“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.
Home grown chef Thor Erickson shares stories of Oregon Dungeness crab and gives you his versatile recipe for court bouillon.
A recipe for The Fall Fig cocktail from Ben Caruso, a bartender at Jefferson Spirits Bar in Medford.
Home grown chef Thor Erickson shares strategies for cooking Oregon pumpkins and his secret recipe for pumpkin tacos.
Home Grown Chef Thor Erickson goes on some seaworthy fishing adventures and prepares baked Salmon. Cooking salmon made easy, with 1859.
Smithfields Restaurant & Bar makes a bloody good bloody mary and shares its recipe with 1859.
Home Grown Chef Thor Erickson offers a savory recipe for a roasted tomato pie that home chefs will love.
A recipe from Stephanie Maier of Just a Dash Cakes in Beaverton.
Salmon Carpaccio, Dijon-Hoisin Salmon, and Salmon Crudo.
