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APRIL 15.2011
R obert Reynolds
1
hen, is beyond labels, too. “The challenges
o f being out in the kitchen perhaps all blend
At 68, Robert Reynolds is the grand poobah
into giving the best to who I am, what I do,”
of his own Portland-based culinary school:
says Reynolds. “Nothing untoward ever came
Chefs Studio. But to many, Reynolds is the
to me because I ’m gay. It has always been a fuel
high priest o f Portland’s food culture. It’s not
that drives me to go places in my mind, do
just that he is an accomplished chef and
things that might not happen if I weren’t gay.”
teacher— Reynolds has forged a relationship
A seasoned world traveler, Reynolds ob
to food that’s uniquely his own.
serves, “The more I have gone to France, the
“In some ways I backed into being a cook,” more I see France here. I shop at Sheridan’s
says Reynolds, whose experience and training
Market and am presented with six different lo
was in education. “I found myself at a certain
cal butters. We have oceans and rivers, forest to
point in my career when it was difficult to find
forage, dairy, beef, lamb, chickens, wheat, fruit
work. I told myself having nothing was like
and orchards. Tell me what we don’t have?
WWW.JUSTOUT.COM
h
Put Your Money
Where Your Mouth Is
Third A n n u al D ining O u t fo r Life in P o rtlan d
s e e k s g ro w th , in c re a s e d fu n d s fo r a re a H IV /
A ID S se rvices
B Y RYA N J. P R A D O
having everything and gave myself permission
“Portland is Oregon,” continues Reynolds.
Three and a half years ago, a fundrais
to do whatever mattered to me. W hen I looked
“Oregon is beautiful, rich in resources and un
ing idea was proposed to Partnership
Dining O ut for Life International
at what I liked, cooking was at the top o f the
like other places. ... The weather shapes our
Project executive director Julia Lager-
began in 1991, created by an Action-
list,” he says. Reynolds made the move from
resourcefulness. We eat in each other’s houses;
Mesulam during a staff retreat. The
A ID S volunteer in Philadelphia. Now
teaching— he was a Carnegie Fellow in early
we know basically what good food is, and that
premise, raising awareness and money
produced in more than 55 cities through
education— to teaching food, turning to Jose
the most important part o f food is feeding
for H IV /A ID S services through the
out the United States and Canada, the
phine Araldo in San Francisco and Madeleine
ourselves on a daily basis. ... The underlying
generosity o f local restaurants, sounded
event boasts some 3,500 restaurants that
Kamman in France for guidance.
values are permanent.”
like an excellent idea.
participate in donating a portion o f their
the biggest turnout yet.
Not one to peg himself as teacher, ch ef or
To Reynolds, Oregon shapes the culinary
A short time later, Lager-Mesulam
proceeds— usually 2 0 -3 0 percent from
artist, Reynolds prefers all three. “I like the
scene, not the other way around. “Trends im
outlined the concept during a meeting
each check— to a local H IV services
idea o f the three as one, a sort o f trinity,” he
ply things that come and go, and that means
o f area executive directors, only to find
charity. Nearly $4 million is raised every
says. “Cooking, which is the work o f a chef, is
change,” he says. “I love change but try not to
that the Ecumenical Ministries o f O re
year, and the money generated in each
supported by artistic ideas, and as a teacher I
forget that local products are our strength, the
gon’s H IV Day Center was already look
city stays in that city.
try to impart that thinking to others who as
thing not to lose sight of. I ’m o f the school o f
ing into something nearly identical—
pire to excellence.” And excellence is what’s
cooking with an Italian spirit that says, ‘Look
and international at that.
ultimately on the menu at his Southeast Chefs
at what this is’ rather than with the message,
Studio, where students enroll in an eight-week
‘Look at what I’ve done.’
His sexuality, and how it relates to the
E M O ’s H IV Day Center— Portland’s
And so, in 2009, the two H IV service
beneficiaries as well as organizers— were
organizations joined forces on Portland’s
on the charitable money in assuming
first Dining O ut for Life event. And
Dining O ut for Life would work in
Chefs Studio, 2 8 1 8 S E Pine St., 5 0 3 -2 3 3 -1 9 3 4
come Thursday, April 28 in restaurants
Portland. W ith both a strong foundation
or thechefstudio.com.
across the city, organizers are hoping for
o f H IV /A ID S programs and a teeming
course designed to prepare them to become
professional chefs.
Portland’s Partnership Project and
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but w hen com bined with carefully proofed, quickly
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O regon oak, the result is a Neapolitan m a s te rp ie c e ...”
-
P ortland Monthly, M arch, 2011
We are pleased to annouce that beginning Monday
April 25th, Firehouse will be open 7 nights a week.
Celebrating Cinco de Mayo!
Our new hours will be:
Sunday - Thursday, 5pm - 9pm
Friday and Saturday, 5pm - 10pm
12pm - midnight
M o n -T h u rs I 2 p m to io p m
Fri - Sun 12pm to midnight
711 NE Dekum Street
tel 503.954.1702 I www.firehousepdx.com
“helping to put the wood back into Wood law n”
'thorite
Set.233.3996
www.dingosonline.com
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