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Chef Brian von Eggers Wildhorse

We’re excited to announce that Suzie “Saucy Mama” Barhyte will be collaborating with Chef Brian von Eggers (read his bio at the end of this post) at this weekend’s Feast Portland 2014! If you’re not familiar with the Bon Appetit-sponsored event:

Feast

“Bon Appétit presents Feast Portland: A Celebration of Oregon Bounty is the flagship food and drink festival of the Pacific Northwest, capturing the current energy and enthusiasm driving America’s food revolution. Founded in 2012 by Mike Thelin and Carrie Welch, Feast Portland showcases local culinary talent and Pacific Northwest ingredients alongside internationally recognized chefs, culinary professionals and industry leaders. Feast Portland is also a festival with a mission, donating its net proceeds towards ending childhood hunger in Oregon and around the country through Partners for a Hunger-Free Oregon and Share Our Strength.”

Chef Brian is the Certified Executive Chef at Pendleton’s own Wildhorse Resort and Casino, and he oversees all food and beverage operations. He’ll be cooking his delicious dish, Underground Beef and Broccolini, which features three Saucy Mama Products: Sesame Ginger Dressing, Apricot Ginger Mustard and Pacific Rim Ginger Dressing (can you tell we’re into ginger?). Suzie will be helping serve samples, and the booth will be located in the Oregon Bounty Grand Tasting area, which features local artisans, wineries and breweries. There will also be live demos happening on the main stage, so there’s action all around!

For our local area friends, we encourage you to grab your ticket to this all-inclusive event at Feast Portland 2014 and come visit us! Suzie would LOVE to say hello, and we’d love to see you. This Oregon Bounty Grand Tasting takes place tomorrow-  September 19th from 12-5pm in downtown Portland’s Pioneer Courthouse Square.

SEE YOU TOMORROW!

A quick bio on our friend, Chef Brian von Eggers:

With a passion for cooking that started at age 14, Chef Brian von Eggers, CEC at Wildhorse Resort and Casino in Pendleton, Oregon, knew from the beginning that he’d be an excellent Chef. After graduating from the Johnson & Wales Culinary Arts program, Chef von Eggers moved to Palm Beach, FL to become apprenticed at the five-star Breakers Hotel. His career then took him from Florida to New York and onto Alaska where he lived and worked for five years, providing him with the opportunity to learn all aspects of Alaska Seafood – from harvesting to cooking. In 2000, Chef von Eggers moved to Death Valley National Park with his wife and son, working as the Executive Chef of the Furnace Creek Inn & Ranch Resort. In 2003, Chef von Eggers moved to Vicksburg, MS and worked at the Executive Chef at Ameristar Casino before moving to South Carolina to be the Executive Chef at the Reserve Club and an Adjunct Professor at the University of South Carolina.  Finally, in 2005 Chef von Eggers moved to Eastern Oregon, where his wife was born and raised and became the Executive Chef at Wildhorse Resort and Casino overseeing all food and beverage operations. Brian is still involved with education working with High School Prostart program and as Hospitality Adjunct Professor at Blue Mountain Community College.

Chef von Eggers incorporates a lot of Pacific Northwest ingredients into all that he cooks.  “We have a different food style here in Eastern Oregon and Washington”, he says, “and we’re beginning to see that develop as a cuisine.  Wine has led the way and we can begin to see the food following, ” says von Eggers.

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