If you have ever had passion for something, you’ll know why the newest Tillamook Kitchen chefs create some of the best food in Portland. They are passionate! About what they do. About where they’re from. About where they are. About eating local. And about good food. That’s a whole lotta passion and when you take it all and put it in one unbelievably good biscuit, or piece of fried chicken or bowl of grits…sit down. It’s that good!

If you live in Portland, I’m sure you’ve heard of them – you may have even been there. If you’re from out of town, you might have heard of them from Diners, Drive-Ins and Dives where they wowed Guy Fieri with their southern cookin’ done right in Portland, OR. Now you can learn about the guys that make it all possible and how their food is just so dang good (hint: it has something to do with passion.). Pine State Biscuits is joining the fold of great chefs on the Tillamook Kitchen. Show them a warm Tillamook welcome and eat some biscuits…and fried chicken…and grits…and honey…and fried okra…you hungry yet?

By Matt

Being born and raised in Portland, Oregon, I was never introduced to a proper biscuit until later in life when I was able to travel to the south. Now living in Portland as an adult, I know the only place to go get the real thing in town is Pine State Biscuits. That’s why I am ecstatic to welcome Pine State Biscuits as the next Tillamook Kitchen restaurant. Even better, I got to spend a whole day at the Alberta location talking about food and nibbling on some of the best grub in town!

Walt Alexander, Kevin Atchley, and Brian Snyder, the owners of Pine State Biscuits, getting their profile pictures for Tillamook Kitchen. All originally from North Carolina, they showed us some true southern hospitality. They’re down to earth, super welcoming, and the type of guys you immediately want to sit down and have a beer with.

Right when you walk in the door of Pine State Biscuits there’s an instant warm feeling. The flakey biscuits in the oven, the homey atmosphere, all the people enjoying their delicious food… It’s a true neighborhood joint and a place where everyone is welcome.

Pine State Biscuits started at the Portland Farmer’s Market and although it’s grown it hasn’t lost that local culture. Even the grits they use come from a local farm. Tillamook, of course, is also a local ingredient. My favorite bite of the day was the first ever Chatfield (fried chicken, bacon, cheese, and apple butter) made with Smoked Medium Cheddar Cheese!

Thanks, Pine State Biscuits, for being such gracious hosts for the day and letting us into your kitchen! You can get more of Pine State Biscuits on Facebook and Twitter!

By Laura

Sour Cream is the kitchen underdog. It’s often underestimated, but a key player in turning ordinary recipes into extraordinary. Be it Premium, Light, Fat Free or Natural, you can’t go wrong with Tillamook Sour Cream.

Here are some favorite recipes from the Tillamook Kitchen that use Sour Cream. Behold the possibilities.

Dipping Quesadilla

Monster Muenster Panini

Pepperbelly Melt

Carne Asada Tacos

Duck Confit Quesadillas

The Roast Dip Sandwich

Short Rib Melt

Roast Beef with Caramelized Onions

Philly Cheesesteak

Smoked Chicken Enchiladas

Citrus Strawberry Ice Cream Sandwiches

Grandma’s Chocolate Frosting

By Amalya

I still remember my first Cheesus Burger like it was yesterday. A tasty burger smothered between two grilled cheese sandwiches – yes, you heard that right. Ever since I went Behind-the-Scenes at the Grilled Cheese Grill with Matt Breslow, as he was becoming our 4^th featured chef in the Tillamook Kitchen, I haven’t been able to stop craving the Cheesus’ cousin, the Quesus Burger! Or the Open-faced Grilled Cheese Benedict! Or Morton’s Meatball Sandwich (where there is just the right amount of grilled bread so you can fully relish the melty meatballs)!

So what was it like behind the scenes? Well, I made a new best friend, Morton:

I learned how to poach the perfect egg (even with a ton of camera equipment crammed into your kitchen):

We thoroughly enjoyed taking advantage of a sunny day in wintery Portland:

Morton is a VERY well-behaved pup:

And it is never-ending fun to look through all the classroom photos that cover the inside of the buses (see if you can recognize Matt as he went through his school years!):

So when you stop by the Grilled Cheese Grill in Portland, Oregon to satisfy that childhood craving for grilled cheese, do be sure to say hello to Matt and Morton for me!

~ Gillian of the Tillamook Team

By Gillian

Thanksgiving is just around the corner, and if your family is anything like mine, you’re not only planning for the BIG turkey meal, but the dozens of meals you’ll make after Thanksgiving with the leftovers! One of the classic post-Thanksgiving meals is a turkey sandwich with all the holiday fixings – turkey, stuffing, cranberry sauce, and gravy. Our friends over at simplethings sandwich & pie shop in Los Angeles are famous for their Thanksgiving Sandwich and have agreed to share the secret to their mouthwatering recipe with all Tillamook fans!

SIMPLETHINGS THANKSGIVING SANDWICH (4 sandwiches/servings)

4 tablespoons Tillamook Unsalted Butter
4 slices of bacon, chopped
2 teaspoons jalapeno, minced
2 cups (16 oz) prepared cornbread stuffing
1/2 cup (4 oz) Tillamook Monterey Jack Cheese, shredded
4 eggs
1 cup (8 oz) turkey gravy
1 lb (16 oz) oven roasted turkey (sliced 1/8” thick)
1/2 cup (4 oz) cranberry relish
4 rustic rolls

Prepare the stuffing:
Preheat oven to 350°F. In a small saucepan, melt the butter. Add the chopped bacon and sauté until crisp. Add the jalapeno and cook until jalapeno is soft, then set aside. Place the stuffing in a large bowl and add the bacon mixture, Monterey Jack Cheese and eggs. Mix completely. Place mixture in a buttered dish and bake covered for 20 minutes. Remove and set aside until ready to make sandwiches (note: this may yield more stuffing than what’s needed for 4 sandwiches).

Make the sandwiches:
Heat gravy in a saucepan. Add the turkey to warm through and coat completely. Split each roll and top the bottom slice with ¼ cup of the jalapeno stuffing. Top the stuffing with the gravy soaked turkey. Spread the cranberry relish on the top piece of bread and place on top of sandwich to serve.

This sandwich is amazing! Give it a try with your Thanksgiving leftovers and let us know what you think!

P.S. If the cold weather and holidays have you craving warm, comforting home-cooked dishes, such as the Thanksgiving Sandwich from simplethings sandwich & pie shop, stay tuned for exciting additions to the Tillamook Kitchen! We have a new group of Chefs and restaurants we’re excited to introduce to you and your family this holiday season.

By Mary