by: Erik Wolf

Whether it’s a weekend jaunt to the beach or a conference halfway around the world, food and drink are essential parts of travel. And being away from home is the perfect excuse to indulge your palate – a green light to that second helping of dessert. After all, there really is no better way to experience local customs and people than through cuisine.

In fact, cuisine has always been a strong cultural indicator. In the same way you might associate Rome with pasta, Athens with spanakopita,
champagne with, well, Champagne, you’ll soon be associating Oregon
with its culinary treasures.

And there are plenty. Every day, talented chefs, winemakers, cheesemakers, brewmasters and bakers turn Oregon’s incredible native bounty into unpretentious, mouthwatering, seasonal cuisine that speaks to all five human senses (in fact, culinary art is the only art form to do so). And it’s available all over the state, from countryside wine tasting rooms to high-desert restaurants to brew pubs overlooking the Pacific Ocean.

Oregon continues to attract ambitious culinary talent from near and far. Folks, it seems, are discovering what native Portlander and food missionary James Beard realized years ago: that Oregon is ripe for the picking when it comes to culinary treasures.

For starters, Oregon’s wine industry is just a few decades old and already producing varietals that outshine some of the world’s best. Upon last count, there are nearly 300 wineries in Oregon, and the state’s 11 viticultural areas produce 40-plus varietals, including Pinot Noir, Pinot Gris, Syrah, Chardonnay and the list goes on. From the Willamette Valley to the Rogue Valley, many wineries open their doors year-round to the public, inviting novices and connoisseurs alike to taste what could be the best vintages yet.

Wine isn’t the only product putting Oregon on the global culinary map. Next time you see a perfectly shaped, unblemished juicy Bartlett or Anjou pear on the dessert tray, let your mind wander to Hood River Valley or the scenic Rogue River Valley near Medford in Southern Oregon. Chances are your luscious pear calls one of these valleys home, since Oregon produces much of the nation’s pear crop. (Oregon’s 370 pear growers produce about 800 million pears each year, making it Oregon’s number one fruit crop). In Oregon you’ll also find apples, peaches, cherries, strawberries, marionberries, blueberries and huckleberries – there are even cranberry bogs near the Southern Oregon coast.

All this variety provides perfect fodder for local bakers and chefs.
Stephanie Pearl Kimmel, executive chef and owner of March restaurant in Eugene, has been known to complement pears with another crop that has made Oregon cuisine famous – the hazelnut (Oregon grows 99% of the U.S. supply of this buttery nut). Kimmel’s seasonal Pacific Northwest menu features premier Oregon products, including the “world’s best blue cheese” from Rogue Creamery (it won the blue ribbon at the 2003 World Cheese Competition in London).

On a larger production scale, Oregon is home to Tillamook Creamery, located in the north coast town of – you guessed it – Tillamook. Each year, the creamery hosts nearly one million visitors, many of whom come for a taste of that famous cheddar or a two-scoop cone of its decadent ice cream (our favorite flavor is the fresh Oregon strawberry). Also at the coast is a great selection of restaurants that specialize in the catch of the day, whether it’s Dungeness crab, salmon, albacore tuna, shrimp, sole, halibut, clams or all of the above. And there are a slew of intimate cooking schools in Astoria, Cannon Beach and other charming towns, that offer day classes for anyone interested in learning how to fillet wild salmon or prepare the perfect crab cake.

But you’re going to need something to wash this all down. Lucky for you, Oregon is also famous for its brews. In fact, the state is the microbrew capital of the country with nearly 55 brewing companies. Thirty-three of these are nestled in the Portland metro area (that’s more than any other metro area in the world!). This all translates to a huge selection of craft beers, many of which you can only get here in Oregon. Why Oregon? The ingredients are practically on the front doorstep. Oregon is number two in the country when it comes to hop growing, and it’s in the top ten in barley production.

Oregonians take great pride in the state’s cuisine, and it’s nowhere more apparent than in the following sections. Here you will find a taste of Oregon’s unique and memorable experiences in taste and travel, from wine festivals and roadside jam stands to classic diners and award-winning restaurants. So sit back and prepare your five senses for an unforgettable journey of a lifetime.