Recipe by Exceutive Chef /Owner Jason French
Ned Ludd, an American Craft Kitchen
www.nedluddpdx.com

Recipe from Purple Cafe and Wine Bar
www.purplecafe.com

Recipe by Eastside Distlling
www.eastsidedistilling.com

Recipe by Executive Chef Annie Cuggino
Q Restauraunt & Bar
www.q-portland.com

Recipe by Q Restaurant & Bar

Recipe by Executive Chef Annie Cuggino
Q Restauraunt & Bar
www.q-portland.com

Recipe by Executive Chef Annie Cuggino
Q Restauraunt & Bar
www.q-portland.com

With recipes like this, Ava Gene's Owner and Chef Joshua McFadden is changing the way diners view the once-humble vegetable.

The perfect batter for frying everything from asparagus to beets. Adapted from Joshua McFadden's upcoming book, Six Seasons: A New Way with Vegetables.

Perfect with a glass of Northwest rosé, Poached Wild Gulf Prawn and Celery Salad from Pazzo Ristorante in Portland.

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.

Recipe from Executive Chef Raymond Southern, The Mansion Restaurant at Rosario Restaurant & Spa, Orcas Island

Make sure the grill is really hot for this recipe. From Ox’s Greg Denton and Gabrielle Quinonez Denton.

The two secrets to cooking tender chicken on the grill are indirect heat and patience. From Ox’s Greg Denton and Gabrielle Quinonez Denton.

Serve this dish from Portland’s Ox Restaurant with crispy capers.

The perfect condiment for grilled food. From the cookbook, “Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox 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.

This delicate dessert is sprinkled with a touch of powdered sugar. From chef Aaron Barnett.

Portland chefs Greg Denton and Gabrielle Quinonez Denton celebrate fall’s bounty.

Serve with seasonal berries or fresh figs. From Ox’s Greg Denton and Gabrielle Quinonez Denton.