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.
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.
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.
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.
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.
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.
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.
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.
Spice Roasted Beet Salad With Candied Hazelnuts, Goji Berries, And Creamy Goat Cheese Vinaigrette
Recipe by Gregory Gourdet, Executive Chef at Saucebox
Pan Roasted Halibut With Yellow Pepper and Fennel Fondue, Apple Jalapeno Salad, and Coconut-Yogurt Emulsion
From Gregory Gourdet, Executive Chef at Saucebox in Portland
