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.

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.

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.

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.

Scallops fan? Don’t miss this delicious recipe from Sunny Jin, Executive Chef at JORY Restaurant at The Allison Inn & Spa in Newberg, Oregon. 

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.

Recipe by Gregory Gourdet, Executive Chef at Saucebox

From Gregory Gourdet, Executive Chef at Saucebox in Portland