Hi! I hope you have been enjoying your summer. I spent mine mostly with family and on a culinary road trip through Oregon. I’m happy to report Oregon is a terrific place for people who eat gluten-free. Road trips with two teens and a preteen can be risky, but ours was remarkably pleasant — wonderful, even — and we visited many of the people we love along the way.
If you’re wondering where a gluten-free traveler can find great meals in the Pacific Northwest, the answer is: just about everywhere. Below is a concise list of the restaurants we ate at safely. I don’t believe I was accidentally glutened even once on this trip, which says a lot about the care many places take.
Gather – Berkeley, CA
Technically not in Oregon, but this farm-to-table restaurant was our first stop and a lovely dinner. The menu is simple and elegant. One favorite was pork belly on a bed of stewed lentils. My eldest son declared their burger the best he’s ever had — and he eats burgers in many places. He also discovered a deep love for aioli, which I completely understand.
Mariposa Baking Co. – Oakland, CA
Also in California, but worth the mention if you visit the Bay Area. Their facility is large and they bake outstanding gluten-free breads, baguettes and very good croissants. We bought a lot of bread and pastries and enjoyed a car lunch on the way to Oregon. Their gluten-free rye was particularly convincing, and the sandwich batard and baguettes had a slightly tangy flavor and great chew without being gummy or crumbly — a total win. They also offer mail order.
Spork – Bend, OR
Once a food truck that became a full restaurant, Spork is casual and festive. Many menu items are naturally gluten-free, including an Asian-inspired fried chicken. The atmosphere is friendly and the flavors are creative; I especially enjoyed a light kombucha cocktail.
Chow – Bend, OR
This breakfast and lunch spot, housed in a craftsman-style home with its own vegetable and herb garden, draws long weekend lines — but it’s worth the wait. They serve hot coffee on the porch while a musician entertains. The menu contains many gluten-free options and they make their own gluten-free bread. I loved the huevos rancheros and my husband swooned over their eggs hollandaise served on a fried green tomato. The kids enjoyed gluten-free french toast. Don’t miss their house-made hot sauces.
Jade Teahouse – Portland, OR
An Asian-inspired teahouse where we met friends for lunch. Much of the menu is safe for gluten-free diners. Their house-made rice noodle dishes with tangy fish sauce are excellent, and the sesame balls served with caramel sauce were a standout dessert. Crunchy spring rolls were also memorable.
Teote – Portland, OR
This South American spot on SE 12th Avenue is notable because everything on the menu is gluten-free. We enjoyed multiple arepas (fried corn cakes) and rich stews on the patio. I sipped an orange-mango-habanero juice infusion while we sampled several dishes. At night Teote becomes a lively bar with fire pits and covered outdoor seating, but our early lunch allowed us the quiet of the patio.
Departure – Portland, OR
Perched atop one of Portland’s swankier hotels, this Asian-fusion restaurant serves shareable small plates with inventive presentations. We enjoyed an evening of remarkably creative desserts made by a chef who is gluten-free himself. The experience included long, flavorful courses and a beautiful view as the sky shifted from blue to deep navy over the river.
Kyra’s Bake Shop – Lake Oswego, OR
No trip to Portland is complete without stopping at Kyra’s. We stocked up on cinnamon rolls, molasses cookies, cupcakes, scones and more. Kyra’s cinnamon rolls are famously rich and delicious. She’s expanding into a larger space with sandwiches and coffee, which will bring even more gluten-free options to the community.
Granite Taphouse – Ashland, OR
We chose this restaurant because it accepted reservations in busy Ashland. They assured us they could accommodate gluten-free needs, and they did. I enjoyed a superb “Granhattan” cocktail and a grass-finished beef burger served without a bun. The chef was happy to honor specific celiac requests and even praised the gluten-free pizza he prepared as one of his best efforts.
Greenleaf – Ashland, OR
Set by a creek, Greenleaf is one of the most picturesque spots in Ashland. It’s a casual place but GIG certified and experienced with safe-for-celiac meals. I had pasta primavera, my husband enjoyed a curry, and we shared a bottle of local viognier. While waiting, the kids played by the creek and brought back ripe blackberries we enjoyed as an impromptu appetizer. The evening ended with a stroll through nearby Lithia Park — peaceful and lovely.
Although we enjoyed many unforgettable meals, I took surprisingly few pictures; I was too absorbed in the flavors and in catching up with friends. We spent two weeks eating, drinking and celebrating — it was a wonderful vacation and I love Oregon, big time.
When we returned home, I found myself craving salads. Fig season was in full swing in California, so we’ve been adding figs to everything — pizza, sandwiches, and especially salads.
I love the sharpness of manchego, the peppery bite of arugula, and the saltiness of olives and prosciutto paired with tender, sweet figs. This prosciutto and fig salad is beautiful, impressive, and easy to assemble. High-quality ingredients — like a good fig balsamic vinegar — make a difference. We’ll be enjoying versions of this salad through autumn or until the last fig falls from the tree.
Where have you been eating this summer? Any standout gluten-free finds on your travels?
Fig And Prosciutto Salad (And Oregon GF Travel Tips)
Ingredients
- 1 dozen fresh California figs
- 4 ounces sliced prosciutto
- 4 ounces manchego cheese
- 2 handfuls wild arugula (rocket)
- 1/4 cup marinated olives
- 1 tablespoon fig balsamic vinegar or other good-quality balsamic
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Wash, stem and quarter the figs. Arrange them evenly on a large board or tray.
- Tear each slice of prosciutto in half and place it among the figs.
- Use a vegetable peeler to shave the manchego into thin slices and scatter over the figs. Top with olives and arugula.
- Arrange the components artfully — this is not a tossed salad but should look casually elegant. Drizzle with balsamic vinegar and olive oil, season with salt and pepper, and serve immediately.
Article courtesy of Alison Needham, A Girl Defloured