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The 2016 Featured Chefs will be announced in early spring. Shown below are Featured Chefs from 2015.

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. Sample menus from previous IPNC weekends can be viewed here.
ACCANTO, Sean Temple (Portland, OR)
Vineyard Tour Lunch

After a career in finance, Sean decided to pursue his passion and attended the Florida Culinary Institute in West Palm Beach where he graduated at the top of his class. This he attributes to chef Richard Ruiz, who employed and mentored him at Boca Raton’s historic La Vieille Maison. Sean moved to New York City, where he worked at the iconic Jean Georges. As a chef de partie, he was there as part of the core team as Jean Georges earned its first three Michelin stars, followed by four stars from The New York Times. Having worked at restaurants in New Jersey, Cape Cod, and Pennsylvania, Sean relocated to Portland to work as sous chef for the James Beard Award winning chef Vitaly Paley, at Paley’s Place. After heading the kitchen at Alu, in Portland, Sean helped with the concept and creation of Paulée in the Willamette Valley. For the past year, Sean has been running the kitchen at Accanto in southeast Portland.
ANNIEPIES, Annie Portlock (Portland, OR)
Salmon Bake Desserts

Focusing on unique flavors and local, seasonal ingredients, AnniePies has been delivering bite-sized happiness to Portland since 2010. Owner and head baker Annie Portlock ensures that every mini pie and tiny snack is meticulously handcrafted with the finest ingredients to bring you complex, palate-pleasing flavor profiles with high gastronomic value. These dainty cookie/pie mash-ups are suitable for any occasion and available for weekly pick up, event catering, and wholesale.
BAR AVIGNON, Eric Joppie (Portland, OR)
Vineyard Tour Lunch

Eric Joppie utilizes old world cooking techniques and comforting, approachable flavors to create the market driven Northwest cuisine at Bar Avignon in Portland, Oregon. He leads a collaborative staff who design a constantly evolving menu based on market inspiration and whimsy. Eric developed his style in the north San Francisco Bay Area, and he has been cooking on the west coast for 16 years. He is originally from south Texas.
THE BARLOW ROOM, Chris Czarnecki (Dayton, OR)
Passport to Pinot

The Czarnecki family has been in the restaurant business for four generations and has run the world-renowned Joel Palmer House restaurant in Dayton, Oregon since 1997. As the fourth generation chef and restaurateur, Christopher and his wife/business partner, Mary, are committed to delivering superb cuisine and outstanding experiences to their guests. They are continuing their rich family tradition at The Barlow Room. Pioneer Sam Barlow was the inspiration for The Barlow Room name. Born in Kentucky, Barlow, along with his wife and four children, joined the migration to Oregon in 1845. His party of seven wagons joined Joel Palmer's group and together they blazed a wagon trail over the Cascade Range that became known as the Barlow Road. The Barlow Road played an important role in the early development of Oregon. It carried an estimated 75% of the early immigrants to the Willamette Valley and was described as the most difficult section of the entire Oregon Trail.
BOKE BOWL, Patrick Fleming & Brannon Riceci (Portland, OR)
Passport to Pinot

Boke Bowl started as a monthly pop-up experience in Portland, Oregon in September of 2010. After just over one year, Boke opened a casual ramen shop in Portland’s central eastside industrial district. A second shop opened in northwest Portland in 2014. Boke Bowl serves ramen with handmade noodles, unique slow simmered dashis, and seasonally changing accoutrements aimed to satisfy carnivores, pescatarians, vegans, and children alike. Other dishes include seasonal steam buns, fresh salads, house-brined pickles, and miso butterscotch twinkies. Boke also hosts a weekly Korean Fried Chicken Night.

A native of Louisiana, Patrick Fleming eventually moved west, earning degrees from Lewis and Clark College in Portland, Oregon and from the California Culinary Academy in San Francisco. He has worked in numerous sectors of the food and beverage industry over the past 20 years, ranging from owning and operating a catering business in Seattle, working under Juila McColskey at San Francisco’s Universal Café, and working as part of the opening team of The W Hotel S.F., a Michelin two-star restaurant in Bath, England and the executive chef of The Oregon Golf Club, a multi-faceted private golf course overseeing a restaurant, café, and large catering operation. In 2010, Patrick envisioned what would eventually become Boke Bowl by offering Asian inspired fare with ramen as the cornerstone as a monthly pop-up dining experience throughout the Portland metro area. Boke Bowl represents those years deeply entrenched in the food service industry; each bowl drawing from his professional experience as well as his years spent growing up in the culinary tradition of New Orleans. 

Migrating further west from Idaho, Brannon Riceci met Patrick at Lewis and Clark College while also pursuing his Bachelor of Science. During college and after graduation, Brannon worked as a whitewater guide on multi-day river trips all over the western United States. Besides rowing boats and reading whitewater, he honed his skills at meal planning, preparation, and presentation in non-traditional locales, thus preparing him for his eventual role as a pop-up restaurant master with Boke Bowl. Brannon spent winters waiting tables and tending bar at several Portland establishments, including being part of the opening team and floor supervisor at The BridgePort Ale House. It was there that Brannon was introduced to inventory control, scheduling, budgeting, and human resource issues in a high-volume gastro-pub. With his foundation in the study of hard science, coupled with the razor sharp decision-making skills learned riding the West’s biggest rivers and years spent in the food and beverage industry, Brannon oversees daily operations at Boke Bowl with the ease and grace of a sea-wise captain.
BOLLYWOOD THEATER, Troy Maclarty (Portland, OR)
Passport to Pinot

According to Troy, his first trip to India was less about food and more about culture – how it smelled when you ate that sandwich on that street corner and what that felt like, more so than whether the food had particular ingredients. Troy wants people to come in the door at Bollywood and feel like they are saving the cost of a plane ticket. “You’re drinking out of a steel cup and eating off a steel plate just like you would if you were in Mumbai. I want people to have that experience, as if they have gone some place.”
BRIMMER & HEELTAP, Mike Wisenhunt (Seattle, WA)
Vineyard Tour Lunch

Chef Michael Whisenhunt came into the world via Seattle’s Ballard neighborhood – a corner of the planet celebrated for its geographic beauty, artisanal spirit, and savory culinary fare. Over the years, this local boy has made good with impressive stints at several prominent, regional eateries such as Salty’s on Alki, Stars, Fullers, Barking Frog, Lark, Union, and Coupage. Coupage is where Michael fortuitously met restaurateurs Rachel Yang and Seif Chirchi, proprietors of the innovative and thriving Joule, Revel, and Trove kitchens. Whisenhunt helped establish Joule in 2007. By 2010, he was married, a proud father, and sous chef at Revel. His knowledge of local ingredients, penchant for subtle flavors, and mouthwatering creations, has regulars and visitors alike at Brimmer & Heeltap chomping at the proverbial bit.
CAFÉ CAMPAGNE, Daisley Gordon (Seattle, WA)
Vineyard Tour Lunch

After college, Gordon worked a few years in restaurants to enhance his understanding of the business. He graduated from The Culinary Institute of America in Hyde Park, New York, which included an internship with a certified Master Chef. In 1995, he landed at Campagne Restaurant –Seattle’s standard-bearer of regional French cuisine. He never left. Gordon went from cook to sous chef, chef, and eventually chef/partner. At the now 20-year-old Café Campagne, he focuses on bringing-out full flavors and celebrating the bounty of the Pacific Northwest seasons in the French style. He maintains a passion for French culinary traditions and the French obsession with product quality. His commitment to excellence centers on a loyal patronage of some of the Northwest’s most esteemed purveyors. In 2008, Gordon was a competitor on Iron Chef America’s fresh berries challenge. The beneficiaries of Gordon’s charitable work include the Pike Place Market Foundation and the Fred Hutch Cancer Research Center.
CAFÉ LAGO, Carla Leonardi (Seattle, WA)
Vineyard Tour Lunch

Carla Leonardi, chef owner of Café Lago, cooks her Italian food straight from the heart. Born in Lucca, Italy, Carla’s family immigrated to Cincinnati when she was a child. Growing up food was always Italian. Carla’s family owned a grocery store and cultivated a garden. It was rare for the Leonardi family to miss a meal together. After graduating from Ohio University, Carla spent a year in Europe, ending up in Manhattan, where she met her ex-husband Jordi Viladas, whose family came from Calabria. Together, inherited recipes in hand, they moved to Seattle and opened Café Lago. Carla’s father used to say, “piano piano con calma” or “slow down,” which is what she now tells her team daily. Recently, Carla was invited to join the board of the Pellegrini foundation.Café Lago often hosts kids at Montlake Elementary, teaching them to make the Italian dishes that Carla so adored as a child.
CARLTON BAKERY, Tim Corrigan & Ahmee Corrigan (Carlton, OR)
Salmon Bake Desserts

When Carlton Bakery co-owner Tim Corrigan was living in Japan, he became interested in a particular bakery that was making incredible European-style pastries and breads. For Tim, the allure was two-fold: he loved eating the bread and pastries, and he wanted to learn to make them. Tim worked some early mornings at the bakery for two years, learning the essentials of bread and pastry making. Tim also studied baking at the 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, co-owner of the Carlton Bakery, shares a love for good food. Ahmee brings much talent to the Carlton Bakery, in the form of creativity, culinary ability, and a passion for excellence. Tim and Ahmee work with a dedicated staff to create all of the homemade products.
Vineyard Tour Lunch

Jack Strong brings over 20 years of culinary experience to his position of executive chef at Chinook Winds Casino Resort in Lincoln City, Oregon. Hailing from Siletz, Oregon, Strong’s Native American heritage plays a significant role in his culinary philosophy. He takes pride in leveraging the farm-fresh native ingredients of the region to develop his indigenous Northwest cuisine. Strong’s influences focus on elements that are native to the Pacific Northwest, highlighting foodstuffs that have always thrived in the area. Strong attended the culinary program at Lane Community College in Eugene, Oregon. He is co-author of The New Native American Cuisine: Five-Star Recipes from the Chefs of Arizona’s Kai Restaurant. Strong previously served as chef de cuisine at the AAA 4 Diamond Salish Lodge and Spa in Snoqualmie, Washington and at Kai, Arizona’s only AAA 5 Diamond fine-dining establishment at the Sheraton Wild Horse Pass Resort & Spa.
CLYDE COMMON, Carlo Lamagna (Portland, OR)
Saturday Lunch on the Lawn

Carlo Lamagna is the executive chef at Clyde Common where he leads the kitchen in preparing simple, exquisitely-executed food from a menu that has no boundaries or borders. Lamagna was born in the Philippines and lived in Canada and Michigan until he was a teenager when he returned to the Philippines. Starting out as a psychology major in college, it wasn’t long until he discovered his passion for cooking and moved back to Michigan at age 20 to begin his culinary career. At Clyde Common, Lamagna’s dishes are a glimpse into his life: where he has come from and where he has been, coming together to make something new. He uses classic techniques with modern, beautiful plating, and his food is old school flavor, with new school style.
COCOTTE, Kat LeSeuer (Portland, OR)
Passport to Pinot

Growing up in the Chicago suburbs, Kat LeSueur was the daughter of a mother who loved to entertain and travel, and therefore exposed to fine dining from a very young age. Her first inspirational food memory was dining at Charlie Trotter's at age nine; the seemingly never-ending parade of perfectly prepared plates induced her first "food high." Kat's family traveled extensively during her early years, exposing her to a multitude of ethnic cuisines and exotic cultures. After cooking for fun throughout her undergraduate schooling at the University of Iowa, Kat decided to move westward and attend culinary school at Oregon Culinary in Portland, Oregon. Kat finds inspiration in both modern and traditional cuisine, and strives to strike a balance between the two. "Taking a classic and reinterpreting it, but not to the point of making it unrecognizable, is so fun to me. Even just tweaking the presentation can make a dish seem new and exciting. I like the food to be clean and bright both on the plate and the palate and, most of all, satisfying and approachable." 
COQUINE SUPPER CLUB, Katy Millard (Portland, OR)
Vineyard Tour Lunch

Katy began her culinary career in Paris in 2002. A summer backpacking trip through Europe turned into five years in fine dining kitchens in France. She returned stateside in 2008, drawn to San Francisco’s dining scene, continuing her kitchen training as sous chef at Daniel Patterson’s celebrated Coi Restaurant. In 2011, she moved to Portland and met her now husband Ksandek by chance. Together they created Coquine. For three years they have been staging farm dinners and pop-ups around Portland and Willamette Valley’s wine country. Along the way, they have befriended farmers, foragers, and food lovers alike, while working towards opening a brick and mortar location. Scheduled for a summer 2015 opening, Coquine will be located in the charming neighborhood at the top of Mount Tabor in southeast Portland, where the food will be delicious and service will be sincere.
CROWN PAELLA, Scott Ketterman (Portland, OR)
Vineyard Tour Lunch

Founded in the fall of 2011 by husband and wife team Scott and Emily Ketterman, Crown Paella is an event company focused on traditional Spanish cooking that specializes in giant paella and tapas. Scott Ketterman began his culinary career working in a family-run seafood restaurant in coastal Maryland. Lured to Portland by the proximity to the mountains and ocean, as well as the emerging culinary scene, he has built upon his expertise working at Viande Meats, Paley’s Place, and the Heathman Restaurant. Scott has also spent extensive time traveling abroad working in some of Spain’s renowned restaurants. He honed his skills as a stagiaire at Mugaritz, a Michelin two-star restaurant near the ‘food mecca’ of San Sebastian, as well as at Pedro Subijana’s Akelare, a Michelin three-star restaurant. Upon returning to Portland, Scott found his place as the chef of Simpatica where he spent four years at the helm before forging out on his own.
FEASTWORKS, Ethan Bisagna & Ashley Bisagna (Portland, OR)
Passport to Pinot

Opened in the summer of 2014 by husband and wife team Ethan and Ashley Bisagna, Feastworks Delicatessen is the much anticipated next step in the Feastworks family. After six years of growing Feastworks Catering, they felt it was time to open a brick and mortar where they can serve their customers on a daily basis. 

Ashley was born and raised in Portland, Oregon. At a very early age she knew she would grow up to work in the culinary field. After graduating from Washington State University, she moved to Seattle where she was a food and beverage manager for Starwood Hotels and Resorts. Realizing that her true passion was working in the kitchen, she pursued a degree in the culinary arts. She went on to work under Walter Pisano at Troiani and Jerry Traunfeld at The Herbfarm. She moved back to Portland after a decade away, landing first at Park Kitchen and then working as the sous chef of Clyde Common before starting Feastworks.

Ethan Bisagna, a Washington native, grew up surrounded by some of Washington's best farmland. After extensive travels around the world he decided to return to Washington. Ethan moved to Portland to cook and explore the food and wine culture of Oregon. He has studied wine through the Wine & Spirit Education Trust and was able to fuel his passion for the art of butchery while working at Clyde Common, Phil's Meat Market, and as the opening head butcher for Laurelhurst Market.
FRICE PASTRY, Alissa Frice (Portland, OR)
Saturday Lunch on the Lawn

Originally from the Northwest, Alissa moved to Denver, Colorado and studied baking and pastry art at Johnson and Wales University. After completing her program in Denver, Alissa moved to New York and worked under pastry chef Dominique Ansel at Restaurant Daniel where she quickly excelled learning new techniques and developing her skills. With time well spent in New York, Alissa set her sights back home where she developed her own dessert menus at Portland hot spots Clarklewis, Bluehour, and Restaurant St. Jack. Alissa’s prominence in the pastry scene in Portland was recognized in Food & Wine magazine's ‘Best New Pastry Chef’ issue and she was named part of the Eater ‘Young Gun Class of 2013.’ She opened Frice Pastry in north Portland in 2014.
GRACIE'S, Mark Hosack (Portland, OR)
IPNC Kitchen Manager

A graduate of New York's Culinary Institute of America, Mark Hosack, of Gracie's, has been cooking in the Portland area for over 25 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 has been on the board of the International Pinot Noir Celebration, prepared meals at the White House, and is currently involved with Share our Strength, Portland’s Classic Wine Auction, The Liver Foundation’s “Flavors of Portland, The Children’s Trust’s annual “Winemakers Dinner.” He has also volunteered his talents at the “Taste of the Nation” yearly fundraising event. He joined the culinary team at Lucier Portland in April of 2008 before moving on to Hotel Deluxe / Gracie's.
HUNT AND GATHER CATERING, Andrew Biggs (Portland, OR)
Grand Dinner & IPNC Kitchen Manager

Being a native Oregonian, chef Andrew Biggs was raised in the outdoors, fishing, hunting, crabbing and clam digging; gaining a greater understanding of where our food comes from. After spending most of his career working under others, including six years with James Beard award-winning chef Philippe Boulot at The Heathman Hotel, he decided to create a catering service that is the culmination of his life here in Oregon, as a habitant and professional chef. Hunt & Gather has come to embody tradition, quality, and a respect for the places we call home.
KACHKA, Bonnie Morales (Portland, OR)
Sparkling Brunch

The first-generation American daughter of Russian immigrants, Bonnie Morales grew up in Chicago and has a unique view on the culture and cuisine of the former Soviet Union. Briefly working for a design consultancy in New York, Bonnie left product design to pursue a career in food – honing her skills in several of New York and Chicago's Michelin starred restaurants. Bonnie opened Kachka, her dream restaurant devoted to the cuisine of Russia and former Soviet republics such as Ukraine, Belarus, Georgia, and Uzbekistan, in 2014 to much acclaim. Despite being open for just over a year, Kachka is already a staple in the Portland restaurant community and has received accolades from publications like The Oregonian, Bon Appétit, The Wall Street Journal, and The New York Times. When Bonnie isn't in the kitchen, she spends her time with her husband, Israel, and her son.
KATE KOO SUSHI, Kate Koo (Portland, OR)
Sparkling Brunch

Kate Koo is a working sushi chef in Portland, Oregon. She began her career in 2000 and immediately found herself delighted by the flavors, textures, and demanding nature of the craft. It is of great importance to her to present sushi as an experience that honors its history and cultural ties. She has spent time working in Oregon, Arizona, Washington, and more recently Hawaii, which continues to influence her cuisine. She can currently be found at Zilla Sake House in the Alberta Arts District.
KEN'S ARTISAN BAKERY, Ken Forkish (Portland, OR)
Passport to Pinot

Ken Forkish is owner and head baker at Ken's Artisan Bakery, owner of Ken's Artisan Pizza, and owner and head baker at Trifecta Tavern & Bakery, all of which are in Portland, Oregon. Ken is also the author of Flour Water Salt Yeast, winner of the IACP Book Award for baking and the James Beard Foundation award for baking and desserts in 2013. Ken was a finalist for the James Beard Foundation Outstanding Pastry Chef Award in 2013.
LARK, John Sundstrom (Seattle, WA)
Grand Dinner

John Sundstrom graduated from the New England Culinary Institute, and he completed a four-year apprenticeship with classically trained sushi chef Yasuyuki Shigarami. After eight years of cooking in Seattle, Sundstrom spent a year traveling and learning—first to Japan to taste and research Japanese food and culture, then he was on to a working tour of New York and San Francisco’s finest kitchens. After returning to Seattle, he was named one of Food & Wine’s “Best New Chefs of 2001” while at west Seattle’s Earth & Ocean. In 2003, Sundstrom opened Lark in Seattle’s Capitol Hill neighborhood with his wife, JM Enos, and partner, Kelly Ronan. In 2013, he published his first cookbook, Lark: Cooking Against the Grain, which was awarded an IACP Judges Choice Award. In December of 2014, Sundstrom relocated Lark to a larger space, and opened two additional spots in the same building: Bitter/Raw and Slab Sandwiches + Pie. Sundstrom won the James Beard Award for Best Chef Northwest in 2007, and was a semi-finalist for the James Beard Award Outstanding Chef USA in 2014.
LAURELHURST MARKET, Ben Dyer, David Kreifels, & Jason Owens (Portland, OR)
Salmon Bake

Benjamin Dyer is one of the owners of Laurelhurst Market, Simpatica Catering and Dining Hall, Ate-Oh-Ate Hawaiian Restaurant, and the newly opened Reverend's BBQ. He has been cooking for the last 18 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 is a proud member of the board of directors for the IPNC and looks forward to celebrating his 13th year as a guest chef at the event. Ben Dyer is pictured on the left of the photgraph.

David Kreifels is one of the owners of Laurelhurst Market, Simpatica Catering and Dining Hall, Ate-Oh-Ate Hawaiian Restaurant, and the newly opened Reverend's BBQ. David was born in Portland and has enjoyed the opportunity to watch the Portland food scene grow from its infancy into the full-fledged food city it has become. It is very important to David to work closely with local farmers and food providers, and he is constantly striving to find the best that the region has to offer. David came to Simpatica when the dining hall was built in January of 2006 and became a co-owner the following year. Dave Kreifels is pictured in the center of the photograph.

Jason Owens is one of the owners of Laurelhurst Market, Simpatica Catering and Dining Hall, Ate-Oh-Ate Hawaiian Restaurant, and the newly opened Reverend's BBQ. Jason 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. 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 team as chef and part-owner. Jason Owens is pictured on the right side of the photograph.
LEVANT, Scott Snyder (Portland, OR)
Vineyard Tour Lunch

Scott Snyder grew up in California, but much of his family, including his great grandparents, have Israeli roots, having emigrated there from Russia in the mid 1800s. Snyder honed his skills working at San Francisco hotspots Jardiniere and Postrio before moving to Portland in 2008 to cook at Wildwood. For Snyder, a love of food started with family and travel and has come full-circle with the opening of Levant, reflecting both his heritage and his interest in old-world cuisine. With an emphasis on local products, Snyder employs classic and modern French technique to bring a creative twist to the food of the Sephardic Jewish Diaspora.
Salmon Bake

An Oregon native, Philip Oswalt was raised in a family of chefs and restaurateurs. He started his first kitchen job at age 13 and learned the importance of working with Willamette Valley farmers. A graduate of the New England Culinary Institute, his culinary path has taken him to Washington, Colorado, Florida, and France. Returning to Portland, he found a home at the Heathman Restaurant, then the Multnomah Athletic Club, where he currently oversees four restaurants.
NATURAL SELECTION, Aaron Woo (Portland, OR)
Grand Dinner

Natural Selection is a restaurant built on vegetables, fruits, and grains. Served in a warm European-style setting, the cuisine features both rustic and modern cooking techniques while highlighting the flavors of France, Italy, and Spain. The concept is brought to you by chef Aaron Woo, a graduate of the California Culinary Academy who has worked in such notable San Francisco kitchens as Absinthe Brasserie, La Folie, Stars, and as sous chef of PlumpJack Café under chef Keith Luce. Before moving to Portland, Aaron lived in Telluride, Colorado where he worked as executive chef at 9545 and The Cosmopolitan Restaurant.
OLYMPIA PROVISIONS, Elias Cairo (Portland, OR)
Sparkling Brunch

Salumist Elias Cairo, grew up first generation Greek-American with a father who made charcuterie at home. Doing things the old-fashioned way was commonplace. Elias later journeyed to Europe to apprentice in the kitchens of masters. It was there that he rediscovered the art of curing meat and found inspiration in the markets and mountain towns of the old world. The experience affirmed what he had been taught all along: handmade is better. Back in beautiful Portland, Oregon, Elias set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct traditional technique that is seldom seen in the United States. The result is Olympia Provisions, Oregon’s first USDA-approved salumeria, established in 2009, but deeply rooted in the past.
THE PAINTED LADY, Allen Routt (Newberg, OR)
Saturday Lunch on the Lawn

While it’s true most ten-year-old Boy Scouts aren’t spit-roasting Cornish game hens on campouts, such was the passion of Allen Routt. That passion has only grown as Routt continues to create delightfully unexpected, creative meals to guests at Oregon’s only four-star, four-diamond restaurant, The Painted Lady, nestled in the heart of Oregon’s wine country. Routt and his wife Jessica Bagley named The Painted Lady after the principles with which they restored the Victorian home housing the restaurant. The couple delivers the same philosophy to the table. Routt prepares meals using contrasting and interesting ingredients, balancing dishes in a felicitous way, and always highlighting the food’s natural flourishes and flavors.
PALACE CAKES, Elizabeth Beekley (Portland, OR)
Salmon Bake Desserts

“A party without a cake is just a meeting.” – Julia Child
Elizabeth Beekley knows that when you want a slice of cake, nothing else will suffice. Cake is happy. Cake is celebratory. And cake is friggin’ delicious. At Palace Cakes, the cakes taste amazing for a reason; ingredients are chosen wisely from the freshest butter and flour to the juiciest, ripest seasonal fruit. The brainchild of a marathon drooling session with friend and coworker Juli Bailey, Palace Cakes was born because the pair wanted a slice of yellow cake with chocolate icing and couldn’t find one! Elizabeth set out to right that dreadful wrong and make delicious cake available to the masses.
PBJ's Grilled, Keena Tallman (Portland, OR)
Passport to Pinot

PBJ’s Grilled launched 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. Owner Keena Tallman aim to create a unique and delicious sandwich from a nostalgic, classic American tradition. PBJ’s makes their own organic nut butters, combining these hand-crafted ingredients with those of other local food artisans, including sustainable fruit spreads from Oregon Growers in Hood River, Oregon. Sandwiches are served on a variety of local breads, Gabriel’s Challah and Portland French Bakery. The sandwiches combine flavors of sweet, savory, spicy, and tart, like the Hot Hood, made with PBJ’s own peanut butter on challah with house-made black cherry jam, roasted jalapeños, and applewood smoked bacon.
PURA VIDA, Ricardo Antunez (McMinnville, OR)
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 the business is reflected in the way that everyone is welcomed and treated at the restaurant. It is reflected in the way food and drinks are prepared and enjoyed. It is reflected in the art on the walls, and most of all, in the experiences that guests have. Ricardo Antunez and Carmen Borrasé came together in April of 2013 hoping to find a space to share their respective crafts with the community. Ricardo, a chef with a passion for Latin American cuisine, and Carmen, an artist with Costa Rican roots, united their talents to create Pura Vida Cocina & Arte. Pura Vidabelieves strongly in supporting the local community. To that end, most of their ingredients are grown and produced locally, with a menu dictated by the changing seasons and Ricardo's imagination.
Vineyard Tour Lunch

Recipe, A Neighborhood Kitchen opened its doors to the community in the spring of 2011, showcasing rustic, yet refined preparations of wine country cuisine while always enthusiastically adapting to the seasons. Time honored cooking methods and techniques, along with long-standing family recipes, take the forefront when composing daily menus. Chef/owner Paul Bachand’s artisanal philosophies carry through in the kitchen at Recipe, with an everchanging selection of cured and smoked meats, hand formed cheeses, pastas, and old world charcuterie.
RED FOX BAKERY, Chrissy Buck (McMinnville, OR)
Passport to Pinot

As McMinnville's first independent artisan bakery in the heart of downtown, Red Fox features true handcrafted breads and pastries. Their flour comes only from Washington and Oregon, their berries are picked at Draper Farms, Stephens Farm, and Munoz Farms, and their butter is made a mile away at Farmer's Cooperative Creamery. They use vegetables and greens from Oakhill Organics in Grand Island and peaches and nectarines from Baird Family Orchards. Red Fox proudly grows most of its own herbs and makes many jams in house.
RED HILLS MARKET, Jody Kropf & Shiloh Ficek (Dundee, OR)
Passport to Pinot

Red Hills Market was opened by chef/proprietor Jody Kropf and his wife Michelle, after ten years of planning and building from the ground up. Their love of the local Pinot noir and the beauty of the Oregon countryside drew them back to the Willamette Valley, with the vision to showcase the local bounty and embrace the close connection to the farmers, vintners, and artisan food crafters. Jody studied culinary art at The Culinary Institute of America at Greystone in the Napa Valley and the Western Culinary Institute in Portland, Oregon. He was fortunate to continue his education formally and informally with Phillipe Boulot, of the Heathman Hotel, during an internship and through later employment. As Red Hills Market quickly grew, Jody was happy to bring Shiloh Ficek on board, an executive chef who shared similar passions about food and held a similar vision for the business.

Shiloh started his culinary career in northwest Portland at Wildwood Restaurant. Working with both Cory Schreiber and Dustin Clark, Shiloh’s culinary promise was evident immediately and he quickly worked his way up to sous chef. Shiloh stayed five years at Wildwood. Then, after a brief stint helping David Machado open nearby Nel Centro, he accepted the role of executive chef at Farm to Fork in Dundee and made his way south. It was there, surrounded by vineyards and farms, that he saw the incredible potential of a restaurant in the place he now calls home, the Willamette Valley.

RED WAGON CREAMERY, Emily Phillips (Eugene, OR)
Salmon Bake Desserts

Chef Emily was introduced to the world of handcrafted ice cream as a little girl in North Carolina. She and her sisters would make ice cream with their Mom, using fresh, local ingredients. Emily begged to take the ice cream around their neighborhood in her little red wagon to earn spending money. That’s the inspiration for Red Wagon Creamery. After ten years as a chef, including stints at a five-star restaurant in New Zealand, Emily decided to take her chef experience and combine it with her love of locally-sourced, all-natural ice cream. She returned to America, and settled into the eclectically-adorable Eugene, Oregon. After two years as a successful food cart, Red Wagon Creamery opened a scoop shop in downtown Eugene. Red Wagon Creamery proudly partners with local farmers to create fresh, seasonal flavors like Strawberry Riesling Sorbet, Cherry Brie, Just Beet It!, and Pumpkin Pie.
REMEDY WINE BAR, Jeff McCarthy (Portland, OR)
Grand Dinner

Jeff McCarthy is pastry chef at Remedy Wine Bar, where his innovation and creativity shine through in simple, elegant, and wine friendly desserts. Originally from upstate New York, McCarthy started his career in the food industry as dishwasher, working his way up in the kitchen. Upon arriving in Portland, McCarthy made his mark in a variety of top Portland kitchens, creating daily productions of artisanal pastries with an emphasis on high quality local ingredients in establishments such as Fenouil, Carlyle, and Ten-01. In addition to his dessert program at Remedy Wine Bar, McCarthy is in charge of the creation and execution of tasting menus as chef at exclusive pop-up supper club, TenTop. He creates all food items for popular downtown sandwich shop Bowery Bagels, while managing and expanding Portland’s premier shared-use commercial kitchen and culinary incubator KitchenCru.
RESTAURANT BECK, Justin Wills (Depoe Bay, OR)
Friday Lunch on the Lawn

Justin Wills is the executive chef of Restaurant Beck, where progressive Northwest cooking is presented in playful, artistic dishes, all served in a comfortable atmosphere. Wills regularly hand forages nearby beaches and forests for edible delicacies. From sea beans to oxalis to oak moss, he leaves no culinary stone unturned, making his elegant Pacific Northwest dishes the epitome of ‘local.’ Wills began cooking professionally as a teenager. He attended the Culinary Institute of America in Hyde Park, New York, graduating in 1997. Wills cooked in California, Oregon, and Colorado before being approached by the owners of The Whale Cove Inn in Depoe Bay. In 2009, Restaurant Beck opened, and within six months, it received a AAA Three Diamond rating. Wills has been included as a James Beard Semi-Finalist for Best Chef Northwest in 2012 and 2013, and was nominated as a “People’s Best New Chef” by Food & Wine magazine in 2011.
RUDDICK/WOOD, Paul Losch (Newberg, OR)
Vineyard Tour Lunch

Paul Losch is co-owner of Ruddick/Wood, a restaurant and tavern in downtown Newberg. Raised in rural Pennsylvania, Paul has been working in food service since the age of 13, starting off at a snack bar run by his family at Shawnee State Park. Paul worked in local restaurants before enrolling in the Culinary Institute of America. He has spent his time since the Culinary Institute exploring food, kitchens, and life across the United States and abroad. A desire to be closer to the source of his food and nature brought Paul to Oregon in 2008. After stints in several Portland kitchens, including DOC and Vino Paradiso, Paul teamed up with Kyle Lattimer in early 2013 to open Ruddick/Wood. Ruddick/Wood showcases the duo's commitment to providing comfortable and approachable food and drink that supports the local community.
SALT & STRAW, Tyler Malek (Portland, OR)
Passport to Pinot

Salt & Straw is Portland's farm-to-cone ice cream shop. Their ice cream is handmade in small-batches using only all-natural dairy with the best local, sustainable, and organic ingredients Oregon has to offer, as well as imported flavors from small, handpicked farms and producers around the world. It starts with local cream from Lochmead Dairy in Eugene, Oregon. All of their cows were born on their third generation family farm – so you know it's the highest quality you can get and super fresh. The ice cream is made with 17% butterfat, very little air in the churn process, and a low sweetness level, so the flavors can really shine through!
SERRATTO, Tony Meyers (Portland, OR)
Vineyard Tour Lunch

Just like Serratto, executive chef Tony Meyers has a little Italian in him, and is heavily influenced by the flavors of the Pacific Northwest. A product of a Sicilian grandmother who showed Tony around a kitchen at a young age, he also learned respect for farm-to-plate cooking as he grew up in Placerville, California helping his father raise livestock. At Serratto, he combines his classic French training, knowledge of wild meats and game, and a love for creative sauces into dishes that showcase the best local ingredients. Tony lives in Portland with his wife and son, Isaac, and daughter, Gwen. In his spare time, he enjoys riding his motorcycle with Serratto’s owner, Alex Bond.
SMALLWARES, Johanna Ware (Portland, OR)
Vineyard Tour Lunch

Johanna Ware moved to New York City in 2002 to pursue cooking. She had the privilege of working under Brad Farmerie (Public), Mark Ladner (Del Posto), and David Chang (Momofuku Noodle bar and Ssam Bar) while she was there. She returned to Portland, Oregon in 2009 in hopes of opening her own restaurant. She spent two years working for Cathy Whims at Nostrana and then found her own space. She opened Smallwares in 2012.
SODEXO, Noah Bekofsky (McMinnville, OR)
Sparkling Brunch

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. The garden was out back, so I was hands-on with that and in the kitchen." Realizing his comfort behind the stove, he got to work as soon as he could, making salads and washing dishes at a four-star restaurant when he was 14. From there he traveled to Europe to open his mind to other cultures while 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 Café. In 1994, Bekofsky headed for Hyde Park, New York to pursue a degree at the Culinary Institute of America. Over the next 20 years he worked across the United States in Austin, Miami, Sun River, Oregon, Maui, Chicago, and Scottsdale before joining Sodexo as district chef at Linfield College in McMinnville, Oregon.
STONEBURNER, Jason Stoneburner (Seattle, WA)
Friday Lunch on the Lawn

Jason Stoneburner is the chef of Seattle's Bastille Café & Bar and chef/owner of Stoneburner. He is dedicated to procuring products from small farms and thoughtfully sourcing ingredients.
SUBTERRA, Martin Bleck (Newberg, OR)
Passport to Pinot

Martin Bleck taught himself how to cook in ethnically diverse Miami where, with his wife Janet, he grew Creative Tastes Catering into one of the most successful high-end catering companies in the south Florida market. In 2008, they moved to the Willamette Valley and soon opened the acclaimed Subterra - A Wine Cellar Restaurant in Newberg, celebrating everything that the beautiful wine country has to offer. While they initially swore they would never cater again, they are also The Rogue Gourmet Catering Company, which they operate out of the largest kitchen facility dedicated to off-premise catering in the valley.
SWEET BUMPAS, Matt Bumpas (Seattle, WA)
Friday Lunch on the Lawn

At the age of 34, Matt left his school psychologist career to pursue his life long dream of cooking professionally. Culinary school, catering, restaurant line work – it wasn’t long before he landed his dream job as pastry chef at Seattle’s Poppy Restaurant. At Poppy, Matt delighted diners with his herb and spice infused desserts. In September 2014, Matt left Poppy to pursue a business of his own. With Sweet Bumpas, Matt continues to create treats that blend sweet and savory flavors and incorporate ingredients from the American South, Pacific Northwest, Southeast Asia, and the Middle East. Born and raised in southern Virginia, Matt is a graduate of the College of William and Mary and the Seattle Culinary Academy. This summer, you can find Matt serving his imaginative and boldly flavored ice creams, sorbets, and toppings at farmers' markets and special events in Seattle.
TAMAMI, Jewel Carnett (McMinnville, OR)
Salmon Bake Desserts

Tamami Chocolates is a very small family-run boutique chocolate shop. They create hand-made artisanal chocolates using local products and quality European dark, milk, and white chocolate. Most of their products are carefully crafted molded chocolates with many different flavors and decadent, rich ganache fillings. Their most popular creations uses local dessert ports, local balsamic vinegars, truffle oil, local distributed Fleur de Sel, and fresh fruits and flowers, some coming from neighbors and their own backyard garden.
TAQUERIA NUEVE, Billy Schumaker (Portland, OR)
Sparkling Brunch

The concept for Taqueria Nueve began to take shape in Billy's mind long before its original opening date in 2000. Billy toured Mexico in the late 90s and was welcomed into the homes of Mexican families where he found inspiration in Mexican customs, culture, and recipes. When the original Taqueria opened in 2000, it became an instant success, immediately forming a loyal T9 family that has remained in Portland to this day. Five years ago, Portland lost one of its most popular restaurants when Taqueria Nueve shut its doors. Since then, Taqueria Nueve fans have been longing for the return of T9's signature dishes and friendly service. Happily, in 2014, T9 returned! Guest favorite wild boar tacos, octopus coctel, caeser con ceviche, and fresh squeezed margaritas are once again available. For it’s recent incarnation, Billy partnered with Brent Richford. They met in 1998 when they worked together at Paley's Place in Portland. The two have remained close amigos ever since, including when Brent worked at Taqueria Nueve in the early 2000s. When the opportunity to re-open Taqueria Nueve presented itself, Brent and Billy replied with a resounding “HELL YES!”
TIMBERLINE LODGE, Jason Stoller Smith (Timberline, OR)
Salmon Bake

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 by immersing himself in commercial kitchens, primarily in the Ashland, Oregon area. His first executive chef position was at the Budd Bay Café, a popular seafood restaurant in Olympia, Washington. 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 four years under the tutelage of Timberline’s chef, Leif Eric Benson, Jason left to become a partner in The Dundee Bistro, where he ran the kitchen and directed the culinary program of what became Oregon’s premier wine country restaurant. Jason’s career came full circle in 2010, when he returned to Timberline Lodge as executive chef upon the retirement of chef Benson. His close ties and support of Oregon farmers, ranchers, vintners, and fishermen continues to nurture his reputation for utilizing locally grown sustainable food products.
TORO BRAVO, John Gorham (Portland, OR)
Grand Dinner

John Gorham is co-owner and executive chef of iconic Portland restaurants Toro Bravo, Tasty n Sons, Tasty n Alder, and Plaza del Toro and is co-owner of the Mediterranean Exploration Company. Gorham believes that a chef’s cuisine and style is influenced by a trade route composed of travels, past work, cities lived in, and foods that his/her family made growing up. A ‘chef of the people,’ Gorham celebrates a range of global cuisines at his influential restaurants, each with a unique identity but all embodying the quintessential Portland dining experience of family-style dishes, house-made charcuterie, and seasonal-sustainably-sourced ingredients.
URBAN FARMER, Matt Christianson (Portland, OR)
Salmon Bake

Chef Matt Christianson focuses on redefining the modern steakhouse with an emphasis on sustainable Northwest ingredients and simple, straightforward preparations in his role as executive chef at Urban Farmer in The Nines Hotel. He loves the idea of a food community and treating ingredients as well as your neighbor treats them. He emphasizes this philosophy at Urban Farmer by maintaining excellent relationships with farmers and being “farmer-centric.” Fresh out of culinary school, Christianson traveled across the country to work with Bradley Ogden and the Lark Creek Restaurant Group, quickly working his way up the ranks to executive chef at the group’s Lark Creek Inn. While there, Christianson got a taste for farm-to-table cuisine, and loved cultivating relationships with local farmers and growers. Christianson later accepted a position as chef de cuisine at Ogden’s One Market in San Francisco. Lured to Boulder, Colorado, to be near family, Christianson became the executive chef at Q’s Restaurant in the historic Hotel Boulderado. From Boulder, Christianson settled in Portland where he became the executive chef at Urban Farmer.
VALLEY COMMISSARY, Jesse Kincheloe (McMinnville, OR)
Passport to Pinot

Jesse was born and raised in Healdsburg, California in the heart of Sonoma. He moved to the Northwest to attend the Western Culinary Institute’s Le Cordon Bleu in Portland. After graduating, he received an externship at Crush restaurant in Seattle, which later won Food & Wine magazine’s “Best Chef” award along with a James Beard Foundation award. Jesse has worked in high-end restaurants all over the Northwest while finding his style from local products and seasons. He moved to Oregon’s wine country to help open The Allison Inn & Spa in Newberg. Jesse and his wife Erica then moved to McMinnville where he became the opening chef of Community Plate and later, Walnut City Kitchen. They opened Valley Commissary in July 2014. Jesse and Erica were blessed during this time with the birth of their first child, Jackson.