Take the time to savor the ritual – Ashland Tidings


A freshly baked scone is served with sour cream and preserves at Lovejoy’s tearoom in Ashland. Photo by Sarah Citron.

A three-tire candy tower is the centerpiece of ‘The Queen’s Tea’ at Lovejoy’s tearoom in Ashland. Photo by Sarah Citron.

Petit fours and chocolate truffles conclude the tea service at Lovejoy’s Tea Room in Ashland. Photo by Sarah Citron.

A three-tire candy tower is the centerpiece of ‘The Queen’s Tea’ at Lovejoy’s tearoom in Ashland. Photo by Sarah Citron.

Classic tea sandwiches are available in nine varieties at Lovejoy’s Tea Room in Ashland. Photo by Sarah Citron.

A toasted crumpet is served with lemon creme at the Lovejoy tearoom in Ashland. Photo by Sarah Citron.

A new Ashland restaurant is pouring out charm and kitsch with its traditional afternoon tea.

Mismatched china, shabby chic furniture, dozens of placemats, yards of chintz and all the accessories for a “great afternoon tea service” fill Lovejoy’s tea room to the brim. Sister to establishments in San Francisco and Portland, Lovejoy’s opened last month in the former location of Liquid Assets Wine Bar and expanded options for beloved tea in Britain and the Commonwealth.

My British friend and his wife were perfect companions on a Lovejoy foray, a perfect place to toast in his recent retirement. We booked a table for “queen’s tea” a weekend before the temperatures in southern Oregon started to soar. Sipping our steaming “cuppas” on a deeply padded sofa, we had no qualms about spending the afternoon.

Guests should allow enough time – at least an hour and a half – to savor the ritual of tea-making. The food arrives in several courses while the teas themselves must steep for several minutes before being consumed. And finishing a few pots of tea – or three – takes courage.

Each has an entire pot of tea, guests can choose to share with the whole table. Lady Gray was a collective favorite and our top pick of almost 50 on Lovejoy’s list, organized by black teas, flavored black teas, decaffeinated teas, green and white teas, pu-erh teas, and herbal teas.

For the tea sandwiches, we also favored an assortment to share: smoked salmon, devil’s egg, “crowning” chicken, ham with sliced ​​apples, artichoke hummus with arugula and chicken with apples, walnuts and cranberries. The only ones we left out were the classic cucumber, roast beef and cream cheese with strawberry jam.

These, of course, are quintessential tea sandwiches, made on white bread with the crusts cut off. Gluten-free tea service is available for an additional $ 5 at the per person price of $ 35 for Queen’s tea. And Lovejoy’s will adapt to allergies and other dietary needs with notice.

Fresh seasonal fruit and organic mesclun with Dijon-balsamic vinaigrette filled in the three-tier tower delivered to our table. While the greens were a bit soft, the fruit was gorgeous – bright, juicy, and of commendable variety. The most common melon, orange, and grapes were a backdrop for strawberries, blueberries, and kiwis.

The main attraction, however, were the sandwiches, lining the salad bed and interspersed with cucumber slices. Each topping was fresh, flavorful and finely textured, as refined as the porcelain tea cups and saucers we filled with Lovejoy’s Earl Gray and Apricot blend of teas.

To immerse ourselves more deeply in the tea, we selected the caramel scotch pu-erh as a companion to the freshly baked scone and toasted crumpet. The curd, lemon curd, and raspberry jam provided the required sweetness and richness. The fragrant, buttery infusion of fermented tea leaves pairs perfectly with baked goods, evoking nostalgia, even among customers who have never tried a traditional crumpet.

A side of two scones costs $ 12 and two crumpets are $ 9 for walk-in guests, who can order from the “Taste of Lovejoy’s” menu, which also offers quartered tea sandwiches for $ 4.50 piece and petits fours or truffles for $ 2.95. A “bottomless” pot of tea costs $ 10 (add $ 2 to share), and attentive waiters refresh the water whenever it’s low.

Our hostess dutifully suggested clean tea cups for our third tea, a slightly tangy infusion of ‘forest berries’ and rose hips that I hoped would slice through the candy. My friends were game, even if they had to forgo the milk, which would curdle in this brew.

From a platter of petits fours and truffles, we distinguished lemon, strawberry and Victorian vanilla. I was the only one to complete my bite-sized marzipan cake with a sweet and sour chocolate truffle sprinkled with sea salt. While the herbal infusion tempered the kids’ ultra-sweet frosting well. ovens, the generously sized truffle would have been better matched to my palate with peppermint, raspberry chocolate or the obvious “chocolate truffle” tea.

These mixes and all the side dishes and accessories for a great afternoon snack are available for purchase from Lovejoy’s website, shoplovejoystearoom.com. Shipping is a flat $ 5 all over the United States.

See lovejoystearoom-ashland.com for details on the tea room at 96 N. Main St. No. 201. Reservations are available 11 am to 4 pm Thursday through Sunday.

Lovejoy’s can host private events and parties for 18-25 people in its living room, as well as small groups in its private room for an additional fee. “Little” guests under the age of 10 can indulge in “princess” or “prince” tea sets, which reduce portions, avoid salads and replace tea with hot chocolate. The cost is $ 30 per child.

Call 541-708-6718 or email [email protected]

Tempo information

World cuisines are creating a buzz around Talent’s new food truck pod.

the Talent Pollinator Food Truck Pod is scheduled to officially open from 5 p.m. to 7 p.m. today. Sample bites will be available in each truck and live music will set the mood.

Located at 115 W. Valley View Road, the pod is located behind Talent Market and Liquor Store and Green Valley Wellness. Owned and created by Jeff and Melody Jones in 2018, the pod is adjacent to the Talent Pollinator Garden at the roundabout.

Authentic Jamaican jerk chicken, fried plantains and festival dumplings return to Talent with the resurrection of Stone’s Jamaican Roots & Juices. Owner Strickland Stone opened a food truck this month after his brick-and-mortar restaurant burned down in the Almeda fire in September.

Chinese-style pancakes called “jian bing” are specialties of The eclectic pancake. This street food combines egg, sesame seeds, green onions and a variety of sauces.

that of Marthe serves street food inspired by Italy, Germany, Mexico and points beyond. Shaded picnic tables are the future of the carrycot, and durable cutlery for guests who dine on the spot confirms the carrycot’s green mission.


A popular supplier of cakes, pastries and “bubble tea” deploys a food truck.

Kdelicious announced the unveiling of its ‘Bakery Truck’ today in downtown Medford Bartlett Bites pod, 237 N. Bartlett St. Cakes and other baked goods will be available on the truck, which runs 10 am to 6 pm Wednesday through Saturday.

Owner Katia Larios said she still plans to attend farmers’ markets on Tuesdays and Saturdays in Ashland and Thursdays at Hawthorne Park in Medford without the truck, which will be used by Bartlett Bites. The self-taught baker got her start in 2018 taking special orders at farmers’ markets. Kdelicious is a weddings graduate and also sells his sweets and specialty drinks at some of the valley’s big outdoor events.


German food is back in Jacksonville.

the School house reopened last week after delaying its grand opening by nearly two weeks to repair kitchen equipment. Bigham Knoll’s restaurant inside Jacksonville’s historic school building restored original menu items including scallops, sausage and pretzels with beer cheese, which locally distinguished it during the major part of the last decade.

“We have come back to our roots and are one hundred percent German,” says Brooke Ashland, co-owner of the building.

The seasoned kitchen staff manage German cuisine “beautifully”, says Ashland. Many new faces in the dining room are wearing Bavarian style clothing. The Schoolhaus is open from 5 p.m. to 8 p.m. on Wednesday and Thursday, until 9 p.m. on Friday, from 11 a.m. to 9 p.m. on Saturday, until 8 p.m. on Sunday.

While the restaurant updates its website, follow @schoolhausbrewhaus on Instagram or visit facebook.com/BighamKnoll


Do you have a Tempo info to share? Email information about the local restaurant, food and drink scene to: [email protected]

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Sarah Lemon has relished the Rogue Valley food scene for nearly two decades as one of the first contributors to Tempo’s food column. His palace has helped judge some of the region’s culinary competitions and festivals. Former editor-in-chief of A la Carte, the weekly culinary column of the Mail Tribune, she writes a bi-weekly column, The Whole Dish, as well as blogs and podcasts under the same name. Listen to mailtribune.com/podcasts and read more at mailtribune.com/lifestyle/the-whole-dish. Follow @ the.whole. dish on Instagram, @thewholedish on Twitter or see facebook.com/thewholedish.


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