Episode Details

Oregon’s culinary scene just got a major spotlight as Food & Wine named two local gems among their top sixteen dishes. In Hood River, Édeske Patisserie wowed with garlic-prosciutto croissants—crispy, chewy, and packed with savory depth from garlic baked into the dough, topped with sea salt and sesame seeds. Meanwhile, Portland’s Nodoguro stunned with fried figs in dashi broth—a bold fusion of sweet, savory, and spicy that blends Japanese kaiseki with PNW flavors. Édeske, meaning “sweet little thing” in Hungarian, serves rotating European pastries using local ingredients, while Nodoguro offers immersive, seasonal tasting menus earning James Beard nods. Oregon’s proving it’s a powerhouse for innovation and flavor.

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