Give friends and family a taste of the Pacific Northwest with artisan food gifts from Oregon.
Farmers markets and home gardens are overflowing with summer veggie abundance and this recipe for Roasted Summer Veggies with Goat Cheese will solve that delicious problem. Adapted from recipe by Karen Phillips Ingredients: 1 eggplant, peeled and cut into 1-inch pieces 2 red or yellow bell peppers, cut into 1-inch pieces 1 large red onion, halved and cut into 1-inch pieces 1 to 2 zucchini, halved lengthwise and cut into 1-inch pieces 2 sprigs fresh thyme 4 cloves garlic, unpeeled 4 tablespoons olive oil 2 tablespoons lemon juice 8 ounces (1 to 2 bunches) arugula, chopped 1 cup crumbled goat cheese (feta also… See More
This week we’re welcoming guest contributor and Portland native, Andrea Vorvick, who lives for entertaining, especially with local producers in mind. Autumn in the Pacific Northwest usually means cool weather and a fair amount of drizzle. As Portlanders, we don’t let that stop us from throwing a party, though. Heck no! It just means moving the festivities indoors. Throw together a guest list, plan a quick and easy menu, and shop your local markets for flavorful ingredients and unique drink options. Plan ahead Inviting more people? Just make a few tweaks to the menu by adding a cheese platter, doubling… See More
Whether we’re talking about fruit, cheese or wine, the harvest season has arrived across the West. To celebrate the bounty, how about throwing a wine and cheese party for your friends? A few bottles of wine, a selection of cheese, crackers and some fresh slices of local pears and apples are all you need. You can find the perfect wine to complement any cheese at local wineries in the Rogue Valley. Selecting the right wine and cheese for your party can be a separate adventure of its own. The Rogue Valley and surrounding area is home to several artisan cheesemakers whose… See More
The sophisticated, stylin’ San Francisco Bay Area literally reeks with true cheese passion. Produced by a wide network of small, local Bay Area cheesemakers, adoring fans snap up seasonal as well as more traditional style cheeses. We’ve got the wine, the bread – and thou. Now, for the cheese. Real Cheese for Real Americans Gordon Edgar is the cheese buyer for Rainbow Grocery, a vegetarian worker-run cooperative. His book, “Cheesemonger: A Life on the Wedge” establishes him as a pro. His most popular cheese choices may surprise you: “…Jack and Mild Cheddar. It’s a price issue. It’s not processed, it’s… See More
In Portland, January days are cold, wet and dreary. The holidays have lapsed and the thought of the long winter months ahead is somewhat daunting. This is the season for comfort foods; rich soups, stews, hearty pastas and, of course, everyone’s childhood favorite, macaroni and cheese. These are the foods that warm us up on particularly dark days and remind us of the pleasure in retreating to robust, rib-sticking meals. Upscale Mac Do you find yourself stuck at work later than you want and the thought of cooking when you get home makes your head spin? Don’t fret. Stop by… See More
Take a pot of milk and heat. At a very specific temperature, add in a bit of acid or a bit of rennent, stirring all the while. In a moment of magic, the curd will separate from the whey and you are on your way to making your own cheese. Eugene’s Keith Ellis likes this moment of magic so much, in 2008 he decided to start his very own cheesemaking adventure: Cheese Louise Creamery. The name came about because Ellis’s mother and grandmother both shared the name Louise — making his homegrown business the perfect namesake! The Local Dish: What sparked… See More