Squid Ink Spaghetti and Lobster
Pair this pasta appetizer with a Pinot Blanc from the Willamette Valley. From the Veritable Quandary in Portland.
Chipotle & Maple Glazed Quails
From the Veritable Quandary in Portland. Pair with a Willamette Valley Pinot Noir.
Veritable Quandary
Portland’s storied restaurant, the Veritable Quandary, has been a local favorite for more than 40 years.
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.
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.
Buckwheat Crepes Stuffed with Turnips and Truffles
Chef Vitaly Paley of Paley’s Place and Imperial in Portland offers this truffle-centric recipe.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
