A refreshing taste of spring conbines Kohlrabi, dried cherries, oranges and sunflower sprouts in a light mirin dressing.

Anchoïade Niçoise, a Provençal appetizer to enjoy with aperatifs.

Truffle Macaroni and Cheese recipe from The Allison Inn and Spa in Newberg, Oregon

Rainbow Trout poached in a white wine stock with aromatic herbs and vegetables with braised carrots and green peas and pearl onions.

Oregon Clam Chowder with deep appreciation for the Yankees in New England who invented it.

Oeufs en Meurette – Poached eggs with a rich red wine sauce studded with bacon, cippolini onions and morel mushrooms.

A Thai-fusion culinary toast to seafood makes a refreshing appetizer.

Fiddlehead fern fronds are an early spring delicacy in the Pacific Northwest, where they are gathered in the forests.

Dungeness Crab Martini – Simply dressed with a ginger sauce

Won-ton wrappers stuffed with smoked Alaskan Sockeye salmon and shrimp make wonderful ravioli. Top it off with mussels and white wine sauce.

Pasta with House Sauce – A guide with suggestions on creating your own Bolognese-style pasta sauce.

Mussels and Clams in Black Bean and Garlic Sauce, a taste sensation that will change the way you think of shellfish.

Linguine with Gwyneth’s Clams – Perhaps the simplest, easiest, most flavorful way to steam clams for pasta or just instant gratification.

Oatmeal beer, tamari and honey create a sweet and savory glaze for Cornish game hens.

Smoked Trout Mousse, a great party appetizer!

Chicken Piccata with Grapes and Capers – Delicata Squash and Wild Mushroom Risotto

Linguine with Doppelbock Wild Mushroom Sauce