Amity

Amity Vineyards
18150 Amity Vineyards Road S.E., Amity
503-835-2362, amityvineyards.com
Release of new wines and current releases paired with local and regional foods. Winemaker Darcy and staff will be there to guide you through the tasting and tour the winery. Enjoy the view from the picnic area. $10 includes wine tasting and food pairings. Sat-Mon 12 p.m.-5 p.m.

Brooks winery
21105 S.E. Cherry Blossom Lane, Amity
503-435-1278, brookswines.com
Celebrate the inaugural release of many wines: 2011 Bois Joli Riesling, Pinot Noir Rosé, Columbia Gorge Gewürztraminer, 2010 Sunny Mountain Pinot Noir and more. Live music, great food and a great time promised. Fee: $10 (includes 10+ wines, logo glass, food and live music). Sat-Mon 11 a.m.-5 p.m.

Calamity Hill
9779 SE Hillview Drive, Amity
503-868-7115, calamityhill.com
Visit Oregon’s smallest legal producer of Pinot Noir and Pinot Gris. Sit by a roaring fire in the outdoor room and enjoy the four-mountain view. Releasing their 2011 Starlight White Pinot Gris; four other wines available for tastes or by the glass. Fee: $5 (includes wine tasting and hearty local snacks). Sat-Sun 11 a.m.-5 p.m.

Coelho Winery
111 Fifth Street, Amity
503-835-9305, coelhowinery.com
Taste 2010 new vintage releases, experience handcrafted estate Pinot Gris, Chardonnay, Pinot Noir Blanc, Pinot Noir Rosé, Pinot Noir, Portuguese Red Wine, Petite Syrah and Port-style wines. Fee: $20 (includes wine tasting and appetizers). Fri-Mon 11 a.m.-5 p.m.

Kristin Hill Winery
3330 S.E. Amity Dayton Highway, Amity
503-835-0850
Wine for more than just the Pinot lover. Sparkling, Gewürztraminer, Chardonnay, Pinot Gris, Pinot Noir, Port-style wine and their 2011 Nouveau. Fee: $5 (includes 6 tastes, light snacks and tasting glass). Sat-Mon 11 a.m.-5 p.m.

Mia Sonatina Cellars
102 Nursery Street, Amity
503-449-0834,.miasonatina.com
Sample wines crafted in an Old-World style. New Releases: 2007 Allegro, 2008 Pinot Noir, 2011 Pinot Gris, 2011 Riesling, 2011 Gewürztraminer, Serenade (sweet blend), Dolce (dessert wine). Fee: $8 (includes wine tasting, barrel tasting, appetizers). Sat-Mon 12 p.m.-5 p.m.

Mystic wine
11931 S.E. Hoodview Road, Amity
503-931-5376, .mysticwine.com
Peaceful views of Mt. Hood and the Valley welcome you to Mystic Wines. Six luscious Reds for you to enjoy; Pinot Noir, Merlot, Cabernet, Syrah, Barbera and Zinfandel. Fee: $10 (includes 6 pours and tasty nibbles). Sat-Sun 12 p.m-5 p.m.

Carlton

Terra Vina Wines Vineyard
214 ‘B’ W. Main Street, Carlton
503-925-0712, terravinawines.comrapt
$10 includes logo glass, delicious cheeses, artisan breads and tastes of award-winning wines and the new release of the anxiously awaited 2010 Cabernet Franc & 2010 La Famiglia Pinot Noir. Purchases futures at fabulous discounts. A portion of tasting fees donated to the Newberg Animal Shelter. Sat-Mon 11 a.m.-5 p.m.

Cornelius

Árdíri Winery and Vineyards
35040 SW Unger Rd., Cornelius
503-628-6060, ardiriwine.com
Pairing current releases with cheeses from Quail Run Creamery and offering a variety of local artisan food from purveyors sampling their craft. Experience live landscape painting by nationally recognized Oregon artist, Jen Vranes, whose work appears on several Ardiri labels. Stunning views, cozy seating, award-winning wines. $10/ flight. Sat-Mon 11 a.m.-7 p.m.

Corvallis

Tyee Wine Cellars
26335 Greenberry Rd., Corvallis
541-753-8754, tyeewine.com
Open House featuring Tyee Estate Wines on the Buchanan Family Century Farm; hiking, picnicking, wine tasting and special discounts. On Monday, May 28th, Tyee hosts The Space Neighbors in Concert with Dim Sum by Magenta. Concert tickets online $7 or $10 at gate. Fri-Mon 12 p.m.-5 p.m.

Dallas

Amalie Robert Estate
13531 Bursell Road, Dallas
503-88-CUVEE, amalierobert.com
Taste the new-release 2009 Pinot Noirs, 2010 Pinot Meunier and 2009 “Satisfaction Syrah.” The vineyard and winery are located 20 minutes west of Salem. $10 includes Riedel glass and cheeses. Sat-Mon 10 a.m.-3 p.m.

Chateau Bianca
17485 Highway 22, Dallas
877-623-6181, chateaubianca.com
This year’s festivities will include barrel tasting in the cellar and the opportunity to buy futures of in-barrel wines. Fee: $5 (includes tasting, fruit and crackers); $10 (barrel tasting). Fri-Sun 10 a.m.-5 p.m.

Illahe Vineyards
3275 Ballard Road, Dallas
503-831-1248, Illahevineyards.com
Sample the release of their 2010 Reserve and Willamette Valley Pinot Noirs, 2011 Estate Pinot Gris, along with their 2011 Viognier paired with artisan cheeses and bread from the Breadboard. Weather permitting, take a horse-drawn wagon tour of the vineyard with winemaker Brad Ford. Fee: $10 (refunded with a four-bottle purchase). Sat-Mon 11 a.m.-5 p.m.

Namasté Vineyards
5600 Van Well Road, Dallas
503-623-4150,.namastevineyards.com
Celebrating their 10th anniversary. Enjoy stunning views and delicious wines at this family-owned vineyard just west of Salem. Pouring handcrafted, limited-production wines, including award-winning Pinot Noirs, the ever popular Peace, Serenity White Port and newly released Cabernet and Merlot. Fee: $10 (includes tasting of five wines). Sat-Mon 12 p.m.-6 p.m.

Van Duzer Vineyards
11975 Smithfield Road, Dallas
800-884-1927, vanduzer.com
Come for the wine, stay for the view. Celebrate with new releases of Rosé, Pinot Gris and Riesling as well as old favorites. Visit with the winemaking team, peruse art by local artists and enjoy gourmet food. $10 includes wine and snacks. Sat-Mon 11 a.m.-5 p.m.

Dayton

Armonéa Wine Cellars
6855 Breyman Orchards Rd., Dayton
503-864-3446, winecountryfarm.com
Sample Chardonnay, Riesling, Mueller Thurgau, Pinot Gris and two Pinot Noirs. Also pouring Riesling dessert wine and sparkling wine. $10 includes Armonéa glass, famous Pinot brownies, and a view of a charming new Arabian filly. Sat-Mon 11 a.m.-5 p.m.

Methven Family Vineyards
11400 Westland Lane, Dayton
503-868-7259, methvenfamilyvineyards.com Taste new releases including their 2008 Pinot and their first Rosé. Joel Palmer House tasting menu, and chocolate Pinot Noir cupcakes from Ruby Cakes. Live music 2-4 from Big Ron Sabin. Sat-Mon 11 a.m.-5 p.m.

Sokol Blosser
5000 Sokol Blosser Lane, Dayton
800-582-6668, sokolblosser.com
Join in the Sokol Blosser courtyard for a weekend of barrel tasting, fabulous wines, lively music and great food. Family and staff will guide visitors through a delicious portfolio of current releases and hard-to-find gems. Picnic fare available for purchase from the RibSlayer as well! Sat-Mon, 10 a.m.-4 p.m.

Stoller
16161 NE McDougall Rd., Dayton
503-864-3404, stollervineyards.com
$20 includes Open House, Stoller Souvenir Oregon Pinot Noir, Reidel glass and light appetizers. Sat-Sun 11 a.m-4 p.m.

Seufert Winery
415 Ferry St., Dayton
503-864-2946, seufertwinery.com
Pinot Noir flights paired with amuse-bouche bites. $10. Fri-Sat 11-5, Sun 12 p.m.-5 p.m.

Winter’s Hill Vineyard
6451 Hilltop Lane NE, Dayton
503-864-4538, wintershillwine.com
$10 includes souvenir glass, breathtaking views and genuine hospitality. Guests will enjoy new releases of Pinot Noir, Pinot Gris, Pinot Blanc, Dry Rosé of Pinot Noir and dessert wines. Meet the winemaker and owners. Sat-Sun, 11 a.m.-5 p.m.

Dundee

Argyle Winery
691 Highway 99W, Dundee
888-4-ARGYLE, argylewinery.com
Argyle’s 25th anniversary making wine in Dundee. Special cellar selections, gourmet cheeses and tastings straight from the barrel while relaxing to live local music from Rio Con Brio. Be the first to taste Argyle’s Silver Series Pinot Noirs – limited edition wines from their prized vineyards. music 12 p.m.-4:30 p.m. $15 includes logo glass. Sat-Sun, 11 a.m.-5 p.m.

Bella Vida Vineyard
9380 NE Worden Hill Rd., Dundee
503-538-9821, bellavida.com
Visit their new tasting room, opening Memorial Day Weekend.

Daedalus Cellars
990 North Highway 99W, Dundee
503-538-4400, daedaluscellars.com
Experience their newly released, very-limited-produced 09 Labyrinth & 09 Maresh Pinot Noirs. Also new additions to our current releases: the 2011 Pinot Noir Blanc and Jezebel Blanc will be available for sample as well. Also serving a family-recipe soup. $10. Sat-Mon 11 a.m.-5 p.m.

Dobbes Family Estate
240 SE Fifth St., Dundee
503-538-1141, dobbesfamilyestate.com
Celebrate the release of their 2011 Joe’s Secco Oregon Bubbles complete with fun food pairings & groovy tunes. Try the bubbly sensation from Wine By Joe, recently named #1 Hot Small Brand, in the Dobbes Family Estate tasting room. $15 tasting fee. Sat-Sun 11 a.m.-6 p.m.

Duck Pond Cellars
23145 Highway 99W, Dundee
503-538-3199, duckpondcellars.com
Taste five wines, take cellar tour (available at 11:00 a.m., 1:00 p.m. and 3:00 p.m.) and barrel sampling. Wines available for tasting include 2011 Pinot Gris, 2009 Chardonnay, 2010 Mingle (white blend), 2009 Red Blend, 2010 Cabernet Sauvignon, 2006 Semillon Dessert Wine. Special case discounts. Artist Oscar Flores-Fiol and vendor Clay Art will be on hand selling art and gifts as well. $10 ($5 for wine club members) includes logo glass. Sat-Sun 10 a.m.-5 p.m.

The Four Graces Winery
9605 NE Fox Farm Road , Dundee
503-554-8000, thefourgraces.com
Enjoy delicious appetizers and The Four Graces wines. There will also be a special raffle prize drawing. $15 for wine tasting and appetizers. Club Members and up to four guests have the fee waived. Sat-Mon 10 a.m.-5 p.m.

Lange Estate Winery and Vineyards
18380 NE Buena Vista Drive, Dundee
503-538-6476, langewinery.com
25th Anniversary special Pinot, with light appetizers. Also offering wood-fired pizzas and other treats catered by Tastebud. $15 includes Reidel logo glass. Sat-Sun, 11 a.m.-5 p.m.

Torii Mor Winery
18365 NE Fairview Dr., Dundee
503-554-0105, toriimorwinery.com
$15 or $25 to kick off the season with the release of Torii Mor’s 2011 Rosé and other release wines and single vineyard Pinots, paired with local cheeses and chocolates. The higher fee includes an additional vertical tasting of the infamous “Deux Verres” Reserve Pinot Noir. Case discounts offered, Wine Club members will receive two complimentary tastings per membership. Sat – Mon 11 a.m.-5 p.m.

Junction City

Brigadoon Wine
25166 Ferguson Road, Junction City
541-998-2600, brigadoonwineco.com
Taste the family’s wines, including their Double-Gold Medal 2008 Pinot Noir and enjoy the fresh appetizer creations of LUC of Corvallis. Picnics welcome. Fee: $5. (includes wine tasting and appetizers). Sat-Mon 12 p.m.-5 p.m.
McMinnville

Anthony Dell Cellars
250 NE 3rd St.,McMinnville
503-910-8874, anthonydellcellars.com
Weekend Tasting at the tasting room. $10 Sat-Mon, 12 p.m.-5 p.m.

Dominio IV
845 NE Fifth St., McMinnville
503-474-8636, dominiowines.com
Cheese, fruit, bread, meats and crudité in open cellars. Eight wines, $10. Sat-Sun 12 p.m.-5 p.m.

Maysara Winery
15765 Muddy Valley Rd., McMinnville
503-843-1234, maysara.com
Flora Momtazi will be serving divinely inspired spring time appetizers while the Momtazi girls serve Maysara wines to compliment Flora’s dishes. Food, wine, live entertainment and (fingers-crossed) sunshine on the patio. $20. Sat-Mon 11 a.m.-4 p.m.

Remy Wines
905 NE 10th Ave., McMinnville
503-560-2003, remywines.com
Taste a bevy of wines. Also offering specials and some delectable nibbles. $5 tasting fee, waived if you bring three non-perishable food items to be donated to the Yamhill County Food Bank. Sat-Sun 12 p.m.-5 p.m., Mon 12 p.m-4 p.m.

Twelve
581 NE 3rd Street, McMinnville
503-435-1212, twelvewine.com
$8 for flights paired with chocolate. Sat-Mon 12 p.m.-6 p.m.

Westrey Wine Company
1065 NE Alpine Ave., McMinnville
503-434-6357, westrey.com
Start the summer tasting season at Westrey Wine’s Open House. Taste current releases as well as wines that are sold out everywhere but the winery. Sat-Mon, 11 a.m.-5 p.m.

Yamhill Valley Vineyards
16250 SW Oldsville Rd., McMinnville
503-843-3100, yamhill.com
No fee for featured pairings for each wine in Yamhill’s flight. Will include Pinot Blanc, Pinot Gris, four Pinot Noirs and a Riesling to die for. RSVP for groups of 6 or more. Fri-Mon, 11 a.m.-5 p.m.

Monmouth

Airlie Winery
15305 Dunn Forest Road, Monmouth
503-838-6013, airliewinery.com
Pouring Liz’s first sparkling wine, a new rosé and the 2008 Vintner’s Blend. Also live music and food for purchase. $10 includes T-shirt (while they last) and souvenir wine glass. Sat–Mon 11 a.m.-5 p.m.

Emerson Vineyards
11665 Airlie Road, Monmouth
503-838-0944, emersonvineyards.com
Enjoy wine tasting and hors d’oeuvres and hospitality. $5 (waived with wine purchase). Sat-Mon 12 p.m.-5 p.m.

Monroe

Benton-Lane Winery
23924 Territorial Highway, Monroe
541-847-5792, benton-lane.com
Have your palate seduced by silky Pinots at their picturesque family-owned estate winery and vineyards. Live music, Sat-Sun 1 p.m.-4 p.m.; Olive Grand – olive oil tasting Sun-Mon 1 p.m.-4 p.m.Tasting Fee $7, refundable with $20 wine purchase. Sat-Mon 12 p.m.-5 p.m.

Newberg

Adelsheim Vineyard
16800 NE Calkins Ln., Newberg
503-662-4509, adelsheim.com
Adelsheim will be pouring a flight of spring wines and serving cheese and charcuterie. $20 includes a Reidel glass. Sat-Mon 11 a.m.-4 p.m.

Anam Cara Cellars
306 N. Main St. (Hwy. 240), Newberg
503-537-9150, anamcaracellars.com
Spring releases with cheeses, flight of six wines, $10 (waived with purchase of two bottles). Sat-Mon 11 a.m.-5 p.m.

Anderson Family Vineyard
20120 NE Herring Ln., Newberg
503-554-5541, andersonfamilyvineyard.com Open house with tasting of newest releases of Chardonnays and Pinot Noirs, $10. Sat-Sun 11 a.m.-5 p.m., Mon by app’t.

Aramenta Cellars
17979 NE Lewis Rogers Ln., Newberg
503-538-7230, aramentacellars.com
Sample vintages of Chardonnays and Pinot Noirs poured with hors d’oeuvres and chocolates. $10 Sat-Mon 10 a.m.-4 p.m.

August Cellars
14000 NE Quarry Rd., Newberg
503-554-6766, augustcellars.com
Tasting from three wineries: August Cellars, Artisanal Winery, and Toluca Lane on Sat & Sun; August Cellars only on Mon. Served with Majestic Chocolates. $10 includes August Cellars logo glass. Taste of 808 Hawaiian BBQ (additional cost). Sat-Mon 11 a.m.-5 p.m.

Beaux Fréres
15155 NE North Valley Rd., Newberg
503-537-1137, beauxfreres.com
Barrel tastings, nibbles and special Library offerings. $15 includes Reidel glass. Sat-Sun 10 a.m.-3 p.m.

Bergström wines
18215 NE Calkins Ln., Newberg
503-554-0468, bergstromwines.com
Taste newly released Rosé, Sigrid Chardonnay and 2010 Single Vineyard Pinot Noirs. $15 (Club members receive four complimentary entries). Sat-Sun 10 a.m.-4 p.m., Mon 12 p.m.-3 p.m.

Colene Clemens Vineyards
22501 NE Dopp Rd., Newberg
503-662-4687, coleneclemens.com
Pouring highly anticipated 2011 Rose alongside their current release Pinot Noirs. Fee $10, complimentary admission for Cellar Club members. Sat-Sun 11 a.m.-5 p.m.

Hip Chicks Do Wine
602 B East First St., Newberg
503-554-5800, hipchicksdowine.com
Every single one of their wines open for tasting. $15 admission includes a tasting of up to 18 wines, appetizers, and a logo glass. Fri-Mon 11 a.m.-6 p.m.

J.K. Carriere Wines
9995 NE Parrett Mountain Road, Newberg
503-554-0721,jkcarriere.com
Taste the new releases of their popular spring wines, as well as other current offerings, and go home with your summer stash. While you’re there sample Olympic Provisions’ house-cured charcuterie, then stay for lunch and enjoy one of their mouth-watering sandwiches on our patio overlooking the valley. $10 tasting fee. Sat-Sun, 10 a.m.-5 p.m.

Natalie’s Estate Winery
16825 NE Chehalem Dr., Newberg
503-807-5008, nataliesestatewinery.com
Pouring their most recent limited releases, paired with appetizers for your fullest enjoyment of the wines, and Victoria’s Lavender will be showcasing their products. Tasting fee $10 for non-Cellar Club members. Sat-Mon 11 a.m.-5 p.m.

Patricia Green Cellars
15225 NE North Valley Rd., Newberg
503-554-0821, patriciagreencellars.com
One of the three weekends the cellars are open each year. Memorial Day Weekend is the only time that barrels are cracked open to show what they are working with for the vintage. Tasting at themidway point of a wine’s elevage gives a pretty decent impression of what the finished wine will be like. Fee $20, partially refundable with purchase. Sat-Sun 10 a.m.-3 p.m.

Privé Vineyard
28155 NE Bell Rd., Newberg
503-544-0464, privevineyard.com
Spring Barrel Tasting & French Market with special guest St. Honoré Boulangerie. Petite, French-style winery surrounded by lavender and vineyards. Barrel tasting of the stunning 2011 pinot noir, syrah, malbec and Pinot Port as well as the 2010 mélange, plus French cheese tasting accompanied by nibbles of St. Honorés heavenly breads. $15. Sat-Sun 11 a.m.-5 p.m., Mon 12 p.m.-4 p.m.

Redman Vineyard and Winery
18975 NE Ribbon Ridge Rd., Newberg
503-554-1290, redmanwines.com
Memorial Day Open House, Sat-Mon 11 a.m.-4 p.m.

Shea Wine Cellars
12321 NE Highway 240, Newberg
503-241-6527, sheawinecellars.com
Pouring barrel samples of their new 2011 wines and selling futures on their 2011 limited release Pinots including Homer. Bottled wine from earlier vintages will also be poured. Fee $10. Sat-Sun11 a.m.-4 p.m.

Styring Vineyards
19960 NE Ribbon Ridge Road, Newberg
503-866-6741, styringvinyards.com
$5 to meet the winemaker of this small family-owned and operated vineyard and winery, tasting wines, listening to live music and touring the barrel room. Sat-Mon 11 a.m.-5 p.m.

Trisaetum Winery
18401 Ribbon Ridge Road, Newberg
503-538-9898, trisaetum.com
Tour the subterranean barrel cave, fermentation hall and contemporary art gallery. $15 includes pours of new Reislings and Pinots, food pairings and logo glass.

Philomath

Spindrift Cellars
810 Applegate St., Philomath
541-929-6555, spindriftcellars.com
$10 for wine tasting of many Spindrift wines, Open House wine tour and Spindrift logo wine glass, 20% case discounts, light food and great local jeweler. Sat-Mon 12 p.m.-5 p.m.

Rickreall

Cherry Hill Winery
7867 Crowley Road, Rickreall
503-623-7867, cherryhillwinery.com
Join us for a Memorial Weekend open house. Fee: $10 (refundable with wine purchase) Sat-Mon 11 a.m.-5 p.m.

Eola Hills wine Cellars
501 S. Pacific Highway 99W, Rickreall
800-291-6730, eolahillswinery.com
Taste over 23 wines. Offering half case discounts and brunch on Sunday from 9 a.m. to 2 p.m. Fee: $10 (includes commemorative wine glass, tasting, and cheese and crackers). Sat-Mon 10 a.m.-5 p.m.

Firesteed Cellars
2200 N Pacific Highway W., Rickreall
503-623-8683, firesteed.com
Award-winning wines and special new releases available for tasting. Catered appetizers for food pairing with wines. Taste Firesteed’s 2011 Pinot Noir Rosé. Fee: $10 (club members no fee; includes wine tasting, appetizers, wine and food pairing stations). Sat-Sun 11 a.m.-5 p.m.

Johan Vineyards
4285 N. Pacific Highway 99W, Rickreall
866-379-6029, www.johanvineyards.com
Enjoy handcrafted wines from our certified Biodynamic estate vineyard. Take in gorgeous views while enjoying light snacks, live music and chatting with the owner. Open regular hours on Monday. Fee: $10 ($5 refunded with wine purchase) includes logo glass, light snacks and live music. Sat-Sun 11 a.m.-5 p.m.

Left Coast Cellars
4225 N. Pacific Highway 99W, Rickreall
503-831-4916, www.leftcoastcellars.com
Celebrate the debut of their 2011 Pinot Gris and 2009 Cali’s Cuvee Pinot Noir with light snacks and music from the Danny Wold Jazz Trio. Tasting Room Café will be open daily for dining, and Monday, May 28, guitarist Michael Balok is on the patio. Fee: $10 (includes logo glass, light snacks and live music). Sat-Sun at winery, Mon at tasting room, 11 a.m.-5 p.m.

Salem

Ankeny Vineyard & Winery
2565 Riverside Road S., Salem
503-378-1498, ankenyvineyard.com
A spring weekend of food and wine, with old favorites Pinot Noir, Pinot Gris, Chardonnay, Maréchal Foch, and new releases. Sat and Sun offering their wood-fired pizza, Mon offering Mexican carnitas cooked by Chef Juan Garcia. $5. Sat-Mon 11 a.m.-5 p.m.

Arcane Cellars Wheatland Winery
22350 Magness Rd. N.W., Salem
503-868-7076, arcanecellars.com
Taste award-winning wines and new releases: Carmenere, Pinot Noir, Pinot Gris, Pinot Blanc, Riesling, Rosés, Merlot, Music of the Spheres, Syrah, Cabernet Sauvignon and Madouro dessert wine. Bocce court, picnic areas, arboretum in a beautiful private setting along the Willamette River. Great small bites. $15 Sat-Mon 11 a.m.-5 p.m.

Bethel Heights Vineyard
6060 Bethel Heights Road N.W., Salem
503-581-2262, bethelheights.com
Enjoy a fantastic lineup of 2009 Pinot Noirs, aromatic white wines and the spectacular view from their deck. Wine-friendly food available for purchase. Fee $5. Reserve Pinot Noir flight for an additional $10. Sat-Mon 11 a.m.-5 p.m.

Cristom Vineyards
6905 Spring Valley Road N.W., Salem
503-375-3068, cristomwines.com
Pouring all four of the 2009 ‘ladies club’, along with 2009 Mt. Jefferson Cuvée. The hot tip is that they’ll still have some 2008 Sommers Reserve available and a jewel or two from our library. Fee: $10 (refunded with $100 wine purchase). Sat-Mon 10 a.m.-4 p.m.

Cubanísimo Vineyards
1754 Best Road N.W., Salem
503-588-1763, cubanisimovineyards.com
Live music, great wine, tapas and dancing. Fee: $10 (includes wine tasting, salsa lesson, live music). Sat-Mon 12 p.m.-6 p.m.

Evesham Wood
3795 Wallace Road N.W., Salem
503-371-8478, eveshamwood.com
Taste spring releases including two 2010 Pinot Noirs, “Eola-Amity Hills Cuvée” and estate “La Grive Bleue,” along with two single-vineyard 2010 Pinot Noirs from Haden Fig. Experience the idyllic southern Eola Hills setting of their certified organic vineyard along with hors d’oeuvres and cheeses. Fee: $7. Sat-Mon 12 p.m.-4 p.m.

Haden Fig
(at Evesham Wood)
3795 Wallace Road N.W., Salem
503-477-6960,.hadenfig.com
Taste the newly released 2010 Pinot Noir Bjornson Vineyard and 2010 Pinot Noir Cancilla Vineyard along with the 2011 Rosé of Pinot Noir. Also pouring several new releases from Evesham Wood. Fee: $7 (includes wines from both Evesham Wood & Haden Fig, along with hors d’oeuvres and cheeses). Sat-Mon 12 p.m.-4 p.m.

Honeywood Winery
1350 Hines Street S.E., Salem
503-362-4111, honeywoodwinery.com
Sample new releases of Maréchal Foch, Pinot Noir, Pinot Gris and Chardonnay. More than 40 designer wines to please every palate. Enjoy samples of Oregon food products and browse the large gift shop. No fee. Fri-Sat 10 a.m.-6 p.m., Sun 11 a.m.-6 p.m.

Kathken Vineyards
5739 Orchard Heights Road N.W., Salem
503-316-3911, kathkenvineyards.com
Visit their sky room in the yurt at the top of the vineyard (if rain, at tasting room by winery). Taste wines and chat with Ken, the winemaker. Fee: $8 (includes wine appetizers, including Kathy’s famousmeatballs). Sat-Mon 11 a.m.-5 p.m.

Orchard Heights Winery
6057 Orchard Heights Road N.W., Salem
503-391-7308, orchardheightswinery.com
Open House. Celebrate their 2011 releases. Fee: $5 (includes wine tasting and appetizers). Sat-Mon 11 a.m.-5 p.m.

Pudding River Wine Cellars
9374 Sunnyview Road N.E., Salem
503-365-0391, puddingriver.com
Open house featuring the latest release of their stainless steel tank-fermented Chardonnay and Pinot Gris. Fee: $5 (includes hors d’oeuvres and cheeses). Sat-Mon 12 p.m.-5 p.m.

Redhawk Vineyard & Winery
2995 Michigan City Road N.W., Salem
503-362-1596, redhawkwine.com
Wine and barrel tasting, delicious food, including barbecue, tri-tip, Italian sausage, salad, cheeses and more as well as live music. Enjoy the view and take advantage of special pricing during the festival. Fee: $10 (includes wine and barrel tasting, food, music). Sat-Mon 11 a.m.-5 p.m.

St. Innocent Winery
5657 Zena Road N.W., Salem
503-378-1526, stinnocentwine.com
Handmade wines from great Oregon vineyard sites. Wines will be paired with taste treats, including our winemaker’s cassoulet. 2010 Pinot Noir, Shea, Justice, Temperance Hill and Zenith, our estate. $12. Sat-Mon 11 a.m.-5 p.m.

Sass winery
9092 Jackson Hill Road S.E., Salem
503-391-9991, sasswinery.com
New releases of Pinot Noir, Pinot Gris, Pinot Blanc and Chardonnay, some only available at the winery. Case discounts. Fee: $5 (refundable with wine purchase, includes tasting all wines, breads, cheeses, spreads, chocolates). Sat-Mon 12 p.m.-5 p.m.

Stangeland Vineyards & Winery
8500 Hopewell Road N.W., Salem
503-581-0355, stangelandwinery.com
$10 includes reserves. Stangeland marks 22 years with the release of its 2009 single-vineyard Pinots, 2010 Pinot Gris, 2011 Gewürztraminer and 2011 Rosés. Nibbles and scrumptious cheese, legendary quality at affordable prices. Sat-Mon 11 a.m.-5 p.m.

Trinity Vineyards
1031 Wahl Lane S., Salem
503-371-6977, trinityvineyards.com
Take in stunning vineyard and mountain views from the tasting room and enjoy music, food and great wines. For $10 Trinity will feature its newly released 2011 Pinot Gris and Pinot Noir Rosé, its 2011 Sangiovese, 2009 Estate Pinot Noir and 2009 Reserve Pinot Noir. Sat-Sun 11 a.m.-5 p.m.

Vitae Springs Vineyard
3675 Vitae Springs Road S., Salem
503-932-9786, vitaesprings.com
Vitae produces limited amounts of Grüner Veltliner from 32-year-old vines (the oldest in the nation) as well as an intriguing Riesling and elegant Pinot Noir. $10 tasting, free live music from Orvil Ivie and Mike Renwick on Sat, 1p.m.-4 p.m. Fri-Sat 1 p.m.-6 p.m., Sun 1 p.m.-5 p.m.

Witness Tree
7111 Spring Valley Road N.W., Salem
503-585-7874,witnesstreevineyard.com
No fee to taste newly released 2010 Remari Rosé and 2009 Benchmark Pinot Noir. Taste the 2011 Vintage Select Chardonnay and Pinot Noir from the barrel. Sat – Mon, 11 a.m.-5 p.m.

Turner

Willamette Valley Vineyards
8800 Enchanted Way S.E., Turner
503-588-9463, willamettevalleyvineyards.com
Join Willamette for the annual competition to blind taste and match world-class Pinot Noir to its respective appellation. $10 includes Riedel wine glass, hors d’oeuvres and live music. Grand prize: a wine blending experience with the winemaker followed by a lunch at the estate winery restaurant. Sat-Mon, 11 a.m.-6 p.m.
Yamhill

Solena & Grand Cru Estates
17100 NE Woodland Loop Road, Yamhill
503-662-4730, solenaestate.com
$15 includes tour through the barrels and fermentation hall with the Solena winemaking team, tastes of highly acclaimed Pinot Noirs and Pinot Gris and Riedel glass. Relax in the dining room enjoying new wines and delicious hors d’ oeuvres. Biodynamically farmed vineyard, beautiful views, and friendly people. Sat-Sun 11 a.m-5 p.m., Mon 12 p.m.-4 p.m.

At Bethel Heights Winery, we chat with Mimi Dudley Casteel, owner and general manager. Bethel Heights is a family-owned vineyard, and the tasting room boasts a big farmhouse table, a fireplace, and a sweeping view of Mt. Jefferson. Mimi pours us the wonderful wine made from their oldest block of Pinot Noir – two different vintages for comparison; common practice at Bethel Heights tastings.

Mimi’s father and uncle, Ted and Terry Casteel, purchased 56 acres of old orchard land in the Eola Hills in 1976; they were lucky enough to find land already planted with a few vines. “It’s really a big deal to have old vines in Oregon, vines that grow on their own roots,” Mimi tells us. Today, almost all the vines in production in Oregon are grafted onto philloxera- resistant rootstock, but when starting the vineyard, Mimi’s family saved money by planting cuttings from the vines already growing. Some of the Chardonnay and Pinot Noir vines at Bethel Heights are over 30 years old, ancient by the standards of the Oregon wine industry.

Mimi takes us down to the vineyard, where we walk among the old vines – thicker than an arm, gnarled and mossy. Mimi makes her own compost and treats each vine with compost tea. Bethel Heights incorporates many organic practices in their farming, and they are certified as sustainable. “I try and look at the whole picture when I make these decisions,” Mimi says. “In the end it’s about making the best possible wine.”

In the coolness of the cellar, barrels are stacked three high. Bethel Heights Chardonnay is barrel-fermented in neutral oak, its Riesling and Pinot Blanc in stainless steel, and its Pinot Noir in oak.Mimi thinks 2011 will be an outstanding year. “After harvest, there is always a surprise. Magical things happen. Some of the best things that happen in winemaking are out of your control.”

Our next stop is Left Coast Cellars, where we talk with Luke McCollom, the winemaker and viticulturist. Left Coast grows Pinot Noir, Chardonnay, Pinot Blanc, Pinot Gris and Viognier; all the grapes that go into their wine are estate-grown, which makes them somewhat unusual in the Willamette Valley.

Left Coast keeps a number of beehives, part of their work towards maintaining a bio-diverse ecosystem. They also maintain a woodlot of oak trees, compost their grape pumice with manure from a nearby dairy, and have planted a number of hazelnut trees, injected with black truffles, which they hope to harvest and sell.

We hike up the hill and he shows us his latest project: in dozens of raised beds, over 20 thousand small cuttings are standing in a mix of compost and sand, putting out tiny leaves. Where Bethel Heights rooted their own vines in the 1970s from economic necessity, Left Coast, a younger operation, is rooting vines, because, today, due to high demand, it is often difficult to purchase grafted stock. Luke explains that these vines, a mix of different Pinot Noir clones, will be “field blended,” an ancient practice in which the different grapes are planted randomly in the same field, and harvested and fermented together, producing a wine of depth and complexity.

Luke takes us into the barrel room, and gives us each a glass. “I want you to taste something really unusual.” In 2011 a number of their Viognier vines were hit with a heavy frost while the fruit was still on the vine Luke turned this minor disaster into “ice wine,” a sweet dessert wine that can only be made with frost damaged grapes. It smells like flowers, and tastes light and sweet, but not too sweet. We taste wine from a barrel of Chardonnay and a barrel of Pinot Noir. I love the experience of barrel tasting. Standing in the cool cellar sipping the still-cloudy wine on a warm afternoon – what could be better?

Both Bethel Heights Winery and Left Coast Cellars are open on the Memorial Day weekend and will provide music, food, and wine tasting for their visitors.

Alsham is located at 145 Liberty St. NE, above the DownTown Market & Deli, which offers a bunch of ethnic food options as well as standard products you’d find at a minimart. To access the restaurant, patrons need to walk through the market and back to the deli to find the stairs that lead up to the restaurant.

Alsham’s dining area is an open second level, overlooking the business below. All of the seats either have a view of the market or the street outside. It was a sunny day, so my guest and I chose a window seat overlooking Liberty Street. The service was initially prompt, but it was clear that our server wore many hats at the business, so we had to wait a bit at times. Despite this, the server was friendly and helpful, assisting my companion in what to select for an entree.

For an appetizer, my guest and I ordered the Babaghanouge Dip, with a mix of ground, roasted eggplant, chopped tomato, onion, parsley, lemon juice, garlic and Mediterranean spices, served with pita bread for dipping ($5.95). Alsham’s variation of the eastern Mediterranean-region classic was tangy and full of flavors that complemented each other well.

We decided to select a meat-based dish and a vegetable-dominated dish for the two entrees. I picked the Fateret Sabanh, a spinach bite with homemade dough, and rice, vegetables, pita bread and tzatziki sauce on the side ($10.95). The dough on the bite was fresh and hearty, and though the entree was carb-laden, it didn’t feel like a heavy dish. As with the appetizer, the star of the entree was the seasoning and flavor pairing. A hallmark of the Mediterranean diet is variety and portion control, so seasoning plays an important role in the diner being satisfied.

My partner picked the Fateret Lahma, with marinated and spiced ground lamb and beef, and vegetables, tzatziki sauce and pita bread ($10.50). She noted how well the meat was seasoned, and that the sides complemented the entree well. She was also a big fan of the tzatziki sauce, saying that it reminded her of the quality she had on her trip to Greece years back.

Our trip to Alsham was a quaint and enjoyable one, and I’ll likely be back soon to try one of the restaurant’s gyros (lamb $12.95, beef $10.95, chicken $9.95) and some zhartar dip ($5.95).

In the field next to us are long rows of cabbages, beets, radicchio, rutabagas, and chicory.  Jeff brings me a leaf of chicory, green striped in burgundy. It tastes like spring:  slightly bitter, a little peppery, tonic.  In the field houses–open-ended tunnels constructed of pipe and plastic sheeting–there is a whisper of green where carrots and radishes are poking through the soil.  Jeff points out the rows of garlic and leads us to a section of Purple Cape – a kind of cauliflower – that is just beginning to make heads. Its curds are an electric purple and much sweeter than any cauliflower I have ever tasted.   Later in the season, the field houses will be planted with tomatoes, and the fields themselves with peppers, eggplants, corn, and potatoes, winter squash, and pumpkins.  Most of the vegetables Jeff and Carri grow are open-pollinated – older varieties that breed true to form, enabling the farmer to save seeds, whereas hybrid seeds must be purchased each year.  Open-pollinated varieties are also more adaptable to local conditions and provide increased genetic diversity.

Jeff and Carri have been farming for four years–two years in their current location–and hope to buy the property if a Farm Service Agency loan comes through.  Even though they don’t yet own their 15 acres, they have made investments in it: improving and maintaining the water system, building the field houses, plowing compost and manure, as well as cash, into the land.  They also practice cover-cropping –sowing wheat, buckwheat, barley, crimson clover, oats, and vetch at different times of the year, and, because the soil is highly acidic, they will spread lime this year, which will bring the Ph closer to normal.

Pitchfork and Crow’s produce can be found at the Salem Saturday Market, beginning in April,  but their preference is to sell through their CSA, although they do not follow the traditional “pick up your box” model.  Every week during their 28-week season they set up their stand near the Willamette University campus, and CSA members come to fill their boxes with the produce on offer: “take one of these, two of these.”   This way, Carri and Jeff get a chance to interact with their supporters and members get a chance to know one another.  “In a sense, it’s really their farm.” says Carri, referring to the members.  “They supply the money that keeps the farm going.”  Relationships are important to the local food movement, not only those between grower and consumer, but those between growers themselves.   Jeff and Carri took the OSU Extension “Growing Small Farms” course, but much of what they have learned has been from other local farmers.  “The folks at Oakhill Organics and  Persephone Farms have been such a great resource for us, always willing to share their expertise.  There is no sense of competition in the local, organic farming community.  We’re a family.”

Last stop on our tour are the barn and greenhouse.  We admire the red 1947 Farmall tractor, the rows of tiny seedlings sprouting on heated mats, and peek in homebuilt cooler that currently holds potatoes and cabbages.  We talk about voles and deer, organic weed control, and varieties of winter squash.  I’m impressed by Jeff and Carri’s dedication, their energy, their ability to work so hard and do whatever job lies to hand.  I ask if they ever get discouraged.  They both laugh, a little embarrassed.   “Sometimes,” Carri admits, “but really, this is our passion. I can’t imagine what else we would do.”

The fifty-year-old chain first opened in Vancouver, Wash., and now has 38 locations in Southwest Washington and Northwest Oregon. Two of its locations are in the Mid-Willamette Valley — one in Monmouth (615 Main Street E), and one in Albany (2310 Santiam Highway SE). Burgerville prides itself on being “fresh, local, sustainable”, as it states in its motto. The company purchases wind power credits which equal 100 percent of its electricity use, recycles used canola oil into biodiesel, composts at 14 locations, and offers its hourly employees an affordable (as low as $30 a month) health-care plan after six months of employment.

Burgerville buys a large majority of its ingredients from Northwest producers. For example, its beef comes from ranches in Oregon, owned by Country Natural Beef; its vegetarian burgers from Chez Gourmet (Lake Oswego, OR); its cheeses are from Tillamook and Rogue Creameries (Tillamook and Central Point, OR); its cage-free eggs are from Stiebrs Farms (Yelm, WA) and its halibut is from Odyssey Seafood (Seattle, WA). By supporting regional manufacturers, Burgerville is keeping money and jobs local and less fossil fuels are being used to transport the products.

I selected the Yukon and White Bean Basil Burger (490 calories, 23 grams of fat, 11 grams of protein) and elected for a small side of Rosemary Shoestring Potatoes, which surprisingly only had 120 calories as per the nutritional information page on the company’s Web site. I’m not vegetarian, but I sometimes pick veggie patties to mix things up. The burger was great, and I later found out that you can buy Chez Gourmet patties at LifeSource and Roth’s in Salem. The basil sauce was flavorful, the lettuce and tomato was fresh, the wheat bun was fluffy (and appeared superior to the buns that come with most other burgers), and the patty was well-seasoned, with spot-on texture. The shoestring potatoes, unfortunately, were disappointing, as they were cold, greasy and seemed to have been sitting out a little too long (likely the consequence of arriving at an awkward time, between lunch and dinner).

Though my guest’s entrée, the Tillamook Cheeseburger (640 calories, 39 grams of fat, and 30 grams of protein) suffered the same fate as my shoestring potatoes (it was barely lukewarm), she enjoyed it. The side salad, consisting of mixed greens (not just iceberg lettuce!), aged white cheddar cheese, red onion and grape tomatoes (80 calories, 4.5 grams of fat, 5 grams of protein), was a nice complement, adding a few extra nutrients to the meal.

Reviewing the calorie and fat content of our meal, you’ll realize that eating local does not necessarily mean ‘waist-slimming’ (a 720-calorie meal is far from ‘light’ and 39 grams of fat in any burger is not exactly heart healthy). There are, however, some health perks to choosing local, sustainably-farmed foods. Seasonal, local produce, such as that found in Burgerville’s summer berry milkshakes or Walla Walla sweet onion rings, will have more nutrients retained than produce that had to make long treks across several state lines. Also, sustainably raised meats produce healthier animals, which do not require the antibiotics and hormones that are commonly used in big industry practices.

Despite the fact that the meal was a couple bucks more than if we had visited Burger King or McDonalds, it’s nice to know that the ingredients came from close to home, most of the 16 dollars spent will remain in the local economy and that we supported businesses with sustainable practices.

The brew pub, which features handcrafted beer, wine and bistro food, has been open nearly two years. It is the public restaurant for the family-run company that began production of Oregon craft beers in 2008.
As with all microbreweries, Seven Brides offers a variety of ingenious flavors. In this case, the beers often feature the names of the daughters the company was named in honor of; Lauren’s Pale Ale, Emily’s Amber and Maggie’s Marzen are three examples.

The restaurant has a modern industrial ambience, light and airy with lots of windows, and sells t-shirts and hoodies with the company’s logo. It offers Silver Falls Coffee Company coffee, which is small-batch-roasted and organic. The brewery is environmentally friendly, recycling its cooling water with each batch and giving the spent grain (used in brewing) to a local livestock owner for feed.

The menu offers traditional pub items (nachos, burgers, etc.) but also a variety of interesting sandwiches such as Grilled Portobello and Chicken, Bacon Swiss, and many salads and appetizers, all created in the on-site kitchen. Live music plays some weekends and holidays.

Seven Brides also sells glasses and bottles of Vitis Ridge wines, products of the prize-winning Oregon boutique winery. Vitis Ridge’s own separate shop and tasting room is located in the same building.

Seven Brides is a family enterprise, started by five local men – brothers and uncles – who had already brewed beer as a hobby. They finally decided to offer their product to the public, got a business license and named the company after their seven daughters (though more have been born in recent years) in hopes of earning enough to pay for the girls’ eventual weddings.

Their inspiration means that mid-valley beer fans now have another reason to visit Silverton.

Ragin’ River Steak Co. is located in a beautiful historic building across the street from Independence’s Riverview Park at 154 S. Main St. The park is home to the city’s Saturday market, an epic Fourth of July fireworks celebration, and other family-friendly activities throughout the Spring and Summer, giving non-Independence-area residents a reason to venture out to Ragin’ River’s neck of the woods and make a day of it. The restaurant openly vies for Salem business, advertising that “Salem’s best steakhouse is in Independence!” on its web site (RaginRiverSteakCo.com).

The scenery and ambiance weren’t the only things that eased the pain of avoiding carbohydrates for a meal. Choosing a low-carb diet at a steak house was a lot easier to do than at … say … an Italian restaurant, and part of the allure of Ragin’ River is that owner Bob Crowson has elected to serve only certified Angus beef and wild salmon and halibut. With that in mind, my guest elected to try the Charbroiled Ribeye ($24) and I chose the Pacific Salmon ($17).

As mentioned in the introduction of this article, most entrees come with their fare share of carbo-loaded accessories. Since we were following the diet, my guest couldn’t partake of her free desert option, and neither of us could order the side dish of the pasta, potato strings, garlic mashed potatoes or Ragin’ baked potato (which is a “loaded” baked potato). If that wasn’t enough, we couldn’t eat the in-house-baked bread, which came with in-house-churned butter. Both of us did have a small garden salad (without croutons), with olive oil instead of a traditional dressing. The salads were small and simple, but fresh and colorful.

The entrees arrived in a timely manner [the service was attentive and polite as a whole] with each dish containing a sort-of vegetable slaw consisting of a mix of thinly-sliced carrots, zucchini, peppers, and other vegetables. The tasty side was vibrant with color, making both dishes visually “pop” and my guest and I agreed later that the slaw was the highlight of the meal.

She ordered her ribeye rare, and it definitely came bloody. The meat had nice marbling, and was juicy and flavorful. She said the ribeye had a char flavor crust, but that she preferred more seasoning than was provided. My salmon tasted as if it had been caught the day before, but was a bit smaller than I expected for the price (when I think steak house, I think big). Unfortunately, by the time I had finished my vegetables (they were too good to save), the salmon had cooled down a little too much as well.

Overall, the ingredients, the atmosphere and the restaurant’s ability to not mess up a good thing are Ragin’ Rivers best qualities. And when you’re looking for a place for meat and vegetables (not potatoes), this restaurant is pretty much what you’re looking for. Plus it’s nice to get out of town now and then.

Ragin’ River’s hours of operation are 11:30 a.m. to 9 p.m. Tuesday through Friday, and 10 a.m. to 2 p.m. and 4 p.m. to 9 p.m. Saturday and Sunday. For more information, call the restaurant at (503) 837-0394.

The facts
Variations of low-carbohydrate diets include Atkins, South Beach, Zone, etc. The essential aim of each of these diets is to lose weight by limiting the amount of carbohydrates consumed, but where they defer is how restrictive they are. Some may not allow fruit, potatoes or even vegetables other than a small portion of leafy greens daily.

Carbohydrates are the primary fuel source for the body. They include: bread, rice, pasta, cereals and other grains; starchy vegetables such as potatoes, corn, peas and beans; fruit, milk, yogurt and sweets and desserts. Carbohydrates break down to glucose (sugar) in the blood and deliver energy to the brain and muscles. Excess glucose is stored as glycogen (reserve energy) in the liver. If the glycogen stores are not used, it is eventually stored as fat.

Eliminating or restricting refined carbohydrates – such as sugar-riddled sweets and white bread – and using portion-control on carbohydrates like whole grains and fruits is a healthy way to follow a low-carb diet. A concern with following a low-carb diet is that occasionally people will feel they have the license to choose foods that are high in fat and sodium, such as artery-clogging cream sauces, bacon and sausage.

Several dozen interested community members met on Feb 21 to discuss a potential food co-op in Salem. Participants were community activists, farmers, and long-time residents as well as new arrivals and ranged in age from their twenties to seventies. Kerry Topel, environmental educator and new executive director of Oregon Peaceworks, moderated the discussion.

The presentation included slides of possible sites under consideration and a list of nearly 50 local wholesale organic and natural producers in the area. Topel, along with Debra Edwards and Cindy Kimball, have been meeting since October to plan the co-op. The first meeting was held to gauge community interest and to involve Salem resi dents in the next stage including fundraising, outreach and planning.

“Currently we in Salem are overly dependent upon food shipped and trucked in when we are literally surrounded by amazing locally produced food,” Topel said, referring to the fertility and abundance of the Willamette Valley. “We’ll increase the quality and diversity of locally produced food through recognizing the amazing resources we have right here.”

“People are more aware and concerned about what they are eating,” Kimball, who has studied nutrition, says. “People don’t want huge corporations to control what they eat and their access to food.” She mentions concerns with genetically modified foods and the huge recalls of tainted foods in recent years from large farms.

“Portland has a co-op, Corvallis has a co-op; Salem is ripe for the picking,” said Debra Edwards. The area has a population of 300,000 that could potentially support a co-op, she says.

In contrast to a corporation or for-profit business,  a co-op is owned and democratically controlled by its members. It is motivated not by profit but to serve members’ needs with affordable and high quality goods and services. There are 300 retail food co-ops in the US currently and 200 groups are now organizing to form co-ops across the country, according to the Food Co-op Initiative.

The enthusiastic reception was summed up by a member in the audience. He said that though he belongs to a CSA with Afton Field Farms (pasture-fed beef in Corvallis), he wants an actual brick-and-mortar location for the community it would provide. “There’s no problem being able to get organic food, but a meeting place is what’s lacking in Salem…”  A community space could provide education on nutrition and gardening; for example, a demonstration on what to do with kohlrabi (a winter vegetable). The activity would in turn generate interest and demand for co-op products.

CSA, or community-supported agriculture, is one way a farm can survive. It allows members to participate by purchasing a share in a farm in exchange for the delivery of a weekly box of produce.

Third-generation farmer Elizabeth Miller of Minto Island Growers said that a co-op could benefit her by providing a consistent market. Currently she relies partly on the Saturday Market which is “speculative,” she says. “You pick what you think is going to sell… and if it’s greens… all the lettuce that doesn’t sell wilts.” Miller says she ends up composting as much as 20% of what she brings to market in addition to the overhead of picking and staffing the booth.

Sloan Aagaard of Teal Creek Farms said that a co-op would allow local farmers to cooperate and coordinate with each other according to their specialties and micro-climates and also allow flexibility with different production yields affected by weather or pests. As her farm is in the coast range, she is able to provide certain varieties at different times than a farm that is in the valley.

Debra Edwards, said that a co-op could potentially contract with individual wholesalers so that a farmer could develop a specific niche based on what they grew successfully. They could suggest different varieties of a pepper, for instance, so that different farms could contribute different varieties of the same crop or vegetable. A farmer could count on a consistent market and not have to compete. Edwards serves on the board of Salem Public Market, the oldest continuously running farmers’ market in Oregon, since 1943. In this capacity, while applying for federal grants, she identified food deserts in Salem. Food deserts are typically low-income areas in inner cities with no accessible or affordable places to buy nutritious food. As a result, low-income families and minorities are often more prone to health risks related to diet such as diabetes and heart attacks.One of the prospective locations for the co-op is near a food desert.

If a co-op is to survive it’s important to consider the context of the larger community, according to longtime Salem resident Pamela Lyons-Nelson. Lyons-Nelson remembers the original Salem food co-op, called the Salem Community Food Store, which was founded around 1969 and lasted about ten years. Then Heliotrope drew on the same customer base of those interested in natural and organic food but did not survive because of the failure of an expansion as well as competition from retail outlets like Fred Meyer. Lyons-Nelson believes that a new food co-op would need to reach beyond potential members and the progressive community to include such segments as community gardens, the faith community and Marion-Polk Food Share. “The co-op needs to present itself as the best source for local food and appeal not to just those who are members and volunteers but to the wider community.” For instance, First Alternative co-op in Corvallis gets 50% of its business from nonmembers, according to general manager Cindee Lolik.

Ben Martin-Horst, the grocery manager at LifeSource, the well-respected natural food store on Commercial St., said that he enthusiastically welcomes the food co-op. “LifeSource is limited in our ability to foster local and organic foods,” said Martin-Horst, and he is “looking forward to being able to collaborate with the food co-op.”

In keeping with the co-op’s mission to provide local, sustainable, organic and natural food and goods, it would focus on what is in season rather than the range of items available in a store such as LifeSource and “seasonless”commodities like oranges, bananas or mangoes, for instance. Access is the key and people are hungry for real food. Elizabeth Miller of Minto Island Growers described the response to “over-wintered” vegetables which she brought to market last spring. Even though the root vegetables were not “beautiful or picked yesterday” or like something you would see in a supermarket, customers could not get enough, Miller said.

Cindee Lolick, general manager of First Alternative Co-op in Corvallis, says that a co-op is a great way for people locally and worldwide to reduce their reliance on  multinationals and big corporations. She cited a study from Austin, Texas which says that for every $100 spent locally in a business like a co-op, 45% remains in the community, in contrast to $100 spent in a big box store where only 13% would stay in the community. First Alternative, serving as mentor to the fledgling Salem co-op, started in 1970 in a small house and now has two locations and 7800 members.

According to a 2005 study, nearly 30,000 cooperatives of all kinds account for nearly $654 billion in revenue and over 2 million jobs in the United States. Over 800 million people are members of co-operatives and co-operatives provide 100 million jobs worldwide, 20% more than multinational enterprises (from International Co-operative Alliance).

“Besides bringing jobs to Salem through the hiring of employees at the store, we will be able to retain and grow the amount of local jobs of various producers who could supply the co-op. Additionally, there is the recruitment and retention of young Salemites because of the ‘draw’ of a co-op in our community. And lastly, the co-op pays taxes, banks and circulates cash within the community, adding to the economic enrichment of Salem as a whole,” says Edwards.

The Salem food co-op is being born in the context of what some think is a new economy. “The old one is not coming back,” observed John Gear, local attorney who was at the community meeting. He thinks that if we can create “a more resilient food system in the heart of the Willamette Valley” as we look toward ”an increasingly difficult future…” and  “improve and strengthen our food system here where we live… that’s a blessing.”

But as Cindy Kimball remarked: “It’s not going to happen if people don’t make it happen; people have to step up and get involved.”
For more information or to volunteer, contact foodcoopsalem@gmail.com.

The restaurant
Owner Treva Gambs opened Gamberetti’s Italian Restaurant in June of 2010 on Fairgrounds Rd with the goal of making exquisite Italian food accessible to all. “[Salem had] lovely high-end [Italian restaurants], but only several casual [Italian restaurants],” said Gambs. “I also wanted to bring the farm-to-fork program to casual dining – not just fine dining.”  The new restaurant soon outgrew its first space, and moved to its present location in Pringle Plaza in September of 2011. The restaurant now occupies a swanky, two-story space which was formally occupied by J. James and Prudence Uncorked.

Gambs knew the importance of having gluten-free options available and has made them an option since the day they opened. Gamberetti’s uses quinoa pasta, and has trained its cooks on how not to cross-contaminate dishes.

The food
I started with an amazing small caprese salad ($4.95). It was the highlight of the night and worth another visit to the restaurant in itself. The basil sauce, sun-dried tomatoes and kalamata olives added a unique and flavorful pop to pair with the traditional mild flavors of the giant cuts of mozzarella and tomatoes in the salad. My Guest started with the mista verde salad ($3.95) with mixed greens, tomatoes, shaved carrots, and gorgonzola cheese tossed in a sherry vinaigrette. The salad was fresh and colorful. Starting a meal with dark, leafy greens and the added bonus of cheese is always a good opening.

We  stuck with the cheese theme and elected for the pollo gorgonzola ($10.95), made with chicken, garlic, sun-dried tomatoes and arugula in a gorgonzola cream on gluten-free quinoa pasta. My guest said that the dish was flavorful, adding that she was happy the entree featured nutrient-rich arugula. She liked the chewy, al dente texture of the quinoa and didn’t miss wheat pasta. I chose pesto pollo ($11.95), with chicken, garlic, artichokes, and tomato in a pine nut and fresh basil pesto over quinoa pasta. The dish’s sauce was great, and the tomatoes and artichoke hearts were a great complement, though some of the pasta was a bit stiff for my taste. We were informed that almost all of the pasta dishes could be made gluten-free with the exception of the stuffed ones (such as ravioli and tortellini).

For dessert we had the choice of a few gluten-free options, and ended up selecting the white chocolate creme brulee ($4.50), which was excellent (and didn’t last long on the table). Despite the fact that we were stuffed, our spoons sparred until the last delicious bite.

The facts
With all of the gluten-free advertising and buzz that is suddenly popping up everywhere, it would lead one to believe that being “gluten free” must be healthier. For some, that may be the case; however, for the average person, a gluten-free dish or snack may not necessarily do them any favors. After all, a cookie is still a cookie, and there are still calories and carbs in bread, no matter its ingredients.

For people with celiac disease, an autoimmune disorder, ingesting gluten can have serious health consequences. Adopting a gluten-free diet for life, not just for lunch or a few months, is essential, and is the only treatment for the disease. For celiacs, gluten damages the villi (small, hair-like projections that absorb nutrients and move food through the gut) in their intestine, leading to malabsorption, nutrient deficiencies and a host of other health problems, including increased risk of cancer and osteoporosis. A true, strict gluten-free diet is much more involved and difficult to follow than simply choosing brown rice over couscous, as gluten can be hidden in all kinds of foods defying common sense (for example, caramel color additive may be made from barley) and requires a learning curve. Gluten intolerance, while not as severe, as it does not cause actual intestinal damage (and the increased health risks associated with celiac disease), can cause sensitive persons to feel crummy after eating gluten-containing products. There is also the debate over whether a gluten/casein free diet can help disorders such as autism and ADHD, which we won’t delve into.

If you suspect that you may have celiac disease, it is important that a gluten-free diet not be initiated before getting tested, as it can interfere with the results. Blood tests are available; however, the gold standard for diagnosis is a biopsy of the small intestine. If you think you may be gluten intolerant, make sure to rule out celiac disease first by speaking with your doctor.

With that said, if you feel better going gluten-free, there is no harm in it if done wisely and it may introduce you to some nutritious grains such as amaranth, millet, buckwheat and quinoa, which may otherwise be neglected in a wheat-dominant diet. Whether you are gluten-free or wheat-loving, a healthy diet should still consist of a colorful variety of vegetables, fruits, whole grains, lean proteins and minimally processed foods.

Rogue Ales is one of Oregon’s most successful breweries. In a little over two decades it has created a collection of highly regarded staples and has been unusually inventive with offerings such as Voodoo Donut, Mocha Porter, Chipotle Ale, Hazelnut Brown Nectar and Shakespeare Oatmeal Stout.

The Chatoe Rogue tasting room offers twelve taps. One of these is always a root beer (the location bills itself as “100% Kid Friendly”) and another a Farmstead beer, Chatoe Rogue’s term for a beer brewed at the location itself. The company prides itself on supporting Oregon farming and growing its own quality ingredients.

Food selections in the tasting room include a platter of cheeses and meats, red peppers and local roasted filberts; a thick, delectable beer cheese soup made with onions, garlic and sausage; the more expected Kobe Beef Sliders and gourmet root beer floats.

At least fifteen outdoor tables mean room to eat. There’s a lawn with a ball toss game, horseshoes and a corn dispenser so visitors can feed resident free-range chickens and turkeys for a quarter. A handsome white turkey seems to be a favorite, as the Chatoe’s Facebook page currently has more photos of him than any other single attraction.

After eating, beer sampling and strolling, enthusiasts can return to the small shop for bottles and casks of the company’s wide variety of beers and ales, as well as its distinctive merchandise (t-shirts, hats, etc.)
The property suffered serious damage during the January floods. Fifteen acres of rye adjacent to the hop yard were entirely eaten by slugs. The cost of the damage is still unknown, but the brewery says it considers events like flooding as part of the risk it accepts when it makes a commitment to “grow its own.” The destroyed acreage will be replanted in March.

The property will switch to Summer Hours on Memorial Day Weekend. It holds events throughout the year, including a number of Salmon Bakes, a “Watch Hops Grow” day in April, a live concert in May and Hazelnut and “Punkin” Festivals. Up-to-date information is always available at www.rogue.com.

The Chatoe Rogue
Tasting Room
3590 Wigrich Rd., Independence, OR