At CLARK LEWIS, Chef Dolan Lane's hearty dishes from the wood-fired hearth find their perfect complement in the fresh, unmanipulated flavors of the best in locally-sourced product.

HAIR OF THE DOG BREWING CO. uses Baird Family Orchards cherries to make their famous "Fred" beer.

GOURMET MAGAZINE describes Bluehour as the "most sophisticated, contemporary food in town."

HIGGINS supports sustainable, organic and regenerative farming.

CAPRIAL'S AND JOHN'S KITCHEN in Westmoreland offers expertly prepared ethnically influenced seasonal Northwest cuisine.

Owner and Chef John Gorham of TORO BRAVO loves our farm, which is a huge compliment considering Mark Bittman called TORO BRAVO a "super tapas bar" and it was named one of Portland's "2008 Ten Favorite Restaurants" by PORTLAND MONTHLY MAGAZINE.

The Oregonian says Portland restaurant NEDD LUDD "pulls together all the elements" and is "fun, accessible and affordable".

KEN'S ARTISAN BAKERY was named Best Bakery in the Willamette Week Reader's Poll.

Chef/Partner Jason Stoller Smith of the DUNDEE BISTRO seeks organic and specialty products from Willamette Valley farms for his dishes and has been invited to present the James Beard Centennial Dinner at the James Beard House in New York City.

URBAN FARMER restaurant is located in the Nines luxury hotel in downtown Portland and has been described as having "a stylish, youthful vibe and a menu that champions local, sustainably raised foods."

RAY'S BOATHOUSE has become a Seattle icon that has changed the way the Northwest eats seafood. Its international reputation for seafood draws raves from publications like the New York Times, Gourmet Magazine, Chicago Tribune and Food & Wine.

The New York Times says the INTERNATIONAL PINOT NOIR CELEBRATION (IPNC) featuring the world's best pinots and the best local foods, is "the tops".

You can find Baird Family Orchards fruit online at our store, you can find it at your local Portland-area farmers market, and you may even find it at your favorite Portland restaurant. Here are some of our restaurant friends who have used Baird Family Orchards peaches, cherries, nectarines, apricots, and/or apples in their drinks, meals, and desserts. If you're a restaurant using our fruit and you're not on our list, please let us know and we'll be sure to add you!

TASTEBUD'S Chef Mark Doxtader's wood-fired skills have been touted in the Oregonian, Edible Portland, Willamette Week, and more. In an interview with the Oregonian, he mentions Baird Family Orchards' peaches and apple cider. Click here for the full story.

NOSTRANA Chef Cathy Whims was nominated for the James Beard Foundation's 2009 Best Chef Northwest award.