Churros with Mexican Chocolate Sauce

Recipe by Exceutive Chef Annie Cuggino
Q Restaurant & Bar
www.q-portland.com

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Abacela Souffle

Recipe by Exceutive Chef Annie Cuggino
Q Restaurant & Bar
www.q-portland.com

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Layered Hazelnut Mousse Bar

Recipe by Exceutive Chef Annie Cuggino
Q Restaurant & Bar
www.q-portland.com

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Pan Seared Scallops

Recipe by Executive Chef, Andrew Garrison, Meridian

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Seafood Bisque

Recipe by Executive Chef, Andrew Garrison, Meridian

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A soul-satisfying onion soup gratinée features meltingly soft onions braised to sweetness in rich beef stock, then blanketed with a browned layer of cave-aged gruyère atop thyme croutons.

Soupea L'Oignon

Recipe by Executive Chefs, Greg Denton & Gabrielle Quiñónez Denton, Bistro Agnes

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Tarte au Chocolat

Recipe by Executive Chefs, Greg Denton & Gabrielle Quiñónez Denton, Bistro Agnes

A perfect companion to Armagnac.

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Salade Lyonnaise

Recipe by Executive Chefs Greg Denton & Gabrielle Quiñónez Denton, Bistro Agnes

 

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photography by David L. Reamer

Crostini of Arugula, Thick Cut Bacon, Red Anjou Pear, Mostarda & Goat Cheese

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

 

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Bill Taylor with his late father, Justin Taylor, the patriarch of Taylor Shellfish Farms, who could be found walking the tide flats most daylight tides up until the age of 90.

Life on the Flats

South Puget Sound is home to some of the most famous oyster appellations in the U.S. We visit Taylor Shellfish Farms on Totten Inlet, now in its fifth generation as a family-owned business.

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photography by David L. Reamer

Galette of Pear, Blue Cheese & Piment d'Espalette

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

 

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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.

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English Pea Gnocchi

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

 

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Photography by David Reamer

Crispy Duck Breast

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

 

 

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Photo by David Reamer

B.F.D.

Recipe by Q Restaurant & Bar

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photography by David Reamer

Buche Salad

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

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Photography by David Reamer

Marionberry Crisp

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

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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.

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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.

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