FOOD

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Poppy Seed Fettuccini with Summer Squash, Castelvetrano Olives, Black Olive Oil, Saffron Butter Emulsion, Chanterelles, Prosciutto and Squash Blossoms Recipe by Chef Sunny Jin {JORY Restaurant, Newberg} WINE ...

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American Cheese Society Awards

ACS 2011 Contest Kudos to the cheesemaking team at Rogue Creamery in Central Point. For the second time in three years, Rogue River Blue was named Best of Show at the 27th annual American Cheese Society ...

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Steve Jones is Portland’s cheese expert.

Jonesin’ for Some Cheese

Steve Jones is behind the wheel at Portland’s Cheese Bar

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Chefs Mike Hite and Paul Becking of C Street Bistro in Jacksonville. Photo by Janet Eastman.

Jacksonville’s Culinary Pop

Restaurant scene burgeons with new talent, innovative menus

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Great from the Garden

Oregon wineries offer their favorite fresh veggie recipes

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Bob Wills, owner of Cedar Grove Cheese in Plain, Wisc., stands inside his
innovative “Living Machine” greenhouse, which naturally cleans the wastewater before it goes back to the earth.

Green-Eyed Muenster

Eco-conscious creameries look for innovative ways to go green

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Cucumber, Baby Beet, Baby Carrot Salad with Orange Bergamot Mint and Lemon Balm Vinaigrette

Recipe by Abby Fammartino {Abby’s Table, Portland} VINAIGRETTE 1 cup orange bergamot mint, gently packed ½ cup lemon balm, gently packed 1 head garlic 2–3 tablespoons raw honey ½ ...

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Chef Abby Fammartino with sous chef Eric Belanger prepare the evening’s glutenfree meal at Abby’s Table.

Gluten-Free Devotee

Abby’s Table offers diners a gluten-free home away from home

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A blackboard explains Smithfields’ menu through a pig diagram, lists local producers and posts pro-meat mantras.

Nose-to-Tail for Two

Smithfields goes whole hog with farmhouse, five-star taste

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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 

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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. ...

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State of American Cheese

ACS survey sheds light on the country’s artisan movement

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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, ...

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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.

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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 ...

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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

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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 ...

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Bask-et in the Sun

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

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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.

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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

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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 ...

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