FOOD

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 …
Jody Kropf, owner of the Red Hills Market, is dedicated to the success of
Dundee. Photos by Marcus Larson.

A Marketable Business

Vineyard owner Jody Kropf opens Red Hills Market in Dundee

Read more …
(From left) Leah Moorhead, Aviary‘s wine director/general manager, and chefs
Katherine Whitehead, Jasper Shen and
Sarah Pliner. Photo by Farhad J Parsa.

Flight of Fancy Food

Trio of talented chefs opens Aviary in Northeast Portland

Read more …
Milk delivery down the Coquille River in 1909. Photo taken from “The Dairy Industry in America,” published by Dairy & Ice
Cream Field and Books for Industry, 1976.

Olden Days of the Dairy

ODI’s centennial sparks a look back through history

Read more …

Chocolate Biscotti

By Chef Carolynn Andringa of Left Coast Cellars “None of the Left Coast staff is able to pass through the kitchen without snagging one of these delicious cookies, especially proprietor Suzanne Larson. ...

Read more …

Quick Coq au Vin

“This is my favorite French comfort food of all time; although, I’ve been guilty of putting too much bacon in it.” —Jason Stoller Smith

Read more …

Swiss Fondue

Try this simple recipe at home to delight in a winter tradition! The recipe is a template, so be creative in your cheese selections. 12 ounces Gruyère, shredded 8 ounces Emmental, shredded 8 ...

Read more …

How Do You Do, Fondue?

Melt your Valentine’s heart with this traditional Swiss staple

Read more …
Merriment at the R. Stuart & Co. wine dinner glows through the icicle-draped windows of the Silcox Hut. Photo by DS Imagery.

Supping Near the Summit

R. Stuart & Co. hosts third edition of wine dinners in Silcox Hut

Read more …

Festive Finger Foods

SPICY CRAB CAKES AND GEWÜRZTRAMINER DIPPING SAUCE Recipe submitted by Natalie Cox, Phelps Creek Vineyards, Hood River “Experience possibly one of the best crab cakes in the Northwest, paired ...

Read more …
Web Design & Web Development by LVSYS