FOOD

Great from the Garden

Oregon wineries offer their favorite fresh veggie recipes

Green-Eyed Muenster

Eco-conscious creameries look for innovative ways to go green

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 ...

Gluten-Free Devotee

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

Nose-to-Tail for Two

Smithfields goes whole hog with farmhouse, five-star taste

Oregon’s “Wineopolis”

Portland satisfies thirst for urban wine adventures 

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. ...

State of American Cheese

ACS survey sheds light on the country’s artisan movement

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, ...

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.

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 ...

One, Singular Selection

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

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 ...

Bask-et in the Sun

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

Farm to Fork Afresh

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

Summer’s Steady Market

Come spring, Oregon produce is always fresh and in flux

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 ...

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 ...

“Grilled Cheese, Please!”

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

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 ...

James Beard Comes Home

JBF soirée recognizes past and present nominees and winners