Got room for a little more food? That seems to be a common issue around the holiday season. Can we chalk it up to needing to calorie-load for the winter?
We set aside one segment a month for an exploration into local food, a segment produced by Will Smith, a food stylist in the Rogue Valley.
This week Will brings in Luke VanCampen, the co-owner and sous chef at Mäs, which offers Cascadian cuisine in a wide and often-changing tasting menu. In addition, they have opened a raw bar called Nama.
Oysters are on the menu for this edition of Savor; we talk about these and other foods at a time of year known for eating.