Fresh Driver Scallops and Oregon Strawberry Ceviche (serves 4-6 as an appetizer) Basil ½ cup olive oil ½ cup fresh basil leaves ½ cup fresh spinach leaves Scallops 8 ounces fresh scallops, trimmed and diced (1 cup) 4 ounces Oregon strawberries, washed and diced (1/2 cup) 3 tablespoons basil oil (recipe above)    juice from one lime 1 tablespoon minced chives    salt, to season Oregon Strawberry Vinaigrette 3 egg yolks 2 tablespoons Dijon or stone-ground mustard 3 tablespoons water 2 tablespoons red wine vinegar    juice from ½ a lime 1/3 cup olive oil 2 cups fresh, ripe Oregon strawberries, washed    salt and pepper to taste For Scallops Combine ingredients and reserve. Serve chilled with Oregon strawberry vinaigrette, basil oil and, if desired, micro greens and crostini. For Basil Oil Purée in blender until smooth For Vinaigrette Place egg yolks, mustard, lime juice, water and vinegar in a…

Serves 4-6 Ingredients: 1 bottle plus one cup Oregon Pinot noir 1 onion cut in ½ inch dice 2 carrots cut in ½ inch dice 2 celery ribs cut in ½ inch dice 4 whole cloves 1 tablespoon whole black peppercorns 1 bouquet garni* 1 whole chicken cut into pieces (or a combination of parts, bone in and skin on) Kosher salt and freshly ground pepper 2 tablespoons olive oil 6 tablespoons unsalted butter, divided 1 tablespoon flour ¼ pound smoked bacon, cut into lardons, or ½ by 1 inch oblong strips ½ pound white mushrooms 20 pearl onions, blanched in boiling water and peeled * Bouquet garni is a few sprigs of flat leaf parsley, a few sprigs of fresh thyme and a couple of bay leaves tied together with kitchen twine.   Directions: A Day Ahead Combine the bottle of Pinot noir, the diced onion, diced carrots, celery, cloves, peppercorns,…

Serves 4 Ingredients: Pears 2 Bartlett or Anjou pears 1 bottle Oregon Pinot noir ¼ cup of sugar 1 star anise ½ teaspoon black peppercorns ½ teaspoon kosher salt   Vinaigrette 1 medium shallot, finely chopped 3 cloves of garlic, finely chopped 1¼ cups olive oil 1 cup toasted walnut pieces ½ cup white wine 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard   String Potatoes or Frites 1 russet potato, peeled 1 quart canola oil   For assembly 3 cups of mixed greens 1 cup of crumbled Oregonzola bleu cheese   Directions: Peel the pears. Combine the remaining ingredients in a pot and bring to a simmer. Let simmer for five minutes. Add the pears, and cook them over medium-low heat for about twenty minutes, or until fork tender. Remove from the liquid to a bowl of ice water for one minute to stop cooking. Reserve liquid. Continue reducing…