The Wild Table with Connie Green

Please note: This page contains program information for a festival that has already taken place. For current information on the upcoming festival, see www.oregontrufflefestival.com

Friday Events - Foraged Foods & Fine Fermentations

The 2014 Oregon Truffle Festival features two of America’s most celebrated cookbook authors leading us in a tasting/pairing adventure not to be missed!

Weekend Hosts
Foraged Foods & Fine Fermentations
Karen Page and Andrew Dorenenburg, Authors of What to Drink with What You Eat
Karen Page and
Andrew Dornenburg

Authors: What to Drink
with What You Eat
What to Drink with What You Eat
Cover: What to Drink with
What You Eat
The Wild Table Website
Presenting Beer Sponsor, Ninkasi Brewing Company
Friday Events
Presenting Beer Sponsor
Erath Winery - Friday Event Wine Sponsor
Friday Events
Presenting Wine Sponsor
Bull Run Distilling Company
Friday Events
Presenting Spirits Sponsor

The Oregon Truffle Festival is excited to announce that Karen Page and Andrew Dornenburg, two-time James Beard Award-winning authors of The Flavor Bible, What to Drink with What You Eat, The Food Lover’s Guide to Wine and other notable books will be our special guests over the course of the Festival weekend.

New in 2014!  Excite Your Palette, Expand Your Mind!

Experiences 1 & 2 & 3 will begin their weekend on Friday afternoon tasting Oregon truffles paired with beer, wine and spirits from some of Oregon’s most acclaimed producers.  This tasting/pairing panel, led by Karen and Andrew, also features Cole Danehower, author of Essential Wines and Wineries of the Pacific Northwest, Christian DeBenedetti, author of The Great American Ale Trail, and current President of the Oregon Distillers Guild Patrick Bernards.

Friday evening takes us to a beautiful new venue called Sprout! where we can put all our new pairing expertise to the test as we enjoy a Grand Truffle Tasting Dine Around, featuring small plates of both Oregon black and white truffles in the hands of 8 fantastic Oregon chefs, accompanied by a range of beer, wine and spirits.  We’ll also have some truffle cooking demos, and a little music to dine by!

A few of the accolades for Karen’s and Andrew’s much lauded books:

The Flavor Bible:
-2009 James Beard Book Award Winner
-2010 Nautilus Book Award Winner
-"One of the best cookbooks of the year." --Good Morning America & Today
-"One of the 100 best cookbooks of the last 25 years." --Cooking Light
-"One of the 10 best cookbooks in the world of the past century."  --Forbes

What to Drink with What You Eat:
-2006 Georges Duboeuf "Wine Book of the Year" Award Winner
-2007 IACP "Book of the Year" Award Winner

More Praise For Karen Page and Andrew Dornenburg

  • Karen Page and Andrew Dornenburg have been cited as two of a dozen "international culinary luminaries" by Relais & Chateaux's L'Ame et L'Esprit magazine.
  • Their book CULINARY ARTISTRY was described by WBEZ/Chicago Public Radio as having “revolutionized the way leading chefs cook.”
  • Toronto's Cookbook Store called CULINARY ARTISTRY one of 10 must-have cookbooks of the past 25 years. 
  • Their first book, BECOMING A CHEF was praised by Julia Child, who said she kept a copy by her bed (and it's now part of the Julia Child's Kitchen exhibit at The Smithsonian).

One of the most exclusive gastrofests on the continent!
-- Gary Hynes, EAT Magazine

Friday Afternoon Panelist

Christian DeBenedetti, Author
The Great American Ale Trail

Christian DeBenedetti, Author The Great American Trail
Christian DeBenedetti
Author of The Great
American Ale Trail
The Great American Ale Trail by Christian DeBenedetti
Cover: The Great
American Ale Trail

Portland native DeBenedetti parlayed his unauthorized college dorm room nano-brewery into a career of journalism, brewing, and other misadventures.

After winning a Thomas J. Watson Fellowship after college to study beer making across 14 countries in Europe and Africa, he worked in a series of Oregon wineries, breweries, and a cooperage before heading off to Brooklyn to spread the gospel of good beer.

After stints with National Geographic Adventure and Men's Journal, he turned to culinary and adventure travel writing full-time.

Since then he has penned hundreds of articles on beer and travel in publications from Bon Appétit to GQ, The New York Times, National Geographic Adventure, Food & Wine, Departures, Slate, and, most recently, The New Yorker's Culture Desk online.

DeBenedetti has been a guest on NPR's Splendid Table, and is cofounder and Editorial Director of Weekly Pint, a national e-newsletter on craft beer. Read Entire Bio -->>


Friday Evening Chefs

Elias Cairo
Olympic Provisions, Portland OR

Elias Cairo, Olympic ProvisionsSalumist, Elias Cairo, grew up first generation Greek-American, with a father who made charcuterie at home. Doing things the old fashioned way was commonplace - a natural influence on his later journey to Europe, to apprentice in the kitchens and butcher shops of masters. It was there that Cairo rediscovered the art of curing meat and found inspiration in the meat markets and mountain towns of the old world. The experience affirmed what he’d been taught all along – handmade is better. Back in beautiful Portland, Oregon, Elias set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct old world technique that’s seldom seen in America. The result is Olympic Provisions, Oregon’s first USDA-approved salumeria, established in 2009, deeply rooted in the past.
Read Entire Bio -->>


Gregory Denton and Gabrielle Quiñónez Denton, Chefs/Owners
Ox Restaurant, Portland OR

Gregory and Gabrielle Denton, Ox Restaurant, Portland ORRaised in Rutland, Vermont, Gregory knew he wanted to be a chef from age 4. By age 9 he was already learning to cook in a family-run restaurant.

His formal culinary education began in high school, and he continued his studies and graduated with honors from The Culinary Institute of America.

After completing an externship in the Executive Dining Room of the Central Intelligence Agency, Gregory began his career in fine dining under the classically-trained French chef Richard Blondin at The Refectory Restaurant in Columbus, Ohio. A year and a half later, Gregory moved back home to Vermont to work at the acclaimed Hemingway’s Restaurant in Killington. At Hemingway’s, he quickly moved up the ranks and became the restaurant’s youngest sous chef. He was also exposed to incredible wine and food pairings, which would lead him out west to Napa Valley, California.
Read Entire Bio -->>


Shiloh Ficek, Chef
Red Hills Market, Dundee Oregon

Shiloh Ficek, Chef, Red Hills Market, Dundee ORShiloh brings a solid set of skills, experience and a passion for cooking to Yamhill County. Extensive hands-on training was achieved while working with great chefs Cory Schreiber, Dustin Clark and David Machado in Portland Oregon. His love of all things local and delicious, drew him to the farms and wineries of the Dundee, OR area. Being able to pair locally sourced foods with world class wines, inspires his cooking style.

Shiloh is a constant teacher and student, who embraces the direct connection to the small, independent producers of fine foods and drinks found just miles from red hills market. A strong desire to create simple foods, that are prepared correctly, makes Shiloh a great addition to the team.
Read Entire Bio -->>


John Gorham, Chef/Owner
Toro Bravo, Portland Oregon

John Gorham, Chef/Owner, Toro Bravo, Portland OregonJohn Gorham chef-owner of Portland's Toro Bravo, Tasty n Sons and Tasty n Adler has worked in top kitchens in the U.S. and around the world and is a four time James Beard Award nominated chef. His cookbook Toro Bravo:Stories. Recipes. No Bull. was published by McSweeney's in fall of 2013.

John began his career with an apprenticeship at American Culinary Federation in Williamsburg, Virginia where he cooked at the Fort Magruder Inn and the Williamsburg Inn. After his apprenticeship, John became a saucier chef at the Grand Teton Lodge Company in Wyoming. John landed in Eugene, Oregon in 1993 where he cooked for the next six years, focusing on charcuterie at Cafe Zenon, while learning the importance of farmer/chef relationships. At Zenon, John worked with chef Bill Hatch who inspired him with a quote that John still lives by: "Routine maintenance is the only defense against the onslaught of chaos."
Read Entire Bio -->>


Sarah Schafer, Chef
Irving Street Kitchen, Portland Oregon

Sarah Schafer, Irving Street KitchenChef Sarah Schafer has led Irving Street Kitchen as executive chef since it's opening in 2010, in Portland, Oregon.

Raised in Boston, Sarah's love of food and cooking can be traced back to a childhood immersed in it by her mother and great grandmother, both ardent fans of Julia Child.

Schafer earned her stripes working with chef Ken Orringer in Boston, and in some of the most prestigious, michelin star kitchens in NYC. Her talents did not go unnoticed while at Gramercy Tavern under chef Tom Colicchio, where she was quickly promoted to sous chef, the first female sous chef in a Danny Meyer restaurant. From there she opened Eleven Madison Park as executive sous chef where she remained happily until deciding to go back to the west coast where she had done her externship upon graduating from the CIA. She worked in San Francisco as chef de cuisine at Frisson, becoming executive chef upon chef Daniel Patterson’s departure. Sarah opened the new San Francisco restaurant, Anchor and Hope, and after two years there was offered the opportunity to move to Portland for the company to open Irving Street Kitchen.
Read Entire Bio -->>


Tobi Sovak & Michael Landsberg
Noisette Pastry Kitchen, Eugene OR

Tobi Sovak, Noisette Pastry Kitchen Eugene ORBoth transplants to Eugene from southern California, They have worked in acclaimed restaurants on both coasts. Tobi, trained as an artist, attended the prestigious Skowhegan School of Painting and Sculpture, and works to incorporate her artistic sensibilities into her pastry work.

After receiving her MFA in fine arts, Tobi lived in NYC, where she began her pastry career. She has also worked in San Francisco and Los Angeles before settling in Eugene, Oregon.
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Crystal Platt, Chef
Marché, Eugene OR

Crystal Platt, Marche, Eugene OregonCrystal Platt came to Marché fresh from culinary school in 2005, beginning as a café cook. Her talent and focus brought her up through the ranks with amazing speed, and she took the helm of the restaurant kitchen in 2012. Her modernist sensibility has brought a fresh, elegant approach to the core principles at Marché: celebrating each season with care, simplicity, and respect for the ingredients.
Read Entire Bio -->>