A rich crab cake made from Dungeness and cream that tastes profoundly of a trip to the Pacific coast in the winter, especially served atop a soft white roll with tartar sauce!

This bisque-style soup is enriched with cream and finished with a scatter of chives for a fresh, lively accent.

Intensely rich and full, there are few foods more soul-satisfying on a rainy winter day.

A dish specifically for Oregon white truffle oil, this pasta is served at the Joel Palmer House, a restaurant founded by Oregon’s leading truffle oil maker, Jack Czarnecki.

Adapted from Charlie Branford of Local Ocean Seafoods, Newport

These crab cakes were served by Simpatica’s trio of chefs at Portland’s own Community Earth Dinner on Earth Day, 2006.