Celebrated chefs dish up the state’s bounty year-round.

NashCO Photo,  Photographer
August 30, 2018

Portland is widely regarded as one of America’s greatest food cities, but that’s due in large part to what lies beyond city limits: Oregon’s farm-fresh abundance.

Home to evergreen forests, arid deserts, snowy peaks, grassy prairies, rocky coastlines and almost every ecosystem in between, this sprawling state is a wonderland of potential ingredients. Our bounty — from grass-fed beef in Eastern Oregon to sweet Dungeness crab harvested from beds of eelgrass off the Coast —feeds an ever-evolving and growing dining scene, permanently enshrining its place amongst the upper echelons of culinary destinations.

I sat down with five Portland chefs to talk about Oregon’s food scene and their love affair with five of the state’s most defining ingredients.

Read entire article by Samantha Bakall and see more photos by NashCO Photo at Travel Oregon.