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Blueberry-Fig Chutney for ElkBy 1859 Oregon's MagazineCaroline’s Fancy CocktailBy adminCaroline's Fancy, named for William Ladd's wife, this "improved cocktail" is perfect for warming up by the fire during these cold winter months.Tilton SourBy 1859 Oregon's MagazineThe Tilton Sour is a wonderful drink for the holidays that might soon become your favorite!Ballycotton ToddyBy 1859 Oregon's MagazinePortland's British Isles-inspired gastropub Raven & Rose is known for its eclectic menu paying homage to the cuisine rooted and loved by our neighbors across the pond. From Shepherd's Pie to Filet of Beef with Yorkshire pudding to the Full Irish Breakfast, guests are sure to find elevated British Isles-inspired fare. Few people know, however, that their praised beverage program also pays homage to the British Isles. This fall, take the Ballycotton Toddy, a unique cocktail complete with Irish Whiskey and Carrageen Moss (also known as Irish Moss) - a seaweed that grows abundantly off the south and west coasts of Ireland and traditionally used in desserts.Oregon Pinot Cherry ChutneyBy 1859 Oregon's MagazineOregon Pinot Noir and Cherry Chutney can be made in the summer and served in the winter to add astonishment to your holiday feasts.Pear Salad with Oregon Pinot Noir Glaze and Warm Walnut Vinaigrette By 1859 Oregon's MagazinePears and Oregon Pinot Noir, what a perfect combination!Peppered Elk Backstrap with Oregon Pinot Noir Huckleberry SauceBy 1859 Oregon's MagazinePinot Noir is the perfect ingredient to enhance the flavor of the game.Oregon Truffle & Rabbit Pot PieBy 1859 Oregon's MagazineThe rabbit Pot Pie is hearty and baked to crispy perfection. This Recipe takes a more delicate approach to the traditional savory pie.The Failed Insult CocktailBy 1859 Oregon's MagazineThe Failed Insult cocktail, from Salem Oregon's Archive Coffee and Bar, is tangy, dully sweet and refreshing... perfect for all seasons of the year! Enjoy.