Co-located with the Nicky USA's WILD ABOUT GAME!
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2005
PRESENTERS!
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Chef
Beau Carr, Ringside Restaurant |
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 Chef Beau Carr RingSide Restuarant |
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Professional Milestones, Achievements & Associations:
Critical Acclaim & Awards:
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"Raw
Food Made
Easy For 1 Or 2 People" Cookbook |
Chef Jennifer Cornbleet |
| Jenny Cornbleet, director of Raw-Food Cuisine, has an extensive background in a broad range of cooking styles. She has explored the culinary traditions in several of the world’s ethnic cuisines and has studied both Eastern and Western dietary healing philosophies. She is a fully certified professional raw foods chef and instructor, and was a Master Instructor for the Living Light Culinary Arts Institute for 4 years. Jenny is working on her first cookbook, “Raw Food Made Easy For 1 or 2 People”, which will be published in August, 2005. | |
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 Chef Dwayne Edwards |
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Items to be demonstrated at event:
Scallops Oreganata Caprese
Salad Veal
Saltimbocca
Assuming the Chef title for any established restaurant can be challenging, even more so if that restaurant has been a downtown legend for over 20 years! Since his arrival at Alessandro's in January, 2005, Chef Dwayne Edwards has demonstrated a unique flair for traditional northern Italian cuisine. Although his training goes back as far as he can remember, Dwayne received his formal training while working for Chef Tony Jarrach, Couvron, Chef Robin Flowers, Gustav's, and Chef Larry Grimes, Art of Catering. Chef Edwards has also held management positions with such industry leaders as Morton's of Chicago, Hilton, and Outback Steakhouse. Upon entering Alessandro's Chef Edwards had the daunting challenge of reinvigorating a menu that was still a hit with many of our guests. By taking the time to listen to the guests and employees, and then analyzing the sales data, Chef Edwards has done just what he set out to do. The resulting menu is comprised of many new and exciting menu items, as well as more authentic versions of past favorites. |
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 Executive Chef John Eisenhart |
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John Eisenhart, the executive chef at Pazzo, has been flirting with food since he was a teenager in Omaha, Nebraska. Along the way, he has captured the attention, and respect, of some of the greats in the culinary world. Called the "Master of Flavor" by former boss, New York celebrity chef/restaurateur Mario Batali of Babbo, and "Master of Pasta" by James Beard award winning chef Philippe Boulot of the Heathman Restaurant, in Portland, John Eisenhart simply thinks of himself as a fan of unfussy, fresh, bold flavors. Chef John Eisenhart is young, just past thirty, but his affair with food began as a spunky fourteen-year-old washing dishes after school at one of the top restaurants in California's wine country. During the early 1980's 'spa cuisine' craze, John worked at the swank Sonoma Mission Inn washing dishes, watching the chefs make their magic, while his Mom owned and operated a successful Delicatessen down the street. John continued his high school education, washed dishes evenings and weekends, and saved every penny for his heart's desire - a 1965 Ford Mustang convertible. Yup, he bought the beauty, and so began a life long love affair with vintage cars. He currently owns a sweet 1964 XL Ford Galaxie. Every day he drives 'her' to work, and parks across the street from Pazzo, deep in the safe confines of an underground parking lot. The allure of the creative side of the kitchen called to John, and within a year of graduation he left the wine country to take a position in the City with the acclaimed Aqua Restaurant, in San Francisco, as an assistant pastry chef and line cook. Here, his eyes were opened to the world of Flavor. Of possibilities. Eisenhart, a 1991 graduate of the California Culinary Academy, further honed his skills in the legendary kitchen at Masa's, where he served as tourant/butcher and pastry assistant from 1995 to 1997. Eventually, he was drawn to the flavors of New York City, and his first post was working as Saucier for two and a half years at La Grenouille, "The Frog" in French, a well-known French restaurant in mid-town Manhattan. And then it happened. Chef John Eisenhart was drawn to Mediterranean cuisine. Setting his sights on the best, he landed the coveted spot of sous chef at Babbo, Mario Batali's flagship Italian restaurant in the Village. He opened Babbo with Mario, and soon was put in charge of experimenting with unique flavors. After two and a half incredible years at Babbo, John knew the Italian countryside was calling. It was time to explore the terra firma of the cuisine he loved. Taking a break from Babbo with Mario's blessings, John Eisenhart spent a full year in Italy working with top chefs in some of the finest small, boutique kitchens in Lucca, Venice and Alba. He learned about seafood in Venice, pasta and rice in Lucca, truffles in Alba, and met with the vintners and farmers of each region. He toured olive oil farms, and got to know the cheese makers. He devoted all his time to his craft. And so it was here in Italy that Eisenhart developed his philosophy about food: Fresh, Bold, Simple, Clean Flavors, and oh yes, using some technique. Returning to New York, Eisenhart re-entered the Babbo kitchen to work another year along side his mentor, Chef Mario Batali. He then decided it was time to move out West. He made some inquiries, researched Portland and knew instantly he wanted to live and cook here. That was about the time James Beard award winning French Chef Philippe Boulot of the Heathman Restaurant, in Portland, received his resume, and immediately hired John as his sous chef, a post he retained for two years until the position of executive chef at Pazzo, just a few blocks down the street, became available. It didn't take the management at Pazzo long to see that this talented young man, who had a passion for 60's cars, 70's punk, and everything Italian, would fit just fine with the twelve year old traditions at Pazzo. So, why Portland? John answers in his own words: "Well, after cooking in San Francisco, New York and Italy, I visited Portland. I saw the great quality of life here, and couldn't pass up the great organic meats and produce of this region. Portland has the most I've ever seen…….anywhere. The chefs, the food, the ingredients are top notch. Many of the local chefs here have come from New York and Europe. I was impressed. I still am. I love it here." What will you see at Pazzo? Chef Eisenhart buys from local purveyors, micro-farmers, and features organic meats, fish and produce on his menu. He knows the local farmers personally, hand picks his ingredients and creates a new, fresh menu for Pazzo with every turn of the season that includes old favorites and traditional entrees, yet brims with exciting new dishes that convey the lively passion of Pazzo (which means crazy in Italian) and the culinary pleasures of Chef John Eisenhart. Over the past year, Chef Eisenhart has taught at In Good Taste Cooking School and The Olive Farm, traveled to California to pick olives for the 2004 Davero olive oil bottling, participated in the Wild About Game Cook-Off at Resort at The Mountain, Taste of Tillamook County, and Cooking with Kids, classes to benefit the Morrison Center in Portland. He was featured in a Horizon Airlines in-flight video on Portland, and has appeared on local television and radio shows talking about his passion, Pazzo, oh, and uh, fast cars and cool music. |
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Aaron Guerra Executive Chef |
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DEMO: The demo will consist of various fruit and vegetable carving demonstration, with the highlight being a complete watermelon carving. BIO: Aaron Guerra has been in the restaurant business most of his adult life. His passion for cooking, learning and teaching led him to six successful years with the Radisson Hotel in Sacramento, California, completing 63 shows on Hong Kong, Malaysia, and Thailand with celebrated Chef Martin Yan of Yan Can Cook , and graduating from Le Cordon Bleu with a 4.0 GPA and an externship at the Lodge at Pebble Beach. Currently, after opening the Sur La Table's Culinary School in Portland's Pearl District, working under Phillipe Boulot at the Heathman Hotel, and Instructing Advanced Garde Manger for the Le Cordon Bleu program at Western Culinary Institute in Portland, Aaron is the Executive Chef for the Restaurant at the Historic Reserve in Vancouver, Washington and Culinary Instructor for the International Air & Hospitality Academy. |
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 Chef Jodell Hinojosa Chef Services & Gourmet Products 360.607.3281 |
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I grew up in the South; Texas to be exact, where holidays and family gatherings are centered on food. All the women in my family are great cooks and growing up with all that experience has made me a good cook, as well. I love entertaining and preparing special meals for friends and family has always been a joy instead of a chore. However, it wasn't until I was living abroad that I became passionate about the freshness and quality of the food I was preparing. France is a culture centered on food, and the enthusiasm is contagious! The colors and aromas of the local markets are intoxicating, and I loved shopping daily for the ingredients I would use in dinner that night. I was inspired to take classes and learn the classic techniques. Years later, the enthusiasm is still alive and thriving in Jo Foody's Chef Services. I love getting to know my clients and preparing customized menus for them! I get to shop the markets daily, and put to use the skills I have developed over the years. My family loves to cook, as well! From our combined passion comes our Gourmet Products line. Our Estilo Azteca Dry Rub has an addicting flavor that is good on all meats and vegetables. The Tejas Chili mix creates a true Texas style chili whether you are a carnivore or vegetarian. The Mongol's Fire Sauce and Marinade gives meat a wonderful savory flavor. Finally, the Mad Moon Rising dry rub will satisfy anyone looking for lots of heat! So, let Jo Foody do the cooking for you - we can get you out of the kitchen and back with your friends and family! |
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 Executive Chef Mark Hosack Hudson's Bar & Grill Located Inside the Rustic Heathman Lodge |
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A 1986 graduate of New York's Culinary Institute of America, Hosack a native Texan, spent time in his home state fine tuning his chef skills at Brennans of Houston, in Houston and the Sweetwater Country Club in Sugarland Texas. Now making the Northwest his home, Chef Hosack has been cooking in the Portland Metropolitan area for 11 years. Prior to Hudson's Restaurant, Hosack could be found at Red Star Tavern and Roast House, Pazzo Ristorante and McCormick and Schmick Management in Portland. As Hudson's executive chef, Hosack brings a knowledge of and passion for classic American comfort foods the feature the bounty of the Pacific Northwest. He works directly with local producers and growers to procure the finest seasonal ingredients for his dishes. The commitment of Hudson's to the region's suppliers and appreciation for the freshest of ingredients, is evident not only in the dining room's seasonal menu, but also on the restaurant's wine list, which features Oregon and Washington wines. Hosack was a guest chef for both the 2000 and 2001 "Salmon Bake Dinner" at the International Pinot Noir Celebration in McMinnville, Oregon. He has participated in chef exchanges among them, the Stephanie Inn in Cannon Beach, Oregon. He was a featured chef at New York's famous Beard House March 2002. December 2002 he was one of four chef's chosen to prepare a Pacific Northwest feast for 600 guests at the "Capitol Holiday Tree Celebration" a gala dinner that accompanied the lighting of the first ever Oregon tree selected to adorn the West lawn of our Nation's Capitol. Most recently Chef Hosack went head to head with some of Portland's top chefs at the "Portland Iron Chef" competition. Not only did Hosack help raise 150,000 for the Portland Relief Nursery but won bragging rights with his winning dish using the secret ingredient "mussels". Additionally, Hosack is involved in Share our Strength, The Children's Trust and has volunteered his talents at the annual Taste of the Nation fundraising event. Dale's first career was as a deep-sea diver in New Orleans and Alaska, but his love of cooking led him to Vancouver, Washington's Clark College and a degree in culinary arts. This was followed by graduating from the Culinary Institute of America in New York. Stops along his career have included the Sheraton Anchorage and the Alyeska Ski Resort in Alaska, as well as eight years at Alexander's at the Portland Hilton. Dale has been the Executive Banquet Chef with the Heathman Lodge since their opening November 1997. Chef Lee participates with many local charities including the Cystic Fibrosis Foundation's Annual Chef's Dinner, Oregon Zoo's Zoolala and Portland's Taste of The Nation. Besides cooking, he also enjoys travel and has visited most parts of the world with his wife, Susan. |
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 Executive Chef Jeremy McLachlan Salty's on the Columbia |
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Jeremy McLachlan has been appointed new Executive Chef of Salty's on the Columbia. Chef Jeremy brings 8 years of Salty's experience to this beautiful view restaurant located on the Columbia River. McLachlan education includes a 2 year culinary program at Clark County Vocational Skills Center where he placed 3rd in a major regional competition. He then went on to experience working at all three Salty's restaurants, where he was sous chef under the tutelage of Salty's previous corporate chef, Byron Shultz and Chef Todd Albert. At Salty's on Alki, Jeremy was Executive Sous Chef where he managed the kitchen staff calculated food costs and inventory and created nightly specials from June 2002 until February 2004. When he joined Salty's in 1996 he worked as Relief Sous Chef and Lead Line Cook. He also cooked and was a kitchen supervisor for two years at Newport Bay in Vancouver Washington. "My first love is to create dishes with fresh seafood. I love to meet up with the freshest gifts from the sea and design ways to present them in dishes our guests will come back for again and again," says Chef McLachlan. "I am excited to have the opportunity to work with corporate executive chef Dan Thiessen. Together we will bring Salty's to the forefront as one of Portland's finest restaurants. |
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 Antony Osborn Dean of Culinard |
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this very visual presentations consisting of creating chocolate
bowls, boxes, ornaments, truffles, and more. All of the items Chef
Antony creates in each demonstration will be interesting in its
own right and he will build on a theme to create a chocolate center
piece that will be fully assembled on the final day of Sunday. He
will make himself available at the Interactive Cooking School booth
for extended Q&A sessions before and after the presentations. Chef Antony Osborne has accumulated a wealth of international experience in the world of Culinary Arts. Having worked and lived in thirty-eight countries, apprenticed and trained at esteemed locations such as The Dorchester in London, Palace Hotel in Switzerland and Nasseur Hof Hotel in Germany under the tutelage of Chefs Anton Mosimann, Hans-Peter Wodarz and Herbert Lagendorf, to name a few, Chef Osborne has gained a limitless diversity of culinary knowledge. At the age of 25, while at The Dochester, Chef Osborne was the youngest Executive Pastry Chef of a leading hotel in the world. He went on to become the Executive Pastry Chef of The Oriental in Bangkok, Thailand where he catered and prepared specialty desserts for the Royal Family of Thailand, and for many state banquets for George Bush and Ravi Gandhi (Indian President). He also provided desserts for exclusive royal boat cruises for Prince Charles. Chef Osborne carried his title of Executive Pastry Chef to the Nagoya Hilton Hotel in Japan and to Raffles Hotel in Singapore, one of the highest-ranking hotels in the world. Here he worked with many top chefs such as Alain Ducasse, Joel Robuchon, Charlie Trotter, Michel Trois Gros to name but a few. Through hard work and passion for the art of pastry, Chef Osborne was able to be a part of the Best National Team at the Singapore Salon Culinaire in 1994 and was awarded the Golden Lion Award, the highest culinary award in Asia. Chef Osborne also won gold metals at the Igeho Salon Culinaire Basel in 1985 and 1993, and most recently received a gold medal in 1998 as a Pastry Consultant for the Oriental team at the Thailand Salon Culinaire. The knowledge, experience, professionalism and overall excellence that Chef Osborne brings to Culinard students and to the institution as a whole is priceless. |
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 Chef Rob Pando Red Star Tavern & Roast House |
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Star's Executive Chef of six years, Rob Pando, was born to cook.
From his early days growing up in Larchmont, New York, to his cross-country
travels, Rob's heart has always been in the kitchen. His passion
for cooking showed up early and was honed in restaurants across
America. After college in Colorado, Rob decided to follow his dream,
pack up for San Francisco and pursue culinary school. He knew he
was on to something when he discovered he could make a living at
something he loved. After graduating from the California Culinary
Institute, Rob earned his wings as a chef by working more than fifteen
years in some of San Francisco's finest restaurants. During these
formative years, Rob met and married his wife, became a father,
and worked with world-class chefs.
Rob's mentors include Rick O'Conell of Rosalie's on Van Ness and RAF in North Beach, Reed Hearon of Restaurant LuLu, and Donna Scala of Scala'a Bistro, all in San Francisco. These incredible talents had an affect on focusing Rob's passion for creating great food. As the chef de cuisine at Scala's Bistro, Rob learned the importance of staying true to a concept, an idea he has carried forward at the Red Star Tavern & Roast House. Rob is defining Regional American Cuisine, food that celebrates the diverse flavors and substantial tradition of our country with a casual, rustic, wood fired elegance. Rob sprinkles his creations with history that give them truth, sing to our childhood, and lift our spirits. Under Rob's direction, Red Star Tavern & Roast House, has enjoyed unparalleled growth. Rob works on expanding his knowledge by reading historical accounts of cuisine in America and consulting with local, regional and national vendors on the availability of product and trends of purchases. Rob is a member of the James Beard Society and several other service and professional organizations. He also continually participates in charitable and food events including:
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