Roasted Squash with Yogurt and Walnuts on Toasted Bread
With recipes like this, Ava Gene's Owner and Chef Joshua McFadden is changing the way diners view the once-humble vegetable.
Fire Roasted and Raw Vegetables
The perfect batter for frying everything from asparagus to beets. Adapted from Joshua McFadden's upcoming book, Six Seasons: A New Way with Vegetables.
Poached Wild Gulf Prawn and Celery Salad
Perfect with a glass of Northwest rosé, Poached Wild Gulf Prawn and Celery Salad from Pazzo Ristorante in Portland.
Orecchiette "Little Ears" Pasta
Spicy sausage and slightly bitter rapini make this pasta dish from Tulio Ristorante the perfect partner for a bottle of crisp rosé from the Northwest.
Steamed Clams and Mussels
Recipe from Executive Chef Raymond Southern, The Mansion Restaurant at Rosario Restaurant & Spa, Orcas Island
Grilled Head-On Spot Prawns With Garlic
Make sure the grill is really hot for this recipe. From Ox’s Greg Denton and Gabrielle Quinonez Denton.
Grilled Butterflied Whole Chicken With Grilled Figs
The two secrets to cooking tender chicken on the grill are indirect heat and patience. From Ox’s Greg Denton and Gabrielle Quinonez Denton.
Grilled Asparagus with Herbed Dungeness Crab
Serve this dish from Portland’s Ox Restaurant with crispy capers.
Ox Restaurant Chimichurri
The perfect condiment for grilled food. From the cookbook, “Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant.”
Rack of Pork with Hazelnuts, Dijon, Cognac and Tarragon from St. Jack Restaurant
Chef Aaron Barnett of St. Jack in Portland suggests pairing this dish with an Oregon Chardonnay or Pinot Noir or a Walla Walla Syrah.
St. Jack Restaurant Paris- Brest of Hazelnut Praline and Brown Butter Creme Patisserie
This delicate dessert is sprinkled with a touch of powdered sugar. From chef Aaron Barnett.
OX Restaurant's Roasted Brussel Sprouts With Hazelnut Dukkah
Portland chefs Greg Denton and Gabrielle Quinonez Denton celebrate fall’s bounty.
OX Restaurant's Hazelnut-Brown Butter Torte With Honey-Chamomile Ice Cream and "Honeycomb" Candy
Serve with seasonal berries or fresh figs. From Ox’s Greg Denton and Gabrielle Quinonez Denton.
Garlic Crusted Filet Mignon With Stuffed Yukon Gold Potatoes & Red Wine Bordelaise
From the Stephanie Inn Dining Room in Cannon Beach. Chef Aaron Bedard’s fresh take on a classic cut.
Summer Berry Mille-Feuille
A delicate layering of filo dough, lemon curd and fresh berries from chef John Newman of Newman’s 988 in Cannon Beach.
