Food Features

Chef Joe Zampano and Katie Koenig feature a variety of locally sourced menu items for breakfast and lunch.

Wine Country à la Cart

June 01, 2014

Roll out of the city to discover fine meals on wheels

Carlton's Food Boom

May 01, 2014

Return of the five-Reuben town in the heart of Willamette wine country

Queseria Ochoa crafts Oaxaca (pronounced wah-HAH-kah), a stretched curd
cheese, kneaded and sold in long ropes wound into balls.

Queso, So Bueno

May 01, 2014

Celebrate Cinco de Mayo with Oregon-made Mexican cheese

Spring’s Spread

April 01, 2014

Wake up your winter palate with a sunny, seasonal menu.

Chef/co-owner Leather Storrs chats with diners at his Southeast Portland wine bar, Noble Rot, which was established in 2002. Photo provided.

Spot on Noble Rot

March 01, 2014

Portland chef Leather Storrs shares pair of plates and picks

Gem s sign greets passersby on McMinnville s Third Street

Firmly in the Gumbo

March 01, 2014

Laissez les bons temps rouler (Let the good times roll)

Vern Caldwell, president of the Oregon Cheese Guild, pours beer at a pairing class during last year’s event. Photo by Christine Hyatt.

Wheel Accomplishment

March 01, 2014

Artisan producers to celebrate 10th Oregon Cheese Festival

Devotion to Decadence

February 01, 2014

Profess your love for chocolate with a trio of tastiness

Biwa restaurant’s chef/owner Gabe Rosen (left) and chef de cuisine Jon Moch.

Hot Saké!

December 01, 2013

Now that it’s winter in the Northwest, a steaming hot cup of saké makes a soothing sipper on a shivering cold, rainy night. Right? Not exactly.

Inspired by the holiday season, Yule Käse, by Beecher’s of Seattle, is a unique version of their Flagship Reserve.

Clothbound for Greatness

December 01, 2013

Dress up your holiday cheese plate with artisan cheddar