Oregon Wine: A Good Egg

By Hilary Berg, OWP Editor

Did you know toques, the tall, starched white hats worn by chefs, traditionally have exactly 100 pleats, signifying the many ways an egg can be prepared? After learning this piece of trivia, I tried my best to name a few.

Let’s see … Scrambled, fried, poached, soft-boiled, hard-boiled, baked, shirred, sunny-side up, over-easy. Maybe deviled? Does custard count? What about quiche?

The incredible edible egg is impressive, and its source, the venerable hen, has just as much variety in its abundance of breeds.

Why am I going on about chicks? This is a wine pub, right?

Well, the chicken coop craze that has swept the foodie nation has hit wine country, too.

As you read this month’s feature story by Kerry Newberry, you’ll discover just how popular the trend has become. Some owners even fall in love with their feathered friends, while others ring their necks and stew them with noodles. To each his own.

No matter the approach, practically anyone can breed a brood. You just need a coop. Don’t know how to build and maintain one? Google it, and you’ll be inundated with results from agricultural experts to backyard farming bloggers.

Our second feature, while not as colorful, is just as interesting and should engage the Oregon wine enthusiast.

Ever been to a restaurant in Portland, and the wine list had nothing but Cali Cabs and an array of European picks? Where’s Oregon? Unfortunately, this happens a lot.

While restaurants tout their use of local ingredients and their support of the family farm, many miss the boat (or the tractor, rather) and forget Oregon vineyards and wineries are agriculture, too. Associate editor Karl Klooster writes about the dilemma, and OWP honors the restaurants that celebrate the world-class wine country in their own backyard with the launch of OWP’s Superior Cellars Awards — a restaurant wine-recognition program.

The next time you visit a restaurant, study the wine list, and if you don’t see many Oregon selections, say something. Local support is vital to continuing our state’s wine success.

After you request more local labels, be sure to share the trivia about the toque. He or she may or may not know about the meaning of the pleats, but they’ll catch on to your love of food and wine, and your dedication to Oregon’s stake in it.

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