Sip & Savor | Spring 2022 by Rosebud Media

Spring 2022

Sip & Savor ▪ Winter 2020

S2 | Friday, March 18, 2022

Sp r i n g 2 0 2 2

Jackson and Josephine Counties’ Guide to Wining and Dining!

S TA F F CEO & Publisher: Steven Saslow

ADVERTISING INDEX Applebee’s.................................................12

Jefferson Spirits..........................................8

BricktownE Brewing Company ....................8

Luna Mexican Cuisine .................................3

Callahan’s Siskiyou Lodge.........................26

Peruvian Point...........................................14

Cartwright’s Market...................................21

Point Pub and Grill......................................5

Comal Bar & Grill ......................................24

Porters Restaurant and Bar.......................10

Crackin & Stackin......................................19

Rooted: Eat More Plants ...........................15

Grizzly Peak Winery ..................................12

Tap & Vine at 559......................................28

Hidden Door Cafe......................................24

Wayback Burgers......................................17

Design & Production: Paul Bunch, Terrie Rogers, Kodi-Ann Yepp

ON THE COVER

Print Sales Manager: Laura Perkins

The Point Pub and Grill

Sip & Savor is published quarterly by the Rosebud Media Advertising Department 111 N Fir St., Medford, OR 97501 General Information: (541) 776-4422

Since 2013, The Point’s mission has always been to be the best neighborhood pub and grill experience. Delicious food and refreshing drinks, outstanding service and a welcoming atmosphere make all three locations a place where customers smile and say “I’ll be back!”

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S4 | Friday, March 18, 2022

Celebrating reds, whites and Dozens of wineries expected when Lodi hues Wine Festival returns in April

indoor and outdoor fun. We also added a component where people can bring their RV and play and ome 40 wineries will constay. It’s fantastic to be showverge on the Lodi Grape casing the wonderful bounty that Festival next month to offer our region offers.” unlimited tastings of more than Wine lovers will have the choice 200 varietals. of purchasing VIP tasting or grand The Lodi Wine Festival will take tasting tickets, both of which place on April 2 from 1-5 p.m., and include tastings from the 40 winin addition to wine, guests can eries on hand, a commemorative enjoy music, food, an artisan craft wine glass, live music, a goody bag marketplace and olive oil, among with snacks and access to artisan other features. vendor booths. “We are very excited to finally However, the VIP tasting gives have the wine festival after two guests entry from 1-2 p.m. and years without,” Grape Festival access to a VIP lounge that offers general manager Mark Armspecial wines and food. A limited strong said. “We’ve got great number of guests will be admitted wines, great music, excellent for the VIP Tasting. food, and a combination of Admission for the VIP tasting

Wes Bowers Lodi News-Sentinel, Calif.

is $70 in advance and $80 at the door. Prices for the grand tasting are $50 in advance and $60 at the door. Food will be provided by Oakdale’s Taco Fiesta, A Moveable Feast and GG’s Pizza of Lodi, while Stogies Cigar Lounge will have cigars for purchase. Wineries in attendance include Calivines, Dancing Fox, Heritage Oak, Ironstone Vineyards, Klinker Brick, LangeTwins, Michael David, Oak Ridge and Van Ruiten, to name a few. Other amenities available during the festival include “Play and Stay” RV parking and the Ultimate Wine Collection, the latter of which is filled with more than 100 bottles of wine for $20

donated by participating wineries and the Lodi Grape Festival Board of Directors. “Play and Stay” lets guests park their RVs on the festival grounds for the night, and provides water and electric hook-ups for $30. Tickets for both must be purchased separately, and reservations for the “Play and Stay” must be made in advance. Tickets are available at the Grape Festival office, 413 E. Lockeford St., or Raley’s supermarkets at 311 S. Lower Sacramento Road in Lodi or 4255 E. Morada Lane in Stockton. You can also purchase tickets online at www.grapefestival.com.

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S6 | Friday, March 18, 2022 |

Want to make food fun?

E WAFFL I T !

Daniel Neman St. Louis Post-Dispatch (TNS)

merican cooking is heading in two different directions. Fancy restaurants are experimenting with noodles made from tofu skin and Mayan dips made from pumpkin seeds. But home cooks are just out to have fun with their food. Meringues are cooked to look like clouds. Cakes are made to look like unicorns. Toast is multicolored and spangled. And foods that aren’t meant to be cooked in waffle irons are cooked in waffle irons. Why not? Waffle irons are just two griddles that heat food on both sides simultaneously. The indentations add to the surface area, so the food is crispier, and they also make anything cooked on them seem more festive. I’m always a little late to come to fads, but I finally decided to see what a waffle iron can do. And that meant digging our old one out of

its hiding place in the basement. When I say old, I mean it: It dates back to the 1970s or ‘80s and, based on painful personal experience, it apparently has no insulation at all. But as a cooking device, it worked fine. I started with Waffled Falafel, partly because the name makes me smile. Falafel is the Middle Eastern street food made from spices and ground garbanzo beans that is shaped into balls and fried. You can’t fry in a waffle iron, so you might assume that waffled falafels are better for you. But they have a fair amount of oil mixed into them to keep them moist and hold them together while they are being cooked. So while they do taste wonderful, you are not saving any fat or calories. I served my waffle falafels the traditional way, in pita (regular pita, not something silly like waffle pita) with tomatoes, cucumbers and tahini.

Sticking with the idea of crowd-pleasing foods, I made a pizza in the waffle iron. Pizza is a fun food anyway, and waffling it only makes it seem like more of a celebration. It’s a three-part process, but it is all easy. First, you cook your favorite pizza dough on the waffle iron. Then you spread the top of it with an easy pizza sauce (I kept mine straightforward because the recipe is all about being simple to make) and shredded cheese. And to melt the cheese, all I did was close the waffle maker partway. The heat from the top side melted the cheese. I thought I would have to broil the pizza, but the radiated waffle-iron heat nicely did the trick. For a breakfast treat, I made Waffled Eggs with Cheese Sauce. If you think of a waffle iron as a griddle with a bunch of bumps in it, the concept makes sense. Because you cannot stir eggs in a waffle iron, they do not develop

the fluffy curds of scrambled eggs. Rather, these eggs develop the soft, almost springy texture you get at a diner that makes omelets on a hot griddle. But because these eggs have been baked into the shape of a waffle, you can’t fold them over like an omelet. I simply sautéed toppings — I used onions, mushrooms and red and green peppers — and placed them on top. That by itself made a delicious, unusual meal. But I upped the ante by whipping up a light, creamy cheese sauce that mimicked the effect of a hollandaise: It enriched the egg-eating experience simply by adding a lot of calories. Perhaps the most unusual food I cooked in a waffle iron was a mixture of seasoned rice and egg. This made an Asian-flavored rice waffle that I topped with stirfried chicken. The result was a decidedly different way to blend Eastern flavors with a Western

cooking technique. It was delicious. And you can use any stir-fry you want. Basically, if it tastes good on rice, it will taste even better on a seasoned rice waffle. I saved dessert for last: Waffled Chocolate Chip Cookies. Yes, you can even make cookies on a waffle iron.

And because you are heating them with direct heat on both sides, they actually cook faster and are crispier than regular cookies you bake in the oven. They are easy to make and easy to clean up, and are decidedly different. They are chocolate chip cookies, but more fun.

Yield: 4 servings INGREDIENTS ½ tablespoon butter ½ cup chopped onion ½ cup chopped green pepper ¾ cup sliced mushrooms 1 cup half-and-half 1 tablespoon all-purpose flour DIRECTIONS Note: This recipe was made with an 8-inch square waffle maker. 1. Melt butter in a skillet over medium-high heat. Add onions, green pepper and mushrooms and sauté until onions are translucent, peppers are softened and mushrooms are giving off liquid, about 3 to 5 minutes. Set aside. 2. Meanwhile, stir together halfand-half, flour and salt in a small saucepan and bring to a boil over medium-high heat, stirring constantly. Add cheese and stir until completely melted. Remove from heat and keep warm. 3. Preheat a well-greased waffle maker. Beat 2 of the eggs, season

¼ teaspoon salt, plus more for

eggs ½ cup shredded sharp cheddar cheese 8 eggs • black pepper with salt and pepper to taste, and pour into the waffle maker. Close and cook until golden yellow and set, 1 to 2 minutes. Remove and repeat with remaining eggs. 4. To serve, top waffled eggs with the onion-mushroom-green pepper mix and cheese sauce to taste. Per serving: 320 calories; 23 g fat; 11 g saturated fat; 413 mg cholesterol; 19 g protein; 9 g carbohydrate; 5 g sugar; 1 g fiber; 434 mg sodium; 248 mg calcium Recipe by Daniel Neman. Cheese sauce recipe by Taste of Home

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Waffled falafel, made in a waffle maker. (Hillary Levin/St. Louis Post-Dispatch/TNS)

INGREDIENTS ⅓ cup vegetable oil, plus more for brushing waffle iron 2 tablespoons chopped fresh cilantro 2 tablespoons all-purpose flour 2 tablespoons chopped fresh parsley 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon salt ½ teaspoon ground coriander ¼ teaspoon cayenne pepper

2 large egg whites 2 cloves garlic, halved 1 (15-ounce) can chickpeas (garbanzo beans), rinsed 4 pita breads, halved Your choice of chopped lettuce, sliced tomato, cucumbers, chopped sweet onion, pickles and hardboiled eggs, for topping ¼ cup tahini OR ¼ cup hummus thinned with water

DIRECTIONS Note: This recipe was made with an 8-inch square waffle maker. 1. Combine the oil, cilantro, flour, parsley, baking powder, cumin, salt, coriander, cayenne, egg whites, garlic and chickpeas in a food processor and process until smooth. 2. Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should be showing). Close the lid gently and cook until the falafel is golden brown and firm in the center, about 3 to 5 minutes. Repeat with the remaining mixture. 3. Stuff each pita half with falafel. Add your choice of toppings and drizzle with tahini or thinned hummus. Per serving: 555 calories; 30 g fat; 16 g saturated fat; no cholesterol; 17 g protein; 62 g carbohydrate; 4 g sugar; 11 g fiber; 1,271 mg sodium; 204 mg calcium Recipe by the Food Network Kitchen

Yield: 4 servings SEE WAFFLE IT, 9

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Waffled Falafel

Waffled Eggs With Cheese Sauce Waffled eggs made in a waffle maker. (Hillary Levin/ St. Louis Post-Dispatch/TNS)

Friday, March 18, 2022 |

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WAFFLE IT

From Page 7

Waffled Ch c late Chi C INGREDIENTS 1 ¼ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon fine salt ⅓ cup packed light-brown sugar ⅓ cup granulated sugar 8 tablespoons (1 stick) butter, at room temperature ½ teaspoon vanilla extract 1 large egg ½ cup semisweet chocolate chips

ies

Waffled chocolate chip cookies, made in a waffle maker. (Hillary Levin/St. Louis Post-Dispatch/TNS)

DIRECTIONS

Waffled

Friday, March 18, 2022 |

a ghe ita i a

INGREDIENTS ⅔ cup canned pureed tomatoes 2 tablespoon extra-virgin olive oil, plus more for brushing dough ⅔ teaspoon salt (generous) 4 to 6 fresh basil leaves, plus more for garnish 1 small garlic clove, sliced very thin • all-purpose flour, for dusting 12 -ounce ball of pizza dough, divided into thirds ¾ cup shredded mozzarella cheese • parmesan, for sprinkling

Waffled margherita pizza, made in a waffle maker. (Hillary Levin/St. Louis Post-Dispatch/TNS)

Yield: 3 servings

DIRECTIONS

Note: This recipe was made with an 8-inch square waffle maker.

Note: This recipe was made with an 8-inch square waffle maker. 1. Whisk together the flour, baking soda and salt in a medium bowl. Beat the sugars and butter in another bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg until incorporated. Adjust the speed to medium low and add the flour in 2 batches, mixing after each one until incorporated. Stir in the chocolate chips. If you have time, refrigerate the dough for at least 30 minutes. 2. Preheat a waffle iron to medium-low. Generously spray the top and bottom of the waffle iron with nonstick spray. Meanwhile, form the dough into 1½-inch balls. Working in batches, place 1 dough round onto each section of the waffle iron, close gently and cook until golden brown, 3 to 6 minutes. 3. Serve warm or store in an airtight container at room temperature for up to 1 day.

1. Stir together the tomatoes, olive oil, salt, basil and garlic. Let sit at room temperature to give the flavors time to meld, about 1 hour. 2. Preheat a waffle iron to medium high. Lightly dust a clean work surface with flour and roll out one-third of the pizza dough into a 6-inch round. Brush one side with olive oil and place oiled-side down on the waffle iron, then brush the other side. Close the iron (don’t press down) and cook until golden and cooked through, about 2 to 4 minutes. Repeat with the remaining dough. 3. Meanwhile, heat the tomato sauce until hot. Spread each pizza with sauce and mozzarella (you might not use all of the sauce). Place one pizza back on the waffle iron and hold the top of the iron just over the cheese until melted, 1 to 2 minutes. Remove and garnish with basil leaves, drizzle with olive oil if desired and sprinkle with Parmesan. Repeat with the other pizzas.

Per serving: 211 calories; 11 g fat; 7 g saturated fat; 36 mg cholesterol; 3 g protein; 27 g carbohydrate; 16 g sugar; 1 g fiber; 158 mg sodium; 11 mg calcium

Per serving: 506 calories; 12 g fat; 2 g saturated fat; 6 mg cholesterol; 14 g protein; 77 g carbohydrate; 5 g sugar; 4 g fiber; 1,065 mg sodium; 396 mg calcium

Recipe by Food Network Kitchen

Yield: 12 servings

Sti F ied Chic e ith Waffled ice

Stir-fried chicken with waffled rice, made in a waffle maker. (Hillary Levin/St. Louis Post-Dispatch/TNS)

INGREDIENTS for the waffled rice 1 cup rice 2 teaspoons white rice 2 tablespoons toasted vinegar sesame oil, plus more 2 teaspoons granulated for brushing sugar 2 tablespoons toasted 1 teaspoon salt white sesame seeds 2 eggs, beaten INGREDIENTS for the stir fry (see note) 2 tablespoons soy sauce 1 tablespoon vegetable oil 2 tablespoons rice wine (not olive oil) cup chopped onion (shaoxing) or dry white ¾ 2 small garlic cloves, wine, optional minced 1 cup chicken stock 2 teaspoons minced 1 tablespoon toasted ginger sesame oil 1 red or green bell pepper, 1 tablespoon corn starch chopped mixed with 1 tablespoon 1 ½ cups chopped bok choy water 2 boneless, skinless Yield: 4 servings chicken breasts, diced

Adapted from a recipe by the Food Network Kitchen

DIRECTIONS Notes: Use your favorite stir-fry recipe or try this one. • This recipe was made with an 8-inch square waffle maker. Make the waffled rice: 1. If you have time, put the rice in a medium pot, cover with water by a few inches and stir until the water becomes cloudy. Strain in a strainer and repeat a few times until the water remains clear. 2. Put the rice in a medium pot with 1 ½ cups water. If you have time, let soak 30 minutes. Bring to a simmer, cover, reduce heat to low and cook undisturbed until all the water is absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 15 minutes. Uncover and fluff with a fork. Stir in 2 tablespoons sesame oil, sesame seeds, vinegar, sugar and salt. Let cool completely; the rice can be refrigerated up to 1 day ahead of serving. 3. Preheat a waffle iron to medium high. Generously brush the top and bottom with sesame oil. Stir the eggs into the cooled rice. Evenly spread about ¼ of the rice mixture in the waffle iron. Close and cook until the rice is golden in spots and can be easily lifted out with a spatula, 2 to 4 minutes. Repeat with the remaining rice mixture, and set aside.

Make the stir-fried chicken: 4. Heat a skillet or wok over high heat. Add vegetable oil. When it shimmers, add onion, garlic and ginger, stirring constantly. After 1 minute, or if garlic starts to burn, add bell pepper and bok choy. Stir fry until bok choy is wilted and bell pepper is softened, about 2 to 3 minutes. 5. Add chicken, soy sauce and optional rice wine and cook, stirring frequently, until chicken is light golden brown on all sides. Add chicken stock and simmer until reduced by one-third. Stir in 1 tablespoon sesame oil. Stir together corn starch and water; add and cook until liquid thickens to desired texture. 6. Serve stir-fry over rice waffles. Per serving: 536 calories; 19 g fat; 6 g saturated fat; 157 mg cholesterol; 29 g protein; 59 g carbohydrate; 9 g sugar; 2 g fiber; 1,009 mg sodium; 62 mg calcium Recipe by Daniel Neman. Waffled rice recipe by Food Network Kitchen ©2022 STLtoday.com. Distributed by Tribune Content Agency, LLC.

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Friday, March 18, 2022 |

S11

CANNED WINE

and the Oregon Bottle Bill

Oregon’s Bottle Bill would expand to cover canned wine under legislation advancing in Salem

Canned wine sits on a shelf in a grocery store in Keizer, Oregon.

Chris Lehman oregonlive.com

n the nearly 50 years since Oregon’s Bottle Bill took effect, consumers have never paid a deposit for wine. That could change under a measure approved by the Senate recently. Senate Bill 1520 would add wine to the list of beverages that qualify for a ten-cent deposit—but only if it’s sold in a can. “Once an oddity, wine packaged in cans is increasingly to be found on store shelves,” said Sen. Michael Dembrow,

D-Portland. “Consumers assume that those cans carry deposits and can be redeemed.” But they can’t. Since its inception, wine has always been excluded from the Bottle Bill, even as other alcoholic beverages, including Oregon’s beloved craft beer, were included. The Oregon Beverage Recycling Cooperative says some larger wine bottles could be difficult to process using current beverage container recycling equipment. Dembrow said the idea of adding bottled wine to the Bottle Bill is still under discussion, but for

now, it would be relatively simple, logistically speaking, to add canned wine. The wine industry, as represented by three groups at the Capitol, was officially neutral on the bill, although it did successfully lobby for an 18-month delay in the effective date, from Jan. 1, 2024 to July 1, 2025. While Oregon’s first-in-thenation bottle deposit law went relatively unchanged for nearly 40 years after taking effect, lawmakers in recent years have made several changes. Since 2009, several types of

beverages have been added to the program, including bottled water, energy drinks, fruit juice, and kombucha. The deposit amount has also increased from the original five cents per container to the current ten cents. In addition to bottled wine, hard liquor and milk would remain among the beverages not included if the Senate Bill 1520 is signed into law. The measure passed the Senate 23-4 and now heads to the House. Chris Lehman clehman@oregonian.com @capitolcurrents

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UCLA launches an institute

Friday, March 18, 2022 |

S13

dedicated to

FOOD STUDIES permanently staffing the Teaching Kitchen facilities; and the hiring of Alexandra Solodkaya, the new Rothman Family Food Studies librarian. Solodkaya will be available n the age of the internet, it can to aid staff, students, faculty, those UCLA students, faculty and those outside the university will be able to tap into the educational be difficult to discern fact from unaffiliated with UCLA who are resources created under the new food studies institute. Here, a group attends a hands-on event fiction. Especially, Ginny Steel searching for answers and resources at the UCLA Food Institute Careers in Food event. (UCLA/TNS) says, as it pertains to food. pertaining to food and nutrition — “There’s a lot of mythology out and anyone trying to cut through disciplines, including Eating Sociof UCLA’s Semel Healthy Campus there when it comes to nutrition,” the misinformation noise. Initiative Center and an advising ety, from sociology; Food Activism the UCLA university librarian said, Solodkaya will help the food-cumember of the new institute. “They in Los Angeles: Narrating Pasts, pointing to topics of health and rious “to really evaluate the sources leave their personal agenda at the Imagining Futures, from world arts wellness and fad diets, specifically. of information they’re using in their door, but they bring their strengths, Information on food and its reach and cultures; and Food Molecules, work,” says Steel, who worked to and they have a common goal and — into policy, into community, into Microbes and Environments, from create the new role, “and to undermagic happens and it’s happened religion, into the daily choices we the chemistry and biochemistry stand whether they’re getting really so many times — that’s how the each make — is vast and sometimes departments, all of which could fall solid science-based information or Teaching Kitchen happened.” complex, she says. Critical thinking under the umbrella of the institute. whether it’s just somebody writing While the pediatrician and nutriis key. Some of the most-demanded something that’s accidentally incor- tionist’s primary home on campus is Fighting misinformation and food courses in the last decade have rect or intentionally incorrect.” the school of medicine, her love for delving into the far-reaching topic been led by professor and biophysThe school’s extensive system of and curiosity about the intersection of food is partially why UCLA is icist Amy Rowat, whose hands-on libraries has supported food-studies of health and food helped spur an launching a food institute, and classes often explore the intersecminors, graduate students and those interdisciplinary food summit in it has just hired the nation’s first who are sampling the courses, pulling 2015, which inspired a range of new tion of science and food and have endowed, food-focused university helped shape UCLA’s current food librarian in the process. programs and initiatives. Recently, the university announced Solodkaya will help the food-curious “to really evaluate the Rowat, who is also the chair of the establishment of the UCLA food studies, will oversee the new sources of information they’re using in their work,” says Steel, Rothman Family Institute for Food chef-in-residence program, enviwho worked to create the new role, “and to understand whether Studies, which will serve as the school’s umbrella organization for they’re getting really solid science-based information or whether sioning two chefs who will appear an already substantial schedule of it’s just somebody writing something that’s accidentally incorrect on campus multiple times a week to speak with students and engage food courses and programs including or intentionally incorrect.” through the Teaching Kitchen. She food law, meal prep, nutrition, and hopes they will also develop joint science pertaining to food. With this move, UCLA joins UC Berkeley, UC research projects with faculty from food courses, degree programs and pertinent published studies and Davis, Princeton, Cornell, Tufts and a even building a collection of cookdepartments across the campus. what would eventually become the handful of other national universities books. But UCLA has never hired an “From my own perspective, university’s new institute. and colleges with designated food I founded this science and food “Interdisciplinary research [and] endowed librarian to focus only on institutes and hyper-focused proprogram at UCLA, which has been education is not your traditional the topic of food (nor has any other grams, and paves the way for a range a popular course and public event, approach from a university,” university). Solodkaya, previously of of new classes, roles and collaborative but in order to really take it to Slusser said. “It’s normally very the school’s biomedical library, will studies — some unique in the field. siloed, and so this is legitimizing the next level and ensure that it’s also be invited to speak in food-reAn anonymous $13.5 million this. It’s really giving a signal that going to continue, that it doesn’t lated courses, theoretically inspiring gift will go toward funding a new UCLA believes in this and agrees just hinge on me, that’s how I see cross-discipline discussion, a tenet of chef-in-residence program this with it, and there’s a demand for it the food studies institute is really a the food-studies institute. spring, which will annually host a from the students and the faculty.” “It’s a collective-impact model game changer.” duo of professional chefs who will A handful of new classes were where you bring a bunch of people ©2022 Los Angeles Times. Visit lead students in hands-on cookapproved shortly before the pantogether,” said Dr. Wendelin latimes.com. Distributed by Tribune ing classes and lend their expertise demic, pitched from across UCLA Slusser, the associate vice provost to other courses; stocking and Content Agency, LLC. Stephanie Breijo Los Angeles Times (TNS)

S14 | Friday, March 18, 2022 |

Through the

Southern Oregon Grapevine

Gardens and wine are winning blend

before a first sip of wine. There are days when sitting outhern Oregon is known at a winery table, sipping and for sweeping mountain watching the light and colors vistas, often with vineyards change across the mountains is nestled into the hillsides, or rows all one needs. of grapes striping the landscapes But then there are days when of the valleys. Gazing out across a place more intimate is sought. the vineyard rows can be like an When it’s not necessarily about optical illusion, dizzying, even expansive views, but a more

Paula Bandy

leisurely sensibility within a cozy sanctuary of greenery. Wine gardens tend toward a more immersive space, relaxed in design with a surrounding emphasis on colors and textures. Generally, there’s a mix of wild landscaping and cultivated space with trees, foliage, perennials and, in summer, lovely color-filled pots

of annuals. In summer here in Southern Oregon, when the hills are often brown, these curated, ornamental grounds offer a respite from heat and sun with shade and lushness. Wine gardens are the embodiment of vineyard seating SEE GRAPEVINE, 16

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S16 | Friday, March 18, 2022

GRAPEVINE From Page 14

and reframe our enjoyment of an artisan wine created by the winds, soil and sun of outdoor landscape. Outdoors and wine are just such a good blend. These local favorites each have their own distinctive style in wines, and in their gardens. Most offer fire pits and/or heaters, all offer high quality, and the diversity of wines so exceptional to this area. Spring is near, but don’t wait to find your garden paradise. Through an arched gate is Awen Winecraft’s welcoming brick patio garden in downtown Jacksonville. Low-slung Adirondack chairs and high-strung lights are part of the garden’s magical charm. Wood burning Solo stoves keep the chill at bay. Blooming

trees and umbrella tables create a festive atmosphere in the warmer months. Ask about their Inspiration Blend (awenwinecraft.com). Daisy Creek Vineyard is currently closed and will reopen in May. They have a delightful flower-filled garden that looks out to the vineyards and mountains. The open-air tasting room evokes a vacation or holiday mood. Try their Triple Play (daisycreekwine.com). Del Rio Vineyards & Winery garden is spacious with big trees, picnic areas and lots of grass. Beautiful views of the vineyards and mountains peek through the trees. Check out their Syrah Port (delriovineyards.com). The grounds at EdenVale

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Winery surround the historic Voorhies mansion. Mountains, pear orchards and vineyards surround the wine gardens. They currently have some enclosed open space with fire pits, along with outdoor sitting areas. Walking the grounds with a glass in hand is a full sensory treat. Their sangria and Winter Glogg are specialties (edenvalleyorchards.com). Wandering through Lithia Springs Resort & Wine Garden is quite captivating. Private sitting areas, walking paths, a meadow and fountains are some of the delights to enjoy on their 4-plus acres of gardens. They feature wines from the Applegate Valley (lithiaspringsresort.com). Plan to be enchanted by the

garden at South Stage Cellars. In summer it’s about 10 degrees cooler under the canopy of trees — shady and breezy, yet dappled with sun. Connected with the 1864 brick tasting room, it’s refined, yet deeply rustic in the historic downtown of Jacksonville. Their vineyards grow 31 varietals (southstagecellars.com). The enclosed and private garden at Trium Wines is a portal for romance. Fire pits glow, starlight shines. Go for Love Potion #3 (triumwines.com). Reach Paula Bandy at pbthegrapevine@gmail.com and connect with her on Instagram at @ pbthroughthegrapevine.

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S18 | Friday, March 18, 2022 |

Baking for th

t i e fun of

For many of us, baking is fun! There is something deeply satisfying, on a primal level, in the texture of a smooth, soft, pliant dough. Photo by 123rf

win. The thought of enjoyment never crosses their minds. They are far too concerned with the correct temperature to roast their Brussels sprouts or wondering t was such an ordinary whether anchovies taste good with phrase, and tossed off so fire-roasted tomatoes. casually, that I almost did not I’m sure Pereira wanted to notice it. And even then, it took a win, too, or at least do as well second to register. as she possibly could. But in an This was a few months ago, and unguarded moment, she revealed I was watching one of the last epi- her true motivation. She just sodes of the most recent season of wanted to have fun. “The Great British Baking Show.” For Pereira, and for many of us, Perhaps the most ebullient of baking is fun. the remaining four contestants, As I write this, I have a loaf of Crystelle Pereira, says she wants bread in the oven. I don’t have to to concentrate on the baking and have a loaf of bread in the oven. I “just enjoy it.” could buy an excellent loaf at any Just enjoy it. neighborhood grocery store, and First of all, have you ever heard I could get an even better than any competitor on any Ameriexcellent loaf at a nearby bakery. can cooking show ever talk about It isn’t the money, though that enjoying it? bakery bread gets awfully pricey. I American contestants aren’t bake bread for the fun. I bake cakes for the fun. I bake there to enjoy it, they are there to Daniel Neman St. Louis Post-Dispatch (TNS)

pies, or at least pie crusts, for the fun. I bake cookies because I like cookies. This is new to me. I have always thought of myself as a cook, not a baker. Baking relies on precise measurement, and I am a master of imprecision. That is why I am a cook; I can throw a handful of one ingredient into a pan of another ingredient and wind up with something delicious. It’s enjoyable. But maybe it isn’t straight-up, sheer, unadulterated fun, like baking. Is it the butter? Is it the sugar? Is it the flour? Maybe it is the fact that I can use my hands to play with my food. There is something deeply satisfying, on a primal level, in the texture of a smooth, soft, pliant dough. There is something magical about seeing a yeast dough rise. Perhaps it is the way a small handful of basic ingredients can

be combined to yield such different results. The same building blocks are used to make bagels and doughnuts, biscuits and brownies, muffins and sweet rolls and scones. Immediate gratification plays a part, too. Once you’ve mixed together the ingredients, which rarely takes long, you can pop them in the oven to bake. As soon as they are cooled, you can eat them. The same is true of cooking, of course. But what comes out of the oven is different. With cooking, you may end up with fried chicken, or stir-fried pork, or a vegetable terrine. But with baking, you get bread or dessert. And everyone knows those are the best parts of any meal. Just enjoy it. ©2022 STLtoday.com. Distributed by Tribune Content Agency, LLC.

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S20 | Friday, March 18, 2022

Iowa wine scientist studying how to make

BETTER RED WINE

from cold-hardy grapes Erin Jordan The Gazette, Cedar Rapids, Iowa

owans may buy more white wine than red, but that hasn’t stopped Iowa winemakers from wanting to produce better reds from the cold-hardy grapes that grow in the Midwest. After all, the state has more than 60 wineries and reported selling 167,400 gallons of native wine in fiscal 2021, up 59 percent from the previous year. Aude Watrelot, an assistant professor and extension enology specialist at Iowa State University, is leading a study that recently got an $11,577 state grant to develop best practices for improving the quality of red wine made in Iowa. She recently spoke with The Gazette about her research.

Q: You are from France, the

hub of world wine culture. How did you get involved in researching wine?

A: “A lot of people think because

I’m French I used to work on wine. I wasn’t working on wine at all. I was mainly looking at interaction of phenolic compounds and pectin. After my Ph.D., I wanted

to work on those compounds and on another model. I did a postdoc (postdoctoral degree) in California, so I spent four years working with wine there.”

Grape and Wine Industry Institute at ISU) and Iowa Wine Growers Association did found 40 percent of Iowa red wines showed a fault in oxidation.”

Q: Why is so little known about

Q: What is involved in your study A: The University of Minnesota

the chemical composition of grapes grown in the Midwest?

A: “In the harsh cold winter we

have in Iowa we can’t grow pinot noir or cabernet sauvignon. So we use cold-hardy interspecific varieties — many developed at the University of Minnesota — that are resistant to cold winter and late spring frost. The main reason we don’t know so much about cold-hardy grapes is that they are pretty new. It’s also something rare, unique to northern states and Canada.”

Q: What are the challenges with producing high-quality red wine from these grapes?

A: “In red wines, we don’t

have a lot of tannins, which are a type of phenolic compound. They are important for taste, texture and color, but also to protect against oxidation. A study the institute (Midwest

of Iowa red wines?

A: We are using finished wines from 2013 to 2020. We really wanted to have 100 percent Marquette or Frontenac grapes, so we reached out to different wineries to see what they have from those years. We evaluate the chemistry of the wine and the phenolic compounds. We’re trying to identify what we can do at bottling to have a good wine after one year or five years. Q: So you’re looking at aging,

which is after the wine is bottled. Is that different from maturation?

A: Everything that happens

before being in a bottle is called maturation. Usually it matures in tanks or in barrels. In some places in Iowa they use oak barrels, but that is very expensive. They mainly use stainless steel tanks, but some winemakers add oak chips and/or tannins to enhance

the flavor, color and texture. Q: Could cold-hardy grapes be bred to include more tannins if they are critical to avoiding oxidation? and Cornell University in New York constantly breed new varieties to have a different aroma, sugar or acidity. They are mainly working on the aroma compounds because that’s very important when you’re tasting wines. I don’t know if they are specifically working on phenolic compounds.

Q: As an extension specialist, do you get to work with Iowa winemakers? A: That’s part of my job too. I’m

doing some research, but that’s mainly applied research that is applicable to winemakers in Iowa and the Midwest. I’m always trying to provide workshops to winemakers, to help them improve the quality of wine. We will have two in-person workshops for Iowa winemakers this spring, March 17 and April 9. Comments: (319) 339-3157; erin. jordan@thegazette.com

Friday, March 18, 2022 |

S21

Consumer Health:

8 heart-healthy diet strategies to

PREVENT HEART DISEASE

Laurel Kelly, Mayo Clinic News Network (TNS)

diet that’s high in fat, salt, sugar and cholesterol can lead to heart disease. A healthy diet can protect the heart, improve blood pressure and cholesterol, and reduce the risk of Type 2 diabetes. Eating habits can be hard to change, though. These eight heart-healthy diet strategies can help you get started: • Control your portion size. How much you eat is as important as what you eat. Overloading your plate, taking second helpings and eating until you feel stuffed can lead to eating more calories than you should. Portions served in restaurants often are more than anyone needs. Vegetables and fruits are good sources of vitamins and minerals. They also are low in calories, rich in dietary fiber and contain substances that may help prevent cardiovascular disease. Photo by 123rf

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S22 | Friday, March 18, 2022

HEART-HEALTHY DIET From Page 21

• Eat more vegetables and fruits. Vegetables and fruits

are good sources of vitamins and minerals. They also are low in calories, rich in dietary fiber and contain substances that may help prevent cardiovascular disease. Eating more fruits and vegetables may help you cut back on higher-calorie foods, such as meats, cheeses and snack foods, as well. • Select whole grains. Whole grains are good sources of fiber and other nutrients that play a role in regulating blood pressure and heart health. You can increase the amount of whole grains in a heart-healthy diet by making simple substitutions for refined grain products. Or be adventuresome and try something new, such as whole-grain farro, quinoa or barley. • Choose healthy fats. Limiting how much saturated and transfats you eat is an important step to reduce your blood cholesterol and lower your risk of coronary artery disease. Instead, choose monounsaturated fats, such as olive oil or canola oil. Polyunsaturated fats, which are found in certain fish, avocados, nuts and seeds, also are good choices for a hearthealthy diet. When used in place of saturated fat, monounsaturated and polyunsaturated fats may lower your total blood cholesterol. But moderation is essential. All types of fat are high in calories. • Choose low-fat proteins. Lean meat, poultry and fish; low-fat dairy products; and eggs are some of your best sources of protein. Choose lower-fat options, such as skinless chicken breasts rather than fried chicken patties and skim milk rather than whole milk. Legumes, such as beans, peas and lentils, also are good, low-fat sources of protein. And they contain no cholesterol, making them good substitutes for meat. • Reduce the salt in your food. Eating too much salt can lead to high blood pressure, a risk factor for heart disease. Limiting salt is an important part of a heart-healthy diet. Canned or processed foods, such as soups, baked goods and frozen dinners, can be high in salt. Eating fresh foods and making your own soups and stews can reduce the amount of salt you eat. Another way to reduce the amount of salt you eat is to choose your condiments carefully. • Plan ahead by creating daily menus. Create daily menus using the six strategies listed above. When selecting foods for each meal and snack, emphasize vegetables, fruits and whole grains. Choose lean protein sources and healthy fats, and limit salty foods. Watch your portion sizes and add variety to your menu choices. • Allow yourself an occasional treat. Allow yourself an indulgence every now and then. A candy bar or handful of potato chips won’t derail your heart-healthy diet. But don’t let it turn into an excuse for giving up on your healthy-eating plan. If overindulgence is the exception rather than the rule, you’ll balance things out over the long term. What’s important is that you eat healthy foods most of the time. ©2022 Mayo Clinic News Network. Visit newsnetwork.mayoclinic.org. Distributed by Tribune Content Agency, LLC.

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S25

How I came to love vegan baked goods

Daniel Neman St. Louis Post-Dispatch (TNS)

e slithered his way around a chair, proffering a cookie as if it were an apple. “Try it,” he hissed. “Try it, and you will gain knowledge.” And so the photographer reached out with his thin snake’s arm and handed me a cookie that was made without butter. It was a vegan cookie. “Try it,” he said again, flicking out his tongue to taste the air. “It’s surprisingly good.” I have nothing against vegans personally, sometimes. In fact, the cookie in question had been brought to the newsroom as part of a farewell party for a photographer intern who was himself a vegan and was a perfectly nice fellow. I missed the party, but circumstances required that I make a brief visit to the office the next day. On a table were a few leftovers from the party, including the last two vegan cookies and a bag of Oreos.

I decided against the Oreos. I know what they taste like. I love them, of course, but I really don’t need the extra calories these days. And I was successfully listening to the angel on my shoulder about the vegan cookies until I talked to the photographer. He made them seem so … tempting. So I bit into it. At this point, I should probably state for the sake of accuracy that the scene did not play out exactly as I am writing it. I took a leftover cookie from a local baker’s box. A minute later, a photographer mentioned that the as-yet-uneaten cookie was vegan, and that it was surprisingly good. Truth, I’m sorry to say, is duller than fiction. I bit into the cookie, and it was excellent. It was as good as any cookie made with butter, and better than most. My world was rocked. Everything was topsy-turvy. Black became white, day became night and the guys that women prize were just silly gigolos. It had been perhaps the only

incontrovertible rule in my life that cookies were not worth eating if they were not made with butter. They were not even fit to be called cookies. But this cookie, which came from Aria’s Cookies and Confections in Edwardsville, Illinois, has turned my flimsy world on its head. (I hope to profile 17-year-old Aria herself in the very near future.) According to the company website, the cookies are made with vegan butter and almond milk. Vegan butter has apparently progressed remarkably since the days of margarine, although the idea is the same. Both are made from vegetable oil (margarine can also technically be made from animal fat) mixed with water. Vegan butter is also made from vegetable oil mixed with water, but as I understand it, the oils used (avocado, palm kernel or coconut, for example) are fancier, or at least more flavorful, than the ones used for margarine (corn, cottonseed, soy). And almond milk is a relatively

new ingredient, if you consider the 13th century relatively new. But it only became widely available in the last several years — and I have been avoiding vegan food throughout most of those. Obviously, many — if not most — foods are naturally vegan. A peanut butter and jelly sandwich is vegan. A falafel is vegan. A baked potato is vegan, if you don’t put anything good on it. What I have been largely avoiding have been vegan versions of nonvegan foods. Vegan milkshakes. Impossible burgers. And, of course, vegan chocolate-chip cookies. But now, I have been to the mountaintop. I have seen the Promised Land. Vegan cookies are in my future. But not the one I ate at the office. Most of that one broke off in my hand and fell to the floor. ©2022 STLtoday.com. Distributed by Tribune Content Agency, LLC.

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Friday, March 18, 2022 |

S27

ZERO-PROOF DRINKS As more people give up drinking, brands are releasing zero-proof alternatives. Here are six to try.

Joseph Hernandez The Philadelphia Inquirer (TNS)

ry January may be over, but the buzz around nonalcoholic beverages is only growing. As drinking in this country has been on a steady decline since 2010, products geared toward nondrinkers have grown more available. When Seedlip, the first distilled nonalcoholic product, hit the shelves in 2015, it had no competition — now, brands number in the dozens, with more launches every year. In October, analysts at Nielsen reported that sales of nonalcoholic beverages grew 33.2% between 2020 and 2021, totaling $331 million in sales. Meanwhile, books like 2018’s “ Sober Curious” by Ruby Warrington, and “ Good Drinks “ by Julia Bainbridge (a collection of sophisticated nonalcoholic cocktail recipes from the country’s top bartenders), have helped make nondrinking more accessible and socially accepted. “I like to eat delicious things,” Bainbridge writes in the introduction to her book. “I like to drink delicious things, and I like to do both with the people I love. There are many others like me, and the reasons they don’t drink booze vary: religion, health issues, substance use disorders, pregnancy, mindful living … These drinks deserve a party.” Hospitality professionals are also taking note, offering nonalcoholic options year-round. As reported by The Phildadelphia Inquirer, bars and restaurants are noticing the uptick

in diners abstaining or taking a break from alcohol. These new drinks present both a business opportunity and a chance to deliver a well-rounded dining experience. At home, people are increasingly replacing their booze with nonalcoholic wines, beers, and spirits. The proliferation of these products has been swift, with brick-and-mortar stores popping up in Los Angeles and New York, while existing shops like Philadelphia’s Herman’s Coffee and Yowie stock products for the sober curious. Meanwhile, online retailers like No & Low and The Zero Proof can send non-alcoholic bottles anywhere in the U.S. — and don’t have to deal with inconvenient state-by-state alcohol shipping restrictions. The new batch of zero-proof drinks go beyond sweet “mocktail”-esque concoctions. Crafted from herbs, fruit extracts, and other botanic essences, these products have all the depth, attention, and sophistication of traditional beer, wine, and spirits, and deserve a place on your bar cart. Here are a handful to try.

Athletic Brewing Co. The San Diego-based craft brewery leads the pack with some of the best nonalcoholic beers on the market. The Upside Dawn, a golden ale brewed with English and American hops, is smooth-bodied and lightly fruity, while the Run Wild IPA will please fans of bitter hops. Athletic also offers a full line of golden and amber ales, lagers, and hefeweizens, all booze-free. From $12.99, athleticbrewing.com

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