FOOD

Give ’Em the Bird

Surprise your holiday guests with new turkey recipes.

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From left: Jin Soo Yang of Bamboo Sushi, Portland; Shane Ryan of Matt’s in the Market, Seattle; Jason French of Ned Ludd, Portland; Geoff Latham, co-founder of Nicky USA; Jason Stoneburner of Bastille, Seattle; Rob Sevcik of Loulay, Seattle; Josh Scofield of Toro Bravo, Portland; Joshua McFadden of Ava Gene’s, Portland. ##Photo by John Valls

Game of Bones

Nicky’s USA offers another wild party on the mountain.

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Pump Up the Flavor

Make your taste buds dance with pleasing pumpkin.

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Sasha Davies and Michael Claypool of Cyril’s at Clay Pigeon Winery. ##Photo by Jared Seager

Cheese Expertise

Sasha Davies offers customers affine experience.

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Bend’s 5 Fusion creates innovative sushi dishes in an inspiring, modern space. ##Photo by Del Monroe

Grazing the High Desert

Bend’s restaurant scene sizzles with hot talent, creative cuisine

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Cheese on Top

Annual ACS conference crowns new champions in Sacramento

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Favorites and Firsts

Wineries dish out restaurants, new and old

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Capriole O Banon ##Photo by Christine Hyatt

America’s Got Yer Goat

CHEESE CHICK: Pioneering farmers start nation’s goat cheese revolution.

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Feastastic Four

Super chefs set to marvel guests at Portland culinary fest.

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Picnic Perfect

Dine alfresco with fresh-picked summer pairings

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Whether accompanied by DIY cheese or cheese from the market, savor summer on a plate with these super simple Caprese Stacks. Slice vine-ripe plum tomatoes, and stack with slices of mozzarella, fresh basil and a sprinkle of salt. Drizzle with olive oil or balsamic vinegar for a super simple stacked salad Photo by Christine Hyatt

DIY Mozzarella

Experiment at home makes for cheesy challenge

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Cowgirl Creamery Red Hawk, a triplecream, washed-rind cow’s milk cheese, won American Cheese Society’s 2003 “Best in Show.”

Wheel Adventure

Take a trip down the Marin-Sonoma Cheese Trail

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Chef Joe Zampano and Katie Koenig feature a variety of locally sourced menu items for breakfast and lunch.

Wine Country à la Cart

Roll out of the city to discover fine meals on wheels

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Queseria Ochoa crafts Oaxaca (pronounced wah-HAH-kah), a stretched curd
cheese, kneaded and sold in long ropes wound into balls.

Queso, So Bueno

Celebrate Cinco de Mayo with Oregon-made Mexican cheese

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Carlton's Food Boom

Return of the five-Reuben town in the heart of Willamette wine country

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Fresh goat cheese marinated in olive oil and jalapenos.

Spring into Cheese

Newborn kids signal season’s change and fresh finds.

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Spring’s Spread

Wake up your winter palate with a sunny, seasonal menu.

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Vern Caldwell, president of the Oregon Cheese Guild, pours beer at a pairing class during last year’s event. Photo by Christine Hyatt.

Wheel Accomplishment

Artisan producers to celebrate 10th Oregon Cheese Festival

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Gem s sign greets passersby on McMinnville s Third Street

Firmly in the Gumbo

Laissez les bons temps rouler (Let the good times roll)

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Chef/co-owner Leather Storrs chats with diners at his Southeast Portland wine bar, Noble Rot, which was established in 2002. Photo provided.

Spot on Noble Rot

Portland chef Leather Storrs shares pair of plates and picks

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Rivers Edge Chèvre’s True Love, a ripened goat cheese coated in a fragrant mixture of rose petals, jasmine and lavender. Photo by Christine Hyatt.

Cheesy Romance

Charm your gourmet-savvy sweetheart with wedge and wine

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