Oregon’s streams, lakes, and ocean brim with a year-round bounty of finned species. French-born chef Philippe Boulot has worked with the world’s top chefs, but now calls Oregon home. When not in the kitchen at The Heathman Restaurant & Bar, you can usually find him fly rod in hand. This week he takes us to the famed Deschutes where he catches and cooks Steelhead riverside.
While in Portland, Oregon, plan on staying at a Portland Area Bed and Breakfast. The innkeepers will be sure to treat you to culinary delights and certainly know the best places to dine near their unique inn of the Oregon Bed and Breakfast Guild.
Design your own Wanderfeast and possibly win a Culinary Vacation of a lifetime. And even if you don't win we encourage you to create your own Oregon Culinary experience by visiting the member inns of the Oregon Bed and Breakfast Guild. Our innkeepers take breakfast seriously, serving freshly ground coffee, more often than not roasted locally, along with sweet and savory delights created from the very best of what our Oregon producers have to offer. You might be treated to homemade scones or a frittata with fresh vegetables and herbs from our gardens or a local farmers market. Ginger poached pears, crab souffles. Oregon's Bounty is as endless as our imagination so you are sure to experience a culinary delight at our breakfast tables.