Greg Vaughn Photography

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  • Iguana Restaurant Executive Chef Jesus Suastegui preparing Poblano Chile and Black Bean Soup (Crema de Chile Poblano) at Casa Kimberly, Puerto Vallarta, Jalisco, Mexico.
    GV19112872.jpg
  • Cowboy ready for calf roping event at Pi-Ume-Sha Treaty Days Celebration all-Indian rodeo; Warm Springs Indian Reservation, central Oregon.
    2374-6911BT.jpg
  • Cowboy ready for calf roping event at Pi-Ume-Sha Treaty Days Celebration all-Indian rodeo; Warm Springs Indian Reservation, central Oregon.
    2374-6911.jpg
  • Iguana Restaurant chef putting finishing touch on Chilean Sea Bass entree at Casa Kimberly, Puerto Vallarta, Jalisco, Mexico.
    GV19112903.jpg
  • Iguana Restaurant Executive Chef Jesus Suastegui putting finishing touch on a lobster tail entree at Casa Kimberly, Puerto Vallarta, Jalisco, Mexico.
    GV19112882.jpg
  • Chef and co-owner Raymond Southern preparing his specialty pasta at Kingfish Inn Restaurant in West Sound on Orcas Island, San Juan Islands, Washington.
    GV20020670.jpg
  • Chef and co-owner Raymond Southern preparing his specialty pasta at Kingfish Inn Restaurant in West Sound on Orcas Island, San Juan Islands, Washington.
    GV20020674.jpg
  • Making sakau, a mildly narcotic drink prepared from root of a pepper plant (Piper methysticum). The root is pounded and strained through hibiscus fibers into a coconut cup. Pohnpei, Micronesia.
    GV3326-2612_Sakau-ceremony-Pohnpei.jpg
  • Oregon Chinook Salmon with Duxelles Quinoa and chimichurri, paired with Pinot Noir wine, prepared by chef Jack Czarnecki at the Joel Palmer House restaurant in Dayton, Yamhill County, Oregon.
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  • Piquillo peppers stuffed with crab & goat cheese and topped with aiolli, prepared by chef Robert Partida and paired with Cristom Vineyards pinot noir wine at La Rambla Restaurant in McMinnville, Oregon.
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  • Far & Away Adventures guides preparing lunch on the Middle Fork Salmon River in Idaho.
    GV22095136.jpg
  • Far & Away Adventures guide Woody preparing dinner on the Middle Fork Salmon River in Idaho.
    GV22095152.jpg
  • Far & Away Adventures guides preparing dinner on the Bruneau River in Idaho.
    GV22055866.jpg
  • Guides preparing grilled salmon for dinner on the Snake River in Hells Canyon with ROW Adventures.
    GV18071392.jpg
  • Guides preparing breakfast on a rafting trip on the Snake River in Hells Canyon with ROW Adventures.
    GV18072821.jpg
  • Locally grown and prepared food displayed on a culinary tour and Mexican cooking demonstration at The Royal resort hotel, Playa del Carmen, Riviera Maya, Mexico.
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  • Tui Talili preparing kava for guests at Bulou's Eco Lodge, Navala Village, Viti Levu Island, Fiji.
    11040233.jpg
  • Piquillo peppers stuffed with crab & goat cheese and topped with aiolli, prepared by chef Robert Partida and paired with Cristom Vineyards pinot noir wine at La Rambla Restaurant in McMinnville, Oregon.
    0712305.jpg
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