Over 50 guest chefs team up with Northwest farmers to transform locally sourced, sustainable ingredients into edible art. Featured Chefs are listed alphabetically by restaurant. Information on IPNC cuisine and sample menus can be viewed here.
Details on 2012 featured chefs will be posted in early spring 2012. See below for the 2011 featured chefs.
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2010 OREGON CHEF OF THE YEAR, Leif Benson (Portland, OR)
La Grande Fête (Grand Dinner)Chef Benson received the prestigious 2010 Oregon Chef of the Year Award for his lasting culinary contributions to the State of Oregon. Leif has spent the last 30 years promoting and utilizing Oregon agricultural products internationally, as well as being one of the founding fathers of Northwest cuisine since the early 1980s. He managed two culinary Olympic teams in Frankfurt, Germany featuring Oregon products focusing interest in the great bounty of the northwest. Last fall Leif was the featured Chef for our first State Directors trade mission to Asia. As the executive chef for Timberline Lodge for 31 years, he created a culinary tourism series that provided a platform for many of the state's agriculture commissions to more than 20,000 happy food enthusiasts. Chef Benson now focuses his attention on international trade while continuing to support culinary education and the local food movement. He serves on several culinary school advisory boards along with being a state agricultural commissioner. He is a sought after speaker and culinary consultant as well as serving as guest chef for many prestigious events as his much loved IPNC. |
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ART INSTITUTE OF PORTLAND, Cory Schreiber (Portland, OR)
Afternoon Chef Panel: NW Farm-to-Table EvolutionPortland native Cory Schreiber founded Wildwood Restaurant in 1994 and became a leader in the regions' bustling culinary scene. Cory won the James Beard Award for Best Chef Pacific Northwest in 1998 and in the summer of 2000 his first cookbook, Wildwood: Cooking from the Source in the Pacific Northwest, was published by Ten Speed Press. Schreiber is most recently known for his work with the Oregon Department of Agriculture Farm-to-School program. This program connects K-12 schools throughout Oregon with local farms, furthering the goal of serving healthy meals in school cafeterias. Cory is now a part of the The International Culinary School at The Art Institute of Portland as Culinary Artist-in-Residence |
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BAR AVIGNON, Jeremy Eckel (Portland, OR)
Sunday Passport to PinotJeremy Eckel has been cooking professionally for over ten years. After graduating from the New England Culinary Institute, Jeremy worked in kitchens in Vermont, Colorado, and Chicago before settling in San Francisco. In San Francisco, Jeremy spent seven years working closely with Gayle Pirie and John Clarke, chef-owners of Foreign Cinema restaurant, eventually assuming the title of chef de cuisine. There, Jeremy began to cultivate his own cooking style, using exceptional ingredients and simple preparations to create beautiful, honest food. Jeremy moved to Portland in 2008, excited to explore the farm-to-table food scene of the Pacific Northwest. In August of 2009 Jeremy took the position of chef at Bar Avignon. Since joining Bar Avignon, Jeremy has expanded the daily menu, from a small plates, artisan cheese and charcuterie focus, to a more complex entrée driven menu that changes with seasonally local products. Jeremy oversees Bar Avignon's own produce garden, planted in 2009. The garden enables Chef Eckel to source produce planted specifically for his menus at Bar Avignon. |
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BEAKER & FLASK, Ben Bettinger (Portland, OR)
La Grande Fête (Grand Dinner)After growing up in Vermont, chef Benjamin Bettinger moved to Portland, Oregon in 2001. He attended Le Cordon Bleu's Western Culinary Institute, graduating in 2002 with highest honors. His dedication and leadership in school lead to an opportunity to intern under esteemed chef Vitaly Paley at Paley's Place. Bettinger was hired on after completing his internship requirements, and over the next year he stuck close by chef Paley's side, developing strong French technique and learning the importance of using local and seasonal products. In the fall of 2004, Bettinger was promoted to sous chef, a position that offered a chance to develop as a kitchen leader, working with local farmers and purveyors. Over the next two years the restaurant received many accolades, including chef Paley's James Beard award for "Best Chef Pacific Northwest". In 2006, Bettinger took on more responsibility at Paley's Place when he became chef de cuisine, and the notoriety of the restaurant continued to grow. That same year, Paley's Place made the list of Gourmet magazine's "Top 50 US Restaurants," and USA Today named their braised rabbit entrée one of the year's "Top 25 Dishes." In 2008, after a prosperous tenure at Paley's Place, it was time for Bettinger to further excel his career. He accepted the position as executive chef of the new restaurant Beaker and Flask, which was to be opened by friend and colleague, Kevin Ludwig. In the fall of 2008, while waiting for the new restaurant to be built and open, Bettinger took a temporary sous chef position at Clyde Common, working alongside his friend, chef Jason Barwikowski, at this popular Portland restaurant. Beaker and Flask opened in the summer of 2009, immediately garnering critical acclaim, including being named "Restaurant of the Year" by Willamette Week. Chef Bettinger's inventive take on modern European fare is inspired by the seasons – he calls it, "Euro-Portland Cuisine." |
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Vineyard Tour Lunch Renée Erickson has been involved in cooking and art since the age of 22 – when she simultaneously finished up an art degree at the University of Washington and learned to cook at the then, fledgling Boat Street Café. Not many years later, after a stint in Europe learning to eat and cook, she entered into the food fray as the young new owner of her very own restaurant, none other than the Boat Street Café. Here her talents in food and her charming style flourished. Clearly Renée had found her true métier. Over the years since, her knowledge of food and her commitment to fresh, local, foraged and farmed, preferably organic ingredients has expanded significantly. She lives happily in Ballard with her dog Jeffry, two cats, and a potager. She is the chef/owner of the Boat Street Café & Boat Street Pickles and a frequent traveler to Europe. Quite recently, Chef Renee Erickson partnered with Business Manager Jeremy Price and Developer Chad Dale to realize her long time vision for an Oyster Bar. It makes perfect sense then, that she would do it in her own neighborhood. The Walrus and the Carpenter blends the elegance of France with the casual comfort of a local fishing pub. “The idea is to serve the highest quality food and drink in a space that is stripped of pretense and feels like home.” |
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BUNK SANDWICHES, Tommy Habetz & Nick Wood (Portland, OR)
Vineyard Tour LunchBunk Sandwiches is owned and operated by good friends and sandwich aficionados, Tommy Habetz and Nick Wood. Tommy Habetz began his culinary career in the kitchen of Bobby Flay’s Mesa Grill. He went on to work for Mario Batali at Po Restaurant. He helped open Mario’s Roman restaurant Lupa. After Lupa, Tommy went to work for Drew Nieporent’s Myriad Restaurant Group, opening Lucca in the Boca Raton Resort and Club. Tommy moved to Portland in 2002. After a brief time at Lucere, Genoa, and Navarre, Tommy became the chef at Ripe. He opened the Gotham Building Tavern in 2005 and later worked at Meriwether’s. After Meriwether’s, Tommy began working on his own project, Bunk Sandwiches with his business partner Nick Wood. A native of Cincinnatti, Ohio, Nick arrived in Portland in 2005 after working at Brennan’s in New Orleans. Bunk Sandwiches opened in 2008 to much critical acclaim. |
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CASTAGNA, Monique Siu & Matthew Lightner (Portland, OR)
Vineyard Tour LunchAs owner of Castagna and Café Castagna, Monique Siu brings culinary insight to her role overseeing both restaurants. A native of Berkeley, California, Monique attended Reed College and the Pacific Northwest College of Art. As a trained artist, Monique was drawn to the culinary arts and was one of the founding partners, and original pastry chef, of Zefiro Restaurant in 1990. Monique was joined at Castagna by executive chef Matt Lightner in October 2009. Matt arrived in Portland after an 18-month stint at Mugaritz, one of the most esteemed restaurants in the culinary world. During his tenure in Spain, Matt studied with Ferran Adria, Andoni Aduriz and Juan Mari Arzak through the Icex program, a culinary program for select chefs to visit Spain¹s modern restaurants and artisan producers. Referencing his experience he says, “Working at one of the best restaurants in the world has elevated my connection to food and how to celebrate one single ingredient to allow for its true flavor to emerge. I also want to honor the sourcing of each ingredient and make the activity of finding the herb, flower or seed part of the overall dining experience.” Matt was named one of Food & Wine magazine’s ten “Best New Chefs 2010” in April 2010. He and owner Monique Siu collaborate on recipe and menu development at Castagna and Café Castagna. |
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Chef Pascal Sauton (Portland, OR)
Vineyard Tour LunchWith a French foundation, masterful cooking on three continents and a passion for Northwest ingredients, Pascal Sauton makes the kitchen his studio for the senses. An active member of the Chefs' Collaborative, his trips to the farmers market often dictate the day's menu. A Parisian native,he received his apprenticeship at the three-star restaurant Lasserre then took his talents to Cayenne, French Guyana. In 1985, he ventured to North America, where he was Executive Chef at The Pear & The Partridge Inn in Pennsylvania, then at the NYC branch of Tentation, the famous French caterer. Heading west to Portland, Sauton cooked at Lucere in the RiverPlace Hotel and most recently at Carafe Bistro. Beyond the workplace, Pascal lends himself to fundraisers such as Share Our Strength and the Oregon Food Bank. He was inducted as a French Master Chef in 2005. |
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THE COUNTRY CAT, Adam Sappington (Portland, OR)
Vineyard Tour LunchWhen Adam Sappington, of The Country Cat, speaks of his passion for food, it is passion slow-baked over the steady heat of the farmlands of central Missouri. Growing up in Jefferson City, Adam's earliest memories are of family-style meals featuring local ingredients. This farmland culinary heritage simmered for 11 years, waiting patiently, like the food Adam prepares, for the perfect moment. The Country Cat Dinner House & Bar opened April 27, 2007. After culinary school, Adam spent 11 years at Wildwood Restaurant and Bar. It is here that Adam cultivated the network of farmers who he works with today. Sappington has manifested a style that has a farm-to-table element, from using every part of an animal he gets in, to telling the story of the vegetable and why he uses a particular cooking method to bring out the best of the vegetable. The Country Cat is a culmination of family history, culinary experience, and networking to source the best local ingredients. |
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CUVÉE, Gilbert Henry (Carlton, OR)
Sunday Passport to PinotCuvée is the creation of Gilbert Henry, former chef and owner of Winterborne in Portland, and his wife Susan Barksdale, a noted Willamette Valley management consultant. Chef Henry, a native of Alsace, France, searched for a new location that would remind him of his homeland. Susan, a lifelong Francophile, dreamed of creating a chic café space that could showcase her penchant for antique French imports. Together, they found the perfect location in the heart of the Oregon Wine Country. Historic downtown Carlton met their requirements for creating a restaurant featuring handcrafted country French cuisine with hand-selected meats, seafood, and vegetables sourced from local farms and vendors. A carefully selected local wine list and cocktail menu rounded out the offerings for a classic and tastefully casual dining experience. |
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THE DUNDEE BISTRO, Christopher Flanagan (Dundee, OR)
Sunday Passport to PinotChristopher Flanagan, Executive Chef of The Dundee Bistro, is a native of Oregon Wine Country; his family still lives in the small wine town of Carlton. His culinary style is inherently wine friendly, light and intuitive. Flanagan's lifelong experience of living in one of America's finest food and wine regions is the foundation of his flavorful, beautfiul and unpretentious foods. His over decade long epicurean journey started with a high school senior project featuring culinary arts... a month-long internship at The Dundee Bistro and acquaintance with then Executive Chef Jason-Stoller Smith, who remains Flanagan's friend, culinary mentor and confidant. That teen-age opportunity changed his life- he fell in love with cooking. He went on to culinary school and kitchen positions in some of Portland's finer restaurants. Flanagan's natural talent and ability to combine flavors and textures rewards his guests with every dish, whether an epicurean creation or simple, satisfying meal. |
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EaT: AN OYSTER BAR, Tobias Hogan & Ethan Powell (Portland, OR)
Sparkling BrunchEaT is an acronym for Ethan and Tobias, the founders and owners of EaT: An Oyster Bar. EaT is founded on the premise of good food and good drinks in a casual environment with friendly service. Ethan and Tobais are taking what they love about New Orleans cuisine and using local products to reproduce their favorites in the northwest. EaT features a raw bar, plenty of Abita beer and classic cocktails from their old-style bar, helping to revive the days of the cocktail culture. |
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EDMONDS COMMUNITY COLLEGE, Charles Drabkin & Traci Edlin (Lynnwood, WA)
The Salmon BakeChef instructor Charles Drabkin, of Edmonds Community College, grew up in McMinnville where food, wine, and a relationship with the earth were instilled in him from an early age. Some of his earliest memories are of hiding in the hay on his uncle's farm, picking vegetables with friends in a community garden, and trout fishing in local streams. He has volunteered with the IPNC since he was old enough to hold a knife, and is ecstatic to be returning as a Featured Chef. Teaching students has given him a chance to share his passion for food and wine with the next generation of America's chefs. In addition to teaching full-time, he is very active in local sustainability efforts including Seattle's Chefs Collaborative and sustainability efforts on campus. Charles would also like to extend a special thank you to all his students and the volunteers who make the Salmon Bake such a success. A chef instructor at Edmonds Community College, Traci Edlin's passion for food and cooking started early. She grew up in the Pacific Northwest eating locally grown foods. Fond memories of family vacations involved salmon fishing, clamming and crabbing in Puget Sound, and going to eastern Washington to pick apples, tomatoes, nectarines, and asparagus. She remembers coming home from school to help her mom make pasta, drying it all over the kitchen. Being at Edmonds Community College for the past 14 years has allowed her to take her passion and convey it to her students. "One of my greatest joys is watching students grow from the time they enter our program where they have never held a knife to when they graduate and have started a successful career in the hospitality industry." |
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GENOA, David Anderson & Daniel Mondok (Portland, OR)
Sunday Passport to PinotDavid Anderson, 32, is the Executive Chef of not one, but two, critically praised restaurants - the elegant prix fixe classic, Genoa, as well as the Italian café Accanto, its more relaxed next door sibling. David came to Portland from Ketchikan, Alaska in 2000 and worked his way up through some of this city’s finest kitchens –including Café Azul, Southpark, Lauro and Vindalho. From the beginning, he has been recognized as one of Portland’s best young chefs, with Willamette Week honoring his work as Chef de Cuisine at Lauro Kitchen by naming it “Restaurant of the Year” in 2004. Moving on to Vindalho in 2005 he was featured in Gourmet Magazine, the New York Times and the Wall Street Journal. His commitment to the culinary arts also garnered accolades from the Oregonian’s Diner Issue in 2007, where he was called out as one of Portland’s “Rising Stars”. In 2008, David was crowned as the champion of “Iron Chef Portland”. David’s second decade in Portland promises to be just as exciting. In addition to the reinvention of Genoa, one of Portland’s most significant culinary icons, perhaps his most significant achievement has been the commitment to highlighting the work of our community’s numerous charitable foundations. David credits his first Share Our Strength’s “Taste of the Nation” nine years ago, for introducing him to the power of food-related philanthropic events. A graduate of the European culinary tradition of learning his craft through experience, Sous Chef Daniel Mondok brings the Genoa Team a quiet, skilled focus that is evident is every artfully composed dish that leaves the kitchen. Since moving here in 2003, Daniel has been delighting Portlanders to his vision of fine dining at such notable restaurants as The Heathman, Carlye, and his award winning Sel Gris, Willamette Week’s Restaurant of the Year 2008. More highlights from Daniel’s long list of accolades include being named Oregon Iron Chef three times (’05-’07) as well as garnering national attention in 2009 as a James Beard Award nominee for Best Chef/Northwest. Daniel lives with his beautiful fiancé and 2 year old son in Northeast Portland. |
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GRACIE'S, Mark Hosack (Portland, OR)
Sparkling BrunchA graduate of New York's Culinary Institute of America, Mark Hosack, of Gracie's, has been cooking in the Portland area for 20 years, where he contributes his extensive knowledge of classic American comfort foods. He has a deep appreciation for the freshness of ingredients available to area chefs. In addition to visiting local farmers markets, he deals directly with local producers and growers to procure the finest ingredients. Chef Hosack has appeared as a guest chef at the famous James Beard House in New York City and won the Portland Iron Chef competition in 2003. He joined the culinary team at Lucier Portland in April of 2008 before moving on to Gracie's. |
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THE HEATHMAN RESTAURANT & BAR, Michael Stanton (Portland, OR)
La Grande Fête (Grand Dinner)Executive Chef Michael Stanton of the Heathman Restaurant and Bar brings 24 years of French and American fine dining experience at award winning French restaurants, five-star quality hotels,and high volume catering operations. Collaborating on the menu with Culinary Director Philippe Boulot, Stanton is a strong culinary leader who cut his teeth in celebrated restaurants and hotel kitchens across the U.S. By incorporating classic French techniques with kitchen brigade standards and a passion for fine American cuisine, he developed his own style in both running his kitchen and executing his food. A natural step for an entrepreneurial chef, Stanton owned and operated a successful corporate catering and café operation for three years. Stanton is one of few chefs able to translate French classics into brilliant American dishes, exceeding the expectations of foodies, and inspiring new ones in guests taken in by his bright and true flavors. An upstate New York native, Stanton worked in New York City with celebrated chefs at Celebrite and Lespinasse after completing his studies at the Culinary Institute of America in Hyde Park. Following his tenure in New York, he became the sous chef at the renowned French restaurant, La Cachette in Los Angeles. |
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HIGGINS RESTAURANT & BAR, Greg Higgins (Portland, OR)
Afternoon Chef Panel: NW Farm-to-Table EvolutionWhat does it mean to be a chef-owner of a successful restaurant? For Greg Higgins, it¹s more than establishing and maintaining relationships with the local farming community. It¹s more than artfully cooking and arranging pristine seasonal northwest ingredients on a plate. And it's more than sharing the diverse bounty of the region with satisfied customers. Higgins turns out fine cuisine in support of his premise that food is community an idea that creates respect, commitment and responsibility from farmer to chef to diner. "We're interested in nourishing and sustaining not only our customer's appetites but also the land and the quality of life we all enjoy", says Higgins. With an agricultural landscape that provides unparalleled abundance and diversity from wild salmon, forest mushrooms and mountain huckleberries to world class wines, Higgins is defining a cuisine that is deeply rooted in the northwest soil. As an avid organic grower, Greg uses his chef's eye in choosing a broad array of heirloom variety herbs, fruits and vegetables which he tends in his year-round home garden. The best of these selections in turn are shared with his growers to appear in larger quantity as mainstays of the restaurant's cooking. A James Beard Award recipient Higgins has traveled worldwide to share his passion for northwest regional cooking. His recipes and writing have been published in numerous periodicals & books as well as his many television appearances. |
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THE HITCHING POST II, Frank Ostini (CA)
Salmon BakeFrank Ostini grew up in and around the Casmalia Hitching Post, his family's steakhouse in central California since 1952. Specializing in traditional wood fire barbecue, Frank has expanded his menu to cook most anything over the embers at his Hitching Post II restaurant in Buellton, California. With high acclaim from the Los Angeles Times, New York Times, Gourmet and Sunset magazines and enthusiastic support from Chefs Wolfgang Puck and Bobby Flay, Frank has become the regional spokesman for what is popularly known as "Santa Maria Style BBQ", a feast that features meats grilled over a red oak fire. Since 1984 Frank Ostini, with partner Gray Hartley, has also made Hitching Post Wines, specializing in Santa Barbara County Pinot Noir. Frank has recently received widespread international attention since his Hitching Post II and Hitching Post Pinot Noirs were featured in the Academy Award® winning film Sideways. The winery has 800 barrels and produces about 15,000 cases a year. “When we started to make wine I had one purpose” says Frank. “To get good wine on my family restaurant’s table- wine that I produced. Doing the food and wine is all I ever wanted to do, and it’s still all I ever really want to do”. (Photo courtesy Kirk Irwin Photography) |
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HUNT AND GATHER CATERING, Andrew Biggs (Portland, OR)
Salmon Bake & IPNC Kitchen ManagerAs a native Oregonian, the idea of local, sustainable food has been a way of life for Chef Andrew Biggs. Fishing in the Puget Sound on his Grandfathers’ boat, bow hunting in the Wallowa Mountains with his father, canning and preserving the fruits of their labor from family day trips to Sauvie Island, crabbing and clamming on the coast, fly fishing the many rivers and lakes of Oregon, eating out of the family victory garden and even recycling long before curbside pickup, these are the traditions and values that carry on in the next generation of the Biggs family and the menus of Chef Andrew Biggs. Working his way through the Portland culinary scene, Chef Biggs found early success as the sous chef of Santé, one of Portland’s pioneer farm-to-table restaurants and The Oregonian 1994 Restaurant of the Year. From there, the excitement of catering compelled Chef Biggs to launch Art of Catering. After enjoying many accolades and opportunities, including working the Oscars two years running, Chef Biggs decided to further his culinary skills. Biggs chose to work under James Beard award-winning Chef Philippe Boulot at The Heathman Hotel’s Restaurant and Bar as banquet chef. For five years Biggs and Boulot produced exquisite events at The Heathman Hotel and many of Oregon’s premier wineries. Now Chef Biggs is once again back to what he does best. In the spring of 2011, he launched Hunt & Gather Catering, a true testament of the traditions and values Chef Biggs was brought up upon. In addition, Chef Biggs will continue to manage the kitchen during the 25th annual International Pinot Noir Celebration and participate as a guest chef for this years Salmon Bake. |
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THE JOEL PALMER HOUSE, Christopher Czarnecki (Dayton, OR)
Afternoon ActivitiesOur family business took shape when my great-grandfather, Joseph Czarnecki, opened Joe's Tavern in 1916 in Reading, Pennsylvania. His son, Joseph Jr., carried on the tradition, transforming the original tavern into Joe's Restaurant and changing the focus to fine dining and wine with wild mushrooms (a family passion) as the centerpiece. My father, Jack Czarnecki, followed in his father's footsteps, taking Joe's Restaurant to a new level while maintaining the mushroom theme. Despite the success of Joe's, our family's lifelong desire was to combine great mushroom hunting with fine wine. This dream was fully realized in 1996 when my parents, Jack & Heidi, purchased The Joel Palmer House and moved the family and the restaurant west. Our cooking revolves around wild mushrooms and truffles which we gather ourselves and with friends. We have always striven to obtain locally raised ingredients in our cooking, and we use many locally produced greens, herbs, and vegetables. Frequently we will use ingredients found in the cuisines of Mexico, China, Thailand, Poland, and India, so we call our cooking, freestyle. And, of course, we are working hard to create dishes which match the glorious wines of Oregon, especially Pinot Noir, Pinot Gris, and Chardonnay. Joel Palmer, a native of Indiana, founded the town of Dayton in 1848 and built this home in 1857. The Joel Palmer House is on both the National and Oregon Historic Registers. |
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JORY AT THE ALLISON INN & SPA, Sunny Jin (Newberg, OR)
Vineyard Tour LunchGraduating at the top of his class from Portland’s Western Culinary Institute where he received the Grand Toque Award, Chef Sunny Jin went on to complete his externship at Napa Valley’s famed French Laundry working for three years under renowned chefs Thomas Keller and Corey Lee. Following this experience, Jin took the opportunity to work at the top rated restaurant in the southern hemisphere, Sydney, Australia’s Tetsuya’s, working alongside eponymous chef owner Tetsuya Wakuda. His experience was heightened by side visits throughout Australia, New Zealand, Vietnam, and Thailand, where he was able to experience explosive and diverse cuisines. His return to the U.S. was marked by the rare assignment of preparing for a season at El Bulli, the world’s top rated restaurant, located in Catalonia (Spain). He worked at El Bulli for the 2009 season under Ferran Adria and Oriol Castro and, thereafter, traveled throughout Europe to explore the culinary cultures of France, Italy, Germany, and the Netherlands. Upon his return to the U.S., Jin recognized the emergence of Oregon as one of the country’s preeminent food and wine destinations. His search for a position amongst this emerging scene led him to JORY at The Allison Inn & Spa which has been among the state’s best reviewed new restaurants since its opening. “I wish to be a part of the continued growth of this extraordinary area and have always felt proud to call Oregon home,” notes Jin. |
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JUNIPER GROVE FARM, Pierre Kolisch (Redmond, OR)
Sunday Passport to PinotJuniper Grove Farm sits at 3000 feet in the rain shadow of the Central Oregon Cascades. It is a dry (nine-inch annual precipitation) continental climate, good for growing alfalfa and goats. Since 1987 Pierre Kolisch and his little band of passionnes have been milking Saanens, LaManchas, and Alpines and turning it into farmstead chevre. Trained in France, he is devoted to preserving unpasteurized cheeses in the United States. They invite you to stop by the shop when you are next in Central Oregon. |
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KAME JAPANESE RESTUARANT, Mieko Nordin & Ko Kagawa (McMinnville, OR)
Sparkling BrunchMieko Nordin opened Kame Japanese Restaurant in November of 1990 to provide McMinnville and Yamhill County with authentic Japanese cuisine. With her focus on quality ingredients and true handmade cooking, Kame quickly gained a loyal following in the community, allowing her to expand her original location several times. Ko Kagawa first met Mieko when he was a Linfield College student. After graduating, Ko and Mieko kept in touch and in 2007, Mieko asked Ko to become her business partner. Together they worked hard to build the business and in the summer of 2008, Kame moved to a new, larger space on McMinnville's historic Third Street where they continue to offer the finest Japanese cuisine. |
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KEN'S ARTISAN BAKERY, Ken Forkish (Portland, OR)
Sunday Passport to PinotAfter having trained at the San Francisco Baking Institute, the National Baking Center, Culinary Institute of America at Greystone, Toscana Saporita in Tuscany, and the Paul Bocuse Institute, Ken Forkish opened Ken's Artisan Bakery in November 2001. His bakery, which is also a café, is known for organic rustic bread, classic Parisian baguettes, and pâtisserie reminiscent of Paris's best. Ken buys directly from northwest growers and features local, in-season produce. Many of Portland's finest restaurants serve Ken's bread: Paley's Place, Higgins, Navarre, and Park Kitchen. Ken's Artisan Bakery has been featured in Gourmet magazine's "Best Restaurants in America" and Bon Appetit. In 2006, Ken opened a pizzeria with a wood-fired oven called Ken's Artisan Pizza. |
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LA CAPITALE BRASSERIE, David Rosales (Salem, OR)
Sunday Passport to PinotDavid is a graduate of California Culinary Academy in downtown San Francisco. He has spent 15 years in the bay area's top restaurants including stints at Lalime's and Chez Panisse. Additionally, He has traveled extensively through Spain, France, Italy and Mexico. In 1999 David was brought on board at Via Centro as chef de cuisine under Jean Pierre Moulle. In 2001, as executive chef, he opened Fonda, a Central and South American restaurant and bar. Fonda opened to huge crowds and was awarded three stars by the San Francisco Chronicle. Under David's direction, Fonda consistently made Michael Bauer's "Top 100" yearly restaurant list. In 2003, David was named one of five "Rising Star Chefs" by the Chronicle. Recently, David has returned to his hometown of Salem, Oregon to open "La Capitale Brasserie", which serves casual bistro food sourcing products from local farms and ranchers in the Willamette Valley. In May of 2010 David will be opening Andaluz, a Spanish tapas bar next door to La Capitale. |
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LA RAMBLA, Timothy Hodges(McMinnville, OR)
Sunday Passport to PinotChef Timothy Hodges began cooking professionally at the age of 16 and in 2004 enrolled in the culinary program at the Art Institute of Charlotte in North Carolina. While attending school, he was hired as a banquet cook at a well respected French restaurant, Bistro 100, which later became Taverna 100. He considered it a wonderful experience, but not exactly what he was looking for. Before graduating from culinary school, Chef Hodges was offered a position as sour chef by fellow Institute graduate Eric Ferguson of the venerable Nick's Italian Café. Chef Hodges moved to Oregon and fell in love with the Willamette Valley and the bounty of culinary products available. After two years learning to prepare Northern Italian inspired cuisine at Nick', Chef Hodges was ready to delve into the wonders of Spanish cuisine at the helm of La Rambla's kitchen. Chef Hodges applies Spanish cooking techniques and principles of Spanish cuisine to the superior products the northwest has to offer. |
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LARK, John Sundstrom (Seattle,WA)
Vineyard Tour LunchJohn Sundstrom, chef and owner of Lark, trained at the New England Culinary Institute and completed the two-year program with honors. Upon moving to Seattle in 1991, John was chef at Dahlia Lounge, leaving in 1999 for Carmelita, a vegetarian Mediterranean restaurant. Here he began to invest in organic, foraged, and heirloom foods. In 2000, he happily reintroduced meat and fish to his repetoire when he took over the kitchen at Earth & Ocean where he was named Food and Wine's "Best New Chef" for 2001. John opened Lark, an artisan focused restaurant, in December 2003 on Seattle's Capitol Hill, with his wife JM Enos and partner Kelly Ronan. In June of 2006, John and his partners opened Licorous, serving small plates and tapas until late, next door to Lark. John received a nomination from the James Beard Foundation in 2005 and 2006 for "Best Chef Northwest" and was awarded "Best Chef Northwest/Hawaii" in May of 2007. |
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LAURELHURST MARKET, Ben Dyer, David Kreifels & Jason Owens (Portland, OR)
The Salmon BakeBenjamin Dyer is one of the chef/owners of Laurelhurst Market and Simpatica Catering and Dining Hall, and former owner of Viande Meats and Sausage, located in Portland. He has been cooking for the last 13 years, cutting his teeth under chef Bill Hatch at Café Zenon in Eugene before moving to Portland in 2003. Originally from Kona on the Big Island of Hawaii, Ben has a deep background in charcuterie and all things meat. He and his partners, Jason Owens, and David Kreifels, are currently working on a new project, Laurelhurst Market - a restaurant with a full service butcher shop and charcuterie located within. Chef Dave Kreifels, of Laurelhurst Market and Simpatica Dining Hall, was born in Portland and has enjoyed the opportunity to watch the local food scene grow from its infancy into the full fledged food city Portland has become. He was the sous chef at Tuscany Grill under both John Gorham and Paul Dicarli, where he developed his own style and technique. Dave's style is best described as "Italian Trattoria"; cooking Italian food using northwest ingredients. It is very important to Dave to work closely with local farmers and food providers, and he is constantly striving to find the best that the region has to offer. Dave came to Simpatica when the Dining Hall was built in January of 2006, and has been instrumental in helping Simpatica Dining Hall become what it is today. In 2007, Dave became part owner of Simpatica, and along with Jason Owens, is one of the head chefs of Simpatica Catering and Simpatica Dining Hall. Dave Kreifels is pictured in the center of the photo. Jason Owens, of Laurelhurst Market and Simpatica Dining Hall, moved to Portland in 1996 after graduating from the New England Culinary Institute in Montpelier, Vermont. After working with two highly talented chefs, Mark Gould of Atwaters and Vitaley Paley of Paley's Place, he decided that Portland was the only place for a cook interested in working with the motherlode of edibles that Oregon offers. In the summer of 2003, Jason teamed up with long-time friend David Padberg of Park Kitchen to start Axis Supper Club, cooking dinners in his backyard with an assortment of produce from the garden. Then his wife kicked them out of the backyard. Axis Supper Club went on to cook at many different locations (Pix, Shogren House, Park Kitchen) until December 2004. In January of 2005, Jason joined the Simpatica/Viande team as chef and part owner. Jason Owens is pictured in the right-hand side of the photo. |
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MARCHÉ, Stephanie Pearl Kimmel (Eugene, OR)
Saturday Alfresco LunchIn 1972, Stephanie Pearl Kimmel, chef and owner of Marché, opened the Excelsior Café in Eugene, pioneering a northwest culinary movement with her use of seasonal menus that celebrated the bounty of the region. The Excelsior was also the first restaurant of its kind in Oregon to feature wines of the young Oregon wine industry. After selling the Excelsior in 1993, Stephanie explored the regional markets and vineyards of France, further sharpening her focus and commitment to market-oriented cooking. Later she was chosen by King Estate Winery to develop an intensive culinary program, where she compiled and edited The King Estate Pinot Gris Cookbook and The King Estate Pinot Noir Cookbook. Currently, Stephanie is chef and owner of three restaurants in Eugene: Marché, Marché Café, and Marché Museum Café. Stephanie was nominated as "Best Chef Northwest" by the James Beard Foundation in 2006. In October of 2006, she opened Marché Provisions, a specialty food emporium promoting seasonal and sustainable cooking. |
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METROVINO, Gregory Denton (Portland, OR)
Vineyard Tour LunchRaised in Rutland, Vermont, Gregory Denton knew he wanted to be a chef from age 4. By age 9 he was already learning to cook in a family-run restaurant. His formal culinary education began in high school, and he continued his studies at Paul Smith’s College in upstate New York. He eventually transferred and graduated with honors from The Culinary Institute of America. Gregory opened Metrovino as the Executive Chef in May 2009 after working in kitchens across the United States and in Hawaii. Metrovino is located in the north end of Portland's Pearl District and offers an inspired menu featuring refined, yet rustic, New American cuisine, using time-honored techniques and flavor combinations to prepare fresh, local ingredients simply and in season. Metrovino was honored with one of the top three restaurant awards in The Oregonian’s 2010 Diner issue and chosen as one of the top restaurants in Portland Monthly’s November 2010 restaurant issue. Greg is joined in the kitchen by his wife and Chef de Cuisine/Pastry Chef, Gabrielle Quiñónez Denton. They have been cooking together since meeting in the kitchen at Terra in Napa Valley in 1999. |
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MOONSTRUCK CHOCOLATES, Julian Rose (Portland, OR)
Sunday Passport to PinotRecently named one of the best chocolatiers in North America, Chef Rose is a classically educated pastry chef and confectioner who is recognized the world over as an authority on chocolate. From his earliest days in his parents’ pastry shop and throughout a professional career of more than 25 years, Chef Rose has made it his life’s mission to crack the subtle secrets of chocolate. As Moonstruck’s Master Chocolatier, Chef Rose is responsible for developing new products, refining existing ones and ensuring the utmost quality of our entire product line. Prior to joining Moonstruck, Chef Rose worked for a large European chocolate maker, instructing the world’s best chocolatiers and confectioners how to best work with chocolate. |
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MOTHER'S BISTRO, Lisa Schroeder (Portland, OR)
Sparkling BrunchAs passionate about slow-cooked pot roast and homemade ravioli as she is about perfectly seared foie gras, Lisa Schroeder is a mother, grandmother, cherf and restaurateur devoted to providing better-than-authentic renditions of traditional home-cooked favorite dishes in her two Portland restaurants, Mother's Bistro & Bar and Mama Mia Trattoria. Drawing on classic cooking techniques combined wtih years of experience, her Mother's Bistro menu offers refined versions of traditional home-cooked dishes. Much more than simply comfort foods, this "mother food" is based on made-from scratch, slow-cooked recipes, utilizing the best available ingredients. In 2002, Mother's Bistro & Bar was recognied by Food & Wine Magazine as one of America's Top Restaurant Bargains. With lines litereally out the door on weekends, it came as no surprise in 2004 when Mother's Bistro & Bar was voted best brunch by Portland Monthly Magazine, Willamette Week, Citysearch and AOL. |
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MULTNOMAH ATHLETIC CLUB, Philippe Boulot (Portland, OR)
La Grande Fête (Grand Dinner)As a young chef from France, Philippe Boulot trained at some of the world's finest restaurants and with world-renowned chefs such as Joel Robuchon at the three-star Michelin restaurant Jamin in Paris and Alain Senderens at L'Archestrate. Boulot joined the Clift in San Francisco before taking over as executive chef at the prestigious Mark Hotel in New York City. He was lured to the Pacific Northwest in 1994 for the easy accessibility to local ingredients. Reminding him of life in France, Boulot embraced the idea of working closely with local farmers, foragers, fishermen, and winemakers. During the past 16 years at the The Heathman Restaurant and Bar, Boulot has stayed true to his French roots and formed long-lasting relationships with the French community. Boulot was presented the "Chevalier de l'Ordre du Merite Agricole or Knight of the Order of Agricultural Merit" in July 2004 by the Ambassador of France. He was also inducted into the Association des Mâitres Cuisiniers de France and the Académie Culinaire de France, two international organizations representing the best French chefs in the world. In 2001, Boulot received the James Beard Best Chef in the Pacific Northwest award and has appeared on the Discovery Channel's No Reservations with Anthony Bourdain and the PBS show Chefs A'Field. Boulot has also been featured in publications such as Gourmet, USA Today, Sunset, Nation's Restaurant News and Portland Monthly. He also donates his culinary talents to local organizations like Oregon Trout, Habitat for Humanity, Classic Wines Auction, Sagebrush and ¡Salud!. |
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MULTNOMAH ATHLETIC CLUB, Phil Oswalt (Portland, OR)
La Grande Fête (Grand Dinner)Philip Oswalt comes from a family of chefs and restaurateurs. He started his cooking career at the age of 13 in a family owned restaurant in Forest Grove, Oregon. Philip is an Oregon native and enjoys working with local farmers. Philip graduated from New England Culinary Institute in Essex Junction, Vermont. His culinary path has taken him to the Ritz-Carlton in West Palm Beach Florida, La Tour Restaurant in Vail Colorado, Chef Mavro in Honolulu, Numero 75 in Avignon France and the Heathman Restaurant in Portland Oregon. |
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NAVARRE, John Taboada (Portland, OR)
La Grande Fête (Grand Dinner)A culinary hot spot in northeast Portland, Navarre serves up some of the most innovative cuisine in town. An eclectic wine list accompanies an even more eclectic menu, which features small, tapas-style plates that vary from other-wordly lentil salad to crab crepes. A favorite of local foodies, the dining room is usually full of chefs and winemakers; testament to the quality of Taboda's down-to-earth, hand-made cuisine. |
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NED LUDD, Jason French (Portland, OR)
Vineyard Tour LunchJason French of Ned Ludd was born and raised on the East Coast. He began dining and cooking at an early age. His professional career has included importing and selling cheese, selling wine under the guidance of two master sommeliers, teaching culinary school and cooking in twenty kitchens. He trained under notable chefs Jeffrey Buben, Peter Smith and Cathal Armstrong while working at Vidalia in Washinton, D.C. He is a 1997 graduate of L' Academie de Cuisine where he was awarded a James Beard Scholarship. After a visit to Portland, the Oregon coast, and the PSU Farmer's Market, Jason moved to Oregon in 2001 with plans of opening a restaurant. Since then he has worked for notable Portland chefs Vito Dilullo at Café Mingo, Vitaly Paley at Paley's Place, Morgan Brownlow at clarklewis and John Gorham at Toro Bravo. He worked for New Seasons prior to opening Ned Ludd with Ben Meyer in December of 2008. He is inspired by, regional food ways, his family, the weather and Oregon's committed and passionate artisans. |
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NICK'S ITALIAN CAFE, Nick and Carmen Peirano & Eric Ferguson (McMinnville, OR)
Friday Alfresco LunchNick's Italian Café, an Oregon wine country institution, celebrated its 31st anniversary and a changing of the guard. Nick's daughter, Carmen Peirano and her husband Eric Ferguson have taken over the direction of the restaurant. After stints at Zebra and Barrington's, Eric Ferguson became executive chef of Salute Ristorante. He then headed off for Umbria and the kitchen of chef Lorenzo Polegri. Upon return, Eric spent a year at Quince in San Francisco. Carmen Peirano was raised in the kitchen at Nick's, making fresh pasta with her father and grandparents. She left to pursue what would become a 16-year long modeling career. After completing the culinary program at San Francisco City College, she interned at Quince. After meeting, the couple headed to Umbria where Carmen took a place in Lorenzo's kitchen and Eric worked at a local pasticcheria and salumaria. The couple also spent time working harvest with a family in Canonica and learning their traditions at Trattoria di Peppe. One year into their chapter at Nick's, the couple is ecstatic about their surroundings, and the privilege to be associated with Oregon wine country. |
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NOSTRANA, Cathy Whims (Portland, OR)
Vineyard Tour LunchCathy Whims has been serving authentic regional Italian fare to Portland diners for nearly 25 years. She and her partner, David West, opened Nostrana in 2005 and quickly earned The Oregonian's designation of "Restaurant of the Year." Nostrana specializes in the regional cuisines of Italy using ingredients provided by many of the best farmers, cheese makers, and meat producers in the northwest. Nostrana has also been mentioned in many local and national magazines including Sunset, Details, Food & Wine, Northwest Palate, Gourmet, the New York Times Travel magazine, Alaska Airlines Magazine, and Italian Cooking and Living. Cathy is an active member of the International Association of Culinary Professionals, Chef's Collaborative and Slow Food. She has also been invited to represent Oregon several times at the prestigious James Beard Awards Reception in New York City. She loves sharing her knowledge and is a frequent guest teacher at many schools around the region. |
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OLYMPIC PROVISIONS, Elias Cairo & Alex Yoder (Portland, OR)
Afternoon ActivitiesOlympic Provisions is home to both a European-style restaurant and deli serving lunch and dinner, as well as Oregon's first USDA certified meat-curing facility. Salumist Elias Cairo crafts "American Charcuterie" using local, high-quality ingredients for wholesale to grocery stores, restaurants and wine bars around the region. Elias Cairo grew up working in his family's Greek and American restaurants in Salt Lake City and Chicago. He became even more passionate about food at the age of 13 while working on his family's farm in Alios Vassilious, Greece. There they harvested olives, baked breads on a wooden hearth, butchered lamb and prepared meals with wild game. Elias received formal culinary training during three years of apprenticeship in Wildhaus, Switzerland and Kos, Greece. He also attended Beruschefule Wattwil Trade School, Kanton St. Gallen Switzerland. Elias is excited by the variety of Oregon's fresh local ingredients and is fully committed to supporting the local farmers and food community. His food is above all seasonal and simple, based on classical techniques and inspired by the cuisines he experienced during his travels. |
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OSTERIA SFIZIO, Rocky Maselli (Eugene, OR)
Saturday Afternoon LunchRocky Maselli has spent his life working in restaurants, beginning in his family’s British Columbia Marina restaurant. He has inhabited kitchens from San Francisco to Portland, discovering along the way a passion for honest, creative, seasonal food. From its opening in 1998, Rocky was at the helm of Eugene, Oregon’s celebrated Marché restaurant, first as chef de cuisine and later as executive chef. In 2010, envisioning a Northwest rendition of an old-world Italian tavern, Rocky and a group of investors opened Osteria Sfizio Italian Food and Drink. Emphasizing local, seasonal ingredients, the Sfizio kitchen transforms the bounty of the Willamette Valley into the regional dishes of Italy.Rocky has been recognized by the James Beard Foundation and the Slow Food Movement. His work has appeared on the Discovery Channel, and in the pages of Bon Apetit, W Magazine, Culinary Arts and Cigar Aficionado. Locally, Rocky works with students, nonprofits, and festivals to share his love for inspired, seasonal cooking. |
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THE PAINTED LADY, Allen Routt (Newberg, OR)
Vineyard Tour LunchAllen Routt of The Painted Lady enrolled at the Culinary Insitute of America at 19. While there he interned with Bradley Ogden at One Market in San Francisco. After graduating in 1994, Routt landed a spot on the line at Patrick O' Connell's Inn at Little Washington. From there he took a job with acclaimed Chef Jean-Louis Palladin, first of Pesce, then at the Watergate Restaurant. After a trip abroad in 1998 to eat his way through France, Spain, and Italy, Routt moved to Miami to open Mark's South Beach with chef Mark Militello. On the recommendations of friends, Routt then set his sights on California's Napa Valley. All of these varied experiences serve Allen Routt well at The Painted Lady, where he has access to local fine wines, as well as a superb variety of fresh produce and coastal fish. |
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PALEY'S PLACE, Vitaly Paley (Portland, OR)
La Grande Fête (Grand Dinner)Lured to Portland from New York in 1995 by the bounty of the Pacific Northwest, Vitaly Paley is one of the region's leading chefs. As chef and co-owner of Paley's Place, his cooking is based on simple preparations of local, sustainably grown ingredients. As the 2005 recipient of the James Beard award for "Best Chef Northwest", Vitaly prides himself as one of the leaders of the movement to define regional Northwest cuisine, from line-caught wild salmon in the Columbia River to Oregon strawberries. In 1995, Vitaly and his wife Kimberly moved to Portland and opened Paley's Place. The restaurant-and Vitaly's inspired cuisine-draws praise, both locally and nationally and has been featured in The New York Times, Gourmet, Food & Wine, Oprah, USA Today, and the Food Network. Vitaly and his wife, Kimberly, published The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest (Ten Speed Press) in October 2008. |
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PARK KITCHEN, Scott Dolich (Portland, OR)
Afternoon Chef Panel: NW Farm-to-Table EvolutionDrawn by the abundant local produce of the region, Scott Dolich of Park Kitchen began putting down roots in Portland in 1993. He began working with leading chefs and restaurateurs in Portland including David Machado, chef and owner of Lauro, Cory Schreiber, chef and owner of Wildwood and 1999 James Beard Award winner, and Greg Higgins, chef and owner of Higgins and 2002 James Beard Award winner. Scott's talent and desire were clear to see, and it was not long before he was made executive chef at Northwest neighborhood favorite Tapeo. In 2003, Scott realized a long-held desire and opened Park Kitchen. The restaurant expresses his love of cooking and respect for the integrity of local ingredients in a menu that is reflective of the changing seasons. With a staff that shares a common dedication and vision, Park Kitchen provides a welcoming atmosphere and a fresh, flavorful menu. |
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PBJ's, Keena Tallman & Shane Chapman (Portland, OR)
Sunday Passport to PinotPBJ’s launched their food cart at Willamette Week’s Food Cart Festival in April 2010, during the annual meeting of International Association of Culinary Professionals. Conference attendees voted PBJ’s sandwiches second place winner at the festival. The following week, PBJ’s cart opened for business on NW 23rd in Portland. Owners Shane Chapman and Keena Tallman’s purpose it to create a unique and delicious sandwich from a nostalgic, classic American tradition. Shane and Keena make their own organic nut butters, combining these hand-crafted ingredients with other local food artisans, including sustainable fruit spreads Oregon Growers in Hood River Oregon. Sandwiches are served on varieties of Gabriel’s Challah and Dave’s Killer Bread. The sandwiches are sweet, savory, spicy or tart, like the Hot Hood, made with PBJ’s own peanut butter on Challah with black cherry jam, roasted jalapenos and applewood smoked bacon. |
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PINE STATE BISCUITS, Walt Alexander & Kevin Atchley (Portland, OR)
Sparkling BrunchPine State Biscuits launched their kitchen at the bustling Portland Farmers Market in spring of 2006. Word caught on about the outdoor baking operation and in early 2008, Walt Alexander, Kevin Atchley, and Brian Snyder opened up a small biscuit shop on Belmont Avenue where folks can enjoy a wholesome breakfast or lunch six days a week, rain or shine. Photo courtesy of David Reamer. |
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PIX PATISSERIE, Cheryl Wakerhauser (Portland, OR)
Sunday Passport to PinotAfter a short-lived career studying to be an astronaut, pastry chef Cheryl Wakerhauser of Pix Pâtisserie trained at the pâtisserie of MOF Philippe Urraca in Southern France. In 2001 she moved to Portland and set up shop at the Farmers Market. The next year, the first Pix Pâtisserie opened its doors suppling Portlanders with classic and inventive French desserts, croquembouche, chocolates, and ice cream. In 2005 the NY Times said, "Wakerhauser's macaroons tounce Per Se's," the famed NY restaurant owned by Thomas Keller. Visit one of the 2 funky/chic locations to sample these little jewels paired with an array of dessert wines, Belgian beers, and fine spirits. |
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RAY'S BOATHOUSE, Peter Birk (Seattle, WA)
Vineyard Tour LunchRay's Boathouse lured Chef Peter Birk to Seattle in 2000 for the position of executive sous chef. In 2004, Ray's created the position of chef de cuisine to reward Peter's outstanding level of leadership and creativity in menu development and kitchen management. He was promoted to executive chef in January of 2007. Although quiet and unassuming, Chef Peter is locally famous for his tireless pursuit and promotion of northwest seafood and local produce. He is a regular at the Ballard Farmers Market and has actively become an authority on artisan cheeses, fresh shellfish and crustaceans, sustainability, wild salmon, and grass-fed beef. His skill for classically-based preparations with modern twists is a perfect match to the versatility and variety of seafood that Ray's offers. Peter is an annual participant in charitable events for South Seattle Community College, Shorewood High School, FareStart, March of Dimes, Taste of the Nation, and Long Live the Kings. He also performs cooking demonstrations at the Pike Place Market and PCC Markets.
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RECIPE, Paul Bachand (Portland, OR)
Vineyard Tour LunchAfter opening three wine country restaurants since 2003, Paul Bachand has achieved a life long goal of his own restaurant. RECIPE, a neighborhood kitchen opened its doors in May 2011, and has already received national recognition from publications such as USA Today, Wine Enthusiast and Sunset magazine. His philosophies carry on time honored traditions as well as classic cooking methods and techniques showcased in his seasonally adapted menus. As a guest chef of IPNC since 2007, he is honored to be invited back for the 25th anniversary of such a special celebration. |
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ROBERT REYNOLDS CHEF STUDIO, Robert Reynolds (Portland, OR)
La Grande Fête (Grand Dinner)Robert Reynolds offers training at the Robert Reynolds Chef Studio in Portland to candidates interested in becoming good cooks. A new four-week program in Gascony, in southwest France, extends the training that starts at the Chef Studio in Portland to ensure that students understand this food in its own language and at the source. He shares a wealth of information based on extensive and varied experiences and years training cooks in the United States and France. The focus and scope of his courses reflect a love of place that is almost limitless, and is backed by networks, resources, people, products, and ideas. Classes are small enough to offer a one-on-one transfer of ideas, with Robert as mentor. He recently worked with Vitaly and Kimberly Paley on their newly published The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest (Ten Speed Press) in October 2008. Photo courtesy of Dan Root. |
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ROOTS, Brad Root (Vancouver, WA)
Vineyard Tour LunchBrad was raised in the Northwest, just east of Portland in Happy Valley and, like so many children in this region, he grew up picking fruits, nuts and vegetables, fishing in the rivers and streams and hunting in the lands close to home. These years led Brad to develop an early appreciation for the raw, natural ingredients used in making the cuisine of the Northwest unlike any food in the world. After high school Brad studied formally at the renowned Western Culinary Institute in Portland. He spent time in Alsace, France working under the tutelage of Chef Josef Matter for the Hotel les Vosges. In 1988, Brad returned to Portland in order to accept a position at the Heathman Hotel. After just four years and a variety of positions, Brad worked his way up to the position of executive sous chef. Brad helped open Higgins Restaurant in 1994 and served as executive sous chef. From 1996 until 2002, Brad served as executive sous chef and kitchen manager at Portland's Wildwood Restaurant. In 2003, Brad opened Roots Restaurant and Bar in Camas, Washington. In his namesake restaurant, Brad features local farm products and shares their unique qualities by emphasizing the simple preparation of daily foods. He offers mussels from Puget Sound, Ellensburg lamb, Walla Walla onions and wine from the Yakima Valley among others. Brad has also created an impressive wine list. His wine list was named "Outstanding Washington Wine List" by Wine Press Northwest Magazine in the Fall 2006 issue. |
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THE SALMON CREW
Salmon BakeInspired by the Northwest Salmon Bake featured at IPNC every year, White House Head Usher Daniel Shanks encouraged First Lady Michelle Obama to invite Chef Jason Stoller Smith of Timberline Lodge to recreate the elaborate spread for President Obama and the First Lady at the Annual Congressional Picnic in June 2010. After assembling the “DC Salmon Crew” comprised of longtime IPNC volunteers, retired McMinnville teachers, friends and family, Jason accepted the challenge and, with support from IPNC, headed to the nation’s capitol. While the Secret Service hovered nearby, the Crew built a 60-foot long fire in front of the Oval Office and served up Alaskan King salmon to 1800 members of the Congress and their families. President Obama personally thanked each member of the crew at the end of the surreal day. It was an overwhelming honor and privilege to represent the Pacific NW at the White House. It is with the same enthusiasm and pride that the Crew pays tribute to the 25th IPNC. |
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SALUMERIA DI CARLO, Fred Carlo (Portland, OR)
Sunday Passport to PinotBorn in 1950 and raised in a small, mostly Italian-American village in western New York near his grandparents' farm, Fred Carlo's happiest childhood memories revolve around his grandmother and the good things that came out of her garden and kitchen. In 1976, Fred moved to Oregon and settled into northwest Portland, making sausages in his home and at restaurants where he worked. In 1986 Fred started Salumeria di Carlo, a wholesale sausage business. In the fall of 1987, his first retail shop Viande Meats & Sausage, was opened next to PastaWorks on southeast Hawthorne and in 1990 a second was opened inside City Market in northwest Portland. Fred sold the business in 1996 (after which it was renamed Viande) living a "life of leisure and reflection" for six years until 2002 when he resumed Salumeria di Carlo, wholesaling to stores and restaurants. You can find Fred cooking sausages in four Portland farmers markets from April through November. |
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STAPLE & FANCY, Ethan Stowell (Seattle, WA)
Vineyard Tour LunchEthan Stowell is the executive chef and owner of Ethan Stowell Restaurants in Seattle. His restaurants include Tavolàta, How to Cook a Wolf, Anchovies & Olives, and Staple & Fancy Mercantile, where he is the chef. Stowell was named one of the 2008 Best New Chefs in America by Food & Wine magazine and has been honored with multiple James Beard Award nominations for “Best Chef Northwest.” He is deeply devoted to his hometown and a strong advocate committed to seeing that Seattle is recognized nationally as a culinary destination. In 2010, Stowell launched Lagana Foods, an artisan pasta company and Ten Speed Press published his first cookbook, ETHAN STOWELL’S NEW ITALIAN KITCHEN. He and his wife Angela live in Seattle’s Ballard neighborhood. |
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TERRACE KITCHEN, Fernando & Marlene Divina (Lake Oswego, OR)
Sunday Passport to PinotTwo James Beard medals are better than one. There are precious few husband and wife James Beard Award winning couples in America, and one has returned home to Oregon. Chef Fernando Divina and wife/business partner Marlene, have returned to Oregon to set up their latest restaurant, Terrace Kitchen, on 2nd and B in Lake Oswego. A Slow Food Award Nominee, chef Divina selects the region's local, organic, sustainable food products to create his handcrafted Northwest menus. Terrace Kitchen features the Divina's unique "little dishes of the Americas," Oregon mainstays such as wild salmon and grass-fed beef. American grilled flatbreads from the Divina's award-winning cookbook, Foods of The Americas, topped with delicious seasonal offerings, depending on what farmers and fishermen friends are growing and catching. Terrace Kitchen offers cooking classes, special wine and handcrafted distilled spirits dinners, plus guest chefs and speakers. |
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TIMBERLINE LODGE, Jason Stoller Smith(Timberline, OR)
La Grand Fête and Salmon BakeTimberline Lodge Executive Chef Jason Stoller Smith is a self-made professional. Rather than attend European styled cooking schools, he pulled himself up by the proverbial bootstraps, starting his cooking career at the young age of 16, and immersing himself in commercial kitchens, primarily in the Ashland Oregon area. With his traditional work ethic and newly acquired culinary skills he moved to Olympia, Washington where he took his first executive chef position at the Budd Bay café, a popular seafood restaurant. Next he moved to Oregon’s National Historic Landmark Timberline Lodge where he saw an opportunity to pursue his passion for true seasonal food preparation and cooking. Within his first year, he rose to the rank of Executive Sous Chef. After 4 years under the tutelage of Timberline’s then chef, Leif Eric Benson, Jason left to become a partner in Dundee Bistro where he ran the kitchen and directed the culinary program of what became Oregon’s premier wine country restaurant. While there, he earned a reputation as one of the premier Northwest chefs. Perhaps the ultimate compliment to his talents and hard work came in the summer of 2010 when he was invited to the White House to represent the cuisine of the Pacific Northwest for a Congressional Picnic personally hosted by President and Mrs. Barack Obama for 2000 guests and members of the United States Congress. Jason’s career came full circle in 2010 when he returned to Timberline Lodge as Executive Chef upon the retirement of Chef Benson. At Timberline’s high quality, high volume setting, Chef Jason Stoller Smith has hit his stride and stepped it up even a notch further. His close ties and support of Oregon farmers, ranchers, vintners, and fishermen continues to nurture his reputation for utilizing locally grown sustainable food products, as well as propel Timberline’s popularity and the northwest’s growing national notoriety for fresh, farm-to-table cuisine. |
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TWO TARTS BAKERY, Elizabeth Beekley (Portland, OR)
Sunday Passport to PinotThe simple satisfaction that comes from a jewel-sized treat is undeniably rich. At Two Tarts Bakery, Elizabeth Beekley and her crew create an array of artisan pint-sized cookies for your enjoyment. Think of them as low-yield, flavor-forward, highly-allocated cookies, if you must! It's just what you need after a hard day of imbibing some of the world's finest Pinot noir (ok, that and a beer at the DeLuxe.) On your way home, visit the retail bakery in Northwest Portland. The husband/wife/children you left behind will be much more predisposed to forgiving you if you bring them a box of treats from Oregon. Sorry to say, they have not received their Parker scores as of yet. Maybe you could send Bob their way? |
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WILDWOOD, Dustin Clark (Portland, OR)
¡Salud! Pre-IPNC Benefit DinnerA South Dakota native, Dustin Clark began working in restaurants as a teenager after having spent his youth fishing, hunting and gardening. At the age of 18, he enrolled in the New England Culinary Institute in Montpelier, Vermont. He did one of his externships at Wildwood Restaurant in Portland, Oregon, where he then went on to work for over a decade under the mentorship of its founder Cory Schreiber. In 2006, Dustin became Chef de Cuisine at Wildwood, and a year later succeeded Cory as Executive Chef. Dustin proudly carries on the Wildwood tradition of “cooking from the source,” using premium ingredients from the bountiful farmlands of Oregon and Washington and working closely with the region’s farmers, winemakers and cheesemakers to produce a weekly menu that reflects the seasons and flavors of the Pacific Northwest. |