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We chat with sommelier Chevonne Ball, judge on SOMMTV’s new reality show, Sparklers
Just in time for Feast and Field’s Sparkling Wine issue, we’ve discovered a fabulous new reality competition on SOMMTV,…
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Experience the city and the vine: 8 ways to soak up the Portland area’s agritourism
For those who love wine and food, a trip to Portland provides the best of both worlds: a…
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Issue No. 41: U.S. Sparkling Wine near Portland, Oregon
Feast and Field raises a glass to the holidays and rings in the new year with some stellar…
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Whole Roasted Duck
Along with this centerpiece recipe of Soter Vineyard’s riff on Peking duck, chef Clayton Allen shares a couple…
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Squash Fondue
When you hear fondue, do you think of lots of tools and toil? Think again, says Soter Vineyards’…
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Olive Caramel
Soter Vineyard’s chef Clayton Allen tells us how to craft a sauce he’s not reserved about raving about.…
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Chicken-Fried Oysters and Fermented Jojos
For this recipe, Soter Vineyards’ head chef Clayton Allen admits he’s not doing anything particularly new — but…
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Buckwheat Crepes
“I love crepes,” Soter Vineyards’ head chef Clayton Allen says. “I love to make them. I love to…
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Building a better charcuterie board is easier than you think
There’s a secret to a great charcuterie board that Instagram won’t tell you. Here’s a hint: The fridge…
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Feast and Field contributor releases a new book
We sit down with author Lindsay Christians, the food editor at the Cap Times in Madison, Wis. (and…