Summer Travel & Cuisine on the Oregon Coast

[vc_row inner_container=”true” no_margin=”true” padding_top=”0px” padding_bottom=”0px” border=”none”][vc_column width=”1/1″][text_output][dropcap]S[/dropcap]ummers in the Pacific Northwest are so glorious there is rarely a reason to leave for vacation. It’s almost like living in vacation land.

A stunning coast line from Victoria, British Colombia all the way to Southern Oregon can keep summer travelers and locals busy with enchanting locations and delectable food.

I’ve spent the last few summers touring the beautiful San Juan Islands in Washington state, a few quick trips over to Victoria and Vancouver, BC and the picturesque Methow Valley in Central and Northern Washington state. But since moving last year, we’ve spent most of this summer exploring the Oregon coast as well as hiking and dining – and of course some pub crawling to all the microbreweries that abound.

If there is a central theme to Oregon it’s a plentiful bounty of delicious food with stunning scenery to entertain while dining on the delicious food.

We’re not far from a small fishing town, Newport Oregon. There are a few local spots we gravitate to for food and fun. My favorite is Local Ocean Seafood on the pier and of course Oregon’s very own Rogue Ale and Spirits Brewery and Distillery World Headquarters. My husband and I are avid IPA fans and we love to drop into the world headquarters for a pint and a cup of their famous clam chowder.

A skip and a hop north is a quaint little village with an Irish pub, Nana’s, serving authentic Irish fare and some darn good draft beer and close to perfect Scotch eggs. Just a little further up the coast is the Yaquina Head Lighthouse and beautiful Agate Beach. The sea lions and seals are a staple in the waters below – and if you’re lucky you might spot a whale from the one resident pod that lives off the Oregon coast.

As you can tell I rate travel locations by the landscape and most importantly, the food. But I also love exploring the history of a location… who settled the area, how did they survive in some of the remote locations, as well as the history of Oregon’s 13 lighthouses; many of which are open to the public for tours.

I believe I may have photographed at least half the lighthouses, and one of my favorites is Heceta Head Lighthouse. The location is breathtaking and it also houses one of the few lighthouse bed and breakfasts. This is no ordinary bed and breakfast… this one serves a gourmet seven-course breakfast. All foods locally sourced and seasonal. Guess who wants to stay there for a weekend?

Whether traveling your state, your region or abroad, one of the most fundamental signs of life, culture and history is the cuisine. Especially this time of year when so many varieties of fruits and vegetables are in season. Because this is berry season and in Oregon we have local kiwi as well, I often make a refreshing Summer Fruit “Cocktail” for dessert.

This isn’t just an ordinary fruit salad, it’s truly a fruit cocktail. Diced fresh fruit and berries laced with wine, sangria, brandy or your favorite liqueur, this fruit salad is a perfect dessert and cocktail for a warm summer evening. Actually, it’s lovely any time of year but I most enjoy this when our local fruit and berries are in season and abundant. For a non-alcoholic version, this is also delightful with ginger ale or a DRY soda of your choice.

Truly a perfect ending to a delectable meal.

[/text_output][/vc_column][/vc_row][vc_row inner_container=”true” no_margin=”true” padding_top=”0px” padding_bottom=”0px” border=”none”][vc_column width=”1/1″][text_output][custom_headline type=”left” level=”h2″ looks_like=”h4″ accent=”true”]Summer Fruit “Cocktail” [/custom_headline]

(Serves 4-6)[/text_output][/vc_column][/vc_row][vc_row inner_container=”true” no_margin=”true” padding_top=”0px” padding_bottom=”0px” border=”none”][vc_column width=”1/2″][text_output]Ingredients

• 4 cups diced fresh fruit and berries: blueberries, raspberries, blackberries, huckleberries, sliced strawberries, peeled peaches, nectarines, sliced kiwi, diced pineapple (when in season), diced mango (when in season), sliced star fruit (when in season), cubed watermelon and any other fruit you love.

• Splash of your favorite liqueur, wine or brandy

[/text_output][/vc_column][vc_column width=”1/2″][text_output]Directions

1. Fill 4-6 martini glasses with diced fruit and then pour a splash (or more) of liqueur, brandy or wine over each glass of fruit. Top with a cocktail umbrella or mint sprig and serve.
2. You can make these about 30 minutes prior to serving. The fruit will soak up all the delicious flavor of the spirits or wine.
3. For a non-alcoholic version, use ginger ale or a favorite DRY soda. Top with a sprig of mint or fresh whipped cream.

[/text_output][/vc_column][/vc_row][vc_row inner_container=”true” no_margin=”true” padding_top=”0px” padding_bottom=”0px” border=”none”][vc_column width=”1/1″][gap size=”1.313em”][text_output][/text_output][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][text_output][callout type=”left” title=”Like this article?” message=”Receive updates about our issues right to your inbox!” button_text=”Subscribe to VRAI Magazine!” href=”http://eepurl.com/OiHkH” target=”blank”][/text_output][/vc_column][/vc_row][vc_row inner_container=”true” padding_top=”0px” padding_bottom=”0px” border=”none”][vc_column width=”1/1″][author title=”About the Author”][/vc_column][/vc_row]