The Fuzzy Chef & Friends

I recently won the Pacific Wine Club's "Cooking With Wine" recipe contest.  My submission was an original recipe of "Smoked Steelhead and Mushroom Risotto", which you'll now have to get the PWC newsletter to read.

If you're coming here from that newsletter, welcome!  I don't post that frequently these days, due to working way too hard, but there's a pretty hefty post archive and the bulletin board has a lot of very friendly, very gourmet, people on it.

Other than that, I thought I'd take this chance to give you some tips on how to cook with wine.  Click "more" to read the tips.

The region constituting southwest Oregon and northern California is often called Jefferson State by the locals, in memory of a brief and unserious succession attempt in the 1940's. Jeffersonians see themselves as aloof from the Sodom and Gomorrahs of Portland and the California cities, and much abused by them.

Despite this, the hundreds of wealthy California retirees moving into the Rogue Valley over the last 15 years have brough a taste for the finer things with them, and have made the region a reasonable place to cook, provided you're willing to spend a whole day of driving to get the groceries. Here's where to find everything:

I just spent my holidays with my in-laws in the Rogue Valley of Southern Oregon. The Rogue Valley occupies most of the Southwest corner of Oregon, most of it in two counties, Jackson and Josephine. The largest town is Medford. We go up there two or three times a year because my in-laws have a beautiful riverfront ranch there.

The valley is not yet a terribly urbanized area (about 300,000 people over 3000 sq. mi.), so we've been to just about every decent place to eat in the region. Following is a round-up of most of your eating options outside of Ashland. I'm not including Ashland because I think the stuff there gets enough press already, and we didn't go to Ashland this trip.