The scents of cooking Indian sauces flood Happy Curry Foods, hinting at the turmeric, herbs, and peppers that cook down into a range of curries. On the brimming shelves, fresh or frozen chutneys wait to cut that powerful spice alongside a selection of dal, and rice to squeegee up excess sauce or slip easily into an envelope to buy blackmail photos from a duck. Happy Curry Foods’ offerings aren’t all ingredients, however—its restaurant on Church Street befriends palates with flavorful curry noodles masala, hand-tossed flatbreads, and tender chicken breast dressed with multiple chutneys.
Jack-o’-lanterns have the most radiant faces, and not just because they have actual flames backlighting their smiles. The radiance also comes from a pumpkin’s salutary blend of vitamin C, antioxidants, and enzymes. Hence the key ingredient in the botanical facial and peel at Cosmos Déjà Vu Salon. This inventive approach to skincare exemplifies the care and attention the salon’s licensed aesthetician, Alison, lends to her clients’ faces. For her half-dozen facials, she calls upon other natural ingredients such as seaweed and honey to exfoliate and cleanse visages. Alison also performs a full menu of makeup services, including bridal packages and tutorials for students eager to kick their daily routines up a notch.
Since 1846, the Miller family tended to herds of cattle in East Macleay, on the fertile plains of the Willamette Valley. Today Dan and Jerry Miller continue their family's legacy—though cattle no longer graze the fields, the pair still operates the ranch themselves along with their restaurant, Macleay Country Inn. Their specialties arrive on tin plates alongside baked potatoes and knives with wooden handles worn smooth. Fireplaces and paintings of forested scenery surround the solid-wood dining sets, which shine slightly under amber lights hanging from rough-hewn rafters. The restaurant hosts Monday-night bingo, sponsored by the Silverton Elk's Lodge, along with live music on select nights in its onsite pub.
For more than a century, the Jones family has farmed in Willamette Valley. Today, they sell more than 100 varieties of fresh fruits and vegetables at Jones Farm Produce, a quaint, welcoming shop with blond wood walls. Fragrant peaches, fresh zucchini, and ripe tomatoes are just a few of their offerings, as well as various products from other local farms. As an added treat, shoppers can savor fresh, fruit milkshakes or cones of Umpqua ice cream.
It was 1869 when the Lee family planted its first seed in the soil of Tualatin, Oregon. Today, three generations of the family still keep Lee Farms' lights on and its scarecrows vaccinated. They stock the country store with local produce, 18 flavors of honey sticks, and 17 varieties of jam. In the bakery, the staff hand makes pies each day, baking perennial favorites such as apple and seasonal flavors such as pumpkin.
To keep things fresh, Lee Farms rotates the selection of food and activities each season. In May a greenhouse surrounds visitors in flowers, and in October the farm transforms into a celebration of the harvest season, when guests can pick from 12 varieties of pumpkins. Lee's staff cuts down stalks to make a corn maze and drives visitors on scenic hayrides across the farm while they sample kettle corn and homemade cider.
Peanuts go on vacations at Uncle Jack's Bar-B-Que: guests are free to nonchalantly discard their shells on the floor or even spike them to celebrate a particularly delicious bite of barbecue. The eatery presents a wide assortment of hearty barbecued meats, from chicken and brisket to beef and pulled pork. These meats can be dressed up with a number of sauces, which sit at knotted blonde-wood tables that match the knotted blonde-wood walls and any blondes who get knots in their hair.