Part 1: Oregon - King Estate and Eugene

As I found through my travels, people in the USA are pretty fond of their own neck of the woods. There’s a surplus of patriotism and a fair bit of, shall we call it… friendly rivalry between places. When inevitably asked where I’ve been and where I’m going to, there are the usual tut tuts, recommendations, and disaster stories told to me. There was however, a pretty unexpected response when I mentioned I was going to visit Oregon. Oregon, you say? What made you go there? I’ve heard Portland is amazing. I’ve never been, but I really want to go. So all these people across the US have heard of Portland, want to go, have never been and wondering what all the jazz is about?!

Oregon was the last stop in my trip, but I’m starting the story here, we’re going backwards. Who says you have to save the best for last?!

Flying over Portland is like looking over a chequerboard farm that you see illustrated in any idealistic picture book. Neatly set squares of green, brown and beige interspersed with tiny animals and farm machinery, dotted about. Even from the air, it’s easy to see there is an agricultural focus here in Oregon. What one wouldn’t normally see if they were looking at similar scenery in Australia, is the massive Mt Hutt standing proudly with snow covered peaks, just in the distance.

As I step out at the airport, I can feel and see the city is delightfully tinged with autumn leaves and winter air, just as it should be in late November heading into the official winter months. I’m happy to see a sign with my name and a smiling Lisa Itel from Travel Oregon waiting to greet me. When you’ve been travelling a long time, it’s always nice to see a friendly face.

Reviewing the itinerary for the next week, I can see that there is going to be a whole lot of eating and frivolity packed in, so am most happy that Lisa and her bubbly and knowledgeable colleague Meg Trendler from Cascades Coast will be showing me around for the first few days. Nothing better than some local knowledge.

First thing we do is head directly out of Portland – towards Eugene. It’s okay if you’ve never heard of it, to be honest, I hadn’t either until I found out I’d be going there, so did a little bit of quick googling. Eugene is Cascades and Coast country – in the Willamette Valley (pronounced Wil ARE met for all you Aussies). A quick ‘gas’ stop revealed another little interesting tid-bit or Oregon Trivia. Oregonians don’t pump their own petrol. After the attendant had filled us up, we were ready to go.

Eugene is the second largest city (Portland being the largest) in Oregon and is renowned for it’s natural beauty and outdoor opportunities. Eugene also packs a punch in the food scene.  Foraging, progressive agricultural movements, fine dining and fabulous produce ensure it is culinaryily (obvs a made up word- but quite a valid one!) a must visit for serious fossicker foodies.

King Estate, our first official stop, is located just out of Eugene and could very well be the location for a rather spectacular Northwest USA movie set. An almost majestic cellar door and restaurant sits atop clichéd beautiful rolling hills with the vines below in neat little rows. I shouldn’t say little. 

The estate is 1033 certified organic acres and includes 465 acres of organic vineyards- pinot noir, pinot gris and chardonnay. Since 1991 when the estate was founded by the King Family, they have been the recipients of countless awards because put simply, King Estate wines are certified organic and pretty damn good. Driving up the winding drive way and arriving at the European styled cellar door is pretty breathtaking, especially with the crisp air reminding me that I’m far from home. It’s almost like a magical kingdom where amazing food and wine things happen.

King Estate are most famous for their Domaine Pinot Gris and Pinot Noir. With the expert Tracy Donaldson talking me through the process, I was lucky enough to try both, as well as some of the 2009 Backbone (my favourite), the 2009 Blackjack and the Paradox- which is not distributed, but is quite amazing. Overall, I could go into complex descriptions of each variety and vintage I tried, but I really don’t think I have the knowledge (was it a bit… um fruity and smoky?!) to do justice. But you can be quite confident in the knowledge that I do parktake in a reasonable amount of vinoing and I do know good wine when I taste it. Across the board, I was pleasantly surprised with the quality, and quietly blown away by some of their offerings. And the best part is, although they don’t ship internationally within their wine club, King Estate wines are available locally at a number of outlets so that you too, if you’re located in Aus, can get a hold of some of this liquid red and white gold.

The thing that differentiates King Estate from many other wineries, aside from their majestic setting, is their focus on food, (something that I can quite confidently comment on and something) which has become a drawcard of it’s own. 30 acres of fruits, vegetables, and flowers are only just the beginning.

Executive chef Ben Naldony may well have one of the best chef’s jobs in the world. Basically anything that can be made and grown on site is, and there are some amazing resources right at his fingertips like onsite greenhouses, bakery and charcuterie- (cue me squealing as I entered!!). Naldony has been part of the King Estate family since 2007 when he took up the sous chef position, and was then promoted to head chef in 2012. Chef really couldn’t hide his enthusiasm and he’s lucky to work with a team that includes other passionate people like pastry chef Rebecca Liddle Maglangque  (responsible for the majorly amazing Ginger Bread house that was featured in the lobby), Jessie Russell who manages the gardens, Tim Bass – charcuterie chef and Danielle Lewis (sous chef) among many other who work to make the magic happen.  

Aside from the official King Estate team, as any chef worth his pink Himalayan rock salt knows, there are many more factors at play to make a successful restaurant than just the onsite team like access to ingredients that sing for themselves. Ben briefly spoke of the relationships he has built up with local producers and dropped in a few jaw dropping facts including that most of the fruit and veg he uses are fresh out of the greenhouses, what a lucky duck. Chanterelle mushrooms and truffles are among some of the ingredients he sources locally. Also, he may have been showing off when he mentioned that he can ring his ‘salmon guy’ and have fresh caught sustainable salmon to him within six hours of it being caught, of which they use about 70 a week. I die. Can you even imagine!? This is beyond comprehension for me, especially as I’m sitting here in the sticks writing this, but the access to amazing produce and producers who are take so much pride in their product is pretty priceless. Perfection.

We are driven from the cellar door down to the Commercial Bakery and Charcuterie kitchen that are situated together- right next to some of the greenhouses. 

In the bakery we are presented with a choice of three house baked (of course) cookies which include some of the best ginger nuts I have ever tasted. Simple but I had one of each. Ok well one of each x 3 because I just couldn’t stop. These probably were the best cookies I had the whole time I was in #Merica, which is a big call as we all know #Merica is home of the cookie. 

As if that wasn’t enough pre-lunch delight, next minute, there is hot baked olive bread with house made butter and jam popping out right before me.

How am I supposed to show any constraint with these sorts of delights popping up all over? I’m not. And so I don’t and I nibble on some bread, with creamy, salty butter piled high, whilst sipping a glass of 2009 backbone, may I add. 

The bakery is a super creative place and also creates house made jams, ice cream, desserts, baked items and quirky artisan breads many of which the key ingredients come from the greenhouses just next door.

 They even have an apple press to create their own cider- this is just soooo fab!?

The greenhouses at the end of Autumn were a bit sparse, but still had a good selection of bitter greens, onions and a few more hardy varities of vegies growing, and the setup showed the general idea and capabilities of production. I did get a tinge of jealousy- a fair bit larger than the old patch, I’ll have to admit, and the ability to grow a wider variety than we do here!

The charcuterie kitchen located just off the bakery is pretty mind blowing and heaven for any ‘Gourmet Farmer’ Matthew Evans or ‘River Cottage’ Hugh Fearnley-Whittingstall wannabe. That’s me in case y’all hadn’t guessed! 

House made prosciutto and cured pickles appear alongside the olive bread, as well as some house made salami and house smoked ham. (Do you ever get tired of the words house made? I don’t!) 

The thing with making prosciutto is that you have to know what you’re doing as some attempts can go very wrong, and you end up with a salty lumb of squishy pork leg. 

Charcuterie chef Tim obviously has some serious idea, as this could go close to the best prosciutto I have ever had. Soft and silky and not too salty. The sausage is interesting with some peppercorns through it and a rather fine texture. The smoked ham is exactly as it should be, smoky and texturous. Wandering around, I can see a number of prosciutto(s) hanging. 

The thought of doing a fantastic Mr Fox, grabbing one and running for the hills does cross my mind, but I’m already weighed down from all the treats I have eaten, and I’m not sure customs would let me through if I made it to the airport. Every single spare space in both the cool rooms and the charcuterie kitchen are taken up by hanging and curing meats of all varieties.

 Dry ageing beef, house made pastrami, cured and smoked fish, sausage, pork belly confit, pork rillettes and lamb ham are all within delicious sight. If it wasn’t clear before now, these guys take their house made stuff pretty seriously and I’m pleased to say that this space is basically a shrine to the house made meat gods and a fascinating place to be.

From the Charcuterie kitchen, my minders (not actual minders! Lisa and Meg who have to mind me so that I don’t get out of control and die from over consumption) remind me that it is time to have lunch so that we can make sure we arrive at our next destination on time. The restaurant has been in existence since 2005 and was created to match Northwestern food with King Estate wines. Although I’m going to have a glass of wine or two with lunch (obviously!!) I’m really here for the food. Usually going to a restaurant is the main event, but for me today, seeing behind the scenes far outweighs the idea of sitting down to eat a meal, even if it is rather sumptuous. Seeing how much effort and excitement goes into the food really not only showcases the quality of the establishment but also makes it seem so much more appealing. You really are eating something that is created with love- by not only one person, but a whole team who work to put local, quality ingredients on a plate.

The menu is rather inspired with an obvious North Western edge. 

Although seared wild salmon belly, slow roasted estate apple, chanterelle mushrooms, wilted spinach and cider and cinnamon sauce (US $15) or Macaroni and cheese gratin (US $15) with brioche bread crumbs and house made garlic sausage are both tempting options, it’s the King Estate Burger with Tillamook cheddar, crispy pork belly, frisee on a house bun served with foie gras and truffled fries for an almost ridiculously reasonable US $18 that takes my fancy. One of my dining companions also wants to try the KE Burger (as she has been coming for years, but hasn’t yet tried it) whilst the other goes with the more simple equally appealing roasted smoked chicken, fingerling potatoes, wild mushrooms, green bean and rosemary poultry jus for US $15.

I don’t think it’s even necessary for me to spell out to you how ‘food pornish’ and alluring it is to see a dish with pork belly, foie gras and truffle oil, because if you're a G.G. reader, chances are that you know! If you don’t know, maybe stop reading now whilst I go through this rather sensual description of my burger. 

 A thick and well seared slice of foie gras sits atop some crunchy frisee and a crispy yet juicy slice of pork belly, house cured, of course. Tillamook cheddar is slightly sharp and adds a bit of bite, and the creamy aioli manages to cut through all that salty goodness. The bun, although soft is also a little bit oily, which is a shame as it does impact on the overall texture of the burger. Now here is something many of you do not know. I don’t really like chips/fries. Unless they have some pretty unreal salt/ sauce to accompany, I see them as a bit of a waste of stomach space. There are of course, exceptions to that rule, and although chips topped with truffle oil is one of them, I still find myself unable to finish more than a quarter of the serving. Moreish but not so good I had to eat all of them.

Chef sends out an exceptionally simple small dessert for us to quickly try before we dash off into the hills- toffee banana with nuts and a small slither of strawberry from the lone strawberry we found in the greenhouse on the last remaining strawberry plants. And that’s how they do it here, simple, local, house made and delicious, and what better ethos is there?

The tact seems to be working. All of the other guests at King Estate seemed to be clearly enjoying themselves too, but aside from that, one thing stood out: the staff all really loved their jobs. They were honestly happy and enthusiastic and I’m starting to suspect they may have been sipping the 2009 backbone slyly! (Just kidding). I was definitely privileged to be able to visit Kings Estate and get a full tour. Sometimes there are perks to being a food blogger, I would count it as among the best food experiences I have had. It’s rare that such an amazing setting plays backdrop to some pretty great wine and most excitingly for me, really interesting practises in the kitchen and the field that lead to some sublime food being plated up. If you’re ever in Eugene, be sure to visit King Estate. Scrap that. Go directly to Eugene and visit King Estate.

Leaving King Estate felt a little like leaving the promised land, with a belly full of foie gras and wine, however my tears didn’t last for long because we were on our way to go…….. Truffle Hunting!!!!!!!!!!!!!

Truffles- those delightfully expensive, hard to explain, phenomenon that mysteriously (well not so mysteriously- there are complex scientific reactions that cause truffles, as with any other form of fungi but let's just pretend they are magical because they rather seem as though they are) appear under the ground near beautiful old, in this case, Douglas fir trees. Oregon has the perfect climate for cultivation of the renowned French truffles and is blessed with ‘an abundance of wild truffles with culinary qualities equal to those of Europe.’

It makes sense then, that Eugene is home to the Oregon Truffle Festival which occurs every year in January. My visit was a little before then, so wasn’t peak season, but luckily I was able to go truffle hunting anyway, something I have wanted to do for a ridiculously long amount of time. Seriously, you are not going to believe how excited I was dressed in my little white puffa jacket and joggers, ready to go truffling. I had the song ‘everyday I’m shufflin’ in my head, but exchanged the shufflin for trufflin’ and was pretty gangsta.  

Arriving at the secret truffle hunting location at the base of a huge douglas fir forest, not far from King Estate, we meet Dr. Charles Lefevre, founder of the Oregon Truffle festival, owner of New World Truffieres, Inc, and one of the areas most accomplished truffle experts, and Kris Jacobson, owner of the gorgeous truffle hunting dog Ilsa. Kris, in her pre-truffling life was a dog trainer with the police force, and so is an expert dog handler who only started truffling a few years ago, more for the health of Ilsa than anything else. Ilsa was a beautiful dog, with the most wonderful temperament and Kris truly loves truffling too. 

Charles and Kris gave their introductions and explained a few of the finer details to me, and we set off. Walking into the forest felt like walking into a fairy wonderland. 

Dark and freezing cold with strange mushrooms growing from different limbs of the old established trees. 

As it was early in the season, I was warned by Charles and Kris that I may not find any truffles, as they had taken another Aussie journo the week before hand, and not had any luck.

 It wasn’t long though, before Ilsa took off and started scratching around. Ilsa had a little light on her back so she was easy to spot in the dark and I ran, (probably as fast as I did in about year 4, which was much speedier than me now), over to see what was going on. Kris calmly had Ilsa and was encouraging her to keep digging- and out popped the first truffle! Just like that.

Oh ma GOSHHH, I just held the little truffle in my hand and kept smelling it running around showing everyone else. Which probably seemed odd to them because they do this on a regular basis, and here I am like a mad woman running around showing them something they had just found. They probably felt like saying, ahhh, yes we know, we just found that truffle you strange little Aussie, but they indulged me anyway. What a rush!

After Ilsa found the first truffle, it was onnnnn. She was a very excited dog after being rewarded with her ball, and all up, we ended up uncovering about 10 small truffles!! I say small, as they were underdeveloped given how early in the season it was. Luckily though, some were still quite pungent, which is unusual given that the scent usually develops throughout the winter. Obviously the smell was strong enough for Ilsa to find! Go Ilsa! 

Coming out of the forest into the light was a little bit strange, but far less cold- it was quite nippy in there! Perfect little enviro for the truffles to develop. 

As we were heading back to the hotel, we decided Meg should be the lucky recipient of the truffles as she was going home to Eugene and could house and use the truffles, whereas Lisa and I were on a road trip. This didn’t mean I didn’t cradle the bag, smelling it as we drove along, occasionally giving the others a little whiff of the earthy delights.

I’ve recently read that after my visit, that very excitedly, the first black Perigord truffle in Oregon, was found by Kris and Ilsa in trees that were inoculated by Charles. These three have it going on!! Perigord truffles are more frequently found in southern Europe and are particularly famous, given their $1500 a pound price tag, so it is tres exciting to have a truffle found in Oregon. Congratulations guys!!

I learnt an enormous amount about truffle hunting and the inoculation of trees and now, I’m trying to look into truffle hunting in Australia. Many people know that Tasmania is a bit of a truffling ground, but what Charles filled me in on, was there are some other parts of Australia, much closer to me that are actually much more prolific for truffles. It’s just that, as is the norm in the world of truffles and given the expense of truffles, people are very cautious about passing on any information. They like to keep it secret so that they protect their little bundles of joy, and rightly so. But now I’m a bit more clued up, I’m going to hopefully get in on the action, less for the business side of things and more for the eating.  Charles and Kris were so lovely and obliging, it was hard to say goodbye. Meeting lots of new friends on the way has benefits, but the goodbyes are always hard- even if you’ve only known someone for a couple of hours. When you bond over food, it tends to be something that tugs at the heart (and stomach) strings.

Before we departed the countryside to go back into town, we had one last stop to make – at Sweet Cheeks Winery. A winery, run by an Aussie, Mark Nichols. Another fantastic view, with some tasty little wines. Unfortunately we missed Mark but did get to sample some of his craft.  The 2009 Viognier was fab, and just so happens to have a Koala on the label signalling that the grapes have come from Australia. Another cute addition to the label, are the words ‘down under’ written upside down. 

The pinot gris was very melony and quite crisp, another fave of mine. It has to be said though, that standing at Sweet Cheeks, over a valley over Douglas firs on an incredibly crisp nearly winter afternoon was absolutely delightful. It made me forget about the wine. (Sweet) Cheeks touched by the frosty air, couldn’t stop me from standing outside. Oregon really does put on some stunning sunsets, over some equally stunning scenery.

Heading back to Eugene for the night, to stay at The Hilton Conference Centre, was also a little bit exciting. Have I overused that word? Yes. With good reason? Definitely. We weren’t just heading back to settle in, but to have an in-kitchen dinner with the new chef at the Hilton. CAN YOU BELIEVE MY LUCK? King Estate, Truffle Hunting and In-Kitchen dinner was seriously almost too much for me. After my huge lunch, I didn’t know how I would manage to fit in another bite. Oh wait… Yes I did. Because I am seriously professional and didn’t want to let anything delish go untasted in the land of #Mercia! I’m dedicated like that.

Head Chef Michelle Girard had been working at the Hilton for less than a year, at my time of visit. A lover of food herself, she has previously worked at another large hotel in Portland but came back to Eugene to take on the Head Chef position at the Hilton. Being in a commercial kitchen (although it was a quiet night) was totally cool. Everything was just HUGE (like a stockpot that I would almost fit into) and I kept having to pinch myself at the thought of sitting in the kitchen with some local wine- a Territorial Vineyards and Wine Company, and the chef chatting away to us and prepping our dinner. Obvs I took a lot of snaps and went snooping around the area where all the restaurant meals were being prepped. It was quite interesting to see how the meat and food is all stored in a raw state waiting to be cooked.

Michelle works some SERIOUS hours and hadn’t had much time to explore Eugene, but she does know and love the food scene, which is already developed, but ever expanding. Easy access to fantastic produce (from gorgeously named suppliers like ‘Turnip the Beet’) is one of the main aspects of the job that she loves, as is having the capacity to change up the menu frequently, whilst still catering to some of the loyal, local clientele.

Michelle decided not to cook us a ‘restaurant style meal’ but a bit of homestyle something something. This was absolutely music to my ears. Whilst I will not and cannot complain about eating out for two months whilst I was overseas, my stomach and system were starting to feel a little fatigued. Local cheese from Willamette Valley Cheese Company fixed that quick smart. Located not far from Eugene in Salem, the smoky aged cheddar was quite distinctive and incredibly moreish. 

Actually, I’m wondering if I could source some over here because the flavour was just so intense, it was hard to get enough.

Rare cooked roast beef served with local chanterelle mushrooms, bitter greens and creamy polenta with house made bread fresh out of oven graced my plate. On a chilly, drizzly Oregon night, after such a huge day of decadent eating, this simple yet delicious meal was exactly what I needed. And delicious it was. Michelle obviously knows how to make the most of the local produce with the chanterelle mushrooms undoubtedly being the star of the dish, adding a little bit of restaurant flair.

With my belly fully again, and having seen the working of the kitchen, and becoming particularly enamoured by the little cart they take to the farmer’s markets, I was well and truly spent. 

The day almost seems like I was Alice in Wonderland. Amazing adventures, tastebuds having had the best time out they’ve possibly ever had, and a lot of new knowledge and friends from the charming town of Eugene. Looking back at the quick week I spent in Oregon, seems like another lifetime! I want to go back.

Whilst these weren’t the only places I visited in Eugene or Oregon, they were some of the standouts. There are literally a whole host of fabulous places, that are really in sync with food and actually ‘get’ it, which is rare for a town of it’s size.

Below, I’ve listed some other notable places we visited too, each worth checking out, I give you the G.G. guarantee. This, of course, isn’t the end of the Oregon adventure. There’s plenty more to come including the greatness that is Portland and the surprisingly food oriented coastal regions, But for now, here’s where we leave Eugene, and although I’m sad to have left, and whilst writing this have been salivating over all the food I did eat, what a wonderful experience it was! More to come, all in good time, readers, all in good time. I’ve got some gardening to do!!

Arts, Culture and Wine: Wineries, Vineyards and Shops
King Estate 80854 Territorial Hwy Eugene, OR 97405 Phone: 541.942.9874 Fax: 541.942.9867 Email: info@kingestate.com Website: www.kingestate.comwww.kingestate.com Description: The beautiful estate of 1,033 acres (418-ha) is certified organic and includes 465 acres of organic vineyards (pinot noir, pinot gris and chardonnay), as well as 30 acres of fruits, vegetables, and flowers. The Estate is crowned by the charming, European-style winery, where the winemaking process is also certified organic. Founded in 1991 by the King family, the estate has accrued many awards and accolades. A gourmet on-site restaurant serves lunch, dinner, weekend brunch and bakery cakes with advance notice. Wine tasting is offered daily from 11 a.m. - 8 p.m. Winery tours are also available.
Sweet Cheeks Winery 27007 Briggs Hill Rd Eugene, OR 97405 Phone: 541.349.9463 Fax: 541.344.8506 Email: lorrie@sweetcheekswinery.com Website: www.sweetcheekswinery.com Oregon Truffle Festival P.O. Box 5275 Eugene, OR 97405 Phone: 974-050-275 Email: info@oregontrufflefestival.com Website: http://www.oregontrufflefestival.com Description: An established vineyard since 1977, supplying grapes to several award-winning wineries. The 55-acre (26-ha) estate vineyard sits on prime sloping hillside in the heart of the Willamette Valley wine appellation.
Territorial Vineyards and Wine Company 907 W 3rd Ave Eugene, OR 97402 Phone: 541.684.9463 Fax: 541.434.8463 Email: alan@territorialvineyards.com Website: www.territorialvineyards.com Description: Eugene's hidden jewel. Visit Territorial's state-of-the-art winery and swanky tasting room in downtown Eugene. The wine bar is open Friday - Saturday, 2 - 7 p.m. and by appointment. Tours, large groups and special events are welcome with advance notice.
Lodging: Hotels/Motels
Hilton Eugene and Conference Center 66 E 6th Ave Eugene, OR 97401 Phone: 541.342.2000 Fax: 541.342.6661 Email: gm@hiltoneugene.com Website: www.eugene.hilton.com Description: A premier downtown Eugene hotel offering guest rooms and suites; dining; and 30,000 square feet (2787 square meters) of meeting and exhibit space. Green features include electronic vehicle charging stations, bicycle rentals and food composting. Adjacent to the Hult Center for the Performing Arts in the heart of downtown. Walking distance to the Fifth Street Public Market, Saturday Market, Amtrak and many boutique shops and fine dining. Excellent Eugene hotel accommodations for groups, leisure and business travel!
Restaurants and Nightlife: Restaurants
Fifth Street Public Market 296 E 5th Ave Eugene, OR 97401 Phone: 541.484.0383 Fax: 541.686.1220 Email: admin@5stmarket.com Website: www.5stmarket.com Description: A historic festival marketplace located in the heart of Eugene. Home to some of the Pacific Northwest's finest cafés, restaurants, fashion, home furnishings and gift stores. Offering wireless Internet and ample parking. Close to Eugene's cultural amenities.
Marché and Le Bar 296 E 5th Ave, (At Fifth Street Public Market) Eugene, OR 97401 Phone: 541.342.3612 Alt. Phone: 541.683.2260 Fax: 541.342.3611 Email: info@marcherestaurant.com Website: www.marcherestaurant.com Description: Full-service restaurant and bar featuring the finest Northwest seasonal ingredients prepared French bistro-style. A very impressive Eggs benedict- with house made, fluffy, zesty hollandaise! Extensive wine list with emphasis on Oregon and France. Outdoor dining. Open daily. Room for meetings and parties. Off-site catering.
Farms and Nurseries
Willamette Farm and Food Coalition 150 Shelton McMurphey Blvd Ste102 Eugene, OR 97401 Contact: Lynne Fessenden Phone: 541.341.1216 Email: info@lanefood.org Website: www.lanefood.org Description: A community based non-profit committed to developing a more secure and sustainable food system within Lane County. Promoting the purchase of locally grown and produced foods to benefit the farming community and strengthen the local economy.
Shopping & Spas: Retail Stores
Chocolate Decadence, Inc. 1050 Bethel Dr Ste A1 Eugene, OR 97402 Contact: Larry Bradley Phone: 541.607.9073 Alt. Phone: 541.517.7312 Fax: 541.607.6373 Email: le_bradley@comcast.net Website: www.chocolatedecadence.com Description: Delicious gourmet non-dairy and vegan chocolates of all kinds including truffles, bars, gift-packs, cookies, brownies and specialties for each holiday, weddings, special events and everyday treats. Available online and at area gourmet grocers and health food stores. Custom orders, factory tours and chocolate parties too!