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  1. 10 Barrel Brewing

    10 Barrel Brewing

    (Bend, OR)

    10 Barrel Brewing was founded by three fellas in Bend, Oregon in 2006 who wanted to brew beer, drink beer and have a ton of fun while doing so. 10 years later and we’re still following suit. Whether we’re shredding the mountain, drinking cold ones by the fire after work or floating down the river – we always have fun with a beer in hand.

  2. 12 Bridge Ciderworks

    12 Bridge Ciderworks

    (Oregon City, OR)

    12 Bridge Ciderworks is a local family and veteran-owned cidery that uses all-natural ingredients and fresh-pressed juice to make refreshing, quality cider. We opened our doors in June of 2017 and operate out of a 3,400 square foot facility in Oregon City. There you will find our production space and a 52-seat taproom, where cider and beer drinkers unite. 12 Bridge is a self-distributed company and has grown our draft sales program to serve the I-5 corridor, from Portland to Ashland.

  3. 14 Hands Winery

    14 Hands Winery

    (Prosser, WA)

    14 Hands wines are inspired by the unbridled spirit of the wild horses that once inhabited the Columbia River Basin and stood a mere 14 hands tall. The terrain that gave these small horses their endurance and strength now feeds our vines. Our wines celebrate these horses and the heritage of the land they once roamed.

  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. Jen Akin

    Jen Akin

    Rumba (Seattle, WA)

    Jen is an 11 year industry veteran of several of Seattle’s cocktail institutions, including Oliver’s Twist, Tavern Law/Needle & Thread, and Rumba. Over her career she has garnered multiple accolades, national write-ups, and top cocktail competition placements, including Speed Rack, and MIB; most recently she was awarded PUNCH magazine’s “Ultimate Ti’ Punch” title. Jen is currently the GM and Chief Rumtender at Rumba, Seattle, where she’s been since 2016. Under her leadership Rumba has garnered consecutive Top 10 nods for Best Cocktail Bar – West, as well as 2018 and 2019 World’s Best Spirits Collection at Tales of the Cocktail’s Spirited Awards. In her spare time, Jen travels to rum destinations of the world, mixing her business and pleasure, but enjoying her rums neat.

  6. Jason Alexander

    Jason Alexander

    Devil's Reef Bar (Tacoma, WA)

    Jason started out his barkeeping career inside a coffee shop that he and his wife owned and operated in 2010. In many failed attempts to find his voice in the spirit world, it wasn’t until he discovered proper Mai Tais, Navy Grogs and Zombies that he found his true calling. Shortly thereafter, the coffee shop gave way to a night time bar business where exotic drinks were prepared and consumed at an exponential rate. This led to the birth of the Tacoma Cabana and a more appropriate setting to delve deeper into exotic tiki drink making, rum collecting and a full on immersion into the lifestyle. It was here that Jason won Best Cocktails in Western Washington for 5 consecutive years while bringing home an Iron Tikitender title. But that was only the beginning. Enter Devil’s Reef…a dark nautical tiki concept masterminded by Jason and his wife to further explore the depths and boundaries of tiki drinks, exotic cocktails and rums.

  7. Amity Vineyards

    Amity Vineyards

    (Amity, OR)

    Amity Vineyards is a family & friends-run winery that marries a storied Oregon winemaking history with a modern approach. The old tasting room and winery sit on one of Oregon’s pioneering vineyard sites atop the Eola-Amity Hills and looks out over the rolling and evergreen hills and valleys below. From here one can experience the dynamic range of the seasons of the Pacific Northwest in their full splendor. The rapidly changing elements provide the stage for our dynamic flavor profiles and require spontaneous and skillful stewardship. The challenge inspires us, and remind us that time is fleeting and beautiful, and that these moments we experience are what will become our future rituals and traditions.

  8. Heather Arndt Anderson

    Heather Arndt Anderson

    (Portland, OR)

    Heather Arndt Anderson is an award-winning food writer, culinary historian, and botanist based in Portland, Oregon. Her work has been quoted in the New York Times, the Washington Post, and The Atlantic, and she’s appeared on the podcasts The Splendid Table and The Four Top. Heather is the author of four single-subject books of culinary history, including Berries: A Global History and Portland: A Food Biography. She also runs recipe tests and teaches cooking classes from her historic farmhouse kitchen.

  9. Apolloni Vineyards

    Apolloni Vineyards

    (Forest Grove, OR)

    Established in 1999, Apolloni Vineyards is a family-owned vineyard, specializing in the production of premium Pinot Noir and traditional, Italian-style wines. Our certified sustainable vineyard and winery is situated in the Northern Willamette Valley, just 25 miles west of downtown Portland.  The tradition of winemaking in the Apolloni family dates back over 150 years, with vineyards originally in Italy. The wines of Apolloni Vineyards represent the best of old world Italian tradition, brought to the soil of Oregon, demonstrating a quality of excellence in viticulture. Owner/Winemaker Alfredo Apolloni, his wife Laurine and their three children share in this family adventure.

  10. Anu Apte-Elford

    Anu Apte-Elford

    Vinnie's Raw Bar (Seattle, WA)

    Anu Apte-Elford is the sole proprietor of cocktail den Rob Roy and co-owns newly opened Vinnie’s Raw Bar along with two award winning bars, No Anchor, and Navy Strength. She also owns bar tool haven, The BAR BAZAAR. Rob Roy continues to achieve national and international accolades. No Anchor was given a James Beard nod and Navy Strength just won Best New American Cocktail Bar at Tales of the Cocktail. She has bartended all over the world, and at over 40 bars in the U.S. She has taught classes at Tales of the Cocktail, The Manhattan Cocktail Classic, The Bar Institute, and the Toronto Cocktail Conference. She has and been included in too many articles and books to count. In 2014 She was invited to present a cocktail at the National Museum of American History, Smithsonian Institution for the 200th anniversary of the Star Spangled Banner. She has a Bachelor of Science in Behavioral Sciences from the University of Utah and has successfully tested for the BAR 5 Day program.

  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. 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.

  13. Brooke Arthur

    Brooke Arthur

    Westward American Single Malt Whiskey (Los Angeles, CA)

    Brooke Arthur serves as Vice President, Global Education and Advocacy for Westward American Single Malt whiskey, the highest rated American Single Malt and a whiskey of Northwest provenance. She joined the company (then House Spirits) in 2012, and brings more than 20 years of drinks industry experience to the Westward team. Together with CEO and Co-Owner Thomas Mooney, Brooke spearheads Westward Whiskey’s marketing efforts. Day to day, she manages the Consumer Marketing team while sharing her own best practices in national advocacy, social media and national events. She works hand in hand with Redwood Brands, Westward’s sales organization, where she builds and manages marketing deliverables for their sales team in major U.S. markets. Brooke also provides training and management for national tasting events with chain and non-chain retail outlets.
    Prior to her current role, Brooke managed the company’s Brand Supporter program, a team then dedicated to Aviation American Gin, which was sold to Davos brands in 2017. Under her guidance, Brooke and her team grew sales volumes by 80 percent in the on-premise over the course of a five year period. In this role, Brooke recruited, trained, and managed nearly 30 employees in 16 markets around the world, while also spearheading global events on behalf of the brand. Beyond her work with Westward, Brooke has been nationally recognized as a leading voice in the industry, earning a variety of awards and accolades for her work. Most recently, Brooke was inducted into the revered Dame Hall of Fame in 2018. She also
    earned the highly-coveted award for Best Brand Ambassador at Tales of the Cocktail 2015, becoming the first ever craft distiller ambassador to earn this recognition.


  14. Maksut Aşkar

    Maksut Aşkar

    Neolokal (Istanbul, Turkey)

    Maksut Aşkar studied tourism and hotel management at high school and university. During his education, he studied both culinary and service management. Maksut Aşkar worked in food and beverage industry while and after his studies. This period led him into a passion for taste design and he reflected this passion in various projects. He transformed the tastes he designed into art exhibitions, consulted and designed events for many important food & beverage brands and entities. His last eight years have passed chasing his dream as a chef; by opening his very first restaurant in 2007, Multi where he proved his skills to himself. Then in 2009, another restaurant followed the first one which was named Lilbitz where he served tasting menus changing every 15 days. In 2011, he opened his third restaurant; Sekizistanbul with the motto “neo local cuisine” in which he was able to work deeply into his roots, childhood memories and emotions. After three years of success and his twenty second year in the industry, he opened up his latest restaurant in SALT Galata Museum where he brought Anatolian Cuisine into modern scene. The motto he previously used, became the name of the restaurant, Neolokal. With modern takes on Anatolian Cuisine, he cooks deeply into the heart of guests who experience “neolokal” with refined family cooking, of not only Maksut’s childhood and emotions but also the root and traditions within this very geography, in which he believes is the real Anatolian Cuisine. In 2014, he was awarded “The Best Chef of The Year” by Time Out magazine. In 2015, he was awarded the “Le Proche” prize on the tenth anniversary of Omnivore Paris. He also represents his cuisine and the way of thinking in various international events in the world.

  15. Reem Assil

    Reem Assil

    Reem's Califorinia (Oakland, CA)

    Reem founded Reem’s California in 2015 with a passion for Arab street corner bakeries and the vibrant communities that surround them. Her food is inspired by her Palestinian-Syrian upbringing and the connection to her family, heritage and community that Arab aromas, flavors and techniques evoke. Before dedicating herself to a culinary career, Reem worked for a decade as a community and labor organizer, and brings the spirit of social justice and activism to all her projects. Reem was named a James Beard Semifinalist in the Best Chef: West in 2018 and 2019, Thrillist’s “2018 Chef of the Year”, San Francisco Magazine’s “2018 Chef of the Year,” and San Francisco Chronicle’s “2017 Rising Star Chef.” Reem’s California was also named one of Food & Wine’s “2018 Top 10 Restaurants of the Year.”

  16. 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’s neighborhood, advising and empowering Latino and immigrant-owned food startups in the greater Portland community.

  17. Andy Baraghani

    Andy Baraghani

    Bon Appétit (New York, NY)

    At 17, Andy Baraghani began working at world-renowned restaurant, Chez Panisse. From there, he continued his culinary training in some of the top restaurants around the country, including Gary Danko, Corton, and Estela. By the time he was 21, he was running a monthly pop-up featuring seasonal Iranian food outside of his Brooklyn apartment. In 2015, he joined Bon Appétit as senior food editor where he develops recipes and hosts a regular video series for the brand. Andy is featured on Bon Appétit’s new TV show Making Perfect and is the host of his own soon-to-be-released show, The World’s Kitchen. Find him on Instagram @andybaraghani.

  18. Aaron Barnett

    Aaron Barnett

    Restaurant St. Jack (Portland, OR)

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

  19. Battle Creek Cellars

    Battle Creek Cellars

    (Willamette Valley, OR)

    For the wine drinker with a true pioneering spirit, Battle Creek Cellars reflects the rugged adventure and sought after quality of Oregon’s most prized growing region. We use unique small-lot production capabilities specifically designed for handcrafted Pinot Noir, which allows us to produce versatile wine that showcases Oregon’s perfect balance of fruit, elegance and earthiness. Whether sourced from our namesake vineyard, Battle Creek, or the surrounding vineyards throughout the state, our wines are distinctively Oregon. Visit us in our newly opened tasting room in Portland’s Pearl District.

  20. John Becker

    John Becker

    The Joy of Cooking (Portland, OR)

    John Becker grew up surrounded by the natural and gastronomic splendor of the Pacific Northwest. Spending his childhood between Portland, Oregon and Cincinnati, John learned to appreciate a range of approaches to cooking. His father taught him the art of improvisation in the kitchen, and his mother instilled in him open-mindedness and a love of bold flavors and spice. After earning a degree obsessing over the writings of Irish Modernist James Joyce, John helped publish seventeen collections of literary essays. John has now turned exclusively to matters culinary, ensuring that Joy will continue to meet the high standards expected by its readership. John currently lives in Portland, Oregon with his wife, Megan, and their two cats, Loki and Kishu.

  21. Ben Bettinger

    Ben Bettinger

    Laurelhurst Market (Portland, OR)

    Ben Bettinger moved to Portland, Oregon to chase the culinary dream. Once here Bettinger attended Western Culinary Institute which helped land him a spot at acclaimed restaurant Paley’s Place. Bettinger worked under Paley for nearly a decade climbing the ranks and eventually securing the CDC position. Bettinger went on to open the short lived but very Popular spot Beaker and Flask with Kevin Ludwig. Beaker and Flask quickly was voted Best Restaurant by the WW publication. Bettinger now is Executive Chef at Laurelhurst Market and Co-Owner of Your Neighborhood Restaurant Group with partners Jason Owens, David Kreifels and Ben Dyer.

  22. Jay Blackinton

    Jay Blackinton

    Hogstone's Wood Oven (Orcas Island, WA)

    Born and raised in the Pacific Northwest, Chef Jay Blackinton moved back to Orcas Island in 2009 to pursue a life lived off the land. After years spent farming and learning about self-sufficiency, he thought it would be a good idea to open a restaurant (idiot) based on the principles with which he originally came to the island. To revere place, time, and flavor in pursuit of a better and more enlightened life. To take a modern and hedonistic approach to the old agrarian and native foodways of the islands. Now in business for six years, Blackinton and his partner Jocelyn Cecil started the fine dining alter ego to Hogstone, Ælder in 2017 a few months after being awarded Food & Wine‘s prestigious Best New Chef Award. A five-time James Beard Foundation Semifinalist for Rising Star Chef, Jay continues to pursue creating a real cuisine of the Pacific Northwest and its San Juan Islands. He hates ketchup. Always has.

  23. Bowery Bagels

    Bowery Bagels

    (Portland, OR)

    Bowery Bagels in Portland, Oregon is creating Portland’s best Kosher bagels with delicious schmears and a full Stumptown barista set-up to boot. Brooklyn, N.Y. native Michael Madigan moved to Portland some 28 years ago and he had yet to find a bagel as perfect as the ones he enjoyed every Sunday with his family on the East Coast. Eager to take on the challenge, Madigan opened Portland’s premier New York style bagel bakery-meets-sandwich shop with an eclectic retail space featuring food products from local artisan producers who work out of KitchenCru. With one-of-a-kind special bagels mimicking classic sweet and savory flavor combinations as well as staple sandwiches featuring house roasted meats and house cured meats and fish, Bowery Bagels ups the ante when it comes to bagels in Portland. The beautiful shop is mirrored after a 1960’s New York bagel shop with custom tile works from the store’s namesake subway station.

  24. Kim Boyce

    Kim Boyce

    Bakeshop (Portland, OR)

    Kim Boyce trained as a pastry chef, first apprenticing with Sherry Yard at the original Spago in West Hollywood and later working closely with Nancy Silverton at Campanile in Los Angeles. It didn’t seem that baking could get much better than that, but when she left the professional kitchen to start a family, it did. Determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love, she began experimenting with whole-grain flours, and found they brought so much more flavor, texture, and color to the plate. It was a life-changing epiphany, and her James Beard Award-winning cookbook, Good to the Grain, is the happy result. 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 Kim most days at her retail and wholesale bakery, Bakeshop, open since 2011 in NE Portland. She has since been a James Beard Award Semifinalist for Outstanding Baker in both 2016 and 2019, and has contributed to Bon Appétit, O, NPR, Portland Monthly, Whole Living and the Los Angeles Times.

  25. Brent Braun

    Brent Braun

    Castagna (Portland, OR)

    Brent came to Portland in his early 20’s to live a life of merry music making but instead ended up drinking all of the wine. He then discovered that if you drink enough wine, people will give you a job where you get to drink even more wine. What a time to be alive… He has been the Wine Director at award-winning Castagna since 2014 and recently partnered with some cool people to open Ok Omens, a small natural wine focused bar and restaurant. In 2017, he was named one of Food & Wine Magazine’s Sommeliers of the Year and in 2018 he was awarded a coveted Starchefs Rising Star award, becoming one of only three Portland somms to ever receive this award. Oh, and he’s got a pretty chill pet rabbit and apparently likes riesling alot.

  26. Brooks Winery

    Brooks Winery

    (Amity, OR)

    Brooks Winery, a biodynamic winery located in Amity, Oregon, is the living legacy of Jimi Brooks, a visionary Portland native who came to wine through his passion for history and philosophy. Jimi devoted his life to holistic farming and winemaking in the Willamette Valley and his excitement for the Willamette Valley terroir lives on through Brooks wines. Brooks is renowned for its Riesling and Pinot Noir and is leading the way in debunking the common perception of aromatic white wines. Brooks sources grapes from a variety of vineyards and microclimates from across the region, which bring an inimitable taste to each bottle. Each thoughtfully made wine, such as the Ara Riesling or Rastaban Pinot Noir, tells a distinct story of the winery’s land and history. The winery was named as one of five “Must Visit Wineries” by USA Today and has received perennial praise from Wine Enthusiast, Sunset Magazine, and The New York Times, among others. Brooks is a Certified B Corporation and a partner with 1% for the Planet.

  27. 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. Visit us in Downtown Walla Walla and Seattle’s Historic Pioneer Sq.

  28. 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.

  29. 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.

  30. Hilary Cadigan

    Hilary Cadigan

    Bon Appétit (New York, NY)

    Hilary Cadigan is an associate editor at Bon Appétit, where she focuses on restaurants and food culture for both print and digital. She was born in Texas and raised in Massachusetts, but is currently based in New York City. Before joining the BA team, Hilary served as food editor for Atlanta’s beloved alt-weekly, Creative Loafing, and managing editor at Citylife magazine in Chiang Mai, Thailand, where she lived for three years and conquered her fears of motorbikes, bird’s eye chilis, and eating bugs. She’s also written for The Atlantic, Nylon, Salon, Atlanta Magazine, Eater, HuffPo, and other publications, finding her niche in the intersections between food, travel, human rights, and social issues–with a bit of humor thrown in for good measure.

  31. 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.

  32. Canned Oregon

    Canned Oregon

    (Newberg, OR)

    Canned Oregon was born from the 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 is the perfect complement to every destination. With five unique offerings – Pink Bubbles, White Bubbles, Pinot Gris, Pinot Noir and Rosé – discover an Oregon wine for every moment, from the amphitheater to the beach, from backyard barbecues to raging rivers. Canned Oregon is premium wine in a modern vessel, ideal for our state and your state of mind.

  33. 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.

  34. Jeremy Charles

    Jeremy Charles

    Raymonds Restaurant (Newfoundland, Canada)

    Jeremy Charles is the Chef and Co-Owner of Raymonds Restaurant, frequently ranked as the top restaurant in Canada and has received numerous awards. He opened Raymonds in St. John’s, Newfoundland in 2010 and its more casual sister restaurant, The Merchant Tavern in 2015. Charles has twice won the enRoute Best New Restaurant in Canada Award. He was featured in Season 11 of Anthony Bourdain: Parts Unknown and lives in St. John’s, Canada.

  35. Chateau Ste Michelle

    Chateau Ste Michelle

    (Woodinville, WA)

    Founded in 1934, Chateau Ste. Michelle is the oldest winery in Washington state. The winery combines an ongoing dedication to research with a commitment to classic winemaking traditions and is best known for award-winning Riesling, Chardonnay, Merlot and Cabernet Sauvignon.  Chateau Ste. Michelle owns 3,500 acres of vineyards in the Columbia Valley in eastern Washington, including Canoe Ridge Estate and Cold Creek vineyards which are LIVE and Salmon Safe certified. Located in Woodinville, Washington Chateau Ste. Michelle offers daily tours and tastings, Chef dinners and a popular outdoor summer concert series.

  36. 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.

  37. Chehalem Winery

    Chehalem Winery

    (Newberg, OR)

    You learn a lot about wine when you’ve been making it since 1990. This unparalleled experience allows us to make classic Oregon wines – wines we’re proud to share. With three unique estate vineyards planted in three distinct, designated winegrowing regions of the Willamette Valley AVA, our rich history of innovation, sustainability, and exceptional wines is undeniable. A staple of the Downtown Newberg wine scene, our Tasting Room is open seven days a week. Old school winemaking, Oregon style.

  38. Chemistry Wine

    Chemistry Wine

    (Newberg, OR)

    Wine is more than simply an elixir – wine is a catalyst. It’s presence at the table provides a spark which brings people together – inciting inclusiveness; stimulating sharing. With those aspirations, Chemistry is the first collaborative project between the winemakers at Stoller Family Estate and Chehalem Winery allowing our winemaking teams to bond over the diversity of vineyard sites across the region. Chemistry connects the art of the vineyard with the science of the cellar to create accessible wines of substance.

  39. José Chesa

    José Chesa

    Ataula (Portland, OR)

    José Chesa is a chef. Cooking is not just his job, it is his life. The son of an Aragonian chef, José was exposed to quality food from day one. He grew up cooking alongside his father and grandmother, and he began to display his own talent and acute palate at a very early age. It soon became clear that he had inherited his family’s passion for gastronomic excellence, and with it, José began traveling the globe, honing his craft at prestigious venues including Arpege, Can Fabes, and Fleur-de-Sel. Portland became home for his family and restaurant Ataula in 2013. In early 2016 he co-founded Portland’s first xurros (churros) shop, 180 Xurros with wife Cristina Baez. José was chosen as Portland Monthly’s Chef of the Year and he was nominated for Best Chef: Northwest by the James Beard Foundation in 2015, 2016, 2019.

  40. 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 in New York City for 10 years before opening Han Oak in his live/work space in 2016. A casual 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 National, GQ, Esquire, and Peter was named as one of Food & Wine Magazine‘s 2017 “Best New Chefs.” And in 2019, Peter was named a Finalist for the James Beard Foundation’s, Best Chef: Northwest.

  41. Cider Riot!

    Cider Riot!

    (Portland, OR)

    Founded in 2013, Cider Riot! is dedicated to producing crisp refreshing ciders from local apples. We use no sulfites or other artificial preservatives in our finished ciders, and believe in working with only the finest local apples. Cider Riot!’s Old World style pub offers darts, pinball, ploughman’s platters, vegetable pasties, and live music, and is a safe and inclusive space for all members of the community. Our ciders are always vegan and gluten free. Currently sold in Oregon, Washington, California, Japan, and Norway.

  42. Elliott Clark

    Elliott Clark

    Apartment Bartender (Denver, CO)

    Elliott Clark is the founder and creative director of Apartment Bartender, a digital content agency that specializes in the hospitality and lifestyle industry, with an emphasis on spirits and cocktails. Elliott is also the Co-Founder of Earn Your Booze, an event and apparel company focused on bridging the gap between fitness and drink culture.

  43. 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.

  44. Colene Clemens Vineyards

    Colene Clemens Vineyards

    (Newberg, OR)

    Colene Clemens was founded in 2005 by Joe and Victoria Stark and named in honor of Victoria’s mother. Spanning 122 acres where the Chehalem Mountains converge with Ribbon Ridge, this rocky, south-facing estate contains both marine sedimentary soils and volcanic basalt.  Elevation climbs from 350 to 650 feet, where the winery perches with sweeping views of the coast range and valley. The first 26 acres were planted in 2006, and wine production began in 2008. Winemaker and Vineyard Manager Stephen Goff has been dedicated to the development and planting of the vineyard as well as the production of our stunning wines since that first vintage in 2008. Planting was completed in the spring of 2019, and a total of 62 acres are planted to pinot noir and chardonnay. The vineyard is completely dry farmed, and we take a pragmatic approach to viticulture:  we use sustainable and organic processes whenever possible. We are firm believers in taking care of our soil, practicing crop reduction for low yields and improved quality, and hand harvesting our fruit at its optimal physiological ripeness for maximum flavor and intensity.

  45. 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.

  46. 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.

  47. Coria Estates

    Coria Estates

    (Salem, OR)

    Coria Estates is a Mexican-American family-owned boutique winery in Salem, the heart of the Willamette Valley.  We specialize in Pinot Noir, Pinot Gris, Chardonnay, Rose and Riesling. Currently we have 100 acres of vines and growing. Since 1999, the entire family has been involved in what makes Coria Estates an exciting and thriving vineyard and winery. Owners, Luis and Janice manage the vineyard and administrative side of the business, while their youngest daughter, Aurora is the Winemaker. The Corias like to have fun growing and making their wine, and hope you enjoy drinking it!

  48. 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.

  49. Cristom Vineyards

    Cristom Vineyards

    (Salem, OR)

    Cristom Vineyards began over 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. 27 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.

  50. Aaron Crowder

    Aaron Crowder

    Cervo's (New York, NY)

    Aaron Crowder is Chef and Partner at Cervo’s in New York City where they specialize in cooking seafood inspired by Spain and Portugal.

  51. Tom Cunanan

    Tom Cunanan

    Bad Saint (Washington, D.C.)

    Tom Cunanan is the Chef at Bad Saint, a Filipino restaurant in Washington, D.C. A quintessentially American chef, Tom immigrated to the U.S at age three and worked his way up the ladder of restaurant kitchens over the course of 20 years. Since his first job as a dishwasher at age 16, Tom has worked at many of Washington, D.C.’s notable restaurants, including Corduroy, Vidalia, Bibiana, Oyamel, Hook, and PS7’s. His professional experience spans a spectrum of global cuisines, including classic French, New American, Chinese, Turkish, Mexican, and Italian. He has trained with Chefs Rodney Scruggs, Peter Smith, Tom Powers, Jonathan Seningen, Susur Lee, Ed Witt, and Jeffrey Buben. Since it opened in 2015, Bad Saint has been reviewed in The New York Times, The Washington Post, and Washingtonian magazine. It was named the #2 Best New Restaurant by Bon Appétit magazine in 2016. In 2019, Cunanan received his third James Beard Foundation nomination for Best Chef in the Mid-Atlantic region. Tom graduated with a Culinary Associate’s degree from the Art Institute of Washington in 2005. He was born in Olongapo City, Philippines and grew up in Hyattsville, Maryland.

  52. Brianne Day

    Brianne Day

    Day Wines (Dundee, OR)

    Brianne Day is the winemaker and owner of Day Wines, and the owner of Day Camp, a shared winery in Dundee, Oregon. Brianne, a native of the Pacific Northwest, became interested in “old school” winemaking while traveling in Europe and learned to make wine from mentors both locally and abroad who honed this philosophy. Prior to launching Day Wines, Brianne gained background in the industry from multiple perspectives. She worked with wineries The Eyrie Vineyards, Brooks Winery, Grochau Cellars, Belle Pente and Scott Paul, and worked harvests in New Zealand, Argentina and France. She gained wine sales and restaurant experience while working at Portland’s Le Pigeon and Little Bird Bistro, and during a five-year internship at Storyteller Wine Company. She also sold barrels for a Bordeaux cooperage, Saury, which provided many opportunities to listen and learn from winemakers throughout the Pacific Northwest. Brianne was named a “40 Under 40 Tastemaker” by Wine Enthusiast, was highlighted as a “Rebel Woman Winemaker” by Punch, and has been heralded as “leading the next generation of natural Oregon winemakers” by Eater. Her winery was featured in Architectural Digest and her wines have been written about in Vogue, The New York Times, PUNCH, Bon Appétit, Wine Spectator, Sunset and Portland Monthly, among others.

  53. Greg Denton and Gabrielle Quiñónez Denton

    Greg Denton and Gabrielle Quiñónez Denton

    Ox Restaurant (Portland, OR)

    – Chefs and Owners of Ox Restaurant and Bistro Agnes

    – 2017 winners James Beard Foundation: Best Chef Northwest

    – 2014 Food & Wine Magazine’s Best New Chefs

    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. 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.


  54. Deschutes Brewery

    Deschutes Brewery

    (Bend, OR)

    Deschutes Brewery, family and employee owned since 1988, is one of the quintessential beers of the Pacific Northwest. Founded on the guiding principles of true craftsmanship, ultimate quality, and extraordinary consumer experience, Deschutes Brewery is recognized for defining beers such as Black Butte Porter, Mirror Pond Pale Ale,  Fresh Squeezed IPA and the non-stop release of pioneering small batch experimental and barrel-aged beers. Deschutes can be found at its brewpubs in Bend and Portland, Oregon, Tasting Rooms in Bend, and Roanoke, Virginia and at accounts across the country. Visit Deschutes Brewery’s beer finder at to find a Deschutes beer near you.

  55. Chris DiMinno

    Chris DiMinno

    Trifecta Tavern (Portland, OR)

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

  56. Dobbes Family Estate
  57. Bobby Dodd

    Bobby Dodd

    Little Red Fox (Washington, D.C.)

    Bobby’s earliest memory of a life-changing meal was as a six-year-old in his hometown of Winchester, Virginia (home of Patsy Cline). A babysitter served him a tuna casserole with instant macaroni and cheese, frozen peas, and canned tuna. Before you think of cringing, you should know that it was…amazing. Later that same year, Bobby had his first slice of pizza from a mall food court, a homemade doughnut from his first bakery visit, and kielbasa. Bobby came to realize that good food could potentially be anywhere, and he’s been inviting himself to meals ever since. In 2007, Bobby traded a semi-lucrative PR career, a downtown apartment, and a nine-foot-long Victorian sofa to follow his dreams of cooking for a living. He’s most recently worked at DC restaurants Ripple, The Partisan and Urbana. His biggest claim to fame to-date is a to-go entree he made for Jay-Z, but his dream is to make a multi-course meal for Bernadette Peters.

  58. 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.

  59. Don Froylan Creamery

    Don Froylan Creamery

    (Albany, OR)

    Don Froylan Creamery proudly produces the most authentic and highest quality Mexican line of cheese in the U.S. American Cheese Society winners include Queso Fresco, Queso Panela, Queso Botanero, and their distinguished hand stretched Queso Oaxaca.

  60. Don Julio

    Don Julio


    Don Julio is the result of one man’s pursuit to craft the perfect tequila. Over 60 years after the opening of La Primavera distillery, the recipe has been mastered, but the passion remains. Every bottle of tequila that bears the Don Julio label measures up to a standard established by the pillars of quality, authenticity and heritage. Handcrafted in the highlands of Mexico’s Jalisco region, made from the highest quality blue agave, and born from tradition — Don Julio is the “real” tequila that every person should experience.

  61. 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.

  62. Thomas Dunklin

    Thomas Dunklin

    The Waiting Room (Portland, OR)

    Thomas Dunklin is Co-Owner and Chef at The Waiting Room in Portland, Oregon. Dunklin and his longtime friend, Co-Owner and Chef, Kyle Rourke, share their Southern comfort, charm and hospitality, fueled by their signature fried chicken, oysters and champagne combo, in this former Victorian style public house. Dunklin, a New Orleans native, is no stranger to the lifestyle of southern crawfish boils and backyard BBQs. At the age of eight, Dunklin had a brief glimpse into his future when his aunt gifted him the culinary classic, Betty Crocker Easy Cooking. After graduating with a double BA in Journalism and Film from the University of New Mexico, he began his extensive culinary track that threw him into various roles ranging from Sous Chef at Emeril’s Delmonico in New Orleans to Executive Chef at Three Degrees and B&O American Brasserie. Dunklin eventually landed as the Director of Culinary Programs for Kimpton Restaurants across the nation.

  63. Durant Olive Mill

    Durant Olive Mill

    (Dayton, OR)

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

  64. Ryley Eckersley

    Ryley Eckersley

    Quaintrelle (Portland, OR)

    Ryley Eckersley always had a fondness for art, culture, music, travel, new ideas, academia, shared moments and experiences, so naturally he gravitated towards food and its possibilities for creative expression. Born and raised in London, a move to America, and his nomadic lifestyle through Southern France, Barcelona, North Carolina, Manhattan, Central America to name a few, Eckersley’s culinary style reflects his lifelong wanderlust and curiosity. After arriving in Oregon in 2011, Eckersley led the kitchen at Jen’s Garden in Sisters and later opened DRAKE in Bend in 2013. After moving his family to Portland and a stint at Olympia Provisions, he took over the kitchen at DOC where he further honed his style of food. Landing at Quaintrelle signifies all the puzzle pieces all coming together, where he can create beautiful, unpretentious dishes with as much direct connection to farm, oceans and ranches as possible.

  65. Chris Elford

    Chris Elford

    No Anchor Bar (Seattle, WA)

    Though he has been in hospitality since his 21st year, it wasn’t until moving to NYC in 2010 that Chris Elford came alive in the world of bars. It was there at age 28 that he cut his teeth at esteemed cocktail bar Amor Y Amargo, before opening East Village beer bar Proletariat in 2012. Later that year he opened Saison in Richmond, VA to critical acclaim before heading to Seattle, where he rose to national prominence. In Seattle he and his wife Anu opened beer bar No Anchor, tiki bar Navy Strength, and their newest addition to the fold, the natural wine-focused Vinnie’s Raw Bar. His highest achievements were realized in these comfy spaces, with No Anchor receiving James Beard nominations for both Best New Restaurant and Outstanding Bar Program, and Navy Strength taking home top honors as the Best New American Cocktail Bar at the 2018 Tales of the Cocktail ‘Spirited Awards.’ His passion is and has always been for delicious food and drinks with an eye towards the adventurous and a caring dose of hospitality and inclusivity.

  66. Elizabeth Chambers Cellar

    Elizabeth Chambers Cellar

    (McMinnville, OR)

    Elizabeth Chambers Cellars is a boutique winery specializing in handcrafted micro-regional Pinot Noir made in downtown McMinnville, the heart of the Willamette Valley. We invite you to start (or continue) your own love affair with Pinot Noir by discovering our world-class wines. Visit us at our historic winery and tasting room 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.

  67. 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 fifth generation Oregon farmer. Adam believes you can only create exceptional 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.

  68. 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 gentle breezes and warming sunshine of a marine climate, have bestowed upon Dundee a terroir of note. It has given rise to the handcrafting phenomenon, and the art of Pinot.

  69. Evening Land Vineyards

    Evening Land Vineyards

    (Dundee, OR)

    At Evening Land, the goal is to explore great terroir and reflect that greatness in every bottle that is produced. This begins in the vineyard with constant stewardship of the land. Evening Land strives to make wines that reflect only the essence of the vineyard – the unique conjunction between a place, nature, and time. Nothing is added; nothing is removed. The winemakers practice precision viticulture and let the land express itself, and they embrace the unique character of every vintage. Evening Land wines are created with energy, purity, transparency, and elegance with insistence on true appreciation of site.

  70. Face Rock Creamery

    Face Rock Creamery

    (Bandon, OR)

    Bandon Oregon has been home to cheese making since the 1800’s. According to Eileen at the city Museum there were 10 cheese makers in the area during the 1880’s. Since then, a series of fires and other troubles has repeatedly removed the cheesemaking industry from Bandon. But the cheesemakers always come back! In 2011, citizens teamed up with the city to reclaim an old property and bring cheesemaking back to Bandon — again! As the developers build, they are utilizing local staff wherever possible. The community involvement with the building and operation of the finished factory is expected to be high. We are ALL looking forward to that first bite of the reestablished cheese made in Bandon. The name of the factory is Face Rock Creamery; write it down, tell your friends. Let’s continue to support Bandon together!

  71. Ferment Brewing Co.

    Ferment Brewing Co.

    (Hood River, OR)

    Located on Hood River’s waterfront, Ferment is a modern brewery that fuses traditional farmhouse techniques with a forward-thinking scientific approach. Born out of an appreciation for the art of fermentation, we offer a unique family of beers and kombuchas that tap the wild terrain of the Columbia River Gorge for inspiration and foraged ingredients. Keep an eye out for us in bottle shops, bars and restaurants around Portland, or come visit our brewery and tasting room in the heart of the Gorge!

  72. 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.

  73. Patrick Fleming

    Patrick Fleming

    Boke Bowl (Portland, OR)

    Patrick Fleming is the Chef and Co-Owner of Boke Bowl in Portland, Oregon. Boke Bowl came to fruition in January 2010 when Fleming wanted to create a meal in a single bowl that was reflective of all his past cooking experiences. He spearheaded the roaming pop-up with Co-Owner Brannon Riceci—who he’s known since college. Fleming credits most of his professional cooking influences to Julia McColskey while working at Universal Café in San Francisco and being part of the opening culinary team of the W Hotel. He then spent six months in Bath, England working under Martin Blunos at the two-star Michelin restaurant, Lettonie. After a brief time cooking at Bluehour restaurant in Portland, he accepted a position as Head Chef at the Oregon Golf Club. Both Fleming and Riceci work closely with the Bates Center for Entrepreneurship and Leadership at their alma mater Lewis and Clark College, through speaking engagements, cooking demonstrations, and internships at Boke Bowl.


  74. Jonathan Gill

    Jonathan Gill

    RingSide Steakhouse (Portland, OR)

    Consulting Chef Jonathan Gill has a long and well-traveled history as a chef.   From working as a cook on an aircraft carrier in the Navy, to his time spent in Japan growing from a prep-cook to a lead cook at the Four Seasons Hotel in Marnouchi,  to moving to New York to take on the role of sous chef at Marco Canora’s Michelin-starred Insieme.  From New York, he found his way back to Japan where he developed the dining program at the Shangri-La Hotel in Tokyo before finally coming back to the US and the West Coast where he took a job at Flour + Water in San Francisco before becoming the Chef de Cuisine at Park Tavern, SF.

    In late 2015, Gill moved to Portland, Oregon to take the helm as Executive Chef of RingSide Fish House.  Since the Fish House chose to sell their lease in late 2018, Jonathan spent his time helping to develop restaurants for suburban restaurant groups until finding his way back to RingSide Steakhouse where he currently resides as a consulting chef.

  75. 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 her own spot, Bar Norman, her ode to good music, natural wine and the people who make it, in 2018. Her first book, Wine Food, written with co-author and friend Andrea Slonecker, was published last year. Dana and her husband have a winery (Bow & Arrow), an eight-year-old (Orly), and spend their free time trying to chill out (impossible).

  76. Frankie & Jo’s

    Frankie & Jo’s

    (Seattle, WA)

    At Frankie & Jo’s we want to radically shift the way you think about ice cream. The focus is simple- we use plant-based and gluten free ingredients to make the most delicious and creamy ice cream in the country using the highest quality and seasonal ingredients without the use of gums or stabilizers.

  77. Aaron Franklin

    Aaron Franklin

    Franklin Barbecue (Austin, TX)

    Austin, Texas based barbecue cook, grilling guy, 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. In 2015, Aaron won the coveted James Beard Award for Best Chef Southwest. Aaron’s second book, Franklin Steak, showcases his deep love for steak by exploring dry aging, reverse searing, and other cooking methods.

  78. Freeland Spirits

    Freeland Spirits

    (Portland, OR)

    Freeland Spirits crafts premium small batch gin and whiskey in Portland, Oregon. Named after Meemaw Freeland, who never touched a drop of booze but taught founder, Jill Kuehler, that all good things come from scratch. Freeland Spirits celebrates the women of the craft, from the gals who grow the grain to those who run the still, we create superior spirits that celebrate all the Northwest has to offer. A traditional copper pot still brings 14 dried botanicals to life while a state of the art vacuum still cajoles delicate flavors of fresh cucumber, rosemary, mint and thyme. Bourbon finishes in Willamette Valley Pinot Noir barrels while Oregon grown Rye is distilled and laid to rest to perfection in barrels onsite. One of few women owned and operated distilleries in history, Jill Kuehler founded Freeland Spirits with a passion to produce high quality spirits from ingredients supporting local agriculture. Master Distiller, Molly Troupe, studied biochemistry before earning a Masters Degree in Distillation and Brewing from Heriot Watt in Scotland. Molly commands perfection with every spirit she orchestrates. Local rancher Cory Carmen grows the grain in Wallowa Valley Oregon, carefully rotating her crops and seeking out new varieties.

  79. 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!

  80. Chad Gauss

    Chad Gauss

    The Food Market (Baltimore, MD)

    Chad is a Baltimore chef who really feels he “gets “ what the great people of his hometown are looking for when it comes to what they want to eat! At a young age Chad gained a lot of respect for hospitality, the kitchen and especially food while cleaning dishes and tables to stay “fly” in high school. When he was able to work full time he jumped into the kitchen with two feet and has been cooking, developing, producing and loving food ever since. After attending Baltimore International College Chad as remained a man of goals and a great desire to get ahead while keeping a humble personality. Chef Chad was responsible for “the greatest restaurant turn around, maybe ever,“ with City Café where he was named “Best New Chef“ 2010 by Baltimore magazine. With a knack for making classics his own Chef Chad delivered his vision of an upscale down to earth restaurant, The Food Market in Hampden where you can find him working in his open kitchen and talking with guests. Since then he has opened La Food Marketa, a sister to The Food Market with offerings of modern Mexican cuisine. He has also opened Tigerstyle, a hip hop street food carry out. Over the last few years he has also created Hoopla! Catering just so you could have all of our brands to yourself. Lastly Quality Snowballs, a true Baltimore dessert pastime of shaved ice and plenty of fun toppings and combinations. Chad is also known for always thinking as well as doing what he says he will do so keep an eye out to see what he will develop next!

  81. 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.

  82. George Dickel Tennessee Whiskey

    George Dickel Tennessee Whiskey


    In 1870, George A. Dickel distilled his first bottle of Tennessee Whisky in Cascade Hollow using the fresh water from Cascade Springs and some special and unique techniques to produce his premium whisky. Today, George Dickel Tennessee Whisky is still handcrafted with the same quality and attention to detail that ensures that each drop of George Dickel is as remarkable now as it was when the first batch was made.

  83. Elizabeth Golay

    Elizabeth Golay

    Tiffin Asha (Portland, OR)

    Elizabeth Golay is the chef and owner of Tiffin Asha, a South Indian restaurant located in Northeast Portland, Oregon, where traditional methods of Indian cooking are woven into Pacific Northwest ingredients while incorporating her love of textures and colors into a dish. Golay grew up in Washington, and developed a love of food from an early age with her mom being her first inspiration. Her appreciation for food and desire to learn led her to pursue a degree at the California Culinary Academy (CCA) in San Francisco, CA. Upon graduating, Golay worked at the famed Citizen Cake, and later decided to move back to Seattle. It was here where the story of Tiffin Asha really began. Shortly after moving back, Golay began dating her future wife, Sheila Bommakanti, whose family is from Andhra Pradesh. Bommakanti, having grown up with South Indian food and trying to impress her new girlfriend, mentioned South Indian food to Golay. She became hooked and obsessed. She fell in love with the cuisine and was determined to learn more. Golay and Bommakanti moved to Boston in 2006, and Golay began working at the esteemed Oleana under Chef Ana Sortun and Chef de Cuisine Cassie Piuma, a pivotal moment in Golay’s career. It was through this experience, seeing Sortun’s passion for Eastern Mediterranean food, that Golay realized her passion for South Indian food could be realized through her own restaurant. Golay and Bommakanti were married in Massachusetts and moved back to Seattle in 2009, where Golay worked under Chef Jerry Traunfeld as Pastry Chef at Poppy. After moving back, the two knew it was time for Golay to pursue her love of South Indian cuisine full time. Bommakanti had a career move that landed them in Portland in 2012, and in 2013, Golay opened Tiffin Asha as a food cart in Portland. In January 2017, after over a decade of research, studying, recipe testing, and travels, Golay finally opened her South Indian restaurant, Tiffin Asha. ‘Tiffin’ is a type of food in South India, most often referring to dosa, vada and idli. ‘Asha’ means hope or wish. Having married into the culture, Golay understands the importance of respect for tradition, and at Tiffin Asha she provides a unique approach to South Indian food that is both authentic and modern.

  84. Ricky Gomez

    Ricky Gomez

    Palomar (Portland, OR)

    Like the cocktail, Ricky Gomez was born in the Southern city of New Orleans, Louisiana. Following the tragedy of Hurricane Katrina, Ricky’s passion for great cocktails strengthened with the reopening of New Orleans landmark restaurant, Commander’s Palace. There, Ricky learned the importance of fresh ingredients and helped perfect recipes inspired by pre-prohibition era cocktails to pair with the restaurant’s seasonal menu. Ricky was also part of the opening team at Cure, one of the most critically acclaimed cocktail destinations in the country. During his tenure, Ricky harnessed his creativity, style and palette to demonstrate the art of the crafted cocktail through both classic and innovative recipes. In 2012 Gomez entered Diageo World Class U.S. and through his success in the program’s four challenges, was named the first ever Diageo World Class U.S. Winner. After serving as Diageo World Class Ambassador for two years, Ricky returned back to his hometown of New Orleans and back behind the bar at Cure. He later was the opening head bartender at Compere Lapin along side Top Chef competitor and James Beard winner, Nina Compton. Most recently Ricky has returned to Portland, Oregon to fulfill his dream of opening his own bar. Taking inspiration from his family’s heritage he opened up Palomar in April 2018. Palomar has quickly become one of the top bars in Portland, earning recognition as Bar of the Year by The Oregonian newspaper and online publication Eater Portland.

  85. Goose Point Oysters

    Goose Point Oysters

    (Bay Center, WA)

    Nisbet Oyster Co., Inc. is a privately held Washington State seafood farming, processing and marketing company located in Bay Center on the Willapa Bay, trading under the “Goose Point Oysters” brand since 1975.  Offerings include fresh and innovative value added shellfish products, specializing in oysters farmed on the outer south coast of Washington State. As a vertically integrated oyster hatchery, farm and processor, they’re very fortunate to sustainably grow and harvest their own oysters year-round. They produce and process a range of hand-shucked oyster meat sizes and packs, live and frozen in-shell Goose Point™ oysters, fresh BlueSeals™, naturally pre-shucked High Pressure Pasteurization oysters, and signature Oyster Shooters™. The pristine growing waters, SQF certified and inspected processing facility and novel processes mean that all of their products achieve the highest levels of and safety and quality.  Whether you’re a chef, retailer or distributor, they’re here to help.  Learn more at or visit at The Oystery™ on scenic coastal Highway 101.

  86. 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.

  87. John Gorham

    John Gorham

    Toro Bravo (Portland, OR)

    John Gorham is Co-Owner and Executive Chef of iconic Portland restaurants Toro Bravo, Tasty n Daughters, Tasty n Alder, Mediterranean Exploration Company (MEC), Shalom Y’all, BYH Burgers, and PLAZA DEL TORO. 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.

  88. Gregory Gourdet

    Gregory Gourdet

    Departure Restaurant and Lounge (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.

  89. Great Notion Brewing

    Great Notion Brewing

    (Portland, OR)

    Great Notion (GNB) is a Portland, OR-based brewery started by three friends that offers hazy, fruit-forward IPAs and “culinary-inspired” sours and stouts. The brewery has won numerous gold and silver medals, including accolades at the World Beer Cup, GABF, Best of Craft Beer Awards, and Oregon Beer Awards, as well as the #1 IPA in America from Paste magazine. GNB currently has two brewpubs with full restaurants and packaged beer to-go in Portland: GNB Alberta at 2204 NE Alberta St. and GNB NW at 2444 NW 28th Ave.

  90. 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 Cardamom with Chia Seeds. Each batch is made from local ingredients where possible, and sweetened with just a touch of honey. Our new cookbook Nut Butter: Over 50 Clean and Simple Recipes to Fuel a Healthy Lifestyle is launching in September 2019.

  91. 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.

  92. Tommy Habetz

    Tommy Habetz

    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 Appétit’s “Best New Restaurants of 2016.”

  93. Barney Hannagan

    Barney Hannagan

    Proud Mary Coffee (Portland, OR)

    The kitchen is a place where all cultures come together to serve one purpose, which is to make people happy through sharing food. No matter where you are from, there is an ingredient that reminds you of something special. A country boy from the South Australian outback! Growing up in his small hometown of Hawker in the Flinders Ranges – he gained the knowledge and skills of indigenous campfire cooking, bush tucker collecting, and native foraging. Observing and learning about this cultural food lifestyle from a young age gave Barney an understanding and appreciation for the importance of seasonality and sustainability, as well as the importance of diversity of ingredients and flavours.

  94. 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.

  95. Gina Helvie

    Gina Helvie

    Trinket (Portland, OR)

    Chef-Owner of Trinket, Gina Helvie, curates the homey casual vibe as well as the distinct yet classic menu for Southeast Portland’s brunch destination. Trinket, named after Helvie’s mother Trinka, opened in 2013. The menu is made up of all Helvie’s favorites and family recipes. Born and raised in Napa California and the daughter of a restaurant professional, Helvie was executing table side wine service for family dinner parties at nine years old; the industry is in her blood. After moving to Portland in 2003 to attend Western Culinary, Helvie achieved success in front and back of the house at restaurants ranging from Olea to Jake’s to Laurelhurst Market. The passion needed to survive in the fast paced food scene comes from a love for the basics: genuine service, neighborhood customers, and great fucking Hollandaise!

  96. 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.

  97. High West Distillery

    High West Distillery

    (Park City, Utah)

    High West’s passion is crafting delicious and distinctive whiskeys with the flavor of the American West. Stop by the High West Whiskey Train as the #HighWestWhiskeyRun tour makes its way across the U.S. with a one-of-a-kind experience that you have to see to believe. Sample award-winning blends and custom cocktails at the copper bar, relax on the deck or in the lounge and commemorate your experience at the Yippee Ki-Yay photo booth.

  98. Hiyu Wine Farm

    Hiyu Wine Farm

    (Hood River, OR)

    Hiyu is a 30-acre farm in the Hood River Valley. Guided by nature and inspired by ideas from biodynamics and permaculture, we tend vines, raise animals, garden, cook and make wine to reveal an experience of place. Visit to reserve a seat for a tasting, meal or gathering on the farm.

  99. Karl Holl

    Karl Holl

    Spatzle and Speck at Park Avenue Wines (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 grown.

  100. 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.

  101. Jason Horn

    Jason Horn

    (Los Angeles, CA)

    Jason Horn has been writing about food, drinks and travel for more than a decade, for publications including Playboy, Robb Report, PUNCH, Travel Channel, Thrillist, The Daily Beast and Garden & Gun. He was previously on staff at Cooking Light and, and holds a master’s degree from the Medill School of Journalism at Northwestern University. A resident of Los Angeles, he’s been covering cannabis since it became legal for recreational use in California in 2018, though his mom’s been telling him the story of how she wrote a paper on legalizing pot in her freshman-year college rhetoric class since he was a kid.

  102. 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!”

  103. 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. Partnering with local and national organizations fighting for Human Rights, House Wine is at the forefront of the LGBTQ fight for equality. Our house is your house.

  104. Howard and Anita Hsu

    Howard and Anita Hsu

    Sweet Auburn BBQ (Atlanta, GA)

    Born in California, siblings Howard and Anita Hsu are third-generation restaurateurs who grew up in a Malaysian-Chinese family deeply involved in the restaurant industry. They spent their teenage years in Georgia working in their parents’ restaurants, where they gained an appreciation for cooking. Sharing a love of barbecue, Howard and Anita started to experiment with recipes for smoked meats. After months of trial and error, they developed a repertoire of truly special dishes and took their Asian-inspired barbecue on the road with one of Atlanta’s first food trucks. As their business grew, they needed a larger space, and they were grateful to be invited to plant roots in Sweet Auburn Curb Market near downtown Atlanta. Thus, the name “Sweet Auburn Barbecue” was born. They then opened Sweet Auburn Barbecue’s next location, a larger, full-service restaurant and bar in Atlanta’s buzzing Poncey-Highland neighborhood. Inspired by the Hsus’ Malaysian-Chinese roots and Georgia upbringing, Sweet Auburn Barbecue offers traditional, Southern barbecue with an Asian flare. The menu demonstrates a range of innovative cooking styles, with dishes from pimento cheese wontons to coconut lemongrass ribs.

  105. Han Ly Hwang

    Han Ly Hwang

    Kim Jong Grillin (Portland, OR)


    2009 Judges Choice award Best Food Cart

    2014 Food Network Chopped “Food Truck Fight”

    2015 Food Network Chopped “Redemption”

    2016 Feast Portland Sandwich Invitational Champion

    2018 Bongappitit Season 3 Contestant

    2018 Feast Portland 80’s vs 90’s Winner Team 90’s (We won with a salad)

  106. 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.

  107. Eugénio Jardim

    Eugénio Jardim

    Vini Portugal (Portugal)

    A native of Brazil, Jardim’s first memories of wine come from the leisurely Sunday brunches when his father would serve slightly chilled Chianti “in fiasco” to offset the tropical heat. Wine took a more serious turn for him while working in Public Relations for the Number One Restaurant Group, immediately after graduating college with a degree in Communications. Jardim moved to San Francisco in 1988 and worked at several of the top restaurants in the city while continuing his education in food and wine. While working as an Assistant Wine Buyer at the legendary Ashbury Market, he successfully completed the Foundation and Advanced Courses at Sterling’s School of Service and Hospitality in Napa Valley, taught by a renowned team of Master Sommeliers, led by Evan Goldstein. He then passed the Court of Master Sommeliers Introductory Course with a special commendation for one of the highest scores. With the opening of Eos Restaurant and Wine Bar in San Francisco in 1995 he had the opportunity to team up with Debbie Zachareas to co-created one of the most famous cutting-edge wine programs in the country and became the sole Wine Director from 1999 until 2001. From 2001 to 2013 Jardim held the Wine Director position at one of San Francisco’s iconic restaurants Jardinière, then a partnership between Chef Traci Des Jardins, twice a James Beard Award Winner and Restaurant Designer Pat Kuleto. At Jardinière he and his team earned the highest four-star rating for service from Michael Bauer at the San Francisco Chronicle. In 2010 Sunset magazine named Jardim Sommelier of The Year! From 2001 until 2003 he taught an immensely popular class at the University of Berkeley Extension on the ‘Wines of America and Europe’. He has established many critically acclaimed wine programs for restaurants in the San Francisco Bay Area and beyond, including: Chef Loretta Keller’s Coco 500, San Francisco magazine’s Rising Star Chef Jessica Boncutter’s Bar Jules, Chef Elizabeth Faulkner’s Citizen Cake and Orson, Chef Traci Des Jardins’ Manzanita at the Ritz-Carlton Highlands Resort in Tahoe and, most recently, Black Cat Restaurant and Jazz Club. Jardim has been featured in various wine publications in the U.S. His passion for wine has taken him to the most important wine growing regions of the world. He has extensively toured Argentina, Australia, Austria, Chile, France, Germany, Italy, New Zealand, Portugal, Spain, South Africa and the United States. His travels also earned him mentions in magazines and newspapers in England, Germany, Spain and Brazil. Currently, as an Independent Wine Consultant, Sommelier and Wine Educator, he conducts high-profile, private and corporate wines classes, seminars and tastings, in the U.S and Brazil, while acting as the Brand Ambassador for Ernest Vineyards, a new and exciting boutique Sonoma Coast producer. In January 2014 Jardim became a partner of Esprit de Champagne, a small import company dedicated to bringing the finest Grower Champagnes to the U.S. market. In 2015, he was selected to become the first Wines of Portugal U.S. Ambassador overseeing and supporting Portugal’s education and marketing initiatives in the USA. He is also the acting Director of Wine Studies at the San Francisco Cooking School and an Adjunct Professor at the Culinary Institute of America Greystone Napa Valley. Eugenio Jardim brings passion and creativity to all the projects he is involved in, insisting that everyone’s encounter with wine should be fun, illuminating and exciting. 

  108. Matt Jennings

    Matt Jennings

    Full Heart Hospitality, Inc (Charlotte, VT)

    Matt Jennings is a New England-based chef and author. He has owned and operated two restaurants in the past 20 years – the acclaimed Farmstead, Inc. in Providence and more recently, Townsman, in Boston. Matt recently underwent major life changes including embracing sobriety and fitness and has pivoted to bring his unique blend of personal and workplace wellness to the food, beverage and hospitality world via his latest project – Full Heart Hospitality. Full Heart is a hospitality-based consultancy focused on ‘creative and sustainable solutions’. Full Heart has had a global impact with a variety of clients from QSR, retail and large restaurant groups, to hotels, luxury retreats, shared work spaces and beyond. When Matt’s not hustling Full Heart, he’s probably at his farm in Vermont, pulling vegetables from the ground and spending time with is beautiful wife Kate, their two boys Sawyer and Coleman and their howling Blue Tick coonhound, Hank.

  109. Johnnie Walker

    Johnnie Walker


    Nearly 200 years ago, a farm boy named John Walker began a journey – selling blended whisky from a small grocery store in Kilmarnock. Two centuries later, Johnnie Walker is not only the world’s best-selling Scotch whisky, found in nearly 200 countries, but also an international symbol of progress.

  110. Sam Jones

    Sam Jones

    Sam Jones BBQ (Winterville, NC)

    Sam Jones is the third generation to cook traditional whole hog barbecue at Skylight Inn in Ayden, NC. Sam’s family opened Skylight Inn in 1947 with a very humble beginning. Since then, they have always stayed true to what has made them what they are—a standard bearer for wood-cooked eastern NC style barbecue. Skylight Inn, as well as Sam, have been mentioned among the greats when it comes to legendary barbecue joints and pitmasters in many publications and several TV shows. In 2012, Sam was named as one of the “Top Ten Pitmasters in South” by Southern Living. In 2003, Skylight Inn was honored with a James Beard award for America’s Classics. In the fall of 2015, Sam opened Sam Jones BBQ in Winterville, NC—a new restaurant, but with all the indicators of traditional BBQ. With no freezers and a detached pit house turning out freshly smoked meats, the integrity of the eastern NC BBQ is surely safe here. Now adding author to his titles, Whole Hog was published in May of 2019. He is passionate about his craft and holds high standards for what traditional barbeque is. More importantly, Sam is known for just being a nice guy that loves what he does.

  111. Eric Joppie

    Eric Joppie

    Olympia Provisions NW (Portland, OR)

    Midway through his junior year as a business major at the University of Texas at Austin, Eric realized he just wasn’t a suit and tie kind of guy. He did love cooking for his roommates though, and being a pragmatist, Eric figured if he became a cook, he’d at least always be able to eat. He picked up a job as a griddle cook at a country club pool cabana, and was instantly hooked, so he dropped out of college to cook and prepare for culinary school (his parents were thrilled). After graduating from California Culinary Academy in 2001, Eric did his externship at the Savoy Hotel in London, then spent a summer working at Portland’s venerable Café Castagna with future OP partners Elias Cairo and Nate Tilden, before moving to the Bay Area, where he worked with chef Bradley Ogden at The Lark Creek Inn in Larkspur. After returning to Portland a decade later, Eric spent five years behind the stove at acclaimed wine bar Bar Avignon, before “rejoining the band” at OP. On his off time, he relentlessly hounds small local farmers for their most interesting produce, and hangs out with his wonderful wife Murphy and their small home zoo of two dogs and two cats.

  112. Edouardo Jordan

    Edouardo Jordan

    Salare (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 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, Salare was listed as a best new restaurant in America in 2016 by Eater National. Chef Jordan is a 2017 James Beard Award Finalists, and received the prestigious 2018 James Beard Award winner for Best Chef Northwest and Best New Restaurant for JuneBaby Restaurant. In December of 2018, he opened his third restaurant, Lucinda Grain Bar.

  113. 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

  114. Reem Kassis

    Reem Kassis

    The Palestinian Table (Philadelphia, PA)

    Reem Kassis is a Palestinian writer and author of the James Beard-nominated cookbook, The Palestinian Table. Born and raised in Jerusalem, she spent days in her grandmothers’, mother’s, and aunts’ kitchens soaking up everything there was to know about Palestinian cooking. After two undergraduate degrees from UPenn, an MBA from Wharton, an MSc from the London School of Economics and experience as a business consultant at McKinsey, Reem turned her back on the corporate world and followed her heart into the kitchen where is now using the power of food and storytelling to preserve the rich culinary traditions of Palestinians and share them with the world. Her debut book, The Palestinian Table, was endorsed by Anthony Bourdain and named one of NPR’s best books of 2017, and has been featured in The New York Times, New York magazine, Saveur, food52, Travel + Lesiure, and Departures. It is the first Palestinian cookbook ever nominated for a James Beard Award. It was also nominated for the Andre Simon Award, The Edward Stanford Award, The Palestine Book Awards and won The Guild of Food Writers First Book Award 2018. Reem is now working on her second cookbook on the evolving and cross-cultural food of the Middle East.

  115. Kate’s Ice Cream

    Kate’s Ice Cream

    (Portland, OR)

    Kate’s Ice Cream is a plant-based and gluten-free ice cream company in Portland, OR. Founded by Katelyn Williams in an effort to make an ice cream everyone can enjoy, Kate’s collaborates with local makers and PNW farms to create delicious seasonal ice creams. Find their scoops, pints, and waffle cones at local events around Portland.

  116. Deepak Kaul

    Deepak Kaul

    Bhuna (Portland, OR)

    Chef Deepak Kaul has made Portland his forever home with the opening of Bhuna Restaurant. After cooking professionally for over 20 years on both east & west coast, Deepak Kaul decided it was time to return to his Indian family roots. Bhuna Restaurant’s focused menu mostly draws on dishes from Kashmir, India. Oh and No Buffets!

  117. Ketel One Botanical

    Ketel One Botanical


    Introducing new Ketel One Botanical, vodka distilled with real botanicals and infused with natural fruit essences. Like you, we care about what’s in the bottle, so we use real ingredients – with no sugar, no artificial sweeteners and no artificial flavors. We invite you to pick your Botanical and add soda for a deliciously fresh taste experience with only 73 calories and 0 carbs per serving.

  118. 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.

  119. Joe Kindred

    Joe Kindred

    Kindred (Davidson, NC)

    Chef Joe Kindred is the Chef/Owner of Kindred in Davidson, NC, and Hello, Sailor in Cornelius, NC, with his wife, Katy Kindred. After attending Johnson and Wales in Charleston, SC, Joe became the first intern for Nobles in Charlotte, NC, before moving to Chicago for the next chapter and challenge. His tenure in Chicago saw stints at Tru, one sixtyblue, and The Pump Room, where he met Katy. Before the couple got married, opening a restaurant had always been a dream of theirs. They moved to San Francisco together, where Joe worked at acclaimed restaurant Delfina under Chef Craig Stoll. Out of a desire to move closer to family, the Kindreds uprooted back to North Carolina, where he was hired again by Chef Jim Noble to be the Chef for Rooster’s Uptown and lead culinary manager for Noble’s four restaurants. With their roots back in North Carolina, they began to work on realizing their dream of a restaurant of their own. They did so with their namesake Kindred, housed in one of the city’s most historic downtown buildings, followed two years later by Hello, Sailor, located on Lake Norman at a location that he frequented growing up as a child. Chef Joe was a Semifinalist for the James Beard Best Chef: Southeast in 2016, 2017, 2018, and 2019. He lives in his hometown of Davidson with Katy, their three kids Alba, Luca, and Graydon, and their dogs.

  120. Shaun King

    Shaun King

    (Portland, OR)

    Raised on the central coast of California, Shaun took an interest in cooking at a young age. He utilized this training from a Japanese chef to work his way through a variety of Japanese restaurants before moving to Las Vegas to accept the position of Chef de Cuisine at Rick Moonen’s RM Seafood. Later, he joined Sushi Samba in Las Vegas as Executive Sous Chef then helped Bradley Ogden open Root 246 as Chef de Cuisine. Next, Shaun spent some time as the Executive Chef at Martis Camp, a Lake Tahoe club that was voted, “#1 private club in the nation,” by Forbes Magazine before moving to Chicago to become the Executive Chef of The Dawson. Next, Shaun was a corporate chef and oversaw the operations for the back of house at PABU San Francisco and Ramen Bar for the Mina Group in San Francisco. Most recently Shaun ran Momofuku Las Vegas for David Chang. Now he is operating as a pop up restaurant Arigato inside of Mikkeller Portland with his beautiful wife Jamie King. The husband and wife duo plan on opening their space Arigato in 2020 with the Chefstable group.

  121. Heather Kintler

    Heather Kintler

    Normandie (Portland, OR)

    Heather Kintler is Executive Chef and co-owner of Normandie, a seafood heavy bistro located in SE Portland. Her cooking style is adventurous and bold; much like herself. While studying Photography, she began working as a prep cook and quickly discovered that cooking was the creative outlet she had been searching for. Within three years she rose to Executive Chef at Emiliano’s Café. Florida couldn’t hold Heather’s creativity, so she chased ingredients to Portland. She spent 16 years as executive Sous Chef at The Veritable Quandary. During her tenure she honed her leadership skills in a high-volume restaurant. After the closure of VQ she joined Side Yard Farm & Kitchen as Sous Chef and Co-Farm Manager. Her experience on a community oriented organic farm deepened her understanding of utilizing every part of vegetables and herbs, from root to seed, fruit and flower. Through a humble and grounded approach, Kintler provides an elevated experience of what a neighborhood bistro can be, by showcasing the abundance of the Pacific Northwest, sourcing responsibly and locally. Her menus are built to please thrill seekers, artists, but most importantly the everyday human. With the use of simple ingredients and bold flavors, Heather transforms the ordinary to unexpected.

  122. Zan Kong

    Zan Kong

    Worthy Park Estate (Jamaica)

    Even though he was born and raised just outside of Toronto, coming from a very large Chinese-Jamaican family meant that Kong was never too far from his ‘roots and culture.’ This usually meant many family gatherings with a lot of laughs, too much food and of course, rum! His rum journey with Worthy Park began in 2015 after a chance meeting with his (now) boss, Gordon Clarke; and joined the Worthy Park team to develop and grow the export side of the business. In his current capacity he wears many “hats” from sales to marketing to product development to acting as both brand advocate and educator. Loving his island home more than anything, come join him as he talks all things Jamaica, Worthy Park and of course rum!

  123. 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.

  124. Jace Krause

    Jace Krause

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

    Jace Krause wanted to be a professional musician, but accidentally created “Portland’s signature breakfast sandwich” (according to the Oregonian) somewhere along the way. He started Fried Egg I’m In Love as a food cart in 2012, but launched a brick-and-mortar version of the concept in early 2019. His food has been featured on Food Network and the Cooking Channel, as well as in The Guardian and Travel + Leisure. The tasty sandwiches have also attracted the attention of Fred Armisen, Andrew Zimmern, Wayne Coyne, Tom Morello, and many more.

  125. Kyla Kombucha

    Kyla 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 and less than 2g sugar + 2 g carbs,  so you can have your fun and feel good too.

  126. La Mariposa

    La Mariposa

    (B Albany, OR)

    One of Albany’s best kept secrets is the fact it is home to not one but two great cheese makers. You can find La Mariposa and Ochoa’s Querseria cooperatively sharing the same equipment and making high quality cheese in a little cheese factory nestled between historic down town Albany and the breath taking Willamette River.

  127. Lagunitas Brewing Company

    Lagunitas Brewing Company

    (Petaluma, CA)

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

  128. Carla Lalli Music

    Carla Lalli Music

    Bon Appétit (New York, NY)

    Carla Lalli Music is the food director at Bon Appétit, where she oversees the brand’s food and recipe content in print and across all digital platforms. She writes frequently for the magazine and its websites—, Basically, and Healthyish—and is a frequent guest on the Bon Appétit foodcast. Music loves hosting recipe videos in the BA test kitchen and is always excited to talk a celebrity through a dish on Back-to-Back Chef. Her cookbook, Where Cooking Begins, was published in March 2019. She lives in Brooklyn with her husband and two sons. Find her on Instagram @lallimusic.

  129. Carlo Lamagna

    Carlo Lamagna

    Magna (Portland, OR)

    Chef Carlo Lamagna is a Philippine-born, Detroit-raised, CIA- and Chicago-trained chef. Lamagna is the Chef-Owner of modern Filipino restaurant, Magna, located in Portland, Oregon. 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. From his father, cooking and eating in the way that he himself grew up was a key point in Carlo’s understanding and appreciation of Filipino food and culture. Lamagna began a pop-up dining series, Twisted Filipino, in 2013 in Chicago and continued them here in Portland with great success. 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 chef he most reveres is his late father, Willie, who, alongside his mother Gloria, serves as a major influence of Magna.

  130. Lange Estate Winery

    Lange Estate Winery

    (Dundee, OR)

    More than 30 years ago, Don and Wendy Lange founded their winery in the Dundee Hills. The year 1987 marked Lange Estate’s first vintage and consisted of three varietals that the family continues to embrace today: Pinot Noir, Pinot Gris and Chardonnay. Featuring panoramic views of vineyards, valleys and the Cascade Mountain Range, this destination winery has grown with its neighbors to become a part of this esteemed wine region. With second-generation winemaker Jesse Lange at the helm, the family’s legacy continues. The Langes focus on terroir driven wines through their small lot, artisanal winemaking philosophy – setting the standard for truly handcrafted and beautifully balanced wines.

  131. Lacy Larson

    Lacy Larson

    Pacific Coast Fruit Company (Portland, OR)

    Chef Lacy Larson is the Executive Chef at Pacific Coast Fruit Company (Portland, OR and Kent, WA). She has spent the past 20 years working in the food industry from fast food to fine dining until eventually finding her passion in recipe development. Her culinary education began at Oregon Culinary Institute with an internship at Moto in Chicago, IL working under Homaro Cantu. This experience led her to work with notable local chefs Vitaly Paley, Patrick McKee, and Jenn Louis before finally launching her recipe development career at New Seasons Market. Six years later she found a home at Pacific Coast Fruit Company. There, she adds her creative culinary mind to fresh produce solutions for their foodservice operators and grocery retail customers. Along this background, she has also appeared on Food Network’s Guys Grocery Games, one episode of which she was declared the winner. Additionally, she has competed in the Women’s Chefs and Restaurateur’s Food Games with Top Chef winner Brooke Williamson. Pacific Coast Fruit Company is extremely thrilled to have Chef Lacy help service their customers from the true mind of a chef.

  132. Johnny Leach

    Johnny Leach

    La Neta (Portland, OR)

    Chef Johnny Leach’s journey to the kitchens of La Neta and Tope in the Hoxton began early in life, spending time with his Mexican grandfather. After growing up and attending culinary school in Oregon, Leach made his way to New York at the age of 22. He cooked in numerous kitchens, including Del Posto, eventually joining David Chang’s culinary team at Momofuku. In 2009, he opened Ma Peche as Chef de Cuisine. Despite working primarily with Asian flavors, Leach was continually drawn back to the flavors and rich culinary traditions of Mexico. Leach returned to Portland in 2014, and opened his first restaurant, Chalino, loosely inspired by the food of Mexico City. Recently, in joining the team at Submarine Hospitality (Tusk, Ava Gene’s) as Executive Chef of the Hoxton Portland, he’s able to explore those techniques and flavors further through a much larger platform. There Leach has found his dream job, a venue to explore the varied flavors of regional Mexican cuisine while drawing upon the seasonal produce, meats, beans and grains available in the Pacific Northwest.

  133. Brad Leone

    Brad Leone

    Bon Appétit (New York, NY)

    Brad Leone is the host of Bon Appétit’s It’s Alive, which focuses on food fermentation projects. Brad is also the host of the free TV show It’s Alive: Goin’ Places, where he explores central Texas’ culinary offerings in the series’ first season. Brad grew up hunting and fishing with his dad and spent a lot of time in the woods. There, he learned respect for ingredients and nature in general. Cooking has always been a major part of Brad’s life and his passion ultimately led him to join the Bon Appétit team in 2011. Find him on Instagram @brad_leone.


  134. Paul Linthacum

    Paul Linthacum

    Embassy Suites (Portland, OR)

    Paul Linthacum is a Portland native who learned his skills from the school of hard knocks. He apprenticed under chefs such as Morgan Brownlow at Clark Lewis, Kurt Spack at Alba Osteria and Nick Yanes at H5O before coming to Embassy Suites as lead cook. After a short two years he was promoted to Sous Chef and then Executive Sous Chef. Under Paul’s leadership the Embassy kitchen has moved to sourcing sustainable seafood and meats, local products and maintains a thriving rooftop garden. As a Portland native Paul cares about his community, in doing so he makes sure all his unused food goes to local food banks to feed the less fortunate. He also volunteers at career days at local elementary schools to inspire the next generation of chefs.
  135. 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 traveling 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 nextwave of culinary greatness.

  136. Marissa Lorette

    Marissa Lorette

    Beeswing (Portland, OR)

    Ian and I met while cooking at a restaurant on Division St in 2003, I worked the cold side he worked the hot side. We’ve been cooking together all over the west coast ever since. Our restaurant Beeswing (pronounced Bee’s Wing) is in the Cully neighborhood. The name is an old fashioned word for the ingredient cream of tartar. Pretty exciting stuff.

  137. Maya Lovelace

    Maya Lovelace

    Yonder (Portland, OR)

    Maya Lovelace, originally from the small town of Beaufort, NC, is an award-winning Portland chef – but she’s also the great-grand-daughter of Western North Carolina bootlegger. Her 15 years of experience in the kitchens of Atlanta GA, Charleston SC, and Portland, OR led her full-circle, back to the storied cuisine of her home state and the American Southeast at-large. Her new restaurant, Yonder, is an expression of love for that region and a retelling of its storied cuisines. Chef Lovelace planted the seeds for Yonder when she launched her award-winning pop-up supper club, Mae, in early 2015. Through the years that followed, she stacked accolades from Eater, Zagat, and the James Beard Foundation for her exquisite Southern cooking and storytelling, earning her position among the great chefs of the Pacific Northwest as a cook and an educator.

  138. Grant Macdonald

    Grant Macdonald

    Afuri (Portland, OR)

    Grant joined AFURI in 2017, and now shakes noodles, semi-professionally. He shares his time between AFURI Izakaya in SE, the DT counter service AFURI ramen + dumpling, and planning for the next openings this year in Cupertino, Vancouver, Canada, and HK!

  139. 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.

  140. Tyler Malek

    Tyler Malek

    Salt & Straw (Portland, OR)

    Tyler Malek is the Co-Founder and Head Ice Cream Maker for Salt & Straw Ice Cream based in Portland, Oregon. About to enroll in culinary school in Seattle in early 2011, Tyler heard that his cousin Kim Malek was opening an ice cream shop. He convinced her to take him on, dropped everything he was doing, loaded up his car, drove to Portland and set up his workspace in Kim’s kitchen. Using an ice cream maker he found at the Goodwill, Tyler began his new role as head ice cream maker testing his endless ideas for ice cream recipes. In May 2011, Kim and Tyler started Salt & Straw serving eight flavors from a push cart and have since built their family run business around making unbelievably delicious ice creams designed to tell the narrative of artisans, meaningful food movements, and important social causes. Salt & Straw presently has scoop shops in Portland, Los Angeles, San Francisco, San Diego, Seattle, and the Downtown Disney® District in Anaheim, California. The company creates a unique menu in each city that changes every four weeks, makes ice cream by hand in small batches and designs a generous store experience that’s personalized and welcoming. In 2019 Malek has led his team in dedicating 20 percent of Salt & Straw’s menu to be vegan, focused on bringing the same level of thoughtful indulgence to non-dairy flavors as he does with others. Salt & Straw ice creams are also available in New York City at select partners such as Daily Provisions and is served on first-class flights on Alaska Airlines. Since opening, Tyler has created more than 600 flavors and spends most of his time working with his R&D department, which designs future flavors and hunts for new stories.The team constantly partners with more than 100 industry leaders each year, collaborating with James Beard Award-winning chefs, renowned national microbreweries, best in class local and organic farmers and a variety of other food experts. Due in large part to his continuing pursuit for taste provoking creations and changing the way people experience ice cream, Tyler was selected as one of Forbes’ “30 Under 30” for “Changing the Way America Eats,” named Zagat “30 Under 30” for 2017, one of the Portland Business Journal’s “40 Under 40” and one of the Eater Young Guns Semifinalists. Tyler currently lives in SW Portland with his wife, three dogs and a blind cat. Tyler recently revealed the stories and inspirations behind the beloved company in the highly anticipated debut cookbook, The Salt & Straw Ice Cream Cookbook. Through sharing more than 100 recipes, he set out to prove at home cooks can create their own original flavors inspired by seasonal ingredients and local flavors, makers and dishes.

  141. Dan Mallahan

    Dan Mallahan

    Rider at Hotel Theodore (Seattle, WA)

    Rider Executive Chef Daniel Mallahan grew up in Everett, Washington where he spent summers fishing, foraging and exploring all the treasures the Pacific Northwest has to offer.  In 2008, after studying Business Management at Western Washington University, Daniel moved to San Francisco to pursue cooking professionally.  After graduating from the California Culinary Academy he began working at the new FIVE Restaurant, a local market driven concept in Berkeley, California. In 2011 Daniel began working for James Beard Award winning Chef Nancy Oakes at the Michelin-starred Boulevard restaurant in San Francisco.  Daniel quickly rose through the ranks and earned a spot in management in this highly successful and competitive restaurant. During the summer of 2016 Daniel got the opportunity to work with world renowned Chef Cristina Bowerman in Rome, Italy. He was able to spend time with the teams from both of Cristina’s restaurants, Michelin-starred Glass Hostaria and her modern Italian space, Romeo Chef and Baker. In 2017 Daniel moved to Rider as Chef de Cuisine and in 2018 was promoted to Executive Chef.

  142. Eli Marroquin

    Eli Marroquin

    Portland Pupusas and Taqueria (Portland, OR)

    Eli is from Guatemala. He has been cooking since he was 12 years old. He moved to Portland 14 years ago, and has spent his time here learning about healthy ways to eat. Now, he’s sharing that with people every day, through the flavors of Mexico and Central America!

  143. Joshua McFadden

    Joshua McFadden

    Ava Gene's (Portland, OR)

    Having grown up in the Midwest, Joshua came to the Pacific Northwest to attend Le 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. 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. 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. In 2018 Submarine Hospitality partnered with the Hoxton Portland to create three unique food and beverage concepts within the new hotel (La Neta, Tope and the hidden basement bar). Joshua’s 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. Next up: Cicoria, a pizzeria next door to Ava Gene’s melding Roman-style pizza with the Wisconsin-style tavern pies of his youth.

  144. Patrick McKee

    Patrick McKee

    Estes (Portland, OR)

    Patrick McKee is the Executive Chef of Estes, and the former Executive Chef at Perlot, and former Executive Chef at Vitaly Paley’s landmark restaurant, Paley’s Place. McKee’s love of food began early in his life, and he credits his mom for his love of cooking. He remembers Sunday night dinners with his parents being a day-long affair, when his mom primarily made Italian food, which influenced McKee’s palate and eventually inspired the conception of Estes. 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 for a change of pace and worked at Marché, where he continued working with local Pacific Northwest ingredients. From Marché, McKee took his first role as Executive Chef at Eugene’s Red Agave. When he decided to move back to Portland, James Beard Award-winning Chef Vitaly Paley was the first person he called to inquire about a job. In 2017, McKee became the Executive Chef at Perlot—a creative, globally-inspired neighborhood restaurant—before starting Estes in 2019.

  145. Melissa McMillan

    Melissa McMillan

    Sammich (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.


  146. Kate McMillen

    Kate McMillen

    Lauretta Jean's (Portland, OR)

    Kate McMillen grew up in a small Idaho town where her grandmother, Lauretta Jean, had her making pie from the age of 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.

  147. Tory McPhail

    Tory McPhail

    Commander's Palace (New Orleans, LA)

    Tory McPhail hails from Ferndale, WA, a small town near the Canadian border, where he learned to appreciate local goods and the comfortable gathering place of his parents’ kitchen. Corn planted in the spring would become dinner in the summer; fish caught in the afternoon from his family’s stocked pond would make it to the plate by dusk. He attended Seattle Community College and received an ACF-accredited degree in culinary science. Compelled by New Orleans’ history, soul, and Mardi Gras celebrations, he moved upon graduation and at just 19, he was hired by Commander’s Palace Executive Chef Jamie Shannon. He worked diligently through all 12 stations of the kitchen, honing his craft and making a positive impression on his boss. In search of “as much experience as possible, as quickly as possible,” McPhail later completed a series of culinary stints, including the Breakers Hotel in Palm Beach; the Michelin-starred L’Escargot in London and the Michelin two-star Picasso Room; and the Caribbean/Creole-intensive Mongoose Restaurant in the U.S. Virgin Islands. In 2000, McPhail returned to the Commander’s family as Executive Sous Chef at Commander’s Palace Las Vegas. New Orleans and Chef Shannon beckoned, and he returned to the Big Easy to become executive chef of Commander’s Palace in 2002. Today, McPhail continues his dedication to creating and sustaining strong relationships with local purveyors, as well as executing exciting dishes in the Commander’s kitchen. A passionate and resolute chef who pursues culinary perfection, McPhail delights in exploring a variety of flavors in his seasonal menus—embracing Creole traditions while updating classic dishes with fresh, local ingredients. Among other awards, McPhail is a James Beard Rising Star Chef and Best Chef: South winner.

  148. Harol Mendieta

    Harol Mendieta

    Portland Mercado (Portland, OR)

    From Toluca, Mexico; working on the best Chicago kitchens, now bringing his cooking to Portland, based on his roots and childhood memories, Chef Harol is going to take you on a journey of flavors from Mexico to your palate.

  149. MERF


    (Paterson, WA)

    David Merfeld’s 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 that’s ingrained in these bottles of American craftsmanship. His wine is something to be discovered, tasted and enjoyed with friends. Ask for it by his name. MERF. At the end of the day, he wants to make wine that he likes and wants to share with friends.

  150. Dolester Miles

    Dolester Miles

    Highlands Bar & Grill (Birmingham, AL)

    In 1982, Dolester Miles heard about a young chef named Frank Stitt who was opening a restaurant in Birmingham’s Southside neighborhood, and she wanted to be a part of it. She was hired as garde manger, but her passion was baking. Six years later, when Bottega opened, she asked if she could make desserts for the new restaurant. Stitt said yes. Today, Miles is the executive pastry chef for Highlands Bar & Grill, Bottega and Chez Fonfon. Her love of baking began as a teenager in nearby Bessemer, Ala. She was the happiest when in the kitchen with her mother and aunt, welcoming every opportunity to learn. Dol, as she was known then and now, especially enjoyed making brown sugar poundcakes, German chocolate cakes and pecan pies for family reunions, birthdays and holidays. A love for these classic Southern desserts is evident on the menus at Pardis and Frank Stitt’s award-winning restaurants. Southern Living recently noted regulars “know that saving room for dessert is non negotiable” and added “nowhere is her brilliance more evident than in the legendary Coconut Pecan Cake. It’s beloved. It’s unforgettable.” Thirty six years after joining the opening team at Highlands Bar & Grill, Miles received the 2018 James Beard Foundation Award for Outstanding Pastry Chef in America. She still lives in Bessemer and enjoys spending time with family and friends and baking for her two grandsons.

  151. Emily Elyse Miller

    Emily Elyse Miller

    Breakfast: The Cookbook (New York, NY)

    Emily Elyse Miller is an internationally renowned authority on breakfast. Through her BreakfastClub series she’s hosted 40 plus events in over a dozen cities around the globe. Fine dining chefs opened their restaurants in the morning to prepare a one-time-only breakfast for Emily’s network of lauded artists, editors, and influencers, inspiring creative conversation. In May 2019, Phaidon published Emily’s first cookbook, Breakfast: The Cookbook, featuring 380 traditional breakfast recipes from 80 countries. Emily researched, developed, and tested these recipes over three years of traveling and talking to people about morning routines and what they eat for breakfast, all while hosting breakfast tours in Manhattan’s Lower East Side and writing global food trend reports.

  152. Kasey Mills

    Kasey Mills

    Mediterranean Exploration Company (Portland, OR)

    Kasey Mills is Executive Chef and Co-Owner of Mediterranean Exploration Company (M.E.C.) in the Pearl District of downtown Portland serving innovative cuisine from the eastern Mediterranean and beyond, Shalom Y’all Israeli restaurants on the East and West sides of Portland, and BYH Burgers in the Pine Street Market and McMinnville’s Atticus Hotel featuring classic Americana cheeseburgers and fries with flavors to take you back to your childhood. Mills opened M.E.C. in 2014, Shalom Y’all in 2016, BYH Burgers in 2017, and second Shalom Y’all Restaurant and BYH Burgers & Bar locations in 2018 with mentor and Portland restaurateur John Gorham, owner of Toro Bravo, Tasty n Sons and Tasty n Alder, and PLAZA DEL TORO. Mills and Gorham have worked closely together since opening Toro Bravo in 2007. Inspired by the way a region’s cuisine tells a story of its peoples’ interactions and exchanges over time, Mills aims to bring the rich cultural history of the eastern Mediterranean to the Pacific Northwest. His menus of diverse yet cohesive dishes at M.E.C. and Shalom Y’all pay tribute to the exploration of people across the Mediterranean throughout history. Mills didn’t have a passion for cooking or any experience in restaurants until he was 20 years old. Working as a ski lift operator at that time, he received sage advice from his father to find a job that he could take pride in. 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, Oregon from South Dakota in 2001 to attend culinary school and immediately began working six days a week while taking classes, working his way up the ranks at well regarded restaurants in the area 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. He worked directly under Gorham for three years before being promoted Chef de Cuisine. After seven years at Toro Bravo, Mills opened M.E.C as a Co-Owner with Gorham. 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.

  153. Sarah Minnick

    Sarah Minnick

    Lovely's Fifty-Fifty (Portland, OR)

    Portland native Sarah Minnick opened her first restaurant, Lovely Hula Hands, in 2003 focused on seasonal ingredients grown by local farmers. In 2010, the restaurant closed and re-invented itself in the form of a pizza and ice cream shop called Lovely’s Fifty-Fifty with the same vegetable-driven philosophy. Food critics and fans have declared Sarah’s pizza the quintessential “Portland” pizza. Her pizzas are for the adventurous spirit as they adhere to no rules, only to bring justice to the high-quality ingredients she is inspired by and dedicated to. In 2018, Sarah was nominated for a James Beard Best Chef: Northwest award. She lives, cooks and gardens in Portland, Oregon with her daughter, Sophie, and son, Otto.

  154. Emily Mistell

    Emily Mistell

    Hey Love (Portland, OR)

    Emily Mistell, an internationally recognized and award-winning bartender and owner of Hey Love, brings an unparalleled level of expertise to the Portland beverage world. With more than a decade of hustle in curating experiences in the social scene. Emily’s work as bar manager at Portland’s Rum Club helped earn it the Esquire magazine accolade of “One of the Best Bars in America.”

  155. Mizuba Tea Co.

    Mizuba Tea Co.

    (Portland, OR)

    Committed to pure and traditional, farm-direct Uji Japanese matcha green tea, Mizuba Tea Co.® stands to honor the beautiful craft of shade-grown and stone-milled matcha! Based in Portland, Oregon Mizuba shares how exceptional matcha can be made accessible and enjoyed by all. Mizuba is the matcha of choice for over 200 specialty coffee shops nationwide and has been featured in publications such as Vogue Magazine, Vanity Fair, The Washington Post, Edible Magazine,, etc. Mizuba is recognized by our matcha producers via the Kyoto Chamber of Commerce as one of America’s only “official Uji-cha Tea Dealers.”

  156. Modern Times Beer

    Modern Times Beer

    (Portland, OR)

    Modern Times is an intrepid cadre of brewers, coffee roasters, and culinary wizards that began as a 30bbl production brewery and tasting room in the Point Loma neighborhood of San Diego. Modern Times is named after a beautifully crazy utopian community founded in 1850, and many of our beers are named after real utopian experiments or mythological utopias. Today, we’re distributed throughout Southern California, Arizona, Nevada, and the Pacific Northwest. In addition to our flagship brewery & roastery in Point Loma, we now have brewery/restaurant locations in Los Angeles & Portland, as well as a tasting room in San Diego’s North Park neighborhood and a restaurant and tap room in Encinitas, CA. A bit further down the line, we’ll be opening a restaurant in Santa Barbara, as well as a brewery/restaurant/cafe/swim club megaplex in downtown Anaheim. As of 2017, we became California’s very first employee-owned brewery, which is a fact we’re particularly proud of. We brewed our first batch on May 18th, 2013; our beer went on tap for the first time on June 24th 2013; and we held the soft opening for the Lomaland Fermentorium tasting room on August 9th, 2013; and our Grand Opening was September 7th, 2013.

  157. Nick Montgomery

    Nick Montgomery

    Konbi (Los Angeles, CA)

    Nick is originally from Alabama, where he began his culinary career at age 18 in Frank Stitt’s Bottega Restaurant. From there, he made his way to New York City to work with Tien Ho and David Chang at Momofuku before leaving to join Joaquin Baca at The Brooklyn Star. The next stop was Paul Kahan’s Blackbird in Chicago before returning to New York City to open Montmartre. Now, Nick owns and operates Konbi in Los Angeles’ Echo Park neighborhood with Co-Chef and Co-Owner Akira Akuto. Akira and Nick met working at Momofuku Ssam Bar in New York in 2007. They were the consulting chefs on the now-closed Osso when it earned its three star review from Besha Rodell at LA Weekly (RIP). Konbi, as an idea, has been four years in the making – the same length of time Nick has been in LA. When Nick isn’t at Konbi…just kidding, he’s always at Konbi. It’s a brand new restaurant. Find him there.

  158. Montinore Estate

    Montinore Estate

    (Forest Grove, OR)

    Established in 1982, Montinore Estate is one of the largest producers of certified estate wines made from Biodynamic® grapes in the country. With a 200-acre Demeter Certified Biodynamic® and CCOF Certified Organic vineyard located in north Willamette Valley in Oregon that’s less than one hour from downtown Portland, Montinore Estate focuses on producing superior Pinot Noirs, cool climate whites, and fascinating Italian varietals.

  159. Bonnie Morales

    Bonnie Morales

    Kachka (Portland, OR)

    The first-generation American daughter of Belarusian immigrants, Chef Bonnie Morales grew up in Chicago in a large family that brought with them the distinctive culture of food and drink of the former Soviet Union. 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, their dream restaurant devoted to the food that Bonnie grew up with, inspired by Russia and former Soviet republics. Kachka’s received myriad accolades, including Eater’s Best Restaurants in America from 2015-2018. Last year Kachka relocated into a larger space in Portland’s Central Eastside, and the original location reopened as Kachinka, a fun, casual sister restaurant focusing on Russian-inspired drinking food. Morales was recently named a Rising Star Chef by StarChefs, and was a Finalist for the James Beard Award for Best Chef: Northwest in 2018. Her first cookbook, Kachka: A Return to Russian Cooking, written with Deena Prichep, was released in 2017 to critical acclaim.

  160. David Moyle

    David Moyle

    Longsong (Melbourne, Australia)

    David Moyle takes a cooperative approach to cooking. He is adamant about using locally-grown produce, that very much dictates his menu. 1996: The Latin, Melbourne with Bill Marchetti. 2001: The Stokehouse, Melbourne with Maurice Esposito. 2003: Circa, The Prince, Melbourne under Andrew McConnell in his first head chef role. 2007: A keen surfer, David moved to Byron Bay spending three and a half years at The Pacific Dining Room at The Beach Hotel. During his time in Byron Bay David developed a strong connection with the local farmers and market gardeners who would drop off fresh produce on a daily basis. 2010: Named in an elite group of the next generation of influencers in the industry by Gourmet Traveller. 2013: Fell in love with Tasmania’s terroir and moved to Hobart where he headed the kitchen at The Stackings at Peppermint Bay winning Gourmet Traveller’s Regional Restaurant of the Year award and ‘best use of regional produce’ at Delicious Produce Awards. 2015: Opened his Hobart restaurant, Franklin, to great acclaim. David’s menu borrows from nature and the Tasmanian wilderness. Predominantly seafood focused, it changes daily depending on what local foragers and farmers bring. Amongst a myriad of rewards and accolades, Franklin was voted one of the World’s 50 Best Restaurants and the 10th best restaurant in the country by 500 of his peers in the 2016 AFR Australia’s Top 100 Restaurants. 2017: David opened a new Thai-influenced bar and grill, LongSong upstairs from the iconic modern Thai restaurant Longrain. 2018: Headed up Flinders Island Food & Crayfish Festival with (all-star chef lineup) James Viles (Biota), Mark Labrooy (Three Blue Ducks), Matt Stone and Jo Barrett (Oakridge) along with sommelier Alice Chugg.

  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. Shannon Mustipher

    Shannon Mustipher

    Glady's (Brooklyn, NY)

    Shannon Mustipher is an author, spirits educator, and expert on the topic of rum and cane spirits. Since 2014, she has helmed the bar program at Glady’s Caribbean in Brooklyn, and has poured cocktails in settings ranging from neighborhood pubs to Michelin restaurants. In addition to working with spirits brands across a range of categories, she is one of the founders of Women Who Tiki, a roving tropical cocktail-centric pop up that features the talents of women bartenders in venues across the U.S. Shannon’s writing, cocktail recipes, and opinions have been featured in a number of publications, including Imbibe Magazine (Imbibe 75 to Watch 2019) The LATimes,,,, and New York Magazine. Her first book, TIKI: Modern Tropical Cocktails (Rizzoli/Universe) was released in Spring 2019.
  163. Eric Nelson

    Eric Nelson

    eem (Portland, OR)

    A veteran in the Portland bartending scene, Eric has worked or consulted at a number of top bar programs including Laurelhurst Market, Expatriate, Pok Pok, Jacqueline, Langbaan and Suttle Lodge & Boathouse. He is co-owner of eem, a Thai/BBQ cocktail joint. Eric’s cocktails have been featured in several publications and he is well known for his creative takes on Spirit-Free drinks as well as unique and groundbreaking cocktails he has designed from scratch.

  164. 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.

  165. Earl Ninsom

    Earl Ninsom

    eem (Portland, OR)

    Bio coming soon!

  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. Fermín Núñez

    Fermín Núñez

    Suerte (Austin, TX)

    Renowned chef and local Austinite for almost a decade, Fermín Núñez is executive chef of  masa-focused Mexican restaurant, Suerte. Raised in Mexico, Núñez’s love for the explosive taste of Mexican cuisine ignited as he learned to enjoy and capture the culinary experience that so often accompanies exuberant gatherings between family and friends. Previously assisting chefs at Austin favorites like Launderette, La Condesa and Uchiko, Núñez loves showing a more personal side of himself to those who walk through Suerte’s doors. Núñez’s positive reputation hails from his attention to detail and dedication to creating a respectful culture among coworkers. Núñez holds a Culinary Arts Associate’s degree from The Art Institute of Houston.

  168. Old Town Brewing

    Old Town Brewing

    (Portland, OR)

    Old Town Brewing has been a prominent part of Portland’s history for over four 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 an international award-winning brewery, we still stand as a celebration of our city and stay true to our homegrown roots in the Great Pacific Northwest.

  169. Kathryn Olson

    Kathryn Olson

    L'Oursin (Seattle, WA)

    Kathryn cut her teeth in natural wine working many years under Marc Papineau at the original Bar Ferd’nand before joining Zac Overman and J.J. Proville to open L’Oursin in 2016. With her as Wine Director they’ve received accolades including Imbibe magazine’s Wine Bar of the Year, and a James Beard nod for Best Wine Program. Kathryn’s been mentioned in Bon Appétit, Wine Enthusiast, and Seattle’s regional media as well as Sprudge, PUNCH and Condé Nast. She’s most passionate about connecting people and wine and wine people in the Pacific Northwest, spending time with her husband Taber and their cat Georgetown, and sharing her love for every misfit and underdog under the sun.

  170. Olympia Beer

    Olympia Beer

    (Olympia, WA)

    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.

  171. Kwame Onwuachi

    Kwame Onwuachi

    Kith/Kin (Washington, D.C.)

    Kwame’s mother first exposed him to cooking in the family’s Bronx apartment where he helped peel shrimp and fabricate vegetables for her catering company. At age 11, Onwuachi moved to Nigeria to live with his grandfather who introduced him to a much different culture and cuisine from that of New York City. After returning to the States and graduating high school, Onwuachi moved to Baton Rouge where he got his first kitchen job cooking for the crews cleaning up the Deepwater Horizon oil spill in the Gulf Coast. The job allowed Onwuachi to save enough money to move back to New York City where he found a job waiting tables at Craft. Wanting to venture out on his own, he sold candy on the subway raising $20,000 in two months. The funds allowed him to start his own catering company Coterie Catering. Onwuachi found his passion for cooking through catering and yearned for formal training, so he enrolled in the Culinary Institute of America (CIA) in Hyde Park. The training led to jobs at Per Se, Thomas Keller’s Michelin star-awarded New York City restaurant, and Eleven Madison Park, the upscale Madison Avenue restaurant headed by famed chef Daniel Humm. In 2014, Dinner Lab selected Onwuachi to join eight other chefs for its pop-up dinner competition which awards the winner a chance to open a new restaurant. He spent nine months cooking across the country, eventually winning the competition, but instead of taking Dinner Lab up on its offer, Onwuachi ventured out with Washington D.C. businessmen who he met through the series. Onwuachi then introduced them to his CIA roommate and Eleven Madison Park colleague Greg Vakiner who signed on to manage The Shaw Bijou. Kwame Onwuachi went on to participate on Top Chef ending as a semifinalist in the top six. He also was awarded Forbes “30 under 30” as well as Zagat’s “30 under 30.” He has cooked at The White House, James Beard House, as well as Chef’s Club in New York City. Kwame has secured a book deal with The Knopf Doubleday Group for a memoir and is now the Executive Chef of critically-acclaimed Kith/Kin at the InterContinental Washington D.C. – The Wharf, a much buzzed about restaurant claiming its place in the District’s thriving dining scene for its creative Afro-Caribbean fare since its opening in October 2017. Kwame also opened two locations of Philly Wing Fry, a thoughtful, fast casual restaurant in Washington, D.C.

  172. Ivan Orkin

    Ivan Orkin

    Ivan Ramen (New York City, NY)

    Ivan’s journey began with a dishwashing job at a sushi bar when he was 15. He discovered a culture and cuisine that would shape the rest of his life. Upon graduating high school, Ivan decided to major in Japanese language and literature at the University of Colorado, Boulder. After graduating, Ivan immediately moved to Japan to teach English and he quickly cemented his love of everything Japanese. He returned to the US in 1990 and enrolled in the Culinary Institute of America, and began his culinary training. Upon graduation from the CIA, and stints at Mesa Grill, Lutece, and Restaurant Associates, Ivan returned to Tokyo to live in the country that he fell in love with. He had still never thought to combine his love for cooking and Japan, but that was soon to change. Ivan was anxious to start a food-related business in Japan but was unsure of which direction to take. He thought about opening a cooking school, a sandwich shop, even a pizzeria. It was his wife’s suggestion that he open a ramen shop. This move seemed destined for failure in a country where ramen enjoys a cult-like status. Incredibly, Ivan not only succeeded, but became one of the top ramen shops in Tokyo, an unheard of accomplishment for a foreigner. In 2010 a second shop, Ivan Ramen Plus, was opened. In 2012, Ivan returned to NY with the hopes of opening a business back home, while continuing to operate his two shops in Tokyo. In the meantime his cookbook “Ivan Ramen” was published. His first venture in the US, Ivan Ramen Slurp Shop, opened at the Gotham West Market on 600 11th Avenue in November of 2013 to huge crowds and critical acclaim. Soon after, his US flagship, Ivan Ramen opened at 25 Clinton Street on New York’s Lower East Side. Both restaurants continue to enjoy critical acclaim and have been mentioned in countless magazines, websites, blogs, and television programs. Ivan is widely recognized as the American authority on ramen and all things Japanese. His effortless crossover from American to Japanese cultures has given him a distinct advantage. He speaks fluent Japanese, and has a deep understanding of the culture which allows him to present a product that appeals to both Japanese and American audiences. In February of 2017, Ivan was featured in the hit NETFLIX series CHEFS TABLE, instantly vaulting him into the company of some of the world’s great chefs and restaurateurs.  This honor has driven even more fans of ramen into the Ivan’s restaurants where he continues to serve them his uniquely “Ivan” cuisine.

  173. Zac Overman

    Zac Overman

    L'Oursin (Seattle, WA)

    Zac Overman is the co-owner and beverage director of L’Oursin, a bar and restaurant in Seattle, WA. He enjoys daiquiris, armagnac, and the fact that his bar is more renowned for its James Beard-nominated wine program than its cocktails, due in no small part to Wine Director/Co-Conspirator Kathryn Olson. Before opening L’Oursin with Chef J.J. Proville, he managed the bar at Seattle’s Sitka & Spruce and Brooklyn’s Fort Defiance. Before that he lived in North Carolina, where the pulled pork is vinegary and the tea is sweet.

  174. Vitaly Paley

    Vitaly Paley

    Rosa Rosa (Portland, OR)

    Chef and restaurateur Vitaly Paley is both a leader and a trailblazer in the Portland culinary landscape. With a James Beard Award for Best Chef: 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. With his wife and partner Kimberly Paley, Vitaly helms five restaurants in Portland: Paley’s Place, Imperial, Headwaters, The Crown, and the recently-opened Rosa Rosa. Named after Vitaly’s grandmother Rosa, and as an ode to the City of Roses, the menu at Rosa Rosa takes inspiration from the rich culinary traditions born across the Caucasus Mountains to the Mediterranean Sea.

  175. Panther Creek Cellars

    Panther Creek Cellars

    (Gaston, OR)

    Located in the heart of the Willamette Valley, Panther Creek Cellars has been producing signature Pinot Noir, Pinot Gris and Chardonnay wines since 1986. The winery has been recognized for its signature blends as well as single vineyard designate wines. Our goal in making wine is simple: we hope that each wine will express the personality of its vintage and character of its vineyard. This expressiveness is the essence of great Oregon Pinot Noir.

  176. Gabriel Pascuzzi

    Gabriel Pascuzzi

    Mama Bird (Portland, OR)

    Gabriel Pascuzzi is the Chef and Owner of Mama Bird and Stacked Sandwich Shop. His career working in fine dining restaurants has included stints at Colicchio & Sons and Daniel Boulud Bistro Moderne in New York City, Paulée Restaurant in Oregon wine country, Noma in Copenhagen, and Multnomah Whiskey Library in his native Portland. In 2017, Gabriel opened Stacked Sandwich Shop; shortly thereafter, he was named Eater Portland’s Chef of the Year. Stacked is the culmination of Gabriel’s many years in the fine dining world, where he learned technique, discipline and enormous respect for ingredients. That same philosophy, coupled with his interest in wellness through food, has guided his menu at Mama Bird, which opened early this summer in Portland’s bustling Slabtown neighborhood.

  177. Zak Pelaccio

    Zak Pelaccio

    Fish & Game (Hudson, NY)

    Pelaccio, the creator of the legendary Fatty Crab and ‘Cue restaurants, moved to Hudson in 2011 with his wife Jori Jayne Emde, renowned fermentationist and alchemist, and has shaped the burgeoning dining scene in downtown Hudson with his two restaurants, Fish & Game (2013), with partners Patrick Milling Smith and Kevin Pomplun, and BackBar (2015), with Pomplun, Milling Smith and partner Michael Davis. His interest and investment in the resources and ingredients from the Hudson Valley environs changed the culinary landscape in his neck of the woods and are depicted in his book, Project 258: Making Dinner at Fish & Game, published in 2017. He received the 2016 James Beard Award for Best Chef: Northeast, was a 2015 James Beard Award Finalist for Outstanding Restaurant Design, and was a 2016 James Beard Award Semifinalist for Best New Restaurant. He is also the author of the award-winning book Eat with Your Hands, published in 2012, and is pretty fucking mind-blowing.

  178. Pelican Brewing

    Pelican Brewing

    (Pacific City, OR)

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

  179. Melissa Perello

    Melissa Perello

    Octavia (San Francisco, CA)

    Chef Melissa Perello has been an avid cook since childhood. Spending summers in the kitchen in northern Texas with her grandmother, Frances, the young chef was influenced by culinary titans like Julia Child and Nathalie Dupree. Following her passion, Perello worked in a kitchen at a local country club during high school and later attended the Culinary Institute of America in Hyde Park. Upon graduation, Perello moved across the country to San Francisco to begin her career at Aqua, where Michael Mina was both a teacher and an important influence on the rising star chef. After her time at Aqua, Perello moved to Charles Nob Hill, working alongside chef Ron Siegel, whom she credits as a defining influence. During her time at Charles Nob Hill, Perello began cultivating long-lasting relationships with purveyors and farmers, giving her access to the finest locally produced ingredients – a practice that would become a staple of her culinary style. Shortly after joining Chef Siegel at Charles Nob Hill, Perello ascended to the position of Executive Chef, where she garnered critical acclaim from local and national outlets, and was named one of San Francisco Chronicle’s Rising Star Chefs in 2002. Perello also earned three consecutive James Beard Foundation Award Rising Star Chef nominations in 2002, 2003 and 2004, and was lauded as one of Food & Wine’s Best New Chefs in 2004. In 2005, Perello took the helm at the highly respected Fifth Floor restaurant in downtown San Francisco. The Fifth Floor already had a reputation as one of the country’s top restaurants, however, with Perello’s arrival, she elevated the restaurant’s cuisine, earning the restaurant a coveted Michelin star in 2006. After years in the kitchen and a whirlwind of early successes, Perello took a hiatus from the restaurant industry to travel and refocus on food with the ultimate goal of opening a restaurant and making her own mark on San Francisco. In 2009, Frances was born. Named for the grandmother who had nurtured her young talent, Frances quickly gained critical praise and glowing reviews, both locally and nationally, from such institutions as the James Beard Foundation, Bon Appétit and Esquire magazines. Frances also earned a Michelin star. In 2015, Perello’s second San Francisco restaurant, Octavia, opened, quickly earning critical acclaim and a Michelin star in its first year, which it still holds today. With the same culinary ethos that has made her restaurants beloved staples in the San Francisco dining scene, Perello plans to expand her culinary influence with the summer 2019 opening of M. Georgina at Row DTLA, one of Los Angeles’ most anticipated and largest adaptive reuse developments.  Named after her other grandmother, M. Georgina will follow in the style of Frances and Octavia, with an approachable-yet-elevated use of seasonal, responsibly sourced ingredients complemented by warm, gracious service.

  180. Nick Perkins

    Nick Perkins

    Hart's (New York, NY)

    Nick Perkins is a Chef/Co-Owner of the award-winning restaurants Hart’s and Cervo’s, as well as the recently opened wine bar, The Fly, in New York City.

  181. Kate Perry

    Kate Perry

    Rumba (Seattle, WA)

    Kate Perry’s adoration for rum began with the opening of Rumba, one of the country’s foremost specialty rum bars in Seattle, Washington, where she spent six years behind and managing the bar, sharing her passion and enthusiasm for sugarcane spirits. In 2017, she took a position to manage La Maison & Velier’s portfolio and introduction to the U.S. market. Kate champions authenticity, transparency and honesty and works to heighten the respect for the category of rum, its production and producers, through education.

  182. Petunia’s Pies & Pastries

    Petunia’s Pies & Pastries

    (Portland, OR)

    Petunia’s Pies & Pastries is a flourishing gluten free and 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 and vegan. Petunia’s Pies & Pastries® treats are available at the downtown brick and mortar bakery, in many major Portland area retailers, by order for weddings and events and to ship across the country. Lisa and Petunia’s Pies & Pastries® have been featured in Food & Wine, Bon Appétit and 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!

  183. pFriem Family Brewers

    pFriem Family Brewers

    (Hood River, OR)

    pFriem Family Brewers (pronounced “freem”) is a Northwest and Belgian inspired 15-barrel brewery and tasting room in Hood River, OR. Founded in 2012 by Josh pFriem, Ken Whiteman and Rudy Kellner, pFriem has experienced incredible growth in its short six years and has earned prestigious awards, including Brewery of the Year. Best known for artisanal beers influenced by the great brewers of Belgium and of course the homegrown roots of the Pacific Northwest, pFriem craft brews are unmistakably unique in both flavor and balance.

  184. 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.

  185. Angela Pinkerton

    Angela Pinkerton

    Che Fico (San Francisco, CA)

    Raised in the farm-covered hills of Northeastern Ohio, Angela Pinkerton grew up appreciating the natural beauty of food and the success that hard work will produce. After graduating from L’Academie de Cuisine’s pastry program in Washington, D.C., she built a solid foundation with a two year stay in the pastry kitchens at The Ritz-Carlton. Angela moved to New York City in 2007, accepting a pastry cook position at the acclaimed Eleven Madison Park. In 2009, she became Executive Pastry Chef. Named Outstanding Pastry Chef in 2011 by the James Beard Foundation, Angela was a key contributor to the restaurant achieving many of its accolades including a Four Star review by the New York Times, three Michelin stars and inclusion on World’s 50 Best Restaurants. Pinkerton relocated to San Francisco to begin her consulting business, IAMPinkerton and became the Pastry Chef Consultant of modern pastry salon, Craftsman & Wolves. Pinkerton joined forces with fellow Eleven Madison Park alum David Nayfeld and Matt Brewer to open their first project, Che Fico in 2018. Pinkerton oversees pastry operations at the rustic Italian restaurant which was named one of the Top 10 Best New Restaurants in America by Bon Appétit. In April 2019, the trio opened Che Fico Alimentari, an off-shoot of Che Fico, inspired by the wine bars of Rome.

  186. Pinolo Gelato

    Pinolo Gelato

    (Portland, OR)

    Pinolo Gelato opened its doors in Southeast Portland’s popular Division neighborhood on the first day of summer 2015. With Pisa-born native Sandro Paolini at the helm, the Rose City was treated to authentic, handmade Italian gelato. Using traditional gelato making methods he learned from his hometown, Sandro and his team create simple, authentic Italian gelatos like Fior de Latte, Cioccolato, Pistachio, Stracciatella and Hazelnut, as well as dairy free sorbettos made with fresh seasonal fruits from nearby farms. But Pinolo’s cult-like fanbase will tell you that Sandro’s seasonal specials based on classic Italian desserts are where his creative genius and attention to detail really shine. Pinolo’s goal is to source the best varieties of ingredients in order to respect tradition and make the finest quality gelato—like it used to be.
  187. Thomas and Mariah Pisha-Duffly

    Thomas and Mariah Pisha-Duffly

    Gado Gado (Portland, OR)

    Thomas Pisha-Duffly is the Chef and Co-Owner of Gado Gado in Portland’s Hollywood District. What is Gado Gado, you might ask? The easy answer is: it’s complicated. Part fusion love child of Thomas’ Indo-Chinese cultural heritage and New England roots, and part neo-tropical cocktail bar with soul and hip-hop blasting on vinyl, Gado Gado bucks convention in favor of a good time. Our dining room vibes are the domain of Mariah Pisha-Duffly, Gado Gado co-owner and hospitality guru. Chef Tom and Mariah Pisha-Duffly want you to come to the party, and make sure you come hungry!

  188. Jeremy Plumb

    Jeremy Plumb

    Pruf Cultivar (Portland, OR)

    Jeremy combines decades of cannabis horticulture experience with cutting-edge technology to deliver previously unattainable consistency in both product quality and consumer effect. He has consulted with researchers, advised members of the US Congress, served on the OLCC’s rule-making advisory committee, co-founded Cultivation Classic, sits on the board of Cannabis Cares, and co-founded Farma; his involvement in cannabis advancement spans over years of experience. He is now the Director of Production Science at Pruf Cultivar.

  189. Naomi Pomeroy

    Naomi Pomeroy

    Beast (Portland, OR)

    Naomi Pomeroy, a native Oregonian, develops produce forward and locally focused food at Beast, her intimate tasting menu restaurant in Portland, Oregon. She is also the co-proprietor of the lauded NE Portland cocktail bar, Expatriate. Pomeroy was the James Beard Foundation’s Best Chef: Northwest recipient in 2014 and published her award winning cookbook, Taste and Technique, in 2016. In 2018 she and her husband Kyle Linden Webster opened a floral design studio and plant shop Colibri, which focuses on seasonal, floral heavy arrangements and installations. Naomi’s passion for creativity has provided opportunities to teach cooking classes in Tuscany and in 2018, she was awarded a grant from the Toshiba Foundation to develop and teach recipes utilizing traditional Japanese ingredients with western cooking techniques. International travel is a huge passion for her, and she is always looking to expand her opportunities to do more of it.

  190. 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.

  191. Portland Creamery

    Portland Creamery

    (Portland, OR)

    Portland Creamery believes in producing simple, excellent, handcrafted goat cheese for the Portland community and beyond. The creamery prides itself on creating a fresh and creamy goat cheese that appeals to a wide range of personal palates.

  192. Portland Wine Company, Home of Love & Squalor

    Portland Wine Company, Home of Love & Squalor

    (Portland, OR)

    Portland Wine Company is our home for Love & Squalor and all the other types of vinous deliciousness you have been seeking. A family craft winery established in 2006 with an eye toward mind-blowing Rieslings and sneak-attack Pinot Noir, the scope has crept, warped, and blossomed into long-term vineyard deals, an eclectic array of varietals, and a brand new SE Portland Winery and Tasting Room where you can enjoy the labors of our fruit and the fruit of our labors. We bring it from the Willamette, damnit. Made, served, and consumed in Portland, Ore. and available in limited quantity throughout the continent. Clink!

  193. 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. She hosted her first dinner party at age nine. Althea got her first job in a restaurant at a small town roadside stand at age fifteen and has worked in the food industry since that fateful day. At Oui! Wine Bar and Restaurant, Althea creates big flavors out of a tiny kitchen nestled inside the SE Wine Collective wine cellar. Her creative takes on global cuisine have garnered attention from near and far. Althea continues to be incredibly passionate about food, farms, cooking and wine. She especially loves the inspiration that working seasonal vegetables brings to her menu.

  194. Prayers of Sinners & Saints

    Prayers of Sinners & Saints

    (Paterson, WA)

    Prayers of Sinners & Saints is a new wine brand from Washington State that encourages you to tap into both your virtuous good side and your indulgent dark side. Prayers of Saints Chardonnay is bright and refreshing with 7% of the total blend comprised of “Black Chardonnay,” meaning the juice was oxidized before fermentation to reduce bitterness, increase sweet fruit flavors and enhance complexity. Prayers of Sinners is a broody red blend deeply layered with blackberry, dark fruit, violet and cocoa. The wines feature a unique label design with hidden glow-in-the-dark features, revealing that whether you’re a sinner or a saint, we’re all the same at the core.

  195. Herb Quady
  196. Dylan Quigley

    Dylan Quigley

    Broder Café (Portland, OR)

    From a young age, food has been very important to Dylan. He grew up off the grid in the forests of Washington and his love of food began by watching his mother cook amazing, healthy meals solely on a wood stove. Food in his household wasn’t something that just happened. There were no switches, no microwaves, nothing instant. Dinner started at the woodpile and in the garden. Before dinner could be made, the wood had to be carried in, the fire started, built up and maintained. Food was never mundane. It came from a place of love but also of sweat and effort, from tomatoes tasting of the sun and the summers heat to the mushrooms scavenged from the forest floor, still rich with earthy soil. Dylan’s fascination with food carried into his adult life and while working odd jobs in his twenties, his free time consisted fully of teaching himself how to cook, learning about ingredients, finding and carrying on family food traditions.

  197. Ransom Spirits

    Ransom Spirits

    (Sheridan, OR)

    An organic farm, artisan wine company, vermouth house and alembic distillery, Ransom juxtaposes many of the finest old world craft beverage traditions with creative innovation. Founded in 1997 by Tad Seestedt with a fistful of credit cards and a dream of self-sufficiency, the name RANSOM was chosen to represent the debt incurred to start a small business, as well as the promise of freedom once the debt was paid. Nowadays our distillery continues to make our unique gins, malt + grain focused whiskies, and small amounts of brandy.

  198. Adam Rapoport

    Adam Rapoport

    Bon Appétit (New York, NY)

    Adam Rapoport joined Bon Appétit in 2011 as editor in chief, and with his distinct point of view reinvented the food lifestyle category. With 28 National Magazine Award nominations, including wins in 2014 and 2017 for General Excellence; 22 James Beard Foundation Journalism Award nominations, and 74 Society of Publication Designers nominations, he has made Bon Appétit the most decorated food brand in the industry. 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 2 million social followers each on Instagram, Facebook, and Twitter. Adam is a frequent guest on the TODAY show, Good Morning America, and NPR. Follow him on Instagram @rapoport.

  199. Rascal



    We hope that all of you wine lovers and dog lovers appreciate our family of wines. We make wines of character and complexity, staying true to our roots, because the world already has too many wine wannabes. We believe in giving back to all Rascals. They spice up our day with their unpredictability, contagious joy and innocence even while causing a bit of mischief.

  200. 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.

  201. Brannon Riceci

    Brannon Riceci

    Boke Bowl (Portland, OR)

    Brannon Riceci is the Co-Owner and General Manager of Boke Bowl in Portland, Oregon. Boke Bowl’s concept became a reality in January 2010 when Patrick Fleming approached Riceci, wanting to create a meal that reflected Fleming’s past cooking experiences into one bowl. Riceci and Fleming met in college, and now work closely with the Bates Center for Entrepreneurship and Leadership at their alma mater Lewis and Clark College, through speaking engagements, cooking demonstrations, and internships at Boke Bowl. Riceci’s been earning his business skills since the age of 12, working as a paperboy, later as a whitewater river guide in Idaho, and then at Bridgeport Brewing Company in Portland, Oregon pulling beer and making pizza. Riceci earned his pilot license and began flying planes professionally in 1999 working as a flight instructor, ambulance pilot and charter pilot, before starting Boke Bowl.

  202. Andy Ricker

    Andy Ricker

    Pok Pok (Portland, OR)

    Andy Ricker worked in restaurants, fields, factories, shops and construction sites all over the world before opening his first restaurant, Pok Pok, in Portland, Oregon in 2005. He has since gone on to open and close several other restaurants of a similar ilk in Portland, Los Angeles and NYC and is the founder of Som beverage company. A two time James Beard Award winner and a once upon a time holder of a Michelin star for Pok Pok Ny, Andy splits his time between Chiang Mai, Thailand and Portland, Oregon. He is also the author of Pok Pok: Food and Stories from the Streets, Homes and Roadside Restaurants of Thailand, Pok Pok: The Drinking Food of Thailand, and Pok Pok: Noodles.

  203. Rogue Creamery

    Rogue Creamery

    (Central Point, OR)

    Inspired by a sense of place for over 85 years, Rogue Creamery draws from the beauty and flavors of Southern Oregon’s Rogue River Valley to create organic, handcrafted cheeses that have won international acclaim. Our award-winning blues and cheddars are made with milk from our USDA Certified Organic dairy farm, where our cows graze in pastures that border the rugged Rogue River. Rogue Creamery: people dedicated to sustainability, service, and the art and tradition of creating the world’s finest organic, handmade cheese.

  204. Todd Roll

    Todd Roll

    Pedal Bike Tours (Portland, OR)

    Todd Roll believes biking is the best way to experience a city – especially Portland. His desire to make biking accessible to all spawned his sightseeing company, Pedal Bike Tours, as well as his book, Pedal Portland: 25 Easy Rides To Explore The City (Timber Press). With a business motto that “no spandex is required,” and city tours like the Donuts of Portland, Pedal aims to get people of all ages and fitness levels out to explore the most bike friendly large city in America. Pedal was awarded the 2016 Portland Award by Travel Portland for overall contribution to the promotion of Portland and Oregon’s visitor industry.

  205. Prairie Rose

    Prairie Rose

    Bit By A Fox (Los Angeles, CA)

    Founder & Editor of Bit by a Fox – Saveur magazine’s Readers’ Choice Best Cocktail Blog in 2014, Prairie Rose is an LA-based drinks writer, trained sommelier, events producer, and podcast host.

  206. Emily Rosenberg

    Emily Rosenberg

    Stumptown Coffee Roasters (Brooklyn, NY)

    Emily Rosenberg, based in Brooklyn, NY, is the Senior Curriculum and Education Manager at Stumptown Coffee Roasters. She was on the path to becoming a professor of French Cultural Studies when the coffee industry flipped her plans upside down. For over a decade, she’s been on a journey that has combined her love for education with her passion for coffee. When she’s not teaching baristas to brew the perfect cup, Emily enjoys cooking and baking and visiting museums around the city.

  207. Kyle Rourke

    Kyle Rourke

    The Waiting Room (Portland, OR)

    Kyle Rourke is Co-Owner and Chef at The Waiting Room in Portland, Oregon.  Rourke and his longtime friend, Co-Owner and Chef, Thomas Dunklin  share their Southern comfort, charm and hospitality, fueled by their signature fried chicken, oysters and champagne combo, in this former Victorian style public house. Born into a family of bakers and restaurateurs, holidays at home gave Rourke his first real taste of classic, homestyle cooking, where the number of desserts equated to the number of savory bites on the dining room table. Rourke’s grandfather, a WWII army veteran, was an experienced cook and ran food and beverage operations for Howard Johnsons Motor Lodges along the east coast and in the south. Rourke’s knowledge and appreciation of his grandfather’s extensive background in the food industry led him to try his hand in culinary school, in addition to pursuing a Business Marketing degree at San Diego State University for a few years before eventually launching a business venture of his own. Preparing food that is technique driven, understated, and layered is Rourke’s motto. He believes little techniques can be stacked upon one another to build and develop complex flavors with high quality ingredients that are not lost in wordy descriptions or names. He learned many of the key rules he still follows to this day during his time as an Executive Chef at Red Star Tavern in Portland, Oregon and as a business partner for Hoboken Pizza in San Diego, California.

  208. Ruby Jewel Ice Cream

    Ruby Jewel Ice Cream

    (Portland, OR)

    Ruby Jewel was founded in 2004 at the Portland Farmers’ Market by sisters Lisa Herlinger and Becky Burnett and has grown to include four Portland ice cream shops. The shops feature ice cream sandwiches made to order; ice cream cones and sundaes with rotating seasonal ice cream flavors; and classic ice cream flavors, including Oregon Strawberry, Cookies & Cream, Caramel with Salted Dark Chocolate, Oregon Mint Flake and Double Chocolate. Ruby Jewel ice cream is proudly made using local and thoughtfully sourced ingredients and supports community and educational organizations, local farmers and makers, and creates a work environment that is fair and equitable. Ruby Jewel ice cream sandwiches are available at grocers and attractions throughout the Pacific Northwest, including New Seasons Market, Whole Foods, PCC Markets, Food Front, Fred Meyer, Safeway, and seasonally at the MODA Center, Century Link Field (Seattle), OMSI and the Oregon Zoo.
  209. 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 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. When school no longer piqued his interest, Rucker moved to the kitchen where his natural talent took flight. In 2003 he landed a coveted job at Paley’s Place and, after two years in the esteemed kitchen, he moved on to the Gotham Building 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 Bistro, a Downtown Portland bistro that went on to win The Oregonian’s 2012 Restaurant of the Year. In 2018, Rucker and Fortgang opened Canard next door to Le Pigeon, an all-day cafe serving breakfast, lunch, brunch and dinner with a serious wine program and wild French bar food. Canard went on to win The Oregonian’s Restaurant of the Year, Portland Monthly’s Restaurant of the Year, a Best New Restaurant James Beard Award nomination, was named one of the 18 Best New Restaurants of 2018 by Eater and one of Thrillist’s Hottest New Restaurants.

  210. Kasem Saengsawang

    Kasem Saengsawang

    Farmhouse Kitchen (Portland, OR)

    Chef/Owner, Kasem ‘Pop’ Saengsawang, is originally from Loei but spent most of his adulthood in Bangkok. He attributes his passion for food to his daily trips to the local market with his grandma (Laos side of the family). Chef Kasem is a Le Cordon Bleu trained chef with a Computer Science Degree. He came to the States hoping to be the next Bill Gates.

  211. 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.

  212. SakéOne
  213. 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 private chef in Beverly Hills. Deciding to move to Portland, Burger Stevens was created…along with a burger obsession.

  214. Megan Sanchez

    Megan Sanchez

    Güero (Portland, OR)

    Megan Sanchez is the Chef and Co-Owner of Güero, in Portland, Oregon. Her culinary journey began in her Northwest childhood home, at the table of her Egyptian mother and Mexican father. There, dinnertime was an education in entertaining guests, often bringing gifted cooks–grandparents, friends from overseas – into the kitchen. As an adult, Sanchez continued her gastronomic study during time spent living in France and working in agriculture and cheesemaking. In 2013, Sanchez, with her partner Alec Morrison, opened Güero in a vintage Silver Streak trailer. The tortería soon earned local and national acclaim, and in 2017, it found a new, larger home just three blocks from its original location. Today, Sanchez sits at the helm of this unique restaurant dedicated to the unsung hero of Mexican street food, and to the Sanchez family tradition of warm hospitality.

  215. Jackie Sappington

    Jackie Sappington

    The Country Cat (Portland, OR)

    Jackie started experimenting with food at an early age and quickly fell in love with cookbooks, tackling her first recipe at just 10 years old – a puff pastry dessert from Julia Child’s Mastering the Art of French Cooking. She studied the Anthropology of Food, Biology, and Women’s Studies at the University of Oregon then moved to Portland in 1995 where she worked her way through restaurant kitchens as a savory chef including the lauded Wildwood Restaurant and Paley’s Place. Loving the science behind cooking and its effect on ingredients, she then switched gears to pastry. With no formal training, Jackie’s on-the-job education proved time, dedication and repetition were the keys to perfecting the craft. With a sole focus on pastries for over 15 years now, Jackie’s approach is warm and patient, but meticulous and infused with love. She simply could not live without her mixer and offset icing spatula. And while you’ll never find a microwave in her pastry kitchen, you’ll always find fresh vanilla beans and parchment paper. She loves to create whimsical takes on classic desserts, admitting a fresh pie coming out of the oven hugs her with a warm blanket of happiness that makes her smile.

  216. Michael Scelfo

    Michael Scelfo

    The Longfellow Bar (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.

  217. 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.

  218. Cory Schreiber

    Cory Schreiber

    Wildwood (Portland, OR)

    A native Oregonian, Cory Schreiber grew up in Dan & Louis Oyster Bar, his family’s Portland restaurant founded by Cory’s great grandfather in 1907. After working for 13 years in restaurants from San Francisco to Chicago to Boston, Cory returned home to the West Coast in 1994, to open Wildwood Restaurant. He quickly joined the ranks of leaders of the region’s bustling culinary scene, winning the James Beard Award for Best Chef: Northwest in 1998.  In 2000, he published his first cookbook, Wildwood: Cooking from the Source in the Pacific Northwest (Ten Speed Press). For a man who cherishes the land, its people, and its produce with the same ferocity that native Oregonian Beard did, there could hardly be more fitting professional accomplishments. In 2007, Cory left Wildwood to apply his deep knowledge and considerable experience with local, seasonal food as the Oregon Department of Agriculture’s Farm-to-School Program Manager. During his tenure with the ODA, he wrote his second cookbook, Rustic Fruit Desserts (Ten Speed Press, 2009), which he co-authored with Julie Richardson. In January 2010, Cory joined the faculty of the Art Institute of Portland as its “culinary artist in residence,” a post he held until 2016. During his time there, Cory brought a contemporary focus to seasonal cooking, with an emphasis on sourcing and preparing high quality ingredients. Sharp, the school’s restaurant, was the outlet for Cory’s detailed curriculum, which examined how ingredient selection, technique, flavor and texture are directly tied to success on the plate. Currently, Cory is a chef consultant for Sysco, the nation’s largest foodservice marketer and distributor. Whether cooking in the kitchen or meeting up with producers in the field, Cory is excited to have the opportunity to affect change by working for a company committed to conducting their business sustainably, especially in the areas of food, operations and community.

  219. Lisa Schroeder

    Lisa Schroeder

    Mother's Bistro & Bar (Portland, OR)

    Lisa Schroeder is Owner and Chef of Mother’s Bistro Bar, a restaurant inspired by home-cooked foods from mothers around the world, located in Downtown Portland, Oregon. Schroeder is a mother, grandmother, chef, restaurateur and author devoted to providing better-than-authentic renditions of traditional home-cooked dishes at her popular, award-winning restaurant. In 1992, while juggling a marketing and catering career, and raising her daughter, Schroeder realized there was no place that served the kind of food she would make if she had the time. She concluded what the world needed was a place which served “Mother Food” – slow-cooked dishes, such as braises and stews, made with love. From that moment on, Lisa was determined to open such a restaurant and spent the next eight years working toward that dream. Schroeder soon gave up her business career and enrolled at The Culinary Institute of America. While there, she was selected as one of the Top Ten Student Chefs in America by Food and Wine Magazine. After graduating with honors in 1995, she continued honing her skills at two four-star restaurants in New York City – Lespinasse and Le Cirque. Her education continued with apprenticeships in Provence, France at Roger Verge’s Moulin des Mougins and at Mark Veyrat’s L’Auberge de L’Eridan in Haute Savoie. In addition to this invaluable training, she toured France, Italy, Spain, Morocco and Switzerland where she gained an understanding of regional cuisine and indigenous products, affirming her belief that some of the best regional meals are not found in restaurants, but in homes, made by mothers. Searching for a new beginning, Lisa returned to the states and relocated to Portland, Oregon in 1998. She was the Chef at Besaw’s Café for two years while continuing to plan her restaurant-to-be. Mother’s received the “Restaurant of the Year” award from Willamette Week in 2000 and, in 2002, was recognized by Food & Wine Magazine as one of America’s Top Restaurant Bargains. Mother’s has been voted Best Brunch by Portland Monthly Magazine, Willamette Week, and Citysearch and has been voted a favorite on Tripadvisor, Yelp and many other sites. In 2009, Schroeder released her critically acclaimed cookbook, Mother’s Best, she is the recipient of the Portland Business Journal’s Businesswoman of the Year award and IACP Chef/Restaurateur Award of Excellence. Chef Schroeder nurtures her community as well as her guests. She participates in numerous charities and causes including Share Our Strength, Basic Rights Oregon, Our House, the Raphael House and Bradley Angle House. In 2019, Schroeder made the tough decision to relocate Mother’s to a larger location, as they were bursting at the seams in the place where she and her team resided for 19 years. Schroeder is excited for Mother’s to “live on forever” in their new home.

  220. Megan Scott

    Megan Scott

    The Joy of Cooking (Portland, OR)

    Megan Scott is the newest member of the Joy clan. She has worked for the cookbook since 2010, when she and John met and immediately bonded over a shared love of blue cheese and Cheddar biscuits. Megan’s culinary education began in the South, where she learned to cook from a long line of matriarchs. She grew up in a farming family, shucking corn and snapping green beans for as far back as she can remember. She has been a cheesemaker’s apprentice, a baker, and an assistant pastry chef, and in addition to her work for Joy she is the culinary director of a creative culinary agency in Portland, Oregon.

  221. Sharetea


    (Beaverton, OR)

    Founded in 1992 in Taiwan, Sharetea offers tea based drinks with ingredients shipped directly from Taiwan along with ingredients sourced locally to ensure all products are fresh and of the highest quality. Every drink is hand crafted for each customer and made to their specifications. The Beaverton location is focused on family: family owned and designed for the family in mind. Located in Cedar Hills Crossing, the store is located in a safe and convenient shopping center with ample parking, family friendly games, a large customer gathering area, and surrounded by numerous retail shops. The brother team of owners, Hubert and Albert Liu, are in the store daily to ensure the quality stays high and to stay connected with the local community. We are always seeking local businesses and organizations to support and collaborate with in our store. We look forward to seeing you at Feast and in our Beaverton store!

  222. Michael Shea

    Michael Shea

    Rum Club (Portland, OR)

    I’ve been bartending for over 20 years and have owned Rum Club since 2011. I love rum. 

  223. Kelly Shelton

    Kelly Shelton

    Pollo Norte (Portland, OR)

    In 2008, Wade Shelton returned to Portland from an extended stay in Mexico City with a restaurant concept in mind – a neighborhood chicken shack in the style of the incredible rotisseries throughout Latin America. He approached his brother Kelly Shelton and his friend Ryan Gibson to bring the craving for the satisfying, crispy skinned bird into reality. Ryan has led kitchens in a variety of settings, including the popular original Taqueria Nueve and as the Chef at Portland hotspot Rontoms. Kelly’s talent was the perfect match with a background in lead roles in a number of Northwest restaurants and resorts, including Roche Harbor, ClarkLewis, Chef de Cuisine at Genoa and he also held posts at Xico and Luce over the years. Pollo Norte started out as a hole in the wall in the 42nd street neighborhood and now resides on NE Glisan in the heart of Laurelhurst with a bar and patio bonus. Since the opening in 2014, Pollo Norte is regularly listed in the Best of in local media, has been featured in the Wall Street Journal and named as one of the nation’s top Mexican restaurants by Thrillist. A Chef’s Life even took a particular liking to their chicken dripped cabbage

  224. 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.

  225. Chris Shepherd

    Chris Shepherd

    UB Preserv (Houston, TX)

    Midwest-raised, James Beard Award-winning Chef Chris Shepherd has helped change the landscape of the Houston culinary scene since opening Underbelly in 2012. He built the restaurant to support the Houston food community and its suppliers by buying local and drawing inspiration from the people and cultures that live in the city. Thanks to Chris’ vision and passion, Underbelly was a James Beard Award Semifinalist for Best New Restaurant, was named one of the best new restaurants in the country by Bon Appétit and Esquire and was named one of 38 essential restaurants in America by Eater. Chris was named one of the 10 Best New Chefs in America by Food & Wine in 2013 and was then awarded the 2014 James Beard Award for Best Chef: Southwest. In 2017, Chris opened One Fifth, a five-year restaurant project that changes concepts every year. He closed Underbelly in March 2018 to convert the building into Georgia James, his take on a steakhouse. He also opened UB Preserv as his culinary interpretation of Houston’s evolution. He continues to tell the story of Houston food, but without limitations of locality and whole animal butchery. He formed Underbelly Hospitality in 2018 to preserve the ethos of Underbelly—learning about diverse cultures through food. In 2019, all three restaurants—UB Preserv, One Fifth Mediterranean and Georgia James—nabbed the No. 1 spot on Texas Monthly‘s list of the Best New Restaurants in Texas, and Georgia James was included on GQ’s list of the best new restaurants in America. He was a Semifinalist for the James Beard Award for Outstanding Chef in 2019. Chris’ first cookbook, Cook Like a Local: Flavors that Will Change the Way You Cook – and See the World, will be published by Clarkson Potter in September 2019. Chris’ foundation Southern Smoke has donated more than $1.3 million to the National MS Society, in honor of his friend who lives with multiple sclerosis, and to those in the food and beverage industry in crisis.

  226. 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.

  227. Matt Sigler

    Matt Sigler

    il Solito (Portland, OR)

    The grandson of Nebraska dairy farmers, Chef Matt figured out early where he wanted to focus his culinary artistry: hand-crafted pastas, whole animal butchery, seasonal ingredients, rustic preparations. A graduate of Le Cordon Bleu College of College of Culinary Arts in San Francisco, Matt trained at some of the Bay Area’s top restaurants, including Quince, Foreign Cinema and Flour + Water, where he honed his pasta- and salumi-making chops before taking a sabbatical in Colombia and Italy in 2014. As Executive Chef at Portland’s Renata, he developed relationships with local farmers, ranchers and artisans that now enrich his work at Il Solito. When he’s not at work in his own restaurant, he’s usually eating or drinking in someone else’s, but this “aspiring outdoorsman” is also trying to spend more time enjoying the natural charms of the Pacific Northwest.

  228. Martin Skegg

    Martin Skegg

    Sunday School Wine (Portland, OR)

    Martin is a freelance writer working in the US and UK, focusing on all things wine, food and travel. As wine columnist at the Portland Mercury, he spent years demystifying fermented grape topics for a general audience. His qualifications include: Symposium for Professional Wine Writers fellowship recipient, certificate in Wine Business (Sonoma University) and certified WSET Intermediate. You can also find him chatting about wine with radio personality Tom Leykis, and as a wine judge for fancy competitions. In 2017 he co-founded Sunday School, a wine education and events company. Their classes, dinners, happy hours and parties are designed so that anyone, regardless of their level of knowledge, can learn about and enjoy wine. Sunday School also established Alt Wine Fest specifically to celebrate the fantastic diversity of Oregon’s grape varieties, and was featured teaching a class on the Charms and Wonders of Oregon Wine for the PBS Food show Original Fare.

  229. Small Barrel Shrub Natural Balsamic Soda

    Small Barrel Shrub Natural Balsamic Soda

    (Portland, OR)

    At Drink Shrub we challenge the premise that soft drinks should feel juvenile. We believe mindful consumers should have access to the craft spirit of our region normally reserved for beer, wine, and spirits, but in a ‘zero proof’ beverage. Our complex and delicious concoctions exude sophistication via our innovative use of twelve-year aged Italian balsamic vinegar; eliminating the need for refined sugars or chemical preservatives. A “mocktail in a bottle,” our product consists of three simple ingredients: flavored white balsamic vinegar, coconut water, and lightly carbonated water. Offered in four flavor profiles, we invite you to celebrate without sacrifice.

  230. Smirnoff



    The Smirnoff brand was founded in 1864 by Piotr Arseneevich (P.A.) Smirnov and before long, he became one of the most famous vodka makers in Russia. In 1886, he even received the Tsar’s special designation as a Purveyor of the Imperial Court, which is a fancy way of saying Official Vodka-Maker of Tsar Type People. This was based both on the fact that his vodkas were delicious and that Tsars tend to like to make things official. When the Bolsheviks took over, the distilleries were shut down and P.A.’s son Vladimir was chased out of town with pitchforks and also dinner forks, since the whole thing happened suddenly and not everyone had a pitchfork with them. Vladimir Smirnov was able to flee to Constantinople and then eventually settle in France where he sold vodka under the name “Smirnoff.” Now safely disguised by a new name and a slightly offensive fake French accent, Vladimir revived the brand.

  231. Mallory Smith

    Mallory Smith

    Sunday School Wine (Portland, OR)

    Mallory is a sommelier and wine professional. She began her accidental, but love-at-first-sight, affair with wine over a decade ago when the owner of her neighborhood bar showed her that wine didn’t have to be pompous and affected—it could actually be fun. Since then, she has employed her passion in tasting rooms and bars throughout Portland and Los Angeles. In 2017 she co-founded Sunday School, a wine education and events company. Their classes, dinners, happy hours and parties are designed so that anyone, regardless of their level of knowledge, can learn about and enjoy wine. Sunday School also established Alt Wine Fest specifically to celebrate the fantastic diversity of Oregon’s grape varieties, and was featured teaching a class on the Charms and Wonders of Oregon Wine for the PBS Food show Original Fare.

  232. 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.

  233. Smith Teamaker

    Smith Teamaker

    (Portland, OR)

    Smith Teamaker celebrates 10 years as an industry leader in the premium tea category in 2019. Since 2009, the brand has revolutionized the premium tea industry with its mission to elevate the American tea experience by creating teas made with transparency, exceptional blending technique and constant innovation. Beloved for brewing up uncommon, curated teas and herbal infusions, the experts at Smith continue to develop teas made in small batches at its Portland headquarters and tasting room, where they source, blend, manufacture, pack and ship all under one roof. Smith was founded by the late legendary entrepreneur of this generation, Steve Smith, who was the founding craftsman behind two of the nation’s biggest tea brands, Stash and Tazo. Steve Smith’s legacy is carried on by Head Teamaker Ravi Kroesen, who brings more than 20 years of tea experience and shares Steve Smith’s passion for transparency to the source. Smith is available online at and in select hotels, restaurants, retail and specialty grocery stores across the nation.

  234. Arlin Smith

    Arlin Smith

    Eventide Oyster Co. (Boston, MA)

    Arlin Smith has a beard, a daughter, and a hiatal hernia. He crushes wings every chance he gets.

  235. Jerrod Smith

    Jerrod Smith

    Palomar (Portland, OR)

    Jerrod Smith was born and raised in Oregon where he developed his passion for food from family gatherings and the ability of a great meal to bring people together. His first Chef David Bergen’s words have always driven him in the kitchen… “FOOD IS FUN!” Jerrod has worked as Sous Chef at the Joel Palmar House, Head Chef of The Barlow Room and Executive Sous Chef at Le Boullion.

  236. 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.

  237. Callie Speer

    Callie Speer

    Holy Roller (Austin, TX)

    Acclaimed Chef Callie Speer opened Holy Roller, her all-day diner in downtown Austin in July of 2017. Creating a place where she, herself, would want to hang out, the space incorporates the spirit of punk rock with a hint of religious kitsch. This pretension-free restaurant is also the first venue for her to express the savory side of her considerable culinary talents and provides an avenue for all of her “little weird ideas” to come alive in once place. Holy Roller’s brunch-centric menu not only allows Speer to play without rules putting out dishes that are at once both nostalgic yet whimsical, but also work alongside her partner in crime, Britt Castro. Castro leads the charge on Holy Roller’s delicious and inventive pastry program putting out dishes such as the choco taco, for which the restaurant has become known. As noted by Austin American Statesman’s restaurant critic, Matthew Odam “the carefully crafted food and rock ‘n’ roll atmosphere aren’t the only things that make Holy Roller stand out in the Austin dining scene: The restaurant is run by an all-female management team.” That team of industry veterans include General Manager Dori Moreno-Korn, Lead Line Daniel Gaspar, Lead Pastry Katie Grimmer, and Bar Manager Hosanna Payne who not only amplify Speer’s special brand of boss lady swagger, but bring high-level creativity and hospitality know-how, to round out Holy Roller’s dining experience. Since opening in July 2017, Holy Roller and Chef Speer have received numerous accolades and recognition including a spot as one of Austin Monthly’s Best Restaurants, as well as rave reviews from the Austin Chronicle and Austin American Statesman. Named Eater Chef of the Year in 2017, Speer was also a 2013 Food & Wine magazine “People’s Best New Pastry Chef” nominee and a 2015 Culturemap “Pastry Chef of the Year” award-winner. Both Speer and Holy Roller are up for Best Chef and Best Restaurant awards, respectively, at the 2019 Culturemap Tastemaker Awards. Prior to opening Holy Roller Speer helped craft the pastry and bread programs for some of Austin’s most lauded dining destinations including Hotel Van Zandt (Geraldine’s and Café 605), Parkside, Jeffrey’s, and Chameleon Group’s Swift’s Attic, Delish Bakery and Wu Chow restaurant.

  238. Stag’s Leap Wine Cellars

    Stag’s Leap Wine Cellars

    (Napa, CA)

    Considered one of the “first growths” of Napa Valley, Stag’s Leap Wine Cellars produces renowned Cabernet Sauvignon from its historic Stags Leap District estate vineyards. Founded in 1970, the winery brought international recognition to California winemaking and the Napa Valley when the 1973 S.L.V. Cabernet Sauvignon won the now famous 1976 Paris Tasting, also known as the “Judgment of Paris.” Stag’s Leap Wine Cellars’ three estate-grown Cabernet Sauvignons–CASK 23, S.L.V. and FAY–are among the most highly regarded and collected Cabernet Sauvignons worldwide. The same classic style of the estate wines is expressed in the Napa Valley wines – AVETA Sauvignon Blanc, KARIA Chardonnay and ARTEMIS Cabernet Sauvignon.  

  239. Stella Artois

    Stella Artois


    We’ve been brewing beer for over 600 years but we still like to keep up with the times. One thing that hasn’t changed in all those years is the pride we have in our heritage, fine craftsmanship, and of course, taste. Pair your favorite dishes with a Stella Artois to elevate your festival experience. #SummerLikeVacation

  240. Abe Stevens

    Abe Stevens

    Humboldt Distillery (Fortuna, CA)

    Abe Stevens is the Founder and Head Distiller of Humboldt Distillery, a certified organic distillery located in Humboldt County, California. Abe has degrees in chemistry and biochemistry from the University of Chicago, with previous careers as a pharmaceutical chemist and professional poker player.  Humboldt Distillery’s products include their best selling Organic Vodka and Humboldt’s Finest, their hemp-infused vodka that recently won a double-gold medal at the San Francisco World Spirits Competition.

  241. Ethan Stowell

    Ethan Stowell

    Ethan Stowell Restaurants (Seattle, WA)

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

  242. Straightaway Cocktails

    Straightaway Cocktails

    (Portland, OR)

    Straightaway believes that a good cocktail should never be out of reach. After years of “bootlegging” for friends, brand builder Cy Cain and drinks expert Casey Richwine co-founded Straightaway in December 2018 to allow more people to enjoy a perfectly balanced cocktail with the ease of opening a bottle. Made and sourced using the best grade ingredients, each Straightaway cocktail is thoughtfully built, honoring tradition and timeless recipes while adding a unique spin on the classics. Visit their distillery tasting room at 901 SE Hawthorne Boulevard in Portland, Oregon.

  243. 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 Reports as an on-line site in 2007. Sullivan has authored over 175 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.


  244. Justin Sutherland

    Justin Sutherland

    Handsome Hog (Saint Paul, MN)

    Growing up in Saint Paul, MN, Justin Sutherland spent his childhood in the kitchen watching his mother and grandmother cook, as well as his favorite TV show, Yan Can Cook. For his fifth birthday, Justin asked for and received an Easy Bake Oven. All of these things together, inspired him to pursue his passion and develop his career, centered on food and family. Graduating from Le Cordon Bleu College of Culinary Arts in Atlanta, he soon returned to his roots in the Midwest, and began to hone his skills and experience. He worked for some of the Twin Cities’ top chefs and restaurants, including JD Fratzke, and Russell Klein at Meritage and Brasserie Zentral. Opening his first restaurant, the Handsome Hog in Lowertown, Saint Paul, Sutherland gained a reputation for excellence, noticed not only locally, but also nationally. An opportunity to appear on Iron Chef America resulted in his defeat of Iron Chef Alex Guarnaschelli of Butter NYC, and another call to compete on Bravo’s Top Chef Season 16. His second restaurant, the Pearl and the Thief opened to great fanfare in Stillwater Minnesota.  After building a strong customer base, a decision was made to move the restaurant to downtown Minneapolis in the newly developed MOXY Downtown Hotel. As of January 2019, Sutherland and Pat Conroy were named Managing Partners of the Madison Restaurant Group that includes; PUBLIC kitchen + bar, Green Lantern Lounge, Handsome Hog, Ox-Cart Arcade & Rooftop, Gray Duck Tavern, the FITZ, Eagle Street Bar & Grille, and Fire & Whiskey. In March 2019, Sutherland was announced as Culinary Consultant for the brand new Allianz Field soccer stadium, working in tandem with the Minnesota United and Delaware North to bring the best of Saint Paul food into the stadium and launch a food truck to be parked outside every home game, Fare Well – Great Fare from Everywhere. Accolades and awards: Named Outstanding Chef at the 2019 Charlie Awards, Pearl & the Thief named one of the Best New Restaurants 2018 by Minneapolis St. Paul magazine, Handsome Hog named one of the 50 Best Restaurants 2019 by Minneapolis St. Paul magazine

  245. Tân Tân Cafe and Delicatessen

    Tân Tân Cafe and Delicatessen

    (Beaverton, OR)

    Bringing flavors made popular from their restaurants to home cooks, the family behind Beaverton’s iconic Tân Tân Cafe introduces the first Certified Vegan and Gluten-Free Certified Vietnamese sauces on the retail market. The lineup includes Hoisin Sauce, Peanut Sauce, Sweet “Fish” Sauce, and Mom’s Hot Chili Sauce which are great for marinades, stir-fry, dipping, finishing and are delicious with just about everything. The entire line of sauces are available at all New Seasons Markets as well as other local purveyors. Proudly woman/minority/immigrant-owned, “Tan Tan” means “New Beginnings” and the Tân Tân Family looks forward to Getting Saucy with you! 

  246. David Tanis

    David Tanis

    Market Cooking (New York, NY)

    David Tanis is the acclaimed author of A Platter of Figs and Other Recipes, named one of the 50 best cookbooks ever written by Britain’s Guardian/Observer, and two James Beard Foundation Award Finalists, Heart of the Artichoke and Other Kitchen Journeys and One Good Dish: The Pleasures of a Simple Meal. His professional cooking career includes nearly 25 years as chef at Chez Panisse in Berkeley, California. Tanis now lives in New York City and writes the weekly New York Times column City Kitchen. His latest cookbook is David Tanis Market Cooking: Recipe and Revelations, Ingredient by Ingredient.

  247. Taylor Shellfish Farms

    Taylor Shellfish Farms

    (Shelton, WA)

    Taylor Shellfish Farms is the largest producer of farmed shellfish in the United States. Under the leadership of the Taylor family, our business has grown to over 750 dedicated employees and 15,000 acres of owned and leased tidelands in the Puget Sound, Hood Canal, Willapa Bay and British Columbia. We also operate hatchery and nursery facilities in Quilcene, Hawaii and California, as well as a shellfish distribution business in Hong Kong and 4 Seattle area Oyster Bars. We grow multiple species of oysters, along with clams, mussels and geoduck. We’ve dedicated over 120 years to perfecting and innovating the art of mariculture and we pride ourselves on providing the freshest shellfish experience.

  248. Tea Bar

    Tea Bar

    (Portland, OR)

    Tea Bar was founded in late 2014 by CEO Erica Indira Swanson with a simple mission: to make high-quality tea feel more approachable to everyone. Their organic and fair trade teas are sourced from family farms all over the world and contain zero powders or artificial flavors. Tea Bar has continued its mission by expanding to four locations in the Portland area and, through collaborations and events, is passionate about cultivating a strong community centered around tea.

  249. David Thompson

    David Thompson

    Aaharn (Hong Kong, HK)

    Australian chef, author, television presenter, and restaurateur, David Thompson is considered by many to be the world’s leading authority on Thai cuisine. His connection to Thailand started with an unexpected detour on a 1986 holiday, which left the Sydney native in Bangkok. He discovered Thai food by “happy serendipity” and as a young chef began to immerse himself in the language as well as the cuisine. Eventually David found his way to recipes in Thai funeral books, ancient ceremonial recipes not often seen and rarely cooked. These manuscripts published as a memorial to the deceased often contain exceptional dishes. These documents have become his most valuable resource and inspiration. At first, Chef David Thompson opened restaurants outside of Bangkok, bringing the authenticity of Thai food culture and flavours to a wider audience. Initially he created exquisite heritage Thai dining experiences in Sydney in the early 1990s. In the early 2000’s David began to build an international reputation for his understanding and connection to Thai food, opening Nahm in London in 2001. His London establishment received a Michelin star within its first six months of opening. Nine years later, David did what many critics considered audacious: he closed the London restaurant to return to his beloved home, bringing Nahm to Bangkok. His loyal international following continued but now his cooking was respected and enjoyed among local Thais, thanks in part to his use of the finest quality ingredients. Exceptional produce is essential to great Thai cooking and many of the restaurants’ ingredients come from David’s own provenance company. The restaurant David created in Bangkok became a destination known for authentic Thai food and was quickly recognised as a World’s 50 Best Restaurant. Never one to stand still, Thompson created Long Chim, a restaurant reflecting his earliest influence and first Thai passion – the modern food found on the streets and in the markets of Bangkok. The philosophy is simple – fast food, full flavoured and affordable. “The streets of Bangkok are the part of Thai culture I love the most. You’ll find most Thais prefer to eat in the markets and on the streets – and it’s where you’ll find me too,” says Thompson. In March 2015, he officially opened the doors to the first Long Chim in Singapore. Australia followed with three establishments (Perth, Sydney, Melbourne) and his latest Long Chim opened early 2018 in Seoul, Korea. In 2016, David Thompson was recognized with the Lifetime Achievement Award at Asia’s 50 Best Restaurant Awards for his dedication and commitment to Thai cuisine. In mid 2018, David was awarded the White Global Gastronomy Award for his contribution to Thai culinary heritage. And in November 2018, David opened Aaharn, his first restaurant in Hong Kong.  New restaurant ventures are planned for 2019 in Bangkok culminating with a new flagship restaurant at the recently announced Orient Express Mahanakhon hotel and scheduled for open before the end of this year. He has released three books – Classic Thai Food in 1993, Thai Food in 2002 and Thai Street Food in 2010.

  250. Stephanie Thornton

    Stephanie Thornton

    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 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.

  251. Tony Tien

    Tony Tien

    Pho Kim (Portland, OR)

    Chef Tony has started the opening of Vietnamese restaurants in the year 1990. Nearing 30 years of experience, he has been setting up businesses in Vietnam as well as America. Ho Chi Minh City, Hanoi, Texas and Portland are the places in which many are able to experience his pho recipe. Coming up on its six year anniversary, Pho Kim has been his main priority as he has since moved to be in Portland full time. Chef Tony and his wife, Kim take pride in maintaining the ma and pop way of things, with Chef Tony making the broth himself and his wife greeting nearly every guest that comes through the doors. Before Pho Kim, the family was and still is well known in the Vietnamese community for their first restaurants called Pho Hung. The original shop is located in SE Portland on Powell Blvd and 47th Ave which is now run and owned by sister-in-law, Buu. Chef Tony has remained just as passionate about the flavorful taste, and special cold curing Vietnamese beef noodle soup as when he first started it all, about three decades ago.

  252. 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.

  253. Townshend’s Distillery

    Townshend’s Distillery

    (Portland, OR)

    Townshend’s Distillery, inspired by the Old World connection to herbal liqueurs and rooted with the pioneering attitude of the Pacific Northwest, produces botanical spirits ranging from gin to herbaceous amari. Their ambition is to bring a new perspective to classic distilled spirits by embracing the forefront of a new American Tradition.

  254. 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.

  255. Erik Van Kley

    Erik Van Kley

    Arden (Portland, OR)

    Erik Van Kley is the Executive Chef of Arden restaurant, a seasonally-driven, wine-focused restaurant in the heart of Portland’s Pearl District. Taking its name from Shakespeare’s “As You Like It,” the forest of Arden was an idyllic retreat where those who escaped the city could live off the land and enjoy a simpler life. Arden invites guests to step out of the city and celebrate nature’s bounty with a menu that shifts with the seasons, with dishes that always let the high quality of the ingredients shine through. At Arden, Van Kley balances the incredible ingredients of the Pacific Northwest with global cooking inspiration, drawing on his years of experience heading some of Portland’s most acclaimed restaurants. A native of Grand Rapids, Michigan, Van Kley entered the culinary circuit in 1994 as a line cook at Rose’s Restaurant, a landmark in his lakeside hometown where he was first exposed to worldly food and techniques. After four years at Rose’s, Van Kley worked at Sierra Room in Grand Rapids rising to the position of Executive Chef in three years. In 2002, Van Kley relocated to Scottsdale, Arizona where he worked at Noyz Restaurant, Sugo Pastaria and Grazia Pizzeria before enrolling in Arizona Culinary Institute, graduating in 2005. Upon graduating, he set his sights on Portland, Oregon. Van Kley worked at the Gotham Building Tavern where he met his future colleague, two-time James Beard Award-winning Chef Gabriel Rucker, and Chef Tommy Habetz of Portland’s Bunk Sandwich empire, from whom he learned the valuable cooking skill of striking the perfect balance of salt and acidity in thoughtful, flavorful dishes. Rucker left to open Le Pigeon and recruited Van Kley for the Sous Chef position. In 2010, the team opened Little Bird Bistro with Van Kley at the helm as Chef de Cuisine. Van Kley’s inventive interpretations of classic French bistro fare earned Little Bird many accolades, including The Oregonian’s Restaurant of the Year 2012. From 2015 to 2017, Van Kley and his partner Gabriela Ramos opened and operated their own restaurant, Taylor Railworks, specializing in borderless American cuisine to critical acclaim. In 2017, Van Kley and Ramos were offered the irresistible opportunity to be part owners of their favorite neighborhood restaurant, Accanto, with Van Kley as Executive Chef and Ramos as General Manager and Beverage Director. At Accanto, Van Kley gave new life to the eight-year-old Italian restaurant through gradual and thoughtful changes. His fresh perspective, unconventional ingredients and flavors, and culinary precision, stayed true to Accanto’s dedicated neighborhood customer base while attracting exciting new, curious gourmands. When Accanto closed in 2018, Van Kley and Ramos took a moment to consider what was next. Van Kley consulted on the popular Bar Casa Vale for a short stint before accepting the role of head chef at Arden. Van Kley has been skateboarding for as long as he can remember and playing the electric guitar since age 11. He is also an avid comic book collector and loves spending time with his two Siamese cats, Ume and Shiso.

  256. Matt Vicedomini

    Matt Vicedomini

    eem (Portland, OR)

    Pitmaster Matt Vicedomini opened his popular food cart Matt’s BBQ in 2015 serving long lines of hungry barbecue fans, selling out almost every day. He is also Chef/Owner of EEM a thai barbecue cocktail bar and Matt’s BBQ tacos.

  257. Villa Jerada

    Villa Jerada

    (Seattle, WA)

    Villa Jerada is a Seattle-based artisanal food company that specializes in Moroccan and Levantine pantry essentials. We source and create a line of award-winning gourmet spice blends and rubs, high quality single origin spices and organic olive oils such as our famed Harissa, Ras El Hanout, Dukkah, Aleppo, and Sumac. We proudly work closely with chefs around the PNW and nationwide and share our humble culinary heritage. We are also proud to be a bridge between the Moroccan olive oil makers, saffron farmers and the American market.

  258. Von Ebert Brewing

    Von Ebert Brewing

    (Portland, OR)

    Opened in 2018, Von Ebert Brewing is locally owned and operated. Owner, Tom S. Cook named the brewery after his Great-Grandmother Ebert. She was the guiding force to his immigrant family when they came from Germany to the United States. Please come and visit us at both of our Portland area brewpubs. Our scenic locations have onsite breweries focused on crafting an outstanding selection of rotating beers. We call our cuisine elevated American pub fare and strive to provide an atmosphere in which to enjoy both. We truly believe that craft is not just a description for beer. Cheers!

  259. 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.

  260. 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.

  261. Johanna Ware

    Johanna Ware

    Smallwares (Portland, OR)

    Johanna Ware is the Owner and creative force behind Wares and Smallwares restaurant in Portland, Oregon. Before striking out on her own in Portland, Ware was Sous Chef for Nostrana, Public Restaurant (NYC), and various parts of David Chang’s Momofuku empire (NYC).

  262. 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.

    East Coast vs West Coast | Walla Walla Valley Wine Alliance vs Columbia Gorge Winegrowers Association
    Night Market | AniChe Cellars, Townshend Cellar, Walla Walla Vintners
    The Big Feast Presented by New Seasons Market: Saturday | DeLille Cellars, Seven Hills Winery, The Walls Vineyards, Jones of WA, Upsidedown Winery, Walla Walla Vintners
    SMOKED | Lauren Ashton Cellars, Seven Hills Winery, The Walls Vineyards
    The Big Feast Presented by New Seasons Market: Sunday | DeLille Cellars, Damsel Cellars, AniChe Cellars, Jones of WA, Townshend Cellar, Upsidedown Winery

  263. The Water Kefir People

    The Water Kefir People

    (Bend, OR)

    The Water Kefir People handcrafts six delicious sparkling Water Kefir flavors here in the PNW. All of our beverages are traditionally fermented using real organic fruits, roots, herbs and botanicals. Each bottle of Water Kefir contains billions of LIVE probiotics with a wide variety of probiotic strains. We first started selling our Water Kefir at farmers markets in Hawaii where we perfected each recipe before moving all of our production to Oregon. Our original mission still holds true today, to create the tastiest, highest quality Water Kefir on the planet!

  264. Wayfinder Beer

    Wayfinder Beer

    (Portland, OR)

    Wayfinder Beer is a brewery in Portland, Oregon. We have transformed 8,900 square feet of a century-old brick warehouse in Portland’s Central Eastside into a classic destination for beer and food lovers. Wayfinder is the brainchild of Charlie Devereux (co-founder of Double Mountain Brewery), Matthew Jacobson (co-founder/owner of Sizzle Pie, Quality Bar, and Relapse Records) and Rodney Muirhead (co-founder/owner of Podnah’s Pit and La Taq). Our mission: to bring simple and authentic pleasures of the highest quality to the Rose City and beyond. Guests to Wayfinder will find enjoyment in our 110-seat taphall, or outside on our 2000 square-foot deck with a fire pit. We use our four-vessel, 10-barrel brewhouse to create world-class lagers and ales.

  265. Kyle Linden Webster

    Kyle Linden Webster

    Expatriate (Portland, OR)

    Kyle Linden Webster is an American bartender, designer, and restauranteur. While early interests and abilities seemed to indicate a life in journalism and the record business, Webster made a conscious break from such paths at the age of 27, immersing himself in the practice of hospitality, the study of wine, and the art of a balanced cocktail. His work has been featured in GQ, Imbibe, Bon Appétit, and Saveur. Webster opened Expatriate, his Portland, Oregon cocktail lounge with drinking snacks by Chef Naomi Pomeroy, in July of 2013. The recipient of much acclaim since, Expatriate has been featured in The New York Times, Food & Wine, Portland Monthly, Sip Northwest, USA Today, and on Esquire TV’s Best Bars in America. Bon Appétit named Expatriate one of the 50 Best New Restaurants in the country in 2014. Having celebrated its fifth anniversary in the summer of 2018, Expatriate was a James Beard Semifinalist for Outstanding Bar Program in the United States in 2019.

  266. 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.

  267. Wheatley Vodka

    Wheatley Vodka

    (Frankfort, KY)

    Wheatley Vodka is made at Buffalo Trace Distillery in Frankfort, Kentucky by Master Distiller Harlen Wheatley. Crafted in small-batches using a one of a kind micro-still, Harlen’s unique wheat recipe is distilled a total of 10 times, triple-filtered and bottled at 82 proof, creating a delicate and balanced profile. This is a vodka that is made to be tasted for what it is, while being able to stand up in a cocktail. Pure and crisp on the nose, with a clean taste and hints of soft vanilla, Wheatley Vodka delivers the kind of exceptional quality and taste you would expect from the world’s most award-winning distillery.

  268. Cathy Whims

    Cathy Whims

    Nostrana (Portland, OR)

    A channeler of the soul, psyche, and techniques of Italy, Chef Cathy Whims is a master of inventive regional Italian cuisine. Her many personal relationships with farmers and ranchers in the Pacific Northwest give her access to top quality ingredients, allowing her food to reflect the best of both the region and the season, in the true Italian spirit. At all three of her Portland, Oregon restaurants – the flagship Nostrana, urban pizza and cocktail spot Oven & Shaker, and her modern wine bar Enoteca Nostrana – Whims’ elemental regional Italian cooking has earned her six nominations for James Beard Best Chef: Northwest.

  269. 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.

  270. Wild Roots Spirits

    Wild Roots Spirits

    (Portland, OR)

    Wild Roots produces a line of all-natural, non-GMO and gluten-free spirits that strive to embody the true essence of the Pacific Northwest. Currently offering eight fruit-infused vodkas (Raspberry, Marionberry, Apple & Cinnamon, Pear, Dark Sweet Cherry, Cranberry, Huckleberry, Peach), two non-infused base spirits (Vodka and Gin) and a Cucumber & Grapefruit infused Gin. Wild Roots pays tribute to and celebrates the Pacific Northwest and its rich soil, pure water, and exceptional climate by delivering an authentic, all-natural, and delicious product. Each bottle of Wild Roots fruit infused vodka starts with a six-times filtered corn-based vodka and over a pound of all-natural fruit.

  271. Willamette Valley Cheese Co.

    Willamette Valley Cheese Co.

    (Salem, OR)

    Willamette Valley Cheese is owned by Rod Volbeda, and makes handmade cheeses including Gouda, Havarti, Jack, Cheddar, Brie, Fontina and Mozzarella. Rod has a passion for producing the highest quality handmade cheese.

  272. Willamette Valley Vineyards

    Willamette Valley Vineyards

    (Turner, OR)

    Founded in 1983 by Oregon native Jim Bernau with the dream of creating world-class Pinot Noir, Willamette Valley Vineyards has grown from a bold idea into one of the region’s leading wineries, earning the title “One of America’s Great Pinot Noir Producers” from Wine Enthusiast magazine. All of the vineyards have been certified sustainable through LIVE (Low Impact Viticulture and Enology) and Salmon-Safe programs. The Estate Tasting Room features a cozy setting with elegant fireplaces, an expansive patio and an impressive 65-foot lookout tower showcasing incredible views of the vines and Mary’s Peak. 

  273. Willful Wine Co.

    Willful Wine Co.

    (Portland, OR)

    Born in the UK, Pam graduated in English Literature from University College London and after several years in television production she threw it in to become a waitress in the Dordogne, France. While this may not have seemed like the most progressive career move at the time, it started the chain of events that led to her career in wine. A month after she moved to France, she met her ex husband, Aron Hess, and nine months later they moved to the US together with a dream of making wine in Oregon. She formed Willful Wine Co. in 2011 starting with the first release of 340 cases of Pinot Noir from the Dundee Hills. Annual production is now around 1,200 cases of Willful and 4,000 cases of her second label Jezebel. The focus is on elegant, feminine Pinot Noir using native yeasts and low-intervention winemaking. Pam also produces Cabernet Sauvignon, Tempranillo, Merlot and Chardonnay. It’s called “Willful” because she’s willful, and so is Pinot Noir. It’s a notoriously challenging grape that does what it wants to but when it’s good, it’s lovely.

  274. Chris Williams

    Chris Williams

    Brooks Winery (Amity, OR)

    Chris Williams met Jimi Brooks in 1997 by happenstance, selling Jimi motorcycle parts for an old Moto Guzzi. The two became fast friends, and Chris soon began working at the winery – first by working wine club events. Chris soon found himself helping Jimi in Brooks’ cellar, and went on to work alongside Jimi at WillaKenzie Estate and Maysara Winery. When Jimi passed away suddenly in 2004, Chris was among the many friends and winemakers who stepped in and helped make Jimi’s wine that year. Chris became Brooks’ full-time winemaker in 2005 and has brought continuity to Brooks wines, sharing Jimi’s philosophy and style, and continuously showcasing the elegance of small-production Riesling and Pinot Noir from the Willamette Valley.

  275. 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.


  276. Sara Woods

    Sara Woods

    Canopy by Hilton Portland | Pearl District (Portland, OR)

    Sara Woods is the Executive Chef at Canopy Portland | Pearl District—the only woman chef at a hotel in Portland,Oregon. Born and raised in Michigan, Woods then attended the Culinary Institute of America in upstate New York, which led her to work at some of the most renowned restaurants in New York City. Following stints at Oceana, Blue Hill at Stone Barns, and Commerce Restaurant, Sara decided to branch out and further develop her craft as a food stylist and culinary producer with Martha Stewart and the Food Network. Seeking something new, she spent time with the critically acclaimed Zingerman’s company in Ann Arbor, Michigan before making her way to Portland to plant some roots and experience the growing and thriving Pacific Northwest culinary scene. After several years as celebrity chef Jenn Louis’ Chef de Cuisine at Lincoln and Ray, Woods joined the Canopy team as the Lead Culinary Enthusiast (also known as Executive Chef).

  277. Justin Woodward

    Justin Woodward

    OK Omens (Portland, OR)

    Known for continually pushing the boundaries of fine dining in Portland, Justin Woodward joined Castagna in 2009 and took on the role of executive chef in 2011. He brings with him a wide range of culinary experience, having worked for some of the world’s most esteemed restaurants, including Chef Rene Redzepi’s Noma in Copenhagen, Denmark, San Diego’s L’Auberge Del Mar, and Chef Andoni Luis Aduriz’s famed modernist establishment Mugaritz in San Sebastian, Spain. Before arriving at Castagna, Woodward worked under renowned pastry chef Alex Stupak at New York’s WD-50. In 2018 Woodward open Ok Omens, a fun, casual juxtaposition to Castagna. He was nominated for the James Beard Foundation’s Rising Star Chef of the Year award in 2013 and was a finalist for the Best Chef: Northwest award in 2015, 2016, 2017, 2018, and 2019. He is also a winner of the 2018 StarChefs Portland Rising Stars Award.

  278. Xocolatl de Davíd

    Xocolatl de Davíd

    (Portland, OR)

    David Briggs is the Owner and Chocolatier of Xocolatl de Davíd in Portland, Oregon. While mainly growing up in the Bay Area, he did spend four of his younger years living in Australia and Singapore. This led to extensive travels through Asia, which heavily influenced both his childhood and culinary interests. After working in kitchens in Napa and Portland, David set out to work on his pet project, Xocolatl de Davíd, full time. While exploring the savory side of chocolate and using ingredients like bacon, foie gras, Parmigiano-Reggiano and sourdough bread (although not all together), he has created a chocolate style that is distinctly his own. Xocolatl de Davíd has won four Good Food Awards and seven International Chocolate Awards for David’s creative blend of unconventional ingredients with single origin chocolates. David Lives in Portland with his hairless cat Frida.

  279. Rachel Yang

    Rachel Yang

    Revelry (Portland, OR)

    Rachel Yang, a 2019 James Beard 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 magazine, and Revel, a lively, casual space for street food-style comfort food. Trove, one of 2015 GQ’s 25 best new restaurants, 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.  

  280. Nite Yun

    Nite Yun

    Nyum Bai (Oakland, CA)

    Nyum Bai celebrates beautiful Cambodia through its cuisine and music from the golden era.

  281. Zenner’s Sausage Company

    Zenner’s Sausage Company

    (Portland, OR)

    Authentic, original and hand-crafted with care in small batches; Zenner’s has been producing quality sausages and smoked meats in Portland for over 90 years. To this day, Zenner’s hand-blends spices, grinds top quality cuts of local meat and slow smoked sausages over real hardwood to perfection. From traditional frankfurters and brats to Cajun andouille & spicy chorizo to a wide assortment of breakfast sausages; in all, Zenner’s produces over forty unique products, as well as custom recipes for Portland’s top chefs. We firmly believe in supporting our local community, businesses and sports teams and as such, Zenner’s is the official sausage of the Timbers, Blazers, Hillsboro Hops and Portland Pickles. Zenner’s is Oregon made, crafted with care and always delicious!

  282. Claudette Zepeda

    Claudette Zepeda

    (San Diego, CA)

    James Beard Best Chef West semifinalist Claudette Zepeda is a San Diego-based chef most recently known for her time as the executive chef & partner behind El Jardín, a regional Mexican restaurant in San Diego. During her tenure, El Jardín received a glowing review from the New York Times, inclusion on Esquire’s 2018 Best New Restaurants, and recognition from Michelin on their 2019 Bib Gourmand list. Zepeda was named both Eater San Diego and San Diego Union Tribune’s Chef of the Year in 2018. Prior to El Jardín, Zepeda was chef de cuisine at Javier Plascencia’s celebrated Bracero and also spent time alongside chef Gavin Kaysen at his former San Diego restaurant, El Bizcocho. Known for her fearless culinary style and bold approach to regional Mexican cuisine, Zepeda was a member of Buzzfeed’s inaugural Tasty talent program and former Top Chef Season 15 + Top Chef Mexico competitor. She continues to find inspiration from her frequent visits to Mexico.