AboutFace Magazine - Food & Drink 2016

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PORTLAND’S INTERVIEW MAGAZINE

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20

16

Feature Interviews Aaron Barnett Chef/Owner, St. Jack and La Moule

Kooroush Shearan Owner, Piattino

Jody & Bailey Owners, MODÁO

Garrick/Shannon Monihan Owners, Red Frog Security Consulting

Profiles Eric Surface/Ben Dobler Tony G. Lee Warren Pascal Chureau

Spotlights Tartberry Yogurt Art in the Pearl Big Bottom Distilling

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CONTENTS FOOD & BEVERAGE 2016 // ISSUE 21

Cover photo by Tim Sugden

COVER INTERVIEW 34 RANDY SEBASTIAN

RENAISSANCE MAN

FEATURE INTERVIEWS 10 AARON BARNETT

CHEF/OWNER, ST. JACK & LA MOULE

40 GARRICK/SHANNON MONIHAN

OWNERS, RED FROG SECURITY CONSULTING

SPOTLIGHTS 18 TARTBERRY YOGURT BUSINESS 19 ART IN THE PEARL EVENT 20 BIG BOTTOM DISTILLING BUSINESS

ARTICLES 08 CHEESE AND WINE PAIRINGS CUISINE 22 DOPE KITCHEN COOKWARE 23 FASHIONXT EVENT 24 ERIC LOGAN ENTREPRENEUR

PROFILES 46 ERIC SURFACE/BEN DOBLER

MT. TABOR BREWING 48 TONY G.

TONY G'S PIZZA OVENS 50 LEE WARREN

PAPA LEE'S KITCHEN 52 PASCAL CHUREAU

FIELD & VINE DINNERS

ABOUTFACE

26 JODY & BAILEY

OWNERS, MODÁO

P o r t l a n d ’s I n t e r v i e w M a g a z i n e

14 KOOROUSH SHEARAN

OWNER, PIATTINO

COLUMN 33 FILM 54 NEWS

4 FOOD & BEVERAGE 2016 // ABOUTFACEMAG.COM

AFM Team

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Letter from the Editor No Place Like Portland It was on a business trip to California this August for AboutFace that it struck me - we have it very good here in Portland. Stroll through any neighborhood in our beautiful city, and you will be tantalized by a wide variety of dining options.

This food and beverage issue brings to mind romantic evenings out with a date, get-togethers with friends after work to celebrate, or sitting down with family to spend quality time together.

If it’s a dinner date you have in mind, you can’t go wrong with either La Moule in SE or St. Jack in NW, both owned by Chef Aaron Barnett (pg. 10). For Italian small plate cravings, take a nighttime stroll through the Pearl to Piattino, and say hello to owner Kouroosh Shearan (pg. 14). If you’re into trying new libations in unique locations, check out Big Bottom Distilling (pg. 20) in Hillsboro, or Mt.Tabor Brewing in SE (pg. 46).

With school back in session, convenient meals are in order. Expand your family’s culinary horizons with a trip to the food carts on SE 11th, where the real crowd pleaser is Papa Lee’s Kitchen (pg. 50). Finally, for a refreshingly sweet treat, take the family to Tartberry Yogurt (pg. 18) for some wind-down time before heading home.

As summer comes to a close I hope you will enjoy and appreciate all the time spent with friends and family enjoying the great food and beverages we are so fortunate to have here in Portland.

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A

AFM article

CUISINE

Nibble & Sip

Cheese & Wine Pairings Compliments of Mark Edwards - DPI Specialty Foods

Blue Cheese

Washed Rind Fresh Soft Cheese Gewurztraminer, Riesling, Sauternes, red Burgundy, Pinot Noir.

Riesling (dry to sweet), Gewurztraminer, Moscato, Champagne, Chablis, Pinot Gris, unoaked Chardonnay.

Tri ple - Cremes

Soft Ripened

Hard Gratin

Sauternes, riesling, port

This cheese is Champignon Black Label Cambozola. Try it with something bubbly and brut. Sauvignon Blanc, Pinot Blanc, Chenin Blanc.

Because these cheeses often coat the mouth, a highly acidic wine is in order. For Camembert or Ancient Heritage cheese, light to medium reds are recommended. Which one you prefer is up to you, but we suggest French vins such as Cabernet Sauvignon, pinot gris and Loire Valley Chenin.

8 FOOD & BEVERAGE 2016 // ABOUTFACEMAG.COM

Aged white Burgundy or Bordeaux, white RhĂ´ne blends, sweet riesling, viognier, vintage Champagne, Vin Jaune, red Burgundy, red Bordeaux, Cabernet Sauvignon, Barolo, Barbaresco, Nebbiolo, Petite Sirah, California red blends, red RhĂ´ne blends, zinfandel, red port, tawny port, Madeira, Sauternes, oloroso sherry.

I

AFM interview

FEATURE

Chef/Owner, St. Jack and La Moule

Aaron

Barnett

written by Courtney Tait

photographed by Tim Sugden

10 FOOD & BEVERAGE 2016 // ABOUTFACEMAG.COM

B

B

efore starting culinary school, Aaron Barnett, the Canadian-born, Los Angeles-bred chef of two of Portland’s hottest restaurants, was on a path to becoming a veterinarian. His decision to make a career out of cooking instead is one any Portlander with an appetite for rich, rustic flavors and an ear for French pop or British rock (heard on Barnett’s self-curated restaurant playlists) can be grateful for.

Here, he dishes on growing up with foodie parents, how Portland diners are changing, and his advice for anyone wanting to open a restaurant.

Let’s start by backing up. I keep hearing that you ate frog’s legs as a kid. Where did you grow up?

I was born in Alberta, and lived in Manitoba for a while. My parents were big foodies before it was a thing, in the 80s. In Winnipeg there were two restaurants that were French in the old-school way. My parents wouldn’t let me order off the kids menu, and I thought it was cool to eat snails and frog legs, and tell my friends at school.

Did you actually like that food as a kid?

Yeah, I mean, frog legs taste good, even just plain. With white wine, capers, dijon, shallots, lots of garlic and butter, I loved it. I would order it as my entrée, and the chef would come out and make the frog legs dance for me. He was a French guy, and he would say it looked like “Zee Winnipeg Ballet.”

That’s a great visual. So, your parents were into French food. Is there French in your background?

No, my family is from Scotland. My dad did a lot of travelling when he was young, through Europe, and a big part of it was eating and drinking wine.

My mom is a great cook, so the two of them would make these elaborate dinners. My dad would make demi-glace from scratch. All this stuff that took days to produce. When we left Winnipeg we moved to Los Angeles, which was a whole new world of flavors we hadn’t encountered much before. The Vietnamese and Thai aspect was a transformative thing, and Indian food, too. My mom glommed onto those flavour profiles. I was a fourth or fifth grader and I’d come home and she’d be making ceviche, or Peking duck from scratch.

Did you always want to be a chef?

I wanted to become a chef when I was 19, and my parents wanted me to finish school first. So I wound up getting into preveterinary medicine. I was on a path to becoming a veterinarian, but my math was terrible. At some point I said, “We’re all just wasting our time here.” I wound up going to culinary school after that.

You’ve worked as a chef in Vancouver, San Francisco, and La Quinta. What drew you to Portland?

My best friend from school and his wife had settled here and we would visit them. They were big foodies as well, so they would

drag me around to these different restaurants. That was when Pok Pok was opening and these newer restaurants were popping up, sort of the beginning of what Portland’s food scene is now.

Living in San Francisco, it’s challenging to live on a cook’s wages.

Moving to a place like Portland—back then it was significantly less expensive. It was a beautiful place, the food was great, and there was great produce. I was like, “Yeah, man, let’s go!: How is the restaurant scene different here?

The influences are what makes the food scene different. When I was in Vancouver the Chinese and Japanese influence was pretty prevalent. San Francisco had a Mediterranean bent. It was hyper-seasonal, hyper-local, and also had far more highend fine dining.

Moving here, the super high-end situation didn’t exist. It was all based on the product. That’s what really intrigued me. I’d spent all these years learning cool tricks and ways of cooking things, and when I moved here I thought I could do some fun stuff with the amazing produce and meat—developing relationships with farmers, growers, ranchers, and beef guys.

What about the people eating out?

Portland is becoming a place where people are willing to experiment a hell of a lot more than they were ten years ago. Now you’re seeing things like uni and offal meats and sweet breads or pig’s head. It’s become more prevalent that people are willing to try new ingredients and new dishes.

The St. Jack website describes the food as rustic French cuisine. What role does “rustic” play in your food?

My background was in high-end cooking, so there was zero rustic. When we opened St. Jack I wanted to focus more on technique and flavor profiles. So, to make it right you had to use a lot of butter and heavier ingredients. I wanted to stay true to the theme, using ingredients like bone marrow or pigs heads or sweet breads or foie gras, and treating it in a rustic way, which means I’m not doing anything you couldn’t have done in the 1800s. We don’t have any gadgetry; it’s really just fire and time.

A lot of our projects take three days to make one dish.

St. Jack has been Eater PDX’s Restaurant of the Year and the Oregonian’s Rising Star of the Year, and you were a semifinalist for a James Beard award. How important is that recognition to your fulfillment?

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It feels good. If anybody ever acknowledges that you’ve done something, and people like it and it’s worthy of note, it feels good. I got into this business because I like feeding people and I like seeing them eat it and smile. It’s about making people happy. The thing that’s nice about [the recognition] is it raises attention about your place and draws people in. That’s my primary joy that I take from it. All chefs have egos. I try to think that mine’s not out of control; I try to be pretty pragmatic. At the end of the day I do it because I like it.

How would you describe the difference between St. Jack and La Moule?

There’s supposed to be a casual elegance at St. Jack. The music is picked by me—a lot of mid-sixties French pop.

The idea was to have it be a semi-traditional restaurant with some playfulness.

La Moule was designed to be more fun, more user accessible, with more items on the menu that are something you could eat midweek. It’s also a little peppier. Our music is from the era between 1967 and 1983. You get The Cure, but you never have to listen to Morrissey.

When you walk into St. Jack on a Saturday night, you immediately smell browning butter and garlic, and rich, deep thyme. The music is a bit moody.

At La Moule you walk in the door and you might be listening to Kraftwerk or T. Rex and it’s meant to be just a little bit more fun. La Moule is a dimly lit, sexy little place.

Do you read the Yelp reviews for your restaurants?

Sometimes. I used to take it very personally when we’d get a bad Yelp review.

You can read a million five-star reviews, but the two-star one really stands out, because it’s a labor of love. It’s someone’s heart and soul poured into this thing, and you’re hoping people are going to love it as much as you do, which doesn’t always happen. I will glance through it once in awhile, and if there’s something that stands out as being a good point, then it can be useful.

What’s the best part of your work day?

Interacting with my staff. I like hanging out with them, talking to them, working with them. I like teaching people things, and I like them teaching me things.

What do you find most challenging?

Same thing. It comes with good and bad.

The worst part can be if service doesn’t go smoothly—it stresses me out. But luckily we don’t screw up too often.

What’s your advice for someone wanting to open a restaurant?

Work harder than you think you need to. AFM

ÜÜStJackPDX.com ÜÜLaMoulePDX.com

How important do you think wine is to enhancing your style of French food?

Are people missing the point if they don’t have a glass with their entrée?

Wine and booze pairing with food is part of the process. It’s a matter of taking yourself out of your day and enjoying yourself. We’ve designed the cocktails, the food, and the wine to pair well together, but it’s up to the discretion of the diner. If you’re a scotch drinker and you just want to drink scotch the whole way through your meal, go for it. We’ll call you an Uber.

Portland’s growing fast. Are you concerned about the food scene getting saturated?

The food scene is already pretty inundated. It’s become the entertainment of the city. The social thing to do is go out for food and drinks. I watch St. Jack and what the numbers do year after year and I see it getting bigger, better and doing more business. It’s pretty insane to watch that growth. So, I’m seeing it help. And there are a lot of other avenues that people are exploring in the industry without necessarily opening a restaurant, like pop-ups. That’s another interesting way the community is growing.

12 FOOD & BEVERAGE 2016 // ABOUTFACEMAG.COM

On the Side...

Favorite place to eat in Portland: Pho Oregon Top three ingredients to cook with right now: Dill, raw shellfish, sweet breads Best dining experience of your life: I spent my 35th b’day at Tanuki here in Portland. I had the best time, and the food was amazing.

Hobby that has nothing to do with food: Hanging out with my family. My little boy is three-and-a-half, so I try to be as much of a dad as I can be. I get up with him every single day, no matter what time I went to bed from work. We hang out all morning and go to the park.

Guilty pleasure: Hot wings with blue cheese dressing

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FEATURE

AFM interview

Owner, Piattino Italian Restaurant

small plates, BIG TASTE written by Merlin Varaday photographed by Justin Fields

K

ooroush Shearan, owner of Piattino (1140 NW Everett Street) is a world traveler who has had a lifelong relationship with food. The Iranian-born restaurateur has a passion for flavor, texture and ambiance that overflows in the lovely Pearl District Italian eatery. Guests are made to instantly feel welcome as they are greeted by the warm staff and led to a bigleaf maple burl table set with a water carafe containing a sprig of mint.

The natural wood walls are lined with bottles of wine and stacks of wood for the pizza oven. Don’t forget to look up at the gorgeous patterned steel ceiling!

The real adventure at Piattino is the menu. Nearly everything is made from scratch in-house — handmade pasta, sauces, ragus and even the bread. Each gnocchi is hand-rolled on a traditional gnocchi board.

Begin your meal with a starter like Steak Carpaccio, Ribollita (Tuscan Minestrone) or Insalata Piattino (braised Campari tomatoes, house-made mozzarella and pistachio pesto). Or create a Design-Your-Own Charcuterie Board, selecting the meats and cheeses that you would like in the amount you prefer. There's is Gorgonzola and Mascarpone, but have you tried Taleggio, Veigadarte or Cana de Oveja? And you may have already tried Prosciutto and Salumi already, but have you had Bresaola (air-dried, salted beef) or Rosette de Lyon? The presentation of these platters is truly beautiful.

For the entrée portion of the meal, there are the famous wood-fired artisan pizzas, with the traditional Margherita being joined by colorful choices like Capra Nera (goat cheese, buffalo mozzarella, chile, braised leeks, garlic, roasted onions, pancetta, arugula and black truffle oil). There is also Braised Lamb Shank, Wood Fired Roasted Half Hen and succulent House Meatballs (with house-made spaghetti, if you wish). The Manzo Manicotti is something truly special. They are filled with braised beef cheek – the tastiest cut – according to Kooroush, which has been marinated and cooked for hours in herbs and spices until it is unbelievably tender and flavorful.

As your meal is winding to a close, there are lovely house made desserts, like Tiramisu, Pear and Goat Cheesecake and Brioche Pudding. According to Kooroush, your meal at Piattino will be an event you will want to linger over, perhaps with a glass of wine, savoring the attention to detail with which it was prepared.

The love that Kooroush has for all things gastronomic is evident not only in the memorable experience of dining at Piattino, but also in the motto proudly displayed on the menu: “Non si può pensare bene e dormire bene se non si ha mangiato bene.”—”One cannot think well, sleep well, if one has not eaten well.”

Is it true you have an extensive background as a restaurateur, yes?

Yes! I have owned 16 food businesses in my life. Right now I operate two restaurants, Piattino and Shiraz, which is in the Pearl area. Shiraz is probably the smallest restaurant in the Portland Metro area! It is only 500 square feet. But it is a full restaurant—we have all of the equipment that larger restaurants have, and we can make anything you wish.

I have been in the food business since 1977. The first venture I had back home in Iran was created by myself and a friend of 14 FOOD & BEVERAGE 2016 // ABOUTFACEMAG.COM

mine who now lives in Orange County, California. We opened a commercial kitchen in Tehran and started making pizzas, which we sold in supermarkets all across the city. My second venture was before the Iranian revolution. We had a small factory and a commercial kitchen where we produced potato chips. During the revolution in 1979, I moved to Dubai, where I opened my first restaurant. It was a fast food Mediterranean joint. We had different kinds of kebabs, and sandwiches and gyros (shawarma). That was 1980 – 1982. After that I moved to Kent in England, outside London, where I had ten restaurants at a time.

Koo

h Sh e

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And you worked with your own hands to build the interior of Piattino, correct?

How would you describe Piattino’s bar program?

Where would you like to travel that you haven’t yet?

Yes. It took me almost two years to research and plan before I started building it. I observed other businesses and studied what customers like best, and I thought a lot about how I could make it feel calm and inviting. All of the interior walls are made from wood from a barn in Aurora, Oregon. I got an incredible deal—they gave me the wood for free as long as I could remove it. The barn is from the late 1800s, probably from some of the first people to move to Oregon.

We have a full bar, but the emphasis is on excellent wines. I really enjoy Nebbiolo and Chianti Riserva from a small vineyard. I also love Oregon Pinot Noirs. We offer white wines like Pinot Grigio and Sauvignon Blanc, as well as sparkling wines such as Prosecco and Cava.

I would love to go to Kenya in Africa. The only African country I have been to so far is Egypt, in 1984.

I am a very detail-oriented person. My wife and I bought a home in August 2007, and it took us nearly three years to build and update it. We moved in at the beginning of 2010. We had another house we lived in during that time. I would go to the new house after being at the restaurant and work on it until 11:00 p.m. or midnight each night, as well as weekends. We did good! We have lots of nice woods, and the color scheme is very nice. We have a lovely back yard with outdoor seating, and, of course, a wood fire oven for cooking pizzas! I enjoy having friends and family over to enjoy food on the weekends.

What inspired you to cook?

From the early part of my life I always had a passion for cooking and have always enjoying cooking. It was in my blood.

Piattino’s dishes are all so colorful and beautiful! How do you select your ingredients?

Any ingredient I may want to purchase I have to see in person. And I always choose the best and freshest, regardless of the price.

Some fun cocktails that we feature are The Tiger Lily (spiced rum, brandy, Blue Curacao, lemon juice, orange juice) or the American Beauty, a cocktail as pleasant to look at as to sip, (brandy, dry vermouth, grenadine, orange juice, and crème de menthe). We also have a Pistachio Martini, Negroni and Caipirinha.

What's unique about Piattino’s Happy Hour?

Our pizzas are offered at a reduced price, and we have other delicious small plates, like Wood Fired Mussels, Roasted Cauliflower with peppers, pine nuts and yoghurt, Hearts of Romaine Salad with pear vinaigrette and Fettuccine with pistachio pesto, parmesan and a poached egg.

We also have wine, beer, cider and cocktails. In the summer we offer a specialty cocktail called Vodka Va Limon. This drink has some similarities to a Mojito, but it is made with Vodka, and instead of sparkling water, we add some lemonade. It's an extremely dangerous drink! It is so tasty, people will just slurp it up. Happy Hour is Tuesday to Friday from 3:00 – 5:00 pm.

What is your favorite place you have travelled?

I have seen many countries in the world!

I have been to Thailand, Taiwan, Japan, Lebanon, Italy, Spain, Germany, Bulgaria and Romania. My favorite is France. I love Paris!

What does Piattino mean?

“Small plate!”

16 FOOD & BEVERAGE 2016 // ABOUTFACEMAG.COM

What's your most memorable dining experience in France?

I love French cuisine but I can tell you the worst mistake I have ever made in ordering food. In 1983, I used to go to France a lot, because my mother lived in Paris. I lived in England for 16 years, so I used to go see my mother and siblings in Paris every other weekend.

Can you imagine how many visits that was! Almost 25 times per year. I went to Paris and my brother-in-law invited us to go to a restaurant. The menu was in French, and I couldn’t understand it.

The only thing I saw that I recognized was steak—it was Steak Tartare. My mother, sister and brother-in-law asked me if I was sure that’s what I wanted. I told them I love steak, and they laughed.

When the food came, it was served under a metal cover on a plate. When they lifted up the cover, I saw it was very red raw ground beef and a raw egg yolk with some parsley on top. I told the server, “I think you forgot to cook it!” My relatives translated for me, and the server replied that that is what Steak Tartare is. We all laughed a lot about that experience!

What do you love most about food?

Cooking it! Making people feel good with the food I have prepared. I love it when people finish everything. Maybe they stop short of licking their plate, but if they want to, that would makes me happy. AFM

ÜÜPiattinoPDX.com

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AFM spotlight

SPOTLIGHT

Tartberry, Inc. & Tartberry Too “Kindness and laughter translate in any language”—was her teaching motto. The customer comments on the sticky notes have evolved over time. They are sometimes very emotional and moving—reunions, graduations, marriage proposals, recovering from illnesses, etc.

My background is in public accounting, so we had a strong small business background. I am also a real estate broker. When the real estate market turned in 2008, we responded by trying to be successful while doing something fun—and it worked!

What do you hope customers experience when they come to Tartberry, Inc. or Tartberry Too? Valerie: We want them to experience love, laughter and kindness; and to feel that they have had the authentic Portland experience. And a yummy treat! Sometimes our customers are beaming with pride about their froyo creation.

Doug: We know we are successful when we can hear background laughter, singing along with the playlist, etc. It’s about so much more than a $5.00 dessert.

Doug & Valerie Schmitt Creating Delicous Magic written by Merlin Varaday

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artberry owners Doug and Valerie Schmitt have created something truly special. Their downtown Portland selfserve frozen yogurt shops, Tartberry, Inc. (915 SW 9th Avenue) in the Cultural District and Tartberry Too near Portland State University (536 SW College Street), have a whimsical, colorful and adventurous ambiance that takes the experience far beyond a treat spot—it’s a place to connect and be uplifted.

Follow the footprints, create your own outstanding masterpiece, spend time with your loved ones, get inspired by the aphorisms painted on the tables and walls, then grab a sticky note and pen to leave your own thoughts behind. Enjoy!

Tartberry has such a positive vibe. What is your approach in creating the unique energy of the shops?

Valerie: I think the way to make people feel uplifted is to make sure the environment is fun and welcoming. We wanted Tartberry to be different from your average cookie cutter dessert shop.

Doug: We tried to capture what we felt around us, which is Portland. We are in the cultural center of downtown Portland, near Director Park and Portland 5 Centers for the Arts. We splash it with as much warmth and color as we can. It’s fun to see how that can convert people to happiness.

How did each of your backgrounds lead to your creating these magical frozen yogurt shops?

Valerie: I ran a community dental clinic, so I had small business experience. I also had some other small businesses in Portland, and I have a teaching background.

Doug: Valerie was a passionate dental teacher and was recognized for her success with students. The positive affirmations that are painted all around Tartberry, Inc. are from Val’s teaching days—every morning she would give her students a positive quote. The quote that is painted on the wall— 18 FOOD & BEVERAGE 2016 // ABOUTFACEMAG.COM

What is coming up in the future for the Tartberry shops?

Valerie: New products! We always have non-dairy and sugarfree options, but we have also added frozen custard, gelato and Italian ices. Watch for new toppings, as well.

What is your favorite frozen yogurt creation/recipe?

Valerie: Original tart with fruit and a splash of balsamic vinegar.

Doug: I have mood swings. I go from lots of chocolate to no chocolate. Right now it’s all about bananas on custard with cashews and whipped cream!

ÜÜTartBerryINC.com

Event

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SPOTLIGHT

AFM spotlight

nical proficiency, innovation, and design. The result is an everchanging, wide-ranging display of artistic talent.

One of this year’s featured artists is Kina Crow, a sculptor based in Pittsburgh, PA, who creates whimsical figures from clay. On where she finds her inspiration, Kina says, "My works are an illustrated exploration of the magic that I find in being alive and being human. The labyrinth of the mind and its secret little spaces supply me with endless inspiration and abundant humor.”

Another artist is Vernon Leibrant, a woodturner from Emerson, WA. To create beautiful bowls and platters, Vernon uses local trees that are removed for some reason or other, essentially “rescued” wood. Vernon explains the process on his website: he starts turning the wood slowly, taking off all the bark and rough spots. Then he begins shaping the bowl inside and out. He has an idea in mind, but the resulting piece is always dictated by the wood.

Fretta Cravens

Art in the Pearl Fine Arts & Crafts Festival written by Kori Hirano

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hether you’re a seasoned art gallery connoisseur, a curious new collector, or just a lover of the arts, Art in the Pearl is for you.

For twenty years, Art in the Pearl has stayed true to the heart of its mission, which is to provide an engaging, inviting venue for art in all its forms. But Art in the Pearl is not your average art festival. The board members sought to create a space for both the artist and the community to share in the art process.

They wanted to deliver high-caliber artists combined with hands-on interactive art education (for kids and adults alike) and artist demonstrations. The event also showcases musicians on the stage, and shares the spotlight with other local nonprofits that offer the educational aspect for the festival.

One more way in which Art in the Pearl lives up to their allinclusive motto is by including emerging artists who are at the beginning stages of their careers with limited experience in exhibiting and selling their work. At this year’s festival, Fretta Cravens is one of the emerging artists. She has been “quietly working” on her botanical landscape photographs while raising a family and maintaining a full-time job. This year marks her first exhibitions since 1986.

Festival dates: Sept 3–5, 2016 (Labor Day weekend) Where: North Park Blocks (between NW 8th Ave between Davis and Flanders in the Pearl District)

ÜÜArtInThePearl.com

“We’re so proud to have this really successful art festival that’s respected by artists and the people who come to it,” says Annie Meyer, a local Portland artist and Art in the Pearl board member.

Annie points out that one important reason the festival has been so successful is the community. “The community helps us. And local businesses and the Pearl District Business Association support our vision,” she says. Part of that vision is to provide the community with an accessible approach to art. For people who find galleries intimidating, the festival is the perfect place to explore their own artistic tastes and inclinations.

Nothing says accessible quite like “free event”. In keeping with the idea of accessibility, there is no admission fee for the event.

Every year, five judges are appointed to review submissions and select from more than 900 artists to fill the 130 booth spaces. All submissions are scored based on originality, tech-

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AFM spotlight

SPOTLIGHT

Big Bottom Distilling

Ted Pappas Boiling It Down written by Merlin Varaday photographed by Tim Sugden

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ed Pappas is President of the Oregon Distillers Guild and the Founder and Owner of Big Bottom Distilling (21420 NW Nicholas Ct. Suite D-9, Hillsboro). In both capacities Ted emphasizes a philosophy of keeping it local – using Oregon-made products to showcase the rich natural resources that our state has to offer, as well as utilizing the local workforce.

When Big Bottom Distilling began their operation in 2010 as the premier independent whiskey bottler in Oregon, craft spirits were just beginning to take a foothold as the hottest new item among Oregon’s “liquid assets” (a term coined by Travel Portland). But Ted Pappas points out that the proud tradition of celebrating Oregon’s bounty through small, independently produced beverages began long before with “our brothers and sisters in the winemaking and craft microbrew production worlds”. As he loves to bluntly state it: “If your home bar isn’t all Oregon, you’re doing it wrong!” That’s not intended with any disrespect to those who do otherwise, but to highlight how rich and diverse Oregon’s locally produced alcohol scene really is.

Growing up in North Carolina, Ted learned about the food and beverage industry from his father who owned a restaurant, as well as several aunts and uncles in the restaurant or liquor businesses. Ted graduated in 1991 from The Citadel military college, an experience that greatly influenced his outlook and business practices. After pursuing a career in managed healthcare, Ted returned to his first passion - distilling. Big Bottom is a tightly run ship, with Ted’s wife Taylor serving as the Marketing and Promotions Director. Their happy crew is joined by Lead Distiller and Production Manager Travis Schoney along with Kyle in Production and Monte, Aaron and Cami rounding out sales and promotions. It is a team effort and the process is imbued with enthusiasm, expertise and camaraderie. As Ted puts it: “We only create what we personally love.”

A lot of people get really intimidated by home mixology, so our mantra is ‘keep it simple’

20 FOOD & BEVERAGE 2016 // ABOUTFACEMAG.COM

What are some of your favorite products made at Big Bottom Distilling?

Big Bottom started out as an independent bottler of bourbon, but since then we have come to create our own blended whiskey (Barlow Trail) and distill our own gin, rum and brandy as well as soon to be released malt whiskey. I am especially proud of our Warehouse Series whiskeys that can only be purchased on a trip to Big Bottom Distilling. Some of those include finished products - whiskey transferred into a different barrel from the original barrel. In our case, this includes wine barrels such as Port, Cabernet Sauvignon and Zinfandel. We do extended finishing on our finished products – we want the colors, tannins and flavors to come through. I am going to make sure that I pay respect to that winemaker. We want to put the time and research into the finishing barrel to make sure it will be a quality product. That’s the kind of stuff that we really get into.

What is behind the name Big Bottom and why 91 Proof?

Big Bottom is the name of a swath of old growth wilderness adjacent to Mount Hood - A friend of mine was involved with protesting this land and I really liked the name. So we make 91 proof spirits because that’s what we like, but it also has a special meaning.

That is a shout out to my classmates from The Citadel, because I graduated in 1991. Those guys are my brothers. We feel very strongly that it is a part of who we are. If I need anything from my classmates, all I have to do is pick up the phone. That’s how we roll, we will know each other forever. 91 proof also gives a little more oomph than a lot of other distillery products. That is our baseline proof that we judge everything on, and we go up or down from there as we see fit. We like high-proof alcohol! We have a gin that is 114 proof, and a whiskey that is 120 proof.

We also make a product every while called Wild Bill. It is named after a favorite business professor of mine from The Citadel who made a tremendous impact on me. Sometimes I call him out of the blue and ask him for advice, run some stuff by him. He always says: “yeah, bring it on!” I’m going back for my 25th reunion in November and will see him along with all my brothers.

What are some of your duties as President of the Oregon Distillers Guild?

Helping to promote the interests of distillers through outreach, networking and working for legislation for the industry. We have done six annual TOAST events and they are usually in the first part of each year. Keep an eye on oregondistillerytrail.com for details on TOAST 2017. At TOAST attendees have an opportunity to actually talk to the makers and learn about the products.

People start to understand what it takes to run an independent distillery. These producers really feel for the products they are creating. We have so many fantastic distilleries in Oregon!

We’ve done a lot with Oregon Liquor Control Commission and the State government advocating for independent distilleries.

One particular accomplishment was increasing privileges with Special Event Licenses (SED) so we can sell our products at events like TOAST or a Farmers Market. We also negotiated for the privilege to offer sample cocktails at events or at our distillery tasting rooms and to be able to sell cocktails along with an SED. That allows the consumer to connect with the product on a personal basis. In Oregon people care about that personal connection. If they taste or buy their first bottle at a distillery or event, they will be more likely to purchase the local spirit at a retail outlet, and we are all about that.

Do you have a favorite cocktail recipe made with a Big Bottom Distilling product that you would be willing to share?

A lot of people get really intimidated by home mixology, so our mantra is “keep it simple”. When you are hosting a party, make a big batch of the cocktail and put it out in a pitcher. Don’t overthink it or you will spend the whole night behind the bar!

ÜÜBigBottomDistilling.com

Cheerwine Cocktail • 1.25 ounce Big Bottom Gin (We like ours Navy Strength) • Juice from ½ a small lime • ¾ cup Cheerwine or other black cherry soda (Cheerwine is a cherry soda from NC – it can be found in Oregon but not an easy task. Thomas Kemper Black Cherry Soda works just as well) • 3 tablespoons club Soda Fill a tall (14-ounce) cocktail glass two-thirds full with ice. Add gin and lime juice. Pour Cheerwine or cherry soda into the glass, top with club soda and stir.

Credit: The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners

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BUSINESS

XXXXXXX Cookware

Connoisseurs of cookware written by Steve Dukes photographed by Tim Sugden

Dope

My culinary career started with the easy meals. Every other night was taco night; my midnight go-to grilled cheese and, of course, Ramen, prepared the way you like it; a little chopped broccoli, cubed steak, and when I was feeling fancy, a green onion garnish.

Fast forward, 12 years later after much trial and error I’ve turned out to be a not-so-bad chef. In fact, cooking is my favorite hobby. And I’m not alone. There are millions of us who have an unconditional love for all things culinary. Having a meal is fuel but it’s also expression. There are those who cook because they have to and there are those who cook because they get to.

No matter which camp we are in, when we eat we want it to taste good, naturally. We like it colorful, flavorful and nutritious and may gravitate towards organic ingredients and learn to steer clear of artificial sugars and preservatives. Great ingredients typically make our diet. But it’s not only the ingredients we use; it’s also how we cook it.

Various cookware brands may inhabit our kitchen cupboards, but one in particular completely altered the way I view food preparation. Waterless, greaseless, non-toxic cookware—the concept is not new.

Waterless, meaning not steamed or not boiled; and greaseless, meaning not exactly fried. Food that is naturally cooked in its own moisture preserves flavor, improves texture and maintains nutrients. We’ve been taught that what must go in the pan before anything else is water or oil, otherwise the food sticks and burns. So, you ask, how is that possible? It’s made possible by using a combination of the best cooking materials; aluminum, cast iron and stainless steel, in addition to the vapor-locking seal lids allowing the pan to utilize the moisture that naturally occurs in both vegetables and meat. Therefore food maintains its own moisture, and maintains its own flavor.

Dope Kitchen, LLC, an up and coming production company cofounded by Portland native Andrea Lucia and Michigan transplant Steve Dukes, are top distributors of Kitchen Craft cookware; the original non-toxic waterless cookware. Made in Westbend, Wisconsin, since 1906, Kitchen Craft has made a name for itself from the Ramen expert to the top chefs at the American Culinary Institute and even endorsed by the National Cancer Society and the American Diabetes Association.

To learn more please visit us at: ÜÜThatDopeKitchen.com

22 FOOD & BEVERAGE 2016 // ABOUTFACEMAG.COM

Kitchen

It

all starts with rattling—that unmistakable clanking of pots and pans; the cookware, a hodge-podge of old and new; maybe a cast iron skillet or two, a few copper-bottom, stainless steel pieces (you know, the stuff we grew up on); one good deep jumbo chili pot, the prized non-stick egg pan and lastly, the favorite skillet. We cook everything in this pan.

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Fashion

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BUSINESS

AFM article

Get Ready For The Number Fashion Show on the West Coast written by Tito Chowdhury

ith summer coming to a close, Portland is buzzing with the anticipation of what's to come in October (5th–8th) for 2016 FashioNXT. More designers than ever before from all over the US and internationally have confirmed to show alongside the best Portland designers on FashioNXT's world class runway on its fifth anniversary.

The week will start with the runway show of the upcoming season’s Project Runway star from Portland, Sarah Donofrio, who will keep the city's success record going in the TV's famed fashion competition. The night's programming will be followed by the highly anticipated UpNXT Emerging Designers Accelerator runway competition, sponsored by the Art Institute of Portland, Mercy CORPS of the Pacific Northwest, and Access Center. Five young designers from all over the Pacific Northwest will compete for the 2016 title and a benefit package to catapult their career to the next level.

At FashioNXT Plaza don't miss the display of the finalists’ designs of two other FashioNXT competitions: Accessories, and Wearable-Tech Fashion Competition. Cast your vote for the best design, to be crowned on the runway.

Night 2 will tell us the success story of how investing in the emerging designers pays off in creating successful fashion careers, as all-star alumni of long-running FashioNXT Emerging Designers Accelerator grace the runway showing their Spring 2017 collections. They include past winner Myriam Marcela, and finalists Moontess, and Shea Wilcox. Los Angeles-based Melynda Valera, who's an assistant of celebrity designer Michael Costello, will also be showing. Many will love to celebrate the International Day of the Girls supporting FashioNXT non-profit partner Girls Inc. of the Pacific Northwest to support girls being strong, smart and bold.

The weekend will kick off with Portland couture designers Wendy Ohlendorf and Stephanie D. Couture, and Hollywood red-carpet designer Walter Mendez. The shows will cap off on Saturday with Project Runway winner Michelle Lesniak, and others.

Katherine Tessier from Montreal, Romey Roe from New Orleans, Julie Danforth from Seattle, and Stephanie Says and LaDonna Davis from Los Angeles, will also be showing.

Designer: Mondo Model: Lucy Sondland Photo by: Hal Harrison

Such a star studded lineup is sure to draw one of the largest gatherings of style influencers of the country. Major brands are paying attention to support—Kuni Lexus of Portland, CBRE International Realty, Wells Fargo Bank, Crater Lake Vodka, and AboutFace Magazine are just a few of the sponsors.

Experience What's Next in Fashion on the runway at 2016 FashioNXT:The Shows.

Recognized by the Mayor as The Official Fashion Week of Portland

To participate as a sponsor, lifestyle exhibitor, competition, and buy show tickets, go to: ÜÜFashioNXT.net 23

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AFM article

BUSINESS

Entrepreneur

Meet the "Finder" of the Cannabis Industry written by Josh Taylor photographed by Tim Sugden

24 FOOD & BEVERAGE 2016 // ABOUTFACEMAG.COM

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ric Logan learned lessons about importance of customer loyalty and work ethics from his grandfather.

A graduate of California State University Sacramento (1995), he honed his customer service skills at Nordstrom and Façonnable over the course of his 18-year career in luxury retail, culminating in a position of Director of Façonnable, Beverly Hills.

He then joined the mortgage brokerage industry, where he ranked among top producers. He attributed his success to his relationship-building skills and ability to analyze financial statements.

In 2009, after a 20+ year-long corporate career, Eric decided to build his own business and joined a startup education company. All along, he maintained relationships with his luxury clients and contacts. “To make customer relationships last, you need to put customers first,” he emphasizes.

Those relationships brought him to a VP position with Misahara, an international fine jewelry company. At the same time, he continued entrepreneurial pursuits. His current ventures in the Oregon cannabis industry are benefitting from his relationship building skills, as well. I spoke with Eric about his plans.

What made you decide to move to Portland?

And that’s how you came to join MacArthur Capital LLP?

I invested into a startup that was in business for a year and was awarded a grant for the state of Oregon in August of 2010. At the time, I was commuting between a home in Pasadena and an apartment in the Portland Pearl District. As I saw the Pearl’s exploding growth, I recognized an opportunity to start a new chapter of my life and become a part of the excitement and energy that was emerging in Portland. I made Portland my permanent home in January 2011, which turned out to be one of the best decisions I’ve ever made.

Yes, my wife had a new fund client that specialized in investments in cannabis businesses. She spoke of them as sophisticated business people and as great people in general, with whom she enjoyed working. When an opportunity presented itself to meet with MacArthur partners, I welcomed it as I had a strong interest in the cannabis industry in Oregon, and thought my talents and skills could be helpful for them, as well. At that time, I was consulting with an international luxury jewelry company through my firm www.eloganvip.com, building my brand and business. I took a call with the managing partner of MacArthur Capital, and we clicked immediately. By the end of our conversation, I knew this was the opportunity I had been seeking. I joined MacArthur as the Director of Investor Relations, and my sole focus since then has shifted to the cannabis industry.

I hear you are known in the industry as “The Finder.”

How did that moniker come about?

(Laughs) I give all credit to my wife, whom I met soon after I moved to Portland. During one of our conversations about business and careers, I expressed to her my belief that relationship - building skills are critically important for achieving success in any career. I have given her examples of how my career benefited from the relationships I was able to create and maintain. That’s when she told me, “You are a ‘Finder.’

You have a natural talent as a connector by carefully listening to what people want for themselves. Even when they themselves don’t know how to achieve or even articulate their goals, you can scan your mental database and find for them a connection with a person who can help them.

You have been connecting people all of your professional life. You should consider working in private equity, finding connections that would turn into transactions and new business ventures.” That’s when the light bulb went off in my head - private equity space would be the best environment for maximizing my diverse skill set and capitalizing on my “finding” talents. I have to admit, the thought of building a new career in private equity investments, an industry that was new for me, seemed like a big nut to crack. But serendipitously, my wife is a corporate lawyer, who has done a lot of work with private equity groups. She was my source of support, information and confidence. “If you have the right team surrounding you," she kept telling me, "there will be no limit to what you can achieve.”

What are you currently working on in this new endeavor?

Our firm has several products in development that will begin launching in the fall of 2016. One of our first investments was Vanguard Scientific, a company manufacturing a medical grade extraction device. We have a pre-rolled high-end (no pun intended) joint line, FORTUNE, offering different strains of craft cannabis, and a small indoor cultivation operation, Aurora Flower. A more unique investment for MacArthur is the Green Space Lounge, which will offer premier working, meeting and socializing space for the cannabis enthusiasts. It will be first of its kind private membership club combining luxury hospitality and cannabis. As the founder of the Green Space Lounge, I am particularly excited about the future of that investment. We have an impressive team working on this project. Our Creative Director and partner is Ryan Christensen, formerly of the Program Agency and Same underneath clothing brand. Our other partners are Guild & Axiom. So many talented people working together on this project, it's beautiful to see.

We are also considering opportunities in skincare, technology, nutraceuticals and cosmetics. For me as a finder, the Oregon cannabis market presents a never-ending source of new opportunities. I continue to keep my eyes and mind open for new products, companies and, mainly, people with whom we could build mutual success.

ÜÜEloganVIP.com ÜÜMacArthurLLP.com

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FEATURE

Owners, MODAO RESALE

26 FOOD & BEVERAGE 2016 // ABOUTFACEMAG.COM

Dressing You to Your Full Potential written by Kori Hirano photographed by Tim Sugden

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ODĀO RESALE is nestled in a shopping complex just off I-5 at exit 4 in Vancouver, flanked by a hair salon and a beauty supply store. The boutique specializes in gently-used, quality-label women’s clothing and accessories from favorite luxury designers, as well as tried and true brands. On one particular morning, a pair of pristine black-and-white Chanel heels were waiting to be tagged and featured on MODĀO’s social media accounts. On the color-blocked racks of carefully curated items, a knitted sweater from Banana Republic perfect for cool summer nights could be yours for twenty-four dollars. Within the store, there are mini departments, organized with beautifully-styled displays.

At the heart of the boutique are its owners, Joni Vilhauer and Bailey Handsaker, mother and daughter, respectively. Warm and welcoming, the boutique is a space where you could easily wile away the afternoon chatting with the stylists, sipping coffee, and, of course, perusing the racks where you’re sure to find a treasure. In four short years, Joni and Bailey have created an eclectic, gorgeous boutique that local women flock to for their fashion needs. “I had a five-year plan in my mind,” Joni says. “But we reached it in four.”

For a small business, that’s quite impressive. But with their combined interests and experience (Joni handles the majority of the customer-facing tasks while Bailey focuses on administrative duties, including running the Ebay store and social media), the women have become the trusted purveyors of fashion for the Vancouver community and beyond.

Even without their vast network and experience, Joni and Bailey would have succeeded with their sheer passion and business savvy alone. The women sought out advice from industry experts to streamline their business plan and adjust the store offerings. “Go to the best, ask questions, learn, and go faster,” Joni advises any would-be shop owner. “I’m happy to learn. I wanted to learn from the best, and that’s what we did.”

Can you talk a little about your backgrounds and the process of opening your store?

Joni: I started in retail when I was twenty, and then I went to work at Nordstrom for 11 ½ years. Through retail, [I found] an extreme passion for retail and the fashion industry. I left Nordstrom, not because I wanted to, but because it was difficult for me with the hours and I needed to be with my kids. My husband built homes and people asked me to help them with interiors all the time. So I started an interior design business which became very successful. Then the recession came. It made me take a whole new look at my dream of having a small boutique. I needed to reinvent myself. At that time Bailey didn’t know what she wanted to do, so I went to her with this idea.

Bailey: I was born and raised in a family of business owners, my grandparents included, so it wasn’t foreign to me and I wasn’t scared to dive into it. We spent three months creating MODĀO. We had a location, a name, and [thought we’d start with] consignment. We reached out to 8 or 10 people who initially filled our 3,200-square-foot space with clothing and home furnishings. Looking back, it’s wild that only 10 people could fill that space. In the next three years we grew to 2,500

consigners/suppliers. It just grew fast, and we quickly found that there’s a need for “going green” in this economy, for people to not just be throwing away their goods, but rather repurposing them and maybe getting a little financial bonus out of the deal and really throwing it back into the community, which is what we started our store with. There was this network, the history of the family in the community, and lots of women we knew who loved fashion. For the first year and a half, we were super grassroots.

No marketing budget at all, strict word of mouth, full-time, just me and my mom, and no employees.

Joni: We about killed each other!

(Laughter) Bailey: Yeah, it was challenging in a lot of ways. But after that first year, we just thought, “We’ve come this far; we can keep going!”

How has it changed your mother/daughter relationship? In the beginning were you talking shop 24/7?

Bailey: It was overload! The key was to have a team for interference. But also [it changed by] learning more about each other, not in a family way, but in a business way, and finding a balance.

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Joni: We were very close before and our relationship and family was far more important than anything else. There was no way it would be ruined over a business. So we were willing to fight through the challenges and we knew it wasn’t going to ruin our relationship.

At about the 3-year mark, you decided to change the name and direction of the store. What was the catalyst for that?

Bailey: We had fantastic [furniture] product at the time but it just didn’t move as quickly. Scaling down and honing in on fashion, which had really carried us through the first three years, sounded like a good idea. We’ve been able to gain a solid team through this change.

What is your staff size now?

Bailey: Four, plus the two of us.

Joni: They’re all very capable women.

Almost fifty combined years of retail.

Bailey: We’ve strategically picked our team. The two with the most experience from Nordstrom—we have passersby who recognize them, come in, and make that connection. I really think what we’ve built our business on is community. It’s personable and service-driven, which we said from the beginning that’s what we wanted to be. A lot of women enjoy the one-on-one experience of personal styling, and we do offer that.

You can schedule an appointment with one of our stylists and we can help put outfits together.

Also with the business change, we are part of a national association called NARTS (National Association of Resale and Thrift Shops). We’re a week away from our annual conference, the third one for us. The past two have been shots in the arm to come back and change and innovate! At our first conference, we met women who had been on the Style network show called “Resale Royalty” (Sue McCarthy and her daughter, Diana Ford.) There was an auction for a day with Sue, and we decided to invest to win the day with her.

What was that experience like?

Bailey: It was magical. We decided to fly them out here, so we got three days with them. They evaluated everything about the store. The three points we walked away from were that we needed to consider switching our business model from consignment to buying outright, adjust our pricing slightly, and to declutter our racks a bit. At first, we said we couldn’t buy outright. Sue said there was a way and if we wanted to learn, to come out to her stores in St. Louis. A month later, we flew out and sat in their buying areas.

We decided it would allow us the freedom to work on the business rather than in it.

Consignment is so task-oriented. Resale is just one transaction.

Joni: So we’re going three days early to the conference to spend more time with Sue, to listen and see and watch. It’s a constant education and being willing to learn and implement it. It’s allowed us to grow at a much faster pace.

Would you ever open a Portland location?

Joni: Absolutely! We have been searching in Portland for a year. We want multiple stores possibly.

Bailey: We do have a Portland following already. We’re super accessible across the bridge, right off I-5. It’s convenient for our Portland community to visit us.

In terms of merchandise, what are items you’re always on the lookout for?

Bailey: We typically like better brand labels, current and trendy—items that haven’t been sitting in closets for more than three years. As far as categories, handbags are our number one seller.

Second to that is active wear. Brands like Athleta, Lucy, Nike. Denim are also huge for us. As far as clothing, Nordstrom labels, Vince, Theory, Eileen Fisher, Tory Burch, Kate Spade, J. Crew, Anthropologie. But we don’t want to be narrow, so we have a great market for a Chico’s shopper. We also want to be versatile so no woman feels MODĀO isn’t for them.

It’s diverse as well as particular.

Joni: We carry sizes zero to 3x.

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What would be fashion or styling advice you’d give?

Joni: Dress for yourself and what’s best for you, not anyone else. If it doesn’t feel good for you, it isn’t going to work.

Bailey: We often suggest that if you have any interest in an item, just try it on because you never know. Hanger appeal can be lacking for a lot of items.

Joni: A lot of people say, “Oh, I’d never put that together!” or “I wouldn’t have tried that on!” So just be open to the possibilities.

Any advice for aspiring shop owners or people who want to start their own business?

Joni: Be prepared in the beginning to work 24/7. It’s not a hobby; it’s a business for us.

Bailey: It’s a lot of work! I think the most important part for me is our team. We could have invested in a team a little sooner. It would have helped to have a third perspective. It’s all about the team.

Joni: The team is crucial. If you don’t have that, you’re in trouble. We can walk away and they don’t need us. We want them to feel empowered on the [sales] floor.

What are your favorite parts of running the store?

Joni: Definitely dressing people to their full potential. Most people don’t know what that is, and I can help them with it.

A woman will come in and feel down, not know what to wear, and she’ll walk out and look great and be so happy. It’s really gratifying for me.

Bailey: Seeing the fruits of our labor in the excitement of our customers. When a woman comes in and says she’s been seeing [social media] posts of new goodies and she couldn’t wait to come in, even though we saw her just a week ago. It’s exciting to see the community we’re creating. They’re excited, we keep working hard—it can only keep growing. AFM

ÜÜModaoResale.com

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Accredited by:

Photo: PFSA Founder, Ann Akre, wears a dress by Stephanie Dong Couture and accessories by Anne Bocci Boutique and Gallery.

She is accompanied by the General Manager of Mercedes-Benz of Portland, Andrew Plummer, who is wearing designs from Mario's Boutique. Hair and make-up were provided by Pincurls by Tracy. Photo by Jeff Wong.

The Fifth Annual Mercedes-Benz of Portland | Portland Fashion and Style Awards are presented by Proffer Realty.

They will be held November 6th at the Portland Art Museum, doors open at 5pm and the show begins promptly at 6pm.

This year's show is going to be the biggest and best yet, so don't miss out.

2016 Mercedes-Benz of Portland | Portland Fashion and Style Awards Presented by Proffer Realty

November 6th, 2016, doors at 5pm For more information and to purchase tickets, go to: PortlandFashionAndStyleAwards.com/tickets2016

Past Portland Fashion and Style Awards Winners

Tiffany Bean, Owner of Mabel & Zora, Best Boutique NW, 2015

Anne Bocci accepting the award for Best Boutique SW, 2015

Katana Fatale, Best Plus Size Model, 2015

Elizabeth Mollo, Best Fashion Show Producer, 2015

Wendy Ohlendorf for Boulevard de Magenta, Best Emerging Designer, 2014

M’chel Bauxal-Gleason, Best Make-Up Artist, 2014

Mark Muzzy, Best Fashion Photographer (and People's Choice), 2014

Michelle Leniak, Women's Wear Designer of the year, 2015 accompanied by Wendy Ohlendorf.

Grimm star Bree Turner taking a selfie with Poison Waters in 2014

Sasha Roiz presenting the Award for Best Female Fashion Designer 2015

2015 Judge Melanie Risner with Sue Bonde and PFSA founder Ann Akre, giving away the first annual Portland Fashion and Style Awards scholarship

Clarke Flowers, Best Female Model, 2015‌ the award is being accepted by her Mother, Evelyn Flowers

Christian Schilling, Best Male Model, 2014

Steve Dunn, Best Dressed Male TV Personality, 2014

Wendy Westerwell accepting the award for Best Boutique NE, Shop Adorn, 2015

Two nominees at the first PFSA show, back in 2012.

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FILM

AFM column

GeT CrEaTiVe written by DC Rahe photography courtesy of Portland Film Festival

I’m Back

I couldn’t stay away. My film column is dedicated to promoting local filmmakers, and where you can watch their movies at local movie theaters. I retired from being the Editor-In-Chief of AboutFace Magazine to concentrate on writing and producing motion pictures. My latest movie, V Force, will be released in 2017.

Portland Film Festival

A cool experience to watch cutting edge movies from all over the world. Besides attending screenings, there are opportunities to meet the filmmakers and the actors, too. If you’re interested in learning how to make movies, The Portland Film Festival offers workshops in all types of crafts in filmmaking, from August 29th through September 5th at Portland’s Laurelhurst Theater (2735 E Burnside St.). Street parking is limited, so the festival suggests walking, riding your bike, carpooling, or public transportation. Check out their website for more information at:

ÜÜPortlandFilmFestival.com

The Creative Conference

Learn from creative professionals at The Creative Conference. This all-day event will connect you with fellow creatives and perhaps inspire your next creative project. AboutFace Magazine was developed out of attending Cre8con. The conference is scheduled for Friday, September 25th at the Armory (128 NW 11th Ave.). More information and tickets at:

ÜÜCre8con.org

Youth Films

Fresh Film Northwest (film festival) screens the movies of filmmakers, ages 13-19. Now in its 40th year, this annual glimpse into the heart and spirit of Northwest filmmaking’s next generation has recognized individual talent and showcased models of how media arts can be taught in schools. The goal for Fresh Film Northwest is to encourage young people to use media to creatively express personal concerns, to explore important social issues, and to share engaging stories about the world today. The free screenings are on November 12th at the Whitsell Auditorium, 1219 SW Park Ave.

ÜÜNWFilm.org

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FEATURE

Renaissance Man

Randy Sebastian Home Builder Ironman BodybuildER written by James Small photo by Owen Carey

Whether or not you’re a fan of Portland native Randy Sebastian is irrelevant. He unabashedly carries himself with a degree of confidence that reflects the high standard of excellence he holds himself to in both the Portland building industry, and the world of bodybuilding.

When you meet Sebastian, it would seem he has the physique of a much younger man. At fifty-two years old, Randy has been dedicated to a healthy lifestyle his entire adult life. He is compulsively conscious of his diet and daily exercise. He has competed in four Ironman competitions, numerous bodybuilder expositions, and is currently working towards a ProCard from the International Federation of Pro Bodybuilders.

Randy carries forth his high standard of excellence as the owner of Renaissance Homes. Started over 35 years ago, Renaissance first built small affordable homes in the ‘80s.

By the ‘90s the company had transitioned to building large, well-appointed designs in larger subdivisions.

Eventually, this led to the featured “Street of Dreams” home designs, and becoming the six-time winner of the coveted “Best of Show” trophy. To date, Renaissance Homes has built over 3,000 homes.

In this issue of About Face Magazine, I stopped by the home of Randy Sebastian, where I sat poolside as Randy prepared his regimented and restricted dinner to find out more behind the face, the body, the attitude, and the voracious appetite of Randy Sebastian.

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What drives Randy Sebastian?

I work extremely hard for perfection.

Perfection in all my relationships—I try to have really good relationships with everybody in my life. I also enjoy quality people, quality places, quality homes, and quality things. I hold myself to a very high standard of excellence, and I hold everyone around me to a very high standard of excellence. I do my best and I expect everyone in my life to do their best. And if we all do our best, things are good.

What would be your tombstone quote?

My mom died when I was 20, and I said this to myself, “Life is short. I’m going to love as many people as I can, have as much fun as I can, live the best life as I can, as fast as I can.” And that is what I do. I have a great life and it’s a life that I created. I started with nothing and created this wonderful company with wonderful people that can support their families.

Eating is a big part of your discipline. What are the dos and don’ts of your diet?

I have a meal service that preps and delivers to me 500 grams a day of mostly protein, made of chicken, turkey, fish, and grass fed organic beef and egg whites. That includes only 200 carbs a day, sweet potatoes, oatmeal and rice.

If I want bread, it’s Ezekiel Bread. Really no fats. A little bit of coconut oil here and there and some almonds, but not a lot of induced fats. No dairy either. And very little fruit, because it's sugar. I also drink 1.5 gallons of water a day.

I don’t eat fast food. It’s just horrible for you. But I still love eating at Portland’s best restaurants. I don’t eat at chain restaurants either. I would rather give my business to the local restaurateur. I do however confess to making about 5 stops at In and Out Burger in Southern California, with my amazing fiancée Julie Dunn.

What is your favorite food sin when you are not training?

I would live at Podnah’s BBQ Pit and have their baby back ribs with cornbread and sweet potato pie.

How do you spend your free time in the outdoors?

I’m a big outdoorsman. I do raft camping on the Deschutes and Rogue Rivers.

I fish for salmon and steelhead all over the state. I do a lot of fly fishing on the Deschutes and McKenzie Rivers. I have a tent trailer, so I love to go out to Eastern Oregon and camp, as well as Southern Oregon too. I love my tent trailer. I spend a fair amount of time on the Oregon Coast. I like to hike, and I’ve climbed Mt. Hood four times.

With all that you do, is it hard to find family time?

It’s not. I’ve been able to balance my life between building homes and working out in the gym. I have 5 kids and I feel close to all of them. They are mostly grown into adulthood, with one teen on the journey.

What local person do you admire?

Ted Wheeler, I admire him. I’ve heard him speak a few times and I think he is going to do good things for the City. He’s also a fellow Ironman, and that means he’s definitely a hard worker and accomplishes things.

What National person to you admire?

Why? Arnold Schwarzenegger. He came over as an immigrant and learned the language, and became the top bodybuilder of all time. He became Governor of California. He is still super inspirational and still doing a lot of things. I recently read his book, "Arnold: The Education of a Bodybuilder." It's about what Arnold has accomplished in his life and how he puts himself in a position to win, not only in life but in bodybuilding, and politics. It was very inspirational to me. I really emulated his life. I love the look of a fit physique male or female! It’s something you cannot buy. It’s something that has to be earned and it takes years and years and really is a statement of pride.

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To me it’s a healthy look as well. If you lift weights, and do cardio, and eat clean, you’re typically happier. How do I put this… it’s an obsession of celebration which is a good thing.

What’s harder, Iron Man or competitive bodybuilding?

Definitely bodybuilding. It’s the same amount of training... about 24 hours a week. About 3–4 hours on weights and cardio every day. The difference is, in Ironman you can be much more relaxed with your diet. You can eat more carbs.

You want to keep your weight down because you want to be lighter, but it’s not such a strict diet. In Ironman you can have a life. In bodybuilding you’re locked down. You’re just grinding every day. So bodybuilding is a much harder grind.

So bodybuilding is a mix of personal health and perfection in what the body can do?

Ironman is a challenge. How many bodybuilders are Ironmen? I hope to be the only pro bodybuilder that is also a full Ironman in the world—the only one.

Ironman is a personal challenge that anyone can do. I believe anyone can!

If their knees work and their heart and lungs work, and they have a strong mind, they can be an Ironman. They can get an Ironman tattoo. My only tattoo is an Ironman tattoo because I earned it. It’s the only tattoo I will ever have, and I am proud of it.

What does it feel like to be competing in one of the hardest sports (bodybuilding) and moving up and winning at 50+?

It’s an awesome feeling. I remember last year when I was competing in the National Championships, I was in the pump-up room downstairs where all the bodybuilders are before they go on stage. I had my earbuds in listening to Queen sing, “We Are The Champions” and it took me right back to the high school fields and wrestling mats of Oregon City High School. Same feeling.

How many 52-year-olds can come back to that feeling in their life? Not many.

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" I’m a s upp orte r of th e U r ba n Gr o w t h B o u nda ry. I d o n’ t want t o se e t h e C l ass 1 farml and Tell me about your trainer, Turk.

Turk Fickling is amazing. I’ve been training with him for 3 years.

He pushes me harder than anyone ever has. He demands excellence from me and he gets it. Not just me but from all his clients, whether it’s a 65-year-old grandma or a top level bodybuilder. they get the same Turk. He is so positive. I look forward to seeing Turk every morning. In Portland, he is the best trainer, bar none.

As a bodybuilder who might earn his Pro Card this year, is there a relationship between how you build your body and pursue personal health and building healthy homes?

What’s the connection?

I’m a perfectionist. I’ve always strived to have good health in my physique and I’ve always cared about presenting myself in a good way. I’ve always cared about my homes being healthy and good to live in, and beautiful and flawless and perfect. So yes, the fact that I’m a hardcore bodybuilder and hardcore homebuilder does make sense.

As a Portland native, what are your feelings about protecting and preserving your hometown as it grows and changes?

I’m very proud of this place. I will never move away. I spent my whole life within a 20-mile radius of Pioneer Square. I want Portland to be as it is. It’s vibrant, young, fun, but it is a growing city and people are moving here from everywhere because people have discovered how nice it is. So we need to build quality stuff that fits the neighborhoods, and that is what we do. So that’s how we are preserving and protecting Portland. I’m a supporter of the Urban Growth Boundary. I don’t want to see the Class 1 farmland paved from Wilsonville to Salem. It’s some of the most fertile farmland in the world!

As Portland grows, what negatives do you see that the City needs to be vigilant about?

It’s the issue of our homeless. We all know that this issue is a growing problem. One of the things Renaissance Homes is doing about the homeless plight is Bridge Meadows. It’s where a homeless child, and mother, and a homeless senior can have their own family unit. The mom can now adopt a child who needs a foster mom, and the senior citizen can adopt the mother of the child (not legally), but they become a family unit if you will.

A community and family unit, where the senior is watching after the child while the mom is at work. We’ve had moms get degrees and move on and kids have gone off to college from this too. So we continue to get funding for this kind of help that is needed across Portland. Bridge Meadows… look it up. It's a great model of success, and a good example of what we should be doing more of.

How big is your team at Renaissance Homes and how do you depend on them?

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I purposely keep it small. We have the very best people at what they do in the City of Portland working at Renaissance. We have 28 people who know their jobs very, very well. I keep it tight and creative. My COO is Tim Breedlove and he runs Renaissance Homes. Tim has been with me since 1999, and together we have built thousands of homes. We think alike. It’s great to work with someone who is passionate about what he does.

What kind of company owner are you? You’re the boss, so how do you treat your employees?

I’m an empowering leader. I’m not a micromanager. I set the vision and the vision is to build the best homes in Portland. And we do that. I know we have the best reputation in Portland. Our houses don’t leak or squeak, and we are the #1 LEED Certified Builder in Oregon. LEED Homes are built better.

You are one of the largest homebuilders in Oregon and one of the largest single-family homebuilders in Portland.

What do you see as the biggest problem facing our neighborhoods and livability in the City?

Really, it’s affordability. Everything is so expensive. The UGB (Urban Growth Boundary) has not allowed for expansion into a few more areas to help with the influx of people moving here.

Building permits are approaching $50,000 per house. So it’s really hard to build a starter home when a lot is $250,000 and a permit is $50,000. That’s $300,000 before you even dig a hole. Another problem is that a lot of people don’t want their neighborhood to change. People love the cute little bungalow or cottage house down the street, but the floor plan is antiquated and it’s a mess. It’s got mold from the basement thru the rafters and all points in between. It’s got oil heat, lead pipes that are toxic, bad wiring—it’s really a trap of sickness and nowhere close to being healthy. So we tear it down and in its place we build a LEED Certified Renaissance Home, that heats and cools for under $100 per month. It’s better for the environment, better for the people who live there, and it’s a current floor plan that a family can move around in. It’s really important that families move into the city because families have kids and that helps the schools with State funding which means Portland schools are getting better and healthier. For decades Portland schools where spiraling down, and now they are rising up. That’s a positive thing.

Why do you build LEED certified homes, and when did you start building them?

The guidelines for building LEED (Leadership in Energy and Environmental Design) certified homes are very stringent. Its’ more than the buzz words you hear like “building green”. It’s about building way beyond what code requires.The LEED standards include resourcing quality materials, installing products that use less water and provide better indoor air quality and much more.

We have built nearly 300 LEED certified homes and are on our way to 400+ homes.We made the decision years ago to build to

pav e d f r o m W i ls o n v i l l e t o S a l e m . I t ’ s s o m e o f t h e m o s t f e r t i l e fa r m l a n d i n t h e w o r l d ! " this high standard of excellence because our homeowners want a home that just performs better.

What should every home have built into it over the next 20 years? Why? The ability to have cooling. It’s getting hotter here. Climate change is presenting us with a challenge to keep homes cool during the hot seasons. It’s a livability issue.

And finally, what are your favorite places in Portland and across the State?

I like the East Side Esplanade. I like Division Street, Hawthorne Street and Alberta. Wherever we build really. I really like Williams Avenue and Killingsworth. I guess I’m more in the neighborhoods than downtown. Downtown is fine, but I’m really more about where I build and those business areas. As a kid, I spent a lot of time at my uncle’s cabin on the Metolius River in Camp Sherman, Oregon. It’s a real sacred spot to me. I love Camp Sherman. Now as an adult I spend a lot of nights on the Deschutes while rafting.

I’m starting to explore Southern Oregon more. I like it down there a lot as well. AFM

Photo by: Diana Sell

ÜÜRenaissance-Homes.com

Photo by: Diana Sell

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FEATURE

Security Consultants

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Red Frog Security Consulting: The SEAL of Approval written by Justin Fields photographed by Justin Fields

“It’s not about fear, it’s about safety.” Garrick Fernbaugh squares his shoulders and looks me in the eyes when speaking. He has that rare combination of command presence combined with calm affability. “We want to help you improve your security posture and increase your confidence in the plan,” said Fernbaugh.

At a time in America when school shootings sadly seem to be the new norm, Fernbaugh has difficult truths to impart, but exudes a trustworthy manner that makes you listen. He didn’t study how to protect children and civilians in classes stateside. As a 20-year veteran of Navy SEAL Teams 5 and 3, Fernbaugh lived that experience in dangerous places from Baghdad to Beppu, and Kunsan to Kabul.

Fernbaugh, along with his company founding partner Shannon Monihan, say they created Red Frog Security to provide elite protection strategies that are above the usual industry standards. By staffing elite first responders, they’re able to provide jobs for former military personnel stateside.

Monihan brings 25 years of experience in a variety of industries, with the last 16 focused on business development and marketing, including her work as a flight attendant, where pre-9/11 training in security measures has informed her world view. “It was substitute teaching work, in-between flying, that fueled my desire to become focused on ways to protect children,” said Monihan, "in addition to being a mother of two."

On a sunny summer afternoon, I met with Fernbaugh and Monihan aboard motor torpedo boat PT-658, the last remaining operable World War II PT boat, and discussed Red Frog’s unique approach to protecting schools and other public facilities.

Can you describe for our readers what Red Frog Security does for its clients?

Shannon Monihan: It all begins with an assessment that includes topics such as crisis leadership management, communication and even non-lethal weapons. It takes discussing all this and more to formulate a well-built plan.

Next we provide risk mitigation solutions. Our goal is to transition your school from being viewed as a perceived "soft" target to a "hard" one. This is a paradigm shift in the way security has been previously approached.

You two have an energy and chemistry that is palpable and fun to be around. Is that because you have shared goals and dreams, something to accomplish together?

pathway for blending the two. We started laying the foundation while he was overseas during our Skype calls. The movie 13 Hours does a great job of showing what it’s like to exist in that lifestyle. Starting this company would be a way for him to work from home for the first time in years.

Garrick Fernbaugh: I love working this company with

Shannon. I completely fell in love with her on the first date.

After heading back to Afghanistan we talked a lot on Skype about the company I was developing. Eventually I dropped the original concept in favor of a new company we would develop together.

Do you guys work well together?

GF: Our skill sets and resumes definitely compliment each

SM: Absolutely, I have a passion for marketing and business

development and Garrick has an extensive knowledge base of security and counter-terrorism. Red Frog became the

other. I think people are surprised to hear that we get along so well on a daily basis.

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SM: Together we’re an unstoppable force and tackle each mission with passion. Genuinely enjoying each other’s company is key, along with lot’s of laughter and great communication.

At About Face Magazine, we really like to explore those formative times when everything begins to gel. What was your “ah-ha” moment?

GF: For me, it came after a threat assessment we had just done

for a medical facility. I just remember this great feeling going away that we had really helped these people. It was a great feeling I’m hoping to repeat every time.

SM: After graduating from U of O, I worked as an international

flight attendant for Delta. Annually we went through something called jet recurrent, which was emergency scenario based training in Atlanta. The drills focused on strategies that became second nature in the event of an emergency.

So when situations occurred, we were never frozen in fear.

Our training kicked in, and we went into “auto pilot”. I felt that same concept could be successfully applied to teachers and students in schools, as well as other environments. I’m often asked about those emergencies still, and in every situation, my crew and I reacted with calm authority. As a result, the passengers felt safe.

Garrick, when we initially met you shared some harrowing tales of intense conflicts that required you to rely upon the extensive training you received as a Navy SEAL. Can you tell me about those experiences?

GF: Probably the biggest takeaway for Red Frog is an experi-

ence that I had in Kabul, Afghanistan. One night at the Embassy Annex one of our guard force guys turned on us. He began ripping off rounds with his AK-47, firing through the dining facility windows. He killed one, and wounded 4 others. I was the first responder who engaged him and suppressed fire. It’s an attack profile referred to as a green-on-blue. The attack is essentially an active shooter, with a terrorist element. So, this personal experience has given me invaluable insight that I apply when appropriate.

How does that experience relate to all the recent shootings we’ve seen?

GF: Orlando comes to mind, because that wasn’t a typical

active shooter – it was a terrorist attack similar to my experience in Kabul. Terrorists are likely to have at least some training, as we saw in Orlando. In fact, the shooter hit one of the SWAT officers in the helmet, just above the brow. That was a wellplaced round fired under pressure, and in complete darkness.

Not what you're likely to see from an active shooter. Reportedly, there was an off-duty police officer in the club who was armed.

And, he’s up against a guy with an AR15-type rifle. Same situation I had been in basically – pistol against a full-auto AK-47 at night. Now, I don’t want to judge that officer for what he did or didn’t do, but speaking for myself, I had the confidence to 42 FOOD & BEVERAGE 2016 // ABOUTFACEMAG.COM

engage the shooter due to all the training I’ve had. That’s what I aim to duplicate with our elite first responders.

Does Red Frog rely mostly on firearms for security, or does your strategy involve more than that?

SM: It’s definitely NOT all about guns. It’s about being prepared,

having an effective plan, and having confidence in that plan reduces stress and anxiety.

GF: I’m not exactly a proponent of guns in schools unless it’s

someone highly trained, more highly trained than typical School Resource Officers, or security guards. I’ve spent a lot of time developing a non-lethal weapons strategy for teachers, staff, and others within a school.

Every time we see a school shooting, I notice real emotion comes welling to the surface amongst my friends and family, particularly women. Are mother’s really fired-up about this?

SM: Mothers have contacted me during school lock-downs,

and as you can imagine, they were highly charged as their child texted them from inside. I’ve also responded to requests from mothers who have received security alert emails from schools.

It’s those types of first-hand experiences, along with the increasing frequency of these horrific events in today’s news, that tends to really get mom’s thinking about the safety of their children at school. I recently followed up with a mother who’s daughter was in a lock-down situation at a local high school last spring. She was as fired-up today as she was five months ago!

This issue touches a raw nerve for a lot of people. I think I speak for many women in saying we’re truly mama bears. I would do everything within my power to protect a child. It’s in our nature.

I may not be a Navy SEAL, but I think if I was in that situation, I would try to be brave like one. The key is to give schools some direction and strategy to respond effectively under pressure.

Garrick, how did your experiences in Afghanistan and other dangerous places as a Navy SEAL influence your desire to utilize your skill-set back home?

GF: I’m seeing problems, and I’m not seeing effective solutions.

Clearly, there is an increasing attack trend. I’d like to help keep people safe. What that experience in Afghanistan provided was a look into different security strategies, and how effective they were. I’ve seen changes in response to an attack, and the increased security measures that follow. And, I feel these experiences help me to understand security much better than most folks.

I know the Sandy Hook School shooting had an impact on you and your plan to go forward with Red Frog. Can you tell us more about that?

GF: Yeah, I was watching it on the news over in Afghanistan,

and I was very upset about what I was seeing. At the time

"Together we’re an unstoppable force and tackle each mission with passion"

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we were re-thinking our tactics after a green-on-blue attack at headquarters.

I was intimately involved in developing those tactics. It seemed there were many parallels between what we were implementing there, and what would also work at Newtown. I began writing down my thoughts and ideas as they applied to schools. Initially, parts of the strategy revolved around firearms, as you might have guessed. But, eventually decided against it in favor of a non-lethal weapons strategy.

Non-lethal weapons strategy? That doesn’t sound like something a SEAL would come up with. Why did you decide on that?

GF: Well, there are a lot of training issues

with firearms - lack of training to be more specific. I can’t expect teachers or staff members to shoot like Navy SEALs, or SWAT officers, so I came up with another plan that everyone can use.

Why is pulling a fire alarm in an active shooter situation a bad idea?

GF: When people hear the fire alarm

they immediately think fire, and then think something like, “I don’t see smoke, or a fire.” So, people evacuate casually looking for smoke or fire, not a shooter.

They flow out into channelized hallways and stairwells that make it easy. It’s like shooting fish in a barrel at that point.

How about a lack of cameras? How does that affect how people react in an emergency?

GF: Camera’s are important, but they

should be understood in terms of what they offer. Camera’s offer information, but if that information isn’t received when it’s needed its of little use, and only provide a playback of what occurred. They can, and should be much more than that. So, part of what I do is analyze this process, and make recommendations to improve it.

So is one of the weaknesses naiveté? Is the problem that they are naïve about certain threats or how to handle them?

SM: I think they know improvements

need to be made but do not know where

to begin. There’s conflicting information online and a void in information regarding what to do between when the incident occurs, and when law enforcement arrives. They may be told they have a plan, but is it really an effective one?

How does your work with clients begin? What is your approach?

SM: It all begins with a threat assess-

ment to identify the mistakes and vulnerabilities in your existing plan. Next, we identify risk mitigation solutions to improve your security posture.

Can you explain how the Red Frog process is unique?

SM: We demystify security for you, and

educate you along the way. Red Frog staffs elite first responders. Our teams were trained by the government who spent millions on them. We’re transferring that knowledge base into a civilian application. This is also incredibly personal for us. There are many families looking for the opportunity to have their husbands and fathers work closer to home.

Is the run, hide, fight approach something you would recommend?

GF: Yes, but I’ve found it needs to be

explained. Run, hide, fight suggests people should run first, and if that doesn’t work, hide. And if that isn’t working, then fight. Pre-thinking different scenarios before they occur is the key to survival.

If you’re in an enclosed office space jumping right to fight might be your best chance of survival. Whatever the case may be, when the adrenaline hits, you will revert to your plan without much thought or hesitation. No plan equals panic.

Do you think that if the Pulse nightclub in Orlando, FL or Umpqua College in Roseburg, OR had a threat assessment plan in place it would’ve saved lives?

GF: Yes. The first part of run, hide, fight,

is to run, but they had nowhere to run to.

So, identifying how people will get out is an important part of the assessment. At Umpqua, it’s worth mentioning an Army veteran named Chris Mintz held a door

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shut denying the shooter access. He was shot multiple times, but he lived, and saved the lives of others. He’s a hero. It’s clear they would have benefited most from our elite first responder option.

Can you tell me a little more about your elite first responders?

GF: Absolutely, so former Special Opera-

tions veterans are hired to be onsite as our elite first responders. Uncle Sam has spent incredible amounts of money training these guys, and it’s all basically wasted when they get out. We put them to work providing a valuable service protecting people.

Aside from protecting schools what other kinds of places are potential targets that Red Frog could help protect?

SM: Other locations that might be

considered soft targets such as hotels, manufacturing facilities, medical and business centers. It’s been common to hear stories of managers in fear of disgruntled employees. We have also developed a home security plan. When Garrick was still traveling overseas, he came up with some great tactics for the kids and I. Later that year we had family visiting, and Garrick began laying out a home defense plan for them. They’re not interested in having guns in the home because they have small children. So they were very responsive to having all the strategic information as well as nonlethal weapon options. That particular visit inspired us to complete the home Security Solutions download we have available online in our team store.

GF: We also have future plans to develop

something for the cruise ship industry. I kind of miss those days of climbing up, diving under, and fast-roping onto ships!

But seriously, I’ve secured a lot of ships in my time. I’m not sure who could be more qualified to protect a ship than a Navy SEAL. For more information about Red Frog Security Consulting, call them at 503-740-3099, or visit them online at

ÜÜRedFrogTeam.com

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Mt. Tabor Brewing

Mt Tabor Brew

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Eric Surface/Ben Dobler Beer Is Fun!

written by Tanis Morris photographed by Tim Sugden

“B

eer is fun. If you’re not having fun making beer or drinking beer, you’re doing it wrong.” These wise words were spoken

by Ben Dobler, head brewer at Mt. Tabor Brewing, after a lengthy beer tutorial and tasting session. Dobler came onboard at Mt. Tabor in March, after 20 years in various roles at Widmer Brothers Brewing Co., now Craft Brew Alliance. From his humble beginnings in the cellar cleaning tanks, Dobler rose through the ranks at CBA, participating in production brewing, domestic and international brand support and managing the company’s innovation and production development. Those twenty years were fulfilling on a multitude of levels, but somewhere along the way Dobler realized that he had become so busy managing others that he hadn’t brewed a barrel of beer in months. This fact was unsettling, and Dobler began to question exactly what he was doing with his career.

At nearly the same time, Eric Surface was facing his own big life decision. Surface started Mt. Tabor Brewing back in 2007 with a group of friends who plain and simply loved beer. They loved to drink it, and it turned out that they also loved to get together and make it. “Back in those early days, it was a great way for a bunch of busy guys to see each other. Brewing became an excuse for us to hang out.” After some months of social brewing and drinking, it became apparent that Surface and one other buddy were spending many waking hours thinking about brewing itself, the craft of creating the desired flavor and color. The friends became deeply invested in the process, and started producing what one associate calls, “freakin’ great beer.” The other members of the group remain supportive drinkers of Mt. Tabor’s, but didn’t wish to take their involvement to the next level. Surface and original partner Brian Maher were game though, and soon contacts in the restaurant world said that if the guys would legitimize their brand and brewing process, their beer had a place to be sold.

Surface was working full time in construction sales, and his job required him to travel frequently all over the country. “I’d be out on the road all week, come home, and brew beer all weekend,” he said. This hectic pace only increased as Mt. Tabor went from being in two restaurants to six, then twelve. In October of 2011, Maher had to step back, and Surface transitioned operations to Vancouver, opening a tasting room downtown, where beer lovers, supporters, and friends could congregate on Thursday and Friday evenings. Mt. Tabor’s fan base grew. Surface’s plate was full with his primary job, a young family to support, and a growing brewery, but he continued to maintain all fronts.

In 2013, Surface stood at the crossroads of his career path. “My job was downsized and I had to decide what was next. My wife, Amy, was the one to ask if I could make the ‘beer thing’ work out.” He decided to go for it. For the next two-and-a-half years he continued to grow operations, and his team. He had a craft brewer from Texas join Mt. Tabor, but in February of this year his

brewer needed to move back home. The first call Surface made was to Dobler. They had attended the same high school, and “Ben was always someone that I could reach out to when I would get stuck on a problem or needed help getting around something that was stumping me along the way,” says Surface. He contacted Ben, having no idea that their paths would cross at such a pivotal time of life for each man.

Dobler likens his transition from Widmer to Mt. Tabor to moving from a spacious home to a tiny house, but says the change has fostered a new level of growth and excitement in his life. “At CBA a huge part of my job was to formalize the process of how you take an idea and bring it to life on a large scale,” says Dobler. This skill dovetails beautifully with the needs of Mt. Tabor Brewing at this point in time. He is no longer missing the hands on aspect of craft brewing, and has brought his own skill set and knowledge to an expanding business with a strong customer base and massive growth on the horizon. “I love the multi-tasking required and find it a fun challenge,” he says. Dobler has focused his efforts on perfecting four of the brewery’s most popular offerings. The Lamp Post Lager is a light, flavorful domestic brew that I found to be somewhat addicting. Powell Butte is a classic northwest pale ale with a slight tropical twist. Mt. Tabor’s Asylum Avenue IPA takes its name from Hawthorne Boulevard’s original moniker, and the beer’s fans are crazy about its tropical citrus hop aroma and flavor.

Their base menu is complete with the Ash Street Amber, a malt forward amber ale with hints of citrus in the aroma and flavor.

There are plans in the works for a seasonal brew as well as an India Red. Mt. Tabor has transitioned operations back to southeast Portland where they have leased a 6000- square-foot space at 124 SE 11th Avenue. They are brewing a fifteen-barrel system, with plans and space to expand. A tasting room will be open to the public in August. Mt. Tabor Brewing will also be opening a second brewing operation and restaurant in Felida later this year.

Mt. Tabor Brewing has a solid foundation in a love for beer. “For us, it’s beer first,” says Surface. “Beer started all of this for us, and we want to keep our focus on really good beer in a great environment.” That philosophy continues to permeate the culture at Mt. Tabor Brewing. It is also interesting to note that both leaders of the business are men who have chosen to let their passion for beer guide their paths, and combined that love with plenty of hard work. Historically, passion and hard work are a tried and true recipe for success. It will be exciting to see what the future holds for Mt. Tabor Brewing.

ÜÜMtTaborBrewing.com

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Tony G's Pizza Ovens

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Tony G° Raising Up An Idea

“W

written by Kori Hirano photographed by Tim Sugden

ho doesn’t like pizza? I’ve never run into anyone who doesn’t like pizza, have you?” Tony Goiburn asked.

Of course, the man who started a business called Tony G’s Pizza Ovens might be a little biased when it comes to food preferences, but he has a point.

Tony learned to cook at a young age. As he was growing up in Portland he started helping his mother in the kitchen when he was about six years old, and they would cook exotic foods even then.

Sunday dinners were a big family event which included his Swedish grandparents on one side of the family and Basque Spanish grandparents on the other. “Some of the stuff we ate were just crazy combinations of those cultures,” Tony said. His passion for food only deepened as the culinary scene expanded over the last twenty years and turned its focus to local and seasonal ingredients.

Several years ago while living in California, on a frazzled day Tony made a quick stop at the lone pizza place in town. It was a decent pizza, but he realized he could make a great one at home for less money and with better ingredients. So he researched recipes and techniques and set to work in the kitchen. Tony’s main tip for a good homemade pizza: it’s all about the homemade dough. “[Now] we work with a dough that’s quite hydrated and wet. We do counter rises. It has a little bit of yeast and it sits on the counter for a couple days, rising at room temperature. That’s where the flavor comes from. It’s so easy to do—four cups of flour, salt, yeast, maybe a little organic olive oil. The beauty of it is you control the ingredients. I like a saltier dough; some people don’t. It’s all up to you.”

After years of experimenting with different dough recipes, it only seemed logical that the next step was to find the perfect vessel for cooking the pizza. And in Tony’s opinion, there is no better option for truly amazing pizza than a wood-fired oven.

Around the time he moved back to Portland, finding a solution became his new focus. “I toyed with the idea of doing a brick oven, one that was small enough that I could do myself. But it seemed impractical. We’re such a transient society, it didn’t seem feasible to put even a $5,000 brick oven in your backyard because then you end up moving after a few years”, Tony said. “I felt that there had to be a portable but serious oven that I could buy that wasn’t $10,000, and I wasn’t finding anything like what I had in mind.”

It’s not that he was trying to reinvent the outdoor oven. Tony envisioned something that could be packed up for a camping trip, tailgate parties, or any other gathering. Most importantly, he wanted it to be a piece of your backyard that you could take if you ever moved.

What Tony ended up designing is as effective as a commercial oven, reaching 550 to 600 degrees (a temperature level that home ovens aren’t designed for), and one that is also easily transportable.

​ fter eight months of planning and searching, Tony found a manuA facturer who could modify an existing oven design to fit all of his requirements. Tony’s oldest sons, Nathan and Sean, are working with him on this new endeavor. Both work in the restaurant industry in Portland; Nathan as a sous chef and Sean as a mixologist. “It’s been a blast cooking with them and having their help,” Tony said.

About a year and a half ago, their first ovens were produced. The ovens range from $1,699 for the red and black versions to $1,899 for stainless steel which is the most popular option. Turnaround time for an oven order is currently around 90 days. To demonstrate the power and wonder of the ovens, Tony and his sons cook every other month for the 3rd Friday events at Burnt Bridge Cellars in Vancouver.

“One thing I wanted to do when I moved home to Portland was to go back to the Sunday dinners we had when I was a kid,” Tony said. The idea of bringing in the family and creating a community around food is another driving force for creating the pizza ovens. “I don’t want to just sell pizza ovens. We want to teach people how to cook (with the ovens), share our recipes, and build a community.”

For an example of their possible recipe offerings, Tony shared one of Nathan’s recent creations: “Nathan did a pizza the other night with grapes, smoked Gouda, oyster mushrooms, and some pomegranate balsamic vinegar sprinkled on top. It was an unbelievable flavor combination.”

But there are endless possible meals to cook in the oven beyond just pizza. Tony and his family also love to experiment using Dutch ovens and cast iron skillets. They have made steaks, stews, roasted vegetables, salmon, artisan breads, brownies, cobblers— it’s an oven for all types of cooking. “It will become the centerpiece of your deck,” Tony said.

Now that he is living in Portland again, Tony appreciates that the abundance of good food in the area is being rediscovered by a new wave of people. “I grew up here in the 60s and 70s.

So much of Portland is still the same,” Tony said. “The thing that has changed, even though it’s always been here, is the farm to table idea, or having gardens. Back when I was a kid, you had a garden. You just did. And I remember my mom and grandma driving out to Hood River to buy cases of cherries, pears, and apples, and canning them for the winter. It’s always been a great environment for growing and raising food, whether that’s livestock or vegetables. I think the influx of people coming here have realized the Northwest has such a variety of ingredients, from the best seafood and fresh river salmon to all the fruits and vegetables.”

He paused and said, “And all of those things can go on a pizza!”

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Papa Lee's Kitchen

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Lee "Papa" Warren Piling On The Flavor

It

written by Tanis Morris photographed by Tim Sugden

's a rainy Thursday shortly before noon, and the food cart pod on SE Tacoma Street in Sellwood is empty— with the exception of a line six people deep at Papa Lee's Kitchen. Dreary wet weather does not deter Lee's fans; every single one of them tell me that this cart serves, hands down, the best food in Portland.

"When I find a food cart I like, I try to eat a lot of different options on their menu," said Rick Canfield of Portland, a regular at Papa's.

"Here, I've been stuck on the same menu item since I've been coming. It's so good I haven't needed to try anything else." His plate is laden with an enormous steak burrito bowl, exploding with vegetables and meat marinated in one of Papa Lee's proprietary sauces. "You always have to wait here because they make every single menu item fresh," Canfield continues, "but the food is so good, you don't even mind."

Lee "Papa" Warren is the gregarious and big-hearted owner of Lee's Kitchen. Food has always played a significant role in Lee's life. Growing up with a Spanish mother and German father who were both passionate about food, he saw early-on how love was expressed through the preparation of a meal. Cooking in the Warren home was a collaborative effort, and Lee learned early-on the difference between a tasty sauce and flavor that takes a meal to a different level altogether.

Warren's first job at age 17 was working at the famed Original Taco House as a busboy and prepper, but he knew almost at once that he would have a future in food. Those plans were put on hold while he served in the military as an Army Ranger for twelve years before he finally had the chance to put his dream into action. He attended the New York campus of the Culinary Institute of America after finishing his time in the military. After graduating, Warren moved back to Portland, where he worked in a number of the best restaurants in town, including Via Delizia and Gilda's.

It was the birth of his daughter, now 21 months old, that inspired Lee to open his own operation. "I do what I do because of my daughter. I want to make something wonderful for her, and to show her how to share her own gifts when it's time for that."

Warren combined the food traditions of his dual heritage to create his own spin on German, Mexican and Spanish food. His menu is divided into "Bad Ass Dawgs" and "South of the Border" options, but there is plenty of crossover. Take, for example, his "Jalapeño Cheddar Bratwurst," A house made brat covered with Spicy Pesto Chicken Fettuccini, or his mushroom tacos, a vegan option

of sautéed mushrooms and caramelized onions in a house made red mole sauce covered with pico de gallo and avocado.

Lee is serious about providing top quality food from the freshest and best ingredients. He cares deeply about the food he serves, and the experience people have when they eat it. "I don't want to stress about what I could have done better. Each customer, each dish is important. I won't fake it to make it—I don't believe in that."

His dedication to his craft and customers shines through. Chris Glenn, another Papa Lee's regular, says, " One thing I really like is that he's awesome in how he remembers his customers. He knows what his regulars like to eat and he makes it seem like it's an honor for you to be eating at his cart every time. That's pretty rare, and it really makes a difference in how you feel coming to eat here."

I order the Fresh Ahi Tuna Tacos. The fish is marinated in Lee's Aji Limo Sauce (a Peruvian chile paste) topped with chipotle aioli, pico de gallo, cabbage and lime. It is so ridiculously good I have a hard time concentrating on talking to Papa. The burst of flavor from the Aji Limo combines perfectly with the earthy garlic tang of the aioli and punch of lime. The tuna is just barely seared and somehow its flavor is released and enhanced in a way I have not experienced before. I won't lie—my mouth literally watered after eating my first bite. It was that good.

Also highly recommended are the Jaeger Schnitzel, served on a house made ciabatta bun topped with mushroom gravy, lettuce and tomato, as well as the pork carnitas and fresh from the garden Caesar salad. In fact, there was not one item on the menu that did not receive raves from the regulars.

When asked if there is some sort of secret to eliciting the sort of response Papa Lee's Kitchen has had, Lee smiled and said, "It actually isn't all that complicated. Use fresh, high quality ingredients and put love in your food."

If Sellwood is too far afoot for you to make the journey to visit Papa Lee's kitchen, take heart! Lee will be opening his second location at the North Mississippi Food Cart Pod on the 11th of July. A brick and mortar location is also on the agenda in the year ahead. Just be sure to arrive early-Papa's opens at 11:00 a.m., and this week Lee had lines of people waiting at 10:55 a.m.

ÜÜLook for us on Facebook at Papa Lees Kitchen

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Field & Vine Events

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Pascal Chureau

Field & Vine Dinners – Serves Up Country Tableside written by Tina Curry photographed by Tim Sugden

F

or the past several years Chef Pascal Chureau has been building another successful food-centric business stemming from the well-regarded Allium Bistro in West Linn. A single gathering at a winery, Field & Vine emerged as a phenomenally successful dinner series in the countryside. Field & Vine also produces corporate events, weddings and all things catering. What sets Field & Vine apart is the unique dinners that take people to the fields, vineyards and barnyards of farmers in Oregon.

Guests partake in gourmet eating and drinking at the source and from the source. Bountiful family style-dinners are served, reminiscent of days past when celebrations followed barn raisings and harvest. Comfy chairs beckon guests to pull up and tuck in at long tables made pretty with simple flowers and plateware.

Typical blissful peace and quiet calm of farm life is interrupted by the hustle and bustle of tables being set, glasses placed, utensils clinking and the chatter amongst staff gearing up to serve a grand feast. In the makeshift kitchen Pascal gives instruction to those who help with meal preparation for the more than 100 guests en route. No longer a stranger to working in unique, interesting spaces. Pascal scouts the location and sets to work, skillfully preparing for the locavores and foodies ready to embark on adventures most tasty. Raising his head from the task at hand Pascal is quick with his signature smile and willingness to stop and discuss the artful dishes being prepared. His delightful French accent punctuates each sentence and you can’t help but smile with him.

Each meal is different, bursting with the freshest of everything produced locally. A farm tour usually allows wannabe farmers and interested suburbanites a snapshot of the life lived there before being seated at glorious community tables dressed in country style. Their bellies will be pleased and their lungs will get a taste of country air. Conversations often turn to dreams of rural life with big backyards, children laughing, and families who have gathered around the table here. When guests return to the haphazard quilt of the suburbs, the city, and the days stuck in traffic, the farm life lingers as a special memory.

Can you tell me the range of growth from your first Field & Vine Event to the size of your events today?

We started the farm dinners 4 years ago with one dinner in West Linn with a local farmer. Then we added 5 more the second year, 9 the year after that, then another 5. As of today we have 25 dinners starting in May and continuing up to December. We were able to create relationships with farmers, ranchers, brewers and wine makers to provide unique venues for these dinners.

guests were treated to a tour by the owner. It was a misty evening and the setting was very stunning.

How often do your menus change?

Each menu is different and created based on the weather forecast, fresh local product available and the wines that winemakers choose.

Our goal is to promote agritourism in Oregon and provide a unique experience to our guests by connecting with the places and the people where their food comes from. We donate a portion of our profits to Oregon Farm Loop, a nonprofit organization that promotes agritourism in the state.

What was your biggest challenge with your Field & Vine Events?

The sudden change of weather. We once finished our setup for our outdoor dining room by the lake at AlexEli Vineyards around 4.30 p.m., and had to move the entire event into the crush pad due to the rain. We were able to make it happen in 20 minutes with some very wet staff members.

When is the first time you cooked outside professionally and not in a full kitchen, what were the biggest challenges, and what did you cook?

Outside in my backyard cooking. It was on the scale of our first Field & Vine Dinner at the farm in West Linn.

What would you say is your biggest professional accomplishment?

I would think that creating and running two companies, a restaurant and an event company, would be it. I could not have done it without my partner Ian Ragsdale and our amazing staff.

What is the most interesting place you have had a Field & Vine Event?

I would say that the Rosse Posse Elk Farm in Molalla was very unique. The event was held in a barn next to the elk and the

At the end of the day what counts?

Happy guests who will remember the dinner as something special, and connecting with our farming community alongside happy staff for a great day cooking outside.

ÜÜFieldAndVineEvents.com

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WASHINGTON METRO NEWS

VANCOUVER, WA

by DC Rahe

Farmers Market

The Vancouver Farmers Market is a family and pet friendly place to spend the day, right next to beautiful Esther Short Park in downtown Vancouver. You'll discover fresh produce, plants and flowers, baked goods, delicious food, unique accessories for yourself, home, or garden and a lot more. Open Saturdays through October 29, 9 a.m. to 3 p.m., and Sundays through October 30, 10 a.m. to 3 p.m. (West 6th and Esther streets.)

VancouverFarmersMarket.com

Beer Week

North Bank Beer Week is a celebration of Southwest Washington Beer. From North Jetty Brewing at the mouth of the Columbia to Everybody's Brewing upstream in White Salmon. They great beer on the North Bank of the Columbia River.

It all kicks off with the Vancouver Breweries Unite 4 Give More 24! charity event at Kiggins Theatre (1011 Main St,) on September 22nd, NBBW will extend to September 30th with unique and fun beer events at your favorite pubs and taprooms every single day. Visit the website for more information. NorthBankBeerWeek.com

CouvFest

Couvfest NW is a festival to showcase Vancouver bands. Traditionally held at Turtle Place and Esther Short Park, they have

decided to embrace the change coming to our downtown, and take advantage of the beautiful space that is Kiggins Theatre (1011 Main St,). It is engineered for sound and visual presentation, which is perfect for displaying some of the best musical talent Vancouver has to offer.

Couvfest NW will have alcohol permitted throughout the venue (with a secured beer garden area within the theatre itself), snacks, vendors, and of course live music. Admission to Couvfest is FREE TO ALL AGES. It will be 21+ after 9pm and run until 1am.

The festival will be Halloween themed and held on October 14th and 15th.

Bluegrass & Birds

Join the Friends of Ridgefield National Wildlife Refuge and the Ridgefield National Wildlife Refuge Staff as they celebrate the return of the Sandhill Cranes to the Refuge and of the natural and cultural wealth of the Ridgefield National Wildlife Refuge. There will be events going on in town all weekend: Sandhill Crane tours, guided nature and bird walks, children's activities, kayak tours, Chinookan Plankhouse tours, naturalist workshops, and the Birder's Marketplace, featuring artists who concentrate on wildlife and/or nature themes. BirdFest attracts 3,000 - 5,000 people annually. From: September 30th - October 2nd at the Ridgefield National Wildlife Refuge (301 N. Third Avenue). RidgeFieldFriends.org

Band line up; Lincoln's Beard, Foreign Talks, Free Thought Takeover, Atlas and the Astronaut, The New Jingles, The Yacolt Burn, Holy Tentacles, Champion, The Other Place, Known as Anonymous, Ras Mix, Maurice & the Stiff Sisters, Quiet, Solace in Reverie, Rock Toxic. CouvFest.com

Haunted Walking Tours

Air Musuem

Drink This!

Free admission every Saturday to the Pearson Field Education Center (201A East Reserve Street) from 1:00 PM to 5:00 PM. The Fort Vancouver National Trust helps to host this free educational experience, with the Flight Simulator lab, vertical wind tunnel, a glider-building station, historic airplanes on-site for viewing, collections on display, and educational programs to propel students of all ages into the wonderful world of flight. Experience the "Golden Age of Aviation" at the Northwest's first airport, and one of the oldest continuously operating airfields in the country. FortVan.org

Experience a spooky slant on history on a Haunted Walking Tour at the Clark County Historical Museum (1511 Main Street). Tours are at 7 pm and 9 pm Fridays and Saturdays in October (except Halloween). $10 ($8 CCHS members). cchmuseum.org Drink This! Vancouver is chance to meet the makers of artisan beverages! It is a free event and is open to anyone. No signups, just show up at one of their locations, get your map, and choose your route. All locations are within walking distance, and you can win prizes along the way! Note that some venues are 21+ with ID. PRIZES: Fill up your stamp card, and turn it into a participating location for your chance to win. Good luck! October 22nd from 4:00 PM to 9:00 PM at various Downtown Vancouver & Uptown Village. Free to participate. Beverage cost varies by location. DrinkThisVancouver.com

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VANCOUVER, WA

Continued

First Fridays

Every first Friday of the month from 5:00 PM to 9:00 PM throughout the year, participating art galleries, merchants and restaurants open their doors to celebrate opening night of various art exhibits. Live music and citywide receptions welcome all in Downtown Vancouver! Please visit the Vancouver's Downtown Association website for more specific details. www.vdausa.org And also on First Fridays, see the glass-blowing demonstrations from local artists at Firehouse Glass (518 Main Street).

Symbol of Freedom

This event is centered around Veterans Day to provide an opportunity to recognize and honor local veterans.

While Veterans Day is remembered on November 11th each year, this event will be held on November 3rd this year in order to accommodate special guest speaker, Joe Torrillo. Mr. Torrillo travels the world as a professional speaker with a quest to make our country the "Re-United States of America", resurrecting patriotism, trumpeting the men and women of the Armed Services, mentoring adolescents, and inspiring audiences of all sizes to embrace change and never give up on their dreams. The afternoon of November 3rd is a luncheon served at the Vancouver Hilton (301 West 6th Street) and will feature motivational words from Mr. Torrillo on the perseverance and obstacles overcome while fighting to survive a horrific, life changing, worldwide tragedy, and life thereafter. www.cdmservices.net

NW

PEARL DISTRICT

PDNA NEWS

by DC Rahe

Art Walk

Every First Thursday from 6 p.m. to 9 p.m. the Pearl District art galleries and artist studios open their doors to the public. During summer months street artists sell their wares along NW 13th, from Glisan to Lovejoy streets. It’s a great opportunity to see art, listen to music, and people watch. Put on your walking shoes, park your car, or ride the streetcar free every First Thursday for the art walk.

Condo Tours

On Sunday October 16th, between 12:00pm2:00pm tour a variety of condos for sale, and learn about this fast changing neighborhood of Portland’s Pearl District. This event is hosted by Sean Z. Becker Real Estate and Umpqua Bank.

Meet at Umpqua Bank, 1139 NW Lovejoy Street.

On Saturday October 15th between 11 am and 1 pm there’s a tour of the South Waterfront condos (Umpqua Bank, 3603 SW Bond Avenue).

Buzz Siler Art Show

Artist, Inventor, Entertainer, and Entrepreneur, Buzz Siler has a showing of his amazing abstract impressionist paintings at the Pearl Gallery & Framing (2250 NW 22nd Ave #404) during the entire month of September. The exhibit will have some of Buzz’s original paintings and also archival quality prints. Siler has shown in New York, Paris, and we are privileged to share his unique body of work in this curated collection, “Moving Through Water and Other Flights of Fancy” — a show to be remembered.

MULTNOMAH

by DC Rahe VILLAGE SW

First Fridays

The first Friday of every month the Village shops stay open late. Have your dinner at one of the local restaurants, then walk the Village and visit the merchants. Daycare is available at Rivergate Church from 6pm to 8pm. Call for the church with your questions about daycare 503-244-3224.

Halloween

Bring your little goblins. ghosts, and witches to the Village for Halloween October 31st. Many of the merchants will be handing out treats. Be sure to check out the themed window displays.

Art Show

Barbara and Dale Rawls are showing their collection “Connections” of Mixed Media, Paintings & Collage at the Multnomah Arts Center (MAC) through the month of September. The MAC’s mission is to provide high quality instruction and participation in the performing and visual arts to all interested persons, regardless of age, race, religion, ethnic origin, financial means, or level of ability.

The MAC Gallery reflects this mission by paying the artist a larger commission than traditional galleries. Artists are accepted to show their work based upon a variety of criteria including artistic excellence, content, craftsmanship, professionalism, marketability and educational value.

Off Leash

Let your dog run free at the many City of Portland dog parks. In Southwest Portland there are two locations, Gabriel Park at SW 45th and Vermont has a fenced area, while Hillsdale Park at SW 27th and Hillsdale Hwy. has no fence. Please bring a bag to pick up after your dog.

PORTLAND METRO NEWS N

MISSISSIPPI

SW

by DC Rahe

by DC Rahe

DINE

Quaintrelle This restaurant serves ingredient driven, local, seasonal cuisine made with passion and intention. Their rotating menus are inspired by the best of local and seasonal ingredients. Executive Chef Bill Wallender is a self-taught cook, who credits many of his best attributes to past and present colleagues. He has cooked in some of the city’s best restaurants, Clarklewis, Little Bird Bistro and Ava Gene’s. He honors both his grandmothers in working behind the stove as well as the garden to ensure everyone enjoys their meal. 3936 N Mississippi Ave. Interurban Opened in 2011, Interurban is the second bar from Dan Hart and Chris Navarra in Portland. The bar features pre-prohibition era cocktails, the best beers available and one of Portland's most extensive whiskey lists. The kitchen, run by Chef Jonny Henry is focused on seasonal fare, local game and a blend of classic and modern techniques.

Happy hour specials range from $3 to $7, Stuffed Piquillo Peppers, Olives & Almonds, Chicken Nuggets, Penne a la Vodka, Chili & Cheese Quesadilla, Honey-glazed Hot Wings. 4057 N Mississippi Ave. ¿Por Qué No? Taqueria!

Bryan Steelman has traveled from the Pacific Coast of Mexico to the mountains of Oaxaca to bring the flavors and essence to ¿Por Qué No? Taqueria! He strives to support the local economy, using line caught fish and local meats or remodeling with recycled materials. In the end, it’s all about the food

DOWNTOWN PDX

and the community of people who enjoy it! Check out the delicious Bryan's Bowls, Chicken, beans, rice, salsas, guacamole, queso fresco, crema, cilantro, with chips or tortillas. Get here early, because there is always a line. 3524 N Mississippi Ave. Radar Got a craving for fresh seafood? Check out Radar owned by husband-and-wife team Jonathan Berube and Lily Tollefsen. As the chef, Jonathan utilizes a Scandinavian style of cooking. They fly in smoked bluefish weekly for pâté. While Lily mans the bar. Check out the Sunday dinner special, fried chicken, with sides, sauces, beers, and punch. 3951 N Mississippi Ave.

SHOP

Gumbo Gifts Gumbo Gifts and Gallery is a unique and eclectic shop where you can truly "feed your imagination with curious delights"! Gumbo offers an unusual stew of hats, scarves, jewelry, ethnic artifacts, vintage and new decor, plus reflective and playful works of local art. The Green Room, located in the back of the shop, features both new and resale items, all at great bargains. 3900 N Mississippi Ave. Black Book Guitars Black Book Guitars is a boutique music shop located in the heart of Historic Mississippi Ave. district, specializing in vintage, rare and and timeless instruments. From a classic Gibson Les Paul paired with a Blackface Fender amp to a Silvertone Hollow Body matched with a 1950s Supro amp, they can put it together. Check out their memorabilia wall gems from Northwest legends. 3624 N Mississippi Ave.

Feast Food Festival

September 15th – 18th, Feast will have a “Brunch Village,” which transforms Pioneer Courthouse Square into an open-air food hall, with Portland’s culinary greats serving up tasty bites and drinks to huge crowds; “Smoked!,” a meat and smoke-fueled evening with beer, cocktails and wine; and the “Grand Tasting,” where up-and-coming chefs and makers predict and sample what’s ahead in the food and drink scene.

Expect culinary creations by famed Portland institutions like Olympic Provisions, Salt & Straw, Pok Pok, Departure, Kachka and dozens more. Tickets are available to purchase for individual events or as a package for the entire festival. FeastPortland.com

Fashion Portland

Beginning on October 5th through the 8th evenings at FashioNXT begin at 6:00pm. Welcoming the visitor to a world of lifestyle product showcases by brands that are leading the frontier of fashion & lifestyle, accessories and personal technology. The up close and personal experience with the designers excite attendees to get into shopping from the fashion and accessories exhibitors in the Plaza.

The runway show seating is at 8:00pm. The show is followed by a Designer Meet n’ Greet & Market Hour at the Plaza which is open to all guests, press and buyers. No party is complete without an After Party which will ensue.

FashioNXT benefits Girls Inc. of Pacific Northwest, the local affiliate of the national organization dedicated to inspire girls to be strong, smart and bold.

Supports include, portion of ticket sales, design of auction items and more. FashioNXT.net

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LAKE OSWEGO

by DC Rahe

Farmer’s Market

Saturdays, through October 8th at Millennium Plaza. Discover the region's finest agricultural products at the Lake Oswego Farmers' Market. The Market boasts an average of over 80 vendors each week. Delight in finding a wide variety of produce, meats, nuts, cheeses, artisan breads, jams and jellies, baked goods, fresh seafood, nursery items, and hot foods--there is something for everyone!

The Market features entertainment from 10:30am12:30pm. September 10th, Larry Wilder and The Stumptown Stars, September 17th, Fadin’ by Nine, September 24th, Flamenco Ensemble, October 1st, LOSD, October 8th, Gospel Hooligans.

Youth ages 4-10 years, can participate in Farm Fresh Kids, learn about healthy eating and earn $1 in Market tokens to spend on fruits and vegetables.

And there’s a Kids' Corner with market activities and entertainment for youngsters.

Stewardship Days

On weekends throughout September and October citizens are asked to help removal of ivy and invasive species from city parks. Crews are asked to wear sturdy shoes, bring gloves and water.

- September 18th, 1:00pm - 3:00pm, Lily Bay Natural Area, park at the end of Diamond Head Rd. and walk down to trail marker.

- September 25th & October 23rd, 1:00pm 3:00pm, Woodmont Park, 13600 Atwater Lane.

- October 9th, 1:00pm - 3:00pm, Iron Mountain Park, 2213 Iron Mountain Blvd.

- October 15th, 9:30am - 12:00pm, East Waluga Park, 15505 Quarry Road

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WEST LINN

by DC Rahe

Haunted Hike

Forget about the Haunted Houses, how about a walk in the woods at night? On Friday, October 28th at 7 pm Mary S. Young Park begins the Haunted Hike. For those families with younger children there is the storybook themed Enchanted Trail. Time slots fill up fast, pre-register online at WestLinnOregon.gov for $8. Tickets also available at the event for $10.

Holiday Bazaar

The 8th Annual Holiday Bazaar is on November 12th 9 am - 4 pm at the West Linn Adult Community Center (1180 Rosemont Road). There will be over 25 vendors featuring handcrafted gifts, jewelry, kids clothing, woodworks, paintings, sweets and food.

Admission is free, just bring your holiday spirit and cash to support the local vendors.

Willamette Falls Future

A master plan is taking shape, with the goal of transforming a 23-acre industrial site nestled along the Falls in historic Oregon City. This former papermill could someday serve as a waterfront destination, a unique habitat, a window into Oregon’s past. The plan includes the possibility of building everything from hotels to health clubs, museums to markets, offices to light industrial buildings and a whitewater park. The Plan ensures that development reflects and respects the site’s natural setting, industrial history, and Native American cultural history, makes it easy to walk and bike, and blends in with downtown Oregon City. It also ensures healthy habitat along the Willamette River and preservation of key historic structures when it’s feasible—and when it’s not, incorporation of artifacts into the design.

ReDiscoverTheFalls.com

Master Jeweler

Husband and wife team Dean and Sandy Young opened Young’s Jewelers (22240 Salamo Rd.) over five years ago. Dean Young is a certified goldsmith with over 25 years experience. After attending London’s John Cass College in jewelry design, he undertook a three year apprentice training in London’s jewelry district, Hatton Garden, where he was taught the art of hand fabrication by some of the best goldsmiths in England. Dean continued his training at the Gemological Institute of America and Revere Jewelry Academy. Come into their shop to discuss what custom jewelry they can create for you. And browser the selection of one-of-a-kind jewelry pieces.

Youngs-Jewelers.com

Hidden Gem

Allium Restaurant (1914 Willamette Falls Drive) is inspired by the small, bustling village bistros of France, and the native, pure food of Oregon, Chefs Pascal Chureau and Ian Ragsdale offer local, sustainably conscious epicurean plates featuring New American and European cuisines. Allium combines its love and awe of the ingredients of the Pacific Northwest with a mutual need to create delicious and unpretentious food.

One Sunday each month, Allium offers Neighborhood Dinners—family-style dinners that explore cuisines from villages in France and Italy, and the Pacific Northwest.

AlliumOregon.com

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