FOOD

Tillamook Bay. ##Stock Photo

Fisherman’s Delight

A chef’s guide to fishing and crabbing on the Oregon Coast

 

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Lunch at Coquine in Portland. ##Photo by Carly Diaz

The Rise of Coquine

Chef Katy Millard continues inspiring culinary climb

 

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Tailgaters gather for a feast
at the regulation football
field established at Hayworth
Estate Wines near Eugene. ##Photo by Kathryn Elsesser

Tailgate Gourmet

Score big before the game with delectable dishes and fine wines

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Old photo of the empty dining room at Wolf Creek Inn & Tavern in the Applegate Valley.

Paranormal Guests

Haunted historic hotels nourish spirit of Halloween

 

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Mushrooms freshly foraged at The Joel Palmer House. ##Photo by Andrea Johnson

Mushrooms

What’s in season? Fall fungi

 

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Earth & Sea Chef Thomas Ghinazzi. ##Photo by Rusty Rae

Earth and Sea Provides

De Ponte joins Chef Ghinazzi to open new Carlton restaurant

 

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The Newbergundian’s Sean and Noelle McKee with their toddler, Eleanora Louise. ##Photo by Rusty Rae

Bite into Newberg

New restaurants add to city’s rising reputation

 

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Taco-bout Delicious

Oregon products spice up Mexican meals

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Cowhorn Biodynamic asparagus. ##Photo provided

Spearheading Biodiversity

Cowhorn cultivates Biodynamic asparagus

 

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Sheridan Fruit Co. Food Cart + Raptor Ridge Brut Rosé

Dog Days of Portland

Summer calls for sweet corn dogs and fine wine in the City of Roses

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John Schaible (left) and Kei Ohdera, owners Pasture PDX, the city’s new butchery/restaurant. ##Photo provided

Meat of the Matter

New butchery/restaurant dedicated to ethical animal husbandry

 

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Customers enjoy dinner at Higgins Restaurant in downtown Portland. ##Photo by John Valls

Shining the Silver

Portland icon celebrates 25th anniversary

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Red Hills Market. ##Photo provided

Red Hills in Mac

Kropfs open second restaurant in the Atticus

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An Oregon black truffle balances on a slicer behind the scenes during the James Beard Legacy Dinner at Domaine Serene. ##Photo by Kathryn Elsesser

Digging for Gold

Oregon Truffle Festival celebrates treasured fungi

 

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LEFT: Wood-fired theme: Smoked duck and caramelized onion pizza. RIGHT: St. Patrick’s Day theme: broiled Netarts Bay oyster from Nevor Shellfish Farm with Champagne sabayon and sorrel. ##Photos provided

Experimental Dining

The Painted Lady plays with plates and pours in returning series

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A group gathers for a multi-course dinner paired with Wooldridge Creek wines on Sept. 8 at Vinfarm. ##Photo by Maureen Battistella

Wooldridge Creek Vinfarm

Applegate Valley winery brings farm to town with Grants Pass restaurant

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Guests enjoy the 2017 Keeler Estate German Christmas Dinner hosted in the cellar. ##Photo by Heidi Von Tagen

Celebrating Weihnachten at Keeler Estate

A German Christmas

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Recipe: Act III

Newberg restaurant finally raises curtains on post-fire rebuild

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Thanks Be to Leftovers

Chefs share thoughts on post-holiday fare

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Casee Clark of R. Stuart and Jonathan Lampe of A to Z Wineworks and REX HILL pour wines during BIG NIGHT at Sokol Blosser Winery. ##Photo by Elizabeth Gibson

Big, Big Night

Culinary celebration chock-full of delights

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Trendsetting Portland

Seriously fly fare at Feast's crazy-fun food and beverage event

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