Gourmet News

13th Annual Oregon Cheese Festival March 18 -19 2017 @ Rogue Creamery

Published February 3, 2017

Oregon-inspired culinary events, including a farmer’s market-style artisan food, beer, cider and wine festival, will kick off with the Meet the Cheesemakers and Winemakers Dinner. The Oregon Cheese Festival will be open to the public Saturday, March 18 and Sunday March 19 from 11:00 a.m. to 5:00 p.m. at Rogue Creamery, 311 North Front St. (Hwy. 99), Central Point, Oregon. Held under two large heated tents, (15,000 square feet of space!), at Rogue Creamery’s Central Point facility, the thirteenth annual festival invites guests to shake hands with cheesemakers and other artisans. There will be baby cows on site to showcase the beginnings of great milk producers! Activities will also be provided for children, including games, activity sheets, coloring, face painting and more.

“The farmer’s market format will present an interactive experience between makers and visitors, giving everyone an opportunity to talk about the product, the process and learn each individual cheesemaker’s story,” says David Gremmels, President of Rogue Creamery. “It’s a way to truly be connected with the source of the cheese being presented.”

At the festival thousands of visitors will sample cow, goat and sheep cheese from Oregon creameries, including: Pholia Farm, Ancient Heritage Dairy, Oregon State University, Ochoa’s Queseria, Tillamook County Creamery, Willamette Valley Cheese Co., Oak Leaf Creamery, Briar Rose Creamery, La Mariposa, Fraga Farmstead Creamery, Goldin Artisan Goat Cheese, Crushpad Creamery, By George Farm, Face Rock Creamery, Portland Creamery, Rogue Creamery, and many others.

Southern Oregon and other local culinary artisans and beverage providers who are expected to participate include: Lillie Belle Farms, Gary West Meats, Applegate Valley Artisan Breads, Ledger David Cellars, Jaxon Vineyards, South Stage Cellars, Serra Vineyards, Caprice Vineyards, EdenVale Winery, RoxyAnn Winery, La Brasseur Vineyard, 30 Brix Winery, Willamette Valley Vineyards, Wandering Aengus Ciders, Hot Lips Soda, Clear Creek Distillery, Bend Distillery, Wild River Brewing, Sierra Nevada Brewing and Rogue Ales.

A $15 entry fee includes tastings and demonstrations; tickets purchased at the door will be $20. Entry tickets can be purchased in advance at http://oregoncheesefestival.com. In addition, a $10 wine, cider, beer and spirit tasting fee is available and includes a commemorative glass with the Oregon Cheese Guild logo.

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To commence the festival, a sumptuous meal introducing guests to participating guild cheesemakers will be held Friday night at the Inn at the Commons in Medford, Oregon on March 17 from 6:00 p.m. – 9:00 p.m. The dinner is held for the benefit of the non-profit 501(c)(6) Oregon Cheesemakers Guild. Each course will spotlight a cheese made by one of the festival’s artisans, paired with a local wine, beer or cider. Tickets available for purchase at http://oregoncheesefestival.com.

Special Guest for the dinner and festival will be Brian Keyser, Founder of Casellula Cheese & Wine Café, a tiny restaurant with a huge cheese selection. He opened the restaurant in New York City in 2007 and Casellula at Alphabet City in Pittsburgh in 2016. Together with Chef Leigh Friend he is the co-author of “Composing the Cheese Plate,” a book of easy recipes and creative ideas for fun and inventive cheese plates (Running Press, 2016). Keyser is a co-Chair of the 2017 (ACS) American Cheese Society Annual Conference and Competition in Denver, Chair of the ACS Scholarship Committee, and a board member of the American Cheese Education Foundation.

The festival would not be possible without the generous support of the City of Central Point, the Oregon Dairy and Nutrition Council, Wandering Aengus Ciderworks, Rogue Ales, Oregon Department of Agriculture, Face Rock Creamery, Oregon Economic & Community Development Department, Culture Magazine, Travel Medford, Cheese Connoisseur Magazine, Umpqua Bank, Rogue Credit Union, and the members of the Oregon Cheese Guild.

For more information, visit www.oregoncheeseguild.org or www.roguecreamery.com

Las Vegas Market Names Global Goodness Award Winners

Published February 3, 2017

Four exhibitors at the 2017 Winter Las Vegas Market – Anji Mountain, The Cottage Potters, Dunitz & Company and Quilling Card – are winners of its sixth Global Goodness Awards, recognizing furniture, home decor and gift companies for environmentally-friendly, sustainable and socially responsible activities. The 2017 Global Goodness Awards were presented at the Winter Market.

“Las Vegas Market is pleased to recognize companies whose production and business practices are making positive impacts not only on the industry, but also to communities around the world in the course of sourcing and manufacturing their products,” said Dorothy Belshaw, President of Gift Leasing and Chief Marketing Officer, International Market Centers. “As the leading furniture, home decor and gift destination in the western United States, Las Vegas Market is proud to support these corporate “good citizens” who are dedicated to are doing well by doing good.”
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Read more at KitchenwareNews.com.

Entries Now Open for San Joaquin Valley Olive Oil Competition

Published February 3, 2017

The third annual San Joaquin Valley Olive Oil Competition (SJVOOC) is now accepting entries from all olive oil producers in the state of California. To qualify for the opportunity to showcase their flavorful products, olive oil must be made from the most recent olive harvest; deadline to enter is March 24, 2017.

“Giving olive oil producers within California the opportunity and place to showcase their quality products has had a tremendous response,” said Stacy Rianda, Deputy Manager at The Big Fresno Fair. “After a very successful first two years, we look forward to drawing even more producers from even more corners of California.”

There are two classes for entries: Extra Virgin Olive Oil and Flavored Olive Oil. Competition categories in the Extra Virgin Olive Oil class include: Spanish Blends (arbequina, arbosana, etc.); Spanish Singles; Italian Blends (ascolano, etc.); Italian Singles; Other Blends (picholine, barouni, etc.); Other Singles. Competition categories in the Flavored Olive Oil class include: Citrus; Herbal (rosemary; basil, etc.); and Other Flavors (chile, jalapeno, garlic, etc.).

Awards will be given out for gold and silver medals in each category, as well as one overall “Best of Show” in both the Extra Virgin Olive Oil category and the Flavored Oil category. Judging will be evaluated and scored as follows:

Gold Medal: Awarded to an olive oil that demonstrates its type and/or varietal character, balance, structure and complexities to the highest standards. Gold medals will be awarded to those oils receiving scores between 86 – 100 points.
Silver Medal: Awarded to an olive oil reflecting the correct distribution of balance and character of its type or variety; an oil deemed to be well crafted and of excellent quality. Silver medals will be awarded to those oils receiving scores between 76- 85 points.
Best of Show: Awarded to an olive oil recognized to possess special characteristics of the highest quality overall.

Producers may submit multiple entries under one category but may not submit a particular entry to more than one category. All entries must be available for commercial sale at the time of entry. Entries are due by March 24, 2017 by 4:30 p.m. Judging will be held on April 4, 2017 and winners will be announced on April 13, 2017 by 5:00 p.m.

Gold medal and Best of Show winners will have the opportunity to have a booth in the Wells Fargo Agricultural Building on one day during a weekend of the 2017 Big Fresno Fair where they can taste, display and sell their award-winning product. Additionally, educational information will be set up so that fair attendees can learn more about the art of making olive oil, its health benefits, recipes and more.

Each submission must include an entry form, at least two 250 ml bottles of the olive oil with retail labels attached and a $60 non-refundable fee per entry. Entries can be dropped off at The Big Fresno Fair Administration Office or can be shipped to SJVOOC – The Big Fresno Fair, 1121 S. Chance Ave. Fresno, CA 93702 no later than 4:30 p.m. on March 24, 2017. Any entry delivered by mail, freight or express must be prepaid. The administration office is open Monday through Friday from 8 a.m. to 4:30 p.m. for drop offs.

Last year, 61 entries from all throughout California were received. Below is a list of the Gold medal Winners and Best of Show. For a complete 2016 winners list, go to: https://www.fresnofair.com/sjv-olive-oil-competition.

Extra Virgin Olive Oils – Gold Medal Winners

Spanish Blends
Enzo Olive Oil Company’s Tyler Florence Test Kitchen EVOO (Clovis)
Rosenthal Olive Ranch’s Arbosana (Madera)
Spanish Singles
Coldani Olive Ranch’s Calivirgin Premium EVOO (Lodi)
Calolea Olive Ranch’s Calolea Mission (Marysville)
The Olive Press’ Picual (Sonoma)
Italian Blends
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Coldani Olive Ranch’s Lodi Olive Growers Blend (Lodi)
The Olive Press’ Italian Blend (Sonoma)
Coppetti Olive Oil’s Harvest Blend (Modesto)
Bava Family Grove’s Bava Monticelli Estate Napa Valley (Escalon)
San Miguel Olive Farm’s Tuscan Nectar of the Gods (San Miguel)
San Miguel Olive Farm’s Tuscan Gold (San Miguel)
Italian Singles
Coldani Olive Ranch’s Lodi Olive Oil Ascolano (Lodi)
Other Blends
Bozzano Olive Ranch’s A2 (Stockton)

Flavored Olive Oils – Gold Medal Winners

Citrus
The Olive Press’ Lime (Sonoma)
The Olive Press’ Limonata (Sonoma)
Herbal
Coldani Olive Ranch’s Calivirgin Bountiful Basil (Lodi)

Other Flavors
Coldani Olive Ranch’s Calivirgin Jalapeno Garlic (Lodi)
Coldani Olive Ranch’s Calivirgin Extreme Heat Serrano (Lodi)

Best Of Show

The Olive Press’ Picual (Sonoma)
Coldani Olive Ranch’s Calivirgin Bountiful Basil (Lodi)

For more information about the new San Joaquin Valley Olive Oil Competition (SJVOOC), including downloadable entry forms and deadlines, visit www.fresnofair.com/sjv-olive-oil-competition, email questions to srianda@fresnofair.com or call The Big Fresno Fair office at (559) 650-FAIR.