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’s storied restaurant, the Veritable Quandary, has been a local favorite for more than 40 years.
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.
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.
Join Oregon chefs Christopher Czarnecki and Vitaly Paley as they venture into the woods of Willamette Valley to search for the great Oregon Truffle.
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.
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.
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.
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.
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.
This recipe from Diane Morgan’s cookbook, Roots: The Definitive Compendium, is one of her favorites for cooks new to preparing root vegetables.
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.