Food+Drink

Curried Carrot Salad with Citrus Honey Vinaigrette

Oregon-Grown Carrot Recipes

Curried Carrot Salad with Citrus Honey Vinaigrette Stephanie Inn / CANNON BEACHAaron Bedard, executive chef Serves 4 Ingredients: For the Citrus Honey Vinaigrette • 1 orange, zested  • ¼ cup Public Coast Farm honey  • ¼ cup champagne wine vinegar  • 1 teaspoon Dijon mustard  • 1/2 cup avocado oil  • Salt, to taste For the Curried Carrot Salad • 10 ounces Kingfisher Farms Yaya carrots (or favorite Oregon carrots), peeled • 1 tablespoon olive oil • 1 tablespoon curry powder • 2 ounces seedless grapes • 2 tablespoons Public Coast Farm honey • 1/2 cup water • 1/2 cup sugar • 2 ounces walnuts • 4 ounces sheep’s milk feta cheese • 1/4 ounce Public Coast Farm micro carrot • Citrus honey vinaigrette (see recipe) • Salt and pepper, to taste Instructions: For the Citrus Honey Vinaigrette For the Curried Carrot Salad – Carrot Cake Ambar Estate / NEWBERGHeidi Whitney-Schile, winery chef Makes 2 cakes (6-inch pans) Ingredients: • 2 cups carrots, peeled and grated • 1 cup drained…

Juicy roasted lamb leg garnished with fresh rosemary and edible flowers, served on a black platter. Perfect for gourmet dining and special occasions.

3 Must-Try Lamb Recipes from Portland Chefs

Grilled Lamb Shoulder Chops with Rosemary Marinade Ox Restaurant / PORTLAND Greg Denton, chef/owner (2017 James Beard Award, Best Chef, Pacific Northwest) Recipe from Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant SERVES 4 Ingredients: Instructions: Lamb Empanadas with Citrus, Dates and Mint LaChona Empanadas y Vinos Argentinos / PORTLANDAmy Fuertes Mulé, owner and chef MAKES APPROXIMATELY 14 EMPANADAS Ingredients: Instructions: Fork-Tender Lamb Shanks Alan Hanson SERVES 4-6 Ingredients: Instructions: Chef’s note: If desired, when the meat is cool enough to handle, cut it off the bones and coarsely chop. Discard the fat and bones. Stir meat into the onion-broth mixture along with the Kalamata olives. Serve as directed above.

A bowl of creamy clam chowder garnished with herbs, accompanied by fresh bread and a pot of clams, showcasing a comforting seafood dish from Oregon.

Oregon Coast Clam Chowder Recipe

written by Thor Erickson | photography by Tambi Lane “RUN FASTER!” our 8-year-old son, Jahn, yelled. “It’s not working!” “You can do it!” my wife, Cathy, cheered as the waves crashed behind us. I ran down the beach as fast as I could. Rain was coming in sideways. The wind gusted so hard it lifted sand into the air, stinging my face and filling my mouth with salt. It was spring break on the Oregon Coast, and we were trying—against all better judg-ment—to fly a kite. After a few more attempts, our cheerfully colored kite took a beating, pelted from the gray sky by wind, rain and sand. It never stood a chance. Eventually, we let it go, laughing as it collapsed onto the beach like a bright idea humbled by weather. We had planned this trip for weeks. We’d recently purchased a vintage Volkswagen EuroVan and were excited to…

Enjoy a pairing of fine chocolates and craft beers, showcasing a variety of dark, milk, and white chocolates alongside rich, frothy beers for a delightful tasting experience.

Perfect Pairings: Beer and Chocolate

written by Jeremy Storton | photography by Alyson Brown The firm snap reverberates through my senses to let me know something amazing is about to land on my palate. Just from the sound I can tell the producer has put time and care into tempering this bar of chocolate well. It is something to savor and appreciate, not the type of bar to carelessly hand out for Halloween. This is the tease … the anticipation … the foreplay. Next, we place the chocolate on our tongue; we need to warm it up to unlock its aromas, and there is no better place to do so. Now, we pour the beer and inhale its aroma before introducing the beer to the chocolate. Does the pairing work? Is it a dud, or is it exquisite? If I were honest with you, both beer and chocolate are things no one needs but everyone…

The simple decor of Hayward is offset by elaborate and intricate dishes.

Hayward Restaurant Celebrates Oregon Seasons

written by Kerry Newberry | photography by Carter Hiyama/Hayward At Kari Shaughnessy’s farm-to-table restaurant in Carlton, the hygge magic runs deep—think nostalgic wallpaper designed with staff family photos, wooden silverware trays carved by the GM’s father and the soft glow of vintage lamps. The space hums with warmth and storytelling, anchored by a fictional muse: “We brought Hayward to life as a character,” said Shaughnessy. “A strong-willed and worldly woman, a seasoned traveler curating treasures from around the globe, yet always returning to her ranch in Oregon.” For the menu—an ode to hyper-seasonal ingredients—the James Beard-nominated chef collaborates with nearby farms and ranches including Even Pull Farm, Trent Family Farms and her husband’s Revel Meat Co. On the compact wine list, look for local standouts like Beckham, Buona Notte and Big Table Farm. (For that matter, peek at the neighboring table where a local winemaker might be dining next to…

A person with short hair relaxing at a bar with their hand on their face and a beer mug nearby, surrounded by vibrant, colorful abstract art, capturing the essence of Oregon's art and culture scene.

When Beer and Jazz Find Their Groove

written by Jeremy Storton | illustration by Maggie Wauklyn I sink deeper into the patio chair as shadows stretch into oblivion, bathed in the golden light of dusk. The song “So What” wafts from the house like the aromas from our homegrown chef’s kitchen. “Man From Monterey” then picks up the groove, setting the mood as my buddy and I sip our beer. The pairing of good beer and jazz as day fades into night always seems to bring life into perspective. Some of my favorite contemplative moments were steeped in conversation with a great beer in hand while jazz played softly in the background. I’d bet that in your quiet moments, many of you aren’t all that different. Staring into your glass, your mind goes elsewhere. Your foot taps. Your head sways. You may not know exactly where you are, but you know it’s somewhere good. The similarities between…

Happy beer mug cartoon character winning race with medals, racing to finish line, celebrating success, in a playful illustration for Oregon lifestyle, beverages, and local culture.

Beer Competitions and Why You Should Care

written by Jeremy Storton | illustration by Edwin Ouellette A woman once walked into the shop where I sold beer and wine. We chatted about her dinner plans, and I offered a few perfect pairings. Instead of taking my advice, she reached for two bottles from the bottom shelf and said, “I’ll just go with these. They’re safe.” Her word “safe” shook me. After all, a great bottle isn’t about safety or security—it’s about joy and adventure. I’ve thought about that moment ever since. What I think she really expressed was the overwhelm of so many choices, compounded by the fear of disappointment after spending hard-earned money. Luckily, there is a way to enjoy a flavor adventure without the risk.  For years, I’ve sat at a little round table with rows of mystery beer in small cups waiting for me and other beer judges to blindly evaluate them. Judging beer…

Aji Fish Butchery

Aji Fish Butchery

written by Kerry Newberry | photography by Aji Fish Butchery With a sense of calm and artistry, Jeffrey Kim smoothly scales a piece of sea bream behind the bar at Zilla Sake—a destination sushi restaurant in Portland. “I use the sukibiki method,” he said. “It’s a traditional Japanese technique where you delicately slice instead of scrape the scales away, which prevents damage to the fish.” For the past two decades, Kim has worked in seafood with stints at Katsuya in Los Angeles and Portland’s Bamboo Sushi. He’s currently the head chef at Zilla Sake and runs Aji Fish Butchery on the side. About five years ago, he became interested in dry-aging fish, the intricate process of removing excess moisture to concentrate flavor and enhance texture. “I love the unique textures and flavor profiles of dry-aged fish because it highlights each fish differently,” said Kim. As the fish is stored in…

Warm Up With Ramen at These New Spots

written by Kerry Newberry When wetness peaks in Oregon, ramen is a balm. Luckily, there’s a new crop of restaurants and bars serving up soul-satisfying bowls from wine country to the coast. First stop: Alpha Bravo (115 S. Washington St., Newberg; www.alphabravobar.com). This speakeasy-style ramen bar is located in the back room of the new urban tasting hub and gallery for Artist Block. Similar to her studio-gallery-tasting room in Dundee, founder Anna Sweet transformed a simple vision into something sensational. The hidden bar is packed with moody vibes—from vintage decor and feathery chandeliers to velvet booths. Ever wondered about pairing ramen with wine? A local list with glass pours points you in the right direction. In Portland, Takibi (2275 NW Flanders St., Portland; www.takibipdx.com), the warm and woodsy restaurant tucked inside Snow Peak’s U.S. headquarters, recently brought back its lunch program (Wednesday through Sunday) with a new menu featuring ramen,…