FOOD

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, ...

Chocolate Biscotti
By Chef Carolynn Andringa of Left Coast Cellars “None of the Left Coast staff is able to pass through the kitchen without snagging one of these delicious cookies, especially proprietor Suzanne Larson. ...
Quick Coq au Vin
“This is my favorite French comfort food of all time; although, I’ve been guilty of putting too much bacon in it.” —Jason Stoller Smith
Swiss Fondue
Try this simple recipe at home to delight in a winter tradition! The recipe is a template, so be creative in your cheese selections. 12 ounces Gruyère, shredded 8 ounces Emmental, shredded 8 ...