Savor the Flavor
A food revolution’s putting Oregon on the gastronomical globe. From the coast to the craters, culinary artisans are cooking up innovative dishes, like Euro-inspired inventions, maple bacon concoctions, and vegan vittles that even carnivores adore.
Not Your Grandma’s Food Court
One person’s confusion is another person’s fusion. For a culinary adventure packed with twists and turns, we’ve got 650+ mini mobile kitchens to explore. Think kimchi quesadillas. Pulled pork waffle cones. Prawn baguettes. PB&J French fries with raspberry chipotle jelly. Whatever your tastes, these creative cartists conjure up fantasy food concoctions for every possible palate.
We’re vocal about fresh and local. Whether it’s wild salmon soufflé, filbert fromage, or marionberry muffins, farm-to-table flavors are a labor of love in Oregon. Here’s how Oregonians collectively cluster for food festivities throughout the year:
- Stalk some mushrooms at the Oregon Truffle Festival in January.
- Sip and sample at the Portland Seafood and Wine Festival in February.
- Mingle with connoisseurs of curd at the Oregon Cheese Festival in March.
- Nibble their way through bushels of berries—Loganberry, marionberry, and boysenberries to name a few—at the Oregon Berry Festival in July.
- Pile up some plates at the Bite of Oregon in August for a selection of the state’s most amazing morsels.
- Browse the bountiful buffet of regional flavors at the Hood River Harvest Fest in October.
- Whatever the season, there’s a reason to rally around creative cuisine in Oregon.