##Photo provided

You Cheddar Believe It

The Oregon Cheese Festival returns to Central Point on March 11 & 12

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Upper Five Vineyard’s Terry Sullivan celebrates Valentine’s Day with oysters and Underwood Bubbles.##Photo provided by Upper Five Vineyard

Be Mine

Local wine growers and makers share their Valentine’s Day traditions

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Oregon Farm Table Cookbook author Karista Bennett.##Photo prodvided

What Grows Together, Goes Together

Oregon cookbook authors share their favorite wine and recipe pairings

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Photo by Mélodie Picard

Say Cheese this Holiday Season

Visit this Cheesemonger’s new Bottle Shop

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Savory pairings

Enhancing smoke-impacted wines

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David Gremmels with one of the many cows that supply milk to Rogue Creamery.##Photo CREDIT: Favoreat

Romancing the Cheese

Making a better world with every wheel, wedge and crumble

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La Feuille de Vigne wine shop, specializing in French wines, called The Grapeleaf. ##Photo by  Mélodie Picard

Deux like the French

A native's advice when traveling in France

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King Estate’s Matt Hobbs, executive chef (left) and Brent Stone, winemaker and COO, dining on Beef Tartare, made at the winery restaurant, paired with King Estate 2018 Quail Run Viognier. ##PHOTO BY ANDY NELSON

Three of a perfect pair

Oregon restaurants offer creative food and wine combinations

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Enjoy an elegant affair overlooking a vineyard with Rogue Picnics. ##Photo by Eleanor Tietsort

Picture Perfect Picnicking

Socializing has suffered a big hit since the pandemic started. Experts agree being outdoors lowers the risk of spreading COVID-19, so it should come as no surprise that recently, luxury picnics have become ...

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Picard's Picks: Indulging Oregon

Shop favorites paired with local wine

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Hiyu Wine Tavern in Hood River glows from the warmth of the sun. ##Photo provided

Hiyu on the Hog

Gorge winery links land and table with simplicity

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Picard’s Picks: Spring into Cheese

Welcome new season with Oregon artistry 

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Amaterra, in Portland’s West Hills, features a winery and restaurant. ##PHOTO BY BD AERIAL

On the Menu

Winery-restaurant opens in Portland’s West Hills


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Illustration by Connor Sullivan

Soul Food & Wine

Heartfelt pairings for history-soaked dishes 

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Captain Radcliffe s Punch ##Photo by Kathryn Elsesser

Pack More Punch

Make your holidays a hit with a historically cool concoction

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Vitaly Paley, Ben Bettinger and Patrick McKee in the kitchen at Paley’s Place. ##John Valls

Open Book

Alumni pay homage to Paleys’ personal influence and enduring cookbook


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Jack Czarnecki prepares dinner for The Joel Palmer House guests during the winter of 1998. ##Photo by Sol Neeman/News-Register

Morel of the Story

Family at the heart of Czarnecki mushroom legacy


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Friends prepare for the “Find the Wine & Beer” event inside Echo’s corn maze.##Photo provided

Corny Times Ahead

Amaze-ing farm fests and pumpkin patches, too


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During a four-day Native Shores Wild Food Rendezvous in early May, John Kallas points to the edible base of a cattail plant (Typha latifolia), otherwise known as “cattail celery.”##Photo by Aubrie Legault

Walk on the Wild Side

Foraging expert leads tours of delicious discoveries


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Chefs Byron Gomez (from left), Shota Nakajima, Jamie Tran, Dawn Burrell, Gabe Erales and Maria Mazon at Willamette Valley Vineyards’ Salem Hills estate after the finalists (Nakajima, Burrell, Erales) drew knives to see who would choose their sous chef first to aid in the final elimination challenge of “Top Chef: Portland.” ##Photo by David Moir/Bravo

The Final Course

Behind the scenes of Bravo’s “Top Chef” finale


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Dominio IV Imagination Series bottles on display at the winemaker’s dinner.##Photo by Shelby Almli

The Shape of Wine

Imagination Wine Series draws up interactive dinner


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