Page 121 - Southern Oregon Magazine Fall 2018

THE

COUNTRY’S

CLUB

gathering spot with something
for everyone to enjoy

Jordan Marie McCaw
Provided by Applegate Country Club

uring a scenic drive in the Applegate backroads, it’s more com-
mon to drive by wineries and farms than a pizzeria. However,
Dthe country is exactly where Cynthia Torp wanted to open
Applegate Country Club.

“So many people have become isolated these days––especially those of
us who have chosen to live in the country,” she says. “What I wanted to
build was a place where people spend time to connect with each other,
and know that they are welcome. To make sure people feel this, I hire
staff who really care about good food and people.”

After living in Colorado for 20 years, Torp decided to change her
scenery. “I was looking for a new adventure,” she says. “I wanted to
live somewhere where I could grow organic veggies in my backyard.
I wasn't expecting to be growing organic veggies for a restaurant,
though!”

Applegate Country Club (ACC) isn’t only a restaurant. Torp encour-
ages patrons to come and enjoy the bocce ball court, the in-house
library for those seeking a relaxed afternoon or evening, and explore
the garden. There are video games for children and adults. “I hope the
public knows that we really put a lot of care into the food and the res-
taurant itself. Our garden is one of the Applegate's best-kept secrets.
People's faces just light up when they see it. I want them to know
someone built a place for them to enjoy.”

While pizza takes up the bulk of the menu, patrons can also enjoy salad,
pasta and sandwiches. Overall, though, Torp says people come for the
pizza. “Pizza is great family food,” she says. “It's easily shared, liked by
almost everyone, and you can have so many different kinds of pizza. We
like to make ours unique.”

Pears Are a Fallin’––one of the bestsellers––was created as pears were
falling onto the property. It has fresh pears, proscuitto, mozzarella,
goat cheese and pecans, topped with fresh arugula and drizzled with
our housemade balsamic reduction. “The first time they made it, I
thought the idea of a pear pizza was weird. It's been one of my favorites

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