Wine & Food - what grows together goes together - and what better way to discover the products from these amazing states than paired with the fantastic wines we will be pouring.

Join Celebrity Chef Sara Hauman for live cooking demos of the amazing products from the Pacific Northwest that are coming exclusively for this event.

ABOUT CHEF SARA HAUMAN

In 2017, Chef Sara was named Rising Star Chef for the San Francisco Chronicle while working as chef de cuisine under Melissa Perello at one-Michelin starred restaurant Octavia.

Find Sara on season 18 of Bravo’s Top Chef.

Sara currently resides in Portland where she owns and operates a tinned fish company specializing in sourcing and tinning sustainable species of fish from the waters in the Pacific Northwest, as well as hosts private dinners and events.

RECIPES

Rosti Melty Swiss Raclette, slow roasted Oregon Specialty Cherries, creme fraiche, dill

1 box Rosti Melty Swiss Raclette
1 can Oregon Specialty Fruit Cherries
1 cup (250 mL) creme fraiche, sour cream or greek yogurt
fresh dill
Drain the cherries and reserve the liquid. Place the cherries onto a small baking tray lined with parchment paper or a non-stick baking mat. Bake in a 200F (100C) for 8-9 hours. There will still be moisture in the cherries, but the flavor will be very concentrated.
Place the slow roasted cherries in a bowl and smash with a fork. Then, gently fold in creme fraiche, sour cream or greek yogurt.
Bake the potato rosti according to the manufactuer's instructions.
Cool the rosti for 3-4 minutes then top with a dollop of the roasted cherry creme fraiche and as much fresh dill as you like.

Ms. Dot's Southern White Barbecue Sauce chicken & USA Pear salad slider, Cardamom Hills Trading Co. Spicy Tomato Chutney, pickled Scneic Fruit Blueberries

For the slider buns:

make about 24 slider buns at 36g each
4 Tablespoons (60 grams) butter, plus 2 Tablespoons (30 grams)
1/4 Cup (60 grams) sugar
1 teaspoon salt
4 1/2 teaspoons (16 grams) yeast
1/2 cup (120 mL) warm water
3 1/2 cups (450 grams) bread flour, plus a small handful for dusting the counter
1 whole egg, lightly beaten
neutral oil
Bring the milk and sugar just to a boil in a small pot.
Remove from the heat, then add 1/4 cup of cold butter and salt.
While the butter melts slowly, whisk together the yeast and warm water and set aside for 5-10 minutes or until it begins to look foamy.
Once the cold butter has completely melted into the scalded mix mixture, add it to the yeast mixture and whisk to combine. Incorporate half the flour into the wet mixture.
Then, add the egg and mix well.
Add in the last measurement of flour and knead the mixture until smooth, but still slightly tacky, adding more flour little by little as needed. This takes about 8-10 minutes.
Transfer the dough to a well oiled bowl and cover. Let the dough rise until doubles in size, at least 30 minutes and up to an hour.
Punch the dough down, then transfer to the counter and shape into a large ball.
Begin pinching off and measuring dough balls at about 35 grams or 1 1/4 oz.
Shape each dough ball into a tight ball with a smooth top.
Place on a parchment or baking mat lined quarter baking sheet, about 1/2 inch (1 1/4 cm) apart from each other on all sides.
Cover the slider buns very loosely with plastic wrap, and let rise again until doubled in size.
Brush the buns with 2 Tablespoons melted butter then bake at 400F (205C) for 10-13 minutes or until golden brown on top.

For the pickled blueberries:

2/3 cup (160 mL) white wine vinegar
1/3 cup (80 mL) water
2 teaspoons salt
10 oz. (300 grams) Scenic Fruit Frozen Blueberries
Bring white wine vinegar, water and salt to a boil.
Pour over 10 oz. frozen blueberries. Let the bluberries cool to room temperature and then store in the refrigerator for up to a month.

For the chicken salad:

4 oz. (125 grams) celery, diced small
4 oz. (125 grams) ripe (but firm!) pear, diced small
1/2 bunch green onion tops, sliced thin
2 oz. (60 grams) pickled blueberries
8 oz. (250 grams) chicken, poached or steamed, cooled and diced
1/2 cup (120 mL) Ms. Dot's Southern White Barbecue Sauce
Combine all ingredients thoroughly.
Refrigerate for up to one week.

To assemble the slider:

Cardamom Hills Trading Co. Spicy Tomato Chutney
Split the slider bun in half. Spread an even layer of chutney on the bottom bun.
Place chicken salad on top of the chutney and add the top bun.
Enjoy!

Secret Aardvark Drunken Garlic Black Bean Sauce marinated shrimp tostada, Olykraut Smoke & Kale, Guero y Maria Salsa Verde crema

For the tostada:

Brush each side of a corn tortilla with neutral oil and bake at 350F (180C) for 15-20 minutes or until crispy.
Cool, then store in an air-tight container for up to 3 days.
For the salsa verde crema:
1/3 cup (80 mL) Guero Y Maria Salsa Verde
1 cup (250 mL) creme fraiche, sour cream or greek yogurt
2 Tablespoons cilantro, chopped
Whisk all ingredients together.

For the shrimp:

1 lb. (500 grams) shrimp, peeled and de-veined
1/2 cup (120 mL) Secret Aardvark Drunken Garlic Black Bean Sauce
1 teaspoon salt
Marinate the shrimp for at least 2 hours or overnight.
Grill, saute or bake the shrimp until cooked thoroughly (internal temperature of 120F/49C)

To assemble the tostada:

Olykraut Smoke & Kale
avocado
cilantro
cotija cheese
lime wedge
Place the salsa verde crema on the base of the crispy tostada.
Add as much Olykraut Smoke & Kale as desired.
Top with the marinated and cooked shrimp, avocado, fresh cilantro leaves and cotija cheese.
Finish the tostada with a fresh squeeze of lime.

Maberry's Raspberry and Secret Aardvark Smoky Aardvark Chipotle-Hab Sauce marinated salmon skewer, Guero y Maria Salsa Verde crema, Neptune Fish Jerky crunch

For the salmon:

1 lb. (450 grams) Maberry's frozen raspberries
1/3 cup (80 mL) water
1/2 cup (120 mL) Secret Aardvark Smoky Aardvark Chipotle-Hab Sauce
1 lb. (450 grams) salmon, diced into 1/2 in. (1 1/4 cm) cubes
In a small pot, bring the raspberries and water to a boil. Remove from the heat, strain to remove the seeds and cool.
Stir in the chipotle hot sauce, then pour half the marinade over the cubed salmon.
Marinate for no longer 20-30 minutes then skewer the cubes of salmon.
Cook the skewers on the hottest part of your grill, basting with the reserved marinate every few minutes until the salmon is cooked to your desired doneness,

For the salsa verde crema:

1/3 cup (80 mL) Guero Y Maria Salsa Verde
1 cup (250 mL) creme fraiche, sour cream or greek yogurt
2 Tablespoons cilantro, chopped
Whisk all ingredients together.

For the fish jerky crunch:

corn nuts, crushed
Neptune Fish Jerky Citrus & Ginger, chopped
Mix together equal parts crushed corn nuts and finely chopped fish jerky.

To assemble:

avocado, diced
cilantro leaves
Drizzle the salsa verde crema on top of the skewers.
Sprinkle on the fish jerky crunch.
Garnish with diced avocado and cilantro leaves.

Seely's Mint White Chocolate & vanilla mousse, Maberry's Raspberry & Funky's Liquid Sunshine sauce, roasted Laurel Foods Hazelnuts

For the white chocolate mousse:

1/4 cup (60 mL) heavy cream
4 oz (115 grams) Seely's Mint White Chocolate Melts
1 vanilla bean, seeds scraped or 1/4 teaspoon vanilla extract
2 cups (500 mL) full-fat greek yogurt
Melt the white chocolate and cream together.
Add in the vanilla and then whisk in the yogurt to combine.
Let the mousse set in the refrigerator for a few hours or until firm.

For the spicy raspberry sauce:

1 lb. (450 grams) Maberry's Frozen Raspberries
1/3 cup (80 mL) water
3-4 teaspoons Funky's Liquid Sunshine
In a small pot, bring the raspberries and water to a boil.
Remove from the heat, strain to remove the seeds and cool.
Stir in the hot sauce, adding more or less as desired.

To assemble:

Laurel Foods Roasted Hazelnuts, crushed
Laurel Foods Hazelnut Oil
Maberry's Frozen Raspberries, smashed
Flakey sea salt
In a small bowl or dessert cup, layer white chocolate mouse, spicy raspberry sauce, frozen raspberry segments and crushed roasted hazelnuts.
Finish the top layer with a generous drizzle of hazelnut oil and a small pinch of sea salt.

Rosti Melty Swiss Raclette, Cardamom Hills Trading Co. Apple-Ginger Chutney, Laurel Foods Rosemary Roasted Hazelnuts, creme fraiche, dill

Cardamom Hills Trading Co. Apple-Ginger Chutney
Laurel Foods Rosemary Roasted Hazelnuts, crushed
1 box Rosti Melty Swiss Raclette
creme fraiche
fresh dill
Bake the potato rosti according to the manufactuer's instructions.
Spread about 1 teaspoon chutney on top of the baked rosti. Add a small dollop of creme fraiche, crushed hazelnuts and as much fresh dill as you like.

Maberry's Raspberry and Secret Aardvark Smoky Aardvark Chipotle-Hab Sauce marinated salmon slider, Ms. Dot's Southern Barbecue Sauce & USA Pear coleslaw, pickled Scenic Fruit Blueberries

For the salmon:

1 lb. (450 grams) Maberry's frozen raspberries
1/3 cup (80 mL) water
1/2 cup (120 mL) Secret Aardvark Smoky Aardvark Chipotle-Hab Sauce
1 lb. (450 grams) salmon, diced into 1/2 in. (1 1/4 cm) cubes
In a small pot, bring the raspberries and water to a boil.
Remove from the heat, strain to remove the seeds and cool.
Stir in the chipotle hot sauce, then pour half the marinade over the cubed salmon and let marinate for 20-30 minutes.

For the slider buns:

makes about 24 slider buns at 36g each
4 Tablespoons (60 grams) butter, plus 2 Tablespoons (30 grams)
1/4 Cup (60 grams) sugar
1 teaspoon salt
4 1/2 teaspoons (16 grams) yeast
1/2 cup (120 mL) warm water
3 1/2 cups (450 grams) bread flour, plus a small handful for dusting the counter
1 whole egg, lightly beaten
neutral oil
Bring the milk and sugar just to a boil in a small pot.
Remove from the heat, then add 1/4 cup of cold butter and salt.
While the butter melts slowly, whisk together the yeast and warm water and set aside for 5-10 minutes or until it begins to look foamy.
Once the cold butter has completely melted into the scalded mix mixture, add it to the yeast mixture and whisk to combine.
Incorporate half the flour into the wet mixture. Then, add the egg and mix well.
Add in the last measurement of flour and knead the mixture until smooth, but still slightly tacky, adding more flour little by little as needed. This takes about 8-10 minutes.
Transfer the dough to a well oiled bowl and cover. Let the dough rise until doubles in size, at least 30 minutes and up to an hour.
Punch the dough down, then transfer to the counter and shape into a large ball.
Begin pinching off and measuring dough balls at about 35 grams or 1 1/4 oz.
Shape each dough ball into a tight ball with a smooth top. Then place on a parchment or baking mat lined quarter baking sheet, about 1/2 inch (1 1/4 cm) apart from each other on all sides.
Cover the slider buns very loosely with plastic wrap, and let rise again until doubled in size.
Brush the buns with 2 Tablespoons melted butter then bake at 400F (205C) for 10-13 minutes or until golden brown on top.

For the pickled blueberries:

2/3 cup (160 mL) white wine vinegar
1/3 cup (80 mL) water
2 teaspoons salt
10 oz. (300 grams) Scenic Fruit Frozen Blueberries
Bring white wine vinegar, water and salt to a boil.
Pour over 10 oz. frozen blueberries.
Let the bluberries cool to room temperature and then store in the refrigerator for up to a month.

For the slaw:

2 oz. (60 grams) carrot, sliced into thin matchsticks
4 oz. (120 grams) USA Pears, ripe, but firm, sliced into thin matchsticks
4 oz. (120 grams) napa cabbage, sliced into thin matchsticks
1 oz. (30 grams) green onion, sliced thin
2 oz. (60 grams) pickled Scenic Fruit Blueberries
6 oz (200 mL) Ms. Dot's Southern White Barbecue Sauce
Mix all the ingredients together in a bowl.
Serve right away or keep in the refrigerator for up to 4 days.

To assemble:

Skewer the marinated salmon and cook until the salmon reach the desired doneness on the hottest part of the grill
Split the slider bun in half and put about 2 oz. (60 grams) salmon on the bottom bun.
Add as much slaw as you like and place the slider bun on top.

Ms. Dot's Southern White Barbecue & USA Pear coleslaw with pickled Scenic Fruit Blueberries on a soft Laurel Foods Hazelnut roll

For the soft hazelnut rolls:

makes about 24 rolls at 35g each
1/4 Cup (60 mL) Laurel Foods Hazelnut Oil, plus 2 Tablespoons
1/4 Cup (60 grams) sugar
1 teaspoon salt
4 1/2 teaspoons (16 grams) yeast
1/2 cup (120 mL) warm water
3 1/2 cups (450 grams) bread flour, plus a small handful for dusting the counter
1 whole egg, lightly beaten
hazelnut oil
Bring the milk and sugar just to a boil in a small pot.
Remove from the heat, then add hazelnut oil and salt.
Whisk together the yeast and warm water and set aside for 5-10 minutes or until it begins to look foamy.
Add the milky mixture to the yeast mixture and whisk to combine.
Incorporate half the flour into the wet mixture.
Then add the egg and mix well.
Add in the last measurement of flour and knead the mixture until smooth, but still slightly tacky, adding more flour as needed.
This takes about 8-10 minutes.
Transfer the dough to a well oiled bowl and cover.
Let the dough rise until doubles in size, at least 30 minutes and up to an hour.
Punch the dough down, then transfer to the counter and shape into a large ball.
Begin pinching off and measuring dough balls at about 35 grams or 1 1/4 oz.
Shape each dough ball into a tight ball with a smooth top.
Then place on a parchment or baking mat lined quarter baking sheet, about 1/2 inch (1 1/4 cm) apart from each other on all sides.
Cover the slider buns very loosely with plastic wrap, and let rise again until doubled in size.
Brush the buns with 2 Tablespoons hazelnut oil then bake at 400F (205C) for 10-13 minutes or until golden brown on top.

For the pickled blueberries:

2/3 cup (160 mL) white wine vinegar
1/3 cup (80 mL) water
2 teaspoons salt
10 oz. (300 grams) Scenic Fruit Frozen Blueberries
Bring white wine vinegar, water and salt to a boil.
Pour over 10 oz. frozen blueberries.Let the bluberries cool to room temperature and then store in the refrigerator for up to a month.

For the slaw:

2 oz. (60 grams) carrot, sliced into thin matchsticks
4 oz. (120 grams) USA Pears, ripe, but firm, sliced into thin matchsticks
4 oz. (120 grams) napa cabbage, sliced into thin matchsticks
1 oz. (30 grams) green onion, sliced thin
2 oz. (60 grams) pickled Scenic Fruit Blueberries
6 oz (200 mL) Ms. Dot's Southern White Barbecue Sauce
Mix all the ingredients together in a bowl.
Serve right away or keep in the refrigerator for up to 4 days.

To assemble:

Laurel Foods Roasted Hazelnuts, crushed
Split the hazelnut roll in half.
Add as much coleslaw as you like, crushed hazelnuts and then top with the other side of the roll.

Bobbie's Boat Sauce chicken albondigas and Cardamom Hills Trading Co. Spicy Tomato Chutney served over Pure Wild Oregon Mexican Rice

For the rice:

1 pouch Pure Wild Oregon Mexican Rice Cook the rice according to the manufacturer's instructions.

For the albondigas:

1 lb. (450 grams) ground chicken
1 egg yolk
1 1/2 fl. oz. (50 mL) Bobbie's Boat Sauce
2 teaspoons salt 2 1/2 oz. (75 grams) cooked Pure Wild Oregon Mexican Rice
2 oz. (60 grams) sliced green onion
Place all the ingredients in a bowl and mix well until thoroughly combined.
Refrigerate for a few hours or overnight.

To assemble:

Cardamom Hills Trading Co. Spicy Tomato Chutney
neutral oil
chicken stock or water
crispy tortillas
avocado
cotija cheese sour cream
Portion the albondigas to 1 1/2 oz. (about 50 grams) and form into balls.
Heat a heavy bottomed pan, add just enough neutral oil to coat the bottom, then add your albondigas in one layer.
Lower the heat to medium and continue cooking on all side until golden brown.
Add in 50-60 mL water and 1 Tablespoon chutney.
Simmer the abondigas until they reach an internal temperature of 165F (73C), adding more water as needed, and the chutney thickens and begins to glaze the outside of the albondigas.
Serve over rice with a dollop of sour cream, slice of avocado, cotjia cheese and crispy tortillas.

Frozen Oregon Specialty Fruit Cherry & Portland Syrups Rose Cordial lemonade with Joyroot Tulsi Lemon Tea For the frozen cherry rose ice

Ingredients:

8 fl. oz. (250 mL) Oregon Specialty Fruit canned cherry liquid
3 1/12 fl. oz. (100 mL) Portland Syrups Rose Cordial
Mix all the ingredients together and freeze.

To serve:

1 bottle Joyroot Tulsi Lemon Tea lemon juice fresh thai basil
Scrape the frozen cherry rose ice with a fork or curved edge of a spoon.
Separately, mix 1 part lemon juice to 3 parts tea.
Fill a small glass halfway full of cherry rose ice.
Pour the lemon tea mixture over the ice until the ice just begins to float.
Add more tea if you like a less sweet beverage, remembering that as the ice melts the drink will get sweeter.

Frozen Scenic Fruit Blueberry and Portland Syrups Mojito with Joyroot Tulsi Ginger Tea For the frozen blueberry mojito ice:

Ingredients:

3 oz. Scenic Fruit Frozen Blueberies, defrosted and mashed
3 1/2 fl. oz. (100 mL) Portland Syrups Mojito
3 1/2 fl oz. (100 mL) Tablespoons lime juice
Combine all the ingredient together and freeze.

To serve:

1 bottle Joyroot Tulsi Ginger Tea
fresh mint
Scrape the frozen blueberry mojito ice with a fork or curved edge of a spoon.
Fill a small glass halfway full of blueberry mojito ice.
Pour the ginger tea over the ice until the ice just begins to float.
Add more tea if you like a less sweet beverage, remembering that as the ice melts the drink will get sweeter.

Bobbie's Boat Sauce chicken 'tinga' tostada, Pure Wild Oregon Mexican rice, Olykraut Jalapeno-Cumin, cotija cheese, avocado

For the chicken tinga:

1 lb (500 grams) chicken, poached or steamed, cooled and pulled
3/4 cup (180 mL) Bobbie's Boat Sauce
1/4 (60 mL) cup water
Combine all the ingredients and heat up slowly.

For the rice:

1 pouch Pure Wild Oregon Mexican Rice Cook the rice according to the manufacturer's instructions.

For the tostada:

Brush each side of the tortilla with neutral oil and bake at 350F (180C) for 15-20 minutes or until crispy.
Cool, then store in an air-tight container for up to 3 days.

To assemble the tostada:

Olykraut Jalapeno-Cumin
avocado
cotija cheese
lime wedges
cilantro leaves
Layer the crispy tortilla with the chicken 'tinga', rice, avocado, Olykraut, cotija cheese and cilantro leaves.
Finish with a fresh squeeze of lime.

Laurel Foods Hazelnut salmon poke tostada, Guero y Maria Salsa Verde crema, Neptune Fish Jerky crunch

For the poke:

1 lb. (450 grams) sushi grade salmon, diced into
1/4-1/2 inch cubes
1 cup (250 mL) soy sauce
1/2 cup (60 grams) green onions, sliced
1/2 cup (60 grams) Olykraut Jalapeno-Cumin
2 Tablespoons Laurel Foods Hazelnut Oil
3 Tablespoons Laurel Foods Roasted Hazelnuts, chopped
Combine all ingredients and let sit covered and refrigerated for at least 2 hours before serving.

For the salsa verde crema:

1/4 cup (60 mL) Guero Y Maria Salsa Verde
1/2 cup (120 mL) creme fraiche, sour cream or greek yogurt
1 Tablespoon cilantro, chopped
Mix all ingredients thoroughly.

For the tostada:

Brush each side of the tortilla with neutral oil and bake at 350F (180C) for 15-20 minutes or until crispy.
Cool, then store in an air-tight container for up to 3 days.

To assemble the tostada:

Neptune Fish Jerky Citrus & Ginger, chopped
Laurel Foods Roasted Hazelnuts, crushed
Spread some of the salsa verde crema on top of the crispy tostada.
Leaving some of the liquid behind in the bowl, add an even layer of salmon poke on top of the crema.
Garnish the tostada with more toasted hazelnuts and chopped fish jerky.

Rosti Stuffed Baked Potato, creme fraiche, Olykraut Smoke & Kale, Neptune Fish Jerky

1 box Rost Stuffed Baked Potato
creme fraiche
Olykraut Smoke & Kale Neptune Fish Jerky Cracked Black Pepper, chopped
Bake the potato rosti according to the manufactuer's instructions.
Cool the rosti for 3-4 minutes.
Top with creme fraiche, Olykraut and chopped fish jerky.