Gourmet Travel in Oregon

In 1954, when The New York Times dubbed Oregon native James Beard the “dean of American cookery,” television dinners were commonplace, the microwave was on its way to becoming a household essential and a traveling salesman named Roy Kroc was on the verge of launching a fast-food nation. Slow food (which until the 1950s was simply called, “food”) seemed destined for extinction. Beard, however, stayed true to his fresh-is-best, less-is-more philosophy. He traveled the country teaching classes, wrote more than two dozen cookbooks and inspired a generation of foodies.

More than half a century later, the Beard movement is stronger than ever in homes and in restaurants. It’s only fitting that Beard’s home state would be front and center in a culinary renaissance, where convenience food is a CSA and independent food carts are giving national drive-ins a run for their money.

This love of food, meanwhile, has paved the way for culinary experiences that go beyond sitting down to a nice meal. These take you behind the scenes to see where the food is grown, break bread with the bread-makers and savor the nuances of everything from chocolate to salt.