Portrait of Portland Volume 33

H O M E

G A R D E N

T R A V E L

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L I F E S T Y L E

M A G A Z I N E

PORTRAIT OF PORTLAND TM

Celebrate the Harvest HAZELNUTS & HARD CIDERS SEASONAL RECIPES FROM

OX + ST. JACK RESTAURANTS

WHAT’S IN STORE Local Design Finds Environmentally Inspired Architecture from Olson Kundig & Green Hammer

Kitchen Lookbook PortraitMagazine.com

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contents

VOLUME 33

Home + Garden 22

ORGANIC MODERN A search for new wall ovens leads to an entire kitchen remodel for a young couple in Southwest Portland. Homeowner and designer Christina Tello uses the opportunity to introduce rich walnut cabinetry, boldly striated granite and new light sources to deftly modernize the 100-year-old space.

34

FREE RANGE FLORAL DESIGN Floral designer Kailla Platt returns to the garden of her childhood to gather aged branches, heirloom blooms and grassy tendrils for her sumptuous, seasonal arrangements. Her elegant style and the trend toward natural floral design is as simple as going back to the land.

42

EYE ON DESIGN Natural materials like brass, walnut and ceramics are making major inroads into kitchen design right now. We’ve sourced the latest in accessories and appliances that mix modern style with earthy and elemental innovations from the maker movement.

58 34

22

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PAVILION HOUSE Inspired by the Indian and African heritage of his clients and their extensive collection of Northwest art and sculpture, architect Jim Olson of Olson Kundig transforms a post-modern house on Lake Washington into a glass-walled, teak-ceilinged masterpiece that is equal parts luxury home, art gallery and tropical garden.

70

RISING ABOVE

42 12 PortraitMagazine.com

Architect Jan Fillinger and builder Stephen Aiguier of Green Hammer work with a pair of design-minded homeowners to create a home in Oregon that is as much a work of art as it is a standard-bearer in sustainability.

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contents

VOLUME 33

Travel + Lifestyle

100

108

118

82

100

RECIPE INDEX

To accommodate frequent visits from relatives in Asia and two doting grandmothers who like to cook alongside this Lake Oswego family, the design mandate was clear: build a house with ample gathering space for multiple generations. The result is a contemporary and expansive home from Garrison Hullinger and Mike Blondino.

A national cider renaissance is underway and it’s firmly rooted in the Northwest. Our apple orchards, wine and beer industries, and adventurous drinkers all play a role, but Oregon cidery Wandering Aengus is the real hero of this success story.

118 Roasted Brussels Sprouts with Hazelnut Dukkah

94

FALL HARVEST OREGON HAZELNUTS

THE PERFECT PLAN

TREE HOUSE A Lake Oswego family works with designer Jenny Baines to shed the dark cabinetry and heavy finishes of the home they built seven years ago, opting today for fresh white and pewter paint, an eclectic mix of antiques and mid-century furniture, and pretty patterned wall papers.

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FRUIT & THE CIDER MAKER

108

Oregon’s hazelnut industry, once seriously threatened by Eastern Filbert Blight, is now entering a golden age. The recent harvest is estimated at 40,000 tons and even this may not be enough to meet growing international demand for the delicious nut.

118 Hazelnut Brown Butter Torte with Honey-Chamomile Cream and “Honeycomb” Candy

120 Paris-Brest of Hazelnut Praline and Brown Butter Creme Patisserie 122 Rack of Pork with Hazelnuts, Dijon, Cognac and Tarragon

on the cover Rack of Pork with Hazelnuts, Dijon, Cognac and Tarragon from Aaron Barnett, Executive Chef at St. Jack Restaurant in Portland. photo styling Kiki Meletis photography ©Greg Kozawa

publisher’s

Letter

PUBLISHER Claudia M. Brown EDITOR/SENIOR ART DIRECTOR Kiki Meletis STAFF WRITER/

ASSISTANT TO THE PUBLISHER Laura Baughman CONTRIBUTING WRITERS Stephanie Boyle Mays Donna Pizzi Margarett Waterbury PHOTOGRAPHERS Benjamin Benschneider

I¹VE OFTEN WONDERED WHAT GROWING UP ON A FARM WOULD BE LIKE. You’re up before dawn and constantly checking the sometimes hourly weather reports, with everything on the line.

And when it’s time for harvest, family, friends and seasonal laborers go into a well-orchestrated whirlwind. This life is definitely not for the faint of heart.

Done well, however, it has many rewards.

The Northwest has many farmers with vision and skill, and no better time than fall to witness the hazelnut harvest at Columbia Empire Farms, and the apple harvest at Wandering Aengus, proud producer of some of America¹s best hard ciders.

Farm to table has long been the local mantra as farmers make early morning deliveries to favorite chefs’ kitchens. Hazelnuts, prized for their distinctive flavor and versatility in dishes savory or sweet, are now on menus all over town. OX chefs Gabrielle Quinonez Denton and Greg Denton have created a heavenly Hazelnut Brown Butter Torte with HoneyChamomile Cream and a savory Hazelnut Dukkah with Roasted Brussels Sprouts. Aaron Barnett, Executive Chef at St. Jack, has paired hazelnuts with a sublime Rack of Pork with Dijon, Cognac and Tarragon. (PORTRAIT’s first-ever food cover). He also made a Paris-Brest of Hazelnut Praline and Brown Butter Crème Patisserie. Thank you, chefs, for sharing your fabulous recipes!

I am so inspired by the painterly floral arrangements of Kailla Platt. She sources her own local ingredients from her grandmother’s garden, neighbors’ fruit trees and regional flower farms, and the result is simply stunning. I hope you try Kailla’s ‘recipe’ for making your own bouquets using flowers and foliage from your garden.

16

PortraitMagazine.com

Fall is the time for gathering with friends and family, and a family in Lake Oswego has created an expansive new home with space for three generations to cook and gather. The Sandhill Crane house was a collaboration between Garrison Hullinger Interior Design and home designer Mike Blondino.

Another Oregon family has built a hillside home that is both LEED-Platinum certified and beautiful – no easy feat given the strict requirements of sustainable building. Green Hammer led the design and construction of this innovative house.

On the shores of Lake Washington, we visit a stunning contemporary home designed by architect Jim Olson of Olson Kundig. Olson worked extensively with the homeowners to reflect their Indian and African heritage, and their passion for Northwest art and sculpture in his design. ‘Pavilion House’ is both highly personal and a masterpiece by international architecture standards.

In every issue, we look for stories that celebrate life in the Northwest – our bountiful farms, delicious food, unique travel destinations and creative design.

Enjoy!

Blackstone Edge Josh Elliott Jon Jensen Greg Kozawa Shawn Linehan Nashco Photography PUBLISHED BY Portrait™ Publications PO Box 9097 Portland, Oregon 97207-9097 Phone 503.203.1373 Fax 503.241.0383 email: claudia@PortraitMagazine.com www.PortraitMagazine.com SUBSCRIPTIONS Save 66%

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HOME GARDEN TRAVEL + LIFESTYLE MAGAZINE for the Pacific Northwest

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Portrait Magazine is for and about the Northwest, topics range from stunning design, home décor trends, local food, wine, spirits, and Northwest travel destinations.

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Celebrate the Harvest HAZELNUTS & HARD CIDERS SEASONAL RECIPES FROM

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WHAT ’S IN STORE Local Design Finds Environmentally Inspired Architecture from Olson Kundig & Green Hammer

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written by Stephanie Boyle Mays photography by Greg Kozawa

ORGANIC MODERN

A PORTLAND COUPLE MAKES A HOME THEIR OWN WHILE HONORING THE HOUSE’S RUSTIC AND HANDMADE LEGACY WITH A WARM AND RESPECTFUL MODERN REMODEL OF THE HOME’S KITCHEN. WHAT WAS FIRST CREATED MORE THAN 100 YEARS AGO, AND REWORKED IN THE 70S, IS NOW SUITABLE TO A MODERN COUPLE AND THEIR YOUNG CHILDREN.

© June Lion

The dining area of the remodeled kitchen is so successful that the couple turned the home’s formal dining room into a library. A wall-hung orange paper cutter holds a roll of paper for children’s artwork or for adults’ games of Pictionary. The table and chairs are from Ikea while the orange stool is from Wayfair. Often the hub of all activities, the kitchen was designed with enough open space for family and guests to congregate and socialize.

LIKE SO MANY PROJECTS, the kitchen remodel start-

the counters were a wood surface that had seen better days.

ed with a much smaller assignment. “We needed to replace

Having made the decision to go beyond replacing the wall

the wall ovens,” said homeowner and designer Christina

ovens and counters, the kitchen became open to many new

Tello. “Then we realized we would need to have the cabin-

possibilities. The couple removed wood paneling on one

etry reworked so that new ovens could fit.”

wall and closed off a window so they could have a floor to

Built in 1908, the southwest Portland home had been exten-

ceiling wall of cabinetry, shelving and drawers. “We used

sively remodeled by the previous owner, an architect who

solid walnut, which has a lot more depth than just a ve-

had lived in the house for more than 50 years. “There was a

neer,” said Tello. “We really wanted to keep the wood look

lot of wood,” recalled Tello. “There was red oak everywhere,

that was here before, but there aren’t a lot of upper cabinets

and the outside of the house is wood shingle. We really love

in this kitchen, so we needed to make sure we had adequate

its rusticity and wanted to build upon and modernize what

storage.”

the previous owner had done.”

To compensate for the loss of light, the couple installed a

Buying the property with their eyes wide open, Tello and

skylight to brighten the space and add balance to the win-

her husband Deakin Lauer knew that the kitchen needed

dows in the kitchen corner. Additional lightness was intro-

some updating. In addition to the wall ovens that had failed,

duced on three other planes by the white of the ceiling, the

24 PortraitMagazine.com

A granite backsplash ties together the tones in the kitchen with the hues seen outside. Drawers by the range provide storage for herbs and spices.

Designer and homeowner Christina Tello believes in form following function, which her husband took to heart when he gave her the tree branch salt and pepper shakers.

Homeowner and designer Christina Tello detailed the kitchen in a mix of warm metals. A pair of nautical brass cage lights from the Urban Renewal Collection by Feiss adorns the shelving wall. The oversized drawer pulls are from the Sorrento line by Schaub, available at Chown Hardware. The double-handled deck mounted sink faucet is Kohler’s Purist, finished in black matte. Even the mobile bookshelf from World Market, to the far right, is accented with blackened metal.

light gray/green of the PentalQuartz counters and the white stained floor. “I was glad we were able to keep the floor,” said Tello. “It was red oak, and we just used a white stain to modernize it. It’s important to realize that you don’t have to get rid of everything, and you can keep and update an element with something as simple as a new coat of stain.”

To further unify the space and help ground the walnut, which runs around three sides of the room and in the island, black was added as an accent behind open shelving, in the color of the refrigerator and in the hood above the new range. The backsplash behind the stainless steel range represents all the tones used in the kitchen. “The slab behind the stove looks like layers of the earth to me,” explained Tello. “It’s a very powerful piece of granite. I needed to use it sparingly so it could be a successful focal point and not overwhelm the room.”

Planning. Scheduling. Execution. It’s all about doing extraordinary electrical work while keeping it simple for you.

The island is the hub for much of the work in the kitchen. Copious counter space provides room for cooking prep work while the under mount sink is large enough to accommodate all the dishes, pots and pans before they’re loaded in the dishwasher. It’s also suitable to various parental tasks: It’s big enough to wash a baby, which Tello, in fact, did with her daughter.

Westside Electric Company Room Sevice503-231-1548 PDX31_Layout 3/31/15 7:47 AM Page 1 • 1westsideelectric.com • ccb:13306

When standing sink side, Tello can also work in the kitchen and look out double doors to see her children playing in the yard. “I can also look across the kitchen and eating area through a window into the vestibule and out through the front door all the way to the front gate.”

Facing the work side of the kitchen is the family’s dining area, which does double-duty as the arts-and-crafts area. “I bought the table from

DESIGNING ELEGANT SYSTEMS TO FIT YOUR LIFESTYLE...SIMPLY

Ikea when I was living in a condo,” explained Tello. “At the time I needed something long and narrow that I could move up against a wall.

I think it only existed for one day because I never saw it there again.”

Here it works so well that Tello and Lauer have made it the permanent eating area and have turned the home’s designated dining room into a library.

While certain elements are subjective such as the choices of finishes or hardware, Tello stressed there are common issues to every kitchen.

“In the Portland area you need four bins so you can sort your trash and recyclables. Everyone needs it and no one wants to look at it. Everyone also needs storage for the foods they want to keep on hand. Often neglected, though, is the idea of cold storage, we needed to make sure that our ‘fridge was an adequate size or we needed to get a separate freezer.

And you need to think about the type of storage in general: I like to use drawers rather than more traditional cabinet shelves. You can, though, open cabinet doors to pull out trays, which can be very elegant. Form has to follow function. You need to know how you are going to work and how a form will function for you.”

All projects also have their elements that make them unique. “The designer (me), contractor, and artisans that worked on the space were all one man shops. It gave me very personalized expert attention at all phases. It is also the team I use all the time! I also love that my husband

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FREE RANGE FLORAL DESIGN written by LAURA BAUGHMAN photography by GREG KOZAWA floral arrangements by KAILLA PLATT

FLOWER GUIDE 6 Dahlia ‘Cafe au Lait’ 2 Dahlia ‘Crichton Honey’ 5 Zinnia ‘Persian Carpet’ 3 Cockscomb Celosia 3 Northern Sea Oats 3 Dahlia ‘Ginger Willo’ 2 Fothergilla foliage 2 Euonymus europaeus 3 Heptacodium 3 Blueberry foliage 5 Scented Germanium foliage 2 Viburnum plicatum

PORTLAND FLORAL DESIGNER KAILLA PLATT FINDS BEAUTY IN THE SIMPLE, WILD ABUNDANCE OF HER GRANDMOTHER’S GARDEN AND THE FLEETING COLORS OF FALL. WE TALK WITH KAILLA ABOUT HER INSPIRATION, HER FAVORITE FALL FLOWERS AND FOLIAGE, AND HER RECOMMENDATIONS FOR HOME GARDENERS WHO WANT TO CREATE THEIR OWN SEASONAL ARRANGEMENTS. Q: I absolutely love the fact you are sourcing a lot of your floral ingredients from your own cutting garden in Sellwood (SE Portland) and local farms. What were some of your favorite varieties you grew (or sourced) this fall?

I source a lot of my flowers from local farms, including Rose Hill Flower Farm in West Linn. Sometimes I will ask homeowners for permission to cut at their house, like my neighbor whose persimmon tree was loaded with fruit. She was thrilled because she didn’t know what to do with it.

Kailla: My garden is not really a cutting garden in the sense that I have rows of flowers. I absolutely cut from our garden, but it’s our family garden. I did grow some zinnias and cosmos combined with my vegetables, and I did plant a dark purple tomato specifically because I wanted to cut it. My husband thought I was crazy, but we have so many tomatoes. I put two in – ‘Indigo Rose’ and ‘Indigo Blueberry.’

Q: What is the starting point for your arrangements?

Q: Tell me about a few of the flowers and foliage that you’re smitten with this fall.

Kailla: I love dahlias and zinnias. Dahlia ‘Café au Lait,’ is amazing. She is the diva girl of the dahlia world. She is big and luscious, and has lots of variety. I also like Hydrangea, particularly the lacecap, for its antiquey shadings when it’s aged. Euonymus, the European Spindle Berry, has a beautiful pink fruit that splits and is orange inside, and has really nice fall color. Any of the foliage from the Witch Hazel family – Hamamelis and Fothergilla – is great.

Q: Your work contains a lot of wild and foraged elements. Do you do a lot of the foraging yourself, or do you buy from local sources?

What are some of your favorite materials to forage?

Kailla: I do both. I cut a lot of the woody material from my parents’ garden, which my grandmother originally planted, because it’s old and established, and I can cut there without removing a third of the plant.

36 PortraitMagazine.com

Kailla: The woody material is the first thing I put in the vase. It gives the arrangement its shape and form, so I want those branches to have character and twist and turn. And you can’t really get those branches unless you cut them out of a garden plant.

Q: Do you have a “recipe” for how to successfully create a foundation for fall arrangements?

Kailla: After I start with the branches to create the framework and overall shape of the arrangement, I add a layer of greens to anchor the woody material, then add the focal and secondary flowers. The final layer is an element of texture – airy grasses that reach out and get taller, or little vines or a dainty clump of grapes that spills over the edge to give it a graceful ending.

Q: You weave natural botanicals and woody material into your arrangements? Are the materials themselves your muse? Do they feel more seasonal? Or is it their wilder, more organic form?

Kailla: These are just the kinds of arrangements I grew up with. I grew up on my grandmother’s garden and she was an amazing plantswoman.

She always cut stuff from her garden and brought it inside. And it just made sense. She would never have done it any other way. But for a long time, arrangements and floristry got separated from gardeners and

FLOWER GUIDE 5 Dahlia ‘Cornell’ 5 Dahlia ‘Jason Matthew’ 5 Tricyrtis 5 Schizostylis coccinea 2 Hamamelis foliage 2 Purple Leaved Grape foliage 2 Tomatillo foliage and fruit 5 Scented Geranium foliage 5 Zinnia ‘Benary’s Salmon’ 3 Aronia foliage 7 Gomphrena 6 Zinnia ‘Persian Carpet’ 2 Lacecap Hydrangea 1 Tree Peony leaf

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farmers. The flowers were shipped in from who knows where and arrived in these boxes, then the florists assembled them from a recipe and they went out into the world. But today, I feel like flower arranging is being given back to the gardener and farmer.

Q: You often use flowers that are loose in form and dusky in tone, which gives your work a pastoral romantic look. Is this your intention or do you think it’s simply the effect of using naturally sourced material?

Kailla: I think this style is just what happens when you are inspired by the garden. The naturalistic style is similar to old paintings. People make the comparison to the Dutch masters all the time, but it’s true. The florals in those paintings are so beautiful because everything is so natural – the light, the flowers, the way they kind of spill over. There was a wildness and abundance to those paintings.

Q: There is a growing interest in natural or seasonal floral design. How would you define it and do you think Oregon and Washington designers like you are at an advantage because of our incredible natural bounty here?

Kailla: Natural floral design is definitely trending on both coasts. Designers can get beautiful material year round, and sourcing at least domestically if not locally is gaining traction too, but I would say that the Pacific Northwest has the advantage of mild winters, making hyper-local material so much more available. Portland gardens have a surprising variety in the winter months. It’s this material that I think keeps the arrangements interesting.

Q: What advice would you give to our readers who want to add natural elements like unripened berries, woody seedpods or other foraged material into their seasonal arrangements?

Kailla: Start in the garden. Look for an interesting branch or stem to give an arrangement its shape. And don’t worry about cutting it out because it only takes a single branch. Dogwood trees and shrubs are common. They’re gorgeous in the fall and cut really well. As fall turns into winter, you don’t even need flowers. You could focus on texture instead with magnolia buds, smallleaved evergreens like Pieris or Sarcococca or even store bought succulents.

If you do want flowers, you can buy potted amaryllis or paperwhites, or use roses grown here year-round by Peterkort Roses. And don’t forget to keep adding water because flowers and woody material take up a lot of water, especially the first day in a vase.

We’ve moved Shop our new location 717 SW Alder St. Portland

Q: Finally, is there any chance you might offer classes or workshops in the future?

Kailla: It’s not a top priority for me right now, but if the right venue or situation presented itself, I would consider it.

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Pefect for a little down-time, the Garbo Mirror at www.bellacasa.net and soaking salts from www.shopmidnightcollective

Craft a sophisticated personal retreat or refresh the guest suite with this beautifully subdued palette.

1) The Purist faucet from Kohler for your powder room. www.kellersupply.com 2 + 3) Talisman jewelry from VSA Designs to ward off the winter blues. Try the Milagro French Charm Necklace and Piccolo Charm Bracelet, from www.sesameandlilies.com 4) For drafty days, the Sienna Marine Throw. www. designersguild.com 5) Silk and wool underfoot, the Smitten Rug in Ice Blue from Samad. www.atiyehbros.com 6) For a getaway, the Sancha East West Tote. www.sesameandlilies.com 7) Soft seating for nights in, the Rocco Ottoman from Mitchell Gold + Bob Williams. www.mgbwhome.com

Rela xed Nes t PortraitMagazine.com

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P u rch ase Della Robb ia fu r n iture By December 1 0 t h .

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Gilles Ice Bucket is reinterpreted and made modern by using cerused oak and brass detailing for a beautiful finish. www.bellacasa.net

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Cerused oak, moody hues, white hide and brass accents. Bring the modern-chic look home.

1) Jamie Young’s White Hide Stool is invitingly plush. This bold yet functional accent features a white hide cushion supported by a slim brass metal frame. At www.jamieyoung.com 2) Retro Trace Charcoal rug by designer James Tufenkian. Made from wool and bamboo silk. Through www.tufenkianportland.com 3) Dripping with glamour, the Fen wrought iron and crystal chandlier. Through www.bellacasa.net 4) A resolute foundation piece, the Gotham sectional is paunch with eye-catching leather ruffles and a high back. At www.ubhip.com 5) Low and streamlined, we love the modern look of the Allure media console from Mitchell Gold + Bob Williams. At www.mgbwhome.com

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Ca s tin g Shadows PortraitMagazine.com

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CITY SIMPLICITY 46 PortraitMagazine.com

Using time-honored joinery techniques to create masterful furniture in a variety of modern and traditional designs, The Joinery uses local skilled craftsmen to handcraft every piece. Shown: Handcrafted from solid Eastern Walnut, the Whitman Collection is inspired by Mid-Century Modern Furniture. The dining table is available in solid top with self-storing leaves. Also shown, the Whitman sideboard and chairs. Available at www.thejoinery.com

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Too cool for clutter? Channel your inner minimalist with these spare but stylish pieces inspired by the clean lines of the 1950s.

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1) Nehalem Platform Bed shown in Eastern Walnut, from www.thejoinery.com 2+3 +4) Hang the 7-bulb Brass City Chandelier from Schoolhouse Electric.

Steep some green tea in the matte black Hasami Teapot and state your case with merely a pencil and the Noble Memo Notepad, both from www.schoolhouselectric.com 5) Stash your keys on the Stone Shelf from www.fortstandard.com. 6) For a touch of luxe, introduce the leather Tub Chair, available in multiple finishes, and the Trivia Coffee Table, finished with a powder coated white metal surface.

Both from EQ3, available at ubhip.com 7) Ground the space with a wool rug striped in brown and gold, from www.atiyehbros.com

Lin ea r Loun ge PortraitMagazine.com

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Pick your favorites 1) Brand: Duralee Pattern: 72087-136 Color Name: SPICE Book #2956: Market Place Wovens & Prints Fabric Content: 55% Linen / 45% Rayon 2) Brand: Duralee Pattern: 42460-680 Pattern Name: AQUA/COCOA Book #2968: Ikat Print Collection Fabric Content: 100% Cotton

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4) Brand: Kravet Pattern: 33873.6 Color Name: SANDUKU ANTELOPE Book: J Banks - Tanzania Fabric Content: 100% Solution Dyed Polyester 5) Brand: Kravet Pattern: 33858.816 Color Name: KARIBU BIRCH Book: J Banks - Tanzania Fabric Content: 100% Polyester 6) Brand: Kravet Pattern: 33875.1611 Color Name: ALAMA GAZELLE Book: J Banks - Tanzania Fabric Content: 79% Polyester, 21% Nylon All fabrics sourced from Mill End Store, www.millendstore.com

URBAN ELEMENTS

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Hello dark days. Stay inside in style this winter with furnishings and accessories informed by geometry, exotic woods, and hand thrown vessels.

1) Berkely Bookcase from CFC. Shown in walnut. www.bellacasa.net 2) Handwoven in India, the Black and White pillow from Loloi Rugs. www.loloirugs.com 3) Ivy Charcoal rug from Tufenkian, in tufted wool and bamboo silk. www.tufenkianportland.com 4) Moderna Lantern, shown in clear. www.worlds-away. com 5) A quiet shape with a modern edge, the Bound Pitcher from Pigeon Toe Ceramics. www.pigeontoeceramics.com 6) Beckett Stool, shown in aged brass. Available at bar and counter heights. www. madegoods.com 7) The 84� Frederick Sofa with steel legs, from www.bellacasa.net 8) With a wide rolled rim, the Botticelli sink in Carrara marble from Kohler. www.kellersupply.com

Good Form PortraitMagazine.com

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Silver Belles. Layer mirrored and metallic pieces with luxe prints– accent with black for instant glamour.

1) Thibaut’s Maryse wallpaper in Metallic on Navy Strathmore linen fabric in Putty from Essentials Linens, from www.thibautdesign.com 2) Cascades of robust chains hang from a tiered wrought iron frame, appropriately finished in French Black. Available at www.bellacasa.net 3) A modern melding, the Ludlow faucet is characterized by clean lines and dimensional details including exposed screws and square plates. At www.chownhardware.com 4) Extraordinary digitally printed fusion jacquard throw pillows offering impact and sensational touch, from www.designersguild.com 5) A plush Mongolian Lamb seat with brass legs for a surprising and glamorous twist. At www.jonathanadler.com

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Queen of the Night 0655 Rodda Paint PortraitMagazine.com

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Inspired by global travel, Loloi Indigo pillow brings an eye for detail. 90% wool with metal and crystals. www.loloi.com 1. BRIGHTEN UP A great way to show your personal style and brighten your space, the transisitonal Harem rug. Available through www.christianemillinger.com 2. JOHN HARDY John Hardy Bamboo Large Station Link Necklace. www.shreve.com 3. MARCO BICEGO 18K Yellow Gold & London Blue Topaz Small Stud Earrings.

Inspired by the colors and reflections of the Venetian sea, these Murano Multicolor Gemstone Earrings are hand engraved by Italian artisans using the traditional Bulino technique. www.shreve.com

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lifestyle ELEVATED • ACCENTS • GOLD

1. KEEPING TIME The Dressage Quantiem watch from Hermes, for style and punctuality, available at www.margulis.com

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2. LIVING LARGE The Barrymore Sofa, a fresh take on the classic Chesterfield, from www.mgbwhome.com 3. ABSTRACT ART Karastan’s Crimson Rectangle, inspired by mid-century paintings, available through www.atiyehbros.com 4. RICH REFLECTIONS The Delaney Buffet, with warm walnut veneers and mirrored doors, available through www.mgbwhome.com 5. DRINK UP The Crown Bottle Opener, in cast bronze, available from. www.fortstandard.com 6. TREASURES Handsome storage in 24k gold plate and leather, the Gotham Gold Photo Box, from www.michaelaram.com

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Warm tropical wood ringed in gold, the Teak Tray from www.twotimesdesign.com

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4. FIRESIDE Jayson Home’s Selenite Fireplace Logs are handcut to sparkle and glow. www.jaysonhome.com

2. WOVEN WOODS Like an empty birdsnest, Arteriors Corina Chandelier www.bellacasa.net

5. ROOM FOR ALL Relax with friends on the Replay Sofa from EQ3. www.ubhip.com

3. FROZEN IN TIME It’s elegance underfoot with the Shanghai with Hemp Sheepskin rug. by James Tufenkian. www.tufenkianportland.com

6. A NIGHT IN Alene Double Nightstand from Worlds Away. www.worldsaway.com 7. CLOUD WHITE Set with diamonds, the Slim d’Hermes watch from Hermes.

Alligator leather strap. From www.margulis.com

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From their journey across an ocean to summers spent in a serene glass house in a tropical indoor/outdoor setting, this family’s life is reflected in their new home’s wide-open spaces designed by architect Jim Olson of Olson Kundig in Seattle - who created the perfect mélange of art, architecture and nature.

PAVILION HOUSE written by DONNA PIZZI photography by BENJAMIN BENSCHNEIDER

Built by Toth Construction, the main entrance to the Pavilion House is through a 9’ 3” custom door fabricated by Metal Solutions in patinated bronze and brass. “It implies welcoming, because several people can walk through it at once,” says Olson. “Leverage” by NW sculptor Peter Millett points the way. The north end of the Pavilion House, at right, cantilevers over a reflecting pool and a lush paradise garden for spring and summer viewing enjoyment. Landscape architecture by Charles Anderson.

TAKE A MEETING WITH ARCHITECT JIM OLSON OF OLSON KUNDIG IN SEATTLE TO DISCUSS HIS DESIGNING YOUR DREAM HOME, AND YOU CAN EXPECT TO HAVE A SPIRITED CONVERSATION THAT WILL ADDRESS EVERYTHING FROM ART TO ARCHITECTURE, NATURE AND CULTURE THE VERY ROOTS FROM WHICH HIS SUCCESSFUL CAREER HAS SPRUNG - ALL WOVEN TOGETHER INTO A TAPESTRY THAT WILL GRANT, IMPROVE AND EMBELLISH UPON YOUR WANTS AND NEEDS. “I work like a renaissance architect,” explains Olson, who opened up shop in 1966, at 25 years old. “Just as Michelangelo worked as an artist, sculptor, painter and architect, I believe that everything - art, architecture, landscaping and interior design must flow seamlessly as one.”

The Pavilion House, located in Bellevue, Washington, grew out of a similar aesthetic. The family knew Olson’s work, and had met through their mutual affiliation as board members of the Seattle Art Museum. The couple had built a traditional L-shaped, post modern house on Lake Washington in 1990, and raised their children there.

Once the children were grown, they considered moving to a new location, but discovered they didn’t really want to leave the gorgeous setting, and wonderful neighbors. Once they were able to purchase the adjoining waterfront property, they approached Olson with a plan to build a second home dedicated to entertaining family and friends. By giving the Pavilion House the same L-shaped layout as its older counterpart, Olson created an intimate “C” shape that looks out across the water over an enormous lawn dotted with Northwest artists’ work - in what Olson calls a “sculpture park.”

Although the homeowners’ ancestors come from India, both husband and wife grew up in Africa, which they left during political unrest. Their journey, says Olson, became a very big element in the design of the entire home.

“I asked them lots and lots of questions in the beginning,” recalls Olson, who prefers to incorporate his clients’ visions with his, rather than repeat the same design over and over again. After showing them various homes he had designed, the couple was drawn to a Hawaiian home he dubbed “Ocean House.”

“They loved the tropical setting, the rich reddish color of the teak that contrasted with the dark metal - all of which harkened back to their time spent in Africa. Most people think of Northwest as light driftwood/gray tones, but they wanted something different,” says Olson.

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Olson has created a cozy seating area at one end of Pavilion House.

Surrounded by concrete walls and fireplace, it features warm wood embellishments, a reflective teak ceiling, art-filled, free floating wood shelving and colorful art, including the William Ivey work at left. Glass baskets by Preston Singleton line the shelves. Garret Cord Werner designed the stand alone cabinet trimmed in teak and metal fabricated

by Michael Danielson Studio.

PortraitMagazine.com 61

Steel, glass and fir beams catch the evening light. “The roof falls down on all sides of the Pavilion,” says Olson “creating a womb-like protection, making you feel enclosed although you are open to the outdoors on all sides.” The seating area, below, features several Holly Hunt furnishings, including the New Linden Lounge chair, two Barnard chairs, a Zanzibar table and custom version of her sectional. Chihuly glass lines the shelves of the bar at back.

Oversized windows and doors are a common element in Olson’s architectural designs that play a significant role as the transmitters through which the marriage of art and nature become one. “Working with art and nature,” says Olson, “is a little bit the same. Art is all about creativity, which adds this layer of richness to your day. Whereas nature is all about the wonders of the natural world.”

The Pavilion House, built by Toth Construction, was designed to bring both elements together, blurring the lines until there is no separation.

“When you stand in inside the space and look out or open windows, you feel like you’re in a sculpture park,” says Olson. “With so many windows, you could never have delicate watercolors that would fade. Sculptures, however, don’t have to be protected by the sun, either in or outdoors.”

One of the greatest challenges in designing the home was to make it grand enough for gatherings of 300 people, while also intimate enough for just two. Olson solved this equation by creating a very large central room - 67’ 6” long and 40’ 6” wide - that is open in the middle, with soaring 18’ fir beamed ceilings that include steel and glass, beneath which sits a magnificent 35’ long mahogany and nickel plated steel dining table that seats 40.

At each end of the room, Olson created smaller 22’ x 23’ extensions perfect for two: one for spring and summer on the north end - a baby pavillion surrounded by glass floats that cantilevers over a reflecting pool, the other for fall and winter, a cozy area with lots of wood, a fireplace and TV. PortraitMagazine.com 63

Olson, who compares his work to conducting an orchestra filled with talented craftsmen, artists, landscape architects and interior designers, worked with Garret Cord Werner of Garret Cord Werner Architects/Interiors on this project, who was brought in after the house was designed. “We knew we would have this long table, but Werner designed it as a beautiful piece of art, which was fabricated by Michael Danielson Studio,” says Olson. Werner’s custom designed rugs are found throughout the home, along with another coffee table in the south facing seating area, replete with a custom version of a Holly Hunt sectional and accompanying chairs. An audio-visual cabinet with pop-up projector divides the seating area from the large pavilion. Concrete walls enclose the area - making it perfect for chilly, rainy days.

The architectural drafting stage for this project, which includes working with the homeowners to determine their vision, wants and needs, lasted about one year. Construction took two. “Toth Construction executed the project perfectly down to the finest details,” say Olson. “We were deilghted.” During that time, Olson learned a great deal about his clients, not simply from the initial questioning, but also from the day-to-day interactions, and the intimate collaborative process.

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OPPOSITE NW Sculptor Joe McDonnell created the “Ice Brigade,” at right, a glass sculpture banded with oxidized steel as a site-specific piece. THIS PAGE An undated work by Catherine Eaton Skinner, entitled “Jizo-1.” OPPOSITE BELOW Sculpture “Uno” by Bernard Hosey. A custom designed rug by Garret Cord Werner brings in shades of red that reflect the rich teak ceiling. Glass art Chihuly.

TOP The master bath, which Olson collaborated on with designer Garret Cord Werner, features honed Cambrian black granite countertops with modern, sleek candle sconces.

Werner designed the Japanese inspired screen to provide a filter to the walk-in closet. ABOVE Colors found in the 1980 “Floating Figures over Landscape,” by Guy Anderson, are reiterated in the master bed frame, headboard and surround. OPPOSITE Olson conceived the

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bath as an indoor space that felt as if it was outdoors by way of an invisible window that divides the bathroom from the Julie Speidel’s inside/out sculptures, and the lush courtyard beyond. The mixture of mediums, from warm teak wood cabinets whose rich red colors, are found repeated in the tree foliage beyond, to the sleek tile floors, black stone tub and the windows reflecting the glass garden sculpture found reflected in the tub below.

PortraitMagazine.com 67

“When I’m finished with a home, it’s like a portrait of the people in it,” says Olson, who created a very large, welcoming entry door fashioned from patinated bronze and brass to reflect the family’s openness. “The Pavilion House fits this family perfectly - they are extremely generous people, much more than one typically finds in the West. I enjoy popping over there to help them with hanging a painting or moving a sculpture, like the Deborah Butterfield horse a couple of months ago, because they are like family, and I want it all to be just right.”

Landscape architect Charles Anderson was brought on board later in the process. His artistic vision was in sync with Olson’s. “We had already created the large “C” shaped space between the two houses with the lawn open to the lake, but he reinforced the whole idea,” says Olson. The two houses are connected by a raised wooden walkway over a reflecting pool. “We added some trellises and new terraces on the previous house to make it feel like they are all one.”

By painting the formerly blue and white 1990s house a dark brownish color, a choice they originally thought would make it “disappear,” the earthy tones actually improved the relationship between the two residences, causing them to create a more unique whole.

One of the integral steps in the process of creating this whole was introducing the family, who were already well acquainted with art via the woman’s position on the board of the Seattle Art Museum, with local gallery owners such as Greg Kucera, Winston Wächter, John Braseth, of Woodside/Braseth, who represents all the old masters - Mark Tobey and Guy Anderson. Greg and Winston represent contemporary artists. “By getting clients acquainted with gallery owners, it helps to expand their knowledge and relationships with artists and everyone else,” says Olson, who thought that he would become an artist while attending Lakeside High School as a teen, where he spent all his time ensconced in the art department, which encompassed the whole top floor of an attic. Eventually he decided he liked architecture as well.

Several artists worked on the master bath. Northwest sculptor Julie Speidel created the sculptures on the edge of the sunken bathtub, as well as the glass sculptor outside the master bath window.

PROJECT SOURCES CONTRACTOR: Toth Construction tothconstruction.com ARCHITECT: Olson Kundig olsonkundig.com INTERIOR DESIGN: Garret Cord Werner Architects/Interiors garretcordwerner.com LANDSCAPE ARCHITECT: Charles Anderson Landscape Architecture CUSTOM ENTRY DOOR FABRICATION: Metal Solutions metalsolutionsllc.com

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As evening falls over The Pavilion House, shadows create their own type of drama and artifice. The Bernard Hosey sculpture, “Uno,� on the great lawn lights up, as does the reflecting pool over which the family room is cantilevered. Layers of dark metal roofing cross one over the other, creating a type of winged-effect of a beautiful bird coming to rest at night. Indoors soft lighting glows across the ceiling and down onto the central table for the ultimate night-time ambiance.

RISING ABOVE written by MARGARETT WATERBURY photography by JON JENSEN

The exterior of this LEED-Platinum Certified custom home is primarily sanded concrete, which creates a uniform, finely textured finish. Sanded concrete is also used throughout the landscaping, including stairs and landings. Cedar wood cladding adds warmth as well as a direct connection to the home’s surroundings. These planks were milled from trees grown within 50 miles in sustainably managed forests.

ONE OF THE CHALLENGES OF CONTEMPORARY BUILDING LIES IN FINDING THE BALANCE BETWEEN SUSTAINABILITY AND AESTHETICS. The constraints of stringent sustainability certifications can inspire designers and builders to solve problems in new and exciting ways, but those constraints can also skew projects towards a functional, utilitarian ethos that devalues the aesthetic components of design.

The homeowners of this custom home in Oregon, on the other hand, were committed to building the most environmentally sustainable home possible without sacrificing engaging design concepts. An active couple with a deep love for the outdoors and contemporary art, they partnered with Portland-based design build firm Green Hammer to create and construct their home in 2013.

Jan Fillinger, then Green Hammer’s in-house architect, designed the home. (Today, he is in private practice at his own firm, Eugene-based STUDIO-E Architecture.) Stephen Aiguier, Green Hammer’s CEO, oversaw construction of the building. Together, they were able to create a LEED-Platinum and Forest Stewardship Council Certified house that integrates key elements of the Passive House standard and upends preconceptions about how luxury and green practices can coexist.

Third-party certifications like LEED necessarily place constraints on architects and builders.

Working artfully within those constraints is where a strong client-designer-builder partnership is essential. “For me, for every project, the inspiration comes from the client first,” says Fillinger. “The site is second, and then all the other pieces, climate, sustainability, budget, government constraints, all those pieces kind of dovetail together, like a tapestry.” After many hours of meetings, conversations, and home tours, Fillinger and the homeowners developed an approximately 5,000 square foot design that combined multiple third-party sustainability certifications with a sophisticated and modern aesthetic featuring a spare palette, open floor plan, expansive views, and materials that link the building to the natural world.

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BELOW The laser-cut screen separating the great room from the entryway was designed by architect Jan Fillinger and fabricated by Farwest Steel. At a quarter inch thick, the screen provides visual and physical heft to the room while also giving a tantalizing allusion to the remarkable view beyond. A custom bust by M.J. Anderson anchors one corner of the great room. “I love how we incorporated a sculp-

ture in the space,” says Fillinger. The rough shape for the bust was created in Carrara, Italy, a town famous for its crystalline white marble, before being shipped to Anderson’s studio on the Oregon Coast for finishing. OPPOSITE Exterior railings are made of stainless steel, and much of the welding was done on site.

“The railings are so beautiful when the sun sets and the light glints off the edges,” says Fillinger.

The home is perched on the middle of a north-facing hillside, a location that was critical to preserve the aerie-like view, but posed multiple challenges for the builders. “Originally the house was going to be located lower, on a flatter slope, but we quickly realized it needed to be up on the hillside,” explains Aiguier.

“Down low you have no view of the surrounding valley, but tucked up on the hillside, you can see for miles and miles, all the way across the horizon. It meant we had to build a couple of 20-foot retaining walls to hold back the hillside, which was challenging from a design and engineering standpoint.”

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Another major issue posed by the north-facing orientation was that of energy loss. Location, shape, and orientation are major factors when designing a home for low energy demands. For a Passive House, the ideal situation is a south-facing home in the shape of a cube, which minimizes the ratio of surface area to interior space while maximizing free help from the sun to offset energy load.

This home, on the other hand, is a long, low-slung building that faces north, towards those million-dollar views but away from the warming sun. Even more challenging is the fact that north-facing windows – particularly the enormous

OPPOSITE The home’s floorboards are made from walnut, a dark hardwood that looks fantastic with the spare, modern color palette chosen by the homeowners. Wood for the floors was supplied by Green Mountain Hardwoods, a local Forest Stewardship Council-certified wood flooring reseller. The home’s bulthaup kitchen features anodized aluminum cabinets and quartz countertops. Diego barstools are by Token NYC and a Giogali chandelier by Vistosi hangs above the island. BELOW Minotti Claydon dining table and Flavin chairs outfit the dining room which capture sweeping mountain views.

ones demanded by the view – are notorious sources of energy loss. Triple-glazed windows can provide the additional air layer within the window to mitigate that energy loss. Unfortunately, most wood frame windows are thick and clunky.

To solve these problems, Aiguier and Fillinger worked directly with Unilux, a German window manufacturer, to source commercial-grade triple-pane windows with particularly thin wood mullions to create a streamlined look that still provides outstanding insulation value. “To make that system work, there were weeks, if not months, of back and forth with the manufacturer to get the most

we could out of their engineered systems,” says Aiguier. The result is a huge spread of low-profile, highly energy efficient 14-foot-tall windows across one entire wall of the great room that creates the sensation of practically floating above the landscape.

Many materials for the home were sourced locally, an important attribute for LEED Platinum certification. All wood framing materials were sourced regionally, and the exterior of the home is partially clad in wood sourced from sustainably managed forests growing within 50 miles of the property.

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To vary the textural palette, Green Hammer also used reclaimed wood for some of the interior finishes when locally sourced materials just weren’t suitable. The bathroom cabinetry is made from teak recovered from an abandoned agricultural building in Thailand. The wood was shipped to the United States by TerraMai (a sustainable wood broker company) after being kiln-dried to prevent any insect stowaways, where Green Hammer’s cabinetmaker William Olsen trimmed, sliced, and assembled the material into FSC-certified custom teak veneer plywood. Each cabinet face was cut, aligned, and assembled precisely to create a completely contiguous look from one end of the cabinetry to the other.

Another crucial component of a Passive House is air flow control. Aiguier explains that this home was built to be a minimum of 15 times more airtight than a standard new home, as uncontrolled air loss equals energy loss. Because of this, the home also features an advanced ventilation system that quickly and efficiently brings in fresh filtered outside air and exhausts stale indoor air, and 76 PortraitMagazine.com

simultaneously recovers all the heat from the outgoing air stream. “People always are surprised by how comfortable a home like this can be,” says Aiguier.

“It’s always about 70 degrees, in the middle of the room, by the window, wherever you’re sitting.”

To further encourage energy savings, the home is completely hardwired with smart technology. The electric panel collects energy use data from every major appliance and component of the home, and reports it via an online dashboard to the homeowners. “Behaviors are a huge part of energy usage,” Aiguier says, “and people geek out on this stuff. Even if your base motivation is just to save money, that’s often enough to get your competitive juices flowing and try to use less energy this month than last.”

Outside the home, that same attention to detail was brought to the landscaping.

Fillinger and the landscape architect, Anita Van Asperdt, worked closely together to design a layout that would meet both the technical and aesthetic needs of

The bathroom floor and walls are made from Carrara marble. At the end of the bathroom, the tub is situated to provide a view of the surrounding forest. Instead of a traditional faucet, the water falls from the ceiling in a thin tube of water, carefully plumbed so as not to splash. Most of the lighting in the home is LED. Green Hammer reports that LED lighting has improved dramatically over the last several years, and they no longer need to rely on imported products to get the correct lumens and color temperature.

PROJECT SOURCES CONTRACTOR: Green Hammer greenhammer.com ARCHITECT: Jan Fillinger, STUDIO-E Architecture studio-e-architecture.com LANDSCAPE ARCHITECT: LandCurrent landcurrent.com

the sloped site. The rear retaining wall, necessary from an engineering standpoint, was transformed from a monolithic eyesore into a major design feature by the incorporation of amoeba-like cutouts, made by placing carved polystyrene into the concrete form before the material was poured. In the afternoon, the cutouts are lit from behind, creating a beautiful dappled-sun patio that remains cool, even in the hottest part of the day.

When designing the exterior of the home, Fillinger needed to contend with the extra thick roof and floor installed to prevent energy loss. “The floor was very thick, 24 inches, which makes the whole house an extra foot taller. That means you need more steps, and more steps mean the staircase is longer. Because the code requires a landing no farther apart than 12 feet, we were obligated to put in another landing on the exterior stairs – all because the floor is thicker. But thanks to that requirement, I think our design became more beautiful.”

When asked about how he balances aesthetic and technical demands on a complex project like this one, Fillinger grows philosophical. “I teach at the University of Oregon School of Architecture. I tell my students, when you have challenges, they become opportunities for better design because it forces you out of your comfort zone, out of the easy solutions. It forces you to consider other opportunities and look at other ideas, and I think the design is better thanks to that.”

The landscape was designed with plants that need minimal irrigation and maintenance. Art and sculpture is even incorporated into the home’s landscape, not just indoors. The clients wanted to avoid a traditional roll-up garage door without sacrificing fast and easy access to parking. Green Hammer developed a hangar door system that looks just like a flat wall when closed, but opens and closes in 10 seconds. The exterior of the hangar doors are clad in cedar, creating continuity with the rest of the home. “When those doors close, you cannot tell where the doors are, or even that there are doors there at all,” says Aiguier.

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WITH PRIME REAL ESTATE DIFFICULT TO COME BY in the highly desirable school district of Lake Oswego, it is easy to see why this young, professional couple with two elementary aged children were drawn to the 2015 Street of Dreams as a means of securing not only prime property, but also a contemporary home built to their specifications - with the services of a formidable interior design team - Garrison Hullinger Interior Design, and home designer Mike Blondino to help design the house of their dreams.

“We first encountered Garrison’s work at the American Dream Home built by our Sandhill Crane contractor Westlake Development Group,” says the woman, “but I wasn’t looking to build a house then.”

That changed quickly as their children grew older. After viewing the GHID website several times, the couple was impressed by the inviting, warm feeling they found in it. “Having lived in more traditional homes in Los Angeles, and for the last eight years in Oregon, we were researching various sources looking for ideas,” she says. “We actually have family living in modern high rises in Taipei, so we were familiar with the look, but we wanted something that wasn’t cold.”

“We thought we could work with Garrison,” she recalls, “and when we met him and Collin Kayser, one of his senior interior designers, we liked that they didn’t have their own agenda they were trying to pursue.”

One of the biggest things they requested from Blondino was a large family space. “We had purposefully asked him to keep the great room, dining and kitchen as one open space that we could enjoy together. We have lots of visitors, and parents from Taipei, who

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THE PERFECT PLAN written by DONNA PIZZI photography by BLACKSTONE EDGE

The dining area is found in the open communal area, with views out to the spacious backyard, which includes a large patio.

Walnut bar cabinetry ties to the adjacent kitchen and includes a moon shadow (gray back painted) backsplash relating to the custom table with concrete skim coat, beverage cooler, wine rack and open glass shelving. Glass pendant chandelier features LED glass bulbs that do not block the view.

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stay for a few weeks at a time, and we wanted them to feel comfortable to interact in the open space, yet have a smaller space to retreat to when needed.” By keeping the large communal space and guest room on the ground floor, they foresee using it in years to come, if needed, as their own secondary master suite.

Having lived among the clutter created by child rearing, the couple requested a lot of built-ins to keep things “under control,” and more organized. Kayser worked hard, says Hullinger, who oversaw the entire design as well as some architectural elements, to create a kitchen that answered those needs. “Collin kept it open with clean lines, Spanish laminate, porcelain tile backsplash that resembles Calcutta marble and elements that relate back to the large barn door on the study, which is visible from the kitchen,” says Hullinger.

“Part of the reason for the large kitchen,” says the woman, “was to prepare meals at home, often with my mom or my husband’s mom cooking alongside me, as well as the children when they grow older. The double island gives us each separate work spaces so we don’t run into one another.”

One of the key elements in the home’s palette are the Sculpted Oak Silver Creek floors by Metropolitan Hardwoods, that run throughout the house, which the homeowner came across early on. They became a grounding factor for the darker gray laminate used on the center and main prep islands, which are topped with reflective white Caesarstone countertops.

A dropped white ceiling helps to create a more intimate space, while simultaneously acting as a large reflector that bounces light from the exterior back into the work space.

“GHID is known for its serviceable, workhorse kitchens,” adds Hullinger, “which will hold up to whatever cooking or prep you need to do.”

“The driving force for this house,” says the woman, “was to create a great gathering area where we, as a family, can all share. A place for the future that our kids are going to come back to visit with their kids and our grandkids for the next 25-50 years. When we were planning with Garrison, we always kept that in mind. We don’t plan to turn the house over in five years. I thank him and his team for helping us to achieve that.”

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To keep the design contiguous with good visual flow, the use of dark walnut cabinetry along the storage wall was trimmed with a band of stainless steel that reiterates the horizontal stainless steel straps seen on the 10’ barn door with Krownlab hardware leading into the study at left. A breakfast area with appliances to make everything from smoothies to toasted bagels disappears behind receding doors for the rest of the day.

She admits they were unaccustomed to having such input into the design, having lived primarily in tract homes in Los Angeles, where the most input they had was to pick a few random colors here and there.

“That’s what we were used to before we met Garrison. GHID elevated everything we mentioned to them to something we never would have thought of ourselves.”

“Most of our homes have been in a traditional style, except for a more transitional type of rental in Redondo Beach before we had children,” says the woman, “so we had never lived in a modern house before.”

The expansive layout of Sandhill Crane - so christened for Blondino’s roofline that resembles the wing spread of the native Tryon Creek bird has enabled many of the rooms to have multiple purposes. The children can use their parents’ unseen dual office located off the kitchen for their computer work in an area that’s easier for adult monitoring. The study, located at the front of the house will, she says, make a good game room, or even a smaller family room on occasion, or homework room. “I think the kids will really like that,” she says, “because we’ve just never had these kind of options before.”

The children had a lot of input into their own upstairs rooms, working with Kayser to pick bedroom colors, as well as the bathroom tiles and colors in their individual baths, which they enjoyed.

“A guest bathroom was designed initially for the grandparents,” says Hullinger, “we created a wet type spa space with grab bars, and all kinds of blocking in the walls. A band of porcelain tile wraps to the tub area.” Vanity by Villeroy Boch - shower and Thasos tub by Aquabrass. Guest bedroom furnishings by West Elm.

“We spent a lot of time working on the master suite,” explains Hullinger.

“It had to work for both of them. Because the husband is on call, and works unusual hours, we wanted to tuck the master away from the family. The design is all about daylight. When the shades are closed, the room goes dark, thus the windows with simple, horizontal mullions.”

The door to the master bathroom is another sliding barn door located down the hallway so that no door to the bathroom was needed in the master suite itself. In that way, he would not wake up thewife when he comes to bed and she wouldn’t disturb the husband when getting up.

The children’s rooms are found down a long hallway at the front end of the home.

He, in turn, has the shared daytime office downstairs, as well as this nighttime cubby sandwiched between the large his and her closet, and master bath with steam shower with Gessi plumbing fixtures. The windowless area prevents any window light from disturbing the rest of the family.

For the downstairs powder room, located opposite the study, the woman joined Kayser in a search for just the right wallpaper to pair with the Banco Striata marble floor and give the room its silvery glow. They agreed that Birches by Schumacher was the winner. Kayser’s choice of a 90 PortraitMagazine.com

Inspiration for the downstairs powder bath began with the crisp lines of Bianco Striata marble floors in a chevron pattern. The silvery Birches wallpaper is by Schumacher. A floor to ceiling mirror rises behind the cement sink crowned by LBL Lighting sconces. Senior GHID Designer Alison Fedderson chose the home’s furnishings, including the master’s Precedent bed, Robert Abbey lamps, a worn charcoal leather Bernhardt chair with Design within Reach wall lamp. A nighttime alcove desk tucked near the master steam shower was designed for the husband’s late night work schedule.

The vertical cedar ceiling in the upstairs family room at right is carried out into the wing-like architecture overhanging the large concrete porch - suitable, says the woman, for hanging out and watching the stars. Rich blue walls and painted baseboards create a warm, enveloping space for cozy family fun. Katyama artwork ties indoors with out. Fedderson chose dashes of yellow from the all yellow books populating the shelves to the pillows and chunky throw. The downstairs study features a Murphy bed that disappears when guests are not present, flanked by open shelving to break up the expanse. Sandhill Crane’s sturdy steel beams are painted black for dramatic effect when set against the vertical cedar trim.

vertical mirror creates a unique effect as if there were a portal behind the sink that continues into infinity, even reflecting the marble floor below, which adds to the feeling of endlessness.

The expansive back of Sandhill Crane features two patios - one off the family room, adjacent to the master upper right, and another that spans the back of the open area - large enough for outdoor dining and entertaining with a casual table and chairs. The fitness room is below the master suite at right.

“We want a more active lifestyle,” says the woman, “so we had the workout area placed in an area filled with natural light to make it more inviting. That, we hope, will make us use it more often!”

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Having so much input into their “forever” home was very gratifying for this profes-

PROJECT SOURCES

sional couple.

CONTRACTOR: Westlake Development westlakedevelopmentllc.com

“I had never worked with a designer before,” says the woman, “so I had nothing to base the process on, but my experience with GHID has completely ruined me for anyone else in the future. The team went above and beyond my expectations. Garrison was actively involved in every step, with Collin and Kalie doing a lot of the details.

Everything I came up with, they would always make better by fleshing it out or helping me to explore more details that would flow throughout the house. I was constantly spewing out ideas to them and they would keep me on the big picture, redirecting me if there was something they thought might become an issue.”

HOME DESIGNER: Blondino Design blondinodesign.com INTERIOR DESIGN: Garrison Hullinger Interior Design garrisonhullinger.com COUNTERTOPS: Caesarstone caesartoneus.com PLUMBING FIXTURES/FAUCETS: Gessi, Villeroy & Boch, Toto, Aqua Brass, Blanco; KITCHEN APPLIANCES: GE

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TREE HOUSE written by STEPHANIE BOYLE MAYS photography by JOSH ELLIOTT

A LAKE OSWEGO HOME LEAVES ITS BROWN CABINETS AND DARK INTERIOR BEHIND AND IS TRANSFORMED INTO A WARM AND TRANQUIL LIGHT-FILLED SPACE THAT TAKES ADVANTAGE OF ITS BEAUTIFUL FOREST SETTING.

After seven years of living in their home, a Lake

In the dining room, the trim and dark brown

Oswego couple decided it was time for a change.

stained cabinets were refinished in a white paint

While they had built the house and loved the loca-

that was reminiscent of Swedish design, a perfect

tion, the home was not the light-filled haven they

complement to the forest outside. To further light-

wanted, but instead it was filled with dark cabi-

en the room, Moroccan patterned wallpaper from

nets and other heavy features. At the time of con-

Phillip Jeffries was used to provide dimension to

struction, the couple was expecting their second

the walls. In the center, an elliptical-shaped din-

child and had focused more on the impending new

ing table from Bolier sits beneath a Balthazar oval

arrival and on colors and finishes that would be

chandelier from Currey & Co.

more kid friendly.

The dining room’s tones of light and dark set a

Designer Jenny Baines of Jenny Baines Interiors

precedent that moved into the facing living room.

was contacted by the homeowner after she had

Here the previously dark tan walls were painted in a

seen photographs of Baines, work. “She told me

light pewter, and the trim and cabinets were paint-

that she wanted the home to feel romantic and

ed in the same soft white that had been used in the

lighter,” recalled Baines. “We started in the dining

dining room. Antique mirrors were added behind

room and went from there.” The project eventually

the open shelves in the cabinetry to reflect light.

encompassed the dining and living rooms, a pow-

An area rug from Surya Rugs lies on the dark wood

der room and kitchen and eating area.

floors that are throughout the home’s public rooms.

The homeowner wanted to take a room-by-room

“I wanted the room to look like it had been fur-

approach to the remodel because the family planned on living in the home while the work was

nished over time,” said Baines, “and not just picked up from a showroom. As a consequence a

going on. As the homeowner noted, the downside

lot of the rooms I do are eclectic.”

of this strategy is that you must be prepared for

Using connections she had made while working in

the fact that no matter how considerate people are,

New York, Baines found the antique day bed that is

it can be intrusive to have people in your home

now situated before the room’s towering windows.

all day and have rooms taped off. In its favor, this

“Portland is great for mid-century or Craftsman or

tactic can help control costs and would allow the

Asian furniture,” Baines explained,” but because

family to quarantine one area at a time and pace

the East Coast has been settled for longer and is

the work.

closer to Europe, it often has a better selection

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RIGHT A composite of all the elements in the redesign, the breakfast area weds dark wood, the trees, a light and airy feel and a practical eating area for the Lake Oswego family. Facing the kitchen, the eating area is also close to the living and dining rooms and shares many of the same shapes and tones to provide fluid cohesion throughout the home’s public areas. When rooms are in such proximity, such cohesion creates a more soothing and nurturing atmosphere and, in this case, provides the peaceful, light and airy design that the homeowners requested. Designer Baines’ eclectic touch ensured that the rooms looked as if they had evolved and will grow with the family.

LEFT The 18 month long project started in the dining room.

Sage green walls were papered in a light pattern, new mirrors were hung to reflect the light and cabinetry was transformed with paint. OPPOSITE The living room underwent a similar transformation and repeated many of the same elements.

In both rooms it was important to the homeowners to allow in as much natural light as possible and to use the view of the outside forest as a focal point. BOTTOM LEFT In the guest powder room, the application of tones was reversed from that seen in the living and dining areas with the use of a darker wallpaper and dark cabinetry. Yet Baines maintained a feeling of airiness by hanging a mirror on a wall of mirrors and installing a new counter top.

of older antiques.” She mixed the Jane Austen-like day bed with elements from other eras, such as the iconic mid-century chairs by Adrian Pearsall, to give the room a welcoming modern Regency aura.

“I like to look at shapes,” she said about unifying the elements of the space. “I try to find continuity. In the living room, there is metal in the bench in the front of the fireplace and in the tables in front of the day bed. There are curves in the tables’ legs and that shape is in the Adrian Pearsall chairs. The coffee table adds a rustic touch and adds some contrast to the other finishes.”

The room’s most spectacular rustic touch, however, is a branch chandelier from Trimble Kelly Studios (available to the trade). Also in the room is a sofa from Trio Furniture and a wing chair that the couple had recovered.

The goal here was to create a warm and peaceful retreat where the couple could relax, entertain or read bedtime stories to their sons.

Elements used in the dining and living rooms were repeated in the powder room. A chain pattern from Phillip Jeffries papers the walls while layers of mirrors not only reflect light but also the chain pattern. The vintage chandelier repeats the link effect in its crystal chains. Here, however, the dark brown cabinetry was painted gray and covered with a new marble counter.

The kitchen may have received the most dramatic transformation. Dark cabinetry was removed from either side of the sink and replaced by a backsplash of marble over which zinc floating shelves were installed. The sink area was spruced up by a new gantry-style faucet. The trim and remaining cabinetry were also painted in the soft, but durable white used elsewhere. Baines added Tarsus Lantern pendants to provide additional lighting to the space. Their punched metal design creates a pattern of tiny pinpricks of light across the ceiling at night. Walnut bar stools from Organic Modernism are set around the island to provide seating for more informal family meals and to introduce a more granular design element.

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The home’s kitchen was transformed by a refresh rather than by a remodel; both the appliances and the footprint were retained by the homeowners. The only structural change introduced by Baines was to remove the upper cabinets that flanked the kitchen window. In their place, a new marble backsplash extends up the wall from the counter to the ceiling and, in a showing of true craftsmanship with attention to detail, the marble veins are matched as they move around the corner to the adjoining wall. New floating shelves of zinc are equipped with LED lights and provide a display area. Roman shades over the windows help control daylight while pendants reminiscent of Morocco provide nighttime ambience.

More than in any other room, the outdoors is welcomed inside in the kitchen’s eating area. A custom tree trunk-shaped table base is an echo of the view outside the window. Covered with zinc, the table provides a gathering space for the family of four.

The table’s curves are repeated in the shape of the banquette and in the backs of the dining chairs. Sheer white curtains frame the tall windows, while a second chandelier from Currey and Co. lights the space when the sun goes down. “The dark wood floor ‘ground’ reflects the outdoors and the grounding of the earth particularly when you are looking through the window at the tree canopy,” Baines added.

“I like the similar geometries found in the rooms and how the shapes move throughout the space. It’s all painted from the same brush. It makes a house feel cohesive and not matchy-matchy.”

PROJECT SOURCES INTERIOR DESIGN Jennifer Baines Interiors jennybaines.com PLUMBING FIXTURES/FAUCETS Kohler, Waterstone

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FRUIT & THE CIDERMAKER written by MARGARETT WATERBURY photography by SHAWN LINEHAN

Salem’s Wandering Aengus is a leader in American cider. Driven to revive a beverage once ubiquitous in North America but pushed almost to extinction by prohibition, founders James Kohn and Nick Gunn began fermenting, blending, and bottling juice from rare heirloom cider apples in 2005. The result was unlike anything most people had ever tasted: sweet, tart, earthy, perfumed, complex, somewhere between beer and wine but different than either.

Now, 10 years later, Wandering Aengus’ harvest is more bountiful than ever.

Workers at Wandering Aengus hand-harvest each tree in their Salem orchard, carefully choosing fruit at the peak of ripeness.

Many traditional cider apples are indelibly tart, bitter, or tannic when raw. Only after fermentation are those unpleasant tastes transformed into the wonderful perfumed, sweet-tart flavors we associate with great cider. Sweet apples (called “desserts” in the industry) can make good cider, but they lack the structure and complexity of apples bred for cider.

FIVE YEARS AGO, if you asked for a cider at a restaurant, you’d probably end up with an apple juice. Today, if you’re in Oregon, you might be handed a separate cider list. Portland now leads the nation in per-capita cider consumption, and the Northwest is home to more than 70 craft cideries. Our abundant orchards (Washington is the top producer of apples in the nation), robust beverage industries, and population of adventurous drinkers have created the perfect landscape for a cider renaissance, and the rest of the country is now following the Northwest’s lead.

It’s easiest to describe craft cider by what it’s not. It’s not those bland sweet, fizzy concoctions you find in most grocery store six-packs. Often made from reconstituted apple juice concentrate and heavily adjusted with additives and artificial flavors, these macro ciders have more in common with soda than the new crop of ciders. Instead, craft cider makers seek out exceptional fruit (ideally traditional tart, tannic cider apples) and then get out of its way.

Craft cideries are taking inspiration from two other Northwest success stories: wine, and craft beer. Wine-inspired ciders are keenly focused on purity of fruit, creating farmhouse-style beverages that are bone dry and highly effervescent. Others are mirroring craft beer’s sense of experimentation, flavoring their fermented apples with exotic spices and other fruit juices. There are even U.S. cideries experimenting with Basque-style ciders, flat and funky pours that are natural bridges for fans of sour or Brettanomyces-inflected beers.

Based on cider’s meteoric rise in the Northwest, it can seem like all these cideries sprang up overnight. But this corner of the country has been an incubator for American cider for decades. Wandering Aengus, one of the first craft cideries in Oregon and a national leader in bringing authenticity back to American cider, has been making cider in Salem, Oregon, since well before anybody cared if there might be gluten in their IPA. Through a combination of hard work, pure coincidence, and a little uncanny

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Wandering Aengus sources apples from a range of orchards, including their own small orchard in Salem. Their orchard stock comes from cuttings made from a historic apple orchard in Washington County, at that time one of the only repositories of traditional cider apple genetic material in our region.

prescience, Wandering Aengus transformed a tiny garagiste operation into the largest craft cidery in Oregon. Its history mirrors the industry’s rise: a cast of colorful characters, unlikely meetings, and ties to some of the Northwest’s quirkiest institutions.

Historically, cider making has always been aligned more with agriculture than industry. Refreshing, low in alcohol, and relatively easy to make at home, cider was once one of North America’s most popular beverages. Before prohibition, farmers across New England and the Midwest (many of whom were recent immigrants from the British Isles) made cider for their families and communities as part of their annual harvest.

During prohibition, traditional cider orchards were removed, and the land was replanted with dessert apples or other fruit. After prohibition, beer, wine, and spirits went national, but cider making declined.

It wasn’t until the back-to-the-land movement of the 60s and 70s when the first small-scale commercial cideries began. In the Northwest, Ron Irvine (now the owner of Vashon Winery on Vashon Island, Washington) was the first to begin making cider in the 1970s. Washington is the nation’s largest producer of apples, and Irvine first began producing his cider from a planting of traditional cider apples growing at the Washington State University Mt. Vernon Agricultural Research Center in the Skagit Valley.

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Two decades later, Roger Mansfield began experimenting with cider making in Carver, Oregon, founding a cidery called The Traditional Company that would later become Wandering Aengus. Mansfield was able to source bittersweets and other cider apples from a pastiche of sources, including two properties that were once part of an estate in Ashland that belonged to the family of famed anthropologist Claude Lévi-Strauss. In addition to a traditional English Manor home, the estate included a 20-acre planting of Golden Gem and Golden Russet apples, two heirloom British cider varieties. Later, the parcel was divided into three parcels, two of which still produce apples today.

The Traditional Company made distinctly British-style ciders, including a line for the Oregon Shakespeare Festival with names like “Macbeth’s” and “Juliet’s Love” that were packaged in 275ml bottles, just the right size for drinking during intermission. By 2004, the company had grown to the point that Mansfield was feeling stretched thin, and he began looking for a buyer.

Meanwhile, in the Willamette Valley, Nick and Mimi Gunn were contemplating their next move. Mimi’s family owns Bethel Heights Winery, but she wasn’t ready to go all-in on the family business just yet.

Instead, she and Nick planted a cider apple orchard in the Willamette Valley – a bold move at a time when the commercial cider industry was practically nonexistent. They then purchased The Traditional Company, rebranding it as Wandering Aengus in homage to Mimi’s favorite poet, W. B. Yeats. In the autumn of 2005, the first bottles of Wandering Aengus hit the shelves.

Nick Gunn and James Kohn toast to the continued success of Wandering Aengus. Though their ciders never contain any artificial additives or flavors, Wandering Aengus is continually experimenting with new ciders made by blending apples with other fruits, herbs, or spices. At the cidery, any employee can use a small system to create an experimental batch. If it turns out well, Wandering Aengus might ramp up production, transforming an experiment into a seasonal offering or limited-edition release.

THE CIDER CROP

HUDSON GOLDEN GEM First bred in Tangent, Oregon, this Northwest native is somewhere between a pear and an apple in shape, flavor, and texture. Sweet, crunchy, and slightly nutty out of hand.

From the Orchard: WANDERING AENGUS CIDER APPLES

NEWTOWN PIPPIN Great for cider, pie, and eating out of hand, Newton Pippin is a historic New York variety dating back to well before the Declaration of Independence.

TASTING NOTES All of Wandering Aengus’ products are clean, acid-driven, and relatively low in alcohol, making them a perfect choice for an after-work pint. They’re also outstanding with food; balanced sweetness and acidity combined with soft carbonation makes them an ideal match for cheese, but they’re also great with rich stews, grilled meats, or even dishes like salads that can be difficult to pair with wine or beer. “Beer tends to dominate food, and wine can have a lot of alcohol. Where beer has to break through and wine needs to spotlight, cider is subtle, nuanced, and low ABV, which makes it a great stage for food,” Kohn says. “I call it a pairing platform.”

Wandering Aengus makes two different cider lines: Wandering Aengus, a traditional line geared towards wine drinkers that features oaked, single-varietal, and blended ciders; and Anthem, a line of quaffable ciders designed for beer lovers that includes hopped versions and blended fruit ciders like Pear and Cherry. Both are made entirely from fruit juice, without added sugar or malic acid, and both are deliciously worth seeking out.

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GOLDEN RUSSET Hiding underneath that unassuming, matte exterior is a crowd-pleaser of an apple. Rich, sweet, juicy, and slightly spicy.

Apple expert John Bunker calls Golden Russet “the Champagne of cider apples.”

WICKSON CRAB Originally bred in Humboldt County, California, this very acidic stateside cider apple contains a whopping 25% sugar, resulting in a tart, high-alcohol cider with a clear, golden color.

GREAT PICKS

In Sea son [1] WICKSON 2014 SINGLE VARIETAL CRAB APPLE Wickson 2014 is a single-varietal dry cider from a crab apple renowned for high levels of sugar and acidity. Its bracingly tart, lemon-like flavor begs to be paired with food, where it’s an exceptional match for rich or oily fare.

Price $6.49 [2] GOLDEN RUSSETT SINGLE VARIETAL This gold-colored cider is big and complex, with mild carbonation and a rich honey aroma. Sweet at first, Golden Russet Single Varietal finishes dry and nutty, almost like a very light sherry.

Noticeable tannin structure makes this an easy swap for wine; it would be a great addition to the holiday table.

Price $6.49

[3] ANTHEM CIDER Made from a blend of dessert apples, Anthem’s straight cider is an easy, everyday drinker with very light tannins, a sweet entry, and a tart, quenching finish.

Price $5.99 [4] ANTHEM HOPS Anthem’s straight cider, dry-hopped with Northwest-grown Cascades.

Crisp, floral, and aromatic with just the slightest hint of hop bitterness, this cider is great on its own or paired with hearty fare like curry or burgers.

Also available in a freshhopped version in the fall.

Price $5.99 Plan a visit toWandering Aengus tasting room in Salem at 4050 Fairview Industrial Drive, where you can sample their standard lineup alongside one-offs and experimental batches that may never make it to bottles.

HARRY MASTERS JERSEY Totally inedible fresh, with a cottony texture and an aroma some describe as “muskrat,” Harry Masters Jersey contributes complexity, soft tannins, and earthy notes to any blend.

Presented by On the other side of the country, James Kohn was falling for cider in a big way. After tasting Farnham Hill Cider from Poverty Lane Orchards at a farmer’s market in Lebanon, New Hampshire, Kohn became a convert. The next few years brought moves from school in New England to jobs in Las Vegas and, eventually, Salem, where Kohn and his family had the good fortune of settling down right next door to Nick and Mimi. Kohn started helping Wandering Aengus with production tasks like bottling as a counterpoint to working remotely for Dartmouth University. Before long, they asked him to become a part owner of the company.

Made of nothing but apples, pressed and fermented, Wandering Aengus was a whole new category for Northwest consumers.

The early days weren’t easy. New Seasons, a major natural grocery chain in Portland, had just one rotating slot on its shelves for cider, making it hard to keep consumers interested. Finding the right bottle size and the right price point took some experimentation, and distinguishing the product from mass-market cider was a constant preoccupation.

Kohn attributes a big part of Wandering Aengus’ success to the Portland Farmer’s Market, where they’ve had a booth since 2005.

“The farmer’s market was the catalyst that helped build the category, especially in Oregon,” he explains. “The PSU Farmer’s Market has an incredible impact, even nationally, because of tourism.

And as Portland becomes more cosmopolitan, cider has spread.”

“You just have to get people to try it. People are skeptical; they think if you’ve had one cider, you’ve had them all. But once you get it in their mouth, they don’t know what to make of it. At the farmer’s market, you get to describe what they’re tasting as they taste it. It was a great way to fight the stigma that all ciders are the same, that you either love Angry Orchard or you hate cider.” In their 10 years at the market, Wandering Aengus estimates it’s given away samples to 80,000 people.

Growth in the cider category has been good news for Wandering Aengus; they’ve doubled in size almost every year, and last year they sold 35,000 cases of bottled cider plus even more in kegs. As more new cideries open, competition for traditional cider apples has become more intense. Cider apple trees are more challenging to grow than the average Gala or Fuji, and all apple trees take several years to begin yielding a crop. Ten years ago, nobody could have forecast today’s demand for cider apples. Wandering Aengus is one of the few cideries with reliable sourcing relationships to supplement their own crop from other orchards that grow hardto-find varieties like Golden Russet and Wickson Crab Apple.

Now, Wandering Aengus is just hoping to keep cider’s momentum going. Kohn founded CiderCon, an annual cider industry convention that has grown from 45 to 1,000 attendees in six years, and this year they’re offering an expert cider course for bartenders and servers to mirror sommelier or cicerone certification. “At this point, we’re encouraging people to learn and experiment,” says Kohn, “As the market gets more crowded, we just want to make sure curiosity doesn’t wane.” With new cideries opening every week, and veteran producers like Wandering Aengus continuing to hone their craft, it seems like new converts and die-hard enthusiasts alike will find plenty to pique their curiosity for years to come.

FALL HARVEST Oregon Hazelnuts written by MARGARETT WATERBURY photography by NASHCO PHOTOGRAPHY

Out of every 100 hazelnuts harvested in the United States, 99 are grown in Oregon.

As the nuts’ unmistakable flavor and richness finds its way into everything from craft beer to hazelnut-finished prosciutto, Oregon’s hazelnut farmers are entering a golden age of full harvests, strong orchards, and industry vitality almost unimaginable a generation ago.

IT IS 6 A.M. ON A COOL, FOGGY MORNING IN EARLY OCTOBER. Tom Roger, Hazelnut Manager for Columbia Empire Farms, is already at work. A 38-year veteran of the industry, Roger manages a growing 255 acres of hazelnut orchard in Sherwood, Oregon, at the northeast edge of the famously fertile Willamette Valley.

He and his team will be there until 1 a.m. that night, sweeping, collecting, hulling, and processing Oregon’s most famous nut, foot soldiers in the state’s campaign to become the world’s greatest growing region for Corylus avellana.

Oregon’s hazelnut industry is thriving. This year’s crop is estimated to be about 40,000 tons of hazelnuts, an 8-10% increase over last year. Michael Klein, Executive Director of the Oregon Hazelnut Industry Office, thinks the next few years will bring an even more 110 PortraitMagazine.com

dramatic increase. Though Oregon comprises just five to seven percent of the global market, which is dominated by Turkey, the state is internationally recognized for growing the plumpest, sweetest, and most delicious hazelnuts in the world.

But it wasn’t always this way. Not long ago, a disease called Eastern Filbert Blight threatened the very existence of this iconic Oregon industry. A fungal disease that first appeared in the Pacific Northwest in 1973, Eastern Filbert Blight is a slow-moving – but lethal – infection with no known treatment. “You can prune, or you can spray to try and slow it down, but there’s no silver bullet to get rid of Eastern Filbert Blight,” says Roger. “You’re just waiting for your trees to die.”

The discovery of Eastern Filbert Blight shook the Northwest farming community. “The mood was very somber,” says Klein. “More than

one grower commented that they remember the day they found Eastern Filbert Blight in their orchard more clearly than any other life event. It was that big of a shock.”

Dead and dying trees were torn out to make way for grapes, grass seed, and other crops, while long-time hazelnut farmers mourned what appeared to be the imminent loss of their livelihoods. Klein describes how “many of the older growers simply gave up as the disease spread, then pushed their trees out or abandoned orchards.

Their children had little reason to consider staying in farming and looked for other careers, as there was little hope that things would turn around. Our industry meetings and gatherings had few young farmers, if any.”

Fortunately, plant breeders at Oregon State University in Corvallis took notice, and began to develop varieties like Jefferson and Yamhill bred to resist Eastern Filbert Blight. Hazelnuts are long-lived and slow-growing (some orchards in the Willamette Valley are more than 100 years old), and it takes five to seven years for a sapling to grow into a nut-producing tree. Those plantings of blight-resistant hazelnuts are just now starting to bear fruit, just in time to meet exploding global demand – and record high prices – for Oregon hazelnuts.

Historically, hazelnuts haven’t required irrigation in the Willamette Valley. Our recent drought is starting to change that, especially for saplings. Dedicated to conserving resources, many Oregon growers have started installing drip irrigation, which uses much less water than overheard irrigation. Hazelnut Manager Tom Roger from Columbia Empire Farms thinks that’s reflective of a larger ethos: a fundamentally proactive industry ready to take real steps towards sustainability.

“We’d rather not be dictated to about what we have to do; when we see something coming, we try to get ahead of it.”

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New hazelnut varieties created by Oregon State University plant breeders have helped turn the industry around. As older trees succumb to blight, Jefferson and Yamhill saplings stand ready to take their place.Hazelnuts fall to the ground when fully ripe, though the first flush of dropped nuts is often full of “blanks,” or shells with no nuts inside.Hazelnuts grow encased in a fibrous husk called an involucre, which it sheds when ripe;

FAR LEFT Hazelnut trees are planted with very wide spacing, and farmers carefully tend the ground beneath to keep it in good shape for the harvesters. Orchard ground needs to be firm, flat, and tightly mown to maximize sweeper efficiency. Just-harvested hazelnuts destined for sorting, cleaning, and processing. New varieties of blight-resistant hazelnuts mean that demand for saplings has skyrocketed, a boon for Oregon’s nursery stock industry. OPPOSITE PAGE A farmer drives a harvester over a windrow on a crystal-clear autumn day in Oregon’s Willamette Valley.

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When asked what it’s like to be a grower today, the pleasure in Roger’s voice is almost palpable. “It’s exciting! We have all these new varieties to plant, and demand’s growing faster than we can grow. After watching everything decline because of the blight, now we can expand out and replant with varieties that aren’t going to die on us. We might have some growing pains, but I think we’re going to come out better on the other side.”

He has good reason for optimism. U.S. consumers are starting to realize just how delicious – and versatile – hazelnuts can be. “Anybody who graduated from college in the last five years knows what Nutella is,” says Klein.

“But when they get out of college, they know they can’t just sit with a jar and a spoon, so they’re looking for other ways to eat hazelnuts.” While the buttery nuts are a natural pairing with chocolate, they also provide fantastic texture, richness, and flavor in savory dishes. “At certain times of the year, when they’re at their peak, they pair with almost everything,” says Aaron Barnett, Chef at Portland’s St. Jack and La Moule restaurants.

“I love a beurre noisette sauce made with brown butter, lemon, herbs, and hazelnuts with fish, and they’re delicious with pork.”

When cooking with hazelnuts, many chefs take inspiration from other areas with strong hazelnut growing traditions like France, Italy, and Turkey, all of which are connected to the Willamette Valley by the 45th parallel. That latitude is characterized by relatively mild temperatures and regular precipitation, exactly the right conditions for hazelnuts (and many other wonderful crops, like wine grapes, fruit trees, berries, and barley) to thrive. Here in Oregon, the Willamette Valley’s rich volcanic and glacial soils also provide ideal fertility for hazelnuts, and most established plants don’t need any irrigation at all. “We’ve got the right temperature, we’ve got the right soil types, and we’ve got the right amount of rainfall falling at the right time,” explains Klein.

Unlike most other tree fruits, which are picked off the branch, hazelnuts are harvested only after they fall to the ground. Nuts begin dropping in late summer and continue falling as late as mid-October, depending on PortraitMagazine.com 113

Winter Markets......

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1st & 3rd Saturdays of February, March & April • 10:00AM -1:30PM beavertonfar mersmarket.com

Greg Denton, Chef at Portland restaurant OX, values hazelnuts for their flavor and their local origins. “Hazelnuts are very versatile. They have a sweetness and complexity that makes them one of our favorite nuts to cook with. We also love the fact that hazelnuts are available locally. It feels really good that we don’t have to import such an essential product from abroad.”

the weather. Large plow-like machines called sweepers maneuver the fallen nuts into windrows, long, heaping mounds running lengthwise through the spaces between trees. A machine called a harvester then travels over each windrow, separating the nuts from any twigs and leaves before collecting them in totes for later processing.

Once those nuts are collected, they still need to be dried, processed, packaged, and distributed. Most farmers rely on third-party processors for those services, but some, like Columbia Empire, are more vertically integrated. “We do all our processing on site,” explains Roger. “Washing, drying, cracking, sorting, and processing, clear to the end. We even put some hazelnuts into candy we make ourselves.”

As demand for hazelnuts climbs around the world, the Willamette Valley has become a locus for that growth. We export many of our nuts to international markets, including Italy, where they end up in gianduja, that delectable combination of hazelnut and chocolate. They also make their way to China, where snackers enjoy hazelnuts after they’re brined, roasted in the shell, and then slightly cracked, much like a peanut or sunflower seed.

Oregon’s hazelnut market has staged a remarkable recovery. Today, 45,000 acres of the Willamette Valley are planted with hazelnuts, up from just 30,000 acres five years ago. “It’s turned around completely,” says Klein. “A lot of young farmers coming out of ag schools are taking over the farms from their parents, or grandparents. Our meetings still have the older growers, but have lots of young farmers too.” Grass seed growers are starting to convert pasture to orchard, and California’s beleaguered nut growers are eyeing expansion opportunities in comparatively water-rich Oregon.

Roger’s attitude towards those new entrants is a welcoming one, a testament to Oregonians’ resilience even after challenging times. “There are some farm industries that do not share anything. But we’re not like that. We’re pretty willing to help out and be open within the industry, even with brand new people coming in. The bigger we can get our industry, the bigger share of the market we hold. We don’t want anybody to not be a success,” Roger muses, eye on the long game. “We just want more nuts out there.”

OX Chefs Gabrielle Quinonez Denton and Greg Denton like hazelnuts for their versatility and local availability.

They weave the Oregon treasures into sweet treats like Hazelnut Brown Butter Torte with Honey-Chamomile Cream (RIGHT) and savory dishes such as their Hazelnut Dukkah with Roasted Brussels Sprouts.

Ha zeln ut Brown Butter Torte with Hon ey-Chamomile Cream an d “Hon eycomb” Can d y

OX RESTAURANT’S HAZELNUT-BROWN BUTTER TORTE WITH HONEY-CHAMOMILE ICE CREAM AND “HONEYCOMB” CANDY HAZELNUT-BROWN BUTTER TORTE 5 ounces (1 ¼ cups) Roasted hazelnuts ½ pounds (1 cup) plus 1 T Unsalted butter ½ Vanilla bean, seeds scraped 1 1/3 cups Powdered sugar 1/3 cups Almond flour 5 large Egg whites 3 T Granulated sugar 1 tsp Kosher salt Honey-Chamomile Ice Cream, for serving (recipe follows) “Honeycomb” Candy, for serving (recipe follows) Extra-virgin olive oil, for serving Seasonal berries or figs, for serving (optional) Preheat the oven to 350º. In a food processor, add the nuts and powdered sugar; process until finely ground.

To brown the butter, place the butter in a small pot over medium heat. Place the vanilla bean pod and the scraped seeds in with the butter and swirl the butter until melted. Turn the heat down to low and continue to cook, being careful, as the butter will spatter a bit as the water in it evaporates. Cook the butter until the milk solids have turned toasty and golden brown, about ten minutes. The butter will foam up as it gets close, and it will be difficult to see how browned the milk solids have gotten.

When the butter starts to smell delicious and nutty, remove it from the heat just long enough for the foaming to subside and you can see into the bottom of the pot.

If the butter smells nutty and is a deep golden brown, remove from the heat. Cool for about ten minutes before incorporating into the other ingredients. Remove the vanilla pod and discard.

In a large bowl or the bowl of a stand mixer, whisk the egg whites until stiff peaks form. Working in three batches, alternate adding the dry ingredients and brown butter into the egg whites.

Brush the bottom of a 10” round spring-form cake pan (or a 10” square cake pan) with one tablespoon of the vanilla brown butter. Pour in the batter.

Bake until a toothpick poked into the center of the cake comes out clean, 45 to 60 minutes. Remove then let cool on a baking rack for 30 minutes before releasing from the pan.

Serve the cake slightly warm with a scoop of honey-chamomile ice cream and crumbled honeycomb candy. Garnish with a drizzle of extra virgin olive oil and some seasonal fruit, if you like.

HONEY-CHAMOMILE ICE CREAM Makes about 5 cups 1 ½ cups Heavy cream 1 cup Milk ¼ cup Honey 1/3 cup Dried chamomile flowers 6 large Egg yolks 3 T Granulated sugar ¼ tsp Kosher salt In a medium pot, add the cream, milk and honey; bring to a simmer over medium heat, then remove from the heat. Add the chamomile flowers and let steep ten minutes; strain.

In a medium bowl, add the yolks, sugar and salt; whisk to combine. Slowly pour the cream mixture into the yolk mixture, whisking constantly.

Transfer the ice cream base to a heavy-bottomed, stainless steel pot and cook over low heat, stirring constantly with a heatproof rubber spatula. As soon as it thickens (and before the eggs scramble), strain through a fine-mesh strainer. Chill to cool completely before transferring to an ice cream machine; spin according to the manufacturer’s directions.

“HONEYCOMB” CANDY Makes about 8 to 10 servings Vegetable oil, for greasing the pan 1 ½ cups Granulated sugar ¼ cup Honey 1 T Baking soda

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“HONEYCOMB” CANDY (continued) Rub or spray a baking sheet or silicone baking mat with vegetable oil.

In a large, heavy-bottomed, stainless steel pot, add the sugar, honey and ¼ cup water; heat over medium-high until the mixture registers 300º on a candy thermometer. Immediately remove from the heat and whisk in the baking soda, then quickly pour the mixture onto the prepared sheet pan, but do not smash it down or you will lose the air pockets that make this candy so light and crispy. Let cool to room temperature for about fifteen minutes, then break off shards of the candy, crumbling some and leaving others in larger pieces.

OX RESTAURANT’S ROASTED BRUSSELS SPROUTS WITH HAZELNUT DUKKAH 1 pound Brussels sprouts, cleaned and cut in half 2 T Extra virgin olive oil Sea salt, to taste Freshly ground black pepper, to taste 1 cup Spicy Golden Raisin Vinaigrette (recipe below) 1 cup Mascarpone 3/4 cup Hazelnut Dukkah (recipe below) 1 Fresno chile, very thinly sliced Fresh mint chiffonade Preheat oven to 400ºF. Place the Brussels sprouts, olive oil, sea salt and black pepper in a large bowl and toss gently to combine. Spread them out on a rimmed baking sheet and roast in the oven until lightly browned on the outside and just tender, 35 to 40 minutes. Remove from the oven and place the Brussels sprouts back into a large bowl with the spicy golden raisin vinaigrette and ¼ cup of the hazelnut dukkah. Toss together and adjust seasoning if necessary.

To plate: Spread the mascarpone over the bottom of 4 small flat plates. Sprinkle the remaining hazelnut dukkah onto the mascarpone. Divide the Brussels sprouts among the 4 plates. Garnish with the mint chiffonade and the fresno chile slices.

HAZELNUT DUKKAH 1 cup Roasted hazelnuts ½ cup Toasted sesame seed ¼ cup Sunflower seed 2 T Coriander seed 1 T Cumin seed

4 tsp Sumac 1 ½ tsp Fennel seed 1 ½ tsp Nigella seed 2 tsp Ground black pepper 1 ½ tsp kosher sea salt

Chop the hazelnuts very finely, or pulse in the food processor until they are uniformly small but not to the point where it becomes a powder or paste.

Add the sesame seeds. Roast the sunflower seeds and pulse in food processor until lightly broken up. Combine with hazelnuts and sesame.

Toast each of the spices (separately) in a small pan over medium heat, until they are fragrant. Combine the three spices in a spice grinder and pulse until chopped up but not a homogenous powder. Place in the same bowl and add the salt and pepper. Mix very well to combine. Keep refrigerated.

SPICY GOLDEN-RAISIN VINAIGRETTE 2 T Extra-virgin olive oil 2 tsp Freshly chopped garlic ¼ tsp Red chili flakes ¼ cup Rice vinegar 2 T cup Soy sauce (gluten-free if desired) ½ cup Golden raisins 3/4 tsp Kosher salt In a medium stainless steel pot over medium heat, add the olive oil, chopped garlic and chili flakes. Cook, stirring often, until the garlic is golden brown and smells toasty, about 4 minutes. Add the rice vinegar, soy sauce, raisins and salt. Remove from the heat and adjust the seasoning if necessary.

Roa s ted Brussels Sprouts with Ha zeln ut Dukkah

ST JACK RESTAURANT PARIS-BREST OF HAZELNUT PRALINE AND BROWN BUTTER CREME PATISSERIE PATE A CHOUX ½ cup (1 stick) Unsalted butter, cut into 1/2-inch pieces 1 tsp Sugar ½ tsp Salt 1 ¼ cups All-purpose flour 4 large Eggs, plus 1 large egg white

1. Bring butter, sugar, salt and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour.

Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.

2. Transfer to the bowl of an electric mixer with the paddle attachment.

Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.

3. Pipe into two circles on a price of greased parchment.

Bake at 350 until puffed and golden brown. Approximately 5 minutes.

HAZELNUT PRALINE In a heavy bottomed sauté pan melt 2 cups of sugar and cook until a rich golden brown Add 1 cup of hazelnuts. Mix and allow to cool on a greased baking sheet. Once cool roughly chop it and set aside.

CREME PATISSERIE 1 cup Milk combined with 2T browned butter 3 large Egg yolks 3 T Sugar 3 T All-purpose flour 1 tsp Pure vanilla extract 1cup Cream whipped to stiff peaks 1. In a small saucepan, bring the milk and brown butter to a boil over medium heat. In a separate bowl, whisk egg yolks and sugar together in a small bowl. Add flour, and mix until smooth 2. Thin egg-yolk mixture with approximately ¼ cup of warm milk. When remaining milk begins to boil, add it to egg-yolk mixture, and stir well.

Return to saucepan, and place over high heat. Cook, whisking constantly, until pastry cream thickens and boils, about 1 minute.

ABOVE Aaron Barnett, Executive Chef at St. Jack Restaurant in Portland, puts the finishing touches on his Paris-Brest of Hazelnut Praline and Brown Butter Crème Patisserie. RIGHT The delicate dessert is sprinkled with Oregon-grown hazelnut praline and a touch powdered sugar just before serving. Barnett also pairs Oregon hazelnuts with pork, Dijon, Cognac and tarragon for a delicious dinner entree.

3. Reduce heat to medium, and cook, whisking constantly, until cream becomes shiny and easier to stir, about 2 minutes more. Pour into a bowl, and stir in vanilla and allow to cool.

4. Once cool, fold into the whipped cream and chill. Once chilled, gently fold in 3/4 of the praline and put in a pastry bag.

TO ASSEMBLE Cut the circle of pate a choux into two layers as you would cutting layers into a cake.

Pipe the patisserie around the circle in layers until it’s about 3 inches high. Place the top on and pipe more patisserie as desired, sprinkle with the remaining praline and dust with powdered sugar.

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Pa ris-Bres t of Ha zeln ut

Pra lin e an d Brown Butter Crem e Pa tisserie

Rack of Pork with Ha zeln uts, Dijon, Cognac an d Ta rra gon

LOCAL WINE PAIRINGS (an Oregon Chardonnay) Chardonnay, Arterberry Maresh, Maresh Vineyard, Dundee Hills, Or ‘11 (an Oregon Pinot Noir) Pinot Noir, Love & Squalor, ‘Antsy Pants,’ Willamette Valley, Or ‘11 (Walla Walla Syrah) Syrah, W.T. Vintners, ‘Damavian,’ Les Collines Vineyard-Block 30, Walla Walla Valley, Wa ‘12

ST JACK RESTAURANT RACK OF PORK WITH HAZELNUTS, DIJON, COGNAC AND TARRAGON (serves 2) 1 each Double cut pork chop (approx 1#) 2 tsp Garlic (minced) 2 T Shallots (minced) 4 T Chopped hazelnuts 2 T Dijon 2 oz Cognac ¼ cup Chicken stock ¼ cup Heavy cream

1 T butter 1 tsp Tarragon(chopped) 1 tsp Parsley (chopped) Squish of lemon Salt and pepper to taste Preheat a heavy bottomed pan over high heat.

Season pork on all sides and sear in the pan with a bit of oil.

Place in the oven and let roast to an internal temp of approximately 150º. Remove from oven and allow to rest.

In the same pan, add garlic, shallots and hazelnuts. Sauté approximately 1 minute. Add Dijon and cognac. Let flame and add stock, cream and butter and allow to reduce to sauce consistency. Finish with salt and pepper, a squish of lemon and the fresh herbs.

Preheat a heavy bottomed pan over high heat. Season pork on all sides and sear in the pan with a bit of oil.

UNIQUELY NORTHWEST A celebration of the pig, Tails & Trotters is a delicious reflection of our bountiful region. Our pigs are fattened on hazelnuts to produce pork that is luxuriously rich and perfectly suited for curing into our signature Prosciutto Pacifico.™ At our pork butchery and sandwich counter we make over 100 delicious products to celebrate the pig – award-winning hams, hot and cold sandwiches, party platters, and unique butchery to enable you to cook like a pro.

Add garlic, shallots and hazelnuts.

Sauté approximately 1 minute. Add Dijon and cognac.

Portland, OR | 503.477.8682 www.tailsandtrotters.com

HAZELNUTS

Hazelnut Brown Nectar from ROGUE ALES is prized for its deep caramel color, hint of hops and nutty overtones. Eugene’s AVELLANA CREAMERY handcrafts vegan hazelnut cheeses with organic nuts sourced directly from Meridian Hazelnut Orchards just up the road. BLISS NUT BUTTERS’ Hazelnut Bliss is an elegant blend of hazelnuts, Northwest honey, sea salt and a hint of sunflower oil. The Chocolate Hazelnuts from Seattle’s HOT CAKES CAKERY are roasted, then slowly coated in organic dark chocolate. Nutella fans, meet the Chocolate Hazelnut Macaroon from FARINA BAKERY in Southeast Portland.

The Sea Salt Hazelnut Crunch from ALMA melds Portland’s Woodblock Chocolate’s 70% dark chocolate, Alma’s small batch hazelnut praline and a generous sprinkle of Jacobsen Salt Company’s Oregon sea salt.

in dul ge.

JEM RAW ORGANIC’S Sprouted Hazelnut Spread, made with organic sprouted hazelnuts and raw cacao nibs, finished with coconut crystals and orchid vanilla. From Bend, Oregon.. jemraworganic.com

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Oregon Hazelnut Shells from HE SELLS THESE SHELLS are a great alternative to traditional mulches. The sharp-edged shells dissuade slugs from dining on prized plants, and deter cats from digging nearby. They last 5-6 years. Owner David Bantz, buys directly from farmers in the Willamette Valley. Available at local farmers markets and Cornell Farm nursery. hesellstheseshells.com

TAILS & TROTTERS NW HAZELNUT FINISHED PROSCIUTTO Tails & Trotters, a Portland-based signature pork producer, partners with Pure Country Pork, a second generation family farm in Ephrata, Washington, to produce unique meat made from pigs fattened on hazelnuts their last 60-100 days.

Before reaching market size, Tails & Trotters pigs are moved into a separate house and finished on hazelnuts sourced from George Packing Company in Newberg, Oregon.

This unique approach produces healthier and more flavorful meat than traditional acornfed pigs.

The legs are hand-salted (Parma style) instead of encased with salt (Iberian style), and aged for more than two years. The legs are cured bone-in, and can be sliced thin for sandwiches or sliced thick or cubed for cooking.

Bones are also available for stock. Currently available for the Christmas and Easter holidays. tailsandtrotters.com

The Passion of Pazzo Lunch, Happy Hour & Dinner Daily l Weekend Brunch 503.228.1515 l pazzo.com l 627 SW Washington l Portland

Happy Hour Seven Days a Week 4-7 850 SW Broadway, Portland, Oregon 503.221.4518 ruthschris.com

1510 SW HARBOR WAY, PORTLAND OR 97201 503.295.6166 THREEDEGREESPORTLAND.COM THREEDEGREESPORTLAND

THREEDEGREESPDX

POUR . PLATE . INDULGE .

Breakfast, Lunch Happy Hour & Dinner Daily H Weekend Brunch H 503.222.0005 redstartavern.com 503 S.W. Alder Street Portland, Oregon

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Celebrate the Harvest HAZELNUTS & HARD CIDERS SEASONAL RECIPES FROM

WHAT’S IN STORE Local Design Finds

OX + ST. JACK RESTAURANTS

Environmentally Inspired Architecture from Olson Kundig & Green Hammer

Kitchen Lookbook PortraitMagazine.com

KITCHEN REMODELS $5.95 US

ORGANIC MODERN TO CLASSIC WHITE

APPLIANCES & FIREPLACES BASCO Appliances bascoappliances.com LISAC’S FIREPLACES & STOVES lisacsfireplaces.com ARCHITECT & INTERIOR DESIGN SERVICES GARRET CORD WERNER ARCHITECTS/INTERIORS garretcordwerner.com GIULIETTI SCHOUTEN ARCHITECTS gsarchitects.net AUTO DEALERS LAND ROVER PORTLAND landroverportland.com CONTRACTORS ENERGY TRUST OF OREGON energytrust.org GREEN HAMMER greenhammer.com NEIL KELLY neilkelly.com OLSON & JONES CONSTRUCTION olsonandjones.com ROOM SERVICE HOME TECHNOLOGIES goroomservice.com

Advertiser index

SESAME & LILIES sesameandlilies.com

All Classical ..................................................50

HERMES usa.hermes.com

THE JOINERY thejoinery.com

BASCO Appliances ......................................4-5

JOHN HARDY johnhardy.com

TUFENKIAN ARTISAN CARPETS tufenkianportland.com

Beaverton Farmers Market ..........................114

MARCO BICEGO marcobicego.com

WOOL AND SILK RUGS woolandsilkrugs.com

Christiane Millinger Handmade Rugs ............53

MARGULIS JEWELERS margulis.com

WORLDS AWAY worlds-away.com

MIKIMOTO mikimotoamerica.com

KITCHEN, BATH & ARCHITECTURAL MATERIALS

PACKOUZ JEWELERS packouzjewelers.com

CHOWN HARDWARE chown.com

Fishels ..........................................................10

PENNY PREVILLE pennypreville.com

ELEMAR OREGON elemaroregon.com

Giulietti/Schouten Architects ........................55

SHREVE & CO. shreve.com

INFINITY COUNTERTOPS infinitycountertops.com

HIP ..............................................................44

VSA DESIGNS vsadesigns.com

KELLER SUPPLY kellersupply.com

Infinity Countertops ......................................40

ZELDA’S SHOE BAR zeldaspdx.com

KOHLER kohler.com

Keller Supply ..............................................6-7

FINANCIAL SERVICES

SIERRA PACIFIC WINDOWS sierrapacificwindows.com

Lisac’s Fireplaces & Stoves ..........................29

MKG FINANCIAL GROUP mkgfinancial.com

VICTORIA + ALBERT vandabaths.com

Margulis Jewelers ........................................13

REAL ESTATE

Mitchell Gold + Bob Williams ........................BC

FASHION & JEWELERS AU SALON ausalon.com

FARMERS MARKETS BEAVERTON FARMERS MARKET beavertonfarmersmarket.com

COSMOPOLITAN ON THE PARK cosmopolitanpearl.com

Au Salon ......................................................39

Chown Hardware ..........................................31 Cosmopolitan On the Park ..............................8 District Real Estate ........................................9 EleMar Oregon ..............................................33 Energy Trust of Oregon ..................................20 Garret Cord Werner Architects/Interiors ........52 Green Hammer ............................................79

Inn At Spanish Head ......................................39 Land Rover Portland ....................................IFC

Mill End Store ..............................................99 MKG Financial Group ....................................50 Neil Kelly ......................................................11

HOME FURNISHINGS & FLOOR COVERINGS

DISTRICT REAL ESTATE district.info

O’Donnell Group Realty ..................................3

ARTERIORS arteriorshome.com

O’DONNELL GROUP REALTY odonnellgrouprealty.com

Oregon Olive Mill at Red Ridge ....................115

RESTAURANTS, FOOD & SPIRITS

Pazzo Ristorante ........................................125

OREGON OLIVE MILL AT RED RIDGE redridgefarms.com

Pratt & Larson Tile ........................................48

ATIYEH BROS. atiyehbros.com BELLA CASA bellacasa.net CFC customfurniturela.com

Olson & Jones Construction ..........................21 Packouz Jewelers ........................................57 Portland Art Museum ....................................38

PAZZO RISTORANTE pazzo.com

Red Star Tavern ..........................................125 Rodda Paint ..................................................80

EQ3 eq3.com

RED STAR TAVERN AND ROAST HOUSE redstartavern.com

TOTH CONSTRUCTION tothconstruction.com

FISHELS fishels.com

RINGSIDE STEAKHOUSE ringsidesteakhouse.com

VESTA REMODELING vestaremodeling.com

FORT STANDARD fortstandard.com

WEST SIDE ELECTRIC COMPANY westsideelectric.com

HIP ubhip.com

RUTH’S CHRIS STEAK HOUSE ruthschris.com

TERRA FIRMA FOUNDATION SYSTEMS oregonfoundationrepair.com

FABRIC, PAINT & WALL COVERINGS DURALEE duralee.com KRAVET kravet.com MILL END STORE millendstore.com RODDA PAINT roddapaint.com

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SCHOOLHOUSE ELECTRIC schoolhouseelectric.com

M A G A Z I N E

PortraitMagazine.com

CHRISTIANE MILLINGER HANDMADE RUGS christianemillinger.com

KARASTAN karastan.com MADE GOODS madegoods.com MICHAEL ARAM michaelaram.com MITCHELL GOLD + BOB WILLIAMS mgbwhome.com PORTLAND ART MUSEUM portlandartmuseum.org SAMAD samad.com

TAILS & TROTTERS tailsandtrotters.com THREE DEGREES RESTAURANT threedegreesportland.com

RingSide Restaurants ..................................114 Room Service Home Technologies ................28 Ruth’s Chris Steak House ............................125 Sesame & Lilies ............................................41 Shreve & Co. ................................................IBC Sierra Pacific Windows ................................81 Tails & Trotters ............................................123 Terra Firma Foundation Systems ..................19 The Joinery ..................................................48 Three Degrees Restaurant ..........................125

TRAVEL & ENTERTAINMENT

Toth Construction ..........................................15

ALL CLASSICAL allclassical.org

Tufenkian Artisan Carpets ............................55

INN AT SPANISH HEAD spanishhead.com

Voices Lectures ..........................................107

VOICES LECTURES voicesinc.com

Vesta Remodeling ........................................52 West Side Electric ........................................28 Zelda’s Shoe Bar ..........................................38

M I K I M OTO.CO M

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Entertaining THE ART OF MODERN

EVEN DURING THIS TRADITION-FILLED TIME OF YEAR, WE BELIEVE IN MODERN LIVING & ENTERTAINING. FROM OUR FABULOUS NEW LIMITED EDITION HOLIDAY GAME TABLES TO INSPIRING LIVING ROOMS TO SPIRITED BARS AND ACCESSORIES, OUR COLLECTION IS DESIGNED TO ELEVATE YOUR HOME AND GIFT LIST DURING THE HOLIDAYS AND BEYOND.

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