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The 2015 Featured Chefs will be announced in early spring. Shown below are Featured Chefs from 2014.

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.
ARAGONA, Carrie Mashaney (Seattle, WA)
Vineyard Tour Lunch

It seems that Carrie Mashaney’s star has been rising ever since she moved to Seattle in 1998. In early 2013, Seattle Metropolitan magazine named her a Rising Star Chef and in October of the same year, she premiered as a contestant on Season 13 of Bravo television’s Top Chef New Orleans. In December, after serving in supporting culinary roles for nearly 15 years, Carrie took the lead as chef de cuisine at Jason Stratton’s new Spanish restaurant, Aragona. Born and raised in Iowa, Carrie attended the University of Northern Iowa in Cedar Falls where she studied French and German. With a passion for cooking and a desire to attend culinary school, Carrie made her way to Seattle where she enrolled in the School of Culinary Arts at the Art Institute of Seattle, followed by a degree in Specialty Breads and Desserts from Seattle Central Community College in 2000. In 2001, Carrie spent four months in France where she apprenticed at St. Germain en Laye, learning French pastries, cakes, chocolates, and ice creams. Upon her return to Seattle, Carrie worked for four years as a server and pastry assistant at the Sorrento Hotel. In 2005, she was hired at the venerable Café Juanita, chef Holly Smith’s award-winning, northern Italian restaurant in Kirkland, Washington. During her two years there, Carrie executed both savory and sweet positions that included: sauté, pantry, pastry, bread and pasta. It was at Café Juanita that Carrie met chef Jason Stratton. In 2008, Carrie served as sous chef and pastry chef at Beato Food and Wine and in 2009, as sous chef at Dinette restaurant. When Jason Stratton took over the Spinasse kitchen in 2009, he recruited Carrie to join him and she has been his right hand culinary partner ever since. In 2012, Jason and Carrie competed as a team on the second season of the Food Network’s culinary competition, Chef vs. City.

AVIARY, Kat Whitehead (Portland, OR)
Saturday Lunch on the Lawn

Katherine (Kat) Whitehead is one of the three New York-trained chef and co-owners of Aviary in Portland, Oregon, leading the pastry program of the eclectic, modern restaurant, heavily influenced by Asian and French flavors and techniques. Whitehead earned a Bachelor of Arts from the University of Massachusetts, and after a short-lived business career at AIG, realized she was drawn to the communal feeling in a kitchen and working with her hands, so she earned a culinary arts diploma from the Institute of Culinary Education in New York. Whitehead met her husband and fellow co-owner chef of Aviary, Jasper Shen, while working at 5 Ninth in New York City, and she worked with him again at Provence where she was the lead line cook. She left Provence to help open Bar Milano and then completed her culinary experience in New York as the pastry chef/sous chef at Freemans. With Shen and their friend, chef Sarah Pliner, Whitehead made the cross-country move to Portland, Oregon where the trio pursued their dream of having their own restaurant, opening Aviary in 2010 to much acclaim. Whitehead was named a StarChefs.com Rising Star in 2011 and featured in The Oregonian's "Queens of Portland's New Pastry Age." In addition to her work at Aviary, Whitehead has been doing research and development for Portland's lauded Salt & Straw Ice Cream since April 2013.
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.”
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 (Bachelor of Science) in Portland, Oregon and from the California Culinary Academy in San Francisco, California (valedictorian). 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 2-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 HR 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.

BRIAR ROSE CREAMERY, Sarah Marcus (Dundee, OR)
Passport to Pinot

According to Sarah, "I'm following my passion in Dundee, Oregon. I have my own cheesemaking business making fresh chevre, aged cheeses, and euphoria-inducing chocolate chevre truffles. The more I work with cheese, the more I know I'm living my dream." The multiple awards she has earned, including a Good Food Award and a blue ribbon from the American Cheese Society, are a testament to her passion to create great cheese. She learned the art of cheesemaking working side-by-side with the cheesemakers at Cowgirl Creamery in the San Francisco Bay Area, Ticklemore Cheese Company in Devon, England, and at Goat Lady Dairy near Greensboro, North Carolina. In 2008, Sarah set up shop in Dundee, Oregon and launched Briar Rose Creamery in 2010. Sarah, and the cheeses of Briar Rose Creamery, has been featured in numerous publications such as the Culture magazine, The San Francisco Chronicle, Portland's Mix magazine, and The Oregon Wine Press. Today she is recognized as a talented cheesemaker, creating hand crafted cheeses at her creamery.
BUNK CATERING, Tommy Habetz & Nick Wood (Portland, OR)
Salmon Bake

Tommy Habetz and Nick Wood’s no-nonsense gourmet sandwich shop opened in Portland in 2008. Coveted by locals, and spotlighted by national and local media, Bunk Sandwiches has grown to two locations, a catering business and Bunk Bar, a watering hole with live music.

Tommy grew up in Fairfield, Connecticut where food was connected to some of the most important and fulfilling moments in his life. After working a variety of restaurant jobs in his youth, Tommy attended The Natural Gourmet Cookery School in New York City, subsequently securing two ‘dream’ externships at Mario Batali’s Po and Bobby Flay’s Mesa Grill. Both opportunities led to full-time jobs. Tommy helped Batali open Lupa in 1999, moving south in 2000 to Boca Raton, Florida to open Lucca for Drew Pierporent’s Myriad Restaurant Group. Tommy headed west in 2002, working at some of Portland’s most dynamic restaurants including Lucere, Genoa, Ripe Family Supper, and Gotham Building Tavern. His favorite Bunk sandwiches are the Meatball Parmigiano Hero and Bacon, Egg, and Cheese on a poppy seed hard roll.

Nick’s culinary journey began in Cincinnatti, Ohio where he started out making meatloaf in a cafeteria and later at a small bistro called WB’s where his chef Andrew Goodrich taught him the basics and gave him the push that changed the path of his career. Nick moved to Charleston, South Carolina to attend Johnson & Wales University. Working under Donald Barickman at Blossom Café in Charleston introduced him to the work ethic and long hours required in the restaurant business and familiarized him with Southern cuisine. His next move was to New Orleans for an internship at Brennan’s Restaurant where his honed his skills and immersed himself in the soul of Creole cuisine. A sous chef position at Martinique Bistro gave him the opportunity to write menus and work with local, seasonal ingredients. Inspired by constant rumblings about the food scene in Portland, Nick made the move west in November of 2006, meeting Tommy Habetz shortly thereafter. His favorite Bunk sandwich is the Hot Sausage Po’ Boy dressed with green tomato pickles.

CAFÉ JUANITA, Holly Smith (Seattle, WA)
Grand Dames Dinner

Holly Smith grew up in Monkton, Maryland in a food loving family. Holly studied political science at both Colby College and Washington College, later attending the Baltimore International Culinary College (BICC). Holly completed an externship in Ireland with Master Chef Peter Timmins while at BICC. In 1993 Holly moved to Seattle and accepted a position with Tom Douglas at the Dahlia Lounge. Holly was the sous chef of the Dahlia Lounge for 4 years. In 1999, chef Tamara Murphy encouraged Holly to become a part of the opening of Brasa. She spent that year as sous chef, leaving to open Café Juanita in April of 2000. Café Juanita has been a labor of love, allowing Holly to express her passion for Northern Italian food and wine; a commitment to organics and sustainability and a holistic approach to the dining experience. Holly showcases local products while serving modern Northern Italian inspired cuisine. Crowned 2008 Best Chef Northwest by the James Beard Foundation, Holly and Café Juanita also were nominated for the James Beard Foundation’s Outstanding Chef and Outstanding Restaurant award. Holly was honored again in 2012 to be nominated for Outstanding Chef in the U.S.
THE COUNTRY CAT DINNER HOUSE & BAR, Adam Sappington (Portland, OR)
Saturday Lunch on the Lawn

When Adam Sappington, of The Country Cat Dinner House & Bar, speaks of his passion for food, it is passion slow-baked over the steady heat of the farmlands of central Missouri. Growing up in Jefferson City, Adam's earliest memories are of family-style meals featuring local ingredients. This farmland culinary heritage simmered, waiting patiently, like the food Adam prepares, for the perfect moment. After culinary school, Adam spent 11 years at Wildwood Restaurant and Bar. It is here that Adam cultivated the network of farmers with whom he works today. The Country Cat Dinner House & Bar opened April of 2007. At The Country Cat Dinner House & Bar, Sappington has manifested a style that has a farm-to-table element, from using every part of an animal he gets in, to telling the story of the vegetable and why he uses a particular cooking method to bring out the best of the vegetable. The Country Cat is a culmination of family history, culinary experience, and networking to source the best local ingredients.
CHINOOK WINDS CASINO, Jack Strong (Lincoln City, OR)
Vineyard Tour Lunch

Jack Strong brings over 20 years of experience in the culinary industry 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 strong 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 center around elements that are native to the Pacific Northwest, highlighting seafood, herbs, produce and other items that have always thrived in the area. Strong attended the culinary program at Lane Community College in Eugene, Oregon. In 2008, he was nominated for the James Beard Award long list, “Best Chef: Southwest.” 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 restaurant, Arizona’s only AAA 5 Diamond and Forbes 5-Star fine-dining establishment at the Sheraton Wild Horse Pass Resort & Spa. Before that, Strong was the sous chef at The Phoenician’s Windows on the Green Restaurant in Scottsdale, Arizona.
COMMUNITY PLATE, Dustin Joseph (McMinnville, OR)
Passport to Pinot

Biography coming soon.
COQUINE SUPPER CLUB, Katy Millard & Ksandek Podbielski (Portland, OR)
Passport to Pinot

Katy began her culinary career abroad in Paris in 2002. After graduating with a degree in Hospitality Business from Michigan State University, she headed to Europe for the summer. For the next five years, Katy worked her way up through some of the best fine dining kitchens in France, starting with how to peel shallots. Her résumé includes commis and chef de partie positions at: La Butte Chaillot by Guy Savoy in Paris; La Table du Lancaster by Michel Troisgros in Paris (one Michelin star); Le Château de la Chèvre d’Or in Èze Village with chef Phillipe Labbé (two Michelin stars); Le Grand Hôtel du St Jean-Cap Ferrat with chef Didier Aniès, MOF (one Michelin star). Katy 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. Assisting with the planning and successful opening of his second venue, Plum, Katy gained valuable insight into the process of opening a new restaurant. Portland presented Katy with an opportunity to be closer to her family, and to live in a region rich in edible resources. Here, she met Ksandek by chance, and fell for the way his strengths complement her own. Coquine was a natural next step. Since 2011, Katy has been cooking around Portland and the Willamette Valley’s wine country, befriending farmers, foragers, and food lovers alike, as she and Ksandek share their commitment to sustainable practices and a completely visible food chain with dish after delicious dish.
CROWN PAELLA, Scott Ketterman (Portland, OR)
Passport to Pinot

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, Ketterman mentored with many chefs eager to demonstrate their cooking techniques and share their passion for fresh and local ingredients. In Portland, 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.
DEPARTURE, Gregory Gourdet (Portland, OR)
Vineyard Tour Lunch

Chef Gregory Gourdet, chef de cuisine at Departure Restaurant + Lounge, loves to create approachable, modern Asian cuisine using both traditional and avant-garde techniques. Playful with flavors, he focuses on giving diners something new and unexpected. Gourdet loves the farm-to-table concept, and frequents the many Portland farmers' markets to bring the flavors of Japan, China, Thailand, Vietnam, and Korea to Portland. His prior experience includes work with Jean-Georges Vongerichten in New York City, chef de cuisine at Urban Farmer Restaurant at Portland's The Nines Hotel, executive chef at Saucebox, and most recently chef de cuisine at the sexy rooftop restaurant and lounge, Departure. In 2012, Gourdet won the Great American Seafood Cook-Off in New Orleans becoming the first chef outside of a gulf state to win this esteemed title. Known for his flexibility when serving customers with special diets, his Brussels Sprouts with Chili and Lime were named one of the “Best Vegan Dishes In Portland” by The Oregonian. He was also nominated for the People’s Best Chef by Food & Wine magazine in February 2012. In September of 2012, Gourdet’s dish was voted “People’s Choice” at the annual Wild About Game competition at Oregon’s Timberline Lodge. In 2012, Gourdet was honored to be named Eater’s Hottest Chef in Portland.
DIN DIN, Courtney Sproule (Portland, OR)
Grand Dames Dinner

Courtney is the owner of din din, where she hosts spirited dinner parties, as well as private events. A self-taught cook, Courtney’s culinary knowledge was shaped by The Chef Studio, the cooking school of lauded chef Robert Reynolds, where she served as an instructor. Before opening din din, Courtney worked as event assistant to James Beard Award-winning chef Vitaly Paley of Paley’s Place and served for three years on the board of the Hollywood Farmers Market. Her recipes have been published in various publications including two cookbooks. She teaches a culinary course in France each year through the cooking school Good Keuken with colleague and friend Blake Van Roekel.
THE DUNDEE BISTRO, Chris Flanagan (Dundee, OR)
Vineyard Tour Lunch

Christopher Flanagan, executive chef of The Dundee Bistro, is a native of Oregon Wine Country; his family still lives in the small wine town of Carlton. His culinary style is inherently wine friendly, light and intuitive. Flanagan's lifelong experience of living in one of America's finest food and wine regions is the foundation of his flavorful, beautfiul and unpretentious foods. His epicurean journey started with a high school senior project featuring culinary arts . . . a month-long internship at The Dundee Bistro and acquaintance with then Executive Chef Jason-Stoller Smith, who remains Flanagan's friend, culinary mentor, and confidant. That teen-age opportunity changed his life – he fell in love with cooking. He went on to culinary school and kitchen positions in some of Portland's finer restaurants. Flanagan's natural talent and ability to combine flavors and textures rewards his guests with every dish, whether an epicurean creation or a simple, satisfying meal.
FRICE PASTRY, Alissa Frice (Portland, OR)
Salmon Bake Desserts

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.
GEM CREOLE SALOON, Jesse Valle (McMinnville, OR)
Sparkling Brunch

The son of a server, Jesse Valle spent a good amount of time in restaurants looking up to professional cooks as much as his mother's friendly customers from a young age. At 18, he enlisted in the United States Coast Guard, and after his service, he used his GI bill to obtain a culinary degree. In 2006, he chose to enlist in the United States Army as a cook to use his skills to serve again. Sergeant Valle, passionate about food and cooking, ran a dining facility on the border of North and South Korea at Camp Casey. Valle was awarded two Army Achievement Medals for excellence in food service, and US Army Best Chef Korea Region 2008. In 2009, chef Valle moved to Yamhill County and, in 2013, he began his service as the executive chef of both La Rambla and Gem Creole Saloon. Valle says, “I care about three things - making sure my guests are taken care of, taking care of the restaurants' employees, and creating new irresistible food.”
GRACIE'S, Mark Hosack (Portland, OR)
Sparkling Brunch & 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 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 (past board member), The Liver Foundation’s “Flavors of Portland, The Children’s Trust’s annual “Winemakers Dinner,” and has 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)
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.
IMPERIAL, Ben Bettinger (Portland, OR)
Vineyard Tour Lunch

After growing up in Vermont, chef Benjamin Bettinger moved to Portland, Oregon in 2001. He attended Le Cordon Bleu's Western Culinary Institute, graduating in 2002 with highest honors. His dedication and leadership in school lead to an opportunity to intern under esteemed chef Vitaly Paley at Paley's Place. In the fall of 2004, Bettinger was promoted to sous chef, a position that offered a chance to develop as a kitchen leader, working with local farmers and purveyors. Over the next two years, the restaurant received many accolades, including chef Paley's James Beard award for "Best Chef Pacific Northwest." In 2006, Bettinger took on more responsibility at Paley's Place when he became chef de cuisine, and the notoriety of the restaurant continued to grow. In 2008, Bettinger accepted the position of executive chef of the new restaurant Beaker and Flask, which was to be opened by friend and colleague, Kevin Ludwig. Beaker and Flask opened in the summer of 2009, immediately garnering critical acclaim, including being named "Restaurant of the Year" by Willamette Week. Chef Bettinger's inventive take on modern European fare is inspired by the seasons – he calls it, "Euro-Portland Cuisine." While running his own kitchen, Bettinger remained close with Paley, even serving as Paley’s sous chef in a victory against chef Jose Garces on Food Network’s Iron Chef America in 2011. In his new role at Imperial, he is excited to collaborate with chef Paley again, as the two drive each other in an ultimate yin and yang relationship that is unmatched in the region.
JOEL PALMER HOUSE, Chris Czarnecki (Dayton, OR)
Vineyard Tour Lunch

As a fourth generation restaurateur and chef, Chris Czarnecki is honored to be carrying on the family tradition and proud to share his family's passion for fine dining. He has spent the majority of his life in and out of kitchens (Pennsylvania, Germany, France, Oregon, and Iraq), and upon returning home from service in the U.S. Army in 2006, his father asked him if he wanted to join the family business. In 2008, his parents retired and it has been Czarnecki's goal to build upon his family's rich traditions and continue to deliver superb cuisine and outstanding experiences to all guests.
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 (since 2001), owner of Ken's Artisan Pizza (since 2006), and owner and head baker at Trifecta Tavern & Bakery (since 2013), all 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.
LITTLE BIRD BISTRO, Erik Van Kley (Portland, OR)
Friday Lunch on the Lawn

Erik Van Kley is the executive chef at Little Bird Bistro in Portland, Oregon and has been working with acclaimed chef Gabe Rucker at restaurants Le Pigeon and Little Bird since 2005. A native of Grand Rapids, Michigan, Erik Van Kley entered the culinary circuit in 1994 as a line cook at Rose’s Restaurant, a landmark in his lakeside hometown, where he gained exposure to both worldly food and technique. It was there that Erik met his first mentor, sous chef Jason Knickerbocker. After four years at Rose’s, Erik transferred to the Sierra Room, also in Grand Rapids, where he rose from kitchen manager to executive chef within a short three years. In 2002, Erik received an opportunity to relocate to Scottsdale, Arizona to be a sous chef at Noyz Restaurant and then later moved on to Sugo Pastaria and Grazia Pizzeria. After ten years of cooking, Erik took the opportunity to attend culinary school at the Arizona Culinary Institute and graduated in 2005. After graduation, Erik moved to Portland and began working at the Gotham Building Tavern where he met future colleague Gabe Rucker. Erik and Gabe worked together at the celebrated Gotham and at Portland’s acclaimed Nostrana. When Gabe left to begin working at Le Pigeon, he recruited Erik to join him. The duo has been working together ever since. Little Bird opened its doors in December 2010 with Erik as executive chef. What Erik had learned in his previous work experiences in Portland stands true to his outlook on his menu at Little Bird: food can be taken seriously without taking yourself too seriously. His cuisine at Little Bird evokes the warmth of classic bistros and brasseries in France with a modern, Oregonian approach; justly so, as Erik’s self-admitted first culinary loves—crêpes and pâtés—were met during family sabbaticals in France.
MARCHÉ, Stephanie Pearl Kimmel (Eugene, OR)
Grand Dames Dinner

A native of Texas, Stephanie grew up traveling around the world and living in Japan, Europe, and North Africa, as well as in many regions of the United States. Her parents, both enthusiastic cooks and cultural explorers, engendered in her a love and appreciation for diverse traditions, especially those involving food. Stephanie's formal education was in English literature and French cultural history, with degrees from the University of Oregon and the Sorbonne. In 1972, she opened the Excelsior Café in Eugene, Oregon, pioneering a Northwest culinary movement with her use of seasonal menus that celebrated the bounty of the region. Later projects included cookbooks and a 13-part cooking series called New American Cuisine, which has been shown on public television stations nationwide and garnered a prestigious James Beard Award for best national cooking series in 1997. In 1997, Stephanie opened the casual, French-inspired Marché Café, followed in 1998 by Marché, a full-service restaurant and bar serving market-driven regional cooking. In 2006, Marché Provisions, a European-style food emporium debuted. The opening of the Inn at the 5th in 2012 began another new chapter for Stephanie and Marché. Throughout her career, Stephanie has been recognized as a pioneer in the movement to support and celebrate regional, seasonal cuisine. She was a finalist for a James Beard Award in 2006, and honored for lifetime achievement by Women Chefs & Restaurateurs, the Cascadia Culinary Conference and many more.
MÅURICE: A PASTRY LUNCHEONETTE, Kristen D. Murray (Portland, OR)
Grand Dames Dinner

As a little girl, Kristen grew up surrounded by her great aunt’s vegetable garden; sweet peas, peppers, lettuces, herbs, raspberry bushes, and persimmon, fig and kumquat trees. When Murray tells her story, it starts with her childhood in Southern California, where ripe fruit and beautiful produce were always at her fingertips. While baking with her grandmother and great aunt, she transformed those fruits into her earliest desserts. Kristen’s professional pastry and culinary career has been shaped by adventures in San Francisco with Alain Rondelli and Patrick Coston, in New York City with Claudia Fleming of Gramercy Tavern and with Marcus Samuelson at Aquavit, and in Boston with Barbara Lynch. She eventually made her way west, arriving in Portland in 2008 and working with Vitaly Paley at Paley’s Place in Portland. Kristen fell in love with the culture of France on her first visit in 2004. She returned later with Robert Reynolds to teach courses at The Chef’s Studio both in France and Portland. Portland has become Kristen’s second home to New England and thus, MÅURICE: A Pastry Luncheonette was born.
MILLER'S GUILD, Jason Wilson (Seattle, WA)
Friday Lunch on the Lawn

Chef Jason Wilson, James Beard Foundation’s winner Best Chef Northwest 2010 and one of Food & Wine magazine’s Best New Chefs 2006, is partner and executive chef of Miller’s Guild, and co-founder and executive chef of the critically acclaimed CRUSH restaurant in Seattle. His broad range of culinary abilities always subscribes to the highest quality, seasonal ingredients that showcase the best from Northwest and American farmers, producers, and fisherman. Where his renowned CRUSH offers technique-driven, Modern American Cuisine in a contemporary setting, Miller’s Guild explores a more visceral, back-to-basics style of cooking concentrated on 75-day dry-aged beef, nose-to-tail butchery, and rustic baked goods. When he is not cooking or catching up on sleep, Jason is coaching his son’s hockey team, tending to the CRUSH garden, foraging for wild ingredients, or fly fishing, drawing seasonal inspiration for his next menus.
NED LUDD, Jason French (Portland, OR)
Vineyard Tour Lunch

Jason French of Ned Ludd was born and raised on the East coast. He began dining and cooking at an early age. His professional career has included importing and selling cheese, selling wine under the guidance of two master sommeliers, teaching culinary school, and cooking in twenty kitchens. He trained under notable chefs Jeffrey Buben, Peter Smith, and Cathal Armstrong while working at Vidalia in Washinton, D.C. He is a 1997 graduate of L' Academie de Cuisine where he was awarded a James Beard scholarship. After a visit to Portland, the Oregon coast, and the PSU Farmer's Market, Jason moved to Oregon in 2001 with plans of opening a restaurant. Since then, he has worked for notable Portland chefs Vito Dilullo at Café Mingo, Vitaly Paley at Paley's Place, Morgan Brownlow at clarklewis, and John Gorham at Toro Bravo. He worked for New Seasons prior to opening Ned Ludd with Ben Meyer in December of 2008. He is inspired by regional food ways, his family, the weather, and Oregon's committed and passionate artisans.
NICK'S ITALIAN CAFE, Eric Ferguson & Carmen Peirano (McMinnville, OR)
Vineyard Tour Lunch

Carmen Peirano and Eric Ferguson are the chef/owners of Nick’s Italian Café in McMinnville, Oregon. Founded in 1977 by Carmen’s father Nick Peirano, the restaurant was acknowledged in 2014 by the James Beard Foundation as one of “America’s Classics.” Carmen and Eric took over Nick’s in 2007, updating the menu and interior while keeping its spirit consistent. In addition to Nick’s, the couple also owns Fino in Fondo, which focuses on artisan salumi, and Peirano & Daughters, a specialty food and wine shop.
NOSTRANA, Cathy Whims (Portland, OR)
Grand Dames Dinner

Cathy Whims has been serving authentic regional Italian fare to Portland diners for nearly 25 years. She and her partner, David West, opened Nostrana in 2005 and quickly earned The Oregonian's designation of "Restaurant of the Year." Nostrana specializes in the regional cuisines of Italy using ingredients provided by many of the best farmers, cheese makers, and meat producers in the northwest. Nostrana has also been mentioned in many local and national magazines including Sunset, Details, Food & Wine, Northwest Palate, Gourmet, The New York Times travel magazine, Alaska Airlines magazine, and Italian Cooking and Living. Cathy is an active member of the International Association of Culinary Professionals, Chef's Collaborative, and Slow Food. She has also been invited to represent Oregon several times at the prestigious James Beard Awards Reception in New York City and is a six-time finalist for the James Beard Foundation's Best Chef Northwest award. She loves sharing her knowledge and is a frequent guest teacher at many schools around the region. Most recently, she opened Oven and Shaker, a modern urban saloon in the heart of Portland's Pearl District.
OLYMPIC PROVISIONS, Elias Cairo (Portland, OR)
Passport to Pinot

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 Olympic Provisions, Oregon’s first USDA-approved salumeria, established in 2009, but deeply rooted in the past. 

Olympic Provisions was highlighted in the 2012 Saveur “Top 100” for “making some of the finest charcuterie” Saveur has tasted. They have also been featured in Bon Appétit, Oprah, Food & Wine, TastingTable.com, and Martha Stewart. In 2011, Olympic Provisions received four Good Food Awards for their Saucisson d’Arles, Chorizo Rioja, Pork Liver Mousse, and pickled peppers. They have also received Good Food Awards for Chorizo Navarre (2012), Lomo di Parma (2013) and Salami Cotto (2014).

THE PARISH, Ethan Powell & Tobias Hogan (Portland, OR)
Vineyard Tour Lunch

Tobias Hogan and Ethan Powell first met while cooking at Portland’s Everett Street Bistro. In 2008, they opened EaT: An Oyster Bar, a neighborhood restaurant and bar with a New Orleans-inspired menu. With catfish po’ boys, jambalaya, and a wide assortment of farm-direct raw oysters, the partners were excited to bring their innovative southern fare to the emerging North Williams St. neighborhood. In 2012, when Tobias and Ethan researched locations for their next concept, they returned to the Pearl District.

The Parish, presenting traditional Cajun food, alongside the more urban and European-inspired Creole cuisine is named after the counties, or “parishes,” found in Louisiana. The Parish is part of a resurgence of independent chef-owned restaurants dotting the new landscape of Portland’s Pearl District. As chefs committed to supporting local producers, Ethan and Tobias see the opportunity to open a second restaurant as a positive boost to local farmers, winemakers, and regional oyster farmers, as well as culinary tourists seeking farm-to-table dining within Portland’s downtown hub.

PBJ's Grilled, Keena Tallman & Shane Chapman (Portland, OR)
Passport to Pinot

PBJ’s Grilled launched their food cart at Willamette Week’s Food Cart Festival in April 2010, during the annual meeting of International Association of Culinary Professionals. Conference attendees voted PBJ’s sandwiches second place winner at the festival. The following week, PBJ’s cart opened for business on NW 23rd in Portland. Owners Shane Chapman and Keena Tallman’s purpose it to create a unique and delicious sandwich from a nostalgic, classic American tradition. Shane and Keena make their own organic nut butters, combining these hand-crafted ingredients with other local food artisans, including sustainable fruit spreads from Oregon Growers in Hood River, Oregon. Sandwiches are served on varieties of Gabriel’s Challah and Dave’s Killer Bread. The sandwiches are sweet, savory, spicy, or tart, like the Hot Hood, made with PBJ’s own peanut butter on challah with black cherry jam, roasted jalapenos, and applewood smoked bacon.
QUIN, Jami Curl (Portland, OR)
Salmon Bake Desserts

Jami Curl is the dreamweaver of all candy and sweet treats found at Portland’s QUIN and Sprinklefingers. She brings to her shops a passion for baking and candy making, knowing that indulgences are better when made by hand, with real ingredients. As the founder of Portland’s beloved Saint Cupcake, Jami has been treating the city to sugary perfection for over nine years. Never too far away from food or cooking, her father taught her to sear tuna and make ceviche at a young age. Her childhood memories almost always include food in some way or another, which makes it difficult for her to pinpoint the moment she fell in love with cooking (and eating). With a passion for food and a strong work ethic, Jami began her career in the food industry at the age of 12 when she began scooping ice cream and working the fryer at the Geneva Dairy D’Lite. She found her way back to food after college, eventually moving to Portland. When she is not making candy and developing recipes, she likes to cook at home, dream of the summer camp she intends to open, and spend time with her son Theo and her husband Matt.
RECIPE, Paul Bachand (Newberg, OR)
Sparkling Brunch

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 (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, Shiloh Ficek & Jody Kropf (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 Napa Valley’s Greystone, Culinary Institute of America, and Portland’s Western Culinary Institute. 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.

REMEDY WINE BAR/ TENTOP, Jeff McCarthy (Portland, OR)
Friday Lunch on the Lawn

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 under his mentors, executive pastry chef Chris Boos and executive chef Jack Yoss. 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. He was also responsible for creating and producing a rotating seasonal dessert menu for Tabla. McCarthy has consulted on pastry programs at well-respected Portland establishments Wildwood, Besaw’s, and Genoa. 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. McCarthy’s favorite aspect of working at Remedy Wine Bar is being able to work with his wife, chef Ingrid Chen.
RESTAURANT BECK, Justin Wills (Depoe Bay, OR)
Vineyard Tour Lunch

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 with owner-selected wines and classic, seasonal cocktails. The menu is so seasonally minded that 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.’ Growing up in a large Italian family in Des Moines, Iowa, Wills always cooked with his grandmother, who was originally from the northern Italian region of Friuli-Venezia. Deciding to pursue food as a career, 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, Justin and his wife Stormee opened the restaurant, named after their son Becker. Within six months of opening, Restaurant Beck received an 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.
REVEREND'S BBQ, 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 12th year as a guest chef at the event. Ben Dyer is pictured on the left of the photgraph.

Chef 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.
RINGSIDE FISH HOUSE, David Ezelle (Portland, OR)
Vineyard Tour Lunch

Born in Orange County, California, David Ezelle relocated to the Northwest in the 2004 after spending more than a decade working in northern California with highly recognizable restaurant groups and respected chefs. David attended college in Missouri, taking part-time work in restaurants as a way to generate income to pay for school. It wasn’t until his mid-twenties that David changed gears and made a path to the Culinary Institute of America in Hyde Park, New York, graduating in 1995. After graduation, David joined Real Restaurant, hired by co-founders Bill Upson, Bill Higgins, and Cindy Pawlcyn. David found mentorship from Doug “Bix” Biederbeck and Gordon Drysdale, partners of several Bay Area iconic restaurants as he worked his way up the kitchen ranks at Real Restaurant Group. David moved to Portland in 2004 to be closer to his family. It wasn’t long before he found his way back at the helm of the kitchen, this time with Paragon, a part of the Moana Restaurant Group. He took a hiatus from Paragon when Moana management sent him into their seafood restaurant, Bay 13, as executive chef. David describes his cooking as one with an honest, straight-forward approach, allowing the ingredients to shine in each dish he creates. He values that this is a region where chefs typically show an ingredient-driven approachability. When not in the kitchen at the Fish House, David resides in Portland finding time for his favorite non-cooking hobbies; golf, scuba diving, and fly fishing.
RUBY JEWEL, Becky Burnett & Lisa Herlinger (Portland, OR)
Salmon Bake Desserts

In 2004, Lisa stumbled upon an artisan ice cream void in Portland, Oregon. Her solution? Fill it with extraordinarily delicious and distinctly original ice cream sandwiches. After countless late nights churning out batch after batch of cookies and ice cream, Ruby Jewel was born. Lisa and her sister Becky sold the first Ruby Jewel ice cream sandwiches out of a cooler at Portland farmers markets and the treats quickly garnered a loyal following – you can now find Ruby Jewel ice cream sandwiches in grocery stores from Alaska to Los Angeles. Though Ruby Jewel has received national attention, appearing on the Food Network and in Oprah magazine, all Ruby Jewel ice cream continues to be carefully hand-crafted daily in their North Portland kitchen.

Committed to supporting the local community and economy, Ruby Jewel uses only the best ingredients thoughtfully sourced from farmers and food producers in Oregon and around the Northwest. Lisa and Becky opened Ruby Jewel Scoops in North Portland in 2010 and in Southwest Portland in 2012, serving ice cream sandwiches, sundaes, and scoops of every flavor for all to enjoy.

RUDDICK/WOOD, Kyle Lattimer & Paul Losch (Newberg, OR)
Passport to Pinot

Kyle Lattimer and Paul Losch are co-owners of Ruddick/Wood, a new restaurant and tavern in downtown Newberg. Raised in rural Pennsylvania, chef 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 upon graduating high school in 1998. 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/WoodRuddick/Wood showcases the duo's commitment to providing comfortable and approachable food and drink that supports the local community.
RYE, Joseph Mihm (Eugene, OR)
Passport to Pinot

Rye’s doors opened in March 2012 after owners Jeff Passerotti, Kiyallah Heatherstone, and Wendy Watson had patiently waited for the right location to launch their combined expressions of European village foods, a craft bar with a focus on food and drink pairing, and a warm and inviting space where you can enjoy all of that and more. Joseph Mihm is a Western Culinary School graduate and native Oregonian. Rye’s chef de cuisine gained his early experience on the Oregon coast and in Eugene. He moved north to work in several Portland restaurants before returning to Eugene to lead the kitchen at rye. He and his talented crew create menus that pay homage to the cuisine of southern Europe and the Mediterranean basin, with more than a dash of local Northwest influence.
SALT & STRAW, Kim & 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 their cows were born right 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!
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.
STONEBURNER, Jason Stoneburner (Seattle, WA)
Vineyard Tour Lunch

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.
SYBARIS BISTRO, Matt Bennett (Albany, OR)
Passport to Pinot

Matt is the chef/owner of three restaurants in historic downtown Albany. Originally from Michigan, he graduated summa cum laude from Michigan State's Hospitality Business School in 1993 and moved to Oregon in 1994. After working in several area restaurants, including the Inn at Orchard Heights, Morton's Bistro, Roth's Vista Market, and the Joel Palmer House, he and his wife, Janel, opened Sybaris in 2001. He has won several culinary gold, silver, and bronze medals in Michigan, Portland, and Seattle. Matt was the first chef to prepare a dinner at the James Beard House using Northwest Native American ingredients in 2011 and was honored to be nominated for Best Chef Northwest by the James Beard Foundation in 2011 and 2012. Matt and Janel currently live in Albany with their two daughters.
TAQUERIA NUEVE, Billy Schumaker (Portland, OR)
Volunteer Welcome Dinner & Saturday Afternoon Activities

The original 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 90's 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 2000's. When the opportunity to re-open Taqueria Nueve presented itself, Brent and Billy replied with a resounding “HELL YES!”
TAYLOR SHELLFISH, Jon Rowley (Seattle, WA)
Sparkling Brunch

Inspired by an Ernest Hemingway passage on oysters in the A Moveable Feast, Jon developed a career-influencing passion becoming a prominent expert on them, their culture, and the establishments in which they are served. Jon provides consulting and marketing services to Taylor Shellfish Farms and has consulted with oyster bars and restaurants nationwide. He has  produced numerous oyster festivals, promotions, and community oyster roasts. He produces the annual Pacific Coast Oyster Wine Competition, a dating service for west coast wines and oysters, now in its 20th year. Jon is a James Beard Who’s Who. He has served as associate editor to Gourmet, and is currently serving as an associate editor to SAVEUR. He has been inducted to Shaw’s Crab House’s Oyster Hall of Fame, and is a Pellegrini Foundation award recipient.
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, and immersing himself in commercial kitchens, primarily in the Ashland, Oregon area. With his traditional work ethic and newly acquired culinary skills, he moved to Olympia, Washington where he took his first executive chef position at the Budd Bay café, a popular seafood restaurant. Next, he moved to Oregon’s National Historic Landmark Timberline Lodge, where he saw an opportunity to pursue his passion for true seasonal food preparation and cooking. Within his first year, he rose to the rank of executive sous chef. After 4 years under the tutelage of Timberline’s then chef, Leif Eric Benson, Jason left to become a partner in Dundee Bistro, where he ran the kitchen and directed the culinary program of what became Oregon’s premier wine country restaurant. While there, he earned a reputation as one of the premier Northwest chefs. Perhaps the ultimate compliment to his talents and hard work came in the summer of 2010 when he was invited to the White House to represent the cuisine of the Pacific Northwest for a Congressional Picnic personally hosted by President and Mrs. Barack Obama for 2000 guests and members of the United States' Congress. Jason’s career came full circle in 2010, when he returned to Timberline Lodge as executive chef upon the retirement of chef Benson. At Timberline’s high quality, high volume setting, Jason has hit his stride and stepped it up even a notch further. His close ties and support of Oregon farmers, ranchers, vintners, and fishermen continues to nurture his reputation for utilizing locally grown sustainable food products, as well as propel Timberline’s popularity and the northwest’s growing national notoriety for fresh, farm-to-table cuisine. Jason will be assisted at the firepit by his White House Salmon Crew.
Saturday Lunch on the Lawn

Trellis Restaurant's award winning executive chef Brian Scheehser wears many toques: farmer, cheesemaker, brewer, budding winemaker, and seasoned artisan foodie. Hand-tending an 18-acre plot at the South 47 Farm in Woodinville, he supplies the fresh produce that is showcased on his contemporary up-to-the-minute menu. “Immersing myself in the earth has given me a unique understanding of food’s inherent flavor and texture,” says Scheehser. Trained at the Culinary Institute of America in Hyde Park, New York, Brian has over three decades of culinary experience. Following his graduation, he started as an apprentice to chef Lucien Verge at Chicago’s L’Escargot, remaining at the restaurant for 11 years. He then moved to Chicago’s Hotel Nikko restaurant and later joined the Sheraton. Scheehser was drawn to Seattle when an opportunity presented itself, and he spent more than ten years as executive chef of the Sorrento Hotel's renowned Hunt Club.  He has appeared on the PBS Emmy nominated Chefs of Field series as well as in Bon Appetit, Travel + Leisure, Gourmet, Sunset, Alaska Airlines, and Seattle magazines.  Scheehser has been featured at the James Beard House in New York City as part of its Best Hotel Chefs in America series and annually hosts an out-of-house dinner for this prestigious culinary organization.
TWO TARTS, Elizabeth Beekley (Portland, OR)
Salmon Bake Desserts

Elizabeth Beekley and her sister Cecelia and started baking their tiny treats in any commercial kitchen they could borrow or rent. They wanted to open a small bakery, but were too chicken to take the plunge.  Instead, they applied to become vendors at Portland Farmer’s Market, a nelly maneuver to be sure, but one that made more sense than they knew at the time. To their immense surprise, the PFM panel liked them! They were absolutely giddy. They opened their first market with what they thought was a giant supply of cookies, only to sell out within a few hours. Whoops. Two years later, they fitted out their sweet retail bakery, providing Two Tarts with a permanent home for baked goodness.
URBAN FARMER, Matt Christianson (Portland, OR)
Vineyard Tour Lunch

Chef Matt Christianson focuses on redefining the modern steakhouse with an emphasis on Northwest, sustainable ingredients and simple, straight-forward preparations in his role of executive chef at Urban Farmer in The Nines Hotel. Christianson’s largest influence is the regional food culture of San Francisco from 1999 to 2005. 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. He quickly worked 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. Craving the experience of a high volume urban restaurant, Christianson accepted a position as chef de cuisine at Ogden’s One Market in San Francisco. Later, lured to Boulder, Colorado, to be near family, Christianson became the executive chef at Q’s Restaurant in the historic Hotel Boulderado, where he learned firsthand the demands of a full service hotel chef job. Meanwhile, he partnered with many local ranchers near Boulder. From Boulder, Christianson settled in Portland where he became the executive chef at Urban Farmer. “I’m always changing the long-view of the dining experience. Hospitality should be at my kitchen table. I bring people to Urban Farmer, instead of my home, because I can showcase so much more of my talent at Urban Farmer. I treat the restaurant as my home,” said Christianson.
XOCOLATL DE DAVID, David Briggs (Portland, OR)
Salmon Bake Desserts

David Briggs in the owner and chocolatier of Xocolatl de Davíd in Portland, Oregon. Briggs grew up in the San Francisco Bay Area, save 4 years living in Australia and Singapore, which led to extensive travels through Asia and heavily influenced both David’s childhood and culinary interests. David graduated from the University of Oregon with a degree in exercise and movement science. It was in Eugene that he had his first taste of professional cooking and in 2002, David enrolled at The Culinary Institute of America in Hyde Park, New York. Upon graduation in 2004, he accepted a job with Scott Dolich at Park Kitchen in Portland, Oregon. He was named sous chef in 2007 and worked with Dolich until March of 2009. David started Xocolatl de Davíd informally, and unintentionally, in 2005 while just “playing around with chocolate.” Over the next four years, he worked hard to make his chocolates and confections stand out from those around him. Briggs works with as many local farmers as possible and sources his single origin chocolate from sustainable and fair trade sources. And while the focus is certainly chocolate, David’s confections stand out due to their savory and sweet nature. David has been featured in Bon Appetit, Cooking Light, The Wall Street Journal, Sunset, and Mix magazine, to name a few. He won a Good Food Award for his Salted Caramel Chocolate Bar in 2011.