FOOD

Cathy Pollak
www.noblepig.com

Savoring the Story

Wine country’s food bloggers cook up narratives and nibbles 

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Rogue Creamery crafts award-winning cheeses, such as blue, cheddar and TouVelle, a combination of cheddar, jack and Gouda. Photos by Christine Hyatt

South-Facing Fromage

Rogue Valley cheesemakers look forward to continued success

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“Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut” by Lynne Curry. Publisher: Running Press. Release date: May 15, 2012. List Price: $27.

Pure Beef: Pure Brilliance

Lynne Curry’s cookbook tells intriguing story of grass-fed beef 

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Osetra Caviar

Best Food I Ever Ate

Winemakers share their favorite food experiences

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Juniper Grove Farms Bûche is a mold-ripened log is finished with stalk of wheat down the center. the characteristic wrinkly rind, which is traditional for aged farmstead chèvres, gives this cheese a creamy and complex flavor.

High Desert Decadence

Central Oregon creameries make their mark with choice cheese

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Period-attired Jerry and Susan Murphy enjoy the oysters Rockefeller at Latitude one’s titanic 100th anniversary dinner in Dallas, OR

Titanic Time Table

Dallas restaurant recreates lavish dinner on fateful night

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Cheese biscuits with Honey and Blue.

Spring Forth, Foodies

Welcome season’s change with cheese-inspired edibles

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Tina’s co-owner Tina Bergen, background,
and chef Abby McManigle prepare the scallop entrée for the Dundee restaurant’s 20th
anniversary media luncheon.

Tina’s No Longer a Teen

Dundee restaurant marks two decades of fine food and wine

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Stock Photo.

Damn Good Grub

Celebrate spring with these sinfully delicious deviled eggs

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Portland Creamery’s Liz Alvis makes chèvre.

Lights, Camera, Aging!

Behind the lens, Cheese Chick explores Oregon’s culture of cheese

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Chef Wendy Bennett recently opened Wine Country Cooking Studio in Dundee.

A Palatable Primer

Chef Wendy opens Dundee studio offering culinary classes

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Fresh-Picked Paperback

Walla Walla Valley chef and food columnist Judith Henderson has recently published her fourth in a series of eclectic cookbooks, “Wine and Country Living Cookbook: Discovering Our Regional Foods ...

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Stefan Czarnecki adds Pinot & Chipotle Sauce to chicken wings in The Joel Palmer
House kitchen in Dayton. Photos by Marcus Larson

Peppered to Perfection

Entrepreneurial restaurateur creates gourmet Pinot sauces

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Beltane is a new ripened goat cheese from Rivers Edge Chèvre in Logsden

On the Cutting Wedge

New and established creameries market their latest selections

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Tucker, a Standard Poodle, is directed by certified K-9 trainers Deborah and David
Walker. Dr. Charles Lefevre takes them to the truffle patch near Lorane.

Truffles: No Mere Trifle

Foraging for the famed fungi in Oregon and beyond  

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Doba alla Piemontese. Photo Courtesy of  “The Ponzi Vineyards Cookbook”/Photo by Polara Studios

If the Stew Fits, Eat It

Wineries share six hearty soups, shoo-ins on a cold winter day

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Chef’s Table: Valentine’s Classics

FRENCH FLOURLESS TORTE Recipe by Chef Carrie Wong | Extreme Chocolates, Salem “This torte is the absolute definition of indulgence; it’s the perfect lush decadence that only a truly great ...

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Honey-Do List

Impress your sweetie with a cheese and honey pairing

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Toulouse Petit Kitchen & Lounge

601 Queen Anne Avenue N.Seattle, WA 98119 Phone: 206-432-9069Website: www.toulousepetit.com Owner: Brian HutmacherExecutive Chef: Eric Donnelly Owner/Wine Director: Jason Crume Hours: Daily, 8 a.m. ...

The Rendezvous Grill

67149 E. Highway 26Welches, OR 97067 Phone: 503-622-6837Website: www.rendezvousgrill.net Owner/Chef: Kathryn BlissOwner/Hosts: Tom and Susie AndersonWine Buyers: Tom Anderson and John Adam Hours: Daily, ...

Clarion Hotel Post Norda Bar & Grill

Drottningtorget 10, 411 03 Göteborg, Sweden Phone: 031-61 90 00Website: www.clarionpost.se

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