Oregon Wine + Food charts the history of this region's celebrated terroir through the stories of forty renegade winemakers and eighty recipes from some of the best chefs across the state. More than fifty years ago, an eclectic crew brought their big dreams to an offbeat state. In a region mostly known for its vast forests, volcanic peaks, verdant valleys, and rain--so much rain--they wanted to plant grape vines. Despite a choir of skeptics from more established wine regions, this fearless collective stayed true to its vision. Oregon, it turns out, is climatically one of the best places to grow grapes on the planet. It experiences coastal influences from the Pacific Ocean and long hours of sunlight in the summer growing season without intense heat, making it perfect for wine grapes to slowly ripen and develop highly complex flavors. Everything from Albariño to Zinfandel can grow and thrive here, but Pinot Noir remains ever-popular since it was first planted over fifty years ago. And if you take a road trip through the windswept and waterfall-saturated Columbia River Gorge or down to the mountainous and deeply forested Applegate Valley, you'll find grape growers in these areas cultivating an array of lesser-known varieties, from Mencia to Vermentino. Wine is a universal language--an expression of time, place, and memories best shared around the dinner table. And as we well know, wine and food are the great connectors. Oregon Wine + Food brings together the stories of forty renegade winemakers accompanied by eighty recipes from some of the state's leading chefs. The recipes focus on ingredients abundant in the Pacific Northwest--fresh seafood, seasonal vegetables, native plants, and wild mushrooms--that can be enjoyed and procured by home cooks everywhere. Some recipes are personal favorites shared by the winemakers; others come from a kindred group of chefs who are just as dedicated to celebrating and preserving the region's bounty. Oregon Wine + Food is a culmination of stories from Oregon's wine country that can be shared around the table. It is designed for anyone interested in wine, food, and community
We find that with something slightly spicy and rich, like our vibrant curry, the fruitiness of the wine we're drinking makes all the difference between the flavors melding or clashing. And the bubbles keep the palate fresh between each ...
Throughout the book, the Paleys introduce us to some of the many skilled food producers who make the Pacific Northwest a culinary treasure trove, and also take us inside the chef's thought process as he creates and refines his recipes.
In this dazzling cookbook, Braiden Rex-Johnson takes us along as she visits the region's most accomplished chefs and winemakers, showcasing the dishes and wines that have made the Pacific Northwest a gastronomic mecca.
With a friendly and unintimidating approach, longtime cooking teachers Dan and Kathleen Taggart have written a wine-pairings cookbook that joins Oregon and Washington wines to Northwest cuisine in 125 exceptional recipes.
Oregon is a wine lover's paradise.
Based on dozens of interviews and even more glasses of wine, this drinking companion volume traverses the full range of Oregon's viticultural areas, providing useful AVA maps, historical photos and extensive winery listings.
Luscious photography and anecdotal prose bring to life the excitement, romance, history, and fun of Oregon's finest vineyards and wineries in this mouthwatering book.
Every region has its barbecue, grill, and smoking food traditions. Now the Pacific Northwest can claim its place at the table with these recipes developed by sommelier Mary Cressler and pitmaster Sean Martin from Portland, Oregon.
More than 150 recipes from Oregon's best chefs, restauranteurs, and home cooks.
A delicious, comprehensive playbook that pairs 75 wine styles—including where and who to buy them from—with 75 recipes that complement them perfectly “If you want to know what good taste in the modern food and wine scene looks like, ...