FOOD

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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Rosé and Aperol Spritz. ##Photo by Kathryn Elsesser

Libation Vacation

Beat the heat with creative wine-infused cocktails

 

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Chef Matthew Holeman fires up dinner at Matthew’s Ristorante in Dayton.  ##Photo by Marcus Larson

Unexpectedly Italian

Matthew’s a delicious Dayton addition

 

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The Stoller Family Estate Gastronomic Tastings can be arranged with a two-week notice, but Michelle Kaufmann, Stoller Group communications director, says the winery is flexible. ##Photo courtesy of Stoller Family Estate

Wine + Dine

Private pairings for every palate

 

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Sarah Marcus, Briar Rose Creamery owner and cheesemaker. ##Photo by Christine Hyatt

Pivotal Times

Briar Rose adapts to challenging market

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Clockwise from top: Rogue Creamery Bluehorn Blue Cheese; Rogue Creamery Cheese Is Love Cheddar; Lillie Belle Sunshine Daydream 45% Bean-to-Bar Milk Chocolate; Lillie Belle Smokey Blue Truffles; Lillie Belle Columbia 70% Bean-to-Bar Dark Chocolate. ##Photo provided

Cheese + Chocolate

Persuasive pairings from Oregon Chocolate Fest

 

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Melodie Picard inside The Oregon Cheese Cave, Phoenix, Oregon. While COVID and the fires slowed business, the passionate proprietor continues her mission to share hand-picked gourmet cheeses, meats, wines and more with her Southern Oregon community and tourists, too. ##Photo by Jean-Francois Durand

Let Them Eat Cheese

Normandy native creates tasty shop in Phoenix

 

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Red Hills Market California Dreamin’ pizza, a perfect pairing with Oregon-made Tocai Friulano.

Foodie Friulano

Obscure Italian white graces Oregon table

 

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Alongside seed crackers, cured meats, almonds and dried fruit, a trio of cheeses are on display: Face 2 Face (left); Secret de Compostelle (top); Chiriboga Blue (bottom right). ##Photo by Christine Hyatt

In Good Company

Cheese and wine shop a welcome delight

 

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Truffled fondue at Adelsheim Vineyard in Newberg. ##Photo courtesy of Taste Newberg

Newberg Truffle Month

Community launches new culinary promo

 

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Takeout from Paley's Place in Northwest Portland. ##Photo by Andrea Johnson

Takeout for Two

Kindle your love of community restaurants on Valentine’s Day

 

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From left (top row): coastal Kombu tea; trout roe and shio koji pudding; crab custard with warm crab broth; (bottom) nasturtium leaves salad; speck; Mangaliseta ham hand roll; and honeysuckle nectar and flowers.  ##Photo by Lindsey Bolling

Less Is MÄS

Ashland restaurant elevates local, seasonal cuisine

 

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Hazelnut Kale Pesto ##Photo provided

Hazelnuts

An everyday Oregon luxury 

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Cast-Iron Focaccia Stuffing with Merguez from Mac Market. ##Photo provided

Thanksgiving on the Side

Chefs share delectable dishes for a memorable feast

 

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King boletes can be found in Oregon s forests. ##Stock photo

Dishing the Dirt

Forage and feast on fall’s fungal bounty

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