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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Pan Seared Scallops

Recipe by Executive Chef, Andrew Garrison, Meridian

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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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photography by David L. Reamer

Crostini of Arugula, Thick Cut Bacon, Red Anjou Pear, Mostarda & Goat Cheese

Recipe by Exceutive Chef /Owner Jason French
Ned Ludd, an American Craft Kitchen
www.nedluddpdx.com

 

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photography by David L. Reamer

Galette of Pear, Blue Cheese & Piment d'Espalette

Recipe by Exceutive Chef /Owner Jason French
Ned Ludd, an American Craft Kitchen
www.nedluddpdx.com

 

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English Pea Gnocchi

Recipe from Purple Cafe and Wine Bar
www.purplecafe.com

 

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Photography by David Reamer

Crispy Duck Breast

Recipe by Executive Chef Annie Cuggino
Q Restauraunt & Bar
www.q-portland.com

 

 

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Photo by David Reamer

B.F.D.

Recipe by Q Restaurant & Bar

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photography by David Reamer

Buche Salad

Recipe by Executive Chef Annie Cuggino
Q Restauraunt & Bar
www.q-portland.com

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Photography by David Reamer

Marionberry Crisp

Recipe by Executive Chef Annie Cuggino
Q Restauraunt & Bar
www.q-portland.com

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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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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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