Trained as a plant pathologist at Oregon State University, farmer Beth Hoinacki found the applied science of farming far more rewarding than the academic career she’d prepared for. So she founded Goodfoot Farm, a biodynamic haven in the foothills of Oregon’s Coast Range, where Hoinacki and her family make their home alongside a thriving community of vegetables, fruit, forest, and livestock.
Experience the ocean’s freshest delicacies with our mom’s favorite fish stew. Originating in San Francisco, this Italian American dish was traditionally made from the cold and salty Pacific Ocean’s catch of the day stewed with juicy fresh tomatoes in a wine sauce.
Chef Patrick McKee, whose maternal grandfather, née D’Este, hailed from Rome with genealogical connections to Villa D’Este in Tivoli, loved hanging out in his mother and grandmother’s Italian kitchen at an early age. Preparing those all-important Sunday dinners included picking herbs, tomatoes and squash from his grandmother’s garden.
Recipe by Executive Chef Annie Cuggino
Q Restaurant & Bar
www.q-portland.com
From the Applegate Valley in southern Oregon to eastern Washington’s Walla Walla Valley, Syrah has long been a beloved variety for growers seeking a full-bodied red grape that’s responsive to site conditions and thrives in a range of climates.
Recipe by Executive Chef Chris Smith
Jory Restaurant, The Allison Inn & Spa
www.theallison.com
Recipe by Executive Chef Althea Grey Potter
Oui!
www.sewinecollective.com/oui-wine-bar-restaurant
Recipe by Executive Chef Althea Grey Potter
Oui!
www.sewinecollective.com/oui-wine-bar-restaurant
Recipe by Executive Chef /Owner Joshua Dorcak
MÄS
www.masashland.com
Recipe by Executive Chefs /Owners Corrie and Wesley Reimer
HITHER
www.hithermarket.com
Recipe by Executive Chef /Owner Joshua Dorcak
MÄS
www.masashland.com
Portland’s most well-known chefs are dipping their toes deeper in the wine pool offering more casual experiences that give patrons the ability to deepen their relationship with wine.
James beard award-winning chefs greg denton and gabrielle quiñónez denton are known for upending expectations with their experimental approach to familiar dishes. But at their newest restaurant, bistro agnes, they’re taking their cues from tradition, using centuries-old recipes to craft french bistro classics that deliver romance, elegance, and soul-satisfying deliciousness.
Explore/Eat/Play
If rugged, windswept pacific city is the edge of the world, headlands coastal lodge & spa feels like the center. The oregon coast’s newest luxury hotel makes it easy to head out into the wild for your very own oregon adventure—or hunker down with a glass of pinot and watch the waves. Life on the edge never felt so good.