It could be in a barn, or at a long table under the stars in a vineyard that you taste a perfectly braised piece of elk or a handcrafted wedge of locally made cheese. No matter where it takes place or what you get to eat, attending one of Field & Vine’s “Dinners in the Field” is guaranteed to feature farm-fresh, seasonal ingredients paired with a fine wine.
Portland Seedhouse introduces new greens
Whether you’re a foodie who plans your outings around your taste buds or a traveler who understands that to know a place is to know its cuisine, gourmet experiences in Oregon are growing in number and in quality—bringing the best in culinary culture to your doorstep.
A slice of daily life on Michael Antoci’s Pachamama Farm.
If you’ve never cooked Oregon elk before, now might be a good time to try! It’s delicious and more flavorful than beef.
Managing elk is a far cry from keeping more domesticated animals like pigs or sheep. They can weigh in excess of 950 pounds, and they’ll attack anything they perceive as a threat. Visit Rosse Posse Acres to see how its done.
From the time Dan Chin was knee high to a grasshopper, he knew he wanted to be a farmer. As a child he loved putting on his cowboy hat and boots and exploring his family’s potato fields near Klamath Falls.
Oregon’s bounty is on display year-round, from garlic to Christmas trees and everything in between. The state’s farmers produce more than 40 million bushels of wheat every year.
On Jossy Farms, a large barn is tucked between rows of trees and small wagons are lined up, awaiting the arrival of customers eager to fill them with fresh peaches. Owner Bob Jossy surveys the endless rows of trees, their low-hanging branches laden with ripe, yellow-orange fruit with just a hint of rosiness. It’s the height of summer and the ideal time for peach harvest.
