DOCSLIB.ORG

2011 James Beard Foundation Awards Restaurant + Chef Award Semifinalists

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

2011 James Beard Foundation awards RestauRant + Chef awaRd semifinalists BEST NEW RESTAURANT Piccolo, Minneapolis ABC Kitchen, NYC Prospect, San Francisco A-Frame, Los Angeles Recette, NYC Amis, Philadelphia The Refinery, Tampa, FL Bar Agricole, San Francisco Salt of the Earth, Pittsburgh Barbuzzo, Philadelphia Shepherd’s Pie, Rockport, ME Baru 66, Windsor Heights, IA Staple & Fancy Mercantile, Seattle Benu, San Francisco Star Noodle, Lahaina, HI Bootsie’s Heritage Cafe, Tomball, TX Sugarcane Raw Bar Grill, Miami China Poblano at the Cosmopolitan, Las Vegas Torrisi Italian Specialties, NYC ChoLon, Denver Uchiko, Austin, TX Commonwealth, San Francisco Waterloo & City, Culver City, CA Community Table, Washington, CT Cook & Brown Public House, Providence OUTSTANDING CHEF Elise Coastal Dining, Pensacola, FL José Andrés, minibar by José Andrés, Washington, D.C. Estadio, Washington, D.C. Ben Barker, Magnolia Grill, Durham, NC Girl & the Goat, Chicago Gary Danko, Restaurant Gary Danko, San Francisco Husk, Charleston, SC Robert Del Grande, RDG + Bar Annie, Houston Kushi Izakaya & Sushi, Washington, D.C. Jose Garces, Amada, Philadelphia Menton, Boston Suzanne Goin, Lucques, Los Angeles Mondo, New Orleans Sam Hayward, Fore Street, Portland, ME Nobuo at Teeter House, Phoenix Paul Kahan, Blackbird, Chicago Melissa Kelly, Primo, Rockland, ME Mindy Segal, Mindy’s HotChocolate Restaurant and Donald Link, Herbsaint, New Orleans Dessert Bar, Chicago Tony Mantuano, Spiaggia, Chicago Philip Speer, Uchi, Austin, TX Michael Mina, Michael Mina, San Francisco Erin Stafford, Barbuzzo, Philadelphia Charles Phan, The Slanted Door, San Francisco Cynthia Wong, Cakes & Ale, Decatur, GA Stephan Pyles, Stephan Pyles, Dallas Holly Smith, Cafe Juanita, Kirkland, WA OUTSTANDING RESTAURANT Frank Stitt, Highlands Bar and Grill, Birmingham, AL Blue Hill, NYC Michael Symon, Lola, Cleveland Boulevard, San Francisco Jerry Traunfeld, Poppy, Seattle Cafe Juanita, Kirkland, WA Marc Vetri, Vetri, Philadelphia Eleven Madison Park, NYC Janos Wilder, Downtown Kitchen + Cocktails, Fore Street, Portland, ME Tucson, AZ Herbsaint, New Orleans Higgins Restaurant and Bar, Portland, OR OUTSTANDING PASTRY CHEF Highlands Bar and Grill, Birmingham, AL Beth Biundo, Lilette, New Orleans La Belle Vie, Minneapolis Joanne Chang, Flour Bakery + Café, Boston Lola, Cleveland Melissa Chou, Aziza, San Francisco Magnolia Grill, Durham, NC Patrick Fahy, Blackbird, Chicago The Mansion Restaurant at Rosewood Mansion on Ken Forkish, Ken’s Artisan Bakery, Portland, OR Turtle Creek, Dallas Michelle Gayer, Salty Tart Bakery, Minneapolis Mélisse, Santa Monica, CA Carla Gonçalves, KOO ZEE DOO, Philadelphia Palena, Washington, D.C. Huw Griffiths, Tabard Inn, Washington, D.C. Picasso at Bellagio, Las Vegas Maura Kilpatrick, Oleana, Cambridge, MA The Slanted Door, San Francisco Yasmin Lozada-Hissom, Olivéa, Denver Spiaggia, Chicago Shuna Lydon, Peels, NYC Tru, Chicago Cheryl Maffei and Jonathan Stevens, Hungry Ghost Bread, Vetri, Philadelphia Northampton, MA Vincent on Camelback, Phoenix Lauren Mitterer, WildFlour Pastry, Charleston, SC Dahlia Narvaez, Osteria Mozza, Los Angeles Angela Pinkerton, Eleven Madison Park, NYC Aaron Russell, Restaurant Eugene, Atlanta OUTSTANDING RESTAURATEUR Richard Melman, Lettuce Entertain You Enterprises, Chicago (Cafe Ba-Ba-Reeba!, Eiffel Tower, Everest, L2O, Mon Ashok Bajaj, Knightsbridge Restaurant Group, Washington, Ami Gabi, Shaw’s Crab House, Tru, Wow Bao, and others) D.C. (701, Ardeo + Bardeo, Bibiana, The Bombay Club, The Oval Room, and Rasika) Nick Pihakis, Jim ‘N Nick’s Bar-B-Q, Birmingham, AL (various locations) Tom Baron, big Burrito Restaurant Group, Pittsburgh (Casbah, Eleven, Kaya, Mad Mex, Soba, and Umi) Richard Sandoval, Richard Sandoval Restaurants, NYC (Isla, Ketsi, La Biblioteca, La Biblioteca de Tequila, La Hacienda at Roger Berkowitz, Legal Sea Foods, Boston (various locations) the Fairmont Scottsdale, La Sandía, Maya, Pampano, Sandoval’s Frank Bonanno, Bonanno Concepts, Denver (Bones, Green Kitchen, Tamayo, Venga Venga, and Zengo) Russell, Luca D’Italia, Lou’s Food Bar, Mizuna, Osteria Marco, Stephen Starr, Starr Restaurants, Philadelphia (Alma de Cuba, and Wednesday’s Pie) Barclay Prime, Buddakan, Butcher and Singer, The Continental, Bruce Bromberg and Eric Bromberg, Blue Ribbon The Continental Mid-town, The Dandelion, El Rey, El Vez, Restaurants, NYC Granite Hill at the Philadelphia Museum of Art, Jones, Makota, Myles Chefetz, Myles Restaurant Group, Miami Beach, FL (Big Morimoto, Parc, Pizzeria Stella, Pod, and Steak 954) Pink, Prime Italian, Prime One Twelve, Shoji Sushi, and Nemo) Phil Suarez, Suarez Restaurant Group, NYC (ABC Kitchen, Michael Cordúa, Cordúa Restaurants, Houston (Amazón Grill, Chambers Kitchen, Gigino Trattoria, J&G Steakhouse, Jean Américas, Artista, and Churrascos) Georges, Lucy, Matsugen, Mercer Kitchen, Perry Street, Prime Steakhouse, Spice Market, and others) Larry D’Amico and Richard D’Amico, D’Amico & Partners, Minneapolis (Café & Bar Lurcat, Campiello, D’Amico Kitchen, Bill White, Bill White Enterprises, Park City, UT (Chimayo, D’Amico & Sons, Masa, and Parma 8200) Ghidotti’s, Grappa, Wahso, Windy Ridge Bakery, and Windy Ridge Café) Tom Douglas, Tom Douglas Restaurants, Seattle (Dahlia Bak- ery, Dahlia Lounge, Etta’s, Lola, Palace Kitchen, Seatown Seabar & Rotisserie, and Serious Pie) OUTSTANDING SERVICE Steve Ells, Chipotle Mexican Grill, Inc. (various locations) Blantyre, Lenox, MA Sam Fox, Fox Restaurant Concepts, Scottsdale, AZ (The Ar- Brigtsen’s, New Orleans rogant Butcher, Blanco, Bloom, Culinary Dropout, The Greene Canlis, Seattle House, Modern Steak, Montana Avenue, NoRTH, Olive & Ivy, Sauce, True Food Kitchen, Wildflower, and Zinburger) Charleston, Baltimore Scott Harris, Chicago (Davanti Enoteca, DiSotto Enoteca, Charleston Grill at Charleston Place Hotel, Charleston, SC Dough Boys, Fat Rosie’s, Francesca’s, Osteria Ottimo, Purple The Compound, Santa Fe Pig, and Salatino’s) Emeril’s, New Orleans Mike Klank and Eddie Hernandez, Taqueria del Sol, Atlanta The French Room at the Adolphus Hotel, Dallas Pat Kuleto, Pat Kuleto Restaurant Development & La Belle Vie, Minneapolis Management Company, San Francisco (Boulevard, Epic La Grenouille, NYC Roasthouse, Farallon, Jardinière, Martini House, Nick’s Cove, and Waterbar) Lacroix at the Rittenhouse Hotel, Philadelphia Les Nomades, Chicago OUTSTANDING WINE AND L’Espalier, Boston SPIRITS PROFESSIONAL Marcel’s, Washington, D.C. Tito Beveridge, Tito’s Handmade Vodka, Austin, TX Michael Mina, San Francisco Sam Calagione, Dogfish Head Craft Brewery, Milton, DE Per Se, NYC Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Providence, Los Angeles Taos, NM Restaurant Eve, Alexandria, VA Merry Edwards, Merry Edwards Winery, Sebastopol, CA Topolobampo, Chicago Alex Golitzin, Quilceda Creek Vintners, Snohomish, WA Vetri, Philadelphia Paul Grieco, Hearth and Terroir, NYC Bobby Heugel, Anvil Bar & Refuge, Houston OUTSTANDING WINE SERVICE David Hirsch, Hirsch Vineyards, Cazadero, CA A16, San Francisco, Shelley Lindgren Charles Joly, The Drawing Room, Chicago Annie Gunn’s, Chesterfield, MO, Glenn Bardgett Ted Lemon, Littorai Wines, Sebastopol, CA Avenues at the Peninsula, Chicago, Michael Muser Steve McCarthy, Clear Creek Distillery, Portland, OR The Biltmore, Coral Gables, FL, Yvonne Roberts Garrett Oliver, Brooklyn Brewery, Brooklyn, NY Blackberry Farm, Walland, TN, Andy Chabot Rajat Parr, Mina Group, San Francisco Café on the Green at Four Seasons Resort and Club Dallas Julie Reiner, Clover Club and Flatiron Lounge, NYC at Las Colinas, Irving, TX, James Tidwell Neal Rosenthal, Rosenthal Wine Merchant, Shekomeko, NY Canlis, Seattle, Nelson Daquip Jorg Rupf, St. George Spirits, Alameda, CA Charleston, Baltimore, Tony Foreman Eric Solomon, European Cellars, Charlotte, NC Emeril’s, New Orleans, Ray Gumpert Todd Thrasher, Restaurant Eve, Alexandria, VA Five and Ten, Athens, GA, Steven Grubbs Julian Van Winkle III, Old Rip Van Winkle Distillery, Frasca Food and Wine, Boulder, CO, Bobby Stuckey Louisville, KY Hatfield’s, Los Angeles, Peter Birmingham David Wondrich, NYC The Modern, NYC, Belinda Chang Patina, Los Angeles, Silvestre Fernandes RISING STAR CHEF OF THE YEAR Picasso at Bellagio, Las Vegas, Robert Smith Justin Aprahamian, Sanford, Milwaukee Savona, Gulph Mills, PA, Melissa Monosoff Andrew Ashmore, The Greene House, Scottsdale, AZ La Toque, Napa, CA, Ken Frank and Scott Tracy Benjamin Bailly, Fraîche, Culver City, CA Tarbell’s, Phoenix, Mark Tarbell Sean Baker, Gather, Berkeley, CA Tria, Philadelphia, Michael McCaulley Clayton Chapman, The Grey Plume, Omaha, NE Troquet, Boston, Chris Campbell Sean Ehland, Kaya, Pittsburgh Eric Gabrynowicz, Restaurant North, Armonk, NY Kevin Gillespie, Woodfire Grill, Atlanta Michael Carlson, Schwa, Chicago Will Gilson, Garden at the Cellar, Cambridge, MA Craig Common, The Common Grill, Chelsea, MI Sam Gorenstein, BLT Steak at the Betsy Hotel, Curtis Duffy, Avenues at the Peninsula, Chicago Miami Beach, FL Dirk Flanigan, Henri, Chicago Perry Hoffman, étoile Restaurant at Domaine Chandon, David Gilbert, Forest Grill, Birmingham, MI Yountville, CA Anne Kearney, Rue Dumaine, Dayton, OH Casey Lane, The Tasting Kitchen, Venice, CA Dale Levitski, Sprout, Chicago Greg LaPrad, Quiessence, Phoenix Regina Mehallick, R bistro, Indianapolis Matt Lightner, Castagna, Portland, OR Chris Nugent, Les Nomades, Chicago Aaron London, Ubuntu, Napa, CA Steven J. Oakley, Oakleys bistro, Indianapolis Anthony Martin, Tru, Chicago Kent Rigsby, Rigsby’s Kitchen,
Recommended publications
  • 2010 International Pinot Noir Celebration Program

    2010 International Pinot Noir Celebration Program

    Linfield University DigitalCommons@Linfield Willamette Valley Archival Documents - IPNC 2010 2010 International Pinot Noir Celebration Program International Pinot Noir Celebration Follow this and additional works at: https://digitalcommons.linfield.edu/ipnc_docs Part of the Viticulture and Oenology Commons Recommended Citation International Pinot Noir Celebration, "2010 International Pinot Noir Celebration Program" (2010). Willamette Valley Archival Documents - IPNC. Program. Submission 15. https://digitalcommons.linfield.edu/ipnc_docs/15 This Program is protected by copyright and/or related rights. It is brought to you for free via open access, courtesy of DigitalCommons@Linfield, with permission from the rights-holder(s). Your use of this Program must comply with the Terms of Use for material posted in DigitalCommons@Linfield, or with other stated terms (such as a Creative Commons license) indicated in the record and/or on the work itself. For more information, or if you have questions about permitted uses, please contact [email protected]. r U") C'.l I M C'.l >- .-J :::> -"') ~ z: o -l- oCI: a: a:l UJ .-J UJ c..J a: o -z: l- o z: -D- .-J oCI: z: o -l- oCI: z: a: UJ l- z:- "One of the most enjoyable wine weekends in the world." -Janc is Robinson TWEN Ty- FOURTH A NNUAL INTERNATIONAL PINOT N OIR CELEBRATION JULY 23 - JULY 25 TABL E OF CONTEN TS W ELCOME ..... .... .. ........ .. .. .. ...... ... .. .... .......... .... 2 GENERAL INFORMATION ..... ................... 3 INTERNATIONAL PINOT NOIR CELEBRATION FEATURED SPEAKERS ...... .4 rBB~EDAYS SCHEDULE GROUP A ..................•... ... ..............•..•..•..•..•..• ... 6 BP REVELRY IN GROUP B . ..... 7 OB.EG~K EVENT D ESCR iPTI ONS .. ........................•. •.. ......• ...... 8 WINE OBUNTBY PASSPORT TO P INOT ............
  • Awards + Accolades

    Awards + Accolades

    AWARDS + ACCOLADES *** James Beard Foundation Awards Michelin 2015 Outstanding Pastry Chef – Christina Tosi 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016 2 Stars – Ko 2014 Who's Who of Food and Beverage – David Chang 2014 MFK Fisher Distinguished Writing Award Michelin Bib Gourmand “I Placed a Jar in Tennessee,” Lucky Peach, Issue 7 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016 Ssäm Bar 2014 Profile – "A Day on Long Island with Alex Lee,” 2008, 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016 Noodle Bar Lucky Peach, Issue 9 2014 Humor – “On the Trail with Wylie,” Lucky Peach, Issue 9 The Sydney Morning Herald Good Food Guide 2014 Personal Essay – “Dick Soup,” Lucky Peach, Issue 8 (2013, 2014, 2015) 2016 Two Hats – Seiōbo 2014 Food and Culture – "America, Your Food Is So Gay,” 2015 Best Bar Restaurant– Seiōbo Lucky Peach, Issue 7 2014 Sommelier of the Year – Richard Hargreave 2013 Outstanding Chef – David Chang 2013 Best New Restaurant – Seiōbo 2013 Personal Essay – "London Town," Lucky Peach, Issue 5 2012 Chef of the Year Nomination – Ben Greeno 2013 TV Program On Location – The Mind of a Chef 2012 Rising Star Chef of the Year – Christina Tosi The Australian 2012 Outstanding Chef Nomination – David Chang 2012 Hottest Restaurant of the Year – Seiōbo 2010 Cookbook Nomination – Momofuku 2009 Best New Restaurant – Ko Gourmet Traveller 2008 Best Chef, New York City – David Chang 2015 3 out of 3 stars - Seiōbo 2007 Best New Restaurant Nomination – Ssäm Bar 2014 Restaurant of the Year – Seiōbo 2007 Rising Star Chef of the Year – David Chang
  • 21St Annual Restaurant Industry Conference

    21St Annual Restaurant Industry Conference

    21ST ANNUAL RESTAURANT INDUSTRY CONFERENCE WEDNESDAY, MAY 3, 2017, COVEL COMMONS, UCLA WELCOME UCLA Extension is proud to present the 22nd Annual Restaurant Industry Conference, with this year’s focus on Dining Disrupted! The “digital tsunami” is powerful and unrelenting, posing life-changing challenges, opportunities, and seeming to require immediate responsiveness. It’s no secret that many established restaurants and suppliers are not only facing economic volatility but are continuously challenged by more informed and demanding diners. This year we honor Robert Brozin, who built Nando’s Roger Torneden from one restaurant to a truly world-wide brand serving millions of diners. As chief executive of Nando’s until Associate Dean, Executive Director of UCLA Online 2010, he used sheer creativity (and Portuguese- Director, Department of Business, Management style peri-peri sauce) to take a little restaurant from & Legal Programs, UCLA Extension Rosettenville, South Africa, to the world. Today, Nando’s is loved in America, Australia, the United Kingdom, and 20 other countries as diverse as Fiji and Bangladesh. UCLA Extension serves approximately 40,000 students annually through Westwood, Downtown Los Angeles, and Woodland Hills campuses, plus a substantial selection of online courses. Our students typically already have degrees and years of experience but are seeking enhanced or new careers. Our instructors are “best in class” practitioners approved by UCLA’s campus schools for academic and teaching qualifications. In the Business, Management & Legal Programs Department, we focus on certificate programs and courses across industries (e.g., web analytics and social media marketing, small business management, credit analysis, finance, accounting, etc.) and on specific industries (hospitality, financial services, consulting, security, real estate, etc.).
  • 2011 Annual Report

    2011 Annual Report

    2011 dear morrison friends, of the lavender flowers, at first just a haze, and then, walking further into the garden, the tomatoes, the squash, the One day this summer, as I drove up to our Hand In Hand cucumbers, and the magnificent sunflower…all the colors of Campus, I looked across the playground to the Therapeutic life, flourishing in richly appointed detail. Garden. At first, all I could see was a blur of orange and green. As I moved closer, I began to see both yellow and Morrison is like that: from a distance, we are a large agency, red flowers, as well as the mossy leaves of the squash plant, serving over 5000 children this year. Looking closer, you the dark waxy leaves of the rhododendron and over to the begin to see the complexity inherent in meeting the needs side, the neon green spikes of the Japanese Iris. of children with all kinds of traumatic life experience. We have programs that treat families in the community; some I parked my car close to the fence, drawn to the peaceful children live with us because their needs are so great, and setting provided by the garden, and as I walked through the others receive group treatment in a classroom setting, in gates, what I saw changed as though I were staring through one of our clinics, or in their daycare. We treat children from a kaleidoscope. I saw marigolds, little orange buttons, all walks of life in whatever way is most effective for growth shaded and protected by the larger plants.
  • March 2021/ Volume 34, No

    March 2021/ Volume 34, No

    NW “Digging deep, p. 3 p. 9 p. 15 Café Nell gets Shining a light” Zero-sum Pearl riot stirs fallacy city help help call INSIDE INSIDE MARCH 2021/ VOLUME 34, NO. 7 FREE SERVING PORTLAND’S NORTHWEST NEIGHBORHOODS SINCE 1986 nwexaminer Compassion and Order Stephanie Hansen and Debbie Poitra serve coffee to unhoused residents in Downtown Portland. Photo by Wesley Mahan Homeless people receive $1 a bag to pack up trash, a program of the Neighborhood associations blend Goose Hollow Foothills League underwritten by donations of recy- clables to BottleDrop. A total of 36 supposedly incompatible themes bags were collected one day in late February. Photo by Matt Erceg BY ALLAN CLASSEN Wilhelms lived across the street Another friend, Margaret Jessie, who knew the departed. ouis Wilhelms was not the from the First Unitarian Church in said he was “a good person who The fact that Wilhelms at last got kind of man who ordinarily a tent. He had been homeless for 25 would let people into his tent to get his due owes to the organized com- merits a newspaper obituary. of the last 30 years and got around out of the rain.” passion of Downtown Neighbor- L in a wheelchair after his legs were His date of death was unknown. With those sketchy generalities, hood Association volunteers who No survivors have been identified. amputated due to diabetes. Wilhelms’ death was commemorat- launched the Good Neighbor Pro- His closest associates didn’t know His homeless neighbor, Charles ed Jan. 13 in a singular service gram last year. Teams of residents his date of birth.
  • @Tomcolicchio + @Gailsimmons Talk Food and Temple Court in New Downtown Alliance Video

    @Tomcolicchio + @Gailsimmons Talk Food and Temple Court in New Downtown Alliance Video

    FOR IMMEDIATE RELEASE Contact: Elizabeth Lutz, 212.835.2763, [email protected] @TomColicchio + @GailSimmons Talk Food and Temple Court in New Downtown Alliance Video NEW YORK (March 1, 2018) – Chef and Restaurateur Tom Colicchio sat down with fellow Top Chef judge Gail Simmons for an inside look at his restaurant Temple Court in the latest video from The Alliance for Downtown New York. Located in The Beekman Hotel, Temple Court has earned high marks for both Chef Colicchio's signature style and seasonal take on classic dishes as well as for the restaurant and bar's meticulously appointed decor. Here he tells us how the restaurant pays homage to the neighborhood's history. Watch the video at: http://twn.nyc/TempleCourt "A lot of what we do here at Temple Court starts with this idea of bringing back the classics and making them modern. It's all a metaphor for what's going on Downtown. What's old is new, what's new is old - it's all coming back again," notes Chef/Owner Colicchio. "Walking from the Oculus to Temple Court, you can literally visit the future and the past of Lower Manhattan within 15 minutes," adds Simmons. Temple Court was one of the most highly anticipated restaurant openings in Lower Manhattan and is part of the wave of established names and up-and-coming food stars joining the neighborhood's ranks. On the horizon, additional Lower Manhattan restaurant openings will include projects from: - Andrew Carmellini (The Dutch), - Jean-Georges Vongerichten (ABC Kitchen, Jean-Georges), - Daniel Humm and Will Guidara (Eleven Madison Park), - Danny Meyer (Gramercy Tavern), - David Chang (Momofuku) and - James Kent (Nomad).
  • Sharlin Farm Development

    Sharlin Farm Development

    URBAN GROWTH BOUNDARY FOR EXPANSION SALE Residential SW BEEF BEND RD Development BEEF BEND NEIGHBORHOOD MAIN FOR GREEN BLVD Opportunity STREET SALE / TOWN CENTER CENTRAL NEIGHBORHOOD - in the - SW ROY ROGERS RD ROGERS ROY SW GREEN BLVD King City MAIN ST / TOWN CTR Urban Reserve EMPLOYMENT AREA Master Plan FOR 15822 SW BEEF BEND RD, KING CITY OR SALE SHARLIN FARM DEVELOPMENT APPROVED UGB CALL FOR PRICING KING 42.27 AC GROSS • 33.44 AC BUILDABLE CITY EXPANSION KING CITY DEVELOPMENT OPPORTUNITY Property Features: George N. Diamond • Residential Development Opportunity in King City, Washington County OR 503.222.2178 • Included Conceptual Plans Allowing for 285 or 515 Units [email protected] • Part of the Proposed Beef Bend and Central Neighborhoods • Potential to Donate Undevelopable Land as Parks for SDC Credits • See king-city.or.us for the Urban Reserve Area 6D Final Concept Plan Nicholas G. Diamond Location Features: View Site Location 503.222.2655 • Central Location in the King City Urban Reserve Area [email protected] • Immediately Adjacent to Proposed Main Street / Town Center Section • New Waste Water Pump Station to be Installed on Roy Rogers Rd. West of the Site • Southwest of Tigard in the Portland Metro’s Fast-Growing Southwest Region © 2020 Capacity Commercial Group LLC | 805 SW Broadway #700, Portland OR 97205 | 503.326.9000 | capacitycommercial.com 08.06.2020 Residential Opportunity in King City Master Plan Sharlin Farm Development 15822 SW Beef Bend Rd, King City OR • 25 Minutes to downtown Portland • 20 Minutes to Nike Headquarters • 40 Minutes to Portland Airport • 40 Minutes KING CITY to wine country • 1.5 Hours Welcome to to Mount Hood • <2 Hours KING CITY, to the Oregon Coast OREGON Just southwest of Portland, King City is a small but growing community nestled in the Tualatin Valley in the greater Portland Metro Area.
  • JAPANESE TRAVEL PORTLAND / Mini Guide 2016-2017 TRAVEL PORTLAND / Mini Guide 2016-2017

    JAPANESE TRAVEL PORTLAND / Mini Guide 2016-2017 TRAVEL PORTLAND / Mini Guide 2016-2017

    Travel Portland ©2016 Travel Portland / Media Surf Communications Inc. www.travelportland.jp ポ ートラ ン ド ・ ミ ニ ガ イ ド Edit : Travel Portland + Media Surf Communications Inc. Art Direction and Design : Shinpei Onishi Design : Aya Kanamori JAPANESE TRAVEL PORTLAND / Mini Guide 2016-2017 TRAVEL PORTLAND / Mini Guide 2016-2017 Why Portland? Profile_ ケリー・ロイ Kelley Roy ADX と Portland Made Collective の創業者兼オーナー。米 国でのものづくり事業支援から、世界中から寄せられるメイカー Owner / founder スペースのつくり方のコンサルティングまで手がける、アメリカ ADX & Portland Made Collective でのメイカームーヴメントの第一人者。地質学の学位と都市計 画学の修士号を持ち、2010 年にはフードカートについての著書 「Cartopia: Portland ’s Food Cart Revolution 」を出版。ク メイカームーブメントの 震 源 地 リエイティブな人々の技術向上を支え、起業を応援し、「自分の WHY 好きなことをして生きる」人々を助けることに情熱を燃やす。 “ WHY PORTLAND? ” 米国北西部「パシフィック・ノースウ エスト」に属するオレゴン州ポートラ ンド。緑にあふれ、独自のカルチャー を育み、「全米No.1住みたい町」に度々 登場する人口60万人の都市。その魅 力はある人にとっては、緑豊かな環境 比較的小さくコンパクトな大きさの街で、そこに ADXは20 11年に始動しました。様々な背景を持っ ときれいな空気、雄大な山と川であり、 住む人は正義感が強く、ちょっと変わったものや実 た人々を一つ屋根の下に集め、場所とツールと知識を Maker community またある人にとっては、インディペン 験的なものが好き。こんな要因がポートランドを「メ 分かち合い、一緒に働くことによって、この街にあふ デント・ミュージックやアートシーン イカームーブメント」の震源地としています。職人 れるクリエイティブなエネルギーをひとつのところに に象徴される「クール」な面であった 的な技術を生かしてものづくりにあたり、起業家精 集めるというアイデアからはじまったのです。エネル りする。ここで出会う豊かな食文化 神にあふれ、より良いものをつくり出そうという信 ギーに形をあたえることによって、新しいビジネスや とクラフトビールやサードウェーブ・ 念に基づき、リスクを厭わない人々を支援する気質 プロダクトが生み出され、アート、デザイン、製造過 Columns Feature PORTコーヒーをはじめとする新しいドリン が、この街にはあるのです。 程を新しい視点から捉えることができるようになり ク文化も人々を惹きつけてやまない。 ポートランドに移住してくる人の多くが、何か新 ました。ADXは、人と地球と経済に利益をもたらし、 比較的小さなこの都市がなぜ、こんな しいことをはじめたいという夢を持っています。そ 高品質かつ手づくりの製品に価値を置く「アーティサ に注目されているのか。まずは現地に して、まわりにインスパイアされて、同好の士とと ナル・エコノミー（職人経済）」のハブ兼サポートシス
  • Restaurant and Chef Award Semifinalists

    Restaurant and Chef Award Semifinalists

    2012 JAMES BEARD FOUNDATION AWARDS Restaurant and Chef Award Semifinalists BEST NEW RESTAURANT Restaurant 1833, Monterey, CA Altura, Seattle Salt, St. Louis AQ, San Francisco ShinBay, Scottsdale, AZ The Bachelor Farmer, Minneapolis Tashan, Philadelphia Bistronomic, Chicago Tertulia, NYC The Catbird Seat, Nashville, TN Trade, Boston The Dorrance, Providence, RI Tremont, NYC The Farm and Fisherman, Philadelphia Yardbird Southern Table & Bar, Miami Beach, FL Fiola, Washington, D.C. Zeppoli, Collingswood, NJ Harvest, Louisville, KY Isa, NYC OUTSTANDING BAR ProGRAM Little Serow, Washington, D.C. Anvil Bar & Refuge, Houston The Macintosh, Charleston, SC Arnaud’s French 75 Bar, New Orleans MB Post, Manhattan Beach, CA The Aviary, Chicago Next, Chicago Bar Agricole, San Francisco Ollie Irene, Mountain Brook, AL Beretta, San Francisco Park Tavern, San Francisco Clyde Common, Portland, OR Petite Jacqueline, Portland, ME The Columbia Room, Washington, D.C. Picca, Los Angeles Cook & Brown Public House, Providence, RI Pistou, Burlington, VT Cure, New Orleans Pondicheri, Houston Drink, Boston 1 James Beard Foundation 167 West 12th Street, New York, NY 10011 The Esquire Tavern, San Antonio, TX Stephan Pyles, Stephan Pyles, Dallas The Franklin Mortgage & Investment Co., Philadelphia Frank Ruta, Palena, Washington, D.C. High West Distillery & Saloon, Park City, UT Nancy Silverton, Pizzeria Mozza, Los Angeles Holeman & Finch Public House, Atlanta Holly Smith, Cafe Juanita, Kirkland, WA La Belle Vie, Minneapolis Janos Wilder, Janos, Tucson, AZ The Old Fashioned,
  • By Allan Classen Had Indications That Someone from Glitter Bomb Was

    By Allan Classen Had Indications That Someone from Glitter Bomb Was

    NW “Digging deep, p. 5 p. 8 p. 11 Rules bend for Shining a light” Wilhelms’ story Only stone comes out Café Nell wall remains INSIDE INSIDE APRIL 2021/ VOLUME 34, NO. 8 FREE SERVING PORTLAND’S NORTHWEST NEIGHBORHOODS SINCE 1986 nwexaminer The coverup of a ‘harmless’ prank churns through the city for three years without consequence The illustration includes the actual spring from the glitter bomb sent to the NW Examiner in 2018. BY ALLAN CLASSEN had indications that someone from glitter bomb was. The dearth of records was puz- lthough my home was the Office of Community and Civic In mid-2020, I filed a public zling. How do two bureaus coordi- Life had sent it. nate an investigation without leav- ground zero in a glitter bomb records request with the city, receiv- ing some trace of communication? Aattack, I was slow to realize Civic Life includes the Noise ing for my $187 a raft of redacted anything memorable had happened. Control Program, whose manag- pages, a regurgitation of my conver- Jim Redden of the Portland Tri- I supposed someone was peeved er had been notoriously hostile sation with Williams and the name bune took a stab at the story, writing enough by my critical coverage of toward restrictions on pile driving, of Katherine Couch, a Noise Control last October that Montoya was over- impact-hammer pile driving—and so that made sense. Still, evidence employee under Williams’ supervi- seeing an investigation of the glitter advocacy for the quieter auger- was scarce and Jaquiss eventually sion, as the alleged glitter bomber.
  • Turkey Burger Wild Mushroom Burger Fried Shrimp Po' Boy Queso Fundido Burger Matzo Ball Soup Thai Shrimp & Coconut Soup Go

    Turkey Burger Wild Mushroom Burger Fried Shrimp Po' Boy Queso Fundido Burger Matzo Ball Soup Thai Shrimp & Coconut Soup Go

    STARTERS SANDWICHES & BURGERS Goat Cheese, Feta Grilled Cheese with and Fig Tart Portobello Mushroom asparagus, brie and fig vinegar sour dough country bread, red onion, cherry INSPIRED BY SARA MAIR, SEASON 3 tomato, swiss & cheddar cheeses, thyme butter Matzo Ball Soup INSPIRED BY BETTY FRASER, SEASON 2 shredded chicken, mushroom broth, napa Turkey Burger cabbage, shiitake mushrooms green apple slaw, brie, green leaf lettuce, INSPIRED BY SARA BRADLEY, SEASON 16 tomato, red onion, lemon aioli, oat crusted Thai Shrimp & Coconut Soup whole wheat bun lemongrass, sesame rice noodles, hot chili oil INSPIRED BY SPIKE MENDELSOHN, SEASON 4 INSPIRED BY HAROLD DIETERLE, SEASON 1 Wild Mushroom Burger gruyere, heirloom tomato, grilled radicchio, SALADS sesame challah Deconstructed Falafel Salad INSPIRED BY HOWIE KLEINBERG, SEASON 3 chickpeas, cucumber, tomato, baby kale, pita chips, Queso Fundido Burger toasted sesame seeds, lemon-tahini vinaigrette chorizo-spiced short rib patties, pepper jack cheese, INSPIRED BY MIGUEL MORALES, SEASON 1 poblano, onion, chipotle-lime crema, brioche bun Barley and Spinach Salad INSPIRED BY RICK BAYLESS, TOP CHEF MASTERS: SEASON 1 cremini mushrooms, cherry tomato, basil, mint, Fried Shrimp Po’ Boy tofu dressing sriracha remoulade, shaved fennel, crispy INSPIRED BY LEE ANNE WONG, SEASON 1 pancetta, amoroso roll Garbanzo and Beet Salad INSPIRED BY NICHOLAS ELMI, SEASON 11 brussels sprouts leaves, mesclun mix, pistachio, goat cheese, roasted pepper, caper-mint vinaigrette INSPIRED BY SAM TALBOT, SEASON 2 ADD A PROTEIN
  • OUTSTANDING RESTAURATEUR a Working

    OUTSTANDING RESTAURATEUR a Working

    OUTSTANDING RESTAURATEUR A working restaurateur, actively involved in multiple restaurants in the United States, who has set uniformly high national standards as a creative force in the kitchen and/or in restaurant operations. Candidates must have been in the restaurant business for at least 10 years. Bob Amick Concentrics Restaurants, including One Midtown Kitchen, Two Urban Licks, and Trois, Atlanta, GA. Ashok Bajaj Ardeo, Bardeo, Bombay Club, The Oval Room, Rasika, and 701 Restaurant, Washington, DC. Tom Baron big Burrito Restaurant Group, including Mad Mex, Casbah, Eleven, Kaya, and Umi, Pittsburgh, PA. Joe Bastianich/Mario Batali Including Babbo Ristorante y Enoteca, Esca, Del Posto, Otto, Casa Mono, New York, NY. Pizzeria Mozza and Osteria Mozza, Los Angeles, CA. B&B Ristorante, Las Vegas, NV. Jimmy Bradley Red Cat Restaurants including The Red Cat and The Harrison, New York, NY. Larry and Richard D'Amico D'Amico Cucina, Campiello, Café Lurcat and Bar Lurcat, Masa, and D'Amico & Sons, Minneapolis, MN. Campiello, Café Lurcat and Bar Lurcat, and D'Amico & Sons, Naples, FL. Tom Douglas Tom Douglas Restaurants, including The Dahlia Lounge, Etta's Seafood, Palace Kitchen, Lola, Serious Pie, and The Dahlia Bakery, Seattle, WA. M. Steven Ells Chipotle Mexican Grills, Inc,. Denver, CO. More than 500 locations nationwide. Sam Fox Fox Restaurant Concepts, including The Green House, Olive & Ivy, and Bloom, Scottsdale, AZ. Wildflower and Blanco Tacos & Tequila, Tucson, AZ. North, Scottsdale and Glendale, AZ. Sauce, multiple outlets Tucson, AZ and Denver, CO. Jim Goode Goode Company Restaurants, including Goode Co. Texas Seafood (2 locations) Goode Co. Texas BBQ (2 locations), Goode Co.