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 fter arriving at Portland International Airport will be pleasantly surprised by the Taste of Oregon. Yes, the ingredients for the unique Northwest cuisine is the same as other places but your palate will tell you that in Oregon, food tastes fresher and has more flavor. The fertile valleys are home to vegetable farms, fruit orchards and vineyards.
The sea provides fresh salmon and halibut and Dungeness crab. Cattle, many raised organically, graze on ample grassland. ...our dishes are a daily inspiration - a daily search...Thick, lush forests provide the perfect environment for wild mushrooms including the Oregon truffle and berries. The dairy farms of Oregon - such as Tumalo Farms - produce the finest cheeses. It is not surprising that many Oregon chefs’ mantra is FLOSS – fresh, local, organic, seasonal and sustainable – a philosophy espoused by such internationally recognized Oregon chefs as Executive Chef Philippe Boulout of the Heathman Hotel, Chef and Owner of Paley's Place - Vitaly Paley, and Chef Leif Benson. ...reach through the glass and touch the land...
Oregon offers many fine cooking schools including Evoo Cannon Beach Cooking School. There has always been a connection of the people to the land. The way that they take care of the land is reflected in the end product. Founder Jim Bernau of Willamette Valley Vineyards believes that wines made with consideration of the environment, employees, and community simply tastes better. The same philosophy is reflected in Oregon’s many microbreweries including Deschutes Brewery and Hopworks Urban Brewery. The Taste of Oregon will bring you back again and again. |
01 - Taste of Oregon
