| August 20 2010
If you visit the Tuesday Growers’ Market in Ashland and see a teal-haired, smiling young woman offering cheese samples, take one. Or maybe take a few. Try the aged Elk Mountain or the fennel-studded Special Seedy. You’ll find several types of Pholia Farm cheeses, all named after local landmarks, for sale and sampling under a small white stand. The simplicity of the stand belies the creamy and complex flavors present in the cheeses. |
| Photo: Pholia Farm |
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| August 06 2010
Ashland’s Chateaulin Restaurant has been a fixture of southwest Oregon’s fine dining scene since it first opened in 1973, and has long been a popular stop for theatre-bound diners.
The restaurant changed hands in January of this year and new owners Patricia and Doug Volk have made a few exciting changes to the restaurant, while still retaining their focus on French cuisine featuring local ingredients. I recently had an opportunity to sit down and talk with Patricia Volk and chef Chad Smith, familiar to many of you from his time as head chef of Elements Tapas Bar in Medford, about some of those changes.
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| Photo: Jared Cruce |
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