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Kitchen Confidential: New Cookbooks from Portland Chefs

From sausage to gnocchi to fried chicken, go behind the scenes with some of Portland’s most acclaimed chefs as they and discuss their debut cookbooks. Featuring Elias Cairo (salumist, Olympia Provisions: Cured Meats and Tales from an American Charcuterie), Jenn Louis (Pasta by Hand: A Collection of Italy’s Regional Hand-Shaped Pasta, Lincoln and Sunshine Tavern), and husband-and-wife team Adam and Jackie Sappington (Heartlandia: Heritage Recipes from The Country Cat). Moderated by Liz Crain (The Food Lover’s Guide to Portland; Toro Bravo: Stories. Recipes. No Bull.).

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Elias Cairo

Cairo_cover_webElias Cairo was born in Salt Lake City to a big food-loving Greek family, who loved to butcher lamb and goats utilizing old world preparations and preservation techniques, thus setting the foundation for his lifelong fascination with meat.  Elias started cooking at a young age in his father’s restaurants, and at the age of twenty began a European trade apprenticeship in Switzerland, where for over four years he was taught classic techniques of cooking, butchery, and charcuterie by European renowned Executive Chef Annegret Schlumpf.  During that time, he also attended Berufsschule in Wattwil, Switzerland for formal culinary education. Upon completion of his apprenticeship and schooling, Cairo moved to Kos, Greece where he apprenticed in a hotel kitchen and was responsible for developing menu items based on what farmers and fishermen brought him daily. Upon returning to the United States, he headed to Portland, Oregon, lured by the city's growing reputation for cultivating and nurturing culinary talent. He took a line cook position at venerable Castagna restaurant, working his way up to the position of sous chef in less than a year, and eventually earning the title of Executive Chef. In summer 2009, Elias left Castagna to start Oregon’s first USDA certified meat-curing facility, Olympic Provisions, which is also a European-style restaurant and deli. When he’s not curing meat and trying new foods, Elias spends much of his free time in the Great Outdoors of the Pacific Northwest, fly fishing and rock climbing. His adventurous spirit has seen him through many adventures both local and worldwide. Website - Facebook - Twitter - Instagram
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Jenn Louis

Louis_cover_webJenn Louis is the executive chef and co-owner of two restaurants, Lincoln and Sunshine Tavern. In 2012, Louis’ soulful, seasonally focused cooking earned her recognition as a Best New Chef by Food & Wine magazine. She is a two-time semifinalist for the James Beard Award for Best Chef: Northwest and she competed on season five of Bravo’s op Chef Masters. She lives in Portland, Oregon with her husband and three cats. Website - Facebook - Twitter - Instagram    
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Adam & Jackie Sappington

Sappington_cover_webAdam & Jackie Sappington can be found buzzing about The Country Cat, their dream restaurant that they opened in April 2007. Adam serves as the Executive Chef while Jackie plays the role of Executive Pastry Chef, seamlessly blending their talents into a family-driven and community-focused eatery centered on American craft cooking taking the farm-to-table concept to admirable heights. They are active members of the community, especially when it comes to educating area children about seasonal and local food. The Sappingtons have two sons of their own, Atticus and Quinn, whom they simply adore. Website - Facebook - Twitter - Instagram
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