Churros with Mexican Chocolate Sauce

Recipes by Exceutive Chef Annie Cuggino, Q Restaurant & Bar, www.q-portland.com

photography by David L. Reamer

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Abacela Souffle

Recipes by Exceutive Chef Annie Cuggino, Q Restaurant & Bar, www.q-portland.com

photography by David L. Reamer

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Layered Hazelnut Mousse Bar

Recipes by Exceutive Chef Annie Cuggino, Q Restaurant & Bar, www.q-portland.com

photography by David L. Reamer

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Bistro Agnes

James beard award-winning chefs greg denton and gabrielle quiñónez denton are known for upending expectations with their experimental approach to familiar dishes. But at their newest restaurant, bistro agnes, they’re taking their cues from tradition, using centuries-old recipes to craft french bistro classics that deliver romance, elegance, and soul-satisfying deliciousness.

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Pacific City

Explore/Eat/Play

If rugged, windswept pacific city is the edge of the world, headlands coastal lodge & spa feels like the center. The oregon coast’s newest luxury hotel makes it easy to head out into the wild for your very own oregon adventure—or hunker down with a glass of pinot and watch the waves. Life on the edge never felt so good.

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Oregon Marionberry: Summer Love

The Marionberry, that long, dusky, extra-juicy Oregon-born treasure makes show-stopping appearance in midsummer. Executive Chef Annie Cuggino of Q Restaurant & Bar shares some of her favorite recipes.

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As the child of a politician, executive chef Jaco Smith was exposed to international cuisine from an early age, and spent many years working and living abroad.

Lechon

The next time you need a vacation, save the plane ticket and make a reservation at Lechon. Inspired by the cuisines of Argentina, Chile, and Peru, this ambitious downtown restaurant delivers just the right combination of bright flavors, bold textures, and the feeling you’ve been transported someplace just a little bit wild.

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Ava Gene's

Ava Gene’s in Portland is not a vegetarian restaurant, but owner/chef Joshua McFadden is changing the entire way fine diners view the once-humble vegetable.

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Seafood Bisque

Recipe by Executive Chef, Andrew Garrison, Meridian

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A soul-satisfying onion soup gratinée features meltingly soft onions braised to sweetness in rich beef stock, then blanketed with a browned layer of cave-aged gruyère atop thyme croutons.

Soupea L'Oignon

Recipe by Executive Chefs, Greg Denton & Gabrielle Quiñónez Denton, Bistro Agnes

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Tarte au Chocolat

Recipe by Executive Chefs, Greg Denton & Gabrielle Quiñónez Denton, Bistro Agnes

A perfect companion to Armagnac.

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Salade Lyonnaise

Recipe by Executive Chefs Greg Denton & Gabrielle Quiñónez Denton, Bistro Agnes

 

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Pan Seared Scallops

Recipe by Executive Chef, Andrew Garrison, Meridian

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Roasted Squash with Yogurt and Walnuts on Toasted Bread

With recipes like this, Ava Gene's Owner and Chef Joshua McFadden is changing the way diners view the once-humble vegetable.

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Fire Roasted and Raw Vegetables

The perfect batter for frying everything from asparagus to beets. Adapted from Joshua McFadden's upcoming book, Six Seasons: A New Way with Vegetables.

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Poached Wild Gulf Prawn and Celery Salad

Perfect with a glass of Northwest rosé, Poached Wild Gulf Prawn and Celery Salad from Pazzo Ristorante in Portland.

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Steamed Clams and Mussels

Recipe from Executive Chef Raymond Southern, The Mansion Restaurant at Rosario Restaurant & Spa, Orcas Island

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Orecchiette "Little Ears" Pasta

Spicy sausage and slightly bitter rapini make this pasta dish from Tulio Ristorante the perfect partner for a bottle of crisp rosé from the Northwest.

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Grilled Head-On Spot Prawns With Garlic

Make sure the grill is really hot for this recipe. From Ox’s Greg Denton and Gabrielle Quinonez Denton.

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