Cafe Madelana's - the perfect bite

Printed in the Mount Shasta Herald on August 7, 2019

Café Maddalena – seasonal menu and perfect bites

Sitting at the wine bar at Cafe Maddelana’s Caesar salad with special and dessert chalkboard in the background.

Sitting at the wine bar at Cafe Maddelana’s Caesar salad with special and dessert chalkboard in the background.

I remember my first perfect bite at Café Maddalena’s. It was on one of those dry hot later summer days. I drove down early from Mount Shasta, set up for my meeting in Dunsmuir. I had time to grab a bite and Café Maddalena’s was across the street. The restaurant was empty, it was early, they might have just opened for dinner at 5:00. My friend and I ordered a glass of Rose` then I ordered a salad with watermelon and cucumber balls dressed with mint. It was perfection! The fruit was cool and crisp, not too sweet and amazingly refreshing. It was like being cooled off from the inside out. It’s a special treat to go to Cade Maddalena. I try to get there at least once a season to try the current menu, when I do, there is always a perfect bite.

Maddie’s is the nickname for this beloved fine dining bistro located on the corner of Pine St. and Sacramento Ave. in Dunsmuir. While the dining is top notch with tablecloths and napkins, it still has a relaxed casual, friendly atmosphere. You can eat at the wine bar to watch the coming and going of the kitchen staff, on the patio under the grape arbor with the sound of the spring water that runs under the businesses on Sacramento Ave. or table seating in the restaurant overlooking the Union Pacific railroad yard.

Chef owner Brett LaMott changes the menu with the seasons and the summer menu had just come out so, a friend and I went to dinner. Soon after we sat at the wine bar, we were served soft warm Focaccia bread with olive oil for dipping. Next, we selected a bottle of wine from the well curated wine list. After looking over the offerings I settled on the roasted beet salad, my friend had the salad of petite romaine hearts, croutons, Reggiano parmigiana, Caesar dressing; hold the anchovies. ($12.50). The dressing was creamy and the right amount of cheese dressed the crispy tender romaine. I ordered the beet, carrot, turnip and Napa cabbage slaw. ($8.50) with a well-balanced sugar and vinegar tangy slaw dressing. They also added yellow raisins.

For our entrées, we both decided on the Wild Alaskan halibut boulangere roasted over sautéed potatoes and onions with roasted tomatoes. ($27). The roasted tomatoes set off the snowy white color of the salty, moist sweetness of the tender fish. The caramelized onions added a sweet warm richness to the starchiness of the potatoes. This all added up to a perfect bite!

Wild Alaskan halibut boulangere roasted over sautéed potatoes and onions with roasted tomatoes

Wild Alaskan halibut boulangere roasted over sautéed potatoes and onions with roasted tomatoes

The cuisine style of this little café is fresh, seasonal food that Chef LaMott prepares in a way that shows respect for the quality ingredients by enhancing their flavors, balancing the texture that is presented as a beautiful plate of food. Their website states the menu is inspired by Mediterranean cuisine, with flavors from Spain, France, Italy and North Africa. They source produce from local farmers and pay attention to what is in season so they can offer the freshest food to their customers. Ask your server for the daily chalkboard specials and desserts.

Café Maddalena is open for dinner Thursday through Sunday from 5 to 9 p.m. The address is 5801 Sacramento Ave., Dunsmuir. Call 530-265-2725, as reservations are suggested. Visit www.cafemaddalena.com to view the current menu.






Lindsay Hanley's Avocado Coleslaw - colorful + creamy

As seen in the Mount Shasta Herald Wednesday July 10, 2019, but with pictures

Creamy and colorful vegan coleslaw made with avocado

Creamy and colorful vegan coleslaw made with avocado

“I recently made this Avocado Coleslaw for a BBQ at our house. I wanted to make a healthy version that still had the creamy & crunchy texture.  It was delicious and can be used with a variety of different veggies,” Lindsay Hanley. 

Multi-talented Lindsay is an abstract photographer, owner of Elemental Framing and gallery curator for the Siskiyou Arts Museum. Lindsay can be seen riding her motorcycle with her boy dog named Sue in the side car.  

Avocado Coleslaw

Ingredients:

½ head purple cabbage - shredded
½ head green cabbage shredded
1 cup carrots - shredded
1 ripe avocado - seeded and peeled
1 clove of garlic
2 Tbsp. maple syrup
2 Tbsp. apple cider vinegar
¼ cup lime juice
large pinch of kosher salt
large pinch of pepper

Directions:

Blend the avocado, garlic, maple syrup, vinegar, lime juice, salt and pepper in a blender or food processor until smooth.  Place the cabbage and carrots in a large bowl add the dressing, toss well and serve.

Linndsay and her boy dog named Sue riding in the side care of he

Linndsay and her boy dog named Sue riding in the side care of he

Read the full interview with Lindsay here

The Wheelhouse - Good coffee and breakfast all day

As published in the Mount Shasta Herald on June 12, 2019 with a few more pictures.

Heavyweight Falafel Pita with hand cut fries.

Heavyweight Falafel Pita with hand cut fries.

The Wheelhouse in Dunsmuir has become a popular gathering spot for locals and travelers alike. They serve breakfast all day with lots of options for vegetarian, vegan and gluten free diners. Owners, John Dally and Hannah Smith have amassed an extensive collection of games for guest to borrow or rent. There is a selection of draft beers and locally made kombucha on tap. Northbound Coffee Rosters is the house coffee and they have an espresso machine. They are a family friendly eatery with  kid’s menu. Dinners are available on weekends. Check out their Facebook page to learn about events including a Monthly Trivia Nite.

Visitors order at the counter and they will deliver the food to your table. The space is relaxed, casual and open with tables scattered about the two rooms with exposed brick walls. There are several large tables where families and locals gather for morning coffee and weekend brunch. The large windows over look some outdoor seating on the sidewalk, the Dunsmuir railroad yard and the old wheelhouse.

I had the heavyweight falafel pita, that included hummus, tahini sauce, lettuce, tomato, housemade pickles on pita served with hand cut fries. The falafels were crispy on the outside soft and creamy on the inside. They added pickled red onions, too. The favors and texture of the hummus complimented the falafels and greens. The falafel was served with unpeeled hand cut French fries, need I say more? Crispy goodness.

Victory Vegan Burrito - smoky flavors

Victory Vegan Burrito - smoky flavors

My friend had Victory Vegan Burrito included brown rice, black beans, red quinoa, crimini mushrooms, arugula, avocado with cilantro cashew dressing wrapped in a tortilla served with salsa. It had a smoky flavor packed with lots of good food. The salsa added spice to the burrito.

My favorite thing about the Wheelhouse’s menu is the variety. I appreciate the care they put into making and serving the food. During past visits I’ve enjoyed Buffalo wings made with seitan served with blue cheese and fresh celery sticks. I can also recommend the travelers breakfast burrito and sliders.   

Visit their website for the most current hours www.thewheelhousedunsmuir.com  or call 530-678-3502. Summer hours are Breakfast and lunch Wednesday, Thursday, Saturday, Friday and Sunday from 7 a.m. to 3 p.m. Open for dinner on Friday and Saturday until 8 p.m.  Closed Monday & Tuesday

 

 

Mount Shasta Resort – good food, good service…no spread sheet needed

The Mount Shasta Resort - appearred in the Mount Shasta Herald on June 5. 2019

When I take a road trip, I stop at golf courses. I love exploring the blue highways of California and beyond. When my brother moved to Seattle, I spent a lot of time driving to and from. One time I stopped to visit a friend who worked at the Springfield Golf Club in the Mohawk Valley of Oregon. The restaurant had a good Oregon micro-beer on tap, fresh sandwich and friendly people having a good time. After that experience golf courses became regular stops for me

Now I can eat at the Mount Shasta Resort and feel like I’m on a road trip. Another bonus is that it’s close to my house and I don’t need a spread sheet to know when and if they are open. The food is consistent and the servers are friendly and knowledgeable. The menu is varied with lunch and dinner specials and breakfast on the weekends. I appreciate that you don’t need to read a book size menu to find something that will please you and everyone in your party.

I went to the Resort last Friday for dinner with friends and family. We ate in the family friendly lounge we think it’s cozier than the dining room. My daughter and I split the dinner special that consisted of a tri-tip with shallots, mashed potatoes and green beans with soup or salad as the side. We got clam chowder. Everything was delicious. The onions were very sweet and the chef put the right ratio of shallots to steak for the perfect bite. I used a butter knife to cut my steak. My Granddaughter had a club sandwich and our friend had clam chowder and a salad. The clam chowder was creamy with perfectly cooked potatoes, plenty of clams with a little bit of heat. We took the time to get caught up with each other’s lives and left satisfied.

Steak Special with shallots, green beans and rustic mashed potatoes.

Steak Special with shallots, green beans and rustic mashed potatoes.

The lounge menu offers appetizers like nachos and pot stickers, wedge salad and Buffalo wings. For lunch or dinner, you can order an Asian chicken, spinach, shrimp Louis or Caesar salad. I enjoy the shredded beets and carrots that are included in their house green salad. There are many choices for vegans and vegetarians. My daughter regularly orders the butternut squash raviolis tossed in sage butter.

The Club Sandwich with plenty of crispy salty french fries. It’s big enough to share.

The Club Sandwich with plenty of crispy salty french fries. It’s big enough to share.

While golf carts cruise by you can also watch deer, geese, jack rabbits, a variety of birds and an occasional great blue heron. Views include Mt. Shasta and the Eddy’s. The lounge has enough flat screens that you won’t miss a putt. Being a family friendly restaurant, children can play on the grass within view and mostly safe from flying balls. It is a golf course after all. There is outdoor seating on the large patio with umbrellas and view over the putting green.

House salad with grated carrots and raw beets. I had the honey mustard dressing.

House salad with grated carrots and raw beets. I had the honey mustard dressing.

The Resort has an elevator that we always made my grandchildren ride in. It’s a city experience that rural kids rarely have. I think it might be the only elevator in Mount Shasta and it’s only one story.

The Mount Shasta Resort family friendly lounge is open year-round from 11 a.m. until 8 p.m. serving lunch and dinner with a bar menu from 2 p.m. to 5 p.m. They have a full bar and seasonal draft beer menu. The dining room is open weekends for breakfast. The Resort is a favorite for Mother’s Day and Easter Brunch and July 4th celebrations on the course. Check their website for current hours for dining room www.mountshastaresort.com or call 926-3030. There is also an 18-hole golf course, putting green, tennis courts, lodging, pro-shop and a day spa located at 1000 Siskiyou Lake Blvd.

When you get beverages during Happy Hour you’ll get a happy receipt. It always makes me happy!

When you get beverages during Happy Hour you’ll get a happy receipt. It always makes me happy!

Axe and Rose Public House - Eclectic menu in a casual setting

Axe and Rose Public House as it appeared in the Siskiyou Daily News May 29, 2019, but with more pictures.

Spicy Bahn Mi sandwich with salty French fries

Spicy Bahn Mi sandwich with salty French fries

Axe and Rose Public House is the casual dining restaurant of the McCloud Hotel with an eclectic menu and full bar. The Public House is located in the former lumber mill mess hall at the north end of Main St. in the historical lumber town of McCloud. The building was built in the 1890’s by Mother McCloud as the McCloud River Lumber Company was called, along with the mill and company houses for the workers and their families. Sage Restaurant is the fine dining restaurant located within the hotel offers a fine dining experience. The menus for both eateries have been created by Chef Lonnie Henson.

Axe and Rose Public House on the corner of Main St. and Colombero Rd.

Axe and Rose Public House on the corner of Main St. and Colombero Rd.

At my first visit to Axe and Rose Public House I ordered the Bahn Mi sandwich served on a soft roll with shredded pork with special spices, sesame mayonnaise, cucumber, pickle daikon, carrot and fresh jalapeno with a side of fries. The sandwich was full of Vietnamese flavors, spicy, crispy, salty and creamy.

On another visit my granddaughter and I ordered the chicken bruschetta sandwich, that our waitress said was a popular item. The sandwich was served on a soft roll with tomatoes, basil leaves, arugula, red onion, mayo and gruyere. The chicken was grilled adding even more flavor. I can see why it’s a favorite. I cut my chicken and remade it in a way that I could have that perfect bread to chicken ratio in every bite, otherwise there would have been too much bread.

Carly ordered the grilled cheese sandwich and creamy tomato soup. The sandwich is made with three cheeses melted on buttermilk bread. The sandwich was small, but very cheesy. The tomato soup had that tomato forward acid flavor you would find in any can.

Other menu items I look forward to trying the chicken and waffle, a bison burger and homemade berry or peach pies. For the vegetarians they have the wild mushroom flatbread and a veggie burger. The appetizer menu offers street corn on the cob, Brussel sprouts with wasabi, cauliflower with truffle oil and garlic fries.

Grilled cheese using three cheeses on buttermilk bread

Grilled cheese using three cheeses on buttermilk bread

Creamy tomato soup with basil and tomato garnish

Creamy tomato soup with basil and tomato garnish

When I lived in McCloud in the 90’s we used to eat breakfast at the Dance Hall which was also used a dance hall for weekly square dances, ballroom dances and lessons. Axe and Rose has filled the floor to ceiling stacked logs space with wooden live-edge tables and metal chairs giving the space a warm, yet clean modern industrial feeling. There is also outdoor and bar seating with several flat screens hanging above the back bar.

Our server was friendly and knowledgeable answering all our questions about the beer and wine selections and details about the foods. Unfortunately, we got lost in the shift change vortex. I had to hunt down the bill. The new server apologized, but it was still a drag.

Axe and Rose Public House is a family friendly casual dining eatery with a full bar and seating on the patio located at 424 Main St, McCloud. They are open 7 days a week from 11:30 a.m. to 9 p.m. for lunch and dinner. For more information visit their website mccloudhotel.com

For more restaurant reviews, interviews and recipes visit TheBillPlate.com

The back bar and flat screens shine

The back bar and flat screens shine

The dining room is a mix of metal and wood decorated with local art

The dining room is a mix of metal and wood decorated with local art

Paj Kane -Tuscan Kale Salad

You might know Pandora J. Kane as Paj from the VITA free tax preparation program or her skills as the bookkeeping wiz at JEDI, Jefferson Economic Development Institute. Paj has stepped away from individual counselling in a move closer to retirement and toward her passion for farming as the Mt. Shasta Farmers’ Market Manager. She can be seen every Monday setting up the for the market and putting in her miles, checking with vendors and telling folks the market is no place for dogs. It’s a health department rule. 

The 2019 market is every Monday 3:30-6 p.m. until to October 14th on the 400 Block of N. Mount Shasta Blvd, rain or shine or snow showers.

Paj and her son, Brennan Kane and grandson Caden at the Mount Shasta Famer’s Market

Paj and her son, Brennan Kane and grandson Caden at the Mount Shasta Famer’s Market

Lauri: How did you become the manager at the at the Farmers Market?
Paj: Market founder, Kirsten Olson was retiring and they needed a new Manager.  I was retiring from business counseling at JEDI so it seemed like a good part-time job. I’ve been working at JEDI since 2002. I’m now the Special Projects Manager so I manage the Farmers’ Market and the free tax preparation program.

Lauri: What's the best part about managing the Market?
Paj: The vendors and the customers. I like the interaction with the growers, food producers and artisans and it is so great to see all the community members coming to the Market each week! 

Lauri: You do a lot of walking, how many miles do you walk on Market day?
Paj: 4 million

Lauri: Where do you get the inspiration to do what you do? 
Paj: In truth, “I’m a farmer…” (I think I got that off some old TV show but, it really does describe me).  I’m a seriously addicted farmer/grower/gardener so when I see what the other farmers can produce, I get inspired and want to make the Market all it can be for them. I get a lot of inspiration from Kirsten Olson and all our vendors making a living at what they love to do.

Lauri: What’s growing in your home garden?
Paj: I live and garden on a quarter acre. I finished putting up a deer fence and am converting my rock beds to raised gopher proof beds so, I’m in transition this year. I’ve been saving seeds and growing heirloom tomatoes for many years and I also grow an assortment of vegetables like garlic, leeks, broccoli, parsnips, fennel, eggplant, pumpkins and squash to name a few. I was given some okra seeds so I’m going to try that out this year.

Lauri: Is there anything new to the Market this year?
Paj: I am putting together a list of presenters who will give demonstrations on environmental topics, tips for home gardening, children’s activities, craft projects and performances in Parker Plaza before the Market opens at 3:30 p.m.

Lauri: I didn't realize there were so many food vendors.
Paj: That is a good reason to go to the Market. You can pick up readymade food and not have to cook one night a week. We hope to have a new vendor who will be selling soup and salads and who is trying for zero waste packaging.

Contact Paj at 530-926-6670 ext. 103 if you are interested in presenting in Parker Plaza or volunteering to collect data or be on pet patrol. www.mtshastafarmersmarket.com

 

Simple ingredients make a beautiful fresh healthy salad- Tuscan Kale Salad

Simple ingredients make a beautiful fresh healthy salad- Tuscan Kale Salad

Paj Kane’s Tuscan Kale Salad

Ingredients

1⁄2 cup extra-virgin olive oil
1⁄4 cup freshly squeezed lemon juice
3 garlic cloves, mashed
1⁄2 teaspoon salt
Pinch of red pepper flakes
2 bunches kale (about 14 ounces), ribs removed (optional) and leaves sliced into 1⁄4-inch shreds
1⁄2 cup finely grated Grana Padano or Parmigiano- Reggiano cheese
2 tablespoons toasted whole wheat bread crumbs
Grana Padano or Parmigiano-Reggiano cheese shavings, for garnish

Directions

In a salad bowl, whisk together the oil, lemon juice, garlic, salt and red pepper flakes. Add the kale and toss well to coat. Let the salad sit at room temperature for 10 to 30 minutes. Add the grated cheese and bread crumbs and toss again.

Garnish with the cheese shavings before serving. Cover any leftovers and refrigerate for up to 2 days.

 

Natalee Thai Cuisine – Classic Thai food made from family recipes

As appeared in the Siskiyou Daily News May 15, 2019

Natalee Thai Cuisine – Classic Thai food made from family recipes

Seafood soup is full of flavors.

Seafood soup is full of flavors.

When I visited recently Natalee Thai Cuisine with my daughter, I was happy to see some new items on the menu and a new paint color on the walls. They now have seven different salmon dishes including grilled salmon with mango curry. Over the years I’ve eaten at Natalee’s for both lunch and dinner. Their food has been constantly good and the service is friendly and efficient. 

Natalee’s has been serving Thai food to locals and travelers for over 13 years at 1225 S. Main St., Yreka. Natalee’s is located in the old El Rancho Café attached to the El Rancho Motel, now the Roadway Inn. The El Rancho was a popular stop back when highway 99 was the main route from Sacramento to Seattle. Natalee has kept the old horseshoe shaped counter seating, but over the years they replaced the booths with tables and chairs. The dining room is filled with light from the large windows and colorful Thai art hangs on the walls.

Natalee’s website states the owners were born and raised in Thailand. They operate the restaurant as a family business serving classic dishes from family recipes using seasonal and local ingredients. The menu includes appetizers, soup, salads, entrees and desserts. Entrees include curry dishes, classic noodle and fried rice offerings. I can recommend the yellow curry served with potatoes, carrots, and onions. Beverages includes sweet Thai iced tea and coffee, sodas, beer and wine. Natalee has lunch specials, to-go or eat in, from 11 a.m. to 3 p.m.

Pad Thai - a classic Thai dish that Natalee Thai does very well

Pad Thai - a classic Thai dish that Natalee Thai does very well

I ordered the seafood pho Thai noodle soup as part on my pho research with the goal of developing my own recipe. I’m guessing Natalee’s special addition to this noodle soup is dried shrimp flakes and bits of caramelize onions.  Also, in the bowl were Rice noodle, bean sprouts, basil, green onions. The seafood medley incorporated mussels, shrimp, and calamari. The calamari was too rubbery to eat, but the shrimp and mussels were perfectly cooked. The broth was full of flavors and the bean sprout added a fresh crunch to the warm soup.

My daughter ordered the mainstay Thai noodle dish, Pad Thai with chicken. The menu says ingredients include stir fried rice noodles, egg, bean sprouts & green onions. It was served with grounded peanuts. We had to search for the egg, but they added plenty of green onions that made my daughter happy. The sauce had the sweetness I come to expect with Thai cooking.

Natalee’s is open for Lunch and dinner Monday – Saturday, 11 a.m. – 8 p.m. They are closed Sunday. They have plenty of vegetarian options. Orders to go or eat in the restaurant.

http://www.nataleethaicuisine.com/

For more restaurant reviews visit www.thebillplate.com

Nikolas Allen - Soft Street Taco

As it appears in the Siskiyou Daily News week of May 1, 2019

Nikolas-Allen-2019-hr.jpg

Nikolas Allen is using all of his creative talents selling homes in Siskiyou County. For over 10 years Nikolas has been an active member of the creative community including, artists, musician, art marketing instructor, and the emcee for Liberty Arts Fashion Shows and Butteville Art Auction. Nikolas is the author of several books; Death To The Starving Artist - Art Marketing Strategies for a Killer Creative Career, and  Heavyweight Marketing - Knockout Strategies for Building Champion Brands.

Lauri: How did you get interested in the real estate business? 
Nikolas: In 2015, I purchased my first home after decades of renting, and fell in love with the experience of home ownership. I got my real estate license in order to help other first-time homebuyers experience the same thrill. I never thought I would become a Realtor, but now that I'm in it, I love what I do, and can't imagine doing anything else. I'm now a Realtor with J. Harris & Associates of Mount Shasta.

Lauri: Where do you get the inspiration to do what you do?

Nikolas: The thrill that buyers and sellers feel when the deal closes successfully makes it all worthwhile! I love helping people through the complex process of buying and selling their homes. There are some people who are super fun to work with as we move towards achieving their real estate goals.

There is plenty of hard work, uncertainty, and struggle with every deal. Some clients are more challenging, but that’s okay, too, because it offers lessons on patience, compassion, and communication. Becoming a Realtor has been the most fun, challenging, and rewarding career, both personally and financially, that I have experienced to date.

Lauri: I know you from your artwork and books. Do you still make time for your creative work?
Nikolas: One cool thing about having this extensive creative background is that I can put all of the skills to use as a Realtor. When marketing myself, and my clients' properties, my use of design, music, video, and writing really helps me stand out from the rest of the pack. Lately, I have been bitten by the music bug again, and am writing, recording, and performing songs. I’ve just debuted Electric Layer Cake, a new solo album. 

Lauri: What is your favorite part about sharing a meal friends and family?
Nikolas: There’s nothing quite like talking, laughing, relaxing, and catching up with friends and family over a leisurely meal to make you feel connected to the people who matter in your life. I love the conversation and connection that happens around the table with friends and family. My partner, Brenda and I try to have one small dinner party every quarter. And at least one house or yard party per year. Plus, we’ll hit restaurants with friends or clients every month or two.

Check out music by Nikolas Allen at NikolasAllenMusic.com

Nikolas+-+taco+plate.jpg

 

Nikolas Allen's Soft-Shell Street Tacos

One of my favorite meals to prepare at home is soft-shell street tacos because they are small in size, with minimal ingredients. It’s a fresh, healthy, and gluten-free meal that is tasty and easy to prepare. You can add a veggie side such as steamed broccoli, Brussel sprouts, or corn on the cob. Chips and salsa are optional, but always a fun addition.

Ingredients:  These can vary depending on what you’re in the mood for, but ours often look something like this...

Organic white corn tortillas (choose corn tortillas and chips for gluten-free)
Fresh cabbage or lettuce
Cilantro
Avocado
Black or green olives
Protein of choice (beef, chicken, fish)
Salsa
Spicy mustard
Avocado Oil Mayo

Preparation:

Cook your protein on stove or grill. Dice lettuce, cabbage, cilantro and slice olives, and avocado. Heat tortillas on stove or in the oven. Add light dab of mayo and squirt of spicy mustard on warmed tortilla. Assemble ingredients and top with salsa - Enjoy! 

 

To read another interview with Nikolas and see more pictures link here. Nikolas Allen interview on the Bill Plate

Burger and a Beer at Dunsmuir Brewery Works

Appeared in the Mount Shasta Herald on April 17, 2019

Burger and a Beer at Dunsmuir Brewery Works

One thing I can count on is getting a good burger and beer at Dunsmuir Brewery Works (DBW), because owners Aaron Greener and David Clarno strive for consistency in the food they serve. DBW, located in Dunsmuir’s Historical District, is a family owned and operated craft brewery with a pub style family friendly menu serving lunch and dinner, including daily soups and specials. The beer menu has a selection of seasonal brewed ale style beers. For kids they offer a housemade old fashion non-alcoholic root beer.

Burger & salad.jpg

My burger was everything I wanted when I met a friend for lunch last week. The burger had a grilled patty served on a chewy Ciabatta bun, mayo, lettuce, tomato, red onion and a pickle. For my side I ordered a green salad that included blanched green beans, red bell peppers, perfectly dressed with housemade tomato vinaigrette. Other sides offered include sautéed seasonal vegetable, broccoli slaw, German style potato salad or soup of the day.

My friend had a half Greek salad that included, feta cheese, garbanzo beans, Kalamata olives, (hold the onions) served with warm crusty French bread and butter. The greens were crisp and the salad was well dressed. The salad selection at DBW includes a Caesar that my granddaughter says is, “the best Caesar salad in all of Siskiyou County.” I have enjoyed the seafood salad with house smoked trout.

I ordered a pint of the West Coast ESB (Extra Special Bitter). It is one of my favorite beers. In spite of its name it is not bitter. It’s an English style beer that is a hop forward medium smooth beer. The beer menu features ale style beers and is responsive to the seasons. They brew the heavier porters in the winter and for the warmer day’s lighter beers like the Liquid Sunshine Summer Wheat – Krystal-Weisse.

Greek Salad.jpg

The kitchen is open to the small bar and inside table seating. The grill is outside on the patio where the tables have umbrellas for summer days and string lights for evening dining. From the patio you can watch the coming and goings on Dunsmuir Ave. and a view of their garden. Well behaved dogs are welcome on the patio.

DWB is family friendly eatery located at 5701 Dunsmuir Ave they are open Monday thru Sunday 11 a.m. to 9 p.m., 8 p.m. on Sunday. There is live music most weekends. They are open 7 days a week during the summer months. For more information 530-235-1900 or www.dunsmuirbreweryworks.com

Check out the recipes on TheBillPlate.com for the DBW’s recipe for Warm German Style Potato Salad.