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In Part 4 of the MUNCHIES Guide to Oregon, Gabi travels from the rocky coast to the Deschutes River in eastern Oregon to sample everything the state’s waters have to offer—and learns in the process that “crab butter” isn’t really butter.

Gabi starts in the icy waters of Coos Bay on the southern coast of Oregon to forage fresh seaweed and unappealing-but-tasty gooseneck barnacles for a coastal cookout with James Jungwirth of Naturespirit Herbs. Then, she heads north to the shores near Tillamook to battle with a local sea lion for her share of the day’s crab catch before heading out to the Deschutes River to join a few local chefs—including David Varley of Seattle’s RN74 and Jay Barwikowski of Portland’s Tastebud Pizza—as they try their luck at hooking an elusive steelhead trout.

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In Part 3 of the MUNCHIES Guide to Oregon, host Gabi travels to the Willamette Valley—the heart of Oregon wine country—to talk with three vintners who are producing some of the best Pinot noir in the world.

First, Gabi heads to Domaine Serene to sample their 2010 Evenstad Reserve Pinot Noir, which was recently rated the third-best wine in the world by Wine Spectator magazine. She also meets Andrew Beckham from Beckham Estate Vineyard, who shows her how he’s returning to truly Old World methods by making his own clay amphorae to ferment and age his wines. Her last stop is to share a can of Pinot (yes, you read that correctly) with Ryan Harms of Union Wine Company. We’ll cheers to that.

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Get the recipe for Chocolate Covered Potato Chips at http://allrecipes.com/Recipe/Chocolate-Covered-Potato-Chips/Detail.aspx

In this video, we’ll show you how to cover crispy and salty potato chips with sweet and creamy melted milk chocolate. You’ll also learn how to melt chocolate using a double boiler method. If you are feeling especially festive, dress up the chips with sugar sprinkles or a drizzle of melted white chocolate.

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These Greek inspired kebabs are chargrilled for maximum flavour, and served alongside a delicious, fragrant baba ganoush. This is one recipe that you really don’t want to miss!

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Get the recipe for Easy Taco Casserole at http://allrecipes.com/recipe/easy-taco-casserole-2/detail.aspx

Watch how to layer seasoned ground beef, salsa, crushed tortilla chips and shredded cheese into a baked Mexican-style casserole. It’s an easy, delicious, and fun play on a taco night.

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In the second installment of the MUNCHIES Guide to Oregon, Gabi delves into the weirdest foods and pastimes of a city that celebrates its eccentricities. She prepares bone marrow and cherry-flavored ice cream with Salt & Straw’s Tyler Malek, and partakes in the local tradition of “zoobombing”—tearing down the streets of Portland on a tandem bicycle—before chowing down on plates of greasy diner goodness. But the strangest moment of this episode might be the incident where we feed vegan egg rolls to a stripper, mid-lap-dance, at the world’s first vegan strip club, Casa Diablo.

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Get the recipe for Mexican Casserole at http://allrecipes.com/recipe/mexican-casserole/detail.aspx

In this video, we’ll show you how to layer flour tortillas with refried beans, onion, salsa and shredded cheese to create a delicious baked Mexican-inspired casserole. Enjoy, sliced into wedges, with extra salsa on a side.

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Watch Part 2: http://bit.ly/1IgOarO

In the MUNCHIES Guide to Oregon, host Gabi Chai traverses the state to uncover the natural culinary bounty of the state of Oregon. Overflowing with great wine, coffee, food trucks, seafood, and more strip clubs per capita than any city in the world, this gem of America’s Pacific Northwest is just begging to be explored.

Gabi kicks off her journey with a caffeinated history lesson about coffee and Portland from Duane Sorenson—founder of Stumptown Coffee Roasters—before popping next door to his restaurant, The Woodsman Tavern, to partake in another Oregon specialty: a tower of fresh-caught seafood. She also eats her way through a few of Portland’s 600 food trucks to understand the regional phenomenon that has created an entirely new dining scene. And no visit to Portland is complete without a meal prepared by Gabriel Rucker, the 2011 James Beard Award Rising Star Chef of the Year and 2013 Best Chef: Northwest—we get the VIP treatment and enjoy a home-cooked meal with Gabriel and his family.

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