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Poppy Seed Fettuccini with Summer Squash, Castelvetrano Olives, Black Olive Oil, Saffron Butter Emulsion, Chanterelles, Prosciutto and Squash Blossoms

Recipe by Chef Sunny Jin {JORY Restaurant, Newberg}

WINE PAIRING: Bergström 2008 “Sigrid” Chardonnay 


1 pound, 1 ounce all-purpose flour

14 egg yolks

1 whole egg

3 tablespoons milk

1 tablespoon extra virgin olive oil

1 tablespoon poppy seeds

1. Create a mound of flour on a large wooden cutting board or tabletop.  Make a well in the middle of the flour and add the eggs, milk, olive oil and poppy seeds. Using a fork, beat together the mixture and begin to incorporate the flour by dragging the inner rim of the well into the egg. As you incorporate the eggs, the dough will slowly come together when half the flour is incorporated. Once this occurs, start kneading the dough with your hands while adding more of the flour. 2. Once the dough holds together in a single solid mass, remove the dough from the surface and scrape up any dry bits of flour. Lightly flour the board and continue kneading for five minutes. The dough should be elastic and smooth. If, while kneading, the dough sticks to the board, continue dusting the board with flour. Cover with plastic and let rest for 20 minutes once the dough becomes very smooth and elastic. 3. Attach the pasta machine to the work surface. Divide the dough into four portions. Use your hands to flatten one piece of dough; keep the others covered with the plastic wrap. Dust the piece of dough with flour. Put the rollers at the widest setting. Pass the dough through the rollers without pulling or stretching it at the other end. Fold the dough strip in half. Dust the strip very lightly with flour on one side the other side remains unfloured so that it will adhere to itself when the pasta is folded again. Feed the dough strip through the first setting at least six times, each time folding the dough as previously described. Progressively roll the pasta. Taper the rollers down until the sheet of pasta is the desired thickness. Lay sheets out for 10 minutes in a single layer before cutting. Stack sheets on top of one another and cut ¼-inch strips.


12 ounces mixed summer squash, sliced on a long bias

2 teaspoons canola oil

1 small shallot, minced

½ ounce Champagne vinegar

1 tablespoon parsley, finely chopped

* salt and pepper, to taste

1. Sauté the squash in canola oil over medium high heat. When tender, remove from heat and add shallots, parsley and champagne vinegar. Season with salt and pepper.


3 cups Beldi olives, pitted, thoroughly rinsed under cold water

1. Place olives in a food dehydrator for 12 to 18 hours at 125°F. Olives should be completely dry.  2. Process in a blender and blend until smooth. The natural oils in the olives will liquefy the mixture. Strain through a fine mesh sieve.


2 squash blossoms

5 Castelvetrano olives, pits removed

8 chanterelle mushrooms

1 tablespoon minced shallot

1 tablespoon finely sliced chives

1 ounce thinly sliced prosciutto

½ cup vegetable stock

1 pinch of saffron

2 tablespoons unsalted butter

1 tablespoon olive oil

* salt and pepper, to taste

1. Sauté the mushrooms with 1 tablespoon of olive oil and a pinch of salt. Once they are almost cooked through, lower the heat and add vegetable stock, saffron and butter and let the saffron bloom for about 2 minutes. 2. Cook the pasta in boiling salted water 3 to 4 minutes, drain and toss with the mushrooms. Adjust seasoning with salt, then finish with shallots and chives. Nest a bed of pasta on the plate. Garnish the sautéed squash around the edge of the pasta. Place mushrooms, olive, and squash blossoms and prosciutto on top. Finish with a small drizzle of black olive oil around the plate.


Tomato and Grilled Peach Salad with Summer Flowers and Fresh Herbs

Recipe by Chef Chris DiMinno {Clyde Common, Portland}

WINE PAIRING: Cameron 2010 Saignée Rosé of Pinot Noir


2–3 medium tomatoes, cored, cut into thick slices or wedges

2–3 fresh peach leaves, torn into a few pieces (optional)

* kosher salt

1  big or 2 small fresh ripe peaches, cut in half, stone removed

2 tablespoons extra-virgin olive oil

1 tablespoon white balsamic vinegar

½ teaspoon sugar

½ bunch thyme, smashed

3–4 mint leaves, cut into thin ribbons

3–4 basil leaves, cut into thin ribbons

6–10 small, fresh edible flowers, such as nasturtiums, Johnny-Jump-Ups, borage, penny violas or marigolds

1 tablespoon lightly toasted pine nuts

1 pinch fresh parsley leaves, whole

1. Heat a grill or grill pan to medium-hot. 2. Put the tomatoes and peach leaves in a shallow bowl, sprinkle lightly with salt, and leave to macerate about 30 minutes, so the tomatoes give off some juice and the peach-leaf flavor permeates them. 3. Meanwhile, grill the peaches cut side down until starting to soften and nicely browned. Remove from grill. When cool enough to handle, cut each half into a few chunks. 4. Pour the tomato juices into a small bowl, add the vinegar, sugar, thyme and more salt to taste; whisk to blend. Slowly whisk in the oil until you have a vinaigrette; taste and adjust the seasoning. 5. Pick the peach leaves off the tomatoes, and discard or compost them. Add the peach chunks, mint, basil and vinaigrette; very gently toss to distribute everything. Arrange the tomatoes and peaches on two plates, alternating colors and textures. Scatter the flowers, pine nuts and parsley over the salad. Serve immediately. Makes 2 servings.


Maple Sweet-Corn Panna Cotta with Viridian Farms Flower and Blueberry Tea

Recipe by Chef Gregory Denton {Metrovino, Portland}

WINE PAIRING: Andrew Rich 2007 Gewürztraminer Ice Wine, Columbia Valley


3 cups heavy cream

½ cup maple syrup

2 cups corn kernels

1 vanilla bean

½ teaspoon salt

4 sheets gelatin 

1. Combine all ingredients — except for gelatin — in a medium saucepan over medium-high heat. Heat to a boil, stirring gently to help combine. Once maple is dissolved, remove from burner and steep, covered, for 10 minutes. 2. Remove vanilla bean and purée in a blender. Pass through a fine-meshed chinois. Add to cream mixture. 3. Place approximately two cups of cold water in a small bowl and add gelatin sheets to soften. Once softened, squeeze out excess water and place sheets in warm cream mixture. Whisk cream until gelatin dissolves completely. 4. Fill 12 ramekins, rubbed with olive oil, with a little over 3 ounces of mixture and place in the refrigerator to chill and solidify (about 5 to 6 hours).


40 borage flowers

40 calendula flowers

40 marigolds

40 penny violas

1 pint blueberries

1 quart water

1 cup sugar

1 cup local honey

1 teaspoon kosher salt

1. Dehydrate all the flowers and the blueberries in a dehydrator. The flowers will take one day, and the blueberries will take two. 2.Combine the dehydrated flowers and blueberries with the water, sugar, honey and salt in a pot. Over a medium heat on the stove top, slowly bring all ingredients to a simmer. (About 180°F to 185°F) Remove from heat, put a lid on the pot and let steep for 45 minutes. 3.Strain through cheesecloth and a fine strainer into a container that you can then chill in the refrigerator. Finishing: Remove panna cotta from the ramekin by heating the outside of the container and inverting it out into your serving bowl. This can be done with a blow torch or a hot water bath. Add about 2 to 3 ounces of the tea to the bowl with the panna cotta. Garnish with fresh blueberries and some fresh flowers.  


Farro Salad, Cherries, Cucumber and Borage

Recipe by Chef David Padberg {Park Kitchen, Portland}

WINE PAIRING: Amalie Robert 2006 Chardonnay, Willamette Valley


3 ounces cooked farro 

4 garlic cloves, divided

1 bay leaf

2 cups vegetable broth

1 bunch Italian parsley

3 shallots

¼ cup capers

3 lemons’ zest

* pinch of chili flakes

* olive oil

2 ounces pitted cherries

2 ounces cucumbers, peeled and cut into small dice

1½ ounces feta cheese, crumbled or cut into small dice

1 ounce toasted hazelnuts, coarsely chopped

2 teaspoons lemon juice

* salt and black pepper

6 blue borage flowers

1. Toast two cups of farro for 10 minutes in a 350°F oven. Meanwhile, cut an onion into small dice and caramelize in a small stainless steel pot with a little olive oil. After about 4 minutes, the onion should be tender and golden brown. Add 1 clove of minced raw garlic, or 1 tablespoon of roasted garlic, one bay leaf, and add the toasted farro with two cups of water or vegetable broth. Simmer for 20 minutes, or until tender. (Please take caution: Farro is sold in various forms — some fully pearled, some semi-pearled and some with the hull completely intact. This will change the cooking time considerably. The more hull, the less cooking time, but also less texture and mouthfeel.) Once cooked, drain and chill completely. 2. For the salsa verde, mince Italian parsley, 3 cloves of garlic, shallots, capers and zest of 3 lemons. Stir together with a pinch of chili flakes and enough olive oil to cover; set aside. 3. Toss together the farro, hazelnuts, cherries and cucumber. If the feta is firm enough curd to dice without crumbling, then you can toss the feta into the salad as well. Otherwise, reserve the cheese and crumble over the top. Dress salad with salsa verde (about 2 tablespoons or to your liking) and some lemon juice for acidity —this will vary slightly depending on the sweetness of the cherries used. Season the salad with salt and fresh ground black pepper and garnish with crumbled feta and borage flowers. Serves 6.

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