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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“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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