Oregon Home Grown Chef

Oregon Home Grown Chef: Cooking Elk

Oregon Home Grown Chef: Confessions of an Elkaholic Our Home Grown Chef Thor Erickson talks butchering and cooking elk I am not a hunter. As a butcher and chef, I am a friend to the hunter. I have a special appreciation for hunters who eat what they kill, and learn to be stewards for these animals and their habitats. My friend Greg is one such person. He is a die-hard elk hunter. He grew up in Tillamook, hunting the Roosevelt elk that roam the Coast Range. In Central Oregon, Greg hunts the Rocky Mountain variety. The two differ slightly in physiology, but the meat of each animal is equally delicious. Early one evening a few years back, I was finishing cleaning my kitchen, just getting ready to turn out the lights and start my weekend, when Greg rushed in. His wiry frame—seemingly made of jerky and twine—was decked out in…

Oregon Cherry Coffee Cake

Learn to make Auntie Gunda’s Cherry Coffee Ring with fresh summer fruits—flaky pastry encasing sweet cherry filling, topped with an almond glaze.

The Best Mutton Recipe

“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

Dungeness Crab Court Bouillon Recipe

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

Best Recipe for Veggie Tacos

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

Baked Oregon Salmon Recipe

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.