New Sammy’s opened in 1989, when Sammy was two. Vernon and Charlene, his parents, chose the place because it was really cheap, and because it sat on 1½ acres of (hard packed and essentially bare) land.
Eating at Sammy’s isn’t about dangling your legs over the cutting edge. It tries to be about nourishment and taste, feeding your bodies and feelings of well-being, rather than spotlighting its own cool.
But that’s not to say we don’t play with your food. The goal is to create dishes that evoke well-tested combinations without copying them.
For many years now we have been getting our lamb and beef delivered to the door from the Umpqua valley, where the animals are raised solely on pasture by a family of farmers. Willow-Witt farm in our valley has produced suckling pigs and goat meat for us for many years too. The chickens we serve are raised with organic feed, the ducks come from Liberty in California; we've been buying them for 30 years from Jim Reichardt. The rabbits are raised in the Rogue Valley on pasture and fed fresh herbs and vegetables; and the eggs come from the Poe Valley where their "mothers" live on pasture and are cared for by Lauren and John Hobbs of Poetential Farm.
The desserts are made with those eggs and organic dairy, and feature flavors such as lemon verbena ice cream and tayberry sherbet in a frozen almond meringue torte, with raspberry sauce and fresh blackberries, all coming from the garden. In spring and summer it’s cherries preserved in cherry brandy with pistachio cake and kirsch/bitter chocolate shard ice cream. Pawpaw custard in a many layered crepe cake with vanilla bean sauce? Be here in fall. Of course winter, like every other season, means chocolate, as well as gingerbread, caramelized apples, butterscotch sauce, and so on…
The wines: ask Vernon, because he knows. He has opinions. He has a lot of wines and is willing to share them at drinkable prices.