Juniper Grove Farm

Oregon’s first artisanal goat cheese maker, Pierre Kolisch has a national reputation for the rounds, pyramids and log shaped buche cheeses crafted on his Juniper Grove Farm in Central Oregon.

Read Article | View as Printed

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.

Read Article | View as Printed

To ensure future harvests, only mature male crabs measuring 6¼” across the shell are harvested; juvenile males and all females are returned to the sea.

Bountiful Waters

We visit Newport, the “Dungeness Crab Capital of the World,” where the working conditions for the most valuable catch on the West Coast are cold and rainy, and demand a sense of adventure.

Read Article | View as Printed

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.

Read Article | View as Printed

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. 

Read Article | View as Printed

Going Native

Sunny Jin, the executive chef at JORY in Newberg, calls upon his worldly culinary training from The French Laundry in Napa and Tetsuya’s in Sydney to create one of Oregon’s finest restaurants.

Read Article | View as Printed

Web Design and Web Development by Buildable