Mad about Mushrooms . . .

Novak's Hungarian Restaurant

The nice folks at the highway department provide official signs on the Interstates noting (for a fee to the business owner, of course) gas, lodging and restaurants available to the traveler at the next exit.  The restaurants so listed are almost always of the fast food variety, for better or worse, but we'd long ago noticed on the sign for Albany that there was one for Novak's Hungarian Restaurant. and resolved to give it a try some time.  When in the neighborhood on business recently, we did just that.

We're no experts on Hungarian food, but Novak's food appears to be about as authentic as can be.  It should be, considering that the founding couple (Papa and Mama) are native Hungarian, and escaped that country after the infamous Soviet invasion and crackdown in 1956, eventually making their way to the States.  They've come a long way since then, too; Novak's is now a large and handsome place with what appears to be a devoted following.

 

Old Europe Inn is a Salem Oasis

A recent trip to Salem suggested a return visit to the Old Europe Inn, a restaurant that had impressed us on a visit several years ago.  It's a small but lovely restaurant, warm and welcoming.  We didn't recall a specific dish from our earlier visit, but did recall that the food was very good, and the presentations were exceptionally attractive.  They didn't disappoint on the second visit, either.

What a lovely presentation!

Porta Restaurant

In the brief time that Porta has been around, it’s earned a fine reputation among south coast dining enthusiasts. and always looked busy when we passed by, so we looked forward to trying it ourselves.

Kwan's Cuisine - World-Class Chinese Food (With Mushrooms!) in Salem, Oregon

Of all the hypothetical locations that might occur to us for a truly great Chinese restaurant, Salem, Oregon wouldn’t be at the top of the list.  Or the middle, for that matter.

By this, we do not intend a slight to Oregon’s capitol.  It’s just that in terms of its reputation as a mecca for Asian foods, Salem is simply not in a league with San Francisco or Seattle… or Portland, for that matter.  Salem is a generally quiet, smaller city that lives deep in the shadow of the far larger city to the north, Portland; it isn’t close enough to be a legitimate suburb, nor far enough away to be truly independent.  And while those employed by state government assure a restaurant of a certain “critical mass” of customers, it’s only when the legislature is in session (every two years, in Oregon) that local activity kicks into high gear.

Anna's - by the sea

Yanzi is a charming
hostess.

The bustling metropolis of Gold Beach, Oregon – population 2,500 or so – is the improbable location for a new wine bar that serves a good selection of wines at reasonable prices, and an interesting menu of appetizers and light entrées.  Several of the food items feature mushrooms of various kinds, which explains our interest in including mention of Anna’s here.

Anna’s is tiny, but shows a lot of thought went into it.  A nice bar of cherry and bird’s eye maple, and four small tables, the place seats just 14 patrons.  The day we were there – mid-afternoon on Saturday – we got the last two places in the bistro, and by the time we left, there were several folks waiting outside.  In Gold Beach, this is unusual to say the least.

Among the mushroomy items on the sample menu are a Thanksgiving Chicken Paté (sage, walnuts, mustard sauce and morels in a browned bread crust) and Wild Mexican Shrimp (served with orzo and black truffle oil).  Mary was tempted by the Spinach Strudel (dill seasoned spinach wrapped in phyllo with Blue cheese)  but we settled instead for a shared plate of a tasty combinaton of oyster and Chinese king mushrooms folded into mini bowtie pasta.  Both a pretty presentation and quite satisfying. 

Return of the Mushroom People to Ciccarelli's

“It’s the mushroom people!” exclaimed our waiter, recognizing us.

I’m pretty sure we’ve been called worse, but rarely with such delight.  Our waiter recalled seeing our mention of Ciccarelli’s on this page soon after we wrote it a few weeks ago, and apparently was pleased with what we’d written.  Tonight, we would sample the regular dinner menu and perhaps make further comment.

After a nice chat with owner Ian Cicarelli and several slices of his delicious, crusty and salty bread, we settled down to the business of ordering.  Not entirely famished, Mary chose an appetizer: Rosemary Prawn Kabobs, described as “jumbo prawns on a sprig of rosemary, sautéed in butter and garlic, and burned off with anisette.”  I dithered, but eventually settled on “Chicken Normandy:  chicken breast served in a creamy mushroom brandy sauce with caramelized apple slices.”  We chose a moderately priced Australian Merlot to accompany our meals.

Ciccarelli's dishes please the eye
as well as the palate!

Ciccarelli's Restaurant

Steven and I don't often spend the night in Coos Bay/North Bend area.  After all, it's only an hour and a half drive north from where we live in Port Orford.  In fact, come to think of it, I can't recall a time that we've ever done it.  But, I'd registered for a negotiation and mediation workshop sponsored by the University of Oregon's Luke Center recently and with the session starting at 8:00 a.m., staying in Coos Bay the night before just seemed like the right thing to do.

We arrived in Coos Bay mid afternoon on the day before the workshop and decided to explore unfamiliar territory, driving up the Coquille and other byways before stopping for a snack when we arrived in Coos Bay.

Hoppe's Garden Restaurant

A January driving trip to California’s central coast to visit loved ones not seen for a long time took us to lovely Morro Bay, where we delightedly watched sea otters and did the tourist scene.  January seems to be the time to do it, since crowds were nowhere to be seen and lodgings were at least reasonable.
   

Our cousin hosted us to a sumptuous lunch just north of Morro Bay in the little town of Cayucos, at Hoppe’s Garden Bistro.  We were sufficiently impressed that when dinner time came around, we did the unthinkable (for us – we always want to try some place new!) and went right back there!

Stunning ocean views await visitors
to Morro Bay, California.

Blacksmith Restaurant

When it comes to restaurant reviews in Oregon, it seems that the Blacksmith Restaurant in Bend, specializing in "New Ranch Cuisine," is always at the top of the "must visit" list.  Naturally then, when we found ourselves headed to Bend not too long ago, we simply had to make reservations at this highly rated restaurant and try it for ourselves.  Our review of the Blacksmith:  elegant, polished, service oriented, busy, noisy, and great food!

Numerous reviews had raved about the Blacksmith's preparation of chicken fried steak (comfort food with a contemporary spin), and we had determined that was going to be our entree for Saturday night, little realizing that the menu had recently changed and it was no longer available.  Never fear.  Executive Chef Gavin McMichael learned of our disappointment and quickly summoned the kitchen to prepare it for us. 

Juniper trees like this one are plentiful
in Central Oregon and are a source of beautiful wood
for artworks and furniture.

Joel Palmer House

If you think about mushrooms and restaurants in Oregon, you are more than likely thinking about the Joel Palmer House of Dayton, between Dundee and McMinnville, nestled in the heart of the Willamette Valley wine country.  And when you think of agreeable dinner companions, what better choice could there be than our dear friends Bill and Barbara White of Brightwood.  So it was that one crisp autumn evening we climbed into Bill's Explorer and headed to Dayton to dine at Oregon's premium fungal dining spot. 

You'll often hear the names boletus
and porcini used interchangably.