FOOD
Recipe by Chef Gus Martin of Palace Café in New Orleans
By Chef Matthew Nesel of The Bay House in Lincoln City
Blue cheese strikes a balance between pungent and palatable
Splurge on food and wine that speak the language of love
A buttery pound cake without frosting that travels well.
A lovely appetizer or light vegetarian entrée, served on a bed of lightly dressed field greens.
Taste ‘Bohème’ with this field guide to eating on the edge
Quail is quick to cook, it pairs with lots of different flavors, it’s relatively inexpensive, and it’s not gamey like duck.
A pairing of local and seasonal ingredients.
In the heart of France, cheese is central and satisfying
MetroVino prepares to opens its doors in Portland’s Pearl
Flavorful pork roast with Pinot Noir marinade.
Nothing signals the onset of spring like steamed halibut, artichokes and asparagus.
Savor the age-old cheeses of Southern France
A McMinnville Meet-the-Mayor event features fine wine, classy cuisine and spirited sociability
This dish is excellent as an appetizer; it is easy and has simple ingredients that you can find at your local market.
CHEF’S CHOICE Chilled Asparagus Salad with Crisp Pancetta Bacon and Farm Egg Gribiche
Tami Parr shares her extensive knowledge of Northwest cheese
The Central Oregon city’s downtown restaurant scene shows signs of sweeter times after a hard, sour stretch
A delicious ravioli recipe on the fly to make use of an abundance of Jerusalem artichokes.
Chef Martín Bleck of Underground Café & Coffeehouse
