Featured Chefs 2019

Over 60 guest chefs team up with Northwest farmers to transform locally sourced, sustainable ingredients into edible art. Featured Chefs are listed alphabetically by restaurant. More information on the IPNC cuisine and sample menus can be viewed here.
Vineyard Tour Lunch

Chef Sara Hauman’s career started in San Diego where she attended The Art Institute.  Soon after graduating she continued her culinary education in San Francisco working at some of the top restaurants including Michelin starred Octavia and Mister Jiu’s. In  2013, she was given the opportunity to work in Spain under Victor Arguinzoniz at Asador Etxebarri. Sara is a recent Portland transplant and at Arden, located in the Pearl district, she aims to execute simply prepared foods using the best of what the Pacific Northwest has to offer.

Vineyard Tour Lunch

Born in Catalonia, Chef José Chesa has had a passion for cooking since childhood. His first professional contacts arrived when he started working in prestigious French restaurants and Spanish temples of haute cuisine. His first restaurant, Ataula located in Portland, Oregon, opened in 2013, with his wife and partner Cristina. In early 2016 he co-founded 180, Portland’s first xurreria. The creatively classic menu derived by Chesa combines culinary traditions from his home country of Spain with new techniques refined by his culinary training. In addition to winning over the public, José has racked up recognitions that include publications such as Food&Wine, Bon Appetit, GQ, Cooking Channel and The Food Network. When he is not delighting guests with his authentic Spanish cuisine, you can find him cheering on FC Barcelona, reading about cars, or spending time with his family. (photo credit: Jeffery Vance)

Grand Dinner Dessert

Kim Boyce moved to Portland in June 2010 as former Spago and Campanile pastry chef, on the heels of publishing her James Beard award-winning cookbook, Good to the Grain. Boyce’s cookbook broke the mold for whole-grain baking. By teaching home cooks that you can have your rye flour cake and eat it too, she’s opened up a new world for bakers interested in heirloom, whole grain flavors. You can find her most days at her retail and wholesale bakery, Bakeshop, open since 2011 in NE Portland. She has contributed to Bon Appétit, O, NPR, Portland Monthly, Whole Living and the Los Angeles Times.

Passport to Pinot

Deepak Kaul and his parents immigrated to the United States in 1980 from Kashmir, India. He grew up in New Jersey and attended Boston University as a Biology major. Following graduation, he found his true calling in the culinary field, leaving behind his pre-med degree. Bucking cultural expectations, he started his culinary career in Cambridge, Massachusetts. From there, he worked in San Francisco, New York City and London at restaurants Jardiniere and Union Pacific. After more than 20 years of dedication and mastering the complexities of the hospitality industry, he has decided to pursue his dream and follow his cultural roots. This dream is to reimagine and share the cuisine of his heritage in his next culinary adventure, Bhuna Restaurant.

Eric Bigger began his journey in the hospitality industry as a teenager on Whidbey Island, working as a dishwasher and busser for a neighbor’s catering business. After attending Loyola University’s New Orleans Jazz Studies program, he found himself working at a handful of the area’s popular restaurants while supporting his semi-professional music career. He became increasingly drawn to the food and beverage/hospitality world and it became his career and passion for the last 17 years. When Hurricane Katrina hit New Orleans in 2005, he moved to Oregon, his new home.

Salmon Bake Desserts

Ron and Jamie Lewis are a third generation farming family and owners of Blue Raeven Farms south of Amity. They have been growing berries on the farm for over 30 years mainly selling the berries to the wholesale processors. In 2007, Ron and Jamie opened Blue Raeven Farmstand, located on the south end of Amity. They were hoping to sell more of their produce directly to the customers. They included a certified kitchen in the building, which created the opportunity to have a bakery. This is where they bake their mouth-watering pies using their own berries from their farm. Time after time, customers say, “This pie reminds me of my grandmother’s pie.”

Sparkling Brunch

Sara Woods is the Executive Chef at Canopy Portland | Pearl District—the only woman chef at a hotel in Portland, Oregon. Born and raised in Michigan, Woods then attended the Culinary Institute of America in upstate New York, which led her to work at some of the most renowned restaurants in New York City. Following stints at Oceana, Blue Hill at Stone Barns, and Commerce Restaurant, Sara decided to branch out and further develop her craft as a food stylist and culinary producer with Martha Stewart and the Food Network. Seeking something new, she spent time with the critically acclaimed Zingerman’s company in Ann Arbor, Michigan before making her way to Portland to plant some roots and experience the growing and thriving Pacific Northwest culinary scene. After several years as celebrity chef Jenn Louis’ chef de cuisine at Lincoln and Ray, Woods joined the Canopy team as the Lead Culinary Enthusiast (also known as Executive Chef).

Salmon Bake Desserts

When Tim Corrigan was living and working in Japan, he became interested in a particular bakery that was making European-style pastries and breads.  Tim loved eating the bread and pastries, and he wanted to learn to make them. Tim studied baking at the Merukoro Bakery, Brauthaus Bakery, King Arthur Flour in Vermont, and at The San Francisco Baking Institute.   After a career in project management, Tim chose to pursue his passion and open a bakery. Tim’s wife Ahmee shares a love for good food.  Ahmee brings much talent to the Carlton Bakery, in the form of creativity, culinary ability, business acumen, and a passion for excellence.  Tim and Ahmee worked together to build the Carlton Bakery, and create all of the homemade products, together with a group of dedicated and talented employees. We offer a unique and quality bakery experience that hopefully brightens your day, and reminds you that doing things the old way can be a very good thing.

Salmon Bake Desserts

Kristi Fitzgerald, a native Oregonian, has filled her life with many things like being a mom, working and planning events, fundraising and graphic design. She grew up in Hermiston, and after spending time in several other states, found her way back to the state she loves. Kristi currently resides in McMinnville with her two kids and two dogs.  Before starting in the event world, she had a passion for baking for her family and friends. Kristi’s talent for making delicious cupcakes from scratch made starting her own business the only way to go. She bakes unique and fun confections to share her love of baking and to give everyone little bites of happiness! She and her daughter, Hadley, look forward to being part of IPNC this year.

Welcome Dinner

Chef Scott Ketterman is known for his bold, inventive take on classic Spanish cooking. Ketterman began his career learning the ins and outs of seafood cookery in a family-run fish house on the shores of Maryland. Ketterman’s love of the sea and the mountains soon drew him to Portland where he quickly worked his way up the ranks in the well-regarded kitchens of Paley’s Place and The Heathman Restaurant. Ready for adventure, he set off for Europe, working at Numero 75 in Avignon, France, and both Akelare and Mugaritz in San Sebastian, Spain. Upon returning to Portland, Ketterman took the helm at Simpatica, where he oversaw the successful supper club and catering company for four years. In 2011, Ketterman co-founded Crown Paella with his wife Emily, sparking a reputation as the man with the biggest pans, and continues to create inspired roving feasts across the Pacific Northwest. 

Salmon Bake Desserts

Gabriel Meiffren fell in love with baking after buying a book on baking bread. He wanted to replicate the loaves in the beautiful photos and by the time his first loaf came out of the oven, it felt like it was meant to be. He spent the next two years baking bread every weekend and honing in on his new passion. He started a monthly CSA and eventually opened his own farmer’s market stand, Etoile Bread.  Though the market stand was successful, he wanted to gain some more technical experience so he took a job at St. Honore Boulangerie, eventually becoming the lead bread baker.  Gabriel has been at the helm of the bakery at Elephants Delicatessen for two years, managing a staff of 28 in the Pastry, Bread and Desserts departments. He is thrilled to have been invited back to this great event, representing Elephants Delicatessen.

Saturday Lunch on the Lawn

Patrick McKee is the Chef/Owner of Estes, and the former Executive Chef at Perlot, and former Executive Chef at Vitaly Paley’s landmark restaurant, Paley’s Place. McKee’s love of food began early in his life, and he credits his mom for his love of cooking. He remembers Sunday night dinners with his parents being a day-long affair, when his mom primarily made Italian food, which influenced McKee’s palate and eventually inspired the conception of Estes. McKee began his culinary career in Portland in 1994 with positions at Santé, and Jazz de Opus, where he worked as a line cook and began to develop his culinary skills. After Jazz de Opus, he began working at Zefiro under Chris Israel, Mint and then Castagna. He then moved to Eugene for a change of pace and worked at Marché, where he continued working with local Pacific Northwest ingredients. From Marché, McKee took his first role as Executive Chef at Eugene’s Red Agave. When he decided to move back to Portland, James Beard winning Chef Vitaly Paley was the first person he called to inquire about a job. In 2017, McKee became the Executive Chef at Perlot—a creative, globally-inspired neighborhood restaurant—before starting Estes in 2019. Estes quickly gained local notoriety on the Eater hot list.

Vineyard Tour Lunch

Honest food with the charm of Southern hospitality, Hattaway’s on Alder opened its doors in August 2018 in downtown Walla Walla, Washington. Inspired by ingredients of the Pacific Northwest, Alabama-born husband and wife chefs, Richard and Lindsay Hattaway, bring the cooking traditions of the Southeast and rural America to Walla Walla. Executive chef and co-owner Richard Hattaway has spent almost two decades honing his craft and creating simple, fresh homemade food. Beginning in predominantly French kitchens, he worked through restaurants featuring classic French, Japanese and French fusion, modern American, Latin, and rustic southern food. These restaurants taught him the foundation of being both ingredient- and technique-driven. He was one of the younger chefs in the city after he became executive chef of a very popular restaurant in north Atlanta. Richard is a southern native that has a passion and love for food and beverage, the restaurant industry, and the Pacific Northwest.

Grand Dinner

Michael Campbell is the Executive Chef at Headwaters, collaborating with Chef-Proprietor Vitaly Paley. Before joining the team at Headwaters in late 2018, Campbell presided over The Loft at the Montage in Laguna Beach, and the Spanish restaurant Pueblo in Costa Mesa, California. He has also worked in the kitchens of RN74 in San Francisco, Hearth in New York City, Arrel del Born in Barcelona, Spain, and Restaurant Brunel in Avignon, France.

Vineyard Tour Lunch

Chef Breanna (Bre) Beike graduated in Culinary Arts from the prestigious Kendall College in Chicago, Illinois. She quickly rose in the professional ranks, becoming an Executive Chef while still in her early 20s. Bre learned her trade working for and with celebrity chef mentors in high-level, high-volume establishments throughout the food mecca that is Chicago. In 2013, she was recruited to the west coast, taking the helm at the Seattle Yacht Club, leading it through a total kitchen revamp, including a multiple outlet menu and banquet department overhaul. Upon relocating to Woodinville wine country, northeast of Seattle, Bre and her husband and business partner, Chris Brende, saw an opportunity to open her long-imagined dream restaurant. Heritage Restaurant | Bar serves creative, seasonal, moderately-priced modern American food and beverages. Bre and her team have garnered much attention and were voted by diners as 2018’s best new Open Table restaurant. Heritage Restaurant | Bar has been featured in Fodor’s Travel, Harper’s Bazaar, Seattle magazine, 425 magazine and KING5 television and Q13 television.

Vineyard Tour Lunch

The grandson of Nebraska dairy farmers, Chef Matthew figured out early where he wanted to focus his culinary artistry: hand-crafted pastas, whole animal butchery, seasonal ingredients, and rustic preparations. A graduate of Le Cordon Bleu College of College of Culinary Arts in San Francisco, Matthew trained at some of the Bay Area’s top restaurants, including Quince, Foreign Cinema and Flour + Water, where he honed his pasta- and salumi-making chops before taking a sabbatical in Colombia and Italy in 2014. As Executive Chef at Portland’s Renata, Sigler developed the relationships with local farmers, ranchers and artisans that now enrich his work at Il Solito. When he’s not at work in his own restaurant, he’s usually eating or drinking in someone else’s, but this “aspiring outdoorsman” is also trying to spend more time enjoying the natural charms of the Pacific Northwest.

Grand Dinner

Executive Chef and owner Sarah Schafer leads Irving Street Kitchen, guiding guests through a story of past and present via a marriage of her East and West coast influences. Schafer is one of Portland’s powerhouse female chefs, always on the cutting edge of the local food scene with standout, casually elegant American cuisine. Schafer’s training and experience provide the backbone of her thoughtful and collaborative menu. Upon graduating from the Culinary Institute of America in 1993, Schafer immediately began working under some of the most respected chefs in the restaurant industry. Noting Ken Oringer, Tom Colicchio and Danny Meyer as her mentors, she became the first female sous chef at Gramercy Tavern, and helped open Eleven Madison Park. Schafer eventually made her way to San Francisco to be closer to family and helped open Daniel Patterson’s Elizabeth Daniel. After several years in the Bay Area, the Pacific Northwest beckoned to Schafer and in 2010 Irving Street Kitchen was born. Schafer was the 2017 winner of Wild About Game, Nicky USA’s competitive game cooking competition between Portland and Seattle’s best chefs.

Vineyard Tour Lunch

Seattle native Chef Smith’s passion for the culinary world began at a young age, cooking for his family and determining at the age of 14 to pursue a career in the culinary arts. Two years later, he enrolled in the culinary program at Lake Washington Institute. With 15 years of industry experience under his belt, including mastering his craft under chef Bobby Moore at the Barking Frog at Willows Lodge for six years, Chef Smith was named one of Zagat’s “30 under 30” Seattle Chefs that are redefining the industry. Chef Smith brings an inventive and artistic vision to The Allison with new, transformative tasting menus and elevated dining experiences.

Passport to Pinot

The first-generation American daughter of Belarusian immigrants, chef Bonnie Morales grew up in Chicago in a large family that brought with them the distinctive culture of food and drink of the former Soviet Union. She trained at the Culinary Institute of America, then honed her skills in several of New York and Chicago’s Michelin-starred restaurants including Tru, where she met her future husband and business partner, Israel Morales. In 2014, the Morales’ opened Kachka in Portland, Oregon — their dream restaurant devoted to the food that Bonnie grew up with, inspired by Russia and former Soviet republics such as Ukraine, Belarus, Georgia, and Uzbekistan. Kachka was named Willamette Week’s Restaurant of the Year shortly after opening, and has since received acclaim and accolades from publications such as Bon Appétit, The Wall Street Journal, The New York Times, Elle, Eater National and Food & Wine. In November of 2017, Bonnie’s first cookbook, Kachka: A Return to Russian Cooking, was published by Flatiron Books.

Passport to Pinot

Ken Forkish is the owner of Ken’s Artisan Bakery, Ken’s Artisan Pizza, Trifecta Tavern & Bakery, and Checkerboard Pizza in Portland, Oregon. He is also the author of the James Beard and IACP Award-winning book Flour Water Salt Yeast (Ten Speed Press) and The Elements of Pizza (Ten Speed Press). Ken is largely recognized as a key contributor to Portland’s culinary evolution, founding Ken’s Artisan Bakery in 2001 and Ken’s Artisan Pizza in 2006. He was a finalist for the national James Beard Award “Outstanding Pastry Chef” in 2013; that same year he opened Trifecta Tavern & Bakery in Portland’s Central Eastside, a bar, restaurant and small-batch bakery. In 2017 Ken was a finalist for the national James Beard Award “Outstanding Baker”. Most recently, Ken opened Checkerboard Pizza in Portland’s Pine Street Market, serving New York-style pizza by the slice and as whole pies. In 2018, Checkerboard Pizza was named the best pizza slice in Portland by The Oregonian. In 2017, The Oregonian named Ken’s Artisan Pizza Portland’s best wood-fired pizza.

Salmon Bake

Laurelhurst Market is a member of Your Neighborhood Restaurant Group in Portland, OR which includes Big’s Chicken, Reverend’s BBQ, La Luna Cafe and Ate-Oh-Ate Hawaiian Restaurant. The owners of YNRG are Benjamin Bettinger, David Kreifels, Jason Owens and Benjamin Dyer. The roots of YNRG were born out of a group of chefs coming together to explore their passions. Each restaurant draws on each of the owners’ experiences and upbringings and is a reflection of their personalities and identities. Above all, Your Neighborhood Restaurant Group strives to offer great neighborhood restaurants and provide one of the best working environments in the industry. We have been a part of IPNC since 2003 and look forward to many years to come.

Grand Dinner

Two-time James Beard Award winning chef Gabriel Rucker is Executive Chef and Co-Owner of Le Pigeon,  Little Bird Bistro, and the recently opened Canard in Portland, Oregon. His edgy, highly original, and recipe-free masterpieces, evocative of French bistro signatures and classic American fare, have gained him both regional and national acclaim. In 2003 he landed a coveted job at Paley’s Place and, after two years, he moved on to Gotham Tavern as Sous Chef. In June of 2006, Rucker opened Le Pigeon and became an overnight success. In 2011, Rucker and his business partner Andrew Fortgang opened Little Bird, a downtown Portland bistro that won The Oregonian’s 2012 “Restaurant of the Year” award. Rucker and his team released their first cookbook, Le Pigeon: Cooking at the Dirty Bird (Ten Speed Press), in September 2013. In 2018, Rucker and Fortgang opened Canard, an all day cafe and wine bar serving wild French bar food, next door to Le Pigeon. Rucker is one of Portland’s most respected and decorated chefs, earning many accolades, including two James Beard Awards: “Rising Star Chef” in 2011 and “Best Chef Northwest” in 2013, as well as a nomination for “Outstanding Chef” in 2016, 2017, and 2018. He was named a Food & Wine Best New Chef 2007, Portland Monthly’s Chefs of the Year,Portland Business Journal’s 40 Under 40, received The Oregonian’s Restaurant of the Year, and has been featured in episodes of NBC New York and Bizarre Foods with Andrew Zimmern. In 2019, Rucker, along with fellow Portland chef Gregory Gourdet, founded the Portland chapter of Ben’s Friends, a restaurant industry recovery group.

Sparkling Brunch

Leslie Mackie picked up her kitchen skills at the California Culinary Academy in San Francisco, but baking was her true love. She moved to Boston to work for acclaimed chefs Lydia Shire and Jasper White at the Bostonian Hotel and later at Restaurant Jasper as the pastry chef.  While working as a restaurant consultant in Los Angeles, she found herself more and more interested in bread, drawn by the combination of science and intuition required when baking. She was among the first wave of Americans experimenting with recipes from European master bakers and a long, slow fermentation process. Mackie rediscovered the craft’s traditional, almost spiritual importance. “To me, making bread is being an artist,” Mackie says. “In France, bakers are revered because bread is such a central part of the family and the community.” Leslie was head baker at Seattle’s Grand Central Bakery, then in 1993 she opened her own place, Macrina. All of Seattle knows of Macrina’s irresistible artisan breads. Macrina has been written up in Sunset Magazine, Pacific Magazine, Bon Appetite, LA Times, and The New York Times, not to mention endless coverage and accolades in The Seattle Times, Seattle Weekly, Seattle Magazine, and Seattle Met Magazine.

Vineyard Tour Lunch

Carrie is an Iowa transplant who has lived and cooked in Seattle for almost 20 years. She completed the Baking and Pastry Program at SCCC and got chosen to do an externship in France at a pastry shop. Upon returning, she worked four years in the front-of-house learning service standards at the Sorrento Hotel. She then transitioned to the back of house and has worked at some of the most notable restaurants in Seattle including Cafe Juanita, Dinette, and Spinasse. During her time at Spinasse she was named one of Seattle Magazine’s 2011 Tastemakers and one of Seattle Met’s 2013 Rising Star Chefs. She competed on the TV show Chef vs. City as well as the 11th season of Top Chef in New Orleans. She took almost a year off from cooking to have a baby. She returned to work as the pastry chef at Mamnoon and was promoted to executive chef in 2016.

Vineyard Tour Lunch

Kasey Mills is Executive Chef and Co-owner of Mediterranean Exploration Company (M.E.C.) in the Pearl District of downtown Portland serving innovative cuisine from the eastern Mediterranean and beyond. Inspired by the way a region’s cuisine tells a story of its peoples’ interactions and exchanges over time, Mills aims to bring the rich cultural history of the eastern Mediterranean to the Pacific Northwest. His menus of diverse yet cohesive dishes at M.E.C. pay tribute to the exploration of people across the Mediterranean throughout history. Mills is also executive chef and co-owner of Shalom Y’all Israeli restaurants on the East and West sides of Portland, and BYH Burgers in the Pine Street Market.  Mills finds inspiration in his world travels as much as his explorations in his own garden and through the pages of cookbooks. In his free time, he also enjoys camping and spending time with his wife, Dori, their sons Leopold and Caspar and their two schnauzers Mr. Brown and The Dude.

Vineyard Tour Lunch

Carmen Peirano is the second-generation owner of Nick’s Italian Cafe, an award-winning Willamette Valley institution founded in 1977. Growing up in the kitchen and dining room at Nick’s cemented her love of family recipes, classic Italian cuisine and fresh ingredients. Carmen has honed her natural culinary talents, gaining a culinary degree in the Bay Area, working with famed chef Michael Tusk, and serving an extended apprenticeship in Italy’s Umbria region. Carmen, along with her father Nick, is the proud recipient of a 2014 James Beard American Classics award.

Vineyard Tour Lunch

Sarah Schneider got her start in the kitchen as a teen. After finishing culinary school in Portland, Sarah worked in groundbreaking kitchens from Foreign Cinema and Salumeria San Francisco to Marlow & Daughters in New York City. Sarah returned to Portland in 2015, when she took her place in the kitchen at Renata as sous chef and butcher and now leads the kitchen at The Nightwood Society in Portland.

Sparkling Brunch

Maylin Chávez, is a native of Tijuana, Baja California Norte. Maylin brings her heritage and passion for the sea to each dish she prepares. Her personal and professional experiences cooking in Baja and abroad, while being surrounded by the rich diversity of ingredients, has created a direct imprint on her cuisine.  Maylin moved to Portland 5 years ago to open her first restaurant, Olympia Oyster Bar, where oysters take center stage and the bounty of the PNW meets the flavors of her hometown in Baja. In the summer of 2018 Maylin took her love of all things oysters and collaborated with Nevør Shellfish Farms to bring her Oyster Bar to Netarts Bay.  Her cuisine and restaurant have been featured in Bon Appetit, Sunset Magazine, Wine and Spirits Magazine, and Portland Monthly, as well as Eater’s hot lists, Best New Restaurants, Top10 Seafood Restaurants in PDX, and Food Network’s Best Oyster Bars in America.  She has appeared on the Food Network and other local and national and international media outlets.

Passport to Pinot

Elias Cairo was born in Salt Lake City to a big food-loving Greek family, who loved to butcher lamb and goats utilizing old world preparations and preservation techniques, thus setting the foundation for his lifelong fascination with meat. Elias started cooking at a young age in his father’s restaurants, and at the age of twenty began a European trade apprenticeship in Switzerland, where for over four years he was taught classic techniques of cooking, butchery, and charcuterie. Upon completion of his apprenticeship and schooling, Cairo moved to Kos, Greece where he apprenticed in a hotel kitchen and was responsible for developing menu items based on what farmers and fishermen brought him daily. Returning to the United States, he headed to Portland, Oregon, lured by the city’s growing reputation for cultivating and nurturing culinary talent. He took a line cook position at venerable Castagna restaurant, working his way up to the position of sous chef, and eventually earning the title of Executive Chef. In 2009, Elias left Castagna to start Oregon’s first USDA certified meat-curing facility, Olympic Provisions, which is also a European-style restaurant and deli.  

Vineyard Tour Lunch

Althea Grey Potter has been a food enthusiast since she was very young. It is no surprise that the child of an artist and a chemist became a chef. Raised in rural Massachusetts by counter culture parents, as a small child she harvested fresh vegetables from the organic family garden with her parents and discovered the deliciousness of eating tomatoes warm from the sun and crisp snap peas right off the vine. Her parents were both incredible cooks and baked bread, sprouted grains, made yogurt and fermented their own kimchi before it was cool. Althea continues to be incredibly passionate about food, farms, cooking and wine. She especially loves working with seasonal vegetables and draws much of her inspiration from highlighting the bounty and beauty of Oregon produce.

Lunch on the Lawn

Allen Routt is the chef and co-owner of The Painted Lady Restaurant, a four-star, four-diamond restaurant in Newberg, Oregon. After graduating from the Culinary Institute of America, Routt worked in restaurants across the country, including the Inn at Little Washington (Washington, VA), Pesce (Washington, DC), Mark’s South Beach (Miami, FL), and Brannan’s Grill (Calistoga, CA). He also traveled extensively through Europe, studying the regional cuisines of France, Spain, and Italy. Routt opened The Painted Lady Restaurant with his wife, Jessica Bagley, in a Victorian home that they restored together. There, he applies the philosophy of the painted lady colorist movement to his dishes, using exciting, contrasting ingredients and highlighting their natural flourishes. Routt and Bagley also own Storrs Smokehouse, a casual barbecue restaurant in Newberg serving smoked meats and house-made ice cream. In 2016, Routt was a James Beard Foundation Awards semifinalist for Best Chef Northwest.

Grand Dinner

Portland chef and restaurateur Vitaly Paley is both a leader and a trailblazer in the American culinary scene. With a James Beard Award for Best Chef Pacific Northwest and a win on Food Network’s “Iron Chef America” under his belt, the Russian-born, New York City-raised and French-trained chef has been instrumental in defining regional Northwest cuisine. With his wife and partner Kimberly Paley, Chef Vitaly helms five restaurants in Portland: Paley’s Place, Imperial, Headwaters, The Crown, and the recently-opened Rosa Rosa.

Passport to Pinot

PBJs got its start in 2010 as a food cart located on stylish Northwest 23rd Avenue in Portland.  Owner and sandwich mastermind Keena Tallman was soon providing her signature grilled PB&J sandwiches at marquee venues throughout the northwest. Innovative flavors and a ‘can-do’ attitude resulted in a spot on the Food Network in 2013.  Soon came a second food cart and featured write ups in The Oregonian, Portland Monthly, Willamette Week, The Mercury, Eater PDX, Bride & Groom and Serious Eats.  PBJ’s long-awaited brick and mortar opened in 2018. Here you can find the classic “Oregonian” sandwich featuring challah, pan-seared duck, hazelnut butter, smoked blue cheese, and marionberry jam, the famous “Spicy Thai” sandwich with crispy coconut shrimp, peanut butter, sriracha, curry, basil, and orange marmalade, and the infamous “Hot Hood” with peanut butter, roasted jalapenos, bacon, and cherry jam.

Sparkling Brunch

Pine State Biscuits began as a brainchild centered around…what else? The quest for the perfect, buttery, flaky, homemade biscuit. Kevin Atchley, Walt Alexander, and Brian Snyder knew biscuits all too well from growing up in North Carolina, but after having relocated to Portland, Oregon, they craved the down­ home­ cooking they knew from childhood. In 2006 they banded together and decided to bring the Southeast to the Northwest, and opened a farmers market booth baking fresh biscuits on-site. Over the next 11 years they have continued to roll out the biscuits, and now operate 3 brick and mortar locations along with the faithful farmer’s market booth, rain or shine.

Passport to Pinot

Pastry chef and author Cheryl Wakerhauser (a.k.a. Pix), is known for combining bold flavors and textures into small, adorable packages – be it a dessert or macaron at Pix Patisserie, or pintxo at Bar Vivant. Cheryl trained at the prestigious pâtisserie of MOF Philippe URRACA. After taking her French training to our local farmer’s market first, Cheryl established what is now an 18-year old Portland institution. Her other love? Champagne. Over 600 cuvées with a focus on small grower producers are available at the restaurant. The goal is to make quality wine accessible and affordable and, most importantly, provide a fun atmosphere to drink it in. The list was awarded World’s Best Champagne and Sparkling Wine List in 2014, 2015, 2016, 2017 and 2018 by London’s World of Fine Wine Magazine. With over 160 types of sherry, the list was also voted one of Wine Enthusiast’s Best Sherry Bars in the Nation in 2015. Learn your own pastry tricks from her book, Modern French Pastry!     

Passport to Pinot

A Bay Area native with over two decades of restaurant experience, Scott Cunningham is owner of THE gathering spot in McMinnville. For eight years, Third Street’s Community Plate has been the daily hub for residents, chefs, brewers, winemakers, and tourists alike. It is the heart of McMinnville where good coffee, delicious pastries, and communal tables reveal the pulse of wine country. Scott has turned over management at Community Plate to long-term employees as he lends his expertise and front-of-the-house polish to the opening of Pizza Capo.

When Kyle Munroe landed his first kitchen job at the age of 16, he already had three years of catering experience under his belt. After completing his degree at the Oregon Culinary Institute, he earned a spot on the opening team at Oven and Shaker. Kyle hammered out his culinary craft at Clyde Common and Associated, but pizza kept calling him back. As a chef for Vera Pizza Napoletana (VPN) certified Settebello, Kyle traveled the Western U.S., opening new locations and ensuring adherence to VPN standards. Each of the thousands of pizzas made under his tutelage spoke the truth of authentic ingredients, perfect char, and genuine regional recipes. He is, without question, a master at the oven and we doubt there’s a Pizzaiolo more dedicated to the art of wood-fired cooking in the state.

Jeremy Whyte is the definition of local. Born and raised in McMinnville, he grew up during the Willamette Valley’s food, wine, and beer surge. He cut his restaurant teeth at the historic (and James Beard Award winning) Nick’s Italian Café, working the wood oven while steeping in the flavors of Italy. After two years manning the flames at Portland’s Oven & Shaker, Jeremy earned a spot at Alice Water’s Rome Sustainable Food Project in Rome. He dove deep into techniques and recipes a la Romana, then climbed down the rabbit hole of Puglia, Parma, and Piedmont, and landed in a Sicilian olive orchard, picking and pressing olives into spicy, extra virgin gold. The Italian immersion confirmed and deepened truth learned those first years at Nick’s: Everything tastes better out of a wood-fired oven. Recently returned from his third stint in Italy, Jeremy is back home in Mac where his Italian love affair began.

Passport to Pinot

Pura Vida is about living a peaceful, grateful, simple, uncluttered life with a deep appreciation for nature, family, and friends. The name of our business is reflected in the way that everyone is welcomed and treated at our establishment. It is reflected in the way our food and drinks are prepared and enjoyed. It is reflected in the art on our walls, and most of all, in the experiences that our guests have here. We want our guests to feel PURA VIDA here, like we do.

Vineyard Tour Lunch

Ryley Eckersley always had a fondness for art, culture, travel, new ideas, shared moments and experiences; so naturally he gravitated towards food and its possibilities for creative expression. Born and raised in London, a move to America, and his nomadic lifestyle through Southern France, Spain, North Carolina, Manhattan, and Central America to name a few, Eckersley’s culinary style reflects his lifelong wanderlust and curiosity. After arriving in Oregon in 2011, Eckersley led the kitchen at Jen’s Garden in Sisters and later opened DRAKE in Bend in 2013. After moving his family to Portland and a stint at Olympia Provisions, he took over the kitchen at DOC where he further honed his unique style of food. Landing at Quaintrelle signifies all the puzzle pieces all coming together, where he can create beautiful, complex, unpretentious dishes with as much direct connection to farm, oceans and ranches as possible.

Lunch on the Lawn

Jonnah Ayala Koziol is the Executive Sous Chef at Recipe in Newberg, Oregon and at Musang in located in the Beacon Hill neighborhood of Seattle. She was born and bred in the Philippines. In 2013, Jonnah packed her suitcase full of passion for all things gastronomical and headed to the United States. While constantly missing home, she started to incorporate her ancestry and modern techniques in cooking and sharing it with everyone through her wine-paired Filipino pop-ups. Her creations truly reflect who she is, resilient, unapologetic and deeply rooted. Her dream is to take Filipino food and culture in the Pacific Northwest and the rest of America and the world to new heights, collaborating and bridging cultures, past and present.

Vineyard Tour Lunch

Jody Kropf grew up in the Willamette Valley with one foot on a tractor and one foot in the kitchen. By age 12 he was splitting his days working hard in his parent’s restaurant and growing a connection to the land by working on his uncle’s farms. After studying at Western Culinary Institute, he got his start at the Heathman Hotel in Portland. Soon after that he took an exciting job as a personal chef. His travels and culinary exploration included a stint as a chef on a private yacht, cruising from Nova Scotia to the Caribbean. He continued his culinary and wine education at the famed Culinary Institute of America, Greystone in Napa Valley. Jody and his family settled into the Dundee Hills and planted a small vineyard of Pinot Noir. Here in 2011, the ten year dream of creating a casual and inviting community market took shape. This culinary journey has continued with the recent opening of “red hills kitchen” in McMinnville, Oregon. The live fire cuisine continues with a charcoal burning Spanish oven at red hills kitchen.

Salmon Bake Dessert

Lisa Herlinger’s first word was cookie. She loves food, travels to eat, and obsessively plans every meal. So, it’s no surprise that she’s the creative force behind Ruby Jewel Ice Cream. Along with four Portland shops, she now sells her ice cream sandwiches throughout the Pacific Northwest.  Although she studied physical therapy, Herlinger followed her passion for food to culinary school, settling in Portland, where she worked at Milo’s City Café and Park Kitchen. But it was setting up a booth for the Portland Chef’s Collaborative at a local farmers’ market that sparked her desire to open her own business.  With an entrepreneurial spirit and a love of ice cream, Herlinger launched Ruby Jewel at the Portland Farmers’ Market in 2004 with a table, a cooler, and her iconic pink umbrella, winning America’s Food Fight that very year with her ice cream sandwiches. The rest is ice cream history.

Passport to Pinot

Tyler Malek is the Co-founder and Head Ice Cream Maker for Salt & Straw Ice Cream based in Portland, Oregon. In May 2011, Tyler and his cousin Kim Malek started Salt & Straw serving eight flavors from a push cart and have since built their family-run business around making unbelievably delicious ice creams designed to tell the narrative of artisans, meaningful food movements, and important social causes. Salt & Straw presently has scoop shops in Portland, Los Angeles, San Francisco, San Diego, Seattle, and the Downtown Disney® District in Anaheim. The company creates a unique menu in each city that changes every four weeks. In 2019, Tyler led his team in dedicating 20 percent of Salt & Straw’s menu to be vegan. Since opening, Tyler has created more than 600 flavors and spends most of his time working with his R&D department which designs future flavors and hunts for new stories. In April 2019, Tyler revealed the stories and inspirations behind the beloved company in his highly anticipated debut cookbook, The Salt & Straw Ice Cream Cookbook.

Passport to Pinot

In 2013, Chef Paul Losch opened the highly seasonal New American restaurant Ruddick/Wood in Newberg, Oregon. The restaurant was a long time coming for Paul, who started his culinary career nearly two decades earlier. At age 13, he was barely big enough for his apron when he started working at a snack bar in rural Pennsylvania. Life and his career took Paul across the country, through the Culinary Institute of America, Manhattan, and Colorado, before he eventually landed in Portland in 2008. Thoughtful flavor combinations and gorgeous plating earned him loyalists at restaurants Vino Paradiso and DOC, but he was restless for his own spot. At Ruddick/Wood Paul seeks out skilled local farmers and purveyors and highlights their products with diverse techniques. Influence might be drawn from his Lebanese mother or his father’s love of pasta, and fiddlehead ferns might pop with fish sauce on a plate next to house-aged ribeye. The restaurant is a staple among locals and wine country visitors alike.  

Vineyard Tour Lunch

Noah Bekofsky has always known he wanted to be a chef. Raised in the Pacific Northwest on macrobiotic principles in an organically minded household, he sees his decision as a natural one. “I was always around food, and Mom was always in the kitchen cooking. We had a garden, and I was hands-on there, and in the kitchen.” Realizing his comfort behind the stove, Bekofsky embarked on a 30-year adventure that led him to his position at Linfield College. At 14, he was making salads and washing dishes at a four-star restaurant. It was a lucky thing, he believes, having an “in” with a top-rated kitchen, and it helped him develop his career quickly. From there he traveled to Europe “eating on a backpacker budget.” He stayed in Germany to work at a hotel restaurant in Garmisch-Partenkirchen. He returned to Eugene, Oregon, and was hired as the Executive Chef of the Excelsior Cafe. In 1994, Bekofsky headed for Hyde Park to pursue a degree at the Culinary Institute of America. Over the next 20 years Noah cooked throughout the United States before returning to Oregon as District chef for Sodexo at Linfield College in McMinnville.

Salmon Bake

Award-winning Chef Brian Scheehser wears many toques: educator, farmer, cheesemaker, brewer, winemaker and seasoned artisan foodie. As Dean at South Seattle College, Brian brings a wealth of professional and personal experience to the programs he oversees in culinary arts, pastry and baking, winemaking, and landscape horticulture. Trained at the Culinary Institute of America in Hyde Park, New York, Brian has over four decades at the stove, beginning in Chicago under Chef Lucien Verge at L’Escargot at the Hotel Nikko, and later joining the Sheraton organization. He was drawn to Seattle to helm the Sorrento Hotel’s renowned Hunt Club restaurant and later, as Executive Chef at Trellis Restaurant in Kirkland WA. Brian has appeared on the PBS Emmy-nominated Chefs A’Field series and his work has been featured in numerous publications including  Bon Appetit, Gourmet, Sunset,  and Travel + Leisure. Brian has been nominated for the James Beard Foundation’s Best Chef Northwest award and been named Best Green Chef by Seattle magazine.

Seattle native Dave Hatfield is South Seattle college’s resident farm-to-table chef instructor.  He is a graduate of the University of Washington Microbiology department and Seattle Central College Culinary Academy.  With over 20 years in the restaurant and hotel industry, Dave operated his own farm-to-table restaurant in Bend, Oregon and has worked as an Executive Chef at Awbrey Glen Golf Resort and most recently at the Alexis Hotel in Seattle.  He has worked as a chef instructor at Sur La Table, Central Oregon Community College and numerous other venues. His firm commitment to food can be summed up by his mantra, “If I don’t raise it, I don’t like to cook it.”

Chef Young brings over 30 years experience to the Pacific northwest from Chicago, where he was chef of award-winning restaurants, Le Bouchon and Marche as well as famous hotels like The Drake. He came to Seattle to realize his dream of becoming a Chef Instructor; and now serves as Program Coordinator and Chef Instructor for the Culinary Department at South Seattle College.  He was taught from a young age that it is important to give back to society and feels “like the richest chef in Seattle” because he gets to give his love of food to his students every day. He strongly believes that “knowledge not shared is knowledge wasted”.

Grand Dinner

Scott is Chef Instructor at Stone Soup in Portland.  He has numerous national and local accolades attesting to his culinary mastery in the kitchen including three James Beard nominations, Food & Wine Best New Chef, and Gourmet top 100.  Through his 15 years of owning and running popular and successful restaurants, Park Kitchen and The Bent Brick, Scott has proven himself as a strong business presence in Portland’s restaurant community. A long-time volunteer with Portland’s homeless youth drop-in center p;ear, Scott gained critical work experience with at-risk populations, developing the patience and compassion necessary to train those who have barriers to employment. Scott has sought to connect these potential employees with Portland restaurants who are experiencing their own labor shortages; with Stone Soup, he is able to do just that.

Lunch on the Lawn

Matt Bennett is the chef/owner of Sybaris in historic downtown Albany, Oregon, which opened in 2001. He graduated Summa Cum Laude from Michigan State’s Hospitality Business School in 1993 and moved to Oregon in 1994.  Matt has won several culinary gold, silver, and bronze medals in Michigan, Portland and Seattle. Matt has prepared dinners at the James Beard House using Northwest Native American ingredients in 2008, 2011, and 2018, and was honored to be a semi-finalist for the Beard Foundation’s Best Chef Northwest in 2011 and 2012. Recently, Matt was one of 12 chefs in North America chosen to compete at the Championnat du Monde de Pâté Croûte Competition, held in New York City; he will participate again in 2019.  He was described in Best Places Northwest as a chef whose menus “reflect a fearless and playful approach to food”. Bennett focuses on using the highest quality local, and whenever possible, organic ingredients. Sybaris serves contemporary Northwest cuisine that changes every month.

Grand Dinner

A native Oregonian, Cory Schreiber grew up in Dan & Louis Oyster Bar, his family’s Portland restaurant founded by Cory’s great grandfather in 1907. After working for 13 years in restaurants from San Francisco to Chicago to Boston, Cory returned home to the West Coast in 1994, to open Wildwood Restaurant.  He quickly joined the ranks of leaders of the region’s bustling culinary scene, winning the James Beard Award for Best Chef Pacific Northwest in 1998. Currently, Cory is a chef consultant for Sysco, the nation’s largest foodservice marketer and distributor. Whether cooking in the kitchen or meeting up with producers in the field, Cory is excited to have the opportunity to affect change by working for a company committed to conducting their business sustainably, especially in the areas of food, operations and community.

Passport to Pinot

Taqueria Nueve provides authentic Mexican food in the heart of Portland, Oregon. Famous for its wild boar tacos, octopus coctel, and fresh-squeezed margaritas, “T9”, as it’s called, has been a Portland favorite since its opening in 2000.

Salmon Bake

Timberline Lodge Executive Chef Jason Stoller Smith has spent most of his 30+ year culinary career showcasing the fresh food, beer, and wine that make the Pacific Northwest so unique. Chef Stoller Smith has spent more than half of his career as an Executive Chef, first at a seafood restaurant in Olympia, Washington, then as Executive Sous Chef at Timberline in the late 90s. After his first stint at Timberline, Chef Stoller Smith worked for ten years as Chef/Partner of the Dundee Bistro to gain more experience in food and wine pairing. He returned to Timberline Lodge as Executive Chef in 2010, after an amazing two days of preparing a salmon bake for a picnic hosted by President and Mrs. Barack Obama. He has since elevated the lodge’s multiple food programs. Chef Stoller Smith oversees all of the culinary efforts at Timberline’s eight restaurants, plus the full-service conference center and wedding venue.

Passport to Pinot

After over 20 years of catering, restaurant management, and wine buying, Michael Stiller along with his wife Dawn, took the leap and moved into ownership of Tina’s in Dundee. Bringing a playful and creative approach to classic recipes, as well as some long-loved staples of wine country, Michael has developed experience with both the local ingredients and the people who grow them. Serving 11 seasons with IPNC as a Maitre d’Hôtel, and now four years as a Passport to Pinot Chef, he finds great joy in the people who attend, and the friendships of those who host this amazing and unique event.  

Lunch on the Lawn

David Briggs is the owner and chocolatier of Xocolatl de Davíd in Portland, Oregon. While mainly growing up in the Bay Area, he did spend 4 of his younger years living in Australia and Singapore. This led to extensive travels through Asia, which heavily influenced both his childhood and culinary interests.   After working in kitchens in Napa and Portland, David set out to work on his pet project, Xocolatl de David, full time. While exploring the savory side of chocolate and using ingredients like bacon, foie gras, Parmigiano-Reggiano and sourdough bread (although not all together), he has created a chocolate style that is distinctly his own.  Xocolatl de Davíd has won 4 Good Food Awards and 7 International Chocolate Awards for David’s creative blend of unconventional ingredients with single origin chocolates.

Sparkling Brunch

Zilla Sake head sushi chef Kate Koo began her sushi training in 2000; her education has included both traditional apprenticeships under Japanese chefs and continuous independent study. Koo’s early tutelage informs her exacting approach to the craft: one that honors sushi’s tradition of simplicity and precision while pursuing its unobtainable perfection. She opened the sushi bar at Zilla in the summer of 2008 with a focus on showcasing high-quality ingredients in traditional preparations.