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SPONSORED: Eat the 7 Wonders of Oregon

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We like to say that Oregon has 7 Wonders. And even if you visit only one of them, you'll see why this place is unlike any other. But Oregon's wonders don't stop with geography; our edible bounty is a wonder that can be found in every meal prepared here. There's a reason so many of the world's best chefs call Oregon home. We have asked seven chefs from Portland and across the Willamette Valley to share their favorite culinary destinations around Oregon.

To help you keep track of your culinary journey, we've created the Passport to Oregon Bounty that you can pick up from any of our chef locations below or by ordering it at TravelOregon.com. So whether you're here for a single meal or ready to eat every bite, Oregon's bounty will be one to remember.

7 Oregon Restaurants to try this Fall:

Coast Bounty with WildCraft Cider Works

Culinary Stops from Portland to Mt. Hood With Cody Utzman

Tasty Adventures at Crater Lake With Jenn Louis

Delicious Day Trip in the Gorge With Paul Decarli

Pascal Chureau's Culinary Trail to the Wallowas

Paul Losch's Culinary Tour to Smith Rock

Gregory Gourdet's Culinary Tour of the Painted Hills

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Ryk Francisco, Wildcraft Cider Works

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Ryk Francisco began working in kitchens after graduating from high school. Hisinterest in food led him to pursue experiences away from home in Aspen andNew York. When he returned to Oregon, he reconnected with friend Sean Kelly,and together they opened a community-driven restaurant in the heart of the Willamette Valley. Ryk and Sean love the incredible food-foraging opportunities of the Coast.
Chef Ryk's Oregon Coast Picks:

8. Umpqua Aquaculture

9. Yachats Brewing

10. Homegrown Public House

Cody Utzman, Frankie's Restaurant

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Cody Utzman’s culinary experience has taken him all over the country, eventually leadingto opening four restaurants in Brooklyn. He’s since gained national attention as a winner onFood Network’s Chopped and has also opened Frankie’s, a Willamette Valley restaurant focused on using the freshest ingredients and sustainable food sourcing. Cody loves that Mt. Hood is at the center of some of Oregon’s most diverse landscapes.
Chef Cody's Mt. Hood Picks:

11. Water Avenue Coffee Company

12. Portland Mercado

13. Cascade Dining Room

Jenn Louis, Lincoln Restaurant

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Jenn Louis pursued her passion for cooking at Western Culinary Institute, after whichshe opened her own full-service catering company. Today, she is known for two Portlandrestaurants: Lincoln Restaurant and Sunshine Tavern. When Jenn first visited Crater Lake,its beauty took her breath away.
Chef Jenn's Crater Lake Picks:

14. Rogue Creamery Cheese Shop

15. Ashland Food Co-Op

16. Jaspers Café

Paul Decarli, Decarli Restaurant

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Paul Decarli, a longtime Oregonian and graduate of Western Culinary Institute,developed his expertise at many of Portland’s top restaurants. Paul loves the majesticColumbia River with its seemingly endless number of things to see and do—fromwaterfalls and windsurfing to beer tasting and skiing.
Chef Paul's Columbia River Gorge Picks:

17. Double Mountain Brewery & Taproom

18. Camp 1805 Distillery & Bar

19. Sunshine Mill Winery

Pascal Chureau, Allium

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Pascal Chureau was born and trained in France before moving to Portland and leadingsome of the area’s most recognizable culinary productions. Today his cuisine and tastefuldecor are on display at Allium, a restaurant whose close collaboration with local farmsand wineries has further elevated his cuisine. The jagged, pointy peaks of the Wallowasremind Pascal of the Alps in France.
Chef Pascal's Wallowas Picks:

20. Barley Brown's Brew Pub

21. Terminal Gravity Brew Pub

22. Carman Ranch

Paul Losch, Ruddick/Wood

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Paul Losch, a Pennsylvania native, started working in restaurants at the age of 13. From there, he was fortunate to travel (and cook) across the states and abroad. Paul’s dream was to own a small-town restaurant, much like he’d seen and enjoyed as a child. Thanks to a successful Kickstarter campaign, his dream has come true in Oregon’s Wine Country with Ruddick/Wood. Climbing is a real passion of Paul’s, which is the main reason he enjoys Smith Rock.
Chef Paul's Smith Rock Picks:

23. Terrebone Depot Food + Drink

24. Sisters Bakery

25. Crux Fermentation Project

Gregory Gourdet, Departure

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Gregory Gourdet is the executive chef at Portland’s popular pan-Asian restaurant Departure.Gregory was a premed student with a mohawk when he discovered a passion for cooking.He’s since seen great success putting gluten-free, vegan and paleo fare on the table of fellowhealth-minded restaurant goers. Gregory has always been intrigued by the beauty of thePainted Hills and his picks are some of the best in the region.
Chef Gregory's Painted Hills Picks:

26. Smudgie Goose Farm

27. Roan Outwest Coffee

28. Great Earth Café & Market

Umpqua Aquaculture

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Ryk Francisco's Oregon Coast Pick

Umpqua Aquaculture is an oyster farm located in the heart of Winchester Bay at the entrance to the Umpqua River. According to Sean and Ryk, no trip to Winchester Bay is complete without a stop at Umpqua Aquaculture for small-size oysters and a bottle of hot sauce.

Yachats Brewing

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Ryk Francisco's Oregon Coast Pick

An all-in-one brewpub, restaurant and farmstore, Yachats Brewing takespride in using local produce. A greenhouse was even constructed tohelp support a longer growing season and greater availability of freshproduce. The menu always has something unique to offer.

Homegrown Public House

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Ryk Francisco's Oregon Coast Pick

Homegrown Public House offers farm-to-table Northwest cuisine. Headchef and owner Kelsey Terry was born and raised on the Oregon Coast, soshe’s well versed in where to find the best local ingredients. According toSean and Ryk, Homegrown is a total foodie destination: creative, organicand soul satisfying.

Water Avenue Coffee Company

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Cody Utzman's Mt. Hood Pick

On the banks of the Willamette River in Portland, Water Avenue Coffee Company isdedicated to bravely pioneering the unseen frontier of micro-roasting craft coffeesfrom countries around the world. You’ll enjoy the thoughtful decor as much as thetop-quality brew, as one of your stops on the way to Mt. Hood.

Portland Mercado

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Cody Utzman's Mt. Hood Pick

This indoor/outdoor market is a grassroots project to grow small culinary businesses owned by Latinos. The outdoor patio sets the stage for brightly colored food carts and a comfortable eating area, while the indoor section includes a butcher shop, grocer, candy store and dessert shop.

Cascade Dining Room

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Cody Utzman's Mt. Hood Pick

Timberline Lodge’s Cascade Dining Room is at the center of Oregon’sbounty, surrounded by mountain streams, locally raised livestock andpoultry and rolling fields of fresh and organic produce. Chef JasonStoller Smith and his team craft inspired dishes meant to give visitorsa real taste of Oregon.

Rogue Creamery Cheese Shop

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Jenn Louis's Crater Lake Pick

Rogue Creamery prides itself as the home of the best blue cheese inthe world. It draws from the beauty and flavors of Southern Oregon’sRogue River Valley to create eight handcrafted blue cheeses, cheddarcheese and TouVelle. Stop by the Cheese Shop for samples, a cheeseplate or a grilled cheese sandwich.

Ashland Food Co-Op

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Jenn Louis's Crater Lake Pick

Long before every supermarket had an organic section, Ashland FoodCo-op was supplying Oregon with organic, local products. It’s thefirst and only Certified Organic Retailer in Southern Oregon. Loadup on snacks or a meal to go at the salad/sandwich bar on your wayto or from Crater Lake.

Jaspers Café

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Jenn Louis's Crater Lake Pick

Gourmet hamburgers from an eclectic variety of exotic ground meatsawait the curious, including elk, bison, wild boar, kangaroo, venison, lamband beautiful all-natural beef. No toppings are off-limits here: pineapple,pastrami, peanut butter, pot stickers and poppers (to name a few)!

Double Mountain Brewery & Taproom

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Paul Decarli's Columbia River Gorge Pick

Double Mountain believes in using the freshest ingredients for itsfood and beers. It sources locally from farmers with a similar beliefin sustainable farm practices to create authentic New Haven–stylebrick-oven pizza and craft beers.

Camp 1805 Distillery & Bar

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Paul Decarli's Columbia River Gorge Pick

Located on Hood River’s waterfront, Camp 1805 Distillery & Bardistills whiskey, rum and vodka in small batches in a handmade200-gallon copper still. Paul is especially fond of their inventivecocktails and modern decor.

Sunshine Mill Winery

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Paul Decarli's Columbia River Gorge Pick

Sunshine Mill has a long, colorful history. For over 130 years, wheatwas milled on the Sunshine Mill property. Now the mill is home totwo wineries that specialize in Sangiovese and Zinfandel (amongother varietals).

Barley Brown's Brew Pub

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Pascal Chureau's Wallowas Pick

Enjoy a seasonal selection of unpretentious gourmet fare from wiltedkale and quinoa salad to lobster mac and cheese. Beer connoisseurscan choose from 22 house beers on tap to pair perfectly with theirdish of choice. Pascal’s restaurant serves Barley Brown’s beer fromtime to time.

Terminal Gravity Brew Pub

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Pascal Chureau's Wallowas Pick

Terminal Gravity Brewing began with a conscious effort to get off thebeaten path, quickly resulting in one of the Northwest’s best-knownbeers. The pub’s menu is a tasty mélange of fresh, local, seasonal produceand Wallowa County beef and bison. This is one of Pascal’s go-to placesfor a cold beer after a long bike ride.

Carman Ranch

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Pascal Chureau's Wallowas Pick

Carman Ranch has raised cattle in Northeast Oregon’s WallowaValley for four generations. Its 100% grass-fed beef is exceptionallytender and delicious. The secret? Exacting standards of breedingand a hormone-free diet made possible by the soils and climate of aglacier-carved valley in the mountains.

Terrebonne Depot Food + Drink

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Paul Losch's Smith Rock Pick

Terrebonne Depot’s New American cuisine showcases the wonderfulvariety of flavors found in the Cascades. It’s minutes from Smith Rock,so it’s a great place to grab lunch and a cold beer before heading backout for more hiking or biking in the evening hours.

Sisters Bakery

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Paul Losch's Smith Rock Pick

Sisters Bakery makes its baked goods daily from scratch. Paulalways makes a point to stop here on his way to or from theWillamette Valley. Stop by for a sweet treat or take a loaf ofold-fashioned cinnamon bread to go.

Crux Fermentation Project

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Paul Losch's Smith Rock Pick

Crux Fermentation Project is named for its location at the epicenterof Bend. Chef Jackson Higdon Rooster creates beer-infused fare,from a smoky pilsner sauce and stout-infused bacon jam tospent-grain baguettes and pretzels.

Smudgie Goose Farm

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Gregory Gourdet's Painted Hills Pick

This small organic farm produces heirloom vegetables in the high desert of Central Oregon. Stop by the market stand, open through the end of October, on your trip to the Painted Hills. The farmers pride themselves on local produce never procured more than 35 miles from their farm, and they use no electricity or propane in their hoop houses.

Roan Outwest Coffee

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Gregory Gourdet's Painted Hills Pick

Roan Outwest Coffee claims to have the best coffee in Eastern Oregon.While sipping your latte or espresso, browse for unique home decor,antiques, fiber arts and a great selection of regional wines.

Great Earth Café & Market

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Gregory Gourdet's Painted Hills Pick

Great Earth Café & Market’s menu is always evolving to takeadvantage of the freshest seasonal and local ingredients. Signaturedishes include specialty sandwiches and paninis, salads featuringorganic greens, hearty soups and house-made baked goods.

Ryk Francisco, Wildcraft Cider Works

Ryk Francisco began working in kitchens after graduating from high school. Hisinterest in food led him to pursue experiences away from home in Aspen andNew York. When he returned to Oregon, he reconnected with friend Sean Kelly,and together they opened a community-driven restaurant in the heart of the Willamette Valley. Ryk and Sean love the incredible food-foraging opportunities of the Coast.
Chef Ryk's Oregon Coast Picks:

8. Umpqua Aquaculture

9. Yachats Brewing

10. Homegrown Public House

Cody Utzman, Frankie's Restaurant

Cody Utzman’s culinary experience has taken him all over the country, eventually leadingto opening four restaurants in Brooklyn. He’s since gained national attention as a winner onFood Network’s Chopped and has also opened Frankie’s, a Willamette Valley restaurant focused on using the freshest ingredients and sustainable food sourcing. Cody loves that Mt. Hood is at the center of some of Oregon’s most diverse landscapes.
Chef Cody's Mt. Hood Picks:

11. Water Avenue Coffee Company

12. Portland Mercado

13. Cascade Dining Room

Jenn Louis, Lincoln Restaurant

Jenn Louis pursued her passion for cooking at Western Culinary Institute, after whichshe opened her own full-service catering company. Today, she is known for two Portlandrestaurants: Lincoln Restaurant and Sunshine Tavern. When Jenn first visited Crater Lake,its beauty took her breath away.
Chef Jenn's Crater Lake Picks:

14. Rogue Creamery Cheese Shop

15. Ashland Food Co-Op

16. Jaspers Café

Paul Decarli, Decarli Restaurant

Paul Decarli, a longtime Oregonian and graduate of Western Culinary Institute,developed his expertise at many of Portland’s top restaurants. Paul loves the majesticColumbia River with its seemingly endless number of things to see and do—fromwaterfalls and windsurfing to beer tasting and skiing.
Chef Paul's Columbia River Gorge Picks:

17. Double Mountain Brewery & Taproom

18. Camp 1805 Distillery & Bar

19. Sunshine Mill Winery

Pascal Chureau, Allium

Pascal Chureau was born and trained in France before moving to Portland and leadingsome of the area’s most recognizable culinary productions. Today his cuisine and tastefuldecor are on display at Allium, a restaurant whose close collaboration with local farmsand wineries has further elevated his cuisine. The jagged, pointy peaks of the Wallowasremind Pascal of the Alps in France.
Chef Pascal's Wallowas Picks:

20. Barley Brown's Brew Pub

21. Terminal Gravity Brew Pub

22. Carman Ranch

Paul Losch, Ruddick/Wood

Paul Losch, a Pennsylvania native, started working in restaurants at the age of 13. From there, he was fortunate to travel (and cook) across the states and abroad. Paul’s dream was to own a small-town restaurant, much like he’d seen and enjoyed as a child. Thanks to a successful Kickstarter campaign, his dream has come true in Oregon’s Wine Country with Ruddick/Wood. Climbing is a real passion of Paul’s, which is the main reason he enjoys Smith Rock.
Chef Paul's Smith Rock Picks:

23. Terrebone Depot Food + Drink

24. Sisters Bakery

25. Crux Fermentation Project

Gregory Gourdet, Departure

Gregory Gourdet is the executive chef at Portland’s popular pan-Asian restaurant Departure.Gregory was a premed student with a mohawk when he discovered a passion for cooking.He’s since seen great success putting gluten-free, vegan and paleo fare on the table of fellowhealth-minded restaurant goers. Gregory has always been intrigued by the beauty of thePainted Hills and his picks are some of the best in the region.
Chef Gregory's Painted Hills Picks:

26. Smudgie Goose Farm

27. Roan Outwest Coffee

28. Great Earth Café & Market

Umpqua Aquaculture

Ryk Francisco's Oregon Coast Pick

Umpqua Aquaculture is an oyster farm located in the heart of Winchester Bay at the entrance to the Umpqua River. According to Sean and Ryk, no trip to Winchester Bay is complete without a stop at Umpqua Aquaculture for small-size oysters and a bottle of hot sauce.

Yachats Brewing

Ryk Francisco's Oregon Coast Pick

An all-in-one brewpub, restaurant and farmstore, Yachats Brewing takespride in using local produce. A greenhouse was even constructed tohelp support a longer growing season and greater availability of freshproduce. The menu always has something unique to offer.

Homegrown Public House

Ryk Francisco's Oregon Coast Pick

Homegrown Public House offers farm-to-table Northwest cuisine. Headchef and owner Kelsey Terry was born and raised on the Oregon Coast, soshe’s well versed in where to find the best local ingredients. According toSean and Ryk, Homegrown is a total foodie destination: creative, organicand soul satisfying.

Water Avenue Coffee Company

Cody Utzman's Mt. Hood Pick

On the banks of the Willamette River in Portland, Water Avenue Coffee Company isdedicated to bravely pioneering the unseen frontier of micro-roasting craft coffeesfrom countries around the world. You’ll enjoy the thoughtful decor as much as thetop-quality brew, as one of your stops on the way to Mt. Hood.

Portland Mercado

Cody Utzman's Mt. Hood Pick

This indoor/outdoor market is a grassroots project to grow small culinary businesses owned by Latinos. The outdoor patio sets the stage for brightly colored food carts and a comfortable eating area, while the indoor section includes a butcher shop, grocer, candy store and dessert shop.

Cascade Dining Room

Cody Utzman's Mt. Hood Pick

Timberline Lodge’s Cascade Dining Room is at the center of Oregon’sbounty, surrounded by mountain streams, locally raised livestock andpoultry and rolling fields of fresh and organic produce. Chef JasonStoller Smith and his team craft inspired dishes meant to give visitorsa real taste of Oregon.

Rogue Creamery Cheese Shop

Jenn Louis's Crater Lake Pick

Rogue Creamery prides itself as the home of the best blue cheese inthe world. It draws from the beauty and flavors of Southern Oregon’sRogue River Valley to create eight handcrafted blue cheeses, cheddarcheese and TouVelle. Stop by the Cheese Shop for samples, a cheeseplate or a grilled cheese sandwich.

Ashland Food Co-Op

Jenn Louis's Crater Lake Pick

Long before every supermarket had an organic section, Ashland FoodCo-op was supplying Oregon with organic, local products. It’s thefirst and only Certified Organic Retailer in Southern Oregon. Loadup on snacks or a meal to go at the salad/sandwich bar on your wayto or from Crater Lake.

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Jaspers Café

Jenn Louis's Crater Lake Pick

Gourmet hamburgers from an eclectic variety of exotic ground meatsawait the curious, including elk, bison, wild boar, kangaroo, venison, lamband beautiful all-natural beef. No toppings are off-limits here: pineapple,pastrami, peanut butter, pot stickers and poppers (to name a few)!