Chipotle & Maple Glazed Quails

From the Veritable Quandary in Portland.  Pair with a Willamette Valley Pinot Noir.

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Veritable Quandary

Portland’s storied restaurant, the Veritable Quandary, has been a local favorite for more than 40 years.

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Olive harvest begins late autumn, usually just after wine grapes. The olives are often hand-picked at night—the freshness of the fruit translates to the oil.

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.

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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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Of the 30 Northwest truffle species, only three are harvested for culinary use - two whites and a black. Czarnecki and Paley are in search of the winter white (Tuber oregonense), which at its peak carries aromas of earth, herbs, garlic and a petroleum-like note.

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.

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Bill Taylor with his late father, Justin Taylor, the patriarch of Taylor Shellfish Farms, who could be found walking the tide flats most daylight tides up until the age of 90.

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.

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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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Diane Morgan, the author of Roots: The Definitive Compendium, shopping at the Portland Farmers Market.

Roots

Our exclusive interview with cookbook author Diane Morgan, winner of the 2013 James Beard award for her enlightening book, ROOTS: The Complete Compendium with 225 recipes.

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