Housed at the picturesque Red Ridge Farms, Oregon Olive Mill cultivates more than 13,000 arbequina, arbosana, and koroneiki olive trees spread across 17 rolling acres. Each olive-oil tasting commences with an edifying history lesson on olive oil and olive cultivation in Oregon, followed by a jaunty tour through the family-owned orchard and mill. Guests are then treated to a sensory olive-oil tasting, featuring oils crafted from olives that were milled on site. Tasters will have the chance to compare oils side-by-side to determine which they'd like to ask on a second date. The one-hour lesson, tour, and tasting concludes by harmoniously pairing select oils with delectable edibles for you and your fellow samplers. Guests will also get a chance to nab special discounts on the day of their tasting, as well as take home literature to help cram for future crust-soaking sessions. Tours are available Thursday through Sunday. Reservations are required.
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.
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.