My boyfriend and I recently celebrated our five-year anniversary. Five years seems like quite a long time so we decided to plan something exciting to celebrate. A friend of mine suggested we take a mini road trip down to Jacksonville, a cute little town in Southern Oregon. She mentioned wine tasting, a steam shower and champagne brunch so that was enough to convince us. We packed up our bags, arranged a kitty-sitter and headed south.
Jacksonville is about a 5 hour drive from Portland, Oregon and just 20 miles from Ashland and the award-winning Oregon Shakespeare Festival. It was the first town in America to be named a National Historic Landmark, founded in 1851 following a discovery of gold deposits. Naturally, the town has an “old west” feel, with a corner saloon and a gun shop. Adorable! But I must say I’ve never been anywhere quite like it. Jacksonville is an outdoor, wine, food, music and art lover’s paradise. It is home of the Britt Festival, a summer outdoor music and performing arts festival, where you can bring your own picnic, beer and wine! Countless vineyards and wineries are just minutes from town, with several tasting rooms just steps from our hotel.
We were lucky enough to stay in one of the 8 rooms at the Jacksonville Inn. We stayed in the Patrick J. Ryan room, the only one equipped with a steam shower. I had no idea what a steam shower was before I came to the inn, and let me tell you, the experience changed me. Imagine…a steam room…in a shower. You can shower…and steam! At the same time! In the mornings I enjoyed runs with views of vineyards and farmland, then came back to the inn for a refreshing steam shower. In the evenings after a long day of hiking, eating and wine tasting, I would unwind and prepare for sleep with another steam shower.
Each morning until 10 a.m. the inn provided freshly baked biscotti, hot coffee, and tea, so after my morning runs we spent the remainder of the mornings before breakfast laying in bed, reading magazines and watching cable TV while enjoying our coffee and biscotti.
A delicious made-to-order breakfast was included daily in our stay, with options like belgian waffles, breakfast skillets, omelets, blueberry pancakes, croissant french toast and more. On Sundays the inn serves a special brunch menu with free flowing champagne, assorted pastries and fruit.
Just a 15-minute drive from Jacksonville is Table Rocks in Central Point where we burned off our breakfasts on a one hour round-trip hike up Lower Table Rock to a breath-taking view of the Rogue Valley. Then following the hike…I piled the calories back on with this mondo slice of chocolate mousse cake at the Jacksonville Inn…which I ate by myself and thoroughly enjoyed.
The rest of our trip was enjoyed this way…with lots of good, local wine, delicious food (Including the best burger of my life) and relaxation. Needless to say…I am now on a ‘diet’ after all the food crimes I committed…detoxing with healthy food to undo all the damage of vacation…starting with Chicken Lettuce Wraps!
Chicken Lettuce Wraps
1 pound chicken, diced (I used boneless thighs, but you could also use chicken breast)
3/4 cup celery
1 small onion, diced
2-3 large cloves garlic, minced
1 cup diced bell pepper
1 cup diced mushrooms
1 cup diced water chestnuts
3/4 cup chopped green onions
2 to 3 T light soy sauce
2 to 3 T oyster sauce
2 to 3 T hoisin sauce
2 to 3 T rice vinegar
2 to 3 T sambal oelek or chili sauce (optional)
3/4 cup dried black fungus (optional-can be found in Asian grocers. Soak for about 5 minutes in boiled water.)
1 head red leaf, romaine or bibb lettuce
1 large spaghetti squash, roasted (optional but highly recommended)
Chop up vegetables. If using spaghetti squash, poke holes in squash using a sharp knife. Roast in a 350 degree oven for 30-40 minutes. Cut in half lengthwise, and remove seeds. Scrape out the flesh using a fork; it should come out fairly effortlessly. If it’s too hard to scrape out put back in the oven for a few more minutes. The squash will look like spaghetti noodles! Set aside squash for serving.
Dice chicken into small, bite sized pieces. The smaller the pieces, the easier it will be to wrap and eat out of the lettuce leaves.
Heat about 1 T of oil in a skillet over high heat. Add chicken and cook until browned. Add onion and garlic and saute for a minute or two. Add the remaining vegetables (except spaghetti squash) and cook 2 to 3 minutes. Don’t overcook the vegetables or the lettuce wraps won’t have that nice “crunch.”
Add soy sauce, rice vinegar, oyster sauce, hoisin sauce, chili sauce. You can modify the sauce amounts to your taste…If you like it saucier, add more of each ingredient. Pluck off whole lettuce leaves from the head, wash thoroughly and shake off excess water. Pat down with paper towels if necessary. Add chicken mixture to lettuce leaves, top with spaghetti squash, wrap up and eat!