Whether the recipe comes from a chef, farmer, inn or Gartland’s own kitchen, each dish in the collection celebrates Oregon’s diverse farm-to-table food scene and delivers a true sense of place. Many of the recipes highlight much-loved regional ingredients like marionberries, hazelnuts, pears and pinot noir in dishes such as Pear-Pepper Chutney, Marionberry Pork Mole and Hazelnut Tassies. But Gartland has also carved out space in each chapter to introduce lesser known local ingredients such as sunchokes, pimientos de Padrón, razor clams, olive oil and more.
With gorgeous photographs by John Valls revealing the state’s bounty and charismatic personalities, Dishing Up Oregon invites home cooks to take a road trip through Oregon and bring its riches home.
| “From asparagus vichyssoise to sweet, summery fig bars, Ashley has captured the extraordinary
lushness that is Oregon's gift to its cooks and made it vividly accessible to cooks everywhere.”
— Cathy Whims, Executive Chef, Nostrana
|“A remarkable cookbook . . . jam-packed with mouth-watering recipes that showcase Oregon’s
incredible bounty from the Pacific coast to the Cascade Mountains and all the valleys in
— Janie Hibler, James Beard Award–winning author of The Berry Bible
|"A bounty of deliciousness, Dishing Up Oregon captures in recipes, stories, and photographs all that makes Oregon extraordinary as a destination for food and wine lovers."
— Diane Morgan, author of Salmon and The Thanksgiving Table
|"Ashley’s homage to the bounty of ingredients we have at our fingertips here in the Pacific
Northwest is pitch perfect. The recipes by the chefs and artisans expertly exemplify the
burgeoning culinary talents that make up Oregon’s thriving food scene.”
— Ethan Stowell, chef/owner, Ethan Stowell Restaurants, Seattle
|“My favorite types of foods — morels, chanterelles, hazelnuts, cherries, lovingly raised organic
pigs, artisan cheeses — and my favorite types of people — city chefs, country farmers,
fishermen, winemakers, and brewers…and all of this in the abundant, verdant state of Oregon,
located right next door to my own Washington.”
— Tom Douglas, James Beard Award winner for Best Northwest Chef and author of Tom Douglas Seattle Kitchen