Chef Matthew Holeman fires up dinner at Matthew’s Ristorante in Dayton.  ##Photo by Marcus Larson

Unexpectedly Italian

Matthew’s a delicious Dayton addition


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The Stoller Family Estate Gastronomic Tastings can be arranged with a two-week notice, but Michelle Kaufmann, Stoller Group communications director, says the winery is flexible. ##Photo courtesy of Stoller Family Estate

Wine + Dine

Private pairings for every palate


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Sarah Marcus, Briar Rose Creamery owner and cheesemaker. ##Photo by Christine Hyatt

Pivotal Times

Briar Rose adapts to challenging market

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Clockwise from top: Rogue Creamery Bluehorn Blue Cheese; Rogue Creamery Cheese Is Love Cheddar; Lillie Belle Sunshine Daydream 45% Bean-to-Bar Milk Chocolate; Lillie Belle Smokey Blue Truffles; Lillie Belle Columbia 70% Bean-to-Bar Dark Chocolate. ##Photo provided

Cheese + Chocolate

Persuasive pairings from Oregon Chocolate Fest


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Melodie Picard inside The Oregon Cheese Cave, Phoenix, Oregon. While COVID and the fires slowed business, the passionate proprietor continues her mission to share hand-picked gourmet cheeses, meats, wines and more with her Southern Oregon community and tourists, too. ##Photo by Jean-Francois Durand

Let Them Eat Cheese

Normandy native creates tasty shop in Phoenix


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Red Hills Market California Dreamin’ pizza, a perfect pairing with Oregon-made Tocai Friulano.

Foodie Friulano

Obscure Italian white graces Oregon table


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Alongside seed crackers, cured meats, almonds and dried fruit, a trio of cheeses are on display: Face 2 Face (left); Secret de Compostelle (top); Chiriboga Blue (bottom right). ##Photo by Christine Hyatt

In Good Company

Cheese and wine shop a welcome delight


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Truffled fondue at Adelsheim Vineyard in Newberg. ##Photo courtesy of Taste Newberg

Newberg Truffle Month

Community launches new culinary promo


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Takeout from Paley's Place in Northwest Portland. ##Photo by Andrea Johnson

Takeout for Two

Kindle your love of community restaurants on Valentine’s Day


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From left (top row): coastal Kombu tea; trout roe and shio koji pudding; crab custard with warm crab broth; (bottom) nasturtium leaves salad; speck; Mangaliseta ham hand roll; and honeysuckle nectar and flowers.  ##Photo by Lindsey Bolling

Less Is MÄS

Ashland restaurant elevates local, seasonal cuisine


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Hazelnut Kale Pesto ##Photo provided


An everyday Oregon luxury 

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Cast-Iron Focaccia Stuffing with Merguez from Mac Market. ##Photo provided

Thanksgiving on the Side

Chefs share delectable dishes for a memorable feast


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King boletes can be found in Oregon s forests. ##Stock photo

Dishing the Dirt

Forage and feast on fall’s fungal bounty

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Pinot-Poached Pears with Blue Cheese from Abbey Road Farm B&B & Winery and Chefs Eric Bartle and Sara Kundelius ##Photo provided

Late Summer Sweetness

Oregon wines enhance decadent fruit desserts

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A masked server at Recipe in Newberg pours wine for guests on the elegant patio. ##Photo by Marcus Larson

Patio Perfect

Restaurants take business outside


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Author Karista Bennett ##Photo provided

Intentional Ingredients

Cookbook illuminates artisan producers


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Grilled Oregon
Rabbit with Gamay Noir Sauce, Candied Corn Ricotta, Open Ravioli and Grilled Plum Potato Salad ##Photo by Timothy Keller

Gamay on the Menu

Light-bodied red a super supper star


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Le Pigeon/Canard chef Gabriel Rucker s Steam Burgers prepared from home. ##Photo provided

Shelter in Kitchen

Oregon chefs stay home, stay safe and cook up a storm

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Authors Mary Cressler and Sean Martin. ##Photo by Del Munroe

Smoke and Sip

Local tastemakers reveal new book


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Laura Werlin ##Photo provided

Q&A: Laura Werlin

Cheese expert un-rinds with OWP

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Colorful dishes at Eem in Portland. ##Photo provided

Flavor in Fusion

Culinary worlds collide creating imaginative Asian fare


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