Arden Chef Sara Hauman and owner Kelsey Glasser. Photography © Michael Morrow

Chef-Driven Wine Bars

Portland’s most well-known chefs are dipping their toes deeper in the wine pool offering more casual experiences that give patrons the ability to deepen their relationship with wine.

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Keeper of the Honeybees

Think all honey tastes the same? Think again. Old Blue Raw Honey in Philomath, Oregon, makes varietal honeys that are a revelation for anybody who thinks the last word in honey begins and ends with clover. From arugula to wild blackberry, these bees make honeys that capture the ephemeral beauty of floral bloom.

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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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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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Salem’s Wandering Aengus is a leader in American cider. Driven to revive a beverage once ubiquitous in North America but pushed almost to extinction by prohibition, founders James Kohn and Nick Gunn began fermenting, blending, and bottling juice from rare heirloom cider apples in 2005. The result was unlike anything most people had ever tasted: sweet, tart, earthy, perfumed, complex, somewhere between beer and wine but different than either. Now, 10 years later, Wandering Aengus’ harvest is more bountiful than ever.

Fruit & The Cidermaker

A national cider renaissance is underway and it’s firmly rooted in the Northwest. Oregon cidery Wandering Aengus is at the heart of this success story.

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Out of every 100 hazelnuts harvested in the United States, 99 are grown in Oregon. The nuts’ unmistakable flavor and richness is finding its way into everything from craft beer to hazelnut-finished prosciutto.

Fall Harvest: Oregon Hazelnuts

Oregon’s hazelnut industry, once seriously threatened by Eastern Filbert Blight, is now entering a golden age.

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Sarah and Conner bought their land just three months before their son Wendell was born, the realization of a decade-long dream. Now, they farm as a family on a 50-acre parcel of pasture, hill, and riparian land about halfway between Molalla and Silverton. Certified organic, Diggin’ Roots Farm supplies a network of community supported agriculture members and farmers markets in the eastern Willamette Valley while making big strides towards native ecosystem rehabilitation.

Finding Home

A young couple buys 50 acres near Molalla, Oregon and sets down roots as organic farmers.  Now Diggin’ Roots Farms operates a bountiful CSA.

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Olive harvest begins late autumn, usually just after wine grapes. The olives are often hand-picked at night—the freshness of the fruit translates to the oil.

Oregon Olive Mill: From Tree to Table

What began as a grand experiment – the planting of 11,000 olive trees – is now forging the path to estate-grown and milled Oregon olive oil.

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Chefs Christopher Czarnecki of the Joel Palmer House in Dayton (left) and Vitaly Paley of Paley’s Place and Imperial in Portland (right) brave the windswept winter rain to search for Oregon truffles in the fertile Willamette Valley.

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.

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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.

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