Gaining Green Ground

Innovation promotes sustainable solutions and balance in the vineyard.


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All the World's a Stage

Willamette Shakespeare performs the Bard's lines among the vines


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Successful Seconds

Oregon Wine Country chefs cook up new restaurant concepts

The Joel Palmer House in Dayton and The Painted Lady in Newberg are among a few restaurants in the Yamhill Valley claiming world-class credentials. Both have built admirable reputations in the categories that matter: food, service, wine and ambience. They have also earned inclusion in another, possibly even more important category: consistency.


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Red Wine-Braised Beef Short Ribs ## Photo provided by Amaterra  

Red Wine-Braised Beef Short Ribs

This red wine-braised beef is a study in patience and restraint. At Amaterra, chuck tail flap is seasoned a day in advance, seared until deeply caramelized, then slowly oven-braised in red wine with aromatics until fork-tender. The braising liquid is strained, reduced, and finished with butter and fresh herbs, creating a sauce that’s rich yet refined—comforting, but unmistakably wine-driven.

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Editor's Note

For Goodness Shakes

All vineyards can become a stage, one might say. That’s the case this summer when Willamette Shakespeare brings “Twelfth Night” to Stoller Family Estate, Montinore Estate and Ponzi Vineyards. It’s an annual tradition. OWP editor Hilary Berg shares a few words on the Bard, the phrases he made famous and the inspiration he continues to provide.
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