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  1. 10 Barrel Brewing

    10 Barrel Brewing

    (Bend, OR)

    10 Barrel Brewing Co. is a Bend, Oregon-based brewery with one simple mindset…brew beer, drink beer and have fun doing it. 10 Barrel’s year-round beers, like Apocalypse IPA, Pub Beer, Cucumber Crush, Trail Beer, and others, can be found in retail in select U.S. markets, while its small tank seasonals are available at 10 Barrel’s brewpubs in Bend, Portland, Boise, Denver and San Diego. This year, Portland’s Brewmaster Whitney Burnside brewed up a handful of exclusive Feast beers including Feast Mode (a New Seasons Market collaboration), Maine Squeeze New England IPA (collaboration with Rick Gencarelli) brewed for the Feast Sunday Tailgate, and a Sea Buckthorn Berry and Honey Berliner Weiss (collaboration with Bonnie Morales) brewed for the “From Russia with Love” dinner. Keep your eyes and mouths open for the award-winning Pearl IPA and Whitburger Pilsner pouring at a couple of industry events!

  2. 12 Bridge Ciderworks

    12 Bridge Ciderworks

    (Oregon City, OR)

    12 Bridge Ciderworks is a local family-owned and operated cidery that grew out of a love for cider and the cider craft. We launched our all-natual cider at our 3,400 square foot production facility and taproom in June of 2017, in the heart of Oregon City. To date, we are a self-distributed company and have grown our draft sales program to serve the I-5 corridor, from Portland to Ashland.

  3. 14 Hands Winery

    14 Hands Winery

    (Prosser, WA)

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

  4. Doug Adams

    Doug Adams

    Bullard Restaurant (Portland, OR)

    Texas native Doug Adams is a cook’s cook known for his creativity, balance of flavors and hustle in the kitchen. A finalist on Season 12 of Bravo’s Top Chef, Adams launched his culinary career in Portland at Lucier before working alongside acclaimed chefs Greg Denton at MetroVino and Vitaly Paley at Paley’s Place. In 2012, Paley tapped Adams to be the Sous Chef of his new downtown restaurant, Imperial, where Adams soon earned the role of Chef de Cuisine. Adams’ creative energy, thoughtful dishes and leadership was quickly recognized, earning him a nomination as a 2016 James Beard Award Rising Star, the title of 2015 Chef of the Year from Eater Portland and Imperial the 2015 Best Restaurant from Willamette Week. In September 2016, Adams announced his upcoming project, Bullard, a downtown Portland restaurant in the new Woodlark Hotel named after his hometown in East Texas. At Bullard, Adams will draw inspiration from his small town Texas upbringing and new Portland roots to present his interpretation of modern Texas cooking.

  5. Alloro Vineyards

    Alloro Vineyards

    (Sherwood, OR)

    Alloro Vineyard is 70 acres of uniquely contoured, loess-derived, Laurelwood soil. Located on a southwest-facing slope in Oregon’s Chehalem Mountains, this special place is the heart and soul of our wines and is personally cared for by Founder and Vineyard Manager, David Nemarnik.  We are 100% Estate, crafting all our wines from our sustainably farmed, single vineyard site.  Our Burgundy trained, UC Davis educated Winemaker, Tom Fitzpatrick, believes that a wine should be an “expression of place, at a moment in time” and should therefore capture the unique personality of a site as it is expressed in each vintage. Elegantly composed, terroir-driven wines that reflect this philosophy are our focus.

  6. Altos Tequila

    Altos Tequila


    Born out of a collaboration between world-renowned Master Distiller Jesus Hernandez, and two of the world’s top bartenders, Henry Besant and Dre Masso, Altos is a 100% Blue Agave Tequila crafted 7,000 feet above sea level. A two-ton volcanic wheel is used to extract agave liquid, making it one of the few tequilas still using the ancient Tahona Method, which is more than 500 years old.  No other blanco tequila has earned 96 Points since the 2011 Ultimate Spirits Challenge.

  7. Anew Riesling

    Anew Riesling

    (Patterson, WA)

    Anew was crafted for those who enjoy healthy activities, but also seek time to relax and rejuvenate. They strive for a lifestyle of balance, making these aromatic and refreshing wines a perfect fit for their life. The fresh and light flavor profile makes Anew wines a perfect fit for many occasions. Anew wines offer a harmonious blend of pure fruit flavor, heightened aromatics and balanced acidity. Expressive flavors give Anew wines a crisp refreshing essence.

  8. Angry Orchard

    Angry Orchard

    (Walden, NY)

    Angry Orchard cider makers have been developing hard cider recipes for 20 years. In 2015, Angry Orchard established a home for cider research and development called the Innovation Cider House, located on a historic apple orchard in the New York Hudson River Valley. Angry Orchard makes a variety of cider styles, including Angry Orchard Crisp Apple, made from traditional cider apples for a blend of sweetness and bright acidity, just like biting into a fresh apple, and Angry Orchard Rosé, made with rare red flesh apples from France. Angry Orchard is committed to drinker education and awareness-building to help grow the category for all cider makers.

  9. Anne Amie Vineyards

    Anne Amie Vineyards

    (Carlton, OR)

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

  10. AnniePies


    (Portland, OR)

    AnniePies creates bite sized happiness, crafting mini pies and cookie sandwiches that are packed with the finest local, seasonal ingredients. Inspired by classic home-style flavors we loved as children, these nostalgic treats have been artfully reimagined for a sophisticated palette. Every dessert is meticulously handcrafted by owner and head baker Annie Portlock, who is set to debut her new brick-and-mortar dessert bar, BABES.

  11. 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.

  12. Argyle Winery

    Argyle Winery

    Argyle Winery (Dundee, OR)

    Argyle Winery has been creating wines in the Willamette Valley since 1987. What began as a conviction to grow world-class sparkling wine has grown to include an acclaimed portfolio of Pinot Noir, Chardonnay and Riesling. Argyle farms more than 500 acres of estate vineyards in the Willamette Valley, and welcomes guests daily at the Argyle Tasting House, located in the same downtown Dundee space they’ve called home since the beginning.

  13. Aria Portland Dry Gin

    Aria Portland Dry Gin

    (Portland, OR)

    Since 2012, Martin Ryan Distilling Company has focused exclusively on distilling Aria Portland Dry Gin—a classic London Dry gin handmade using traditional ingredients and distillation. The result is familiar, yet new—a full bodied, aromatic gin with depth, complexity, and balance. Aria Gin has earned numerous gold medals and praise from local and national press. Everything used to make Aria Gin is verified fair-trade, sustainably grown, and GMO-free. In under five years Martin Ryan established itself as one of Oregon’s premier distilleries. Aria is one of Oregon’s best selling high-end premium gins and one of the fastest growing craft spirits brands in Oregon’s history.

  14. Reem Assil

    Reem Assil

    Reem's Califorinia (Oakland, CA)

    Reem Assil is the owner of Reem’s California – Food & Wine‘s Best Restaurant of the Year 2018 – a tribute to Arab street-corner bakeries and the vibrant communities that surround them. She is also owner and Chef of Dyafa, a fine dining restaurant that celebrates the breadth and depth of Arab culture and cuisine. Reem’s restaurants are inspired by her Palestinian-Syrian upbringing surrounded by aromas and tastes of food from the homeland and the connections they evoked of her heritage, family, and community. Before dedicating herself to a culinary career, Reem worked for a decade as a community and labor organizer, and is dedicated to social justice as a core value of her businesses. She has worked with Bay Area’s esteemed cooperative bakery Arizmendi Bakery & Pizzeria, Grace Street Catering, Penelope Bar & Lounge, and several other local Bay Area chefs. Reem was a James Beard Award nominee for Best Chef: West 2018 and San Francisco Chronicle’s Rising Star Chef 2017.

  15. Chris Bailey

    Chris Bailey

    Portland Mercado (Portland, OR)

    The son of a Thai immigrant on the island of Oahu, Chef Chris Bailey grew fond of Southeast Asian and Hawaiian cuisines, now central to his style of cooking. Chef Bailey cooked in several prominent restaurants in Portland including Clyde Common and Din Din Supper Club before taking on a role as culinary enterprise developer at the Portland Mercado, a Latin market hall in SE Portland’s Foster-Powell neighborhood, advising and empowering Latino and immigrant-owned food startups in the greater Portland community.

  16. Barton & Guestier

    Barton & Guestier


    Founded in 1725 by the true Irish adventurer Thomas Barton, Barton & Guestier is the oldest wine merchant established in Bordeaux. With almost three centuries of experience, Barton & Guestier is present in over 130 countries on five continents. At Barton & Guestier, from vine to wine, from vinification to tasting, with our expertise and commitment, we aim perfection. Additionally, we make a point of honor of conveying our know-how, both through time, from one generation to the next, and through space, from one country to another, from one culture to another.

  17. Penelope Bass

    Penelope Bass

    Imbibe Magazine (Portland, OR)

    Penelope Bass drinks professionally on behalf of Imbibe magazine where she is the Associate Editor. Based in Portland, she has been writing about the food and drinks scene for the better part of a decade for both local and national outlets. You can find her drinking tequila in the summer, bourbon in the winter and way too much coffee all year.

  18. Daniel Batdorf

    Daniel Batdorf

    Tastebud (Portland, OR)

    Executive Chef Daniel Batdorf, and Pastry Chef/General Manager Erin Skipper are the husband and wife team who took over the reigns at Tastebud in Multnomah Village earlier this year. Still new to Portland, they spent the last four years working for Anne Quatrano, a James Beard award-winning chef located in Atlanta, GA. Hailing from Upstate New York and Tennessee, respectively, their diverse styles were honed where they met, at the Culinary Institute of America in Hyde Park, NY. After relocating to Portland, Daniel and Erin began working with Mark Doxtader, the owner of Tastebud, who charged them with the task of making wood-fired pizzas and desserts with only the produce that could be found from local farmers. The two have recently started serving brunch at Tastebud on the weekends, where pizzas and breakfast unite.

  19. Jessica Battilana

    Jessica Battilana

    Repertoire (San Francisco, CA)

    Jessica Battilana is the author of Repertoire: All the Recipes You Need, and writes a bi-monthly home cooking column for the San Francisco Chronicle. She’s also co-authored five chef cookbooks, including Charles Phan’s Vietnamese Home Cooking and Home Grown with chef Matt Jennings. When she’s not writing books she is the lunch lady at a school in San Francisco, preparing 220 from scratch lunches each day. And when she’s not cooking or writing, she’s wrestling her two sons (ages 7 and 5).

  20. Battle Creek Cellars

    Battle Creek Cellars

    (Willamette Valley, OR)

    In Unconditional, we’ve curated Pinot Noir from some of the most exciting vineyards in Oregon to create a wine that compromises nothing in quality and enjoyment. A versatile Pinot Noir that showcases Oregon’s perfect balance of fruit, elegance and earthiness, Unconditional’s price belies its excellent quality. This is Pinot Noir to be enjoyed every day, unconditionally.  Battle Creek Vineyard, one of its source vineyards and also the namesake winery, has a long tradition of producing premium Pinot Noir in the famed Willamette Valley. Long sunny days, tempered by cool coastal breezes and soils from ancient sea bed contribute to the quality of this single-vineyard Pinot Noir. Since 1998, Battle Creek Vineyard has produced terroir driven Pinot Noir with delicious flavor and acclaim to match.

  21. Beaujolais Wines

    Beaujolais Wines


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

  22. Aaron Bedard

    Aaron Bedard

    Stephanie Inn (Cannon Beach, OR)

    Aaron Bedard is the Executive Chef at the Stephanie Inn, a luxury boutique hotel oceanfront in Cannon Beach, Oregon (1.5 hours from Portland). Growing up in the small ranching town of La Grande in Eastern Oregon, Aaron’s childhood was filled with Sunday aromas of mom’s hearty stews simmering on the stovetop. Subsequent training with top honors at the Western Culinary Institute and a chance encounter with some of the Oregon coast’s top chefs at a charity event landed him at the beach, where he’s been ever since. Ask Aaron what he loves to cook and he immediately jumps to those early influences – Osso Bucco, lamb shanks, slow-cooked short ribs – but then pauses, as the Pacific bounty of Dungeness crab, oysters from Netarts Bay, and sleuthing out chanterelles in the coastal range vie for first place in his heart.  When Astoria fisherman flag the first spring run Chinook salmon for Aaron, it doesn’t get better than that (except on days off, when he angles the waters himself). Beyond the eight chickens and heritage blueberries on his two-acre coastal homestead, what Aaron loves most is being a part of many guests’ special life moments, where beautiful, seasonal food makes for an unforgettable celebration.

  23. Emma Bengtsson

    Emma Bengtsson

    Aquavit (New York, NY)

    Chef Emma Bengtsson was named Executive Chef of Aquavit in 2014, after four years as Executive Pastry Chef at the restaurant. As Aquavit’s Executive Chef she has garnered (and retained) three stars from The New York Times and two stars from Michelin, the second female chef in the U.S. accorded that honor. Prior to moving to New York, Emma worked at some of Sweden’s most renowned restaurants, including the two-Michelin starred Edsbacka Krog, Restaurant Prinsen, and Operakällaren. Emma attended Stockholm’s Hotel and Restaurant School after years of cooking at home with her mother and grandmother in Falkenberg, on the west coast of Sweden.

  24. Joshua M.  Bernstein

    Joshua M. Bernstein

    Imbibe Magazine (Brooklyn, NY)

    Joshua M. Bernstein is a beer, spirits, food, and travel journalist (phew!) who regularly contributes to Bon Appétit, Men’s Journal, Draft, Wine Enthusiast, and Imbibe, where he’s a contributing editor. Additionally, he’s the author of Brewed Awakening, The Complete Beer Course, and the forthcoming The Complete IPA. He lives with his wife, daughter, and dog in Brooklyn, where he drinks plenty of beer, eats loads of dumplings, and leads homebrew tours. Say hi!

  25. Lord Birthday

    Lord Birthday

    Lord Birthday (Corvallis, OR)

    Lord Birthday is a series of lightly satirical poems, lists, and illustrations created by Chad Murphy in 2015. Chad does the LB writings and drawings from high atop a coconut tree, which is where he feels most comfortable. His wife, Mindy, provides key editorial input and manages LB’s emerging global empire. She is the salt to Chad’s cookie dough, the Brian Eno to Chad’s Achtung Baby. In March of 2018, Chad’s debut Lord Birthday book, How to Appear Normal at Social Events, was published by Andrews McMeel.

  26. Mark Bitterman

    Mark Bitterman

    The Meadow (Portland, OR)

    Mark Bitterman, is a James Beard Award-winning author, and Owner of the bicoastal bitters emporium, The Meadow. Mark’s fourth book, The Field Guide to Bitters & Amari, started to take shape when he was a child, with a surreptitious sip at a family cocktail party. The spicy-bitter-sweet-stinging taste ignited a life-long wanderlust for flavor has led to features in The New York Times, Splendid Table, Food & Wine, Bizarre Foods, and countless other media. It has been speculated that Bitterman’s family name, which has Ashkenazic roots in Romania, proves that bitters is in his DNA.

  27. Rupert and Carrie Blease

    Rupert and Carrie Blease

    Lord Stanley (San Francisco, CA)

    Rupert and Carrie Blease are the husband and wife team behind Lord Stanley, their modern European restaurant in the Russian Hill neighborhood of San Francisco. Rupert grew up in England and France, and Carrie is a Southern California girl, but somehow the two ended up working together in the kitchen at Le Manoir aux Quat Saisons in Oxford, England. After falling in love (and gaining an amazing education), they took time to travel together, working in many notable kitchens along the way. They spent time at their friend Agnar Sverrisson’s restaurant, Texture in London, before moving to New York City where they married and worked for years at Blue Hill (her) and Per Se (him). But the West Coast was calling, so they moved to San Francisco and opened Lord Stanley in the summer of 2015. The vibe at Lord Stanley is fun and casual and the food is refined, based in classical French and incorporating elements from other European traditions and Japan’s elemental simplicity.

  28. Thomas Bleigh

    Thomas Bleigh

    Square Mile Cider (Portland, OR)

    Thomas Bleigh is the innovation Brewmaster at Craft Brew Alliance and responsible for the creation of Square Mile Rosé Cider. As a 16 year craft beer industry veteran and a graduate of UC Davis with a masters in Fine Arts, Thomas strives to combine his love of all things fermented with his passion for the arts. His rose cider was inspired by a trip through France in 2016 and the hope of creating a quality rosé cider through the use of botanicals. As a champion of all things fermented, Thomas enjoys finding opportunities to be creative in the intersections of beer, wine, and cider. Thomas also aspires to put the “FU back in FUN!”

  29. Blue Star Donuts

    Blue Star Donuts

    (Portland, OR)

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

  30. Philippe Boulot

    Philippe Boulot

    The Multnomah Athletic Club (Portland, OR)

    Philippe Boulot joined the Portland culinary scene in April 1994 as the Executive Chef of the Heathman Restaurant & Bar and quickly became a driving force in Portland’s growing reputation as an international food destination. Bolout was one of the pioneering chefs to embrace the Northwest’s abundance of seasonal and sustainable ingredients. He led the restaurant for 20 years, turning it into a Portland institution. In January 2009, Boulot joined the Multnomah Athletic Club as Executive Chef. Boulot was honored with the James Beard Award Best Chef: Pacific Northwest in 2001. He received the Knight of the Order of Agricultural Merit (Chevalier de l’Ordre du Merite Agricole) in July 2004 from the Ambassador of France. In 2005 he was awarded Chef of the Year from the Academie Culinaire de France. Boulot received the Officer in the National Order of Agricultural Merit (Ordre National du Mérite Agricole) in October 2011, and he is the first and only Northwest chef with this distinction. Boulot was named Oregon Chef of the Year in 2014 by the Oregon Beef Council and serves as an advisor to the Council’s Culinary Committee to help ranchers promote beef with chefs and food professionals.

  31. Kim Boyce

    Kim Boyce

    Bakeshop (Portland, OR)

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

  32. Luke Bradford

    Luke Bradford

    Cor Cellars (Lyle, WA)

    Born in Manhattan, Luke moved to Washington for college at Evergreen State. After two harvests in Italy, at Tenuta di Trinoro in Tuscany, and Passopisciaro on Mt. Etna in Sicily, Luke moved to the Columbia Gorge in 2003 to launch COR Cellars. Working as an assistant at Syncline Winery and Wind River Cellars, Luke slowly increased production and began working on COR full time in 2006. With production now about 4000 cases, COR focuses on “mountain” white varietals from the cool climate Columbia Gorge AVA, and Bordeaux red varietals from the Horse Heaven Hills.

  33. 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.

  34. Sean Brock

    Sean Brock

    Husk (Charleston, SC)

    Sean Brock is Chef/Partner of McCrady’s & McCrady’s Tavern in Charleston, Husk in Nashville, Charleston, Savannah, and Greenville, and Minero in Charleston and Atlanta. Raised in rural Virginia, he has been involved in the repatriation of the Southern pantry for the past decade. In 2010, Brock won the James Beard Award for Best Chef: Southeast and is a four-time finalist for Outstanding Chef. His cookbook, Heritage, is a New York Times Bestseller and the winner of the 2015 American Cooking James Beard Award. Brock hosted season two of the television series Mind of a Chef. He divides his time between Nashville and Charleston.

  35. Browne Family Vineyards

    Browne Family Vineyards

    (Walla Walla, WA)

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

  36. Buffalo Trace

    Buffalo Trace

    (Franklin County, KY)

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

  37. Bull Run Distillery

    Bull Run Distillery

    (Portland, OR)

    Bull Run Distillery was founded in 2010 with the grand idea of making Oregon whiskey. Since then Bull Run has also branched out into unique barrel finishing projects and specialty spirits. In addition, empty barrels are given new life by collaborating with local beverage and culinary crafters for their projects. Experience BRD whiskey = Grain. Wood. Time. Portland.

  38. Bulleit


    (Louisville, KY)

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

  39. Buoy Beer Company

    Buoy Beer Company

    (Astoria, OR)

    Astoria, OR overlooks one of the West’s most relentless rivers meeting the wilderness of an entire ocean, and here Buoy Beer Company brews its beer. With balance always a priority, we focus on traditional lagers and NW ales – to savor after a hard day’s work and to share with friends.

  40. Ryan Burk

    Ryan Burk

    Angry Orchard (Walden, NY)

    Ryan is the head cider maker at Angry Orchard. He is based at the cider house on the Angry Orchard, a 60-acre orchard in the Hudson Valley of New York. He grew up in Williamson, New York – a region known for apple growing – and his first jobs involved working on orchards in his hometown, so apples have been a part of his life from the beginning. Ryan has always been interested in agriculture and fermentation, both of which led him to pursue a career in cider making. Prior to joining the Angry Orchard team, Ryan racked up years of professional cider making experience, with a particular focus on cider barrel aging and varying fermentation processes. He currently serves as a board member to the United States Association of Cider Makers (USACM) and the Cider Institute of North America (CINA).
    At the cider house, Ryan leads Angry Orchard’s research and development efforts. He and the other cider makers are focused on recipe and ingredient experimentation as well as cider innovation, including single varietal ciders and barrel aging. The ciders made in Walden are experimental, and have potential to ultimately become part of the Angry Orchard family of ciders available nationwide.

  41. Alvin Cailan

    Alvin Cailan

    The Usual (New York, NY)

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

  42. Elias Cairo

    Elias Cairo

    Olympia Provisions (Portland, OR)

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

  43. Paolo Calamai

    Paolo Calamai

    Burrasca (Portland, OR)

    Raised in an old casa colonica among the grape vines and olive trees of the family’s small urban farm on the northern edge of Florence, Paolo Calamai is an exuberant proponent of Tuscan cuisine in all its earthy glory. He grew up at the twin elbows of his paternal grandmother and mother, learning the repertoire of Florentine classics that brought the extended family together at mealtimes. In the restaurant business since age 16, he has worked with some of the most renowned Italian chefs and restaurateurs on two continents, including the iconic Fabio Picchi of Ristorante Cibrèo in Florence.

  44. Canned Oregon

    Canned Oregon

    (Newberg, OR)

    Canned Oregon was born from the bold idea that quality wine should complement every lifestyle you lead. Whether exploring the mountain, relaxing at the beach, or in the city with friends, Canned Oregon evokes adventure and the endless ways to experience wine beyond the bottle. With four unique offerings – Pink Bubbles, White Bubbles, Pinot Gris and Pinot Noir – discover an Oregon wine for every moment, no matter where you are. Oregon is not just a state, it’s a state of mind.

  45. Javier Canteras

    Javier Canteras

    Urdaneta (Portland, OR)

    Javier Canteras is the Chef/Owner of Urdaneta, a tapas-style restaurant deeply rooted in the appreciation for traditional Spanish gastronomy and drink. Quietly tucked away from the bustling Alberta neighborhood of Portland, Oregon, Canteras’ urbane menu is dedicated to inventive pintxos, and alongside a menu of hearty, old world tapas, celebrates his Basque upbringing with bold, sophisticated flavors that transcend the typical Spanish fare. Canteras’ family moved to the US when he was five. A native of Spain, he frequently took trips back with his family where he learned to make desserts and family dishes alongside his father and grandfather. His family cooked together, creating simple yet inventive meals that drew inspiration from recipes passed down throughout the years, the fresh produce found at local farmer markets, food trucks, and tapas bars found across the vast Basque region. The ideas of family meals were – and still are – important to Canteras and his family. Before his grandfather’s passing, Canteras’ fondest memory was of the traditional txokos, a somewhat secret society made up of members who came together to cook and experiment with new techniques. Many of the dishes on his menu reflect those rare moments in time – a fond childhood memory or recent homecoming – of his native Spain, which he now shares with Portland’s growing Spanish food scene.

  46. Beau Carr

    Beau Carr

    RingSide Steakhouse Uptown (Portland, OR)

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

  47. Chateau Ste Michelle

    Chateau Ste Michelle

    (Woodinville, WA)

    In the realm of New World regions, Chateau Ste. Michelle is truly a timeless classic – the premiere winery of Washington. We defined the Northwest wine industry nearly 50 years ago with classic vinifera wines and stand today in a New World leadership role.

  48. Maylin Chavez

    Maylin Chavez

    Olympia Oyster Bar (Portland, OR)

    Maylin Chavez is the Chef and Owner of Olympia Oyster Bar in Portland, Oregon, Co-Founder of Portland’s newest oyster festival, Shuck Portland, and a native to Tijuana, Baja California Norte. Maylin brings her heritage and passion for the sea to each dish she prepares at Olympia Oyster Bar, her neighborhood dedicated oyster and wine bar serving small seasonal seafood plates and unique oyster preparations. Each dish is inspired by Maylin’s Mexican heritage and the global flavors of Japan and the Mediterranean. Olympia’s menu sets out to feature the honest beauty of seafood without over-manipulating it or masking its flavors. She is a passionate advocate for aquaculture and works directly with oyster and shellfish farmers and fisherman to procure the best oysters, shellfish and seafood for her restaurant. Her personal and professional experiences cooking in Baja alongside Baja’s, San Diego’s, and Portland’s top chefs; as well as abroad. Being surrounded by the rich diversity of ingredients has created a direct imprint on her cuisine. Her cuisine and restaurant have been featured in Bon Appétit’s September 2016 issue for Best New Restaurants, Eater’s 38 Hot List, Wine and Spirits Magazine, Portland Monthly Magazine, Top 10 Seafood Restaurants in PDX, the Food Network’s Best Oyster Bars in America, and will soon be featured in a national magazine for her creative take on oysters, in Where Women Cook.

  49. Chehalem Winery

    Chehalem Winery

    (Newberg, OR)

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

  50. Chemistry Wine

    Chemistry Wine

    (Newberg, OR)

    Wine brings people together. There is a visceral connection that ignites the moment a bottle of wine is placed on a table. It’s the substance that binds us together and establishes new rapport. It enhances the chemistry of our lives, making each engagement with our peers more relevant, more extraordinary. Crafted from world-class fruit grown in Oregon’s Willamette Valley, Chemistry wines are made for the everyday moments in life.

  51. José Chesa

    José Chesa

    Ataula (Portland, OR)

    José Chesa is a Chef. Cooking is not just his job, it is his life. His contagious energy proves that this Spaniard can’t be held down! Globe trotting helped to hone his skills at prestigious Michelin-starred restaurants. Mentors Alain Passard, Cyril Renauld, Santi Santamaria, Dominique Bouchet and Nandy Jubany shaped José’s vision of hospitality. Satisfied with his travels, his next mission became finding a place to settle down and start a family. The passionate chef discovered Portland, opened his first restaurant Ataula in 2013 and then co-founded 180, Portland’s first xurreria. With no time wasted, José now enjoys everyday life with wife and business partner Cristina, their 5 year old son and newborn daughter.

  52. Peter Cho

    Peter Cho

    Han Oak (Portland, OR)

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

  53. Dustin Clark

    Dustin Clark

    Besaw's (Portland, OR)

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

  54. Paul Clarke

    Paul Clarke

    Imbibe (Portland, OR)

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

  55. Col Solare

    Col Solare

    (Benton City, WA)

    From Chateau Ste. Michelle and Marchesi Antinori comes Col Solare – a Cabernet Sauvignon-based wine with profound density, complex flavors and a supple texture. The distinctive flavor of Col Solare reflects an ingenious partnership that combines our expertise in the Northwest’s climate and precision viticulture with Antinori’s 26 generations of winemaking experience in Italy.

  56. Tyson Cole

    Tyson Cole

    Hai Hospitality (Austin, TX)

    Chef Tyson Cole worked his way up the ranks, beginning as a dishwasher and eventually working his way up to Sushi Master. In 2003, he opened Uchi in Austin, surprising locals and visitors alike with a seamless blending of global ingredients with traditional Japanese flavors, served in a little red house right in the middle of Texas. His signature “perfect bite” earned him a coveted spot on Food & Wine‘s Best New Chefs of 2005 list, and in 2011 recognition as  Best Chef Southwest from the James Beard Foundation, the same year he released Uchi the Cookbook. Fifteen years in, Uchi has blossomed into new cities like Houston, Dallas and Denver with a new group name, Hai Hospitality.  Cole has branched out with new concepts like Uchiko, Uchiba, and his latest, Loro, his Asian Smokehouse in Austin in partnership with award-winning pitmaster Aaron Franklin. What remains the same for Cole is his continued focus on growing and mentoring his team, his dedication to innovation, and his desire to continually raise the bar on intuitive and approachable service.

  57. Colene Clemens Vineyards

    Colene Clemens Vineyards

    (Newberg, OR)

    Colene Clemens was founded in 2005 by Oregonians Joe and Victoria Stark, with the express purpose of making exceptional pinot noir.  Named in honor of Victoria’s mother, Colene Clemens, the Estate spans 122 acres where the Chehalem Mountains converge with Ribbon Ridge, featuring both sedimentary and volcanic soils.  Vineyard elevation climbs from 350 to 650 feet, where the winery perches with sweeping views of the coast range and valley.  Currently 59 acres are planted to pinot noir & chardonnay.  Winemaker & Vineyard Manager Stephen Goff has overseen production of the fruit and wines since the inaugural vintage in 2008.

  58. 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.

  59. Nina Compton

    Nina Compton

    Compère Lapin (New Orleans, LA)

    Owner of Compère Lapin and Bywater American Bistro in New Orleans, Chef Nina Compton has more than 15 years experience manning the stoves of some of the finest restaurants in the country. Leaving the cozy, warm winters of the Caribbean, Nina chose to move to chilly Hyde Park, New York. Graduating from The Culinary Institute of America, Nina began her professional journey at Daniel in New York City, working and continuing her culinary education alongside world-renowned Chef/Restaurateur Daniel Boulud and his team. After moving to Miami, she continued to work with the best, joining the crews of Norman Van Aken at Norman’s, Philippe Ruiz at Palme d’Or, and Casa Casuarina, a private club and boutique hotel in Miami Beach where she rose from Sous Chef to Executive Chef of the small yet highly acclaimed property. During a star turn on Bravo’s acclaimed cooking competition show, Top Chef, she was a finalist and fan favorite. An opportunity with Provenance Hotels lured Nina to New Orleans where she opened her first solo restaurant, Compère Lapin, at the Old No. 77 Hotel & Chandlery in the Warehouse District in  2015. In 2018, Nina opened her second restaurant, Bywater American Bistro in NOLA’s “sliver by the river” neighborhood. In addition to her huge success at both restaurants, she’s currently the culinary ambassador for St. Lucia. Nina was recently named one of Food & Wine’s Best New Chefs 2017 and is a James Beard Award winner for Best Chef: South 2017.

  60. Abraham Conlon

    Abraham Conlon

    Fat Rice (Chicago, IL)

    Growing up in Lowell, Massachusetts, Abraham Conlon’s culinary beginning was heavily impacted by his Portuguese heritage and a strong Southeast Asian presence in his community. Alongside partner Adrienne Lo, Abraham opened ‪Fat Rice in Chicago’s Logan Square neighborhood in 2012 as a return to his roots. The restaurant harmonizes the rich influence of his upbringing with his own unique culinary exploration. Fat Rice’s menu focuses on food from the modest traditions of Macau and is prepared with a respect for ritual, custom, and technique. The acclaimed concept has been recognized by Bon Appétit (Top 10 Best Restaurants in America, 2013), Jean Banchet Awards (Best New Restaurant winner, 2013), the James Beard Awards (Best Chef: Great Lakes winner, 2018), StarChefs (“Rising Star” 2015) and many others. In July 2016, Abe and Adrienne also opened The Bakery at Fat Rice, a Chinese Bakery and evening petisco bar, as well as The Ladies’ Room, a 250-square-foot craft cocktail lounge inspired by the fantan (Chinese gambling halls) and red light districts that proliferated around Macau in the mid 19th and 20th centuries. His most recent work includes releasing his first book, The Adventures of Fat Rice, a compilation of recipes that explores the vibrant food culture of Macau.

  61. Chris  Cosentino

    Chris Cosentino

    Jackrabbit (Portland, OR)

    Chris Cosentino is the Chef and Co-Owner of San Francisco’s celebrated Cockscomb restaurant; Jackrabbit in Portland, Oregon; and Acacia House at Las Alcobas, a Luxury Collection Hotel in Napa Valley – alongside partner Oliver Wharton and parent company Delicious MFG & CO. He is also the Chef and Co-Creator of Boccalone artisanal salumeria. Cosentino’s first Executive Chef position began at Incanto in 2002 where his innovative Italian and whole animal cookery drew critical acclaim. Cosentino opened Cockscomb in 2014, showcasing a range of sustainable meat cuts and dishes inspired by the city’s culinary history, which San Francisco Chronicle restaurant critic Michael Bauer awarded three stars, deeming that: “There’s nothing else like it, and Cosentino has a consistent, unwavering vision.” Cosentino has appeared on Food Network’s Next Iron Chef America, Chefs vs. City, and BRAVO’s Top Chef Masters, earning over $140,000 for The Michael J. Fox Foundation as the season four winner. In late August 2017, Cosentino, along with writer and photographer Michael Harlan Turkell, debuted Offal Good: Cooking From The Heart, With Guts (Clarkson Potter), a resource for mastering how to cook and honor the animals we eat and explore the unique quality of our ingredients. He is also the author of Beginnings: My Way To Start A Meal.

  62. Dominique Crenn

    Dominique Crenn

    Atelier Crenn (San Francisco, CA)

    Dominique Crenn, the Chef/Owner of two Michelin starred Atelier Crenn of San Francisco, focuses on cuisine as a craft and the community as an inspiration. Crenn’s parents had a strong influence on her interest and love for the culinary arts – she began her formal culinary training when she moved to San Francisco in 1988 to work at Stars, under luminaries Jeremiah Tower and Mark Franz. In 2011, Crenn opened Atelier Crenn, a deeply personal project, where her heritage and ode to “poetic culinaria” is embodied through the whimsical creations she shares with her guests. As an active member of the international culinary community, Crenn promotes innovation, sustainability, and equality, through her collaboration with various panels and summits.

  63. Cristom Vineyards

    Cristom Vineyards

    (Salem, OR)

    Cristom Vineyards began a quarter of a century ago as a collaboration between an engineer and a biochemist who each possessed a deep-rooted respect for the land, the natural winemaking process, and Pinot Noir. 26 years later, second-generation winegrower-owner Tom Gerrie and winemaker Steve Doerner lead our tenured viticulture team in tending our Estate vineyards, and producing elegant, dynamic wines, recognizable by our hallmark style of whole-cluster fermentation by native yeasts.

  64. Crooked Stave

    Crooked Stave

    (Denver, CO)

    Founded in Denver, CO in late 2010 as an artisan beer project, Crooked Stave is the culmination of brewmaster and “Brettanomyces Guru” Chad Yakobson’s open source Master’s research, The Brettanomyces Project. Crooked Stave’s progressive approach to brewing blends science and art through creativity and passion. The resulting creations, most of which use Brettanomyces yeasts and mature in oak, are beers of extraordinary complexity.

  65. Greg Denton and Gabrielle Quiñónez Denton

    Greg Denton and Gabrielle Quiñónez Denton

    Bistro Agnes (Portland, OR)

    Greg Denton & Gabrielle Quiñónez Denton are Chef/Owners of Ox Restaurant and Bistro Agnes. Born in Schenectady, New York and raised in Rutland, Vermont, Greg knew he wanted to be a chef from age four. He started working in kitchens at age nine. Gabrielle’s passion for food developed at a young age as well, during summers spent in her grandmother’s kitchen in the Andean highlands of Ecuador. Both Greg and Gabrielle graduated from culinary school with honors, Greg in 1996 from The Culinary Institute of America in Hyde Park, New York and Gabrielle in 1999 from the California Culinary Academy in San Francisco. Together, the two chefs opened the Argentine-inspired Ox Restaurant in April of 2012, and their new Parisian-style French bistro, called Bistro Agnes, in January of 2018 in Portland, Oregon. They also released their debut cookbook, Around the Fire, in March 2016 (published by Ten Speed Press), to critical acclaim. Ox Restaurant serves Argentine-inspired Portland food. Ox and the Dentons have received the following recognition: The Oregonian’s Restaurant of the Year 2013, the James Beard Award Semi-Finalists for Best Chef: Northwest 2013, and Best New Restaurant in America, the James Beard Award Semi-Finalists for Best Chef: Northwest 2013, 2014, the James Beard Foundation Award finalists for Best Chef: Northwest 2015, 2016, winner of Esquire Channel’s Knife Fight 2014, Battle Eel, Greg Denton vs. Jason Wilson, Top 50 Best New Restaurants by Bon Appétit Magazine, and 2012 Portland Restaurant of the Year Award by, Food & Wine magazine’s Best New Chef 2014, and finally the James Beard Award winner for Best Chef: Northwest.


  66. Traci Des Jardins

    Traci Des Jardins

    Jardinière (San Francisco, CA)

    Traci Des Jardins has been a part of the San Francisco food community for 25 years, opening many great San Francisco restaurants. She currently runs a diverse group of eateries, from her iconic Jardinière, Ferry Building located Mijita, to Public House in AT&T Park which serves classic American fare. The Commissary, Arguello, and Transit are located in San Francisco’s Presidio in a partnership with the Presidio Trust and Bon Appétit Management Company. Traci’s latest project, School Night, is a weeknight bar located in the Dogpatch neighborhood of San Francisco. She has collaborated with the leadership team of The Pearl, a premier event venue, and Bar Manager extraordinaire, Enrique Sanchez, of Arguello. Before opening Jardinière in San Francisco in 1997, Des Jardins worked in the most highly acclaimed kitchens in Los Angeles, France, and New York City. Classically trained in French cuisine by some of the best chefs and restaurateurs in the world, Des Jardin’s style is also influenced by her Mexican and French-Acadian grandparents who taught her how to cook and gave her a passion for food. For over two decades in San Francisco, Des Jardins has continued to focus and evolve her style of cooking as well as her restaurants. Over the course of her successful career she has trained and groomed many chefs and front-of-the-house leaders, many of whom now help operate her growing group of restaurants and others who have gone on to their own successful ventures. Known as one of the top female chefs in the country, Des Jardins is a two-time James Beard Award winner and has earned a number of industry accolades throughout her career.

  67. Deschutes Brewery

    Deschutes Brewery

    (Bend, OR)

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

  68. Chris DiMinno

    Chris DiMinno

    Trifecta Tavern (Portland, OR)

    Chris DiMinno is the Executive Chef at Trifecta Tavern & Bakery in Portland’s Central Eastside. After working alongside Chef Dan Barber of Blue Hill at Stone Barns and Chef Bill Telepan of Telepan, DiMinno moved to Portland and took the reins as Executive Chef at Clyde Common, a post he held for six years. Most recently, DiMinno was the Executive Chef at Jackrabbit, Chef Chris Cosentino’s Portland outpost, and the culinary director for King Cycling Group’s Gourmet Century Events. He is a graduate of the Culinary Institute of America and spends any free time riding one of his many hand-built bikes.

  69. Dirty Pretty

    Dirty Pretty

    Dirty Pretty (Portland, OR)

    Dirty Pretty is one of Portland’s newest breweries. Carston Haney, formerly of Ross Island and Alameda, is head brewer currently brewing in their SE Powell location.
    Distributed to venues within Portland (and quickly expanding), Dirty Pretty focuses heavily on collaborations and limited-edition brews. Their “Call Me Hazy” pale ale brewed in collaboration with Ben Edmunds of Breakside was the official beer of 2018 Portland Beer Week. Dirty Pretty beers are beautifully brewed with the finest ingredients the Pacific Northwest has to offer but with a taste of that urban grit, creativity and determination that put Portland on the map in the first place.
  70. 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.

  71. Domaine Divio

    Domaine Divio

    (Newberg, OR)

    Domaine Divio Estate is a 20-acre parcel located in the Ribbon Ridge AVA. Owner and Winemaker, Bruno Corneaux, is a fourth-generation grower and producer from Burgundy, France. Being raised caring for and farming his family’s vineyards, he understands the importance of cherishing the land. He embraced Biodynamic farming practices for the estate vineyard and the sites he sources from. His site-specific Pinot Noirs express themselves through his traditional, non-interventional winemaking. Among his selection of Pinot Noirs, it is also Domaine Divio’s great pleasure to offer our highly-touted Chardonnay. As we say, “Oregon wine by essence, Burgundian wine by style.”

  72. Domaine Drouhin Oregon

    Domaine Drouhin Oregon

    (Dundee, OR)

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

  73. Domaine Ste. Michelle

    Domaine Ste. Michelle

    (Paterson, WA)

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

  74. Duck Pond Cellars

    Duck Pond Cellars

    (Dundee, OR)

    Originally from California, Doug and Jo Ann Fries moved their family to Sunriver, Oregon in the early 1980’s. In 1984, they purchased property in Dundee, Oregon, where they planted a 500-acre hazelnut orchard along with a small 13-acre vineyard with the hopes of producing a few hundred cases of their own wine. In 1993, Duck Pond Cellars opened its doors for the first time, named in honor of the family home on Sunriver’s Duck Pond Lane. We remain a family-owned and operated winery, and our dedication to providing quality wines has never wavered in our 25 years of business.

  75. Elizabeth Chambers Cellar

    Elizabeth Chambers Cellar

    (McMinnville, OR)

    Elizabeth Chambers Cellars is a boutique winery specializing in handcrafted micro-regional Pinot Noir made in McMinnville, the heart of Oregon Wine Country. We invite you to start (or continue) your own love affair with Pinot Noir by discovering our world-class wines. Today, we celebrate a new chapter for Elizabeth Chambers Cellar wines under the guidance of winemaker Drew Voit. Drew’s first job in winemaking was as Assistant Winemaker for Liz at Silvan Ridge, and his exploration of Pinot Noir continued with positions at Shea Wine Cellars and Domaine Serene, as well as his own boutique label, Harper Voit. An industry veteran who has consulted for some of the region’s most coveted ultra-premium labels, Drew brings additional credibility to Elizabeth Chambers Cellar in the eyes of both wine aficionados and the industry as a whole.  Visit us at our historic winery and tasting room, an idyllic getaway in the heart of McMinnville where we proudly pour our lush, fruit-forward Pinot Noir, Rosé and Pinot Gris daily and host fun-filled events throughout the year.  Purchase a selection of our elegant, well-made wines to share at your next family gathering, raise in an intimate toast, or lay down for a truly special occasion in the future. To enjoy an unparalleled experience, exclusive benefits, and access to our inaugural release of Chardonnay in early 2019, we invite you to consider membership in our Collector’s Club or Connoisseur’s Club. We are honored to share these wines with you as the finest representation of the region as well as the varietal.

  76. Elk Cove Vineyards

    Elk Cove Vineyards

    (Gaston, OR)

    Founded in 1974 by Pat and Joe Campbell and named for the elk herd that roams nearby, Elk Cove’s six estate vineyards stretch from Oregon’s Yamhill-Carlton hillsides to the peaks of the Chehalem Mountains. In 1995, Adam Campbell joined forces with his parents as a second generation winemaker and 5th generation Oregon farmer. Adam believes you can only create exceptional cool-climate wines by growing the best fruit possible: “High quality wine really starts in the vineyard. At the end of the day I need great vineyard sites and impeccable farming to make phenomenal wines.” Family farmed for over four decades. 100% Estate Grown and Bottled.

  77. Elouan Wines

    Elouan Wines

    (St. Helena, CA)

    The name Elouan means “good light”, which is reflective of the typically cool summers, yet abundant sunshine found in this winegrowing region. The unique climate, diversity of soil types and the gentle sunlight influence on both canopy and fruit, form the foundation of this wine’s northern character. Elouan is a blend of Pinot Noir from three regions along Oregon’s coast: Willamette, Umpqua and Rogue Valleys. When blended together, the fruit from these diverse regions produce wines with depth of flavor, vibrancy and suppleness. Offerings include a Pinot Noir, Rosé of Pinot Noir and two Reserve Pinot Noirs.

  78. Erath


    (Dundee, OR)

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

  79. Brad Farmerie

    Brad Farmerie

    Saxon + Parole (New York, NY)

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

  80. Jordan Felix

    Jordan Felix

    House Spirits Distillery (Portland, OR)

    Jordan Felix is the Westward American Single Malt Advocate. Before joining the House Spirits Distillery team last year, Jordan ran the well regarded Multnomah Whisk(e)y Library and worked on the noted team at Clyde Common in Portland, Oregon. Managing bars and restaurants from Melbourne, Australia to New York City, he is dedicated to educating about spirits and sharing hospitality with the world. Jordan is an amateur writer, a keen swimmer and a lover of ice cold Boulevardier.

  81. Fernet-Branca



    The discovery of Fernet-Branca is an adventurous journey amidst flavors and emotions; A unique experience that is bound to establish a new and intense relationship that will last for a lifetime. Intensely bitter since its inception in 1845, Fernet-Branca has been produced according to the original recipe that has been handed down from generation to generation. Made from 27 different herbs, roots and spices from 4 different continents, the motto of Fernet-Branca is Novare Serbando, which means to innovate while preserving tradition.

  82. Danielle Firle

    Danielle Firle

    Secret Supper (Portland, OR)

    Danielle is a seasoned creative professional who brings her ideas to life through Secret Supper, along with leading her highly acclaimed event space/creative studio, Tendue. As an accredited wine expert and former interior designer, she’s focused on blending these two worlds together to craft visually inspiring spaces and experiences that center on food, wine and place. Her portfolio showcases a range of exceptionally well-crafted events and experiences from across the world, earning her high praise and a respected reputation sought by the leading brands she collaborates with. With a passion for travel and adventure, she’s often found out exploring somewhere new with her husband or enjoying a glass of Champagne with friends.

  83. Patrick Fleming

    Patrick Fleming

    Boke Bowl (Portland, OR)

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

  84. Dana Frank

    Dana Frank

    Bar Norman (Portland, OR)

    Dana has been working in restaurants for over 16 years, with most of her attention paid to wine, even when she should have been focusing on other things. She has been the wine director at multi-award winning Ava Gene’s, named one of Food & Wine’s Sommeliers of the Year and Bon Appetit’s Sommeliers to Watch, and opened Bar Norman, her ode to good music, natural wine and the people who make it, this summer. Dana’s first book, Wine Food, written with co-author and friend Andrea Slonecker, will be published by Lorena Jones Books/Ten Speed Press in September 2018. Dana and her husband have a winery (Bow & Arrow), a six-year-old (Orly), and spend their free time trying to chill out (impossible).

  85. 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.

  86. Freeland Spirits

    Freeland Spirits

    (Portland, OR)

    Freeland Spirits, Portland’s new craft distillery, is proud to be women owned and operated. From the gals who grow the grain and botanicals, to those who run the still, we’re creating superior spirits that celebrate all the Northwest has to offer. Freeland Spirits Gin is crafted by hand in small batches. A traditional copper pot still brings juniper and 13 other botanicals to life. Meanwhile, a state of the art vacuum still cajoles quieter flavors including fresh cucumber, rosemary, mint and thyme. Yes, delicious in cocktails. But we suggest sipping it with just a cube of ice.

  87. 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.

  88. Full Sail Brewing

    Full Sail Brewing

    (Hood River, OR)

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

  89. Mark Fuller

    Mark Fuller

    New Luck Toy (Seattle, WA)

    School of hard knocks then culinary school then school of hard knocks again.

  90. Diego Galicia

    Diego Galicia

    Mixtli (San Antonio, TX)

    Mixtli opened in 2013 to rave reviews. Diego Galicia and his Chef Partner and Co-Owner, Rico Torres, have been regularly recognized and praised by critics as leaders in the culinary community in San Antonio. Born in Toluca, Mexico, in 1984, Galicia moved to San Antonio in 2002. Galicia always had the dream of opening his own restaurant. While cultivating his dreams, he worked at Texas fast food chain Taco Cabana in order to save funds to open Mixtli.  Since Mixtli opened, Galicia and Torres have been named Food & Wine’s Best New Chefs 2017 and James Beard Award semi-finalists for Best Chef Southwest 2018. The pair has also been featured in Texas Monthly, USA Today, Travel Channel, and more.

  91. Rick Gencarelli

    Rick Gencarelli

    Lardo (Portland, OR)

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

  92. Ken Gordon

    Ken Gordon

    Kenny & Zuke's Delicatessen (Portland, OR)

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

  93. John Gorham

    John Gorham

    Toro Bravo (Portland, OR)

    John Gorham is Co-Owner and Executive Chef of iconic Portland restaurants Toro Bravo, Tasty n Sons, Tasty n Alder, PLAZA DEL TORO and Co-Owner of Mediterranean Exploration Company, Shalom Y’all and BYH Burgers. Gorham’s first cookbook, The Toro Bravo Cookbook: Stories. Recipes. No Bull., was published by McSweeney’s in 2013 and earned praise and accolades from national media and chefs alike. Gorham’s second Cookbook, The Tasty Book, featuring recipes from both Tasty n Sons and Tasty n Alder, will be published in fall of 2017 by Sasquatch. Gorham believes that a chef’s cuisine and style is influenced by a trade route composed of travels, past work, cities lived in, and foods that their family made growing up. A ‘chef of the people’, Gorham celebrates a range of global cuisines at his influential restaurants; each with a unique identity but all embodying the quintessential Portland dining experience of family-style dishes, house-made charcuterie and seasonal sustainably-sourced ingredients.

  94. Gregory Gourdet

    Gregory Gourdet

    Departure (Portland, OR)

    Chef Gregory Gourdet is the culinary mastermind behind Departure restaurants in Portland, Oregon and Denver, Colorado, where he pairs local ingredients with the bold flavors and traditions of Japan, China, Thailand, Vietnam, and Korea to create modern Asian fare. Gourdet’s extensive global travels to research and understand other cultures allow him to see Oregon’s lush bounty through an Asian lens, producing a constantly evolving seasonal menu inspired by cooking methods and ingredients from abroad. A two-time James Beard Award semi-finalist and native New Yorker from Queens, Gourdet honed his culinary skills within celebrity chef Jean-Georges Vongerichten’s restaurant dynasty. In the spring of 2010, Gourdet took the reins at Departure. In 2013, Gourdet was named Chef of the Year by the Oregon Department of Agriculture. He was dubbed Eater Portland’s Chef of the Year in 2014. In 2015, his fame skyrocketed as he earned runner-up in Bravo’s Top Chef Season 12. After much acclaim, he went on to open the second location of Departure in Denver in the summer of 2016. In 2017, he appeared on ABC’s 30 Years: A Celebration of the James Beard Foundation, as the crew filmed his journey from the Portland kitchen to New York City as he prepared for his first dinner at the iconic James Beard House. In 2018, Gourdet appeared on Food Network’s Iron Chef Showdown, competing with Iron Chef Michael Symon in the final round. He currently resides in Portland but splits his time between the two nature-loving cities.

  95. Ground Up PDX

    Ground Up PDX

    (Portland, OR)

    Ground Up PDX is a small-batch nut butter company with a mission to spread good by providing job skills training to women overcoming adversity in the Portland area. Our almond and cashew butters are free of added oils and sugars, and available in flavors such as Lavender Honey and Coconut Cardamon with Chia Seeds. Each batch is made from local ingredients where possible, and sweetened with just a touch of honey.

  96. Gruet Winery

    Gruet Winery

    (Albuquerque, NM)

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

  97. Tommy Habetz

    Tommy Habetz

    Pizza Jerk and Bunk Sandwiches (Portland, OR)

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

  98. Erik Hakkinen

    Erik Hakkinen

    Back Bar Project (Seattle, WA)

    An 18-year veteran of the Seattle bar scene, Erik spent a decade at the renowned Zig Zag Café before departing in 2017 to found the forthcoming Pink Lady, an upscale cocktail bar at the new 7 Seas project in downtown Seattle. In 2012, Erik co-founded the now nationally-recognized Back Bar Project, a craft spirits import company focusing on mezcal, rum, vermouth, and liqueurs. Erik’s drinks and likeness have been featured in publications such as Seattle Weekly, The Stranger, Seattle Met, Sunset, Imbibe, Details, Playboy, and GQ.

  99. Barney Hannagan

    Barney Hannagan

    Proud Mary Cafe (Portland, OR)

    A country boy from the Australian bush! Growing up in a small home town of Hawker in the Flinders Ranges, far north of South Australia, he gained the knowledge and skills of indigenous campfire cooking, bush-tucker collecting and native foraging. Observing and learning this cultural food lifestyle from a young age gave Barney an understanding and appreciation for the importance in food seasonality, sustainability, diversity of ingredients and flavors. Having lived, worked and traveled in over 17 countries, he now calls Portland and the U.S home. Leading the Proud Mary kitchen in Melbourne, Australia, for two years gained him the opportunity to take on the project of designing, building and establishing the Proud Mary kitchen in Portland, which has been no small feat, but a highly rewarding time in his career. To Barney, food is about ingredients that have been responsibly thought about, exciting and colourful food that’s approachable and culturally inspired. As a professionally trained Chef and Pastry Chef, his vibrant flavors and colorful food is now part of the Australian cafe culture being introduced to the Portland and American food scene by Barney and his creative team at Proud Mary Cafe.

  100. Yoji Harada

    Yoji Harada

    Afuri (Portland, OR)

    Currently Chef de Cuisine at Afuri in Portland, Oregon. Chef Harada has previously served as Executive Chef for Pabu of Michael Mina group (San Francisco, California) and Pabu Four Seasons (Baltimore, Maryland).

  101. Jacob Harth

    Jacob Harth

    Bar Casa Vale (Portland, OR)

    Jacob Harth is the Executive Chef of Bar Casa Vale, a Spanish-influenced bar located in Southeast Portland, Oregon, where his use of the best local ingredients from relationships he’s established with farmers and purveyors across Oregon help define the food menu’s Spanish influences. His internship at Quince Restaurant in San Francisco, California led him to a Chef de Partie position at SPQR where he spent a full year in the Michelin-star kitchen. In 2010, Harth moved back home to Portland, Oregon, to re-root himself and his newfound culinary experience at Clyde Common as a line cook. In the past eight years, Harth has worked at some of Portland’s most well known restaurants including Ox in 2012 as opening Sous Chef and revamped Nonna’s menu as Executive Chef in 2015. He notes his most transformative years were spent working under the watchful eye of Kevin Gibson at Davenport, where he said he cultivated his technique in simple, well-executed dishes. In 2016, Harth took over the daily operations as Chef de Cuisine at St. Jack before being tapped by local restaurateur Nate Tilden to lead as Executive Chef at Bar Casa Vale in 2017.

  102. Hazelfern Cellars

    Hazelfern Cellars

    (Newberg, OR)

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

  103. Tim Healea

    Tim Healea

    Little T Baker (Portland, OR)

    An out and proud believer in the gospel of gluten, Tim Healea is the owner and principal baker of Little T Baker, which has two neighborhood locations in Portland, Oregon. “Gluten is magic,” he says. “It is truly the backbone of bread, allowing exceptional loaves to come to life.” For ten years at Little T, he has been a wizard of wheat and has carefully cultivated the key ingredients for an exceptional bread bakery—the best wheat and grains from local growers and purveyors; a small team of bakers with deep knowledge of fermentation and baking science; a dedication to traditional hand-shaping skills; and a serious love and passion for baking. Tim was previously the longtime head baker at Pearl Bakery, and in 2002 he took the silver medal as part of Team USA at the Coupe du Monde de la Boulangerie in Paris. For the past couple of years, he’s worked with Little T’s bakers to experiment with alternative fermentation techniques and heritage grains, creating unique and “magical” daily breads that incorporate everything from white wine to rhubarb syrup to red flint corn to candy cap mushrooms.

  104. 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.

  105. Mason Hereford

    Mason Hereford

    Turkey and the Wolf (New Orleans, LA)

    Mason Hereford is a cook from New Orleans and the owner of Turkey and the Wolf. Because of the incredible staff there and a string of good luck, Turkey and the Wolf was a James Beard Semi-finalist for Best New Restaurant, a Food & Wine’s Restaurant of the Year, and Bon Appétit‘s Best New Restaurant 2017. Mason likes rollerblading and mayonnaise, namely Duke’s, and safaris.

  106. Karl Holl

    Karl Holl

    Spatzle and Speck (Portland, OR)

    Karl Holl is a chef, butcher, forager and farmer all tied into one. Growing up in a small town in Vermont, Karl’s passion for cooking started at a very young age. He cooked alongside his Oma at her small restaurant and quickly knew that he wanted to pursue a career in food. After moving to San Francisco to start his culinary career and a brief stint in Colorado, Karl joined the Outstanding in the Field tour for a year where he had the opportunity to travel the country and see farming first hand, cooking from the farm. Ninety farms later, he found himself with a group of friends on a mountain side in Oregon living his dream of growing and raising everything he cooks. After a little over three years building LetUmEat, Karl recently ventured off for a new beginning with what he calls, Spatzle and Speck. There, he continues to grow and raise everything he cooks while diving into his love of northern Italian cuisine. In this new chapter, he’s going back to where it all started, alongside his Oma, and is drawing inspiration from her German roots. Karl has taken over the kitchen at Park Avenue Fine Wines in downtown Portland serving what he’s grows.

  107. Martha Holmberg

    Martha Holmberg

    (Portland, OR)

    Martha Holmberg is a food editor and writer, with a range of notable publishing activities in her resume, including founding Portland’s MIX magazine, editing and testing recipes for Rene Redzeppi’s upcoming fermentation book, and receiving a freshly minted James Beard Foundation award for the cookbook Six Seasons: A New Way with Vegetables, which she wrote with Chef Joshua McFadden. Martha begin her life in cooking and writing by studying in Paris at La Varenne cooking school. She began her affection for cooking and cannabis by going to college in the 70s and wanting to eat good snacks. Martha is an avid vegetable gardener and is pleased that her raised beds now include a couple of Girl Scout Cooking plants among the Sun Golds and Kentucky Wonders.

  108. Honey Mama’s

    Honey Mama’s

    (Portland, OR)

    From our beginning, Honey Mama’s has tried to be the best at being ourselves, and to put that out to the world – a wonderful, healthy idea bringing a strong sense of celebration to nutritious eating. That spirit infuses everything we do as a company – each choice we make reflects on how well we are achieving our core values. We’re committed to using only the highest quality direct–trade, non–GMO, and organic ingredients available and have developed long lasting relationships with suppliers, supporting the local economy as well as prioritizing non-toxic, nutrient-dense, flavor-rich foods that are grown using practices that sustain life, harmony and balance.

  109. Hoss Soss

    Hoss Soss

    (Salem, OR)

    Hoss Soss creates high quality hot sauces with heat you can handle. Matt Kuerbis and Catharine Sutherland built Hoss Soss to solve a mouthwatering dilemma: how to find a hot sauce that spices things up  without eclipsing every other taste on the plate and igniting a raging inferno in the belly? Don’t be afraid to pour Hoss Soss on everything — you’ll be amazed by the depth of flavor topped off with a kick of heat. Please enjoy what one reviewer called “one of the coolest, stand alone, unique sauces I have tasted in a very long time!”

  110. House Wine

    House Wine

    (Seattle, WA)

    House Wine was designed with the goal of providing maximum value and quality in an iconic minimalist package. House Wine brings great wine, at a great price, to any great occasion. Box, bottle, or can, we invite you to find the perfect House Wine and make it yours. Our house is your house.

  111. Jerry Huisinga

    Jerry Huisinga

    Bar Mingo (Portland, OR)

    Jerry Huisinga ran the kitchen at Portland’s legendary Italian eatery, Genoa, for 22 years before taking the reins as the Pasta Maker at Caffe Mingo, an intimate restaurant serving Italian food made with local Northwest ingredients from organic farmers and long-time cooks. He currently runs the kitchen as the Executive Chef at Bar Mingo, Caffe Mingo’s annex, in Northwest Portland.

  112. Holly Hukill

    Holly Hukill

    Serra (Portland, OR)

    Holly was among the first female chocolate makers in the country and now spends her days pairing chocolate origins and terpene profiles. As Product Development Director for Groundworks Workshop (home to a spacious 14,000 sq ft cannabis kitchen), she has immersed herself in the world of cannabis and is feverishly hatching plans to infuse everything with the bewitching plant. Former owner-operator of Goddess Chocolate and Mana Chocolate, Holly approaches things from the perspective of a maker while also honoring all that cannabis has to offer. When she’s not delighting in culinary elevation, Holly’s frolicking with her twins, playing banjolele, or learning how to juggle.

  113. Han Ly Hwang

    Han Ly Hwang

    Kim Jong Grillin (Portland, OR)

    I do food cart stuffs. I love it. I am my own worst employee.

  114. Ben Jacobsen

    Ben Jacobsen

    Jacobsen Salt Co. (Portland, OR)

    Founded in 2011, by Ben Jacobsen, Jacobsen Salt Co. is the first company to harvest salt in the Pacific Northwest since Lewis & Clark built their salt works in 1805. Since then Jacobsen Salt Co. has transformed from a local, small business to a nationally recognized brand as America’s leading salt maker. Harvested from the cold, pristine waters of Netarts Bay on the Oregon Coast, our flake and kosher sea salts have garnered worldwide favor for their beautiful presentation and pure taste by professional chefs and home cooks alike.

  115. Jacobsen Salt Co.

    Jacobsen Salt Co.

    (Portland, OR)

    Founded in 2011, Jacobsen Salt Co. is the first company to harvest salt in the Pacific Northwest since Lewis & Clark built their salt works in 1805. Since then Jacobsen Salt Co. has transformed from a local, small business to a nationally recognized brand as America’s leading salt maker. Harvested from the cold, pristine waters of Netarts Bay on the Oregon Coast, our flake and kosher sea salts have garnered worldwide favor for their beautiful presentation and pure taste by professional chefs and home cooks alike.

  116. Brandon Jew

    Brandon Jew

    Mister Jiu's (San Francisco, CA)

    Chinese guy opens Chinese restaurant in Chinatown in San Francisco. Google it if you want to know more.

  117. Helen Johannesen

    Helen Johannesen

    Helen's Wines (Los Angeles, CA)

    Helen was born in New York City. She started working in the restaurant industry while in college in Madison, WI. Her involvement at L’Etoile and the fine dining and farm-to-table driven experience inspired her to continue growing in the food and wine industry. She moved to Los Angeles and worked at Craft as a manager for two years before signing on with Jon Shook and Vinny Dotolo in July of 2009. She is now a partner at Jon & Vinny’s in Los Angeles, and the owner of helen’s, the gem box retail wine shop nestled in the back.  Helen is the Beverage Director for not only Jon & Vinny’s, but for all associated restaurants in the group: animal, Son of a Gun, Petit Trois, Trois Familia, Trois Mec & Kismet. She also hosts wine classes and has a curated wine club, and was recently titled Best New Sommelier by Food & Wine in 2016.

  118. Lisa Jones and Samantha Cole

    Lisa Jones and Samantha Cole

    Pigeon Toe Ceramics (Portland, OR)

    With an aversion to the excess of mass-produced goods, Lisa Jones formed Pigeon Toe in the winter of 2008, with a vision to create uniquely beautiful objects that incorporate and celebrate the extensive history of American handcrafts and manufacturing. As creative director/dabbler-in-chief, Lisa aspires to find fresh perspective through innovative material combinations, harking back to an era where artisans not only create, but inspire. In 2014 Pigeon Toe became sibling-owned in addition to female-owned, with Lisa’s sister Samantha leaving a decade in corporate business development to join Pigeon Toe as co-owner, sales director, and chief Instagram Story Officer. Together, the two of them have hoisted the freak flag high and proud, producing vibrant and delightful pottery from their studio in Portland.

  119. Edouardo Jordan

    Edouardo Jordan

    JuneBaby (Seattle, WA)

    Edouardo Jordan was born and raised in St. Petersburg and attended college at the University of Florida. After graduating with dual degrees in business administration and sports management, Jordan decided to enroll in culinary school at the Le Cordon Bleu in Orlando. Following graduation from culinary school, Jordan’s ambition brought him to renowned restaurants such as The French Laundry, where he apprenticed, Per Se, and Lincoln Ristorante in New York. With thought of raising a family and opening a restaurant in mind, Jordan moved to Seattle where he began working at Sitka and Spruce as Sous Chef. In 2013, Jordan was asked to open Bar Sajor as Chef de Cuisine and used this as an opportunity to learn as much as he could about opening a restaurant. Taking this knowledge and experience he had gained from Bar Sajor, Jordan officially opened the doors to his restaurant, Salare, in June of 2015. Salare takes influences from France, Italy, the American south, and the Caribbean and has become one of Seattle’s hottest restaurants. In April 2017, Chef Jordan opened his second restaurant, JuneBaby and has already received much attention both nationally and locally. Chef Jordan was nominated for a James Beard Award in 2016, has been named one of Food & Wine’s Best New Chef of 2016 and JuneBaby Restaurant Best New Restaurant for 2018, and Salare was listed as a Best New Restaurant in America in 2016 by Eater National. Chef Jordan was a 2017 James Beard Award finalist and received the prestigious James Beard Award for the Best Chef: Northwest 2018 and Best New Restaurant 2018 for JuneBaby Restaurant.

  120. Ravi Kapur

    Ravi Kapur

    Liholiho Yacht Club (San Francisco, CA)

    Recognized for his heritage driven cooking style with California ingredients Chef/Owner Ravi Kapur opened Liholiho Yacht Club in January 2015 in San Francisco. Born in Hawaii in 1976 to his Hawaiian Chinese mother and Indian father. The flavors of the diverse and strong food cultures of the islands have cultivated his palate DNA – a treasure he draws from to create his unique and delicious food at LYC. Kapur’s desire to cook sparked while in college. Two years later he began his cook to chef journey. In 1998 he moved to San Francisco to attend the California Culinary Academy. After graduation he moved to Santa Fe, New Mexico and worked at The Compound Restaurant & Coyote Café. He returned to San Francisco and joined Nancy Oakes’ of Boulevard. He worked alongside her for eight years and progressed from cook to Sous Chef to Chef de Cuisine. In 2010 he became the Executive Chef of Prospect. In May 2011, Kapur’s life changed forever with the birth of his son, Makoa. Later that fall, Kapur resigned from Prospect in order to be an active parent during Makoa’s formative years. By 2012 he began his popular series of pop-ups also known as Liholiho Yacht Club. For the first time in his career he could elevate the soul of his culinary style – his heritage-driven food. People loved it and wanted more! It was during this hiatus when the reality of having his own restaurant solidified. Four years later in January 2015, Kapur and his partner Jeff Hanak of NOPA & Nopalito opened their restaurant in the lower Nob Hill area of San Francisco. The new brick and mortar, Liholiho Yacht Club, is a destination experience that represents the sum of their core values, expectations and inspiration. Simply put, they offer hospitality, service, delicious food created from the best ingredients California has to offer and an atmosphere that is fun and energetic. #GetJag

  121. Emily Katz

    Emily Katz

    Modern Macramé (Portland, OR)

    Emily Katz is an artist, author, teacher, interior designer, creative consultant, public speaker, and owner of Modern Macramé. Emily has taught macramé to thousands worldwide through private lessons and team building workshops, from LA to Tokyo to Copenhagen. Her creativity doesn’t stop there, as she has designed restaurant interiors and residences inspired by her travels, as well as large-scale custom macramé installations for clients like Ralph Lauren, Microsoft, and Nordstrom. Named as the “Queen of Macramé” by The Guardian UK, her work has also been featured in Forbes, LA Times, Elle Japan, Buzzfeed, and more. As a self-made entrepreneur of 15 years, Emily employs an all-women team of creatives at her studio, which serves as a production center, showroom, office, and event space. Emily calls Portland, Oregon her home with her partner Adam and their dog Donut and cat Cowbear.

  122. Scott Ketterman

    Scott Ketterman

    Crown Paella (Portland, OR)

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

  123. KEX Brewing

    KEX Brewing

    KEX Brewing (Reykjavík, Iceland)

    KEX Brewing comes from Iceland and is run by friends and relatives, like the rest of the land of ice and fire. KEX Brewing is born from the need to create a subjective experience, without the slightest taste of universality. To create something of value is inclusive, not exclusive. It celebrates variations and multitudes. We reject the idea that there is any perfected process; that there is any finality. Within the process we discover, perfect, discard and start again. We live in this process, the undying pursuit of making, not something everlasting, but a momentary experience. Only perfect while it lasts. We make beer.

  124. Beverly Kim and Johnny Clark

    Beverly Kim and Johnny Clark

    Parachute Restaurant (Chicago, IL)

    This chef duo has come a long way – with their dreams of opening a restaurant together finally coming to fruition. Johnny Clark has worked in kitchens in Cincinnati since he was fifteen. Graduating from the Culinary Institute of America, Clark’s diverse and incredible experiences include training under legendary chef Yim Hi Ho at his rural foraging focused restaurant, Sandang, two hours outside of Seoul, Korea and a more recent stint at one of the worlds top rated restaurants Le Chateaubriand in Paris. Chef Beverly Kim, a finalist on Top Chef Season 9, started her career at sixteen working for Chicago’s renown Ritz Carlton Hotel and worked under Takashi Yagahashi at Takashi Restaurant, Sarah Stegner and George Bumbaris at Prairie Cafe, and executive chef at Aria in Fairmount Hotel Chicago. She is also currently a chef instructor at her alma mater, Kendall College. Opened in May 2014, Parachute, has been named Chicago’s Best New Restaurant 2015 by Chicago Tribune, Bon Appetite Hot Ten 2015 by Bon Appétite Magazine, and Restaurant of the Year 2014 by Eater Chicago. Parachute was a James Beard Award finalist for Best New Restaurant this year.

  125. Lauren Ko

    Lauren Ko

    Loko Kitchen (Seattle, WA)

    Seattle-based, self-taught baker, Lauren Ko founded the Instagram account Loko Kitchen in August 2017 simply as a holding place for her food photos. By some stroke of wild internet magic, her colorful, geometric pie designs and punny captions immediately went viral and she has since amassed over 175,000 followers. Her intricate creations have been featured in publications such as Vogue, BuzzFeed, and Oprah Magazine. When she isn’t crafting unconventional designs with dough and produce, she is likely hiking around the Pacific Northwest, scouting the best happy hour nachos, and taking endless slow-motion videos of her bear dog, Santi.

  126. Kyo Koo

    Kyo Koo

    Danwei Canting (Portland, OR)

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

  127. Julia Kramer

    Julia Kramer

    Bon Appétit (New York, NY)

    Julia Kramer is the Deputy Editor of Bon Appétit. As Senior Editor at BA, she traveled the country, scouting the best new restaurants in America for the “BA Hot 10.” In January 2017, she oversaw the launch of BA’s sibling site, Healthy-ish, and she continues to guide its editorial direction. As editor of the ASME award–nominated BA Kitchen section, which focuses on weeknight recipes and essential cooking know-how, she is a passionate home cook. A native Chicagoan, she is a graduate of Pomona College, in Claremont, California, where she studied fiction writing. She has been nominated for two James Beard Awards, for “Lunch Al Desko” and “Smoke Signals,” which also appeared in the 2016 Best Food Writing anthology. Prior to joining Bon Appétit in 2013, she was the food editor and restaurant critic for Time Out Chicago.

  128. Jace Krause

    Jace Krause

    Fried Egg I'm in Love (Portland, OR)

    Jace Krause spent most of his twenties playing in bands and working as a writer in the Seattle area. Over time, he married a Portlander, had a kid, quit his day job, and decided to move his family down to the Rose City to start something new. He had a vision of opening a quirky food cart and being his own boss. He wasn’t sure where to start, but he could write, he loved music, and he could cook a mean fried egg sandwich. So he combined his passions together and started Fried Egg I’m In Love in 2012. It quickly grew to become one of Portland’s most popular and successful breakfast carts. The cart has been featured on Food Network and the Cooking Channel, as well as in The Guardian and Travel + Leisure. The food has also attracted the attention of Fred Armisen, Andrew Zimmern, Wayne Coyne, Tom Morello, and many more. Krause now has two cart locations in Portland, and will be expanding to a restaurant soon.

  129. Christian Krogstad

    Christian Krogstad

    House Spirits Distillery (Portland, OR)

    Krogstad established House Spirits Distillery in 2004, bringing together his experience as a brewer and winemaker and tapping his passion for outstanding cocktails and food. House Spirits Distillery crafts all of its award-winning products exclusively in-house, in small batches, with an intense and passionate pursuit of perfection using ethically sourced ingredients. Today, the House Spirits portfolio includes Westward American Single Malt Whiskey, Volstead Vodka, Krogstad Aquavit, and Casa Magdalena Rum. Under Krogstad’s direction, House Spirits Distillery has created a portfolio of spirits that celebrate contemporary cocktail culture, beginning with the creation of and eventual sale of its flagship brand, Aviation American Gin. In 2006, Krogstad collaborated with internationally acclaimed bartender Ryan Magarian to create Aviation American Gin, the pioneer of a new, more balanced expression of gin that is popular with a new generation of gin enthusiasts. More recently, Krogstad has focused his efforts on expanding the House Spirits Distillery footprint with the creation of a brand new, $6 million distillery on Distillery Row in Portland. In its new home, House Spirits Distillery is the largest distilling operation in the Pacific Northwest. The new facility, which increased the company’s distilling capacity sixfold, allows House Spirits Distillery to focus on growing its newer innovations, including Westward American Single Malt Whiskey, an award-winning whiskey inspired by Oregon’s rich brewing culture that is distilled from Pacific Northwest malted barley and aged in new American Oak barrels. Prior to founding House Spirits Distillery, Krogstad managed the Carlton Winemakers Studio, in Carlton, Ore., the country’s first green-built cooperative winery that is made up of a network of independent small-batch winemakers.

  130. Bryant Kryck

    Bryant Kryck

    Alto Bajo (Portland, OR)

    Bryant Kryck is the Executive Chef of Alto Bajo, Downtown Portland’s modern Mexican-inspired restaurant featuring classic Oaxacan cuisine with accents of contemporary style. In 2007, Kryck, at the age of 18, joined the Army and became a Military Police in Fort Leonardwood, Missouri and was eventually deployed with his unit to Baghdad for a year. After an injury in Iraq, Kryck was honorably discharged in 2012 and immediately dived into culinary school, first attending Le Cordon Bleu Portland in 2013 and later receiving his Bachelor’s Degree from Le Cordon Bleu Scottsdale in 2016. He packed his bags and headed south to Austin, Texas where he started working as a Sous Chef at the Omni Hotel and Resort upon graduating. There, he immersed himself in the world of authentic Texas BBQ and Tex Mex cooking techniques. After three years in Austin, Kryck moved back to Portland in 2017 to become the opening Sous Chef and collaborated on the playful menu with celebrated Chef, Illiana de la Vega of Restaurant El Naranjo in Oaxaca, Mexico and Austin, Texas. He now leads as Alto Bajo as Executive Chef and continuously inspires its guests by the guiding principles of authenticity, friendliness, and culinary artistry.

  131. KYLA Hard Kombucha

    KYLA Hard Kombucha

    (Hood River, OR)

    KYLA Hard Kombucha is a fermented and fizzy, light and refreshing, alcoholic kombucha beverage brewed in Hood River, Oregon. It’s a totally new beverage steeped in a 2,000-year history. Brewed the right way and fermented to 4.5% ABV, this is how kombucha was meant to be. KYLA has live cultures, 100 calories, 2g of carbs, and 2g of sugar or less, so you can have your fun and feel good too.

  132. Lagunitas Brewing Company

    Lagunitas Brewing Company

    (Petaluma, CA)

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

  133. Carlo Lamagna

    Carlo Lamagna

    Magna (Portland, OR)

    Chef Carlo Lamagna is a Philippine-born, Detroit-raised, CIA and Chicago-trained chef. Lamagna is the mastermind and Chef-owner of the Filipino restaurant, Magna. In the city of Lamagna’s early childhood, Detroit, he grew up amongst Midwestern sensibility and genteel, gained a strong sense of family and an understanding that food was from farms, not grocery stores. His mother Gloria sent young Lamagna and his elder siblings to the Philippines to live with their father, Wilfredo. Gloria and Willie wanted their children to be in touch with their culture. “Spending time in our ancestral home, we slaughtered pigs, goats and other animals,” Lamagna said. From his father, cooking and eating in this way, said Lamagna, “We learned that nothing is beneath us.” While Lamagna cites respected chefs influential in his career, philosophy, and leadership style like certified Master Chef, Brian Beland at the Country Club of Detroit, Bruce Sherman of North Pond, and Paul Virant of Vie in Chicago, the chefs he most reveres are his mother, Gloria, and late father, Willie.

  134. Dolan Lane

    Dolan Lane

    Red Star Tavern (Portland, OR)

    Dolan went to school for photography but soon discovered that restaurant life fit his big picture. He enrolled in California Culinary Academy in San Francisco and graduated in 1993, landing his first job in Seattle and then venturing afar as part of the culinary staff at Holland America Cruise Lines’ Wind Star Fleet (cruising to France on a four-mast sailboat). Upon returning, Dolan settled in Portland, where he climbed the ladder at Pazzo Ristorante and later Bluehour, clarklewis and eventually, Meriwether’s. Now, at Red Star Tavern, Dolan continues to build his legacy of supporting Portland community farms. With go-to suppliers like Your Kitchen Garden and Sauvie Island Organics, he captures what’s in season and puts it to delicious purpose with Mediterranean, Italian and French influences. When he’s not cooking, Dolan is spending time with his wife and three kids. Their favorite pastimes? Enjoying dinner together or checking out local farmers markets, of course.

  135. Mike Lata

    Mike Lata

    FIG (Charleston, SC)

    Mike Lata is Chef/Partner of FIG Restaurant and The Ordinary, an oyster bar and seafood hall, in Charleston, South Carolina. He opened FIG in 2003 with Adam Nemirow, which garnered him a James Beard Award for Best Chef: Southeast, and in 2013, a nomination for The Ordinary for Best New Restaurant. In 2016 and 2017, he was nominated on the Beard Foundation’s long list for Outstanding Chef. Mike’s longstanding and outspoken commitment to support local farmers, fishermen and purveyors has cemented his position as a champion for Charleston’s flourishing culinary renaissance.

  136. Andrew Le

    Andrew Le

    Pig and the Lady (Honolulu, HI)

    Creator, owner and Chef, Le (pronounced LAY) is the mastermind behind two innovative restaurants, The Pig & The Lady and Piggy Smalls. He is a 2014 James Beard Foundation Rising Star Chef of the Year, 2015 Best Chef: West semi-finalist and has also won several local awards including winning Gold for Honolulu magazine’s Hale Aina Best Oahu Restaurant in 2017 and 2018. Along Le’s gastronomic journey, he’s learned how cooking can bring people together: everyone from the farmer, to the rancher and fisherman, and of course, to the restaurant staff and the diner. “Cooking is very much a collaborative effort,” he said. “With this in mind, everything you do and handle has great significance – even a humble vegetable should be treated with respect.” Born and raised in Honolulu, Le attended the Culinary Institute of America in New York, and graduated in 2006. Soon after, he landed a job at Chef Mavro, founding member of the Hawaii Regional Cuisine movement. After five years at Chef Mavro, Le decided it was his time for people to experience his own cooking and launched The Pig & The Lady in the summer of 2011, causing an immediate buzz and following among foodies.

  137. Nicholas Leech

    Nicholas Leech

    Broder Nord (Portland, OR)

    Curiosity got Nicholas Leach into the cooking business in high school, and he has been tumbling down the rabbit hole ever since. After attending the Culinary Institute of America in New York, he has worked in a large variety of restaurants across the country, humbly and meticulously refining his knowledge of the craft.  Nicholas has been in the Broder empire for over four years now, working his way to Executive Chef at Broder Nord, and most recently taking the reins of running the flagship location, Broder Café, on Southeast Clinton Street. When he isn’t running in circles fulfilling the wishes of Portland’s Brunch scene, he enjoys spending his time with his wife and baby daughter.

  138. Brad Leone

    Brad Leone

    Bon Appétit (New York, NY)

    Born in northern New Jersey (the pretty part), Brad Leone grew up hunting and fishing with his dad and spent a lot of time in the woods. There, he learned the respect for ingredients and nature in general. Cooking has always been a major part of Brad’s life, and it has helped him become the person he is today. Brad has held many jobs over the years and each of them has helped pave the road to where he is now. Today, Brad manages the Bon Appétit Test Kitchen and hosts a YouTube show called, It’s Alive. The show focuses on food projects, from learning how to ferment different products to traveling to the origins of certain ingredients. Fermentation and different ways of cooking have become a passion of his both at work and home.


  139. Jon Lewis

    Jon Lewis

    Mezcal Los Javis (Portland, OR)

    Just a mezcal nerd finally living his dream. This is my exit, right?

  140. Adrienne Lo

    Adrienne Lo

    Fat Rice (Chicago, IL)

    Growing up in a Chinese-American household, Adrienne learned at an early age that food and hospitality were central to the family unit. She has travelled the world extensively, furthering her respect for heritage as expressed through cuisine. As co-founder and general manager of X-marx, a travelling supper club, Adrienne displayed this expertise through her creation of comfort and conviviality among strangers in diverse locations. Currently she is co-owner and director of operations at Fat Rice, where she employs this knowledge to lead her front of house servers, a space known for its unique and inviting atmosphere and incredible service. Adrienne received the Zagat’s 30 Under 30 Trailblazer Award for young professionals who have helped define Chicago’s next wave of culinary greatness.

  141. Michelle Lopez

    Michelle Lopez

    Hummingbird High (Portland, OR)

    Michelle Lopez is the blogger behind the award-winning baking blog, Hummingbird High. Hummingbird High has over 120,000 followers on Instagram and has been featured in Saveur magazine, America’s Test Kitchen, Food & Wine, Food52, and more. Michelle currently splits her time between Brooklyn and Portland, where she spends a lot of time thinking about what Hogwarts house she’d be in and riding her bike to burn off all those baked goods. She is currently working on her first cookbook, Weeknight Baking, to be published by Simon & Schuster in 2019.

  142. Andrea Loreto

    Andrea Loreto

    Elixir Craft Spirits (Eugene, OR)

    Andrea Loreto, founder of Elixir Craft Distillery (Eugene, Oregon), was born in Florence, Italy. His company specializes in amaros and botanical liqueurs, including four award-winning Italian-inspired products invented by Loreto: Calisaya, Iris, Fernet dei Fratelli Loreto and Caffe’Corretto.

  143. Paul Losch

    Paul Losch

    Ruddick/Wood (Portland, OR)

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

  144. Love Bites by Carnie

    Love Bites by Carnie

    Love Bites by Carnie (Sherwood, OR)

    Love Bites by Carnie opened in August of 2017 by celebrity entertainer, Carnie Wilson and her childhood best friend and local entrepreneur, Tiffany Miller.

    Born out of Wilson’s passion for baking and love of desserts, Love Bites specializes in decadent bite-size treats that help people enjoy the pleasure of an amazing dessert while being mindful of portion size. Thus, allowing the consumer to be confident in their decision to “take a bite”.

  145. Maya Lovelace

    Maya Lovelace

    Yonder (Portland, OR)

    Maya Lovelace is bringing Southern flavors and soulful storytelling to Portland, Oregon. After tours in the legendary kitchens of Sean Brock and Naomi Pomeroy, she followed her heart back to the flavors of her North Carolina home, schooling Portland with generous 10-course Southern Appalachian feasts at Mae. After three years as an award winning pop-up (Eater Young Gun 2016, Eater PDX Chef of the Year 2016, James Beard Foundation Awards Rising Star semifinalist 2017 and 2018, Zagat National 30 under 30 2017, StarChefs rising star 2018) Maya is finally opening a brick and mortar location with Yonder, a Southern meat & three with Portland charm, coming this year to Northeast Portland.

  146. 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.

  147. Tyler Malek

    Tyler Malek

    Salt & Straw (Portland, OR)

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

  148. Angie Mar

    Angie Mar

    The Beatrice Inn (New York, NY)

    Chef Angie Mar has spent most of her life around the world of food. A native of Seattle, Washington, she comes from a family of food lovers and restaurateurs. She is now the Owner and Executive Chef at The Beatrice Inn, re-opening the doors in September 2016 with a fresh perspective and a celebrated new menu. Under Angie’s guidance and vision, The Beatrice Inn has become one of the most coveted reservations in the city, known for its meat forward menu and show-stopping presentations. Her signature dry aging techniques are widely regarded as some of the best in the city, her game meats are an international hit and her Butcher’s Blocks are a meat lovers dream. The Beatrice Inn and Angie Mar continue to gain momentum and praise in the food community. Pete Wells awarded the restaurant an impressive two-star review for The New York Times, calling it “One of the most celebratory restaurants in the city” and “a place to go when you want to celebrate your life as an animal.” Angie was named Chef of the Year 2016 by Thrillist and most recently, she was chosen as one of Food & Wine’s Best New Chefs 2017.

  149. Lindsay Matteson

    Lindsay Matteson

    The Barnacle (Seattle, WA)

    Lindsay Matteson is a seasoned beverage professional who has worked at some of the top bars in America. She is a former actor and has trained and performed at such renowned theaters as the American Conservatory Theater in San Francisco and Powerhouse Theatre at Vassar College. Lindsay teaches on the overlap of theater and bartending as well as bitters and amari. She is the former head bartender at Amor y Amargo in New York City and has trained hundreds of bartenders nationally with Movers and Shakers Consulting. She currently resides in Seattle, WA.

  150. Joshua McFadden

    Joshua McFadden

    Ava Gene's (Portland, OR)

    Joshua McFadden is the Executive Chef/Owner of Ava Gene’s and Founding Partner of Submarine Hospitality (est. 2016).  Having grown up in the Midwest, Joshua came to the Pacific Northwest to attend Cordon Bleu in Portland, Oregon. Since then, he’s cooked in some of the top kitchens in San Francisco (Lark Creek Inn, Roxanne’s), Chicago (North Pond), and New York (Franny’s, Momofuku, Blue Hill and Lupa.) He also spent time in Rome working at the American Academy, an Alice Waters project. He was awarded two stars by The New York Times while serving as Chef de Cuisine at Franny’s in Brooklyn. Wanting to get closer to his artistic medium, Joshua spent two years farming and cooking in coastal Maine, running Four Season Farm, owned by Barbara Damrosch and Eliot Coleman. It allowed him to think about food in a whole new way, sparking a deeper passion for—and knowledge of—vegetables. Joshua’s belief that food should be simple, honest, and driven by local ingredients has found its natural home in the Pacific Northwest at Ava Gene’s, where he is Executive Chef/Owner. In the summer of 2016, he and Luke Dirks formed Submarine Hospitality, which acquired ownership of Ava Gene’s just before opening Tusk with Executive Chef/Partner Sam Smith. Joshua is also the consulting chef at The Suttle Lodge & Boathouse. His James Beard Award-winning cookbook, Six Seasons: A New Way with Vegetables, of 225 vegetable-focused recipes, was released in  May of 2017 by Artisan Books.

  151. Patrick McKee

    Patrick McKee

    Perlot (Portland, OR)

    Patrick McKee is the Executive Chef of Perlot (formerly known as SouthFork), and former Executive Chef at Vitaly Paley’s landmark restaurant, Paley’s Place. McKee began his culinary career in Portland in 1994 with positions at Santé, and Jazz de Opus where he worked as a line cook and began to develop his culinary skills. After Jazz de Opus, he began working at Zefiro under Chris Israel, Mint and then Castagna. He then moved to Eugene and worked at Marché. From there, he took his first role as Executive Chef at Eugene’s Red Agave. When he decided to move back to Portland, Chef Vitaly Paley was the first person he called to inquire about a job. The move would start a decade long relationship with the James Beard winning chef. In 2017, McKee became the Executive Chef at SouthFork, a creative, globally-inspired neighborhood restaurant that doesn’t compromise on food or music. At SouthFork, McKee works with local farmers to create dishes that change with the seasons and always feature fresh and local vegetables, highlighting his deep relationships within the community. Patrick’s menu at SouthFork features daring plates that source inspiration from across the globe with signature dishes including their Mushroom Dashi, Flat Top Burger, Braised Oxtails and Vegetable Plate.

  152. Melissa McMillan

    Melissa McMillan

    Sammich PDX (Portland, OR)

    To get a sense of Melissa McMillan’s no-shortcuts attitude, just sink your teeth into her signature Montreal-style pastrami sandwich, which she serves at her three eateries in Oregon. In 2013, she opened Sammich in Ashland, her first brick-and-mortar restaurant; three years later, her Pastrami Zombie food truck launched in Portland to rave reviews. Now the Sammich Queen has opened her third location, Sammich PDX in December of 2017. Each locally sourced ingredient tells a different part of McMillan’s story. She traces her obsession with homemade meats back to her childhood in Texas, the heart of barbecue country. It’s why she roasts, smokes, and cures it all in-house. Everything else she puts between two slices of bread comes from an obsession with no-gimmicks Chicago delis, something she missed when she left the Windy City. With a religious fervor for baseball, she borrows her motto from her favorite team, the Chicago Cubs: “Do simple better.” That ethos has earned her ink in national publications such as The New York Times and Sunset magazine. She even landed on Portland Monthly’s list of top women business owners. But McMillan finds the most satisfaction when she hangs out with her four brothers, coaches baseball in her community and peers through her food-truck window at happy customers trying to smile as they stuff their faces with kick-ass sandwiches.


  153. Kate McMillen

    Kate McMillen

    Lauretta Jean's (Portland, OR)

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

  154. Jim Meehan

    Jim Meehan

    Mixography Inc. (Portland, OR)

    Jim Meehan, a bar operator, spirits and cocktail educator, and author of The PDT Cocktail Book and Meehan’s Bartender Manual, 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 New York City in 2007, Prairie School in Chicago in 2017 and PDT Hong Kong in 2018. The former editor of Food & Wine Cocktails and Mr. Boston Official Bartender’s Guide, Meehan is a frequent magazine contributor and the curator of the cocktail programs for American Express Centurion airport lounges. He and his family reside in Portland, Oregon where he operates his consulting firm Mixography Inc.

  155. MERF


    (Paterson, WA)

    MERF stands for something, more importantly, someone: David “Merf” Merfeld. His journey from Iowa family farmer to Washington winemaker started in brewing with some interesting detours along the way. Merf believes in honest, hard work and American craftsmanship ingrained in every bottle of his wine. His wine is something to be discovered, tasted and enjoyed with friends. Ask for it by his name: MERF.

  156. Katy Millard

    Katy Millard

    Coquine (Portland, OR)

    Katy Millard is Chef and Co-owner of Coquine, an ambitious, full service restaurant serving breakfast, lunch and dinner in Portland, Oregon, offering a sophisticated, unfussy menu in a distinctive yet welcoming space. Millard started her cooking career at Guy Savoy’s bistro in France, grew her skill set under the tutelage of Michelin-star chef Michele Troisgros, and perfected her technique at some of the best fine dining kitchens in Europe including Mirabeau in Monaco and Le Château de la Chèvre d’Or in Eze. She developed her personal style as sous chef of Daniel Patterson’s Coi and later helped him open Plum. She moved to Portland, Oregon in 2010 where she hosted a celebrated pop-up dinner series called Coquine with her husband before opening their brick-and-mortar destination restaurant in 2015 by the same name. A 2017 and 2018 James Beard Award Best Chef Northwest finalist, Millard’s foundation in French technique brings focus and intention to her cooking; striving for consistency, perfection and purpose in every dish. Her playful, casual style shines through to create unpretentiously elegant food you can – and want to – eat every day.

  157. Kasey Mills

    Kasey Mills

    Shalom Y'all (Portland, OR)

    Kasey Mills is Executive Chef and Co-Owner of Mediterranean Exploration Company (M.E.C.), Shalom Y’all Israeli restaurants, and BYH Burgers in the Pine Street Market and McMinnville’s, Atticus Hotel. Mills didn’t have a passion for cooking or any experience in restaurants until he was 20 years-old. One night, craving manicotti, Mills decided to try his hand at a recipe on the back of a box and took such pride in his efforts and creating something, decided he wanted to be a cook. As luck would have it, his neighbor was a local chef and invited Mills to work for him. Mills moved to Portland from South Dakota in 2001 to attend culinary school and immediately began working six days a week, and eventually working his way up the ranks at well regarded restaurants including the original McCormick and Schmick’s, Oba, Fratelli, and Fenouil. When he heard John Gorham was planning to open a new Spanish restaurant, he introduced himself and was offered the job of Sous Chef of Toro Bravo where he worked under Gorham for three years before being promoted to Chef de Cuisine. After seven years at Toro Bravo, Mills opened M.E.C. as a Co-Owner with Gorham in 2014. The two have become like brothers in their time in the kitchen trenches and their travels to Israel and the surrounding area for menu research. Mills finds inspiration in his world travels as much as his explorations in his own garden and through the pages of cookbooks. In his free time, he also enjoys camping and spending time with his wife, Dori, their two schnauzers Mr. Brown and The Dude, and their son, Leopold Malloy Mills.

  158. Sarah Minnick

    Sarah Minnick

    Lovely's Fifty-Fifty (Portland, OR)

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

  159. Montinore Estate

    Montinore Estate

    (Forest Grove, OR)

    Established in 1982, Montinore Estate is the largest producer of certified estate wines made from Biodynamic® grapes in the country. With our 200-acre Demeter Certified Biodynamic® and Stellar Certified Organic vineyard located in north Willamette Valley in Oregon, we focus on producing superior Pinot Noirs, cool climate whites, and fascinating Italian varietals. Montinore Estate wines are a celebration of a place and a culture where wine is part of the every day. They are firmly rooted in the values of a well-lived life, one that includes the enjoyment of food and wine with friends and family. Made to enjoy now, with fresh and lively flavors, Montinore’s wines are also crafted with age-worthy structure and complexity.

  160. Bonnie Morales

    Bonnie Morales

    Kachka (Portland, OR)

    The first-generation American daughter of Belarusian immigrants, Chef Bonnie Morales (née Frumkin) grew up in Chicago in a large family that brought with them the distinctive culture of food and drink of the former Soviet Union. As an adult, Morales first began her professional career in product design, but after briefly working for a design consultancy in NYC, she left to pursue a career in food. She trained at the Culinary Institute of America, then honed her skills in several of New York and Chicago’s Michelin-starred restaurants including Tru, where she met her future husband and business partner, Israel Morales. In 2014, the Morales’ opened Kachka in Portland, Oregon – their dream restaurant devoted to the food that Bonnie grew up with, inspired by Russia and former Soviet republics such as Ukraine, Belarus, Georgia, and Uzbekistan. The creative, geometric plating of these dishes at Kachka is evidence of Morales’ design background. Kachka was named Willamette Week’s Restaurant of the Year shortly after opening, and has since received much acclaim and accolades from publications such as Bon Appétit, The Wall Street Journal, The New York Times, Elle and Food & Wine. Eater National has included Kachka on their list of Best Restaurants in America for three years running. Chef Bonnie Morales is a James Beard Award finalist for Best Chefs: Northwest. Bonnie was named one of the Portland Business Journal’s Forty Under 40 in 2017. The restaurant recently launched a craft spirits line, Troika Spirits, with the release of Kachka Horseradish Vodka. In November of 2017, Bonnie’s first cookbook, Kachka: A Return to Russian Cooking, was published by Flatiron Books.

  161. Rodney Muirhead

    Rodney Muirhead

    Podnah's Barbecue (Portland, OR)

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

  162. 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.

  163. New Deal Distillery

    New Deal Distillery

    (Portland, OR)

    New Deal Distillery has been proudly crafting small-batch, award-winning spirits in Portland’s Southeast Industrial District since 2004. We use natural, locally-sourced ingredients whenever possible to make our vodka, gin, whiskey, rum, brandy, liqueurs, and more. New Deal spirits can be found at cocktail lounges and liquors stores near and far, as well as our Tasting Room at 900 SE Salmon Street.

  164. David Nichols

    David Nichols

    Theodore Hotel/ Rider (Seattle, WA)

    A Washington native, Nichols grew up on his family farm in Cashmere, moved to New York City to attend The French Culinary Institute, and has worked extensively alongside Chef Marc Murphy at Landmarc Tribeca; as Sous Chef at the New York style fish shack, Ditch Plains; and at Landmarc at the Time Warner Center where he served as Executive Chef of both that 300-seat restaurant and Murphy’s catering company, Benchmarc Events. Nichols was promoted to Executive Chef of the greater Benchmarc restaurant group, a role that saw him managing Murphy’s entire portfolio and serving as opening chef of Kingside restaurant in the Viceroy Hotel, a Benchmarc and Gerber Group joint venture. Nichols was recruited by the Gerber Group to open Irvington in the W Hotel in Union Square and concept Mr. Purple in the indigo Hotel in the Lower East Side. This succession of hits saw Nichols named one of the top 15 Chefs to Watch by Restaurant Hospitality in 2015 but the siren song of Seattle was so irresistible that he moved there to take the reins as Executive Chef at Queen Anne Hall. Now, at Rider, he is seizing the chance to leverage his diverse experience and marry it to a passion for local products.

  165. Nineteen27 S’mores

    Nineteen27 S’mores

    (Portland, OR)

    Using a variety of flavorful handmade grahams, marshmallows and spreads, Nineteen27 presents gourmet s’mores. Nineteen27 S’mores partners with other local purveyors for a Portland take on our camping favorites! Flavors such as Bourbon Salted Caramel using Bull Run Distillery’s Double Barrel Bourbon or Raspberry with real Oregon raspberries are just some of the treats. Each s’more is roasted to order using a culinary torch and served to you in a pastry bag for convenient munching.

  166. NOLA Doughnuts

    NOLA Doughnuts

    (Lake Oswego, OR)

    Since 2014, NOLA Doughnuts has been adorning the Portland area with its handcrafted La’ssant doughnuts, New Orleans classic beignets, chicory coffee, small batch pralines, and smooth, rich gourmet hot chocolate accompanied by house made marshmallows. The La’ssant dough is crafted over a three day period using a layering technique commonly found in French croissant making. Throughout this delicate three-day process, the dough is able to build a great complexity of flavor and by using only the finest grass fed European butter, the dough also develops a deep richness, a tender interior, and flakey exterior. Our newest location, in the heart of downtown Portland’s Pearl District, offers a complete espresso bar with many selections being influenced by its New Orleans roots.

  167. Northstar


    (Walla Walla, WA)

    Combining the art of old world winemaking with new world innovation to create Merlot that can be considered among the world’s best, Northstar is a guiding light, attracting wine lovers to the marvel of Washington state Merlot. Diversity of vineyards and sub-appellations within the Columbia Valley are Northstar’s hallmarks. Vines average 15 years old and yield grapes with concentrated varietal flavors. Head Winemaker David “Merf” Merfeld blend the best Merlot from the region with other varietals to make the best wines possible.

  168. Kei Ohdera

    Kei Ohdera

    Farm Spirit (Portland, OR)

    Executive Chef Kei Ohdera brings a formidable background in fine dining to Farm Spirit. A native of Ichikawa, Japan, he also spent part of his childhood in Mauritania, Africa, where one of his earliest childhood memories was scooping up handfuls of couscous around a communal table. The youngest of three boys and son of two busy working parents, he was doing much of the cooking in the household by age twelve. After attending CIA in New York, he worked at Nihonryori RyuGin in Tokyo and Blue Hill at Stone Barns, both named on The World’s 50 Best Restaurants. Ready for a new challenge, he followed his brother’s move to Portland in 2016, and soon began working at Aviary. Enticed by a farm-focused approach to fine dining and the spirit of the communal table from his childhood, he teamed up with Farm Spirit Owner Aaron Adams later that year. Today, his biggest thrill is fostering the relationships he’s built with local farmers who continue to challenge his creativity with the new and undiscovered varieties of Pacific Northwest produce.

  169. Old Town Brewing

    Old Town Brewing

    (Portland, OR)

    Old Town has been a prominent part of Portland’s history for over 4 decades. Opening its doors in the spring of 1974 , Old Town quickly became a hub for like-minded people and a beacon for the local community; a place to break bread and enjoy your neighbor. Over 40 years later, not much has changed. With the exception of becoming a international award wining brewery, we still stand as a celebration of our city and staying true to our homegrown roots in the Great Pacific Northwest.

  170. Kathryn Olson

    Kathryn Olson

    L'Oursin (Seattle, WA)

    To be a relevant voice in natural wine is a challenge and pleasure. To champion its eccentricities, to fight for its place at the table, and tell the story of its cultural and gastronomic significance is to spend a life campaigning for the underdog. An underdog with grit and heart and integrity, but maybe a lopsided ear or a sideways eye. Having trained under Notable Weirdo/Wine Savant Marc Papineau in the inimitable Bar Ferd’nand before becoming wine director at L’Oursin, Kathryn has been privileged to team up with the fantastic Mr. Zac Overman to build a clubhouse for the misfits among us. The downbeat snares in a hi-hat world. Her obsession has been documented by the Seattle Times, Seattle Met, The Stranger, Sprudge and countless other publications trying to get a handle on “what exactly natural wine’s whole deal is, exactly”. It also contributed to L’Oursin’s accolade of Imbime Magazine’s Wine Bar of the Year which features a very nice photo of her looking at a dog, probably just before inviting him inside for some spot prawns and a glass of something strange.

  171. Olympia Beer

    Olympia Beer

    (Milwaukee, WI)

    Olympia’s story begins with founder Leopold Schmidt, born in Germany in 1846.  As an adult Leopold was an adventurer with the blind ambition of sailing the high seas, exploring the American Frontier, and mastering the art of German brewing. After training as a brewmaster in his homeland, the wild beauty of a new world was beckoning – Leopold set his sights on America.  In 1895 he arrived in the Northwest, and there the catalyst for Olympia Beer, unbelievably pure water, perfect for brewing, was bubbling from the ground where Tumwater Falls and the Puget Sound meet. Today, we encourage you to follow your nomadic spirit, as Olympia invites you through the horseshoe for the adventure within.  If you’re willing, the wild is yours.  And the rewards never tasted so sweet.

  172. Oregon Growers

    Oregon Growers

    (Hood River, OR)

    Oregon Growers proudly manufactures, markets and distributes Farm Direct Specialty Foods, using only the finest fruit from the bounty of local Oregon farmers. We showcase the flavors of their hard work in every morsel of our Fruit Spreads, Honey, and Artisan Cheese Condiments. So good you could eat them with a spoon!

  173. Vitaly Paley

    Vitaly Paley

    Headwaters at the Heathman (Portland, OR)

    Portland Chef and Restaurateur Vitaly Paley is both a leader and a trailblazer in the American culinary scene. With a James Beard Award for Best Chef: Pacific Northwest and a win on Food Network’s Iron Chef America under his belt, the Russian-born, New York City-raised and French-trained chef has been instrumental in defining regional Northwest cuisine. While he was destined to become a world-class pianist, Vitaly took a different path – one that led him to work in the kitchens of fine New York City restaurants, including Union Square Café and Chanterelle. Intrigued by the possibilities and bounty of the Pacific Northwest, Vitaly and his wife and partner Kimberly Paley set their sights on Portland and left New York City in 1994. Shortly thereafter, Vitaly and Kimberly opened Paley’s Place, where they became known for their perfectly-executed dishes highlighting local farmers. In 2012, Vitaly opened Imperial in downtown Portland, where he also launched his popular Russian pop-up dinner series DaNet, celebrating the cuisine of his childhood. In October 2016, Vitaly and Kimberly opened Headwaters inside the historic Heathman Hotel, a restaurant focused on sustainable seafood, and revived the iconic tea court, where they host a weekly Russian Tea experience. Most recently, in 2017, Vitaly opened The Crown, a bar serving New York-style pizzas inspired by his adoration for the city.

  174. Gabriel Pascuzzi

    Gabriel Pascuzzi

    Stacked Sandwich (Portland, OR)

    Gabriel Pascuzzi was born and raised in Portland in an Italian family. He moved away for ten years and travelled to Denver, Austin, Providence, Florence, and New York City. Returning back home in 2012, he helped open Paulée and worked there for two years, until he went to stage at Noma. Looking for a lifestyle change, in 2016 he returned to Portland and opened up a sandwich shop and was later voted Eater Portland’s Chef of the Year 2017.

  175. Jen Pelka

    Jen Pelka

    The Riddler (San Francisco, CA)

    Jen Pelka is the founder of The Riddler, a Champagne bar in San Francisco, which was named Eater’s Wine Bar of the Year. The Riddler has over 100 Champagnes by the bottle and dozens of sparkling wines by the glass to choose from: old and new, traditional classics and unusual discoveries. Pelka’s career in restaurants began at Chef Daniel Boulud’s Restaurant DANIEL, where she served for 5 years across a broad range of roles—kitchen stagier, Chef Boulud’s research assistant, and the US Competition Director for the Bocuse d’Or under Daniel Boulud and Thomas Keller. She went on to lead influencer marketing, content strategy, and media relations in-house at OpenTable, Gilt Taste, and Tumblr. She has been named Forbes “30 Under 30” for Food & Wine, Details “Digital Maverick, and a Cherry Bombe “It Girl.” She was a recurring guest as a secret diner of Bravo TV’s “Best New Restaurant”, and a guest on Season 6 of Top Chef. Pelka won an IACP Award Winner for Best Culinary or Brand Site in 2012 for Gilt Taste, and was a James Beard Award nominee for Best Food Coverage in a Food Focused Publication.

  176. 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 from the ground up by its current owner, Lisa Clark. Lisa creates a plethora of innovative pastries, desserts and savory dishes featuring fresh, seasonal, local and wholesome ingredients that are ENTIRELY gluten free & vegan. Petunia’s Pies & Pastries® treats are available at the downtown brick & mortar bakery, in many major Portland area retailers, by order for weddings and events and to ship across the country. Lisa & Petunia’s Pies & Pastries® have been featured in Food & Wine, Bon Appétit & Sunset Magazines, The New York Times, and has competed on The Cooking Channel’s Sugar Showdown. Lisa loves the challenge of creation out of necessity, and to show people how to enjoy the sweeter side in life!

  177. Pike Road Wines

    Pike Road Wines

    (Carlton, OR)

    We are proud family farmers with over 350 acres of vines in the Northern Willamette Valley, primarily for our original winery, Elk Cove Vineyards. In 2016 we launched Pike Road Wines, sprouted from our determination that it’s possible to create affordable, quality made wines from Willamette Valley fruit. Pike Road, our namesake, runs adjacent to our vineyards and deep into the Oregon Coast Range Mountains. We take pride in crafting delicious white wines and Pinot Noirs sourced from our own vines and those of other family vineyards. We are committed to preserving small family farms here in the Willamette Valley through these long time partnerships, some of which we’ve had for decades.

  178. 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.

  179. Nong Poonsukwattana

    Nong Poonsukwattana

    Nong's Khao Man Gai (Portland, OR)

    Nong Poonsukwattana first came to the United States in 2009 with $70 and two suitcases. Working in restaurants and saving money, Nong opened her first Thai chicken and rice food cart later that year. Today, with two food carts, a food truck, and a brick and mortar restaurant, she brings joy to all her customers and her community – one chicken and rice at the time.

  180. Marius Pop

    Marius Pop

    Nuvrei (Portland, OR)

    Marius Pop, Founder/Owner of Nuvrei & Pop Bagel, is known for his skill, sophistication and innovation. Pop worked in NYC pastry kitchens under François Payard and Daniel Boulud before returning to Portland to open his own shops. Trained in French techniques, Pop uses classic 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. Pop Bagel puts an innovative twist on the traditional Bagel with a softer dough and a pretzel finish. Following in
    Nuvrei’s tradition, everything at Pop Bagel is thoughtful, fresh and handcrafted.

  181. Portland Brewing

    Portland Brewing

    (Portland, OR)

    Portland isn’t just in our name, it’s in our blood. We were born from the creativity which the city thrives. Founded by industry pioneers who had no rules or playbook, nevertheless helping shape the Portland beer scene we love today. Everyday we pursue with the same passion and thirst that we had brewing our first beer in 1986. Our dedicated group of brewers brings that passion into every batch, seeking that new amazing flavor. From that passion, each beer is created to celebrate “Portland Originals” like you, who are the creators, old and new, who make up this beautiful city we call home.

  182. Portland Cider Company

    Portland Cider Company

    (Portland, OR)

    We started the Portland Cider Company in 2012 with the intent of marrying English cider traditions with the innovative Northwest micro-brewing culture.  Lynda hails from Somerset county of England, the traditional cider making region, and Jeff is a native Oregonian.

    It all started from a desire to make the clean, dry cider Lynda grew to love in England, and Jeff yearned to find here.  The first batches began in our guest room closet, 5 gallons at a time, made to quench our own thirst. We then introduced it to our friends and family, most never having drank cider before, and discovered we were on to something when our popularity soared and those small batches went fast!  That cider is what became our signature and bestselling “Kinda Dry.”

  183. Portland Sangria

    Portland Sangria

    (Portland, OR)

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

  184. Althea Grey Potter

    Althea Grey Potter

    Oui Wine Bar + Restaurant (Portland, OR)

    Althea Grey Potter has been a food enthusiast since she was very young. It is no surprise that the child of an artist and a chemist became a chef. Raised in rural Massachusetts by counter-culture parents, as a small child she harvested fresh vegetables from the organic family garden with her parents and discovered the deliciousness of eating tomatoes warm from the sun and crisp snap peas right off the vine. Her parents were both incredible cooks and baked bread, sprouted grains, made yogurt and fermented their own kimchi before it was cool. As a young girl, Althea spent much of her time playing in the kitchen. While some children had Easy Bake Ovens and plastic frosting, Althea had real knives and mixing bowls. She fondly remembers when she was deemed old enough to use the cleaver at the age of five, and she hosted her first dinner party at age nine with a menu of lamb shepherd’s pie and lemon cheesecake. A year spent in France at eight opened Althea’s eyes to the world of cuisine. She fell in love with pâté en croûte, almond croissants, and bœuf bourguignon. She also tasted her first champagne! Althea got her first job in a restaurant at a small town roadside stand at age fifteen and quickly moved up the ranks from ice cream scooper to fry cook! While she was studying Sociology, Psychology, and Spanish at the University of Georgia she continued to work in many facets of the restaurant industry and spent a year studying abroad and overindulging in wine and tapas in Valencia, Spain. After college, Althea couldn’t shake the desire to cook and decided to pursue her passion professionally. After working in artisan sandwiches, organic garlic farming, and catering in Massachusetts for a few years she bought a one-way ticket to Portland (sight unseen) and enrolled at the Oregon Culinary Institute. Althea continues to be incredibly passionate about food, farms, cooking and wine. She especially loves charcuterie, seasonal vegetables, and the smell of fresh baguettes. Photo Credit Shawn Linehan

  185. Johnathon Proville

    Johnathon Proville

    L'Oursin (Seattle, WA)

    JJ Proville is the Chef and Owner of L’Oursin, a modern French restaurant in the Central District of Seattle. Growing up in Los Angeles and in France near Geneva, JJ attended university in Montreal, where he wet his beak with the bountiful produce of the local summer farmers’ markets. Though his travels steered him towards a career in New York City finance, he swiftly corrected to the low-paying world of food journalism. This eventually led to his first restaurant job at the much acclaimed Gramercy Tavern. In 2012, Proville moved to Seattle, getting to know the ways of the Northwest at the much-loved Il Corvo Pasta and Art of the Table. L’Oursin opened in November 2016 and went on to earn 3.5 stars from the Seattle Times. Local vegetables, meat and fish continue to arrive daily.

  186. Levi Raines

    Levi Raines

    Bywater American Bistro (New Orleans, LA)

    Levi Raines, Chef/Partner of Bywater American Bistro, brings years of experience and creativity to the kitchen. Born in Upland, California and raised in Tampa, Florida, Levi’s passion for the culinary arts began at an early age. When he was 15, Levi made a decision that would greatly impact his future; he decided to attend cooking classes in high school and took on his first job in the restaurant business at the Melting Pot, where he learned the fundamentals of the hospitality industry. Levi was certain he wanted to pursue his dreams to become a chef and upon graduating high school, enrolled in Johnson & Wales University in Miami, where he earned a degree in Culinary Arts. He then moved abroad to participate in the Schumman’s Louisenhof internship program in Dresden, Germany. Soon after returning to the States, Levi began working at Alfred Portale’s Gotham Steak at the Fontainebleau Miami Beach hotel. One year later, Levi took the opportunity to join New York restaurateur Andrew Carmellini’s opening team at The Dutch Miami, located at the W South Beach. He quickly rose in the ranks to the position of Sous Chef and remained at the property for four years, honing his skills executing Carmellini’s acclaimed modern American food. In the spring of 2015, Levi accepted an invitation to move to New Orleans and join Nina Compton as Sous Chef at Compère Lapin. Working closely with Compton, Levi helped develop menu items and execute the team’s creative culinary vision. In 2018, Raines joined Compton and her husband, Larry Miller, as Chef/partner of Compton’s second venture, Bywater American Bistro, where he serves up contemporary American cuisine inspired by his experiences and travels.

  187. Adam Rapoport

    Adam Rapoport

    Bon Appétit (New York, NY)

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

  188. Elena Reygadas

    Elena Reygadas

    Rosetta (Mexico City, Mexico)

    After studying English Literature at Mexico’s National Autonomous University, Elena Reygadas relocated to New York to enter Manhattan’s French Culinary Institute. She subsequently made her way to London to work with Giorgio Locatelli at his restaurant, Locanda Locatelli. Once back in Mexico City, Reygadas laid hands on a mansion in the Colonia Roma district where she founded her restaurant Rosetta in 2010. From its beginnings, Rosetta has demonstrated well defined lineaments that eschew excess, and flash, to concentrate on integrity and precision in the final product, expressed through a menu that strikes a balance between subtle dishes and other tastes for more curious palates. Reygadas’s work has been acclaimed in Mexico and the wider world. In 2014 she received the Veuve Clicquot Prize for Best Woman Chef in Latin America as well as recognition as one of Latin America’s 50 Best Restaurants, according to Restaurant magazine. Her bakery, located in Colonia Roma in Mexico City, is a gathering spot for neighbors, where coffee from Mexican producers and artisan bread are the core offering. In August 2015, she launched Lardo in Mexico City’s Colonia Condesa. Café Nin, launched in 2017, highlights the care and use of local produce at its best. Its menu focuses on taste, simplicity and indulgement. Reygadas is currently involved in a number of projects for civil society. They link food to other cultural activities, providing consulting services to lunchroom, café and neighborhood restaurant owners as a way of helping them grow their businesses. A highly sought out public personality, in Mexico and abroad, she appears at forums, as an invited speaker at congresses and as a special-events collaborator alongside other renowned chefs. She is also working on her first book.

  189. 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.

  190. Brannon Riceci

    Brannon Riceci

    Boke Bowl (Portland, OR)

    Brannon Riceci is co-owner at Boke Bowl in Portland, Oregon, which started as a monthly pop-up experience in September 2011. The concept of Boke Bowl, serving a unique twist on fast, casual ramen, steam buns, dim sum, and more, came to fruition in January of 2010 when Riceci was approached by Chef Patrick Fleming who wanted to create a meal that reflected Fleming’s past cooking experiences into one bowl. Diving in with some hesitation, Riceci said he was sold after trying some of the various bowls created by Fleming. Both Riceci and Fleming pride themselves on the quality of their customer service and employee appreciation. Riceci previously flew planes professionally in 1999 as a flight instructor, ambulance pilot and charter pilot.

  191. Andy Ricker

    Andy Ricker

    Pok Pok (Portland, OR)

    Andy Ricker is the Chef/Owner of Michelin Bib Gourmand rated Pok Pok Ny in Red Hook, Brooklyn as well as five other restaurants in Portland, Oregon. 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 Foundation Award winner and best-selling cookbook author.

  192. Riff Cold Brewed Coffee

    Riff Cold Brewed Coffee

    (Bend, OR)

    Riff Cold Brewed Coffee was born in Bend, OR with a founding team including Paul Evers (Co-Founder of Crux), Nate Armbrust (former head of cold brew innovation at Stumptown), and Steve Barham (former Director of LinkedIn). Riff cold brewed coffees are pure in nature — made only with fine artisanal coffees and refreshing Central Oregon water without adding any additional flavors or ingredients. Riff celebrates the depth and breadth of the natural flavors inherent in coffee through curated blends during roasting. Celebrated flavors will include chocolate, toffee, bing cherry, blueberry and stone fruit.

  193. Ashley Rodriguez

    Ashley Rodriguez

    Not Without Salt (Seattle, WA)

    While on a path to become an art professor Ashley Rodriguez was waylaid by the lure of how food brings people together. After experiencing this first hand in Italy she came back to the states and promptly ditched the dream of teaching high school students art and dove head first into working any job possible around food. She landed in Wolfgang Puck’s Spago Beverly Hills kitchen where she learned the hustle of restaurant life. Since leaving L.A. for her native Pacific Northwest, Ashley has focused her mad skillz on writing and photographing cookbooks, developing recipes for international brands, teaching workshops, creating pantry products, opening a brick and mortar shop, cooking for groups in her private dining room as well as mom’ing hard to three young children. Her next cookbook will be released fall 2018. In the meantime, you can visit her shop and try her renowned cooking in Ballard or check out her new outdoor cooking series, Kitchen Unnecessary.

  194. Trevor Rogers

    Trevor Rogers

    de Garde Brewing (Tillamook, OR)

    Trevor was born in Petersburg, Alaska as the second son of a fourth generation commercial fishing family. He fished for too long. After relocating to Oregon for a practical degree in sculpture and painting, then working various jobs in the construction, restaurant/kitchen/bar and wine industries, he met his wife Linsey. Together, they pursued the dream of starting a brewery with no real experience, and no financing. They set a modest goal of making world-class and truly ‘wild’ beer with a singular expression of place. Using strictly spontaneous fermentation and oak barrel aging everything for years, of course. They then won some unexpected awards, including being rated one of the top ten breweries in the world twice in their first five years of selling beer. They are now not able to make enough beer, but are flattered that people come to visit their brewery and are generally tolerant of their desires to stay small and be hands on in making the beer. Trevor lives with his wife on the Oregon Coast, where he is the Head Brewer at their small brewery. Which, it turns out, is just as messy and tiring as fishing, though notably less lucrative.

  195. Rogue Creamery

    Rogue Creamery

    (Central Point, OR)

    Inspired by a sense of place for 80 years, Rogue Creamery draws from the beauty and flavors of Southern Oregon’s Rogue River Valley to create handcrafted blue cheese  and cheddar cheese recipes. Over the last half century, Rogue Creamery blue cheeses have received international acclaim. The certified organic whole milk we use to make these original blues comes from Rogue Creamery’s dairies along the banks of the rugged and scenic Rogue River. Our Mission: People dedicated to sustainability, service, and the art and tradition of creating the world’s finest handmade cheese.

  196. Alison Roman

    Alison Roman

    Dining In (New York, NY)

    Alison Roman is a cook, writer and author of Dining In, published by Clarkson Potter in Fall 2017. Formerly the Senior Food Editor at Bon Appétit Magazine and BuzzFeed, her work has also appeared in the The New York Times, Cherry Bombe, Darling and Lucky Peach. In 2015 Short Stack Editions published her first book on her favorite ingredient, lemons. Originally from Los Angeles, she lives in Brooklyn where she tries to eat pizza for every meal, sometimes successfully.

  197. Gabe Rosen

    Gabe Rosen

    Biwa (Portland, OR)

    Gabe Rosen has dreamed of owning a restaurant ever since he was a picky eater trying to stay one step ahead of all the bologna and loose meat, growing up in the suburbs of Des Moines, Iowa. In the late 90’s he moved to Portland for the better weather and real public transportation (and to go to cooking school) and along the way he studied Japanese and lived in Sapporo with his amazing wife Kina. When they came back to Portland in 2005, Gabe went to work as a butcher and Kina joined her partners in the architecture and design firm, Constructive Form. In 2007, they opened the first of their two creative Japanese restaurants, Biwa, followed in 2015 by a Mexican fusion/traditional ramen shop called Noraneko. When Gabe isn’t spending all of his time petting his five cats, he enjoys exploring the everyday contemporary cuisine of Japan and vernacular world cuisines in general, ambient music, farms and checking stuff out with Kina, clam strips, shrimp cocktail and home barbecue, and managing and teaching a team of people. Gabe’s work has been featured in The New York Times, Bon Appétit, Sunset, and Cowboys and Indians.

  198. Marissa Ross

    Marissa Ross

    Bon Appétit (Los Angeles, CA)

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

  199. Gabriel Rucker

    Gabriel Rucker

    Le Pigeon (Portland, OR)

    Two-time James Beard Award winning Chef Gabriel Rucker is Executive Chef and Co-Owner of Le Pigeon, Little Bird Bistro, and the recently opened Canard in Portland, Oregon. His edgy, highly original, and recipe-free masterpieces, evocative of French bistro signatures and classic American fare, have gained him both regional and national acclaim. In 2003 he landed a coveted job at Paley’s Place and, after two years, he moved on to Gotham Tavern as Sous Chef. In June of 2006, Rucker opened Le Pigeon and became an overnight success. In 2011, Rucker and his business partner Andrew Fortgang opened Little Bird, a downtown Portland bistro that went on to win The Oregonian’s 2012 Restaurant of the Year award. Rucker and his team released their first cookbook, Le Pigeon: Cooking at the Dirty Bird (Ten Speed Press), in September 2013. In 2018, Rucker and Fortgang opened Canard, an all day cafe and wine bar serving wild French bar food, next door to Le Pigeon. Rucker is one of Portland’s most respected and decorated chefs, earning many accolades, including two James Beard Awards: Rising Star Chef in 2011 and Best Chef Northwest in 2013, as well as a nomination for Outstanding Chef in 2016, 2017, and 2018. He was named a Food & Wine Best New Chef 2007, Portland Monthly’s Chefs of the Year, Portland Business Journal’s 40 Under 40, received The Oregonian’s Restaurant of the Year, and has been featured in episodes of NBC New York and Bizarre Foods with Andrew Zimmern. Follow Gabriel on Twitter and Instagram @RuckerGabriel.

  200. 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.

  201. SakéOne
  202. Don Salamone

    Don Salamone

    Burger Stevens (Portland, OR)

    A native of Rochester, New York, Don’s first jobs were cooking in private clubs. This led to an insatiable hunger to learn from the best: Joel Robuchon, Gordon Ramsay, Guy Savoy, Michael Mina and Bradley Ogden. After what seemed like a lifetime in Michelin-starred kitchens, Don ended up as the personal chef for British pop star, Robbie Williams in Beverly Hills. Deciding to move to Portland, Burger Stevens was created…along with a burger obsession.

  203. Santa Margherita Wines

    Santa Margherita Wines

    (Miami Beach, FL)

    Santa Margherita represents the best of Italian provenance, character and craftsmanship. We respect the people and lands that produce our great wines and are proud to be sustainable, eco-friendly, vegan and energy-efficient. We invite you to pair the people and foods in your life with the Pinot Grigio we made famous, our 100% hand-harvested Prosecco Superiore, our complex Chianti Classico Riserva or our new delicate Sparkling Rosé.

  204. Adam Sappington

    Adam Sappington

    The Country Cat (Portland, OR)

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

  205. Michael Scelfo

    Michael Scelfo

    Waypoint (Cambridge, MA)

    In 2014, Chef Scelfo opened Alden & Harlow where he figuratively extends his family’s kitchen table into his first owned and operated restaurant. Located in the iconic Casablanca restaurant space in Harvard Square, Chef Scelfo pays homage to his roots, makes each ingredient shine, and ultimately, cooks from his heart. Amongst its honors, Alden & Harlow was highlighted as one of the Best Restaurants in the Northeast by Arrive magazine. In September 2016, Conde Nast Traveler named Alden & Harlow one of the Best Restaurants in the World. Bon Appetit magazine nominated Alden & Harlow as one of 50 nominees for America’s Best New Restaurants. And in 2015, Alden & Harlow was a semifinalist for the James Beard Foundation Awards in the Best New Restaurant category and Chef Michael Scelfo was a semi-finalist in the category of Best Chef Northeast in 2016. In 2016, Michael Scelfo opened his second restaurant Waypoint in Harvard Square. The menu reflects his forward-thinking approach to coastally-inspired fare. In The New York Times, writer Jason Tesauro said Waypoint is, “vibrant enough for a happy hour pop-in, yet intimate enough for after-dark canoodling over caviar and cocktails.”  In January 2017, Boston Magazine awarded Waypoint a three-star review boasting, “with full-bore flavors and opulent ingredients, [Waypoint] gives pristine seafood—and everything else on the menu—the Midas touch.” And in 2017, Food & Wine magazine named Waypoint one of their Best New Restaurants. In 2018, Scelfo will open The Longfellow Bar at Alden & Harlow above Alden & Harlow at 40 Brattle Street in Cambridge.

  206. Sarah Schafer

    Sarah Schafer

    Irving Street Kitchen (Portland, OR)

    Executive Chef and Owner Sarah Schafer leads Irving Street Kitchen, guiding guests through a story of past and present via a marriage of her East and West coast influences.Schafer is one of Portland’s powerhouse female chefs, always on the cutting edge of the local food scene with standout, casually elegant American cuisine. Schafer’s training and experience provide the backbone of her thoughtful and collaborative menu. Upon graduating from the Culinary Institute of America in 1993, Schafer immediately began working under some of the most respected chefs in the restaurant industry. Noting Ken Oringer, Tom Colicchio, and Danny Meyer as her mentors, she became the first female Sous Chef at Gramercy Tavern, and helped open Eleven Madison Park. Schafer eventually made her way to San Francisco to be closer to family and helped open Daniel Patterson’s Elizabeth Daniel. After several years in the Bay Area, the Pacific Northwest beckoned to Schafer and in 2010 Irving Street Kitchen was born. Schafer was the 2017 winner of Wild About Game, Nicky USA’s competitive game cooking competition between Portland and Seattle’s best chefs.

  207. Sarah Schneider

    Sarah Schneider

    the Nightwood Society (Portland, OR)

    Sarah Schneider got her start in the kitchen as a teen. After finishing culinary school in Portland, Sarah worked in groundbreaking kitchens from San Francisco to Vegas to New York City. Sarah returned to Portland in 2015, when she took her place in the kitchen at Renata as Sous Chef and butcher. Sarah’s creative energy now reigns as the Nightwood Society’s Kitchen Queen.

  208. Jasper Shen

    Jasper Shen

    XLB (Portland, OR)

    Started cooking in 2001 at Italian turn and burns. Moved to New York to work French, Scandinavian and Thai fine dining. Came to Portland to cook eclectic world cuisine. Currently making Chinese comfort food.

  209. Daniel Shoemaker

    Daniel Shoemaker

    Teardrop Lounge (Portland, OR)

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

  210. Andrea Slonecker

    Andrea Slonecker

    Wine Food (Portland, OR)

    Andrea Slonecker is an award-winning cookbook author, food stylist, and culinary teacher. Her books include Pretzel Making At Home, Eggs On Top, Beer Bites, Short Stack Editions, Volume 29: Pears, The Picnic, which won a 2016 IACP Award, and the freshly released Wine Food: New Adventures in Drinking and Cooking

  211. Rick Small

    Rick Small

    Woodward Canyon Winery (Lowden, WA)

    Agricultural interests come naturally to Rick Small, raised as a part of an Eastern Washington wheat farming family. He attended Washington State University, earning a Bachelor of Science in Agriculture from that institution as well as studying in the School of Architecture, before returning to Walla Walla and the family business. Beginning in the mid-70’s he developed a personal interest in winemaking with his friend Gary Figgins who was to found Leonetti Cellar. In 1976, Rick began planting vines on former wheat ground on the family farm in Woodward Canyon. He and his wife Darcey Fugman-Small founded Woodward Canyon Winery in 1981. Rick is essentially a self-taught winemaker, reading numerous texts and learning by doing. His approach to winemaking is that of an artisan, and he believes that the key to even higher quality lies in the vineyard. With Mott’s employment in 2003, Rick has turned his primary attention to hands-on oversight of viticulture techniques at the Woodward Canyon Estate Vineyard, as well as in contracted vineyards.

  212. Sam Smith

    Sam Smith

    Tusk (Portland, OR)

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

  213. BJ Smith

    BJ Smith

    Smokehouse Tavern (Portland, OR)

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

  214. Sokol Blosser Winery

    Sokol Blosser Winery

    (Dayton, OR)

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

  215. Michael Solomonov

    Michael Solomonov

    Zahav (Philadelphia, PA)

    Michael Solomonov is the Executive Chef and Co-Owner of Philadelphia’s pioneering Israeli restaurant, Zahav. He is the 2011 James Beard Award winner for Best Chef: Mid-Atlantic, a 2016 James Beard Award winner for Best International Cookbook and Book of the Year for his and Business Partner/Co-Author Steven Cook’s first cookbook, Zahav: A World of Israeli Cooking, and the 2017 James Beard Award’s Outstanding Chef. In addition to his duties at Zahav, Chef Solomonov co-owns Philadelphia’s Federal Donuts, Dizengoff, Abe Fisher, Goldie, NYC’s Dizengoff, and the philanthropic Rooster Soup Company, which donates 100% of its profits to Broad Street Ministry Hospitality Collaborative that provides meals and essential services to individuals experiencing homelessness and hunger in Philadelphia. Also in 2017, Solomonov and the Israel Ministry of Tourism (IMOT) created a partnership to champion Israel’s extraordinarily diverse and vibrant culinary landscape.

  216. Jaime Soltero Jr

    Jaime Soltero Jr

    Tamale Boy (Portland, OR)

    Jaime Soltero Jr. started Tamale Boy as a catering company in 2011 called, Mayahuel Catering. Six years later, Tamale Boy has evolved into a food truck catering and restaurant business with three Portland brick and mortar locations. Soltero Jr. and his team aim for Tamale Boy to be a fun and approachable dining option that is affordable for everyone. Tamale Boy offers a seasonally changing menu designed to highlight cuisine from various regions throughout Mexico. Creativity is Tamale Boy’s passion.

  217. Soter Vineyards

    Soter Vineyards

    (Carlton, OR)

    Native Oregonians Tony and Michelle Soter established Soter Vineyards in 1997 following Tony’s distinguished career as consulting winemaker, organic farmer and founder of Etude in Napa, CA. Today, the Soters own and operate Mineral Springs Ranch (MSR), a 240-acre Biodynamic farm and vineyard in the heart of Oregon wine country. Mineral Springs Vineyard consists of 40 acres of Pinot Noir and Chardonnay situated along the backbone of the property known as Savannah Ridge. The combination of respectful farming, ancient marine soils, and temperate climate, result in wines that are layered, nuanced and seductively captivating while remaining modest in alcohol and tannin.

  218. Spring Valley Vineyard

    Spring Valley Vineyard

    (Walla Walla, WA)

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

  219. Amiel Stanek

    Amiel Stanek

    Bon Appétit (New York, NY)

    Amiel Stanek is the editor of Basically, a new(-ish) site from Bon Appétit that is laser-focused on teaching folks who already love food how to actually make it. He was previously an editor for the brand’s monthly print edition, where he spent four years writing stories about home cooking, editing many of the magazine’s larger service packages and primers, and overseeing the production of the brand’s special interest publications. Outside of the media world, he was also the founding Culinary Director of Skill Set, a week-long summer retreat program for young people in the wilds of western Massachusetts, where he organized cooking-related workshops and ran the kitchen. He is secretly a Scorpio, thinks eating in bed is the epitome of vulgarity, and wants to convince you that the daiquiri is the greatest cocktail of all time.

  220. Joel Stocks And William Preisch

    Joel Stocks And William Preisch

    Holdfast (Portland, OR)

    Joel and Will have been working together on and off for almost six years. They first met at Park Kitchen before going on to open the Bent Brick together. At Holdfast, they host reservation only tasting menu dinners in a space joined with their casual cocktail bar, Deadshot. It is an intimate and unique dining experience that has garnered both local and national acclaim.

  221. Stoller Family Estate

    Stoller Family Estate

    (Dayton, OR)

    Chehalem boasts a rich history of innovation, sustainability, and exceptional quality. Known for our single-vineyard Pinot Noirs and a progressive approach to white wines, we firmly believe that outstanding wine should accompany every course of a meal. First established in 1980, pioneering grape growing in the prestigious soils of the Ribbon Ridge AVA, today we have three
    unique estate vineyards planted in three distinct designated winegrowing regions of the Willamette Valley AVA. Our sites and winemaking style reveal wines that emphasize balance, elegance and texture.

  222. Leather Storrs

    Leather Storrs

    Noble Rot (Portland, OR)

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

  223. Sean P. Sullivan

    Sean P. Sullivan

    Wine Enthusiast (Seattle, Washington)

    Sean P. Sullivan is a contributing editor to Wine Enthusiast magazine covering Washington and Idaho. He is also the founder of Washington Wine Report, an online publication dedicated to the wines and wineries of the Pacific Northwest. The site is a four-time finalist and two time winner for ‘Best Single Subject Wine Blog’ from the Wine Blog Awards. A native of Massachusetts, Sullivan moved to Washington in 2000 to pursue a love of mountain climbing. Captivated by the area’s exploding wine scene, in 2005 he began writing wine reviews and distributing them via email before founding Washington Wine Report as an online site in 2007. Sullivan has authored over 100 print articles and published more than 1,700 blog posts on Northwest wine. In addition to his work at Wine Enthusiast and Washington Wine Report, Sullivan is a regular contributor to Seattle Metropolitan and Washington Tasting Room. He resides in Seattle, Washington.


  224. Tabor Bread

    Tabor Bread

    (Portland, OR)

    Tabor Bread essentially began 25 years ago in the backyard of Tissa Stein’s Petaluma home in an outdoor oven built by Alan Scott. Today, a variation of his Red Wheat Boule joins a selection of over 20 breads, all of which are created by hands and made from locally sourced whole grains, including ancient and heritage varieties, which are milled in-house, combined with our natural sourdough levains. Most of these loaves are treated to a bake in our wood-fired oven which makes up the heart of the bakery and cafe near the base of Mt. Tabor.

  225. Tanglewood Beverages

    Tanglewood Beverages

    (Portland, OR)

    Tanglewood Beverage Company began in Portland in 2013 as the brainchild of Ro Tam, owner of the highly esteemed Either/Or Café. What started as a desire to make the perfect Ginger Spiced Chai, both spicy and aromatic with a deep caramelized sweetness, became an obsession to create other beverages that embody the spirit of Portland’s rich culinary scene. Today Tanglewood’s team of brewers make one of a kind beverages like the bourbon infused Hot Buttered Yam and the lightly floral Turmeric Thai Tea for home consumption and for cafes all over the country.

  226. Tertulia Cellars

    Tertulia Cellars

    (Dundee, OR)

    Tertulia Cellars was founded in 2005 with the idea to make terroir driven wines from the Walla Walla valley. The winery is nestled in the heart of Walla Walla’s wine country, surrounded by our Whistling Hills vineyard and boasting a beautiful view of the Blue Mountains. Construction began on our state of the art winery and cellar in 2007 and was completed in 2008. Our facilities focus on sustainability, functionality, and beauty, all reflecting the core values of Tertulia Cellars. The cellar utilizes the most modern winemaking equipment while respecting old world winemaking techniques. We are excited to welcome guests daily to our three tasting rooms: Walla Walla, WA, Woodinville, WA and Dundee, OR.

  227. Philip Tessier

    Philip Tessier

    Hestan Smart Cooking (Napa, CA)

    Over the course of three decades, Tessier has worked at some of the world’s most renowned restaurants including Roger Verge’s Le Moulin de Mougins, Eric Ripert’s Le Bernadin, as well as Thomas Keller’s Per Se, Bouchon and The French Laundry. Chef Philip Tessier won international acclaim in 2015, winning the Silver Bocuse at the Bocuse d’Or, the world’s most difficult culinary competition. Just a few points shy of gold, Chef Tessier became the first American ever to mount the podium in the 30 year history of the competition. In 2017, Chef Tessier returned as Head Coach for Team USA and again was a part of history as the United States at last won gold, establishing America as the new standard bearers at the Bocuse d’Or. His newly released book, Chasing Bocuse: America’s Journey to the Culinary World Stage, offers a behind the scenes view of this incredible journey in pursuit of establishing America as the new standard bearers at the Bocuse d’Or. Today, Tessier is a founding member and Director of Culinary and Media at Hestan Smart Cooking, adding his culinary expertise to a talented team of engineers and scientists to develop a new platform for cooking in the home. Tessier is also in the beginning stages of pursuing his lifetime dream of establishing his own restaurant and mentoring the next generation of chefs in America.

  228. Tito’s Handmade Vodka

    Tito’s Handmade Vodka

    (Austin, TX)

    Tito’s Handmade Vodka is America’s Original Craft Vodka. In 1997, Bert “Tito”Beveridge, now a 50-something geophysicist, obtained the first legal permit to distill in Texas and created Tito’s Handmade Vodka. Tito’s distills its corn-based vodka using old-fashioned pot stills and the vodka is naturally Gluten-Free. Tito’s Handmade Vodka is distilled and  bottled by Fifth Generation Inc. in Austin, Texas, and is available in Liter, 1.75L, 750ml, 375ml, 200ml and 50ml sizes.

  229. Rico Torres

    Rico Torres

    Mixtli (San Antonio, TX)

    Torres was born in El Paso, Texas. Early on, he was immersed in the heritage of Zacatecas and greater Mexico, both in travel and through daily life. Even as a child Torres knew immediately that the kitchen held his heart. In 2013, Torres opened Mixtli with Chef Diego Galicia and has continued to dedicate himself to his craft. Each time a new menu concept is developed for Mixtli, Torres researches for hours at the University of Texas at San Antonio’s library, where he has a special partnership and is able to review historic Mexican cookbooks and recipes for inspiration.

  230. Kelly Towner

    Kelly Towner

    Xico (Portland, OR)

    Kelly Towner is the Sous Chef at Xico. She joined the Xico team in 2017 after a move across the country from Brooklyn where she worked for Allswell and Marlow and Daughters. Her self-proclaimed strengths are butchery and charcuterie, and she is passionate about staying true to culinary tradition while delving into the bounty of the Pacific Northwest. After working with Xico Chef Kelly Myers and traveling to Mexico with her, Towner has taken the reins in the Xico kitchen while Myers recovers from a sudden and unexpected stroke. “With a background in New American cuisine, it was a bit daunting stepping into Chef Myers’ kitchen. The language, the ingredients & the recipes were all brand new” says Towner. But with close guidance by Myers, and plenty of time spent together, Towner has made the Xico kitchen her own, drawing on her butchery skills to add new dishes to the menu, and staying true to Myers’ commitment to flavor and craft.

  231. Barnaby Tuttle

    Barnaby Tuttle

    Teutonic Wines (Portland, OR)

    Barnaby’s wines are as diverse and quirky as his hobbies. He loves old Rieslings and loves working on old cars. He loves light-bodied aromatic red wines and loves the nuance of fly fishing. Last but not least, he loves blending exotic aromatic white varietals and is now learning how to play the tuba. Everyday life experiences have influenced how Barnaby approaches his winemaking – unconventional and off the beaten path. His belief about what makes a wine great is not a number or score that is decided by a reviewer, but how it makes the person feel who is drinking it. Believing in this mantra and not following others, Barnaby has given himself permission to make wines without boundaries, from bone dry to sweet dessert wines and everything in between.

  232. Twisted Croissant

    Twisted Croissant

    (Portland, OR)

    Founded in 2016 by 25-year veteran Pastry Chef Kurt Goddard, Twisted Croissant set out with the mission to reimagine the possibilities of the timeless pastry – croissants. What are the possibilities of croissants, you ask: Classic croissant: Flaky and buttery, sweet and savory; Cruffin: Creamy on the inside and crispy on the outside; Croissant donut: Well, need we say more?; Vegan? Gluten free? We got you covered. Seasonal flavors, locally sourced ingredients, combined with our tireless pursuit of product quality and customer satisfaction, Twisted promises every single satisfying bite that leaves you wanting more.

  233. Union Wine Co.

    Union Wine Co.

    (Tualatin, OR)

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

  234. Matt Vicedomini

    Matt Vicedomini

    Matt's BBQ (Portland, OR)

    Matt Vicedomini is a Long Island native who first honed his skills in Michelin-starred restaurants in New York City before finding his true passion, Texas-style barbecue, a craft he learned while working in Australia, of all places.  Opening in July 2015, his popular food cart Matt’s BBQ serves long lines of hungry barbecue fans, selling out almost every day.

  235. Miguel Vidal

    Miguel Vidal

    Valentina's Tex Mex BBQ (Austin, TX)

    Miguel grew up in San Antonio, Texas. He has always had a great love for family, and in his family that also came with a love of food. Miguel has spent the past 17 years in the service industry where he has taken his family values and applied them to his work environment. He has taken the food he grew up eating with mesquite smoked meats and fresh flour tortillas and brought it to the community.


  236. Charlotte Voisey

    Charlotte Voisey

    William Grant & Sons (New York, NY)

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

  237. Fabian von Hauske

    Fabian von Hauske

    Contra (New York, NY)

    At 16, becoming a pastry chef was not on Fabian von Hauske’s list of priorities. That agenda was more like: consider working in graphic design, thrash around with a posthardcore band… and, you know, other stuff 16-year-old boys think about. Then he went to work in a coffee shop. Working in the kitchen of that café cemented a love for cooking in von Hauske’s blood and turned his career trajectory on its head, eventually steering him toward the International Culinary Center in New York. It was there that he met Jeremiah Stone with whom he would later open Contra and Wildair, the two side-by-side New York City restaurants. Before opening Contra, von Hauske worked for Johnny Luzzini at Jean Georges and then Dave Arnold’s modernist East Village bar, Booker and Dax. He also spent time in the kitchens of Noma, Fäviken, and Attica, adhering to his motto: “Find someone who will teach you what you want to learn.” For his work at Contra and Wildair, where he also influences the savory menu, Eater named von Hauske among its Young Guns for New York City in 2014, and in 2015 Wildair received two stars in The New York Times. That same year, von Hauske won Food & Wine’s People’s Best New Chef, and he and Stone landed on the magazine’s Best New Chefs list in 2016. Also in 2016, Condé Naste Traveler named him one of 10 Young Chefs to Watch, and he made Forbes’ list of 30 Under 30: Food & Drink, while Wildair was nominated for the James Beard Awards Best New Restaurant.

  238. AJ Voytko

    AJ Voytko

    Terrane Italian Kitchen & Bar (Portland, OR)

    Wyoming native AJ Voytko was originally an avid animator. He left college after two years to attend culinary school, where he fell in love with cooking. Voytko considers Chef Trey Foshee his biggest culinary influence. Foshee taught Voytko how to respect and magnificently prepare the food that came through the kitchen doors. Voytko was given the award of Youngest and Brightest Chef by Anthony Dias Blue and the Rising Star from the James Beard Foundation. He has even been featured on Diners, Drive-Ins and Dives for Food Network and the Travel Channel’s Food Paradise. Voytko is a passionate philanthropist, working with Unity Farms at the Oregon Food Bank and No Kid Hungry. When Voytko is not in the kitchen at The Porter, you can find him spending time with his family.

  239. Wailua Shave Ice PDX

    Wailua Shave Ice PDX

    (Hillsboro, OR)

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

  240. Elise Walker

    Elise Walker

    La Moule (Portland, OR)

    To Elise Walker, sometimes it seems as though her passion for cooking somehow crept up on her, but she admits that it has actually always been a part of her life. Growing up in Burlington, Washington, a small town near the San Juan Islands, Elise enjoyed fishing with her family and entering 4-H baking contests. She also used to compete in Scottish Highland dancing. Her innate competitive streak, partnered with the satisfaction of making people happy through nourishment, has accelerated Elise’s growth in every kitchen she sets foot in. After graduating from the Western Culinary Institute (now Le Cordon Bleu), in Portland, Oregon, Elise landed an internship at Noble Rot and became the Sous Chef within a year. Elise moved on to Restaurant St. Jack and quickly assumed the post of Sous Chef once again. As Chef de Cuisine, Elise now mans the helm of Aaron Barnett’s newest project, La Moule, where her locally-sourced, imaginative dishes have solidified the restaurant’s status as a southeast Portland hotspot for food enthusiasts. Elise prides herself on dedication to fully realized, thoughtfully composed dishes using the best product available. She pushes the boundaries of traditional flavors by adding an unexpected element – and is relentless in her pursuit of perfecting the plate. Living in the Pacific Northwest grants Elise the privilege of working with some of the best produce available. To Elise, those farm fresh vegetables are the foundation of her creations. When Elise is out of the kitchen, she enjoys crafting, biking, and hanging out with her partner and animals – a dog and two cats. One cat, Hariette, is hairless, but still adorable.

  241. Wandering Aengus Ciderworks

    Wandering Aengus Ciderworks

    (Salem, OR)

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

  242. Johanna Ware

    Johanna Ware

    smallwares (Portland, OR)

    Johanna Ware is the Owner and creative force behind Wares restaurant in the Zipper Building in Portland, Oregon. Ware is now working on reopening her restaurant Smallwares that previously closed in 2016.  She is planning to open in June 2018. Before striking out on her own in Portland, Ware was Sous Chef at Nostrana (PDX), Public Restaurant (NYC), and various parts of David Chang’s Momofuku empire (NYC).

  243. Washington State Wine

    Washington State Wine


    WA State Wine represents every licensed winery and grape grower in WA State aiming to raise awareness and demand for WA wine through marketing and education. WA State Wine proudly supports Feast Portland and will be present at Feast events throughout the weekend sharing a handful of wines and producers from across the state.

  244. Westward American Single Malt Whiskey

    Westward American Single Malt Whiskey

    (Portland, OR)

    Westward American Single Malt Whiskey is a grain-to-glass celebration of the American pioneer spirit. Made from scratch from Pacific Northwest two-row barley, fermented with American ale yeast for outstanding flavor, double pot distilled for exceptional character, matured in new American oak barrels, and never chill filtered, Westward brings together the very best of the American whiskey and craft beer traditions.

  245. Charley Wheelock

    Charley Wheelock

    Woodblock Chocolate (Portland, OR)

    Encouraged by the disruptive collision of desperation and opportunity, Charley started a chocolate factory! When Charley saw a side table for sale for $3.75 at IKEA, the reality of his furniture design career hit the fan. The desire to have a family business that would satisfy an insatiable creative drive lead to a mess of fun ideas ranging from digging a cave and aging cheese to the ultimate adhesive store, specializing in tape. It was the distinction between a chocolatier and a chocolate maker, a huge discovery made by his wife and Woodblock Chocolate’s Co-Founder, Jessica, that changed the course of his professional life. With a masters degree in industrial design and drawing from a diverse work history, making chocolate became his outlet. Looking at chocolate is a design problem, he and Jessica have built a brand of which they are both very proud.


  246. Cathy Whims

    Cathy Whims

    Nostrana (Portland, OR)

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

  247. 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.

  248. Wild Roots Vodka

    Wild Roots Vodka

    (Portland, OR)

    Wild Roots 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.

  249. WillaKenzie Estate

    WillaKenzie Estate

    (Yamhill, OR)

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

  250. Wine By Joe

    Wine By Joe

    (Dundee, OR)

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


  251. Yachats Brewing

    Yachats Brewing

    (Yachats, OR)

    Yachats Brewing creates high quality brews while celebrating the unique beauty and culture of Yachats, Oregon. Carved deep into the stoney coastal headland, and cut from the reclaimed legacy of our industrial past, Yachats Brewing + Farmstore is a reflection of craft, place, and culture. Remnants of Yachats’ logging roots backdrop the vibrant color, texture and flavor of locally grown produce, pasture raised meats, hand crafted brews, and house fermented vegetables. Our Sauerkraut, Kim Chi, and Garlic Dill Pickles bring living food fans from far and wide. Our restaurant/taproom features 30 taps, including 15-20 of our award winning beers and house made probiotic beverages, such Kombucha, Jun, and Kefir soda.

  252. Chad Yakobson

    Chad Yakobson

    Crooked Stave (Denver, CO)

    Crooked Stave Artisan Beer Project is the culmination of Founder and Brewmaster Chad Yakobson’s open source Master’s research, The Brettanomyces Project – a dissertation on wild yeast fermentations – conducted at the Heriot-Watt University in Edinburgh, Scotland. Yakobson, a Colorado native, set out to make a splash with wild and sour barrel-aged beers. The best way he knew how to get the brands into the Colorado beer scene was to go around and educate while hand selling every case, after every new release. Yakobson was responsible for every step of the process including opening new accounts and connecting with the craft brewing community.

  253. Rachel Yang

    Rachel Yang

    Revelry (Portland, OR)

    Rachel Yang, a 2017 James Beard Foundation Award 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. Yang’s food is beloved by seasoned, adventurous diners and often considered a revelation by newcomers eager to expand their palates. Her cuisine is informed equally by her personal history as a Korean native as well as her kitchen experience at restaurants Per Se, Essex House, and DB Bistro Moderne. Along with her Co-Chef and husband, Seif Chirchi, Yang owns three Seattle restaurants: Joule, a contemporary Korean steakhouse that was named one of 2013’s Best New Restaurants in America by Bon Appétit, and Revel, a lively, casual space for street food-style comfort food. Trove, one of GQ’s 25 Best New Restaurants 2015, features noodle bar, Korean bbq, and parfait window. Now Portland is the new home for her latest and most exciting restaurant, Revelry, opened in August 2016.

  254. Jin Soo Yang

    Jin Soo Yang

    Bamboo Sushi (Portland, OR)

    Jin Soo moved to Portland from Charleston, South Carolina, after working for chef Bob Waggoner and chef Michelle Weaver at the Charleston Grill. Growing up he learned so much from with a great mother that cooked traditional Korean food and a multitude of different chefs along the way. Armed with an arsenal of cuisines to pull from, from classic French to Japanese teppanyaki, and seventeen years of experience, he immediately fell in love with what Oregon has to offer. Jin now leads the culinary teams of Sustainable Restaurant Group which includes Bamboo Sushi and QuickFish. Bamboo Sushi, the world’s first certified sustainable sushi restaurant, has four locations in Portland and one in Denver with expansion continuing into California next year. As the restaurant concept continues to grow, Jin is focused on creating truly innovative dining experiences that blend the art of sushi with the craveable flavors he loves.

  255. Colin Yoshimoto

    Colin Yoshimoto

    Poke Mon (Portland, OR)

    Born and raised on the island of Oahu, Colin began his cooking career shortly after high school. His love for the craft came while cooking at Roy’s Restaurant. After a year stint and Roy’s, Colin moved to Portland, in search of new experiences. In 2016, Colin opened Poke Mon, Portland’s first stand-alone poke restaurant. He truly enjoys being able to serve approachable and craveable food that can be eaten on a regular basis.

  256. Evan Zimmerman

    Evan Zimmerman

    Knucklehead (Washington, D.C.)

    Evan Zimmerman has been bartending at various locales for more than 15 years. He recently left Portland, Oregon to work on new projects in Washington, DC and New York.

  257. Andrew Zimmern

    Andrew Zimmern

    Lucky Cricket (St. Louis Park, MN)

    Andrew Zimmern is a four-time James Beard award-winning TV personality, chef, writer, teacher and gracious dinner guest. As the creator, executive producer and host of the Bizarre Foods franchise on Travel Channel, Andrew Zimmern’s Driven by Food and The Zimmern List, he has explored cultures in more than 170 countries, promoting impactful ways to think about, create and live with food. He has written three books, appears monthly in Delta Sky Magazine, is a contributor at Food & Wine Magazine and an entrepreneur-in-residence at Babson College. Andrew is the founder and CEO of both Intuitive Content, a full-service production company that develops and produces dynamic original content, and Passport Hospitality, a restaurant and food retail development company. He is devoted to his charitable endeavors and sits on the board of directors for Services for the UnderServed, Second Harvest Heartland and Taste of the NFL. His life’s work is about demonstrating and promoting cultural acceptance, tolerance and understanding through food.