Seasonally fresh, prepared by chefs and sustainable food enthusiasts
Chef Erin Andrews of KitchenCru demonstrates how to make a hearty chili using ground turkey meat, and fresh winter chard.
In this episode, veteran beer-making instructor Jeremy Frey from F. H. Steinbart Company, one of the oldest home beer supply houses in the country, shows us how to make a batch of home-made beer. Below is the recipe from the video.
Kathryn Yeomans of the Farmer’s Feast demonstrates how to make a creamy risotto rice dish.
Chef David Padberg of the new Raven and Rose restaurant in Portland, Oregon demonstrates how to make his variation of the classic ham and cheese croute. Wow!
Chef Robert Wiley demonstrates a holiday tradition, showing us his version of black-eyed peas and cornbread.
David Shenaut, one of the leaders in the Portland bartender scene, shows us how to make the Souracher, a buck drink he invented several years ago.
Veteran bartender David Shenaut from the soon to open Portland restaurant Raven and Rose, demonstrates how to make the classic Irish Coffee drink.
In this episode of Food.Farmer.Earth, veteran pastry chef and owner of The Waffle Window, Mary O’Rourke, demonstrates a favorite holiday soda bread recipe.
Pastry chef Mary O’Rourke of The Waffle Window in Portland, Oregon shares one of her favorite holiday cookies made from three simple ingredients.
Chef Melinda Casady, co-founder of Portland’s Culinary Workshop demonstrates an “a to z” host of knife techniques working with a 10″ chef knife.