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1859 Oregon's Magazine
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Duck al Pastor with Sautéed Purple Kale and Farro Power SaladBy 1859 Oregon's Magazine

Arugula SaladBy 1859 Oregon's Magazine

Collard GreensBy 1859 Oregon's Magazine

Greens and Blues SaladBy 1859 Oregon's Magazine

Huckleberry LemonadeBy 1859 Oregon's Magazine

Ceres’ BountyBy 1859 Oregon's Magazine

Apple Cider-Brined Braised Pork Chops with Warm Apple Mustard SauceBy 1859 Oregon's Magazine

Cocoa-braised Elk Shoulder with Red Cabbage and Horseradish CreamBy 1859 Oregon's Magazine

Blueberry-Fig Chutney for ElkBy 1859 Oregon's Magazine

Tilton SourBy 1859 Oregon's Magazine

Ballycotton ToddyBy 1859 Oregon's Magazine

Oregon Pinot Cherry ChutneyBy 1859 Oregon's Magazine

Pear Salad with Oregon Pinot Noir Glaze and Warm Walnut Vinaigrette
By 1859 Oregon's Magazine

Peppered Elk Backstrap with Oregon Pinot Noir Huckleberry SauceBy 1859 Oregon's Magazine

Oregon Truffle & Rabbit Pot PieBy 1859 Oregon's Magazine

The Failed Insult CocktailBy 1859 Oregon's Magazine

Char Grilled Poblano PeppersBy 1859 Oregon's Magazine

Garlic Shrimp and Cucumber SaladBy 1859 Oregon's Magazine

Yukon Gold Potatoes with Black Sea Salt, Smoked Trout Roe, Crème Fraiche and DillBy 1859 Oregon's Magazine

Oregon Roasted PotatoesBy 1859 Oregon's Magazine

Vote For Pedro Ximénez CocktailBy 1859 Oregon's Magazine

Desert Rose MartiniBy 1859 Oregon's Magazine

Summer Night SwizzleBy 1859 Oregon's Magazine

4 Ingredient Peach SorbetBy 1859 Oregon's Magazine

Grilled Peach Salad with Ricotta and Fermented CornBy 1859 Oregon's Magazine