FOOD

Friends from Corvallis (from left), Patrick Hadlock, Cynthia Spencer, Jerri Bartholomew and John Kaufman sample wine
and small plates at Vino Paradiso in Portland.

Oregon’s “Wineopolis”

Portland satisfies thirst for urban wine adventures 

Read more …

Scotch Quail Eggs

Recipe by Chef Neil Clooney - Smithfields, Ashland This is a classic English pub-picnic dish. Although typically made with chicken eggs and pork sausage, chef Neil Clooney uses quail eggs and turkey. ...

Read more …

State of American Cheese

ACS survey sheds light on the country’s artisan movement

Read more …

Garithes me Feta (Shrimp with Feta)

Recipe by Athena Pappas Boedecker Cellars - Portland “This is an old family recipe my father taught me when I was a young girl. The flavors are fresh and the ingredients simple. It’s a quick, ...

Read more …

Superior Cellar Awards

Oregon Wine Press announces partnership with Oregon Wine Board

In September 2010, Oregon Wine Press launched its Superior Cellar Awards to recognize restaurants whose wine programs place particular emphasis on Oregon wines. The introduction of these awards honoring the best Oregon wine lists was timed to coincide with our annual restaurant issue in September, and we were delighted by the response.

Read more …

More Savory Summer Sandwiches

PRESSED PICNIC SANDWICH Recipe by Chef Carolynn Andringa, Left Coast Cellars, Rickreall “Everything about this sandwich makes me want to be outside relaxing in the sunshine.” INGREDIENTS 1 ...

Read more …
Spiced cherry chutney served with Robiola Tre Latte on baguette. Photo provided.

One, Singular Selection

Keep it simple with these center-of-the plate picks

Read more …

Savory Summer Sandwiches

ROASTED TOMATO, LEMON GOAT CHEESE AND BASIL PANINO By Executive Chef Lisa Lanxon, Cana’s Feast Winery,Carlton “After planting 30 tomato plants this week, I thought of this sandwich. We serve ...

Read more …

Bask-et in the Sun

Head outside and into summer with a well-planned picnic.

Read more …
Guests gather under a large tree at Restoration Farm in Ashland during last year’s Farm to Fork series. This particular
farm is host to the Southern Oregon Permaculture Institute, which offers adult education and the Farm to Kids summer camp.

Farm to Fork Afresh

Agri-dinner series goes statewide with fresh-picked plates.

Read more …
Portland Farmers Market at Portland State University is one of the biggest and best in the state.  Photo by Andrea Johnson.

Summer’s Steady Market

Come spring, Oregon produce is always fresh and in flux

Read more …

Breadsticks or “Grissini”

Recipe by Nancy Ponzi of Ponzi Vineyards “First of all, I regard breadsticks — grissini — as the perfect wine “nibble.” They are to wine, in general, as gougères are ...

Read more …

Roasted Summer Beets with Prosciutto-Wrapped Gem Lettuces, Toasted Pistachios and Green Goddess Dressing

By Dustin Clark, executive chef of Wildwood in Portland Roasting beets intensifies their flavor, brings out their earthy sweetness and makes their skin as easy to peel off as an oversized sweater. Be ...

Read more …
 Grilled Cheese, Please!: 50 Scrumptiously Cheesy Recipes  by Laura Werlin, Andrews McMeel Publishing, March 2011, $16.99

“Grilled Cheese, Please!”

Laura Werlin’s latest book gives a new spin on an old standby

Read more …

Roasted Spring-Run Salmon with Sorrel Beurre Blanc

Recipe by Stephanie Pearl Kimmel “This recipe was inspired by James Beard’s nostalgic ‘Salute to Salmon’ in his classic collection of essays, ‘Beard on Food.’ I share ...

Read more …
Jenn Louis, chef/owner of Lincoln Restaurant and Sunshine Tavern, prepares ricotta cavatelli with pork belly ragu at the James Beard in Oregon Celebration.

James Beard Comes Home

JBF soirée recognizes past and present nominees and winners

Read more …
The building at Soléna and Grand Cru Estates combines modern technology and old-world charm.

Fennel-Spiced Pork Tenderloin with Blueberry Mostarda, Roasted Baby Potatoes and Sautéed Spinach

Recipe by Chef Matt Howard of Soléna and Grand Cru Estates “This entire entrée is cooked almost entirely in a cast iron skillet. The components are prepared in stages and come together ...

Read more …

Tea and Cheese? Yes, Please

Let loose with a new kind of palate-pleasing pairing

Read more …
Guests enjoy a Barn Dinner prepared by Heidi Tunnell.  Photo provided.

Barn Good Dinners

Tunnell offers farm fresh food and nostalgia under one rustic roof

Read more …

Mini Buffalo Burgers with Rogue Blue Cheese and Marinated Red Onions

These little treats were created for a wine release party at Lange Estate Winery. I love bison, Tempranillo, my friends at Lange and a good summer barbecue — this was pure fun for me.”  - Jody Kropf

Read more …

Cauliflower Velouté

By Chef Sarah Pliner of Aviary in Northeast Portland This is a complex soup with quite a lot going on, and the Brooks 2008 Amycas (a blend of Pinot Gris, Pinot Blanc, Gewürztraminer, Chardonnay, ...

Read more …
Web Design & Web Development by LVSYS