Illinois Valley News, Cave Junction, Ore. Wednesday, June 7, 2017
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It’s 3 a.m., time to make the bagels
Additionally the
Oregon Caves National
Monument and
Preserve will provide
a salmon tent activity
center and youth
costumes.
At 2:30 p.m.
Circle of Stone will
play Celtic inspired
rock featuring Ross
Welcome and Samuel
Kurz.
And then the
headliner Brother
will play from
4:30 p.m. until the
end of the festival,
offering danceable
contemporary world
beat music with
instruments ranging
from bagpipe to
digeridoo.
Every vendor is
invited to donate raffle
prizes and winners
will be announced at 5
p.m. Participants need
not be present to win
if they include their
phone numbers on
their tickets.
Hathkapasuta ran
for six years at the
park beginning in 2000
and then the IVCanDO
/ IRVAC creation
was revived in 2013
in partnership with
CEEN.
The festival is
part of an ongoing
effort led by IVCanDO
to keep the state
park open. In 2014,
IVCanDO entered
into an Adopt-A-Park
agreement with Oregon
Parks and Recreation
Department to organize
volunteers to help care
for the Forks State
Park.
This drug-free and
alcohol-free event and
there is no charge for
admission.
For further
information call 541-
291-8860 during
regular business hours.
By Laura Mancuso
IVN Staff
“Get Baked!” t-shirts are just one of the
many items available at the newly remodeled
Bagel Junction.
As of March 1, the “Philly Fanatic”
from Michigan, Kevin Gillette became the
new owner of Bagel Junction. When Gillette
moved from Telluride, Colorado to Cave
Junction four years ago he started Kevin
Gillette Catering and now is the proud owner
of Bagel Junction after receiving a business
loan from the I.V. Community Development
Organization (IVCanDO). Gillette expressed his
gratitude that IVCanDo is trying to “better our
community by helping them with their goals.”
So now at 3 a.m., Gillette is at his store
making scratch breads, turnovers and scones
and boiling bagels and pretzels. Gillette who
has been a baker since he was a child, boasts
that he has a new menu with his own recipes,
all the baked goods are made with organic flour
and he challenges everyone to try his “Philly
style.”
When Gillette was asked what makes
Bagel Junction special he said, “It’s the love
that we put into it; the energy, passion, team
work and comradery, and people feel that when
they come in.”
There was some re-organization at Bagel
Junction and Gillette is thrilled with his new
team consisting of Matt Sell, lead cook; Bri
Debenedetti, managing the front store; Mae
Cline, behind the scene mixer trained to make
his new recipes; and he just hired two new part-
time helpers. “Everyone helps each other out
and can do each other’s jobs, filling in for each
other when needed. And I encourage my whole
team to be involved in the creative process.”
Another thing that makes Bagel Junction
stand out is their use of local ingredients.
Gillette often buys his vegetables from the
locally owned dancefarm. “I try to resource the
highest products possible. I know my customers
want the highest quality available with keeping
the prices reasonable.”
Gillette expressed that his favorite baked
good to make is pretzels. “Pretzels are my
thing. That was the first thing I wanted to ad
when I took over. It is one of the things I truly
have a passion for and that I have perfected
over the years.” He says he created a recipe and
everyone is loving them.
And when it comes to specialty items on
the weekend brunch menu, frittatas are what he
enjoys the most. “Often customers are coming
in looking for a gluten free meal and they
are a great option.” Additionally, there is an
expanded lunch menu and Bagel Junction now
stays open until 3 p.m.
Also Gillette encourages people to try his
new “Focaccia Bread Friday” and specialty
rolls on Saturdays. There are several different
varieties of breads available, plus daily
specials along with the newest bagel on the
menu - sundried tomato herb. And if you were
wondering, yes, Gillette still does catering for
the community.
Bagel Junction is located at 119 Redwood
Hwy and is open Tuesday – Sunday from 8 a.m.
– 3 p.m. for breakfast and lunch. You can call
for ordering at 541-415-6277 or drop by for
some organic coffee and the perfect place to sit
and read the Illinois Valley News.
(Photo by Laura Mancuso, Illinois Valley News)
The crew from Bagel Junction - Matt Sell (left), Mae Cline, Bri Debenedetti and Kevin Gillette showing their team spirit after a
busy morning making and serving bagels Saturday, May 27.
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