I first met the owners of Sweetest Thing Cupcakes at Pinot in the Pearl. I was three weeks into a gluten free diet for myself and tried to prove my resolve by walking up and talking to them without taking a sample. I was successful, at first.
I talked to Ann and John Rhinehart for a few minutes while trying to be inconspicuous as I breathed deeply to enjoy the smells. If I recall John said he had been gluten free for six months but got bored with it. They make gluten free cupcakes but didn’t happen to bring any that day. I said by goodbyes and walked to the next table, smug in my will power. I think we all knew I was coming back, it just took me longer to figure it out.
About 20 minutes later I finally broke down and came back. I really don’t remember what I said as I approached the table. He just had a big, knowing grin and said, “Which one first?” I had them all and they were delicious. If you are going to break your gluten free diet this is the way. But if you have stronger will power than me you will be happy to know that they have several gluten free cupcakes.
From their site:
When my mother was growing up my grandfather owned the local bakery in the small Indiana town they called home. Everyday customers lined up to indulge in his decadent pastries, donuts, breads, and cakes he scratch baked daily. Today, I am reviving the “family baking business” with the scratch bake cupcake bakery I began with my husband in Newberg, Oregon.
At Sweetest Thing Cupcakes we bake our gourmet cupcakes with local, high quality ingredients farmed in bountiful Oregon free from hormones, pesticides, hydrogenated oils, artificial flavors, and preservatives. We use ingredients like RBST free sweet cream, Madagascar bourbon vanilla, Bob’s Red Mill flours and ingredients, evaporated cane juice, Cacao Barry’s chocolate, India Tree’s natural colors and sprinkles and more.
Our hope is that Sweetest Thing Cupcakes brings friends and family together to enjoy one of life’s simple pleasure- cupcakes!
Ann and John Rhinehart
Two weekends ago I fled the heat and went out to Newport. On the way back Allison and I visited their shop which is in located in a gorgeous 1920’s Craftsman home. The shop is large, gorgeous and lends itself to the feeling of home baked. It’s a great place parties and special events.
Located in Newberg they understand the great flavors of wine and what choice cupcakes work together. And while they have become known for their delicious cupcakes they have expanded to beautifully decorated cakes which you can see here on Facebook. Next time you are visiting the lovely wine country in the Newberg area do yourself a favor and drop by Sweetest Thing Cupcake.
SUMMER HOURS:
Tues-Fri 10-7
Sat 9-7
Closed Sun & Mon
2501 Portland Rd Ste A,
Newberg, OR 97132
503-538-8302
I came across Noble Pig, a new vineyard, when I first started planning Pouregon. I love the logo, the name, and their story. Today they announced, after a long wait, they are finally selling their wine. (Please check out their food blog, absolutely delicious stuff.)
Noble Pig is a small, family-owned vineyard and boutique winery specializing in micro-production lots of Pinot Noir and Pinot Gris. Founded in 2008 with the purchase of an 88-acre parcel of land just west of McMinnville, Oregon. Four acres of Pinot Noir were planted in May 2010.
The vineyard is located in the McMinnville AVA where a significant geological history has helped shape a highly complex and varied terroir. Fifty-five million years ago the Cascade Mountain lava flows and tectonic plate movements created the Coast Range Mountains which today keep the property in a protected weather shadow with rainfall lower than sites only twenty miles away. Our soils are primarily uplifted marine sedimentary loams and silts with a base of uplifting basalt. Harder rock and compressed sediments of basalt pebbles and stone are found under an average 20-40 inch soil depth, giving us a unique soil complexity on which to grow our grapes. Afternoon winds from the nearby coast help to control mold and mildew on the grapes during humid summer days.
The fruit from their 2008 Pinot Noir and 2008 Pinot Gris were sourced from vines grown at Coleman Vineyard in the McMinnville AVA of the Willamette Valley. Their goal to create wines that reflect balance and purity of fruit came to fruition with the 2008 vintage. The cool, breezy and sunny days of the 2008 harvest allowed the hang time necessary to develop the flavors and nuances apparent in these elegant wines.
2008 NOBLE PIG PINOT NOIR MCMINNVILLE AVA
This graceful wine was handcrafted with uncompromising quality into a memorable, Burgundian-style Pinot Noir. This wine was made from 100% Pinot Noir fruit and sourced from clones, Pommard and Dijon 114 and 115. It is an exceptional expression of wine of place. The cooling effect of the nearby Oregon Coast allows the grapes to slowly ripen on the vine. Aged 12 months in French Oak, this Pinot Noir has a silky, velvety texture with soft supple and structural tannins playing a supportive role. Especially nice with grilled salmon, ahi tuna, filet mignon, beef bourguignon, veal parmesan, mushroom risotto, pork tenderloin, roasted chicken and shellfish dishes. Limited to 100 cases.
2008 NOBLE PIG PINOT GRIS MCMINNVILLE AVA
Pinot Gris, popularized as one of the noble grapes of Alsace, finds an ideal second home in Oregon. The cool climate of the Willamette Valley and the influence of volcanic soils matured these grapes into a zesty wine kissed with hints of grapefruit, Meyer lemon and key lime. Acidity plays the starring role here, each sip ending with a crisp, steely finish. Refreshing and exquisitely tart, a sure bet to serve with white, flaky fish, grilled salmon, light pastas and will stand up nicely to spicy Asian fare. Limited to 100 cases.
22734 Southwest Latham Road
Mcminnville, OR 97128-8825
(503) 843-2707 Map It
While Portland was hitting the mercury in the high 90’s this weekend I skedaddled out to Lincoln City and then visited Newport, home of the Oregon Coast Aquarium and Rogue Ales Brewery. For the curious or jealous, it was 55 degrees on Saturday.
I love the picture above, just a cool setting for this massive place. You walk in through the red stack and enter the brewery with the huge stainless steel pots. For some silly reason I didn’t think the restaurant would be packed at 1:15 but it was and we didn’t have the time for the wait so we chalked this up to a future road trip.
From their site -
The Pub opened in May of 1989, with a small but enthusiastic customer base, made up of curious locals who dropped by to see what was going on and never left. Many joined in and helped with the construction and other projects as needed. The names of many of these early customers have been immortalized with brass plaques that grace the bar today. One of the most notable of these future customers was Chuck Linquist. He was retired, was a home brewer, and had an interest in microbrews. He was also bored and wanted to do something useful. We consider him one of our first employees. His handiwork is still visible at the Pub, the shelves that line the bar area, the light sconces, as well as the memorabilia on the shelf above Mo’s picture, that Chuck brought back from Europe.
Get “Uncorked” in Forest Grove. Celebrate in the streets of Forest Grove for the 2nd Annual “Uncorked” event. Features the area’s abundance of fine wineries, micro-brew beer, good food and local music. Choose from over 2 dozen wineries and breweries, a multitude of area restaurants, local craft food, music and more. Stroll Main Street to see what’s what, hear the live music( dance in the street if you like) and enjoy all there is to taste! A portion of the proceeds to will go the Toy and Joy charity operated by the Forest Grove Fire Department. Uncork the fun! (This is a 21 and over event. No dogs allowed).
Buy tickets online or at The Friendly Vine (Main St, FG)
Location: Main St (between Pacific and 21st Ave)
Date: August 21, 2010
Times: 4-9pm
Phone: 503-359-1967
Admission: $10 (includes a glass to the first 800 participants)
