Small Town Good Eats: Wyoming Edition

If you find yourself traveling through Wyoming and feeling those hunger pangs, be sure to check out a few of these wonderful Wyoming restaurants!

Whenever Mr B and I go on a road trip, we make it a point of tracking down the best small town eats we can find. The smaller the town, the more Mom-n-Pop a place feels, the more the locals rave, the faster we come running. We make a week-long run through Wyoming every year: here’s a roundup of our favorite small town Wyoming restaurants!

Wyoming Restaurants

Small Town Good Eats at Reasonable Prices

UPDATED: September 2019

Buffalo
- Pie Zanos – Locally sourced, scratch made; traditional and new takes on Italian classics.
- Occidental Saloon – Old West tourist spot great for lunch and a cold drink.
Casper
- Pho Saigon – Thai food that will make you swoon.
- Sanford’s – Monster-size portions in a cool, vintage theme restaurant.
- HQ Southern BBQ – Some mighty fine BBQ.
Gillette
- Pizza Carello – “The Best Pizza in Wyoming”
- Pokey’s BBQ & Smokehouse – Texas-style BBQ in Texas-size portions.
- The Coop – Tasty Tex-Mex influenced rotisserie chicken dishes.
- Big Lost Meadery – Cool off with a horn full of craft mead and get Big Lost.
Sheridan
- Cowboy Café – Classic American faire with a decidedly western slant.
- Andi’s Coffee House – Luscious pastries, free Wifi, and lots of quiet spaces if you want a little alone time.
- Mint Bar – You can’t ride your horse up to the bar anymore, but you should stop in anyway.

^{This post may contain affiliate links, but don’t worry – they won’t bite.}

BUFFALO
Pop. 4,584*

Buffalo is at the top of our list of favorite Wyoming small towns: there seems to always be something wonderful happening whenever we stop in! One year it was the National Basque Convention, another it was a Longmire Days (Longmire author Craig Johnson is a local celeb). Who knows what the next year will bring?!

With all those festivals and community celebrations come some delicious smelling food carts to the town square, but these tasty, mostly barbecued offerings are available sporadically at best. There are surprisingly few sit-down restaurants in Buffalo, but we’ve found a couple of places that serve travelers an excellent meal.

BUFFALO WYOMING RESTAURANTS

Pie Zanos

17 N Main Street, Buffalo

Pie Zanos is currently our favorite place to eat in Buffalo. Speaking as one who actively seeks out cozy destinations, this place virtually breathes flannel shirts and boot leather. Some of the kitsch that fills the cabinets may be a bit cringy, but overall, the “cowboy tourist” meets “attic-cleaning baby-boomer” vibe seems to be working for them.

Pie Zanos’ menu offers scratch-made traditional dishes and new spins on Italian classics. Meats and produce are locally sourced, and the menu leans heavily on seasonal produce. There were a couple of good options for vegetarians, but it might tough to get a great vegan meal here (as is the case in most of Wyoming). Service was friendly and efficient, and the low sound level made it was easy to hold a conversation in the space.

I ordered the Pasta Primavera with Italian sausage because I was jonesing for veggies, and the fresh tomatoes and zucchini in the menu description sounded delicious. When it arrived, I noted that the vegetable to pasta ratio seemed a bit low, but other than that, it made for a quite satisfying meal. The dish as a whole was excellent, and the grilled marinated veggies were especially tasty.

Mr B ordered the meatball sandwich, which he described as “average to a little better than average. I’d give it a B, give or take.” (Mr B fancies himself to be a Meatball Connoisseur, which apparently roughly aligns to being a Master Sommelier, only with meatballs instead of wine.) The house-made meatballs themselves had a pleasant flavor and solid texture (as opposed to being spongy). The marinara sauce that topped the sandwich was thick, tasty, and nicely balanced with the meatballs. However, the best part about the meatball sandwich was – by far – the roll that it was built upon. It was Outstanding! If that roll is any indication of quality that their in-house bakery produces, we will be back next year with bells on!

We did note that Everything we ordered was in desperate need of salt, pepper, and any other tableside seasoning we could find. We run into this “blandness/lack of seasoning” often when we eat out in Wyoming, and it has us thinking that maybe Wyomingites as a whole prefer their food a little on the “less-seasoned” side.

FYI: Pie Zanos also has a wood fire pizza oven, and while Mr Band I didn’t order a pizza this time, the pizzas we saw going by our table during our visit looked and smelled delicious!

Pie Zanos

17 N Main Street
Buffalo, Wyoming
(307) 278-0161

Occidental Saloon

10 N Main St, Buffalo [Located in the Historic Occidental Hotel]

Founded in 1880, Buffalo’s Occidental Hotel has a long and colorful history. In its early years, it hosted such notable figures as Teddy Roosevelt, Buffalo Bill Cody, and Calamity Jane, as well as outlaws Butch Cassidy and The Sundance Kid, and famous cattle detective (yes, that’s a thing) Tom Horn. The saloon, located on the first floor of the hotel, became a bustling gathering place that stands as testament of the times to this day. In other words, it’s everything you’d expect of an Old West-themed tourist stop.

Mr B and I have stopped into the Occidental Saloon a number of times over the years, but it’s usually more for the air conditioning and the ambiance than the food. We’ve learned that it’s an excellent place to get a cold drink and cool off when the weather in town is too hot and muggy. (I’ve visited Buffalo about five or six times now; always in July, when it is always too hot and muggy.)

The service at the Occidental is always friendly and courteous, although on occasion, it is slower than dust settling on a breezy day. (But remember, folks – this is Buffalo! If you’re in a big hurry, you should probably go somewhere else anyway. Like Not Wyoming.)

When you mosey up to the 25-foot bar, you will be standing in the exact spot where cowboys, sheriffs, desperados and cattle barons gathered. You may almost hear them arguing and making deals. In your imagination, you might even hear shots ring out – and if you look around you and up at the ceiling, you can still count numerous original bullet holes!

– The Occidental Saloon

Occidental Saloon - Buffalo, Wyoming | Wyoming Restaurants & Good Eats | The Good Hearted Woman

You can enjoy live music Thursday, Friday and Saturday evenings at the Occidental Saloon.

Menu offerings at the saloon tend to run toward heavy comfort food, and include items like chicken fried steak, french dip sandwiches, bison burgers, and assorted deep fried fare. We’ve always been happy with the food we order here: it’s never anything I feel compelled to search out the chef about, but we’ve never left hungry or dissatisfied.

Occidental Saloon

10 N Main Street
Buffalo, Wyoming
(307) 684-0451

CASPER
Pop. 57,814*

CASPER WYOMING RESTAURANTS

Pho Saigon

12th & Beverly Streets, Casper

Before we go any farther, I need to apologize.

I’m sorry, Casper. I totally underestimated you.

Portland, my lifelong home, currently boasts more than two-dozen Vietnamese restaurants. I came of age at the same time Portland’s incredible Southeast Asian restaurant scene was beginning to gain momentum, and after eating my way through a couple decades of varied Asian cuisines, I guess I think of myself as something of a connoisseur. As it turns out, I’m apparently a bit of a food-snob, too: I really wasn’t expecting to find this level of quality in Casper, Wyoming.

I know this is a “pho” place, so we probably should have checked out the pho, but I went for my favorite: a combo cold vermicelli bowl with a spring roll. Mr B skipped his usual pho bowl and ordered one for himself as well. Wyoming Julys are simply too hot for eating steaming bowls of beef noodle soup.

Flavors were all spot on, and the lemongrass chicken, grilled shrimp, and rice noodles were all perfectly cooked. The spring roll was crispy and the seasonings felt familiar in all the right ways. The only thing it was missing was the fresh cilantro, bean sprouts, and fresh basil that are usually served on my vermicelli bowls back home, but this may be a regional garnish.

Prices are reasonable at Pho Saigon, but be forewarned: portions are huge! Mr B and I could have easily split one vermicelli bowl… if I had been inclined to share mine with anyone. Which I wasn’t because it was so freaking delicious!!

Pho Saigon

12th & Beverly Streets
Casper, WY 82601
(307) 472-5695

Sanford’s Grub & Pub

61 SE Wyoming Boulevard, Casper

If you are visiting Casper, Sanford’s is one of those places you really should visit at least once, if only for the experience. That experience starts long before you walk through the front door! A herd of dinosaurs greet you as you swing into the parking lot, and a 20-foot tall Bugs Bunny and equally towering Daffy Duck stand sentry to the entrance.

Sanford’s interior, with its cool, vintage gas station theme, reminded us a lot of Sparky’s Garage in Butte. (Think Red Robin meets Midwest BBQ.) And like Sparky’s, the menu is a balance of meaty “man-food” and deep-fried comfort, all served up in gut-busting portions.

Mr B ordered the Southern Fried Catfish with Crawdaddy Cream Sauce, while I chose to go with one of the lightest menu items I could find: a sheet pan-sized Southern Cajun Chicken Cobb Salad. The food was tasty and satisfying – not great, but a solid good – and needless to say, we had enough leftovers to last us for a couple of meals and then some.

While we waited for our food to arrive, we took the opportunity to check out the rest of the place, which is chock from bottom to top with memorabilia: classic cars and motorcycles, old gas pumps, and loads of colorful old advertising kitsch. So much fun!

Sanford’s Pub & Grub

61 SE Wyoming Boulevard
Casper, WY
(307) 315-6040

HQ Southern BBQ

70 S. Curtis Street, Evansville

HQ Southern BBQ opened in 2011 in a former gas station, and on the outside not a whole lot has changed since the days when folks were pumping gas there. The vibe is “rehabbed western truck-stop chic,” and the barbecue is fabulous.

For big appetites or friendly couples who share, Mr B and I highly recommend the Rib Sampler, which comes a full slab in three different preparations – spicy bourbon habanero sauce (much less spicy than it sounds), Memphis dry-rub, and HQ’s signature wet sauce. The platter also comes with two sides, and a platter of freshly made, warm cornbread served with fluffy honey butter.

Mr B and I first dined at HQ BBQ a couple of years ago, and loved it so much that we wrote up a whole post devoted to this local favorite!

HQ Southern BBQ

70 S. Curtis Street
Evansville, WY
(307) 315-MYHQ

GILLETTE
Pop. 30,560*

GILLETTE WYOMING RESTAURANTS

Pizza Carello

601 South Douglas Highway, Gillette

When we went through Gillette this summer, we asked everyone we met what they thought the best place in town was to eat, and nine times out of ten, the answer was, “Well, if you like pizza, Pizza Carello’s has the best pizza in Wyoming.”

“Best Pizza in Wyoming.” That’s a pretty big statement. We chalked it up to home-town hyperbole, but we also put it at the top of our “must-try” list, and as it turns out, it may not be all hockum.

While Mr B and I have certainly not eaten at every pizza place in Wyoming, so far it appears that all those Gillettites may just be right!

We ordered one of Pizza Carello’s Signature wood-fired pizzas – a “Sausage Bianco Balsamico,” which features garlic-infused olive oil, mozzarella, sausage, mushrooms, onions with a drizzle of balsamic reduction. It was, in a word, Amazing. The crust was tender and perfectly fired, and the toppings were fresh and generous.

The only thing better than the pizza at Pizza Carello was the service. Our server, Tiffany, was one of the most attentive, friendly, and intuitive servers I’ve ever had the pleasure of meeting. She made excellent recommendations, and she wasn’t afraid of giving us her direct opinion when I asked what her personal menu favorites were. (I cannot stand it when the server hems and haws for fear of offering an unwelcome choice.) Tiffany was absolutely the best!

Pizza Carella, Gillette, Wyoming | The Good Hearted Woman

SAUSAGE BIANCO BALSAMICO – Garlic-infused olive oil, mozzarella, sausage, mushrooms, onions with a drizzle of balsamic reduction.

Pizza Carello is open seven days a week, and serves brunch on Saturday and Sunday from 10am – 2pm.

Pizza Carello

601 South Douglas Highway
Gillette, Wyoming
(307) 363-1743

Pokey’s BBQ & Smokehouse

408 South Douglas Highway, Gillette

Three things that stand out from our visit to Pokey’s: the excellent service, the solid Texas-style BBQ, and the enormous portions.

We ordered the BBQ Sampler Platter for Two, which comes a quarter pound each of beef brisket and smoked turkey, a half pound of pulled pork, and a quarter rack of ribs. Mr B and I went for it and chose the Brisket Mac-n-Cheese and the Fried Green Tomatoes for our two accompanying sides.

The BBQ overall was very good – a solid 7.5-8 out of 10 with the smoked turkey being particularly succulent, and the brisket was tender to a fault. At $33, the sampler platter may seem a bit pricey for Gillette, but we both got a huge dinner, a midnight snack, and leftovers for lunch out of it, so I’m calling it a bargain.

Pokey’s BBQ & Smokehouse

408 S Douglas Highway
Gillette, Wyoming
(307) 687-7853

The Coop {Rotisserie House}

208 W 2nd Street, Gillette

Mr B and I always try to ask local folks for their restaurant recommendations, and after hearing so many rave reviews about this place, we decided to check it out. We were not disappointed.

The Coop is a small, family-friendly eatery specializing in Tex-Mex influenced rotisserie chicken dishes. “Fresh” is the daily anthem, and everything from soup to nuts is made in-house. Notably, in addition to their delicious chicken entrees, The Coop also some tasty-looking Lettuce Wraps for vegetarian eaters. (Veggie options are always a welcome surprise in Wyoming restaurants.)

I ordered the rotisserie chicken tacos – three homemade tortillas filled with fresh rotisserie chicken and topped with pico de gallo. They came with a side of classic Costa Rican black beans and complimentary cornbread. So good!

If you are swinging through Gillette looking for a quick, dependably satisfying meal without a lot of fanfare, The Coop is the place to go.

PRO TIP: Do not skip the cornbread!

The Coop

208 W 2nd St
Gillette, Wyoming
(307) 257-7460

Big Lost Meadery & Brewery

106 S Gillette Avenue, Gillette

(Technically, Big Lost Meadery & Brewery isn’t a restaurant. However, if hand-crafted spirits are something you enjoy, then you should definitely make time to stop in.)

I know bloggers throw around the term “hidden gem” like it was confetti at a surprise party, but Big Lost truly is. A hidden gem.

Big Lost Meadery & Brewery is currently the only meadery in Wyoming. (Mead is basically honey wine, and is made by fermenting honey with water. Like beer, mead is sometimes flavored with fruits, spices, grains or hops.) There is something for almost everyone here: the log cabin vibe is relaxed and family-friendly, and the space is easy to be in.

In addition to their seasonally changing rotation of craft meads, Big Lost Meadery produces some truly unique craft brews and mixed drinks. Big Lost doesn’t serve food, but they have menus from nearby cafes that deliver and will add the total to your bar tab for convenience so that it’s all on one bill.

First off, I cannot say enough good things about the service we received at Big Lost. It was outstanding! Our bartender was attentive, knowledgeable, and incredibly friendly. She made great recommendations based on our tastes, and as she carefully prepared our drinks, she enthusiastically schooled us about the history and mission of the Meadery, and its owner and driving force, Sam Clikeman.

One of my favorite things about our visit to Big Lost was the total absence of televisions and loud, blaring music. There is not one single TV in the place! This makes for a totally chill, relaxed vibe. (Kids are allowed everywhere except directly in the bar area.) I love the mission that drives this place!

Big Lost is something unique… we look to get Big Lost from our trials and stressors of life. Hang out in a cabin with no phones, televisions, heartless stimuli, and enjoy an opportunity for true fellowship with old friends and new friends alike. This concept transcends the time and space to let us always remember there’s a time and place to be lost to the rest of the world and focus on the humanity of mankind.

– Big Lost Meadery & Brewery

After chatting with the bartender for awhile, Mr B and I wandered downstairs to check out the game room, which we found well-stock with such vintage games as Giant Jenga, Pong, and Cornhole. Mr B and I ended up staying at Big Lost for over an hour, and spent most of our time talking with a sweet young couple and playing Giant Jenga with their kids.

We will definitely be returning next year to Big Lost!

Big Lost is currently open Wednesday through Saturday. (Check website for hours.)

Big Lost Meadery & Brewery

106 S Gillette Avenue
Gillette, Wyoming
(307) 660-3199

SHERIDAN
Pop. 30,210*

SHERIDAN WYOMING RESTAURANTS

Cowboy Café

138 N Main Street, Sheridan

I’ve probably eaten more times at the Cowboy Café more than I have at any other place in Sheridan. Unfortunately, I never seem to take pictures when I eat there; so instead, I’m using this adorable raccoon (one of Sheridan’s 100+ brass sculptures) to hold the place.

I don’t know why I don’t take pictures at the Cowboy Café. Perhaps it’s because I usually stop in after a very long, hot day on the road, and all I want is something cold with ice and a nice, tasty meal. Which is always exactly what we get.

The Cowboy Café menu runs toward classic American faire with a decidedly western slant: the breakfast menu includes offerings like chicken fried steak and elk sausage scrambles. Lunch is heavy with burgers and meatloaf sandwiches. Dinner includes wide selection of meat-focused meals: ribs, steaks, meatloaf, etc. There are, however, a number of decent vegetarian options as well.

The service at the Cowboy Café is always dependably friendly and attentive, the prices are reasonable, and the food arrives at the table quickly. The food itself is average in a good way (I’ll give it a B+), but dessert at the Cowboy Café is almost mandatory: they always have a case full of homemade pies, many flavors for which I can personally vouch. 😉

Cowboy Café

138 N Main Street
Sheridan, Wyoming
(307) 672-2391

Andi’s Coffee House

738 Broadway Street, Sheridan

Lured by promises of free wifi, I stopped in at Andi’s for few hours while Mr B was working in town. This cozy neighborhood coffee shop is housed in a converted bungalow and filled with dried flowers, fresh succulents, and plenty of comfortable seating.

Andi’s is a cool, relaxed space. They offer a selection of carefully curated delicious freshly-baked pastries, and (judging from reactions of the patrons who came and went while I was there) an excellent cup of coffee. I’m not much of a coffee drinker myself, so I ordered a chia and an orange-cranberry scone (OMG! So good!), and spent the next two hours in a quiet cubby in the back, trying to get some work done, and another hour or so sitting out on the porch playing my uke.

The prices at Andi’s seem a tad high for Sheridan; however, the friendly, attentive staff, the comfortable workspace, and the free wifi more than made up for the extra pennies.

Andi’s Coffee House

738 Broadway Street
Sheridan, Wyoming
(307) 429-1390

Mint Bar

151 N Main Street, Sheridan

Last, but never least, is Sheridan’s historic Mint Bar. Every summer, Mr B and I stop in at the Mint Bar for a cool drink (usually a Huckleberry Mule) and our annual crash-course in Mountain Man interior design.

Like Big Lost Meadery in Gillette, Mint Bar is more of a watering hole than a restaurant, but if you are in the area and looking for an interesting place to relax and cool off, this is a good stop to make.

Part bar and part museum, the iconic Mint Bar stands as the oldest operating bar in Wyoming. Since 1907, the Mint has been the meeting place for cowboys, ranchers, and dudes from all around to kick back with a cold one at the end of the day. The interior is the very definition of rustic old-West decor, hung with panoramic photographs of ranch life, portraits of rodeo stars, trick riders, and Western celebrities, and nearly two-dozen animal mounts.

Far more interesting than dead animal heads (at least to me) are the actual walls of the Mint Bar, which are lined with cedar shingles and branded with over 9000 cattle brands from all over the state of Wyoming.

Mint Bar is open Monday through Saturday, 10am – 2am.

Mint Bar

151 N Main Street
Sheridan, Wyoming
(307) 674-9696

Do you have a favorite small town Wyoming restaurant? Let us know in the comments below!

[Population stats: 2017*]

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^{Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!}

Pan-Seared Sturgeon with Chanterelles & Baby Yukons

May 7 By Renée ♥ 13 Comments

In which Mr B and I attend a cooking demonstration class with Chef Andrew Garrison, get to be “beta-diners,” and learn how to make dinner-party-worthy Pan-seared Sturgeon.

Many thanks to the Headlands Coastal Lodge & Spa for hosting our stay and for providing our cooking class with Chef Andrew. This post may contain affiliate links, but don’t worry – they won’t bite.

One of the unique features of the new Headlands Coastal Lodge in Pacific City, Oregon is the culture of adventure they seek to offer guests. Erstwhile concierges, known as “Adventure Coaches,” organize and guide Lodge guests in a large number of activities, including dory boat tours, crabbing, kayaking, and cooking. The day Mr B and I spent with the Headlands Adventures Coaches was wet and blustery, so we chose a cooking class over kayaking. Our instructor for the day was none other than Meridian’s Executive Chef Andrew Garrison.

[Meridian is the Headlands Coastal Lodge in-house restaurant. Read our profile of Meridian here.]

Chef Andrew, until recently the executive chef of Salishan Lodge & Golf Resort, is a Minnesota native and a graduate of Le Cordon Bleu College of Culinary Arts of Minneapolis/St. Paul. He specializes in wine and food pairings, foraging, whole-beast butchery, charcuterie and gluten-free cooking, and developing seasonal menus; the latter a skill already clearly reflected in Meridian’s constantly changing seasonally-focused menu.

When we arrived for our class, held in one of the condos-cottages adjacent to Headland’s, Chef Andrew informed our group that he would be preparing a dish he was planning to add to the menu – “Pan-Seared Sturgeon with Sautéed Chanterelles and Baby Yukons” – and we were to be his guinea pigs. (Or, as one of our group quipped, “beta-diners.”)

Before he started the cooking demonstration, Chef Andrew shared with us a little about his cooking philosophy and approach.

“We don’t really work off any recipes [in our kitchen]. We try to do what we call “intuitive cooking,” where you understand the process and the method behind the recipes, and then expand them to other dishes. It teaches you how to actually cook instead of just following a recipe.”

It is in this spirit that this post is written.

🐟 Cook a man a fish: feed him for a day. Teach a man to cook a fish: he can cook himself fish any time he wants. 🐟 #cookingdemo #sturgeon #recipeby @plays_w_knives Click To Tweet

NOTE: What follows is not a traditional recipe, with weights and measures and exact cooking times. However, if you are a relatively experienced cook, the completed dish should be fairly easy to execute. The following instructions are transcribed almost verbatim from Chef Andrews remarks, and are presented as such.

Pan-Seared Sturgeon with Chanterelles and Baby Yukons

Sautéed Chanterelles

Add oil to pan and heat pan on stove to the smoke point. Add mushrooms and sear them. Once they are seared, finish by sautéing in a little butter with fresh garlic, thyme sprigs, and rosemary sprigs [GTR] thrown in. Set aside.

Always use a neutral oil like canola oil. It has a higher smoke point than olive oil and imparts less flavor.
You want the mushrooms to be dry, and you don’t want to move them much once they’re in the pan. You want them to sear.
Don’t add salt to the mushrooms until you are done cooking, or you will end up with a pan of soggy mushrooms.

Baby Yukon Gold Potatoes

Put the precooked baby potatoes in a pan and make a little hole in the middle. Throw in a couple knobs* of butter and few cloves of garlic. Bring the butter to a foaming point and then add some GTR. Glaze the potatoes with the garlic-herb-infused butter, then season with a little kosher salt. Set aside.

The potatoes were precooked: poached in duck fat. (If you are short on duck fat at home, you can simply parboil them.)
When you add the herbs to the foaming butter, you’ll hear the herbs frying and popping, and that’s the sound you want. Then you’re shallow frying, and the aromatic compounds in the herbs infuse into the butter a little better.

* A “knob” of butter is about 1 1/2 – 2 tablespoons – about the size of a knob on a kitchen drawer.

Pan-Seared Sturgeon

Optional step: Brine the sturgeon for ½ hour before cooking.

Just as you did with the mushrooms, add oil to an oven-safe frying pan and heat on stove to the smoke point. Lay the fish in the hot pan, presentation side down. Sear the fish on one side, and then put it in a preheated oven (425° F) until it is done medium well. [An internal temperature of 140°F in fish is medium well.] It will continue to cook after you remove it from the heat, and will be well done by the time you plate it up.

“Proteins, with the exception of steak, I always just cook it on one side. The idea is to keep as much of the flesh as tender as possible.”

Once the fish is done, take it out of the oven, flip it over, add some butter and GTR to the pan and baste it. You want the butter to be frothing when you do this to really get all those aromatics going well. If it’s just [non-frothing] melted butter, you’re just going to make the fish soggy. You want the basting to be a fairly quick process. You don’t want to cook the fish more; you just want to glaze it.

For this demonstration, Chef Andrew used cold-smoked white sturgeon, farmed out of Idaho.
Brining seasons the fish all the way through and actually firms the flesh a little bit. It also gets rid of that white albumen that often comes out when you cook it.
If you are using fish that has been brined and/or smoked for this dish, don’t salt it before you pan-fry it.
Each piece of fish has two sides: the presentation side and the other, non presentation, side. The bloodline side is always the side you want facing down on the plate. In a fillet, the “inside” is always the presentation side. The skin side always goes down. (Unless you are doing skin-on fish.)
Chef Andrew likes to cook sturgeon to about medium well and then let it carry over to well. It’s not really a fish you want to eat rare.

“Kosher salt is my primary seasoning. I don’t put pepper on proteins before I cook them. Especially fish, because at high heat, you end up burning the pepper. I’d rather just have a crack of pepper at the end.”

“My approach to cooking is based on magnifying natural flavors. I use vinegar or citrus in just about everything. Salt… seasoning is really important, but acidity is another thing that really opens up and magnifies the natural flavors.”

Green Garlic Soup [Sauce]

Pureed soups make good sauces, and the soup used for this dish is basically a variation on vichyssoise, or potato leek soup: Yukon Golds, yellow onion, garlic, leeks, and a bunch of green garlic. (Green garlic looks like a small leek, and appears in the spring, about the same time as garlic scapes.) Then finish the soup with some cream, a whole bunch of kosher salt, and a little bit of cider vinegar to adjust the acidity.

Always try to use Yukon Gold when you make a smooth pureed soup. Avoid using russet potatoes for smooth, pureed soups: the starch in them is far too grainy.

Pan Sauce

Warm up the potatoes up in the pan with a little chicken stock. Once the stock is warm and potatoes are warm, reduce the stock a bit and throw a couple of nobs of butter in the pan, along with some aromatics [GTR]. As the stock reduces, keep the pan moving; swirl it around for a bit to keep things emulsified and make a pan sauce. Baste the potatoes in the pan sauce just before plating.

Rewarm the sautéed chanterelles at this time, too.

Foraged greens

For this dish, Chef Andrew used miner’s lettuce, which is plentiful all over the Pacific Northwest throughout the spring. (If foraging isn’t your thing, you can usually find it at farmers’ markets this time of year as well.) Alternatively, a handful of any fresh, tender greens will work.

Before I wrap this up, let me just say, Chef Andrew is personable, dedicated to his craft, and he made our cooking class “adventure” a pleasure to attend. Oh, and he is also adorable – I mean, how cute is this:

Which all goes to show that even the pros get excited when they get it right – and that’s a lesson for us all: Take pride when you put something wonderful on the table!

Disclosure: Our thanks to the Headlands Coastal Lodge & Spa for hosting our stay and for providing our complimentary cooking class with Chef Andrew. This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Casual Elegance by the Sea: Meridian at Headlands {Pacific City, Oregon}

May 3 By Renée ♥ 22 Comments

If you’re craving some delicious, locally-sourced ocean-to-table cuisine, prepared with care and served up with a panoramic view of the Pacific Ocean, then head to Meridian at Headlands Coastal Lodge in Pacific City, Oregon.

Many thanks to the Headlands Coastal Lodge & Spa for hosting our stay and for providing our complimentary brunch. This post may contain affiliate links.

Before I get started, let’s just take a moment to appreciate this beautiful plate of lox that Mr B had for brunch at Meridian when we stayed at Headlands Coastal Lodge & Spa last month.

Lox & Bagels at Meridian - Headlands Coastal Lodge & Spa { Pacific City Restaurant } Oregon | The Good Hearted Woman

Lox [Cold Smoked Salmon] with pickled red onion, capers, arugula, hard-boiled egg, cream cheese, and bagel

OK, now that we’ve gotten that out of the way, let me tell you a little about Meridian.

Casual Elegance on the Oregon Coast

We Oregonians are not known for our fussiness. Dressing up for a night out or a business meeting often just means wearing socks and putting on your “good jeans.” So it’s no surprised that Meridian, the newest upscale eatery on the Oregon coast, is all about casual elegance. Wear your (nice) jeans, your high-class heels, your fancy pants, or your little black dress – it’s all good. (Yes, baby…you can leave your hat on. 😉)

Meridian at Headlands Coastal Lodge & Spa { Pacific City Restaurant } Oregon | The Good Hearted Woman

[Image courtesy of Headlands Coastal Lodge & Spa]

When you walk into Meridian at Headlands Coastal Lodge, one of the first things that impresses is the natural beauty of the space. Exposed beams frame the vaulted ceiling, Oregon hardwoods cover the floors, and light streams in from the sky-high windows that open to a panoramic ocean view on two sides of the dining room.

Meridian’s seating options include window-side tables with gorgeous views of the Pacific and cozy tables by the double-sided glass fireplace. At the far end of the dining room, a lovely indoor patio lounge overlooks the ocean, with accordion-style windows that open completely when warmer weather blows in.

In the evening, and particularly on weekends, you can often enjoy live music at Meridian. The night we were there, Kevin Welsh and Lucas Cook of Satellite Blooms kept us well-entertained with both with their original “soul-folk” tunes and solid covers of everyone from Cash to Cole to Radiohead.

During our stay at Headlands Coastal Lodge, Mr B and I had the opportunity to talk with Meridian’s Executive Chef Andrew Garrison, who shared with us his passion for connecting with local sources to provide the freshest ingredients he can find. From wild caught fish to locally farmed meats to forest-foraged greens, Chef Andrew and his culinary team proudly partner with Oregon and Pacific NW producers, growers and artisans to create a menu that joyfully celebrates the region’s bounty.

Meridian, Headlands Coastal Lodge & Spa | The Good Hearted Woman

Potato stack with crème fraiche and salmon roe.

As I mentioned at the top of the post, Mr B and I enjoyed a wonderful brunch at Meridian. Our server was attentive, knowledgable, and friendly, and she gave us good insights about our menu selections. Our food arrived promptly, fresh and beautifully plated. We found the actual number of items on the menu somewhat limited (there were only about six or seven main choices on the brunch menu) but the quality of the dishes offered more than made up for any shortage of choices. We did not go hungry by any stretch, and I highly recommend both the lox and the Benedict.

Meridian at Headlands Coastal Lodge & Spa
33000 Cape Kiwanda Dr Pacific City, OR 97135-8011

HOURS: Open daily with menu availability below.

Brunch/Lunch: 8:00 am – 3:00 pm
Dinner: 5:00 pm – 9:00 pm
Bar: 8:00 am – Close with extended hours seasonally

Phone: 503.483.3000

Note that while reservations are not required, they will will help the Meridian staff prepare your table and service for your upcoming visit. Also, if you have a special occasion coming up, they will make sure you have an ocean view, serve a private meal in one of the lodge dining rooms, or cater your outdoor gathering right on the beach.

Coming up next time: Meridian’s Executive Chef Andrew Garrison shares his tricks and techniques for making seared sturgeon!

Disclosure: Our thanks to the Headlands Coastal Lodge & Spa for hosting our stay and for providing our complimentary brunch at Meridian. As always, all opinions and photos (except as noted) are our own. This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they will help us keep this site up and running. Please check out our disclosure policy for more details. Thank you for your support!

Take a Romantic Winter Getaway to Hood River, Oregon

February 22 By Renée ♥ 10 Comments

Nestled into the Columbia River Gorge against a stunning scenic backdrop, Hood River, Oregon offers visitors a perfect romantic getaway.

This post may contain affiliate links, but don’t worry – they won’t bite.

Every year for Valentine’s Day, Mr B and I take a little romantic getaway. It doesn’t matter if the holiday falls in the middle of the week or on a weekend – we always take at least one day off and head for a quiet destination, usually close to home. This year, as we are wont to do, we headed for the Columbia Gorge.

We left for our getaway after work on a Tuesday afternoon, and drove up to the historic Columbia Gorge Hotel in Hood River, arriving well after dark. Stepping into the lobby, we were promptly greeted by an amazingly friendly, enthusiastic hotel employee named Rick, who would act as our concierge, bell-hop, elevator operator, ice-bucket filler, doorman, and hotel historian during our stay.

The Columbia Gorge Hotel – once known as the “Waldorf of the West” – was built by Portland businessman and philanthropist Simon Benson in 1921. The elegant hotel has a rich history (complete with lots of ghost stories!), and at one time hosted such early film icons as Clara Bow, Rudolph Valentino, and Shirley Temple, as well as dignitaries like Presidents Roosevelt and Coolidge.

Our third floor King room was lovely, with a 180° view of the Columbia River, a large bathroom (by 1921 standards), and an little electric fireplace. Having stayed in a standard room at the Columbia Gorge Hotel the distant past, I can tell you with confidence that our King room was far superior to a standard room. Most notably, it was about twice as big: the space allotted for a standard in 1921 is what realtors like to call “charming” and “cozy.” The King room we stayed was about the same size as a contemporary standard mid-range hotel room.

Travel Tip: Weekday rates at the Columbia Gorge Hotel are often literally half that of weekend rates. If you can find the time during the week, it’s quite a deal!

The next morning when room service delivered our breakfast, we discovered that we had ordered twice as much food as we needed! Our breakfast croissants were huge, and each one came with a generous serving of O’Brien potatoes and an adorable little airplane-size bottle of ketchup. Everything arrived fresh, warm, and delicious. No worries about leftovers, either – after we finished eating, we popped our leftovers into the little room fridge to save for a midnight snack and set out to plan our day.

Mama Bear - Columbia River Gorge Getaway {Hood River, Oregon} | The Good Hearted Woman

Any other Mama Bears out there? 💚 {Sculpture by Ann Fleming; part of Hood River BIG ART Walking Tour}

We had a loose plan to spend the day touring and tasting at a few of the wineries near Hood River, so we started our tour in downtown Hood River, where we stopped in at a cool little espresso bar called Ground to enjoy a warm beverage while charted out our route. Being there on a Wednesday in the middle of winter made our choices very easy – only three of the fifteen or so wineries around the city of Hood River were open for us to visit.

Our first stop was Cathedral Ridge Winery, one of the only vineyards in Hood River with tasting room hours every day of the week year-round. The winery is located high above the Columbia on the west end of Hood River, with sweeping views of Mt. Adams to the north and Mt. Hood to the south west. We spent the better part of an hour in the Cathedral Ridge tasting room, where we were greeted warmly and treated like old friends. Pours for our tasting were generous, and extra varieties were introduced as we discussed our preferences with our attentive and knowledgeable host.

After we finished our tasting and purchased a few bottles to take home, we wandered outside to enjoy a walk around the grounds, where wooden benches and outdoor tables set up for picnickers dot the property. The middle of February was a little too chilly for a picnic though, so we instead opted for a quick selfie before we got back in the car.

Me & Me B - Columbia River Gorge Getaway {Hood River, Oregon} | The Good Hearted Woman

Look! We took a selfie!

We next ventured a little farther out into the country, where we found the Phelps Creek tasting room, which like Cathedral Ridge is open daily and year-round. The tasting room is located on the beautiful Hood River Golf Course, the features wines produced from nearby Estate-grown grapes. This small boutique winery focuses on estate grown Pinot Noir and Chardonnay; annually producing 5,000 cases total of all varietals.

One of the things Mr B and I like best about going out with just a tissue-paper plan is you just never know who or what will happen to surprise you. While we were visiting with the host at Phelps Creek, tasting room associate and sports photographer Brian Robb walked in, sat down at the bar and introduced himself. We were in no hurry, so we spent the next half hour chatting with Brian about some of the events he has shot around the world; in particular his experiences photographing World Skiing Racing Championships and the Olympic Winter Games. We thoroughly enjoyed both the company and the conversation at Phelps Creek.

(I have always to laugh at myself when I meet “action” photographers – I can barely get food to hold still for a good shot. Moving targets are usually way beyond my photography skillset.)

After finishing at Phelps Creek, we made the short drive back into town and grabbed a late lunch at The Trillium Cafe in downtown Hood River before stopping at our last tasting room – Stave & Stone.

Esthetically, Stave & Stone is the poshest of the three tasting rooms we visited, and the newest as well. The space itself is large and open, with lots of warm hues, subdued lighting, and naturally finished woods all lending a cozy feel. Besides the tasting bar, there are plenty of small gathering spots, too – comfy chairs, cozy booths, cafe tables, and a couch or two.

Our tasting room host was upbeat, friendly, and knowledgeable. As she poured our tastings, she enthusiastically shared a little of the history of this five generation winery with us – including the story of “The Old Man” – the last orchard apple tree standing on the family farm. The tree has been immortalized by local artist Kelly Phipps immortalized in an intricate metal sculpture that now hangs on the tasting room wall.

[This Gravenstein tree] symbolizes five generations of Fletchers, a touchstone of the legacy that began with apples and pears. The orchard has been transitioning into a vineyard for awhile now, but we’re keeping this ancient fellow. It is so old, it is nearly hollowed out inside, yet it still manages to produce blossoms and fruit every year. ~ Stave & Stone

Stave & Stone 3 - Columbia River Gorge Getaway {Hood River, Oregon} | The Good Hearted Woman

Local artist Kelly Phipps immortalized the old family Gravenstein tree in a metal sculpture that now hangs on the tasting room wall.

There was still plenty of daylight left when we left Stave & Stone, so we drove back to the hotel and took a stroll around the grounds, first exploring the south side in the front of the hotel.

The Columbia Gorge Hotel maintains seven acres of beautifully manicured gardens. Phelps Creek (for which the aforementioned winery is named) runs through the property, and natural water features dominate the landscape.

Ducks - Columbia River Gorge Getaway {Hood River, Oregon} | The Good Hearted Woman

I tried to get the ducks to pose for a picture, but they weren’t interested. 😉

On the river-side of the Columbia Gorge Hotel, you will find Wah Gwin Gwin Falls, where Phelps Creek flows and falls 207 feet into the Columbia. Once known as Lullaby Falls (apparently for the sleep-inducing properties that its soothing water sounds have on hotel guests) Wah Gwin Gwin now takes its name from a Chinook term meaning “rushing waters.”

Most people on a romantic getaway like ours would probably choose to dine on a fancy dinner in the hotel’s posh restaurant, Simon’s Cliffhouse and Valentino Bar. However, Mr B and I have along-standing tradition of homemade Shepherd’s Pie on our Valentine’s getaway, no matter where we are. Sometimes it takes a little creativity to pull it off, but so far, we’ve always managed to make it happen. This year, our room had a nice refrigerator to keep things cold, but no microwave to warm it up. Our buddy Rick-the-Awesome-Hotel-Guy saved the day by heating it up for us.

The next morning, we packed up and hopped in the car to make our way back to Portland. Which brings me to this – the first time I’ve seen the Gorge in the daylight with my own eyes since “the fire.”

*** * * * ***

If you’ve read this far, I’m hoping you’ll stay with me, because I need to turn a corner and get serious for a moment. I was more than a little anxious about going to the Gorge at all this year. In fact, I’ve consciously avoided driving through it in the daylight ever since September 2^nd, when a carelessly set wildfire took off and eventually burned 48,831 acres in the heart of the Gorge, changing its landscape for generations.

Columbia River Gorge - Eagle Creek Fire Images | The Good Hearted Woman

Image Credit: Staci W [Crafty Staci]

I wish I had taken some pictures while we were driving home that would illustrate the both the devastation and hope. Unfortunately, when Mr B and I were driving through, I was too busy crying to take any pictures. Many thanks to Staci W. [Crafty Staci] for sharing these images of the fire with us. They were taken on her phone from a moving sheriff’s car shortly after the fire started.

If you don’t live in the Pacific Northwest, you may not understand, but for many of us here, the Columbia River Gorge is far more than just the pretty place we keep our waterfalls. The Gorge is where we root our feet to the earth, and where we search our souls, and where we find our solace. When the Eagle Creek fire rushed through last fall, it was as if someone had come in the dark of night and burned down our church. Our synagogue. Our mosque. Our sacred ground.

So, I’m here to report to my PNW brothers and sisters who have not yet gone – what I saw from the highway gave me hope. Now, I know that most of the burn can’t be seen from the road, and we really won’t get a good feel for the whole of the loss until much later, but I did see more trees than I expected still standing tall. The high ridges, particularly on the west end of the Gorge, are lined with blackened evergreen skeletons, but there is far more life happening on the slopes than I imagined, even in the middle of winter. I may not ever see the Gorge in its full majesty again in my lifetime, but my grandchildren might, and that gives me hope.

Image Credit: Staci W [Crafty Staci]

Businesses in the Gorge are waiting for people to return. They need us. If you are thinking of taking a getaway and you live in the Pacific Northwest, consider spending some time in the Gorge. It’s still there, waiting for you.

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running, and at the same time allow us to keep traditional advertising to a minimum. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Pennington Farms Blackberry Buckle

February 9 By Renée ♥ 11 Comments

Pennington Farms Blackberry Buckle – the recipe for which they have generously shared with us -is just one of the many delicious treats you can find at Pennington Gardens in Oregon’s Applegate Valley.

If you ever find yourself traveling through southern Oregon’s beautiful Applegate Valley between Medford and Grants Pass, Pennington Farms is one stop you must plan to make. I fell in love with the place the first time I visited.

“Once there was a boy named Sam who grew up in the surf and sand
To the mainland he headed on the journey of his life
And ended up finding his wife.
The couple got married and had quite a clan
Sam said, “Let’s leave the city for simpler life”
So to the farm the headed hand-in-hand.”

So begins the saga of Pennington Farms, which welcomes visitors as soon as they step through the bakery door.

Open year-round, a visit to Pennington Farms recalls a simpler time, filled with ripe, juicy berries fresh from the vine and scratch-made baked goods like your grandma used to make.

Founded by the Sam and Cathy Pennington back in the mid-‘90s, this 90-acre family-run farm now grows between 38-50 varieties of berries each year, including many hard-to-find heirloom varieties. As stewards of the land, the Pennington family is committed to a farming philosophy that relies on organic, biodynamic methods, with a goal of working in harmony with the earth’s natural rhythm.

The Country Bakery at Pennington Farms is a delight for the senses and aromatherapy for the soul. Beautiful scratch-made pastries, pies, and cookies, homemade jams and syrups. Surfboards from a former life decorate the walls and seasonal berries line the shelves. Good vibes abound.

Pennington Farms focuses on cultivating harder-to-grow heirloom berries, which typically produce fewer, smaller berries that must be picked by hand. The trade-off for this extra labor is an intensity of true berry flavor that, according to Cathy Pennington, newer hybrid varieties simply don’t deliver.

How to Enjoy Berry Season Year-round

Berry season is fleeting and fresh berries off the vine have a very short shelf life; nevertheless, with just a minimum of effort you can have berries year-round.

When you bring fresh berries home, cull them and immediately discard any moldy or overripe berries.
Put the remaining berries, unwashed, into a container lined with paper towels to absorb any moisture.
Do not wash berries until just before eating, and then only briefly in cold water.
To freeze berries, distribute dry berries in a single layer on a clean cookie sheet and put them in the freezer until frozen. Remove from freezer just long enough to pour into a plastic freezer container or sealable freezer bag and return them to the freezer immediately. Berries can be frozen for up to one year.
When baking with frozen berries, do not thaw before using.

Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman

5 from 1 vote

Pennington Farms Blackberry Buckle

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Print Recipe Pin Recipe

Course: Dessert

Servings:

Author: Pennington Farms, Grants Pass, OR

Ingredients

Batter:

2 cups flour
2 ½ teaspoons baking powder
¼ teaspoon salt
½ cup butter softened
¾ cup sugar
1 egg
½ cup milk
2 cups fresh or frozen blackberries

Topping:

½ cup flour
½ cup sugar
¼ cup butter

Instructions

Preheat oven to 350°F. Grease a 9x9 baking dish.
In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a medium mixing bowl, beat butter on high until pale and fluffy. Add sugar and continue mixing until they are thoroughly creamed. Beat in egg.
With mixer on low, add flour mixture and milk to creamed mixture a little at a time, alternating between the two and beating until smooth.
Spoon batter into prepared pan. Evenly distribute berries over top.

Topping

In a small bowl, combine flour and sugar, and then cut in butter with a pastry blender, fork (or your fingers) until the mixture resembles oatmeal. Sprinkle over berries.
Bake in preheat oven 50-60 minutes, or until golden brown. Serve warm, preferably with a scoop of vanilla ice cream.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

To get to Pennington Farms, take the “long way” between Grants Pass and Medford on the Jacksonville-Williams Highway [Oregon Route 238]. The Pennington Farms bakery and farm market are open almost year round, and their products are available at the farmers’ markets in Ashland, Medford and Grants Pass, as well as specialty shops throughout the area.

Pennington Farms
11341 Williams Hwy
Grants Pass, OR 97527
541.846.0550
pnnngtnj@aol.com

My visit to Penningrton Farms was included as part of a Travel Oregon press trip. As always, all opinions and images are my own.

More Southern Oregon Travel from GHW

Jacksonville, Oregon

Rogue Creamery, Central Point, Oregon

Lillie Belle Farms {Artisan Chocolates}, Central Point, Oregon

Newport Seafood & Wine Festival: 11 Tips to Know Before Your Go

January 23 By Renée ♥ 18 Comments

Knowing what to expect and being prepared will make all the difference when you attend the Newport Seafood & Wine Festival.

A few years ago while attending a casual dinner gathering of Portland food and wine bloggers in Portland, I happen to mention that I had just returned from a weekend at the coast.

Me: “Guess what I just did last weekend, guys!?! (Everyone looks at me expectantly.) “I went to the Newport Seafood & Wine Festival. For the first time.”
Group: [Collective low-key head shaking] “Why, Renée? What were you thinking?!?”
Me: “I know. I should have known. I really should have known.”
Group: [Knowing chuckles and nodding.]
Me: “It was a total frat party.”
Group: “Accurate. It’s a lot better if you’re prepared for it though.”

True story, folks. Be prepared.

11 Things You Need to Know Before Attending the Newport Seafood & Wine Festival | The Good Hearted Woman

Jenny and I met these enthusiastic ladies while waiting in the shuttle line. They attend the Festival every year together to celebrate their friend’s birthday.

This post may contain affiliate links, but don’t worry – they won’t bite.

It all started out like an adventure waiting to happen. My BFF Jenny and I packed up the car for much needed a girls’ weekend at the beach, where we planned to spend our time tasting some of the best wines around and eating piles of delicious seafood. Well, we definitely made a memory – no question about that – but we also got an clear-cut reminder that, like Disneyland on a hot August afternoon, expectation and reality are not always the same thing.

That said, let me be clear: the point of this post is not to discourage you from attending the Newport Seafood & Wine Festival: quite the contrary! It is my hope that this post will give you the information you need so that, when you go, you can have a great time; and (most importantly) avoid having any big, unwelcome surprises along the way. In other words, this is the post I wish I had read before I went.

This is the post I wish I'd read *before* I went to the Newport Seafood & Wine Festival {Newport, Oregon} #travel #traveloregon @seafoodandwine Click To Tweet

The Newport Seafood & Wine Festival

Held annually in Newport Oregon on the 4th weekend of February

Every February since 1978, the Newport Seafood & Wine Festival in Newport, Oregon has attracted visitors from around the world. At the Festival, Pacific Northwest wineries pour their finest wines, culinary professionals serve up delectable seafood creations, and local artists and craftsmen showcase a variety of fine art, sculptures, photography, pottery, and jewelry. Knowing what to expect and being prepared will make all the difference in your experience.

[Note that this is a over-21 event. Children are not allowed, nor are pets unless they are a service animal.]

Pre-Festival Prep

1. Book your stay in Newport early. Each year, the Festival draws some 25,000 additional people to this coastal community of 10,000, making overnight options scarce, so if you want to stay in town, be sure to plan ahead. Or, better yet, plan your overnight stay in one of the many nearby coastal towns. Maybe it’s just my imagination, but Newport overnight accommodations during the Festival seem significantly more pricey than they are other times of the year. (Whaaa?!?!) You may find a better deal by staying 20 or 30 minutes north or south of Newport.

2. Purchase your tickets online to save. You can save between 10% and 20% by purchasing your tickets online. Note that Saturday entrance is by E-Ticket only. There is NO GENERAL ADMISSION on Saturday. Standby may be available after 1pm depending on capacity; however, standby tickets are considerably more expensive.

3. Eat a good meal before you go. This is just common sense, especially if you plan to do a lot of wine tasting. You probably want to avoid spicy or heavily seasoned food in order to keep your taste buds neutral, but it’s a good idea to have something in your stomach.

Speaking of food, I think that the single biggest disappointment about the Festival for me when I attended was due wholly to my incorrect perception that because title of the Festival was “Seafood & Wine,” that there would be a balance of, well, seafood and wine. Logically, what followed in my mind was that I would have many luscious seafood options from which to choose for a midday meal.

The reality was, not so much. From my perspective (and I’m sure some would disagree) this Festival is all about the Wine: the seafood is just a nice opening act, and an overpriced one at that. With that said, the food vendor list for this year’s festival seems to have significantly expanded since we attended, so it might be a bit more balanced now.

Getting There

4. Take advantage of the shuttle service. The Newport Seafood & Wine Festival provides a FREE bus shuttle to all patrons of the Festival. The shuttle stops at many of the local hotels, motels and popular Newport neighborhoods. Shuttles stop running 1 hour after the closing of the Festival. On Saturday the hours are extended for service to area restaurants. Even if you are staying a ways out of town, I suggest parking at one of the shuttle stops and taking the shuttle bus to the actual event location, as parking there can be a significant challenge much of the time.

There are also many private groups that obtain a license to operate as a temporary cab service through the City of Newport. These cab services are available throughout the Festival weekend in addition to the regular cab companies in Newport.

5. Go early and leave early. At peak times of the day (particularly on Saturday) there can be a bit of a wait to get in, so be prepared to chill in line for a little while. (And “chill” you will! Remember, this is the Oregon Coast in February, folks.) The upside to this is that you will have the opportunity to meet some truly interesting characters.

The best days to go to avoid the college partiers are Thursday night or Sunday, the later being the most “adult” day of the Festival. Sunday is also a good day for finding deals, as vendors don’t want to tote all that wine back with them.

This couple, like many, dressed up for the occasion.

When You Go

6. Do not drink all the wine. [Read: Don’t be a jackass.] At one point while Jenny and I were threading our way through the crowds, it seemed as though wine glasses were falling to the ground around us like plates at a Greek wedding, due mostly to the fact that their owners had lost the ability to hold onto a glass properly.

Each time a glass popped and shattered on the asphalt floor, individuals in the nearby crowd expressed one of two distinct reactions: (1) clapping, cheering, and general appreciation for the glass owner’s achievement of apparent inebriation, or (2) head-shaking and eye-rolling at the glass owner’s achievement of apparent inebriation. Personally, and at risk of sounding old and judgy, the truth is, if you drink all the wine, you will end up looking like a jackass to at least half the crowd. If you’re cool with that, great. Just don’t say I didn’t warn you.

Mulled blueberry wine, made from a novelty wine from Springbank Farm in Lebanon, Oregon was one of my favorite things at the Festival. It was especially welcome on a crisp February afternoon.

7. Keep in mind that the Vendors are people, too. Vendors can get cranky after a weekend of dealing with ~~drunken revelers and college carousers~~ wine tasters, so if they seem a bit frustrated at times, try to offer a little compassion and a kind word. (You might even get a free tasting out of it 😉)

10 Things You Need to Know Before Attending the Newport Seafood & Wine Festival | The Good Hearted Woman

This Cardwell Hill Cellars vendor was very friendly, and such a good sport for posing for my “exhausted vendor” pic.

Good to Know:

8. You probably don’t want to take your teetotaling friends. I have a lot of friends who don’t consume alcohol under any circumstances, and I attend many food events at which alcohol is served to which I would feel completely comfortable taking them… but this ain’t one of ’em. The focus of the Newport Seafood & Wine Festival is on Wine first and foremost, and as someone who abstained for much of my adult life, I can tell you, this event just isn’t geared for the non-imbibing demographic, at all.

In addition to wine and seafood, there are a number of artisan & crafter booths at the Festival, and this was one of my favorites! Mugwump designs & creates handbags, wallets, & other fashion accessories using reclaimed/recycled materials.

9. Actual wine tastings are NOT INCLUDED in the price of your ticket. If this is your first large-scale wine tasting event, this may come as a surprise. If you plan to do a lot of tasting, come prepared with a pocket full of small bills.

10. Wine awards are (apparently) like soccer trophies: everyone gets one. However, (and I’m just guessing here) not all awards are created equal. Now, I’m no wine expert by any stretch, especially when it comes to “wine awards.” All I can tell you is that practically every bottle I saw on display had some kind of ribbon or medal hanging around its neck. The Newport Seafood & Wine Festival hands out Gold, Silver, Bronze and Best-In-Show awards, but beyond that there are tons of wine awards on display from countless other competitions.

11. There will be at least four times more people there than you imagine. If you are one of those people like I am (INFP here) who find crowds a little intimidating (or terrifying), I strongly urge you to avoid going on Saturday at all. This is the busiest day of the Festival (followed closely by Friday evening) and the one that attracts the most “revelers” as well. The best time for crowd-shy folks is Thursday night (which is also the media night), or early in the day on Friday or Sunday.

10 Things You Should Know Before Attending the Newport Seafood & Wine Festival.

Image Credit: Oregon Coast Visitors Association [Used with permission.]

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Have you ever attended the Newport Seafood & Seafood Festival? (Or any large-scale wine festival?) Share your best advice or tips in the comments below.

Rogue Creamery {+ 24 Delicious Blue Cheese Recipes}

November 10 By Renée ♥ 5 Comments

In my last post, I introduced you to the Southern Oregon Artisan Corridor, a small alliance of artisan culinary shops in Central Point, Oregon, and shared our experiences at Lillie Belle Farms with Jeff Shepherd and his amazing chocolates. Today, it’s all about the Cheese.

Specifically, Blue Cheese…

… creamy, salty, savory, delicious, handcrafted, award-winning, internationally-acclaimed Rogue Creamery Blue Cheese.

For many years, I erroneously thought that blue cheese, Roquetfort, Gorgonzola and the like were distinctly different cheeses. And they are… but they aren’t. Like Swiss- and cheddar-style cheeses, there are a wide variety of blue cheeses, each with its own unique flavor and textures, but they can ofttimes be used interchangeably in recipes. So before we go any farther, let’s take a moment to discuss what blue cheese is.

Blue Cheese Basics

Blue cheese is most often made from cow, sheep, or goat milk.
Blue cheese is made by culturing milk with Penicillium, a type of mold.
Different blue cheeses are cultured in various ways, using unique strains of Penicullium, giving them their distinct flavor, texture, and aroma.
In the European Union, many blue cheeses (e.g., Roquefort, Gorgonzola and Stilton) are protected, and can bear their name only if they have been made in a particular region.

Some Popular Varieties of Blue Cheese

Cabrales – Traditionally made from mixing goat and sheep’s milk together, Cabrales has a strong, spicy flavor.
Danish Blue – This strong blue cheese is creamy, with a semi-soft texture.
Dorset Blue Vinney – This English blue cheese is made with unpasteurized, skimmed cow’s milk, and has a hard texture, a crusty outer layer, and a strong aroma and taste.
Gorgonzola – Made with either cow or goat’s milk (sometimes both), Gorgonzola is a firm, creamy cheese with a salty and often slightly sweet taste.
Roquefort – Famously green-veined, Roquefort has a tangy, salty flavor with sweet undertones.
Stilton – This semi-soft cheese is made from unpasteurized cow’s milk, and has a strong aroma and outstanding flavor.

A Trip Back in Time: Rogue Creamery {Est. 1933}

There’s something comforting and wonderful about the rustic feel of a real, honest-to-goodness (emphasis on the goodness!) cheese shop, and the Rogue Creamery is about as honest a cheese shop as they come. Founded in 1933 at the height of the depression, Rogue Creamery began producing blue cheese in 1954. Today, they continue to draw both inspiration and resources from Southern Oregon’s Rogue River Valley, and offer award-winning varieties of outstanding handcrafted blue cheese, cheddar cheese, and TouVelle.

Step inside to sample cheeses to your heart’s content. Hungry travelers can order one of their crazy-good panini-style grilled cheese sandwiches, prepared with more than a generous amount of cheese. A great place to pack a perfect picnic, Rogue Creamery also offers a carefully curated selection of deli items, crackers, fruit, beer, and wine, as well as local artisan jams, jellies and sauces. The staff at the shop is helpful and knowledgeable, and will be more than happy to help you with your selections.

PRO TIP: There are always samples available, but if something you want to try isn’t out, all you need to do it ask.

The poets have been mysteriously silent on the subject of cheese. {Gilbert K. Chesterton} Click To Tweet

Rogue Creamery Notes:

Smokey Blue: Referred to in-house as “Beginner Blue,” this smooth, smokey blue packs in all of the flavor (and then some) without the harsh, bitey quality of some blue cheeses. This classic Roquefort-style blue cheese is cold smoked sixteen hours with Oregon Hazelnut shells, resulting in a sweet, creamy, smoky flavor. It crumbles well, and is “easy to eat” as blue cheese goes, and pairs well with well-rounded “food” wines that are on the fruity side and lighter on tannins and acidity.
LaDiDa Lavender Cheddar: I know – it sounds weird, but Mr B and I both love this uniquely floral cheese. LaDiDa would be perfect on a dessert tray with chocolate or scones, and paired with a light dessert wine.
Caveman Blue: Full-bodied, buttery, and AMAZING! Rogue Creamery uses a unique aging environment to create this golden-hued blue that tastes of sweet, fresh buttermilk with hints of tropical fruit. Caveman’s earthy undertones pair well with a wide range of beverages, from bold reds to sweeter desert wines to full-flavored Stouts.
Blue Heaven (Powdered Cheese): Blue Heaven is a proprietary blend of Oregon Blue, Oregonzola, Crater Lake Blue and special reserve blue cheeses. Perfect for sprinkling on salads, breads, popcorn, nuts, and anything else you can think of.

PRO TIP: Not a fan of dry, tannin-rich red wines? Me either. But next time you have the chance, try some with a bite of blue cheese. You may be pleasantly surprised (as I was) to discover that the pairing opens up whole new venues to you. Tannins literally bind to the cheese’s protein and fat, measurably softening the astringent qualities of the tannins, and making the entire tasting experience smoother in the process.

BLUE CHEESE RECIPE ROUND-UP

Blue Cheese is an amazingly versatile cheese; equally perfect on a fruit and cheese plate or as a stand-out ingredient in your next meal. Here’s a little Blue Inspiration 😉 from some of my favorite bloggers.

** Recipes are pictured in order, clockwise from the top left corner of each image.

Disclosure: My first trip to the Southern Oregon Artisan Corridor was as part of the #TrailsToFeast Travel Oregon press trip. As always, all opinions and photos are my own.

At the Corner of Music & Chocolate {Lillie Belle Farms}

November 2 By Renée ♥ 21 Comments

Lillie Belle Farms chocolates can be found at the unique crossroads of Music and Chocolate – and that is where the magic happens.

Tucked just off I-5 in the unassuming southern Oregon town of Central Point, you can find divine respite from the road in a luxurious trifecta of world-class cheese, wine, and chocolate. The Southern Oregon Artisan Corridor – aptly coined “a little stretch of heaven” – is a small grouping of distinct artisan shops that have formed a culinary alliance of sorts. Each shop offers on-site tastings, and they occasionally even collaborate on projects together. I have visited there not once, but twice in the last month, sampling prize-winning cheeses from Rogue Creamery, estate-grown wines from Ledger David Cellars, and hand-crafted chocolates from Lillie Belle Farms – all just steps from one another.

Today, however, it’s all about the Chocolate.

Lillie Belle Farms founder Jeff Shepherd abides at the unique crossroads of Music and Chocolate – and that is where the magic happens. Like an electric anthem, Jeff’s chocolates are a passionate, vibrant expression of his art.

We are savage Rock ‘N’ Roll fans at Lillie Belle! Having attended literally thousands of loud live shows and seen hundreds of bands both old and new, Rock ‘N’ Roll is an integral part of our creative process. You will always hear music pulsing out of our kitchen. In fact, it’s impossible to separate our chocolate life from our musical life.

~ Jeff Shepherd, Lillie Belle Farms

[Cue: Sugar Magnolia] 😉

The first time I visited Lillie Belle Farms {on a Travel Oregon press tour}, we arrived right at closing time, and Jeff was in the process of transforming himself from chocolate artisan and entrepreneur to band member and guitar player. Now, it might be helpful for me to note that, on this particular trip, most of my traveling companions were significantly younger than me and may have lacked the deep appreciation for the tie-dyed generation and all that we stand for. Jeff, on the other hand, falls approximately into my age demographic, and is every good thing you think of when you think Tie-Dyed Southern Oregon Musician + Chocolate. In other words, we kinda connected. I mean, what’s not to like about a guy who keeps a set of portable baffle boards in his chocolate kitchen so that he can set up for band practice at a moment’s notice? So while all the rest of my party sprinted across the parking lot to Ledger David for our prearranged wine-tasting, I lingered a few extra minutes at Lillie Belle, chatting with Jeff about his current inspirations and future plans; and while I can’t share everything we talked about at the moment, I can tell you that there is a lot to look forward to!

Just a few weeks after my first visit, I had the opportunity to stop at Lillie Belles again, this time with Mr B. We arrived on a Sunday morning just before the doors opened, and there was already a line waiting to get in! Nevertheless, Jeff greeted us warmly and gave us the full VIP treatment, including a tour of the inner sanctum – his kitchen/band practice space. He and Mr B talked band life and bantered about musical preferences and what songs they had covered. Jeff showed us the corner of the kitchen dedicated to Elvis, and his expansive wall of Grateful Dead covers, and his amazing custom traveling chocolate cart covered with backstage passes and concert tickets. (I can’t remember every one, but we visited the week Tom Petty died, so I do remember there being many, many passes for Tom Petty & The Heartbreakers.) By the end of our visit, I was practically ready to invite Jeff and his crew up north for dinner and an impromptu jam session. I’d even let him bring dessert. (hehehe 😉 )

(Want to learn more about Jeff and his “ecclectic mind bending and transformative chocolate madness”? Check out his very entertaining Lillie Belle Farms blog.)

But enough about Jeff. Let’s talk about his chocolates.

Lillie Belle Farms, named for Jeff’s wife Belle and daughter Lillie, now moves some 20,000 pounds of chocolate a year, in the form of handmade gourmet chocolate bars, decadent ganache-filled chocolates, liquor-infused chocolates, truffles, fresh berry cups, cherry cordials, and chocolates filled with handmade fondants, butter creams, caramels, and toasted nuts. They even have a Smokey Blue Cheese Truffle Spread; a collaboration with Rogue Creamery that combines an amazing, award-winning Smokey Blue Cheese, organic milk chocolate, and toasted almonds into a surprisingly satisfying spreadable tangy chocolate concoction.

Cheese and chocolate spread notwithstanding, one of the things I appreciated most about Lillie Belle Farms chocolates was the simplicity of the flavor profiles that they employ. What I mean is, lately I’ve been to some food events where I’ve sampled confections that intentionally challenge my palate with a confusing amalgamation of flavors that require me to do some serious cranial calisthenics as my brain tries to isolate and delineate each component. (Chili cilantro salted coffee cream, anyone?) Conversely, the overwhelming majority of Lillie Belle chocolates are single-flavored bites, allowing you to lean back and simply enjoy the experience as the cocoa flavanols rouse your brain and the velvety chocolate caresses your tongue.

{Tangentially, there is some science behind why that strange Blue Cheese ‘n Chocolate combo works, but in a nutshell, it’s apparently because they share at least 73 flavor compounds.}

After much consideration, Mr B and I took home a small fortune’s worth of luxury chocolates – every one a winner. Here are just a few of the standouts from our haul…

Recommendations & Notes:

Lavender caramels {Lavender infused caramels topped with Fleur de Sel salt}: So good. Just. So. Good.
Maker’s Mark Cups {Filled with pecan butter, dark chocolate and a Maker’s Mark whiskey ganache, and topped with a large caramelized pecan}: Mr B LOVED this one. I can’t tell you what I think about it because, he ate it up too fast.
Frangelico Cups {Dark Chocolate cup filled with a creamy, Frangelico infused mousse}: Light and sweet without being cloying, this was one of my favorites. Because Frangelico. And Chocolate. Oh my…
Raspberry Ganache {organically grown raspberries, infused in a dark chocolate ganache, covered with more dark chocolate and finished with a raspberry floral design}: Bright, clean raspberry flavor paired perfectly with a smooth dark chocolate.
Marionberry Bon Bon {organic Marionberry preserves encased in a dark chocolate shell}: Sublime. As far as I’m concerned, you just cannot beat Marionberries and dark chocolate together. Smooth, well-balanced, and deeply satisfying.

Chocolate doesn't ask silly questions. Chocolate Understands. Click To Tweet

You can find Lillie Belle Farms chocolates at Whole Foods, Made in Oregon stores, and Powell’s among other places; or you can order it online. Or do what we did and include it in your next trip to the Rogue River Valley. Lillie Belle Farms is open seven days a week in Central Point, just northwest of Medford on Highway 99.

Lillie Belle Farms
211 N. Front St.
Central Point, OR 97502
(541) 664-2815
1 (888) 899-2022

Shop Hours:
Monday to Friday: 9–5
Saturday: 9–6
Sunday: 11–5

Disclosure: My first trip to Lillie Belle Farms was as part of the #TrailsToFeast Travel Oregon press trip. As always, all opinions and photos are my own.

Estate Grown, Naturally: Maysara Winery & Momtazi Vineyard {McMinnville, Oregon}

August 24 By Renée ♥ 19 Comments

From their stewardship of the land to the award-winning wines they produce, Maysara Winery and Momtazi Vineyard stands as the legacy of a gracious family.

If there is one thing that stands out about visiting Maysara Winery, it is the warmth and passion radiated by the Momtazi family who created and run it. From the first moment Hannah Momtazi greeted us from behind the counter in the Maysara Winery tasting room, our gathering felt more like a reunion of friends than a press tour. We were welcomed with engaging conversation, generous pours, a delicious charcuterie tray, and Flora Momtazi’s homemade baba ganoush, which I could have eaten all afternoon.

The tasting room itself is a beautifully rustic space with a welcoming, intimate feel. The bar in the tasting room is the end-product of a massive oak tree that was felled on site, and the rough-hewn field stones from the property make up the ten-foot high walls.

A beautifully detailed tapestry depicting the Persian poet Rumi reciting one of his poems to a group hangs behind the bar. The air itself is changed with warm light: it is a space designed to welcome and embrace.

Maysara Winery isn’t one you are likely to simply stumble across in your next tour through Oregon wine country. Just bit off the beaten path (five minutes off Highway 18), Maysara is a destination for which you set out with the intent of spending a relaxing few hours. It is most definitely worth the drive.

The Momtazi family was beyond gracious during our visit, welcoming us to their winery and to their table like old friends. Family matriarch Flora Momtazi, known for her middle-eastern cooking, made all the food for our gathering herself, every dish a sumptuous nod to the family’s heritage.

Menu - Estate Grown, Naturally - A Tour of Maysara Winery & Momtazi Vineyard, McMinnville, Oregon | The Good Hearted Woman

Our Persian-inspired menu was rustically elegant, from the homemade Baba Ganoush to the Shirini Napoleon.

Persian Macaroni - Estate Grown, Naturally - A Tour of Maysara Winery & Momtazi Vineyard, McMinnville, Oregon | The Good Hearted Woman

Flora Momtazi’s Persian Macaroni was fabulous!

Steam - Estate Grown, Naturally - A Tour of Maysara Winery & Momtazi Vineyard, McMinnville, Oregon | The Good Hearted Woman

Note all that no one is actually serving up food here. We all know the rules: “Pictures first, food later.”

As we enjoyed our meal, Moe Momtazi shared his story of emigrating from post-revolution Iran in the early 1980’s. As a storyteller, Moe reminds me a little of my Dad: his humor and gracious, affable demeanor providing a smooth veneer that belies a far more poignant narrative below the surface. (Sitting there listening to Moe tell his family’s story, I felt my inner storyteller spark: this is a family story that needs telling.)

Between lunch and dessert, we learned that after studying at the University of Arlington in Texas back in the 70’s, Moe returned to Iran. However, as life for the Iranian people darkened following the 1979 revolution, he knew he wanted to return to the US, so in 1982, he and his wife Flora escaped. They made their way west through Spain, where their oldest daughter, Tahmiene, was born. After arriving in the US, they added to their family as younger daughters Naseem and Hannah arrived.

Estate Grown, Naturally - A Tour of Maysara Winery & Momtazi Vineyard, McMinnville, Oregon | The Good Hearted Woman

Naseem, Hannah, Tahmiene, Moe & Flora Momtazi. [Image provided by Momtazi Family]

Each of the three Momtazi daughters fills a distinct role at Maysara Winery. Tahmiene Momtazi, the eldest, is the primary Winemaker. Middle daughter Naseem is responsible for national sales and distribution. The youngest, Hanna, with her bright smile and open, convivial disposition, serves as the Events and Hospitality Manager.

I could write a whole separate post about the food! Savory and rich, every bite was genuinely delicious and authentically comforting.

After our meal, we went on a tour of the winery. The Momtazi’s have 252 acres of their Estate under vine, and from the time they planted the first rootstock in March of 1998, they have been committed to holistic, organic, biodynamic farming practices. Vineyards are cultivated without external chemicals or mineral additives; instead nurtured with compost teas distilled from plant material on the property. (The Maysara Winery became a Demeter Certified Biodynamic® Winery in 2007.)

We try to keep a natural balance. Healthy soil and healthy vines will produce healthy fruit.

~Moe Montazi

Currently, Maysara Winery offers Oregon Pinot Noir, Pinot Blanc, Riesling and Pinot Gris, and a Sparkling Pinot Noir Rosé. My personal favorite from our visit was their Pinot Blanc (sorry, I forgot to note the year), which I found to be a rich, well-balanced, refreshing glass that paired especially well with the firm cheeses and savory charcuterie selections, and very affordable at just $20 a bottle.

Many Maysara’s wine names reflect their Persian roots. (The name Maysara translates to “House of Wine.”) For example, their Mitra Pinot Noir is named for an ancient Persian deity of friendship and oaths who was thought to be the source of cosmic light, while their Delara Pinot Noir named for a Persian word that translates as “capture one’s heart.” Others reflect their family story, like their Immigrant Pinot Noir, a wine created and dedicated “to all immigrants, including our own family members who risked their lives to escape and make it to America for the values of freedom and opportunity that this country stands for.”

Originally a civil engineer, Moe Momtazi’s passion for architecture and building is evident everywhere you look. As one of the largest indoor and outdoor venues in Oregon Wine Country, it’s difficult to effectively convey the architectural beauty and massive nature of the main Maysara Winery in just a few photographs.

Even more impressive is that nearly everything you see – from the stone floors and walls of the massive winery to the boards of the tasting room ceiling are made with materials from their land. The walls of the immense common room in the winery are faced with flatten staves, giving it the appearance of an old, carefully lined bookshelf.

From their stewardship of the land to the wines they produce, Maysara Winery and Momtazi Vineyard stands as the legacy of a gracious family; reflecting appreciation, dedication, and passion – to the past, the present, and the future.

Stave Wall - Estate Grown, Naturally - A Tour of Maysara Winery & Momtazi Vineyard, McMinnville, Oregon | The Good Hearted Woman

Note Hannah Momtazi standing in the lower right corner, lending perspective to the massive nature of the winery itself.

I was not only impressed by their wines and facilities, but by my whole experience at Maysara Winery & Momtazi Vineyard. If a relaxing drive in the country and an afternoon of wine-tasting and storytelling sounds appealing to you, I highly recommend you make a visit.

Visiting Maysara Winery & Momtazi Vineyard

Maysara Winery is about a 1 ½ hour drive from Portland. Tasting room hours change seasonally, and due to special events on select Fridays, Saturdays, and/or Sundays, they may be closed for a private events beginning at 2:30pm, so be sure to call before you go. Groups of seven or more require a reservation. The tasting fee is $15.

Maysara Winery & Momtazi Vineyard
15765 SW Muddy Valley Rd
McMinnville, OR 97128-8551
503.843.1234
http://maysara.com

Many thanks to the Momtazi family for hosting our meal and winery tour. As always, all opinions and images (except as noted) are mine.

Hattie B’s Nashville Hot Chicken {Recipe}

July 28 By Renée ♥ 79 Comments

Eat it in Nashville or make it at home. Either way, Nashville Hot Chicken is fiery, spicy, crispy, burn-your-tongue-but-can’t-stop-yourself, eat-it-’til-your-buttons-pop good!

^{This post may contain affiliate links, but don’t worry – they won’t bite.}

I love fried chicken. I don’t eat it often, but I love it. Back when I was a kid, my BFF’s Gramma Barbara kind of adopted me. She was fun and irreverent, and to this day I love her like my own.

Grandma B made ⋆ THE BEST ⋆ southern fried chicken I’ve ever eaten, or ever hope to eat, in my life. Tender, juicy, crispy, and seasoned just right, Gramma B’s chicken was so finger-licking delicious that it tasted like it had been fried in heaven. It was Perfect.

Gramma B will be 95 in a few weeks, so she’s not cooking much these days. Here she is standing the kitchen where she made the last batch of her heavenly fried chicken.

Gramma Barbara tried to teach me to make fried chicken a couple of times, and I think I got the basics down fine, but I could never make it quite as good as she did. I don’t know if was her skillet, or the lard (of course it was the lard) or some other sublime combination of environmental and mystical factors, but her fried chicken was absolutely divine and mine was, at best, pretty darn good.

In my quest to scratch my fried chicken itch, I’ve ordered fried chicken at nearly every place in Portland that serves it, and while some turn out a very decent plate, not even Screen Door – Portland’s refined Southern restaurant and brunch mecca, where the lines go around the block and the chicken and waffles are stacked to the ceiling – not even that rings that elusive Gramma B-worthy, chicken-fried bell for me. There’s always something missing.

Then we went to Tennessee – and discovered Hot Chicken.

Nashville Hot Chicken is heaven and hell in a one transcendent bite.

Nashville Hot Chicken is a hyper-regional specialty with a long, colorful, sordid history involving a philandering man, a jealous woman hell-bent on revenge, and a whole lot ‘a hot pepper juice.

The origins of Nashville Hot Chicken is a finely-woven tale that I simply can’t do justice and still keep this post under a couple thousand words, so I’m not even going to try. (And I don’t need to, because The Bitter Southerner has done a bang-up job telling the story for us: when you have a minute or ten, I strongly encourage you to read this great post about how Nashville Hot Chicken really came be!)

⋆ If you love Spicy and Fried Chicken, are traveling through Nashville, and can only eat one meal, make it THIS ⋆

While Prince’s Hot Chicken Shack is the acknowledged home of the original Nashville Hot Chicken, when we were in town, we opted to go to relative newcomer Hattie B’s Hot Chicken instead.

Reviews said that the lines can get really long here (at the west Nashville location) but we arrived relatively late for a weekday – around 8:30 pm – and had hardly any wait at all.

We ordered two small plates (which turned out to be a ton of food!). Each plate came with a chicken quarter (dark meat for Mr B, light for me) and two sides. Mr B got baked beans and I ordered the potato salad, and we both got coleslaw.

Our chicken arrived very quickly, stacked in a basket between the traditional slice of white bread, topped with a dill pickle. It only took me one bite to know that Hattie B’s Hot Chicken was absolutely amazing. Possibly addictive.

Hattie B’s Nashville Hot Chicken is literally the first chicken I’ve eaten in at least twenty years that even comes close to Grandma B’s fried chicken – with one important caveat: instead tasting like chicken sent from heaven, it tastes more like the devil himself cooked up a batch of fried chicken on his day off.

I need that recipe!!!

When we got back to ~~Oregon~~ our hotel room (like I waited until we went home 😉 ), I immediately searched Nashville Hot Chicken, and was absolutely thrilled to find Hattie B’s recipe right here, in Lee Brian Schrager’s cookbook Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides.

Well, you can bet that it took me less than a Tennessee minute to order it.(Which, come to think of it, is probably substantially longer than a New York minute, but still…)

When my copy of Fried & True arrived, I opened it to find the pages bursting with great recipes, valuable tips and cooking methods, personal stories, and a true love of fried chicken.

**⋆ If you love Spicy and Fried Chicken and can only make one meal, make it THIS Nashville Hot Chicken Recipe ⋆**

Total props and credit for this Hattie B’s Nashville Hot Chicken recipe go to Fried & True author Lee Brian Schrager. The ingredients list in the recipe below come directly from the book; however, the directions have been rewritten.

After the fry, you have the wet application. I take some soybean oil from the fryer, get it really hot, and add the dry rub into that fat. The heat activates all the spices. You want it hot enough that when you baste it over the fried chicken, the skin stays nice and crispy.

Matt Duckor, The Secret Behind Hattie B’s Legendary Hot Chicken

Note that the following Nashville Hot Chicken recipe is gauged as Medium Hot. Adjust spices according to your own tastes.

Hattie B's Nashville Hot Chicken {Recipe}

Print Recipe Pin Recipe

Cuisine: Southern

Author: Lee Brian Schrager, Fried & True

Ingredients

For the Dry Brine

1 whole chicken 3 pounds, washed, patted dry, and cut into quarters
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper

For the Dip

1 cup whole milk
2 large eggs
1 tablespoon Louisiana-style hot sauce

For the Dredge

2 cups all-purpose flour
2 teaspoons sea salt
Vegetable oil for frying

For the Spicy Coating

1/2 hot frying oil or hot lard
3 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
1 teaspoon freshly ground black pepper
3/4 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder

Garnish

Dill pickle slices
White bread optional

Instructions

Step 1: The Dry-Brine

In a medium bowl, toss together the chicken pieces, salt, and pepper. Cover and refrigerate overnight. (Up to 24 hours)

Step 2: The Dip & Dredge

Whisk together the milk, eggs, and hot sauce in a medium bowl. In a separate bowl, combine the four and salt.
Drag the chicken through the flour mixture, coating evenly. Dip the floured chicken in the milk mixture, and then once again in the flour mixture. Shake off exceess between each step.

Step 3: The Fry

Heat vegetable oil in a deep skillet or deep fryer until it is between 350° - 375° F. The oil needs to be deep enough for the chicken to fully submerge.
The temperature will drop when you add the chicken. Keep the oil at 300° to 325° F while the chicken fries. (See NOTES)
Working in batches, use tongs to carefully add the chicken to the hot oil and fry until crispy. (15-17 minutes for breast quarters; 18-20 minutes for leg quarters.) Remove chicken from oil and allow to drain on wire rack.

Step 4: The Spicy Coating

Ladle hot frying oil into a heatproof bowl. Whisk in cayenne, brown sugar, and spices. Baste the spice mixture over the hot fried chicken.

Step 5: The Serve

If you want to go traditional, serve your Hot Chicken up over a slice of white bread. Garnish with dill pickle slices.

Notes

IMPORTANT: The oil needs to maintain an optimal temperature of 325° while the chicken is frying. However, the oil temp will drop at least 25° when you add the chicken, so initially you need to heat the oil up to about 350°.

It’s important to maintain the correct temperature for frying chicken of 325° F. If the temperature of oil in the pan drops down below 300°, the chicken will begin to absorb the cooking oil, resulting in greasy, soggy chicken. If it rises above about 340°, the chicken will cook too quickly on the outside, and not get done in the middle. When fried at the correct temperature, the chicken will come out golden brown, having absorbed very little oil.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Read more about Nashville Hot Chicken's rough and tumble history, and get some great recipes in the deal! Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville's Beloved Bird.

Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville’s Beloved Bird. Read more about Nashville Hot Chicken’s rough and tumble history, and get some great recipes in the deal!

P.S. I’m sharing this recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!

If you find yourself traveling through Wyoming and feeling those hunger pangs, be sure to check out a few of these wonderful Wyoming restaurants!

Wyoming Restaurants

Small Town Good Eats at Reasonable Prices

BUFFALO Pop. 4,584*

BUFFALO WYOMING RESTAURANTS

Pie Zanos

17 N Main Street, Buffalo

Occidental Saloon

10 N Main St, Buffalo [Located in the Historic Occidental Hotel]

CASPER Pop. 57,814*

CASPER WYOMING RESTAURANTS

Pho Saigon

12th & Beverly Streets, Casper

Sanford’s Grub & Pub

61 SE Wyoming Boulevard, Casper

HQ Southern BBQ

70 S. Curtis Street, Evansville

GILLETTE Pop. 30,560*

GILLETTE WYOMING RESTAURANTS

Pizza Carello

601 South Douglas Highway, Gillette

Pokey’s BBQ & Smokehouse

408 South Douglas Highway, Gillette

The Coop {Rotisserie House}

208 W 2nd Street, Gillette

Big Lost Meadery & Brewery

106 S Gillette Avenue, Gillette

SHERIDAN Pop. 30,210*

SHERIDAN WYOMING RESTAURANTS

Cowboy Café

138 N Main Street, Sheridan

Andi’s Coffee House

738 Broadway Street, Sheridan

Mint Bar

151 N Main Street, Sheridan

Do you have a favorite small town Wyoming restaurant? Let us know in the comments below!

THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. 🌻 Be sure to PIN this post!

In which Mr B and I attend a cooking demonstration class with Chef Andrew Garrison, get to be “beta-diners,” and learn how to make dinner-party-worthy Pan-seared Sturgeon.

Pan-Seared Sturgeon with Chanterelles and Baby Yukons

Sautéed Chanterelles

Baby Yukon Gold Potatoes

Pan-Seared Sturgeon

Green Garlic Soup [Sauce]

Pan Sauce

Foraged greens

If you’re craving some delicious, locally-sourced ocean-to-table cuisine, prepared with care and served up with a panoramic view of the Pacific Ocean, then head to Meridian at Headlands Coastal Lodge in Pacific City, Oregon.

Casual Elegance on the Oregon Coast

Nestled into the Columbia River Gorge against a stunning scenic backdrop, Hood River, Oregon offers visitors a perfect romantic getaway.

* * * * *

Pennington Farms Blackberry Buckle – the recipe for which they have generously shared with us -is just one of the many delicious treats you can find at Pennington Gardens in Oregon’s Applegate Valley.

“Once there was a boy named Sam who grew up in the surf and sand To the mainland he headed on the journey of his life And ended up finding his wife. The couple got married and had quite a clan Sam said, “Let’s leave the city for simpler life” So to the farm the headed hand-in-hand.”

How to Enjoy Berry Season Year-round

Pennington Farms Blackberry Buckle

Ingredients

Batter:

Topping:

Instructions

Topping

Knowing what to expect and being prepared will make all the difference when you attend the Newport Seafood & Wine Festival.

True story, folks. Be prepared.

The Newport Seafood & Wine Festival

Held annually in Newport Oregon on the 4th weekend of February

Pre-Festival Prep

When You Go

Good to Know:

Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to Pin this post!

Have you ever attended the Newport Seafood & Seafood Festival? (Or any large-scale wine festival?) Share your best advice or tips in the comments below.

Blue Cheese Basics

A Trip Back in Time: Rogue Creamery {Est. 1933}

Rogue Creamery Notes:

BLUE CHEESE RECIPE ROUND-UP

Main Dishes

Salads

Sides

Baked Goods

Appetizers & Small Bites

Dressings, Sauces, Spreads & Dips

Lillie Belle Farms chocolates can be found at the unique crossroads of Music and Chocolate – and that is where the magic happens.

Today, however, it’s all about the Chocolate.

Recommendations & Notes:

BUFFALO
Pop. 4,584*

CASPER
Pop. 57,814*

GILLETTE
Pop. 30,560*

SHERIDAN
Pop. 30,210*

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

*** * * * ***

“Once there was a boy named Sam who grew up in the surf and sand
To the mainland he headed on the journey of his life
And ended up finding his wife.
The couple got married and had quite a clan
Sam said, “Let’s leave the city for simpler life”
So to the farm the headed hand-in-hand.”

**⋆ If you love Spicy and Fried Chicken and can only make one meal, make it THIS Nashville Hot Chicken Recipe ⋆**