Organic farms and artisan cheesemakers team up with Rogue Valley chefs to deliver peak flavor brunch.
Pono Farm Soul Kitchen receives a steady diet of Wagyu beef and heritage pork from its supplier Pono Farm and Fine Meats, also owned by the Nakato Family.
Long a bastion of rugged individualism portrayed in the growth of local farms, Eugene, Oregon has also been a serious player on the organic restaurant stage. New-ish to the party is Party Downtown, with a name that gives a nod to its origin as Party Cart. It morphed in 2015 into a brick and mortar eatery when it entered into a space collaboration with Red Wagon Creamery on 8th Alley. Here’s a look at three amazing Party Downtown dishes, created in their rustic-chic kitchen that features organic American cuisine. Craft sodas and alcoholic options can be had tableside or in their speakeasy-style bar. When you talk with… See More
Fry Family Farm launched its food store and farmer hub in Medford Oregon in August 2016. Shoppers will find locally grown organic produce and artisanal products, some made in-house by their kitchen team.
Authentic farm-to-table dining arrives at Scarpetta Restaurant in Ashland, Oregon. Chefs Petra Jung, Tony Travanty and Josh Dorcak source fresh and local.
Leaders of Oregon’s farm-to-fork movement blazed the trail for the growth of artisanal hand-crafted food and wine. What are they doing now? Think salt, wine, and urban farming.
Farm Spirit is Portland’s first all plant-based tasting menu restaurant, featuring locally grown food. Are there Michelin stars in their future?
The huge success of Outstanding in the Field seasonal farm dinners has spawned the locally grown Farm to Fork Events in Southern Oregon, directed by chef-owner Matthew Domingo. With a goal of reconnecting people to what’s on their plate and educating everyone about what eating farm to fork really means, his dinner events, such as the one above at Restoration Seeds farm, start with a farm tour that leads to a delicious and satisfying homegrown meal prepared by local chefs. In addition to events around their Southern Oregon home base, Farm to Fork travels backroads, waterways, and urban streets across… See More
Combine energetic Italian family-taught cook, Nora LaBrocca, with a homey dramatic retail space in downtown Medford, and you have the fixings for outstanding fare, stocked shelves of pantry items, fun group cooking classes and tasting events at the Downtown Market Company she co-owns with husband Brian Witter. Together they have created a space reminiscent of a big city neighborhood shop that serves as the perfect place for grabbing a seat at the lunch counter, securing last-minute dinner items, or stopping in for the occasional local wine tasting. In little more than a month, her on-site cooking classes have already found… See More
“Snout to tail, root to shoot”: that’s the rallying cry at Revival Bar + Kitchen in Berkeley, and with dishes like carrot-top pesto, the Mixed Pig Plate, and the emphatically quoted “basket of bread” (crispy lamb sweetbreads served with bread-and-butter pickles), Revival is revved up to bring back classic cooking – and to revive downtown Berkeley’s restaurant scene too. Never had a pig’s ear? Try them at Revival braised and tossed with arugula, grilled peaches, and a zesty vinaigrette. Pig ears don’t exactly melt in your mouth, but many find their chewy texture to be a real treat. And if… See More