Reception Hors D’oeuvres
Lapin Roti, Potato Aligot
CREATED BY: James Beard Award Winner Pilippe Boulot
Multnomah Athletic Club

Atún – Padrón Pepper Confit Oregon Albacore, Parsnip, Manzanilla Olive Caviar, Lime

CREATED BY: José Chesa


PNW Wagyu, Mt. Hood Apples, Coastal Wasabi, House-Grown Lettuces, and Mushrooms

CREATED BY: Matt Christianson

Urban Farmer

Salat Mimoza Terrine – Hot-Smoked and Cold-Smoked King Salmon

CREATED BY: Bonnie Morales


Crab, Arugula Salad, Brioche 

CREATED BY: Cathy Whims


Fresh Shellfish Bar

Presented By Hama Hama Oysters


Dinner Menu

Ken’s Apple-Levain Bread, Briar Rose “Butter Bloom”Cheese Country Bread #2, Trifecta Butter

CREATED BY: James Beard Award Winner Ken Forkish

Ken’s Artisan Bakery

Kohlrabi, Oyster, Avocado, Lime Leaf

CREATED BY: Justin Woodward

Castagna and OK Omens

DRINK PAIRING: Big Gin Huckleberry 75 with Migration Brewing Champagne Kiss, Brut IPA

Leeks Vinaigrette, Shaved Matsutake, Newtown Pippin Apple, Oregon Wasabi, Red Mizuna

CREATED BY: Katy Millard


Truffled Terrine of Duck, Frikkeh, Chanterelles, Brandied Huckleberries

CREATED BY: James Beard Award Winner Greg Higgins

Higgins Restaurant & Bar

DRINK PAIRING: Maryhill Winery 2017 Proprietor’s Reserve Albariño, Otis Vineyard, Columbia Valley, WA

Endive and Fennel Gratin, Two-Year Comte, Cacio e Pepe Breadcrumbs

CREATED BY: James Beard Award Winner Naomi Pomeroy

Beast and Expatriate

Oregon Olive-Oil-Poached, Day-Boat Albacore Tuna Belly, Fermented Wild Plum Sauce, Herb Salad

CREATED BY: James Beard Award Winner Vitaly Paley

Headwaters, Imperial and Paley’s Place

DRINK PAIRING: Stoller Family Estate 2016 Reserve Chardonnay, Dundee Hills, OR

Shaved Kurobuta Pork Loin, Butternut Squash, Truffled Taleggio Fonduta, Hazelnuts

CREATED BY: James Beard Award Winners Greg Denton and Gabrielle Quiñónez Denton

Ox Restaurant and Bistro Agnes

Mary’s Tea-Smoked Pekin Duck Breast, Steamed Bun, Szechuan Pepper-Salt, Plum Sauce

CREATED BY: James Beard Award Winner Andy Ricker

Pok Pok

DRINK PAIRING: Stoller Family Estate 2016 Pinot Noir, Dundee Hills, OR

Foie Gras Fajitas

CREATED BY: James Beard Award Winner Gabriel Rucker

Canard, Le Pigeon and Little Bird

Nicky Farms Oregon Grass-Fed Bison Shortrib, Massaman Curry

CREATED BY: Gregory Gourdet

Departure Restaurant + Lounge, Portland/Denver

DRINK PAIRING: Maryhill Winery 2015 Proprietor’s Reserve Grenache, Columbia Valley, WA

Apple Buckwheat Tart, Huckleberry, Valrhona Orelys Muscovado Cream

CREATED BY: James Beard Award Winner Kim Boyce



CREATED BY: Kristen Murray


DRINK PAIRING: Clear Creek Distillery Eau de Vie of Douglas Fir and Rev Nat’s Hard Apple Cider

Single-Origin Kenya Kieni Coffee courtesy of Heart Coffee Roasters

Smoked Peppermint Tea courtesy of Smith Teamaker

Thank You – to the following for their generous product donations to our participating chefs.

Kim Boyce • José Chesa • Greg and Gabrielle Quiñónez Denton

• Gregory Gourdet • Greg Higgins • Katy Millard • Bonnie Morales

• Vitaly Paley • Naomi Pomeroy • Gabriel Rucker • Cathy Whims

• Justin Woodward

Vitaly Paley

Justin Woodward

Ken Forkish
Andy Ricker
Philippe Boulot • Gregory Gourdet

José Chesa • Matt Christianson • Greg and Gabrielle Quiñónez Denton

• Cathy Whims

José Chesa • Gregory Gourdet • Katy Millard • Bonnie Morales • Kristen Murray

• Vitaly Paley • Naomi Pomeroy • Greg and Gabrielle  Quiñónez Denton

• Gabriel Rucker

Kim Boyce • Kristen Murray