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Yeild: 3 Quarts Ice Cream or 12 Servings

Vanilla Bean Ice Cream

3 Cups Heavy Cream

1 Cup Whole Milk

¾ Cup Sugar

2 ea or 2 Tablespoons Vanilla Beans, Split or Vanilla Extract

4 ea Egg Yolks Whisked

Whipped Cream

6 Cups Heavy Cream

¾ Cup Powdered Sugar

3 Teaspoons Vanilla Extract


12 Shots Espresso

4 Tablespoons Chocolate, Shaved


Vanilla Bean Ice Cream

  1. Heat the cream, milk, and sugar in a heavy-bottomed sauce pot. Stir occasionally to keep the bottom from scalding and to distribute the heat.
  2. Once the sugar has completely dissolved and the mixture is hot, temper about one cup of the hot liquid into the egg yolks. Pour the egg yolk mixture into the sauce pot with the rest of the hot mixture, add the vanilla beans or extract, and cook over medium heat until the mixture has thickened—do not allow to boil or the liquid will curdle.
  3. Strain the liquid, now a custard, into a clean bowl. Pull out the vanilla beans, if using, and scrape the seeds into the custard. Discard the beans.
  4. Cool the mixture before churning in an ice cream machine.


Whipped Cream

  1. Combine cream, sugar, and vanilla in a mixing bowl. Using a whisk attachment, whip until fluffy.
  2. Spoon whipped cream into piping bag fitted with a star tip.


Semi Freddo Assembly

  1. Place two scoops of ice cream into a coffee cup. Pipe on a swirl of whipped cream. Garnish with chocolate shavings.
  2. Pull one shot of espresso (or our Finale Port tastes great with it, too!) and pour into a cream pitcher.
  3. Serve ice cream with espresso. Pour the espresso and enjoy!

Rice Salad Picture 081115Curried Rice and Fruit Salad

A Great Pairing with Pinot noir as a Starter, Side or Mid-Afternoon Bite


  • 3 cups of cooked warm rice
  • 2 teaspoons of lemon juice
  • 1 large Granny Smith apple, unpeeled, in bite sized pieces
  • 1 cup of red seedless grapes
  • 2 cups of thinly sliced celery
  • 1/2 cup of thinly sliced scallions with tops
  • 2/3 cup of golden raisins
  • 1/4 cup of mayonnaise
  • 1 teaspoon coarse grained mustard
  • 1 teaspoon of honey
  • salt to taste


  • 1/3 cup of vegetable oil
  • 1.5 teaspoons of white wine vinegar
  • 1.5 teaspoons of coarse grained mustard
  • 1.5 teaspoons of curry powder
  • salt to taste
  • pepper to taste


Place all marinade ingredients in jar with a tight-fitting lid. Shake well until all is combined.

Sprinkle apple pieces with lemon juice to prevent discoloration. Combine rice, apple, grapes, raisins, celery and scallions. Pour marinade over mixture. Stir. Chill, stirring occasionally.

In a small bowl, combine mayonnaise, mustard, honey and salt. Add to the chilled rice mixture, tossing as needed to coat.

Alternatives: You may substitute tart red apples for the green and green seedless grapes for the red.

Serves 8