FOOD

Tina’s co-owner Tina Bergen, background,
and chef Abby McManigle prepare the scallop entrée for the Dundee restaurant’s 20th
anniversary media luncheon.

Tina’s No Longer a Teen

Dundee restaurant marks two decades of fine food and wine

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Stock Photo.

Damn Good Grub

Celebrate spring with these sinfully delicious deviled eggs

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Portland Creamery’s Liz Alvis makes chèvre.

Lights, Camera, Aging!

Behind the lens, Cheese Chick explores Oregon’s culture of cheese

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Chef Wendy Bennett recently opened Wine Country Cooking Studio in Dundee.

A Palatable Primer

Chef Wendy opens Dundee studio offering culinary classes

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Fresh-Picked Paperback

Walla Walla Valley chef and food columnist Judith Henderson has recently published her fourth in a series of eclectic cookbooks, “Wine and Country Living Cookbook: Discovering Our Regional Foods ...

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Stefan Czarnecki adds Pinot & Chipotle Sauce to chicken wings in The Joel Palmer
House kitchen in Dayton. Photos by Marcus Larson

Peppered to Perfection

Entrepreneurial restaurateur creates gourmet Pinot sauces

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Beltane is a new ripened goat cheese from Rivers Edge Chèvre in Logsden

On the Cutting Wedge

New and established creameries market their latest selections

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Tucker, a Standard Poodle, is directed by certified K-9 trainers Deborah and David
Walker. Dr. Charles Lefevre takes them to the truffle patch near Lorane.

Truffles: No Mere Trifle

Foraging for the famed fungi in Oregon and beyond  

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Doba alla Piemontese. Photo Courtesy of  “The Ponzi Vineyards Cookbook”/Photo by Polara Studios

If the Stew Fits, Eat It

Wineries share six hearty soups, shoo-ins on a cold winter day

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Chef’s Table: Valentine’s Classics

FRENCH FLOURLESS TORTE Recipe by Chef Carrie Wong | Extreme Chocolates, Salem “This torte is the absolute definition of indulgence; it’s the perfect lush decadence that only a truly great ...

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Honey-Do List

Impress your sweetie with a cheese and honey pairing

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Toulouse Petit Kitchen & Lounge

601 Queen Anne Avenue N.Seattle, WA 98119 Phone: 206-432-9069Website: www.toulousepetit.com Owner: Brian HutmacherExecutive Chef: Eric Donnelly Owner/Wine Director: Jason Crume Hours: Daily, 8 a.m. ...

The Rendezvous Grill

67149 E. Highway 26Welches, OR 97067 Phone: 503-622-6837Website: www.rendezvousgrill.net Owner/Chef: Kathryn BlissOwner/Hosts: Tom and Susie AndersonWine Buyers: Tom Anderson and John Adam Hours: Daily, ...

Clarion Hotel Post Norda Bar & Grill

Drottningtorget 10, 411 03 Göteborg, Sweden Phone: 031-61 90 00Website: www.clarionpost.se

The Oregon Bar & Grill

Shiodome City Center Bldg. 42F, 1-5-2 Higashi-Shinbashi, Minato-ku, Tokyo Phone: 03-6215-8585Website: http://www.eok.jp/restaurants-bars/fine-dining/american/the-oregon-bar-grill

Café Uncorked

19690 S.W. Highway 18McMinnville, OR 97128 Phone: 503-843-4401Website: www.cafeuncorked.com Owner/Chef: Virginia Murphy Hours: Call for this information.

The Blue Goat

506 S. Trade StreetAmity, OR  97101 Phone: 503-835-5170Website: www.amitybluegoat.com Owners/Chefs: Dave and Cassie VanDomelen Hours: 11:30 a.m. to 9 p.m. (Wed.-Thurs.); 11:30 a.m. ...

Not Home for
the Holidays

Ix-nay the Chinese buffet and head to one of these fine eateries Christmas Eve or Christmas Day

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Coconut Thumbprints

Holiday Oven Lovin’

Warm up this winter with a batch of homemade cookies

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Brillat-Savarin triple crème served with American bubbly. Photo by Christine Hyatt.

A Toast to Triple Crème

Celebrate with a glass of sparkling and wheel of real delight

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For Thanksgiving, try an all-Oregon cheese plate, featuring Up In Smoke, Rivers Edge Chevre, Brindisi Fontina, Willamette
Valley Cheese and Caveman Blue by Rogue
Creamery. Photo by Christine Hyatt.

Grated Gratitude

Support local creameries this Thanksgiving holiday, and your guests and community will thank you

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