An Obsession with All Things Handmade and Home-Cooked


Oregon’s Got Talent

Nestled into the mountainous terrain of southern Oregon resides a town often praised for its close proximity to other cities. Ashland, home of quite possibly the longest running and most prolific Shakespeare festival in the US, is a mere ten-minute drive away, and Medford, large enough to support its very own Airport, is another bustling metropolis within easy reach. Talent, Oregon may not have one particular claim to fame nor pop up on most travel guides of the Pacific North West, but after spending a few days in the 1.33 square miles that over 6,000 residents call home, it seems a shame to overlook this hidden gem.

If for nothing else, it’s worth stopping in for some rest and relaxation on Shady Grove Farm. Established by Husband and Wife Lynn and Lin, it’s a sanctuary for animals and humans alike. Make no mistake, it’s not just a place to stay, but a full vacation in and of itself. Stay in one of the many rooms available, from a studio with a complete kitchen, to a cozy tent by the fire for “glamping,” and you’ll immediately realize that you’re truly a guest in the Bernhardts’ home.

Tempting as it may be to sleep in every morning, the promise of Lin’s breakfast is a good reason to greet the day. As a vegan and talented cook, I’ve never eaten so well or so richly for the first meal of the day; tofu scramble enchiladas, smothered in a mild green hatch chile sauce. Cooking intuitively, when plied for a recipe, she offered that the real secret to success for this dish was a light veneer of Vegenaise lavished across the tortillas, providing moisture and flavor in one fell swipe.

Even when I professed my love for plain old oatmeal, Lin managed to create a bowlful fit for a king. Lavished with fresh strawberries and complimented by brown sugar, peach chutney, and sweet oat milk, each of the homemade condiments elevated the steel-cut grains to a new level. After that experience, it would be impossible to go back to instant.

If you’re really lucky, before you go off gallivanting around the farm to explore the organic garden or help feed the chickens, Lin just might gift you with a handful of her homemade chocolate chip cookies. No matter how stuffed you are after breakfast, when faced with these soft and chewy treats, it always seems perfectly reasonable to follow it up with a sweet morning snack.

Though it feels like an oasis in the countryside, you’re far from stranded when staying at the farm. Main Street is a short walk away, and while it may boast only a dozen businesses or so, there’s a surprising wealth of fine dining to be found. Even on Sunday evening when all other eateries were closed, The Grotto turned out to be a lucky find. Happy to accommodate hungry vegans, it was no problem to forgo the cheese on any of their myriad pizza offerings, and the promise of an unlimited salad bar is always music to my ears. Don’t overlook the beers and tap, either- A crisp glass of pear cider made this meal into something truly special.

If there’s only one opportunity to eat out, however, I would insist that you pay a visit to Harvest Restaurant. Don’t bother consulting the menu, but call ahead and alert the kitchen that you would like a vegan entree. State your budget, and be prepared for an unforgettable meal. Working with whatever fresh, local, and organic produce is on hand, the chef works magic to craft incredible meatless mains right on the spot. I was amazed at the tower of caramelized onion farro, grilled squash, beets, and chanterelle mushrooms, and crisp fried potatoes that greeted me at the table. Rather than finding dietary restrictions an imposition, the chef gamely takes on any requests, claiming that it’s like a real-life version of Iron Chef that he genuinely relishes. For dessert, sorbet was already on the menu, and the bright, honey-like cantaloupe flavor made for an idea finish to this impeccable dinner.

I had always seen myself more as a city gal, drawn to the daily hustle and bustle like a moth to the light, but this trip had me reconsidering that notion… This beautiful slice of country life seems like the perfect antidote to the common urban commotion.


Silent Saturday: Leftovers from Austin

(As I begin packing my bags for the next great adventure, it’s becoming clear that if I don’t share the last roundup of photos from my time in Texas now, I probably never will. There are still many more photos from my time in the “friendship state”- If you’re interested in seeing the full set, browse on over to my Flickr album.)

Vegan Breakfast Platter with Vanilla-Pecan Pancakes from Kerbey Lane Cafe

Garden Breakfast with Tofu Scramble from Bouldin Creek Cafe

Vegan ‘Harvey P’ Rueben from Shhmaltz

Beet Mushroom Walnut Burger from Counter Culture

Avocado Carpaccio and Black Bean Taco from Tyson’s Tacos

Vegan Crab Cakes with Smoked Vegetables from Lady Luck

The Classic Vegan Cheese Detroit-Style Pizza from Via 311

Spicy Veggie Prawns with Collard Greens from Nice-N-Ful

Cauliflower Steak with Curried Lentils and Caramelized Onions from Hyde Park Bar & Grill

Jackfruit BBQ Plate from Unity Vegan Kitchen


Making Prepared Meals Personal

As a father of two young boys and a busy entrepreneur living in San Francisco, no one understands the daily struggle of getting nutritious, satisfying meals on the table better than Jesse Miner. Inspired by the desire to find a balance between family time, work, and conscious eating in his own life, Jesse applies that very same motivation to his in-home personal chef service. Offering plant based meal plans, cooking classes, and catering for special events, he’s been perfecting his skills over many years of success, to unanimously rave reviews of happy customers.

During the six years that Chef Jesse contributed recipes to VegNews magazine, I had the great fortune of getting to know him and his culinary delights by way of freelance photo assignments. Although I was still the one preparing the dishes and styling them to look “camera ready”, it was easy to taste the skill that went into developing these remarkably nuanced flavor profiles. I will never forget the epic dill-infused savory waffles paired with beet compote, for example. That is what my breakfast-in-bed dreams are made of, to this day.

Having the opportunity to finally eat food directly from the master, at long last, was one of the highlights of my recent trip to the bay area.

Drawing global inspiration from his worldly travels, Korean lettuce wraps radiate warmth from a generous coating of spicy gochujang. Sticky rice is the platform for those sultry soy curls and the whole bundle gets wrapped up in crisp lettuce leaves, creating a fun eating experience for any day of the week. While these components may take a considerable amount of planning and labor to bring together, Jesse does all the heavy lifting here, delivering each element packed with care and ready to go.

A hearty bowlful of this Italian chickpea stew would be a satisfying one-dish meal on its own, but delicate stalks of garlicky broccolini and lightly grilled polenta triangles turn the whole mix into a truly show-stopping dinner. Polenta is something I rarely think to prepare for myself, so it was a real treat to get Jesse’s rendition as a delicious reminder.

Jesse’s own description of this fresh composition reads like soft core food porn. “Plump red strawberries mingle with crunchy golden brown hazelnuts, crisp pink and purple-hued radishes and delicate baby greens in this colorful salad.” This deceptively simple combination of vegetables, fruits, and nuts positively bursts with fresh flavors. It’s a side dish that won’t play second fiddle to any main course, without overpowering the other bit players.

Generously offering a small taste of his work for those not lucky enough to reside in San Francisco to take advantages of his services, Jesse has provided the secret formula. It showcases his skill at balancing flavors and textures, while keeping the end results remarkably uncomplicated.

Strawberry, Radish and Mixed Greens Salad with Candied Hazelnuts and Miso Dressing
By Chef Jesse Miner

Candied hazelnuts
1 cup hazelnuts
2 tablespoons maple syrup
1 teaspoon olive oil
¼ teaspoon salt

Miso Dressing
2 tablespoons white miso
2 tablespoons rice vinegar
1/4 cup grapeseed oil
1 teaspoon agave nectar
1/4 teaspoon toasted sesame oil

Salad Ingredients
8 cups mixed baby greens
1 bunch easter egg radishes, thinly sliced
1 pint strawberries, de-stemmed and sliced

1. Heat your non-stick sauté pan over medium heat. Add hazelnuts to the pan and dry toast, stirring occasionally, until starting to brown and skins flake off, approximately 10 minutes. Pour toasted hazelnuts into a bowl. Once hazelnuts have cooled to the touch, rub them between your fingers to remove and discard as much of the skins as possible. Heat your non-stick sauté pan once again over medium heat. Return skinned roasted hazelnuts to the pan along with the maple syrup, olive oil and salt. Stir to combine and cook, stirring occasionally, until liquid boils and reduces to thick syrup evenly coating the hazelnuts, approximately 5 minutes. Spread hazelnuts into a single layer on a parchment-lined plate and cool at room temperature. Once completely cooled, break apart and store hazelnuts in an airtight container until serving.

3. Whisk together white miso, rice vinegar, grapeseed oil, agave nectar and sesame oil.

4. Toss greens and radish slices with miso dressing and divide between plates. Garnish each salad with strawberries and candied hazelnuts.

Makes 6 Servings

Printable Recipe


Silent Sunday: Sweet on Austin

Zombie Sundae (with Chocolate-Chai and Mint Chocolate Chip Ice Cream) from Sweet Ritual

Austin Cream Pie Donut from Red Rabbit Cooperative Bakery

Mint Chocolate Chip Ice Cream Sandwich (with Chocolate Chip Cookies) from Moojo

Currant Scone and Iced Chai Tea from The Steeping Room

Chocolate-Dipped, Coconut-Covered Frozen Banana from Bananarchy

Birthday Cake Cupcake (Strawberry Cake with Almond Whipped Topping) from Sugar Mama’s Bakeshop

Nada Moo Vanilla Chai Sundae, Ice Cream Social Hosted by Counter Culture

Chocolate, Carrot, Lemon, Coconut, Cookie Dough, and Mint Chocolate Chip Cupcakes from Sugar Circus

Dreamsicle Cupcake from Capital City Bakery


A Better Bistro

“Elevated cuisine” is not the bill of fare one might expect to come out of a shoe-box of a food trailer parked in the outskirts of east Austin, and yet Bistro Vonish seems determined to defy such preconceived notions. Redefining the category of fine dining through the lens of a classically trained vegan chef, Craig Vanis isn’t your ordinary line cook either. Propelled by a basic desire to feed others and express his creativity, his true inspirations are diverse, interwoven into the tangle of modern food politics and nutrition. “Food touches everyone, more than just micro nutrients,” he explained to me over a plate of three sisters ragu, a vibrant melange of summer vegetables crowning crispy seared polenta cakes. Clearly, none of this philosophy clouds the flavors in world-class dishes like this one, presented with equal flare on the ever-changing menu.

In sharp contrast to his current surroundings, Chef Craig first found himself in Texas to pursue a career as a mechanical engineer in the oil fields. Laid off after the 2009 economy collapse, that marked a turning point that began in Houston kitchens and ultimately led him back for professional training at the Natural Epicurean School in Austin. This complex path is perhaps what gives the food at Bistro Vonish such a clear and unique voice; there’s no one else with the same formative experiences, and certainly none quite so fervently determined to pursue their passions in the food industry.

Showcasing more than just impeccable cooking skills, the local, organic, seasonal produce dictates the daily offerings. Weekend brunches are a distinct treat, featuring pillowy french toast with homemade fruit syrups, and savory tofu scrambles that would put a plate of eggs to shame.

This is all just the tip of the iceberg, and only the start of greater aspirations for Bistro Vonish. Chef Craig plans to expand into a traditional brick-and-mortar restaurant as soon as possible, enlivened with tempting menus that echo the successes of supper clubs past. While it will be difficult to wait for this upcoming new chapter in the Bistro Vonish saga, Chef Craig was generous enough to share his recipe for Grapefruit Panna Cotta; a sweet finale to tide us over until the next meal.

Photo by Craig Vanis

Grapefruit Panna Cotta
by Chef Craig Vanis of Bistro Vonish

1 (13.5-Ounce) Can Full-Fat Coconut Milk
1 1/2 Teaspoons Agar Powder
1/2 Cup Granulated Sugar
Zest of 1/2 Grapefruit
1/2 Cup Grapefruit Juice
1 Teaspoon Sea Salt
6 Ounces Silken Tofu
1/4 Cup Plain Non-Dairy Milk

Simmer the coconut milk with the agar powder and sugar for approximately 10 – 15 minutes, to thoroughly cook and dissolve the agar. Blend the simmered liquid with the rest of the ingredients until creamy and smooth. Pour into lightly greased molds or ramekins to set; at least three hours or until firm. Chill thoroughly before serving.

Gently remove from molds and serve with the accompaniments of your choice. Suggestions include candied and fried sage, orange liqueur syrup, and tuile cookies.

Printable Recipe


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