About Portland, OR
Chef Jose Garces opened his first restaurant in 2005 and has since opened another seven restaurants in both Philadelphia and Chicago, securing a reputation as one of the country’s most gifted and captivating chefs. He’s also authored a cookbook, Latin Evolution, won the James Beard award for “Best Chef Mid-Atlantic” in 2009, and won Season 2 of The Next Iron Chef, making him one of just six chefs in the country to hold the title of Iron Chef America. An American chef born to Ecuadorian parents and raised in Chicago, Garces spent years perfecting different cuisines in top-rated professional kitchens. After honing his skills in Spain and New York City, he trained under Douglas Rodriguez, the father of Nuevo Latino cuisine, and helmed the kitchens at both Alma de Cuba and El Vez, two wildly successful Latin-influenced Stephen Starr restaurants in Philadelphia. Garces’ Philadelphia restaurants – Amada, Tinto, Distrito, Chifa, Village Whiskey, JG Domestic and Garces Trading Company – form the Garces Restaurant Group. He is the owner and executive chef of all seven, as well as at Chicago’s Mercat a la Planxa, where he collaborates with Sage Restaurant Group. He’s also behind the Philadelphia food truck Guapos Tacos, which serves up authentic Mexican street food to hungry lunch-goers. Both Distrito and Mercat were named to Esquire Magazine’s 20 Best New Restaurants 2008. In addition to his restaurant, print and television successes, he’s also been featured in The New York Times, Travel & Leisure, Conde Nast Traveler, Bon Appetit, Food & Wine and The Wall Street Journal.
Chef and restaurateur Paul Kahan has earned a reputation as one of the most exciting and influential working chefs in the country. Along with a growing list of international accolades for Blackbird, avec, The Publican and Big Star, Kahan is a three-time nominee for the James Beard award for “Outstanding Chef” and winner of James Beard “Best Chef Midwest” in 2004. After a brief, post-college stint as a computer scientist, Kahan followed his passion to the kitchens of Erwin Drechsler’s Metropolis and Rick Bayless’ Topolobampo. Kahan developed relationships with Midwestern farmers and integrated their offerings into dishes he created for those restaurants, and later for his flagship restaurant, Blackbird. Shortly after Blackbird opened, Food & Wine placed Kahan on their Best New Chefs 1999 list, recognizing his highly individual approach to cooking and the talent that Chicago diners have celebrated for years. Kahan is committed to environmental and sustainable practices across the board. He says, “we have approached our restaurants, from the very beginning, as sustainable in every way. We sustain great relationships with our purveyors and farmers and with cooks and former cooks, managers and former managers and most importantly with the way we impact the earth. It’s important to us to leave the world a better place than we found it.” Kahan commutes to work on his bicycle year-round, and is currently working to open a whole-hog butcher shop in late 2011.
John Sundstrom, the chef and restaurateur behind Seattle’s Lark and Licorous, is one of the most renowned chefs in the Pacific Northwest. With a reputation gained from years of working in some of the country’s top kitchens, Sundstrom was named one of Food & Wine magazine’s Best New Chefs in 2001 and was honored with the “Best Chef Northwest” award from the James Beard Foundation in 2007. After graduating from the New England Culinary Institute, Sundstrom worked in several exclusive resort hotels before moving to the Northwest. He brought his love for fresh, seasonal food to life in the kitchens of top Seattle restaurants like Campagne and Carmelita. He was Chef de Cuisine at Tom Douglas’ Dahlia Lounge and helmed Earth Ocean for three years before branching out on his own. Sundstrom opened Lark in 2003, with a focus on crafting flavorful small plates from quality, artisanal ingredients. The restaurant’s communal dining encourages a familial atmosphere, and the seasonal menu changes frequently to accommodate the freshest ingredients of the Pacific Northwest. He went on to open Licorous in 2006, a sophisticated cocktail lounge next door to Lark.
The Celebrated Chefs lead crawlers to six of their favorite restaurants.
Stop 1 – Country Cat Dinnerhouse & Bar
Pork Face Pancetta with a Sunny Side Up Egg and Pork “Liquor”
Stop 2 – Lardo
Stop 3 – Laurelhurst Market and Butcher Shop
Stop 4 – The Bent Brick
Pork, Carrots, Root Beer Glaze, Almond Yogurt and PK Hot Dogs with Hazelnut “Baked Beans”
Stop 5 – Higgins Restaurant & Bar
Croqueta of Pork Trotter with Seared Quallicum Scallop, Lardo and Aji Dulce Coulis
Stop 6 – The Original
The Bourbon Maple Bacon Milkshake
Take a look at images from the farm visit.
Ayers Creek Farm Visit