Hello, I’m Paul Folkestad, proprietor of Chef Paul’s Portland. My passion for the great wine and food of this bountiful region makes our culinary adventure truly Oregon’s finest. I have a culinary history in Portland dating back to 1990 at Zefiro restaurant, to owning a specialty catering business, to food writing, live television cooking, travel to Italy, France and Switzerland, and instructing at Le Cordon Bleu. 27 years of cooking, teaching and collaborating has culminated in an unforgettable experience for you. What my brother and partner Eric Folkestad and I have developed is unique among wine and food offerings. We have exclusive relationships with the chefs, restauranteurs and winemakers; we offer interactive cooking demonstrations and farm-to-table collaborative dinners. We transport you in comfort to the specified destinations. All tasting fees are covered and local wines are furnished with the meals we provide. Each adventure is limited to 12 guests, and we ride in style in a 12 passenger luxury coach.
It might be easier to explain what we DON’T provide: We don’t furnish airport transportation or hotel accommodations. We leave these to you and Air BnB, Uber or Lyft. We only ask that you book your lodging close enough to downtown Portland to accommodate easy connection to our departure points.
Let me offer one of our Wine Country Weekends as an example:
Thursday evening dinner at Noble Rot Restaurant in Portland. Enjoy fabulous local cuisine, chat with the chef and tour the roof garden.
Friday noon leave together from downtown for wine country (approx. 30 miles). Enjoy picnic lunch and tour/taste wines at Ponzi, Bells Up and Tohri Mohr wineries. Return to Portland for dinner on your own and time to explore Portland.
Saturday noon meet at Portland Farmers’ market for a chat with a market director, plus time to spend your complimentary tokens for some fresh local items, or to grab a quick bite. Depart 2pm for the Firestone Barn in Camas, WA for a Whiskey tasting and a farm-to-table dinner with teaching and demonstrations.
Saturday evening return you to downtown Portland for the close of the adventure.
Your $795 per person fee includes: Restaurant dinner/wine, Picnic lunch, all wine tasting fees, $25 in Farmers’ Market tokens, whiskey tasting, interactive chefs dinner/wine, transportation to and from restaurant, wine country and Firestone Barn, and also an apron and recipe packet.
What is the farm-to-table dinner?
It starts with a drive up the Columbia Gorge to Camas, Washington, home to the Firestone Barn event venue. After a fun whiskey tasting, guests collaborate with Chef Paul on, for example, wood-fired crostinis, seared scallops, mushroom spaetzle, salade nicoise, beef bresaeola, and then cappuccino soufflé for dessert. Local wines are featured with dinner, and guest are free to stroll the grounds and cozy up to an outdoor fire.
Chef Paul’s Portland is an insured, Oregon-based Limited Liability Company. Paul Folkestad is a Certified Executive Chef through the American Culinary Federation.