Over the past fifty years, Oregon has evolved into a top wine destination, distinguished by its ideal growing climate, offbeat sensibility, and innovative winemakers. Oregon Wine + Food celebrates this dynamic community with stories from 40 of the state’s most influential wine professionals alongside 80 recipes showcasing the region’s bounty. With a focus on ingredients abundant in the Pacific Northwest and inspired wine pairings, this book will appeal to those who crave a taste of Oregon’s magnificent and varied terroir in their glass and on their plate.
Page Knudsen Cowles, owner and managing partner Knudsen Vineyards Region: Willamette Valley knudsenvineyards.com
When Page Knudsen Cowles remembers her father, C. Calvert “Cal” Knudsen, his love for cooking and wine are top of mind. Cal and his wife Julia Lee bought a 200-acre former walnut orchard in 1971, and promptly planted grape vines. “He and my mom went to France in the late 1960s and they both came back very smitten with the regions of Champagne and Burgundy,” says Page.
“It was always very clear growing up what the vineyard meant to him,” says Page. “It was his passion project.” Today, the second generation builds on that family legacy. Page and her three brothers returned to the land their parents loved and took the reins. In 2014, they released the first Knudsen Vineyards wine label in twenty-five years. Since then, they have created a series of wines honoring their parents. “Our goal is to be good stewards of the vineyards they loved,” says Page, “and to grow their dream with the next generation.”
Roasted Shrimp, Avocado, and Blood Orange Salad
recipe by Chef Danielle Centoni
SERVES 4
Ingredients: Salad
¾ lb large shrimp (16-20), shells on, heads removed
¾ lb wild mushrooms, roughly chopped
2 Tbsp extra-virgin olive oil
Salt and black pepper, to taste
2 Tbsp pesto
1 Tbsp lemon juice
2 blood oranges
Preparation: Salad
Preheat oven to 425º F.
Devein the shrimp by using a paring knife or small scissors. Arrange the shrimp on one half of a rimmed baking sheet.
In a medium bowl, combine the mushrooms and oil and toss until evenly coated. Season with salt and pepper.
Arrange mushrooms in a single layer on the other half of the baking sheet. Roast for 6 to 8 minutes, until shrimp are opaque.
Transfer shrimp to a bowl and return the pan to the oven. Roast mushrooms for another 5 minutes until golden brown.
Peel the shrimp, then put into a medium bowl. Add pesto and lemon juice and toss. Season to taste with salt and pepper.
Cut the top and bottom off the blood oranges to expose the flesh. Cut along the curvature of the fruit to remove the peel and white pith.
Working over a bowl, cut between the membranes of the fruit to release the segments, letting them drop into the bowl along with any juice. Squeeze the membranes to extract all the blood orange juice to use in the vinaigrette.
Ingredients: Blood Orange Vinaigrette
1 shallot, finely chopped (¼ cup)
2 Tbsp champagne vinegar
2 Tbsp reserved blood orange juice
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper
¼ cup hazelnut oil
Assembly
1 avocado, sliced
Preparation: Blood Orange Vinaigrette
In a small bowl, combine all ingredients except the hazelnut oil.
Drizzle in the oil, whisking until emulsified.
Assembly
Divide the roasted mushrooms among four plates.
Arrange a few blood orange segments and avocado slices on top of each serving, alternating them.
Divide shrimp among the plates and drizzle with blood orange vinaigrette.
Wine Pairing
Knudsen Vineyards Family Series Chardonnay
Evan Woods, winemaker Martin Woods Winery Region: Willamette Valley martinwoodswinery.com
Growing up in Indiana, wine was commonplace on Evan Martin’s family table, although it was never the object of conversation. The focus instead was his mother’s food—always delicious and often Mediterranean driven. It made a lasting impact, so Evan started cooking while finishing college in Seattle. In 2004 he followed up on his wine interest with an internship at Seven Hills Winery in Walla Walla.
Evan spent the next few years traveling and working in restaurants. He landed in Santa Fe, where he eventually studied with the Court of Master Sommeliers. The sommelier’s role provided an opportunity to taste widely. He developed a deep love for the wines of France and noticed the wines of Oregon seemed capable of bearing a welcome resemblance.
In 2009 Evan returned to wine production, securing a harvest gig at Belle Pente. In 2017, Evan acquired a wooded property (subsequently named Martin Woods) in McMinnville AVA, and he established his own winery on site. In 2021, Evan opened HiFi Wine Bar in downtown McMinnville.
Parmesan and Chive Gougères with Oregon Shrimp and Citrus Aioli
recipe by Chef Raul Salinas, HiFi Wine Bar
SERVES 8
Ingredients: Gougères
5 Tbsp butter
1 tsp salt
1 tsp granulated sugar
1 cup all-purpose flour
5 eggs (divided)
½ cup grated Parmesan
¼ cup finely chopped chives
¼ tsp black pepper
Ingredients: Citrus Aioli
1 egg yolk
2 tsp lemon juice
Pinch of each, cayenne pepper and salt, plus extra to taste
½ cup extra-virgin olive oil
½ each fruit's grated lemon, lime and orange zest
Ingredients: Shrimp salad
18 oz cooked Oregon bay shrimp,chilled
2 Tbsp finely chopped shallots
1/3 cup finely diced celery
1/3 cup julienned radish
¼ cup finely chopped herbs, such as tarragon, parsley, and chervil
1 tsp each, grated orange, lime, lemon zest
3 Tbsp Citrus Aioli (see here)
1 Tbsp extra-virgin olive oil, plus extra for drizzling
Juice of 1 lemon (3 Tbsp)
Salt and black pepper, to taste
Assembly
Flaky salt, for sprinkling
Extra-virgin olive oil, for drizzling
4 to 6 edible flowers, for garnish
Preparation: Gougères
Preheat oven to 450º F. Line two baking sheets with parchment paper.
In a medium saucepan, combine butter, salt, sugar, and 1 cup water and bring to a boil over medium heat. Add flour and stir constantly with a wooden spoon for 2 minutes, until flour is thoroughly incorporated and the dough starts to pull away from the sides of the pan to form a ball. Remove pan from the heat.
Transfer dough to the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed for 5 minutes, until slightly cooled. Beat in 4 eggs, one at a time, until fully incorporated. Stir in Parmesan, chives, and pepper.
Using a small scoop (about ¾ tablespoon), scoop dough onto the prepared baking sheets, evenly spaced 1 inch apart. You should have about 32 mounds.
In a small bowl, whisk the remaining egg with 1 tablespoon water. Brush the tops of the dough mounds with egg wash. Bake for 10 minutes. Reduce heat to 350º F. and bake for another 25 minutes, until golden brown.
Preparation: Citrus Aioli
In a food processor, combine egg yolk, lemon juice, cayenne and salt. Slowly add olive oil in a thin stream until emulsified. Whisk in citrus zests.
Preparation: Shrimp Salad
Combine all ingredients in a large bowl. Refrigerate until ready to use.
Assembly
Using a serrated knife, cut gougeres in half. When gougères are cool, fill each half with 1 tablespoon shrimp salad. Place on a serving platter and sprinkle with salt. Drizzle a little oil on top and garnish with edible flowers.
Wine Pairing
Martin Woods Koosah Vineyard Chardonnay
