Gourmet Travel in Oregon

Ten culinary experiences that will take you from FARM to TABLE to FOOD CART to the SUBLIME

Bob Neroni teaching at EVOO in Canon Beach. /
Photo by Kevin Max
Bob Neroni teaching at EVOO in Canon Beach. / Photo by Kevin Max
Chrissie Zaerpoor tending to her cattle at her Kookoolan Farms in Yamhill.
Chrissie Zaerpoor tending to her cattle at her Kookoolan Farms in Yamhill.
Chrissie Zaerpoor making cheese at her Kookoolan Farms in Yamhill.
Chrissie Zaerpoor making cheese at her Kookoolan Farms in Yamhill.
Farm to Fork staff. /
Photo by Toki Cavener
Farm to Fork staff. / Photo by Toki Cavener
Farm to Fork event. /
Photo by Toki Cavener
Farm to Fork event. / Photo by Toki Cavener
Farm to Fork appetizer. /
Photo by Toki Cavener
Farm to Fork appetizer. / Photo by Toki Cavener
Silcox Hut above Timberline Lodge at Government Camp. /
Photo courtesy of Turtledove Clemens
Silcox Hut above Timberline Lodge at Government Camp. / Photo courtesy of Turtledove Clemens
Timberline Lodge Winemaker's Dinner in the Silcox Hut. /
Photo courtesy of Turtledove Clemens
Timberline Lodge Winemaker's Dinner in the Silcox Hut. / Photo courtesy of Turtledove Clemens
Chef Jason Stoller Smith preparing the Timberline Lodge Winemaker's Dinner. /
Photo courtesy of Turtledove Clemens
Chef Jason Stoller Smith preparing the Timberline Lodge Winemaker's Dinner. / Photo courtesy of Turtledove Clemens
Chef's Table in the Portland City Grill in Portland. /
Photo by MOSCA photography
Chef's Table in the Portland City Grill in Portland. / Photo by MOSCA photography
Steamboat Inn on the Umpqua River.
Steamboat Inn on the Umpqua River.
Chef Rob Pounding at the Culinary Center in Lincoln City.
Chef Rob Pounding at the Culinary Center in Lincoln City.
Heidi Tunnell Barn Dinner in Creswell.
Heidi Tunnell Barn Dinner in Creswell.
1859's Homegrown Chef. /
Photo by Carol Sternkopf
1859's Homegrown Chef. / Photo by Carol Sternkopf

October 1 2011

By Sarah Max
Executive Editor




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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.

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