FOOD

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Photo by Marcus Larson

Tasty Twists

Spice up the summer with these takes on cookout classics

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Rogue Creamery’s Rogue River Blue has won ACS’s Best of Show twice in 2009 and 2011.

Showing Best of Show

Photography project revisits decades of top winners

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Head sommelier Savanna Ray, dressed up in retro ’80s for IPNC’s 25th anniversary, pours Champagne for Dick Erath at the 2011 event. Photo by Andrea Johnson.

Savoring IPNC

Head somm chats food, wine and the ultimate Pinot party

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Homemade crème fraîche is simple to make and pairs perfectly with fresh-picked berries. Photo by Christine Hyatt.

Cultured Swirls

Sophisticated crème fraîche offers elegant alternative.

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Face Rock Creamery is located in the former Bandon Cheese Factory on Oregon’s southern coast. Photo by Christine Hyatt.

Bandon Reimagined

Face Rock Creamery revitalizes former cheese factory

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Andréa Fulton-Higgins presents and pours a bottle for dinner guests at the restaurant. She’s been in the wine industry since the ’70s. Photo by Marcus Larson.

Somm Kind of Résumé

Joel Palmer House sommelier offers a world of experience

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Soubise Begins

Former Rabbit Bistro partners celebrate new restaurant

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(From left) Duck Fat and Truffle Salt, Dark Chocolate and Sea Salt, and Cinnamon Bun. Photo by Andrea Johnson/Location: Carlton Hill Vineyard.

Pop the Cork and Corn

Flavored popcorn and wine make a fine, fashionable pair

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In March, Marieke Penterman of Holland s Family Cheese won first place with her Marieke Mature Gouda at the 2013 U.S. Championship Cheese Contest held at Lambeau Field in Green Bay, WI.

Wisco Women Wow

Badger State represents growing trend of fine female affineurs

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Kyle Lattimer (left) and Paul Losch stand in front of the Newberg building that will house Ruddick/Wood, set to open this summer.

Newberg’s “Newest”

Ruddick/Wood to honor settlers with roadhouse restaurant

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Gettin’ Saucy

Take your rotisserie chicken for a delectable homemade dip 

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“Taste of Grapes Cookbook and Guide to Planting” by Sandra Ethell

Table Grape Goodies

Grace suppertime with homegrown seedless grapes

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Sherry is produced in a variety of dry styles made primarily from the Palomino grape, ranging from light versions similar to white table wines, such as Manzanilla and Fino, to darker and heavier versions that have been allowed to oxidize as they age in barrel, such as Amontillado and Oloroso.

My Sherry Amour

Sparks begin to fly for Spain’s famous fortified white

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Photo by Christine Hyatt.

Weather and the Wedge

Climate helps determine cheese’s final product

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Appetizing Apps

Oregon’s bottle shops contribute bites for byte’s sake 

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Andrea McEvoy stands in front of a deli case showcasing the cheeses available at Abbie & Oliver’s.

Wheel Expectations

Abbie & Oliver’s certain to succeed in heart of wine country 

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Scott Cunningham (left) and Jess Kincheloe of Walnut City Kitchen.

In “The Nut” House

McMinnville duo crazy for community-minded fine dining

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During the grand opening of Cyril’s at Clay Pigeon Winery in Southeast Portland, guests sample food and enjoy glasses of wine.

A Culinary Courtship

Cheesemonger and vintner meld passions, strike up a business

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Choc-o-late to Be Desired

Wineries share easy cocoa creations worthy of coveting

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Uplands’ Rush Creek Reserve.

Shmear Romance

Wisconsin’s Rush Creek Reserve takes spooning to a new level

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Vern (left) and Gianclis Caldwell, owners of Pholia Farm, a Southern Oregon creamery named after their daughters, Phoebe and Amelia.

Science Behind the Art

Pholia Farm owner writes guide to cheesemaking 

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Oregon Wine Press is a monthly consumer publication dedicated to Oregon wine, Pinot Noir, food, vineyards, winemakers, and insider-industry happenings. Established in 1984, OWP was acquired and re-imagined in 2006 by the News-Register Publishing Co., which is located in the heart of wine country, McMinnville, Oregon.
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