A Taste of Ashland 2016

A Taste of Ashland

17 Galleries + Wine + Food = One delicious art experience!
Saturday and Sunday, April 23rd and 24th from noon to 4 P.M.
Celebrating its twenty-seventh year, the Ashland Gallery Association’s signature fund-raising event is A Taste of Ashland. This annual walking tour of Ashland galleries pairs local restaurants and regional wineries to create Ashland’s most delicious art experience!
This year’s A Taste of Ashland takes place on Saturday and Sunday, April 23rd and 24th from noon to 4 p.m.  Foodies and wine connoisseurs from all along the west coast follow a map to 17 galleries, to discover Ashland’s best restaurants and the region’s best wines. The trolley will be circulating the Plaza, Railroad District, and out-skirting galleries to give you a ride!

“A Taste of Ashland is the ultimate Ashland experience!” says Jeff Jones, Event Coordinator. “Tasters stroll leisurely through the quaint town of Ashland all afternoon, experiencing the best of Ashland art, food and wine, then have time to relax and attend an Oregon Shakespeare Festival performance in the evening. What could be better?”

Purchase your tickets before February 1st for Early Bird rates! This event sells out each year, so get your tickets now!

For a complete list of pairings and to purchase tickets, visit at ATasteofAshland.com
A Taste of Ashland is HOSTED by: Ashland Gallery Association and SPONSORED BY: Southern Oregon Public Television, Jefferson Public Radio, the Ashland Chamber of Commerce, Southern Oregon Media Group, Ram Offset Lithographers, and Southern Oregon Magazine.

The Perfect Autumn Getaway: Ashland, Oregon

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Ashland, Oregon
Early autumn in Ashland may be the best time of year to visit the southern Oregon town: The leaves are turning, and this year, its legendary Shakespeare fest is as lively as ever. We sent writer Christopher Hall to check it out. Here are his picks for the five perfect components to an autumn Ashland visit.

Play time

During the first season of the Oregon Shakespeare Festival 80 years ago, Ashland residents and students served as actors on a simple stage that also hosted boxing matches. Now the Tony Award-winning company has three state-of-the-art theaters—and not a fist-swinging bout in sight. It produces everything from the Bard (Richard III runs through October 10) to modern musicals (Into the Woods runs through October 11). It also stages its own new commissions during a season that goes from February to November. September offers a full slate of performances, including an outdoor series that seems perfectly timed to the weather: Days this month stay mostly sunny, even as a nip starts to spice the air each evening around curtain time.

Go-to fall foliage

Picnickers, Frisbee tossers, and kids on swings populate the busy end of Lithia Park (pictured below), near Ashland’s downtown plaza and the Shakespeare Festival complex. But deeper inside this 93-acre oasis, tranquility prevails along the forested paths that follow Ashland Creek through a wooded canyon. September is especially scenic. “That’s when our fall color starts, usually with the maples in the Japanese garden,” says park superintendent Bruce Dickens.


A Taste for Lunch in Ashland, Ore.


NW Raw
Chris Pietsch for The New York Times

On a recent summer afternoon, it was a busy scene outside the Ashland Food Co-op, where the lunch menu is the biggest draw. On a small triangle of grass a barefooted young woman in a grass skirt did a rather frantic and awkward hip dance while her shirtless tattooed partner played the bongos. Two gray-haired men wearing button-downs ate salad at an outdoor table and argued about Richard Blanco, the Inaugural poet in 2013 who gave a reading here last year.

Inside it was so crowded at the certified organic Food Co-op, a grocery store and popular restaurant that reopened its lunch deli in July after a major renovation, that the traffic jam of customers and shopping carts made it hard to enter. “We have a charisma, a magnetic field that pulls people down to the vortex that is the Food Co-op at lunchtime,” Annie Hoy, communications manager, said. She encouraged out-of-town visitors to try the new carnitas tacos ($2.50) and Paleo bowl ($7.99) at the co-op’s deli.

In this last year and a half, at least 10 food spots have opened or undergone renovations in Ashland, a southern Oregon town of just 20,000, boosting its reputation as an emerging culinary destination. Nearly half of these restaurants are focusing on lunch, three catering exclusively to the lunch crowd. The new lunch craze is a hyper-local healthful food trend that allows both budget travelers and well-heeled tourists to enjoy the produce and artisanal products this region has to offer. At least 300,000 visitors come to Ashland each year for the 10-month-longOregon Shakespeare Festival (which ends on Nov. 2), outdoor recreation like white-water rafting, hiking and mountain biking, and the wineries.


A must-eat mecca for foodies from far and wide


One of the best aspects to life in Ashland, the gateway to the fertile Rogue Valley farming region, is the food. Ashland is a culinary Shangri-La with a Saturday growers market in the heart of town complete with its own wooden currency for locals. The variety of quality of farm fresh local, organic anything-you-can-think-of-and-then-some, has made Ashland a must-eat mecca for foodies in search of an authentic farm-to-table experience.

At the Ashland Saturday market, you will cross paths with everyone from SOU students the local innkeepers, the latter planning their weekly specials as they pick through fresh produce right next to you. You may actually find yourself asking yourself if you’re dreaming, or if all of this is real as you taste free samples of local meats and cheeses fit for the gods.

Started in 1987 by a handful of farmers and artisans in Medford on Bartlett and Main Streets, the market expanded in 1991 to under the Water Street bridge between Ashland Plaza and where the Ashland Creek Inn is today. The Rogue Valley Growers & Crafters Market was an early participant in the renaissance of farmers’ markets in America. With the enthusiastic support of the local community the market has grown to over 150 vendors at four markets per week offering the finest in locally grown produce, plants and flowers, along with specialty foods, cheese, meat, baked goods, wine, ice cream, and hand-made arts and crafts.

For more information visit RVGrowersMarket.com.

Recipes Are Like Pearls...

How many times have you found an intriguing potentially delicious recipe?  You ponder its possibilities. You imagine how it will taste; then the inevitable question pops up:  So what do I serve with it?  Absent any suggestions, too many times that recipe is never prepared; it remains on the page, just a possibility.  Any significant culinary experience involves more than one recipe – usually 3 to 4 working in concert.  Thus the title of the Chanticleer Inn cookbook, “Recipes Are Like Pearls…lovely, but not useful until strung together” by Ellen Campbell.

Another feature of this cookbook is a separate index for special dietary requirements, such as vegetarian, vegan, and gluten– or lactose-free.  No more flipping through an entire cookbook, repetitively reading lists of ingredients to find a recipe that might suit a particular allergy or sensitivity. More than a mere compilation of recipes, this book is specifically designed and laid out to assist cooks to prepare a complete breakfast feast as served at the Chanticleer Inn.

This book is for all of Ellen’s guests and friends who wish to replicate a typical Ashland bed and breakfast repast as served at the Chanticleer Inn.