted a sit-down dinner for 50 for their daughter’s prom and had another 50 parents roaming around. “The house worked perfectly, just like we wanted.” Judy particularly loves the layout of the kitchen.

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REMODELING CONTRACTOR Hammer and Hand www.hammerandhand.com KITCHEN DESIGN Bergevin Design www.bergevindesign.com APPLIANCES BASCO: Miele, Vent-a-Hood KITCHEN & BATH FIXTURES Chown Hardware: Kohler, Rohl, Blanco, Franke, LK, Robern, Mr. Steam, Duravit, Phylrich, Ginger

With an additional 500 square feet, it is now large enough to accommodate multiple cooks and the supplies and preparation space needed for a large party. Three features are especially appreciated: Judy loves having two dishwashers, one hidden in the island and the second next to the sink; and she loves the island itself as it creates a great work space and a gathering place for guests.

The third feature is the ten-and-a-half foot accordion window that fully opens to connect the kitchen to the new covered patio, which was designed to be used year-round and features two barbecues, a bar area complete with sink, a fireplace, and plenty of flexible seating.

“This is a really special feature that makes the patio an extension of the kitchen,” Mike says of the NanaWall window system. In addition to opening up the space, it has a practical aspect as things can be passed through the window to the patio outside.

However, the most striking feature of the kitchen is the color palette. Together, Bergevin and the Rompas selected the ebony stain on the cabinets and veneers on the appliances. It is a stark contrast to the lighter Caesarstone countertops, greyveined statuary marble on the island, and the subtle gray of the tiles and paint.

“We wanted the contrast,” Mike explains. “The dark wood creates warmth, but there’s also a masculinity to the look.” The unique backlighting that reflects off of the frosted-glass panel While the square footage didn’t change, the Rompas completely updated the layout and look of the master bath. The redesigned space is much more functional, featuring two vanities and more storage. Enlarging the shower enclosure set them off on the unusual hunt for the smallest bath they could find, which is nestled underneath the window.

The color palette mimics the kitchen, with white, grey and beige lightening the ebony stain on the woodwork.

inserts in the cabinets relieves any heaviness of the dark stain.

The rich mahogany floor, which runs throughout the remodeled areas, creates consistency from one space to another.

And while Judy loves the kitchen, Mike is enjoying his new 3,000-bottle wine cellar that was carved out of space in the garage. “The wine cellar has become a gathering space as well,” he says. It’s not uncommon for him to find guests in the cellar enjoying a bottle or two from his collection.

But Mike’s real indulgence is the remodeled master bath. It features separate vanities, more storage, and a completely computerized shower system that offers six settings controlling nine showerheads and a steam unit. “It’s nice,” Mike says simply.

In fact, the Rompas believe their remodel is perfect. “There’s nothing we would change,” Judy concludes.

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WORKING WITH THE EXISTING LAYOUT, A PEARL DISTRICT KITCHEN WAS REVAMPED WITH NEW CABINETS AND HARDWARE, APPLIANCES, AND COUNTERTOPS. A CURVED ISLAND WITH A NUVOLATO GRANITE COUNTER BRINGS THE EYE INTO THE KITCHEN AND PLAYS OFF THE REST OF THE SPACE’S ANGULAR LINES.

PLAYING THE ANGLES WRITTEN BY STEPHANIE BOYLE MAYS

PHOTOGRAPHY BY FABIENNE AUGUSTINE

REMODELING CONTRACTOR Neil Kelly www.neilkelly.com KITCHEN DESIGN Neil Kelly www.neilkelly.com APPLIANCES BASCO: Sub-Zero, Wolf, Vent-a-Hood, Miele www.bascoappliances.com KITCHEN DESIGN AWARDS Sub-Zero, NARI, HBA & ORA

White moldings and neutral walls provide continuity of color, unite the kitchen with the rest of the living space and are a perfect backdrop for a piece of sculpture and pieces from the owners’ collection of framed art.

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Angular leather bar stools reinforce the straight lines of the kitchen while the metallic legs pick up on the linear hardware used on the lower kitchen cabinets and refrigerator. At one end of the island a cabinet conveniently stores wine.

The veining on the island’s granite counter contrasts with the solid Caesarstone used on the back counter and the square lines of a backsplash in ModCraft tiles. Beneath the island’s counter a washable Plynyl is a practical cover for the island base.

LIVING HIGH ABOVE PORTLAND’S PEARL DISTRICT in the McKenzie Lofts, a retired couple sought help from designer Janel Campbell to remodel the outdated kitchen of a penthouse condo. To make the assignment more challenging, the space needed to maintain its layout because of the site’s restricted access to plumbing, electricity and ductwork and the limits imposed by structural columns and immovable concrete walls— a not uncommon occurrence in condominiums.

With these caveats in mind, Campbell of Neil Kelly queried the owners closely on how they used the 14x10-foot kitchen and how the finished project would best reflect their personal style—especially important in this case because one of the owners was a textile designer. “The owners also wanted the kitchen to get more attention and the home to have better flow” explained Campbell.

The kitchen’s previous cabinets were fir and, due to the inherent softness of the wood, were showing their age quickly. They were replaced with quarter-sawn walnut in a dark stain. To unify the space, the same wood was used to front the refrigerator and dishwasher. Among the more pragmatic changes were the decisions to go from two dishwashers to one—the owners were using the second dishwasher for storage—but then going from one range to a cook top and two wall ovens. The latter were placed in an area formerly occupied by an underused pantry. Other upgrades included a Miele dishwasher, Wolf cook top and a wall-mounted Vent-a-Hood, chosen for its sleek good looks, powerful fan and small duct size.

Strong geometric shapes were softened by the dimensional tile in the backsplash and the curve in the island. Soft caramel, blue and purple veining in the granite provide further contrast to the room’s strong geometry and provide a sense of movement to pull viewers into the space. Hidden in the island are a wine cellar and a single cabinet for stemware. The base of the island was covered in Plynyl—a washable woven vinyl. “The simple pattern dances off the other finishes,” said Campbell of the choice.

To further expand the space and make it more visually accessible and enticing, a lighted niche in which to display sculpture A niche carved into the box concealing a structural post opens the view to the kitchen and creates a display area for sculpture. The owners’ art work complements the design and provides bright color to the neutral hues of the counter top and the dark wood cabinets.

was created in a structural column.

“Obviously an artist was involved in this project,” said Campbell of the finished design. “It was meticulous and everything fit exactly as she wanted it.”

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Portland’s House of Fire Since 1947

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house beautiful A DOWN TO THE STUDS RENOVATION TOOK A PORTLAND HOUSE FROM A ONE-STORY BUNGALOW TO A TWO STORY COLONIAL THAT BLENDS SEAMLESSLY WITH ITS TRADITIONAL NEIGHBORHOOD.

BY STEPHANIE BOYLE MAYS PHOTOGRAPHY BY LISA WARINGER

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Making the most from the renovated home’s available space, Vaughan combined the functions of three areas into one small room off the revamped entry.

Custom-built cabinets and shelving are dressed with traditional moldings and hide a utilitarian home office and its associated filing cabinets, papers and equipment. Also hidden are coat and vacuum-storage closets. OPPOSITE A tray at the table’s corner holds a bit of greenery and corrals small items and invitations.

IN AN ERA WHEN BLAND CONSTRUCTION OFTEN REPLACES CHARMING 1920S HOMES, it takes no small amount of faith to believe the largest tarp you’ve ever seen will soon reveal a total home renovation of a house that still fits in an established neighborhood. “I think the neighbors were very skeptical and then very relieved,” says homeowner and designer Jasmine Vaughan, “to see that it still fit so well with the character of the neighborhood.”

Built in 1927 in Portland’s Irvington neighborhood, Vaughan and husband John bought the 980-square-foot bungalow with renovation in mind. Vaughan, who is the founder of Made & State (www.made&state.com), a website dedicated to promoting modern, American-made design, wanted to live in an old established neighborhood. But she and her husband also wanted a home with the modern conveniences that more-recent construction brings, such as an open floor plan, spacious bathrooms and adequate closet space. Still the couple lived in the home for several years before they embarked on the nine-month long redo. Top priorities were to improve an awkward flow and provide more room.

The finished design more than doubled the home’s livable space. The first floor which had held public areas and the home’s only bedroom (with a lone threefoot-wide closet) was redesigned to accommodate a small home office, powder room, formal living room and a wide open kitchen and dining room. In the new upstairs are three bedrooms, two bathrooms and a dedicated laundry room.

Jon and Jasmine Vaughan decorated their home with a combination of traditional and modern furnishings and shapes. In the living room, traditional Queen Anne chairs, a marble-topped coffee table and a sisal rug mix it up with a leather sofa boasting chrome feet. Jasmine Vaughan is drawn to unanticipated juxtapositions of materials and forms to keep the design interesting and unexpected.

Waiting provided another bonus, when you‘ve seen how a house interacts with the other homes in a neighborhood, you can also incorporate other adjustments to make the home more livable. In the new colonial’s case, for example, windows were only used in the front and back of the home. Combined with high ceilings and bright surfaces, the home is light filled yet privacy is preserved for both the homeowners and the neighbors. “You used to be able to hear everything,” explained Vaughan. “I think you could hear people brushing their teeth.”

The renovation took the existing home down to the studs. “When you start over you can include everything you need,” said Vaughan. “I want everything to have a place so it can all be put away. I want it to look beautiful and function.”

Vaughan decorated the home in what she refers to her as her “high/low style” in a strategy that employs using what you have or have been given and combining them with high and low budget items in a technique that she and her husband call “thoughtfully impulsive.” The unusual juxtapositions start in the small home office at the front of the home, which Vaughan felt should set the tone for the rest of the house. A table from an antique store stands on a

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rug from Ikea. A dark color on the custom cabinetry and a bright red Chinese ceramic drum are well-suited to the small space and provide another contrast. “It would be too much in a large room; you don’t want your eyeballs to go on overload,” explained Vaughan, “but in a small space you can be a little adventurous.”

On the other side of the entry is the formal living space. Here the painting, “Mountains and Molehills,” by artist Melissa Marie, hangs above the sofa and sets the color palette for the room. “The painting is very special. I had seen it, and then John, as a surprise, bought it for me as a birthday present,” she said. “I used the colors as a spring board and built the room around it. We had the Queen Ann chairs and marble-top coffee table, but we purchased the ivory leather sofa with chrome feet and then we bought the drum table from an antiques store. It’s more of an unexpected mix of modern and traditional.”

Oak floors stained a dark brown and a neutral color scheme in gray, white and a little bit of color unify the downstairs and run from the living room and home office to the kitchen and dining rooms. The kitchen and dining room line the back of the house and look out onto the backyard. While the dining and kitchen are one large area, they are carefully defined by the use of archways, which do double duty as an element of tradition in the open floor plan. Above the kitchen and dining rooms, chandeliers from Circa Lighting combine a traditional form with modern materials.

In the kitchen proper, white custom-built Shakerstyle cabinetry has storage for food stuffs and Oak floors stained a chocolate brown tie the kitchen and dining rooms with the rest of the downstairs, while subtle archways provide a visual break to delineate the function of each space. High and low styling continues with bar stools and dining chairs from eBay, a sideboard found on Craigslist and a dining table from West Elm. Large windows and French doors open to a backyard patio that provides additional living and dining space during the warmer and drier months.

kitchen equipment, flatware and dishes. A white island topped with granite provides a spot for guests to linger and also holds a wine refrigerator.

Kitchen counters are two inches taller than the standard 36 inch-height. “I just think it’s a more comfortable height,” said Vaughan. Kitchen essentials also mandated the pot filler faucet at the back of the six-burner stainless steel range. My husband is Italian and does a lot of the cooking” she explained. ‘I’m the sous chef—I do the chopping. We have once-a-month dinner party with friends, so we needed a space that looked beautiful and functioned very well.”

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INTERIOR DESIGN Made and State www.madeandstate.com PLUMBING FIXTURES Kohler, Grohe, Danze APPLIANCES BASCO: Capital, Venta-a-Hood, U-Line, Jenn-Air, Bosch

The private ensuite master bedroom and bath offer a refuge from the public areas on the first floor. The flow runs from the bedroom to the bath to the closets.

Brown tile echoes the brown wood of the floors downstairs. Drawers and cabinets are discreetly fitted with power outlets for added convenience. The claw-foot bath tub was a gift from the contractor who had been asked to remove it from another remodeling job. Plumbing fixtures on the tub, sink and shower are from Kohler; cabinetry hardware is from Restoration Hardware.

Like downstairs, the upstairs also has a special piece of art. This commissioned work hangs above the bed in the master bedroom and was given by Vaughan to her husband on their eighth wedding anniversary. “We always follow the traditional gifts for each year,” she explained, “so I asked the artist to put in a little bit of bronze plus he incorporated the lyrics from the song we danced to at our wedding.” The art was created by Portland artist Zach Blie.

The master suite is another example of high and low, where the commissioned artwork is matched by a black-and-white rug from Ikea. The increased space offered by the renovation is particularly apparent in the master bath which features a twoperson shower, large claw foot tub and a generous amount of cabinetry. The suite is finished by a large closet off the bathroom.

A second bedroom and a guest room, also on the top floor, continue Vaughan’s themes of high/low and modern and traditional. “I like the surprise of the juxtaposition” said Vaughan of the contrasts that carry through both floors and inside and out. “I like to live in that space that is unexpected.”

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IN LOVE WITH THE CLASSICS Done right, black and white is anything but basic. Look for statement pieces such as Calligaris lacey pattern rug in 100% hand woven and tufted wool to create a sophisticated vibe. Balancing large, medium, and small scale patterns with a few touches of plain black and white, such as the elegant Boulevard swivel armchair ground the space and allow architectural details and interesting shapes to shine. You can easily dress up this classic palette with accessories, or make an artistic statement with black-and-white photography. Calligaris available from www.ubhip.com

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Dramatic with a touch of luxe, McGuire’s rawhide inspired dining room features armless rattan chairs from their Antalya and laced rawhide collection. A classic form, woven in McGuire's signature laced rawhide these chairs are true style-makers. Available through www.parker-furniture.com OPPOSITE Cover your floor in brilliant signature colors and patterns with Jonathan Adler’s Indian Kilim rug.

Hand weaving enhances the sharp, crisp patterns making it everyday chic. Available at www.jonathanadler.com

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1) Dipped in a rich glaze, Jonathan Adler’s iconic gold lantern gourd vase is sure to make a statement www.jonathanadler.com 2) Under the sea coral inspired Arteriors Diallo 2 modern chandelier. Available through www.parker-furniture.com 3) 1970s Art Deco Revival style defines this clean-lined chest with bone lacquer, birds-eye maple drawer fronts is as practical as it is swank. Available at www.mgbwhome.com 4) Flight of fancy – a hand-crafted découpage tray from the exclusive Karen Cappotto collection. Available at www.mgbwhome.com 5) From the depths of Peru come hand-made alpaca blankets from Shupaca, shown in fireworks. Available at www.shupaca.com 6) Incorporate nature into your style with Demitree Antique Gold Pull up table. Available at www.mgbwhome.com

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1) Allure and mysticism are captured in Pastiche Orb Chandelier filled with blue glass orbs enclosed in a Dutch gold wrought iron cage. Available at www.curreycodealers.com 2) Have cocktails in style on Mitchell Gold’s Italian Carrera marble 5

top cocktail table. Available at www.mgbwhome.com 3) Gaze into beauty of Bungalow5 faceted teal mirror. Available at www.bungalow5.com 4) Simply designed with a black glass inset top, this accent table might steal the show. Through www.mgbwhome.com 5) Inspire your creative spirit using Schumacher distinctive wall coverings, giving depth and imagination to any room. www.parker-furniture.com 6) Upholstered down to the floor, the Claudette sofa is traditionally chic and comfortable. Available at www.mgbwhome.com

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AGRARIAN LIFE

Summer Sowing meanS winter HarveSt! In the mild climate of the maritime Pacific Northwest, fall and winter vegetable harvests can be easier than you might think.

For a complete guide to autumn, winter and overwinter food gardening visit www.TerritorialSeed.com

COLE CROPS All cole crops for winter and fall production are sown in mid summer to allow for adequate growth prior to the onset of fall. Varieties that form a head or an edible flower, like broccoli or cauliflower should be sown just after the 4th of July so the seedlings are 3-4 weeks old at transplanting in mid August. Leaf types like kale can be sown through September. To ensure vigorous growth, sow into well-dug, humusrich soil.

ROOT CROPS The sweet taste of a winter carrot or the hearty flavor of a Thanksgiving-dug parsnip will be enough to make you want to winter garden just to relive the experience! Other fall and winter delights are the fast maturing radish and the many colorful beets, rutabagas, and turnips. Protected by the soil in zones 5 and above, root crops are a great addition to the winter garden. For best performance, all root crops require a light, rock-free soil that has been dug to a depth of 10-18 inches. Most of these varieties can be sown until August.

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ALIUMS Shallots and garlic are planted in October in the Northwest.

Garlic is extremely winter hardy and will over-winter down to zone 3. Plant the cloves 6-8 inches apart and cover with 1-2 inches of soil. Water only sparingly to keep the soil from being bone dry.

LEAFY GREENS Both peas and favas can be fall sown in zones 6 and above.

They are frost tolerant down to 20°F. Most legumes prefer a rich soil, slightly heavy and well drained.

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LEAFY GREENS The wide variety of colors, textures and flavors that a gardener can achieve in summer plantings can also be experienced throughout the fall and winter. Territorial Seed Company’s fall and winter varieties are specially selected to withstand frosty temperatures (down to 20°F) that can reduce other varieties to mush! Cold frames or cloches can be used during severe winter weather.

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Steamed muSSelS with Burdock root RECIPE ON PAGE 112

PHOTOGRAPHY BY ANTONIS ACHILLEOS

© JOHN VALLS PHOTOGRAPHY

WRITTEN BY ALEX MADISON

ROOTS

On a crisp fall Saturday morning, as I shopped at the Portland Farmers’Market—a weekly ritual—a woman turned to me and asked, “What is that?” I was reaching for a celery root, a creamy-skinned, grapefruit-size gnarly root with dried dirt stuck between its hairy tendrils. “Oh, this? It’s celery root. Scary looking isn’t it?” “What do you do with it?” she asked.

“Well, you can cube it and use it in soup, mash it like you would potatoes, or toss chunks of it with olive oil, salt, and pepper and high-heat roast it. I love it, almost more than potatoes.” As I paid for my celery root, I held up a long, brown, hairy sticklike root and asked the farmer, “What is this?” “Oh, that’s burdock root. Have you ever tried it?”

I hadn’t. He proceeded to tell me how to cook it. It struck me as an amusingly circular stoy.

– Diane Morgan, Author On her inspiration for researching and writing Roots: The Definitive Compendium

Most of us have never given the often misshapen appearing root vegetables that appear seasonally at our much-loved local farmers markets and arrive doorstep in our CSA boxes much thought.

But as ever curious foodies at heart, after reading Diane Morgan’s Roots: The Definitive Compendium with more than 225 recipes, we were eager to explore the exciting underworld of root vegetables and caught up with author Diane Morgan to learn more about the cookbook, her interest in these subterranean gems and find out her favorite recipes.

Q: I noticed you have a lot of gourmet recipes along with simple recipes. Tell me a little about your background and inspiration.

In college, I studied mathematics and thought I was going to be an architect. I took a summer job in a restaurant and fell in love with food and had this great mentor and then had a second great mentor at a restaurant up in Fort Townsend, WA that’s no longer there called the Farm House. It was a mobile five-star Jon Conway and his wife opened as sort of a hobby. He was a protégé of James Beard. They were really inspirational forming my palette and broad perspective on food.

Sometimes you take a job and then realize that job is something you don’t want to do – I did several of those things. I was a caterer, I was a chef for an executive dining room, I worked in more traditional restaurants and kind of eliminated all those, and then started teaching and writing based on the teaching which ultimately led to having a career in food in a way that was really exciting.

Jicama and watermelon Salad with thai BaSil

Q: What do you see as some of latest food trends?

and Pink PePPercorn Vinaigrette

We’re seeing a trend that hopefully will be endur-

Perfect for a summer picnic, buffet, or potluck, this pretty pink salad has floral overtones from the crushed pink peppercorns. You can crush the peppercorns in a mortar with a pestle, or you can put them in a lock-top plastic bag and pound them with a heavy spoon or the side of a rolling pin. Because the watermelon begins to release water once it is mixed with the vinaigrette, this salad is best made no more than 6 to 8 hours before serving.

ing: using vegetables as the center of the plate and making meat a complement – serving fewer ounces of meat and filling the plate with more vegetables, as it should be. There will, of course, always be vegetarians and always be vegans and I don’t think vegans are going to rule the world,

RECIPE ONLINE! PortraitMagazine.com/recipes

but I do think a more heavily focused vegetable diet is kind of the right way to go. It’s certainly how I eat.

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CLOCKWISE FROM LEFT Chef Jin plates with artistic flair and careful detail. Elegant earth-tones in the dining room set a serene and sophisticated scene THIS PAGE Salad of Confit Heirloom Beets, Granny Smith Apples, Belgian Endive, Candied Walnuts, and Tarragon Aigre-Doux, exemplify Chef Jin’s creativity from the garden to the plate.

JeruSalem artichoke and artichoke heart linguine RECIPE ON PAGE 110

Q: Would you say that living in the Pacific Northwest has

JeruSalem artichoke and

changed your relationship with roots or your cuisine?

artichoke heart linguine (Serves 4 to 6)

We have this amazing climate for growing root vegetables. Actually 19 out of the 29 roots in the book are grown

Despite their names and their common family, the Jerusalem artichoke and the globe artichoke aren’t at all alike—one is a tuber, the other a

in the Northwest and I was able to source all of them in Portland. So we just have this great “vegetable basket” so

thistle. Yet, flavorwise, they relate perfectly in this pasta dish. Add some

to speak of ingredients and roots are certainly one of them

slivers of red onion, lots of garlic, a kick of red pepper flakes, a squeeze

and wherever you shop or care to explore you can find al-

of lemon juice, and a shower of thinly sliced fresh mint and you have a

most everything in the book. That’s pretty great and you

boldly seasoned pasta dish worthy of serving to company yet easy

can’t say that about most of the rest of the country.

enough for a family meal.

Q: For non root vegetable savvy cooks, what are some of your favorite recipes?

INGREDIENTS

My favorites are Steamed Mussels with Burdock Root,

1 tbsp kosher or fine sea salt, plus 1 tsp

Shallots and Sun-Dried Tomatoes; Jicama and Water-

1 lb/455 g dried linguine

melon Salad with Thai Basil & Pink Peppercorn Vinai-

3 tbsp extra-virgin olive oil

grette; Jerusalem Artichoke Linguine; and Pan-roasted

1 lb/455 g Jerusalem artichokes, cut on the diagonal into slices

Pork Tenderloin with Salsify, Carrots, Chickpeas, and

¼ in/6 mm thick

Cranberries. For dessert, it would be Red Velvet Cup-

¼ tsp freshly ground pepper

cakes. Beets are a great example for their versatility.

⅛ tsp red pepper flakes

They’re a root you can eat both raw or cooked. You can

1 small red onion, thinly sliced

simply roast beets by scrubbing them and taking off the

One 14-oz/400-g can quartered artichoke hearts in water, drained and patted dry

tips and the little tails, and placing them in foil and pok-

6 large garlic cloves, thinly sliced

and into the oven they go. When they’re fork-tender,

1 tsp fresh lemon juice

they’re done, but you also you can also grate them raw

¼ cup/15 g thinly sliced fresh mint

and turn them into a slaw. I also turned them into red

Freshly grated Pecorino Romano cheese for garnish

velvet cupcakes that are the true color instead of using

ing them with holes, then placing them on a baking sheet

red food coloring.

PREPARATION Fill a large pot two-thirds full of water, add the 1 tbsp of salt, and bring to a boil over high heat. Add the pasta and stir. Cook the pasta until al dente (cooked through but still slightly chewy), 7 to 8 minutes.

While the pasta water is heating and pasta is cooking, in a large sauté

Roots: The Definitive Compendium with more than 225 Recipes

pan, heat the oil over medium-high heat and swirl to coat the pan bot-

Photographs by Antonis Achilleos

tom. Add the Jerusalem artichokes, the remaining 1 tsp salt, the pepper,

Published by Chronicle Books

and red pepper flakes and sauté until the Jerusalem artichokes begin to brown on the edges, about 5 minutes. Add the onion and sauté until translucent, about 5 minutes more. Add the artichoke hearts and garlic

Winner of the 2013 James Beard Cookbook Award for Vegetable Focused and Vegetarian

and continue sautéing until the artichoke hearts are heated through and the garlic is soft but not brown, about 3 minutes. Add the lemon juice and toss to coat.

When the pasta is ready, drain it in a colander, reserving 1 cup/240 ml of the cooking water. Add the pasta and the mint to the sauté pan and toss to combine with the Jerusalem artichoke mixture. Add just enough of the reserved pasta water, a little at a time, as needed to moisten.

Taste and adjust the seasoning. Divide the pasta among warmed individual bowls and shower with the cheese. Serve immediately.

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RECIPE ONLINE! PortraitMagazine.com/recipes

Pan-roaSted Pork tenderloin with SalSify, carrotS, chickPeaS, and cranBerrieS (FACING PAGE)

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Steamed muSSelS with Burdock root, ShallotS, and Sun-dried tomatoeS SHOWN ON PAGE 106

(Serves 3 as a main course, 4 to 6 as a first course) As it turns out, mussels and burdock root are a natural pairing, delivering an incredibly savory, briny flavor to this dish—a true umami taste. Buy fresh, sweet, plump mussels from a trusted fish purveyor. Once home, spread them out in a large, shallow baking dish, cover them with damp papers towels and then loosely with plastic wrap, and refrigerate until ready to use. I always scrub and debeard the mussels right before I steam them. While you are shopping, buy a loaf of crusty bread for sopping up the delicious sauce.

CCB#17132

INGREDIENTS

CLASSIQUE FLOORS 14127 SE Stark Portland, OR 97233 l 503-255-6775 judith@classiquefloors.com l www.classiquefloors.com

2 tbsp unsalted butter 4 oz/115 g burdock root, scrubbed, trimmed, and cut on a sharp diagonal into slices ⅛ in/3 mm thick ¾ cup/85 g thinly sliced shallots ½ cup/55 g drained oil-packed sun-dried tomatoes, blotted dry and cut lengthwise into thirds 2 fresh thyme springs 1 tsp kosher or fine sea salt ¼ tsp red pepper flakes 2 lb/910 g mussels, scrubbed and debearded 1 cup/240 ml dry white wine

ORCCB#164229

¼ cup/60 ml heavy whipping cream

PREPARATION In a large, deep frying pan with a tight-fitting lid, melt the butter over medium heat and swirl to coat the pan bottom. Add the burdock root

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and shallots and sauté, stirring frequently, until the shallots just begin to turn golden brown, 3 to 5 minutes. Add the sun-dried tomatoes, thyme, salt, and red pepper flakes and sauté for 1 minute longer. Increase the heat to medium high and add the mussels and wine. Cover and cook until all of the mussels have opened, about 5 minutes.

Uncover the pan and add the cream. Give a quick stir to blend it in, then

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sels and cooking liquid among warmed bowls, discarding any mussels

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THE SKY IS AZURE BLUE AND ENDLESS. ELEGANT PINE TREES SPLASH GREEN AGAINST THE BACKDROP OF COPPER-HUED MOUNTAIN PEAKS. A SIMPLE WOODEN SIGN READS: JUNIPER GROVE FARM. TUCKED ON THE EASTERN SIDE OF THE CASCADE RANGE IN THE HEART OF CENTRAL OREGON, PIERRE KOLISCH CRAFTS CLASSIC, FRENCH-INSPIRED GOAT CHEESE.

Juniper GroveFarm WRITTEN BY KERRY NEWBERRY PHOTOGRAPHY BY JOHN VALLS

Juniper Grove Farm cheese is nationally known for French-inspired, classically made goat cheese. One of the most popular is the Tumalo Tomme, a mountain-style cheese that is aged and rubbed on pine planks. The cheese is named after the tomme style of the French Alps and Tumalo, a village near Juniper Grove Farm.

A PIONEER IN THE OREGON CHEESE WORLD, when Pierre Kolisch established Juniper Grove Farm in 1987, he was the state’s first artisanal goat cheese maker. Today, the state boasts close to 15 artisan goat cheese producers who craft everything from fresh, creamy chèvre to thoughtfully aged cheese.

“Pierre is definitely part of why Oregon has become such a cheese mecca,” says colleague Gianaclis Caldwell of Pholia Farm in Rogue River.

He not only led the way, but inspired others, as well. In the past ten years, Oregon has experienced a sort of cheese renaissance.

The cheese cellar houses 500 wheels, including wheels of Redmondo and Tumalo Tomme, which are aged in the cellar for as long as nine months.

The art of aging cheese is called affinage, which means in French “refining” or “making finer.”

Sasha Davies, the author of The Guide to West Coast Cheese remembers a 2006 cross-country tour she and her husband took for a project called Cheese by Hand: Discovering America One Cheese at a Time, visiting 45 American cheese makers.

“I think of Vermont as a state with a reputation for high-quality, beautiful handcrafted cheeses,” she says. After 2006, the impression that she left the Pacific Northwest with was that Oregon and Washington are really nipping at Vermont’s heels

Dutchman’s Flat Mold-ripened chèvre in a 8” by 2” wheel; very

in that category. “Not only does Oregon have a lot of growth in cheese making, there are also people that are making really beautiful cheese,” she adds.

delicate wrinkly rind covers a creamy interior and has an ashed exterior and center; named after the snow covered plain below Mt. Bachelor. wine pairing Buty White 2010 Columbia Valley

Bûche A mold-ripened log in a beautiful presentation with wheat straw through the middle; the characteristic wrinkly rind, which is traditional for aged farmstead chèvres, gives this cheese a creamy and complex flavor. wine pairing J. Christopher Sauvignon Blanc “Croft Vineyard” 2011

Otentique Mildest of Juniper Grove’s mold ripened cheeses, at 10 weeks of age, it is fully ripe. wine pairing Sokol Blosser Evolution 16th Edition

Kolisch was one of the first Oregon cheese makers to rise to the top nationally with his fresh and delicately ripened rounds, pyramids and logshaped buche cheeses—the latter noted for the straw of wheat running horizontally through the middle.

“We are a true farmstead,” says Kolisch. “Which means we start with the raw material, all of our milk comes from our own herd.” The quality of goat cheese starts with the basis of your milk. Since good milk is hard to find, building your own farm (and herd) is often the best option. “If your herd is healthy, you are going to have less problems from the standpoint of production,” says Kolisch.

The Juniper Grove Farm location is ideal for raising a healthy herd. The yearly precipitation is very low and the warm days and cool nights equate to excellent animal health. “From the animal husbandry perspective, the location is conducive to just about any animal,” adds Kolisch. He opted for goats as a new farmer because they are easier to handle and often sparkle with personality.

On any day, the character rings true.

Nearby, bearded goats bleat in song, nibble on plants and frolic in the summer breeze. Curious eyes peek from long lashes and ears perk up at passersby. The robust herd, a mix of La Manchas, Saanen, Alpine and Toggenburg, graze the pastures surrounding the dairy year-round, and snack on high desert flora, tall grass and alfalfa.

“We also grow feed for our animals,” says Kolisch, who experiments with

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REDMONDO ÂŽ A cooked curd cheese, similar in style to an aged Pecorino; very firm; fruity, nutty and velvety flavors, made from unpasteurized goat milk, aged minimum 9 months.

Recommended wine pairing: Teutonic Wine Company, Riesling 2012

Tumalo Tomme A unique unpasteurized mountain-style cheese.

Aged and rubbed on pine planks in their cellar, its natural crust shades from ivory to orange; the body has slight openings; the flavor is frank, deep – reflecting the pastures, forages and high-desert environment. wine pairing King Estate Pinot Gris 2011 Willamette Valley

Pyramid A mold-ripened cheese in an elegant pyramid shape; the rind is delicate and edible; its flavor gradually evolves and reaches its peak at 8-10 weeks of age. wine pairing Trisaetum Riesling Ribbon Ridge Estate 2011”

The sunny, high desert of Central Oregon is ideal for cheese production. The region is rich with volcanic soils and blessed with fresh air and clean water from the Cascade Mountain snowpack. Juniper Grove Farm’s healthy herd thrives on the plains. The dry, cool environment of the cheese room is also a big part of Juniper Grove’s success.

Right: Dutchman’s Flat.

different types of hay from season son. “I like making use of the land possible,” he says. An attorney farmer, Kolisch found his way to making in the most riveting way.

to seaas best turned cheese

“I was in the middle of a trek in the Himalayas and looking for something different to do,” he says. He fortuitously befriended a group from Switzerland, which inspired his next journey. “Then I got sidetracked in France,” he says. Call it kismet.

In France, he found his way to study cheese making in Normandy with master cheese maker Francois Durand, and also earned a degree at the National Dairy School in Poligny. The apprenticeship with Durand was life changing. “What struck me the most was his absolute unwavering commitment,” says Kolisch. A commitment to quality, land and tradition, all in the name of cheese.

Kolisch’s mentor was first and foremost a dairy farmer. “There was no tradition of cheese making in the family,” he says. The self-taught Durand is now an icon in his region. “He’s kind of a rebel,” says Kolisch of the Frenchman, now making headlines in publications ranging from The New York Times to NPR heralding him as the last

dairy farmer in Normandy to be commercially making Camembert cheese in the traditional way.

“You have to be a romantic to invest yourself, your money and your time in cheese,” wrote chef Anthony Bourdain in his book Medium Raw. Whether it romance or passion, the pursuit of cheese making is both an art and a science–even a lifestyle.

There is no typical day, says Kolisch. He can be found dressed in pristine whites, measuring and stirring in his cheese room one day, then off to markets the next. “I hope to get on a tractor this afternoon and clip some tall grass,” he says.

Like his mentor, Kolisch is content in the community to be known as the local cheese maker.

He doesn’t enter cheese competitions and prefers the local markets to the larger cities. He enjoys his farm and his animals. As for the lifestyle, “I like the independence,” he says.

The land his goats roam is rich with volcanic soils, the scent of sagebrush and mountain sunshine. These natural elements are found in the fruits from the farm–the fromage blanc, aromatic with fresh perennial herbs and garlic from the onsite herb garden; the Duthman’s Flat, a moldripened chèvre named after the snow-covered plain below Mt. Bachelor.

Similar to wine, cheese can have what the French call terroir, or a taste of place. The cheese Kolisch crafts is ritual, place and time–found only in Oregon.

where to You can buy Juniper Grove Farm’s award winning cheese several ways:

* Drive to Redmond and get it right at the farm * Visit Pierre at Bend (Wednesday) or Portland Farmers Market (Saturday).

* Pick some up at your favorite store * Have it shipped direct.

Email for prices and availability, or pick up the phone and talk to Pierre or Anita. You will be enjoying one of the country's best cheeses in no time. Phone 541.923.8353, or online at junipergrovefarm.com

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FIND IT

I enjoy my farm and my animals,” says Pierre Kolisch, Oregon’s first artisanal goat cheese maker. The picturesque property sits in the high desert–although it’s only twentyminutes from Bend, it feels a world away. Every spring, the farm welcomes close to 300 baby goats– curious and playful from the start.

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BRuschetta of junipeR gRove otentique, tomatoes & Beans Recipes by Greg Higgins,. Higgins Restaurant and Bar 1

Loaf of levain or other country style bread

3

Ripe heirloom tomatoes sliced 3/8”

12 oz.

Fresh pod beans

½ c.

Basil leaves – chiffonade cut 1/8”

4

Garlic cloves – peeled

2 ea.

Juniper Grove “Otentique” chevre

¼ c.

Extra virgin olive oil

2 oz.

Balsamic vinegar

Salt and Pepper to taste

PREPARATION | Blanch the beans briefly in lightly salted boiling water – refresh immediately in cold water. Drain the cooled beans well. Thinly slice the garlic cloves and simmer in the olive oil. Pour the garlic and oil over the beans. Stir and season to taste with salt and pepper. Cut four thick slices of the levain and brush them with some of the garlic oil. Cut each of the “Otentique” cheeses into 4 slices of equal thickness.

Arrange 3 slices of tomato onto each of four plates and season with salt and pepper – top with the marinated beans. Grill the bread over a barbecue until lightly charred and cut each slice in half diagonally – top each with a slice of the chevre and arrange them on top of the beans and tomatoes. Drizzle with the garlic oil from the beans and balsamic vinegar. Garnish each plate with basil chiffonade and freshly ground pepper.

Risotto of tumalo tomme & Walla Walla sWeets (serves 6) 12 oz.

Juniper Grove Tumalo Tomme - grated

2

Walla Walla sweet onions diced 3/8”

PREPARATION | Bring the stock and

Stir in another 1½ cups of stock and

1 bunch

Green onions – sliced 1/2“

white wine to a simmer. In a large

taste – adjust seasoning with salt and

2

Peeled shallots – 1/8” julienne

saucepan over medium heat sauté the

pepper and begin to fold in the grated

3

Cloves garlic – thinly sliced

rice, garlic, shallots and Walla Walla

tomme. Gently stir and simmer until the

1½ c.

Arborio rice

sweets in the olive oil for 3-5 minutes

risotto attains the desired texture. Fold

4 T.

Extra virgin olive oil

until the onions are just translucent.

in the lemon juice and most of the

5 c.

Vegetable stock

Add 2 cups of the hot stock and stir

green onions. Remove from the heat

gently - allowing the rice to simmer.

and allow to set up for 2-3 minutes. Por-

1 c.

White wine

When most of the stock has been ab-

tion onto plates and garnish with re-

2 T.

Lemon juice

sorbed, add another 2 cups of stock

maining cheese and green onions.

Salt and Pepper to taste

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and stir again – simmer until absorbed.

CHECK IT OUT!

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PICK

Higgins Restaurant and Bar is located 1239 SW Broadway Portland, OR 97205 and is open Mon-Fri 11:30am-12:00am Sat & Sun 4:00pm-12:00am. Higgins can be reached at 503-222-9070, online at www.higginsportland.com

Risotto of Tumalo Tomme

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