FOOD

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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Devotion to Decadence

Profess your love for chocolate with a trio of tastiness

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Biwa restaurant’s chef/owner Gabe Rosen (left) and chef de cuisine Jon Moch.

Hot Saké!

Japan’s national beverage popular in Oregon

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Just Fondue It

Kick off the New Year with a multi-course dinner of dipping

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Inspired by the holiday season, Yule Käse, by Beecher’s of Seattle, is a unique version of their Flagship Reserve.

Clothbound for Greatness

Dress up your holiday cheese plate with artisan cheddar

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Jesse Skiles shovels white grapes into the press at his Southeast Portland winery, Fause Piste. Photo by Szymczak.

The Skillful Skiles

Portland chef/winemaker demonstrates palatable prowess 

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Karen Karbo, author of “Julia Child Rules: Lessons on Savoring Life.” The 240-page book was released October 2013 by skirt! Publishers.

A Proper Binge

Feast on the latest biography by Portlander Karen Karbo

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