6 Questions with Naomi Pomeroy How you run your restaurant is very important to you. Why does it matter? A big part of our day has to be communicating with each other, getting to know each other as a team, hanging out, talking, being together. And then we start doing dinner service. So a lot of the day is spent just talking about family, and relating to each other, and…

Alison Roman Cook, Author, Culinary Badass How many chefs beloved for their instant-legend recipes so readily urge you to ignore them? Well, Alison Roman isn’t your average chef or food expert. She’s a wizard at kitchen improv with an infectious desire to create more “can do” kitchens for everyone willing to dabble. As she puts it, “Say yes to everything! It’s the only way to figure out if you like…

Elias Cairo Chef, Salumist, Olympia Provisions Founder The salumist’s distinctly old-world approach comes from leaning into his heritage and learning from the masters. A first generation Greek-American, he grew up making meats by his father’s side. His formative training took place in Switzerland with renowned chef Annegret Schlumpf, which set him up to apprentice in Greece before heading to Portland. He worked his way from line cook to Executive Chef…

Deana Saukam Photographer, Food and Travel Writer Deana has many talents: stylist, photographer, food writer, restaurateur, communications expert, social media influencer. But the one we know and love her for most? Deana is an avid traveler that lets her heart guide her passions. Deana lives in Austin, Texas, and ran social media and PR for Austin’s highly respected restaurants East Side King and qui for five years. Today she spends…

Scott Lawrence Owner, Breakside Brewery Scott Lawrence got an idea a decade ago on a trip to Alaska with his buddies. His epiphany emerged around a campfire, and it sparked into what became Breakside Brewery in Portland, Oregon. Since opening its doors in 2010, delicious Breakside brews are on tap at three locations and countless bars and restaurants, distributed in 8 states, they were named Brewery of the Year at the…

Nina Compton Chef Nina Compton’s story is one of serendipity and connectivity. From the small Caribbean island of St. Lucia to England and Jamaica, New York to Miami, she’s followed her dream and honed her culinary chops alongside some of the world’s most renowned chefs. It was her stint on Top Chef where she found her passion for New Orleans. Nina seized an opportunity to move to the Big Easy and open…

6 Questions with Alex Seidel When did you realize you wanted to make a career in the food industry? Pretty much at an early age, I caught the bug. I was fortunate enough to work for some chefs in California who were opening a restaurant in Milwaukee, and I remember the excitement and draw to learn about new ingredients. I remember being a young cook and writing down recipes. Then…

6 Questions With David Adelsheim Why did you get into wine? I ran into it almost by mistake, with my former wife. We got sucked into it and entranced by it. And then it took over our lives, in the best of ways! Your Burgundy connection goes back several decades. How did it begin? After making wine one year in Oregon, I felt I needed to learn the secrets of…

6 Questions with Bird Rock Coffee What should anyone looking to get a cup of coffee know about Bird Rock? What sets us apart is our relationship with the growers. The green beans we seek all over the world meet our highest standards, and we roast and prepare this coffee with the utmost respect for those who grew it. We pay a premium to farmers based on the quality of…

6 Questions with Bion Rice Where does the name Sunstone come from? We were originally River Ridge, but that name was taken. So, my mom and I started working with different combinations of sun and earth. We put sun and stone together and really liked it. And also felt it more accurately described our soil climate. If you walk around our property, there are what we call sunstones now—shale baked…