We are updating the website as details for the 2011 program are confirmed. Please check back for regular updates. In the meantime, view the list of 2010 featured chefs below.
"Passport is full of all the things I want out of a tasting: wines from some of the best Pinot producers in the world, complimented by foods from some of the region's finest restaurants, all in one afternoon." - Anna Matzinger, Winemaker, Archery Summit
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A POCKET VERSION OF THE THREE-DAY WEEKEND
SUNDAY, JULY 25, 2010 2:00 - 5:30 pm In the Oak Grove IPNC Master of Ceremonies Ray Isle, Wine Editor of Food & Wine and regular contributor to the CBS News' The Early Show, will welcome guests to a grand outdoor tasting of international Pinot noir from over 60 of our Featured Wineries. To maximize personal interaction with each winemaker, the event is split into two sessions. Approximately 30 Featured Winemakers will pour for each session and break in the middle for winemaker introductions. Take advantage of this unique opportunity to meet some of the world's finest Pinot noir winemakers at Oregon's largest outdoor wine tasting. Top-notch Northwest chefs will prepare divine dishes to accompany an unparalleled array of international Pinot noir. |
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The ticket price of $125 includes a tasting of over 60 wines poured for you by the winemakers, food prepared by our guest chefs and a commemorative tasting glass.
PLEASE NOTE You may purchase tickets to both the full three-day event and Passport to Pinot. Please note, however, all wines served on Sunday will have been served during the Alfresco tastings throughout the weekend. Purchase Tickets Online Purchase Tickets via Mail or Fax |
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‣FEATURED CHEFS - PASSPORT TO PINOT
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BAR AVIGNON, Jeremy Eckel (Portland, OR)
Sunday Passport to PinotJeremy Eckel has been cooking professionally for over ten years. After graduating from the New England Culinary Institute, Jeremy worked in kitchens in Vermont, Colorado, and Chicago before settling in San Francisco. In San Francisco, Jeremy spent seven years working closely with Gayle Pirie and John Clarke, chef-owners of Foreign Cinema restaurant, eventually assuming the title of chef de cuisine. There, Jeremy began to cultivate his own cooking style, using exceptional ingredients and simple preparations to create beautiful, honest food. Jeremy moved to Portland in 2008, excited to explore the farm-to-table food scene of the Pacific Northwest. In August of 2009 Jeremy took the position of chef at Bar Avignon. Since joining Bar Avignon, Jeremy has expanded the daily menu, from a small plates, artisan cheese and charcuterie focus, to a more complex entrée driven menu that changes with seasonally local products. Jeremy oversees Bar Avignons' own produce garden, planted in 2009. The garden enables Chef Eckel to source produce planted specifically for his menus at Bar Avignon. |
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BUNK SANDWICHES, Tommy Habetz & Nick Wood (Portland, OR)
Sunday Passport to PinotBiography coming soon. |
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THE COUNTRY CAT, Adam Sappington (Portland, OR)
Sunday Passport to PinotWhen Adam Sappington, of The Country Cat, speaks of his passion for food, it is passion slow-baked over the steady heat of the farmlands of central Missouri. Growing up in Jefferson City, Adam's earliest memories are of family-style meals featuring local ingredients. This farmland culinary heritage simmered for 11 years, waiting patiently, like the food Adam prepares, for the perfect moment. The Country Cat Dinner House & Bar opened April 27, 2007. After culinary school, Adam spent 11 years at Wildwood Restaurant and Bar. It is here that Adam cultivated the network of farmers who he works with today. Sappington has manifested a style that has a farm-to-table element, from using every part of an animal he gets in, to telling the story of the vegetable and why he uses a particular cooking method to bring out the best of the vegetable. The Country Cat is a culmination of family history, culinary experience, and networking to source the best local ingredients. |
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CUVÉE, Gilbert Henry (Carlton, OR)
Sunday Passport to PinotCuvée is the creation of Gilbert Henry, former chef and owner of Winterborne in Portland, and his wife Susan Barksdale, a noted Willamette Valley management consultant. Chef Henry, a native of Alsace, France, searched for a new location that would remind him of his homeland. Susan, a lifelong Francophile, dreamed of creating a chic café space that could showcase her penchant for antique French imports. Together, they found the perfect location in the heart of the Oregon Wine Country. Historic downtown Carlton met their requirements for creating a restaurant featuring handcrafted country French cuisine with hand-selected meats, seafood, and vegetables sourced from local farms and vendors. A carefully selected local wine list and cocktail menu rounded out the offerings for a classic and tastefully casual dining experience. |
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JUNIPER GROVE FARM, Pierre Kolisch (Redmond, OR)
Sunday Passport to PinotJuniper Grove Farm sits at 3000 feet in the rain shadow of the Central Oregon Cascades. It is a dry (nine-inch annual precipitation) continental climate, good for growing alfalfa and goats. Since 1987 Pierre Kolisch and his little band of passionnes have been milking Saanens, LaManchas, and Alpines and turning it into farmstead chevre. Trained in France, he is devoted to preserving unpasteurized cheeses in the United States. They invite you to stop by the shop when you are next in Central Oregon. |
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KEN'S ARTISAN BAKERY, Ken Forkish (Portland, OR)
Sunday Passport to PinotAfter having trained at the San Francisco Baking Institute, the National Baking Center, Culinary Institute of America at Greystone, Toscana Saporita in Tuscany, and the Paul Bocuse Institute, Ken Forkish opened Ken's Artisan Bakery in November 2001. His bakery, which is also a café, is known for organic rustic bread, classic Parisian baguettes, and pâtisserie reminiscent of Paris's best. Ken buys directly from northwest growers and features local, in-season produce. Many of Portland's finest restaurants serve Ken's bread: Paley's Place, Higgins, Navarre, and Park Kitchen. Ken's Artisan Bakery has been featured in Gourmet magazine's "Best Restaurants in America" and Bon Appetit. In 2006, Ken opened a pizzeria with a wood-fired oven called Ken's Artisan Pizza. |
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LA CAPITALE BRASSERIE, David Rosales & Ricardo Antunez (Salem, OR)
Sunday Passport to PinotDavid is a graduate of California Culinary Academy in downtown San Francisco. He has spent 15 years in the bay area's top restaurants including stints at Lalime's and Chez Panisse. Additionally, He has traveled extensively through Spain, France, Italy and Mexico. In 1999 David was brought on board at Via Centro as chef de cuisine under Jean Pierre Moulle. In 2001, as executive chef, he opened Fonda, a Central and South American restaurant and bar. Fonda opened to huge crowds and was awarded three stars by the San Francisco Chronicle. Under David's direction, Fonda consistently made Michael Bauer's "Top 100" yearly restaurant list. In 2003, David was named one of five "Rising Star Chefs" by the Chronicle. Recently, David has returned to his hometown of Salem, Oregon to open "La Capitale Brasserie", which serves casual bistro food sourcing products from local farms and ranchers in the Willamette Valley. In May of 2010 David will be opening Andaluz, a Spanish tapas bar next door to La Capitale. |
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LA RAMBLA, Timothy Hodges (McMinnville, OR)
Sunday Passport to PinotLaRambla Restaurant & Bar recently welcomed Executive Chef Timothy Lee Hodges to their popular Third Street, McMinnville restaurant. Chef Hodges began cooking professionally at the age of 16 and in 2004 enrolled in the culinary program at the Art Institute of Charlotte in North Carolina. While attending school, he was hired as a banquet cook at a well respected French restaurant, Bistro 100, which later became Taverna 100. He considered it a wonderful experience, but not exactly what he was looking for. Before graduating from culinary school, Chef Hodges was offered a position as sour chef by fellow Institute graduate Eric Ferguson of the venerable Nick's Italian Café. Chef Hodges moved to Oregon and fell in love with the Willamette Valley and the bounty of culinary products available. After two years learning to prepare Northern Italian inspired cuisine at Nick', Chef Hodges was ready to delve into the wonders of Spanish cuisine at the helm of La Rambla's kitchen. Chef Hodges looks forward to applying Spanish cooking techniques and principles of Spanish cuisine to the superior products the northwest has to offer. |
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RED FOX BAKERY, Laurie Furch (McMinnville, OR)
Sunday Passport to PinotEducated at the Culinary Institute of America in Hyde Park, New York, Laurie Lehner Furch, of the Red Fox Bakery, moved to Oregon with her husband Jason to begin an artisan baking program at Salishan Lodge in Gleneden Beach, Oregon. She then became the pastry chef at the Blackfish Café, and opened the Red Fox Bakery in Lincoln City. The bakery moved to McMinnville in 2003. Her breads focus on traditional, old-school methods, and the bakery uses organic, local products whenever possible. The bakery's philosophy is to preserve the past while educating people about food history and about incorporating bread and wheat products into a healthy, balanced lifestyle. |
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SALUMERIA DI CARLO, Fred Carlo (Portland, OR)
Sunday Passport to PinotBorn in 1950 and raised in a small, mostly Italian-American village in western New York near his grandparents' farm, Fred Carlo's happiest childhood memories revolve around his grandmother and the good things that came out of her garden and kitchen. In 1976, Fred moved to Oregon and settled into northwest Portland, making sausages in his home and at restaurants where he worked. In 1986 Fred started Salumeria di Carlo, a wholesale sausage business. In the fall of 1987, his first retail shop Viande Meats & Sausage, was opened next to PastaWorks on southeast Hawthorne and in 1990 a second was opened inside City Market in northwest Portland. Fred sold the business in 1996 (after which it was renamed Viande) living a "life of leisure and reflection" for six years until 2002 when he resumed Salumeria di Carlo, wholesaling to stores and restaurants. You can find Fred cooking sausages in four Portland farmers markets from April through November. |
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TERRACE KITCHEN, Fernando & Marlene Divina (Lake Oswego, OR)
Sunday Passport to PinotTwo James Beard medals are better than one. There are precious few husband and wife James Beard Award winning couples in America, and one has returned home to Oregon. Chef Fernando Divina and wife/business partner Marlene, have returned to Oregon to set up their latest restaurant, Terrace Kitchen, on 2nd and B in Lake Oswego. A Slow Food Award Nominee, chef Divina selects the region's local, organic, sustainable food products to create his handcrafted Northwest menus. Terrace Kitchen features the Divina's unique "little dishes of the Americas," Oregon mainstays such as wild salmon and grass-fed beef. American grilled flatbreads from the Divina's award-winning cookbook, Foods of The Americas, topped with delicious seasonal offerings, depending on what farmers and fishermen friends are growing and catching. Terrace Kitchen offers cooking classes, special wine and handcrafted distilled spirits dinners, plus guest chefs and speakers. |
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TWO TARTS BAKERY, Elizabeth Beekley (Portland, OR)
Sunday Passport to PinotThe simple satisfaction that comes from a jewel-sized treat is undeniably rich. At Two Tarts Bakery, Elizabeth Beekley and her crew create an array of artisan pint-sized cookies for your enjoyment. Think of them as low-yield, flavor-forward, highly-allocated cookies, if you must! It's just what you need after a hard day of imbibing some of the world's finest Pinot noir (ok, that and a beer at the DeLuxe.) On your way home, visit the retail bakery in Northwest Portland. The husband/wife/children you left behind will be much more predisposed to forgiving you if you bring them a box of treats from Oregon. Sorry to say, they have not received their Parker scores as of yet. Maybe you could send Bob their way? |