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.
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.
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
