Portland’s status as a “food town” doesn’t just refer to its restaurants: it’s a city full of knife makers and spice merchants, distillers and master curators. In places like My popular market Where Well spent, locals seek out hot sauces or locally made olive oils, charcuterie or ceramics. At Vivienne Kitchen & Pantry or even Powell’s, home cooks browse cookbooks by Oregon chefs and authors who specialize in everything from Dumplings at camping kitchen. So when looking for a holiday gift, there’s no need to venture too far from home. Below, we’ve compiled some of our favorite food-themed gifts, all made in Oregon. For more ideas, check out last year’s gift guide.

Courtesy of Cargo

Gado Gado Dragonfruit Rectangle Tray by Kate Blairstone

At the Gado Gado restaurant in the Hollywood district, diners admire tropical-print wallpaper while enjoying Chinese-Indonesian dishes. Owners Thomas and Mariah Pisha-Duffly commissioned artist Kate Blairstone to design the wallpaper, showcasing Southeast Asian ingredients. Inspired by ancient Peranakan porcelain, the prints are now available on trays, which can be purchased on line and in store at Cargo. —Janey Wong, Eater Portland Reporter

Lisa Condon

Lisa Congdon “Bright Side” Enamel Mug

Portland-based designer Lisa Congdon’s colorful illustrations are easily recognizable by her use of playful geometric patterns. Its range of food-grade enamel utensils bring a playful touch to any table and are durable enough for outdoor dining. —Janey Wong, Eater Portland Reporter

Turquoise and white bowls and cups from Clay Factor.

clay factor

Turquoise Taffy Ceramic by Clay Factor

Potter Minu Oh has mastered the balance between rustic and handmade touches with a clean, finished piece. Her Taffy collection swirls pale turquoise around whimsical yet elegant matte ceramic cups and bowls. —Brooke Jackson-Glidden, Editor of Eater Portland

A purple and white cylinder of London Fog from Tea Bar.

Candace Molatore

The London fog of the Tea Bar

This prolific chain of minimalist Portland tearooms is known for its milk teas, and its London Fog is perhaps one of the finest. Using an organic Earl Gray base, Tea Bar adds lavender from the Columbia River Gorge to add floral notes to their tea. —Brooke Jackson-Glidden, Editor of Eater Portland

A bottle of Wilderton Luster topped with lemon, bergamot, taraton and a glass of ice.


Wilderton Chandelier

There are so many exciting non-alcoholic spirits on the market right now, but one of the coolest producers of non-alcoholic spirits is based in Portland. Wilderton’s products don’t necessarily try to replicate any particular liquor; instead, they rely heavily on botanicals and teas to create something captivating. The brand’s sheen of orange peel, tarragon and bergamot is bold enough to stand up to mixers like tonic water or just sipping over ice. —Brooke Jackson-Glidden, Editor of Eater Portland

A bottle of Eleni's Kitchen Berber.

Eleni’s kitchen

Eleni’s Kitchen Berber

For over a decade, Eleni Woldeyes has been helping the uninitiated cook nuanced Ethiopian dishes at home with her simmering sauces and spice blends. Eleni’s has a number of fun gift sets, but when it comes to stocking stuffers, it’s hard to beat their classic Berbere, an earthy combination of red chili peppers, garlic, ginger and black cardamom. —Brooke Jackson-Glidden, Editor of Eater Portland

A box of Montelupo cavatappi, a jar of tomato sauce, a bottle of red wine, a bottle of olive oil and a red and white tote bag rest on a bed of green confetti.


Montelupo tote bag

This Italian restaurant and market goes above and beyond when it comes to its homemade products: not only does the shop make its own pasta, tomato sauces and olive oil blends, but it even has its own wine label. You can get all of the above in a cute tote bag adorned with tomatoes – it’s basically a BYO dinner. —Brooke Jackson-Glidden, Editor of Eater Portland

A stack of boxes from Tiny Fish Co.

Tiny Fish Co.

The Tiny Fish Co Friends Pack.

Chef Sara Hauman endeared herself to viewers when she competed on Grand Chief: Portland in 2021. Since then, the chef has launched Tiny Fish Co., hopping on the trendy canned fish. This variety pack features a versatile sampling of Pacific Northwest seafood: Redfish in Sweet Soy Sauce, Smoked Mussels Pickled, and Octopus with Lemon Dill. —Janey Wong, Eater Portland Reporter

A bottle of Chelo hot sauce.

Market well spent

Chelo Sweet Habanero Hot Sauce

Chef Luna Contreras’ line of hot sauces offer an intricate layering of flavor and heat true to the chef’s form. The sweet habanero combines bell pepper with carrot and onion, which highlights its natural sweetness; Mexican sugar and five spices amp it up, adding a ground spice base for contrast. It’s fantastic in hashes, dips and as an everyday condiment. —Brooke Jackson-Glidden, Editor of Eater Portland

Bitterman's Taste of Portland salts on a white background.

of the sea

Bitterman’s Taste of Portland Salt Six-Pack

The Meadow — Portland’s emporium specializing in salts, chocolate, and bitters — offers products from around the world, as well as Oregon proper. This salt set, from store owner Mark Bitterman’s eponymous product line, will enhance a wide variety of dishes, from a few dashes of Hell’s Blossom in a bowl of steaming ramen to a sprinkle of blue lavender flakes on ice cream. —Janey Wong, Eater Portland Reporter

Skewers of meat and vegetables grilled on a Finex pan over a campfire.


Finex Cast Iron Grill Pan

For people in such a rainy city, many Portlanders are fond of wood-fired food; however, in the colder months, removing flavor from a grilled vegetable or steak can be tricky. Finex grill pans are satisfyingly versatile: when stuck indoors, they can replicate the flavor of a backyard barbecue from an electric stove, and when summer rolls around, they can simmer. sit squarely on the stones of a fire pit for next-level campfire cooking. —Brooke Jackson-Glidden, Editor of Eater Portland

The cover of

Random penguin house

Bread Evolutions: Artisan Breads and Dutch Breads at Home by Ken Forkish

Bread and pizza maestro Ken Forkish may have left Portland for Hawaii when he retired, but the follow-up to his James Beard Award-winning bread bible Flour Water Salt Yeast will give home bakers professional advice on producing bakery quality breads. —Janey Wong, Eater Portland Reporter

A loaf of sourdough bread cut in half from Starter Bread.

Sue O’Bryan

Starter bread subscription

For the loved one who was breastfeeding a sourdough starter during lockdown but has since given up on their bread-making hobby, this bread subscription provides a weekly supply of breads made using natural sourdough fermentation and a variety of local whole grains such as emmer and barley. The resulting bread has a wonderful crumb and depth of flavor. (Note: New subscriptions go live November 9.) —Janey Wong, Eater Portland Reporter