Food+Drink

Andrew Barton, author the Mrytlewood Cookbook

Andrew Barton shares his recipes in The Myrtlewood Cookbook

Andrew Barton created and self-published The Myrtlewood Cookbook in 2014 based on his supper club recipes. This year, it was released by Sasquatch Books, and its packed with even more of Barton’s warm sensibility and stories.

brendan loscar, oregon beer, oregon breweries, portland oregon

Piping Hot Beer

Glühbier, the take on mulled wine for beer, is breaking into Oregon’s brew scene.

Oregon Pinot Noir

1859 Oregon Magazine’s guide to perfect Oregon Pinot Noir pairings

The Plight of the Nano Brewer

It’s the hyper-local beer community that makes a nano brewery’s smallness an asset. Ages ago brewing was a community service that fed beer to the village that surrounded it.

salem, oregon food, gerry frank, joni kabana

Gerry Frank’s Top 5 Eateries

Foodie Gerry Frank, a well-traveled man with a big appetite, divulges his five favorite places to eat in Oregon. Today when he’s not greeting customers at his Salem restaurant, Konditorei, Frank lets his love of food take him to destinations around the world. Aside from his own eatery—which is known for its savory quiches, homemade soups and remarkable cakes—here are five of his favorite food stops in Oregon.

Fill Your Pantry: Farmers Markets in Winter

A new way to stock up on healthful staples and boost your local economy in one annual shopping spree is taking root. Aptly called Fill Your Pantry, these one-day farmers markets fill community halls, schools and granges with food producers and consumers for one big, all-local sale that leaves everyone with a sense of accomplishment.

Gregory Gourdet Portrait

Chef Gregory Gourdet

Chef Gregory Gourdet takes his healthy lifestyle to the next level written by Mackenzie Wilson | photography by Andy Batt Gregory Gourdet doesn’t have his own cooking show on television, but he’s as close to a celebrity as a chef can get. In the past four years, the 41-year-old, who lives and works in Portland, has been on the “best of” chef radar for the Northwest food scene. His innovative use of local ingredients at Departure, where he is the executive chef, has earned him accolades including “Chef of the Year” from the Oregon Department of Agriculture in 2013 and Eater Portland in 2014. The James Beard Foundation named him a semifinalist for Best Chef: Northwest and he took runner-up on season twelve of Bravo’s hit series Top Chef in 2015. Originally from Brooklyn, New York, Gourdet moved to Portland in 2008 and made a monumental shift in his way…