The Paddington Station: Inspired By Oregon is excited to announce that they will be hosting First Friday, on April 6th from 5pm to 8pm!
We will be welcoming Chef Jay from Shibumi- a balsamic vinegar reduction, the perfect addition to any of your favorite foods! This tasty and versatile reduction is made locally in Talent, Oregon. Vanessa from Edenvale Winey will also join us! She will be pouring their New Pear Cider, along with their ever popular Midsummer’s Cuvee and Heritage Red Blend.
We look forward to seeing you there!
Are you ready for your big Holiday brunch? Let Paddington help you with all your last minute kitchen needs!
Have a dull knife at home and wondering when you’ll have the time to sharpen it? Bring it down to us on Tuesday, March 27, 2018 from 11am to 3pm! Work Sharp Culinary will be with us to demonstrate their knife sharpeners and help you get ready for the holiday! Bring ONE knife to be sharpened for FREE, with a small cost for additional knives.
While you wait for your knife to be sharpened, don’t forget to check out our spring linens and Easter display on the main floor for your Easter basket and table needs!
See you then!
Ashland lost an important member of our community earlier this month. Officer Malcus Williams passed away while on duty on March 2nd. He was a 21 year veteran of the Ashland Police Department, a husband, a father, a friend and mentor to so many young people in Ashland.
The Paddington Family of Stores will be hosting a Round Up in his honor tomorrow (March 17, 2018). Round up your purchase to the nearest dollar and the extra money will be donated to the Oregon Fallen Badge Foundation, as per his family’s wishes. We will match all of the round up money up to $500.
Stop by tomorrow and help us support a wonderful cause in honor of an extraordinary man.
Chef Marilyn Moore will be on our Mezzanine on St. Patrick’s Day! She will be sampling her Irish Soda Bread, which we are pairing with some of our favorite jams! In anticipation for your St. Patrick’s feast, we are sharing her recipe a little early!
Courtesy of Chef Marilyn Moore
Mise en Place (gather ingredients)
- 1 and 3/4 cups buttermilk or ( milk plus 1 TBS = 1 tsp lemon juice)
- 1 large egg
- 4 and 1/4 cups (515g) all-purpose flour (plus more for your hands and work surface) – (I use Bob’s Red Mill Artisanal Bread Flour)
- 3 Tablespoons sugar
- 1 tsp baking soda
- 1 tsp salt
- 4 and 1/2 TBS unsalted butter, cold and cubed
- 1 cup raisins (I use half golden, half regular)2
- Preheat oven to 425°F Lightly grease a 8-10 inch oven safe skillet or cake pan with butter or nonstick spray. A baking sheet will also do, though the bread may spread out a bit more.
- Whisk the buttermilk and egg together in a small bowl. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry blender, two forks/knives, or your fingers. Work the dough until into coarse crumbs, then fold in the raisins with a rubber spatula or wooden spoon. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Gently fold the dough together until dough is too stiff to stir. With floured hands, work the dough into a ball as best you can. Turn dough out onto a floured work surface and knead the dough for about 30 seconds or until all the flour is moistened. Dough will be sticky, but if it is absolutely too sticky add a little more flour as needed. Do not over knead.
- Transfer the dough to the prepared skillet/pan. Using a lightly buttered serrated knife, score an X on the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top about halfway through bake time.
- Remove skillet/pan from the oven and allow bread to cool for 10 minutes before transferring it to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
- Make ahead tip: Irish soda bread can dry out quickly, so keep it wrapped up tight with aluminum foil or plastic wrap for around 3-4 days. Freezes well, up to 2-3 months. Thaw and reheat as desired.
The Easter Bunny will be making his yearly visit to Paddington Station on Saturday, March 24th, 2018 – from 12:30 to 2:30 – and we are excited to welcome him!
The Bunny will be awaiting visitors in our lower level, and will be available for digital photos with children of all ages. We encourage you to bring your own camera or phone to take pictures, but will have a friendly staff member on hand to take photos as well!
The fun doesn’t stop with the Easter Bunny; the Paddington Bears will also continue our tradition of offering family fun for all! So, before you make your way down to see the Bunny, stop by the craft table on the Main Floor where you can make your own set of bunny ears. We will also offer cookie decorating on the Mezzanine (always a family and staff favorite!!!).
As always, all of our family events are free! We hope to see you on the 24th!