Marge Braker, a retired home economics teacher, demonstrates how to make small batch strawberry jam using fresh strawberries, sugar, and lemon.
Catherine Schon, of Sassafras Catering, demonstrates how to make a homemade pie crust.
Kathryn Yeomans of the Farmer’s Feast demonstrates how to make a creamy risotto rice dish.
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.
Bruce Bauer, proprietor of Vino, a wine shop in Portland, Oregon, shares some of his favorite— moderate to low prices wines— from the Pacific Northwest and the world.
Chef and restrauteur Kelly Meyers of Xico in Portland, Oregon shows us how to make a quick form of enchiladas, she refers to as street-style enchiladas.
Jack Campbell, AKA Chef Jacques, demonstrates how to use fresh berries to make special sauces to enhance a variety of dishes.
Linda Sawaya shares her love of lebanese food passed down by family tradition, and shows us how to prepare her summer squash with rice dish.
Tomato Pie is a Southern recipe tradition with many different interpretations around its basic ingredients. Caterer, Tricia Butler, says everyone in her family makes it differently.