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.”

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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.

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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.

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OX Restaurant's Roasted Brussel Sprouts With Hazelnut Dukkah

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

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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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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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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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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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Bruschetta of Juniper Grove Otentique, Tomatoes & Beans

Greg Higgins of Higgins Restaurant and Bar in Portland uses goat cheese from Central Oregon’s artisanal cheese maker, Juniper Grove Farm, to make the perfect appetizer.

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Steamed Mussels with Burdock Root, Shallots, and Sun-dried Tomatoes

Mussels and burdock root are a natural pairing, delivering a savory, briny flavor to this delicious dish from Roots: The Definitive Compendium by Portland cookbook author Diane Morgan.

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