Classic Wines Auction
Classic Wines Auction has raised more than $36 million for children and families throughout Oregon and Southwest Washington since 1982.
Live Oregon
Travel Spotlight: Sourdough Bakery
written by Anna Bird | photo by Talia Galvin Winchester Bay is an unincorporated town in the middle of the Oregon Dunes National Recreation Area near Reedsport. If you find yourself there for an off-roading adventure or you are making the scenic 101 drive through the Southern Oregon Coast, you have to stop at Sourdough Bakery. What started out as an ice cream shop evolved into a sandwich shop where they made their own Old World-style sourdough bread. Now the bakery also sells homemade soups such as award-winning chowder, and sandwiches, coffee and espresso from the local Village Roastery, more than eighty microbrews, WindyBay Gourmet sauces and jams, and other locally made goods. You won’t regret it—unless you overindulge and jump on an ATV right after your visit.
A Clean Slate
Whether you prefer old world details such as a freestanding tub or a more minimalist and modern palette, these two bathrooms take a fresh spin across the style spectrum. We’re stepping inside for inspiration.
Red Pig Tools
“This is a dibble,” Bob Denman said on a recent tour through his store, Red Pig Garden Tools, housed in a 1,600-squarefoot barn in Boring. “It’s the oldest garden tool in the world.”
Designer Spotlight: Jenny Baines
“POWDER ROOMS ARE an opportunity to do something a little more glam, a little more fun and just experiment,” said Jenny Baines, the principle interior designer at Jenny Baines Interiors in Portland.
Folk-pop Schnitzel
Ever longed for a sequel to The Sound of Music? Pine no more.
Oregon Pears Get Tarted Up
Bite into an Oregon pear this fall, and chances are you’re eating one of the varieties your parents or even grandparents enjoyed as kids.
The Painted Lady
Pop the cork—it’s noisemaker-worthy when a restaurant hits the tenth anniversary, as The Painted Lady in Newberg did this year.
Home Grown Chef: Pears
One of my favorite things to eat is a ripe Bartlett pear—so ripe that I can barely hold it. So ripe that when I bite into it, I barely feel the skin yield to my teeth and the juice runs down my chin. So ripe that the flavor resembles a sweet perfume.
