During the grand opening of Cyril’s at Clay Pigeon Winery in Southeast Portland, guests sample food and enjoy glasses of wine.

A Culinary Courtship

Cheesemonger and vintner meld passions, strike up a business

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Choc-o-late to Be Desired

Wineries share easy cocoa creations worthy of coveting

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Uplands’ Rush Creek Reserve.

Shmear Romance

Wisconsin’s Rush Creek Reserve takes spooning to a new level

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Vern (left) and Gianclis Caldwell, owners of Pholia Farm, a Southern Oregon creamery named after their daughters, Phoebe and Amelia.

Science Behind the Art

Pholia Farm owner writes guide to cheesemaking 

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Photo by Hilary Berg

Candy Dandy Dos

You have a confection to make this holiday season

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A Wine for Winter

Greet the season’s chill with a warm gulp of gluhwein

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Stuffing vs. Dressing

Whatever you call it, the holiday dish wins every year

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Portland s Pacific Pie owners Sarah Curtis-Fawley and Chris Fawley.

In Pie, We Crust

Harvest crews and urbanites fall for Portland’s Pacific Pie

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Sarah Marcus holds a wheel of Iris, a washed-rind goat cheese.

Briar Rose Flowers

Dundee creamery blossoms into budding business

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The Chef’s Table

Deconstructed Hazelnut and Pear Napoleon with Dulce de Leche Cream 

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Artisan cheesemakers are giving American cheese a new name and world-class reputation.

The New American

October honors the nation’s artisan cheese movement

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“Roots: The Definitive Compendium” contains 432 pages, sells for $40, is published by Chronicle Books and was released Sept. 26.

Unearthing Inspiration

Diane Morgan’s cookbook dresses up veggies from down below

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Farmer Charlie Chegwyn, left, talks with a farm visitor, Kamal Kotaich and Marie Vicksta of the Soil & Water Conservation District on a recent tour of historic Chegwyn Farms.  Photo by Marcus Larson

Hull of a Good Story

Once called Walnut City, McMinnville has a nutty history 

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Allen Routt, executive chef/co-owner of The Painted Lady.

Chef’s Table: Watermelon Gazpacho with Oregon Shrimp Ceviche

Refreshing gazpacho with the sweetness of watermelon. 

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Jesse Seratt, Bluehour s in-house fromager, shows dinner guests the options for a memorable cheese plate.  Photo by Andrea Johnson

Woo-Plate Special

Restaurants entice guests with choice Oregon cheese

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Bar Avignon co-owner Nancy Hunt (right) and Rodney Bender, a professional gardener at Broken Fence Garden.

Garden of Eatin’

Chefs grow their own gardens for inspiration and fresh food

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Chef Jason Stoller Smith (right) and his assistant James Healy, at the June 19 James Beard House dinner in NYC. Photo by Phil Gross

Dishing the Dirt

Soil-themed James Beard dinner impresses big-city guests

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Goat of Many Colors

Cheesemakers raise a range of goats for a variety of reasons

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Plum Cinnamon Walnut-Glazed Pork Tenderloin with Plum Gravy. Photo by Cathy Pollak/Noble Pig

Jam-Packed Plates

Artisan preserves producer shares spread of wine-friendly food

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Cathy Pollak

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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