Our trip to Oregon quickly turned into a Taste of Oregon as we began pairing award-winning wines with award-winning foods. IT was a feast of bistro meals filled with just-harvested ingredients from local farmers, the world's best blue cheese handcrafted from single-estate milk and rich, dark chocolate paired with Cherry Hill Pinot Noir.
Enjoy the recipes from our new Oregon friends, along with our own local tips from Heinen's Chef Jacki Novotny.
Issue: September 2005 Issue Category: Special Sections