Journey to the Pacific Northwest: Nature’s Bounty Awaits

What’s not to like about the Pacific Northwest? From the beautiful rocky coastline to dense rainforests, the culinary treasures foraged from this region are thanks to its rivers and huge expanses of fertile farmland nestled between majestic mountains. Think salmon, halibut, and oysters along with hazelnuts, mushrooms, apples, world-renowned wines, and all sorts of summer berries. The list goes on.

Pike Place Market is often the highlight when visiting Seattle where the yearlong market caters to everyone’s inner foodie. Plus, there are plenty of gorgeous flowers and you’ll be delighted by the theater of fish being tossed to and fro.

Considered the birthplace of America’s coffee infatuation, the Pacific Northwest is home to nationally recognized roasters, boutique espresso bars, and the smallest pop-up stands alongside the road. One can find a good cup of coffee literally everywhere!

Wineries dot the landscape in both Washington and Oregon, along with craft beer, award-winning cheese producers, and artisan charcuterie maker Olympia Provisons. All of these are available right here at DLM.

I was lucky enough to go to culinary school while I lived in the Seattle region and had a blast going to the market to buy what was seasonally available. Afterward, I’d roll up my sleeves and get busy cooking. Living here in Dayton, I get the same vibe whenever I walk into work.

It’s nice to know that with DLM right down the street, we all can get a similar experience without boarding an airplane or trying to figure out how much it will cost to airship that salmon home. Plus, I don’t have to cram all of those Chukar Cherries in my suitcase anymore. Almost all of those quintessential ingredients and items are available right here at our local year-round market!

Earn Bonus Points this month on Pacific Northwest finds throughout our stores with the use of your Club DLM card!

Pacific Northwest Recipes

The Pacific Northwest Wines & Charcuterie

The West Coast of the United States is what people usually think of when daydreaming of wine country. California, naturally, but oh what wonderful vinous creations come from the terroir of Oregon and Washington, with an amazing array of red, white, sparkling, and rosé wines. I’ve had the pleasure of experiencing the wine scene in both states, and have been impressed!

WASHINGTON VINICULTURE
The Washington wine scene is primarily in the southeastern part of the state with the wine regions of Yakima Valley, Walla Walla, Red Mountain, Rattlesnake Hills, Horse Heaven Hills, and Columbia Valley being the shining stars. This area is so different than the other side of the Cascade Mountains as it enjoys 17 hours of sun reliably during the summer. The continental climate has proved to be excellent for ripening fine wine grapes—it’s on the latitude between that of Bordeaux and Burgundy after all!

LESSONS LEARNED AT OREGON’S PINOT CAMP
Wine merchants, sommeliers, and restaurateurs from around the world convene in the Willamette Valley of Oregon to learn and taste the viniferous bounty of this state for what is fondly known as Pinot Camp. Although this is a tough business trip to explain to your spouse, it’s an opportunity for wine professionals from around the globe to talk about wine and meet some of Oregon’s best pinot noir (and other varietals) makers. You hear firsthand their insights on the technical and philosophical reasons for their passion in the Holy Grail on winemaking.

The daytime temperatures are enough to sufficiently ripen the fruit, but cool nights streaming in on ocean breezes allow for good acidity and complexity. The Cascade Range to the east protects the vineyards from the hot and cold extremes of the continental interior. That protection is necessary to produce premium cool climate varietals in Oregon, particularly pinot noir. Best practices that yield better wine in general include handpicking fruit in small containers, moving grapes on conveyor belts rather using augers, destemming while keeping each grape cluster whole rather than crushing, cold maceration, moving must and wine with gravity rather than pumps, and not filtering long before this practice was vogue.

PACIFIC NORTHWEST WINES TO TRY

  • Ken Wright Cellars Pinot Noir Willamette Valley $30
  • Argyle Winery Pinot Noir Willamette Valley $32
  • Chehalem Winery Chehalem Mountain Pinot Noir $30
  • Elouan Pinot Noir Oregon $34
  • A to Z Wineworks Pinot Noir Oregon $19 save $6
  • Stoller Family Estate Dundee Hills Pinot Noir $30
  • Alexandria Nicole Cellars Horse Heaven Hills Gravity Merlot $28
  • L’Ecole No 41 Merlot Columbia Valley $32
  • Revelry Vintners Merlot Columbia Valley $18
  • Powers Kiona Vineyards Red Mountain Reserve Cabernet Sauvignon $30
  • Quilceda Creek Winery Cabernet Sauvignon Columbia Valley $220
  • Montinore Estate Borealis Willamette Valley $14 save $1
  • Acrobat Pinot Gris Oregon $12 save $6
  • Château Ste. Michelle & Dr. Loosen Eroica Riesling Washington $22 save $3
  • Anne Amie Vineyards Pinot Gris Willamette Valley $25

CHARCUTERIE & CHEESES TO TRY

  • Tillmook Sharp Cheddar
    • Located in Tillamook County, Oregon, this cheesemaker is a farmer-owned co-op comprised of about 8o farming families.
  • Rogue Creamery Smokey Blue
    • This humble creamery started in 1933 in southern Oregon and produces award-winning cheeses. With a spicy-sweet flavor, Smokey Blue is cold-smoked for hours over Oregon hazelnut shells.
  • Olympia Provisions
    • Based in Portland, Oregon, this USDA-approved salumeria seeks to bring to life old-world artisanal charcuterie techniques seldom seen in the United States. We carry a wide selection of products, including the Pork Rillettes, Finocchiona, and Saucisson Sec.

Love and Pasta

First came love, then came pasta for Grist Provisions co-owners and chefs, Casey and Patrick Van Voorhis. After tasting their handmade, ready-to-cook pasta, we knew we had to offer it at DLM. Their pasta, in many ways, embodies the heart of entrepreneurship and sheer talent, the fire ignited when drive meets ambition, and the story of a family coming together.

Located on a quaint corner in downtown Dayton, natural light streams into Grist Provisions seemingly from every direction. Thoughtful touches can be found throughout the space, such as Casey’s succulent-framed art and the farm-fresh eggs that her mom brings weekly to help fuel their pasta making. Using only the yolks, they find that a higher egg-to-flour ratio yields a more supple flavor and more elastic pasta.

The chef duo met about ten years ago at The Culinary Institute of America in New York City and later worked in Michelin-starred restaurants in California. Lucky for us, they decided to hone their craft and bring it here to Dayton—Casey’s hometown. “I’ve always had a love for making pasta,” Patrick says, who first learned when he was a teenager thanks to his Italian roots. Together with Casey, they’ve made their dream come true to have a place to call their own.

On a quiet afternoon, their baby girl sleeps nearby as the duo makes homemade pasta from scratch, getting ready for the week to come. Look for their Pappardelle with Fresh Herbs, Spinach Tagliatelle, and Bucatini (vegan) right here at Dorothy Lane Market.

Here’s how we recommend enjoying Grist Provisions Pasta!

PAPPARDELLE WITH FRESH HERBS

This is a classic pairing for braised beef dishes or go super simple to let the herbs shine. For example, dress with a browned butter sauce with sea salt and your favorite herbs. Serve along with fish or a lemon chicken.

PLAIN BUCATINI

Great with broth-based sauces, amatriciana sauce, or spaghetti alla puttanesca.

SPINACH TAGLIATELLE

Toss in your favorite pesto, serve with a light cream sauce, or try it with a raw tomato sauce made with local tomatoes.

Or, try these recipes!

LOCAL SPINACH PASTA WITH GARLIC & BASIL

 

PASTA WITH TUNA, CAPERS, & HERBS

 

 

Pacific Northwest Seafood Bounty

Pacific Northwest seafood has a delicious reputation. Travel up the coastal highway from southern Oregon to British Columbia and you will find coastal communities awash with fisherman’s wharves selling the freshest of the day’s catch, crab shacks, and upscale restaurants.

One of the foundations of great seafood from the Pacific Northwest and of our Native American culture is the Pacific wild salmon. Both Wild King Salmon from the mighty Columbia River returning to spawn and ocean troll-caught salmon are both sustainably fished. Wild King and Coho Salmon possess some very high fat content making them the perfect choice for grilling, cedar planking, or smoking. Simple and fresh is the best way to enjoy this wonderful bounty.

Pacific Coast Rockfish can be one of 12 varieties sold commercially. It’s the most common nearshore fish of North America’s coast and is normally classified as a Red or Black Rockfish. They all are firm, lean, and mild flavored with a flaky texture, which makes them versatile for any style of cooking. They take the added flavor of seasoning well and are excellent for a crudo or ceviche.

Our canned Dorothy Lane Market Albacore Tuna is another gem from the coast. Made from young hook and line caught Albacore tuna from the Oregon coast and canned locally in olive oil and Jacobsen Sea Salt. These tuna are caught as juveniles before they have accumulated mercury from years at sea.

Pacific Northwest shellfish are in abundance all year round. Check out the oysterology of the many types and harvest areas to choose from. Just like a fine wine, these shellfish pick up the flavor and texture based on water salinity, tidal exchange, and action of the surf.

You don’t have to make an expedition to the Pacific Northwest … let us bring it to you!