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’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 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

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, 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

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.

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.

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.

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.

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.

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.

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)!

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.

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).

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.

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.

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.

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.

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.

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.

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.