Several cherry-licious recipes from Chef Vitaly Paley and Pastry Chef Lauren Fortgang were featured in “O, The Oprah Magazine”
Vitaly and Kimberly stopped in the Guidepost Magazine offices in NY City on their recent book tour to film this video and share thoughts on what inspires them. They also shared a recipe for Summer Green Bean and Grilled Peach Salad.
Talk show host Conan O’Brien made a surprise visit to Paley’s Place on a media swing through Portland. According to O’Brien, the meal at Paley’s Place was “the best meal we’ve had on the road.”
Avid cyclist Vitaly Paley was thrilled to share a healthy recipe for Steamed Mussels with one of his favorite cycling magazines. He also reveals one of his favorite local rides just minutes from the restaurant.
GQ magazine takes a look at America’s Newest and Gutsiest Food City (Portland, OR) in the May 2009 issue. Read more about Paley’s Place and one of our favorite dishes — escargot bordelaise.
April 26th, an interview with Vitaly & Kimberly Paley
by On The Menu.
{awards}
Outstanding NW Wine List, Wine Press NW, Fall 2009
First Place Winner, Cochon 555, Portland competition, March 2009
The Paley’s Place Cookbook awarded Best Regional Cookbook by Epicurious.com, November 2008
Food Network Awards, Portland, Oregon “Delicious Destination” featuring interview with Vitaly Paley April 2007
2005 James Beard Foundation Best Chef Pacific Northwest
2002 Community Service Award, Oregon Restaurant Association
Restaurant of the Year, The Oregonian, 1999
Restaurant of the Year, Willamette Week, 1995
{events & festivals}
Guest Chef: Denim and Diamonds Auction and Dinner Benefit for Agri-Business Council of Oregon, Nov. 2009
Cooking Demonstration and Book Signing, Gluten Free Culinary Summit, October 2009, Denver, CO
Grand Dinner Chef: International Pinot Noir Celebration, Willamette Valley, July 2009
Cooking demonstration and cookbook signing, Sun Valley Food and Wine Festival, June 2009
Hands-on Truffle Class, Oregon Truffle Festival, January 2009
“Science in the Kitchen: An Evening with the Top Culinary Alchemists,” Gala dinner for Oregon Museum of Science and Industry, January 19, 2008.
James Beard Foundation Taste America Dinner, Four Seasons, New York and Portland, Oregon; September 28, 2007
Presenter, James Beard Awards, May 2006, New York
James Beard Foundation Journalism Awards, Featured Chef, 2003
{memberships}
James Beard Foundation
Chefs Collaborative
International Pinot Noir Celebration
Oregon Tilth
Karen Brooks
From “Restaurant of the Year,” 1999, The Oregonian
“Take art, love, and a delicious fusion of personality and plate. Put it into a low-key home with a funky porch that holds baskets of farm-fresh produce. Heat slowly over the unstoppable passion of a New York dancer. Cool beneath the exactitude of a Russian pianist. The final dish is unlike anything you’ve ever experienced: part restaurant, part salon, part home. Paley’s Place.”
“People remember meals here. They can recount details months later, much in the way that sports enthusiasts replay the key moments of a big game. It’s not any one particular thing, but rather the way this Northwest bistro strikes all the right notes: accomplished food, elegantly yet casually presented in a place so personal, unpretentious and attentive to detail that it’s easy to forget you’re in a restaurant, not someone’s dining room.”
