Food+Drink

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Finding Your Way Along the Eco-Wine Trail

Kermit the Frog may have been onto something when he said it’s not easy being green. Committing to greener practices may mean additional costs when the business buys organic or recycled products. Extra effort is expended composting and recycling. Still, it’s an investment in a healthier future and many Oregon wineries are committed to the cause. THE EARLY ADOPTERS The Sokol Blosser family has always been conscientious of the impact that farming and wine production has on the environment. Before green practices were trendy, the winery gave back to the land. In 2002, Sokol Blosser became the first winery in the United States to earn LEED (Leadership in Energy and Environmental Design) certification for their underground barrel cellar. The wines age at a constant 55 degrees without any heating or air conditioning. From USDA Organic Certification to bio-diesel tractors and trucks, Sokol Blosser maintains their commitment to using good-to-the-earth practices….

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Saffron Salmon

Newport | saffronsalmon.comChef Michael Waliser Grilled Oregon Albacore Tuna with Tomato Confit Makes: 4 servings | Cook time: 35 minutes photo by Carrie Minns Tomato Confit and Vinaigrette:4 large Roma tomatoes cut lengthwise into 4 wedges1 large sweet onion cut into 1-inch pieces½ cup peeled garlic cloves2 sprigs fresh rosemary2 bay leaves1 cup light olive oil¼ cup balsamic vinegar2 teaspoons kosher salt2 teaspoons fresh ground black pepper1 teaspoon fresh lemon juice1 teaspoon sugar Preheat oven to 400˚F. Spread in a thin layer the cut vegetables, garlic, herbs and bay leaves in a large roasting pan. Do not crowd the vegetables. Pour the olive oil over to coat the vegetables. Season with salt and pepper. Place in preheated oven for 30 minutes. Remove from the oven and drain the oil and vegetable juices into a mixing bowl. Pick the herbs and bay leaves out of the mixing bowl and discard. Set…

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11 New Oregon Breweries

With over fifty breweries operating within the city limits of Portland, there is no shortage of
new beer to explore and discover. Though Portland boasts more breweries than any other
city in the world, Portland isn’t the only hub for suds. Oregonians across the state clamor for
delicious pints of craft brews from neighborhood breweries. In an industry contributing almost
$3 billion to our local economy and providing over 29,000 jobs in our state, breweries are
becoming the poster child for Oregon’s economic recovery and industry. Whether you’re on
a road trip or tucked away into a quiet corner of our state, there is bound to be beer brewing
nearby. (There isn’t a brewery near you yet? Wait a week. One will come.)

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Behind the Wine Label Part 2

Personality can be defined as the evident traits in one’s character as it impresses
another. To say that every wine embodies its own personality would not be a bold
enough statement. How each winemaker influences their wine’s personality is
reminiscent of parent’s influence on some of the personality traits of their child.
Each wine may start from the same place, but both nature and nurture will predict
the qualities it expresses in the end.

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Cafe Culture

The flow of steaming caffeinated beverages is at the heart of coffee culture, but that’s just the beginning. At independent cafes throughout Oregon, stylish, quirky baristas impart flair with each frothy creation. By accident or design, cafés usher in a vibe that melds with the concoctions, enhancing the buzz. We enlisted the talent of Portland photographer Gia Goodrich to tell this story with pictures. To see more of Portland café culture.

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Noble Rot

Portland | noblerotpdx.com Chef Leather Storrs   Grilled Peaches with Goat Cheese and Arugula with Bacon Vinaigrette Makes 4 servings | Cook time: 20 minutes   2 ripe peaches, pitted and halved 1 tablespoon olive oil 1 small shallot, minced (reserve 1 tablespoon) 1 tablespoon minced parsley Goat cheese, crumbled Optional: 4 slices bacon, cooked & crumbled 2 tablespoons sherry vinegar 1 tablespoon Dijon mustard 2-3 tablespoons extra virgin olive oil Arugula Red onion slices   Halve and pit peaches. Season them with salt and pepper, and char them on a grill. If you flip them and blast the skin side, you can probably slip off the skin. In a skillet over medium-low heat, sauté your shallots and parsley in olive oil until shallots are translucent, about 5-6 minutes. Mix some goat cheese with shallots and parsley. Place a spoonful into the peach cavity. If you’re craving meat, cook some…

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Peach, Goat Cheese, Honey, Arugula Salad

Recipe by 900 Wall Bend | 900wall.com Chef Clifford Eslinger This peach, goat cheese, honey, arugula salad is simple and fresh; perfect for summer. The flavors complement each other perfectly–the sweet honey, the strong, creamy goat cheese and the bright, floral peaches. Enjoy it for any occasion! Peach, Goat Cheese, Honey, Arugula Salad Recipe Makes 4 servings | Approx. time: 10 minutes 4 ripe peaches cut in half, pits removed 8 very thin slices of prosciutto 2 cups baby arugula leaves 8 ounces fresh goat cheese 1 cup Marcona almonds 8 ounces honeycomb Extra virgin olive oil Salt and pepper Sear the peaches cut-side-down in a cast iron pan over medium-high heat with a small amount of oil until the peaches are darkly browned. Remove from pan and cut each half peach into 4 pieces. Toss the arugula in a bowl with some extra virgin olive oil and the salt and…

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Amuse Restaurant

Ashland | amuserestaurant.com Chef Erik Brown Grilled Bruschetta with Peaches and Morbier Makes 4 servings | Approx. time: 10 minutes 4 one-inch thick slices of country style bread 12 ounces sliced Morbier cheese 2 ripe peaches, thinly sliced Basil chiffonade Extra virgin olive oil Brush bread slices lightly with olive oil and grill over wood or charcoal until fairly dark on both sides. Arrange cheese evenly among the toasted bread and put in a 350˚F oven until cheese has melted. Arrange peaches on top of the cheese and garnish with basil and olive oil. Cut in half and serve.