Oregon Home Grown Chef

Fresh peach sorbet

Home Grown Chef: Peaches

Oregon Home Grown Thor Erickson contemplates the ultimate summer fruit: the Oregon peach.

Home Grown Chef: Mutton

“Eat less meat. Eat better meat.” This is the mantra of Adam Danforth, the author of Butchering Poultry, Rabbit, Lamb, Goat, Pork, which won top 2016 awards from the James Beard Foundation and the International Association of Culinary Professionals.

crabbing, astoria

Home Grown Chef: Dungeness Crab

Home grown chef Thor Erickson shares stories of Oregon Dungeness crab and gives you his versatile recipe for court bouillon.

Home Grown Chef: Pumpkin

Home grown chef Thor Erickson shares strategies for cooking Oregon pumpkins and his secret recipe for pumpkin tacos.

Home Grown Chef: Salmon

Home Grown Chef Thor Erickson goes on some seaworthy fishing adventures and prepares baked Salmon. Cooking salmon made easy, with 1859.

Home Grown Chef: Tomatoes

Home Grown Chef Thor Erickson offers a savory recipe for a roasted tomato pie that home chefs will love.

Home Grown Chef: Huckleberries

“Everywhere I looked, all I saw were huckleberries. I could not get away from them yet, at the same time, I could not get enough of them; I had a serious problem.”

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Home Grown Chef: Cheese

How 1859’s Home Grown Chef developed ‘Thor’s Special Smoked’ chèvre. 

charlotte dupont, portland restaurants, portland food, bison recipe

Home Grown Chef: Braised Buffalo

Tim Eckard from The Heathman Restaurant & Bar in Portland shares his favorite way to cook bison.