The Ambassadors Dinner is an exclusive evening recognizing the sponsors and significant supporters of the Classic Wines Auction. Guests enjoy an elegant evening starting with chef and wine stations followed by a delectable multi-course meal paired with wines from the year’s Honorary Wine Ambassadors. The Ambassadors Dinner recognizes our vibrant community of sponsors while offering the unique opportunity to meet the Honorary Wine Ambassadors, sample their wines and learn about the rich history of their vineyards and wine making.
An Evening with the 2018 Honorary Wine Ambassadors
MARCH 2, 2018 | LEFTBANK ANNEX | 6:00 PM | BUSINESS ATTIRE
The Ambassadors Dinner is presented exclusively for the sponsors and significant supporters of the Classic Wines Auction and guests are welcomed by invitation only.
Learn more about how you or your company can sponsor this year’s Classic Wines Auction.
HONORARY WINE AMBASSADORS
We are pleased to showcase four exceptional Honorary Wine Ambassadors at the 2018 Classic Wines Auction. Representing the premier wine growing regions of Oregon, Washington, California and France, these Honorary Ambassadors and Winemakers truly exemplify premium wine labels and producers.
The Wines of our Ambassadors will be featured at the 2018 Classic Wines Auction and Ambassadors Dinner.
2017 AMBASSADORS DINNER CHEFS
(2018 CHEFS TO BE ANNOUNCED SOON)
We are pleased to feature the following incredible chefs at the 2017 Ambassadors Dinner. These chefs will showcase their skills at both the tasting reception and the multi-course Ambassadors dinner.
DIRECTOR OF CULINARY OPERATIONS | URBAN FARMER
Chef Matt Christianson redefines the modern steakhouse by emphasizing sustainable ingredients and simple preparation as Executive Chef for The Nines Hotel & Director of Culinary Operations for Urban Farmer with locations in Portland, OR, Cleveland, OH, Philadelphia, PA and Denver, CO. After graduating from CIA’s Hyde Park campus in 1997, Christianson worked with Bradley Ogden and the Lark Creek Restaurant Group. He quickly became executive chef at The Lark Creek Inn where he served farm-to-table cuisine. After honing his skills at several restaurants across the country, Urban Farmer united his love of sourcing local ingredients with his affinity for urban environments. He prides himself on being “farmer-centric” and brings the idea of a ‘food community’ to Urban Farmer by maintaining excellent relationships with local farmers and growers.
TASTING STATION CHEF
CO-OWNER | KACHKA
The first-generation American daughter of Belarusian immigrants, chef Bonnie Morales grew up in Chicago with a large family that brought with them the distinctive culture of food and drink of the former Soviet Union. As an adult, Morales first began her professional career in product design, but after briefly working for a design consultancy in NYC, she left to pursue a career in food. She trained at the Culinary Institute of America, then honed her skills in several of New York and Chicago’s Michelin starred restaurants including Tru, where she met her future husband and business partner, Israel Morales. In 2014, the Morales’ opened Kachka, their dream restaurant devoted to the food that Bonnie grew up with, inspired by Russia and former Soviet republics such as Ukraine, Belarus, Georgia, and Uzbekistan. The creative, geometric plating of these dishes at Kachka is evidence of Morales’ design background. Kachka was named Willamette Week’s Restaurant of the Year shortly after opening, and has since received much acclaim and accolades from publications such as Bon Appétit, The Wall Street Journal, The New York Times, Elle and Food & Wine. Eater National included Kachka on their list of Best Restaurants in America in 2015 and 2016. Chef Bonnie Morales was named one of Tasting Table’s “New Originals” for 2016. The restaurant recently launched a craft spirits line, Troika Spirits, with the release of Kachka Horseradish Vodka. When Morales isn’t in the kitchen, she and her husband spend time with their two sons and have been at work on their first cookbook, Kachka: A Return to Russian Cooking, to be released in September, 2017 from Flatiron Books.
TASTING STATION CHEF
EXECUTIVE CHEF AND OWNER | LA MOULE
After graduating from the California School of Culinary Arts’ Cordon Bleu, Aaron did an externship in his native Canada at Lumiere in Vancouver, BC and was immediately taken with the flavors and produce available in the Pacific Northwest. He moved down the West coast back to California to work under Gary Danko in San Francisco, shortly thereafter taking a sous chef position at Myth under Sean O’Brien. Reminiscing of the Pacific flavors that caught his palate in his externship, Aaron headed back up North to Oregon. After working in Portland kitchens for a couple of years, he opened St. Jack in 2010. St. Jack has won multiple awards in Portland, including the Oregonian’s Rising Star. In addition, Aaron was given the Portland Rising Star award in 2011, as well as received a nod from James Beard in 2012. In 2015, Aaron opened his second project, La Moule, a Belgian-inspired gastropub in SE Portland.
TASTING STATION CHEF
NW EXECUTIVE CHEF | OLYMPIA PROVISIONS
Eric Joppie, recently made a home for himself with Olympia Provisions. Known for his long-standing commitment of working closely with local farms, foragers and fisheries, Eric’s exceptional Pacific Northwest cuisine will continue to shine in his new creations at Olympia Provisions Northwest. Eric will also ensure that the restaurant’s beloved staples taste better than ever.
Before joining Olympia Provisions, Joppie was the chef at Bar Avignon in Portland where he developed a loyal following for his delectable, seasonal cuisine.