GRAND TRUFFLE DINNER

Scott Dolich, Chef
Park Kitchen, Portland OR

"I am speaking to my customers - my neighbors - through Park Kitchen. The food, the décor, the size and scale of the space, and the people I work with are all helping to create an ideal of neighborhood dining. Every dish that goes on the table is important to me because there are no strangers in a small restaurant." Working with world-renowned chef Bradley Ogden at his Lark Creek Inn restaurant in California, the elements that would characterize Scott's food philosophies were brought into focus. "Brad's emphasis on local ingredients and connection to place really hit home with me. I had responsibility for everything that came into the kitchen and I learned the value of selecting and caring for each ingredient." Drawn by the abundant local produce of the region, Scott began putting down roots in Portland in 1993. He began working with leading chefs and restaurateurs in Portland including David Machado, chef/owner of Lauro; Cory Schreiber, chef/owner of Wildwood and 1999 James Beard Award winner, and Greg Higgins, chef/owner of Higgins and 2002 James Beard Award winner. Scott's talent and desire was clear to see, and it wasn't long before he was made Executive chef at Northwest neighborhood favorite Tapeo. In 2003, Scott realized a long-held desire and opened Park Kitchen. The restaurant expresses his love of cooking and respect for the integrity of local ingredients in a menu that is reflective of the changing seasons. With a staff that shares a common dedication and vision, Park Kitchen provides a welcoming atmosphere and a fresh, flavorful menu. The best adventures aren't always far from home. [top]

John Gorham, Chef
Toro Bravo, Portland OR

At the early age of 14, putting pigs on the barbecue pit in Greenville, NC, John Gorham knew he wanted to be a chef. After completing an apprenticeship with the ACF in Williamsburg, VA, John made his way to Eugene, OR. At Café Zenon, he learned all he could about charcuterie. In the Bay Area, John fine-tuned his craft in various restaurants including Citron and LuLu. His last year in the Bay Area, John had the opportunity to work with former executive chef of Chez Panisse, Jean Pierre- Moulle, in opening Caffe Centro. After moving back to Oregon, John was chef du cuisine at Fratelli and chef at Tuscany Grill. In November 2003, John purchased Viande Meats and Sausage, which gave birth to Simpatica, an incredibly popular catering company and supper club. John sold his shares of the company in Jan 2007 and opened Toro Bravo, a Spanish-inspired tapas restaurant in Northeast Portland. Since the restaurant’s debut, Willamette Week named Toro Bravo Restaurant of the Year. In November 2007, Portland Monthly Magazine named John Chef of The Year. [top]

Gabriel Rucker, Chef
Le Pigeon, Portland OR

Gabriel Rucker began his culinary career by dropping out of Santa Rosa Junior College’s culinary program when he was eighteen. He then held several jobs in the Napa Valley, where he is from, and in Santa Cruz. In Gabriel’s words he, “made salads for banquets, asked lots of questions, and learned lots of stuff,” and found enough freedom in the kitchen to develop his own style infused with creativity and honesty. In 2003 Gabriel moved to Portland and landed a job at Paley’s Place where he worked for two years. In 2005 he was hired as the sous chef at The Gotham Building Tavern. In June of 2006 Gabriel started at Le Pigeon. Since then Gabriel has been named Portland Monthly’s Chef of the Year 2006, The Oregonian’s Rising Star Chef 2006, Restaurant and Hospitality Magazine’s Rising Star of 2007, Food and Wine Magazine named him among the Best New Chefs of 2007, and Le Pigeon was names The Oregonian’s 2008 restaurant of the year. [top]

Cheryl Wakerhauser, Chef
Pix Patisserie, Portland OR

While attending the University of Minnesota and studying to be an astronaut, pastry chef Cheryl Wakerhauser decided to escape the snow and travel through Asia where her interest in food was sparked by fresh mangos, chilies, and lemongrass – none of which had been readily available in the Midwest. She changed her major to Food Science and Business and after graduation studied French pastry in British Columbia and at the pâtisserie of MOF Philippe Urraca in Southern France. In 2001 she moved to Portland and set up shop at the Portland Farmers Market. The next year, the first Pix Pâtisserie opened its doors bringing innovative edible art to a city in love with food. Today two Pix locations offer French desserts and handmade chocolates complimented by unique dessert wines, Belgian beers and fine spirits. “Cheryl Wakerhauser’s macaroons trounce Per Se’s,” states the New York Times and the desserts have been know to make people dance. . [top]