Merry Meat Pie Co→

Portland newcomer Jake Gangsei jams fresh ingredients, from Silvies Valley Ranch beef to Groundwork Organics produce, into a handful of butter-crusted pies. Top marks go to the El Piggy Rojo, brimming with Carlton pork shoulder braised in beer, tomatoes, roasted peppers, and black beans. PSU and Stone Cottage markets

Portland Mushroom Co

The pet project of three Lewis & Clark grads, PMC grows the freshest oyster mushrooms in town...inside shipping containers, on a diet of wheat straw. Ox, Beast, and Bar Mingo proudly display PMC’s fungi on their menus. Moreland and Buckman

Mio’s Delectables

Baker and Spice acolyte Mio Asaka makes super-cute pastries with French technique, Japanese flavors, and Alice Waters sensibility. That means roasted sesame wafers baked with local Jorinji miso, and a buttery green-tea variety topped with toasted brown rice, all packaged with artfully embossed wrappers tied with paper twine. Pioneer Courthouse Square

Minto Island Growers

In the late ’80s, Elizabeth Miller’s father planted more than 200 varieties of tea on his Salem farm. Three decades later, with Oregon Tea Crafters, Miller offers Oregon’s first green, oolong, and black tea, available in dried form and DIY tea starts. “It’s like wine-making was in the 1960s,” Miller says. “Nobody thought it could be done—but here we are.” PSU (every other week)

Three Sisters Nixtamal

The masa obsessives at Three Sisters use the painstaking, millennia-old nixtamal technique for the organic corn in their tortillas, cooking the grain in lime before grinding it down. The result brings deep, earthy flavors, powerful corn essence, and a thick, crumbly texture—in short, the best tortillas money can buy. PSU, People’s Co-Op

Find more local foods and drinks to swoon over in our A to Z Food Lover's Guide to Oregon.

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