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Reza's Roast coffee shop in Dayton launches mushroom menu

Chanterelle mushrooms: The art of hunting golden treasure in Oregon

How to find, identify, cook and otherwise enjoy Oregon's state mushroom: the Pacific golden chanterelle.

Fresh Pacific Reds – Wine & Spirits Magazine

From Pommard to the Pacific – Wine & Spirits Magazine

Busting Mushroom Myths With Chris Czarnecki

“Never wash mushrooms. They’ll be a soggy, gelatinous mush.” So goes conventional wisdom about handling fungi in the ...

Sommelier Roundtable: Advice for Wine Newbies

Top-Notch Restaurants Celebrating Local Wine

At Fleurie, soft-shell crab is prepared with a modern French twist. (Joseph Scala) At Fleurie, careful sourcing is as important for the wine list as it is for the locally driven fare. Wine director Melissa Boardman oversees the Best of Award of Excellence–winning wine list offering a mix of high-end bottles and affordable options to complement chef Joe Walker’s modern French cuisine. The 420-selection list always includes at least 60 to 80 bottles priced at $65 or less, with particular value in Chenin Blanc and Northern Rhône Syrah. There are also numerous local bottles from Virginia wineries such as Lovingston and Horton to pair with dishes featuring sauces made using classic French methods like Chilean sea bass with bouillabaisse and beef tenderloin with Bordelaise and creamed spinach.