Out of every 100 hazelnuts harvested in the United States, 99 are grown in Oregon. The nuts’ unmistakable flavor and richness is finding its way into everything from craft beer to hazelnut-finished prosciutto.

Fall Harvest: Oregon Hazelnuts

Oregon’s hazelnut industry, once seriously threatened by Eastern Filbert Blight, is now entering a golden age.

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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.

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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.

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Sarah and Conner bought their land just three months before their son Wendell was born, the realization of a decade-long dream. Now, they farm as a family on a 50-acre parcel of pasture, hill, and riparian land about halfway between Molalla and Silverton. Certified organic, Diggin’ Roots Farm supplies a network of community supported agriculture members and farmers markets in the eastern Willamette Valley while making big strides towards native ecosystem rehabilitation.

Finding Home

A young couple buys 50 acres near Molalla, Oregon and sets down roots as organic farmers.  Now Diggin’ Roots Farms operates a bountiful CSA.

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Striped Sea Bass

From chef Annie Cuggino from the Veritable Quandary in Portland.

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Squid Ink Spaghetti and Lobster

Pair this pasta appetizer with a Pinot Blanc from the Willamette Valley.  From the Veritable Quandary in Portland.

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Chipotle & Maple Glazed Quails

From the Veritable Quandary in Portland.  Pair with a Willamette Valley Pinot Noir.

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Veritable Quandary

Portland’s storied restaurant, the Veritable Quandary, has been a local favorite for more than 40 years.

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Olive harvest begins late autumn, usually just after wine grapes. The olives are often hand-picked at night—the freshness of the fruit translates to the oil.

Oregon Olive Mill: From Tree to Table

What began as a grand experiment – the planting of 11,000 olive trees – is now forging the path to estate-grown and milled Oregon olive oil.

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Truffled Crab Melt

Pair with Cabernet Franc. From Paley’s Place and Imperial in Portland.

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Oeufs Brouillés à la Truffe

Portland Chef Vitaly Paley learned this recipe while working at a Michelin-starred restaurant in France.  The egg’s sole purpose is to express the truffle flavor.

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Buckwheat Crepes Stuffed with Turnips and Truffles

Chef Vitaly Paley of Paley’s Place and Imperial in Portland offers this truffle-centric recipe.

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Truffled Hen Leg with Leeks, Spaghettini, Black Pepper & Truffle Butter

Chef Jason French of Ned Ludd in Portland suggests pairing this dish with a Willamette Valley Chardonnay or Pinot Noir.

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Angel Hair Pasta with Maine Lobster Truffle Sauce

Use fresh truffles or truffle butter in this recipe from the Joel Palmer House in Oregon’s Wine Country.

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Chefs Christopher Czarnecki of the Joel Palmer House in Dayton (left) and Vitaly Paley of Paley’s Place and Imperial in Portland (right) brave the windswept winter rain to search for Oregon truffles in the fertile Willamette Valley.

Hunting the Great Oregon Truffle

Join Oregon chefs Christopher Czarnecki and Vitaly Paley as they venture into the woods of Willamette Valley to search for the great Oregon Truffle.

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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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Smoked Oysters in Cognac Cream

Created by chef Ryan Gaul of Southpark Seafood in Portland.

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Oyster Poorboy Sandwich

From Portland’s Bistro Marquee (now closed).

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Herbes De Provence Roasted Chicken With Polenta, Tomato, Fresh Herbs & Picholine Olives

Just east of downtown Walla Walla, the Fat Duck Inn is as noted for its cuisine as for its lodging. Try this savory chicken dish from chef-owner Rich Koby, winner of the DiRoNa Silver Spoon award.

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Risotto of Tumalo Tomme & Walla Walla Sweets

A truly regional recipe, using Juniper Grove Farm’s Tumalo Tomme goat cheese and sweet onions from Walla Walla. Created by Greg Higgins of Higgins Restaurant and Bar in Portland.

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