FOOD

Colorful dishes at Eem in Portland. ##Photo provided

Flavor in Fusion

Culinary worlds collide creating imaginative Asian fare

 

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Laura Werlin ##Photo provided

Q&A: Laura Werlin

Cheese expert un-rinds with OWP

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Charred flatbread and housemade butter (right).
Lamb plate to share: roasted loin, belly remoulade, braised shoulder, sausage, spiced
lentils and creamed kale (left). Glazed carrots with mint
gremolata and crispy wheat berries (middle). Smoked mussel skewers with pickle, radish and horseradish aioli (far right). ##Photo by Jeremy Fenske

Viking Spirit, Local Wine

Icelandic hotel salutes both native and adopted lands

 

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An Oregon black truffle takes center stage during the 2019 Oregon Truffle Festival. ##Photo by Kathryn Elsesser

Cultivating Truffles

Vineyards join culinary craze for the finicky fungi

 

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Artwork by Morgan King

Bubbly Buffet

Pairings for sparkling wine easy as pie

 

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Tillamook Bay. ##Stock Photo

Fisherman’s Delight

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

 

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

The Rise of Coquine

Chef Katy Millard continues inspiring culinary climb

 

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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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