FOOD
Scotch Quail Eggs
Recipe by Chef Neil Clooney - Smithfields, Ashland This is a classic English pub-picnic dish. Although typically made with chicken eggs and pork sausage, chef Neil Clooney uses quail eggs and turkey. ...
Garithes me Feta (Shrimp with Feta)
Recipe by Athena Pappas Boedecker Cellars - Portland “This is an old family recipe my father taught me when I was a young girl. The flavors are fresh and the ingredients simple. It’s a quick, ...
Superior Cellar Awards
Oregon Wine Press announces partnership with Oregon Wine Board
In September 2010, Oregon Wine Press launched its Superior Cellar Awards to recognize restaurants whose wine programs place particular emphasis on Oregon wines. The introduction of these awards honoring the best Oregon wine lists was timed to coincide with our annual restaurant issue in September, and we were delighted by the response.
More Savory Summer Sandwiches
PRESSED PICNIC SANDWICH Recipe by Chef Carolynn Andringa, Left Coast Cellars, Rickreall “Everything about this sandwich makes me want to be outside relaxing in the sunshine.” INGREDIENTS 1 ...
Savory Summer Sandwiches
ROASTED TOMATO, LEMON GOAT CHEESE AND BASIL PANINO By Executive Chef Lisa Lanxon, Cana’s Feast Winery,Carlton “After planting 30 tomato plants this week, I thought of this sandwich. We serve ...
Breadsticks or “Grissini”
Recipe by Nancy Ponzi of Ponzi Vineyards “First of all, I regard breadsticks — grissini — as the perfect wine “nibble.” They are to wine, in general, as gougères are ...
Roasted Summer Beets with Prosciutto-Wrapped Gem Lettuces, Toasted Pistachios and Green Goddess Dressing
By Dustin Clark, executive chef of Wildwood in Portland Roasting beets intensifies their flavor, brings out their earthy sweetness and makes their skin as easy to peel off as an oversized sweater. Be ...
Roasted Spring-Run Salmon with Sorrel Beurre Blanc
Recipe by Stephanie Pearl Kimmel “This recipe was inspired by James Beard’s nostalgic ‘Salute to Salmon’ in his classic collection of essays, ‘Beard on Food.’ I share ...
Fennel-Spiced Pork Tenderloin with Blueberry Mostarda, Roasted Baby Potatoes and Sautéed Spinach
Recipe by Chef Matt Howard of Soléna and Grand Cru Estates “This entire entrée is cooked almost entirely in a cast iron skillet. The components are prepared in stages and come together ...
Mini Buffalo Burgers with Rogue Blue Cheese and Marinated Red Onions
These little treats were created for a wine release party at Lange Estate Winery. I love bison, Tempranillo, my friends at Lange and a good summer barbecue — this was pure fun for me.” - Jody Kropf
Cauliflower Velouté
By Chef Sarah Pliner of Aviary in Northeast Portland This is a complex soup with quite a lot going on, and the Brooks 2008 Amycas (a blend of Pinot Gris, Pinot Blanc, Gewürztraminer, Chardonnay, ...
