A rich, steaming bowl of ajiaco from the high savannahs of Bogota, Colombia. The most perfect, crisp churro imaginable. Fishing for, and roasting piranha in the Amazon rainforest. Mugs of pulque, newly fermented from maguey cactus. During winter break, chefs Zack and Chase rolled through every stop sign on the food highway and headed straight to the autobahn.

The high savannah of Colombia, where Chase began his adventure, is rife with traditional mountain foods such as yuca root and nixtamalized corn. Here, hearty ingredients take on new life when thoughtfully prepared. Masa stuffed with shredded meat, fish wrapped in banana leaves, then grilled, and the staple of Colombia, a rich chicken and corn soup served with cultured cream and handfuls of bright green cilantro, are examples of how locally sourced ingredients can be transformed.

As Chase roamed the grasslands and the rainforests of South America, Zack stuck ever-so-slightly closer to home. First Oaxaca, then Mexico City, astounded him with their mastery of seemingly simple dishes. While savoring a concoction of compressed masa served in a flavorful broth with a perfectly poached piece of fish, Zack reveled in the idea that this “next level craftsmanship” was more a way of life than a celebrated profession. 

Both chefs found similarities between Oregon and their culinary destinations. Regionally specific foods grown in a variety of microclimates, hyper-local sourcing of ingredients, and dishes that reflect both occasion and season were common themes. Returning to the Pacific Northwest, refreshed and inspired, they have settled back in at the stove and at the butcher block, ready to delight our guests.