Recipe: Caprese Pasta Salad Recipe
6.22.2023
We love everything Caprese. Caprese means “of Capri,” as in Capri, the island off the coast of Italy. In its...
Recipe: French Toast Casserole
5.4.2023
This French toast casserole features golden slices of our homemade English muffin bread (use whatever leftover bread you have on...
Recipe: Indian Spiced Lentil Soup
1.15.2023
This is a healthy go-to soup that everyone can enjoy. It’s protein-packed, gluten-free, and vegetarian or vegan, depending on your...
Recipe: Tomato Orange Soup
1.13.2023
For nearly four decades, Portlanders have enjoyed our Tomato Orange Soup. People claim it has magical healing powers or that...
Recipe: Elephants Cure Soup
1.12.2023
There’s something about a good chicken soup that is so comforting. We’ve been making this version for decades. A restorative...
Recipe: Gingerbread Old Fashioned
12.1.2022
Here’s a holiday twist on an old fashioned. Cheers! Gingerbread Old Fashioned 2 ½ oz George Dickel Rye Whiskey ¾...
Kabocha squash and fennel soup with crème fraîche and candied pumpkin seeds
1.6.2022
Kabocha Squash and Fennel Soup With crème fraîche and candied pumpkin seeds Chef Scott loves this rich and creamy soup...
Recipe: Dolci di Noci (Italian Walnut Cookies)
12.2.2021
This little Italian cookie recipe is magical! With just three ingredients, you’ll be whipping up a batch of crisp-on-the-outside, chewy-on-the-inside...
Recipe: Gingerbread Cookies
11.24.2021
Produced from Hard Red Winter Wheat, Shepherd’s Grain Low-Gluten Flour is a unique premium flour. Used as an “all-purpose” flour,...
Recipe: Northern Exposure Cocktail
10.28.2021
Perfect as the weather gets colder, this maple-tinged autumn sipper will keep you warm watching the leaves fall or snuggle...
Recipe: Rosé salad dressing
8.17.2021
A staff favorite, this versatile salad dressing is used on our seasonal house salad. Its gorgeous pink hue, creamy consistency,...
Burrata: July Cheese of the Month
7.6.2021
This creamy dreamy Italian cow milk cheese looks like mozzarella at first glance, but cut it open and fresh curds...
