Steve Markle
O.A.R.S. (Outdoor Adventure River Specialists)

Angels Camp, California — Veteran rafting & adventure travel outfitter, O.A.R.S. (Outdoor Adventure River Specialists), announced a new addition to their popular Wilderness Gourmet series of culinary adventure vacations. This 4-day specialty departure beginning September 18th includes 45 miles of Class III whitewater rafting on Southern Oregon’s popular Rogue River, combined with expert instruction on how to prepare delectable riverside dishes. Each evening, Executive Chef Damon Jones of Larks Restaurant at the Ashland Springs Hotel, will utilize peak-season ingredients to create a perfect expression of Oregon’s bounty. A selection of award-winning, local wines will complement each evening’s meal.

Recently featured in the New York Times, O.A.R.S.’ Wilderness Gourmet adventures are in high demand and growing increasingly popular among food- and wine-lovers, in addition to whitewater enthusiasts nationwide. The company currently maintains a waitlist for their September 1st trip, featuring Chef Bob Anderson, former Executive Chef of the Ahwahnee Hotel in Yosemite and currently owner of V Restaurant in Murphys, California. O.A.R.S.’ 2011 gourmet trips are now booking more than a year in advance.

These gourmet whitewater rafting adventures are an elegant alternative to traditional river trips and hold a certain appeal among the foodie set. After a day of exhilarating rafting, three-course meals are served shortly after arrival at camp, including hors d’oeuvres paired with premium wines from some of the best vineyards in the West, a gourmet entrée, followed by a delectable dessert prepared riverside. O.A.R.S. Marketing Director, Steve Markle explains, “You don’t have to be a gourmet chef to enjoy these mouth-watering river trips.”

Unique to the September 18th departure, Chef Damon promises to deliver a southern Oregon ‘Farm-to-Table’ experience featuring farm-fresh produce, meats and cheeses sourced exclusively from the local “foodshed,” with fresh seafood from the Oregon coast. Recognizing the social and environmental advantages of locally grown and produced food, Chef Damon will also be accompanied by a small-scale Oregon farmer who will help to create a fully sustainable, natural dining experience on the river.

When asked, ‘Why eat local?’ Chef Damon explains: “There’s a direct relationship that’s established, and it’s more about that connection than anything else. I’m big on sustainability, and able to literally pick up the phone and speak directly to the fisherman I buy seafood from instead of having to go through third parties to place an order; not to mention, that first-hand relationship puts money back into cultivating the local economy.” Just as farmers, ranchers and fisherman are recognizing the social and environmental advantages of sustainable agriculture, consumers are coming to appreciate the benefits of fresh and sustainably-produced food. Increasingly, producers and consumers are being linked through community supported agriculture and farmers’ markets.

Chef Damon continues: “There’s also a level of pride that farmers have in the produce they grow, and sharing that with people helps consumers acquire a unique perspective on what they’re eating. The farmers know it best, it comes from having a passion and a green thumb; they’re extremely knowledgeable of the process and they work hard to sustain their land.”

A typical meal prepared by Chef Damon on this unique O.A.R.S. adventure might include seared Tumbo Tuna with spicy mustard and reduced soy, followed by a grilled American Kobe flatiron steak entrée with caramelized onion, homemade Worcestershire sauce, fingerling potatoes, and andouille sautéed Brussels sprouts. For dessert, a lemon sponge cake with huckleberry compote, raspberry coulis, and vanilla whip cream rounds out the evening.

In addition to their popular Wilderness Gourmet trips, O.A.R.S. also offers a series of Wine on the River adventures, featuring gourmet meals prepared by acclaimed chefs and premium wines introduced by regional vintners. As quoted in another recent article in the Los Angeles Times, O.A.R.S. guest Bruce Legernes recalls, “We learned a lot about wines from the foothills and the food was absolutely marvelous. We even had duck confit, cooked in its own fat right there along the river!”

The series continues on August 17th with an exceptional, three-day whitewater rafting adventure on California’s Tuolumne River, just outside of Yosemite National Park. The Tuolumne River is one of California’s most pristine rafting runs, not to mention one of the most challenging. By day, rafters will navigate a series of thrilling rapids, stopping occasionally for mini-hikes up side canyons carved by waterfalls. In the late afternoon, Scott Klan, Winemaker for Twisted Oak Winery, will present a selection of award-winning varietals from the Sierra Foothills.

O.A.R.S.’ August 23rd – 25th trip on the Tuolumne will include wines from Boyle MacDonald paired with mouth-watering menus prepared by Neil Clooney, two-time winner of Iron Chef Oregon and Executive Chef of the Dragonfly Cafe and Gardens in Ashland.

Ironstone Vineyard’s President and whitewater enthusiast, Stephen Kautz, will present his award-winning wines on an August 27th, 6-day trip on the Wild and Scenic Middle Fork of the Salmon River alongside Executive Chef James Lehman. Considered by many to be North America’s premier alpine river experience, the Middle Fork boasts non-stop, Class III-IV whitewater, natural hot springs and excellent fishing. The Kautz family is committed to producing wines of exceptional, unparalleled quality, outstanding value and everyday approachability.

By Hannah Guzik
Ashland Daily Tidings

Two Ashland chefs went all the way to Portland last weekend to try to out-cook each other — and take home the title of Oregon Iron Chef.

But in the end, after a perfectly poached blue marlin dish, the Best Chef in Oregon award went to Neil Clooney, chef at downtown restaurant Dragonfly Café and Gardens.

In the final round, Clooney — who also won the competition last year — battled against Franco Console, chef at Omar’s Restaurant on Siskiyou Boulevard.

“It was really cool to make it an all-Ashland final,” Clooney said Monday in the Dragonfly dining room. “It does speak wonders about our restaurants.”

Franco beat out two other chefs during preliminary and semifinal rounds, before facing last year’s winner.

The chefs were given 30 minutes to create and plate a dish using a “secret ingredient” — blue marlin — which was announced as the clock started.

Clooney, along with his sous chef Shaun Gibb, a former Dragonfly cook, poached half of the marlin in olive oil and garnished it with a peach and corn chutney.

They pan-seared the rest of the marlin with a bacon crisp, and served it with potatoes.

Console and his sous chef David Crabtree-Logan, who also works at Omar’s, drizzled a white-peach gastrique over their seared marlin and served it with a beet and basil salad, mushroom polenta, and beet, garlic and basil chips.

Three judges tasted the dishes and scored them — but when the points were added up, Clooney and Console were tied.

“It was down to the wire there,” Console said. “It was nerve-wracking.”

After deliberating for several minutes, the judges decided to have the celebrity guest at the event decide. Rahman “Rock” Harper, who won season three of the Iron Chef America TV show competition, selected Clooney.

The moment was especially bittersweet for Console, he said, because he lost by one point to Clooney in last year’s Food and Wine Classic in Ashland. Clooney also won the event in 2007.

Now, Console is even more determined to beat Clooney, he said. “I’m hoping to get up there and get him again,” he said.

Console may feature his winning dish at Omar’s, since it is similar to the food already served there, he said.

Clooney doesn’t plan to make his blue marlin at Dragonfly, but will whip it up for his side business, First Place Food, a catering company that features his award-winning dishes, he said.

Meanwhile, both chefs will be honing their cooking skills: Console hopes to beat Clooney, and Clooney hopes to compete on Food Network’s “Iron Chef” TV show in the next few years.

“I haven’t applied yet,” Clooney said. “I’m going to give it a couple more years.”

Ashland Daily Tidings © 2009 Southern Oregon Media Group, a division of Dow Jones Local Media Group. All Rights Reserved.

Check out our advertisement which is also located in the current issues of Sneak Preview and Deliver de Cuisine

Neil Clooney - Bite of Oregon's Iron Chef (2009)

There were five chefs competing in this year’s Iron Chef Oregon competition, including myself, but as I was the reigning Iron Chef, I got a bye all the way to the final. It was nice to able to soak up the atmosphere, drink some beers from local breweries and watch the other competitors scramble to produce one entrée for each of the three judges in 30 minutes using the mystery ingredient as the centre piece for there dishes. The other four chefs came from all around Oregon including one other chef from Ashland, Franco Console, who pretty much cruised through his preliminary round, and the semi-final to set up an all Ashland final and a repeat of the 2008 Food and Wine Classic final.

It was exciting to have this Iron Chef final up in Portland being represented by two Ashland chefs. It was time to throw down once again for 30 minutes of cooking, with more than 1000 spectators watching Saturday night’s main event.

After all the introductions had been made the mystery ingredient was unveiled, it was Kajiki aka Blue Marlin. It was an impressive piece of fish that is similar to Ahi in its structure, but opaque in color. Neither Franco nor I had ever worked with it, but with only 30 minutes to produce one entrée we were eager to get on with the competition. We both had identical pantries and produce to work with and a sous chef to help us.

Thirty minutes flies by fast so it’s imperative to have some sort of game plan when you go into these competitions if you are going to succeed. My game plan was to do a side by side tasting of Kajiki. I cut the fish into six equal sized squares (three plates remember, two pieces per plate) and poached half of it in chili lime infused olive oil, this was served with fennel confit, peach and corn chutney and arugula oil. The other pieces I pan seared and served with baby sauté potatoes, bacon wafer and chive foam.

Neil Clooney - Bite of Oregon's Iron Chef Competition (2009)

Both sides of my dish ate well individually and when eaten as a whole dish, the flavors were very complimentary to each other. The judges tasted my dishes first and then Franco’s, and then it was a nail biting ten minutes of deliberation and point counting. In the meantime, the guest commentator was Rahman “Rock” Harper season 3 winner of Hell’s Kitchen who was keeping the crowd entertained and asking us questions.

As the results came back, all was not as it seemed as the judges had somehow scored a draw. Franco and I couldn’t believe it as only a point had separated us in the last Wine and Food Classic final in Ashland last year and now we were tied once again.

The judges determined that the deciding vote was up to Rahman “Rock” Harper, who didn’t seem too thrilled about this but took the challenge anyways. After what seemed like an eternity Rahman “Rock” Harper decided that I had done enough to be awarded the title of 2009 Oregon Iron Chef, much to my relief and obviously Franco’s disappointment.

Another fun year and I’m excited that I was able to win two in a row and looking forward to competing next year. I have a funny feeling its going to be an all Ashland final again.

By Audrey Van Buskirk
Portland Tribune

Here’s what the August issue of Bon Appetit magazine says about the Bite of Oregon: “Get a taste of the Pacific Northwest: Dishes like Dungeness crab cakes and salmon corn chowder will be presented by favorite local restaurants such as Bluefish Bistro and North 45.”

Putting aside the irritation of equating Oregon’s complex and nuanced food culture with crab cakes, a classic Maryland dish — Bluefish Bistro? And isn’t North 45 a bar?

Actually, Bluefish Bistro is a Bend restaurant that isn’t in the Bite, but these little-known names on the local food scene are indicative of a changed direction for the popular 25-year-old food fest.

Where once it was called the Bite of Portland and featured mainly familiar faces from the Portland restaurant scene, the three-day event now aims to provide a showcase of restaurants, wineries and breweries from Pendleton to Pacific City, hence the new, more-inclusive name.

Among this year’s 23 restaurants (interestingly, the same number of spots they had in Year One) are Foley’s Station from La Grande (serving grilled halibut pang pao lettuce cups), Stetson’s House of Prime of Pendleton (offering hog wild wings) and Fireside Red in Bend (selling bacon-wrapped dates and more).

But rather than just a place to pack yourself with the state’s culinary treasures, the event, which should draw about 70,000 visitors, offers a range of noneating attractions including an Iron Chef competition, celebrity chef demonstrations and signings, and live music and other entertainment (see www.biteoforegon.com for complete lineup and schedule).

The four-year-old Iron Chef competition has had only one winner so far: Daniel Mondok, formerly of Carlyle and now chef-owner of the acclaimed Sel Gris (1852 S.E. Hawthorne Blvd.). He has stepped down this year, guaranteeing a different champion.

Four regional semifinalists will face off Friday, Aug. 8, with the winners advancing to the finals Saturday, Aug. 9. Cheer on Portland’s entrant David Anderson of Vindalho (2038 S.E. Clinton St.) as he faces off with Neil Clooney of Ashland’s Dragonfly Cafe and Gardens (7:30 p.m. Aug. 8).

Rather than bringing in a national musical act, this year the Bite of Oregon will host a celebrity of the food world — acclaimed chef Cat Cora from the Food Network. Cora, the first female Iron Chef America winner, will emcee the Iron Chef finals and do several cooking demonstrations and book signings.

A musical highlight, especially for Portlanders who can remember some of the long-gone restaurants from the festival’s early days like Cajun Cafe and Casa U-Betcha, should be the appearance of the Crazy 8’s (9:30 p.m. Friday, Aug. 8). They also performed at the Bite’s inaugural event.

Adults can taste (and purchase) the wares of 26 wineries from around the state. New this year is an Oregon-brewed beer garden (perfect if you missed the Oregon Brewers Festival a few weeks ago) with nearly two dozen beers from breweries from around the state including Standing Stone Brewing Co. of Ashland, Golden Valley Brewing Co. of McMinnville, Terminal Gravity Brewing Co. of Enterprise, and Pelican Brewery of Pacific City.

With gas prices being what they are this may not be the year to make a driving tour around Oregon, but the Bite should give you a taste of what you’re missing. Proceeds benefit the Special Olympics.

11 a.m. to 11 p.m. Friday and Saturday, 10 a.m. to 8 p.m. Sunday, Aug. 8-10, Gov. Tom McCall Waterfront Park, 1020 S.W. Naito Parkway, $7, children under 12 free, 11 a.m. to 5 p.m. Friday $5.

Copyright © 2008 Pamplin Media Group and Portland Tribune. All Right Reserved.

By Sarah Lemon
Mail Tribune

Ashland, Oregon – After coming up short at last month’s Bite of the Rogue Valley “Iron Chef” competition, Omar’s James Williams will toss his toque into the ring again at this weekend’s Food and Wine Classic in Ashland.

Placing second last year with son Skyler Golden in the Classic’s “Chef Showdown,” Williams faces stiff competition again this year, not least from 2007’s victorious chef Neil Clooney of Dragonfly, who went on to claim the state’s Iron Chef title at Bite of Oregon in Portland.

The action kicks off Saturday at the Historic Ashland Armory. Clooney, Williams and six other chefs will use local ingredients to create a dish in about an hour. The final four chefs will square off in Sunday’s final rounds.

In a change from last year’s event when spectators couldn’t sample finished dishes, an auction will follow each round, allowing the highest bidder to claim the plate. But no one will leave hungry, organizers say. Tasting portions of food and beverages will circulate courtesy of Rogue Creamery, Lillie Belle Farms, Deux Chats Bakery, Noble Coffee, Cascade Peak Spirits and several local wineries.

Ashland Chamber of Commerce’s effort to attract tourists during the slow season, the Classic also ties in with the Oregon Bounty promotion, which runs statewide through this month. Festivities start today at 5 p.m. with a reception pairing food and wine at Ashland Springs Hotel, affording an opportunity to hobnob with the competing chefs and local culinary artisans.

A $25 weekend ticket grants admission to the reception, workshops and the Chef Showdown, plus buys a souvenir glass and tasting card. Pay $15 for Saturday and Sunday activities or $10 for the reception only.

Copyright © 2008 Southern Oregon Media Group, a subsidiary of Ottaway Newspapers, Inc. All Rights Reserved.

Ashland, Oregon – The new Food & Wine Classic in Southern brings a weekend of cooking, food and wine tasting.

The Food & Wine Classic in Southern Oregon, will kick off at noon Friday, Nov. 2, with a luncheon to be held at Ashland Springs Hotel, 212 E. Main St., Ashland.

Eight local chefs will be introduced at the luncheon. James Williams from Omar’s; Steve Cameron from Chateaulin; Neil Clooney from Dragonfly Restaurant; Anthony Starelli from T’s Restaurant; Chandra Corwin from Cucina Biazzi; Susan Powell from Global Pantry; Shane Hardin from the Winchester Inn; and Kate Cyr from Lark’s Home Kitchen Cuisine will compete in the Food & Wine Classic’s Chef Showdown to be held Saturday and Sunday, Nov. 3-4, at the Historic Ashland Armory, 208 Oak St., Ashland.

Four chefs will compete from 10 a.m. to noon and four will compete from 2 to 4 p.m. Saturday. On Sunday, two chefs from each group will compete in semifinals at 10 a.m. at the armory. The final two will compete at 2 p.m. Southern Oregon wineries, breweries and produce growers will be on hand at the Final Showdown.

The weekend event also will feature food and wine workshops to be held at 2 p.m. Friday and Saturday at the hotel. Pre-registration is required.

Copyright © 2007 Southern Oregon Media Group, a subsidiary of Ottaway Newspapers, Inc. All Rights Reserved.

By Ashley Hall
KDRV – Channel 12

Ashland, Oregon – This weekend, Ashland chef’s will be competing for the title of ‘Ashland Top Chef’, while at same time hoping to win the business of Southern Oregonians and off-season tourists.

Looking to defend his title is reigning Ashland Top Chef and Co-Owner of the Dragonfly Cafe Neil Clooney. Clooney is one of eight local chefs taking part in the second annual Food and Wine Classic.

“Basically, it’s an iron-chef style competition featuring eight local chefs,” says Clooney.

“They are given a specific dish they need to make, along with key ingredients unveiled right before they start competing. They’re given 70 minutes to cook,” says Katherine Flanagan with the Ashland Chamber of Commerce.

Like many restaurateurs in the Ashland area, Clooney hopes this attracts more business in the off season.

“We’re trying to get away from just being the Shakespeare Festival in Ashland, and try to make it more of a year-round destination, and events like this certainly help it to be that way,” says Clooney.

Copyright © 2008 KDRV and Soda Mountain Broadcasting, Inc. All Rights Reserved.