Summer Berry Mille-Feuille
A delicate layering of filo dough, lemon curd and fresh berries from chef John Newman of Newman’s 988 in Cannon Beach.
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.
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.
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.
Jerusalem Artichoke and Artichoke Heart Linguine
From the award-winning 2012 cookbook, Roots: The Definitive Compendium by Diane Morgan.
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.
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.
