01 “Best Food Writing 2013” Essays Showcase Current Culinary Conversations – Holly Hughes

Holly Hughes has edited the annual “Best Food Writing” Series since its inception in 2000. The collection draws from books, magazines, newspapers, newsletters and websites reflecting the most recent trends in the finest epicurean prose. The 2013 edition observes the continued movement toward farm-to-table sourcing and hand-crafted ingredients. She is the author of “Frommer’s 500 Places for Food and Wine Lovers.”


02 Oregon’s Pioneering Spirit of Industry’s Top Entrepreneurs – Laurent Montalieu

Northwest Wine Company was founded in May of 2003 when a partnership was formed between Laurent Montalieu, Danielle Andrus-Montalieu, and John Niemeyer to provide a custom winegrowing facility. Laurent Montalieu, longtime winemaker and one of the state’s most dynamic business owners is celebrating his 25th harvest and the 10th anniversary of his custom winegrowing operation, Northwest Wine Company, and status as one of Oregon’s largest vineyard owners and producers. The trio currently stewards over 625 acres in the Willamette Valley; 100 acres are farmed using biodynamic practices. We focus on the recently acquired Domaine Loubejac, Hyland Vineyard and the Soléna Estate brands. Laurent Montalieu is Partner and Executive Winemaker.

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03 A Breath of Fresh Air… Presenting the Innovative “Complete Wine Selector: How to Choose the Right Wine Every Time” – Katherine Cole

Katherine Cole writes the wine columns for the FOODday section of “The Oregonian” newspaper. She is the author of “Complete Wine Selector: How to Choose the Right Wine Every Time,” Foreword by Hugh Johnson. “She builds a whole wine primer around the structure of wine flavors and weights, relates them to food and mood, and gives specific examples ranging from deluxe to budget,” supported by eye-catching graphics throughout. Katherine’s work has appeared in numerous national magazines. She holds degrees from Harvard College and the Columbia University Graduate School of Journalism, has studied with the International Sommelier Guild, and has taught journalism courses at Portland State University.


04 Former “Town & Country” Food and Wine Editor ‘Aims to Take Fear Out of Frying’ in “Southern Fried” – James Villas

James Villas has become one of the best-known and most respected authorities on American cuisine. He was the food and wine editor of “Town & Country” for 27 years, and has written hundreds of articles appearing in magazines such as “Bon Appétit,” “Gourmet,” and “Esquire.” Villas has authored more than a dozen cookbooks and books on food and drink, including a memoir. Villas grew up in North Carolina and earned his doctoral degree from the University of North Carolina. He also attended the University of Grenoble in France as a Fulbright Scholar. In his latest cookbook, “Southern Fried: More than 150 recipes for crab cakes, friend chicken, hush puppies and more”, Villas takes us deep into the heart and soul of Southern cooking.


Best Food Writing 2013
A Breath of Fresh Air
Former "Town & Country" Food and Wine Editor ‘Aims to Take Fear Out of Frying’ in "Southern Fried" – James Villas