Planning a trip to Oregon? Why not include a few culinary stops too. After all, everyone has to eat.
Travel Oregon, the state's travel guide, has a new website -- www.traveloregon.com/ bounty -- where you can find food, wine, beer and other events to plan your trip around.
You can also search for artisan cheese makers, produce markets, fishmongers, places to forage for truffles and berries, chocolate shops, bakeries, mills and other interesting and tasty places to stop.
Want to catch your own salmon or other seafood? There's a list of places to go, where to rent equipment and boats and who will pack it up to take home.
And to whet your appetite, there are 75 recipes to try, all featuring products made, grown or produced in Oregon.
Herb club meets
The Tri-Cities Herb Club meets from 7 to 9 p.m. Oct. 21 at the First Methodist Church, at Dayton Street and Kennewick Avenue.
The program will be on cooking with rubs, herbs and flavored oils. Recipes will be provided along with ingredients to make the blends. There also will be a short presentation on thyme.
For more information, call 627-1593.
Mocha Motive wins again
Mocha Motive, a Kennewick espresso business, has won the Second Harvest Tri-Cities' Buck-A-Cup September promotion. This is the second time the business has won the traveling trophy for raising the most money through beverage sales.
"All the money raised remains in Benton and Franklin counties," said Kathye Kilgore, director of Second Harvest, adding that every dollar donated will provide six pounds of food for those in need.
Second Harvest Tri-Cities presented the trophy, plus a getaway package to Wildhorse Resort and Casino, to Mocha Motive on Monday.
For more information about Second Harvest, call 585-3924 or go to www.2-harvest.org/8/tri-cities.
New read
The book: Chocolate for Breakfast by Barbara Passino, owner of Oak Knoll Inn in California's Napa Valley.
Cost: $40
Best for: More than 100 easy-to-follow recipes and full color photographs will help you create unique breakfast menus with a chocolate twist to pamper that special someone.
Get more: Read more book reviews and literature news in Sunday's Desert Living.
*Loretto J. Hulse: 582-1513; lhulse@tricityherald.com. To receive a recipe via e-mail each Tuesday register at tricityherald. com and click on newsletters. If you already are registered, click on edit account and newsletters to select Recipe of the Week. This exclusive recipe does not appear in the newspaper.
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Mocha Motive wins hunger action challenge
Mocha Motive wins hunger action challenge
In September, National Hunger Action Month, Second Harvest Tri-Cities challenged Tri-City food and beverage establishments to raise money to help feed the hungry.
The winner of the Dollars to Pounds challenge, for the fourth year in a row, is Mocha Motive. The Kennewick espresso shop raised more than $700. Each dollar donated provides six pounds of food -- the equivalent of four adult meals. All proceeds stay in the Tri-City area.
The trophy will be presented to the owners and employees of Mocha Motive at 2 p.m. today.
FOOD DRIVE: Dump Hunger begins today
FOOD DRIVE: Dump Hunger begins today
The fourth annual Dump Hunger food drive sponsored by Western States, Albertsons and Wells Fargo is seeking to raise 300,000 pounds of food for local food banks throughout Washington, Oregon, Idaho and Montana.
Collections sites for non-perishable donations will be in place, until Feb. 10, at all Tri-City Albertsons grocery store locations and at Western States construction equipment in Pasco.
Second Harvest Inland Northwest in Kennewick will benefit from local donations.
Food for Thought: Pair wine, treats Feb. 18-19
Food for Thought: Pair wine, treats Feb. 18-19
More than 40 Yakima Valley wineries will celebrate their annual Red Wine & Chocolate weekend Feb. 18-19 by sampling some of their premier vintages and offering special chocolate treats to pair with them.
Purchase a premier pass and at many wineries you will be invited to share in exclusive wine and chocolate pairings, guided cellar tours, library tastings, discounted events and other activities not available to the general public. The cost for a pass is $30 if bought by Feb. 11, or $35 if bought during the Red Wine & Chocolate weekend at the wineries.
For information about the weekend or to buy a pass, go to www.wineyakimavalley.org.
Food for Thought: Learn to couple chocolate, dinner
Food for Thought: Learn to couple chocolate, dinner
Pairing red wines with chocolate treats is easy. What is hard is finding savory dishes featuring this tasty New World food.
Sign up for the Feb. 18 Death by Chocolate Dinner at Desert Wine Winery in Prosser, and you will discover four ways to incorporate chocolate into a dinner menu. Plus you will end the evening on a sweet note with two delectable desserts.
The menu is: Butterflied prawns in chocolate sauce with a chocolate-cherry tomato pop, a mixed green salad with cocoa nibs and Chukar Cherries, spiced chocolate and tomato bisque, stuffed pork tenderloin with a cacao-chile rub and chocolate polenta, chocolate ganache torte with raspberry coulis and, for an after-dinner treat, chocolate port with chocolate dipped bacon.
Tri-City chef continues to grow spice business
Tri-City chef continues to grow spice business
KENNEWICK -- Jason LaBarge repeatedly says, "I don't want to be known as a spice salesman."
And yet, the seasoned Tri-City chef is starting to make a name for himself with LaBarge Gourmet Spices.
Throughout his career, the graduate of Kamiakin High School and Portland's Western Culinary Institute worked in kitchens where the staff would create meat rubs. But the idea for his spice rub business only came to him a couple of years ago when he was executive chef at Meadow Springs Country Club in Richland.
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