Brioche Traditionnelle Au Chocolate
Brioche Traditionnelle Au Chocolate recipe from the Sparrow Bakery in Bend, Oregon.
Live Oregon
Croque Monsieur
A delicious croque monsieur recipe from Ken Forkish of Ken’s Artisan Bakery in Portland.
Watercress Egg Salad Sandwiches
A fresh twist on egg salad sandwiches from Blue Scorcher in Astoria.
Ty Milford’s Sunset Speedway
One of my favorite things to do is to find things happening in Oregon that are well out of my everyday experience. I can’t recall exactly how I came across the Sunset Speedway, but it fit the bill exactly. Last year, I headed out for a gorgeous evening of dirt track racing. I walked among the drivers and their cars, talked with them, took in the heavy aroma of combusted fuel, the roar of big block engines and caught the spray of clay coming up off the track. Between the drivers and their fans, there was a palpable passion for this gritty, unforgiving sport. There is a camaraderie that grows weekend after weekend.
Northwest Food and Drink Pairings
If you’ve been to an Oregon restaurant that serves Pacific Northwest cuisine, your waiter likely suggested you pair your meal with one of the many local craft brews or Oregon wines. Do you recall the wonderful flavors abound in the pairing, but can’t quite replicate it at home? Use this helpful 1859 guide to Northwest food and libation pairing made easy:
The Next Generation of Oregon Winemakers
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 Magazine’s Wine Tasting at Grochau Cellars
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.
Savory Chorizo Cheese Bread
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.
McMenamins Muralist Myrna Yoder Goes Big
Celebrating twenty years with the creators of Hammerhead and Ruby, Myrna Yoder is one of seven artists who enjoy an unusual and enviable job. Employed full time, and—like modern-day Michelangelos and Leonardos working for Lorenzo de’ Medici and Pope Julius II—they have a benefactor. “Mike McMenamin is our patron,” says Yoder. “But instead of the Catholic Church and illustrating the Bible, it’s Mike’s world.”
