FOOD

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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Pinot-Poached Pears with Blue Cheese from Abbey Road Farm B&B & Winery and Chefs Eric Bartle and Sara Kundelius ##Photo provided

Late Summer Sweetness

Oregon wines enhance decadent fruit desserts

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A masked server at Recipe in Newberg pours wine for guests on the elegant patio. ##Photo by Marcus Larson

Patio Perfect

Restaurants take business outside

 

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Author Karista Bennett ##Photo provided

Intentional Ingredients

Cookbook illuminates artisan producers

 

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Grilled Oregon
Rabbit with Gamay Noir Sauce, Candied Corn Ricotta, Open Ravioli and Grilled Plum Potato Salad ##Photo by Timothy Keller

Gamay on the Menu

Light-bodied red a super supper star

 

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