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43SEA 000 Cover Ponciano 25 years yellow.indd 1 5/29/19 2:36 PM THIS PAGE The heart of Enoteca Nostrana is the two-story glass-encased wine cellar which stores up to 3,000 bottles. As for MORROW MICHAEL © ambiance, owner Cathy Whims says “the vibe is just as funky and fresh as the wines we pour.” But the wine-centric restaurant also takes its classic seriously: Whims is a six-time James Beard Award nominee, and has perfected her craft over the last decade in the Nostrana kitchen. RIGHT TOP Arden Chef Sara Hauman and owner Kelsey Glasser LOWER RIGHT Arden’s menu reflects seasonal availability as the chef sources ingredients from

small, local farms. BELGARD TAMARA by written patrons the ability to deepen their relationship with wine. relationship their deepen to the ability patrons DINA AVILA DINA © Portland’s most well-known chefs are dipping their toes deeper in the wine pool offering more casual experiences that give that give experiences casual more in the wine pool offering deeper toes their dipping are chefs well-known most Portland’s CHEF-DRIVEN WINE BARS JOHN VALLS ©

43PDX 104-113 Portland Wine Bars.indd 104 5/30/19 5:46 AM 43PDX 104-113 Portland Wine Bars.indd 105 5/30/19 5:46 AM Portland’s most revered chefs are not only hard at work creating memorable dining experiences in their well-established and frequently-visited restaurants, they’re busy creating new, more casual spaces to showcase their food alongside great wines. These new wine bars-cum-restaurants are offering guests approachable menus with extensive selections of interesting and obscure wines while serving as a kitchen playground for the chef.

ARDEN DAME Thelonious Wines first opened as a bottle shop, then began serving wine by The Dame Collective serves seasonal Northwest food alongside a wine list the glass, and eventually served small bites. But as their business grew, and that acts more like a tour of natural wines from around the world. The Collec- customers expressed interest in more food options, owners Kelsey Glasser tive’s unique restaurant model highlights chefs-in-residence and burgeoning and Alex Marchesini looked at expansion. The Arden space, barely a block restaurant concepts (like Estes and Pasture) paired with Dame’s au natural away, had been sitting empty, and when the couple fortuitously connected wine program. JOHN VALLS

© with Michelin-starred chef Sara Hauman, they knew they had the makings of Pasture’s menu changes with the whims of the seasons and weather that a real restaurant. Glasser jokes that she and Marchesini quickly realized they dictates the harvest available from local farmers. The concept started when just might kill each other if they were running two business together, so they chef/butcher/owners Kei Ohdera and John Schaible (formerly Farm Spirit split them up; Marchesini kept Thelonious and Glasser kept Arden. and Blue Hill) considered what was lacking from the thriving Portland food Glasser says Arden is moving away from the “wine bar” label to avoid the scene. Ohdera says, “Most chefs in Portland strive to source locally, as we do, connotation of cheese, charcuterie and wine flights. “We are really a wine- because it means better flavor and geographical relevancy. Our goal is not to focused restaurant.” She thinks the recent explosion of wine bars dedicated offer just the best of the land, but to also support the community we are in.” NATALIA TORAL NATALIA

© to great food is fantastic, though. “Any chef worth their salt has a good palate Estes Executive Chef Patrick McKee’s (formerly Perlot and Paley’s Place) menu and enjoys good wine. So, it makes sense that chefs would want to create is inspired by the dishes his mom made while he was growing up, like her dishes that are enhanced by great wine and vice versa.” Spaghetti & Meatballs, or Braised Oxtails with Potato Gnocchi. McKee says CLOCKWISE from top left: Enoteca Nostrana’s Enjoy Arden’s prix fixe menu with wine pairings or order a la carte for a more that what makes Estes unique is that he cooks food based on landmark times seasonal menu is inspired by classic Italian recipes casual night out. The wine program is largely a curated collection of cellared in his life, “Whether it’s the influence of family and food from my mom, my from owner Cathy Whim’s notebooks and clippings. bottles which also means the list is always changing, as cellared bottles are decade with Vitaly Paley, being on Iron Chef America, or my stage at Arzak Executive Chef Patrick McKee (center) heads the not available in large quantity. The intimate space demands fresh ingredients Restaurant in San Sebastian, Spain, we cook from the heart and want to bring Estes chef concept at Dame Collective. Chef Al- are ordered daily. And because sourcing from small, local farms, means they people together over well-thought out and heartfelt food.” thea Grey Potter of Oui! Wine Bar and Restaurant don’t often get the same ingredients twice, Arden’s menu reflects the season- Dame is open Wed-Sat 5:30 to 10pm, Sun-Tues 5:30 to 9pm, check the combines her love of garden-fresh ingredients with al availability. Glasser says that’s exactly what their patron’s love. “Even if they menu for what chefs are in residence. 2930 NE Killingsworth Street, international flavors for an explosive menu. Dame come in once a week, there are always new dishes and new wines to try.” Portland, OR 97217, 503.227.2269, www.damerestaurant.com serves seasonal Northwest food alongside a wine Arden is open Sun-Thurs 5 to 9pm, Fri-Sat 5 to 10pm. 417 NW 10th Ave, list that acts as a tour of natural wines from around Portland, OR 97209, 503.206.6097, www.ardenpdx.com ENOTECA NOSTRANA the world. Boasting wild French bar food, the menu After more than a decade serving Italian classics and regional wines in the at Canard is conducive to either snacking or dining, CANARD but with an emphasis on wine. CENTER Award-win- rustic Tuscan farmhouse (i.e. the Nostrana dining room), chef Cathy Whims ning chef/owner Gabe Rucker says Canard takes Two-time James Beard winning chef Gabe Rucker (of and Little (six times James Beard award nominee) and her husband David West opened foods that have become passé and transforms them Bird) and wine director Andy Fortgang created a place that serves playful food the adjacent Enoteca Nostrana to add a modern Italian venue with great in an all-day café, alongside a serious wine program. Boasting wild French bar ambiance and a strong wine emphasis. DAVID L REAMER L DAVID in creative ways. DIAZ CARLY © © food, the menu at Canard is conducive to either snacking or dining. But the Enoteca is definitely a wine place. In addition to a no-reservations, casual script is flipped, where the food is paired with the wines. service style, they encourage a convivial atmosphere for guests to taste Rucker says, “Our menu changes constantly, but we like taking things that myriad of global bottles. Whims says, “How can we get exciting juice into our have become passé (i.e. wonton chips or Ritz crackers) and working them into customers’ glasses and expose them to something they previously wouldn’t a menu in new, creative, and fun ways.” Canard showcases Rucker’s playful, have had the opportunity to try?” Though Enoteca takes wine seriously, the no-rules-style in the form of dishes like Steam Burgers, Ducketta, and Foie atmosphere strives to be light, enjoyable, and accessible, encouraging a Gras Dumplings. “The sky’s the limit here. Our goal is to make anything growing enthusiasm among all wine drinkers. “We provide a platform where possible, for anyone, at any time of day. Andy and I want Canard to be a place the wine community can engage in a fun and lively setting,” says wine direc- people want to hang out, and not take anything too seriously,” says Rucker. tor Austin Bridges. “It’s a place where we would like to drink.” Fortgang’s hope is that people come in for a glass and a snack and leave The heart of Enoteca Nostrana is the two-story, glass-encased wine cellar hours later after dinner and several bottles. With 20 wines by the glass and which stores up to 3,000 bottles. With a wide European focus, representing over 250 bottles (ranging from inexpensive to unique and collectable), the Italy, France, Germany, Spain, and America, the selections have an underlying only rule with Canard’s wine list is that it must taste good. Fortang says, “The emphasis on natural winemaking and experimentation. And of the fresh, wine list is meant to spark conversation. Some of the wines on this list are colorful, and whimsical design, Whims says, “The vibe is just as funky and about innovation, and some are about tradition. We hope our guests will feel fresh as the wines we pour.” encouraged to ask questions, explore, and enjoy.” Enoteca is more than just a wine bar. It also serves delicious, creative, and Canard is open Mon-Fri 8pm to midnight, Sat-Sun 9am to midnight. inspired dishes. The menu,mainly share-plates, is tied to the seasons and Next door to Le Pigeon at 734 East Burnside, Portland, OR 97214, inspired by classic Italian recipes both from Whim’s notebooks and clippings, 503.279.2356, www.canardpdx.com as well as her own creativity. CARLY DIAZ CARLY DAVID L REAMER L DAVID © © >>

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43PDX 104-113 Portland Wine Bars.indd 106 5/30/19 5:46 AM 43PDX 104-113 Portland Wine Bars.indd 107 5/30/19 5:46 AM ENOTECA NOSTRANA (continued) Pea Salad with Enoteca Nostrana is open daily 4pm to midnight. Next door to Nostrana at 1401 SE Morrison Street, Portland, OR 97214, 503.234.2427, www.enotecanostrana.com Crispy Prosciutto OK OMENS & Oregon Hazelnuts Chef Justin Woodward wanted to open a bar that could juxtapose with his restaurant . It recipe by Executive Chef Althea Grey Potter, Oui! would be something casual and bustling, a relaxed place to stop by for a drink and a bite to eat; where he could just pop into for good food and drinks without having to make a reservation. And OK Omens was born. DRESSING The entire concept is based on doing things in a new, thoughtful, and intriguing manner. Known for 3 Tbsp fresh lemon juice using unusual ingredients such as green Szechuan peppercorns, turnip green XO sauce, koji aioli, 1 Tbsp Dijon mustard sansho, smoked beef fat remoulade, steak with Roquefort, nuoc cham, foie gras, Urfa biber, and black 1 tsp maple syrup garlic hoisin, Woodward’s food grabs your attention. He remarks, “There are too many options in Port- ¼ cup extra virgin olive oil land to do something boring, besides, that just isn’t who I am. Being true to myself means pushing the envelope, in every aspect of the dining experience. Why go out to dinner to be bored? The food SALAD and wine are interesting, that is the concept. We don’t serve baked brie with apples and if we pour 12 thin slices prosciutto Chardonnay, I give Brent hell about it.” 8 ounces fresh goat cheese, roughly crumbled OK Omens is also known for having one of the most dynamic wine lists in Portland (not to mention 2 cups shelled fresh English peas (from about 2 pounds of wine shots). Typically, they don’t overlap the wines served at Castagna, but they also try not to set too pea pods) many rules for themselves and Brent Braun (wine director of Castagna and OK Omens and winner of 16 ounces sugar snap peas (about 4 cups), stems removed Food and Wine Magazine’s Sommelier of the Year) is notorious for writing tasting notes on his menu 1 cup hazelnuts, toasted and roughly chopped that make the wines almost as much fun to read about as they are to sip. ¼ cup tarragon, roughly chopped OK Omens is open daily 5pm to midnight. Next door to Castagna at 1758 SE ¼ cup mint leaves, picked Hawthorne Boulevard, Portland, OR 97214, 503.231.9939, www.okomens.com 4 scallions, finely sliced (green and white parts) Salt and freshly cracked pepper OUI! WINE BAR + RESTAURANT Just say “Yes!” to Oui! Wine Bar and Restaurant at the Southeast Wine Collective where Chef Althea METHOD Grey Potter is using a variety of textures and surprising ingredients to catch the attention of her guests Preheat oven to 325 degrees. in this bustling Southeast Portland location. Like fuel to the fire, being able to pair Chef Potter’s In a small bowl, whisk together lemon juice, maple syrup inspired menu with wine flights from a dozen small producers from the Southeast Wine Collective’s and Dijon mustard. Slowly whisk in olive oil to emulsify. urban location, makes for an explosion of taste. On a sheet pan lined with parchment paper, lay prosciutto Named locally as the best New Restaurant of 2018, Chef Potter is no longer flying under the radar in a flat, even layer without overlapping. Top with another after the restaurant’s soft opening, but has instead become well known for taking a bold approach to sheet of parchment paper and another sheet pan to hold food, combining her love of garden-fresh ingredients with droves of international flavors to build a it flat. Bake until crispy, for about 20 - 25 minutes. Gently creative , colorful, and flavorful menu that changes as much with the season, as it does with her whim. break into pieces. Working in batches, cook green peas Of this, Chef Potter says, “The menu at Oui! is inspired primarily by the changing of the seasons and and sugar snap peas in a large pot of boiling salted water the beautiful vegetables and fruit that arrives with them. We have a few dishes that stay on the menu until crisp-tender, about 2 minutes per batch. Immediately year-round, but we change most of it in celebration of produce at the height of its deliciousness (not transfer to a bowl of ice water and swoosh peas around unlike wine!).” Rooted in French technique but playful with global flavors, guests can enjoy small ala until cold; this sets their color and halts the cooking. Drain carte share plates to larger, more satisfying meals, or choose the chef’s five-course, family-style tasting and pat dry with paper towels. menu with wine pairings (one of the most affordably priced in town), and let Potter work her magic. In a large pot of boiling salted water, cook English peas And because all great meals are better with wine, Oui! offers five different flights of wine to choose (about 1 minute). Quickly transfer to a bowl of ice water to from. Enjoy a selection of Division wines from founders Tom Monroe and Kate Norris, a sampling halt the cooking. Once cold, drain and dry thoroughly. of wines from the members of the Collective, a variety of Pinot Noir from regional micro-producers, Julienne the snap peas, creating long, thin strips. Rosés from local and international producers, or have some fun with a surprise flight, chosen by the In a large bowl, combine the snap peas, English peas, photography by CARLY DIAZ uber-capable bar staff. Norris says, “Our Collective wines are half the menu, and the other half is wines that inspire us to do what we do, and that push us to keep on discovering. We have wines of the tarragon, scallions, and hazelnuts. Dress with lemon old world, both classic and avant guard, and wines from North America that we feature in our Guest vinaigrette and season to taste with salt and pepper. Winemaker program, which kicks off every month with a free tasting at the winery. Transfer to large bowl or serving platter and top with crispy prosciutto, goat cheese & mint leaves. Pea Salad with Crispy Prosciutto & Potter is delighted about the influx of wine bars with exciting food programs. She says, “Gone are the days where the only food option at a wine bar or winery was a second thought, often relegated to a cheese board. Wine can be enjoyed with so many different foods and cuisine and I’m glad Portland is RESERVATIONS Oregon Hazelnuts embracing that.” Oui! recipe by Executive Chef Althea Grey Potter, Oui! Oui! is open Wed-Thurs 4pm - 10pm, Fri 4pm - 11pm, Sat 1pm - 11pm, Sun 1pm - 9pm, 2425 SE 35th Place, Portland, OR 503. 208.2061 Mon 4pm - 9pm. 2425 SE 35th Place, Portland, OR 97214, 503.208.2061 www.sewinecollective.com/oui-wine-bar-restaurant www.sewinecollective.com/oui-wine-bar-restaurant www.sewinecollective.com/oui-wine-bar-restaurant

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43PDX 104-113 Portland Wine Bars.indd 108 5/30/19 5:46 AM 43PDX 104-113 Portland Wine Bars.indd 109 5/30/19 5:46 AM VOTED BEST SERVICE, BEST AMBIANCE AND BEST OVERALL IN 2018 BY THE PEOPLE OF PORTLAND! “Half-Baked” Cookie with Caramel and Jacobsen Sea Salt recipe by Executive Chef Althea Grey Potter, Oui! www.sewinecollective.com/oui-wine-bar-restaurant

We bake this cookie to order and serve it warm with a seasonal housemade ice cream. The cookie dough is made with milk instead of eggs so that we can leave the center slightly underbaked, resulting in an ooey gooey treat!

COOKIE 2¼ cups all-purpose flour 1 tsp baking soda 1 tsp salt 1 cup butter, softened ¾ cup packed brown sugar ¾ cup granulated sugar 1 tsp vanilla extract ½ cup whole milk, room temperature Dinner • Late Night • Happy Hour • Private Dining 2 cups (12 ounces) semisweet chocolate chips

2165 W Burnside St. Portland, OR • 503.223.1513 Method RingSideSteakhouse.com In a large bowl, whisk together flour, salt and baking soda. In a stand mixture fitted with the paddle attachment, cream sugars and butter until light and fluffy. Mix in milk and vanilla and scrape down sides of bowl. Carefully mix in flour mixture. Do not overmix! Mix in chocolate chips. To bake Butter a small cazuela or skillet. Pack in cookie dough ¾ of the way up the sides of the pan. Bake at 450 degrees until the edges are cooked and the center is warm but still gooey. To serve Serve warm with a scoop of your favorite ice cream, sea salt flakes and caramel.

CARAMEL 2 cups sugar, sifted ½ cup water 2 tsp salt 1 cup cream, room temperature 4 Tbsp (½ stick) butter, cut into small cubes 1 tsp vanilla extract

Method Mix in a medium saucepan, whisk together salt, sugar and water over medium heat until sugar is dissolved. Cook sugar mixture without stirring until it photography by CARLY DIAZ caramelizes and becomes light amber in color (300 degrees on a candy thermometer) Turn off heat and stir in butter and cream. Let cool to room temperature and whisk in vanilla. Will keep in refrigerator up to 2 weeks. Warm gently before serving. “Half-Baked” Cookie with RESERVATIONS Oui! 2425 SE 35th Place, Portland, OR Caramel & Jacobsen Sea Salt 503. 208.2061 recipe by Executive Chef Althea Grey Potter, Oui! www.sewinecollective.com/oui-wine-bar-restaurant www.sewinecollective.com/oui-wine-bar-restaurant

43PDX 104-113 Portland Wine Bars.indd 110 5/30/19 5:46 AM 43PDX 104-113 Portland Wine Bars.indd 111 5/30/19 9:35 AM Coriander Granola The recipe by Chef Sara Hauman, Arden Reservations 503. 206.6097, www.ardenpdx.com things that 417 NW 10th Ave, Portland, OR make it home.

Granite l Limestone l Marble l Quartz l Quartzite l Soapstone l Porcelain

INGREDIENTS ½ cup sugar ½ cup honey 4 Tbsp canola oil 2 cups rolled oats ½ cup sunflower seeds 6 Tbsp white sesame seeds 5 Tbsp pumpkin seeds 2 Tbsp coriander seeds, crushed ½ tsp salt

Method Wash in a small saucepot, melt together sugar and honey. Combine the rest of the ingredients in a bowl and mix thoroughly. Once the sugar has dissolved, stream the We warmly invite you to Intrepid Marble and Granite, a locally owned importer of honey mixture into the oat mixture and com- stunning natural stone tile and slab. Our abundant offerings also include glass, metal bine until small clumps begin to form. Place the granola in an even layer onto a baking and stone mosaics, ceramic and porcelain tile and an array of specialty lines to help you sheet covered with parchment or wax paper. create your perfect space. For the past 25 years in Portland, we have strived to offer the Bake at 325 degrees for 20 minutes. Stir the best selection of high quality products. granola and bake for another 20 minutes. The granola will be chewy when you take it out of the oven, but will crisp up once it begins to cool.

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