The Northwest is a food lover’s paradise. From the cool coastal waters that provide salmon, oysters, and Dungeness crab to the fertile valleys that grow world-class wine grapes, hazelnuts, berries, and vegetables, this region offers it all. Autumn crops include juicy apples and pears, gleaming red cranberries, and hearty winter root vegetables. Add in foraged mushrooms from misty forests, fresh-caught seafood from the coast, and artisanal cheeses from small family farms, and you’ll have a repast that celebrates local ingredients.
This year, why not fill your table with the flavors of the Northwest?
Whether you’re cooking a feast for a crowd this holiday or you’ve been assigned to bring the wine, you can celebrate with the delicious bounty all around us. These regional favorites are sure to please.
Photo by Champoeg Farm
Roast Turkey
Turkey is the classic centerpiece at a holiday meal, large enough to serve a crowd and festive in its presentation. Oregon once produced 30% of the West Coast supply of turkeys–until the 1970s, many were still being raised ‘free range’ in open fields. By the late 80’s, turkey production was brought indoors and large agribusiness had cornered the market. Look to small, local farms like Champoeg Farm in St. Paul, Oregon, who have continued the art of raising happy turkeys on pastures and forests.
Vegetarian “Tofurkey”
If you prefer a meatless star for your meal, you don’t have to look any further than Seattle, Washington-based Northwest Tofu. This decades-old, non-GMO tofu specialist makes extra-fresh tofu and soy milk in-house daily–including plain, veggie, or chicken tofu. Plus, you can check out the factory in the back—the tofu-making process is fascinating.
Photo by Willapa Oysters
Oyster Dressing (with Walla Walla Onions)
This rich, savory side has been a coastal tradition for generations. Sweet Walla Walla onions and briny Pacific oysters come together with fresh herbs and rustic bread for a dressing that’s full of flavor and character. Look to Willapa Oysters, in Oysterville, Washington, for oysters on the half shell, shucked, or in a ready-to-bake stuffing.
Photo by Karola G
Cranberry Sauce
Northwest cranberries are grown in the coastal bogs of Oregon and Washington. These berries are tart, juicy, and full of flavor that shines in a classic cranberry sauce. Cook them down with a bit of sugar or honey, maybe a splash of Northwest orange juice or a hint of spice, and you get a sauce bursting with fresh-from-the-field flavor. You can even pick your own at Cranguyma Farms, a fifth-generation family farm just north of Long Beach, Washington.
Photo by Pixabay
Potatoes
Potatoes are a must-have at a holiday meal. In fact, I’ve heard people say they are only there for the potatoes. Whether roasted with herbs to have a crisp skin and soft center, or whipped with local butter and cream, for many people, potatoes are the star. Potatoes are grown just about everywhere in the Northwest, from Idaho’s wide-open fields to Oregon’s and Washington’s fertile valleys. Rich volcanic soil, clean mountain water, and long summer days give Northwest potatoes their great flavor and texture.
Photo by Valeria Boltneva
Foraged Mushrooms
Foraged mushrooms bring a little taste of the forest straight to your holiday table. Chanterelles, morels, porcini, and other Northwest favorites add rich, earthy depth to any meal. You can toss them into stuffing, fold them into creamy gravy, or simply sauté them with butter and herbs for a side that feels special without much fuss. You’ll find foraged mushrooms at local farmers’ markets in the autumn, or order them from a source like Vancouver, Washington-based PNW Wild Mushrooms.
Photo by Roman Biernacki
Apple, Pear & Hazelnut Salad
The Northwest is apple and pear country—cool nights and sunny days make it ideal for growing fruit that’s crisp, juicy, and full of flavor. A holiday salad with local apples and pears brings orchard flavors right to your table, and famous Northwest hazelnuts add a buttery crunch that ties it all together. Toss it all with some local greens and a light vinaigrette, and you’ve got a bright, refreshing side that tastes like the Northwest in every bite. Pick up some hazelnuts from a local farmer like Holmquist Hazelnut Orchards in Lynden, Washington, is a fifth-generation family farm that has been producing hazelnuts since the 1920s.
Photo by RDNE Stock project
Charcuterie & Cheese
Start your meal — or keep guests nibbling while you carve the turkey — with a beautiful local charcuterie board. Include some Rogue River Blue from Rogue Creamery in Grants Pass, Oregon, officially named the best blue cheese in the world. Add some Tillamook aged cheddar from the eponymous cheese maker in Tillamook, Oregon, and salami made from local, pasture-raised pork, hand-crafted at Olympia Provisions in Portland, Oregon. Smoked salmon would not be out of place on any Northwest charcuterie board. NeahKahNie Smoke House in Wheeler, Oregon specializes in locally caught salmon and other smoked seafood, but they close their doors for the day when they run out so don’t dawdle.
Snug in some marionberry jam from Portland jam-maker Alchemist’s Jam (using fresh berries straight from Blue Raeven Pie Company in Amity, OR), local honey that tastes of Northwest fields and flowers from Shipwreck Honey, and a handful of hazelnuts to round it out. And don’t forget sourdough crackers made from grains like rustic rye, buckwheat, and spelt, from Robyn’s Craft Bakehouse in Portland, Oregon.
Marionberry Pie
Even if you’re bursting after all this goodness, there’s always room for pie. Marionberries, a homegrown Oregon favorite, are known for their deep, rich flavor—somewhere between a blackberry and a raspberry. They’re grown mostly in the Willamette Valley, where the climate brings out a perfect balance of tart and sweet. Whether you make your own or pick one up from a local bakery, it’s a sure bet to be a crowd-pleaser.
Travelers on the way to and from Astoria stop at The Berry Patch Restaurant in Westport, Oregon, for homemade pie. You can get pie by the slice, a whole pie, or even grab one from the 24-hour pie vending outside the restaurant (though you might want to guarantee your holiday pie with a pre-order). Serve it warm with a scoop of vanilla ice cream (a vote for Tillamook Vanilla Bean here) or a dollop of whipped cream.
Photo by Monstera Production
Northwest Wine Pairings
If you like a glass of wine with your dinner, you don’t have to look beyond the Northwest for wines recognized around the world. Consider Oregon’s silky, bright Pinot Noir that pairs perfectly with turkey or mushroom dishes. Or, choose a Washington Riesling, crisp and slightly sweet to balance oysters and spice. A Willamette Valley Chardonnay is smooth and elegant, lovely with salmon or creamy sides. For a festive touch, pop open a bottle of Oregon sparkling wine or pour a local craft cider alongside.
