 | Kurt W Winner Jr.
Membership type: Regular
Company: KWW media:Freelance journalist and photographer
Contact Information (members only, requires log in)
Websites:
www.ridemagazine.com
www.theepochtimes.com
www.culinarytraveler.com
justluxe.com
www.oregonsgazette.com
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Food, Wine, Travel freelance writer and photographer. Member Society of Professional Journalists. Writes popular "Camp Cook" column for www.ridemagazine.com, a horse enthusiasts magazine. Writes Culinary Traveler column for Oregon Gazette newspaper. Contibutes to Justluxe.com. His photographs and articles appear with the "Culinary Traveler" column in the Epoch Times newspaper(worlds most widely distributed newspaper at one.five million); JustLuxe.com ( 2-2.5 million per month).
Past credits:Sandy Post newspaper; Sandy Profile newspaper; Mt. Hood Gorge Connection; Gresham Outlook, Oregon's Gazette; Arizona Bride; Ahwatukee Life; and Lavish Lifestyle Magazine.
Published Articles
The Epoch times-that $750.00 cupcake !
A work of art that not only can you admire, but really enjoy having for desert.
The East County Gazette-Furikake redux
The same recipe in priny and online too.
City Room online-Hawaiian style Furikake fish and chips
A Hawaiian take on an old classic recipe...
Roadrunner (Time Warner): Hawaiian sweets at the beach
I bet president Obama would have liked these had he the chance to try them, the same goes for Sasha and Malia too.
The Epoch Times: Hawaiian Honey Joys
Some more coverage of this so simple sweet treat !
Forbes.com Hawaiian Honey Joys
A delicious confection that I learned of in Hawaii over the holidays.
East County Gazette: Smoked paprika salmon with dip
I was asked to review some samples of smoked paprika. Made in small batches in Washington state, I found a delicious use for this wonderful spice. This can also be found on worldwide delicacies too.
The Epoch Times: Hawaiian Honey Joys
Visiting Hawaii for New Years celebrations we made some new friends, and they treated us to a new and easy to make sweet snack.
East County Gazette: The Ultimate Reuben
One of my favorite sandwiches ever, you can argue about who invented it, but not about just how good this is.
The East County Gazette: Gougeres again !
Here is the same recipe for Gougeres, but with some more information about our incredible tour of Burgundy, Chablis and Dijon.
The East County Gazette: Award winning chili
I wrote this recipe up for a church fundraiser, a reader tried it in chili cook off and won first place, she was so excited whe wrote to me telling me how thrilled she was. Being eldery and not cooking much anymore it made her month. I was so proud to bring joy to her, not to mention first prize.
The East County Gazette: Poached Copper River Salmon
Hard to find but worth it. This Salmon is so rich and succulent, you will totally rethink what Salmon is and can be.
City Room: French Gougeres
A French delicacy that will tingle your tongue and win your heart forever. Dijon mustard, Le Gruyere cheese, look who has life figured out, the French of course. I learned to make this recipe in France with a world class chef, Katherine Frelon showing me how to do it properly, and they are outstanding.
Ride Magazine: A collection of recipes
An assortment of my published recipes in Ride Magazine, you have to try these, they are delicious !
Smokin smoked paprika
Alder smoked paprika from the Pacific Northwest, with wild caught salmon, a match made in heaven.
The East County Gazette: Arizona Biltmore's Beef Wellington
The perfect dish for Valentines day, show just how much you care with this timeless dish.
The East County Gazette: Oregon's Allison Inn
The Allison Inn is an all Oregon affair, food, wine, spa what else could her majesty love about this amazing place !
Recipe For Oregon's Best Pinot Burger
Made with Beechers Flagship Reserve, Charred Onions and Pickled Red Onions. Recipe courtesy of Chef Jin from Jory at the Allison Inn overlooking beautiful Willamette Valley wine country.
Justluxe.com: Asparagus and Mushroom Crepes from Chef Sean Laceby
A multitude of incredible local wines, cold-water lobster, and fresh produce from nearby Annapolis Valley farms in Nova Scotia grace the table at Blomidon Inn each night.
CityRoom and Business Insider: Allison Inn & Spa Delights
Our mid-day drive was easy; in just over an hour we arrived at the Allison Inn's wood- beamed porte cochere. 'Her Majesty' was happy with my choice because she smiled at the valet as he opened her door. She smiled again when she saw the house-made chocolate truffles Mr. Zreik had left in our room
www.theepochtimes.com: Swiss La Dolce Vita: By Kurt and Michelle Winner
By KURT & MICHELLE WINNER
Palm trees, a temperate climate,
villas, and Vespas! Is this really
Switzerland? A few miles from the
northern Italian border, Switzerland
shares a lake and mountain
with Italy. In the Swiss region
known as Ticino (pronounced Tihchee-
no), one of 26 cantons (states)
in this small and culturally diverse
country, you see Italian influences
everywhere
JustLuxe.com: Authentic Swiss Fondue, photos by Kurt Winner, co-written with Michelle Winner.
It seems that fondue, the very definition of 1960s culinary lan and the toast of nearly every suburban American housewife's kitchen, is making a comeback. Not because we yearn for a cheesy piece of bread on a stick, but because today we are able to create a truer version.
RIDE magazine:Strawberries with Balsamic Glaze
Here in the Pacific Northwest this year, a late summer warming brings incredible yet delicate strawberries. When cut in half they reveal a deep red color all the way through the flesh. The addition of the sweet and tart Balsamic glaze melts into these berries to create a unique sophisticated flavor.
RIDE MAGAZINE:Pork Tenderloin with Balsamic
I am a huge fan of Balsamic vinegar. Add to almost any dish and Balsamic vinegar gives you a nice tang, some oak and a bit of sweetness. This is an easy but elegant recipe with a surprising note of Rosemary and Balsamic.
RIDE MAGAZINE: Garlicky grilled shrimp a trail pleaser
Via his popular column "Camp Cook" Kurt brings us another trail rider favorite, his easy grilled shrimp. Garlicky with a big kick of cayenne and a lick of lemon; make enough for everyone or you may have a riot on the trail!
Epoch Times Newspaper: Culinary Traveler: Bountiful Experience for two on the Washington Peninsula
Kurts photography illustrates the bountiful gifts of the sea and drop-dead scenery on the Washington coast.
Epoch Times Newspaper: Culinary Traveler: Topolobampo Nirvana
Riding rail to the trail in Mexico's Sierra Madre mountains via Chepe train- Kurt's photos tell the story brilliantly.
RIDE MAGAZINE: Kalua pork a Paniolo Hawaiian Cowboy favorite
This is by far one of my favorite recipes. I first tried it in Hawaii years ago and it is one of my favorite comfort foods. Perfectly adaptable for a delicious change of pace on the mainland.
RIDE MAGAZINE: Beef Barley Vegetable Stew
Take care of yourself. Prepare this easy nutritious stew at home or at camp.
RIDE MAGAZINE: Kitchen Sink Nachos for the game or trail
These nachos are easy enough to pack in on your trail ride to cook over a campfire or grill or assemble during a commercial break while watching the big game.
RIDE MAGAZINE: Eating and riding- a good pairing!
Do we ride to eat or eat to ride? Find out about the National Trail Horse Championships and bake a tasty dinner.
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