FOOD

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Citrus and the Sea

Enliven winter with bright, fresh flavors

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Roast with the Most

Warm up with old-fashioned chestnuts

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Chef Red Hauge demonstrates butchering a pig prior to a dinner centered on seasonal ingredients. ##Photo by Rockne Roll

High on the Hog

R&R Culinaire butcher series carves a niche

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Authentic Chinese fare from D¯anwèi C¯ant¯¯lng, 803 S.E. Stark St., Portland. The restaurant represents a snapshot of the food and energy of Beijing. ##Photo by John Valls Photography

Chinese and Christmas

The deliciously popular American holiday pairing

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A Winter’s Table

Warm up with soup, steak and sizzling bread

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Religious Experience

Veneta bistro heaven-sent for small community

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Harvest Thyme

Cultivate a feast of fall-time comfort

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Feast on This

Celebration samples hottest food, coolest drinks

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Awash with Wine

Immerse yourself with wine-soaked cheese 

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Salmon Run

Spawn a feast with Oregon’s state fish

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Get Your Blue Goat

Amity restaurant revives with new chef

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Pigeon with Blue Cheese Tortellini and Walnuts ## Photo by Andrea Johnson

Fare Is Fowl

And fowl is game on for Oregon’s top chefs

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City Winery, Chicago ##Photo courtesy of City Winery Chicago

Oregon Wine A-List Awards Q&A

Rebekah Mahru, City Winery Chicago

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Farm Food chef/owner Jim Jones inside his Adair Village restaurant. ##Photo by Rockne Roll

Finest Dining in the Smallest Towns

Farm Food, Adair Village

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Back from the Market: On Kitchen Strike

Submit to the heat and cook supper outside

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Teknisk Skole Silkeborg hospitality instructor Per Sondergaard oversees his students as they put final touches on the cheese course. ##Photo by Justin Lee

Nordic Meets Northwest

Ponzi pairs with Danish culinary team for marathon meal

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Life by the Horns

Fraga Farm takes great gratification in goats

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Gorge Wine Guides

Hood River restaurant promotes region and beyond

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Asparagus, Cauliflower & Quinoa Salad ##Photo by Aubrie LeGault

Summer Toss-Up

Portland’s Quaintrelle creates sensational seasonal salads

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Imperial’s interior combines the old bones of the building with a modern yet approachable design. ##Photo by John Valls

Keeping Portland Portland

Downtown restaurant embodies Rose City’s past, present, future

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Slices of fennel salami, from Chop in Portland, and coppa rosettes, from The Beautiful Pig in Longview, Washington, accompany six-month aged Manchego and sheep’s milk Robiola. ##Photo by Christine Hyatt

Preserving Heritage

New book by Jeffrey Roberts explores cured meat

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