Archive for the ‘restaurants’ Category

Blue Moon Bed and Breakfast Ashland Oregon 2016

November 23rd, 2015 by Julie

Autumn is such a  lovely time of year. Astoundingly rich colors of brilliant gold and sunlit yellows greet you as explore our unique town of Ashland Oregon.
November is the time when many of you will be planning your trips to Ashland for 2016 so, please remember to book early at the Blue Moon to insure that your favorite room will be waiting for you when you arrive.
Did you know……  Spring is a good time to come to Ashland, there are lots of events … such as the Independent Film Festival and the Taste of Ashland.
Oregon Shakespeare Festival tickets are less expensive in spring and so are our rooms at the Blue Moon.  Whenever  you decide to visit Ashland, we at the Blue Moon are always excited to see each and every one of you; we appreciate your loyalty and look forward to seeing you again soon.

Ultimate Cinnamon Roll Cake

November 5th, 2015 by Julie

Ultimate Cinnamon Roll Cake
cinnnamon cake
I made this cake for tea, it’s a tender, rich and delectable cake with tons of cinnamon and a deliciously gooey glaze, truly scrumptious!
Our guests absolutely loved it, one piece left for me, I savored every bite.
 1 stick butter, softened
 1½ cups sugar plus ¼ cup, divided
 ½ cup greek yogurt
 2 teaspoons vanilla
1 tablespoon milk
 3 eggs
 1½ cups flour
 ¼ teaspoon baking soda
 2 teaspoons cinnamon
 2½ cups powdered sugar
2-3 tablespoons milk
 ½ teaspoon cinnamon
Preheat oven to 350 degrees and spray a 9×5 loaf pan with baking spray.
 In a stand mixer beat the sugar (not including the ¼ cup) and butter together for 2-3 minutes or until noticeably lighter in color and fluffy.
Add in the eggs, yogurt, milk and vanilla and mix until well combined. Add in the dry ingredients and mix until just combined.
 Using the last ¼ cup of sugar, add the 2 teaspoons of cinnamon to it. Add in half of the batter, then half the cinnamon sugar sprinkled on top.
Add another half of what you have left (so a quarter of all the batter you started with) and sprinkle the rest of the cinnamon sugar over that layer.
 Add the rest of the batter. Bake for 60 minutes or until your tester comes out clean. Cool cake completely before adding the icing.
 Mix the powdered sugar and milk (just enough to have a thick but pourable consistency, like honey. Reserve ¼ cup of it and add the ½ teaspoon of cinnamon to it. Pour the regular icing over the cake. Add the cinnamon frosting to a small ziploc bag. Cut a tiny bit off the edge and pipe a zigzag line on the top of the cake.

Oregon Shakespeare Festival 2016

October 25th, 2015 by Julie

Oregon Shakespeare Festival 2016


The Oregon Shakespeare Festival is one of the best and well known festivals in America and around the world as we found out… guests at our Inn come from many states and many countries around the world.

Next years 2016 season looks even more exciting than this years 2015 season, we can’t wait to see what treats are in store for us.

As Bill Rauch says, “2016 marks the 400th anniversary of William Shakespeare’s death—the last major Shakespearean milestone many of us will experience in our lifetimes. In celebration of our core identity as a Shakespeare theatre, we are proud to be presenting five plays by our namesake author, one from each genre (comedy, tragedy, history and romance) plus our single most overdue Shakespeare title. With TIMON OF ATHENS next season, OSF will have produced the entire 37-play canon a staggering four times, and our current Canon in a Decade project means that we hope to have completed the canon a fifth time by 2024. As I anticipate all five Shakespeare plays in 2016, I am particularly excited about THE WINTER’S TALE in the Allen Elizabethan Theatre, seen through an Asian and Asian-American cultural lens.

“At the same time, our commitment to new work remains a vital part of the Oregon Shakespeare Festival in the 21st century. With world-premiere adaptations of Charles Dickens and Gilbert and Sullivan alongside a thrilling new American Revolutions drama and the premiere of a lyrical fable from a rising Latina playwright, we will continue to contribute to the American canon of new plays that will go on to be produced by theaters nationwide. Finally, our 2016 season includes an astonishingly fresh take on the Vietnam War from the perspective of Vietnamese refugees in the U.S., and a rare large-scale revival of the much-beloved musical THE WIZ.

“The 2016 season reaffirms our identity as a language-based, classical theater even as it continues to expand the boundaries of the types of artistic adventures that we will offer our ever-curious and passionate audiences.”

We are so lucky in Ashland to have such a wonderful acting company right here in rural Southern Oregon.

For tickets and information go to

Cheese Fritatta

October 11th, 2015 by Julie

 Cheese Frittata
  • 12 whole Large Eggs
  •  Salt And Black Pepper
  • 1/4 cup Grated Parmesan Or Romano Cheese
  • 1/2 cup Grated Cheddar Or Monterrey Jack Cheese (more To Taste)
  • 2 dashes Hot Sauce, Optional
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Halved And Sliced Thin
  • 1 whole Baked Potato, Cooled And Diced
  • 2 cups Torn Kale Leaves Or Whole Spinach Leaves
  • 2 whole Jarred Roasted Red Peppers, Sliced Thin
  • 1/4 cup Chopped Green Or Black Olives
Preparation Instructions
Preheat the oven to 375 F.
Beat together the eggs with the salt and pepper (do not over-beat; just mix until the eggs mostly come together.) Stir in the grated cheeses and set aside. (Stir in hot sauce if using.)
In a large oven-proof non-stick skillet, melt butter over medium-high heat. Add the onions and cook for several minutes, stirring frequently, until the onions are soft and golden brown. Add diced potato, sprinkle with salt and pepper, and stir to cook with the onion for a couple of minutes. Add the kale and stir to cook about 1 minute. Finally, add the roasted red peppers and olives and stir until everything is hot.
Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.
Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top.
Slide the frittata out of the skillet and onto a cutting board. With a long serrated knife, slice it into wedges and serve warm with fresh fruit.
Use any ingredients you want! Mushrooms, leeks, different cheeses, tomatoes, zucchini, squash, bell peppers.
 Have fun!

“The 39 Steps” opening soon Oregon Cabaret Theatre

September 12th, 2015 by Julie

“The 39 Steps” opening soon at the Oregon Cabaret Theatre. The play will open on September 10th 2015. It promises to be a lively show with an onstage plane crash also a chase on top of a moving train, sounds very exciting.

I first saw the classic 1935 thriller by Alfred Hitchcock many years ago, I remember how intense it was, this version however will be just as thrilling but with lots of comedy too.

It is about a man Richard Hanney played by John Stadelman  who is bored and goes to a play while there he witnesses a murder. There is a mysterious woman in black played by Katie Beck.39 steps Justin Waggle and Stephen Kline round out the cast playing multiple roles.

This is a fast paced whodunit about spies and murder with dashing heroes and classy dames, gosh I can’t wait until opening night….

Hearsay opening soon in Ashland Oregon

September 5th, 2015 by Julie


hearsay picture

Hearsay‘ a new restaurant lounge and garden opening soon below the former “old Pink church” building at 241 Hargadine Street Ashland that houses the Oregon Cabaret Theatre. The space  used to be the now closed restaurant Dragonfly.

Owner and designer of ‘Hearsay’ Craig Hudson is now in the midst of building the new unique and dazzling restaurant, his vision for this new place is a 1930’s style supper club with a classy and elegant yet casual atmosphere,  live music and fabulous food. A great place to have lunch or dinner but also an after Theatre venue for drinks and music, there will be a grand piano in the bar area so expect some lively evenings of music and song.

Executive Chef for ‘Hearsay’ Dylan Carson has been in Seattle for the past 13 years graduating from the Seattle Culinary Academy, then honing his skills at the respected Tin Table restaurant in Seattle as Executive Sous Chef.  Dylan is an innovative chef passionate about food, he loves using high quality local ingredients to create unusual and delicious Northwest cuisine, it will be unlike anything else in the Rogue Valley.

‘Hearsay’ will be opening soon, stay tuned to my blog for more information…

Summer Fun

August 12th, 2015 by Julie


Put some Zip in your day!

Summer fun….Spend a lovely day at Rogue Valley Zipline Adventure in Central Point Oregon just a few miles from Ashland Oregon. Open 7 days a week all year round during daylight hours. Have an amazing time zipping through the trees in this adrenaline filled adventure guided by very friendly and knowledgeable staff. If you are looking for something to do that is unique and exhilarating this is the sport for you!

A shuttle bus will take you from Laurel Hill Golf Club in Central Point to the private property. You can enjoy a half day adventure or a full day Zip,Dip & Sip which is  Zip lining, River Rafting and Wine Tasting! what could be better than that!

For info

Rogue River Rafting Trips.

Spend an idyllic day on the beautiful Rogue River with Noah’s Rafting and fishing trips. There are many types of half or full day trips, you can go kayaking or exhilarating and exciting whitewater rafting or maybe escape the hot weather with a leisurely trip floating along in a large and comfortable raft is for you, with guides who will tell you all about the flora and fauna including deer and birds that you will encounter along the Rogue River. There are also multi day wilderness trips that include all food and accommodation. If fishing is what you love there are fly fishing day trips or 3 to 4 day adventure trips where you could catch salmon, steelhead or sturgeon. Spend lovely days along the uncrowded Rogue River and nights in a cozy lodge. Whatever you chose you are guaranteed to have a lot of summer fun!

Fabulous Fresh Raspberry Bar’s

July 30th, 2015 by Julie

   Fabulous Fresh Raspberry Bar’s

oatmeal-raspberry-bars_300 (1)


These Fabulous Fresh Raspberry Bars are so delicious they won’t last long. For all of our guests at the Blue Moon who love these bars, here is the recipe especially for you.

  1. Heat oven to 375° F. Butter an 8-inch square baking pan. In a food processor, pulse the flour, sugar, and salt to combine. Add the butter and pulse just until the dough comes together. Transfer to a bowl and gently knead in the oats.
  2. Press all but 1/2 cup of the dough into the prepared pan. Spread the jam evenly over the dough, leaving a 1/4-inch border around the edges. Scatter the raspberries over the jam and sprinkle with the remaining dough.
  3. Bake until the edges are golden, 25 to 28 minutes. Let cool at least 10 minutes before slicing.
  4. Makes 16 servings.


Gil’s Growler Station now open in Ashland Oregon

July 21st, 2015 by Julie

gils growler

Gil’s Growler Station is now open in Ashland Oregon.

There is a new place in town to sample more than 23 craft beers here in Ashland Oregon.  Gil’s Growler Station ( A growler is a large jug that contains about a half gallon of beer) has opened next to Ruby’s Restaurant on Pioneer Street. They are both owned by the same couple who started Ruby’s four years ago.  Christian Senf and Aura Streett thought that opening a casual, fun and friendly place to have a drink and some food was just what was needed in Ashland.

Those of you who have stopped for lunch at Ruby’s know that the food is really good with locally grown organic produce. You can also have some of the same menu items at Gil’s Growler, tasty nacho’s, roasted chicken and lots of different delicious sandwiches.

Gil’s also serves Wine, Hard Cider, Mead and Kombucha ( which is a fermented tea.)

Stop by and check it out.

Oregon Cabaret Theatre presents “Cabaret” the Musical

June 25th, 2015 by Julie


The Oregon Cabaret Theatre presents the much loved musical ” Cabaret”

The Oregon Cabaret Theatre in Ashland presents musicals, revues and comedies. The shows are presented in an elegant, nightclub setting in a restored, historically registered former church.

The stars of the ” Cabaret” show… Jillian Van Niel, Galloway Stevens, Paul Michael Garcia, Tamara Marston, Matt Brown and John Lambie transform the Cabaret Theatre into the Kit Kat Klub in 1930’s Berlin.

“Cabaret” the musical has been performed on stage and screen many times,  this is the first time that “Cabaret” has been performed at the Oregon Cabaret Theatre. The cast and crew at the Theatre know how to put on a good show you won’t be disappointed.

The show promises to be a thrilling treat with lots of Razzle-Dazzle and hit songs. The Cabaret Theatre serves dinner and drinks before the show, come and have lots of fun and enjoy a fabulous meal too.  The show runs from May 28th until August 30th.

For tickets and information go to