Over the years the Evenstads have increased their original 42 acre property to 450 acres, 150 of which are planted to Pinot Noir, with a few select locations dedicated to Chardonnay. Ken and Grace have planted and sustainably dry farmed all of their vineyards since the very beginning. Their passion for quality in the vineyards and in the bottle is unwavering. A diversity of factors, such as elevation, slope facings, soil types, root stocks and clones, all kept separated during picking, fermenting and barreling, results in over 300 different Pinot Noirs in barrel each vintage. These labor intensive techniques provide marvelous blending opportunities for layers of complexity in their flagship "Evenstad Reserve", as well as their single vineyard and "Yamhill Cuvée" labels.
The recognized leader in the Oregon wine industry, wine writers have called Domaine Serene the “benchmark for domestic Pinot Noir", the "Best Oregon Pinot Noir", the "Chateau Laffite of Oregon".
Nostrana’s menu focuses on the intensity of flavor created by cooking in the wood oven and wood-fired grill. According to Bon Appetit Magazine, “Many of the dishes offered (at Nostrana) are otherwise hard to find in this country, but are just what an Italian food connoisseur might crave.”
The restaurant has an excellent Italian and Northwest wine list and serves fantastic cocktails featuring a range of vintage aperitifs and bitters, hand-made pastas, robust and simple meat and fish dishes, Neapolitan-style pizza, house-cured meats and a range of exquisite yet rustic desserts.
Prior to establishing Nostrana, Cathy was part of the kitchen and eventually co-owner of Portland’s pioneering prix-fixe Italian restaurant, Genoa. Cathy attended the University of North Carolina at Chapel Hill, where she majored in Latin. In the course of her professional career, Cathy has studied with Marcella and Victor Hazan at their home in Venice, and Madeleine Kamman at the highly respected School for American Chefs. Whims has cooked with Giancinto Albarello at Genoa and in his own kitchen at the Antica Torre Trattoria in Barbaresco, and with Marco Forneris at Osteria La Libera in Alba, both renowned restaurants of the Langhe. A never-ending curiosity and quest for complexity of flavors found only in simple cooking takes Whims often to Italy where she continues to make new friendships and enjoy the roots of Italian cooking.
Cathy Whims was a James Beard Award finalist for “Best Chef Northwest” in 2009, and is a finalist again in 2010.
Chef Scheehser regularly participates in educational programs and supports multiple charitable organizations, including Share Our Strength/Taste of the Nation, Star Chefs March of Dimes, Fred Hutchinson Premier Chefs, American Liver Foundation Chefs of Seattle Culinary Gala and Common Meals/Farestart. He also is a member of Slow Food and is involved in events sponsored by the Washington Wine Association. He was showcased in the 2009 Gala Auction Dinner for the "Auction of Washington Wine" benefitting Seattle's Children's Hospital. Look for Chef Brian and Hijo, his 11 year old pup representing the month of November in the 2011 "Local Sustainable Love" Calendar benefitting the Seattle Humane Society (available for purchase at local book stores).
Chef Scheehser and Trellis have been critically acclaimed on both a national and local front. He had been featured in Bon Appetit, Travel + Leisure, Gourmet, Sunset, Seattle Magazine, Alaska/Horizon In-Flight Magazine, The Seattle Times, Seattle Metropolitan Magazine, Northwest Palate, 425 Magazine and Edible Seattle. Seattle Magazine named Scheehser a "Best Green Chef" in May, 2008 and in September 2008, Scheehser was featured at the famed James Beard House in New York City as part of its "Best Hotel Chefs in America" series. A 425 Magazine readers poll in September 2009 named him "Best Chef". The PBS Emmy nominated "Chefs A'Field" series features Scheehser in "The Real Chef's Garden" episode airing in January 2010. Trellis in The News..
Even with all of these accolades, Chef Brian is known for his sense of humor, mentoring style, and true commitment to sustainable cooking and farming. "I would say that I am 75% farmer and 75% chef. There is absolutely something that you get when you taste food that is just picked. The sugars are sweeter and the flavor is pure and true...It's nature's way..."
Ethan Stowell is the executive chef and owner of Ethan Stowell Restaurants in Seattle. His highly acclaimed restaurants include Tavolàta, How to Cook a Wolf, Anchovies & Olives, and Staple & Fancy Mercantile, where he is the chef. His food philosophy is all about keeping it simple, using fresh ingredients, and allowing the food to do the talking.
In 2010, Stowell launched Lagana Foods, an artisan pasta line, and began consulting for the Seattle Mariners. His work with the Mariners helps to bring local products into the stadium for fans to enjoy. Ethan Stowell’s New Italian Kitchen was released in September 2010 from Ten Speed Press.
In the spring of 2012, Stowell opened Ballard Pizza Company, the first of his casual “fast food redefined” restaurants from his new company Grubb Brothers Productions.
Stowell was named one of the 2008 Best New Chefs in America by Food & Wine magazine and has been honored with multiple James Beard Award nominations for “Best Chef Northwest.”
Deeply devoted to his hometown, Stowell is a fervent advocate committed to seeing that Seattle is recognized nationally as a culinary destination. He and his wife Angela live in Seattle’s Ballard neighborhood. To learn more, visit EthanStowellRestaurants.com.
Together they set to ushering in a new era of fine dining within Danny Meyer's hospitality empire. After six years of working under Daniel Humm, Jason left the post of executive sous chef to become the executive chef of Seattle's landmark Canlis Restaurant. Having helped transform Eleven Madison Park, placing it on the forefront of Manhattan's dining scene, Franey set a new course: keep Canlis, then 58 years old, relevant, and at the forefront of fine dining in Seattle. After only two years at Canlis, Jason was named one of Food and Wine Magazine's Best New Chefs 2011 and The People's Best New Chef Northwest by Food & Wine.
Jason is Canlis Restaurant's fifth-ever executive chef in 60 years. He's an active gardener, snowboarder, and outdoor enthusiast.
Her interests in international cultures and foods led her to pursue a major in geography at UC Berkeley, focusing on the conservation of natural resources through sustainable agriculture. Her academic studies eventually came second to her desire to cook professionally, though they did form her appreciation for “farm to table” cooking.
In 1999, Gabrielle graduated with honors from the California Culinary Academy in San Francisco and relocated to Napa Valley to cook under Chefs Hiro Sone and Lissa Doumani at Terra. There, she met Greg Denton, and they cooked their way through the restaurant’s various kitchen stations. Greg eventually became chef de cuisine and she, sous chef.
In 2002, the couple moved to Maui where she became the sous chef at Gerard’s, a classical French restaurant in Lahaina. After a year and a half at Gerard’s, she started a small catering business and then eventually took the position as executive chef of the Lahaina Yacht Club.
In 2007, Gabrielle and Greg visited Portland and fell in love with the city, its great restaurants, its farmers markets and its devotion to the culinary arts. They moved to Portland the next spring. In 2009, Gabrielle took an opening position at Metrovino as the Chef de Cuisine and Pastry Chef. After three years there, she and Greg left Metrovino to open Ox Restaurant.
Together, Chefs Greg Denton and Gabrielle Quiñónez Denton opened Ox Restaurant in April of 2012.
Named one of 2012’s most anticipated restaurant openings in the nation by eater.com and located in Northeast Portland, Ox Restaurant serves Argentine-inspired Portland food. In the short amount of time that Ox has been open, Ox has received both local and national acclaim, achieving recognition as one of the nation’s Top 50 Best New Restaurants by Bon Appetit Magazine, receiving an A grade review by The Oregonian’s Food Editor, Michael Russell, and earning the 2012 Portland Restaurant of the Year Award by Eater.com.