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Portland, Oregon, is the hub of one of the freshest, most varied and exciting food regions in the United States.

Oregon, with its mild weather, rich soils, microclimates and proximity to the Pacific Ocean, produces a truly astounding variety of foods -- from Dungeness crab, troll-caught Chinook salmon, and Yaquina Bay oysters, to specialty meats and game, cheeses, heirloom tomatoes, and Hood River apples and pears. It is one of the world's leading producers of cranberries and hazelnuts. It led the microbrew revolution. And it produces some of the finest wines -- particularly Pinot Noir -- in the world.

Fresh, Seasonal Ingredients

For Portland restaurateurs, the state is their pantry. Foods here are plentiful and only an hour or two from their source to the kitchen. To sit down to a meal made of fresh seasonal ingredients prepared by an Oregon chef is to experience something close to perfection.

A Vibrant Restaurant Scene

The city itself has a vibrant restaurant scene. It is a hot draw for cooks who want to take advantage of the region's cornucopia to create dishes that are unique in character and touch on a wide variety of ethnic influences. Open-air farmers' markets are a popular attraction from spring through fall, as are regional food festivals such as The Bite of Oregon held every August at Tom McCall Waterfront Park.

Nationally Recognized for its Livability

Portland is nationally recognized for its livability: its bike-friendly streets; public transportation; proximity to hiking, snowboarding and windsurfing; excellent libraries and the country's largest bookstore. But it's the food -- and its preparation -- that has caught the eye of the world's gourmets. That's something we at Oregon Culinary Institute want to celebrate and perpetuate.

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