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.
From the Stephanie Inn Dining Room in Cannon Beach. Chef Aaron Bedard’s fresh take on a classic cut.
A delicate layering of filo dough, lemon curd and fresh berries from chef John Newman of Newman’s 988 in Cannon Beach.
Pair this pasta appetizer with a Pinot Blanc from the Willamette Valley. From the Veritable Quandary in Portland.
From the Veritable Quandary in Portland. Pair with a Willamette Valley Pinot Noir.
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.
Chef Vitaly Paley of Paley’s Place and Imperial in Portland offers this truffle-centric recipe.
Chef Jason French of Ned Ludd in Portland suggests pairing this dish with a Willamette Valley Chardonnay or Pinot Noir.
Use fresh truffles or truffle butter in this recipe from the Joel Palmer House in Oregon’s Wine Country.