Food+Drink

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Home Grown Chef: Oysters

written by Carrie Cook Minns I was coerced into slurping down my first oyster during my teenage years. My friend and I huddled on the far end of her deck, avoiding the adult revelers at her family’s barbeque. The adults weren’t going to let us escape that easily, and taunted, “Oh, come on. You can’t grow up in the Northwest and not have slurped down an oyster.” There was even chanting, “Do it! Do it!” And so I did. Not an instant convert, I never contemplated eating another oyster until my sister married an oyster lover. For his first Thanksgiving with our family, my brother-in-law brought a corn and oyster soufflé. Their family vacations (even their honeymoon) always seemed to take place near bodies of water with fresh oysters. This past summer, they returned from vacation with stories of the hundreds of oysters they had harvested and how my 9-year-old…

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Raspberry Fromage Blanc Tart Recipe

Silver Grille Silverton | silvergrille.com Chef Jeff Nizlek The Raspberry Fromage Blanc Tart is a rich, creamy dessert that is not overly sweet by any means. Instead, the tart’s flavors are a perfect combination of the zingy raspberries and the cool Fromage Blanc. It’s a perfectly satisfying summer treat everyone can enjoy. Happy eating!   Raspberry Fromage Blanc Tart Makes: 8-10 servings | Cook time: 45 minutes, plus 2 hours chill time Ingredients: Purchased pastry dough 1 cup Fromage Blanc, softened ¼ cup granulated sugar 2 eggs ½ cup heavy cream ½ teaspoon finely grated orange rind ¼ teaspoon vanilla 1½ cups raspberries 1 tablespoon powdered sugar photo by Carrie Minns   Press pastry into 9-inch tart pan with removable bottom. Freeze for 15 minutes, or refrigerate for 30 minutes, or until firm. Line pie shell with foil; fill with pie weights or dried beans. Bake the tart in the bottom third…

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The Ripening Age

DAIRY FARMS ARE like clockwork. Day in and day out, rain or shine, holiday or Monday, there’s a herd of cows that must be milked every twelve hours.

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The Beauty of Oregon’s Fall Bounty

AT THE HEART OF HARVEST is the celebration of bounty after another season of hard work. Food photographer Charlotte Dupont set out to capture the moments that exhaust and gratify every farmer—colorful root vegetables emerging from dark soil and bulbs of fruit landing in baskets.

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Nonprofit Breweries

DID YOU KNOW? Portland is host to more nonprofit organizations per capita than any other city in the United States.

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How Your Local IPA is Quietly Becoming a Leading Economic Drive in Oregon

Headquartered in Belgium, Anheuser-Busch InBev is the world’s largest brewing company, thanks to well-known brands including Budweiser and Corona. The company has annual revenues of more than $43 billion, sells 200 brands of beer, brews more than 500 million barrels of beer and operates in twenty-four countries. Hop farmers in Oregon once were part of the massive conglomerate’s supply chain. 

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A Recipe for Grilled Albacore Salad Sandwich

Season and Regions Portland | seasonsandregions.comChef Allan SchwabGrilled Albacore Salad SandwichMakes: 4 servings | Cook time: 20 minutes 8 ounces Oregon albacore tunaOlive oilSalt and pepper1⁄₃ cup diced dill pickles2 tablespoons diced red onion1 tablespoon capers (drained)¼ cup shredded Napa cabbage1 teaspoon minced fresh dill¼ cup mayonnaise1 teaspoon Dijon mustard1-2 slices Tillamook cheddar cheeseFranz Oregon Hazelnut breadButter Brush tuna with olive oil. Season with salt and pepper. Cook tuna on barbecue or grill pan until cooked through, about 3-4 minutes on each side. Place tuna on wire rack until cool. Break into small pieces. Mix tuna with pickles, onion, capers, cabbage, dill, mayonnaise and Dijon until well combined. Preheat skillet over medium heat. Generously butter one side of a hazelnut bread slice. Place buttered side down onto skillet. Place sliced cheddar cheese and ¼ of the tuna mix, then more sliced cheddar on top. Butter a second slice of bread…

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Tasting Notes

In Oregon’s pre-Prohibition days, getting a taste of the vino meant a quick nip on the farm. Later, in the ’60s and ’70s, tasting was still an informal affair, happening in the family homes, garages or barrel rooms of early pinot-growing operations. “Our original tasting room was really just our home,” recalled Maria Ponzi, whose parents established Ponzi Vineyards in 1970. Amid the rising number of visitors to the region, spurred by increasing national interest in the state’s burgeoning wine production, the Sokol Blosser family commissioned architect John Storrs in 1978 to design a separate building to sample their vintages.