Feeds:
Posts
Comments

Chef Zack - Clarklewis_web

Meet Zach Capoccia of clarklewis. He will be among the chefs participating in the March of Dimes’ 2015 Portland Signature Chefs Auction on October 29th, helping us improve the health of babies while showcasing special dishes and offering exciting culinary experiences.

Q: Why and how did you become a chef?
Growing up my mother cooked a lot. She had a massive influence in my career choice. I fell in love with cooking and decided I wanted to be a chef at an early age. After my mom died it was something that became really personal to me.

Q: What’s your favorite dish to cook and why?
I don’t have “a” favorite dish to cook, but one of my favorites would have to be braciole, stuffed with pine nuts, raisins and salami. Braised in tomato sauce. I love slow cooking, and I love comfort food.

Q: How do you juggle being a chef with family/personal time?
Well, it’s definitely a juggle, my kids spend a lot of time at the restaurant and market with me on the weekends. I try to make it a point to get out of work early one day a week, to spend with the family.

Q: What’s your best tip for home cooks, especially those feeding kids?
Eat fresh and local. Shop at farmers markets as much as possible. Research where your food is coming from and how it’s being treated. Portland is a great city to raise a family because fresh and local is so accessible.

Q: Why do you support March of Dimes?
I have two kids, and believe that every child should have the opportunity to leave their mark on the world.

At Portland Signature Chefs Auction on October 29th Zach Capoccia and clarklewis will be serving local grass fed buffalo loin tartare with salt cured farm egg yolk, pickled mustard seed , caper berries and espelette crackers.

chefkennyheadshot

Meet Kenny Giambalvo of Pazzo Ristorante. He will be among the chefs participating in the March of Dimes’ 2015 Portland Signature Chefs Auction on October 29th, helping us improve the health of babies while showcasing special dishes and offering exciting culinary experiences.

Q: Why and how did you become a chef?
Growing up in a large Italian American family back in New York (10 of us at the dinner table every night), it was necessary to help out in the kitchen. After learning that I had some talent in this way, I continued on to work in restaurants before attending the Culinary Institute of America. Following graduation, I worked in some of the best restaurants in NYC, LA, Singapore and now in Portland. I love the creativity, the hospitality and the opportunity to work with other culinary professionals all over the world.

Q: What’s your favorite dish to cook and why?
Rigatoni al sugo. It is a pasta dish made with the sauce from braising 3 kinds of meats (beef, pork and veal) with tomatoes, red wine and herbs. This dish brings back the most wonderful memories of home growing up in NY, when the Giambalvo children would wake up every Sunday morning to the most delicious smell that filled the whole house, of my Mom’s “meat sauce” cooking on the stove.

Q: How do you juggle being a chef with family/personal time?
I spend most of my time and energy in the Pazzo kitchen teaching and training my cooks. This way they are empowered to cook with confidence the dishes I have created, and meet our guests needs and expectations. A kitchen must function when the chef is absent as if he/she is standing along side the cooks at every moment.

Q: What’s your best tip for home cooks, especially those feeding kids?
Start by buying the freshest best quality raw ingredients. Keep the dishes simple (protein, starch, vegetable). Focus on the ritual of sitting at the table together and sharing stories about the day.

Q. Why do you support March of Dimes?
Every child deserves the chance to live a healthy full life. It all begins at birth, and the March of Dimes is providing the support, research and information that parents need to insure the birth of a healthy baby.

At Portland Signature Chefs Auction on October 29th Chef Giambalvo and Pazzo Ristorante will be serving duck confit and green apple crostata, ricotta salata with roasted beet vinaigrette and rosemary.

 

Columbia Employee Store 2015_March of Dimes (unsecure).pdf

March of Dimes volunteers and staff are invited to visit the Columbia Sportswear Employee Store and enjoy the special pricing of up to 50% off regular prices!  Wahooooo!

And it gets even better–Columbia is donating 10% of what you spend there back to March of Dimes Greater Oregon Chapter. So, essentially, you get an awesome deal on amazing gear AND your shopping helps improve the health of babies.

What’s the catch? We’re glad you asked. When you get to the reception desk at the store, in addition to showing this pass, you’ll need to tell them about the March of Dimes mission and how you support it. Here’s what you’ll need to say:

March of Dimes improves the health of babies by preventing birth defects, premature birth and infant mortality. I support their mission by volunteering for March for Babies (or Signature Chefs or whatever way it is you help us do what we do).

That’s it.  Easy, right?

Grab your invitation here, visit the store June 29 – July 2 (pass only valid for those days), and tell them about how you help us help babies. They’re staying open an extra hour just for us, so you can shop from 10:00 am until 7:00 pm June 29 through July 2.

Thank you for all you do!

baby Elin

We are so excited to announce the arrival of baby Elin Wickstrom, daughter of Amy Wickstrom, our Director of Development in the Portland office.

Elin was born Sunday, March 22nd at 12:19 pm, weighing 9.1 lbs and 20.75 inches long.

Welcome to the world, Elin!  We’re so glad you’re here.

Executive Chef Aaron Bedard of the Stephanie Inn had the favorite auction package for the night.

Executive Chef Aaron Bedard of the Stephanie Inn had the favorite auction package for the night.

Six distinguished Oregon chefs cooked a signature dish and auctioned off unique packages last night at the Marriott Portland Downtown Waterfront, all in the name of babies. With their help, the 25th annual March of Dimes Signature Chefs Auction raised over $220,000 to support the mission of March of Dimes.

The chefs included local favorites like Aaron Bedard of the Stephanie Inn, Marissa Burback of Porto Terra, Kevin Kennedy of Swank & Swine, John Newman of Newmans at 988, Deb Serkoian of Wilfs, and Shayne Unea of Portland Prime.

The top selling packages were a two-night stay with enticing extras at the Stephanie Inn in Cannon Beach and a four-course dinner with wine pairings prepared in-home by Executive Chef Kevin Kennedy of Swank & Swine. All proceeds from the Signature Chefs Auction benefit March of Dimes to support lifesaving research and programs that offer hope for prevention of infant health threats of premature birth and birth defects.

Damon and Samantha Simmons shared their life-changing story about the premature birth of their son, Theo; helping to raise $69,779 during the Fund the Mission paddle raise. Tara Dublin, former local radio personality and permanent extra (as Detective Dublin) on GRIMM was a hit as emcee.

The 25th annual Signature Chefs Auction was sponsored by First Tech Federal Credit Union, KeyBank, Black & Veatch, Cambia Health Solutions, Environments, Iberdrola Renewables, JLL, Swinerton Builders, The Zidell Companies, Tripwire, and Unico Properties.

2014 Nurse of the Year Winners

2014 Nurse of the Year Winners

Eighteen exceptional nurses from across Oregon and SW Washington were recognized Friday, October, 24th, at the fourth annual March of Dimes Nurse of the Year Awards, presented by Moda Health and Oregon Health & Science University. With 430 nurses nominated, the state-wide committee selected the 18 winners in a blinded process.

While the immense value and profound effect that all nurses have on our lives was noted and celebrated, these 18 nurses were acknowledged for their constant care, compassion and dedication to improve the quality of others’ lives through service.

Nurse of the Year 2014 Winners

  • Adult Acute Care: Yirong “Ron” Wang of Kaiser Westside Medical Center from Portland
  • Advance Practice: Carla Brim of PeaceHealth System Office (Vancouver) from Vancouver, WA
  • Ambulatory Care/Clinic Care: Mardee Stirling of Adventist Health from Battle Ground, WA
  • Case Management, Occupational Health & Utilization Review:  Carolyn Williams of City of Portland from Portland
  • Community Health: Sara Mosher of St. Charles Medical Center from Bend
  • Critical Care (Adult/Pediatric/Neonatal): Megan Tinling of Oregon Health & Science University from King City
  • Emergency: Rhonda Fischer of Providence Hood River Memorial Hospital from Parkdale
  • Hospice, Home Health, Long Term Care, Rehab and Palliative Care: Sandra Dykes of Portland Adventist Medical Center from Battleground, WA
  • Nurse Educator: Amy Corcoran of Oregon Health & Science University from Sherwood
  • Nurse Leader: Lora Horn of Randall Children’s Hospital at Legacy Emanuel from Portland
  • Nurse Specialty: Sarah McQuade of Mid-Columbia Medical Center from Parkdale
  • Pediatric Acute Care: Theresa Wikander of Randall Children’s Hospital at Legacy Emanuel from Portland
  • Rising Star: Kiyah Williams of PeaceHealth Sacred Heart Medical Center – RiverBend from Eugene
  • Small Hospital: Lisa Halvorsen of Providence Milwaukie Hospital from Wilsonville
  • Student Nurse: Samantha Owens of Kaiser Permanante Northwest from Vancouver, WA
  • Surgical Services: Mai-Tuyet Tran of Oregon Health & Science University from Portland
  • Women’s Health: Maribeth Roberts of Kaiser Sunnyside Medical Center from Portland
  • Distinguished Nurse of the Year: Deborah Eldredge of Oregon Health & Science University from Portland

Chaired by William E. Johnson, MD, MBA, President of Moda Health, this annual event also serves as a benefit for March of Dimes. With the support and involvement of 21 health organizations and medical centers, the Nurse of the Year Awards raised over $105,000 to help fund the mission of improving the health of babies by preventing birth defects, premature birth and infant mortality.

Committee members include: Rod Hart, RN, COHN, FAAOHN, of Moda Health; Lisa M. Alvarado, RN, MSN, of Kaiser Permanente; Katherine J. Bradley, PhD, RN, of OHSU; Kris Cuthair, RN, BSN, MSN, of Kaiser Westside Medical Center; Shari Davis, RN, MSN, MBA, CCRN, of Randall Children’s Hospital at Legacy Emanuel; Trece Gurrad, RN, MSN, of Columbia Memorial Hospital; Tim Herrmann, RN, BSN, MBA, of PeaceHealth Oregon West Network; Sandy Montminy, RN, MSN, of Adventist Medical Center; Lynae Moor, RN, MPH, of Adventist Medical Center; Regina Rose, RN, MSN, of Mid-Columbia Medical Center; Marcia Soderling, RN, MPA, BSN, of Legacy Mount Hood Medical Center; and Jeanie Vieira, RN, of Providence Hood River Memorial Hospital.

Nurse of the Year Awards is presented by Moda Health and Oregon Health & Science University. Gold sponsors include Cambia Health Solutions and Providence Health & Services. Silver sponsors include Adventist Health, Kaiser Permanente Northwest, Legacy Health and PeaceHealth. Bronze sponsors include Columbia Memorial Hospital and Life Flight Network.

March of Dimes volunteer and 2015 High Heels for High Hopes model Cari  with chef Alfredo Van Nortwick of SweetWaters, winner of the 2014 Richard Balajadia Ultimate Signature Chef competition

March of Dimes volunteer Cari Garrigus, CEO of Eugene Association of Realtors, with chef Alfredo Van Nortwick of SweetWaters, winner of the 2014 Richard Balajadia Ultimate Signature Chef competition

The fifth annual Signature Chefs Auction in Eugene last night raised over $90,000 for March of Dimes’ mission to improve the health of babies. On October 14th at Valley River Inn, five of Lane County’s finest chefs offered their signature dishes and the winner of the Richard Balajadia Ultimate Signature Chef cook off was revealed.

The cook off, held last week at Kendall Lexus, had four chefs competing for the title. Chefs were told in advance they had to use four ingredients in the competition: pork chops, apples, swiss cheese and cherry tomatoes, with a surprise ingredient (not revealed until the cook off) of Mountain Dew. The panel of judges kept the winner a secret until Alfredo Van Nortwick of SweetWaters was awarded the title of Richard Balajadia Ultimate Signature Chef last night.

Other treats included a special visit from The Duck and the talented Bill and Robb of KPNW who served as emcees. The most popular packages of the auction were a seven-night stay on the Big Island of Hawaii, a tailgater with and RV for the U of O/Stanford game, and seven night get away in Honduras.

The evening’s notable chefs were: Jose Martin Pelayo of Chapala Mexican Restaurant, Tom Ascariz of Prime Rib & Steak House, Billy Thur of The Zingaro, Amber Pasquali of RiverWalk Bakery, and Alfredo Van Nortwick of SweetWaters at Valley River Inn.

Wine for Signature Chefs Auction was provided by Southern Wine and Spirits and craft beer was compliments of Hop Valley Brewing.

The 5th annual Signature Chefs Auction was hosted by Valley River Inn. Other sponsors include First Tech Federal Credit Union, Kendall Auto Group, Les Schwab, New Image Carwash, Southern Wine and Spirits, Hop Valley Brewing, KVAL and KPNW.

Funds raised by Signature Chefs Auction support lifesaving research and educational programs right here in Oregon.

Follow

Get every new post delivered to your Inbox.

Join 575 other followers