Tuesday, March 30, 2010

Oregon Rafting Gourmet Trips

We've been offering Rogue River gourmet wine and food trips for over a decade now. Our "go to" chef has always been Italian cook fantastico, Matt Morse. Matt is the perfect person for the job since he has also extensively rowed the Rogue River as a guide in his younger years. Plus, he an eclectic professional background of owning his own restaurants, delicatessens and wine shops.

We recently went to his Oregon home to feast on some yummy "test" recipes for Whitewater Warehouse's June 23 - 26 and August 29 - 31 gourmet wine and food trips on the Rogue River. The food we feasted on that night may or may not make the cut but we can tell you, Matt knows how to serve quality food.

Here's a video in which he is preparing some incredible raviolis. The homemade, over-sized pasta is filled with ricotta, spinach and an egg yolk. Then, he is shown carefully poaching the entire ravioli until the pasta and the egg yolk are perfectly cooked. Prelibato!!! (Delicious in Italian)



We will have more photos of this incredible night of eating....and I am sure there will be more "test" kitchen nights before June rolls around!

Whitewater Warehouse's June 23 - 26, 2010 gourmet wine and food Rogue River rafting lodge trip is FULL. But, don't panic, we have opened another date. You can travel with Matt on August 29 - 31, 2010. Check out this special trip on White Water Warehouse's website. Or, call our friendly staff at 1-800-214-0579 to reserve your space(s) today!

Friday, March 26, 2010

Rogue River Road to Crater Lake

Check out this beautiful photograph of the Rogue River rafting from Oregon State University's photo archives. A picture truly IS worth a thousand words!!!


Image taken on 2009-07-01 14:01:09 by Oregon State University Archives.

Interested in rafting, kayaking or hiking Oregon's pristine Rogue River? Check out Whitewater Warehouse's 2010 trips!

Oh, and a special birthday wish goes out to Renee in our Whitewater Warehouse offices. We couldn't do it without you. You are the BEST people person out there :)

Tuesday, March 23, 2010

A Taste of Ashland, Oregon

Seems like a lot is happening in the southern Oregon town of Ashland. In late April--the weekend of the 24th and 25th--to be exact, the town is sponsoring an event known as "A Taste of Ashland." The event takes place throughout Ashland and features a walking tour of 17 galleries paired with 17 wineries and 17 restaurants. Weekend pass tickets sell for $55.

If you get into town early, check out Friday night's gala event from 7 - 9 p.m. The "Eat Dessert First Gala" will be at the new Ashland Art Center at 357 East Main St. The gala features the 5th annual artist's quick draw and auction. 17 talented, local artist create masterpieces in one hour and then the pieces are sold via a silent auction all weekend at the Art Center. Admission to this event is $10.

Friday, March 19, 2010

Rogue River Forest Among Top Ten Carbon Storing National Forests in America

According to United States Forest Service data, the ten national forests that store the most carbon per forested acre are all located in western Oregon, western Washington, and southeast Alaska.
Recent Wilderness Society analysis explains how these tremendous carbon-storing forests can play an important role in defending against climate change.
These are the top 10 carbon storing forests in the United States:

Rogue River National Forest

River rafting in the Rogue River National Forest, Oregon. Courtesy KSWild.
The Rogue River National Forest is located in southern Oregon along the Cascade mountain range. The 628,443 acres of this Forest include the headwaters of the Rogue River and the deeply incised canyons of the Middle Fork of the Rogue and Little Butte Creek. The cone-shaped Mount McLoughlin, at 9,495 feet, is a shield volcano in the Cascade Range, and the highest point in the Rogue River National Forest.

This information was re-published from a document released by The Wilderness Society.

Tuesday, March 16, 2010

Oregon Cheese Festival - Rogue River

Central Point, OR – Oregon-inspired culinary events, including a "Meet the Winemakers and Cheesemaker" Dinner and a farmer’s market-style artisan food and wine festival, will kick off with the sixth annual Oregon Cheese Festival during the third weekend in March.

At the festival on Saturday, March 20th, thousands of visitors will sample cow, sheep and goat cheese from Oregon and Northern California creameries, including Fraga Farm, Juniper Grove Farm, Pholia Farm, Tumalo Farms, Silver Falls Creamery, Siskiyou Crest Dairy, Tillamook County Creamery, Willamette Valley Cheese Co., Fern’s Edge Dairy, Rivers Edge Chevre, Ancient Heritage Dairy, Cypress Grove, Vella Cheese, Rogue Creamery, and many others. 

Held under a giant tent at Rogue Creamery's Central Point facility, the sixth annual festival will invite guests to shake hands with cheesemakers.           

"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, owner with Cary Bryant of Rogue Creamery. "It's a way to truly be connected with the source of the cheese being presented."   

The Oregon Cheese Festival will be open to the public Saturday, March 20th from 10a.m. to 5 p.m. at Rogue Creamery, 311 North Front St, Central Point, OR.  

A $10 entry fee includes tastings and demonstrations. A $5 wine tasting fee includes a commemorative wine glass with the Oregon Cheese Guild logo. Tickets to the dinner are $75 per person, and are available by calling the toll fee number 866 -396-4704. For more information contact Rogue Creamery at 866-396-4704 or www.roguecreamery.com.  

For driving directions to the festival click here.

Friday, March 12, 2010

San Francisco Paper Gives Whitewater Blog "2 Thumbs Up!"

We recently learned that SFGate, home of the on-line newspaper for the San Francisco Chronicle recommends our blog to their readers. In fact, our blog is so popular with their readers that it is among their top ten read blogs!

We have worked hard to bring to life interesting southern Oregon people, places, artisan food/wine discoveries, animals, artists, and travel tips. Looks like the good folks in northern California appreciate all that the beautiful southern Oregon area has to offer as well.

We will keep doing what we're doing and hope that our readers continue to appreciate the beautiful Rogue River Valley as much as we do. Happy reading!

Tuesday, March 9, 2010

Rogue River Turkey Vultures Return!

The first turkey vultures are just showing up along the Rogue River, having returned from wintering grounds farther south. Found throughout the US, the turkey vulture will migrate to South America during the winter.  They are currently protected under the Migratory Bird Act of 1918. Below are some interesting facts about these admittedly ugly but fascinating creatures....

The turkey vulture is a gentle and non aggressive bird that is often seen standing with its wings spread in a "horaltic pose" usually drying its wings, warming its body, or baking off bacteria.
Like storks, the turkey vulture defecates on its own legs using evaporation of the water in the feces and urine to cool itself down.  They excrete a high concentration of uric acid that acts as a sanitizer that kills any bacterial it picks up while getting its food.

The turkey vulture gets its name because of its red bald head that resembles the male wild turkey.  The female is slightly larger than the male.  Identified by its red head and brownish black body feathers, the turkey vulture’s wings are brown around the edges and a silvery color when spread out and in flight.  Its head is small in proportion to its body.  This vulture's head is bald because it often sticks its head into a carcass to reach its meat.  If it had a feathery head, it would capture unwanted pieces of the meal as well as bacteria. Adults are about 30 inches long, weigh around two pounds and has a wing span of six feet.

Graceful in flight, the turkey vulture can soar up to six hours without flapping its wings.  Occasional flaps and takeoffs are quite laborious and often make them fall victim to predators and cars.  They leave their perch after the morning air has warmed and circle upward searching for warm air pockets that carries them upward in rising circles.  Once at the top, they dive across the sky at sixty miles per hour, losing altitude until they reach another warm air pocket.
Vultures are sometimes recognized because of their circling in the air over carcasses, however this circling does not necessarily mean there is a presence of a carcass.  They may be gaining altitude for a long flight, searching for food or just playing.  While soaring, the turkey vulture holds its wings in a v-shaped formation and tip from side to side.  The infrequency of them flapping their wings is easy to identify from a distance.  They soar in open areas watching for dead animals. Unlike other birds, they use its sense of smell as well as its vision to locate carrion, or animal carcasses.  They fly low to the ground to pick up scent of mercaptan (the gas produced by the beginnings of decay of dead animals.)

Turkey vultures do not feed on live animals, unlike its cousin the black vulture. They primarily feed on carrion from small mammals to dead cows.  Turkey vultures also feed on plant matter, vegetation, pumpkins, crops and live insects. They are usually seen along the roadsides near road kill or near rivers feasting on washed-up fish.  After a meal, it perches in the sun to bake off any bacteria it picked up while feeding.

The turkey vulture does not have any vocal organs.  It hisses when threatened and grunts when hungry or when adults are courting each other.  Its primary form of defense is vomiting, or coughing up semi-digested meat.  The foul smelling vomit deters most predators intent on raiding their nest.  It is not known if this act is to specifically scare a predator or simply to lighten its load before fleeing and taking flight.

Friday, March 5, 2010

9th Annual Ashland Independent Film Festival

Love watching edgy movies? Especially ones that very few folks have seen yet? Well, here's your chance to step away from the real world for a couple days and immerse yourself in the Theatre and beautiful Ashland, Oregon. This year, Ashland's Independent Film Festival (AIFF) is slated to run its selected films on April 8 - 12. Nearly 1,000 films were entered for consideration; only 80 make it to the Ashland Varsity Theatre's big screen. That's a 92% cut rate!

Festival organizers tell us that over 6,000 cinema lovers attend the event and get to rub elbows with the actual filmmakers who come from all around the world to engage with the audiences.

Tickets go on sale beginning March 16, 2010. The film schedule will be announced on the Ashland Independent Film website March 9.

Here's another little insight:  MovieMaker magazine recently chose the AIFF as one of the "25 Festivals Worth the Fee." Cool. Real cool.

Tuesday, March 2, 2010

Oregon Chocolate Festival

Southern Oregon's 6th annual Chocolate Festival is this weekend! Make your way to Ashland on Friday, March 5 through Sunday, March 7 and celebrate your love for all things choco-centric at Ashland Springs Hotel. The 3-day long chocolate fantasy attracts folks from all over the globe and encourages them to sample yummy edible delights from Oregon's specialty chocolatiers (some of the best chocolatiers are located in southern Oregon near Ashland!)

Try unique combos, pairings, flavor profiles and decadent infusions with truffles, sauces, bars, toffee and fudge. Oregon Chocolate Festival vendors will be at the hotel to tickle your palate on Saturday, March 6 and Sunday, March 7 between 11 a.m. and 4 p.m.

This year there is a wonderful line-up of events and seminars where festival goers can really use all five of their senses to thoroughly experience and appreciate chocolate in new ways. Some of these events have limited space and require reservations in advance.


You can find out more by accessing the Ashland Springs Hotel's website. Or, call them at 1-888-795-4545