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Cultural Cuisine
in whatever part of the world they visit.
“It isn’t just down to putting good food
on the table,” Brine said. “You get to meet
a whole bunch of people when you col-
laborate and travel with. Chefs can get out
of the kitchen and get out of their comfort
zones.”
By HEATHER DOUGLAS
FOR COAST WEEKEND
Astoria, Australian chefs
team up for Father’s Day
Dinner
Queensland-Astoria Fusion
‘W
e don’t just cook,
we explore,” said
Chef Chris Holen of
his friendship with
Australian Chef Michael Brine.
From foraging mushrooms in the Gif-
ford Pinchot National Forest, to pick-
ing out a live snake in a food market in
China, the pair have formed a culinary
bond that spans the globe.
Holen, who is Executive Chef of
Baked Alaska in Astoria, and Brine, who
is Executive Chef of A Touch of Salt in
Townsville, North Qeensland, Australia,
are teaming up to host a Chef Outta Water
Father’s Day Australian and American
dinner at 6 p.m. on Sunday, June 16, at
Holen’s Nekst Event space located adja-
cent to Baked Alaska at 175 14th St. Suite
100 in Astoria.
Food will be cooked in front of guests
in an interactive long table family style
setting. Advance reservations are required
at bit.ly/2IAUUGG
There will also be a pay what you
can Pop Up Lunch at 11 a.m. on Thurs-
day, June 13, at Nekst Event. Job Corps
student will collaborate with Brine and
Holen at the event. Profits made will go
to United Way of Clatsop County.
Family and Food
Holen met Brine in 2016 when he was
invited to present at a culinary expo in
Australia.
“We just hit it off,” Holen said.
Brine cooked as a guest chef at Baked
Alaska in 2017 and Holen in turn cooked
at Brine’s restaurant.
Over the years, the two have noted
almost eerie similarities: both chefs
started their careers at the same age, their
wives do bookkeeping for their respective
family-run restaurants and both share sim-
ilar, if not identical, philosophies on food.
When: 11 a.m. Thursday, June 13
The chefs will only release small clues
about their final menu for the Father’s
Day event but insist it will be local, fresh
and somewhat unscripted.
Brine is excited to visit Astoria once
again and hopes to ride the Astoria
Trolley.
“I love the challenge of things that
could potentially go out of control. The
ledge that people lean on and the off-
the-cuff collaborations and that ability to
maintain calmness under pressure and get-
ting that food out in the timeframe,” Brine
said. “You’re really on stage as a chef.”
An example of a Brine-Holen spon-
taneous creation is what they call their
“mash-ups,” which are adventurous
Queensland/Oregon fusions like Ore-
gon fiddlehead ferns marinated in “bush-
tucker” indigenous-aboriginal herbs and
spices that can only be found in Australia.
“I’m confident enough in ourselves as
chefs. We think, let’s support each other
and see how it goes. It’s a proper collabo-
ration,” Brine said.
Where: Nekst Event, 175 14th St. (foot of
12th St.) Suite 100, Astoria.
Food and travel
Chefs Chris Holen and Michael Brine at a collaboration BBQ in Astoria in 2016.
IF YOU GO
What: Pay What You Can Pop-Up Lunch
Cost: Free.
  
What: Chef Outta Water Father’s Day
Australian and American Dinner
When: 6 p.m. Sunday, June 16
Where: Nekst Event, 175 14th St. (foot of
12th St.) Suite 100, Astoria.
Cost: $60. Register at bit.ly/2IAUUGG
“His background is very similar to
mine,” Brine said. “In respect to Chris
and what he’s achieved, it’s quite inspi-
rational. He puts his heart into things
and I’d like to think that I’m like that as
well.”
Chefs Michael Brine and Chris Holen share a
laugh it at Pfriem Brewing in Hood River.
Interactive Cooking
Both chefs are very social, from inter-
acting with their patrons to seeking out the
freshest local ingredients in local markets
Holen, who said that after 18 years
in the restaurant business, each day can
start to look too much like the day before,
stressed the importance of continuing to
explore. Brine shared this sentiment.
In 2016, Holen, along with his business
partner, Simon Millcock, founded Chef
Outta Water, which has facilitated global
culinary exchanges in places like Iceland,
China, Mexico and South Korea.
Since then, Brine has traveled from
time to time with the program as a fea-
tured chef.
“From my perspective, it’s very ben-
eficial as a chef to expand my horizons
and press the restart button,” Brine said.
“Travel gets you out of the kitchen. It
reboots your confidence.” CW