Don’t miss the 34th annual Classic Wines Auction on Saturday, March 3, 2018 at the Oregon Convention Center. The 2018 Auction will include a tasting reception featuring the region’s premier winemakers and producers and delicious bites from Portland’s top-rated chefs and restaurants. During the tasting reception you can peruse more than 250 silent and super silent auction packages including rare and exquisite wines, exotic travel destinations, pro sports experiences, weekend getaways, celebrity meet-and-greets, exclusive dinners, parties and more! Following the tasting reception guests will gather in the expansive Portland Ballroom at the Oregon Convention Center for a five-course gourmet dinner paired with wines from the 2018 Classic Wines Auction Honorary Wine Ambassadors. The evening will continue with an exhilarating live auction and special appeal to support our benefiting nonprofit partners. Don’t forget, the party doesn’t stop when the bidding ends! Keep the excitement going at NIGHTCAP, the official Classic Wines Auction after-party.
THE CLASSIC WINES AUCTION
SATURDAY, MARCH 3, 2018 | OREGON CONVENTION CENTER
MORE ABOUT THE AUCTION
Make it a weekend to remember at the Hotel deLuxe!
Enjoy an elegant room at the Hotel deLuxe as part of your gala Auction experience. This package includes round-trip shuttle service between the hotel and Auction, and a special bottle of Oregon wine. Available on Saturday, March 4, 2017, packages start at just $189 (double occupancy). Additional evenings are available at $175. Please use the link below to book your room or call the reservations line at (800) 986-8085 and reference “Classic Wines Auction.”
View the 2017 Classic Wines Auction Catalog
This year more than 850 guests went bid-for-bid in pursuit of exclusive Classic Wines Auction packages and lots. Take a look at the 2017 Classic Wines Auction packages, which included once-in-a-lifetime experiences and exclusive parties and dinners to rare and cult wines, luxury sports cars, international destination packages and more!
Take a look back at the 2017 Auction catalog, separated by sections below:
MARK YOUR CALENDARS FOR THE 2018 CLASSIC WINES AUCTION
HONORARY WINE AMBASSADORS
We we pleased to showcase four, exceptional Honorary Wine Ambassadors at the 2017 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 these Ambassadors were featured at the 2017 Classic Wines Auction and Ambassadors Dinner.
2017 AUCTION CHEFS
We were pleased to feature the following incredible chefs at the 2017 Classic Wines Auction. These chefs showcased their skills at both the tasting reception and the multi-course Classic Wines Auction dinner.
EXECUTIVE CHEF | IRVING STREET KITCHEN
After graduating from the Culinary Institute of America, Sarah worked for Chef Ken Oringer in her hometown of Boston, then in New York City at Gramercy Tavern, for Chef Tom Colicchio, earning the distinction of being the first female Sous Chef in a Danny Meyer restaurant. Sarah then opened Eleven Madison Park as Executive Sous Chef, before moving to San Francisco, where she was worked as Chef de Cuisine for Chef Daniel Patterson at Frisson (later becoming Executive Chef), and Executive Chef at Anchor & Hope. In 2010 she accepted her position as Executive Chef at Irving Street Kitchen. Sarah is known for her soulful approach to food deeply rooted in slow cooking and for her unwavering commitment to the highest standards of hospitality.
EXECUTIVE CHEF AND CO-OWNER | VERDIGRIS RESTAURANT
Johnny Nunn is Co-Owner and Chef at Verdigris Restaurant, a small, elegant, contemporary, French-inspired restaurant in Northeast Portland, Oregon. Nunn and his wife, Kristina, are dedicated to creating a warm, personalized and memorable experience for every diner. After graduating from Washington College in Chestertown, MD with degrees in Latin American Studies & Spanish, Nunn began cooking and refined his craft working at premier restaurants around the country, including San Francisco’s Farallon and Town Hall, New York City’s Eleven Madison Park, and Washington D.C.’s Cafe Atlantico, then traveled to Madrid, Spain to work at Memento. He moved to Portland in 2007 and opened restaurant five-0-three in West Linn. Nunn made significant contributions as Executive Chef to Portland restaurant institutions RingSide Hospitality Group (2010-12) and Brasserie Montmartre (2012-15) before opening Verdigris in 2015. Verdigris is the expression of Nunn’s dedication to locally sourced and globally minded food and dining he’s developed over the course of his career.
CHEF DE CUISINE | ANDINA
Yen Tejada joined Andina’s culinary team in the summer of 2016 from Miami, Florida. Tejada has spent nearly 20 years in the restaurant industry, working in kitchens around the world, across 9 countries. A native of Peru, Tejada’s cooking embraces both classical Peruvian cuisine as well as Chinese and Japanese fusion common in modern Peruvian cooking. Tejada dreamed of following in his grandfather’s footsteps from a young age. A Chinese chef who cooked Peruvian chifa cuisine, Tejada began preparing meals for his family when he was just 8 years old. After attending culinary school at Le Cordon Bleu in Lima, Tejada began cooking at top restaurants in his native Peru, specializing in Japanese Edo, cooking at Ichi Ban. Tejada later set his sights beyond Peru, working as a corporate chef and traveling across Europe, and later cooking in Costa Rica, Cuba, and at Nobu in Miami, Florida. Tejada is excited to join the supportive Andina family, helping to serve as a cultural ambassador for his native Peru and its rich history of culinary traditions.
KITCHEN MANAGER | ANDINA
Dustin Koerner joined Andina’s culinary team in spring of 2015 from Austin, Texas. Koerner brings a depth of management experience from his leadership in many great kitchens throughout Texas, working with a wide variety of global cuisines, from Italian to Japanese. Koerner is skilled in organization, but also has a passion for creative cooking and seasonal produce. Koerner’s culinary journey began at the early age of 14, when he got a job working at a restaurant in his hometown of Pilot Point, Texas. After earning a business degree, Dustin attended culinary school at El Centro in Dallas, Texas later gaining experience in many of the city’s best restaurants, including Nonna, where during his tenure as Sous Chef, the restaurant was praised by Bon Appetít and the New York Times. Koerner’s most recent position in Austin at 2 Dine 4 Catering saw him leading a large culinary team as well as cooking intimate dinners for the Supper Friends dinner series where he was able to express his creative side. Koerner is honored to work in the prestigious kitchen at Andina and to explore the incredible culinary ingredients and outdoor opportunities that Oregon has to offer.
EXECUTIVE CHEF | OLYMPIA PROVISIONS
Born in NE Portland to a family of cooks, Yoder quickly learned the value of preparing seasonal, locally-sourced cuisine. At Chateaulin, Castagna, and Clyde Common, Yoder has worked from line cook to sous chef, before taking the helm at Olympia Provisions as executive chef in 2010.
Yoder, prefers to spend his free time with a cookbook, and counts octopus, sardines and oxtails among his best friends. He takes an ingredient-driven approach to formulating his Mediterranean-influenced menu.
“This is the way I like to cook, because this is the way I like to eat,” he said. “Sometimes you’re in the mood for protein, & sometimes you just want a salad and fresh vegetables.”
EXECUTIVE CHEF | QUAINTRELLE
Bill Wallender is a self-taught cook, who credits many of his best attributes to past and present colleagues. As the chef of Quaintrelle he is eager to further his knowledge and passion for ingredient driven food and support a strong rapport with local farms and producers. He has lived in the Pacific Northwest for the majority of his life and during his time in Portland, has cooked in some of the city’s best restaurants, Clarklewis, Little Bird Bistro and Ava Gene’s among them. He honors both his grandmothers for first piquing his interest in working behind the stove as well as the garden to ensure everyone enjoys their meal. When not at Quaintrelle he enjoys dining out and spending time with his partner Jessica, dog Remy and cat Hoagie.
EXECUTIVE CHEF | RINGSIDE FISH HOUSE
Executive Chef Jonathan Gill brings simple, honest, ingredient-driven food to RingSide Fish House, a RingSide Hospitality Group restaurant in Downtown Portland, Oregon.
Gill spent much of his childhood on his family’s third-generation farm in Ontario, Canada cooking meals every morning with his grandmother, tending to the animals, and gaining a solid and lasting appreciation for nature. After four years serving in the Navy and cooking on an aircraft carrier for over 5,000 people, Gill attended the Western Culinary Institute to refine his skills. He moved to Japan in 2001, a place where he had already built strong ties after spending significant time during his military service, completing his culinary school externship, and meeting his wife there.
Gill moved back the U.S. in 2011, to San Francisco to be closer to his family. He worked at Flour & Water with a focus on seasonality, fresh local produce and whole animal butchery. In 2013, Gill was brought on as executive sous chef and later named chef de cuisine of San Francisco’s high-volume contemporary Park Tavern.
In late 2015, Gill moved to Portland, Oregon to take the helm as Executive Chef of RingSide Fish House. Striving for consistency and quality in all aspects of the restaurant, Gill looks at every dish with a thoughtful and critical eye, believing that a chef is only as good as the last dish they send out. Gill’s commitment to being a good steward to the land and sea brings the most responsible and ethical ingredients to the menu, sourcing whole, local, sustainable fish whenever possible. Nature dictates the menu at RingSide Fish House and classic simple dishes prepared with ever-changing seasonal ingredients allow guests to experience something new and delicious with every visit.
EXECUTIVE CHEF | PACIFICWILD CATERING, OCC
Born in Nairobi, Kenya, Chef Allan’s culinary exposure started in his family’s restaurant. Allan later attended culinary college at The Career Training Centre in Nairobi and apprenticed in one of the city’s most celebrated restaurants, the Safari Park Hotel. Allan left Nairobi to work as the personal chef to the royal family of Saudi Arabian Prince, Fahd bin Khalid Al-Saud. He later traveled to the United States, where he embarked on a series of culinary experiences in Seattle starting with the Palisades Restaurant. Chef Allan then entered food and beverage management, spending six years as executive chef with The Compass Group in corporate locations such as Qwest, Zymogenetics, Microsoft, Boeing and Eddie Bauer. Most recently, Allan served as executive chef at Benaroya Hall where he worked with world-renowned chef Wolfgang Puck, followed by a turn as executive chef for Bell Harbor International Conference Center and World Trade Center in Seattle. Allan joined the team at pacificwild catering at the Oregon Convention Center in 2011 and is currently the executive chef for all Metropolitan Exposition Recreation Commission (MERC) venues.
CLASSIC WINES AUCTION SPONSORS
Thank you to the following businesses and individuals who proudly supported the Classic Wines Auction. Sponsorship opportunities for the 2018 Auction and other Classic Wines Auction will be available soon. Secure your sponsorship early to lock-in the full spectrum of sponsor assets.
Grand Cru Sponsors
The Campbell Foundation, Columbia Vista Corp, Matt and Jasmin Felton, Connie and Lee Kearney, Fred and Gail Jubitz, Precision Castparts Corp.
Premier Cru Sponsors
AIM Specialty Health, Delta Air Lines, Leslie B. Durst, The Stoller Group
Ambassadors Dinner Sponsor
Alpha Media, KGW Media Group, Portland Business Journal
A-dec, Becker Capital Management, Inc., Boundary Social Club, Campbell Global, Cathy and Jim Rudd, Columbia Credit Union, Deschutes Portfolio Strategies, Ferguson Wellman Capital Management, Fran and John von Schlegell, Friends of the Children Board of Directors, Friends of YWCA Clark County, Gevurtz Menashe, JH Kelly / Hoffman, Jill Nelson, JP Morgan Chase, Kidd, Dixon, Menashe, KinderCare Education, KPMG LLP, Legacy Health, Metropolitan Family Service Board and Friends, Miller Nash Graham & Dunn LLP / The Cellar Door, Moss Adams, New Avenues for Youth Board of Directors, Oregon Health & Science, University Foundation, Pacific Continental Bank, Pacific Office Automation, Pacific Power, Phoenix Industrial, Robert D. and Marcia H. Randall Charitable Trust, Schwabe, Williamson & Wyatt, Slinde Nelson Stanford / LMC Construction, Southern Glazer’s Wine & Spirits, Ste. Michelle Wine Estates, Stoel Rives, LLP, TEC Equipment, Inc., U.S. Bank, UBS Financial Services, Inc., USI Northwest, Wally & Paula Rhines and Keith & Sharon Barnes, Witness Tree Vineyard/Laura Black, Young’s Market Co., YWCA Clark County Board of Directors
Dan and Amy Yates, Deloitte, Geffen Mesher, Irvine & Company CPAs, Newmark Grubb Knight Frank, RGP, Tonkon Torp LLP, Unity Center for Behavioral Health, Waddell & Reed