FOOD

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Photo by Hilary Berg

Candy Dandy Dos

You have a confection to make this holiday season

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A Wine for Winter

Greet the season’s chill with a warm gulp of gluhwein

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Stuffing vs. Dressing

Whatever you call it, the holiday dish wins every year

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Portland s Pacific Pie owners Sarah Curtis-Fawley and Chris Fawley.

In Pie, We Crust

Harvest crews and urbanites fall for Portland’s Pacific Pie

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Sarah Marcus holds a wheel of Iris, a washed-rind goat cheese.

Briar Rose Flowers

Dundee creamery blossoms into budding business

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The Chef’s Table

Deconstructed Hazelnut and Pear Napoleon with Dulce de Leche Cream 

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Artisan cheesemakers are giving American cheese a new name and world-class reputation.

The New American

October honors the nation’s artisan cheese movement

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“Roots: The Definitive Compendium” contains 432 pages, sells for $40, is published by Chronicle Books and was released Sept. 26.

Unearthing Inspiration

Diane Morgan’s cookbook dresses up veggies from down below

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Farmer Charlie Chegwyn, left, talks with a farm visitor, Kamal Kotaich and Marie Vicksta of the Soil & Water Conservation District on a recent tour of historic Chegwyn Farms. Photo by Marcus Larson

Hull of a Good Story

Once called Walnut City, McMinnville has a nutty history 

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Allen Routt, executive chef/co-owner of The Painted Lady.

Chef’s Table: Watermelon Gazpacho with Oregon Shrimp Ceviche

Refreshing gazpacho with the sweetness of watermelon. 

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Jesse Seratt, Bluehour s in-house fromager, shows dinner guests the options for a memorable cheese plate. Photo by Andrea Johnson

Woo-Plate Special

Restaurants entice guests with choice Oregon cheese

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Bar Avignon co-owner Nancy Hunt (right) and Rodney Bender, a professional gardener at Broken Fence Garden.

Garden of Eatin’

Chefs grow their own gardens for inspiration and fresh food

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Chef Jason Stoller Smith (right) and his assistant James Healy, at the June 19 James Beard House dinner in NYC. Photo by Phil Gross

Dishing the Dirt

Soil-themed James Beard dinner impresses big-city guests

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Goat of Many Colors

Cheesemakers raise a range of goats for a variety of reasons

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Plum Cinnamon Walnut-Glazed Pork Tenderloin with Plum Gravy. Photo by Cathy Pollak/Noble Pig

Jam-Packed Plates

Artisan preserves producer shares spread of wine-friendly food

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Cathy Pollak www.noblepig.com

Savoring the Story

Wine country’s food bloggers cook up narratives and nibbles 

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Rogue Creamery crafts award-winning cheeses, such as blue, cheddar and TouVelle, a combination of cheddar, jack and Gouda. Photos by Christine Hyatt

South-Facing Fromage

Rogue Valley cheesemakers look forward to continued success

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“Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut” by Lynne Curry. Publisher: Running Press. Release date: May 15, 2012. List Price: $27.

Pure Beef: Pure Brilliance

Lynne Curry’s cookbook tells intriguing story of grass-fed beef 

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Osetra Caviar

Best Food I Ever Ate

Winemakers share their favorite food experiences

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Juniper Grove Farms Bûche is a mold-ripened log is finished with stalk of wheat down the center. the characteristic wrinkly rind, which is traditional for aged farmstead chèvres, gives this cheese a creamy and complex flavor.

High Desert Decadence

Central Oregon creameries make their mark with choice cheese

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Period-attired Jerry and Susan Murphy enjoy the oysters Rockefeller at Latitude one’s titanic 100th anniversary dinner in Dallas, OR

Titanic Time Table

Dallas restaurant recreates lavish dinner on fateful night

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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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