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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Pan-Roasted Pork Tenderloin with Salsify, Carrots, Chickpeas, and Cranberries

This recipe from Diane Morgan’s cookbook, Roots: The Definitive Compendium, is one of her favorites for cooks new to preparing root vegetables.

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Jicama and Watermelon Salad with Thai Basil and Pink Peppercorn Vinaigrette

Perfect for a summer picnic, this pretty pink salad from Roots: The Definitive Compendium by Portland cookbook author Diane Morgan has floral overtones from the crushed pink peppercorns.

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Jerusalem Artichoke and Artichoke Heart Linguine

From the award-winning 2012 cookbook, Roots: The Definitive Compendium by Diane Morgan.

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Dungeness Crab Cakes

Use fresh crab meat from the Oregon Coast to make these Dungeness Crab Cakes from chef Mark Newman of Newman’s at 988 in Cannon Beach.

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S'Mores Tart

Sunny Jin, Executive Chef at JORY Restaurant at The Allison Inn & Spa in Newberg, Oregon, reinvents a classic camp fire dessert, complete with white chocolate sauce.

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Jory Pan Seared Diver Scallops With Corn-Lovage Fritters, Bacon Chips, & Hass Avocado Coulis

Scallops fan? Don’t miss this delicious recipe from Sunny Jin, Executive Chef at JORY Restaurant at The Allison Inn & Spa in Newberg, Oregon. 

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