Tell us…what’s your favorite winter culinary find in Oregon?

More information about Ingredients

In 1986 Widmer Brothers Brewing introduced the first American-style Hefeweizen which became their flagship beer. Over the last 23 years the brewery has grown and expanded their line up of beers to include Drop Top Amber Ale, Broken Halo IPA and Drifter Pale Ale. In the craft beer world, larger brewers like Widmer are often overlooked by die hard craft beer fans as they are perceived as producing beers that are more quantity than quality. This perception could not be farther from the truth when it comes to Widmer. Widmer’s Gasthuas Pub offers an array of rotating, innovative beers that are only offered at that location. They also work with the Oregon Brew Crew home brewers to create collaborator beers. Some of the collaboration beers get added to their line up of beers like the winter seasonal Snow Plow. If this is not proof that Widmer is still creating innovative beers, hopefully the release of their newest line of beers will be.

On October 5th 2009, the Widmer Brothers released their first beer from a new semi-annual line of beers called the Brothers’ Reserve Series. The first beer from the series is a Cherry Oak Doppelbock. It retails from $7.99 to $9.99 and comes in a 22 ounce bottle which is packaged in a distinctive box. All beers in the Reserve Series will be a one time limited release. They produced 2,200 cases of the Cherry Oak Doppelbock for distribution. To kick off the new series Kurt Widmer autographed 50 of the bottles that were then distributed nationwide. The lucky recipients are asked to connect with Widmer on Facebook or Twitter to let them know where the bottles landed.

The Brothers’ Reserve series positions Widmer with other Oregon breweries including Deschutes Brewery, Bridgeport Brewing and Full Sail Brewing who release limited edition 22 ounce bottles. It seams like the right time for Widmer to create a new series of beer that takes them back to their creative roots.

Kurt Widmer explains, “The Brothers’ Reserve Series gives us the chance to take some risks and have some fun experimenting with various ingredients and beer styles. I think this one turned out pretty good, and hope you enjoy it as much as I do.”

The beer has a malty taste with a hint of cherry that is balanced with dark chocolate and oak undertones. This beer is 9% ABV, but drinks like a 5 or 6% ABV beer. It is a very smooth and drinkable beer that will get better with age. It is recommended to serve the beer near room temperature to taste the full body of flavors. The Cherry Oak Doppelbock retails at a reasonable price from $7.99 to $9.99.

If you are in Portland be sure to stop by their Widmer Gasthaus Pub at 955 N. Russell Portland, OR 97227. They also offer free brewery tours on Fridays at 3pm and Saturdays at 11am and 12:30pm. Call 503-281-2437 in advance to reserve your spot.

Not only were the views stunning from the hilltop looking over fields of grapes on the
vines below, but they were pressing grapes for chardonnay and the air was permeated with the sweetness of fresh, crisp grapes. A crowd had gathered on the lawn overlooking the vines and we headed inside for a taste. We opted for the $10 special, a fruit white, a chardonnay with hints of subtle pears and two reds covering the palate of pomegranates and berries. Divine.

When you can’t go to Tuscany, an hour outside of Portland hits the spot. We left Tuscany, for Japan and headed down the road to Torii Mor, known for their Pinot Noir and Japanese gardens. After a White flight of three smooth white wines we wandered out into the garden to a table in the shade. The perfect location for a girl’s day conversation and lots of laughter. Before we knew it we were rolling through hills of vineyards on an Indian summer’s day dancing to the radio and anticipating the final winery. We landed at Erath and didn’t even make it inside. We stood in awe at the landscape, the rolling hills in afternoon sun, the smell of warm red dirt and grapes, the whooshing of wind through the leaves. It was utterly breathtaking and the perfect photo opt. We stood taking it all in and for a moment and feeling like the world stood still long enough to let us imagine we were transported to the far away wine country of Europe. A heavenly Saturday.

Sarah McMurray is a wanderlust, a hopeful romantic, an artist, a writer and a passionate connoisseur of coffee and culture. She holds a BA from Seattle Pacific University and has been transitioning from higher education to the non-profit sector. Currently she resides in Bend, Oregon where she feels she is the luckiest girl in the world to call herself a native.

Today we begin announcing our winners, one per day, based on the following schedule:

Monday, September 28: Winemaker (David K from N. Hollywood, CA)
Tuesday, September 29: Fisherman
Wednesday, September 30: Chocolatier/Cheesemaker
Thursday, October 1: Distiller
Friday, October 2: Rancher
Monday, October 5: Brewmaster
Tuesday, October 6: Chef

We will notify the daily winner via email by 8:00 a.m. on the day that their Cuisinternship is announced. You can check TravelOregon.com/Bounty each morning for the winning entry.

Also, don’t forget we are featuring a ”Fan Favorite” award that recognizes the highest rated video; the winner will receive a custom Oregon Bounty Flip Mino Video camera. So, if you haven’t already done so, be sure to forward the link to your video to all your friends and contacts, and ask them to vote by Tuesday October 6th. We will announce the ”Fan Favorite” on Friday, Oct. 10th.

Again, thanks for taking the time to submit an Oregon Bounty Cuisinternship video we really appreciate. Win or lose, we hope to see you in Oregon where we’re hopping, skipping and road-tripping across the state’s culinary delights.

Ingredients Movie - Play Trailer

You’re invited to be among the first to see the locally made film “ Ingredients” at the Bagdad Theater. This feature-length documentary reveals the people who are leading the movement to bring good food back to the table and health back to our communities.  This film illustrates how people around the country are working to revitalize the connection between food and the land, while celebrating the farm to table movement with vibrant cinematography and exploring solutions for creating a community based on seasonal food.

Meet the filmmakers at the Sept. 25 screening on Friday. The movie will be followed by a panel discussion with chef Greg Higgins and Anthony and Carol Boutard of Ayers Creek Farm in Gaston. All proceeds will benefit the Multnomah County Sustainability Program.

And most importantly, follow us on Twitter or Facebook for a chance to win tickets later this week!

Last summer, the boy I had just begun dating invited me to a farm dinner. “A farm dinner?” I thought, imagining sitting on a bale of hay with a paper plate in my lap, perhaps sitting next to a man in overalls and a straw hat. Of course, I smiled sweetly and said, “Yes! I would love to go to a farm dinner with you.”

I’m so glad I agreed to go, because I found out the farm dinner in question was a Plate and Pitchfork Farm Dinner. And the second we arrived at the totally adorable Smith Berry Barn and were greeted with a glass of Black Cap wine I fell in love with the farm dinner concept.

Here’s how it works: each dinner is held at a different farm and features a couple guest chefs from awesome local restaurants as well as a local winemaker. When you arrive, there’s appetizers and wine, and you get to kind of wander around a bit. Then, there’s a tour of the farm. You learn about the farm’s crops and the business philosophy of the farmer.  The farm tour takes you out to the “dining room” where there are table set up with white linen table cloths, china and gorgeous bouquets of fresh flowers. And, then it’s time for amazing food.

The dinner we attended this year was held at Dancing Roots Farm in Troutdale. Our awesome chefs were from Tabla Mediterranean Bistro and Ten-01. The delicious wines were from Brooks. And, now on to the amazing food. We started with perhaps the most fantastic mixed green and herb salad I’ve ever had the pleasure of eating. The salad was topped with a delicious Spanish bouche cheese. Perhaps most amazing is that the greens and herbs from the salad were picked from the farm that we were eating at just that day. How’s that for farm to table?

The next course was an olive oil poached albacore. I’d never had fish prepared this way but I was delighted to try this. The albacore was light and flaky and just perfect. This course was served with a 2007 Brooks Willamette Valley Pinot Noir, which was my favorite of the wine we tasted that evening. Next up was a grilled leg of lamb over squash, mint couscous and cherry tomatoes. The thing I remember most about this course was how tender the lamb was and how excited I got over the simple, yet delicious couscous. If I could make couscous like this, I’d eat it every night.

And, just when I thought I could eat nothing else, the most perfect dessert was placed in front of me – Grilled Pound Cake with Blackberry Compote and Chantilly Cream with just the slightest hint of pepper. At some point during the dessert course, my table mate and I noticed that an extra dessert had been placed at our table. It saddens me that the extra dessert was found by our server, because this grilled pound cake was so delicious that I would have gladly eaten a second – and without any guilt.

By the time dessert was over, the sun had set, and lanterns had been placed to guide us back to our cars. We headed for home with happy bellies and fond memories of an exquisite dinner.

The Plate and Pitchfork season is over for this year, but you can stay in the loop on next summer’s dinners by signing up for their mailing list. See the evening’s full menu and wine pairings.

In June I had the privilege to sit down with Jeff DeSantis one of the owners from 7 Brides Brewing. Talking to DeSantis I could tell that he is very passionate about beer and his local community. In fact his mother’s house is across the street from the brewery and their family has lived in Silverton since 1895. You may have heard of Jeff DeSantis before because he is the owner of Hops2u, a supplier of hops to local breweries including Seven Brides, Laurelwood, Calapooia, and home brew shops.

Currently 7 Brides is offering seven beers. Again one named after each one of their daughters. The beers include: Lauren’s Pale Ale (LPA), Emily’s Ember, Oatmeal Ellie, Abbey’s Apple Ale (AAA), Maggie’s Marzen, Weezin-ator, and Lil’s Pils. I really enjoyed the Oatmeal Ellie, an oatmeal stout that with its coffee and dark chocolate hints. The beer is suprisngly light with a dry smooth finish. Another beer to try is their award winning pilsner the Lil’s Pils that is light and crisp. I look forward to their hoppy pilsner coming out soon. Also check out their bottles soon too in limited release.

7 Brides Brewing is truly a family affair. Next time you are in Silverton stop by and get an education on good local craft beer from 7 Brides founders Josiah Kelley, Phill Knoll, Karl Knoll, Ken DeSantis and Jeff DeSantis.

In fact make a day of it and hike to the beautiful Silver Falls and stay at the Oregon Garden Resort.

Roasted Pork Tenderloin with White Bean Pancetta Ragu (serves 6)

Here’s our cast of characters. Note: the recipe calls for 4 cups of cooked white beans. Typically, I would have cooked these myself, but I didn’t have the time to soak the beans. Glad I got that off my chest!

After dicing up your pancetta, add it to a pan with olive oil and cook until crisp. Once crisp, place on a paper-towel lined plate.

Next, add the onions to the pan and cook until just brown. Next, add the garlic and saute for about a minute.

Add the beans (we rinsed our canned beans off before adding), chicken stock, and herbs to the pan. Let boil, and then reduce the heat to simmer.

After seasoning the pork tenderloin with salt and pepper, add to a very hot oven-proof saute pan. (I do not have an oven-safe saute pan, so I used this grill pan instead. It worked). Sear on all sides and then place into a 375 degree pre-heated oven. Cook until the internal temperature is 140 degrees. Ours took about 12 minutes. And, now for a very important tip: When you take the pan out of the oven, it’s very easy to forget (for me at least) that the handle is still very hot. Please, learn from my mistakes, and put an oven mitt over the handle and leave it there until it’s cooled.

Now, allow the pork to rest for a few minutes and then slice and place over the ragu!.

Enjoy!

The verdict: Delicious and a great fall meal!

Full Recipe Here

We’re wrapping up our On the Road with Oregon Bounty trip in the Greater Portland region, where I began working with food and wine artisans in the mid -1980s. Back then, Portland – like much of the country – was a culinary desert. The Oregon wine industry was in its toddler years, and the restaurant scene was, well, non-existent. Then, in 1984, things changed. Atwater’s Restaurant & Bar, a wine-focused fine dining establishment, brought nouveau cuisine (and a focus on local farms and producers) to the city.

That same year, the Heathman Hotel opened, and Bridgeport Brewery was founded (by pioneer Oregon winemaker Dick Ponzi, no less). Atwater’s, along with Genoa and a few other now-extinct chef-driven kitchens, were the only options for a nice meal other than those “continental cuisine” places with their velvet booths and tuxedo-clad maitre d’. Then, in the early 1990s, Atwater’s begat Higgins, which begat Zefiro, Wildwood and Paley’s Place, which begat the restaurant scene we have today.

Gabe Rucker is part of that third wave of chefs defining and redefining Portland’s food scene. He arrived in Portland in 2003, landing jobs in some of the city’s top kitchens. In June 2006 he opened Le Pigeon, and his notoriety hit warp-speed. In 2007, Food and Wine Magazine named Gabe one of the country’s Best New Chefs. In 2008, the James Beard Foundation dubbed him a Rising Star Chef. Today, foodies are still lining up early for one of Le Pigeon’s coveted tables and Gabe’s rustic France-meets-Spain-meets-California-meets-Oregon cuisine.

Gabe is the chef mentor in our Oregon Bounty “Cuisinternship” contest, which will give seven lucky people the chance to win an all-expenses paid trip to Oregon for an ultimate foodie getaway (that’s right, you could spend a week as a winemaker, chef, brewmaster, cheesemaker and chocolatier, distiller, rancher or fisherman). Check out the video about Gabe and learn how to enter the contest.

When you visit the Greater Portland region, don’t miss the Oregon croissant at Ken’s Artisan Bakery in Northwest Portland, the pumpkin patches and farms on Sauvie Island, or the chance to sample spirits at one of the many artisan distilleries in Portland’s Distillery Row. Go to Travel Oregon’s new culinary travel website to plan a getaway.

Now, get out there and enjoy your own “On the Road” culinary adventure. Cheers!