Posts tagged Friends


My dearest friend and I went to celebrate something or other, at Gogi’s. First time for both of us. This is quaint 15-table restaurant just below the Britt gardens and is one of the most wonderful well rounded restaurants I have been to in Southern Oregon. For starters that evening; Dungeness Crab Cakes with Scallion Coulis on a bed Organic Greens with herbed Alioli. We chose a light, flowery Pinot Gris at the suggestion of our waiter. Then a second course of a nice, lightly dressed salad of field greens and warm sourdough bread.

For my main course I chose a Grilled Marinated Buffalo Skirt steak with thinly sliced truffles (the buffalo was unbelievably tender and mild, you could cut it with a spoon), a fried potato cake and oven roasted root vegetables. My friend had Coriander Lime Glazed Halibut with Stir Fry Asian Vegetables, Ginger and Soy. We chose a full bodied 2000 Pinot Noir-Hamacher Label from Willamette Valley.

Even though we were sufficiently stuffed and belly happy, for dessert we shared the most wonderful cheesecake with a ginger caramel sauce. The Pinot was an excellent complement to both dinner and dessert. We finished the evening with a rich cup of espresso.

Gogi’s menu has everything from Tuna Carpaccio to Fennel Rubbed Pork Tenderloins. They offer daily specials along with an extensive wine list and cocktail menu. They serve Brunch on Sunday’s too!

I’m kind of a food snob and have worked as a cook and sous chef in my younger life. This place is at the top of my list! The owners have the “whole package” going on. The atmosphere, wait staff, food and wine selection. The prices…a little on the high side, but worth every last bite!

Gogi’s Restaurant
235 W. Main St.
Jacksonville, OR 97530
541- 899-8699
Open Wed-Sun, 9 to 5pm
Brunch Sunday’s 10-2


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All American Macaroni Salad

Picnic Season is here! I love a good picnic with family and friends. I don’t picnic as often as I like, but this summer have a couple planned already.

This weekend marks the Josephine County Relay for Life event in Grants Pass, Oregon. My husbands team raised over $10,000.00. The team brought a huge potluck, picnic dinner together to eat at the track. Hamburgers, chicken, hot dogs and salads. Hubby made my All American Macaroni Salad.

1 pound elbow macaroni
1 1/2 c grated or diced cheddar cheese
3 hard boiled eggs chopped small
1/2 small red onion , diced small
2 large stalks celery , diced small
3 TB Sweet Relish
3 TB yellow mustard
1/4 c minced parsley
2 TB Dill
2 tsp celery seed
1/8 tsp cayenne pepper
2 TB lemon juice
2 c mayo
2 TB milk – to thin
Salt and pepper

Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool. Chill macaroni in refrigerator until cold.

Mix onion, celery, relish, mustard, parsley, dill, celery seed cayenne, lemon juice and let sit until flavors are absorbed, about 5 minutes. Add mayo and milk. Fold mayo mixture over chilled macaroni, eggs and cheese.
Season with salt and pepper to taste. Serves 8-10

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