Who’s Coming

  1. Acrobat Wines

    Acrobat Wines

    (Eugene, OR)

    Grown responsibly in the gorgeous hills and valleys of Western Oregon, Acrobat wines were born in 2009 to introduce even more people to the style and grace of Oregon Pinot Gris and Pinot Noir. Showcasing high quality fruit, Acrobat wines are crafted to capture the heart of new and old wine lovers alike with their versatility. Equally enjoyable on its own or with a meal, Acrobat is life in balance.

  2. Angus An

    Angus An

    Maenam (Vancouver, Canada)

    Chef Angus An of Maenam and Longtail Kitchen restaurants in Vancouver, British Columbia, worked his way through London’s Michelin-starred restaurants including The Ledbury, The Fat Duck, Le Manoir aux Quat’Saisons. He followed with work at Chef David Thompson’s famed Nahm, which is also where Angus met his wife, Kate. In May of 2009, Maenam was born, with  authentic Thai dishes, the kitchen is directed by both Angus and Thai-born Kate. Perennial winner of Vancouver magazine’s “Best Thai” award, Maenam has also received rave reviews from The New York Times, USA Today, and Food & Wine.

  3. Ancho Reyes

    Ancho Reyes


    Ancho Reyes is a liqueur made from the beloved and unique Chile Ancho, inspired from a 1920‘s-era recipe, and found in the town of Puebla de Zaragoza. Influenced by the old world liqueurs that made their way to Mexico, Ancho Reyes is of the earth, evokes a sense of timelessness and is reminiscent of the nostalgic flavors of Mexico.  Traditionally Ancho Reyes was enjoyed neat. As a cocktail ingredient, its versatility transcends time, season, and geography—a smoky, heated, fiery celebración of the radical, the romantico, and the independiente inside us all.

  4. Ancient Heritage Dairy

    Ancient Heritage Dairy

    (Portland, OR)

    Our name Ancient Heritage Dairy takes its inspiration from centuries of artisanal cheese-making in France, Italy and Spain. At Ancient Heritage we craft award winning cheese that exemplifies time-honored European methods while showcasing the finest of Oregon’s organic and sustainable food heritage. At our core, we are a sheep milk creamery. The high butterfat content in sheep’s milk is responsible for creating the complex flavors and texture in our soft and aged cheese.  Protein crystals develop giving the aged cheese a complex mouth-feel. Ancient Heritage Dairy was founded by cheesemakers Paul and Hank Obringer. Investor Tony Arnerich joined the partnership in 2011 and together they have united their collective expertise to create a modern creamery where the emphasis will remain on handcrafted small batch cheeses honoring the venerable cheese-making traditions of old Europe.

  5. Nick Anderer

    Nick Anderer

    Maialino (New York, NY)

    After graduating from Columbia University where he spent a semester studying in Rome, Nick Anderer worked for Larry Forgione at An American Place, Rose Hill and Manhattan Prime. Nick then served as both a pastry cook and a line cook at Mario Batali’s Babbo, with most of his time spent honing his skills at the pasta station. Working at Babbo fueled Nick’s passion for Italian cuisine and after his two year tenure there he returned to Italy to cook in kitchens throughout Rome and Milan. Following his year in Italy, Nick landed at Gramercy Tavern where he cooked for six years. During his time at Gramercy Tavern, Nick reinvigorated the pasta program and developed a deep and lasting respect for ingredients and the farmers who grow them. Nick was named Executive Chef of Maialino when the restaurant opened in 2009. He also became Executive Chef at Marta, a new restaurant at the Martha Washington Hotel, which opened to public and critical acclaim in September of 2014.

  6. Anew Riesling

    Anew Riesling

    (Patterson, WA)

    Made in the Columbia Valley, Anew Riesling offers a harmonious blend of pure fruit flavor, heightened aromatics and balanced acidity with a crisp, refreshing essence.

  7. Anne Amie Vineyards

    Anne Amie Vineyards

    (Carlton, OR)

    Anne Amie’s mission is to produce wines that express the unique characteristics of Oregon’s Willamette Valley and their two estate vineyard sites. Pinot reigns supreme at Anne Amie, with Pinot Noir, Pinot Gris and Pinot Blanc forming the heart of production. Complementing the pinot family is Old-Vine Riesling and Müller Thurgau, both planted in 1979. Their estate vineyards are LIVE certified and yields are dramatically reduced in order to provide fruit with great depth and complexity. The Pinot Noir winemaking is minimalist, focusing on small fermentation lots using indigenous yeast. The estate vineyards are located in the rolling hills of Yamhill-Carlton and on the steep hillsides of the Chehalem Mountains, and their LIVE certified winery is located on their Yamhill-Carlton property.

  8. AnniePies


    (Portland, OR)

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

  9. Apolloni Vineyards

    Apolloni Vineyards

    (Forest Grove, OR)

    Apolloni Vineyards specializes in Estate Pinot Noir and Italian-style wines. Owner/Winemaker, Alfredo Apolloni and his family live on the vineyard, in the Northern Willamette Valley just 25 miles west of Portland. The certified sustainable winery and vineyard include a tasting room, underground barrel cave, and 45 acres; including Pinot Noir, Pinot Gris, Pinot Blanc, and Chardonnay.  The tradition of winemaking in the Apolloni family dates back 150 years, with vineyards originally in Italy. The wines of Apolloni represent the best of old world Italian tradition, brought to the soil of Oregon. Alfredo, his wife Laurine and their three children share in this family adventure.

  10. 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.

  11. Aria Gin

    Aria Gin

    (Portland, OR)

    Distilled in the heart of historic Northwest Portland, Aria is a gold medal winning gin true to the London Dry style and made using traditional British distillation techniques. Created by Erik Martin and Ryan Csanky, Aria was designed for bartenders, with cocktails in mind. It is a versatile gin that works well in any classic gin cocktail, enjoyed straight, or be the basis for experimentation and creativity. The recipe was developed over four years and hundreds of test distillations. Aria is handmade and batch distilled with ten classic botanicals carefully chosen to create a flavor profile that has depth, complexity, and above all a sense of balance.

  12. Aaron Barnett

    Aaron Barnett

    St. Jack (Portland, OR)

    After graduating from the California School of Culinary Arts’ Cordon Bleu, Aaron took an externship in his native Canada at Lumiere in Vancouver, BC and was immediately taken with the flavors and produce available in the Pacific Northwest. He moved down the West Coast back to California to work under Gary Danko in San Francisco, shortly thereafter taking a sous chef position at Myth under Sean O’Brien. Reminiscing about the Pacific flavors that caught his palate in his externship, Aaron headed back up North to Oregon. After working in Portland kitchens for a couple of years, he opened St. Jack in 2010. St. Jack was named The Oregonian’s Rising Star, in 2011 Aaron was included in the Portland StarChefs.com Rising Star Awards and was a James Beard semi-finalist in 2012.

  13. Beaumont Cellars

    Beaumont Cellars

    (Woodinville, WA)

    Our wine making philosophy is simple-let it be. We start with the very best grapes and gently encourage them to express their character. Distinctive and never overworked, our wines reflect the complex, full-bodied richness of the renowned Columbia Valley.

  14. Franklin Becker

    Franklin Becker

    The Little Beet (New York, NY)

    Franklin Becker is Executive Chef of The Little Beet and The Little Beet Table and Chef and Partner of Hungryroot. He has made preparing wholesome and healthy food part a focal point in his life. At the age of 27, Franklin was diagnosed with Type 2 Diabetes. Rather than despair, he transformed his cooking style and learned to use simple ingredients to create dazzling dishes that are healthy and flavorful. Born and bred in Brooklyn, Franklin has had the opportunity to work in some of the country’s best kitchens, including those of the EMM Group, Patina Group, Starr Restaurants, and Mesa Grill. In 2013, he competed on Bravo’s Top Chef Masters. In his spare time, Franklin works extensively with charities. He was named “Man of the Year” by Quality Services for the Autism Community and Pop Earth and has helped to raise more than 14 million dollars for various autism charities. Franklin is the author of three cookbooks: Eat & Beat Diabetes, The Diabetic Chef and most recently, Good Fat Cooking.

  15. Aaron Bedard

    Aaron Bedard

    The Stephanie Inn (Cannon Beach, OR)

    Stephanie Inn Executive Chef Aaron Bedard, is known for his innovation, attention to detail and dedication to both quality and technique. His enthusiasm for providing guests with an authentically local and sustainable dining experience is the foundation of the strong relationships he has forged with regional farmers, artisans and purveyors. Deeply committed to his community, Chef Bedard frequently donates his time and expertise to events and organizations throughout the region.

  16. Bee Local

    Bee Local

    (Portland, OR)

    Bee Local’s mission is to become the most trusted, transparent and tasty honey company in America – both producing and sourcing only the most sustainable, healthiest and uniquely delicious honeys from urban neighborhoods and agricultural regions throughout the United States – from Oregon’s Willamette Valley, to the Austin city limits, to the borough of Brooklyn. Bee Local’s vision is to create new income streams for beekeepers who are practicing sustainable, low-impact beekeeping, to spur economic development in beekeeping communities around the world, and to provide chefs, wholesalers and consumers an opportunity to make a real difference with their purchasing power – helping create healthy and thriving bee colonies for generations to come.

  17. Bergevin Lane Vineyards

    Bergevin Lane Vineyards

    (Walla Walla, WA)

    Established in 2002 by two friends pursuing a shared dream. Bergevin Lane Winery nurtures wines that embody the truly unique environment of Walla Walla, Columbia and Yakima Valleys and the distinct single vineyards from where the rich terrestrial wines come from.

  18. Joshua M.  Bernstein

    Joshua M. Bernstein

    Imbibe (Brooklyn, NY)

    Joshua M. Bernstein is a Brooklyn-based journalist and author who writes about food, spirits, travel and beer. So much beer. Over the last 15 years, the full-time freelancer—yes, he occasionally drinks IPAs in his pajamas—has written for scores of newspapers, magazines and websites including Bon Appétit, Men’s Journal, New York, Details, Wine Enthusiast, Saveur, Draft and Imbibe, where he’s a contributing editor. Additionally, he’s the author of Brewed Awakening, his deeply reported take on the global craft-beer revolution, and The Complete Beer Course, which will turn just about anyone into a beer expert. When he’s not writing, riding his bike, walking his dog, Sammy Bernstein, or hanging out with his wife, Jenene, and daughter, Violet, Joshua also runs beer events and tours in New York City. Next time you’re in town, come on one of his homebrew tours. What’s not to love about drinking apartment-brewed beer in a New Yorker’s tiny kitchen?

  19. Ben Bettinger

    Ben Bettinger

    Laurelhurst Market (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

    The Meadow (Portland, OR)

    Mark Bitterman a leading expert on cocktail bitters and artisan salt. Mark won a James Beard Foundation Award for his first book, Salted, and his second book, Salt Block Cooking, again pioneered new concepts in cooking. His forthcoming book, Bitterman’s Field Guide to Bitters & Amari hits bookshelves in October.  Mark is proprietor of The Meadow, the specialty chocolate, salt, and cocktail shops located in Portland and New York.  He is also Founder of Bitterman Salt Co., a leader in natural, hand-made salts for chefs and home cooks.  Mark lectures around the world at leading institutions such as the Smithsonian, French Culinary Institute, Monell Chemical Senses Center, and Le Cordon Bleu.  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, The Atlantic, O, GQ, Rachael Ray, Esquire, The Splendid Table, All Things Considered, CBS News Sunday Morning, and Bizarre Foods.

  21. BridgePort Brewery

    BridgePort Brewery

    (Portland, OR)

    Located in Portland’s historic Pearl District since 1984, BridgePort Brewery resides in a century old brick and timber building on the National Register of Historic Places. With its fusion of contemporary architecture, modern amenities and historic charm, the Brewery is a Portland landmark, tourist destination and beer lover’s paradise. Known internationally for quality ales, BridgePort is the oldest craft brewery in Oregon.

  22. David Briggs

    David Briggs

    Xocolatl de Davíd (Portland, OR)

    David Briggs started Xocolatl de Davíd in 2005, pairing savory and sweet elements with the varying flavor profiles of the chocolates he retrieves from sustainable and fair trade South and Central American sources. Using bittersweet varieties higher than 68% in his chocolate confections, Briggs works with local farmers and worldwide specialty producers to attain the highest quality ingredients for each product he creates, like the unconventional Foietella, a Foie Gras chocolate spread. Among his top sellers is the Raleigh Bar, his take on the classic candy bar using nougat, caramel and nuts. Briggs was featured in Bon Appetit, Cooking Light, The Wall Street Journal, San Francisco Chronicle, Sunset & MIX, to name a few. He won a Good Food Award for his Brown Butter and Raleigh Bars in 2014 and Sourdough & Olive Oil Bar in 2015.

  23. Brooks Wines

    Brooks Wines

    (Amity, OR)

    Founded in 1998, Brooks is a reflection of the visionary Portland native, Jimi Brooks. His reverence for land and vine made him a practitioner of organic and biodynamic farming. While Jimi is no longer with us, his dynamic spirit lives on through his wines, family and friends. With the outpouring of generosity and friendship by the Oregon wine community, Brooks Wines continues and is stronger than ever. His 19 year old son Pascal is the sole owner of Brooks and Jimi’s sister Janie has volunteered her time to lead it. They are steadily guided by the legacy Jimi left behind.

  24. Justin Brunson

    Justin Brunson

    Old Major (Denver, CO)

    As the Owner and Executive Chef of Old Major, Justin brings close to two decades of culinary experience to his latest eatery. He focuses on heritage-raised meats, sustainable seafood and ingredients sourced from local farms. Justin attended Scottsdale’s Le Cordon Bleu College of Culinary Arts and obtained an internship in 2001 with renowned Chef Michael DeMaria at Michael’s at the Citadel. In 2004, Justin moved to Denver and helped open Zengo with Chef-owner Richard Sandoval. Two years later he joined award-winning Chef Frank Bonanno as his Sous Chef at Luca D’Italia and filled in at Mizuna when help was needed. In 2008, Justin helped open Fruition all while he was in the process of opening up his own business, Masterpiece Delicatessen. In 2013, Justin launched the Denver Bacon Company, a locally produced, dry-cured, peachwood smoked, thick cut and sweetened with maple sugar bacon. Justin’s accolades include: 5280 magazine’s Best New Restaurant 2008, Specialty Chef of the Year 2009, 5280 magazine’s Top of the Town, Top Deli 2009, Westword’s Best of Award, Best Breakfast Sandwich 2011, Westword’s Best of Award, Best Cassoulet 2011, Westword’s Best of Award, Best Sandwich Shop 2012, 2013 “Exceptional Newcomer” Signature Dish Award by the Colorado Restaurant Association.

  25. Bull Run Distillery

    Bull Run Distillery

    (Portland, OR)

    Everything about Bull Run is steeped in history and tradition — from the name, to the custom stills, to the vintage tasting room. And to sip Bull Run’s spirits is to taste a bit of Oregon’s own history — from the original pioneers to the hard-living “ladies” and gents of Slabtown.

  26. Lucy  Burningham

    Lucy Burningham

    (Portland, OR)

    Lucy Burningham is a writer who fell in love with beer when she moved to Portland, Oregon, from Salt Lake City in 2005. Since then she’s written about craft beer for a variety of publications, including The New York Times, The Wall Street Journal, Saveur, Bon Appétit and the BBC. She combined two of her favorite things—bikes and beer—when she co-authored the book Hop in the Saddle: A Guide to Portland’s Craft Beer Scene by Bike. She holds a master’s degree in nonfiction writing from Portland State University and is currently writing a book about her quest to become a certified beer expert (Roost Books, 2016).

  27. 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.

  28. Kyra Bussanich

    Kyra Bussanich

    Kyra's Bake Shop (Lake Oswego, OR)

    Kyra Bussanich, a three-time winner of Food Network’s Cupcake Wars, broke up with a toxic relationship with gluten in 2006. It turned out that gluten-free living was the key to keeping her autoimmune disease under control but this sent her sweet tooth into mourning. Determined, Kyra created a solution. With the lofty goal of crafting gluten-free pastries that would win over the taste buds of all who tried them, Kyra attended Le Cordon Bleu and learned classical French baking techniques, then spent years of extensive experimentation and research in her own kitchen. Finally, Kyra developed the ideal formulas for her approachable yet exotic gluten-free pastries, such as her Curry Caramel Crush cake, which combines familiar elements like vanilla, salted caramel, and whipped cream with curry powder, ginger, and chipotle. The result: astounding judges and beating traditional bakers on Food Network’s Cupcake Wars, three times; unveiling a bakery just a few miles outside of Portland with more than 125 varieties of baked goods; creating a cookbook Sweet Cravings; and earning acclaim from USA Today, The Today Show, Food & Wine, Huffington Post and more.

  29. 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 Olympic Provisions, 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 LA, 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.

  30. Elias Cairo

    Elias Cairo

    Olympia Provisions (Portland, OR)

    Salumist Elias Cairo grew up first generation Greek-American, with a father who made charcuterie at home – a natural influence on his later journey to Europe, to apprentice in the kitchens and butcher shops of masters. It was there that Elias rediscovered the art of curing meat and found inspiration in the meat markets and mountain towns of the old world. The experience affirmed what he’d been taught all along – handmade is better. Back in beautiful Portland, Oregon, Elias set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct old world technique that’s seldom seen in America. The result is Olympia Provisions, Oregon’s first USDA-approved salumeria, established in 2009, deeply rooted in the past.

  31. Adam Campbell

    Adam Campbell

    Elk Cove Vineyards (Gaston, OR)

    A fourth-generation Oregon farmer, Adam grew up on a 40-acre vineyard that his parents planted in 1974 in the foothills of the coast range in Yamhill County. Like all the Campbell kids, he spent his summers in the vineyard and on the bottling line, but Adam developed a special connection to the vineyards. In 1995 he joined forces with his folks to make Elk Cove’s wines. In 1999 he became head winemaker and headed up a new vineyard development project that has grown the Elk Cove vineyard holdings to 350 planted acres. Extremely low yields from meticulously farmed Estate grown fruit give him excellent raw material, while natural winemaking methods provide the rest. Adam’s passion for sustainability includes a solar energy project at the winery, bio-diesel for all farm vehicles & use of organic farming methods. Adam has served on the Board of Directors for the International Pinot Noir Celebration (IPNC), Oregon Pinot Camp (OPC), Oregon League of Conservation Voters (OLCV) and the Salud Pinot Noir Auction. He also has a Political Science degree from Lewis and Clark College.

  32. Cana’s Feast Winery

    Cana’s Feast Winery

    (Carlton, OR)

    Cana’s Feast is a Northwest winery, crafting regional wines with Oregon sensibilities, from its home-base in Carlton. Producing unique wines that express variety and distinction, while honoring the quality of the fruit and the land where it is grown, Cana’s Feast wines are styled after those originating in the regions of Piemonte, Toscana, Puglia, Bordeaux, Southern Rhone and the Bourgogne. Inspired by European traditions, provisioned with the highest quality of regional bounty, and committed to hand-crafted quality, we are driven to receive a place at your table, wherever your feast may be. Gather Friends, Gather Family, Gather Feast…

  33. Andrew Carmellini

    Andrew Carmellini

    Bar Primi (New York, NY)

    Andrew Carmellini’s cooking is soulful and flavorful, rustic and refined. Gray Kunz hired him as a Chef de Partie at Lespinasse, he became a Sous Chef at Le Cirque, and found experiencing some of New York’s best French brigades brought him back to Europe to L’Arpège in Paris. Returning to New York, Daniel Boulud made him Chef de Cuisine at Café Boulud. While there Andrew collected two James Beard Awards, Food & Wine Best New Chef and a three-star New York Times review. In 2009, he opened Locanda Verde, with two stars from The New York Times and a James Beard nomination for Best New Restaurant. In 2011, in an iconic space in SoHo, he created The Dutch, a roots-inspired American restaurant and oyster bar. Food & Wine magazine distinguished Andrew in their inaugural class of Best New Chef All-Stars in 2012. In 2013 with Lafayette, Andrew saw a French grand café and bakery dedicated to market-driven bistro. His next, Bar Primi, is a casual pasta shop on the Bowery devoted to the pasta course. Andrew’s latest project is Little Park, a restaurant that is the culmination of his career-long partnerships with local farmers, anglers, vintners, ranchers and foragers.

  34. Beau Carr

    Beau Carr

    RingSide Steakhouse (Portland, OR)

    Beau’s love of food came early in life: his favorite meal as a child was a beefsteak tomato sandwich, with the tomatoes picked fresh from his grandmother’s garden. Born in Fort Bragg, NC, Beau Carr relocated with his family to the Northwest at the age of eight. After years of working in various kitchens in the Portland area, Beau found himself at Huber’s, the Portland landmark restaurant, serving as Sous Chef. Upon graduating from Western Culinary Institute in 1990, he was named Chef de Cuisine at Northwest Restaurant, and was also tapped as Executive Chef/Owner of Chalet Swiss. In 1998, Beau joined the RingSide family as Executive Chef where he continues to oversee the full culinary program at RingSide Steakhouse Uptown.

  35. Chris Carriker

    Chris Carriker

    Bluehour (Portland, OR)

    Chris Carriker is Executive Chef of Bluehour, a celebrated modern fine dining restaurant within the Bruce Carey Restaurant Group located in the heart of the Pearl District in downtown Portland, Oregon. Growing up in the Puget Sound area as the eldest of seven children, Chef Carriker was cooking for large groups from a very early age helping his mom prepare family meals. After graduating from culinary school, Carriker worked in renowned Portland kitchens including Wildwood and Meriwether’s. In 2006, Carriker was promoted into a rigorous sous chef position under Executive Chef Christopher Israel at 23Hoyt, another Bruce Carey Restaurant. He later earned high regard and notoriety as Executive Chef at the Gilt Club, during which time he traveled to NYC to cook a dinner at the James Beard House and appeared in an episode of the Food Network’s Meat & Potatoes. He was warmly welcomed back to 23Hoyt as Executive Chef in 2013 and became locally celebrated for his creative and elaborate utilization of pork and offal. In 2015, Carriker was named Executive Chef of Bluehour where he continues to create instantly satisfying and flavorful dishes driven by local Pacific Northwest ingredients.

  36. Champagne Nicolas Feuillatte

    Champagne Nicolas Feuillatte

    (Chouilly, France)

    The cooperative Centre Vinicole and Champagne Nicolas Feuillatte unites 82 cooperatives under one brand, providing access to more than 2,250 hectares of wealthy and diverse fruit supply, guaranteed by grape growers with a unique savoir-faire. Grapes are harvested exclusively by hand to keep the berries intact until they enter the press, thus guaranteeing the quality of the juices and avoiding oxidation at all costs. Picking manually also enables the growers to select only the finest grapes, and in so doing provide the Chief Winemaker with incomparable, unparalleled quality.

  37. Chapter 24 Vineyards

    Chapter 24 Vineyards

    (Dundee, OR)

    Established in 2012, Chapter 24 Vineyards is a collaborative project between Willamette Valley veteran Mark Tarlov and Louis Michel Liger-Belair of Domaine du Comte Liger-Belair in Vosne-Romanée, Burgundy. Named for the final chapter of Homer’s Odyssey, Chapter 24 Vineyards crafts wine using the unique infusion method, a focus on infusing flavors without imparting weight and tannin. The winery produces 3500 cases annually, carefully sourcing grapes from 70 small parcels spanning 6 AVAs of the Willamette Valley. With their highly-acclaimed trio of Pinot Noir wines, The Fire, The Flood, and The Last Chapter, Chapter 24 Vineyards brings together the best of Oregon Pinot Noir, exploring an expression of the land and a sense of place. Wine Spectator recently called Chapter 24 Vineyards “a new name to know.” Wine & Spirits magazine spotlighted Chapter 24 among the 2014 Wineries of the Year and named the 2012 Last Chapter Pinot Noir one of the 100 Best Wines of the Year, and highest rated on their list of the Year’s Best Pinot Noir from Oregon. The winery recently opened a modern tasting room in Dundee on the Highway 99 wine route in late 2014. The tasting room is open Thursday – Monday from 11am – 5pm.

  38. Chateau Ste. Michelle Indian Wells

    Chateau Ste. Michelle Indian Wells

    (Woodinville, WA)

    Experience luscious and opulent, rich and full-bodied wines in Chateau Ste. Michelle’s Indian Wells label. Sourced from Indian Wells Vineyard, along with a variety of warm-climate sites that range from the Wahluke Slope to Cold Creek Vineyard.

  39. Maylin Chavez and Melissa Mayer

    Maylin Chavez and Melissa Mayer

    Olympia Oyster Bar (Portland, OR)

    Take One part Wisconsin, One part Mexico, add a heavy dash of Baja and Southern California life and copious amounts of oysters and seafood and you have a recipe for an oyster bar called Olympia. Melissa Mayer and Maylin Chavez are in the oyster business. In fact, the first time they met, they of course, were shucking oysters together. Their collective passion and respect for oysters and the bounty of the ocean brought them together to share their approach to cuisine with the world. After touring the Pacific Coast, hundreds of days and thousands of oysters later, Melissa and Maylin packed their bags from sunny San Diego to move to Portland OR to launch their dream, Olympia Oyster Bar, a Pacific Coast focused oyster bar, where oysters are king. Look for Olympia Oyster Bar #1 to open in PDX in 2015. In the meantime Melissa and Maylin bring the oyster bar to events all across the Pacific Northwest. Raw, naked, dressed. You’ll thank us later.

  40. Chehalem


    (Newberg, OR)

    Chehalem is known for Pinot Noir, but also equivalently for white wines. Speaking elegantly and eloquently to the first half of a meal as well as the last. Over half of production is white, ranging from Riesling, in several styles, to ground swelling new Oregon Chardonnay, Pinot Gris to exciting smaller productions of Gruner Veltliner and Pinot Blanc. Chehalem wines emphasize elegance and texture rather than power and size, allowing the three terroirs on which they farm in the Ribbon Ridge, Dundee Hills and Chehalem Mountains to express themselves.

  41. Jose Chesa

    Jose Chesa

    Ataula (Portland, OR)

    Jose, a Spanish native, was inspired by his family’s restaurant at a young age. With hopes of following in his father’s footsteps he attended culinary school in Spain. After meeting his wife Cristina, the two moved to New York. Along with learning a new language, Jose acquired the position of Chef de Cuisine at the acclaimed Fleur de Sel Restaurant in New York City. Eventually the two moved to Puerto Rico where he assumed the role of Executive Chef at the fine-food and wine focused Bodegas Compostela. After extensive traveling, Jose realized that it was time to create his own business, one that would utilize both his upbringing and global experiences. The foundation for his restart: tapa that transport the diner to the Spanish culture and traditions. This is where the vision of Ataula was born. Within a year and a half the duo have accomplished more than one could hope for in a career. Ataula’s charm has won the hearts of those in Portland and beyond, with an energy that is unstoppable.

  42. Matt Christianson

    Matt Christianson

    Urban Farmer Restaurant (Portland, OR)

    As Executive Chef, Director of Culinary Operations for Urban Farmer, Matt and his team redefine the modern steakhouse by emphasizing sustainable ingredients and simple preparation. After graduating from the Culinary Institute of America’s Hyde Park campus in 1997, Matt 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. Matt 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.

  43. Pascal Chureau

    Pascal Chureau

    Allium (West Linn, OR)

    Over the last decade, Pascal Chureau has consulted on many projects in the Pacific Northwest, ranging from concept creation, restaurant, pub, and market design, innovative menu development, to cost controls for restaurant groups. Currently Pascal is co-owning and leading the kitchens at Tucci Italian Restaurant in Lake Oswego, Fenouil, a 180-seat upscale restaurant on Jamison Square Park, and Allium in West Linn. Represented at Feast is Allium, which takes its inspiration from the small, bustling village bistros of France, and the native, pure food of Oregon.

  44. Paul Clarke

    Paul Clarke

    Imbibe (Portland, OR)

    Paul Clarke is the executive editor of Imbibe magazine and the author of The Cocktail Chronicles (Spring House Press, 2015). When not drinking whiskey or writing about whiskey, he’s traveling to bars and distilleries around the world to learn more about this special spirit. He lives in Seattle.

  45. 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.

  46. Amanda Cohen

    Amanda Cohen

    Dirt Candy (New York, NY)

    Amanda is the Chef and Owner of Dirt Candy, the award-winning vegetable restaurant on New York City’s Lower East Side. The restaurant’s original location only had 18 seats and was open for six years, during which time it became the first vegetarian restaurant in 17 years to receive two stars from The New York Times, was recognized by the Michelin Guide five years in a row, and won awards from Gourmet Magazine, the Village Voice, and many others. Amanda was the first vegetarian chef to compete on Iron Chef America and her comic book cookbook, Dirt Candy: A Cookbook, is the first graphic novel cookbook to be published in North America. It’s currently in its fourth printing. She is also a Canadian.

  47. Chad Colby

    Chad Colby

    (Los Angeles, CA)

    Heralded as a “meat speakeasy” by Food & Wine, and one of the best restaurant openings of 2013 by Angeleno magazine, Bon Appétit and LA Weekly, Mozza proudly welcomed the newest addition to the corner of Melrose and Highland: chi SPACCA. Nestled in an intimate alcove between Mozza2Go and Osteria Mozza, chi SPACCA (Italian for “he who cleaves”) has become the quintessential new Italian dining experience. Chad spent his early days in the kitchens of Los Angeles staples such as Campanile and AOC before joining Nancy Silverton and the Mozza family in 2007. Since that time, his passion for all things butchery led to a devout pursuit of “snout to tail” cuisine. In 2011, Chad won the butchery competition Cochon 555 LA, garnered a James Beard semi-finalist nod for Rising Star Chef in 2012, and was named Chef of the Year for Time Out magazine in 2013. chi SPACCA has been noted as one of GQ’s 25 best new restaurants, best new restaurant by Time Out and Esquire, and made the cut for Los Angeles magazine’s 75 best restaurants list.

  48. Columbia Crest H3

    Columbia Crest H3

    (Patterson, WA)

    The vineyards of the Horse Heaven Hills are an oasis of lush, vibrant life that dot an arid, windswept corner of eastern Washington. It is on this rustic landscape that some of the most distinctive vineyards in the state struggle to produce grapes; the resulting fruit is astonishingly concentrated with bold, well-balanced varietal characteristics.

  49. Columbia Winery

    Columbia Winery

    (Woodinville, WA)

    For more than 50 years, Columbia Winery has embraced a legacy of progressive winemaking that has led its forward-thinking winemakers to discover new grape varieties, vineyards and blends. Today, Winemaker Sean Hails continues this spirit of innovation, handcrafting a distinct collection of food-friendly wines from Washington State. Here, intense sunlight, coupled with a lack of rainfall, translates to deeply concentrated color, flavor and structure in the glass. Located just outside of Seattle, the iconic Columbia tasting room offers daily tastings and Northwest-inspired offerings.

  50. Columbia Crest Grand Estates

    Columbia Crest Grand Estates

    (Patterson, WA)

    Grand Estates draws its distinctive intensity and attention to detail from prime vineyards in eastern Washington’s Columbia Valley. The Columbia Crest winemaking team creates astonishing wines true to the varietals’ expression of this region—luxuriant while vibrant, with a balance that begins in the vineyards and is enhanced in the cellar.

  51. Abraham Conlon And Adrienne Lo

    Abraham Conlon And Adrienne Lo

    Fat Rice (Chicago, IL)

    Abraham’s professional cooking career was heavily impacted by his Portuguese heritage and a strong Southeast Asian presence in his community. His understanding of French technique bloomed under the tutelage of Frédy Girardet and Gray Kunz, and he continued his training at the Culinary Institute of America while also 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. Adrienne Lo, a Chicago native with Chinese heritage, studied abroad in India and traveled to Italy to work on a farm after college. Upon returning to Chicago, Lo met Conlon and founded X-marx, an underground experience exploring modern techniques as well as world home-style cuisines. Their current venture, Fat Rice, which opened in 2012, is a return to their respective roots. Fat Rice focuses on food from modest traditions, prepared with an immense respect for ritual, custom, and technique. Named a “Best New Restaurant” by Bon Appétit, Jean Banchet and Diners Club International, it has also been recognized by the James Beard Foundation, Food & Wine, Eater National and Cooking Light.

  52. Chris  Cosentino

    Chris Cosentino

    Cockscomb (San Francisco, CA)

    Chris Cosentino is a graduate of the culinary program at Johnson & Wales University and went on to build his résumé at Red Sage in Washington, D.C. and Rubicon, Chez Panisse, Belon, and Redwood Park in the San Francisco Bay Area. Chris took his first executive chef position at Incanto in 2002 where his inspired and innovative interpretations of rustic Italian fare promptly earned the restaurant both critical and popular acclaim until its closure in 2014. Chris is also the co-creator and chef of Boccalone artisanal salumeria and has gained international recognition as a leading expert and proponent of offal cookery. He has been notably featured on the Food Network in the Next Iron Chef and Chefs vs. City and has penned several articles firsthand for national publications including Mountain Biking magazine, Jamie Oliver, and the cult-favorite comic Wolverine. 2012 saw the debut of his first cookbook Beginnings: My Way to Start a Meal from Olive Press media and his debut in Bravo’s Top Chef Masters series. In 2014, Chris and partner Oliver Wharton introduced Cockscomb, a celebration of San Francisco’s diverse culinary heritage and homage to the chefs’ adopted city.

  53. Jami Curl

    Jami Curl

    QUIN (Portland, OR)

    Jami Curl is 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. Recently named Fast Company magazine’s 71st most creative person in business, Jami’s work 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’s latest creation is Project // Breakfast – a pop-up event taking place in both Los Angeles and Portland. Project // Breakfast is part informational workshop and part breakfast pop-up, but the emphasis is always on making real connections, working to become one’s most authentic self and on seeking out, finding and activating the flashes of delight that add hope, happiness and bigger meaning to the day-to-day grind. Jami lives in SW Portland with her son, Theo (8). She spends her free time watching reruns of The Golden Girls and is currently working on her first book.

  54. Chris Czarnecki

    Chris Czarnecki

    Joel Palmer House (Dayton, OR)

    Christopher Czarnecki’s commitment to fine dining was imprinted on him from the age of 9, when he was allowed to fill the water glasses at his parents’ restaurant – originally called Joe’s Restaurant and located in Reading, PA and now, The Joel Palmer House, a landmark in Oregon’s wine country. As an adult, he served in the U.S. Army, then made his way back to The Joel Palmer House kitchen, taking over the reins from his father, Jack Czarnecki, as chef in 2007. In 2014, Chris and his wife, Mary, opened their 2nd restaurant, “The Barlow Room” in Dayton. Czarnecki revels in the bounty of the restaurants’ location in Dayton, in the heart of Oregon’s Pinot Noir country. Czarnecki continues the family tradition of cooking with wild mushrooms, building his menu around whatever local mushrooms his foragers bring to the back door of the kitchen, along with other seasonal specialties.

  55. Ollie Dabbous

    Ollie Dabbous

    Dabbous (London, UK)

    Ollie has worked in leading UK fine dining restaurants for more than a decade. Opening his eponymous restaurant in January 2012, Ollie’s menu quickly earned rave reviews from London’s notoriously hard-to-please critics, with Fay Maschler awarding it a rare five stars and describing it as a “game changer.” Ollie Dabbous won Breakthrough Chef at the inaugural UK Food and Travel Awards, whilst other trophies include Best Kitchen at the Tatler Restaurant Awards 2012, BMW Square Meal Best New Restaurant and Best New Restaurant at the Time Out Eating & Drinking Awards 2012, as well as receiving its first Michelin star in 2012. In March 2014 Ollie and Oskar launched Barnyard restaurant, headed up by General Manager Charlie Bolton and head chef Joseph Woodland. Barnyard serves wholesome, reasonably priced dishes such as homemade sausage rolls with piccalilli; roast beef on toast with warm horseradish buttermilk and cloudberry crumble with clotted cream. Tipples include shandies, boilermakers, homemade lemonades and milkshakes. Ollie’s first book, Dabbous: The Cookbook is out now.

  56. Camas Davis

    Camas Davis

    Portland Meat Collective (Portland, OR)

    In 2009, Camas Davis, a magazine editor and food writer, traveled to Gascony in southwest France to study the art of butchery and charcuterie. Upon her return she founded the Portland Meat Collective, a one-of-a-kind meat school and culinary resource that has changed the way citizens of Portland, Oregon, think about their food, their community, and their local economy. In 2014, Davis launched the Meat Collective Alliance, a nonprofit dedicated to spreading experiential meat-education models across the country. As a result of her work, seven more Meat Collectives have launched across the country, with dozens more in the works. Davis continues to write about her experiences in the world of meat, including a story that was recently featured on the radio show This American Life. Davis has also found herself and the Portland Meat Collective the subject of media stories from the New York Times Magazine to Martha Stewart Living. She is currently working on a memoir (Penguin, 2017) about her adventures in the world of meat.

  57. Christian DeBenedetti

    Christian DeBenedetti

    Wolves & People Farmhouse Brewery (Newberg, OR)

    In the summer of 2014, after more than a decade as a freelance writer for publications including Bon Appétit, Outside, The New York Times, National Geographic Adventure, and GQ, and oblivious to the back-breaking process he was about to tackle, Oregon native DeBenedetti began building a small brewery on his family’s historic hazelnut farm in 2014, setting up shop in a hundred year old barn then wildly popular with several species of non-domesticated forest creatures. Together with head brewer Jordan Keeper, his brewery focuses on an array of Belgian-style beers using well water, farm-raised fruits and nuts, and at least one species of native yeast cultivated from an old Italian plumb tree. He is also the author of The Great American Ale Trail (Running Press, 2011), to be expanded in a new edition for 2016, and coauthor of a cookbook, BEER BITES (Chronicle Books), coming in October, 2015, cowritten with Andrea Slonecker.

  58. Greg Denton And Gabrielle Quiñónez Denton

    Greg Denton And Gabrielle Quiñónez Denton

    OX Restaurant (Portland, OR)

    Greg and Gabrielle met while working under Chef Hiro Sone at the Michelin-starred restaurant, Terra, in Napa Valley. Together, the two chefs opened Ox Restaurant in April of 2012 in Portland, Oregon. They are 2015 finalists for the James Beard Foundation: Best Chef Northwest award, were named 2014 Food & Wine Best New Chefs and The Oregonian’s Restaurant of the Year in 2013. Greg and Gabrielle are in the process of writing an Ox Restaurant cookbook due in stores spring of 2016 from Ten Speed Press.

  59. Deschutes Brewery

    Deschutes Brewery

    (Bend, OR)

    Named as OUTSIDE’s Best Places to Work in both 2013 and 2014, Deschutes Brewery was founded in 1988 as a brew pub in Bend, Oregon. Still family and employee owned 27 years later, the brewery is known for brewing a diverse line-up of award winning beers including the popular Black Butte Porter and Mirror Pond Pale Ale. From the beginning, the focus has been on crafting the best beer and food using only the finest ingredients.  In 2008, the brewery opened a second pub in Portland’s Pearl District. Deschutes Brewery now ships beer to 28 states, the District of Columbia, and around the world from its main brewing facility located on the banks of the Deschutes River.

  60. Desert Wind Winery

    Desert Wind Winery

    (Prosser, WA)

    An upscale destination winery featuring a Southwestern-style tasting room and gift shop with onsite restaurant, event facility and guest accommodations. Desert Wind wines are crafted using estate-grown fruit from the Wahluke Slope AVA in Eastern Washington’s Columbia Valley.

  61. Dobbes Family Estate

    Dobbes Family Estate

    (Dundee, OR)

    Let the grapes speak. Our job is to bring forth all of the flavors, textures, colors and aromas that the fruit is eager to share with the objective of producing wines true to their varietal character, showing as much depth, elegance, opulence and balance as possible.

  62. 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. Scott is also Executive Chef at his second restaurant, The Bent Brick in Northwest Portland.

  63. Domaine Serene

    Domaine Serene

    (Dayton, OR)

    When Ken and Grace Evenstad bought land in the Dundee Hills of Oregon in 1989, it was generally believed that only Burgundy, France could produce exceptional Pinot Noir. The Evenstad’s mission was to produce consistently exquisite, world class Pinot Noir. Over the years the Evenstads have increased their original 42 acre property to 700 acres, 200 of which are planted to Pinot Noir, with a few select locations for Chardonnay. Ken and Grace have planted and sustainably dry farmed all of their vineyards. Their passion for quality in the vineyards and in the bottle is unwavering. Factors such as elevation, slope facings, soil types, root stocks and clones, all kept separated during the process results in over 300 different Pinot Noirs in barrel each vintage. These labor intensive techniques provide marvelous blending opportunities for layers of complexity in their flagship wine ‘Evenstad Reserve’.

  64. 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.

  65. Double Mountain Brewery

    Double Mountain Brewery

    (Hood River, OR)

    Double Mountain Brewery and Taproom was established in 2007 in the heart of downtown Hood River, OR. Founders Matt Swihart and Charlie Devereux opened the brewery with a clear mission: make great beer for craft beer fans. Double Mountain Brewery’s unique location lends to not only using pure and clean glacial water for their beers, but they also take advantage of regionally grown hops. Double Mountain Brewery and Taproom’s unfiltered and long-aged beers deliver maximum flavor and character. They can be found on tap and in bottles throughout the Pacific Northwest and Southern California.

  66. Rick Ebster

    Rick Ebster

    Bottle + Kitchen (Portland, OR)

    Rick Ebster recently relocated to Portland from the Hotel Del Coronado in San Diego, CA. His culinary career in California has spanned several years with the Marriott International, the Michael Mina restaurant group in San Jose, and assisting the Bradley Ogden restaurant group’s opening of Parcel 104 in Santa Clara. As part of his lifelong culinary and wine journey, Rick had the opportunity to travel through the central and northern regions of Italy.

  67. Eliot’s Adult Nut Butters

    Eliot’s Adult Nut Butters

    (Portland, OR)

    Founded by aspiring chef Michael Kanter, Eliot’s Adult Nut Butters started grinding savory nut butters in Portland in November 2013. These grown-up, small batch nut butters deliver the boldest flavors you have ever tasted. These updated nut butters will easily and instantly upgrade your PB&J, peanut butter cookies and make the best Spicy Thai peanut noodles. Eliot’s Adult Nut Butters will have you hooked and wanting more.

  68. Elixir


    (Eugene, OR)

    Elixir® craft distillery, founded by Italian brothers Andrea and Mario Loreto in Eugene, Oregon, is dedicated to revivifying traditional spirits in the Italian tradition using the finest all-natural ingredients.

  69. 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.

  70. Elk Cove Vineyards

    Elk Cove Vineyards

    (Gaston, OR)

    Elk Cove Vineyards is one of Oregon’s oldest and most respected wine producers. Founded in 1974 by Pat and Joe Campbell, their focus has always been to produce hand-crafted, Estate-grown wines that can rival the best in the world.

  71. Jackie Ellis

    Jackie Ellis

    Beaucoup Bakery (Vancouver, Canada)

    After owning a thriving design firm for several years, Jackie closed her company and set off to Paris to pursue her passion for food. She studied at Paris’ École Gastronomique Bellouet Conseil, returning to Vancouver, British Columbia to open Beaucoup Bakery & Café, which combines the North American baking she grew up with, her Asian heritage and the art of French pastries. A lifestyle entrepreneur at heart, Jackie has taken her enthusiasm for design, culinary arts and education, and turned her talents to a number of other projects. She started The Paris Tours, leading intimate groups to the best Parisian pâtisseries and chocolate shops and has written on food, travel, lifestyle and fashion for online and print media. Jackie has been named one of Western Living magazine’s Top Foodies Under 40, the Emerging Culinary Artist of the Year at the Mayor’s Arts Awards, a culinary council member for Whole Foods Market, and her croissants have been cited as the city’s best in publications.

  72. 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. Dick Erath, an engineer-turned-viticulturist, was first inspired to pursue winemaking in 1965 after an early garage experiment. After completing coursework at UC-Davis in 1968, Erath relocated his family from California to the untamed red hills of Dundee, where he would break ground on the region’s first winery. Today, winemaker Gary Horner strives to make the best Pinot Noir the region has to offer: time honored, authentic and uniquely Oregon.

  73. Face Rock Creamery

    Face Rock Creamery

    (Bandon, OR)

    Bandon has long been a hotbed of cheese making due to its close proximity to the Coquille Valley, some of the most fertile and productive dairy land in the Northwest. The meandering Coquille River gives milk from this area a unique terroir which comes through in each piece of cheese Face Rock Creamery makes. Face Rock Creamery specializes in hand made Cheddar Cheeses, which have always been made in this area due to its Irish heritage and lineage to Bandon, Ireland. Face Rock Creamery also features gourmet Monterey Jack, Fromage Blanc, Ricotta, and some of the best Cheese Curds in the world, as determined by the American Cheese Society with 2013 & 2014 Best of Class Blue Ribbons for its “Vampire Slayer Garlic” and “In Your Face Spicy 3 Pepper” Cheese Curds.

  74. Elizabeth Falkner

    Elizabeth Falkner

    Falk Yeah Productions (Brooklyn, NY)

    Chef Elizabeth Falkner is one of the culinary world’s most recognizable chefs and leaders. For twenty plus years, she wowed the San Francisco Bay Area with her desserts and two Michelin-recommended restaurants – Citizen Cake and Orson. After moving to New York in 2012, Elizabeth successfully launched two independent restaurants within a year and earned a two-star New York Times review for her Brooklyn pizza. A multiple award winning chef and a James Beard Foundation Award nominee, Elizabeth has competed in culinary competitions including Food Network’s Next Iron Chef, Redemption, Kitchen Inferno, Iron Chef America, Next Iron Chef, Super Chefs, Food Network Challenge, and Bravo’s Top Chef Masters. Her first cookbook, Demolition Desserts (2007) was a finalist for IACP’s Julia Child Best First Cookbook award in 2008. Cooking Off the Clock, her second book, was released August 2012. Currently, Falkner is working on a memoir, a theatrical food performance piece, other television and web projects, as well as programming the Women Chefs & Restaurateurs conference and gala awards in NYC April 2015, of which she is the current president.

  75. Brad Farmerie

    Brad Farmerie

    Saxon + Parole (New York, NY)

    Brad Farmerie took a year hiatus from college to move to London and witness the culinary revolution taking place in the UK. He embarked on a quest for culture and global cuisine, which led to a Grande Diplome from Le Cordon Bleu and seven years of worldwide travel. Kitchen experience in one, two, and three Michelin star restaurants developed his technique, but it was the renowned chef Peter Gordon’s free-spirited fusion that resonated with Farmerie at The Sugar Club in 1996, and later in 2002 when he helped Gordon and fellow New Zealand chef Anna Hansen open The Providores. Farmerie returned to the States to open PUBLIC with AvroKO Hospitality Group in 2003, garnering two James Beard awards and a Michelin Star. Farmerie and AvroKO followed this success with Madam Geneva (2008), Saxon + Parole (2011), cocktail bar The Daily (2012), and The Thomas (Napa, California) later that same year. Most recently, they expanded with an outpost in Moscow, Russia (2013). Farmerie has been named a “Rising Star” by Star Chefs (2005), an “Emerging Tastemaker” by Food Arts (2007), “winner” on TV show Iron Chef America (2009), and “prince of porc” from whole hog connoisseurs Cochon 555 (2011).

  76. Jordan Felix

    Jordan Felix

    Multnomah Whisk{e}y Library (Portland, OR)

    Jordan Felix has managed bars across the world from Melbourne, Australia to New York City. Before starting the project that is the Multnomah Whisk{e}y Library with Tommy Klus, Jordan worked at Clyde Common for two and half years and has managed not to be booted out of the country. Jordan is a keen swimmer, lover of a good Sidecar and amateur writer on all things whisk{e}y.

  77. Fifty Licks

    Fifty Licks

    (Portland, OR)

    Fifty Licks is a small-batch handmade ice cream shop in Portland, Oregon. Their ice cream is lusciously high in butterfat and eggs, and their flavors lean towards elegant & aromatic. They believe ice cream should be fun for the whole family, so they serve up cafe cubano affogatos, beer & ice cream floats, sorbet-studded cocktails, and spirits-infused ice cream flavors.

  78. Patrick Fleming

    Patrick Fleming

    Boke Bowl (Portland, OR)

    Patrick Fleming has never been to Asia, so opening a ramen shop seemed like an odd career choice. But, after several stints in kitchens across the Pacific Northwest, Patrick knew that he could create a new category of dining: a thoroughly-Portland-style Asian comfort-food restaurant featuring ramen, steam buns, pickles, salad. Patrick’s career has spanned the globe, from growing up and working in restaurants in New Orleans to San Francisco to a two-star Michelin restaurant in the UK. Before Patrick and his business partner Brannon opened Boke Bowl as a brick and mortar, they existed only one day (or night) per month as a pop-up restaurant at several generous Portland restaurants. Now, Boke Bowl has two locations and and continues to evolve with an ambitious dim sum program at Boke West location. When not trying to wrap dumplings he can be found with his two awesomely active boys – Loland and Winston.

  79. Ben Ford

    Ben Ford

    Ford's Filling Station (Los Angeles, CA)

    Ben Ford officially earned his cooking stripes at some of the country’s most established restaurants and alongside several of America’s treasured culinary icons before taking on his own restaurant kitchen. Today, he has a successful Ford’s Filling Station located in the Delta Terminal at LAX and Ford’s Filling Station L.A. LIVE at the JW Marriott in downtown Los Angeles. In May 2014, Ben released his first cookbook, Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking, which focuses not only on bringing people together to eat good, sustainable organic food, but gathering lots of people together to eat sumptuous feasts. He graduated from the California Culinary Academy in San Francisco where he was schooled in the ethos of using local seasonal ingredients by Alice Waters, at the famed Chez Panisse in Berkeley, California. After tenures at seminal Los Angeles restaurants, Campanile and Eclipse, Ben was named Executive Chef and created the concept for The Farm of Beverly Hills. Prior to conceptualizing Ford’s Filling Station, Ben opened Chadwick, a restaurant whose local and seasonal high-end California-Mediterranean menu earned him rave reviews and national acclaim, including a coveted three stars from the Los Angeles Times.

  80. Ken Forkish

    Ken Forkish

    Trifecta Tavern & Bakery (Portland, OR)

    Opened Ken’s Artisan Bakery, 2001. Opened Ken’s Artisan Pizza, 2006 (one of Eater’s 38 Essential Pizzerias Across the U.S.). Opened Trifecta Tavern & Bakery in 2013 (Eat. Drink. Be Nice). Published Flour Water Salt Yeast cookbook (Ten Speed Press) in 2012. The cookbook won IACP and James Beard Awards in 2013. Ken was a Finalist for the JBF award Outstanding Pastry Chef in 2013. Ken has a dog. His name is Gomez.

  81. Fort George Brewery

    Fort George Brewery

    (Astoria, OR)

    Locally owned and operated in historic downtown Astoria, Oregon, Fort George crafts original beers available only in the Pacific Northwest. Whether in cans or kegs, at the pub or on your front porch, Fort George beer brings people together in aromatic headiness and lupulin ecstasy.

  82. 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.

  83. 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.

  84. Alissa Frice

    Alissa Frice

    Frice Pastry (Portland, OR)

    Originally from the Northwest, Alissa moved to Denver, Colorado to study baking and pastry arts at Johnson & Wales University. After completing her program in Denver, she moved to New York and worked under Pastry Chef Dominique Ansel at Restaurant Daniel where she quickly learned new techniques and developed her skills. With time well spent in New York, Alissa set her sights back home where she developed her own dessert menus at Portland hot spots Clarklewis, Bluehour and Restaurant St. Jack. Her prominence in the pastry scene in Portland brought two nods as Food & Wine‘s Best New Pastry Chef and she was also included in the Eater Young Gun Class of 2013. In 2014, she and her husband, Jeremy opened Frice Pastry in North Portland.

  85. Full Sail Brewing

    Full Sail Brewing

    (Hood River, OR)

    Founded in 1987, the independent Full Sail Brewery is perched on a bluff in Hood River, Oregon, overlooking the most epic wind and kite surfing spot in the world. Over the years, Full Sail has collected more than 300 national and international awards for their beers and sustainable practices, including 150 Gold medals!

  86. Rick Gencarelli

    Rick Gencarelli

    Lardo (Portland, OR)

    Upon graduating from the Culinary Institute of America in New York, Rick spent four years as sous chef at Todd English’s Olives. Rick moved cross country to San Francisco where he worked at both Rubicon and One Market restaurants. He crossed the continent once again to open Miramar Restaurant and Olives Restaurant in New York City. Later, Rick became the Chef at the Inn at Shelburne Farms, located on the non-profit environmental education center and working farm in Shelburne, Vermont. In 2009, Rick and his family moved to Portland, drawn to the diverse food culture and its commitment to local, sustainable, farm-to-table cuisine. Rick opened Lardo as a food cart in September 2010, and now has three thriving brick-and-mortar restaurants.

  87. Duff Goldman

    Duff Goldman

    Charm City Cakes (Los Angeles, CA)

    Chef Duff Goldman founded his Baltimore based bakery, Charm City Cakes after discovering the time demands from his day job in the kitchen weren’t allowing him the freedom to play bass in a rock band. As he and his team of friends pushed the boundaries of what a cake could be, Food Network tapped Duff and his staff to star in Ace of Cakes. After six years and ten seasons, the show is still popular in reruns and  in over 40 countries worldwide. Duff most recently starred in the Food Network series, Holiday Baking Championship, Duff Till Dawn, and Kids Baking Championship. He has appeared in The Best Thing I Ever Ate, Iron Chef America, The Next Food Network Star, Diners, Drive-Ins, and Drives, Chefs vs. City, Cupcake Wars, Chopped among others, as well as several guest-starring roles in both TV and film. In 2011, Duff was nominated for two James Beard Foundation awards for both Best TV Food Personality/Host and Best Television Program. In the summer of 2012, Duff opened a West Coast satellite of Charm City Cakes in Los Angeles, Charm City Cakes West. At the same time, he also debuted Duff’s Cake Mix, a do-it-yourself cake shop in the heart of Hollywood.

  88. 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. 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.

  89. Gregory Gourdet

    Gregory Gourdet

    Departure (Portland, OR)

    Gregory Gourdet is the trendsetting Executive Chef at Portland’s popular Modern-Asian restaurant, Departure, located on the roof of the luxury Nines hotel. He trained at the prestigious Jean-Georges restaurant empire in New York City, eventually working his way up to Sous Chef at Jean-Georges. Later, as Chef de Cuisine at Restaurant 66, Gregory cultivated an affinity for the Asian cuisines and flavors for which he is known at Departure. Seeking a life change, he left New York for the West Coast in 2007 and has called Portland, Oregon home for the past seven years. Gregory pairs the bold flavors and unique ingredients of Asian cuisine with the best products the Pacific Northwest has to offer to create dynamic menus. Eater named him Chef of the Year in 2014, he was Runner Up on the 12th season of Bravo TV’s Emmy Award winning cooking competition show Top Chef and was a semi-finalist for the James Beard Award for Best Chef Northwest in 2015.

  90. Gravel Bar Winery

    Gravel Bar Winery

    (Columbia Valley, WA)

    For more than twenty centuries, torrential floodwaters from melting ice-age glaciers sculpted eastern Washington’s Columbia Valley, leaving in their wake deep deposits of sandy, rocky, alluvial soils. Today, framing the Columbia River, broad plains of ancient sediment constitute one of the world’s finest wine grape growing regions.

  91. Andrew Gregory

    Andrew Gregory

    The Woodsman Tavern (Portland, OR)

    Andrew Gregory brings over a decade of experience to the kitchen, training under some of the best chefs in the country.  After earning his BA in Economics from St. Lawrence University in 2000 and living in New York City for a year, he left to attend Le Cordon Bleu in Paris.  He returned to the United States to work at the acclaimed Progressive French restaurant Tru in Chicago.  In 2002 he moved back to New York City and spent two years with Chef Floyd Cardoz at Tabla, and the following years working for Laurent Gras and David Pasternack at the now-shuttered Bistro du Vent.  He then landed a job on the opening team of A Voce, Chef Andrew Carmellini’s first solo restaurant.  During his tenure, A Voce earned one Michelin star.  After the birth of his first child in 2007 he spent a year in Philadelphia where he met and trained with Michael Solomonov, at both Israeli restaurant Zahav and New American BYOB Marigold Kitchen. Andrew came to Portland in 2008 and worked as Sous Chef at Clyde Common, then moved on to become the House Butcher at The Woodsman Tavern.  He took over as Executive Chef in 2013, and continues to use his depth of culinary experience to present the best, locally-sourced ingredients.  He lives in NE Portland with his wife, Ruel, and three children, Isabella, Delilah, and Henry.

  92. Grochau Cellars

    Grochau Cellars

    (Portland, OR)

    Grochau Cellars has been the project and passion of John Grochau since 2002. John and his wife, Kerri Kelvin, grew up in Portland and watched their backyard evolve into a world-class wine producing region. Years of working at some of Portland’s finest restaurants shaped John’s aim to produce wines that are highly aromatic, complex, and food friendly. John was fortunate enough to learn the trade (and forklifting skills) from some of the Willamette Valley’s finest winemakers including Doug Tunnel of Brick House Wines. John works closely with his growers to produce wines that are honest, true to their roots, and celebrate the subtleties of vintage variation.

  93. Christopher Haatuft

    Christopher Haatuft

    Lysverket (Bergen, Norway)

    Hailed as the father of the fictitious neo-fjordic cuisine, Christopher Haatuft owns and heads the restaurant cum disco – Lysverket, in Bergen, Norway. Situated between the set of Frozen and the real fjords, the restaurant strives to show a contemporary Norwegian cuisine, based on a near ridiculous bounty of seafood, reindeer and wood sorrel. Christopher was born, raised and trained in Bergen, and spent time in Paris and New York. In the latter, he worked at Blue Hill at Stone Barns and Per Se, before returning to Norway to open Lysverket in 2013. His passion is seafood, something that is evident on the ever changing Lysverket menu, that consists mainly of locally sourced shellfish and fish. Though mainly a fine dining restaurant, Lysverket is also a buzzing nightclub and cocktail bar, headed by Datarock front man Fredrik Saroea and bartender Stein Berge Berntsen. On the weekends, the restaurant morphs from neo-fjordic fanciness to indie-cocktail lounge with sporadic spastic dancing.

  94. Tommy Habetz And Nick Wood

    Tommy Habetz And 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 three sandwich shops, as well as two Bunk Bar locations and an outpost in the Moda Center. 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.

  95. Jessica Hansen

    Jessica Hansen

    The Kitchen at Middleground Farms (Wilsonville, OR)

    Growing up in a small Oregon farming community, Jessica learned first-hand where food comes from. From spending summers picking strawberries at local farms, to churning butter and putting up vegetables with her grandmother, Jessica has always enjoyed getting her hands dirty in the earth and in the kitchen. The Kitchen at Middleground Farms is the culmination of her experience in the food industry, her culinary travels, her love of animals and a deep appreciation for some of the lost arts involved in cooking locally sourced ingredients.

  96. Maggie Harrison

    Maggie Harrison

    Antica Terra (Dundee, OR)

    Maggie Harrison’s morning tastings include Ibérico ham and five wines she makes–Antica Terra Pinots and Lillian reds. In the afternoon, she pours her own wines, plus others she finds inspiring, to drink with charcuterie, cheese and local chocolate.

  97. Tim Healea

    Tim Healea

    Little T Baker (Portland, OR)

    Tim Healea is the owner and baker of Little T Baker, which has two neighborhood locations on Portland’s Division Street and West End. For seven years at Little T, he has focused on four elements: flour, science, hands, and heart, bringing together everything necessary for an exceptional bakery – the best ingredients from local Oregon growers and purveyors; professional knowledge of the fermentation process and baking science; a mastery of hand-shaping skills; and a 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.

  98. 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.

  99. Bobby Heugel

    Bobby Heugel

    Anvil Bar and Refuge (Houston, TX)

    Bobby Heugel has changed the cocktail culture of Houston in the six years since opening Anvil Bar & Refuge. After bartending his way through college and graduate school, he partnered with childhood friend Kevin Floyd to open Anvil, Houston’s first bar to focus on classic cocktails with quality ingredients.  The bar, a four-time James Beard Award nominee, has set the standard for Bobby’s subsequent businesses. In 2012, Bobby and Kevin opened craft beer bar Hay Merchant and joined forces with Chef Chris Shepherd on Underbelly restaurant and David Buerher on Blacksmith coffee shop. Bobby partnered with a group of independent restaurant and bar owners to open the city’s first not-for-profit bar, the OKRA Charity Saloon, which has donated more than $500,000 to local charities since it opened in December 2012. In August 2013, Bobby opened The Pastry War, a mezcaleria with fiercely traditional standards.  A founding member of the Tequila Interchange Project, he’s most passionate about agave spirits and travels to Mexico frequently to visit distilleries. Bobby formed Clumsy Butcher in 2011 as a management group to help colleagues to open their own concepts.  In 2014, Clumsy Butcher worked with Mike Criss to open live music venue The Nightingale Room, and Alba Huerta to open Southern cocktail bar Julep. Bobby can still be found behind the bar at Anvil, The Pastry War or The Nightingale Room.

  100. Mike Hite

    Mike Hite

    Elements (Medford, OR)

    Mike Hite grew up with a passion for food in Southern Oregon. He’s spent half his life in kitchens, from the Colorado Catering Company to the Oregon Culinary Institute and Portland’s Country Cat Dinner House. Today, Mike specializes in blending Spanish and Northwest flavors as Executive Chef of Elements Tapas in Medford.

  101. Kimber Hoang

    Kimber Hoang

    Magenta (Corvallis, OR)

    Meet Kimber Hoang. She is Vietnamese, but was born in Laos. She is the chef and proprietor of Magenta Restaurant in downtown Corvallis. She creates dishes that are influenced by the many different foods of Southeast Asia. Her extensive travel to other parts of the world also impart wild and bold flavors to her cooking. She focuses on incorporating organic local produce and meats into her seasonal menus. She also owns SNUGbar, the private lounge located on the lower level of Magenta , Alley Gyros located in the Alley between Second and Third Streets and sits behind Baguette another restaurant that Kimber founded.

  102. Sean Hoard

    Sean Hoard

    The Commissary (Portland, OR)

    Sean Hoard started his service industry career at New York City’s world-renowned cocktail bar Please Don’t Tell, where he climbed from barback to head bartender in just a few years under the tutelage of one of the business’s most celebrated pioneers: Jim Meehan. Their relationship and his position at PDT afforded him the opportunity to work with Food Network, GQ, Late Night with Jimmy Fallon, Food & Wine Magazine, MTV, and MoMA. In 2010, in addition to being nominated for a Star Chefs Rising Star Award, Sean entered his first cocktail competition, the 42 Below Cocktail World Cup. He surprised the industry and, with his Team USA teammates, took home the gold medal at the competition in Wellington, New Zealand. Sean then moved back to Portland, lured by the bourgeoning hospitality industry in his hometown. He found a place for himself behind the bar at two of Portland’s most beloved and celebrated watering holes: Teardrop and Clyde Common. In 2012, Hoard became General Manager of Teardrop Lounge. Last year, Sean and his business partner, Teardrop owner Daniel Shoemaker, formed The Commissary, a purveyor of fresh juice and handmade-to-order traditional non-alcoholic cocktail ingredients to top-tier Portland-area bars, restaurants, and consumers.

  103. Matt Hofmann

    Matt Hofmann

    Westland Distillery (Seattle, WA)

    Matt has a passion for developing a wide spectrum of flavors from malted barley, but also a capacity for designing thoughtful processes. Matt first honed his craft 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 finalizing on his Master’s Thesis, which examines the effects of pot distillation on whiskey flavor development. Matt is actively engaged in the ongoing dialogue of our industry and serves as a member of both the Institute of Brewing and Distilling and the American Society of Brewing Chemists.

  104. Hopworks Urban Brewery

    Hopworks Urban Brewery

    (Portland, OR)

    Hopworks Urban Brewery and Hopworks BikeBar are Portland’s first Eco-Brewpubs. They have handcrafted organic beers and fresh, local ingredients, all served in sustainably-built and operated buildings with a relaxed, casual atmosphere. Hopworks incorporates many aspects of sustainability. From composting to rain barrels, and from pervious pavers to hand dryers, they have made every effort to protect their future with a thoughtful alternative. Hopworks is 100% renewably powered and cradle to gate carbon neutral. The 20-barrel brewery produces 11,500 barrels a year and provides their restaurant with ten different HUB organic beers on tap and two cask ales at all times.

  105. House Spirits Distillery

    House Spirits Distillery

    (Portland, OR)

    With a brand new distillery located in the heart of Portland, House Spirits Distillery is a leader in America’s craft distilling revolution and an anchor in Oregon’s famous Distillery Row. Their products are batch distilled with an intense, passionate and near-obsessive pursuit of quality using ethically sourced ingredients.

  106. Vivian Howard

    Vivian Howard

    Chef & the Farmer (Kinston, NC)

    Born in Deep Run, North Carolina to tobacco and hog farming parents, Vivian Howard learned early on to appreciate the ebb and flow of eating with the seasons. Still, it took 23 years and a false start in the advertising business to convince her that a career in food was the right path. She worked under some of New York’s most cutting edge chefs, including Wylie Dufresne and Sam Mason at wd~50 and was a member of the opening team at Jean Georges Vongerichten’s Spice Market. But in 2005, Howard and her now-husband, Ben Knight, left the urban landscape to open Chef & the Farmer in Kinston, NC. Eight years later, the couple expanded their restaurant footprint to include the Boiler Room Oyster Bar. In September 2013, A Chef’s Life, premiered on PBS. It follows the trials and travails of Howard and Knight and their restaurants, exploring both traditional and modern applications of Southern ingredients. In 2014, the show received a Peabody Award and in 2014 and 2015, it was a James Beard Media Award finalist.

  107. Tamara Huffman

    Tamara Huffman

    The Baldwin Saloon (The Dalles, OR)

    Born and raised in The Dalles, Oregon, Tamara Huffman began her culinary career in high school where she worked at the Wayfarer Restaurant in Cannon Beach. After graduating from the Western Culinary Institute in 2004, she worked at The Stephanie Inn and various restaurants in the Portland area before returning to her hometown to work for Mark Linebarger at the Baldwin Saloon as the Executive Chef.

  108. Hyland Estates

    Hyland Estates

    (Dundee, OR)

    First planted in 1971 by four families working together (the Kreimeyers, Markleys, Welches & Trenhailes), the vineyard spans over 200 acres with about 100 acres under vine making it one of Oregon’s oldest and most storied vineyards. In 2007, the Hyland Vineyard was acquired by Laurent Montalieu and Danielle Andrus Montalieu in partnership with John Niemeyer who are working to optimize the existing vineyard quality and honor its past by introducing the first estate wines. For decades, the fruit from the vineyard has produced many award-winning wines from benchmark producers under their own labels and this legacy continues today.
    Visit our Dundee tasting room to explore the history of Hyland Vineyard with estate-grown, hand-crafted wines. Open Daily 11-5 pm. | Call for a Reserve Tour and Tasting at 503.554.4200.

  109. J Bell Cellars

    J Bell Cellars

    ( Zillah, WA)

    You’ll find that J. Bell Cellars is a unique Winery in the Yakima area. We set out to make sure that along with fine wine, you enjoy a memorable experience. We believe in the Simple Pleasures of Life. And you’ll find out just how much when you step into our tasting room, or out into our courtyard. Memories start with J. Bell Cellars.

  110. Jacobsen Salt Co.

    Jacobsen Salt Co.

    (Portland, OR)

    Hand-harvested from the cold and pristine waters of the Oregon Coast, Jacobsen Salt Co.’s flake and kosher sea salts have gained much critical acclaim for their beautiful and pure taste, texture and appearance, and are used by chefs and home cooks around the world. In addition to an extensive assortment of classic and infused salts, Jacobsen Salt Co. also produces a line of cocktail salts, pantry staples and salty confections such as Salty Black Licorice, Salty Caramels and Salty Honey Nut Chews.

  111. 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.

  112. Paul Kahan

    Paul Kahan

    The Publican (Chicago, IL)

    Executive Chef and Partner Paul Kahan has become the nationally recognizable face of Chicago chefs. Passionately seasonal, unconventionally creative and dedicated to the inspiration of classical cuisine, Paul has received international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats, Nico Osteria and most recently Dove’s Luncheonette. Awarded Outstanding Chef by the James Beard Foundation in 2013 and Best Chef of the Midwest in 2004, Kahan has earned the praise of many who claim him to be one of America’s most influential working chefs.

  113. Gavin Kaysen

    Gavin Kaysen

    Spoon and Stable (Minneapolis, MN)

    A self-described spoon kleptomaniac, Gavin Kaysen opened Spoon and Stable in his hometown of Minneapolis in November 2014. The award-winning chef has cooked in the U.S. and Europe’s top kitchens, but gravitates toward traditional heartland dishes – the kind he grew up eating and cooking. After graduating from the New England Culinary Institute, Gavin worked at Domaine Chandon (Yountville, CA); L’Auberge de Lavaux (Switzerland); and L’Escargot (London), before El Bizcocho (San Diego), where he was named a Food & Wine Best New Chef. In 2007, he joined Chef Daniel Boulud at Café Boulud in New York City, where he earned the James Beard Rising Star Chef award and a Michelin star. Today, Gavin helps lead the next generation of young culinarians with the ment’or BKB Foundation. He serves as Team USA’s head coach in preparing for the biennial Bocuse d’Or showcasing the world’s best up-and-coming chefs. A competitor in 2007, in 2015 he led Team USA to a Second Place victory, the first medal for the U.S.

  114. Eugenia Keegan

    Eugenia Keegan

    Gran Moraine Winery (Yamhill, OR)

    Eugenia has held many top positions during her 38 years in the wine business. She began her career with Joseph Swan Vineyards as a cellar/vineyard worker in 1976. That experience led her to numerous opportunities, including cellar intern positions in Burgundy at both the prestigious producer Pousse d’Or in Volnay and Etienne Sauzet in Puligny-Montrachet. Most significantly she took the position of Business Manager at Bouchaine Vineyards in Napa, California in 1982 during the early days of the winery’s start-up. She was later promoted to President and CEO. In January of 1996, she accepted the position of President at Vine Cliff Winery in Napa. Eugenia’s travels took her to Oregon in 2003 where she ventured into the world of wine distribution by becoming the founder and co-owner of Tsarina Wines, a small fine-wine-only distributor based in Portland. In 2006, Tsarina merged with the Henry Wine Group of Oregon. Eugenia continued as Co-owner and President until 2009 when the company was sold. Throughout her career, Eugenia has been an industry consultant and owner of her wine brand, Keegan Cellars, that operates in Roussillon, France. Just recently, she was the acting General Manager of The Four Graces Winery in Dundee, Oregon. In April of 2014, Eugenia joined Gran Moraine as General Manager and Winemaker.

  115. Kelly’s Jelly

    Kelly’s Jelly

    (Lake Oswego, OR)

    Oregon’s most loved pepper jellies & berry preserves, Kelly’s Jelly products are made with fresh, all natural ingredients & locally sourced fruit. Focusing on the balance of sweet & spice, Kelly’s Jelly has earned national recognition & local praise including a 2014 Good Food Award. Enjoy a Kelly’s Jelly Doughnut at Voodoo Doughnut weekly.

  116. Liam Kenna

    Liam Kenna

    Stumptown Coffee Roasters (Portland, OR)

    Liam has worked for Stumptown Coffee Roasters since 2003 and runs their public tasting room in Portland.  He also works with the training department, tests new brewing devices, hosts tours, and develops and teaches methods for brewing coffee at home.  When not doing coffee-related things, you are likely to find him playing music, hanging out with his dog and/or making cocktails at his house in East Portland.

  117. 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, Scott began his career learning the ins and outs of seafood cookery in a family-run fish house on the shores of Maryland. His 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, Scott 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, Scott co-founded Crown Paella with his wife Emily, sparking a reputation as the man with the biggest pans, and he continues to create inspired roving feasts across the Pacific Northwest.

  118. Stephanie Pearl Kimmel

    Stephanie Pearl Kimmel

    Marché (Eugene, OR)

    Throughout her career, Stephanie has been recognized as a pioneer in the movement to support and celebrate regional, seasonal cuisine. In 1972, Stephanie opened the Excelsior Café in Eugene, spearheading a Northwest culinary movement with her use of seasonal menus that celebrated the bounty of the region. The restaurant was also the first in Oregon to feature the wines of the young Oregon wine industry. After selling the Excelsior Café in the spring of 1993, Stephanie took a trip to France to explore the regional markets and vineyards, an experience that further sharpened her commitment to seasonal cooking. That trip resulted in Marché, a full-service restaurant and bar serving market-driven regional cooking, which opened to an enthusiastic audience in September of 1998. Since then, the restaurant has flourished under Stephanie’s care and emerged as one of the Pacific Northwest’s culinary destinations. In 2006, she opened Marché Provisions, a european-style food emporium that includes housemade ice cream, pizza, espresso, charcuterie, a line of specialty foods, retail accessories and a wine bar. The Marché team recently announced the expansion of Provisions into the new Provisions Market Hall – a brand new food hall within the 5th Street Public Market.

  119. King Estate Winery

    King Estate Winery

    (Eugene, OR)

    King Estate is a sustainably farmed 1,033 acre certified organic vineyard complex and state of the art winery situated atop the rolling oak and fir covered slopes in the Coast Range foothills, near the southern end of Oregon’s Willamette Valley. In addition to world class vineyards, it is home to organic orchards, vegetable gardens, olive trees, and a host of native wildlife; including cougar and black bear. Organically farmed and managed as a fully integrated ecosystem, King Estate is home to an innovative and forward looking culinary program whose focus is the synergy of local, organically produced food and wine created just outside the kitchen door. King Estate’s critically acclaimed Pinot Gris and Pinot Noir are available through fine restaurants and retailers around the world.

  120. James Knappett

    James Knappett

    Kitchen Table at Bubbledogs (London, UK)

    bubbledogs and Kitchen Table Head Chef James Knappett has worked at some of the world’s most highly-regarded and celebrated restaurants. Having spent time in the kitchens at The Ledbury under Brett Graham (two Michelin stars) and at Marcus Wareing’s The Berkeley (also two stars), James has also worked under Gordon Ramsay at Royal Hospital Road (three stars) and Rick Stein’s The Seafood Restaurant in Padstow. James worked for two years in the kitchen at the “World’s Best Restaurant,” Noma, (two stars) and Thomas Keller’s NYC restaurant, Per Se (three stars), which is where he met his now wife and business partner, Sandia Chang.

  121. Andrew Knowlton

    Andrew Knowlton

    Bon Appétit (New York, NY)

    Andrew Knowlton is the Restaurant and Drinks Editor of Bon Appétit magazine, where he writes features and monthly columns for both the magazine and the website. His blog, The BA Foodist, was nominated for a 2009 James Beard Award. He has appeared as a judge on The Food Network’s “The Next Iron Chef America” and “Iron Chef America” as well as on NBC’s “Chopping Block.” Andrew appears regularly on CBS, FOX, The Dr. Oz Show, and The Today Show.

  122. Philip Krajeck

    Philip Krajeck

    Rolf and Daughters (Nashville, TN)

    A native southerner raised in Europe, Chef Philip Krajeck returned to the south to open his rowdy neighborhood restaurant Rolf and Daughters in Nashville in 2012. Cooking regional ingredients with an Italian slant, R.A.D. showcases Philip’s stripped down, thoughtful style in a fun and laid back environment. Since opening, Rolf and Daughters has earned Best New Restaurant nods from Esquire and Bon Appétit.

  123. Carlo Lamagna

    Carlo Lamagna

    Clyde Common (Portland, OR)

    Carlo Lamagna is the Executive Chef at Clyde Common where he leads the kitchen in preparing simple yet exquisitely executed food from a menu that has no boundaries or borders. Born in the Philippines, he 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 then traveled to Germany, France and Spain to gather more culinary perspective. From the anchovy and Serrano ham pinxtos in San Sebastian, to a classic duck casserole in Lyon, France, to bludwurst and brats in the Black Forest in Germany, each destination has helped shape Carlo’s cooking style today. Returning to Chicago, Lamagna started working with Paul Virant, whose vast knowledge of preserving and pickling opened his eyes to a different way of cooking. Now at Clyde Common, Carlo’s dishes are a glimpse into his life: where he’s come from and where he’s been; old school flavor with new school style.

  124. Brandon Lang

    Brandon Lang

    Falling Sky Brewing Co. (Eugene, OR)

    Brandon Lang hails from a small, rural farming community in the heart of Missouri. Accumulating tutelage of antiquated tradition while chasing progressive dreams of modern gastronomic fusion, Lang familiarized himself with fermentation, preservation, charcuterie, and head-to-tail utilization. Upon moving to the Northwest, Brandon assumed the role of executive chef of Falling Sky Brewing Company in Eugene, Oregon. As a family of makers, community-driven Falling Sky brews, makes, brines, bakes, cures, smokes, and ferments everything in their brewery, gastropub, delicatessen, bakery, and soon to be pizzeria. Brandon has received both award and accolade at Eugene’s Chef’s Night Out for unique pastrami protein selections such as lamb neck, duck, albacore, and beef belly. Lang has also had the opportunity to study old world techniques under Chef Bryan Polcyn, and developed a HAACP plan, which was recently approved, to become the first restaurant in Oregon licensed to use nitrites in meat curing. Farmers and foragers have facilitated seasonal menus earning such honors as Best Brew Pub by a top Oregon beer blog, newschoolbeer.com.  His passion and vision is an inspiration to the future of farm-to-table fare, community, and locality in the Pacific Northwest and beyond.

  125. Lange Estate Winery

    Lange Estate Winery

    (Dundee, OR)

    Don and Wendy Lange founded their winery in the Dundee Hills of Oregon’s northern Willamette Valley in 1987. The Lange’s first vintage consisted of the three varietals they embrace today: Pinot Noir, Pinot Gris, and Chardonnay. Lange Estate is known for crafting beautifully balanced wines from fruit grown on their 60 acre Estate, located in the heart of the Dundee Hills appellation. To further supplement their case production, the Lange’s purchase additional fruit from the best vineyards in the surrounding area. Jesse Lange, Don’s son, joined the winemaking team in 2004, continuing the legacy of Lange Estate.

  126. Lauren Ashton Cellars

    Lauren Ashton Cellars

    (Woodinville, WA)

    Our story goes years back when Kit Singh, a dentist by profession, explored Europe’s most known wine regions in France as well as spending time in Napa and Sonoma where he truly discovered the enjoyment of wine. In 2009, Kit channeled his genius of chemistry and deep-rooted scientific background with his appreciation of wine and created his own brand called Lauren Ashton Cellars.

  127. Matt Lightner

    Matt Lightner

    (New York, NY)

    In less than 15 years since graduating culinary school in 2001, Matt Lightner has followed his pursuit of culinary excellence in some of the world’s finest kitchens—from Copenhagen’s Noma to California’s L’Auberge. In 2007, Matt was one of 15 chefs awarded the Young Chefs Culinary Scholarship in Spain where he met his mentor Andoni Aduriz at Mugaritz in San Sebastian. During a two-year stint there, Matt gained a perspective on modern cooking that built the foundations for a cuisine that later garnered him accolades at Castagna in Portland. In 2010, Matt was named one of Food & Wine’s Best New Chefs in America as well as Rising Star Chef by the James Beard Foundation in both 2010 and 2011. In March 2012, Matt opened New York’s Atera, which received two Michelin stars, four stars from New York magazine, three stars from The New York Times and spots on both Bon Appétit’s Best 50 New Restaurants, as well as Esquire’s Best New Restaurants list in 2012. Matt left Atera in early 2015 to pursue new yet-to-be announced projects.

  128. Mei Lin

    Mei Lin

    (Los Angeles, CA)

    Born in China, Mei Lin and her family immigrated to the U.S. when she was only three months old. Her family planted roots in Dearborn, Michigan and Mei grew up working alongside her father at their family-owned and operated restaurant, where she learned the fundamentals of being a well-rounded cook and how to run a restaurant. She cut her teeth at many revered restaurants, but credits most of her formal training and refinement of skills to her time at Wolfgang Puck’s Spago Vegas and Michael Voltaggio’s ink. in Los Angeles. Part of the opening team at ink., she spent the first three years moving up the ranks, eventually earning rank as a sous chef. Recently, Mei also logged time with Bryan Voltaggio at VOLT in Frederick, MD as a sous. She most recently earned the title of Top Chef on Bravo TV’s Emmy-winning show to much acclaim. Previously, she also won her episode in Esquire TV’s Knife Fight, and was selected at one of Eater’s Young Guns both in 2014. Currently, she has been dedicating her time to travel and research.

  129. David Logsdon

    David Logsdon

    Logsdon Farm Brewery (Hood River, OR)

    David Logsdon is the founder of Logsdon Farmhouse Ales Brewery, the first artisanal farm brewery located in the United States and a founding member/owner and the first brewer at Full Sail Brewing Company in Hood River, Oregon. He has worked in all aspects of the brewing and beverage industry from brewery start up, product formulation, laboratory manager, packaging development and marketing. He lives in Oregon where he graduated with a Science Degree in Food Science & Technology and is a course instructor at the American Brewers Guild. David is a member of the Master Brewers Association of the Americas, American Society of Brewing Chemists, The Brewers Association, and former Vice President of the Governing Committee for the American Home Brewers Association and the Oregon Brewers Guild Board of Directors, and has also served on the Board of Directors of the Association of Brewers. Beer Competition judging experience includes 9 years as Chief Judge of BrewNZ, Judge Captain at the Great American Beer Festival and World Beer Cup Competitions.

  130. Jenn Louis

    Jenn Louis

    Lincoln Restaurant (Portland, OR)

    Jenn Louis is the executive chef and co-owner of two restaurants, Lincoln and Sunshine Tavern. In 2012, Her soulful, seasonally focused cooking earned her recognition as a Best New Chef by Food & Wine magazine. Jenn is a two-time semi-finalist for the James Beard Award for Best Chef Northwest and she competed on season five of Bravo’s Top Chef Masters. Her first cookbook, Pasta By Hand (March 24; Chronicle Books), published in early spring 2015.

  131. Love & Squalor

    Love & Squalor

    (Portland, OR)

    The story of Love & Squalor begins in 2003 when Matt Berson was rescued from his illustrious restaurant career by a band of marauding Oregon vintners. Matt was first taught the rudiments and joys of winemaking by Patty Green of Patricia Green Cellars. More years of vinous enslavement led to the 2006 launch of Love & Squalor with a focus on Pinot noir and Riesling sourced from Northern Willamette Valley vineyards. The wines are unmanipulated and honest. Matt currently practices his craft in a shared winery in McMinnville. He lives in Portland in an old house filled with curly girls.

  132. David Lynch

    David Lynch

    St. Vincent (San Francisco, CA)

    Sommelier and author David Lynch is the owner and wine director of San Francisco’s acclaimed St. Vincent Tavern & Wine Merchant. Previous to venturing out on his own, he ran the wine programs at San Francisco’s Michelin-starred Quince and New York City’s iconic Babbo Ristorante. David didn’t start out in restaurants: He was previously a James Beard Award-winning writer at Wine & Spirits Magazine, and his writing has appeared in publications including GQ and Food & Wine. He is also the co-author of several books, including Vino Italiano (with Joseph Bastianich) and The Wine Snob’s Dictionary (with David Kamp). Still active as a writer, David currently pens the “Wine Insider” column for Bon Appetit. He lives in San Anselmo, CA with his wife, Josie, and son, Ellis.

  133. 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.

  134. Tyler Malek

    Tyler Malek

    Salt & Straw (Portland, OR)

    As head ice cream maker for Salt & Straw, Tyler has been instrumental, along with cousin and Salt & Straw owner and founder Kim Malek, in creating the chef driven, small batch ice cream movement. Each delicious flavor featured on Salt & Straw’s Portland and Los Angeles menus showcases the best local, organic and sustainable ingredients from Oregon and Southern California farmers and artisans as well as imported products from small hand-picked farms from around the world. Since the company’s inception in early 2011, Tyler has created more than 130 ice creams, each with their own unique flavor profile. He discovered his passion for blending flavors together when studying abroad in Beijing, China and traveling throughout Vietnam and Cambodia.

  135. Sam Mason

    Sam Mason

    OddFellows (Brooklyn, NY)

    Sam Mason is the chef/owner of both Empire Mayonnaise Co. a luxury, exotically­flavored 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.

  136. Tony Maws

    Tony Maws

    Craigie on Main (Cambridge, MA)

    Since opening his first restaurant, Craigie Street Bistrot, in 2002, Chef Tony Maws has risen to international acclaim for his innovative and creative work in the kitchen, dedication to showcasing locally grown produce and locally caught seafood on the menu, as well as the high expectations he sets for himself and his staff. Tony continually earns recognition as one of the country’s best chefs, including a James Beard Award for Best Chef Northeast 2011; “Boston’s Best Chef” 2010, 2008, 2006, and 2003 by Boston magazine; and Food & Wine magazine’s 2005 Best New Chefs. Today he operates two of greater Boston’s culinary gems: Craigie on Main in Cambridge and The Kirkland Tap & Trotter in Somerville. Maws remains committed to providing his guests the best tastes of New England in a fine-dining environment that still encourages rolling up one’s sleeves and mopping up the plate with what he describes as “refined rusticity.”

  137. Joshua McFadden

    Joshua McFadden

    Ava Gene's (Portland, OR)

    After attending Portland’s Cordon Bleu in 1999, Joshua McFadden had always planned on returning to the Pacific Northwest. Since his first stint in Portland, he cooked in some of the top kitchens in San Francisco (Lark Creek Inn, Roxanne’s), Chicago (North Pond) and New York (Momofuku, Blue Hill, Lupa). During his time as Chef de Cuisine at the helm of Franny’s in Brooklyn, the restaurant was awarded two stars by The New York Times. Wanting to get closer to his artistic medium, Joshua spent two years working in coastal Maine, running Four Season Farm for Eliot Coleman. This experience allowed him to think about food in a whole new way, to begin truly understanding fruits and vegetables. In 2010, Joshua took this farming knowledge overseas, spending the year at the American Academy in Rome. He worked the gardens for the Sustainable Food Project, an extension of the arts and humanities based academy and an Alice Waters developed endeavor. In 2011, Joshua moved back to Portland to set down some roots. His belief that food should be simple, honest and of the ingredients has found its natural home in the Pacific Northwest at Ava Gene’s and Roman Candle Baking Company.

  138. Steve McHugh

    Steve McHugh

    Cured (San Antonio, TX)

    Hailing from a small farm in Wisconsin, seasoned chef Steve McHugh has accomplished so much within his career: Cured was named one of the top 50 for “America’s Best New Restaurants 2014” by Bon Appétit and one of the six select Runners-up for Esquire’s 2014 Food and Drink Awards “America’s Best New Restaurants.” Prior to coming to San Antonio, Steve began to make a name for himself in the culinary epicenter of New Orleans working as Chef de Cuisine for chef John Besh at August restaurant. His most sterling achievement has been successfully battling cancer and his new lease on life propelled him to open his first restaurant located in San Antonio’s historic Pearl Brewery, Cured. Opened in 2013, its name speaks to his feat as well as the artisanal cured meats hanging in view. The purity of natural ingredients and hands-on, unadulterated culinary approach follows the same methodology that led to his own healing process. Leaving nothing to chance or the vagaries of mass-production, he controls the creation of every pure element incorporated in his dishes and cocktails, right down to the bitters, and vinegars, and pickles.

  139. Melissa McMillan

    Melissa McMillan

    Sammich (Ashland, OR)

    McMillan is the owner and Master Taster at Sammich in Ashland, Oregon. With her warm sense of humor, self-made determination, and passion for ‘no shortcuts’ locally made food, Melissa has created something unique and memorable with the Chicago Italian deli. Recognized in the New York Times and recently ranked Ashland’s number one restaurant on Trip Advisor, Sammich has arguably transformed sandwiches into delicious works of art while brining, smoking, and serving the best pastrami on the west coast.

  140. Jim Meehan

    Jim Meehan

    Mixography Inc. (Portland, OR)

    Jim Meehan, a bar operator, educator, and author of The PDT Cocktail Book, worked at some of New York City’s most popular restaurants and bars including Gramercy Tavern and the Pegu Club before opening the James Beard Award winning bar PDT in 2007.  A longtime editor of Food & Wine Magazine’s annual cocktail book and the Mr. Boston Bartender’s Guide, Meehan currently serves as the drinks editor for Tasting Table.  He and his family live in Portland, where he runs his consulting firm Mixography Inc.

  141. 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, fisherman, 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.

  142. Tony Meyers

    Tony Meyers

    Serratto (Portland, OR)

    Just like Serratto, Executive Chef Tony Meyers has a little Italian in him, and is heavily influenced by the flavors of the Pacific Northwest. A product of a Sicilian grandmother who showed Tony around a kitchen at a young age, he also learned respect for farm-to-plate cooking as he grew up in Placerville, CA helping his father raise livestock. At Serratto, he combines his classic French training, knowledge of wild meats and game, and a love for creative sauces into dishes that showcase the best local ingredients.

  143. Milagro Tequila

    Milagro Tequila

    (Mexico City, Mexico)

    Milagro’s Super Premium Tequila line is handcrafted in small batches from estate-grown 100% blue agave specially selected in the highlands of Jalisco, Mexico. Using clay ovens, Milagro slow roasts the agave six times longer than some other tequilas resulting in a liquid of exceptional quality. The transformation continues with a triple distillation process that gives Milagro Tequila its smooth taste and superior finish.

  144. Katy Millard

    Katy Millard

    Coquine (Portland, OR)

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

  145. Alise Moffatt

    Alise Moffatt

    Shift Drinks (Portland, OR)

    Alise Moffatt moved to Portland in 2005 from Southern California and quickly flourished in the Portland cocktail scene. She has worked the gamut of different bar concepts:  sophisticated tableside service bars, hip music venues, neighborhood-friendly spots and the breakneck-paced world of high volume. Alise, literally, has done it all. She also immersed herself in the realm of distilling, working at House Spirits. Her new bar, Shift Drinks, opened earlier this year with a tremendous amount of buzz. Her philosophy is: if you’re in the bar industry you should be having fun, and hopefully, you’ll make a little money, a whole bunch of friends and most of all: YOU MUST LOVE CATS.

  146. Lissa Monberg

    Lissa Monberg

    Hama Hama Oysters (Lilliwaup, WA)

    Lissa Monberg grew up in Lilliwaup and spent her formative years picking singles on the Hama Hama Farm. Through high school and college she continued to work for the oyster farm, alternating between helping customers in the retail store and raking macroalgae off clam nets. In 2005, after graduating from Middlebury College in Vermont and spending a brief stint at High Country News in Colorado, she took over managing the Hama Hama store. In the decade since, she’s helped Hama Hama start an online store, venture into a few Seattle Farmers Markets, and open an outdoor oyster bar at the farm. Currently she works in marketing, branding, and outreach.

  147. Montinore Estate

    Montinore Estate

    (Forest Grove, OR)

    Planted in 1982, Montinore Estate is home to 220 acres of certified biodynamic vineyards, as well as a winery and tasting room. Thoughtful teamwork, native yeasts and a true love of the craft in the winery transforms what the vineyards have to offer into these unique and flavorful wines.

  148. Harold  Moore

    Harold Moore

    Harold's Meat + 3 (New York, NY)

    Harold Moore began his cooking career at several restaurants in his home state of New Jersey. After graduating from the Culinary Institute of America he worked in several acclaimed New York City restaurants including Daniel, Jean Georges and March. He made his mark as Executive Chef of three-star French restaurant Montrachet in Tribeca. While there, Harold was nominated by the James Beard Foundation for the Rising Star Chef award and USA Today proclaimed a dinner at Montrachet as the meal of the year. Harold can now be found cooking at his New York City restaurant Commerce. The menu features “the hits” from Harold’s years as a chef in New York and new inspirations from his interest in many cuisines from around the world. Commerce has received many accolades including best dish for two (whole roasted chicken), best new restaurant, best new chef, and it was recently included in the top 101 restaurants by New York Magazine. Eater has listed Commerce in its essential 38 restaurants in New York City and the Michelin Guide has recommended the restaurant since it opened in 2008.

  149. Bonnie Morales

    Bonnie Morales

    Kachka (Portland, OR)

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

  150. Jeffrey Morgenthaler

    Jeffrey Morgenthaler

    Clyde Common / Pepe Le Moko (Portland, OR)

    Jeffrey is an award-winning bartender, working since 1996 in everything from neighborhood taverns and college nightclubs to fine restaurants and upscale lounges. He currently manages the James Beard Award nominated bar program at Clyde Common. Jeffrey’s recipes and wisdom have appeared in The New York Times, The Wall Street Journal, and Wine Enthusiast, Playboy, Wired, and Imbibe magazines. Forbes Traveler called him one of the “Cocktail Movers and Shakers” of 2007, Playboy.com named him one of the top ten mixologists in the United States, and Tasting Panel Magazine awarded him as a “New Leader” in 2009. In 2011, he was named a “Rising Star Mixologist” by StarChefs, and Bartender of the Year in 2013 by Nightclub and Bar.

  151. 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.

  152. Earl Ninsom

    Earl Ninsom

    Langbaan (Portland, OR)

    Earl is a Chef/Owner of Langbaan and PaaDee restaurant in Portland, OR. Langbaan has received recognition 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. Langbaan is now booked six months out. Earl was born and raised in Bangkok, Thailand. He has a master’s degree in International Economics. 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. He also Co-Founded Mee-Sen, Thai Cottage, as well as designed Tarad in Portland, OR.

  153. Noble Estate Vineyard and Winery

    Noble Estate Vineyard and Winery

    (Eugene, OR)

    Noble Estate Vineyard and Winery is a family owned winery located two miles south of Eugene, Oregon in the South Willamette Valley. Each bottle of Noble Estate wine brings a taste of the local terroir paired with the view from the original Noble Estate tasting room. At Noble Estate we work hard to produce delicious, high quality wines- many of which are award-winning. Our vineyards are LIVE Certified Sustainable and Salmon-Safe. Sample Noble Estate wines year round at three tasting rooms:  near the vineyards just outside of Eugene, at the winery in West Eugene, and on the Oregon coast at Yachats.

  154. Northstar


    (Walla Walla, WA)

    Just as the North Star has been used through the ages as a directional guide, Northstar Winery was established in the early 1990s to guide the creation of world-class Merlot-based wines that demonstrate the potential of the variety in Washington State. Northstar’s first vintage was in 1994 and the state-of-the-art winery was built in 2002. In its earliest years, Northstar was guided by celebrated California
 winemaker Jed Steele, who worked extensively with their current winemaker, David “Merf” Merfeld, head Winemaker since 2005. Now leading the way, and with access to the top 2% of Columbia and Walla Walla Valley’s finest Merlot grapes, Merf is creating wines of great distinction and acclaim.

  155. Karen, KayMarie, and Matilda Novak

    Karen, KayMarie, and Matilda Novak

    Novak’s Hungarian Restaurant (Albany, OR)

    Karen, KayMarie and Matilda Novak carry on their family’s tradition of creating the finest Old World cuisine with New World flavors and ingredients. Their parents, Joseph and Matilda Novak immigrated to the United States in 1957 and opened Novak’s Hungarian in Albany, Oregon, dedicated to showcasing the traditional dishes of their home. Today their daughters pair authentic Old World recipes with fresh Northwest ingredients to create a unique dining experience.

  156. Nuvrei


    (Portland, OR)

    Founded by Owner/Pâtissier Marius Pop, Nuvrei is a pâtisserie in Portland’s Pearl District, known for skill, sophistication and innovation. Marius Pop worked under François Payard in New York before returning to Portland to open his own shop. Trained in French techniques, Pop uses clas-sic pastry as a platform for modern experimentation and creativity. Nuvrei uses the highest quality ingredients in all of their products, each made carefully by hand. Upstairs in Nuvrei’s café, customers delight in an array of vienoisseries, cookies, pastries, hand-shaped pretzel bagels, and sandwiches, as well as Heart Coffee Roasters espresso and housemade chai. In 2014, Nuvrei opened MAC BAR in the basement kitchen, as a way to invite customers into the workspace and showcase their superb Parisian macarons, known as the best in the city. MAC BAR also serves croissants warm from the oven, baked all day.

  157. Omission Brewing Company

    Omission Brewing Company

    (Portland, OR)

    Omission Brewing Company is the first craft beer brand in the U.S. focused exclusively on brewing great-tasting beers with traditional beer ingredients, including malted barley, that are specially crafted to remove gluten. Each batch of Omission Beer is tested independently using the R5 competitive ELISA test to ensure that it contains gluten levels below the CODEX gluten-free standard of 20ppm or less. Omission produces three gluten-removed craft beers: Omission Lager, Omission Pale Ale and Omission IPA. Drinking is believing.

  158. Oregon Olive Mill

    Oregon Olive Mill

    (Dayton, OR)

    Founded in 2008 by the Durant family, fifth generation Oregon farmers and early wine industry pioneers, Oregon Olive Mill is home to over 10,000 olive trees, and a state-of-the-art Italian mill.  From tree to table, the Durants are dedicated to quality in every stage of olive oil production.

  159. 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.

  160. Owen Roe

    Owen Roe

    (Newberg, OR)

    Since our first vintage in 1999, Owen Roe has been working to produce exceptional wines from Oregon and Washington. The winery is named after Owen Roe O’Neill, a 17th century Irish Patriot who dedicated his life to upholding the highest principles of political equality and freedom. Partners David and Angelica O’Reilly and Ben and Julie Wolff share his dedication to principle and excellence with our meticulous attention to every aspect of winemaking and farming. In the winery we practice minimal handling and traditional techniques to produce the most authentic expression of each varietal. This philosophy of non-interference makes our commitment to the fruit paramount. Carefully chosen vineyard sites and hands on involvement in the vineyard is some of the most important winemaking work we do. We use only organic materials in the winemaking process to ensure that the effluence leaving the winery can go directly to wetlands. This principle of stewardship is carried over from our vineyard practices, where only the most natural products are used to care for the vines. We invite you to visit our winery and tasting room in Oregon and Washington to learn more about Owen Roe and enjoy our wines.

  161. Vitaly Paley

    Vitaly Paley

    Imperial (Portland, OR)

    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’s most recent venture is the popular Russian pop-up dinner series, DaNet, where he cooks the cuisine of his roots.

  162. Panther Creek Cellars

    Panther Creek Cellars

    (Dundee, OR)

    Located in the heart of the Willamette Valley, Panther Creek Cellars has been producing Pinot Noir, Pinot Gris and Chardonnay wines since 1986. The winery has been recognized for its signature blends as well as single vineyard designate wines. “Panther Creek has a storied history and I’m eager to build on that legacy,” says Tony Rynders, Consulting Winemaker. “I have been making wine in Oregon for almost 20 years, and I look forward to beginning this chapter with one of Oregon’s most established Pinot Noir producers, founded by one of the wine industry’s great heroes, Ken Wright.”

  163. Rajat Parr

    Rajat Parr

    Seven Springs Estate (Lompoc, CA)

    Rajat was born in Calcutta and began his wine career as an apprentice to one of the industry’s most acclaimed master sommeliers, Larry Stone at Rubicon in San Francisco. He worked closely with Larry to gain extensive knowledge of great wines from around the world and developed affection for the wines of Burgundy. Rajat continued on and brought his expertise to the award-winning Fifth Floor before being named wine director for The Mina Group. During these years, Rajat traveled extensively around the world, visiting the best vineyard sites and meeting many of the great winemakers of our time. This cultivated Rajat’s deep understanding and appreciation of the distinctness of terrior and the vital but delicate role of winemaker. In 2011, Rajat launched Sandhi, a partnership with Charles Banks and Sashi Moorman, to produce Pinot Noir and Chardonnay from select vineyards in the Sta. Rita Hills. In 2013, he released wines from his new estate vineyard, Domaine de la Côte, also in the Sta. Rita Hills. Most recently, in early 2014, Rajat took over the position as head winemaker at the historic and acclaimed Seven Springs Vineyard in the Eola- Amity Hills of Oregon. At 42 years old, Rajat is an ardent wine educator who has led seminars and panel discussions at several of the United States’ most prestigious food and wine gatherings. He enjoys creating and hosting wine dinners so he can share his love of wine with others.

  164. Sarah Pederson

    Sarah Pederson

    Saraveza Bottle Shop and Pasty Tavern (Portland, OR)

    A Wisconsin native and breweriana collector, Sarah’s love affair with craft beer began in 2002 after she unknowingly ordered a cask conditioned Hair of the Dog “Fred” over some homework at the Horse Brass. The first sips changed her life, “How can beer taste so complex?”  Needless to say, she put down her homework, went home and started researching “how to make beer” on the Internet.  Fast forward to 2007 – after hanging with homebrewers, graduating from the American Brewer’s Guild, interning at Hair of the Dog and working the cellar at Lompoc Brewery, Sarah decided she wanted to officially enlist in the craft beer revolution; Saraveza was born. Since opening in October of 2008, Sarah has been named one of “Five People Who Are Reinventing the Joy of Drinking Beer in Portland”, has been featured in a documentary The Love of Beer and was honored to receive Oregon Brew Crew’s Craft Beer Entrepreneurial Award.  “I love my job!  It is such a wonderful thing to be able to support local business, provide rewarding jobs and be on the forefront of such an exciting and delicious industry!”

  165. Pelican Brewing

    Pelican Brewing

    (Pacific City, OR)

    In 1995, Jeff Schons and Mary Jones purchased an old brick building on the oceanfront in Pacific City. Over Sunday morning coffee, Jeff and Mary came up with the idea of opening an oceanfront micro-brewery—but they knew nothing about brewing. So they attended a Craft Brewers conference in Portland and tacked a handwritten 3 x 5 notecard to a bulletin board, hoping for a catch. Darron Welch answered the call, and moved with his fiancée to Pacific City, where he began brewing test batches of beer down the street in mini-storage units while the Pelican was under construction. On May 4, 1996, the Pelican opened its doors and the rest is history.

  166. Penner-Ash Wine Cellars

    Penner-Ash Wine Cellars

    (Newberg, OR)

    Penner-Ash Wine Cellars embodies the spirit and passion of small producers focusing on Pinot Noir in the northern Willamette Valley. Lynn started Penner-Ash Wine Cellars with husband Ron in 1998, carefully crafting small amounts of Pinot noir and Syrah. Early success inspired them to complete construction on a sustainable three-level gravity flow winery in 2005 within the Estate Vineyard.

  167. Petunia’s Pies & Pastries

    Petunia’s Pies & Pastries

    (Portland, OR)

    Petunia’s Pies & Pastries is a flourishing gluten free & vegan baking business that was started in 2010 by its Portland-native owner, Lisa Clark. At age 19, Lisa learned of her severe gluten & dairy allergy. Because of her lifelong love of baking with her mother, she quickly became determined to recreate the same great baked goods that she always had. Food restrictions or not, Petunia’s loves to show people how to enjoy the sweeter side in life! They have been featured in The New York Times, Sunset Magazine, Food & Wine Magazine, and many other national publications.

  168. pFriem Family Brewers

    pFriem Family Brewers

    (Hood River, OR)

    pFriem Family Brewers (pronounced “freem”) is a Northwest & Belgian inspired 15-barrel brewery and tasting room in 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. We’ll let you decide.

  169. Viet Pham

    Viet Pham

    ember + ash (Salt Lake City, UT)

    Viet Pham grew up in the San Francisco Bay Area with parents who loved food and cooking. His upbringing inspired him to pursue a career in food, and he graduated from the California Culinary Academy in 2002. While attending school, Viet interned at Michelin-starred Fifth Floor Restaurant in San Francisco, CA under award-winning chef Laurent Gras. He relocated to Salt Lake City, Utah in January 2009 and opened Forage Restaurant in July, 2009. Though a unique concept in the Salt Lake City restaurant scene, Forage Restaurant won Salt Lake Magazine’s Best New Restaurant in Salt Lake City in 2010, Best Restaurant in Salt Lake City in 2011, and Viet won Best Chef from the magazine in 2012. He also won Food & Wine Best New Chef in 2011, and the James Beard Foundation nominated him as a semi-finalist for Best Chef: Southwest in 2011, 2012, and 2013. Viet competed in Food Network’s Extreme Chef where he was runner-up in 2012, Next Food Network Star and defeated Chef Bobby Flay on Iron Chef America in 2013. In summer 2015, his new restaurant, ember + ash, opens in Salt Lake City, Utah.

  170. Pip’s Original Doughnuts & Chai

    Pip’s Original Doughnuts & Chai

    Pip's Original Doughnuts & Chai (Portland, OR)

    We are a 100% family owned and operated company combining a full catering business (www.thelambstablecatering.com) and a artistian doughnut and chai shop under one roof. We are the only shop in the world that offers fresh,made to order mini doughnuts and five flavors of house-crafted Chai withmany of our ingredients locally sourced and produced.
  171. Pitch Dark Chocolate

    Pitch Dark Chocolate

    (Portland, OR)

    Pitch Dark Chocolate is a local bean to bar chocolate company that sources fine cacao from Fiji, Nicaragua, Madagascar and Ecuador regions to provide a unique dark chocolate experience.  From initial roasting to final packaging, every aspect of production is carefully undertaken to provide a tasting experience for the everyday connoisseur.  Our collection of chocolate showcases each different regions profiles and expertise in fermentation – fulfilling your need for diverse flavor.

  172. 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 and grandmother. The first thing she learned to make was a cheese soufflé with a green salad from the garden, dressed simply in olive oil, red wine vinegar, and lemon. Her early cooking experiences taught her that sometimes simple is best. Naomi’s restaurant Beast is a refined version of the food of her childhood that led to her 2014 Best Chef Northwest James Beard award. Nestled in a little corner of Northeast Portland, Beast serves an elegant six-course fixed menu that changes every week.

  173. 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.

  174. Nong Poonsukwattana

    Nong Poonsukwattana

    Nong's Khao Man Gai (Portland, OR)

    A Bangkok native, Nong moved to Portland in 2009 with $70 and two suitcases. She now operates two food carts, a restaurant and a catering food truck, all of which specialize in one signature dish: Thai chicken and rice. Nong and her team also bottle their own Nong’s Sauce by hand in Portland, now available at Whole Foods Market, New Seasons, Zupan’s, and Uwajimaya.

  175. Portland Creamery

    Portland Creamery

    (Portland, OR)

    Portland Creamery believes in producing simple, excellent, handcrafted goat cheese for the Portland community and beyond.  We hit the ground running in 2011 and have already been blessed to share our cheese with many of you. We pride ourselves in creating a fresh and creamy goat cheese that appeals to a wide range of personal palates.  Please try our award winning Oregon Chèvre as a kitchen staple or spice it up with a little Sweet Fire. Goat cheese is delicious, and Portland Creamery is excited to help spread the word.  Share the Chèvre!

  176. Paul Qui

    Paul Qui

    qui (Austin, TX)

    Paul Qui is the Chef/Owner of qui, his flagship restaurant, and is also the Co-Founder and Chef/Owner of East Side King, a group of Asian-inspired street food trailers and restaurants, in Austin, TX. Paul was named Esquire’s Chef of the Year 2014, and was selected as one of Food & Wine magazine’s 2014 Best New Chefs and Top 10 Empire Builders of 2012. Paul is the recipient of the James Beard Foundation Award for Best Chef: Southwest 2012, winner of Top Chef Season 9, and winner of the San Pellegrino Cooking Cup 2013. His restaurant, qui, received the honor of Best New Restaurant in America, 2014 by GQ. Additionally, East Side King Thai-Kun was named one of Bon Appétit magazine’s Best New Restaurants in America 2014. Born in Manila, Philippines and trained in classic French and Japanese cuisine, Paul takes a modernist approach towards food. Paul worked his way up the ranks of Uchi to Chef de Cuisine and later opened Uchiko as Executive Chef. While training under Uchi Chef and Owner Tyson Cole, Paul learned to adapt traditional Japanese dishes with an eye towards local flavor, all while incorporating influences from South East Asian and European cuisine.

  177. Ranger Chocolate

    Ranger Chocolate

    (Portland, OR)

    George Domurot is the lead chocolate maker of Ranger Chocolate in Portland, Oregon. His family’s cooking school and generations of candy makers sparked his love for chocolate and dedication to sourcing the finest ingredients. In addition to Ranger, George has established several successful mobile/cloud businesses.

  178. Adam Rapoport

    Adam Rapoport

    Bon Appétit (New York, NY)

    Adam Rapoport is the Editor-in-Chief of Bon Appétit magazine. In 2013, under his direction, Bon Appétit was named the Advertising Age A-List Magazine of the Year and he has been nominated by min as of the most intriguing people in media. In 2012, Bon Appétit received six ASME nominations including recognition in the lifestyle, design and photography categories as well as three Society of Publication Designers (SPD) medals and was named to both the Adweek Hot List and the Ad Age A-List. Mr. Rapoport recently oversaw the production of the magazine’s latest app Thanksgiving: A Bon Appétit Manual and the publication of the brand’s latest cookbook The Grilling Book: The Definitive Guide. Before joining Bon Appétit in 2010, Rapoport was GQ‘s Style Editor, where he covered food, travel, fashion, design, film and music. Prior to his time at Condé Nast he served as editor of the restaurant section at Time Out New York and worked as an editor and writer for the James Beard Foundation’s Publications Office. Rapoport is a frequent guest on NBC’s TODAY, NPR’s The Splendid Table & All Things Considered. He is a graduate of the University of California, Berkeley and lives in New York City with his wife and their son.

  179. Reverend Nat

    Reverend Nat

    (Portland, OR)

    Reverend Nat is a single-minded cider evangelist who searches the world for superior ingredients to handcraft the most unusual ciders that no one else will make. Founder Nat West began making cider at home in 2004 and opened Reverend Nat’s Hard Cider in 2011. With unique flagship products like the multiple-fermented Revival, dry-hopped Hallelujah Hopricot and quinine-bittered Deliverance Ginger Tonic, the cidery is the nation’s leading producer of creative, innovative and unique hard ciders as well as being one of the nation’s fastest-growing. As of early 2015, his ciders are distributed in six US states and overseas. The 18-member Rev Nat’s team pushes cider boundaries based out of its 7000 square feet of production space and Public Taproom in inner Northeast Portland.

  180. 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.

  181. 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 8 other restaurants in Portland, NYC and L.A. He first visited Thailand as a backpacker 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 bestselling cookbook author.

  182. Ryan Roadhouse

    Ryan Roadhouse

    Nodoguro (Portland, OR)

    Chef/Owner of Nodoguro. Student of Japanese flavors and aesthetic. Loves good food, coffee, vibrant colors, and beautiful things. Calculates imprecision and is inspired by limitations.

  183. 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.

  184. Gabriel Rucker

    Gabriel Rucker

    Le Pigeon (Portland, OR)

    Gabriel Rucker’s edgy, highly original, and recipe-free masterpieces, evocative of French bistro signatures and classic American fare, have gained him both regional and national acclaim. After working at Paley’s Place and Gotham Building Tavern, he opened Le Pigeon in 2006 and quickly became an overnight success. In 2011, Gabriel and his business partner Andrew Fortgang opened Little Bird, a Downtown Portland bistro that went on to win The Oregonian’s Restaurant of the Year in 2012. Gabriel is one of Portland’s most respected and decorated chefs, earning many accolades, including two James Beard Awards for Rising Star Chef in 2011 and Best Chef Northwest in 2013, Food & Wine Best New Chef 2007, The Oregonian’s Restaurant of the Year and Portland Monthly’s Chefs of the Year. He released his first cookbook, Le Pigeon: Cooking at the Dirty Bird (Ten Speed Press), in September 2013, and has been featured in Art Culinaire, The Guardian, Zagat, Kinfolk, Saveur, Men’s Journal, Details, Wall Street Journal, Wine Spectator, SF Chronicle, listed as one of GQ’s Best Things to Eat & Drink Right Now, one of 10 Best Chef Counters in USA Today, and featured in episodes of NBC New York and Bizarre Foods with Andrew Zimmern.

  185. Sailor Jerry Spiced Rum

    Sailor Jerry Spiced Rum


    A straight up, no nonsense, old-school rum. Bold, spiced and smooth, with hints of vanilla and cinnamon. Blended by uniting rums handpicked from Caribbean distillers whose work our blenders have known for generations. It’s high proof because that’s how sailors drank it back in the day. The 92 proof spirit holds the flavor without overpowering it. From the start, Sailor Jerry Spiced Rum was intended to be an enduring classic — as it’s as versatile as a classic ought to be.

  186. Jaime Salas

    Jaime Salas

    Milagro Tequila (New York, NY)

    Milagro Tequila Ambassador, Jaime Salas, has an unrivalled knowledge and reference for the art of tequila and mixology. His expertise has been consistently featured at some of the country’s most prominent events, including Tales of the Cocktail and the Food & Wine Classic in Aspen as well as in a range of national print, online and broadcast media such as Cosmopolitan, The Daily Meal, Eater, Haute Living, InStyle, NBC Miami and Refinery29 among others. Involved with the United States Bartender’s Guild, Jaime recently completed phase two of Certificado de Catador Entrenado given by world renowned Master Tequilera Ana Maria Romero. Jaime also holds a Tequila Expert & Taster certification given by Academia Mexicana de Vino, Tequila y Mezcal S.A. and a Master Mezcalier accreditation given by Comercam, which is the government entity in Mexico that regulates mezcal production and certification.

  187. 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 program in March 2015. The duo will debut their first cookbook – Heartlandia: Heritage Recipes from The Country Cat (Houghton Mifflin Harcourt) – in September.

  188. Sarah Schafer

    Sarah Schafer

    Irving Street Kitchen (Portland, OR)

    A native of Boston, Chef Sarah Schafer’s passion for food and cooking can be traced back to her mother and great grandmother, who loved to recreate Julia Child recipes in their kitchens. Since beginning her career as a chef, Sarah has learned from and worked with some of the best chefs in the country including Ken Oringer, Tom Colicchio and Daniel Patterson. She moved to Portland in 2010 to open Irving Street Kitchen, where she is known for her soulful approach to food deeply rooted in slow cooking and her commitment to fresh, seasonal ingredients. When she’s not in the kitchen, she’s spending her time renovating her 100 year old home, planning rooftop gardens, and advocating for Share Our Strength.

  189. Bruce Schoenfeld

    Bruce Schoenfeld

    Saveur (Boulder, CO)

    Bruce Schoenfeld writes about wine for Saveur and other publications. He has traveled to nearly every major viticultural region in the world, but has never seen a Star Trek episode or tasted coffee. He lives with his wife and two boys in Colorado.

  190. Chris Shepherd

    Chris Shepherd

    Underbelly (Houston, TX)

    Midwest-raised, James Beard Award-winning Chef Chris Shepherd opened Underbelly, featuring locally-sourced food inspired by the ethnic diversity of Houston, in March 2012. The Art Institute-alum and former Executive Sous Chef-turned-Sommelier of Brennan’s brings his farm-to-table passion to fruition at Underbelly, which sources ingredients from the Gulf Coast, surrounding farms and ranches. The in-house butcher shop, which only uses whole animal, supports Chris’s passion for butchering and charcuterie. The 2014 James Beard Award winner for Best Chef: Southwest, he was also named one of the Top 10 Best New Chefs in America by Food & Wine. Underbelly was named to the National Eater 38 in 2015 and named one of the best new restaurants in the country by Bon Appétit and Esquire in 2014. Chris runs two Underbelly kiosks inside Reliant Stadium, serving up football-friendly dishes during Houston Texans home games. In his free time, Chris cheers on his beloved Houston Texans, seeks out hard-to-find bottles for his ever-growing bourbon collection and explores the city for new restaurants.

  191. Daniel Shoemaker

    Daniel Shoemaker

    The Commissary (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 re-located to Portland, OR, where he opened Teardrop Lounge in 2007, pioneering the next generation of cocktails in Portland. Daniel was quickly named Best Bartender by in a variety of publications, and Teardrop Lounge has received accolades from Esquire, Travel & Leisure, Food & Wine, and Playboy. Daniel co-founded the Oregon Bartenders Guild, providing voice and direction for the burgeoning scene that was to blossom into one of the most diverse and exhilarating locales for cocktails in the country. In 2014, Daniel launched The Commissary with Sean Hoard, previously the bar manager at Teardrop. Providing fresh-pressed citrus and a stunning array of both traditional and innovative cocktail syrups to beverage programs throughout Portland, The Commissary is the first of its kind in the industry. Most recently, the team was recognized in Imbibe’s 75 for their innovation in the industry, and the exciting addition of their services to the community continues to grow daily.

  192. Aaron Silverman

    Aaron Silverman

    Rose's Luxury (Washington, DC)

    Aaron was not born with a whisk in his hand nor was he stirring tomato sauce by his mother’s side at the age of five. Instead he was watching Thunder Cats and trying not to suck at Little League baseball (which in fact, he did). His resume includes working for chefs David Chang, Sean Brock, Marco Canora and George Mendes to name a few. He is mildly obsessed with flowers, occasionally full of sh*t, and almost always 20 minutes late. That said, still a pretty OK guy.

  193. Nancy Silverton

    Nancy Silverton

    Mozza Restaurant (Los Angeles, CA)

    With partners Mario Batali and Joe Bastianich, Nancy Silverton is the Co-Owner of Osteria Mozza and Pizzeria Mozza in Los Angeles, Newport Beach and Singapore, as well as Mozza2Go and Chi Spacca in Los Angeles. Nancy also founded the world-renowned La Brea Bakery, as well as Campanile Restaurant, an institution that Angelenos cherished for decades. Silverton has worked with some of the nation’s most notable chefs including in the kitchens of Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. Early on in her career Nancy was named Food & Wine magazine’s “Best New Chef,” in addition to “Pastry Chef of the Year,” “Who’s Who of Cooking” and “Outstanding Restaurant” for Campanile by the James Beard Foundation. Most recently, she received the highest honor given by the James Beard Foundation for “Outstanding Chef” as well as listed as one of the Most Innovative Women in Food and Drink by Fortune and Food & Wine magazine. Silverton is the author of eight cookbooks and in early 2015, Nancy launched Nancy’s Fancy, a line of premium gelato and sorbetto which will be sold in supermarkets nationwide.

  194. Sisters Coffee

    Sisters Coffee

    (Sisters, OR)

    Sisters Coffee Co. is a family owned business based in Sisters, Or since 1989. They are passionate about people and coffee, always striving to enhance product quality and their customer experience. They source, roast and serve specialty coffees throughout their Retail and Wholesale programs. Whether you’re in Sisters or in Portland, they’d love to see you!

  195. Andrea Slonecker

    Andrea Slonecker

    Cookbook Author (Portland, OR)

    Andrea Slonecker is a cookbook writer, food stylist, and the recipe editor of Kinfolk. Her books include Pretzel Making at Home and Eggs on Top. As co-author of The Picnic: Recipes and Inspiration from Basket to Blanket and Beer Bites: Tasty Recipes and Perfect Pairings for Brew Lovers, both released in 2015, she’s had a busy year eating and drinking, her two favorite pastimes.

  196. BJ Smith

    BJ Smith

    Smokehouse Tavern (Portland , OR)

    B.J. Smith is the Executive Chef/Owner of Smokehouse 21 and Smokehouse Tavern. B.J. brings more than two decades of culinary experience to his role. At Smokehouse 21, he has created a current, yet classic menu featuring familiar smokehouse dishes. Partnering with local farmers like Cattail Creek Farm, Prairie Creek Farms and Carlton Farms, B.J. uses seasonal ingredients, using classical and modern cooking techniques. He has worked in the kitchens of many local and national restaurants, including Le Bernardin and Gotham Bar and Grill in New York City, Citrus in Los Angeles and Paley’s Place, Veritable Quandary, Zinc Bistro and Olea Restaurant in Portland, Oregon.

  197. Scott Snyder

    Scott Snyder

    Levant (Portland, OR)

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

  198. Sokol Blosser Winery

    Sokol Blosser Winery

    (Dayton, OR)

    For nearly 45 years, the Sokol Blosser family has been growing grapes and creating exemplary wines. With 86 certified organic acres under cultivation in Oregon’s Dundee Hills, Sokol Blosser has consistently captured the terroir of the region as expressed through the brilliance of its estate fruit. 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. This quest for excellence is inherent in its environmentally-sensitive winemaking techniques, a core value since planting its first vines. The winery produces Pinot Noir and Pinot Gris. It also produces a white blend, red blend, and sparkling wine under its Evolution brand.

  199. Solena Estate

    Solena Estate

    (Yamhill, OR)

    Soléna Estate was built with the future in mind, a place that would belong to Danielle and Laurent’s daughter, Soléna. Soléna Estate is a place where biodynamic practices in the vineyard, French winemaking talent, and a sense of family all come together. Soléna Estate’s lakeside tasting room offers beautiful views of the vineyard and lake. Our Estate is also building a new tasting room up the road, nestled against the hillside and features sweeping views of the valley and surrounding lakes. Come visit our home away from home and enjoy award-winning Pinot Noir and Chardonnay at our lakeside tasting room. Open Daily 11-5pm |  503.662.3700

  200. Soter Vineyards

    Soter Vineyards

    (Carlton, OR)

    Oregon natives, Tony and Michelle Soter returned to the Willamette Valley in 1997 after successful winegrowing careers in California. Soter Vineyards makes its home at Mineral Springs Ranch, a place regarded as a haven for creating exceptional Oregon Pinot Noir, and Sparkling wines. The Soters strive to make great wines while also being a beacon of responsible agriculture, sustainable business and healthy communities.

  201. Spielman Wholesale Bagels

    Spielman Wholesale Bagels

    (Portland, OR)

    This father-and-son operation has been making coffee & bagels since 1996 and now they’re in the snacks game, too! Their bagel chips are topped with sea salt & herbs, barbecue, or cajun seasonings. Particularly delicious paired with one of their small batch schmears.

  202. Spring Valley Vineyard

    Spring Valley Vineyard

    (Walla Walla, WA)

    In 1993, Shari and Dean Derby planted the first grapes at Spring Valley. The first vintage of Estate grown and bottled Spring Valley Vineyard wines were produced with the 1999 vintage. The Derbys’ son Devin Corkrum Derby served as winemaker until his untimely death in 2004. Devin’s assistant and friend Serge Laville took over as winemaker and continues the legacy of Spring Valley Vineyard.

  203. Square Mile Cider Co.

    Square Mile Cider Co.

    (Portland, OR)

    Square Mile Cider is a craft cider maker from Portland, Oregon. Square Mile ciders are made from the best apples the PNW has to offer, and all ciders are natural, contain no added sugars, and are naturally gluten free. The name was inspired by the pioneering spirit of the early settlers who traveled the Oregon Trail in search of a better future. When they arrived in Oregon in the 1850s, they were granted square mile parcels of land to cultivate their futures. It was on these square mile plots that some of the original Northwest orchards were planted.

  204. Amiel Stanek

    Amiel Stanek

    Bon Appétit (New York, NY)

    Amiel Stanek is an assistant editor at Bon Appétit, where he splits his time between writing about home cooking and wandering around the office looking for someone who will sit still long enough to talk with him about different crazy fermentation projects. He is also the Culinary Director of Skill Set, a week-long summer retreat program for young people in the wilds of western Massachusetts, where he organizes cooking-related workshops and runs the kitchen. He is secretly a Scorpio, thinks eating in bed is the epitome of vulgarity, and lives in Brooklyn.

  205. Stein Distillery

    Stein Distillery

    (Joseph, OR)

    Stein Distillery’s artisan products begin at the true source: their own Wallowa County rye, wheat and barley fields. This enables them to ensure the highest quality raw materials in their handcrafted spirits. Currently offered handcrafted spirits include ten aged whiskeys, a rye vodka, a light rum and aged dark rum, and a variety of cordials distilled from wheat, plus their Steinshine, which is an un-aged bourbon right out of the still. The long bar in the tasting room is often lined with customers for its’ entire length during the summer months. The tasting room is open throughout the year for tastings and purchases on all Stein Distillery Products. A second tasting and retail sales location will be open in Progress Ridge, Beaverton, Oregon in Fall 2015.

  206. 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.

  207. Joel Stocks And William Preisch

    Joel Stocks And William Preisch

    Holdfast (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 the time he was in elementary school, all the way through high school. Since moving to Portland in 2005, he’s worked at Le Pigeon as well as his time at Park Kitchen and The Bent Brick. Before the start of Holdfast, he was traveling on a culinary tour of Europe and Iceland. 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 has worked at Noble Rot and 50 Plates besides the time he worked alongside Will. Most recently he is returning to Portland from Chicago, where he was the Sous Chef at the two Michelin-starred Graham Elliot Restaurant.

  208. 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.”

  209. Leather Storrs

    Leather Storrs

    Noble Rot (Portland, OR)

    Leather Storrs is a native Portlander with tennis elbow and one restaurant: Noble Rot. He is CIA trained and spent the early, formative part of his career in California in the kitchens of Rubicon, Chez Panisse and The French Laundry. Storrs has bounced around the culinary landscape, writing criticism in Austin and Portland; winning “Extreme Chef” on the Food Network; making wine at Brick House in the Willamette valley; opening (and quickly closing) a masturbatorial Molecular Gastronomy concept. Currently he waves his arms at Noble Rot and takes credit for the hard work of his Chef, Joseph Hickey. He hosts a weekly radio show called “The Hot Line” with his pal and sparring partner Kurt Huffman (The King Maker). He writes a chippy weekly column that’s sort of about food on the website Golocalpdx. He gardens half-assedly, he mushrooms wholeheartedly and he loves the Portland Trailblazers unhealthily. He is made tolerable and whole by his extraordinary Wife/boss/business partner, Courtney Storrs with whom he has two nifty kids, Rye and Charlotte.

  210. John Tesar

    John Tesar

    Knife at The Highland Dallas (Dallas, TX)

    Three-time James Beard “Best Chef: Southwest” semi-finalist and Top Chef contestant John Tesar is known for his stylish, modern American cuisine prepared with classic European techniques. His innovative culinary perspective and no-nonsense personality have garnered much acclaim throughout his 20+ years in the restaurant industry, including national nods from Esquire (named to Best New Restaurants for two consecutive years), Food & Wine, New York Magazine and The New York Times, appearances on The Today Show, The Early Show, and winning the inaugural season of Food Network’s Extreme Chef. John’s newest concept, Knife, opened in May 2014 to critical acclaim and praise. A reinvention of the steakhouse experience, the chef-driven restaurant features all-natural, Texas-raised meat in dry-aged, classic and unconventional cuts. The steakhouse has received much national recognition over the past year, including: “Most Anticipated Openings” by Eater National, “Best New Restaurants” by Esquire, “Hottest New Restaurants” by Zagat, “America’s Best Steakhouse Specialties” by Maxim, and was featured on Esquire Network’s “Restaurant Revolution.” John will open an authentic Italian restaurant, in Dallas in late 2015, and plans to release a book, Knife: Modern Steak and All-American Meats, in spring 2017.

  211. The Commons Brewery

    The Commons Brewery

    (Portland , OR)

    The Commons Brewery is inspired by European brewing tradition, and Northwest grown ingredients.  They strive to make food friendly, approachable beers with a unique character.  A complement to social interaction, the beer should be enjoyed with good food and good friends.

  212. Tullamore DEW

    Tullamore DEW


    Tullamore DEW is the legendary triple distilled Irish Whiskey known the world over for its distinctively smooth taste. It has been widely acclaimed by independent whiskey connoisseurs, winning an impressive 27 Gold Medals in the past 12 years. Triple distilled and a unique triple blend of grain, malt and pot still whiskeys, Tullamore Dew has consistently won awards over the years for its smooth yet complex taste. Ageing in a combination of oloroso sherry casks and old bourbon oak casks lends it a distinctive character.  Created in 1829, the brand’s strong heritage goes back to Daniel E Williams, whose initials live on the bottle to this day.

  213. Heidi Tunnell

    Heidi Tunnell

    Creswell Bakery (Creswell, OR)

    Chef Heidi Tunnell, an Oregon native and Culinary Institute of America graduate, returned to her roots in 2005 to start her catering company that focused on farm driven menus. Known for her wine and farmer dinners set on her farm called, Barn Dinners. The Creswell Bakery is now her main focus. Together with her team they create from-scratch pastries, sourdough breads and serve breakfast and lunch with meats raised on her own farm just two miles from the bakery. 

  214. Two Kilts Brewing Co.

    Two Kilts Brewing Co.

    (Sherwood , OR)

    Two Kilts Brewing Co. was founded in 2009 and first opened its doors in 2011. They have a unique taproom in Sherwood that is a light industrial “garage style” brewery and tasting room. They brew a wide variety of ales and lagers along with a number of specialty beers. Their Scottish Ale took Gold at the World Beer Cup in 2014. They are looking forward to another amazing year full of great beers!

  215. Gloria Vargas

    Gloria Vargas

    Gloria’s Secret Cafe (Beaverton, OR)

    Gloria Vargas is the owner of Gloria’s Secret Café, featuring a mixture of Latin American cuisine and original creations. Gloria was born in a small town in Zacatecoluca, El Salvador. During her childhood she spent time on her grandparent’s corn farm where she learned to make traditional Salvadorian tamales wrapped in banana leaves, as well as many other family recipes. In 1973, at the age of 13 she emigrated to the United States and eventually moved to Oregon. After finding an enthusiastic audience for the food of her roots at local farmers markets, Gloria opened a small kitchen in downtown Beaverton in 2003. Over the past 13 years the kitchen has evolved into a well-loved café, and has gained a reputation for bringing a taste of El Salvador to Portland’s suburbs.

  216. Wandering Aengus Ciderworks

    Wandering Aengus Ciderworks

    (Salem , OR)

    Wandering Aengus Ciderworks of Salem, Oregon started in 2004 and is known today as a leader in the Cider Industry with its two cider brands, Anthem Cider and Wandering Aengus Cider. Committed to low interventionist cider making, Wandering Aengus Ciderworks takes pride in making ciders the way most people expect, simply from apples of known variety and origin pressed and fermented.

  217. Johanna Ware

    Johanna Ware

    smallwares (Portland, OR)

    A native of Chicago, Johanna ended up where every good midwestern hippie went after high school, the West Coast. After graduating from University of Oregon she moved to New York City to pursue cooking professionally. After seven years Johanna decided it was time to return to Portland so she could pursue opening her own restaurant. She opened smallwares in 2012.

  218. Kyle Linden Webster

    Kyle Linden Webster

    Expatriate (Portland, OR)

    Kyle Linden Webster is an American bartender, designer, and restaurateur. While early interests and abilities seemed to indicate a life in journalism and the record business, Webster made a conscious break from such paths at the age of 27, immersing himself in the practice of hospitality, the study of wine, and the art of a balanced cocktail. His work has been featured in GQ, Imbibe, Bon Appétit, and Saveur. Webster opened Expatriate, his Portland, Oregon cocktail lounge with drinking snacks by Chef Naomi Pomeroy, in July of 2013. The recipient of much acclaim since, Expatriate has been featured in Food & Wine, Portland Monthly, Sip Northwest, USA Today, and on Esquire TV’s “Best Bars in America.” In 2014, Bon Appétit named Expatriate one of the 50 best new restaurants in the United States.

  219. Cathy Whims

    Cathy Whims

    Nostrana (Portland, OR)

    Cathy, a six-time James Beard Award finalist, opened Nostrana with her partner David West in 2005. Prior to establishing Nostrana, she was Co-Owner of Portland’s pioneering Italian restaurant, Genoa. In the course of her professional career, Cathy has studied with Marcella and Victor Hazan at their home in Venice, and Madeleine Kamman at the School for American Chefs. She has cooked with Giancinto Albarello at Genoa and in his own kitchen at the Antica Torre Trattoria in Barbaresco, and with Marco Forneris at Osteria La Libera in Alba, both renowned restaurants of the Langhe. A never-ending curiosity takes Cathy to Italy often, where she continues to make new friendships and enjoy the complex flavors evoked by simple cooking.

  220. 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.

  221. Wild Roots Vodka

    Wild Roots Vodka

    (Portland , OR)

    Wild Roots Vodka produces all-natural spirits that strive to embody the true essence of the Northwest. Wild Roots starts with what the Northwest is best known for; rich soil, pure water and one of a kind fruit. In using the best possible ingredients Wild Roots is able to create an original, hand-crafted vodka that bursts with fresh, natural flavors and aromas. Every bottle of Wild Roots contains over one pound of locally sourced fruit, giving the vodka a unique color, smell, feel and homegrown taste. Wild Roots currently has three products: Northwest Red Raspberry, Oregon Marionberry and Washington Apple & Cinnamon.

  222. Willamette Valley Cheese Company

    Willamette Valley Cheese Company

    (Salem, OR)

    Willamette Valley Cheese is owned by Rod Volbeda, and makes handmade, farmstead cheeses including Gouda, Havarti, Jack, Cheddar, Brie, Fontina and Mozzarella. Rod has a passion for taking great care of his animals and producing the highest quality handmade cheese. Raw milk produced goes directly from the milking parlor to a thoroughly modern cheese making facility, with no bumpy truck ride or lengthy trip through pressurized tubes. The Volbedas’ philosophical approach to farming includes the practice of environmental sustainability. They fertilize their pastures and crops with nutrient-rich compost and never use herbicides or pesticides. Their cows are not treated with hormones or antibiotics.

  223. Willamette Valley Vineyards

    Willamette Valley Vineyards

    (Turner, OR)

    Founder Jim Bernau purchased the estate site in 1983 and planted Pinot Noir, Chardonnay, and Pinot Gris. Numerous classes at University of California Davis, and seminars from here to France, sharpened Jim’s viticultural skills. In 1989, he was ready to build his dream—a world class winery in the Willamette Valley—and make cool-climate varietals, especially Pinot Noir. A combination of determination and extraordinary people has brought Willamette Valley Vineyards from an idea to one of the region’s leading wineries, earning the title “One of America’s Great Pinot Noir Producers,” from Wine Enthusiast Magazine. Jim believes that “Pinot Noir made with consideration for the environment, employees and community simply tastes better.”


  224. Justin Wills

    Justin Wills

    Restaurant Beck (Depoe Bay, OR)

    Justin Wills is the Executive Chef of Restaurant Beck in Depoe Bay and the upcoming Sorella Restaurant in Nye Beach, both on the Oregon Coast. At Restaurant Beck, Justin’s progressive Northwest cooking is presented in playful, artistic dishes, with Justin regularly hand foraging nearby beaches and forests for ingredients. Following an internship at Grappa Restaurant in Park City, UT he graduated from the The Culinary Institute of America in Hyde Park, NY in October of 1997 and moved west. Cooking his way through Mendocino, CA and Bend, OR, Wills landed at Oba Restaurant in Portland, OR in 2002. After two years at Oba, he accepted a position at The Manor House in Denver, and then worked at the Pelican Pub and Brewery, gaining high volume restaurant experience. Within six months of opening, Restaurant Beck received a AAA Three Diamond rating, and Gerry Frank of the Oregonian stated “…the fantastically located Whale Cove Inn houses Restaurant Beck, where views compete neck and neck with the food.” Justin has been included as a James Beard semi-finalist for Best Chef Northwest in 2012 and 2013, and was nominated as a People’s Best New Chef, Food & Wine Magazine in 2011.

  225. 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 calls Justin, “The only Portland chef cooking at Michelin-star level.” Executive Chef from 2011, he arrived at Castagna in 2009 from New York’s wd-50, where he worked under Pastry Chef Alex Stupak. This experience, along with his time as 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. In 2015, Justin was nominated as a finalist for the James Beard Awards Best Chef Northwest.

  226. Xocolatl de Davíd

    Xocolatl de Davíd

    (Portland, OR)

    David Briggs started Xocolatl de Davíd in 2005, pairing savory and sweet elements with the varying flavor profiles of the chocolates he retrieves from sustainable and fair trade South and Central American sources. Using bittersweet varieties higher than 68% in his chocolate confections, Briggs works with local farmers and worldwide specialty producers to attain the highest quality ingredients for each product he creates, like the unconventional Foietella, a Foie Gras chocolate spread. Among his top sellers is the Raleigh Bar, his take on the classic candy bar using nougat, caramel and nuts. Briggs was featured in Bon Appetit, Cooking Light, The Wall Street Journal, San Francisco Chronicle, Sunset & MIX, to name a few. He won a Good Food Award for his Brown Butter and Raleigh Bars in 2014 and Sourdough & Olive Oil Bar in 2015.

  227. Rachel Yang

    Rachel Yang

    Joule (Seattle, WA)

    Rachel Yang, a 2015 James nominee for the 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. Rachel’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, she owns two Seattle restaurants: Joule, a contemporary Korean steakhouse that was named one of 2013’s Best New Restaurants in America by Bon Appétit magazine, and Revel, a lively, casual space for street food-style comfort food. Trove, one of 2015 GQ’s 25 Best New Restaurants, features a noodle bar, Korean BBQ, and parfait window.

  228. 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. With all he has learned from those great chefs and 17 years of experience, he immediately fell in love with what Oregon has to offer. Jin Soo learned so much from growing up with a great mother that cooks traditional Korean food and a multitude of different chefs. From classic French to Japanese teppanyaki he has an arsenal of cuisines to pull from. For the past four years he has worked for Bamboo Sushi where he started at the flagship restaurant on Southeast 28th and Pine and has since opened two additional locations with Portland. With a fourth one coming 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. Jin Soo is always honored by his staff, their hard work, and the guests they serve on a nightly basis.