A dinner with Penn Sardin PDX is both a study in culture and a culinary experience. With seafood-forward menus and a unique roster of wines and ciders, Penn Sardin showcases the cuisine of Brittany in the Pacific Northwest. Liz White and Simon Lowry, the duo behind the popup, met at Portland’s Olympia Oyster Bar, where she is a cook and he runs the wine program.
Salimatu Amabebe has cooked in New York, Maine, Guatemala, and Berlin. Now, she’s popping up in Portland, infusing her vegan dinners with her adventurous spirit and her Nigerian heritage.
Chef Lee is the chef and teacher behind Made2Gather, an Oakland-based cooking school and pop-up entity. Her cuisine melds her Israeli-South African heritage, her travels, and anything else that inspires her!
Lois Leonhardi is a private chef, yoga instructor, ayurvedic coach, and overall wellness expert. She left a career in finance to travel the world and learn the secrets to a balanced life!
Why aren’t more Latinos spearheading their own food movement? It’s a question that Los Angeles Mexican chef Henry Orellana is trying to answer.
“Fine dining” evokes images of the white tablecloth and the triple-digit tasting menu, but it goes far beyond an ornate and expensive meal. According to Mauz, what distinguishes fine dining is the deep commitment to deliver guests “a seamless experience of comfort and luxury” from the moment they enter.
Like so many others, Margie Arbizo’s path to becoming a chef started in childhood. She cites her family as her biggest creative influences: her mother is an artist…
His career began in San Francisco fourteen years ago at Jardinière and The Grand Cafe, two of the city’s long-standing institutions. After honing his skills on the line, Chef Brandon relocated to Seattle to establish several area Italian restaurants.
In November of 2013, the Philippines was hit by Haiyan, a typhoon that devastated the country and killed over 6,000 people. Chef Francis Ang and his wife Dian were fortunate enough to survive, and they returned to the U.S. determined to raise money for their home and all who had been affected by the disaster. They hosted their first Filipino dinner as a fundraiser, and Pinoy Heritage was born.
Chef Aron Habiger has lived Mallman’s mantra. Formerly of Ludo Lefebvre’s Petit Trois in Los Angeles, he shed his traditional restaurant role of chef de cuisine for a life on the “edge of uncertainty.”