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  1. 14 Hands

    14 Hands

    (Prosser, WA)

    The inspiration for 14 Hands draws from the legendary wild horses that once roamed eastern Washington. These horses – which measured 14 hands tall – were celebrated for their power, strength and tenacity. The unique and beautiful landscape that gave the horses their spirit and tenacity now feeds our vines. With loamy sand and gravel soils, these hills require a strong and determined grapevine, and our 14 Hands vines revel in this world class terroir. With the fruit from these hardy vines, our winemaker crafts big, fruit-forward reds and crisp, juicy whites that honor the legend of the region.

  2. Doug Adams

    Doug Adams

    Bullard Restaurant (Portland, OR)

    Doug Adams, a standout contestant on Season 12 of BRAVO’s Top Chef, is most definitely up to something. Born in Colorado, raised in Texas, he got his start in the kitchens of Missoula, Montana before moving to Portland to attend the Western Culinary Institute (now Le Cordon Bleu). Adams launched his career in Portland at Lucier, did a stint in the kitchen with Portland’s Andy Ricker, and helped acclaimed Chef Greg Denton open MetroVino before moving to the city’s iconic Paley’s Place. When Chef Vitaly Paley opened Imperial, Adams helped to launch the restaurant as Sous Chef before being tapped to lead the team as Chef de Cuisine in 2014. At Imperial, Adams’ creative energy and leadership earned him a nomination as a 2016 James Beard Award “Rising Star, 2015 Chef of the Year” from Eater PDX and Imperial itself the distinction of “2015 Best Restaurant” from Willamette Week. He left Imperial in July 2016 to pursue his upcoming Bullard restaurant in the Woodlark boutique hotel in Downtown Portland.

  3. Adelsheim Vineyard

    Adelsheim Vineyard

    (Newberg, OR)

    Adelsheim Vineyard was founded in 1971 and is one of Oregon’s few pioneering wineries that is still locally owned. Our mission is to create remarkable wines that are a centerpiece of conversation, wines that connect people to the spirit and beauty of Oregon. We were the first winery established in the Willamette Valley’s Chehalem Mountains. Our longstanding commitment to this region is reflected in our LIVE certified sustainable wines, made in homage to the natural characteristics of the land. We open our doors 360 days per year to wine lovers seeking a uniquely Oregon experience.

  4. Ashley Alexander

    Ashley Alexander

    Gather & Feast (Australia)

    Ashley is a self-taught cook, recipe developer and stylist from Melbourne, Australia. In 2014, along with her husband Mike, Ashley launched ‘Gather & Feast’, a website featuring beautiful healthy food and free recipes and resources for styling gatherings with ease and confidence. Gather & Feast was inspired by a thought of the multifaceted meaning of to gather and feast. The gathering together of beautiful food, and also the gathering together of friends and loved ones. To feast, to celebrate, to share, to enjoy, to love. Ashley has styled and developed recipes for a number of clients including KitchenAid, HP, Loving Earth, WellCo, The Design Files, Pana Chocolate and Chigo Design. She has been featured in various publications, most recently the Huffington Post, Woman’s Day, Elle, Zeit Magazine, Martha Stewart, Camille Styles, Where Women Cook, and The Design Files. When she’s not in the kitchen, Ashley can be found exploring farmers markets and gourmet food stores, discovering her new favourite gelato flavour, and visiting Melbourne’s new city cafes and restaurants.

  5. Alit Wines

    Alit Wines

    (Dundee, OR)

    We’re a small team of passionate, Dundee-based winemakers who believe there’s a world of difference between organic, naturally-made, principled wine and the other stuff. Our goal is to bring you closer to the story of our wine, the people who make it and the place that it comes from, so we’re fully transparent about our winemaking costs and philosophies. And we only sell direct-to-your-doorstep —no middlemen, no mark-ups, no snobbery.

  6. Lisa Allen

    Lisa Allen

    Heater Allen Brewing (McMinnville, OR)

    Lisa Allen came to be a brewer via the wine industry, but is no stranger to craft beer. A native Oregonian, Lisa grew up in a family of home brewers and craft beer enthusiasts. In 2007 her father, Rick Allen, started Heater Allen Brewing, concentrating on German and Czech-style lager beers. Lisa joined the brewery in late 2009 and started as many brewers do: cleaning kegs. At the beginning of 2017 Lisa started taking over the head-brewer role from her father, who hopes to mostly-retire in the next few years. Lisa is honing her tasting skills and hopes to someday judge beers at the Great American Beer Festival and the World Beer Cup. When Lisa isn’t at the brewery she enjoys spending time outside, playing with her terrier-mix, Iggy, visiting new places, and drinking Champagne (or beer, of course!).
  7. Tim Alves

    Tim Alves

    Bottle+Kitchen (Portland, OR)

    Leading the innovative culinary team at Bottle+Kitchen is Chef de Cuisine Tim Alves. A few months before his 30th birthday Alves got his first restaurant job in a neighborhood pizza place. He says the food was garbage but fell in love with cooking. He soon moved on to Cira33 as a brunch cook and worked his way up to Head Chef. This is where Alves truly fell in love with cooking and started to refine his craft. From here he went on to study under James Beard award winning chef Greg Higgins. At Higgins, Alves discovered the true beauty of food, or what he calls “the magic of a sprinkle.” He believes in the simple beauty of cooking, where a sprinkle of salt or sugar can transform a dish from “meh” to “yes please!” With fresh eyes and childlike wonder Alves is ready to make a splash in the dynamic Portland food scene by creating distinct flavor combinations that celebrate authentic regional cuisine. He is most excited by cooking the kind of food he loves to eat, and at the end of the day going home to his beloved cat Chubbs.

  8. Anne Amie Vineyards

    Anne Amie Vineyards

    (Carlton, OR)

    Pinot reigns supreme at Anne Amie Vineyards with Pinot Noir, Pinot Gris and Pinot Blanc forming the heart of our production. Complementing the pinot family is Old-Vine Estate Riesling and Müller Thurgau, planted in 1979. Our vineyards are located in the rolling hills of the Yamhill-Carlton District and on the steep hillsides of the Chehalem Mountains, both nestled in Oregon’s verdant Willamette Valley. Our tasting room hosts breathtaking views of our vineyards and the Pacific Coast Range. We look forward to your visit.

  9. Mike Anthony

    Mike Anthony

    Gramercy Tavern (New York, NY)

    Michael Anthony is Executive Chef and Partner of Gramercy Tavern, as well as Executive Chef of Untitled and Studio Cafe at the Whitney Museum of American Art. Mike grew up in Cincinnati, Ohio, and graduated from Indiana University. He moved to France in 1992 and spent five years training and working in several renowned kitchens. When he returned to the U.S., he joined the team at Restaurant Daniel, then became Chef de Cuisine at March Restaurant before moving on to ultimately become Executive Chef at Blue Hill Stone Barns. In September 2006 Mike took the position of Executive Chef at Gramercy Tavern. In this role he leads the restaurant into its next chapter while staying true to its original vision: to honor the rich tradition of American cooking and bring guests together in a convivial spirit of community to enjoy exceptional, seasonal food. Passionate about using ingredients that can be traced to their sources, Mike forges strong ties between the restaurant and local farmers. Mike was named one of Food & Wine magazine’s “Best New Chefs” in 2002 and was also lauded in Bon Appétit’s “Next Generation” in 2003. In 2008, Gramercy Tavern earned the James Beard Award for “Outstanding Restaurant. In 2012, Michael won the James Beard Award for “Best Chef in New York City” and in 2015, he won the James Beard Award for “Outstanding Chef,” a national recognition. In 2016, Michael’s V is for Vegetables won the James Beard Award for “Vegetable Focused and Vegetarian” cookbooks.

  10. Apolloni

    Apolloni

    (Forest Grove, OR)

    Apolloni Vineyards specializes in the production of premium Pinot Noir and traditional, Italian-style wines. Our certified sustainable vineyard and winery is situated in the Northern Willamette Valley, just 25 miles west of downtown Portland. Our vineyards include Pinot Noir, Pinot Blanc, Pinot Gris and Chardonnay, along with an acre of Sangiovese and Nebbiolo. The Apolloni family winemaking dates back 150 years, with vineyards originally in Italy. The wines of Apolloni Vineyards represent the best of old world Italian tradition, brought to the soil of Oregon. Owner/Winemaker Alfredo Apolloni, his wife Laurine and their three children share in this family adventure.

  11. Arbor Crest

    Arbor Crest

    (Spokane, WA)

    Arbor Crest Wine Cellars is a second-generation, family-owned destination winery, headquartered on the historic Cliff House Estate. It was established in 1982 as the 29th winery in Washington state (now numbering over 900). Our winemaker, Kristina Mielke-van Löben Sels, is guided by the philosophy that the best wines begin in the vineyard. When selecting grapes, she focuses her attention on vineyard location and the quality of both the soil and the vines, working closely with our distinguished growers year-round to achieve the most concentrated and balanced fruit possible. After harvest, she maintains pure fruit quality through limited handling. Her results capture the power of the fruit and purity of the vineyards, producing wines with balance and style that display the natural integrity of their region. Together with husband Jim van Löben Sels, Arbor Crest’s General Manager and Viticulturalist, Kristina celebrates over 15 years of handcrafting elegant, award-winning varietals for Arbor Crest. They are committed to providing you with an exceptional experience by crafting wines of great quality, using Washington’s best fruit, sourced from some of the most well established and respected vines in the state.

  12. Archery Summit

    Archery Summit

    (Dayton, OR)

    Since its inception in 1993, Archery Summit has been devoted to crafting exceptional Pinot Noir from its 120 acres across six estate vineyards. Inspired by the remarkable growing conditions provided by the Willamette Valley, their team approaches each step of the winemaking process with particular thoughtfulness and care. Over the past twenty years Archery Summit has developed an international reputation for producing wines among the finest and most luxurious of New World Pinot Noir.

  13. Aria Portland Dry Gin

    Aria Portland Dry Gin

    (Portland, OR)

    Launched in 2012, Martin Ryan Distilling Company distills Aria Portland Dry Gin on the corner of NW 23rd and Savier in Portland, Oregon. Aria Gin is a classic British inspired gin made with traditional English ingredients and London Dry distillation techniques. Full bodied and aromatic, Aria is handmade and batch distilled for depth, complexity and balance. Juniper leads the way, while bright citrus, delicate floral highlights are balanced by darker earthy undertones and warming spice notes. Aria has earned numerous gold medals and praise from the national press. Aria is consistently one of Oregon’s best selling craft gins.

  14. Artisanal Wine Cellars

    Artisanal Wine Cellars

    (Newberg, OR)

    Established in 2005, Artisanal is a small family winery specializing in gently processed small batch Oregon wines, using minimal handling and natural processes wherever possible. By using simple wine making methods, our goal is to capture the essence of each of the Oregon vineyards we work with, emphasizing the unique soils and microclimates of the Willamette Valley. With Artisanal, you can take your palate on a true taste-tour of Oregon.

  15. Aaron Barnett

    Aaron Barnett

    St. Jack (Portland, OR)

    Aaron Barnett’s fascination with 60’s and 70’s culture, from food to music, began as a kid growing up in Canada with parents who instilled in him a love of cooking and eating well. After graduating from Le Cordon Bleu College of Culinary Arts in L.A., Barnett landed at Lumière in Vancouver, B.C., followed by Restaurant Gary Danko in San Francisco—two of the world’s premier dining destinations. Learning from the industry’s most talented and impassioned chefs proved to be pivotal for Barnett. When he opened St. Jack in 2010, his mission was to create Portland Oregon’s quintessential French restaurant. The result—a homage to the traditional Bouchons of Lyon, taking on classic and often adventurous bistro fare using Pacific Northwest ingredients and Barnett’s expert influence—has indeed become a Portland institution. St. Jack has won multiple awards, including the Oregonian’s Rising Star in 2010, the Portland Rising Star Chef award in 2011, and a nod from James Beard in 2012. Like St. Jack, Barnett’s second project, La Moule, which opened in 2015, is a celebration of time, place, and rustic refinement, offering an unabashedly playful, modernized spin on retro, continental cuisine and French technique. When Barnett is not at his restaurants, he enjoys exploring Oregon and appreciating music with his wife and son.

  16. Greg Baxtrom

    Greg Baxtrom

    Olmsted (Brooklyn, NY)

    Baxtrom has spent the past decade working in some of the world’s most exciting kitchens, including Alinea, Per Se, Atera (where he met horticulturalist Ian Rothman), Blue Hill at Stone Barns, and most recently Lysverket in Norway. In spring 2016, Baxtrom opened Olmsted, just two blocks from Prospect Park. At this neighborhood restaurant, Baxtrom fuses his experience and training with his respect for agriculture, creating a vegetable-focused menu. Since opening, the restaurant has received numerous accolades from The New York Times, Food & Wine, Eater, and others.

  17. Beaujolais Wines

    Beaujolais Wines

    (France)

    Located north of Lyon in eastern France, Beaujolais overlaps Burgundy in the north and Rhône in the south. The picturesque Beaujolais vineyards run along the Saône River, where winemakers have crafted deliciously supple and fruity wines since the days of Ancient Rome. The spirited wines of Beaujolais are born of handpicked grapes that are vatted whole, using winemaking methods unique to the region. While Beaujolais does produce a small amount of whites and rosés, the region is best known for its versatile reds. Lighter in body than most, the Beaujolais reds are sometimes served slightly chilled, making them as popular in the warmer months as they are during the winter.

  18. Ellen Bennett

    Ellen Bennett

    Hedley & Bennett, Founder & Designer (Vernon, CA)

    Ellen Bennett is the Founder of Hedley & Bennett, the LA-based apron and workwear company she started in 2012 at age 24, while working as a line cook at two Los Angeles restaurants, Baco Mercat and Michelin rated Providence. Ellen noticed the stale look and poor quality of the aprons being worn in the kitchen and was inspired to make uniforms that would bring pride and dignity to those wearing them. She worked with chef Josef Centeno of Baco Mercat to design her very first run of aprons, and Hedley & Bennett was born. Soon she was meeting with the best chefs in the country, and soon after that came attention from the New York Times, LA Times, and more, solidifying her as a real player in the restaurant game. Eventually quitting both restaurant jobs, Bennett rapidly grew her operation from a 400 sq ft office to a 14,000 sq. ft factory, outfitting 4,000 restaurants world wide. Hedley & Bennett’s “Apron Squad” members include celebrity chefs and fans from Mario Batali to Martha Stewart and Gwyneth Paltrow. Bennett has collaborated with SpaceX, Google, Delta, The Four Seasons and thousands of other brands seeking the perfect functional apron.
  19. Ben Bettinger

    Ben Bettinger

    Big's Chicken (Portland, OR)

    Vermont native Benjamin Bettinger moved to Portland in 2001 to attend Le Cordon Bleu’s Western Culinary Institute. His dedication and leadership in school resulted in a coveted internship with chef Vitaly Paley at Paley’s Place. Ben’s commitment and hard work resulted in a promotion to sous chef at Paley’s Place where he continued to cultivate his skills while developing strong relationships with local farmers, ranchers, foragers and purveyors. While there, the restaurant received numerous accolades, including chef Paley’s James Beard Award for “Best Chef Northwest,” and Ben rose to Chef de Cuisine. In 2008, he accepted the position of Executive Chef of Beaker and Flask, which opened in 2009 to critical acclaim, including “Restaurant of the Year “by Willamette Week. He and Paley remained in close contact, so much so that he served as sous chef in a victory against chef Jose Garces on the Food Network’s Iron Chef America in 2011. The two collaborated with the opening of Paley’s Imperial Restaurant in September of 2012 where Ben served as executive chef. After two years developing systems for both Imperial and Portland Penny Diner he accepted a position at Laurelhurst Market as Executive Chef.

  20. Mark Bitterman

    Mark Bitterman

    Bitterman Salt Co. (Portland, OR)

    Mark Bitterman a leading expert on salt, chocolate, bitters, and travel. He’s the author of five books, and won a James Beard Foundation Award for his first book, Salted. Mark’s shops, The Meadow, in Portland and New York, pioneered ingredients at the heart of today’s food movement, from craft salt to bean-to-bar chocolate to small-batch bitters. Mark is also CEO of Bitterman Salt Co., creating a tastier and more connected planet with bad-ass partners who care about quality and sustainability, from Salt & Straw locally to Sur la Table nationally. Mark lectures at leading institutions such as the Smithsonian, Monell Chemical Senses Center, and ICE. Food & Wine named him a Tastemaker and Cooking Light named him a Local Food Hero. He has been featured in countless national and international media, including The New York Times, Bizarre Foods, The Atlantic, O, GQ, Rachael Ray, Esquire, The Splendid Table, All Things Considered, and CBS News Sunday Morning.

  21. Blossom Brothers

    Blossom Brothers

    (Portland, OR)

    We’re committed to crafting the finest quality wine spritzer made with really good ingredients. When we created Blossom Brothers, we began with a very simple question: What would we want to drink? The answer was an aromatic, refreshing and delicious wine spritzer. We love wine – and, for the record – we love craft beers and ciders, too. But, we craved something bright and refreshing, created in the spirit of the craft movement with the finest ingredients. Blossom Brothers starts with really good wine. Our fruit, flower and root essences – which enhance the wines’ aromatics – are artfully made with naturally-sourced botanicals. Finally, we add water and CO2 for a refreshing effervescence. Infusing wine with fruit, root and flower essences was first discovered nine-thousand years ago. Like our ancient predecessors, we’ve selected botanicals that enhance the wine, not overpower it. The resulting spritzer is refreshing, subtly sweet and vibrantly aromatic. And by the way, we’re really three guys – the “brothers” on the label – and we’re passionate about crafting a wine spritzer that will be a part of your most enjoyable moments in life. Cheers!

  22. Blue Star Donuts

    Blue Star Donuts

    (Portland, OR)

    Stephanie Thornton is the Head Pastry Chef extraordinaire of Blue Star Donuts. Raised in a small farm town in Pennsylvania, Thornton’s first forays in baking were during her mother’s attempt to teach her fractions as they poured and measured together in the kitchen. Thornton received a Bachelor of Science in baking and pastry from Johnson & Wales culinary school, and went on to cut her culinary teeth in the depths of New York kitchens, including the Four Seasons Hotel and Restaurant Gordon Ramsay. It was here that she perfected pastries like the black-belt boss that she is (literally). After moving to Portland with her husband, Thornton joined forces with restaurateurs Katie Poppe and Micah Camden to develop a new gourmet donut concept based on a signature brioche dough. Since Blue Star’s inception in 2012, Chef Steph has been throwing down in the donut kitchen, creating beloved classics and exciting seasonals such as the Orange Olive Oil, Caramel Pear and Brandy Fritter, and Grapefruit with Smoked Paprika. Her works of donut art have been featured in Vogue, Forbes, the Food Network, the Travel Channel, and recently adorned the cover Bon Appétit.

  23. Andrew Bohrer

    Andrew Bohrer

    Writer & Illustrator (Portland, OR)

    Andrew Bohrer has written, in a surly manner, at caskstrength.wordpress.com, (back when people blogged) and various drinky periodicals like Bar Magazine, PUNCH or Seattle Met. He authored The Best Shots You’ve Never Tried: 100+ Intoxicating Oddities You’ll Actually Want to Put Down, a book that he did not title. He gives seminars on topics ranging from chef’s knives to chainsaws; topics for which he is well versed. Andrew Bohrer is a co-founder of the Washington State Bartender’s Guild.
  24. Boomtown

    Boomtown

    (Woodinville, WA)

    In 2003, Wisconsin natives Chad Johnson and Corey Braunel left the comforts of their corporate jobs to move to Walla Walla and fulfill their dream of crafting world-class wine. Combining Washington State grapes with their rough and tumble know-how and a sizeable piece of their souls, the family created Dusted Valley and Boomtown. A nod to the Dusted Valley family’s unquenchable thirst for adventure, Boomtown is crafted for all of those unafraid to step out and leave their comfort zones. Boomtown by Dusted Valley allows our family the opportunity to share a fantastic Dusted Valley wine with a larger audience. Winegrowers, Chad Johnson and Corey Braunel, control the process from vineyard to bottle and source 100% of the fruit from Columbia Valley, which lies in Washington State and Oregon. At roughly 20,000 cases, Boomtown is available through fine restaurants and wine retailers throughout the country with current offerings include Chardonnay, Pinot Gris, Cabernet Sauvignon, Merlot and Syrah.  If you can’t find it, have your favorite wine folks contact our folks, and we’ll get them in contact with the appropriate wholesaler in your area.

  25. Jean-Paul Bourgeois

    Jean-Paul Bourgeois

    Blue Smoke (New York, NY)

    Growing up in the small town of Thibodaux, Louisiana in a family that practiced seasonal rituals such as catching catfish, duck hunting, making fig preserves, and cleaning shrimp, Jean-Paul grew up surrounded by vibrant Southern cuisine, prepared by two parents who had a passion for living off the land and cooking with fresh, seasonal ingredients. These early experiences of flavorful food, and the way it brought family and friends together, left their imprint on Jean-Paul, who enrolled at John Folse Culinary Institute at Nicholls State University, where he received his Bachelor’s degree. During his time in culinary school, Jean-Paul was selected as one of four lucky students to participate in an exchange program with the Paul Bocuse Institute in Lyon, France. The trip opened his eyes to the richness of French food culture and the seriousness with which they treated their national cuisine. After completing his formal studies, he worked at Étoile restaurant at the Domaine Chandon winery in Napa and then moved to San Francisco to become opening sous chef at EPIC Roasthouse under Chef Jan Birnbaum. In 2007, finding himself craving a change of pace, Jean-Paul moved to the island of St. Thomas, where he served as sous chef of two local restaurants and developed a true passion for soul food, which played a pivotal role in helping define his vision as a Southern chef. In early 2009, Jean-Paul decided to return to the U.S., and packed his bags to head to New York City, despite not knowing anyone there and never having visited. Soon after, he joined the Maialino team three months after Union Square Hospitality Group opened the Roman-inspired trattoria in Gramercy Park. In 2014, Jean-Paul became Executive Chef of Blue Smoke Enterprises, which includes Blue Smoke, Jazz Standard and Blue Smoke On The Road.

  26. Rusty Bowers

    Rusty Bowers

    Big Green Egg (Atlanta, GA)

    Rusty Bowers is the Owner/Operator of Pine Street Market, an artisan butcher shop, in Avondale Estates, GA. Rusty, a graduate of The Culinary Institute of America, draws inspirations from traditional Italian butchers and salumi makers. Pine Street Market strives to use locally sourced, humanely grown and pasture raised meats that are free from growth hormones, preventative antibiotics, and steroids. He regularly teaches at the Big Green Egg Culinary Academy and travels to Big Green sponsored events throughout the U.S. and Europe to demonstrate his culinary, butchery and EGGspert skills. In Nantucket last May, patrons at the Grand Tasting events bypassed $200 bottles of wine to line up and sample his cold smoked salmon and brie cheese served on Ritz Crackers. Later, he roasted a whole 60 pound deboned pig stuffed with smoked, seasonal vegetables and served porchetta style. And to finish the day, he baked from-scratch pecan pies on the EGG. Rusty’s range and presentation style makes him a crowd favorite wherever he goes.

  27. Kim Boyce

    Kim Boyce

    Bakeshop (Portland, OR)

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

  28. Brooks Wines

    Brooks Wines

    (Amity, OR)

    Brooks is the living legacy of Jimi Brooks, a visionary Portland native who came to wine through his passion for history and philosophy. While Jimi is no longer with us, his strong commitment to biodynamic farming, his gentle approach to winemaking and his excitement for Riesling and Pinot Noir live on through Brooks’ wines and its team. Jimi’s son Pascal is the sole owner of the winery; Jimi’s sister Janie Brooks Heuck has volunteered her time to lead it; and Jimi’s longtime friend and winemaking accomplice, Chris Williams, continues to make Brooks’ wines. Brooks farms twenty acres in the Eola-Amity Hills, a sub-region of the Willamette Valley characterized by higher altitudes and cooling ocean winds that blow through the Van Duzer Corridor. Employing biodynamic farming practices since 2002–and certified Biodynamic by Demeter since 2014–the winery is reintroducing native plants in insectary and medicinal herb gardens for biodynamic preparations and compost teas. In addition to Brooks’ estate vineyard, winemaker Chris Williams works with a number of family growers throughout the region and in the Columbia Gorge, respecting the individuality of each site and showcasing the strengths of each vineyard through small lot fermentations and masterful blending.

  29. Browne Family Vineyards

    Browne Family Vineyards

    (Walla Walla, WA)

    Launched with its first vintage in 2005 in Walla Walla, Washington, Andrew Browne of Browne Family Vineyards  was inspired by the greatness of one man—his grandfather, a war hero and Nazi hunter, William Bitner Browne. Integrity and excellence are the standards upon which Browne wines are created. This is premium Washington wine, made with the utmost quality and enjoyment in mind. Known primarily for Cabernet Sauvignon, a Bordeaux red blend and Chardonnay, Browne Family has expanded to nine varieties sourced from the legacy vineyards of five distinctive viticultural areas within the Columbia Valley. Each year’s limited production brings a fresh opportunity to raise the bar. More than 30 critical scores of 90 points or higher set the bar for excellence.

  30. Buffalo Trace

    Buffalo Trace

    (Franklin County, KY)

    For over 200 years, Buffalo Trace Distillery has been defined by a dedication to one craft: making fine bourbon whiskey. By honoring tradition and embracing change, Buffalo Trace Distillery has earned its place of leadership among the legendary spirits makers of the world.

  31. Bull Run Distillery

    Bull Run Distillery

    (Portland, OR)

    Bull Run Distillery = whiskey. Committed to creating a whiskey created with local barley, they have been filling barrels with their signature Oregon Single Malt since 2011. Visit the tasting room, located in the Slabtown neighborhood of Northwest Portland, to experience more spirits including their unique barrel finishing and merchant bottling selections.

  32. Bulleit

    Bulleit

    (Louisville, KY)

    In 1987, Thomas E. Bulleit, Jr., fulfilled a lifelong dream of reviving an old family bourbon recipe by starting the Bulleit Distilling Company. Inspired by his great-great-grandfather Augustus Bulleit, who made a high-rye whiskey between 1830-1860, Tom left a successful law practice and risked everything to experience life on the frontier. To this day, Bulleit™ Bourbon is distilled and aged in the Bulleit family tradition. High rye content gives it a bold, spicy character with a distinctively smooth, clean finish. Kentucky limestone-filtered water provides a foundation for the bourbon’s character, while charred American oak barrels lend a smoky backbone. Our aging philosophy is simple: we wait until our bourbon is ready.

  33. Lucy  Burningham

    Lucy Burningham

    (Portland, OR)

    Lucy Burningham is a writer and Certified Cicerone who’s covered beer, food, and travel for a variety of publications, including Sunset, Imbibe, The New York Times, Wall Street Journal, Bicycling, Saveur, Bon Appétit, and the BBC. She is the co-author of Hop in the Saddle: A Guide to Portland’s Beer Scene by Bike (Into Action Publications) and the author of My Beer Year: Adventures with Hop Farmers, Craft Brewers, Chefs, Beer Sommeliers, and Fanatical Drinkers as a Beer Master in Training (Roost Books).

  34. Burnside Brewing Company

    Burnside Brewing Company

    (Portland, OR)

    The people of Burnside Brewing Co. make it what it is. They are risk takers, lovers of food to be enjoyed with easy to drink beers. Founded in 2010 by Jay Gilbert and Jason McAdam, Burnside Brewing Company takes an alchemist approach to enhance the craft beer and culinary experience. Burnside is widely recognized as a visionary leader in the Northwest brewing industry—bold enough to take risks and smart enough to leave a creative impression on your palate. The finished product is an outstanding combination of original cuisine and beer, both deeply rooted in innovation and quality.

  35. Cadaretta

    Cadaretta

    (Walla Walla, WA)

    Cadaretta wines come from select vineyards in Washington’s Columbia Valley, including our own Southwind Estate Vineyard in the Walla Walla Valley. The Middleton family began working the land on the Washington State coast in 1898, more than 100 years ago. Cadaretta represents their desire and intention to produce one of Washington state’s finest wines, to carry on that tradition for another hundred years – and more.

  36. Alvin Cailan

    Alvin Cailan

    Eggslut (Los Angeles, CA)

    Angelino Alvin Cailan grew up in a Filipino household with parents who encouraged hard work. By the time he was a senior in high school, he had moved from scraping plates to managing a kitchen. Alvin studied business at California State University Fullerton and landed a job at a construction firm. The job didn’t last long, but in a stroke of luck, he walked away with two years severance – money he used to bankroll the culinary career plan of his dreams. Alvin went to the Oregon Culinary Institute and spent time at Matthew Lightner’s Castagna, Elias Cairo’s Olympia Provisions, Thomas Keller’s Bouchon, and French Laundry. He also made rounds at Spago and Hatfield’s in his hometown. After graduation, Alvin served as Michael Hannigan’s Chef de Partie at Portland, Oregon’s Ten 01, before returning to California to work at chef David LeFevre’s MBeach Post – where he cooked a lot of eggs. Putting all his eggs in one basket, he launched the wildly successful EggSlut. After long days of making breakfast in downtown Los Angeles, chef Alvin took comfort in ramen. In 2014, he teamed up with chef Nathan Asamoto to develop a from scratch ramen concept, and the two debuted Ramen Champ.

  37. Elias Cairo

    Elias Cairo

    Olympia Provisions (Portland, OR)

    Olympia Provisions chef/owner/salumist Elias Cairo is a first generation Greek-American who learned the craft of charcuterie by watching his father, who cured meat at the family’s home in Salt Lake City. These old world preparations and preservation techniques set the foundation for his lifelong fascination with meat. Elias started cooking at a young age in his father’s restaurants, and at the age of 20 began a trade apprenticeship in Switzerland, where for over four years he was taught classic techniques of cooking, butchery, and charcuterie. Eli then received a formal culinary education in Switzerland and shortly after, apprenticed in a hotel kitchen in Greece. In the summer of 2009, Elias opened Olympia Provisions, Oregon’s first USDA-certified meat curing facility, and two European-style deli and restaurants. At Olympia Provisions, Elias approaches the craft of charcuterie with purity and patience. The Olympia Provisions team butchers antibiotic-free Pacific Northwest pork, holding its cured meats in natural casings. When he’s not curing meat and trying new foods, Elias spends much of his free time in the great outdoors of the Pacific Northwest, fly-fishing and rock climbing. His adventurous spirit has brought on many adventures both local and worldwide, and shows no signs of stopping.

  38. Beau Carr

    Beau Carr

    RingSide Steakhouse Uptown (Portland, OR)

    Chef Beau started his culinary career while still in high school, working dinner service at a local cafe after school. After graduation Beau traveled the U.S. working in New York, and Colorado for major hotels and eventually returned to Portland to attend Western Culinary Institute and serve as Sous Chef at Huber’s. Beau opened The Northwest Restaurant in the Columbia Gorge in the early 90’s, was Chef and Owner at Chalet Swiss on Mt. Hood, and has been Executive Chef for Ringside Steakhouse since 1998. Beau likes to stay connected to Portland’s food scene by working events like Feast, and John Gorham’s Versus at Plaza Del Toro with some of the city’s best chefs. And at Ringside, he is pushing the culinary boundaries of what a classic American steakhouse can be.

  39. Josef Centeno

    Josef Centeno

    Bar Amá (Los Angeles, CA)

    Josef Centeno is the Chef-Owner of six Los Angeles restaurants. He has been called the “culinary mayor” of downtown L.A. and “a prime mover of what we’ve come to think of as Los Angeles cuisine.” (He wouldn’t ever say this about himself.) Josef opened his first restaurant, Eastern Mediterranean-influenced Bäco Mercat, in 2011, one of the first restaurants to shift critical attention to the center of downtown. Others soon followed: Tex-Mex restaurant Bar Amá, Italian- and Japanese-influenced Orsa & Winston, American cafe and bar Ledlow, and vegetable-centered P.Y.T.—all on the same block. He recently ventured across town to Culver City, where he opened BäcoShop. Josef likes macchiatos, surfing, and hanging out with his two dogs—Bear and Winston.

  40. Cerulean Wine

    Cerulean Wine

    (Portland, OR)

    Our wines are handcrafted to reflect the land and climate in which the grapes are grown. We hand trim, pick, crush and bottle our wine personally, using grapes from our own estate Acadia Vineyards as well as neighboring vineyards in the Columbia Gorge. Cerulean: Wine the way it was meant to be.

  41. Tony Cervone

    Tony Cervone

    Souvla (San Francisco, CA)

    Tony Cervone is the culinary force behind Souvla, overseeing menu quality and consistency, team training, and daily culinary operations of the restaurant. Tony has been integral in developing the culinary team in anticipation of the company’s scaling efforts, setting the restaurant group up for success in the next stage of business. Prior to joining Souvla, Tony served as Chef de Cuisine of Kokkari Estiatorio, San Francisco’s #1 rated restaurant and the benchmark for fine dining Greek cuisine on the West Coast, for nearly a decade. Tony’s approachability, warm personality and innate leadership in the kitchen has created an atmosphere of collaboration and camaraderie, and Souvla’s dining room and kitchen teams alike love working for and with him.

  42. Champagne Nicolas Feuillatte

    Champagne Nicolas Feuillatte

    (Chouilly, France)

    Founded just over 30 years ago by visionary entrepreneur Nicolas Feuillatte, the company has quickly grown to the #1 Champagne brand in France and the #3 Champagne brand worldwide.

  43. Chehalem Winery

    Chehalem Winery

    (Newberg, OR)

    Chehalem Winery boasts a rich history of innovation, sustainability and exceptional wines. Founder, Harry Peterson-Nedry, pioneered grape growing in the prestigious soils of Ribbon Ridge in the early 1980s. Chehalem now sources estate fruit from three distinctive Willamette Valley AVAs and has second-generation winemaker, Wynne Peterson-Nedry, at the helm of production. This Oregon wine original is known for its single-vineyard Pinots and its progressive approach to Willamette whites. At Chehalem, it’s about the wine.

  44. José Chesa

    José Chesa

    Chesa (Portland, OR)

    José Chesa is a chef. Cooking is not just his job, it is his life. The son of an Aragonian chef, José was exposed to quality food from day one. He grew up cooking alongside his father and grandmother, and he began to display his own talent and acute palate at a very early age. It soon became clear that he had inherited his family’s passion for gastronomic excellence, and with it, José began traveling the globe, honing his craft at prestigious venues including Arpege, Can Fabes, and Fleur-de-Sel. Portland became home for his family and new restaurant Ataula in 2014. In early 2016 he co-founded Portland’s first xurros (churros) shop, 180 with wife Cristina and partner David Martin. Also in 2016, with his wife Cristina and partner, Emily Metivier, José opened his second Spanish restaurant Chesa, which is dedicated to his father. In 2014, José was chosen as Portland Monthly’s “Chef of the Year,” and in 2016 and 2017, he was nominated for “Best Chef Northwest” by the James Beard Foundation.

  45. Peter Cho

    Peter Cho

    Han Oak (Portland, OR)

    From an early age, Peter Cho developed an intuitive grasp of cooking from his Korean immigrant mother. Peter, a native Oregonian, cut his teeth at New York City’s Spotted Pig before taking over as Executive Chef its sister restaurant, The Breslin. In 2016, Cho opened Han Oak in his home, a prix-fixe Korean-American restaurant merging classic Korean flavors with local ingredients and inventive western techniques. In its debut year Han Oak has garnered Best New Restaurant recognitions from James Beard Foundation, Eater, Thrillist, GQ and Peter was named as one of Food & Wine Magazine‘s 2017 “Best New Chefs.”

  46. Matt Christianson

    Matt Christianson

    Urban Farmer Restaurant (Portland, OR)

    Chef Matt Christianson redefines the modern steakhouse by emphasizing sustainable ingredients and simple preparation as executive chef for The Nines Hotel & Director of Culinary Operations for Urban Farmer with locations in Portland, Oregon, Cleveland, Ohio, and Philadelphia, Pennsylvania. After graduating from CIA’s Hyde Park campus in 1997, Christianson worked with Bradley Ogden and the Lark Creek Restaurant Group. He quickly became executive chef at The Lark Creek Inn where he served farm-to-table cuisine. After honing his skills at several restaurants across the country, Urban Farmer united his love of sourcing local ingredients with his affinity for urban environments. He prides himself on being “farmer-centric” and brings the idea of a ‘food community’ to Urban Farmer by maintaining excellent relationships with local farmers and growers.

  47. Lisa Clark

    Lisa Clark

    Petunia's Pies & Pastries (Portland, OR)

    Lisa Clark is the Founder/Owner of Petunia’s Pies & Pastries in Portland, OR, where she creates a plethora of innovative desserts, pastries and savory dishes featuring fresh, seasonal, local, wholesome ingredients that are ENTIRELY gluten free & vegan.  A self taught creator, Lisa was inspired by her great love for baking, her major food sensitivities and health problems that began at a young age, general well-being and fitness, and most of all, the passing of her mother, from whom she learned the skill of traditional baking technique, and how to express love through creation and nourishment.  In 2010, Lisa founded the very first entirely gluten free & vegan baking business in Portland, OR; Petunia’s Pies & Pastries. At the point that she began sharing her inventive, alternative ingredient focused wares with the Rose City, things grew more quickly than Lisa could have ever imagined. On her own at the age of 24, she grew the business from a small farmer’s market operation and expanded into major Portland area wholesale markets (now available at 75+locations), weddings & event services, and shipping product throughout country. In 2014, Lisa opened her first brick & mortar full service café in the popular West End of downtown Portland where she offers the same unique desserts and pastries she is known for, savory dishes, ice cream, cocktails and espresso. Lisa & Petunia’s Pies & Pastries have been featured in Food & Wine, Bon Appétit & Sunset Magazines, The New York Times, and has competed on The Cooking Channel’s Sugar Showdown.

  48. Dustin Clark

    Dustin Clark

    Besaw's (Portland, OR)

    Chef Dustin Clark’s rise to Portland’s culinary elite, stemmed from an innate Pacific Northwest Cuisine sensibility: source the finest local ingredients, know your farmers and make lasting relationships, follow your passion, and the cuisine will reflect the integrity. After attending New England Culinary Institute in Vermont, an externship provided Dustin the inspiration to relocate from his home in South Dakota to Portland, Oregon. Dustin’s first few years were split honing his skills between restaurant legend, Zefiro, and what would come to be known as the legendary Pacific Northwest Cuisine restaurant, Wildwood – two groundbreaking restaurants in Portland’s modern dining history. Under the tutelage of Wildwood founder Cory Schreiber, Dustin quickly climbed the ranks, reaching Executive Chef within a few years. Dustin is widely recognized as having elevated Wildwood to its iconic status through his innovative palate and flavor combinations, rigorous technique, as well as being one of the earliest adopters of farm-to-table cooking. In his current role of Executive Chef at Besaw’s, Dustin explores the opportunity to to elevate the game on classic comfort foods, and evolve yet another Portland institution. His long-standing farmer relationships and love of quality product are helping establish the new location of Besaw’s as a neighborhood staple. Next door, the menu at The Solo Club, where Dustin is Executive Chef and Partner at the jewel-box bar, draw inspiration from his travels from around the globe with influences as far away as the Mediterranean and Asia.

  49. Paul Clarke

    Paul Clarke

    Imbibe (Portland, OR)

    Paul Clarke is the Executive Editor of Imbibe magazine and the author of The Cocktail Chronicles. He considers coffee, rum and wine essential parts of a liquid diet. He lives in Seattle.

  50. Clear Creek Distillery

    Clear Creek Distillery

    (Portland, OR)

    Clear Creek Distillery is a genuine artisan distillery, making world-class spirits from the best agricultural resources in the Pacific Northwest. Since 1985 they have married traditional European brandy-making techniques with the finest fruit from their own Oregon orchards to produce pot distilled fruit eaux de vie, grappas, and wine brandy.

  51. Tyson Cole

    Tyson Cole

    Hai Hospitality (Austin, TX)

    In May of 2003, Uchi opened in Austin, TX with Tyson Cole as Executive Chef and Co-Owner. Cole’s seamless blending of global ingredients with traditional Japanese flavors to create his celebrated “perfect bite” gained him local, regional and national attention and Uchi soon became one of the top fine dining destinations in Austin. The accolades continued when he was awarded a coveted spot on Food & Wine Magazine’s “Best New Chefs of 2005” list. In May 2011, Cole received a James Beard Foundation Award for “Best Chef Southwest.” Cole celebrated a James Beard Foundation Semi-Finalist nod for “Outstanding Chef in 2016.” Cole opened his second restaurant in Austin, Uchiko, in July 2010 and celebrated the release of Uchi the Cookbook in March 2011. In 2012, he opened an Uchi in Houston, Uchi Dallas in June 2015, and a new concept, Top Knot, in Dallas in February 2016. In 2015, what was formerly known as Uchi Restaurant Group changed its name to Hai Hospitality, a sign of the evolution of the brand and the path ahead. Chef Cole will open a new concept, Loro, in Austin in fall 2017.

  52. Katherine Cole

    Katherine Cole

    Wine Writer (Portland, OR)

    Katherine Cole is the host and executive producer of The Four Top, a James Beard-award-winning national food and beverage podcast presented by Oregon Public Broadcasting and streamed on NPR One, and the author of Rosé All Day (April 2017, Abrams). Katherine was the wine columnist for The Oregonian newspaper for thirteen years. She is featured in the acclaimed documentary American Wine Story, was named to the “Imbibe 75” list of “the people, places and flavors that will help shape the way we all drink,” and has contributed to national and international food and wine publications. A graduate of Harvard College and the Columbia University Graduate School of Journalism, Katherine has taught journalism courses at Portland State University and studied with the International Sommelier Guild. Her previous books include How to Fake Your Way through a Wine List, Complete Wine Selector, and Voodoo Vintners and she lives with her two daughters and dog in Portland, Oregon.

  53. Columbia Crest

    Columbia Crest

    (Paterson WA)

    Founded in 1983, Columbia Crest has grown from a small winery in a relatively unknown wine region to one of the most significant wineries in the U.S. and a major force behind Washington State’s emergence as a world-class wine region. Year after year, the winery maintains its commitment to quality, heritage and innovation in grape growing and winemaking to craft wines that meet the highest expectations. From the thousands of barrels of Grand Estates wines that are hand-stirred weekly, to the Reserve wines that are made in the Petit Chai, a separate “winery within the winery,” Columbia Crest produces wines that continue to over deliver for the price. In 2009, Wine Spectator magazine named the Columbia Crest 2005 Reserve Cabernet Sauvignon the No. 1 Wine in the World on its Top 100 list, the first time a wine from Washington State has received the ranking. Columbia Crest is also proud to have produced today more 90 point bottles than any other U.S. winery (according to Wine Spectator data).

  54. Nina Compton

    Nina Compton

    Compère Lapin (New Orleans, LA)

    Compère Lapin Chef/Owner Nina Compton has more than 15 years’ experience manning the stoves of some of the finest restaurants in the country. Leaving the cozy, warm winters of the Caribbean, Nina chose to move to chilly Hyde Park, NY. Graduating from The Culinary Institute of America, Nina began her professional journey at Daniel in New York City, working and continuing her culinary education alongside world-renowned chef/ restaurateur Daniel Boulud and his team. After moving to Miami, she continued to work with the best, joining the crews of Norman Van Aken at Norman’s, Philippe Ruiz at Palme d’Or, and Casa Casuarina, a private club and boutique hotel in Miami Beach where she rose from sous chef to executive chef of the small yet highly acclaimed property. During a star turn on Bravo’s acclaimed cooking competition show, Top Chef, she was a finalist and fan favorite. An opportunity with Provenance Hotels lured Nina to New Orleans where she opened her first solo restaurant, Compère Lapin, at the Old No. 77 Hotel & Chandlery in the Warehouse District on June 2, 2015. In addition to her huge success on her first restaurant, Nina is also currently the culinary ambassador for St. Lucia. Nina was recently named one of Food & Wine’s “Best New Chefs 2017” and is a James Beard Award finalist for “Best Chef South.”

  55. Abraham Conlon & Adrienne Lo

    Abraham Conlon & Adrienne Lo

    Fat Rice (Chicago, IL)

    Growing up in Lowell MA, Abraham Conlon’s culinary beginning was heavily impacted by his Portuguese heritage and a strong Southeast Asian presence in his community. Starting his professional culinary career at the age of 15, he started training at the Culinary Institute of America while studying fusion techniques under Norman Van Aken. The next stage in Abraham’s career was running Chez Asian Bistro in the Dominican Republic, melding traditional Southeast Asian styles with local ingredients, followed by Augustine’s at Fredericksburg Square in Virginia, where he at the time became the youngest chef to be awarded a Four Diamond Award by AAA. Adrienne Lo, a Chicago native with Chinese heritage, travelled extensively from studying local cuisine in Northern India to learning traditional Sichuanese dishes in Chengdu. Their current venture, Fat Rice is a return to their respective roots focusing on food from modest traditions, prepared with an immense respect for ritual, custom, and technique. Fat Rice was named “Best 10 New Restaurants” by Bon Appétit, recognized as “Restaurant of the Year 2014 and 2015” by Jean Banchet Awards, and was a 2016 James Beard Awards finalist for “Best Chef Great Lakes.”

  56. Chris  Cosentino

    Chris Cosentino

    Jackrabbit (Portland, OR)

    Chris Cosentino is the Chef and Co-Owner of San Francisco’s celebrated Cockscomb restaurant – alongside partner Oliver Wharton and parent company Delicious MFG & CO – and the Chef and Co-Creator of Boccalone artisanal salumeria. Cosentino’s first Executive Chef position began at Incanto in 2002 where his innovative Italian and whole animal cookery drew critical acclaim. Cosentino has appeared on Food Network’s Next Iron Chef America, Chefs vs. City, and Bravo’s Top Chef Masters, earning over $140,000 for The Michael J. Fox Foundation as the season four winner. In March 2017, Cosentino and Wharton opened Jackrabbit in Portland, OR, a restaurant inspired by the Pacific Northwest’s rich history, ingredient sourcing and artisans, located within The Duniway hotel. He is releasing a cookbook, Offal Good (August 2017; Clarkson Potter), and recently debuted Acacia House at the new Las Alcobas Napa Valley.

  57. Cougar Crest Estate Winery

    Cougar Crest Estate Winery

    (Walla Walla, WA)

    Established in 2001, Cougar Crest Estate Winery is located in the Walla Walla Valley of Washington State. Walla Walla Valley is recognized as the premier place to grow grapes in Washington, and Cougar Crest is one of the finest wineries in the region. The agency that regulates Washington wineries considers estate vineyards so important they have a legal definition that must be strictly adhered to, in order to use the term “Estate”. Their goal and ours is to make sure that Cougar Crest is the steward of the land and of the winery.

  58. Cristom Vineyards

    Cristom Vineyards

    (Salem, OR)

    Cristom Vineyards began a quarter of a century ago as a collaboration between three men: an engineer, a biochemist, and a farmer, who each possessed a deep-rooted respect for the land, the natural winemaking process, and Pinot Noir. 25 years later, second-generation owner and winegrower Tom Gerrie leads winemaker Steve Doerner and vineyard manager Mark Feltz in tending our estate vineyards and crafting elegant, dynamic wines.

  59. Ryan Csanky

    Ryan Csanky

    Aria Portland Dry Gin (Portland, OR)

    Despite being a generously proportioned middle-aged man, this award-winning, and rather well liked gin distiller can best be described as inexplicably charming and somewhat easy on the eyes. Aria Portland Dry Gin was born of Ryan Csanky’s failed quest to find a locally-made London Dry style gin to be used in his revamped Wildwood Martini. Necessity, as they say, is the mother of invention and in this case, it thankfully led to Aria Gin. What essentially began as a way to write-off a drinking problem has now become the best selling locally-owned gin distilled in Oregon. In addition to drinking “slightly” too much, in his spare time Ryan also enjoys eating just enough to regret having ordered that last course. When not at a bar, you can find Ryan enjoying long walks on the beach, campfires on summer nights, and snuggling with puppies in meadows filled with blossoming spring time flowers. To date, Aria Gin is literally Ryan’s only noteworthy accomplishment—this is not likely to change at any time in the near future. Ryan’s OK with that.

  60. Jami Curl

    Jami Curl

    QUIN (Portland, OR)

    Jami Curl is the author of Candy is Magic and the founder of QUIN – a small batch, handmade candy company headquartered in Portland, Oregon. She loves working with sugar, exploring the magic of candy and telling the perfect story. In addition to creating QUIN’s recipes, Jami leads a team of candy makers, customer service staff and wholesale specialists to provide retail partners across the country with a variety of QUIN specialties. She’s one of Fast Company magazine’s “100 Most Creative People in Food,” and has been featured in Bon Appétit, Food & Wine, Gourmet, Good Housekeeping, Real Simple, Martha Stewart, Martha Stewart Weddings, Sunset, O Magazine, The Wall Street Journal, The New York Times and more. Throughout her career she has appeared on stage and screen sharing with others her tips and tricks for operating a small business, creating a loyal brand following, whipping up the perfect dessert and capturing the essence of fresh fruit in candy. Jami lives in Southwest Portland with her son Theo. A true believer in the power of books and reading, Jami is an active literacy advocate – volunteering at her local public library and neighborhood school. Jami is also proud to serve on the Board of Directors of the Oregon Children’s Theatre.

  61. Sarah Jane Curran

    Sarah Jane Curran

    Pineapple & Pearls (Washington, DC)

    Sarah Jane’s love of beer started at a very young age, helping her dad cap his home brews. Her love of beer continued to grow as it does for every college student the Culinary Institute of America, luckily she had a roommate from Portland, OR to keep the fridge stocked with solid brews. She studied beer history, culture and education during her masters at New York University, while she was beer director at Eleven Madison Park. She moved to Washington, D. C. and became General Manager at Birch & Barley/Churchkey. After 2 years she went back to her fine dining roots and currently works at Pineapple & Pearls and teaches Introduction to Beverage at Ana G. Mendez Culinary School. She enjoys travel of all kinds, especially when it is beer related.

  62. Greg Denton and Gabrielle Quiñónez Denton

    Greg Denton and Gabrielle Quiñónez Denton

    OX Restaurant (Portland, OR)

    Greg Denton and Gabrielle Quiñónez Denton Chef/Owners Ox Restaurant and SuperBite. Together, the two chefs opened Ox Restaurant in April of 2012 and SuperBite in April of 2016 in Portland, Oregon. Ox Restaurant serves Argentine-inspired Portland food. In the short amount of time that Ox has been open, Ox and the Dentons have received the following recognition: 2015, 2016, 2017 finalists James Beard Foundation, “Best Chef Northwest;” 2014 Food & Wine Magazine’s “Best New Chefs;” 2013, 2014 semi-finalists James Beard Foundation, “Best Chef Northwest;” 2013 semi-finalists James Beard Foundation, “Best New Restaurant in America;” The Oregonian’s “Restaurant of the Year 2013;” “Top 50 Best New Restaurants” by Bon Appétit Magazine. Greg and Gabrielle opened their second restaurant, SuperBite: “2016 Portland Best Spin-Off of the Year” Award by Eater.com; “2016 Best New Restaurants” Thrillist, 2016 Best Dishes of 2016, Truffled Spaghettio’s, The Oregonian. Their debut cookbook, Around the Fire, was released in March 2016 (published by Ten Speed Press), to critical acclaim.

  63. Deschutes Brewery

    Deschutes Brewery

    (Bend, OR)

    Family and employee owned since 1988, Deschutes Brewery – Bend’s original brewpub – has become the cornerstone of Central Oregon’s flourishing craft brew culture. Known for its generous use of whole hops in its defining beers such as Black Butte Porter, Mirror Pond Pale Ale, and Fresh Squeezed IPA, the brewery also keeps fans on the edge of their bar stools with the release of small batch experimental beers each season. Now available in 29 states and Washington D.C., Deschutes’ flagship brewpub has been joined by a main brewing facility overlooking the Deschutes River in Bend, a pub in Portland, and coming in 2021, a new east coast brewery in Roanoke, Virginia.

  64. Desert Wind

    Desert Wind

    (Prosser, WA)

    From the very first harvest in 1994, the Fries family marveled at the intensely concentrated fruit produced by their Desert Wind Vineyard–fruit perfect for crafting wines with immense structure and aging potential. In 2001, the family introduced Desert Wind wines in order to showcase this exceptional vineyard through its own wine brand. The original lineup consisted of just four offerings–an elegant Semillon and three refined reds, a Cabernet Sauvignon, Merlot and their flagship red blend known as Ruah, each with 3-5 years of barrel aging. In 2004, the family built a crush pad and wine production facility in Prosser, Washington, allowing them to process the fruit and age wines in close proximity to their vineyard sites. Three years later, they opened Desert Wind Winery, an immense Santa Fe-inspired destination housing a tasting room, restaurant and luxury overnight accommodations.

  65. Chris DiMinno

    Chris DiMinno

    Jackrabbit (Portland, OR)

    Chris DiMinno grew up in the suburbs of New York City in a large Italian family. In the DiMinno home, food was not simply a form of sustenance, but a lifestyle. DiMinno has worked at Telepan Restaurant on Manhattan’s Upper West Side, and in the kitchen of farm-to-table guru Dan Barber at his iconic restaurant Blue Hill at Stone Barns, where he honed his technique and the philosophy that would guide it. Most recently, DiMinno was executive chef at the acclaimed Portland restaurant Clyde Common in the Ace Hotel, then resident chef and event planner at Chris King Precision Components, the Northwest Portland bicycle parts manufacturer. He is a graduate of The Culinary Institute of America where he graduated with a Bachelor’s Degree in 2005.

  66. Scott Dolich

    Scott Dolich

    Park Kitchen (Portland, OR)

    Working with world-renowned chef Bradley Ogden at his Lark Creek Inn restaurant in California, the elements that would characterize Scott’s food philosophies were brought into focus. Drawn in by the abundant local produce of the region, Scott began putting down roots in Portland in 1993. He began working with leading chefs and restaurateurs in Portland including David Machado of Lauro, Cory Schreiber of Wildwood (1999 James Beard Award winner), and Greg Higgins of Higgins (2002 James Beard Award winner). Scott’s talent and desire was clear, and it wasn’t long before he was made Executive Chef at Northwest neighborhood favorite Tapeo. In 2003, Scott realized a long-held desire and opened Park Kitchen. The restaurant expresses his love of cooking and respect for the integrity of local ingredients in a menu that is reflective of the changing seasons. With a staff that shares a common dedication and vision, Park Kitchen provides a welcoming atmosphere and a fresh, flavorful menu.

  67. Domaine Drouhin Oregon

    Domaine Drouhin Oregon

    (Dundee, OR)

    Established in 1987, Domaine Drouhin Oregon is owned by the Drouhin Family of Burgundy (Maison Joseph Drouhin). Fourth-generation winemaker Véronique Drouhin-Boss produces wines of distinction, balance, elegance and longevity. Philippe Drouhin, who oversees the family vineyards in Burgundy and Oregon, is responsible for the 225-acre estate. Today, 124 acres are under vine and are certified sustainable by L.I.V.E. The family’s principled approach to viticulture and winemaking, and long experience with Pinot Noir and Chardonnay, have earned an international reputation for excellence.  In 2013, the Drouhins purchased the Roserock vineyard in the Eola-Amity Hills, and have just released the first wines from the new estate.

  68. Domaine Ste. Michelle

    Domaine Ste. Michelle

    (Paterson, WA)

    Domaine Ste. Michelle defines American sparkling wine – with a distinctive Washington state style and a classic new look. Traditional varietal grapes such as Pinot Noir and Chardonnay blend to create sparkling wines the way they were meant to be created, traditional Méthode Champenoise. Domaine Ste. Michelle sparkling wines have delicate fruit flavors and lively acidity, perfect fit for any occasion. Our family of sparkling wines offers a range of styles from easy elegance with our dry (Brut) to a kiss of sweetness with our (Extra Dry). Approachable style and flavor marks Domaine Ste. Michelle as a premium quality sparkling wine that offers a unique and exceptional value – a true celebration of style.

  69. Double Canyon

    Double Canyon

    (Prosser, WA)

    Established in 2007, Double Canyon Vineyard resides in the heart of the award-winning Horse Heaven Hills region of Washington State. Double Canyon produces a limited-production estate-grown wine that expresses the individuality of their vineyard in this distinctive, windswept desert region.

  70. Tom Douglas

    Tom Douglas

    Tom Douglas Seattle Kitchen Restaurants (Seattle, WA)

    Tom Douglas, Seattle-based chef and James Beard Award Winner, has been cooking up Pacific Northwest cuisine since 1984, opening his own restaurant, Dahlia Lounge, in 1989. For the last 30 years, he’s made a name for himself by opening 13 full-service restaurants; an event space, Palace Ballroom; a cooking school, Hot Stove Society; and a product line including rubs, spices and knives. Beyond the restaurants, Tom has a weekly radio show, “Seattle Kitchen,” where he talks food, wine, and anything else that’s on his mind. The recognizable chef can be found at any of his restaurants on a given day putting in the work to create a successful restaurant group. As he reminds himself and his staff, “no one can out effort us.”

  71. Dusted Valley

    Dusted Valley

    (Walla Walla, WA)

    Dusted Valley was founded on the notion that when family pulls together the American Dream can turn into a living reality. So, in 2003 the Braunel and Johnson families moved to Walla Walla and became the 52nd winery to “hang the shingle” and call the Walla Walla Valley home. When Dusted Valley was created, the Johnsons and Braunels set out on an adventure – leaving behind their comfortable jobs to do something a little unconventional. And they haven’t looked back since. This year Dusted Valley proudly celebrates their 13th anniversary of growing and crafting spectacular Washington State wine under the Dusted Valley and Boomtown by Dusted Valley labels. With strong roots in agriculture, brothers-in-law Chad Johnson and Corey Braunel focus their wine growing philosophies in the vineyard with sustainable practices, low (or modest) yields and minimalistic winemaking. The resulting wines offer a sense of place and showcase their estate vineyards in the Walla Walla Valley and other premier vineyards throughout the state. Corey Braunel, winegrower and owner, represents the fourth generation of his family in agriculture, growing up on a ginseng farm in Northern Wisconsin. Chad Johnson, winegrower and owner, gained an appreciation and then a passion for the wonders of food and wine while working in the hospitality industry in Wisconsin. Janet Johnson and her sister, Cindy Braunel, grew up on their parent’s 250-acre dairy farm in northern Wisconsin. Janet, married to Chad, manages National Sales for the winery. Cindy, married to Corey, handles the administration and wine club details. As we say in the Dusted Valley, “Experience the click of quality and crack that cap! The first two glasses are for your health, the second two for ours!”

  72. Ben Edmunds

    Ben Edmunds

    Breakside Brewery (Milwaukie, OR)

    Ben is the Brewmaster at Breakside Brewery in Portland, Oregon, where his beers have won medals at the Great American Beer Festival and World Beer Cup, as well as numerous other international competitions. Educated at the Siebel Institute and Yale University, he is a former President of the Board of Directors of the Oregon Brewers Guild and a visiting lecturer in brewing science at Lewis & Clark College. As founding Brewmaster of Breakside, he helped grow the company from a small brewpub into a successful regional brewery.

  73. Elephant Seven

    Elephant Seven

    (Walla Walla, WA)

    There once was a group of musicians who formed a collective that was dedicated to the craft of making independent music. The spoils of commercial success were of no importance. They simply wanted to create something special and meaningful to share with each other, family and friends. They called themselves “Elephant 6.” Inspired, we have dedicated ourselves to our craft; the craft of making great wine independent of commercial expectations and preconceptions.

  74. Eliot’s Adult Nut Butters

    Eliot’s Adult Nut Butters

    (Portland, OR)

    Eliot’s Adult Nut Butters are a small batch, savory-flavored nut butter company. Founded in 2013 by Michael Kanter in the Eliot neighborhood of Portland, Oregon, Eliot’s has created award-winning, minimal ingredient flavors geared towards adults. Our incredible flavors help take your nut butter experiences to bold new places that’ll have hooked. Each and everyone of our jars strives to deliver the most flavorful nut butters you have ever had. Our grown-up line of products, which includes seven total flavors, four peanut butters and one each of cashew, almond, and sunflower butter.

  75. Elizabeth Chambers Cellar

    Elizabeth Chambers Cellar

    (McMinnville, OR)

    Elizabeth Chambers Cellar is a quintessential Oregon winery specializing in Pinot Noir from the Willamette Valley.  The winery was founded in 2013 by Liz Chambers, a 3rd generation Oregonian whose family was one of the pioneers of winemaking in the state. Winemaker Michael Stevenson sources grapes from local growers to craft elegant Pinot Noirs that respect the distinct character of each vintage without excessive manipulation. The winery is housed in McMinnville’s historic power plant building, located a couple blocks from Third Street and just steps from the Granary District. The spacious winery was renovated in 2014 and maintains its industrial McMinnville character with options for tasting at the bar or relaxing with a glass on the patio. Visitors can taste a Wine Enthusiast 92-point signature blend and the single vineyard collection that is developed with leading growers such as Freedom Hill, Temperance Hill, and Shea vineyards.

  76. Erath

    Erath

    (Dundee, OR)

    Erath wines are an expression of the land that the winery has cultivated for more than 40 years, longer than any other winery in the Dundee Hills of Oregon. The red, iron-rich Jory soils, combined with gentile breezes and warming sunshine of a marine climate have given rise to the handcrafting phenomenon, and the Art of Pinot. In its fifth decade of winemaking, Erath embraces its leadership role in producing extraordinary Oregon Wines. Regardless of season, regardless of year, Erath is a place for Pinot discovery.

  77. Renee Erickson

    Renee Erickson

    The Walrus and the Carpenter (Seattle, WA)

    Renee Erickson is a James Beard awarding winning chef, author, and co-partner of six properties in Seattle, Washington: The Walrus and the Carpenter, The Whale Win, Barnacle, Bar Melusine, Bateau and General Porpoise. As a Seattle native (well, Woodinville to be exact), Renee’s restaurants highlight the bounty of the Pacific Northwest with a European sensibility. Bon Appetit Magazine has compared her to M.F.K. Fisher, Elizabeth David, and Julia Child. Renee’s culinary career began in 1998 when she bought the Boat Street Cafe and over the next 18 years transformed it into a northwest institution. Her brand, Boat Street Pickles, can be found at better grocery stores across the North America and Asia. Dedicated to creating an environment that not only nourishes the body, but feeds the soul, her restaurant design work with business partners, Chad Dale and Jeremy Price, have received national press and attention. Renee Erickson’s food, casual style, and appreciation of simple beauty is an inspiration to her staff and guests in the Pacific Northwest and beyond. In 2014 she published her first cookbook “A boat, a whale and a walrus” to critical acclaim, finding itself on top reading lists while winning a 2015 PNBA book award – the first for a cookbook. Renee graduated from the University of Washington with a BFA and lives in Seattle’s Ballard neighborhood with her husband Dan and her dog Arlo.

  78. Ex Novo Brewing Company

    Ex Novo Brewing Company

    (Portland, OR)

    The idea of Ex Novo began in a garage full of homebrew in NE Portland circa 2012. Beer has always done a great job of bringing people together and hatching great ideas, like the one to start a brewery that gives all its profits away. We wanted to form a brewery that respects the pedigree of brewing found in the NW and one that strives to do everything right: from crafting consistently enjoyable and unique beers, to great and unexpected food in a warm, inviting atmosphere. Portland deserves nothing less. We also believe in making things right, both in our city and around the globe. Our mission as a brewery is to donate 100% of our profits to those building a better world and bringing hope to places where it is scarce. Joel Gregory is the Founder and President and manages the new business along with enjoying being a father of two little girls. Ex Novo opened its doors in July of 2014 – thanks for your support!

  79. Isa Fabro

    Isa Fabro

    Unit 120 (Los Angeles, CA)

    Southern California native Isa Fabro started off as an executive in the film and music industries, but realized that she wanted to work in food. While in culinary school, she immediately began working for top restaurants in Los Angeles. Her evolution from savory chef to pastry chef,  combined with creativity, ultra high technique, and years of experience, propelled her in the fine dining scene. Her style is new and inventive, yet still respects the affinity of ingredients and classic aesthetics; her memorable dishes leave lasting impressions. Chef Isa Fabro is now embarking on her own endeavors, exploring original concepts, while consulting with high profile restaurant and hospitality groups to develop their brands.

  80. Brad Farmerie

    Brad Farmerie

    Saxon + Parole (New York, NY)

    Brad Farmerie grew up in Pittsburgh in a food-loving family. Farmerie had originally intended to pursue the savory side of life, but the Le Cordon Bleu staff convinced him to follow the route of the Grand Diplôme. Working with famed New Zealand chef Peter Gordon at the Sugar Club in 1996 was one of his greatest influences, and he went on to assist Gordon and Anna Hansen in opening The Providores and Tapa Room in 2001. In 2003, Farmerie moved back to the States to head up the kitchen of PUBLIC with AvroKO Hospitality Group, garnering two James Beard awards and a Michelin star. Farmerie opened Saxon + Parole in 2011. Most recent endeavors by Farmerie and the AvroKO Hospitality Group include the opening of Saxon + Parole Moscow, the group’s first international restaurant project, in 2013; the creation of the inflight menu for JetBlue’s recently launched Mint experience in 2014; the NYC grand openings of GENUINE Superette, and GENUINE Liquorette, an underground bodega-style watering hole in 2015; and most recently the opening of mezcal and tequila-focused bar Ghost Donkey in November 2016. He holds the ongoing title of “dad” by his children Bruno and Scarlet.

  81. Jordan Felix

    Jordan Felix

    House Spirits Distillery (Portland, OR)

    Jordan Felix has managed bars across the world from Melbourne, Australia to New York City. Past projects include Multnomah Whisk{e}y Library and Clyde Common. Jordan is a keen swimmer, lover of a good Sidecar, amateur writer on all things whisk{e}y and currently serving as the in-house guru at House Spirits Distillery.

  82. Finnriver Cidery

    Finnriver Cidery

    (Chimacum, WA)

    The Finnriver crew farms and ferments on 80 acres of organic farm and orchard in Chimacum, along a restored salmon stream on the north Olympic Peninsula of Washington.  While our farm is remote, we’re honored to be on the forefront of the Pacific Northwest hard cider revival and we are committed to producing both traditional and innovative hard ciders using premium, organic ingredients while maintaining an authentically farmcrafted and land-based operation.  We source organic apples from across Washington state and grow our own organic orchard of over 5,500 trees, with 20 varieties of heirloom and traditional cider apple varieties.  We aspire to serve the land with cider,  by caring for our soils, watershed and community while crafting award-winning premium ciders. Our ciders are a tribute to old hard cider traditions but also offer an approachable, fresh perspective on the possibilities of the fermented apple.  Our Cider Garden is open daily, year-round!

  83. Jessica Fiorillo

    Jessica Fiorillo

    (New York, NY)

    Jessica Fiorillo is the voice behind Feed Me Dearly, a food and lifestyle blog about health and healing. Diagnosed with late stage cancer in her early 20s, Jessica took to natural foods as a way to heal her body. Her food is vegetable-centric, featuring a range of produce from her local markets and CSA which she supplements with high quality proteins and gluten-free grains. Her work has been featured in publications such as Edible Manhattan, SELF magazine, and The Daily Meal. She was recently voted by BuzzFeed as one of the top Instagrammers to follow if you love food.

  84. Danielle Firle

    Danielle Firle

    Secret Supper (Portland, OR)

    Danielle is a seasoned creative professional who brings her ideas to life through Secret Supper. As an accredited wine expert and former interior designer, she blends these two worlds together to craft visually striking inspirations and experiences that center around food, wine and place. Her portfolio showcases a range of exceptionally well-crafted events from across the world, earning her high praise and a respected reputation sought by the leading brands she collaborates with. Recently she relocated from Seattle, WA to Portland, OR and can be found exploring about with her husband and two dogs while she attempts to taste and celebrate everything that’s good.

  85. Patrick Fleming

    Patrick Fleming

    Boke Dokie (Portland, OR)

    Chef Patrick Fleming of Boke Bowl and Boke Dokie Restaurants in Portland, Oregon has always had a passion for Asian comfort food, despite growing up in New Orleans. Fleming worked in kitchens in New Orleans, San Francisco, the U.K. (at a two-star Michelin restaurant), and Seattle prior to settling down in Portland. Before Boke opened as a brick and mortar, they existed as a once a month pop-up at several Portland restaurants. Now Boke Bowl has two Portland locations, serving Portland-style Asian comfort food featuring ramen, steam buns, pickles, salads, dim sum, and more. He recently rolled out Boke Dokie, a fried chicken and tofu sandwich concept with three locations in Portland. When not working he spends as much time as he can with his wife and two sons.

  86. Flooded Fox Den Distillery

    Flooded Fox Den Distillery

    (Portland, OR)

    Flooded Fox Den Distillery spirits are produced in Forest Grove, Oregon, using a small, single batch process that allows the flavor and quality of each bottle to be precisely controlled. We only use the finest natural ingredients, and shun artificial flavorings or coloring. Each bottle is numbered by hand, because we are extremely proud of what we do. While our spirits are top shelf quality we harked back to a time when we couldn’t afford fine spirits and want more to people to enjoy fine, craft made spirits.

  87. Matthew Fortner

    Matthew Fortner

    Lola Restaurant (Seattle, WA)

    Matt Fortner became Chef of Lola in 2016 after three years as Chef at Tom Douglas’ Trattoria Cuoco. Matt’s passion for Mediterranean cuisine has suited him well at Lola. He focuses his attention on utilizing the best of the season’s vegetables and on whole animal butchery. Matt lives with his wife Stacy in the Magnolia neighborhood of Seattle in a house with a chicken coop full of guinea hens in the back yard.

  88. Aaron Franklin

    Aaron Franklin

    Franklin Barbecue (Austin, TX)

    Austin Texas based barbecue cook, restaurant owner, educator and writer. Aaron is a self taught BBQ expert, who has quickly risen to be one of the most well known pit bosses in the barbecue world. He never cuts corners on choosing quality meats and spending the time it really takes to make the best BBQ in the country.

  89. Jason French

    Jason French

    Ned Ludd (Portland, OR)

    Jason French is the Chef and Owner at Ned Ludd, an American craft kitchen and Elder Hall, a gathering space in Portland, Oregon. Inspired by classic traditions of farm driven craft cookery, Jason’s menus perfectly embody his culinary philosophy of seasonally delicious fare. Produced solely out of a large wood oven, the cuisine of Ned Ludd is best described as thoughtful and intentional food. Jason and his team believe that great food ultimately requires more passion for and attention to the harmony created when one genuinely considers its provenance, preparation and presentation.

  90. Full Sail Brewing

    Full Sail Brewing

    (Hood River, OR)

    At Full Sail Brewing Co., our glass is never empty. We pour water from the snow-capped peaks of Mount Hood, locally grown malt, hops and yeast, and responsible processes into each and every refreshing pint. Our decades-long commitment to crafting world-class brews sustainably – and our passion for ridiculously tasty beer – has earned us hundreds of awards, including 150 gold medals. Taste for yourself why our glass is always full!

  91. Rick Gencarelli

    Rick Gencarelli

    Lardo (Portland, OR)

    After years of working on the East Coast from New York to Vermont, Rick Gencarelli and his family decided to settle in Portland, Oregon in 2009. A sandwich shop that worships at the altar of bovine and swine, Lardo sandwiches were created to satisfy all the senses. Rick’s style encompasses old world techniques and contemporary flourishes as he proudly celebrates pushing the limits! A few years ago, pushing the concept of “artisan comfort food slung in a no-frills fashion,” Rick dove into the arena of hand made pasta, and Grassa was born.

  92. Benjamin Gonzales

    Benjamin Gonzales

    Nuestra Cocina (Portland, OR)

    Benjamin Gonzales is the Chef/Owner of Nuestra Cocina, a successful Mexican restaurant in Southeast Portland. He was born and raised in Los Angeles, California with his eight brothers and sisters and his parents who were natives from Tlatenango, Zacatecas and Tampico, Tamaulipas. They enriched his life with many talents, mainly focusing on family gatherings and food preparation, which influenced Benjamin to eventually direct his career towards cooking. After marrying his wife Shannon, they moved up north and relocated to Portland, Oregon. In Portland, he opened different restaurants for Kimpton Group and later Pacific N.W. Management Group. He worked as Chef and Sous Chef for over eight years controlling and managing the kitchen in its entirety. Returning to his Mexican heritage and his passion for Mexican cuisine, Benjamin and his wife decided to open their own restaurant, and in March 2004, Nuestra Cocina Restaurant opened. It has since been recognized in Gourmet Magazine, Chef Gonzales was voted “Rising Star” in The Oregonian’s Diner’s Guide 2005, and acknowledged in “America’s Top Restaurants 2016” by Zagat Survey.

  93. Goodfellow Family Cellars

    Goodfellow Family Cellars

    (McMinnville, OR)

    Believe in the vines. Have faith in tradition. Imagine possibilities. Love what you do. Based in McMinnville, Oregon, Goodfellow Family Cellars is operated by Marcus Goodfellow and Gaironn Poole. Combining 29 years of experience with Oregon wine and core values of honesty, passion, and connection, they are our foundation. Producing small-lot wines from non-irrigated, distinctive, consciously farmed sites in the Willamette Valley gives us the pride of crafting the unique. To that end we are lucky to work with amazing people who share our vision as farmers to grow fruit that best captures the singular nature of each site.

  94. Randy Goodman

    Randy Goodman

    Bar Avignon (Portland, OR)

    Randall co-founded Bar Avignon, a European inspired bistro in Portland Oregon, with his wife Nancy in 2008. Before opening Bar Avignon, Goodman worked harvest at Soter Vineyards in 2007, and as Wine Director and Manager at Wildwood Restaurant from 1994-2007. Goodman found his first wine job in 1985 when he worked as an assistant sommelier, surfing by day and learning about wine at night. He continued to work as a sommelier throughout Orange County and San Francisco in iconic locations such as The Hobbit, Carnelian Room, Ashbury Market and Cypress Club. Goodman passed the Advanced Test of the Guild of Master Sommeliers in 1993 and then earned an even more hands on education while eating and drinking his way through France, Spain and Italy. His favorite part of being his own boss is not only the accomplishment of operating a successful business, and mentoring his staff, but more importantly, being able to come to work unshaven, wearing shorts and his “cellar-rat” boots, if he feels like it.

  95. Clare Gordon

    Clare Gordon

    General Porpoise Coffee and Doughnuts (Seattle, WA)

    Clare Gordon is a product of her favorite part of the world – the Pacific Northwest. Growing up in Portland, Oregon, she started baking at Kenny & Zuke’s and ran the dessert program at Ava Gene’s when it opened (with various stages in Italy, France, and England in between). She moved to Seattle in 2013 to work with Jason Stratton at Aragona for a year before spending time with modern Middle Eastern flavors at Mamnoon. Clare’s love of simple food made with love, good technique and beautiful ingredients drew her to Renee Erickson’s restaurant family, where she enjoys a blend of English and French inspirations at Capitol Hill’s Bateau and Bar Melusine (meanwhile sating the neighborhood’s sweet tooth with filled sugar doughnuts at General Porpoise). She also spends her vacation time every year cooking for bartenders from across the country at Camp Runamok in Kentucky. She is thrilled to participate in Feast this year, as she has attended at least a little bit of the festival since its inception!

  96. Ken Gordon

    Ken Gordon

    Kenny & Zuke's Delicatessen (Portland, OR)

    A native New Yorker, Ken Gordon took a childhood love of good food and turned it into a wide ranging 40 year career as a chef. After working his way through restaurants in Boston and San Francisco, Gordon moved to Paris for three years, then returned to his native New York City, working at restaurants such as The Quilted Giraffe, Le Chantilly and Cafe Luxembourg. In 1987 he opened his own restaurant, the critically-acclaimed French bistro, L’Ecluse, closing it in 1990 and moving to Portland, Oregon. In Portland, Gordon found fertile ground for his personal style of big flavors and eclectic comfort food. He opened the pioneering 28 East, then the trend-setting take-out shop Ken’s Home Plate, which in 2003 morphed into the small neighborhood bistro Ken’s Place. It was here that he began smoking meats – first producing Portland’s best BBQ, then superb wood-smoked pastrami.In 2007 Gordon opened Kenny & Zuke’s Delicatessen in Downtown Portland. Kenny & Zuke’s has attracted a huge local following as one of Portland’s hottest restaurants, as well as national attention as a pioneer in the lost art of Jewish Delicatessen. In 2009, Gordon opened a second location – Kenny & Zuke’s Bagelworks, and recently opened a location at Portland International Airport. In January of 2012, Gordon was diagnosed with Type 2 Diabetes.Within 48 hours he was hired by The Oregonian newspaper to write the popular weekly column, “Diary of a Diabetic Chef,” chronicling his successful reversal of the disease and his use of diet and exercise to get in shape.

  97. John Gorham

    John Gorham

    Toro Bravo (Portland, OR)

    John Gorham is Co-Owner and Executive Chef of iconic Portland restaurants Toro Bravo, Tasty n Sons, Tasty n Alder, PLAZA DEL TORO and Co-Owner of Mediterranean Exploration Company, Shalom Y’all and BYH Burgers. Gorham’s first cookbook, The Toro Bravo Cookbook: Stories. Recipes. No Bull., was published by McSweeney’s in 2013 and earned praise and accolades from national media and chefs alike. Gorham’s second Cookbook, The Tasty Book, featuring recipes from both Tasty n Sons and Tasty n Alder, will be published in fall of 2017 by Sasquatch. 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 their 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.

  98. Gregory Gourdet

    Gregory Gourdet

    Departure (Portland, OR)

    Chef Gregory Gourdet is the culinary mastermind behind Departure restaurants in Portland, OR and Denver, CO, where he pairs local bounty with the bold flavors and traditions of Japan, China, Thailand, Vietnam, and Korea to create modern Asian fare. A self-proclaimed health freak and avid runner, Gourdet views food as nourishment. His mindful life approach shines through in his cooking, as he offers diners dishes that allow freshness, seasonality, and bold, alternative ingredients to star on the plate. Gourdet grew up enjoying ethnic cuisine, especially traditional Haitian dishes emphasizing fish, rice and beans, roasted meats, pickled chilies, coconut, and plenty of herbs. It was while studying at the University of Montana and rooming with an avid cook that he discovered his culinary passion. He started as a dishwasher at a Missoula café, embarked on a semester abroad in France, and finally made his way back to New York after graduation to attend the prestigious Culinary Institute of America. He became the first student to land a highly coveted internship with Vongerichten, whom he trained under for close to seven years at three of his New York City properties. In 2008, Gourdet arrived in Portland, where he helped open Sage Restaurant Group’s Urban Farmer in the Nines Hotel, and then served as Executive Chef for Saucebox, one of Portland’s oldest Asian-inspired cafés. In the spring of 2010, he took the reins at Departure, the Nines’ modern Asian rooftop restaurant, quickly gaining praise for his innovative dishes that combine local ingredients of the Pacific Northwest with meaningful preparations. In 2013, Gourdet was named “Chef of the Year” by the Oregon Department of Agriculture; he was dubbed Eater Portland’s “Chef of the Year” in 2014. In 2015, Gourdet was named as a Semi-Finalist by the James Beard Foundation for “Best Chef Northwest.” He was also runner-up in Bravo’s Top Chef Season 12.

  99. Gruet Winery

    Gruet Winery

    (Albuquerque, NM)

    Founded in 1984, Gruet Winery specializes in Methode Champenoise sparkling wines. Family owned and run, the New Mexico-based winery produces Pinot Noir and Chardonnay-based sparkling wines and a small collection of still wines, with roots originating from Gilbert Gruet’s Champagne house in Bethon, France. More than 25 vintages since its beginnings in New Mexico, Gruet Winery has achieved unprecedented acclaim and remains a favorite of the nation’s top sommeliers. Today, winemaker Laurent Gruet and his assistant winemaker, nephew Sofian Himeur (son of Nathalie Gruet) continue the legacy that began in France.  Never deviating from the traditional methods passed along from Gilbert Gruet, the winery has galvanized its place as one of America’s top sparkling wineries.

  100. Óli Gústa

    Óli Gústa

    KEX Hostel (Reykjavík, Iceland)

    Óli Gústa is born and raised in a small village in the East part of Iceland. Growing up in that environment Óli has much respect for nature and his cultural heritage. As no fan of classical cooking his style has more flare of the New Nordic kitchen with a hint of country style cooking. Óli emphasises on straight forward dishes without pretence, focusing on local high quality produce. He is now a restaurant GM at four different restaurants in Reykjavík city; KEX Hostel, The Anonymous pizza place, Mikkeller & Friends Reykjavík and DILL Restaurant which earned a Michelin star this year. Óli uses every opportunity to travel and explore his culinary heritage and spending time with his family; the wife Lára and three children.

  101. Tommy Habetz

    Tommy Habetz

    Pizza Jerk and Bunk Sandwiches (Portland, OR)

    In 2008, Tommy Habetz and Nick Wood, opened “a gritty east-side shop called Bunk and launched Portland’s sandwich revolution with one devastating pork-belly Cubano” (Karen Brooks, Portland Monthly). Hailing from the kitchens of Mario Batali and Bobby Flay, Tommy Habetz joined forces with Nick Wood and began making unpretentious and delicious sandwiches, made with the best ingredients. Since 2008, Bunk has expanded to five locations in Portland (as well as outposts in the Moda Center and Providence Park). Media praise from The New York Times, Food Network, and Bon Appétit have made Bunk a favorite for locals as well as a must-eat option for visitors. In November of 2015, Tommy opened Pizza Jerk, a New Haven style pizza joint in the Cully neighborhood of Portland. Pizza Jerk was named one of Bon Appetit’s “Best New Restaurants of 2016.”

  102. Gabrielle Hamilton

    Gabrielle Hamilton

    Prune (New York, NY)

    Gabrielle Hamilton is the Chef/Owner of PRUNE, which she opened in New York City’s East Village in October 1999. PRUNE has been recognized in all major press, both nationally and internationally, and is regularly cited in the top 100 lists of all major food magazines. Gabrielle has made numerous television appearances including segments with Martha Stewart, Mark Bittman, and Mike Colameco and was the victor in her Iron Chef America battle against Bobby Flay on the Food Network in 2008. Most notably, she won an Emmy for her role in season four of the award-winning PBS series Mind of a Chef. Gabrielle has written for The New Yorker, The New York Times, GQ, Bon Appetit, Saveur, Food & Wine, Afar, Travel and Leisure, Vogue, The Wall Street Journal, Elle, and House Beautiful. Her work has been anthologized in Best Food Writing 2001-2006, 2011 and 2013. Gabrielle was nominated for Best Chef NYC in 2009 and 2010 by the James Beard Foundation and in 2011 won the category. She is the author of The New York Times bestseller Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, which has been published in six languages and won the James Beard Foundation’s award for “Writing and Literature in 2012.” She won her third James Beard award in 2015 for her piece “Into the Vines” published in Afar. Most recently, she wrote the cookbook, Prune, featuring 250 recipes from her East Village restaurant. She is a monthly columnist for The New York Times Magazine and is currently at work on her next book, a memoir, to be completed in 2017.

  103. Sarah Hart

    Sarah Hart

    Alma Chocolate (Portland, OR)

    Sarah Hart is the Founder and Creative Director of Alma chocolate, a craft chocolatier and confectioner. The business started in her home kitchen and has grown to inhabit two storefronts and a regional, national and even international presence (we are big in Japan)! The focus has always been on sourcing the best chocolate available and combining it with interesting and delicious ingredients to enhance the chocolate experience.

  104. Hazelfern Cellars

    Hazelfern Cellars

    (Newberg, OR)

    Hazelfern started their wine craft in 2006 while making five gallons of Pinot Noir in a dimly lit Portland, Oregon basement on the former (circa 1895) site of Hazel Fern Farms. In 2014, a quarter-life crisis pushed Bryan and Laura Laing to pack up their basket press, two daughters, and a ping pong table for life on a wine farm in the Chehalem Mountains of Newberg, Oregon. Hazelfern focuses on making high-quality and delicious small lot wines from Oregon and are best paired with special occasions, loud music, good people, great stories, romantic getaways, and Tuesday night farm dinners!

  105. Tim Healea

    Tim Healea

    Little T Baker (Portland, OR)

    “Gluten is magic,” says Tim Healea, the Owner and Principal Baker of Little T Baker, which has three neighborhood locations in Portland. “It is the backbone of bread, creating its structure. Without it, good bread is not possible.” For eight years at Little T, he has carefully cultivated the key ingredients for an exceptional bread bakery—the best wheat and grains from local growers and purveyors; a small team of bakers with deep knowledge of fermentation and baking science; a dedication to traditional hand-shaping skills; and a serious love and passion for baking. Tim was previously the longtime head baker at Pearl Bakery, and in 2002 he took the silver medal as part of Team USA at the Coupe du Monde de la Boulangerie in Paris. Most recently, he’s worked with Little T’s bakers to experiment with alternative fermentation techniques and heritage grains, creating unique and “magical” daily breads that incorporate everything from white wine to rhubarb syrup to red flint corn to candy cap mushrooms.

  106. Joshua Henderson

    Joshua Henderson

    Vestal (Seattle, WA)

    Joshua Henderson started his career out of an airstream trailer with the American street food diner skillet. He then went on to form the Huxley Wallace Collective that includes such notable restaurants as Westward, Great State Burger and Vestal. He is committed to a simple but well-executed food that celebrates technique, the ingredient, and a bit of nostalgia. He is charging through life with his team and partners at Huxley Wallace as well as his partner Kim, her two kids Luca and Stella and of course with his two boys Huxley and Wallace.   

  107. Hendrick’s Gin

    Hendrick’s Gin

    (New York, NY)

    Curiously smooth with superb balance of botanicals, Hendrick’s is sublimely clean and dry, yet the marvelous complexity of the nose comes through in the taste. Take note of the citrus and juniper with a subtle, supernaturally pleasurable lingering finish of cool refreshing cucumber and rose. Handmade in tiny batches, our tender approach is what makes Hendrick’s so divine. As many a gin drinker has been known to say, no other gin tastes like Hendrick’s because no other gin is made like Hendrick’s.

  108. Colu Henry

    Colu Henry

    Cookbook Author (Hudson, NY)

    Colu Henry is a cookbook author and recipe developer who created the Instagram hashtag #backpocketpasta, which has been embraced by magazine editors and tastemakers. Previously, she was the Director of Public Relations and then the Director of Special Projects at Bon Appétit. Her writing has appeared in Refinery29, Cherry Bombe, LENNY, and Wine Enthusiast. She likes drinking wine, sherry and aperitivos, not all at once. Colu lives with her husband and pup Joshie in Hudson, New York.

  109. Amanda Hesser

    Amanda Hesser

    Food52 (New York, NY)

    Amanda Hesser is the Co-Founder of Food52 and was previously a writer and editor at The New York Times. She wrote the award-winning books Cooking for Mr. Latte, The Cook and the Gardener, and The Essential New York Times Cookbook, and edited the collection Eat, Memory. She lives in Brooklyn with her husband and twins.

  110. Matt Hofmann

    Matt Hofmann

    Westland Distillery (Seattle, WA)

    Matt has a passion for developing a wide spectrum of flavors from grain, but also a remarkable capacity for designing thoughtful processes. Matt has honed his craft developing new flavor profiles from malted barley by earning a General Certificate in Distilling with Credit from the Institute of Brewing and Distilling in London. He also holds a postgraduate diploma in Brewing and Distilling from the International Centre of Brewing and Distilling at Heriot-Watt University in Edinburgh. Currently Matt is working on his Master’s Thesis, which will examine the effects of pot distillation on whiskey flavor development. Matt is actively engaged in the ongoing dialogue of our industry as a member of both the Institute of Brewing and Distilling and the American Society of Brewing Chemists, and currently serves on the Board of Directors for the American Craft Spirits Association. He is also one of the founding members of the American Single Malt Whiskey Commission which seeks to establish, protect and promote the category of American single malt whiskey across the globe. In 2015 Matt became just the second distiller ever named as a Rising Star by StarChefs magazine and was also recognized by Forbes as one of America’s 30 under 30 tastemakers. In 2016, he added his latest honor as one of Wine Enthusiasts 40 under 40.

  111. Honey Mama’s

    Honey Mama’s

    (Portland, OR)

    Growing up in a family of cooks, bakers, farmers, and gardeners, the kitchen was always a place of celebration, nourishment and joy. I started Honey Mama’s as a way to share these celebrated family traditions and my passion for healthy living. I wanted to create a treat that exudes vitality and playfulness, something you’d as likely take to a formal dinner party as enjoy on a hike or share around a campfire. Sweetened with raw honey, our treats are full of everything delightful: bold, deep flavors, and decadent textures. Naturally free from gluten, soy, dairy, and grains, they allow your body to thrive and taste buds to celebrate! From our kitchen to your table: Nourish ~ Delight.

  112. Hopworks Urban Brewery

    Hopworks Urban Brewery

    (Portland, OR)

    Hopworks Urban Brewery strives to revolutionize and inspire the brewing industry with practices that drive quality, protect the environment and improve the community we live in. Using organic malts and a combination of locally-sourced, organic and Salmon Safe hops, the company’s 20-barrel brewery in Portland produces 13,500 barrels of beer and cider a year for HUB’s brewpubs and for distribution throughout the Northwest. Hopworks is a family-owned and operated business, the first Certified B Corporation brewery in the Pacific Northwest, a gold-level bike friendly business, and Long Root Ale received Brewbound’s “Marketing Initiative Award of the Year” in 2016. At the end of 2016 Hopworks opened a new eight-barrel brewery in Vancouver, Washington.

  113. House Spirits Distillery

    House Spirits Distillery

    (Portland, OR)

    Founded in 2004 by Christian Krogstad, House Spirits Distillery is a leader of America’s craft distilling resurgence and serves the anchor of Portland, Oregon’s famed Distillery Row.  The company’s award-winning products are made exclusively in-house and are crafted in small batches with an intense and passionate pursuit of perfection using ethically sourced ingredients. The product portfolio includes several pioneering brands including Westward American Single Malt Whiskey, Krogstad Aquavit, Volstead Vodka, and the soon-to-be-released Casa Magdalena Rum.  Since the opening of its new, expanded distillery in 2015, which increased capacity sixfold, House Spirits is both the largest distilling operation in the Pacific Northwest and the largest craft distiller on the West Coast by capacity and volume. House Spirits is also the only distiller in the world to have opened an airport tasting room, which welcomes guests at Portland International Airport seven days a week for brand immersions and tastings.  House Spirits Distillery is independently operated and co-owned by NFL legend Joe Montana and CEO Thomas Mooney, the co-founder and inaugural president of the American Craft Spirits Association.  For more information, visit www.housespirits.com.

  114. Han Ly Hwang

    Han Ly Hwang

    Kim Jong Grillin (Portland, OR)

    Chef Han Ly Hwang first began cooking his way through the DC metro area at the age of sixteen. After moving to Portland, Oregon, he began to focus and specialize in Korean cuisine and in 2009 his first Korean BBQ food cart, Kim Jong Grillin’ was born. Within a few short months of being open, Kim Jong Grillin’ claimed the Judges Choice Award at Willamette Week’s Eat Mobile Food Festival in 2010. Since then, Han has been a contestant on Food Network’s Chopped twice and can be found in his two new popular Kim Jong Smokehouse restaurants.

  115. Hyland Estates

    Hyland Estates

    (Dundee, OR)

    Hyland vineyard has been a part of the Willamette Valley since 1971. You can’t talk about the origins of Oregon winemaking without mentioning the gentle giant overlooking the Van Duzer corridor. Untouched, unmoved and self-rooted, Hyland’s gnarly 45-year old vines remain entrenchedin red volcanic Jory soil. They’ve been there since the beginning, watching as new neighbors have moved in and planted their own vineyards. Owner and winemaker Laurent Montalieu practices a land, not hand philosophy. For a vineyard to truly speak, it must be left wild and untamed. Laurent wants to bring you to a specific row amidst hundreds. He wants you to taste a block, the elevation, the growing season and the individual expression of every vine. Quiet and self-sufficient, the vines produce a textually mature, high-concentrated juice that come with decades of establishing oneself firmly into the land. The element of surprise in a first sip. Autonomy in a bottle. Each wine made off Hyland vineyard tells its own story. Sometimes its shy. Sometimes its boisterous. Every bottle produced is a story told by its biographer, a proud winemaker who knows just how good he has it.

  116. INTRINSIC

    INTRINSIC

    (Paterson, WA)

    INTRINSIC was inspired by the similarities between street art and winemaking. For both, the artist must work with an unpredictable canvas, blending instinct and experience to craft something vibrant, gutsy and fleeting. Winemaker Juan Muñoz-Oca used this insight and married it with the incredible quality of tannins in Washington State grapes to push the traditional boundaries of Cabernet Sauvignon in the same way street art pushes boundaries of urban aesthetics. Most Cabernet Sauvignon stays on the skins for up to one month; however, INTRINSIC remained on the skins for nine months, resulting in an unexpected silkiness and more layers and depth in the wine. The end result is a rustic, yet sophisticated wine as captivating as the label designed by famed street artist known only as Zimer.

  117. Sunny Jin

    Sunny Jin

    JORY, at The Allison (Newberg, OR)

    Graduating at top of his class from Portland’s Western Culinary Institute where he received the Grand Toque Award, Chef Sunny Jin went on to complete his externship at Napa Valley’s famed French Laundry working for three years under renowned chefs Thomas Keller and Corey Lee. Following this experience, Sunny took the opportunity to work at the top-rated restaurant in the southern hemisphere, Sydney, Australia’s Tetsuya’s, working alongside eponymous chef owner Tetsuya Wakuda. Before his return to the states he had the rare distinction of preparing for a season at El Bulli, the world’s top-rated restaurant, located in Catalonia (Spain). He worked at El Bulli for the 2009 season under Ferran Adria and Oriol Castro and, thereafter, traveled throughout Europe to explore the culinary cultures of France, Italy, Germany and the Netherlands. Upon his return to the U.S., Sunny recognized the emergence of Oregon as one of the country’s preeminent food and wine destinations. His search for a position led him to JORY at The Allison which has been among the state’s best reviewed new restaurants since its opening.

  118. Josh Johnson

    Josh Johnson

    Guittard Chocolate Company (San Francisco, CA)

    Josh Johnson is the Pastry Chef of Guittard Chocolate Company, the revered San Francisco Bay Area family-owned chocolate maker, where he brings his celebrated craft, artistry and palate in developing new recipes and ideas with Executive Pastry Chef Donald Wressell. Josh has competed in and won the National Pastry Team Championship with team captain Donald Wressell and teammates Scott Green and Della Gossett. The team went on to win Best Dégustation and Silver Medal overall at the 2012 World Pastry Championship in Las Vegas. Josh also competed in the 2015 Coupe du Monde de la Pâtisserie with teammates Scott Green and John Kraus, coached by Ewald Notter and Donald Wressell, where they brought home the Bronze medal. Josh started working in pastry as a teenager in his uncle’s pastry shop in Illinois and honed his skills training under the tutelage of mentor Sébastien Canonne, M.O.F., and pastry chefs En-Ming Hsu, World Pastry Champion, and François Payard. He was Executive Pastry Chef at Everest in Chicago, co-owner of Cocoa Bean Fine Desserts in Geneva, Illinois, an instructor at The French Pastry School and, most recently, Head Pastry Chef at Destination Kohler in Kohler, Wisconsin. He is inspired by chocolate’s infinite variety of flavor profiles and its versatility as an ingredient that can also be sculpted and shaped to delicious and delightful effect.

  119. Edouardo Jordan

    Edouardo Jordan

    JuneBaby (Seattle, WA)

    Edouardo Jordan was born and raised in St. Petersburg and attended college at the University of Florida. After graduating with dual degrees in business administration and sports management, Jordan decided to enroll in culinary school at the Le Cordon Bleu in Orlando. Following graduation from culinary school, Jordan’s ambition brought him to renowned restaurants such as The French Laundry, where he apprenticed, Per Se, and Lincoln Ristorante in New York. With thought of raising a family and opening a restaurant in mind, Jordan moved to Seattle where he began working at Sitka and Spruce as sous chef. In 2013, Jordan was asked to open Bar Sajor as chef de cuisine and used this as an opportunity to learn as much as he could about opening a restaurant. Taking this knowledge and experience he had gained from Bar Sajor, Jordan officially opened the doors to his restaurant, Salare, in June of 2015. Salare takes influences from France, Italy, the American south, and the Caribbean and has become one of Seattle’s hottest restaurants. Chef Jordan was nominated for a James Beard Award in 2016, has been named one of Food & Wine’s Best New Chef of 2016, Salare was listed as a best new restaurant in America in 2016 by Eater National, and is a 2017 James Beard Award finalist.

  120. Ravi Kapur

    Ravi Kapur

    Liholiho Yacht Club (San Francisco, CA)

    Recognized for his heritage-driven cooking style with California ingredients Chef/Owner Ravi Kapur opened Liholiho Yacht Club in January 2015 in San Francisco with rave reviews. Born in Hawaii in 1976 to his Hawaiian Chinese mother and Indian father, the flavors of the diverse and strong food cultures of the islands have cultivated his palate and are in his DNA. Kapur’s desire to cook sparked while in college. In 1998 he moved to San Francisco to attend the California Culinary Academy. After graduation he moved to Santa Fe, New Mexico and worked at The Compound Restaurant and Coyote Café. He returned to San Francisco and worked at Redwood Park. Next, he joined Nancy Oakes’ Boulevard. He worked there for eight years and progressed from Cook to Sous Chef to Chef de Cuisine. In 2010 he became the Executive Chef of Boulevard’s sister restaurant, Prospect. In May 2011, Kapur’s life changed forever with the birth of his son, Makoa. By 2012 he began his popular series of pop-ups also known as Liholiho Yacht Club. Four years later in January 2015, Kapur and his partner Jeff Hanak of NOPA & Nopalito opened their restaurant in the lower Nob Hill area of San Francisco. The new brick and mortar Liholiho Yacht Club is a destination experience that represents the sum of their core values, expectations and inspiration. Liholiho Yacht Club is the playful name used by Kapur’s Kealoha Uncles in Maui back in the day when they formed a club to raise money to fund their hobby of racing Hobie Cats (not yachts) and they lived on Liholiho Street (not at the marina). Really, it was an early version of a beach pop-up that offered good local food, live music, and fun hang out time with friends! Kapur has been featured in an episode of PBS’s Movable Feast TV show, in a video produced by Vice and on Iron Chef America.

  121. Scott Ketterman

    Scott Ketterman

    Crown Paella (Portland, OR)

    Chef Scott Ketterman is known for his bold, inventive take on classic Spanish cooking. Raised in the Appalachian hills, Ketterman began his career learning the ins and outs of seafood cookery in a family-run fish house on the shores of Maryland. Ketterman’s love of the sea and the mountains soon drew him to Portland where he studied charcuterie at Viande Meats and quickly worked his way up the ranks in the well-regarded kitchens of Paley’s Place and the Heathman Restaurant. Ready for adventure, he set off for Europe, working at Numero 75 in Avignon, France, and both Akelare and Mugaritz in San Sebastian, Spain. Upon returning to Portland, Ketterman took the helm at Simpatica, where he oversaw the successful supper club and catering company for four years. But Spain was never far from his mind. In 2011, Ketterman co-founded Crown Paella with his wife Emily, sparking a reputation as the man with the biggest pans, and continues to create inspired roving feasts across the Pacific Northwest.

  122. Andrew Knowlton

    Andrew Knowlton

    Bon Appétit (New York, NY)

    Andrew has worked at Bon Appétit since, like, forever (2000, to be exact). He oversees the magazine’s restaurant coverage, including the annual Hot 10 list, and writes the rather opinionated Foodist column that has run in the magazine since 2008. He lives in Brooklyn with his wife and two daughters (the older is named after a popular Southern cocktail). He likes all Atlanta sports teams, boiled peanuts, the Dead, JAWS, steal-frame bicycles, and running long distances. He dislikes all New York sports teams, kiwis, kidneys, green bell peppers, and drivers who park in bike lanes.

  123. Dustin Koerner

    Dustin Koerner

    Andina (Portland, OR)

    Dustin Koerner joined Andina’s culinary team in spring of 2015 from Austin, Texas. Koerner brings a depth of management experience from his leadership in many great kitchens throughout Texas, working with a wide variety of global cuisines, from Italian to Japanese. Koerner is skilled in organization, but also has a passion for creative cooking and seasonal produce. Koerner’s culinary journey began at the early age of 14, when he got a job working at a restaurant in his hometown of Pilot Point, Texas. After earning a business degree, Dustin attended culinary school at El Centro in Dallas, Texas later gaining experience in many of the city’s best restaurants, including Nonna, where during his tenure as Sous Chef, the restaurant was praised by Bon Appetít and The New York Times. Koerner’s most recent position in Austin at 2 Dine 4 Catering saw him leading a large culinary team as well as cooking intimate dinners for the Supper Friends dinner series where he was able to express his creative side. Koerner is honored to work in the prestigious kitchen at Andina and to explore the incredible culinary ingredients and outdoor opportunities that Oregon has to offer.

  124. Kyo Koo

    Kyo Koo

    Danwei Canting (Portland, OR)

    A Portland native, Kyo’s primary culinary influences range from the foods of his mother’s Korean home cooking to technique-driven, modern American cooking. Kyo always knew the restaurant world was where he would thrive and put a thoughtful career course in place right out of high school by starting with culinary school in Seattle, then to Rockenwagner in Los Angeles, and Scooter Kanfer at the house restaurant in West Hollywood. Like many great chefs before him, California is where Kyo developed a keen appreciation for market driven menus and New American cooking. But after some time in these lauded kitchens the Pacific Northwest harkened him home. Back in Seattle Kyo took over the kitchen at Mona’s Bistro, working closely as ever with farmers and foragers to source the best product possible. To refine his knowledge of top end product and modern European technique, Kyo took the boldest step in his career and moved to Spain to work for chef Andoni Aduriz at the internationally regarded Mugaritz in the Basque country. Here he obtained a chef de partie position and learned revolutionary techniques that focus on labor-intensive preparation with a high standard for bright flavor, simple tastes and evocative textures. After a transformative year in Spain, Kyo joined Ethan Stowell in Seattle at his fine dining restaurant Union, working with the region’s best seafood and Italian ingredients. The Portland allure reached Kyo in 2009 with an opportunity at clarklewis where he invigorated the product-sourcing program, and evolved the farm-to-table menu. In the summer of 2014, Koo took the reins in the kitchen at Bluehour, where he continued to evolve his food perspective and style. In 2015, Kyo parted ways with Bluehour to develop and open Danwei Canting. He is currently working on his second restaurant concept, superhawk.

  125. Eva Kosmas Flores

    Eva Kosmas Flores

    AdventuresInCooking.com (Portland, OR)

    Eva Kosmas Flores was born and raised in Portland, Oregon where she worked at her family’s Greek deli throughout her childhood. She started her food blog, Adventures in Cooking, in 2009 as a way to share recipes with friends and family, and the blog’s popularity quickly grew. In 2014 she co-founded Secret Supper, which are long-table gatherings that celebrate seasonal cooking and local ingredients in scenic locations. She resides in Northeast Portland where she has a small homestead with her husband, two dogs, one cat, seven chickens, and hive of bees. Eva has authored two cookbooks, Adventures in Chicken (released October 2016), and First We Eat (due out Spring 2018).

  126. Christian Krogstad

    Christian Krogstad

    House Spirits Distillery (Portland, OR)

    Krogstad established House Spirits Distillery in 2004, bringing together his experience as a brewer and winemaker and tapping his passion for outstanding cocktails and food. Today, the House Spirits portfolio includes Aviation American Gin, Westward American Single Malt Whiskey, Volstead Vodka, and Krogstad Aquavit. Under Krogstad’s direction, House Spirits Distillery has created a portfolio of spirits that celebrate contemporary cocktail culture, beginning with the creation of its flagship brand, Aviation American Gin, in 2006. More recently, Krogstad has focused his efforts on expanding the House Spirits Distillery footprint with the creation of a brand new, $6 million distillery on Distillery Row in Portland, which opened its doors to the public in November, 2015. The new facility, which increased the company’s distilling capacity sixfold, allows House Spirits Distillery to focus on growing its newer innovations, including Westward American Single Malt Whiskey, a malt whiskey distilled from local grains and aged in new American Oak barrels. Prior to founding House Spirits Distillery, Krogstad managed the Carlton Winemakers Studio, in Carlton, OR. He also founded and managed Orchard Street Brewery in Bellingham, WA, and later served as head brewer at McMenamins Edgefield Brewery.

  127. Lagunitas Brewing Company

    Lagunitas Brewing Company

    (Petaluma, CA)

    Lagunitas Brewing Company began on a kitchen stove in Northern California in 1993. From actually getting beers into bottles and onto the streets, Lagunitas looks to the future… From expanding the Petaluma Brewery to building a second in Chicago, opening a tap room in Ballard WA and soon a third Brewery in Azusa CA to bringing its flagship IPA across the pond, Lagunitas could probably make good beer on the Moon. Wherever you go, beer speaks, people mumble.

  128. Carlo Lamagna

    Carlo Lamagna

    Clyde Common (Portland, OR)

    Carlo Lamagna is the Executive Chef at Clyde Common and Twisted Filipino Dinner Series where he leads the kitchens in preparing simple yet 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 20 to begin his culinary career. Lamagna cooked at several restaurants in Detroit before attending culinary school at the Culinary Institute of America in Hyde Park, New York. After graduating, he moved to Chicago and worked with Bruce Sherman at North Pond where he learned the importance of seasonality and supporting local farmers and purveyors. From here, Lamagna went to Europe, traveling to Germany, France and Spain to gather more culinary perspective, each destination helped to shape his cooking style today. Returning to Chicago, Lamagna started working with Paul Virant, whose vast knowledge of preserving and pickling opened Lamagna’s eyes to a different way of cooking. At the core of Lamagna’s cooking is his family and his Filipino heritage, both of which played significant roles in his career. At Clyde Common and his Twisted Filipino Dinners, Lamagna’s dishes are a glimpse into his life: where he’s come from and where he’s been, coming together to make something new.

  129. Dolan Lane

    Dolan Lane

    Red Star Tavern (Portland, OR)

    With a culinary career that includes learning from legendary mentors and cooking on land and at sea, Dolan Lane is back in familiar territory. Heading up the Red Star kitchen, he’ll further showcase his innate knack for working with local ingredients. Dolan went to school for photography but soon discovered that restaurant life fit his big picture. He enrolled in California Culinary Academy in San Francisco and graduated in 1993, landing his first job in Seattle at local mainstay, Tulio, where Dolan was mentored by Executive Chef Walter Pisano. From there, Dolan ventured afar as part of the culinary staff at Holland America Cruise Lines’ Wind Star Fleet, cruising to France on a four-mast sailboat. Upon returning, Dolan settled in Portland, where he worked alongside Chef Kenny Giambalvo at Pazzo Ristorante and later climbed the ladder to become the Chef de Cuisine at Bruce Carey’s Bluehour. He then moved to its sister restaurant, clarklewis, and remained for five years as Executive Chef, before returning to Bluehour with the same title. Eventually, Dolan landed at Meriwether’s, a Portland favorite that has its own five-acre farm. With a direct hand in the farm-to-table experience, he created in-the-moment seasonal menus and let his passion for sustainability flourish. Now, at Red Star Tavern, Dolan continues to build his legacy of supporting Portland community farms. With go-to suppliers like Your Kitchen Garden and Sauvie Island Organics, he captures what’s in season and puts it to delicious purpose with Mediterranean, Italian and French influences.

  130. Jeremiah Langhorne

    Jeremiah Langhorne

    The Dabney (Washington, DC)

    Jeremiah Langhorne is the Chef and Co-Owner of The Dabney, located in Washington, D.C.’s Shaw neighborhood. Langhorne returned to his Mid-Atlantic roots in this new restaurant venture after five years at McCrady’s restaurant in Charleston, SC, where he worked as Chef de Cuisine under Executive Chef Sean Brock. Jeremiah focuses on modern American food with strong regional and historic influences and incorporates his interests in foraging, charcuterie and farming. The Dabney received a Michelin star in Washington, D.C.’s inaugural Michelin Guide in October 2016.

  131. Lemelson Vineyards

    Lemelson Vineyards

    (Carlton, OR)

    Lemelson Vineyards began as a dream — a dream to create a winery that celebrates innovation in technology, sustainability in agriculture, and tradition in winemaking. Eric Lemelson started Lemelson Vineyards with the intention of building something that would serve wine lovers, and also the longevity of the pristine state that he calls home. Utilizing organic farming methods and gravity flow production, we craft estate grown Pinot Noir, Pinot Gris, Chardonnay, and Riesling from some of the finest vineyards in the Willamette Valley. Since the inaugural in October 2001, Lemelson Vineyards is dedicated to producing some of the world’s finest Pinot Noir.

  132. Paul Losch

    Paul Losch

    Ruddick/Wood (Newberg, OR)

    In 2013, Chef Paul Losch opened the highly seasonal New American restaurant Ruddick/Wood with Co-Owner Kyle Lattimer in Newberg, Oregon. The restaurant was a long time coming for Paul, who started his culinary career nearly two decades earlier. At age 13, he was barely big enough for his apron when he started working at a snack bar in rural Pennsylvania. Life and his career took Paul across the country, through the Culinary Institute of America, Manhattan, and Colorado, before he eventually landed in Portland in 2008. Thoughtful flavor combinations and gorgeous plating earned him loyalists at restaurants Vino Paradiso and DOC, but he was restless for his own spot. A Craigslist post led him to his eventual business partner Kyle, and the two founded Ruddick/Wood a short time later. Paul seeks out skilled local farmers and purveyors and highlights their products with diverse techniques. While he came up during the “fusion food” boom, you won’t find any Frankenstein food monstrosities on Paul’s refined menus. Influence might be drawn from his Lebanese mother or his father’s love of pasta, and fiddlehead ferns might pop with fish sauce on a plate next to house-aged ribeye. The restaurant is a staple among locals and wine country visitors alike.

  133. Jenn Louis

    Jenn Louis

    Ray (Portland, OR)

    Jenn Louis is the Chef/Owner of Ray restaurant in Portland, OR. She has competed on Bravo’s Top Chef Masters, was named one of Food & Wine‘s “Best New Chefs,” and her simple, sophisticated cooking style, utilizing seasonal Pacific Northwest ingredients, has earned her two nominations for the James Beard Foundation Award of Best Chef Northwest. Her debut cookbook, Pasta By Hand published in 2015, was nominated for an IACP Award from the International Association of Culinary Professionals in the category of “Single Subject Cookbooks,” and her second book, “The Book Of Greens” debuted in April 2017. Jenn is actively involved with nonprofits including Alex’s Lemonade and Share Our Strength.

  134. Maya Lovelace

    Maya Lovelace

    Mae (Portland, OR)

    Maya Lovelace spent her early years in rural North Carolina, then moved to Atlanta, Georgia for a taste of city life. After abandoning a surely lucrative career hinging on a triple major in psychology, philosophy and French to pursue her love of cooking, she ended up spending time in some serious kitchens. Atlanta, Charleston, Portland… she ate and drank and worked her way through them all, and under the tutelage of many chefs along the way, she learned not only technique, but also how to appreciate and get back in touch with her country roots. She served time on the opening line of Husk under Sean Brock, dedicating time to learning both old southern preservation techniques and dirty kitchen talk alike. She moved to Portland to work under Naomi Pomeroy at Beast, relishing the bounty of produce and natural beauty that the Pacific Northwest has to offer. Now, she is focused on cooking updated southern Appalachian fare at Mae, which is named in honor of her late grandmother.

  135. Barbara Lynch

    Barbara Lynch

    Barbara Lynch Gruppo (Boston, MA)

    Two-time James Beard Award-Winner and Relais & Chateaux Grand Chef, Barbara Lynch is regarded as one of the world’s leading chefs and restaurateurs. After working under some of Boston’s greatest culinary talents, Barbara traveled to Italy, where she learned about the country’s cuisine firsthand from local women. Inspired by this formative trip, Barbara earned a spot among Food & Wine’s “Best New Chefs in America” in 1996 as Executive Chef at Galleria Italiana. In 1998, Barbara opened a restaurant of her own, No. 9 Park in Boston’s Beacon Hill. Now, as Chef/Owner of Barbara Lynch’s Gruppo, Barbara oversees seven celebrated culinary concepts, No. 9 Park, B&G Oysters, The Butcher Shop, Stir, Drink, Sportello, and Menton. Barbara’s cookbook, Stir: Mixing It Up in The Italian Tradition received a Gourmand Award for Best Chef Cookbook. Her memoir, Out of Line was published in April 2017.

  136. M. Chapoutier Belleruche

    M. Chapoutier Belleruche

    (Portland, OR)

    M. Chapoutier’s roots in the Rhône date back to 1808. The family acquired a number of excellent vineyards – including some of the oldest in France. M. Chapoutier became one of the most important names in the prestigious Hermitage, Côte Rôtie and Châteuneuf-du-Pape appellations.

  137. Jordan Mackay

    Jordan Mackay

    Writer (Helena, CA)

    Jordan Mackay is a James-Beard-award winning writer on wine, spirits and food. He’s written lots of articles, in publications like The New York Times, Los Angeles Times, The Art of Eating, and Wine and Spirits. He’s written many books, including Secrets of the Sommeliers and Franklin Barbecue. Yet, he still finds writing hard, even after all these years, and wonders if it’s easier after having a drink or two. Sometimes he experiments with that, often finding that a drink or two doesn’t make writing less difficult. See? This is proof.

  138. Troy MacLarty

    Troy MacLarty

    Bollywood Theater (Portland, OR)

    Troy MacLarty is chef and owner of Bollywood Theater, the award winning Indian restaurant that brings hard to find, thoughtfully made Indian street food to Portland, Oregon. Following extensive research and travels to India, he set out to design an Indian restaurant that reflected the cultural experiences one might find in Mumbai, from the restaurant décor, including steel cups and plates, to the food and drinks. The restaurant’s small plates, thali meals, extensive vegetarian dishes and cocktails have cultivated a large fan base, with lines out the door most nights. Fans include many Indian-Americans nostalgic for the food of the subcontinent and appreciating Troy’s authentic preparation on hard to find items.

  139. Magnolia Brewing Company

    Magnolia Brewing Company

    (San Francisco, CA)

    Magnolia Brewing Company began in 1997 as a neighborhood brewpub in San Francisco’s fabled Haight Ashbury District on the eastern edge of Golden Gate Park. The story begins in the late 80s with Founder/Brewmaster, Dave McLean, discovering a love for the delicious and diverse new beers of the emerging craft brewing industry. He turned that love into an obsessive homebrewing hobby upon landing in the Haight in 1991. Those first beers were brewed in a one-bedroom apartment six blocks from the future home of Magnolia Pub & Brewery and rapidly turned into a calling that would not be ignored.

  140. Tyler Malek

    Tyler Malek

    Salt & Straw (Portland, OR)

    As head ice cream maker for Salt & Straw with locations in Portland, LA, and San Francisco, Tyler has been instrumental, along with cousin and Salt & Straw founder and CEO Kim Malek, in creating the chef-driven, small batch ice cream movement. Malek and his team hand make flavors that showcase the best local, organic and sustainable ingredients from Oregon and California producers and artisans while using all natural cream from local farmers in each city. Since the company’s inception in early 2011, Malek has created more than 300 ice creams, each with its own unique flavor profile. Based on his accomplishments, Tyler was selected as one of Forbes “30 Under 30: The Food & Drink Masters Changing How We Eat,” named a Zagat “30 Under 30” Semi-Finalist for 2017, one of the Portland Business Journal’s “40 Under 40,” and one of the Eater “Young Guns” Semi-Finalists for 2013. Portland Business Journal named Salt & Straw one of the “100 Fastest Growing Private Companies in Oregon” for 2014, and The Oregonian named Salt & Straw as one of “Oregon’s Top Workplaces” in both 2014 and 2015. He discovered his passion for blending flavors together when studying abroad in Beijing, China and traveling throughout Vietnam and Cambodia.

  141. Sam Mason

    Sam Mason

    OddFellows (Brooklyn, NY)

    Sam Mason is the Chef/Owner of both Empire Mayonnaise Co. a luxury, exotically­ flavored mayonnaise company, and OddFellows Ice Cream Co., both based in Brooklyn, NY. After studying at Johnson & Wales University, he honed his craft and built his reputation working for Jean Louis Palladin, Paul Liebrandt, and Wylie Dufresne. Formerly the Chef at TAILOR restaurant in SoHo, and the Pastry Chef at WD~50, Mason is considered to be one of the most creative chefs in America. His aesthetic culinary vision uses inventive ingredients to produce sweet as well as savory dishes that continually surprise the palate.​

  142. Ignacio Mattos

    Ignacio Mattos

    Estela (New York, NY)

    Ignacio Mattos is the Chef and Co-Owner of Matter House, the team behind Estela, Café Altro Paradiso, Flora Bar and Flora Coffee. Born in Uruguay, Ignacio began his career in the kitchens of Francis Mallmann, Judy Rodgers, and Alice Waters. He moved to New York City in 2006 to become chef of the NoHo institution, Il Buco. Ignacio then opened Isa in Williamsburg, where his adventurous cooking earned the restaurant a James Beard Award nomination for “Best New Restaurant” in 2012. In late 2012, Ignacio met his collaborator and partner, Thomas Carter, and together they opened Estela in 2013, which was named one of the best restaurants in the country by Bon Appétit and earned a glowing review from The New York Times. In February 2016, the two opened Café Altro Paradiso, serving modern renditions of regional Italian dishes, including those inspired by Ignacio’s Italian grandmother, in a sleek, minimalist space. Ignacio and Thomas opened Flora Bar and Flora Coffee in October 2016 at the Met Breuer, with a seafood-forward menu that brings their inventive and elegant approach to Marcel Breuer’s historic Upper East Side building. At Estela, Café Altro Paradiso and Flora Bar, Ignacio cooks food that is comforting and bold, reflecting his varied experiences and the cultures of New York City, the city he calls home. Ignacio has been nominated for the James Beard Award for “Best Chef NYC” in both 2015 and 2016. As The New York Times critic Pete Wells put it, his “dishes are original and, in their way, simple, and it’s that combination that makes you want to give in to them.”

  143. Derek McCarthy

    Derek McCarthy

    Pastaworks at Providore Fine Foods (Portland, OR)

    Derek McCarthy, Pastaworks’ Executive Chef, is an East Coast-born redhead of Italian and Irish descent – which predestined him for a fiery career in the kitchen. Fifteen years spent in the Bay Area at a number of well-regarded establishments such as The Blue Plate and The Presidio Social Club in San Francisco, and an almost decade-long stint owning his own restaurant, Tastings Restaurant and Wine Bar in Healdsburg (and Maui) molded Derek into a guy who knows how to make seriously delicious food. In 2015, Derek wisely moved to Portland, and was soon lured to Pastaworks’ by the enticing prospect of pulling together a brand-new kitchen and staff less than a month before the opening of their new specialty marketplace, Providore Fine Foods. Because this wasn’t enough of a challenge, two months later, Derek was tasked with opening Arrosto, Pastaworks’ Mediterranean chicken rotisserie restaurant. Both Pastaworks at Providore and Arrosto have blazed a delicious trail ever since with the redhead chef leading the way.

  144. Joshua McFadden

    Joshua McFadden

    Ava Gene's (Portland, OR)

    Joshua is the Executive Chef/Owner of Ava Gene’s in Portland, OR. Having grown up in the Midwest, Joshua came to the Pacific Northwest to attend Cordon Bleu in Portland, Oregon. After years of racking up culinary cred at the country’s top restaurants from San Francisco (Lark Creek Inn, Roxanne’s) to New York City (Momofuku, Franny’s, Blue Hill), he managed the trailblazing Four Season Farm in coastal Maine, which completely transformed his approach to cooking. It was there that he developed an appreciation for every part of the plant, root to leaf, and learned to coax the best from vegetables at their peak. Joshua’s debut cookbook, Six Seasons: A New Way with Vegetables, was published in May of 2017 by Artisan Books. In the summer of 2016, Joshua McFadden and Luke Dirks formed Submarine Hospitality, which acquired ownership of Ava Gene’s and opened Tusk with Executive Chef/Partner Sam Smith. Ava Gene’s was named one of Bon Appétit’s “Top 10 Best New Restaurants” shortly after opening, and Tusk was named one of Food & Wine’s “Restaurants of the Year in 2017.”

  145. Melissa McMillan

    Melissa McMillan

    Pastrami Zombie by Sammich (Ashland, OR)

    To get a sense of Melissa McMillan’s no-shortcuts attitude, just sink your teeth into her signature Montreal-style pastrami sandwich, which she serves at her two eateries in Oregon. In 2013, she opened Sammich in Ashland, her first brick-and-mortar restaurant; three years later, her Pastrami Zombie food truck launched in Portland to rave reviews. Each locally sourced ingredient tells a different part of McMillan’s story. She traces her obsession with homemade meats back to her childhood in Texas, the heart of barbecue country. It’s why she roasts, smokes, and cures it all in-house. Everything else she puts between two slices of bread comes from an obsession with no-gimmicks Chicago delis, something she missed when she left the Windy City. With a religious fervor for baseball, she borrows her motto from her favorite team, the Chicago Cubs: “Do simple better.” That ethos has earned her ink in national publications such as The New York Times and Sunset magazine. She even landed on Portland Monthly’s list of top women business owners. But McMillan finds the most satisfaction when she hangs out with her four brothers, coaches baseball in her community and peers through her food-truck window at happy customers trying to smile as they stuff their faces with kick-ass sandwiches.

     

  146. Kate McMillen

    Kate McMillen

    Lauretta Jean's (Portland, OR)

    Kate McMillen grew up in a small Idaho town where her Grandmother, Lauretta Jean, had her making pie from the age of 10. She continued on her path to pastry perfection moving to Montana working at Bernice’s Bakery and eventually landing in Portland. She began her pie shop at the Farmer’s Market in 2011. She now has two brick and mortars and has been crimping her way into hearts ever since.

  147. Rich Meyer

    Rich Meyer

    Trifecta Tavern and Bakery (Portland, OR)

    Rich Meyer began his cooking career in western Maryland, in 1990, where he cooked at the Park Circle restaurant for a year and a half. After traveling around the United States for a month, he found himself moving to Steamboat Spring, CO where he stayed for the next three years cooking, skiing, fishing and hiking. After Colorado, the next move was to Portland, OR, where he enrolled in Western Culinary Institute for the next 12 months. After graduation, in 1994, Rich was hired on at Higgins restaurant, a new place that had just opened in Southwest Portland. Rich identified with the philosophy of Higgins, constantly changing menu ideas, direct purchasing from farmers, fishermen, foragers. During his time there, he was fortunate to travel to France, Austria, Czech Republic, and Cuba, along with many cities in the United States. In 2013, Ken Forkish of Ken’s Artisan Bakery and Artisan Pizza approached Rich about opening a new restaurant. What became of that meeting is Trifecta tavern and bakery, a full restaurant, bar, and a bakery that produces bread late in the afternoon.

  148. Migration Brewing

    Migration Brewing

    (Portland, OR)

    At Migration Brewing, you’ll find handcrafted beers created from high quality grains and local hops. As an award-winning brewery, we take great pride in producing world-class beers that embrace innovation while respecting classic styles. Our flagship beers are West Coast, hop forward IPA’s and pale ales. We also enjoy producing a full spectrum of styles such as lagers, strong ales and barrel-aged specialties.

  149. Katy Millard

    Katy Millard

    Coquine (Portland, OR)

    Chef Katy Millard started her cooking career at Guy Savoy’s bistro in France, grew her skill set under the tutelage of Michelin-star chef Michel Troisgros, and perfected her technique at some of the best fine dining kitchens in Europe including the Mirabeau in Monaco and Le Château de la Chèvre d’Or in Eze. She developed her personal style as Sous Chef of Daniel Patterson’s Coi and later helped him open Plum. She moved to Portland, Oregon in 2010 where she hosted a celebrated pop-up dinner series called Coquine for three years until she found the perfect brick-and-mortar space to open a restaurant by the same name in summer 2015. Coquine, which Katy opened with her husband and perennial party host Ksandek Podbielski, is an ambitious, full service restaurant and neighborhood café serving a sophisticated, unfussy menu in a distinctive yet welcoming space. Millard’s foundation in French technique brings focus and intention to her cooking; striving for consistency, perfection and purpose in every dish. Her playful, casual style shines through to create unpretentiously elegant food you can – and want to – eat every day.

  150. Kasey Mills

    Kasey Mills

    Mediterranean Exploration Company (Portland, OR)

    Kasey Mills is Executive Chef and Co‐Owner of Mediterranean Exploration Company, a Portland, Oregon restaurant serving innovative cuisine that brings the rich cultural history of the Eastern Mediterranean to the Pacific Northwest with a menu of diverse yet cohesive dishes paying tribute to the exploration of people across the Mediterranean throughout history. Mills didn’t have a passion for cooking or any experience in restaurants until he was 20 years old when he moved to Portland, Oregon from South Dakota to attend culinary school and worked simultaneously working six days a week. Eventually making his way up the ranks at well regarded restaurants including Oba, Fratelli, Fenouil, and eventually working his way from sous chef to chef de cuisine at Toro Bravo. In 2014, Mills opened M.E.C as a Co‐Owner with mentor and Portland restaurateur, John Gorham, owner of Toro Bravo, Tasty n Sons, Tasty n Alder, and Plaza del Toro. The two have become like brothers in their time in the kitchen trenches and their travels to Israel and the surrounding area for menu research.

  151. Sarah Minnick

    Sarah Minnick

    Lovely's Fifty-Fifty (Portland, OR)

    Sarah Minnick grew up in Portland, Oregon. She received a Bachelor of Fine Arts from Rhode Island School of Design and an Associate degree from the Fashion Institute of Design and Merchandising in Los Angeles, California. Following college, Sarah returned to Portland and worked three years for Adidas in apparel development before, in 2003, opening her first restaurant, Lovely Hula Hands. Lovely Hula Hands was inspired by Alice Waters’ renowned Chez Panisse and focused on seasonal ingredients grown by local farmers. In 2010, after seven years, Lovely Hula Hands closed, and the Minnick sisters re-invented themselves in the form of a pizza and ice cream shop called Lovely’s Fifty-Fifty, this time with Sarah moving into the kitchen. As a pizza maker, Sarah is self-taught. Her signature crust is made from a sourdough featuring her starter affectionately known as “Jake.” Sarah has fostered close relationships with local farmers and producers and buys 100% of the vegetables, cheese and meat used in her pizzas from them. Food critics and fans have declared Sarah’s pizza the quintessential “Portland” pizza. In March 2017, she was awarded the best pizza title at Identita Golose in Milan, Italy. Examples of what you might find on the menu include: “roasted apricots, fresh fenugreek greens and pink echinacea flowers,” “farm egg, chanterelles, mustard flowers and buttery Sleeping Beauty cheese,” and “roasted potato, sage, caramelized onions, farm egg and grassy Saint Servais cheese.”

  152. Montinore Estate

    Montinore Estate

    (Forest Grove, OR)

    Established in 1982, Montinore Estate is the second largest producer of estate Biodynamic® wines in the country. With our 200-acre certified biodynamic and organic vineyard located in the northern Willamette Valley, we focus on crafting premium Pinot Noir and cool climate white wines. By employing thoughtful, sustainable growing practices and utmost care in winemaking, the quality of our vineyards is reflected in the grapes and into the wine. Our approach to winemaking focuses on producing wines that are an expression of where they are grown, while ensuring they are approachable, food friendly and structured for graceful aging.

  153. Bonnie Morales

    Bonnie Morales

    Kachka (Portland, OR)

    The first-generation American daughter of Belarusian immigrants, Chef Bonnie Morales (née Frumkin) grew up in Chicago in a big family that brought with them the distinctive culture of food and drink of the former Soviet Union. Morales briefly pursued a career in product design before quickly deciding that her calling was cooking (fun fact: she still designs all of Kachka’s logos and graphics). She trained at the Culinary Institute of America, then honed her skills in several of New York and Chicago’s Michelin starred restaurants. In 2014, Bonnie and her husband Israel opened their dream restaurant in Portland, OR, devoted to the Russian food that Bonnie grew up with, along with the boisterous, convivial eating and drinking style that goes with it. Kachka has received many accolades from publications such as The Wall Street Journal, The New York Times, and Food & Wine. Eater included Kachka on their list of “Best Restaurants in America” in 2015 and 2016. Chef Morales was named one of Tasting Table’s “New Originals,” and one of Bon Appétit’s “Next Generation” chefs. When Bonnie Morales isn’t in the kitchen, she’s been at work on her first cookbook, Kachka: A Return to Russian Cooking (November, 2017 from Flatiron Books).

  154. Pete Moss

    Pete Moss

    Double Dragon (Portland, OR)

    Pete has been working in Portland kitchens for twenty five years. Now he is running one.

  155. Motto

    Motto

    (Paterson, WA)

    MOTTO is a collection of distinct, dark, rich wines from California that offer a new take on California wine. From keeping the wine lots separate throughout fermentation and aging, to determining the final blends right before bottling, the MOTTO winemaking team defies ordinary and makes it their motto. The resulting wines are dark and bold, yet fruit-forward.

  156. Rodney Muirhead

    Rodney Muirhead

    Podnah's Barbecue (Portland, OR)

    Rodney Muirhead grew up in Waxahachie, Texas, where he learned the art of barbecue and dirty songs from his grandfather, J.R. “Podnah” Muirhead. After leaving Texas and a short stint in New York, Rodney made his way to Portland, Oregon, where he has been cooking barbecue for the last ten years.

  157. Kristen D. Murray

    Kristen D. Murray

    Måurice (Portland, OR)

    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. 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, New York City, Boston and France. Prior to moving to Portland, Kristen assisted Les Nouvelles Mères Cuisinières at Le Picnic in Courchevel, France, where she had the opportunity to work with pastry goddess Christine Ferber, who left an impressionable mark to say the least, and Kristin fell in love with the culture and people. Portland has become Kristen’s second home to New England and her travels in France. Her dream restaurant and pastry shop is a deeply personal project for Murray from design, detail, to food. It is to encompass her Norwegian heritage with her love of French culture and cuisine and of course, all things pastry, thus, MÅURICE: A Pastry Luncheonette is born.

  158. Nineteen27 S’mores

    Nineteen27 S’mores

    (Portland, OR)

    In August of 2015, Portland couple James and Elise Kelly set out to bring the world a better s’more. As one of the most nostalgic and iconic American treats around, the couple felt great pressure to do it justice and put forth the finest s’more America has ever tasted. Firm believers that all good food begins with quality ingredients, the couple worked to procure the best available. The products from Nineteen27 S’mores are made from scratch in small batches with the finest locally sourced honey, organic flours and seasonal produce. James and Elise love to collaborate with other local companies to create new, delicious flavors and establish community. Their s’mores cart can be found at various pop ups and on the street spring through fall, where their gourmet s’mores are roasted on demand. Nineteen27 S’mores also caters events and sells packaged s’mores kits and marshmallows online and in several local and national boutiques.

  159. Earl Ninsom

    Earl Ninsom

    Langbaan (Portland, OR)

    Earl is a Chef/Owner of Hat Yai, Langbaan, PaaDee restaurant in Portland, OR. Hat Yai has been recognized on both the local and national level, including: “2016 Top 10 Best New Restaurants” from USA Today. Langbaan has also been recognized on both a local and national level, including: the number two spot in GQ‘s “25 Most Outstanding Restaurants of 2015,” a four-star restaurant rating by The Oregonian, a 2015 James Beard Award Semi-Finalist for “Best New Restaurant in America,” and both The Oregonian and Portland Monthly’s “Restaurant of the Year 2014.” Earl was born and raised in Bangkok, Thailand. Although he grew up cooking and working in the family kitchen and restaurant, Earl never considered making a career in the kitchen until he moved to America.

  160. NOLA Doughnuts

    NOLA Doughnuts

    (Lake Oswego, OR)

    In October of 2014, NOLA Doughnuts started its journey in a small, two-bedroom apartment, creating the La’ssant™ doughnut. Less than a year later, the first retail shop opened in downtown Lake Oswego, OR serving La’ssant™ doughnuts, classic New Orleans style beignets, small batch pralines, and smooth, rich hot chocolate with house made marshmallows. The La’ssant™ dough is handcrafted over a three-day period; layered with the finest, grass fed, European butter throughout. The result is a doughnut with a great complexity of flavor, a deep richness, and a delicate, crisp outer layer. NOLA Doughnuts puts a huge emphasis on handcrafted creations, while using the highest quality ingredients with a simple, yet familiar flavor palette.

  161. Kate Norris

    Kate Norris

    Division Winemaking Company & The SE Wine Collective (Portland, OR)

    If there were a definition in the dictionary for “child of the world,” you would see a picture of Kate. Born in Bahrain to an English father and Malagasy (that’s Madagascar) mother, Kate’s exposure and love of food and wine is extensive to say the least. Her passion led her to work in event planning firms and wineries across the world, culminating in studying and learning wine making in France. Eventually, Kate settled in Portland, Oregon where she co-founded the Division Winemaking Company in 2010 and in 2012, she co-founded the revolutionary Southeast Wine Collective, a unique multi-faceted urban winery, wine bar, event space and bottle shop that houses eleven winemakers making roughly 20 varietals. When Kate’s not running two businesses or making wine for her personal label, Gamine, she’s a champion of lesser-known varietals in the states, founding events such as #DrinkChenin Day, the I Love Gamay festival, and the Nouveau Division Crawl. Wine Enthusiast selected Kate as one of their 40 Under 40 in 2016 for her pioneering efforts in the industry. You can find Kate at the Southeast Wine Collective, making wine, leading tasting groups, or enjoying a glass with good company. If she’s not there, she’s probably at a Phish show.

  162. Old Town Brewing

    Old Town Brewing

    (Portland, OR)

    Old Town Brewing opened in northeast Portland, Oregon in 2011 with an emphasis on crafting its beer to reflect the spirit, values, history and personality of Portland and the Northwest. OTB is the first brewery in the country to deliver beer by bike straight to consumers, rain or shine. Reclaimed materials were extensively incorporated into the design of the award-winning, LEED Gold brewery, evoking an atmosphere of Northwest authenticity and sustainability.

  163. Enrique Olvera

    Enrique Olvera

    Cosme (New York, NY)

    Fueled by a constant exploration of Mexico’s ingredients and culinary history, passion for subtle flavor compositions and deeply personal approach to the idea of simply cooking what you have, Olvera has become a leader in Mexico’s new gastronomy. Over time, he has created a cosmopolitan cuisine that is modern in approach but anchored by Mexican tradition. Olvera prefers not to categorize his dishes, and believes one should not overthink or over-describe cooking. Instead, it is flavor that drives and guides him. “Flavor is life,” he says. Enrique’s hard work has earned him international recognition and admiration. This 2017, in a historical first for a Mexican Chef, Olvera made it with two of his restaurants at the prestigious “World’s 50 Best Restaurants” list, placing Pujol – operating for seventeen years – at the #20 and Cosme – opened barely two years ago – at the #40 rankings, respectively.

  164. Oregon Olive Mill at Red Ridge

    Oregon Olive Mill at Red Ridge

    (Dayton, OR)

    Oregon Olive Mill is a premier purveyor of estate-milled Extra Virgin Olive Oil and home to the only Olioteca in the Pacific Northwest. Founded in 2008, Oregon Olive Mill is home to 17 acres of olive trees and a state-of-the-art Italian mill. Our oils are a premium blend of carefully sourced olives from our own grove and outstanding growers in Northern California.

  165. Rene Ortiz

    Rene Ortiz

    Launderette (Austin, TX)

    Known as one of the most recognizable chefs on the Austin culinary scene, Rene Ortiz has made an indelible mark with his vibrant and global flavors. In 2016 Rene’s neighborhood café, Launderette, was recognized by the James Beard Foundation as a Finalist for “Best New Restaurant.” He is also Chef and Partner of Fresa’s Chicken al Carbon, a casual dining concept focused on Mexican pollo al carbon, which recently opened its second Austin location. Previously, Rene was nominated for the James Beard Foundation Award for “Best Chef Southwest” for his work at Austin’s La Condesa and Sway.

  166. Daniel Osborne

    Daniel Osborne

    Woodsman Tavern (Portland, OR)

    Daniel Osborne is a Co-Founder and Partner of Bull in China, a barware design and development group in Portland, Oregon. Osborne has nearly a decade of experience bartending in some of Portland’s finest cocktail bars, including Teardrop Cocktail Lounge, Expatriate and the Multnomah Whiskey Library. In addition to Bull in China, you can find Osborne managing the bar at The Woodsman Tavern.

  167. Daniel N Oseas

    Daniel N Oseas

    Broder Café (Portland, OR)

    Daniel has been at Broder’s Clinton Street location for over four years. In that time he has cooked and served over 435,000 aebleskiver to the dining public while simultaneously providing a stable home for four cats. In his free time Daniel enjoys gardening and cheating death.

  168. Owen Roe

    Owen Roe

    (Wapato, WA)

    At Owen Roe, we are committed to practicing the highest standards of winemaking. Since our first vintage in 1999, our goal has been simple; to produce beautiful wines from superior sites in the Pacific Northwest. A place where the fruit ripens slowly and fully, resulting in excellent acidity and balance. All of our grapes are hand harvested, handled with minimal processing, small-lot fermented and aged in French oak barrels.

  169. Vitaly Paley

    Vitaly Paley

    Imperial (Portland, OR)

    Vitaly Paley is the Chef and Owner of Headwaters, Imperial, and Paley’s Place. With a 2005 James Beard Award and a 2011 win on Iron Chef America, Russian-born and French-trained Vitaly believes cooking is as much about soul searching and mood as it is about technique. As the Chef and Co-Owner of Paley’s Place Bistro & Bar, Vitaly has been instrumental in defining regional Northwest cuisine. After attending Julliard as a concert pianist, Paley found his passion for cooking and earned a Grand Diplôme from the French Culinary Institute. In February 1995, he and his wife Kimberly realized their dream when they opened Paley’s Place. The Paleys opened Imperial and Portland Penny Diner in downtown Portland in 2012. Always creating, Paley launched his pop-up DaNet in 2014, where he cooks the cuisine of his roots. In 2016, Paley opened Headwaters at the Heathman Hotel in downtown Portland, showcasing local ingredients from Oregon’s diverse bounty, from farm to sea, in addition to the Russian Tea Experience by Vitaly Paley, hosted in the property’s historic tea court.

  170. Kate Perry

    Kate Perry

    Rumba (Seattle, WA)

    As Rumba’s General Manager since opening day, Kate Perry has influenced every piece, plank and bottle you see. She and her team have established Rumba as one of the world’s premiere rum bars, with Kate at the helm curating one of the world’s largest collections of rum. She has been lucky to travel extensively early and often in life, where she acquired her love of the Caribbean and all things sugar cane. Kate’s passion for rum takes her around the world traveling to rum distilleries, festivals, and areas of interest. Kate has also shown off her bar chops, recently representing the U.S. in Velier’s Clairin World Championship in Haiti and as one of the national finalists in Speed Rack last year. When she is not pouring and teaching rum, Kate is the senior beverage consultant for Kathy Casey’s Liquid Kitchen, where she develops cocktails and teaches bartending technique. Her favorite drink is a Ti’ Punch, her favorite color is teal, and she thinks that flamingos are misunderstood.

  171. Petunia’s Pies & Pastries

    Petunia’s Pies & Pastries

    (Portland, OR)

    Lisa Clark’s love for baking began when she was just a tiny girl, when her mother introduced her to all things baking. After Lisa’s mother passed away from ALS when she was young, Lisa became very sick and learned of her severe gluten and dairy intolerance. Taking what she knew about traditional baking, Lisa developed her own gluten free and vegan recipes that yielded baked goods unlike anything she had ever tasted. In 2010, at the age of 24, Lisa founded the first gluten free and vegan bakery in Portland-Petunia’s Pies & Pastries. Lisa loves the challenge of creation out of necessity, and to show people how to enjoy the sweeter side in life!

  172. pFriem Family Brewers

    pFriem Family Brewers

    (Hood River, OR)

    pFriem artisanal beers are symphonies of flavor and balance, influenced by the great brewers of Belgium, but unmistakably true to our homegrown roots in the Pacific Northwest. Although they are served humbly, each glass is overflowing with pride and a relentless aspiration to brew the best beer in the world.

  173. Piper Heidsieck Champagne

    Piper Heidsieck Champagne

    (Portland, OR)

    Florens-Louis Heidsieck started out as a cloth merchant in Reims, France in 1777, where he fell in love with a girl from Champagne…and with the wine from Champagne. He was overcome with the incredible ambition to “make a cuvee worthy of a queen.” In 1785 he foundedHeidsieck & Co. He quickly made a name for himself with distinctive champagne, whose reputation quickly spread beyond the local region. Heidsieck received the high honor of personally presenting his champagne to Queen Marie Antoinette.  Piper-Heidsieck became the coveted and highly sought-after champagne for all of high society, including princes, emperors, and royal courts.

  174. Lucas Plant

    Lucas Plant

    Jackrabbit (Portland, OR)

    Lucas Plant is a Co-Founder and Partner of Bull in China, a barware design and development group in Portland, Oregon. Plant cut his teeth bartending in New Jersey and New York City before moving out west to Portland where he’s worked at some of Portland’s great cocktail bars like Expatriate, Multnomah Whiskey Library and the Interurban. In addition to Bull in China, you can find Plant shaking up cocktails at Jackrabbit.

  175. Naomi Pomeroy

    Naomi Pomeroy

    Beast (Portland, OR)

    Naomi Pomeroy is a native Oregonian who grew up cooking on a step stool in the kitchen next to her mother who spent her early years in Rouen, France, and with grandmother Vivian, who hailed from New Orleans. Naomi’s Portland restaurant Beast is a refined version of the food of her childhood. Her second venture, Expatriate, is a cocktail bar with southeast Asian drinking snacks. In addition to numerous awards and accolades, in 2014 Naomi took home the award for Best Chef Northwest from the James Beard Foundation. Her first cookbook, Taste and Technique, was released in 2016, and received awards from the IACP and James Beard Foundation.

  176. Ponzi Vineyards

    Ponzi Vineyards

    (Sherwood, OR)

    Founded in 1970 in Oregon’s lush Willamette Valley, Ponzi Vineyards is internationally acclaimed for producing some of the world’s finest Pinot Noir, Pinot Gris, Pinot Blanc, Chardonnay and White Riesling, as well as Arneis and Dolcetto, two rare Italian varietals. Ponzi Vineyards continues to set the standard for Oregon’s viticultural innovation while maintaining an unwavering commitment to a tradition of winemaking excellence. For more than two decades, this philosophy has been carried on by the Ponzi Family’s second generation: Winemaker Luisa Ponzi and Director of Sales and Marketing Maria Ponzi. Driven by the concept that the variety must match the terroir and climate, Ponzi Vineyards continues to set the bar for Oregon and remains at the forefront of the nation’s top wine producers.

  177. Portland Cider Company

    Portland Cider Company

    (Portland, OR)

    Through the marriage of English traditions and Northwest micro-cidery techniques, Portland Cider Company was established in 2012 by Jeff and Lynda Parrish. Lynda, an ex-patriot from the Somerset region of England (the Mecca of cider), married Oregon native Jeff, inspiring the English-style ciders crafted from Northwest apples Portland Cider is known for. Portland Cider Co. now has two taprooms in Portland, the Portland Cider House on Hawthorne with 28 cider taps and the Clackamas taproom and cidery where they produce their seasonal and flagship ciders. Distributing in four states (Oregon, Washington, California and Colorado), Portland Cider Co. is looking forward into expansion in other states and overseas in 2017.

  178. Portland Sangria

    Portland Sangria

    (Portland, OR)

    Portland Sangria is a blend of dry wine and fruit juice from the Pacific Northwest, balanced with fresh herbs, whole spices and finished with a touch of fizz. Conveniently packaged in a 12 oz can, PortlandSangria is your delicious companion for fun and adventure. It’s now available in three flavors: Dry Rosé with Raspberry-Loganberry-Cardamom, Dry White with Lemon-Ginger-Rosemary and Dry White with Blueberry-Basil. Dress it up, dress it down, take it anywhere.

  179. Primarius

    Primarius

    (Dundee, OR)

    Primarius Pinot Noir embodies sheer elegance, where delicate flavors give way to full fruit expression; providing the most pleasurable drinking experience for wine lovers. Primarius represents Oregon’s finest cool climate regions and is a true reflection of the state’s most famed varietal. Latin for ‘distinguished,’ Primarius promises sophistication in every sip and exceeds expectations in quality, flavor and value. Winemaker Sarah Cabot is well known in Oregon for her award-winning craftsmanship and her meticulous attention to the soil, topography and flavor profiles of every lot from which she sources.

  180. Pyramid Breweries

    Pyramid Breweries

    (Seattle, WA)

    Pyramid Brewing’s roots started on the banks of the Columbia River in Kalama, Washington. We now call Seattle our home, and we continue to brew the award-winning beers Pacific North West craft beer lovers have come to expect from us.

  181. Jehnee Rains

    Jehnee Rains

    Suzette on Belmont (Portland, OR)

    Native Portlander Jehnee Rains founded Suzette, a crêperie and espresso bar, as a food cart and carriage house on Alberta Street in 2009. By 2012, Suzette was ready to set down roots at the current restaurant space on Belmont St. It all began after Jehnee earned her art degree at Reed College and moved to the Bay Area – where she jumped from canvas to kitchen. Jehnee became a 4 a.m. pie baker in 1994, and over the next 11 years she headed pastry departments at some of the Bay Area’s finest restaurants, including Quince in San Francisco and Chez Panisse in Berkeley – where she wrote the recipe for Crêpes Suzette in the Chez Panisse Fruit cookbook. After returning to Portland in 2005, Jehnee created desserts for Ripe, Bluehour, and Clarklewis before opening Suzette. Time away from the kitchen is spent hiking Mt. Tabor and putzing in the garden. Her berries, cherries, and figs; lavender, rose geranium, lemon verbena, veggies and flowers are faithfully guarded by three crazy cats against any violent weed removal. Adam, her faithful recipe tester, bartender, waiter, dishwasher, photographer, electronics specialist, and husband, easily distracts them with anything that moves in the grass.

  182. Charles Rambaud

    Charles Rambaud

    Beaujolais Wines (France)

    Charles Rambaud is in charge of export promotions for Inter Beaujolais since 2010. He graduated in wine trade and communications and also worked for a US importer. He now hosts seminars, tastings and press events to highlight the qualities of the Beaujolais wines in North America.

  183. Ranger Chocolate Company

    Ranger Chocolate Company

    (Portland, OR)

    Ranger Chocolate is a bean-to-bar chocolate company focusing on single-origin, organic cacao. In 2013, we set out to source cacao beans by creating relationships with small cacao farms and growers around the world. A trip to the Piura, Tumbes and San Martin regions of Peru to learn about farming practices ignited our passion for excellence, quality, and respect for the people planting and harvesting cacao. Our bars consist of two ingredients – organic cacao and organic sugar.

  184. Ransom Wine Co. & Distillery

    Ransom Wine Co. & Distillery

    (Sheridan, OR)

    Who is Ransom? An organic farm, artisan wine company, vermouth house and alembic distillery, Ransom juxtaposes many of the finest old world craft beverage traditions with creative innovation. Founded in 1997 by Tad Seestedt with a fistful of credit cards and a dream of self sufficiency, the name Ransom was chosen to represent the debt incurred to start a small business, as well as the promise of freedom once the debt was paid. Today, Ransom continues to flourish independently without outside investors, producing 15,000 cases annually between the winery and the distillery.

  185. Adam Rapoport

    Adam Rapoport

    Bon Appétit (New York, NY)

    Adam joined Bon Appétit in 2011 as editor in chief, and with his distinct point of view reinvented the food lifestyle category. With 22 National Magazine Award nominations, including wins in 2014 for General Excellence and Photography; 13 James Beard Foundation Journalism Award nominations, and 63 Society of Publication Designers nominations, he has made Bon Appétit the most decorated food brand in the industry. In 2014, as editorial director of Epicurious, he relaunched and re-branded the iconic cooking website. Under Adam’s leadership, Bon Appétit has soared to new digital heights. It boasts a robust video platform, the No. 1 food podcast on iTunes (which Adam hosts), and more than 1 million social followers each on Instagram, Facebook, and Twitter. Adam is a frequent guest on the TODAY show, CBS This Morning, and NPR. You can see what he’s eating, drinking, and wearing on Twitter, Instagram, and Snapchat @Rapo4

  186. Reyka Vodka

    Reyka Vodka

    (Borgarnes, Iceland)

    Iceland’s only distillery – and where we hand craft Reyka – can be found in Borgarnes, a small village steeped in Viking history and lore. There we hand craft Reyka in small batches, filter it through ancient lava rocks, and add the purest Icelandic spring water. The result is a crisp, clean vodka with a smooth finish. Winner of the 2011 Vodka Trophy at the International Wine and Spirit Competition (IWSC), the judges called it, ‘Beautifully textured and perfectly balanced. Long finish with cleanest of clean farewells.

  187. Andy Ricker

    Andy Ricker

    Pok Pok (Portland, OR)

    Andy Ricker is the Chef/Owner of Michelin starred Pok Pok Ny in Red Hook, Brooklyn as well as five other restaurants in Portland. He first visited Thailand as a backer in 1987. Since then, he has spent several months each year traveling, eating, cooking and studying the food culture in Thailand and neighboring countries. He is also the Founder and Owner of Pok Pok Som (a drinking vinegar company) and is a partner in Pok Pok Thaan (a charcoal importing enterprise). Among other achievements and accolades, Andy is a two time James Beard Award winner and best selling cookbook author.

  188. Keli Rivers

    Keli Rivers

    Whitechapel (San Francisco, CA)

    It would be humble to say that Keli Rivers has been very lucky in her career – but honestly she has worked her butt off to get to where she is. With 26 years under her belt in the hospitality industry all over the world she spends her time spreading the gospel of juniper driven beverages with a perfectly crafted gibson in hand. One might call Keli’s fascination with the botanically guided an unhealthy fixation, however in the words of the infamous icon – John Waters, “Without obsession, life is nothing.”

  189. Rogue Creamery

    Rogue Creamery

    (Central Point, OR)

    Rogue Creamery has drawn from the beauty and flavors of Southern Oregon’s Rogue River Valley for 80 years to create internationally acclaimed and sustainable handcrafted blue and cheddar cheeses using milk from Brown Swiss and Holstein cows. Rogue Creamery® is committed to holistic, organic, biodynamic and sustainable make processes. All cheese produced by Rogue Creamery® is rBST, rBGH and antibiotic free, naturally gluten free with testing conducted annually by a certified lab. Its dairy, creamery and cheesemaking processes are certified sustainable by ASI Food Safety, cheesemaking and ingredients organic by Oregon Tilth. Over the last 15 years, Rogue Creamery has garnered over 100 trophies and ribbons in competitions around the world.

  190. Gabe Rosen

    Gabe Rosen

    Biwa (Portland, OR)

    Gabe Rosen had dreamed of running a restaurant since he was a little kid in Iowa so he moved out to Oregon to go to cooking school in the late 90’s. He got a Japanese degree, moved to Japan, came back, and then in 2007 opened an Izakaya called Biwa with his amazing wife, Kina. In 2015 Gabe and Kina opened their magical realism diner, increasingly Mexican fusion ramen shop, Noraneko, under the Hawthorne Bridge. Biwa underwent significant renovations in 2016 and at that time they created a new cocktail bar and Japanese late night diner, Parasol. Gabe is interested in everyday contemporary cuisine in Japan, vernacular world cuisines, gardening and agriculture with a focus on food preservation, raw bars and clam strips, the culture of restaurants, cooking with live fuel, and managing and teaching a team of people. Gabe’s work has been featured in the New York Times, Bon Appétit, Sunset, and Cowboys and Indians.

  191. Marissa Ross

    Marissa Ross

    Bon Appétit (Los Angeles, CA)

    Marissa A. Ross is a wine drinker, writer and humorist based in Los Angeles. She is the contributing wine editor at Bon Appétit, as well as the author of the book WINE. All The Time. (June 2017, Plume), based on her award-winning wine blog of the same name. Aside from wine, Marissa enjoys sunbathing, mid-century everything and Mexican food.

  192. Allen Routt

    Allen Routt

    The Painted Lady (Newberg, OR)

    Chef Allen Routt, and his wife, Jessica Bagley-Routt are the owners of The Painted Lady Restaurant in Newberg, Oregon. Opened in 2005, The Painted Lady is Oregon’s only Forbes four star, and AAA four diamond awarded restaurant. Allen was raised in Roanoke, Virginia and worked in local restaurants during high school before attending The Culinary Institute of America at the age of nineteen. After interning with Bradley Ogden, he set his sights on earning the opportunity to work for some of the country’s top regional chefs including: Patrick O’Connell, Jean Louis Palladin, Roberto Donna, Mark Milletello, and Alessandro Stratta. Over the past decade, The Painted Lady Restaurant has been featured in national and regional media, and garnered many accolades. The acclaimed chef branched out in 2014 to open Storrs Smokehouse, also in downtown Newberg, bringing some of the best Southern and Texas style BBQ to Oregon’s wine country.

  193. Rubinette Produce Market at Providore Fine Foods

    Rubinette Produce Market at Providore Fine Foods

    (Portland, OR)

    Since his childhood days picking apples with his family, Josh Alsberg, the owner of Rubinette Produce Market, has been a fruit lover and vegetable obsessive. His small market packs in hard-to-find seasonal and wild-foraged ingredients along with an abundance of ripe, locally grown and exotic fruit varieties. Named for a small, unassuming yet surprisingly delicious Oregon-bred apple, Josh opened Rubinette Produce as a resource for chefs and home cooks alike who wanted easier access to the unique bounty of small and dedicated farmers and orchardists across the west. Over a 15-year career working in produce in Oregon, Josh has built relationships with farmers up and down the coast and has developed very strong opinions about carrots. Rubinette Produce Market can be found inside Providore Fine Foods on NE Sandy Blvd.

  194. Ruby Jewel

    Ruby Jewel

    (Portland, OR)

    Since 2004, sisters Lisa Herlinger and Becky Burnett have set out to create a different kind of ice cream sandwich company. They’re focused on consciously choosing high-quality, all-natural ingredients and working with local farmers and producers, to bring you the most delicious and exciting ice cream sandwiches you could imagine. They enjoy making this classic treat into a more modern version of itself. Each of their ice cream sandwiches are made by hand in their own facility, that they call Spin City.

  195. Gabriel Rucker

    Gabriel Rucker

    Le Pigeon (Portland, OR)

    Two-time James Beard Award-winning chef Gabriel Rucker is Chef/Co-Owner of Le Pigeon and Little Bird Bistro in Portland, Oregon. His edgy, highly original, and recipe-free masterpieces, evocative of French bistro signatures and classic American fare, have gained him both regional and national acclaim. In 2003 he landed a coveted job at Paley’s Place, after two years he moved on to Gotham Tavern as Sous Chef. In June of 2006, Rucker opened Le Pigeon and became an overnight success. In 2011, Rucker and his business partner Andrew Fortgang opened Little Bird, a downtown Portland bistro that went on to win The Oregonian’s 2012 “Restaurant of the Year.” Rucker and his team released their first cookbook, Le Pigeon: Cooking at the Dirty Bird (Ten Speed Press), in September 2013. Rucker is one of Portland’s most respected and decorated chefs, earning many accolades, including two James Beard Awards: “Rising Star Chef” in 2011 and “Best Chef Northwest” in 2013, as well as a nomination for “Outstanding Chef” in 2016 and 2017, Food & Wine “Best New Chef” 2007, The Oregonian’s “Restaurant of the Year” and Portland Monthly’s “Chefs of the Year,” he has been featured on NBC New York and Bizarre Foods with Andrew Zimmern.

  196. Geovanna Salas

    Geovanna Salas

    Castagna Restaurant (Portland, OR)

    Geovanna Salas hails from Chicago, where she worked as a Pastry Chef at the lauded A10 and Table 52. Rumors of Portland’s burgeoning food scene lured her to Castagna in early 2015. She cites her parent’s love of sweets as her inspiration to become a Pastry Chef.​

  197. Salt & Straw

    Salt & Straw

    (Portland, OR)

    Salt & Straw is a family-run, chef-driven ice cream company founded in Portland in 2011 with kitchens and scoop shops in Portland, Los Angeles and San Francisco. Salt & Straw partners with local artisans, producers and farmers to make creative and delicious ice cream. Each ice cream is handmade in small batches using only all natural local cream. The menu features classic and seasonal flavors that change every four weeks. Salt & Straw also has a soft serve dessert bar, Wiz Bang Bar, located in Portland’s Pine Street Market.

  198. Enrique Sanchez-Rodriguez

    Enrique Sanchez-Rodriguez

    Local Ocean Seafoods (Newport, OR)

    Chef Enrique Sanchez-Rodriguez learned the culinary arts from the ground up with Chef Patrick Wheeler at the Embarcadero Resort & Marina from 1995 to 2004. He met Charlie Branford in 2003, and was inspired by the culinary adventures of both Branford and Bruce Jackson, who responded to his desire to learn with enthusiasm! He loves to pass on this inspiration to his crew. Indeed, encouragement from Branford and Jackson brought Enrique to the new concept restaurant they envisioned. A part of the Local Ocean team since the beginning, Enrique’s passion is to “bring global flavors together on one plate,” following the fundamentals of fresh ingredients, tastes and textures. He likens the process to that of a play: the plate is an expression of his artistry, the food an expression of his soulful approach.

  199. Sangre de Toro

    Sangre de Toro

    (Woodinville, WA)

    In 1954 Miguel Torres was already seeking out the most prized Mediterranean grape varieties to create a different wine that would express the authentic character of the land. This led to the birth of “Sangre de Toro”, whose name is inspired by Baccus, Roman god of wine, known in ancient times as “Son of the Bull”.

  200. David Sapp

    David Sapp

    Park Kitchen (Portland, OR)

    David Sapp is a Southerner at heart. He was born in Atlanta, Georgia and grew up surrounded by true Southern cuisine prepared in his Grandfather’s kitchen. He spent days in that kitchen; watching, listening and tasting, and absorbing his mentor’s skills and love of Southern cuisine. In 2008 David set his foot firmly on the road to becoming a chef, moving to Portland and enrolling in Western Culinary. He interned under Dolan Lane and Kyo Koo at Clarklewis, honing his skills and allowing his art to take shape, before moving on to simultaneously work as a chef instructor at Sur La Table and curate the breakfast room at the Ace Hotel. David joined the Park Kitchen team in 2013, working under Chef de Cuisine Ethan Snyder. In 2014 he took over as chef, where he upholds the Park Kitchen tradition of careful attention to Pacific Northwest flavors while bringing the warmth and hospitality of his Southern roots to the table.

  201. Adam Sappington

    Adam Sappington

    The Country Cat (Portland, OR)

    Adam Sappington is the executive chef at The Country Cat, the premier made-from-scratch, farm-to-table restaurant located in Southeast Portland. Known for his whole animal butchery and American craft cooking, Adam’s passion for food dates back to his upbringing on the central Missouri farmlands. He moved to Portland to attend Western Culinary Institute and landed at Wildwood Restaurant where he worked his way up from pantry cook to executive chef over 11 years. Lauded as one of the pre-eminent butchery chefs in America, Adam believes his butchery skill set has made him a more well rounded chef while also supporting farmers and minimizing waste. Adam has been nominated as a James Beard Award semifinalist for Best Chef Northwest in 2012, 2013 and 2014. The Country Cat has been featured on many national TV programs: Food Network’s Diners, Drive-Ins & Dives in 2013, ABC’s The Chew in 2014, and Adam and wife Jackie both competed – and won! – on Food Network’s Chopped in March 2015. The duo debuted their first cookbook, Heartlandia: Heritage Recipes from The Country Cat (Houghton Mifflin Harcourt), in September 2015 and it received many accolades including a James Beard Award Finalist nomination for American Cookbooks 2016.

  202. Jackie Sappington

    Jackie Sappington

    The Country Cat (Portland, OR)

    Jackie is the Executive Pastry Chef and Co-Owner of The Country Cat’s two locations – in Montavilla and at Portland International Airport, as well as multi-use event space, The Calico Room –  in Portland, Oregon. Jackie started experimenting with food at an early age and quickly fell in love with cookbooks, tackling her first recipe at just 10 years old – a puff pastry dessert from Julia Child’s Mastering the Art of French Cooking. She studied the Anthropology of Food at the University of Oregon then moved to Portland in 1995 where she worked her way through restaurant kitchens as a savory chef including Wildwood Restaurant and Paley’s Place. She then switched gears to pastry – learning about and appreciating the preciseness and scientific aspects of baking – while working at Café Azul and Lauro Kitchen. With a sole focus on pastries for over 10 years now, Jackie and husband Adam, have launched a product line, Broken Cleaver, and released their first cookbook, Heartlandia: Heritage Recipes from Portland’s The Country Cat (Houghton Mifflin) which was nominated for an IACP award.

  203. Laura Sawicki

    Laura Sawicki

    Launderette (Austin, TX)

    Whimsical and complex, Laura’s work embodies her background in art history and a lifelong passion for food. After honing her skills in New York at Craftbar and Brooklyn’s Marlow & Sons and Diner, Laura moved to Austin in 2009 to open La Condesa. As Executive Pastry Chef, she oversaw the subsequent expansion of La Condesa Napa as well as sister restaurant Sway in Austin. In February 2015, Laura and longtime culinary partner Rene Ortiz joined forces to open East Austin neighborhood café Launderette. Located in the heart of the Holly neighborhood, Launderette was nominated as a finalist for the 2016 James Beard Award for “Best New Restaurant.” Laura is also Pastry Chef and Partner of Fresa’s Chicken al Carbon, a casual dining concept focused on Mexican pollo al carbon, which recently opened its second Austin location. Laura’s passion for her work has gained high praise from both local and national press. She was named “Best New Pastry Chef” 2012 by Food & Wine magazine and has been a James Beard Foundation Semi-Finalist for “Outstanding Pastry Chef” four times most recently in 2016 and 2017 for her work at Launderette.

  204. Michael Scelfo

    Michael Scelfo

    Waypoint (Cambridge, MA)

    Chef Michael Scelfo’s career path has never been a linear one – twists, turns and many travels in between have brought him to this moment. His second restaurant Waypoint, recognized by Food & Wine magazine as one of the “Best New Restaurants” of 2017, signals a natural next step along his culinary journey. The menu reflects his forward-thinking approach to coastally-inspired fare – marrying his time spent along the Atlantic and Pacific shores. At his award-winning Alden & Harlow, he extended the concept of the domestic kitchen table into his first owned and operated restaurant. Located in the iconic Casablanca restaurant space in Cambridge, Alden & Harlow pays homage to its chef’s roots by making each ingredient shine, and ultimately, cooking from his heart. In September 2016, Conde Nast Traveler named Alden & Harlow one of the “Best Restaurants in the World.” In 2016, the James Beard Foundation honored him as a Semi-Finalist for “Best Chef Northeast.” In 2016, Boston magazine honored Alden & Harlow with “Best Restaurant: General Excellence.”

  205. Sarah Schafer

    Sarah Schafer

    Irving Street Kitchen (Portland, OR)

    Executive Chef and Owner Sarah Schafer leads Irving Street Kitchen, guiding guests through a story of past and present via a marriage of her East and West coast influences. Schafer is one of Portland’s powerhouse female chefs, always on the cutting edge of the local food scene with standout, casually elegant American cuisine. By the time she was 14, she worked at a small Boston bakery as a prep steward and eventually became a master at creating traditional wedding cakes. Upon graduating from the Culinary Institute of America in 1993, Schafer worked under some of the most respected chefs in the restaurant industry – with Ken Oringer, Tom Colicchio and Danny Meyer as her mentors, she became the first female Sous Chef at Gramercy Tavern and helped open Eleven Madison Park. Schafer eventually made her way to San Francisco to be closer to family and helped open Daniel Patterson’s Elizabeth Daniel. After several years in the Bay Area, the Pacific Northwest beckoned to Schafer and in 2010 Irving Street Kitchen was born.

  206. Lisa Schroeder

    Lisa Schroeder

    Mother's Bistro (Portland, OR)

    Lisa Schroeder is the Executive Chef and Owner of Mother’s Bistro & Bar in Downtown Portland. She’s also the author of Mother’s Best cookbook, a mother, grandmother, and mother hen to over 75 employees. Lisa’s a graduate of The Culinary Institute of America and was chosen as a Top Student Chef by Food & Wine magazine. She honed her cooking skills at Le Cirque & Lespinasse in New York and Moulins des Mougins and L’Auberge de L’Eridan in France. She opened Mother’s Bistro & Bar in 2000 to rave reviews and the “Restaurant of the Year” title from Willamette Week. Lisa has appeared on the Today Show, Good Morning America, QVC, Roker on the Road and many other television programs. She is the recipient of the Oregon Commission for Women “Woman of Achievement Award,” Portland Business Journal‘s “Businesswoman of the Year” award, IACP’s Chef/Restaurateur “Award of Excellence” and “Restaurateur of the Year” by Independent Restaurateur Magazine. Mother’s Bistro & Bar has received numerous accolades as well, including “Top Restaurant Bargain” from Food & Wine magazine, “Best Brunch” and “Best Comfort Food” by Urbanspoon, Tripadvisor, Citysearch and other websites. Lisa is also an active member of the community offering up her restaurant for causes in which she believes and participating in a numerous charity events and fundraisers.

  207. Billy Schumaker

    Billy Schumaker

    Taqueria Nueve (Portland, OR)

    Billy was raised in Port Clinton, Ohio on a fruit and vegetable farm. His parents cooked a homemade supper nightly, and this is where he picked up the basics of cooking a simple meal. With a fondness for cooking, he started cooking out of a cookbook in high school and began his first job in a kitchen at Trotters Tavern while attending college at Bowling Green State University. After graduating from BGSU with a degree in Business Administration, Billy moved across the country to Portland in 1996. He has worked at some of Portland’s best restaurants, including Jake’s Famous Crawfish, Tapeo and Paley’s Place. Billy opened his first restaurant, Taqueria Nueve, in 2000 and then D.F. Restaurant in 2005. Sadly, in 2008, both restaurants closed. For the next 5 years Billy honed his skills as the executive chef of Food in Bloom catering. But the bug to own his own restaurant bit again and in January of 2014, Billy reopened Taqueria Nueve in southeast Portland.

  208. Seven Hills Winery

    Seven Hills Winery

    (Walla Walla, WA)

    Located in the heart of Walla Walla, Washington, Seven Hills Winery is one of the region’s oldest and most respected wineries. As a fourth-generation farmer who worked alongside his father to plant the famed Seven Hills Vineyard, Founder Casey McClellan played an important role in the viticultural history of the Walla Walla Valley appellation (AVA). As a winemaker, Casey has guided Seven Hills Winery, creating wines that are benchmarks for excellence in the Northwest. Since its founding in 1988, Seven Hills Winery has helped to champion the rich diversity of the region, and its potential for producing an array of stellar wines. It has also been part of many firsts for the appellation. In keeping with its focus on Bordeaux-varietal reds, it has bottled more vineyard-designate Cabernet Sauvignons and Merlots from the AVA than any other winery.

  209. Julia Sherman

    Julia Sherman

    Salad for President (Brooklyn, NY)

    Julia Sherman runs Salad for President, an evolving publishing project that draws a meaningful connection between food, art and everyday obsessions. This online platform serves as a springboard for events, collaborations and public programming. In the summer of 2014, Salad For President created the first ever MoMA PS1 Salad Garden, reimagining the previously unused rooftop of the museum as a public space for heirloom vegetables, performances and dinners. The second Salad Garden was installed at the Los Angeles Getty Museum in 2015. Sherman’s Salad for President: A Cookbook Inspired by Artists was published by Abrams Books in May 2017.

  210. Daniel Shoemaker

    Daniel Shoemaker

    Teardrop Lounge (Portland, OR)

    Daniel Shoemaker began his career in the middle of the microbrew revolution in San Francisco in the early 1990’s, and subsequently slung his wealth of hops over the next 12 years. Just as the cocktail renaissance was heading into full swing in the Bay Area, he relocated to Portland, OR, a city already renowned for its profound commitment to excellence in food and beverage. After diligent research and too much time at his home bar during a lengthy opening period, he opened Teardrop Lounge in 2007, pioneering the next generation of cocktails in Portland. Placing a strong emphasis on homemade ingredients, Teardrop embraces the seasonal, the eccentric, and the esoteric. The first principles of cocktail construction, an examination of all components used to build an exquisite drink, and further standards of excellence became the signature hallmark of the venue. Daniel was quickly named “Best Bartender” by in a variety of publications, and Teardrop Lounge has received a wealth of accolades from Esquire, Travel & Leisure, Food & Wine, and Playboy. Over the subsequent years, Daniel provided mentorship for a large portion of Portland’s talented bartenders, and Teardrop has remained a launching pad for some of the city’s greatest talent.

  211. Matthew Sigler

    Matthew Sigler

    Figlia (Portland, OR)

    Matthew Sigler, Executive Chef of Renata in Portland, Oregon, focuses his artistry in the kitchen on handcrafted pastas, hearth fired cuisine, featuring an extensive whole animal program, and seasonal wood-fired pizzas. Leaving Middle Tennessee State University and procuring work washing dishes at a local campus restaurant, he soon transitioned to working the line in various restaurants near the university. He decided to forge ahead with his culinary career and made his way to San Francisco, where he was accepted into Le Cordon Bleu College of College of Culinary Arts, and was awarded a coveted externship at Quince in San Francisco, where his passion for the art of pasta and butchery unfolded as well as the seasonal bounty of Northern California. From Quince, Matt progressed to Foreign Cinema in San Francisco, in 2009, where he helped to open critically acclaimed Flour + Water in San Francisco, crafting their infamous pastas and eventually elevating to the position of Chef de Cuisine of Flour + Water and Salumeria. In 2013 Sigler left Flour + Water for a consulting stint in Chicago and spent the majority of 2014 cooking and traveling in Colombia and Italy before landing in Portland to join the Renata family.

  212. Sisters Baking Company

    Sisters Baking Company

    (Edmonds, WA)

    Jen is a nutritionist. Jamie is a pastry chef. Imagine what happens when this sister rivalry comes together – OH YES. We created a completely addictive snack that is a healthy indulgence. Here’s how it happened. Jamie needed a job so she pulled Jen into a crazy scheme to bake pastries for coffee shops. Three years later they stumbled upon this idea to make Granola Bark. Instead of making it the easy way, they used the very best ingredients and made it by hand. Goodbye pastries – we’re making extremely addictive crunchy granola bark! Ahem, I mean, healthy granola bites.

  213. Sixpoint Brewery

    Sixpoint Brewery

    (Brooklyn, NY)

    Running Man is energized about bringing this Brooklyn (NY) brewer’s products to Portland.  Sixpoint brews excellently on many levels — unbelievably robust IPAs like Bengali and Resin coexist happily in a portfolio with a delicious Pilsner (Crisp) and a Cream Ale (Sweet Action). You will love their seasonal and special releases as well. Additionally, Sixpoint’s branding is awesome. You’ll notice their slim silver cans with the iconic Sixpoint brewer’s star everywhere better beer is sold around town, and please order by going here.

  214. Skyfall Vineyard

    Skyfall Vineyard

    (Columbia Valley, WA)

    Skyfall Vineyard is now available in select markets with a crisp Pinot Gris, robust Merlot, and elegant Cabernet Sauvignon. The balance imparted by the near-perfect Columbia Valley growing conditions and expert winemaking make Skyfall Vineyard wines exceptionally food friendly. Skyfall Vineyard was named for massive car-sized boulders scattered among the vines, appearing to have fallen from the sky. These glacial rocks were left in the wake of the ancient Missoula floods that cut the Columbia River. Floods deposited silty loam soil mixed with volcanic ash for soil conditions that create complex, elegant wines. Dave Minick, 3rd generation Washington State grower, oversees all vineyard management for consistent, perfectly ripe grapes across Skyfall vineyard sites. All vineyards receive the same environmentally responsible care with minimalist intervention including a new compost program for naturally enriching soils and use of low impact vehicles in vineyards. Skyfall Vineyard fruit is sourced from Washington’s top AVAs within Columbia Valley including Horse Heaven Hills, Wahluke Slope, and Yakima Valley. Columbia Valley has optimal growing conditions with hot days allowing grapes to ripen and cool nights where acidity develops. This means Skyfall Vineyard wines are well balanced between the crisp acidity, firm tannins, and ripe fruit structure, ready for immediate enjoyment.

  215. Andrea Slonecker

    Andrea Slonecker

    Cookbook Author/Food Stylist (Portland, OR)

    Andrea Slonecker is an award-winning cookbook author, food stylist, and culinary teacher based in Portland, Oregon. She is also the former recipe editor of Kinfolk. An avid traveler, her books cover a range of topics, including Pretzel Making at Home, Eggs on Top, Beer Bites, and The Picnic, with Short Stack Editions: Pears coming out in September, and a forthcoming book, Wine Food, slated for release in fall 2018.

  216. BJ Smith

    BJ Smith

    Smokehouse Tavern (Portland, OR)

    B.J. Smith, Top Chef Season 14 contestant, is the Owner and Executive Chef of Smokehouse Tavern and Kim Jong Smokehouse in Portland, Oregon as well as the newest Smokehouse location, Smokehouse Provisions, in Vancouver, Washington. Smith brings more than two decades of culinary experience to his role, applying both classic and modern cooking techniques to high quality ingredients provided by local farmers including Cattail Creek Farm, Prairie Creek Farms and Your Kitchen Garden. Growing up in a restaurant family, Smith recalls spending most of his childhood at his parent’s Coney Island restaurant in South Bend, Indiana where his first role in food was as a junior prep cook, cutting fries and making chili next to his mom and dad. His love for cooking brought him to the former Western Culinary Institute in Portland, Oregon where he graduated in 1997. Post graduation life led him to the kitchens of nationally acclaimed restaurants: Le Bernardin and Gotham Bar and Grill in New York City, Citrus in Los Angeles and Paley’s Place, Veritable Quandary and Olea Restaurant in Portland, Oregon. Smith conceived Smokehouse in 2010 as a way to apply all he had learned in his fine dining cooking career, but deliver an approachable menu where guests can get their hands dirty and reminisce over food as though at a good friend’s BBQ. His first location, Smokehouse 21, located in Northwest Portland, debuted in November of 2011, followed by Smokehouse Tavern in 2015, Vancouver’s Smokehouse Provisions in 2016 and Kim Jong Smokehouse in 2016.

  217. Sam Smith

    Sam Smith

    Tusk (Portland, OR)

    Sam Smith was born in the birthplace of modern, American farm-to-table cooking: Berkeley, CA. After growing up within this unique supply chain connecting area farms to urban restaurants, Sam received a degree in English Literature from Villanova University. Following his graduation, he attended culinary school at The Restaurant School, then honed his skills and developed his palate in a multitude of restaurants around Philadelphia. Sam’s culinary talent was on full display for the first time when he became the opening Sous Chef at Zahav, which immediately established itself as the country’s preeminent modern-Israeli restaurant. Sam moved to Portland in 2012, where he joined Joshua McFadden to open Ava Gene’s as the restaurant’s Chef de Cuisine. For years, Sam has dreamed of combining his passion for local farming and produce with a vision for modern Middle Eastern food in Portland. Tusk is the realization of that dream.

  218. Sokol Blosser Winery

    Sokol Blosser Winery

    (Dayton, OR)

    In 1971, the Sokol Blosser family planted grapes on just five acres in the Dundee Hills. As one of the pioneering wineries of the region, Sokol Blosser has played a key role in developing and shaping the now-prominent Oregon wine industry. The winery is family owned and operated, with the second generation now at the helm: siblings Alex and Alison Sokol Blosser. Achieving B Corp certification in 2015, the estate has grown to more than 85 acres under cultivation, and the winery works to create wines of world-class quality, produced in a sustainable manner, which reflect the distinctive flavors of the grapes, soil and climate.

  219. Mike Solomonov

    Mike Solomonov

    Zahav (Philadelphia, PA)

    Mike Solomonov is the James Beard Award winning Executive Chef/Co-Owner of Zahav and Co-Owner of Federal Donuts, Dizengoff, Abe Fisher, Goldie, and Rooster Soup Company. Born in Israel and raised in Pittsburgh, Solomonov can usually be found covered in flour working the bread station at Zahav.

  220. Soter Vineyards

    Soter Vineyards

    (Carlton, OR)

    Soter Vineyards is a world-class producer and grower of exceptional Pinot Noir and sparkling wine in Oregon’s Willamette Valley. We call home Mineral Springs Ranch, a 240-acre oak savanna in the Yamhill-Carlton AVA. This is where our Biodynamic Certified Estate Vineyard and Winery, tasting room, and heirloom vegetable farm exist in ecological harmony. North Valley Vineyards is our sister property located in the Chehalem Mountains in Newberg, OR. A repurposed log cabin sits on 17 acres of south-facing, gradual sloping land, perfect for growing cool climate Pinot Noir.

  221. Daniela Soto-Innes

    Daniela Soto-Innes

    Cosme (New York, NY)

    Daniela Soto-Innes, comes from a long line of women who love food and cooking. Visiting food markets and restaurants in Mexico City from a young age, she was instilled with a curiosity for flavors and an interest in baking. At age five she was placed in after-school cooking classes and never looked back. After moving to the U.S. years later, she enrolled in the culinary program at her career academy high school from which she was recruited to work at The Woodlands Waterway Marriott at age 15. She then moved to Austin, Texas where she graduated from Le Cordon Bleu College of Culinary Arts. After traveling and staging at restaurants in Texas, New York, and Europe, she joined Brennan’s of Houston where she worked throughout the whole kitchen helping Chef Danny Trace create tasting menus. Two years later, she joined the progressive American restaurant Triniti, followed by the charcuterie- driven restaurant, Underbelly with Chef Chris Shepherd, a mentor who pushed her to become a leader in the kitchen. After a stage in the kitchen of Pujol, Soto-Innes was offered a full-time position working alongside Chef Enrique Olvera. In 2014, she opened Cosme in New York City as Chef de Cuisine. After just a year and a half in the role, she was named the James Beard “Rising Star Chef of the Year.”

     

  222. Spring Valley Vineyard

    Spring Valley Vineyard

    (Walla Walla, WA)

    Spring Valley Vineyard is nurtured by a family with roots planted deep in this corner of the Walla Walla Valley. The land has been farmed for generations – from Uriah Corkrum and his wife, Katherine; to their son, Frederick, and his wife, Nina Lee; and on to their daughter, Shari Corkrum Derby and her husband, Dean. To honor the family heritage, the wines are named for family members and reflect the expressive character of the land. A true estate winery, only fruit grown in the estate vineyards goes into these hand-crafted, highly-acclaimed wines. Situated twelve miles northeast of Walla Walla, Spring Valley Vineyard basks in the reflective nature of their surroundings – the picturesque wheat fields of the Corkrum-Derby homestead.

  223. John Stewart

    John Stewart

    Meat Cheese Bread (Portland, OR)

    John Stewart first joined the restaurant business at the age of 14, starting as a busser at a 24-hour diner in his hometown of Albuquerque, New Mexico, before working his way through virtually every restaurant position in existence. He earned his Culinary Arts degree while working as a full-time cook, then after a stint in restaurant management, John headed west to Portland, drawn to the bounty of local produce, close-knit culinary community, and refreshing absence of lava rock lawns. After several years in the kitchens of Portland stalwarts Ciao Vito, Grand Central Baking Company, and Scott Dolich’s Park Kitchen, John opened Meat Cheese Bread in 2008, a small but mighty Buckman sandwich shop that prides itself on seasonally-inspired sandwiches (and its green chile-spiked breakfast burrito). In 2012, John secured the space next door to Meat Cheese Bread and opened its sister bar, Beer, where he can usually be found on a barstool, drinking something hoppy and ordering parts for his lowrider.

  224. Joel Stocks And William Preisch

    Joel Stocks And William Preisch

    Holdfast & Deadshot (Portland, OR)

    Joel and Will have been working together off and on since 2010 when they first met at Park Kitchen. They quickly realized they shared similar ideas about food and bourbon, and went on to open The Bent Brick. Both have been around food their entire lives, and worked in professional kitchens from a young age. Growing up in Cleveland, Will worked at his dad’s 24-hour diners from elementary school through high school. Since moving to Portland in 2005, he’s worked at Le Pigeon, Park Kitchen, and The Bent Brick. As a Portland native, Joel decided he wanted to cook in the sixth grade, setting his sights on the Culinary Institute of America in Hyde Park. After graduating and returning to Portland, he worked at Noble Rot and 50 Plates besides the time he worked alongside Will. Before the start of Holdfast, Will was traveling on a culinary tour of Europe and Iceland and Joel was in Chicago, where he was the Sous Chef at the two Michelin-starred Graham Elliot Restaurant.

  225. Stoller Family Estate

    Stoller Family Estate

    (Dayton, OR)

    Stoller Family Estate is a 373-acre parcel located on the southern slope of the Dundee Hills. Pioneering Oregonian and Founder, Bill Stoller, purchased his family’s second-generation farm in 1993 with the vision of cultivating an enduring legacy for the land and the Oregon wine industry. In 1995, Bill Stoller planted 10 acres of Chardonnay and 10 acres of Pinot noir.  Over the past 20 years, he has patiently transformed the property into the largest contiguous vineyard in the Dundee Hills with 195 acres planted and a sought after source of fruit for premier producers. Stoller Family Estate’s winery, built in 2005, is the first to attain LEED Gold Certification in the world. The winery uses solar panels for much of its energy, gravity-flow for processing, and environmentally-friendly materials in its interior spaces. This focus on sustainability carries over to the tasting room, which was completed in 2012. This net-zero building features a 236 solar module array, green roof, as well as numerous sustainable features and environmentally friendly finishes. Stoller was named “Northwest Winery of the Year” by Wine Press Northwest in 2014 and in recent years has been named by Wine & Spirits as a “Top 100 Winery” and Wine Spectator as a “Vineyard to Watch.”

  226. Leather Storrs

    Leather Storrs

    Noble Rot (Portland, OR)

    Leather Storrs is a native Portlander and a crusty old coot. He owns Noble Rot with his wife Courtney and their partner Kimberly Bernosky. This year they celebrate fifteen years in business. The Rot is a wine driven, full service restaurant on the top floor of a four story, LEED Platinum building. Walls of glass face South and West, towards downtown Portland. The entire roof is a garden, providing fruits, vegetables and herbs eight months of the year. Storrs likes dirt. And foraging. And the Trail Blazers. Leather learned to cook from his Dad, a local architect. With his architecture and his food, the senior Storrs instilled a sense of place and the importance of celebrating and utilizing native material. Storrs is a graduate of The University of Colorado and The Culinary Institute of America. He credits his BA in English for preparing him to carry 50 lb. bags of onions. Storrs honed his cooking skills at Chez Panisse and The French Laundry. He sharpened his writing skills as a food critic in both Austin, Texas and Portland. Lately he’s been cooking with cannabis. Storrs serves multi-course, infused dinners featuring a variety of techniques including tincture cured fish, shake roasted vegetables, potted pork rillettes and sous vide potatoes and mushrooms (pomme de terre en saq plastique). His work has been featured on Bong Appetite. He also won a ridiculous cooking show on the Food Network called Extreme Chef (weed free). Leather lives in Southeast Portland with his wife, a dog and their two children, Rye and Charlotte – hands down the best things he’s ever made.

  227. Ethan Stowell

    Ethan Stowell

    Ethan Stowell Restaurants (Seattle, WA)

    Ethan Stowell is the Executive Chef and Owner of Ethan Stowell Restaurants in Seattle. His food philosophy is all about keeping it simple, using fresh ingredients, and allowing the food to do the talking.

  228. Merrill Stubbs

    Merrill Stubbs

    Food52 (New York, NY)

    Merrill Stubbs is the Co-Founder of Food52 and has written for many food and lifestyle publications, including The New York Times. She cut her teeth in the test kitchen at Cook’s Illustrated and behind the counter at Flour Bakery in Boston before she worked with Amanda Hesser on The Essential New York Times Cookbook. She lives in Brooklyn with her husband and two children.

  229. Alan Taylor

    Alan Taylor

    Brewmaster, Zoiglhaus Brewing Company (Portland, OR)

    Inspired to homebrew during the early 1990s while at Linfield College, Alan later decided to transition from working towards a PhD in Germanic Studies into the most Germanic of Studies: Brewing Science. He interned and studied exactly that in Berlin, Germany and has been brewing professionally for 20 years in Germany (Berlin and Bavaria) and in Oregon, California and New Mexico. He loves pretty much all beer styles, but has a particular fondness for the German styles that he learned to brew from the many Braumeister he befriended first hand.

  230. Tea Bar

    Tea Bar

    (Portland, OR)

    Tea Bar serves the Portland community the world’s best selection of carefully curated, high-quality teas sourced from family farms around the world. Our focus on simplicity is implemented into every aspect of Tea Bar, including interior design, menu, and our business model. We provide a beautiful space for customers to slow down and enjoy hand-crafted tea beverages.

  231. Tony Tellin

    Tony Tellin

    Smith Teamaker (Portland, OR)

    Tony Tellin has spent the past 19 years making tea. In 1998 Tellin moved to Portland, Oregon from a small town in his home state of Iowa. He grew up drinking sun tea on the farm and had no idea how tea was grown or made, or even what tea was really. Finding a career in the industry was the last thing he was looking for but one that serendipitously found him while he was on his way to find work. Tellin started at Tazo Tea Company the day after he moved to Portland and he has been a tea advocate ever since. In 2009, Tony joined forces again with his previous mentor, Steven Smith, and is a founding member of Smith Teamaker – a blender and packer of super-premium full leaf teas, herbal infusions and other innovative delicious tea concoctions in Portland Oregon. And, now as head teamaker, makes some of the best tea in the world.

  232. John Tesar

    John Tesar

    Knife at The Highland Dallas (Dallas, TX)

    Four-time James Beard “Best Southwest Chef” Semi-Finalist and Top Chef contestant Chef John Tesar is known for his stylish, modern American cuisine prepared with classic European techniques, innovative culinary perspective and no-nonsense personality. Throughout his 20 plus years in the restaurant industry, which started in La Varenne Ecole de Cuisine in Paris, he’s received national nods from Esquire (named to “Best New Restaurants” for two consecutive years), Food & Wine and The New York Times, appearances on The Today Show and The Early Show and winning the inaugural season of Food Network’s Extreme Chef. Tesar worked in Westhampton, New York and Las Vegas before putting down roots in Dallas in 2007 where he’s consulted for the menus at DRG Concepts’ Dallas Chop House and most recently Oak in the Design District to name a few. Knife at The Highland Dallas is Tesar’s vision of what a contemporary steakhouse should be. Opened in 2014 the chef-driven restaurant has continued to be recognized for reinventing the steakhouse experience. Most recently Knife’s pimento cheeseburger was featured as Best Burger in Dallas on “The 50 Greatest Burgers” list for Texas magazine and “Best Steakhouse” by D magazine’s “Best of Big D’s” list. Always looking ahead for the next project, Tesar announced he’s working with Flatiron Books and Macmillan on a book, Knife: Texas Steakhouse Meals at Home, that will be published in May 2017 in addition to a TV show.

  233. The Bitter Housewife and RAFT Syrups

    The Bitter Housewife and RAFT Syrups

    (Portland, OR)

    The Bitter Housewife and RAFT Syrups, owned by the wife and husband team of Genevieve and Dan Brazelton, is on a mission to empower people to make great tasting drinks at home. We craft only the highest quality bitters and syrups with all natural ingredients, supporting small, local producers and using organic, fair trade, and sustainable ingredients whenever possible. Treat yourself and use generously!

  234. Thomas & Sons Distillery

    Thomas & Sons Distillery

    (Portland, OR)

    The sister company to Townshend’s Tea Company and Brew Dr. Kombucha, they’re bringing a whole new dimension to the craft distilling scene – featuring spirits distilled entirely from tea and blended with whole herbs and botanicals. Offerings range from herbaceous gin and génépi to smoky lapsang liqueurs to Portland’s first fernet, designed to embody the flavors of our very own Pacific Northwest. Each of the products is wholly unique from each other, meaning everything they make is useful in a bartender’s arsenal, or increasingly sentimental in a homebar. These folks are long-time spirit geeks who aim to expand the world of both tea and botanical spirits.

  235. Torres Brandy

    Torres Brandy

    (Woodinville, WA)

    The roots of the Torres spirits date back to 1929, when Juan Torres Casals made a smooth and aromatic brandy with a selection of the best white wines.

  236. Christina Tosi

    Christina Tosi

    Milk Bar (Brooklyn, NY)

    Christina Tosi is the Founder and CEO of Milk Bar. After launching and leading the dessert program at the Momofuku restaurants in NY, she went on to build a culinary empire of her own, leading The New York Times to describe her as a “border crossing pastry chef.” The culinary trendsetter and sugar genius is a two-time James Beard Award winner, a Crain’s New York “40 Under 40” honoree, and the author of two highly acclaimed cookbooks, Momofuku Milk Bar and Milk Bar Life. Christina is also a judge on the hit cooking competition series Masterchef and Masterchef Junior on FOX, playing an integral role in mentoring and inspiring home cooks of all ages. She has graced the covers of Adweek and Cherry Bombe and was named one of the most innovative women in food and drink by Food & Wine. Christina is a big believer in giving back, not only does this highly motivated lady boss serve on the board of Hot Bread Kitchen and Cookies for Kids’ Cancer, she is also an adviser and investor in a handful of food startups, including the Museum of Food and Drink (MOFAD) and Maple.

  237. Treveri Cellars

    Treveri Cellars

    (Wapato, WA)

    Treveri Cellars is a family-owned sparkling wine house that produces some of the finest handcrafted sparkling wines in the United States. Treveri opened its doors on November 23, 2010 with a mission to put Washington sparkling wine on the map. Since its opening, Treveri wine has been served at White House State Department receptions and the James Beard Foundation in New York. Producing a wide array of sparkling wines, including non-traditional varieties such as Riesling and Mueller-Thurgau, Treveri largely focuses on 100% varietal sparkling wines, and is also launching a reserve tier of sparkling wine.

  238. Troika Spirits

    Troika Spirits

    (Portland, OR)

    Troika Spirits was founded as an extension of Kachka’s Soviet food revolution. Kachka Horseradish Vodka is produced locally on Portland’s Distillery Row, and available at liquor stores throughout Oregon. Kachka’s version of the traditional Russian horseradish-infused spirit,  Хреновуха, has always been a guest favorite, made from a recipe achieved by much trial and error — and a chance tip gleaned from a waiter in Leningrad. Each batch is handmade with whole locally grown horseradish root from Vibrant Valley Farm, and a drop of Oregon’s Bee Local honey. Raise a glass as a Belarusian babushka would do: clink, drink, eat, repeat!

  239. Union Wine Co.

    Union Wine Co.

    (Tualatin, OR)

    Embracing the artistry of making great wine minus all the fuss is what Union Wine Company is all about. Union cares more about what goes into the glass than what kind of glass it is. Not willing to sacrifice taste or value, Union’s founder and winemaker Ryan Harms challenges his team to balance tradition with the latest technology, crafting exceptional Oregon wines at extraordinary prices. Union’s three wine series, Kings Ridge, Underwood and Alchemist, all capture the spirit of Oregon in a way you can put on your table every day.

  240. Jeff Usinowicz

    Jeff Usinowicz

    Deschutes Brewery (Portland, OR)

    Jeff Usinowicz, corporate executive chef, Deschutes Brewery: Hailing from the New York City area, Jeff took his passion for cooking to the next level when he attended culinary school in Portland nearly 20 years ago. After returning to New York for more study, he opened Laslow’s Broadway Bistro in Portland with Chef Eric Laslow – winning many awards including the Oregonian’s “Restaurant of the Year” and an appearance at the James Beard House. After several more successful ventures, Jeff joined Deschutes in 2008 as executive chef for the Portland pub. He now serves as corporate executive chef, and travels all around the United States showcasing the culinary side of the brewery.

  241. Villa Maria New Zealand

    Villa Maria New Zealand

    (New Zealand)

    New Zealand’s most awarded winery, the Villa Maria story is one of absolute passion. The winery Sir George Fistonich founded in 1961 remains family owned and is an icon of quality and innovation.

  242. Charlotte Voisey

    Charlotte Voisey

    William Grant & Sons (New York, NY)

    As seen on Bravo’s Watch What Happens Live, Food Network’s Iron Chef America and Hey Bartender, the movie, “Best American Brand Ambassador,” two time “Golden Spirit Award” winner at Tales of the Cocktail and recognized by the James Beard recognition for her contribution to mixology, Charlotte Voisey is the Director of Advocacy for William Grant & Sons USA. Host of The Proper Pour with Charlotte Voisey on www.smallscreennetwork.com, Charlotte has cocktail recipes published and placed on menus across the world including New York’s famed PDT, the iconic Dorchester Hotel in London and Whitechapel in San Francisco. In addition Charlotte seeded the cocktail programs at the Gramercy Park Hotel in Manhattan, Mandarin Oriental, Las Vegas, FIG at the Fairmont Santa Monica, Beautique and at W Hotels across the country. Charlotte has traveled the world but made her name at home in London. In 2002, with the Gorgeous Group, Charlotte opened classic cocktail bar Apartment 195 and was soon named UK Bartender of the Year. In 2005 Charlotte was invited to guest bartend at the Aspen Food & Wine Classic and consequently fell in love with the US cocktail community, one year later Charlotte officially made the move stateside to represent her favorite spirit, Hendrick’s Gin. Charlotte was named inaugural “Mixologist of the Year” for Wine Enthusiast magazine and previously won the silver medal at the World Female Bartender Championships in Italy.

  243. Wailua Shave Ice PDX

    Wailua Shave Ice PDX

    (Hillsboro, OR)

    Unless you’ve stopped by their little truck in Hawaii, you won’t understand what the hype is all about. Until now. Wailua Shave Ice takes the traditional Hawaiian treat to the next level. They carefully shave and shape a light texture of ice, and top it off with homemade syrups crafted from freshly squeezed fruits. Made with no artificial flavors or high fructose corn syrup, try the Pineapple, Mango, Strawberry, Cold Brew with Coconut Milk, or even a Beer flavor to keep Portland weird. Portland can now get a daily taste of paradise, seven days a week, downtown at Union Way (1022 W Burnside St.). Get your shave ice and shakas today!

  244. Wandering Aengus Ciderworks

    Wandering Aengus Ciderworks

    (Salem, OR)

    Located in Salem Oregon, David Ryan and James Kohn, Co-Owners of Wandering Aengus and Anthem Ciders have been producing Cider for 11 years in the Willamette Valley. A leader in the cider industry, they are making some nationally recognized and award winning ciders. At Wandering Aengus Ciderworks and Anthem Cider, we press and blend over 20 cider apple varieties to craft our cider. Our cider-specific apples originate from France, England and pre-prohibition America, but now are grown mostly in the Northwest. These heirloom varieties are essential for the depth of flavor, excellent body and delightful aromatics of our distinctive ciders.

  245. Washington State Wine

    Washington State Wine

    (Washington)

    On behalf of the state of Washington and its wineries and growers, the mission of the Washington State Wine Commission is to raise awareness and demand for Washington State wine through marketing and education, while supporting viticulture and enology research to drive industry growth.

  246. Bryan Lee Weaver

    Bryan Lee Weaver

    Butcher & Bee (Nashville, TN)

    After a successful run at Superba Snack Bar in Los Angeles, Bryan took the lead opening Butcher & Bee Nashville where he currently creates unique produce-driven cuisine praised by The Tennessean as “fresh, original and utterly delicious.”

  247. Westmount Wine

    Westmount Wine

    (Willamette Valley, OR)

    A new wine brand by a storied Willamette Valley Winemaker. It was an idea born from a climber and a skier who set out to make the best wine possible from their estates vineyards. Westmount is our way to share a wine that is honestly Oregon. Exploration and style in winemaking and in life. Explore Oregon, start here.

  248. Cathy Whims

    Cathy Whims

    Nostrana (Portland, OR)

    A remarkable channeler of the soul and psyche of Italy, Chef Cathy Whims is the master of creating inventive regional Italian cuisine that reflects her close, personal relationships with farmers in the Pacific Northwest. From Nostrana, to Oven & Shaker, to Hamlet, all located in Portland, Oregon, Whims’ stripped down, elemental regional Italian cooking is worthy of her six nominations for the James Beard Foundation Award for “Best Chef Northwest.”

  249. Widmer Brothers Brewing

    Widmer Brothers Brewing

    (Portland, OR)

    Widmer Brothers Brewing was founded in 1984 in Portland, Oregon. Brothers Kurt and Rob Widmer, with help from their dad, Ray, helped lead the Pacific Northwest craft beer movement when they began brewing unique interpretations of traditional German beer styles. In 1986, Widmer Brothers Brewing introduced the original American-style Hefeweizen, which elevated the brewery to national acclaim. Since then, Hefe has grown to become Oregon’s favorite craft beer and the brewery has continued to push the boundaries, developing beers with an unapologetic, uncompromised commitment to innovation. Widmer Brothers Brewing currently brews a variety of award-winning beers including Hefe, Upheaval IPA, Alchemy Pale Ale, Drop Top Amber Ale, a full seasonal lineup, and a series of limited edition beers.

  250. WillaKenzie Estate

    WillaKenzie Estate

    (Yamhill, OR)

    Our winery’s name was born out of its integral tie to the land. WillaKenzie Estate is named for the marine sedimentary soil on which our estate is planted, a tribute to Oregon’s two major rivers—the Willamette and McKenzie.Founded in 1992, we have a rich 25-year history in the Willamette Valley. As the first LIVE certified winery, stewardship of the land and preservation of our local ecosystem are at the forefront of our vineyard management and winemaking practices. Only 125 acres of our 420-acre estate is planted to grapes, in order to maintain the biodiversity of our land. Our vineyards feature the most clonal diversity in the Willamette Valley, with over 11 different clones of Pinot planted – enabling blend complexity and texture. Our Pinot Noirs, Chardonnays and Pinot Gris showcase the elegance of the Willamette Valley. WillaKenzie Estate has welcomed Winemaker Erik Kramer to the helm. Erik has spent thirteen years in the Willamette Valley, where he’s developed a reputation for creating world-class wines of finesse and balance. Erik is dedicated to bringing our wines into the future, a future which will respect and remain rooted in our history, while bringing Oregon Pinot Noir to the world stage.

  251. Joy Wilson

    Joy Wilson

    Joy the Baker (New Orleans, LA)

    Joy Wilson is well known for her daily dabbles in butter and sugar as her blogging alter ego, Joy the Baker. Since it’s launch in 2008, Joy has received many accolades, including being selected as one of the “50 Best Food Blogs” by The London Times and “Best Baking and Dessert Blog” by Saveur. Joy is author of The Joy the Baker Cookbook, Homemade Decadence, and her latest book about brunch, Over Easy. A native California girl, Joy now lives in New Orleans with her big orange cat, Tron. When she’s not baking, blogging, or Instagramming she can be found searching for the best Sazerac in town.

  252. Wine By Joe

    Wine By Joe

    (Dundee, OR)

    By embracing the Oregon spirit in every bottle, Wine By Joe is crafted to be your go-to wine for any and all occasions. Located in the heart of Dundee, Oregon, our winery opened its doors in 2002, and we’ve been crushing grapes and taking names ever since. For us, making wine is our way of recognizing and sharing what makes Oregon, Oregon. Each bottle embodies who we are, how we take care of our people, and our planet. It’s been our mission to consistently make really good, approachable wines at a really good, affordable price.

     

  253. Nick Wood

    Nick Wood

    Bunk Sandwiches (Portland, OR)

    In 2008, Tommy Habetz and Nick Wood, opened “a gritty east-side shop called Bunk and launched Portland’s sandwich revolution with one devastating pork-belly Cubano” (Karen Brooks, Portland Monthly). Hailing from the kitchens of Mario Batali and Bobby Flay, Tommy Habetz joined forces with Nick Wood and began making unpretentious and delicious sandwiches, made with the best ingredients. Since 2008, Bunk has expanded to five locations in Portland (as well as outposts in the Moda Center and Providence Park). Media praise from The New York Times, Food Network, and Bon Appétit have made Bunk a favorite for locals as well as a must-eat option for visitors.

  254. Justin Woodward

    Justin Woodward

    Castagna Restaurant (Portland, OR)

    Justin Woodward enjoys the challenge of evolving cuisine, using ancient and modern techniques to bring out the essential nature of house-grown, foraged and local ingredients. Lauded by The Oregonian for his “powerfully creative dishes,” Karen Brooks, Portland Monthly food critic and author of The Mighty Gastropolis calls chef Woodward, “The only Portland chef cooking at Michelin-star level.” Executive Chef from 2011, Woodward arrived at Castagna in 2009 from New York’s WD-50, where he worked under Pastry Chef Alex Stupak at WD-50. This experience, along his time at a stagier at such world-class restaurants as Noma in Denmark and Mugaritz Restaurant in San Sebastian, Spain, has culminated in his current direction: cuisine that is seasonal and progressive, with a focus on surprising his guests with common and uncommon ingredients. 2015 and 2016 marked Woodward being chosen as a Finalist in the James Beard Foundation Awards for “Best Chef Northwest.”

  255. Worthy Brewing Company

    Worthy Brewing Company

    (Bend, OR)

    Worthy Brewing Company opened its doors in early 2013, delivering remarkably balanced, filtered ales that are hand-crafted using premium ingredients and the pristine water from the Cascade Mountains in Bend, Oregon. Worthy’s campus includes a large outdoor biergarten, full restaurant, and a greenhouse and hop yard onsite for growing estate and experimental hops in conjunction with Oregon State University and Indie Hops. An expansion will be completed in Spring 2017, featuring the “Hopservatory,” with a large telescope, “The Hop Mahal,” a banquet space, “The Beermuda Triangle” expanded indoor seating, and “The Star Bar,” an open air mezzanine bar.

  256. Rachel Yang

    Rachel Yang

    Revelry (Portland, OR)

    Rachel Yang, a 2017 James Beard Award nominee for “Best Chef Northwest,” is known for her singular culinary vision that artfully blends a love of bold, unexpected flavors with classic technique. Her food defies expectation and simple definition, and has earned her a reputation as an innovator and creative force. Yang’s food is beloved by seasoned, adventurous diners and often considered a revelation by newcomers eager to expand their palates. Her cuisine is informed equally by her personal history as a Korean native as well as her kitchen experience at restaurants Per Se, Essex House, and DB Bistro Moderne. Along with her Co-Chef and husband, Seif Chirchi, Yang owns three Seattle restaurants: Joule, a contemporary Korean steakhouse that was named one of 2013’s “Best New Restaurants in America” by Bon Appètit, and Revel, a lively, casual space for street food-style comfort food. Trove, one of GQ’s “25 Best New Restaurants” 2015, features a noodle bar, Korean BBQ, and a parfait window. Now Portland is the new home for her latest and most exciting restaurant, Revelry.

  257. Jin Soo Yang

    Jin Soo Yang

    Bamboo Sushi (Portland, OR)

    Jin Soo moved to Portland seven years ago from Charleston, South Carolina, after working for chef Bob Waggoner and chef Michelle Weaver at the Charleston Grill. Growing up he learned so much from with a great mother that cooked traditional Korean food and a multitude of different chefs along the way. Armed with an arsenal of cuisines to pull from, from classic French to Japanese teppanyaki, and seventeen years of experience, he immediately fell in love with what Oregon has to offer. For the past five years he has worked for Bamboo Sushi, where he started at the flagship restaurant on Southeast 28th and Pine, and has since opened three additional locations with Portland. With a fifth one set to open by the end of the year, he looks forward to expanding the restaurant concept and building another great family to join Portland’s ever growing food scene. His staff, their hard work, and the guests they serve on a nightly basis always honor Jin Soo.

  258. Kari Young

    Kari Young

    @meatballssmama (Portland, OR)

    Kari Young aka @meatballssmama is a Social Media Manager, Influencer and Brand Ambassador. She works with local restaurants and national and international food and drink brands. She loves to travel, cook, eat, drink and write. You’ll most likely find her eating and drinking at a bar around town or shooting with her phone.

  259. Luke Zembo

    Luke Zembo

    Slow Bar (Portland, OR)

    Slow Bar’s resident masshole, Luke Zembo got his culinary start working in restaurants along the south coast of Massachusetts and Connecticut. He made the move out to Portland in 2012 and found his home at Slow Bar. Now Chef/Kitchen Manager at Slow Bar, Zembo takes pride in culinary creativity and wicked good burgers.