Armed with little more than research about soils and a vision of a Burgundian Oregon, the pioneers of Oregon’s wine industry planted vines and the hope that they would create a life they could, one day, share with their kids.
1859 anonymously searches for Oregon’s best burger at Mutiny Brewing Company, Little Bird Bistro, Cornucopia and Elements Tapas.
It’s 4 a.m. The aroma of fresh bread comes from flaming ovens. Buttery croissants are rolled, cut and shaped by hand at Ken’s Artisan Bakery in Portland. An hour later, the sweet smell of fresh baguette dough wafts past four bakers in jeans, t-shirts and aprons, their heads down, their floured hands dividing and shaping smooth, long loaves. The oven door clanks as the bread goes in.
In January, with ten anonymous tasters, 1859 Oregon’s Magazine sampled seven different wines at Grochau Cellars, a winery located in the heart of Portland. Get insight into your next wine purchase with comments, descriptions and ratings found on the following pages.
Great bread is a welcome guest at breakfast, lunch or dinner. Used at breakfast to dip toasted corners into the yolk of an egg, as the handy housing for your sandwich, or as a vehicle for sauce mopping with dinner, bread is something most of us eat every day. Today, grocery stores everywhere stock freshly baked and delivered breads from nearby artisan bakeries. The bread I remember fondly when I was growing up, though, came in a red, white and blue plastic wrapper from Franz.
Oregon’s winemaking tradition is as old as the state itself. Early settlers brought grapes to the Willamette Valley in the mid-19th century. The modern era of Oregon’s wine industry began in 1961, when Richard Sommer left the University of California at Davis to plant grapes in the Umpqua Valley.
For me there is no other city on the planet that is as electrifying as New York City. I recently won a recipe contest for the Cooking Channel and received an expense paid trip to The Big Apple to shoot a segment on a Cooking Channel show called The Perfect Three, but that was only part of my incredible experience in NYC. My good friend Angelika and I were able to choose four New York City restaurants where we would have dinner during our stay. I think that one could easily spend months choosing a different restaurant every night and still not be able to enjoy all the fantastic food the city has to offer.
It’s Super Bowl time again! The best thing about this Sunday is all the great food that has become synonymous with a great Super Bowl party! “Faux” holidays like this one give us all an opportunity to indulge in tasty game-time foods like nachos, hot wings and lots of cold beer. Because my family lived in Boston for three years, we became fans of the Patriots. To tell you the truth, though, I just love to watch the commercials! Make these tasty wings for your guests, or bring them along with you to a friend’s house for their Super Bowl get together. I guarantee they will be a big hit!
Short reviews and FREE song downloads from Oregon albums by Larry and His Flask, Alela Diane and Typhoon.
