After the birth of her first child in 2001, Baby Boot Camp’s founder and certified trainer and spin and Pilates instructor Kristen Horler wanted a postnatal fitness program that didn't require her to leave her baby at the door. Her solution was to start a suit of programs just for new and expecting parents where mothers could bond with their infants while soaking up the support and camaraderie of their peers. During Strollfit sessions, certified trainers and Radio Flyers equipped with outboard motors lead ladies through innovative routines that incorporate baby-filled strollers into yoga, cardio, and strength training. For long-term fitness, coaches encourage aspiring runners to break through the tape during the 5K training program, and Kristen's own Nutrition Solutions teaches the benefits of healthy-eating habits during a four-week program designed by registered dieticians.
Named for the Schoening family golden retriever, the owners of Fat Milo's Family Kitchen invite diners into their old-school American-style diner where biscuits, burgers, soups, and sauces are all handmade from locally sourced ingredients. On any given day, the eatery’s breakfasts and lunches may call to mind memories of family dinners and successful school-lunch trading upgrades, with mom-and-pop team Rachel and Miles Schoening cooking special plates of fried chicken and waffles on Wednesdays. Potent house cocktails and flavorful Oregon beers on tap also pair nicely with dinner plates, and may arrive at tables in the hands of Schoening daughter Ashley, one of the restaurant’s servers.
The Joel Palmer House fills fine china with globally inspired dishes that fuse locally produced herbs and vegetables with wild Oregon mushrooms. Amorous eaters take breaks from sweetheart staring contests to thaw benumbed tongues with warm bowls of Joe's wild mushroom soup, a 75-year-old family recipe that combines the rich essence of pureed suillus mushrooms with creamy crème fraîche ($9). The beef stroganoff pleases palates with succulent meat, wild mushrooms, and seasoned rice ($30), and the sautéed sea scallops, served with lotus root, wild mushroom duxelles, and a creole pinot gris sauce ($32), fill abdominal abysses. Fortify fungus fare with a bottle of locally fermented pinot noir from a sprawling list of Oregon wines and achieve a culinary harmony unseen since the California Raisins dominated the airwaves.
Guests fill dishes with swirling medleys of frozen yogurt and toppings, taking advantage of the confectionery agency afforded by the self-serve stations at Polar Bear Yogurt. The kosher, locally sourced fro-yo comes in nonfat, lowfat, sugar-free, non-dairy sorbet, and original tart varieties, with flavors that rotate on a seasonal basis but may include wild berry, Irish mint, Dutch chocolate, or red velvet cake—known for its smooth texture and use for celebrity walkways in the North Pole. Polar Bear Yogurt complements its dollops of subzero sweetness with iced coffee, Italian sodas, pies, and grilled paninis. In addition, the fro-yo emporium pays homage to the mammal from which it draws its name with technically inedible polar bear stuffed animals.
Whether seated inside ChickenBonz’s colorful dining room or outside, diners await platefuls of wings and tenders smothered in one of 12 sauces such as sesame soy, sweet chili garlic, and spicy barbecue. Combo meals match either chicken or hefty beef patties sandwiched between texas toast with fries and a drink. A selection of tasty sides include crunchy fried pickles and delectable sweet potato fries.