Entertaining

Fresh-off-the-grill rib steak meets its match with sweet-tart blueberries, fragrant basil, and a generous crumble of Rogue Creamery Oregon Blue.

Who says tofu can’t turn heads? We take our favorite local tofu, slice it thick, and give it the royal treatment—brushed with an Oregon Growers peach preserve and dark rum glaze, then grilled to golden perfection.

Quick, tasty, and bringing serious summer vibes—yes please! Juicy, marinated chicken breast gets the grill treatment with a spicy slather of Felton & Mary’s Medium BBQ Sauce and a sprinkle of Portland’s own Prosser’s seasoning for that smoky-sweet depth.

What makes a good lamb burger into a fantastic lamb burger? Fresh ground lamb with lemon, garlic and coriander is the start.

This dish is giving major flavor energy. Flaky, rich steelhead gets the VIP treatment in a savory mix of ginger, sesame oil, and the star of the show—Tan Tan Hoisin sauce (aka sweet, salty perfection).

This one’s a total show-off—in the best way. Juicy, tender Royal Ranch flat iron steak hits the grill like a pro, then gets smothered in a buttery blend of spicy togarashi and a generous swirl of Thai and True chili oil. The result? A bold, flavor-packed bite that’s equal parts sizzle and swagger. Honestly, good luck sharing.

Yakitori (Japanese grilled chicken skewers) are a crowd favorite—tender, glazed chicken cooked over smoky coals.

Crispy, golden-fried halibut meets a pile of sweet Oregon bay shrimp, all cozied up with melty Tillamook cheddar and a slather of bold, zippy Beaver Cocktail Sauce. We tucked it into a soft, fresh Market Bakery bun for a solid foundation to a legendary, coastal road trip of a sandwich.

Chefs know that skirt steak makes the best tacos ever, especially with a citrusy marinade of beer, chili powder and hot sauce.