Oregonology

Crab Louie , the word "Louie" is a whisper from a bygone era that holds more of a place for the sauce and even more to the origins of the dish "Crab a la Louie" that is well known for being a West Coast Salad of the Sea. There are three places with three different types of Crab Louie and they are San Francisco California, Portland Oregon, and Seattle Washington. For the traditionalists, the "Louis Dressing" remains the defining characteristic of what makes something an "A la Louie". There are those who specialize in variations of Louie Dressing, but Oregon had gone on to develop the dish in a way that had the seafood not interfere in its flavor from the strong louis sauce. The mid-century Classic Crab Louie at Portland's own "The Bohemian" had: lettuce, egg, tomato, crab, and pink Louis Dressing. Places that serve the classic dish are Jake’s Famous Crawfish (Portland, 1892), Gracie's Sea Hag (Depoe Bay, 1963), and Kyllo's Se...

Oregon Potato Salad is part of American Cuisine and is also part of Pacific North West Cuisine. As its name concludes it is part of Oregonian Cuisine, specifically Oregonian-American Cuisine. It is been defined by commercially recognized products historically known in oregon that has it served cold, sweet, and has a mayonnaise-base. The heritage and industrialized styles, together, are how it slowly makes for a distinct Pacific Northwest style of cooking, and is essential to defining what truly makes this dish a Potato Salad from Oregon. Varieties of Potato Salads in Oregon: (A.) Oregon Potato Salad [American-Classics. PNW], (B.) Salt Flake Potato Salad [salt & vinegar], (C.) Deviled Egg Potato Salad, (D.) Chardonnay Potato Salad [citrus]. Butcher Ham Potato Salad [Sheridan Fruit Co]