Going Full Beard [Blowouts]

Is every member of your party here and ready to be seated?
Here’s my coverage from EATER Portland on the James Beard Foundation Awards, the swanky affair held each year at Lincoln Center requiring journalists to wear uncharacteristically formal clothing and chefs to get very, very drunk. First, an interview with Seattle chef Jason Wilson of Crush on defeating three Portland, Oregon contenders in the category of Best New Chef, Pacific Northwest.
On the Portland food scene:
“We love going to Portland. We have family there in Camas and in Portland and in Clackamas, and we think the food scene there is so dynamic. And it’s really put a lot of pressure on what Seattle’s doing as well. We often look to see, ‘O.K., what are they up to, what are they doing?’ It’s a dynamic scene there [in Portland] for sure.”
On Portland vs. Seattle — who has an edge? “If you think about products, Portland has better accessibility to products — lamb, beef, meat products, sustainably raised — than we do in Seattle and in Washington. It may be that Seattle is just a more established city. But obviously with the number of nominees, it’s like ‘Portland Rising’ right now. Look at what Seattle’s taken from Portland. And Portland has, what, two blocks of food carts? And we have four in Seattle, expressing the authenticity of the food.”
But what about coffee? “An article on NPR or Seattle Business Journal came out about Seattle not really having excellent coffee anymore [Ed note: Read the NPR piece here], and [saying that] they look at that places like Stumptown in Portland for it, but personally — and I’m biased — but I think Fonte is one of the best. We’ve used their coffee for like 10 years. But Portland is really coming at our heels.”
On beating the Portland crew: “I definitely think it’s not defeat. This is a chance to enjoy your successes, and the fruits of your labor. The people who are working at this level, who are getting nominated — not to mention the award, the people who won the award — this is really an accreditation to the level they work at, and the time and devotion they sacrifice and experience in their life. So by no means is there a loser.”
“The third time for us is a charm, but it’s really just a wonderful thing to be nominated and be here.”
SEE ALSO: Assorted glam shots of Portland chefs and party pics from the night.
· Clyde Common Chef Chris Dimmino on his killer party food
· Pre-awards interviews with Portland nominees Gabriel Rucker, Naomi Pomeroy, and Cathy Whims
· Press room interview from PDX’s Naomi Pomeroy
Also! The complete list of winners (PDF).
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