Oregon Home | 59 ANGEL ZAPATA has had a lot of great moments since joining the culinary program at Willamette Valley Vineyards. The sous chef, originally from Mexico, was delighted when he saw his elevated version of the humble beet salad—set off with pesto and pumpkin seeds—take off with the winery’s visitors (and stay on the seasonal menu for more than 10 months). “People just go nuts for it,” Zapata says. “Striking red, yellow, bright greens—I love thinking about color with food.” Here are a few of Zapata’s favorite colorful plates for a spring dinner with wine pairings. ngel apata CHEF AT HOME: The sous chef at Willamette Valley Vineyards (Lake Oswego) shares a colorful spring dinner with pairings from the winery. PHOTOS BY WILL HAWKINS
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