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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (April 20, 1983)
Portland Observer. April 20. 1963 F ags 9 Everyday People bv Larrv Baker Born and raised in Switzerland in the German section. Rolf Gurtner’i parents spoke French and German and were of the working class. Upon tra d u a tin e from hiah school, his wish was to become a fashion de signer, but his mother thought it would be too feminine. She played an active role in his decision to be come a cook. A fte r yearn o f hard work as an apprentice, he learned to appreciate the masterful act o f conquering the trade and by the age o f 26 his name became well known as a dinner chef throughout most of the finest res taurants Europe could produce. Rolf Gurtner, today, at the age of 37. brought his class and his talents into Portland’s black community. Gurtner has named his restaurant, located at 517 N .E . Killingsworth, "H igh Society." Gurtner, during his youth, classi fied himself as a bookworm. History was his main subject and American history was his best. He loved read ing the wild west stories and de termined if he ever had the oppor tunity, he would fulfill his dream of seeing America. But before reaching America, his culinary trade carried him throughout H ollan d , France, Spain, Yugoslavia, East Germany and South Africa. " In Europe those with the best reputations in the culinary circle are Swiss cooks, so this was an asset to my madness to travel," says G u rt ner. " I knew if I learned my profes sion and trade exquisitely, I would eventually reach the shore o f the ‘ Land of the Free and Home of the Brave.’ " Rolf Gurtner was given his chance in 1974 to work in Montreal, Can ada and he knew then, that it would only be a matter o f time before his dream would be fu lflle d . It was in 1976 that Gurtner was called upon to be the head chef in Seattle at the Space Needle Restaurant. Then his trade carried him to the Benson Ho tel in Portland. After a few years Gurtner decided to become self-employed and opened his own restaurant in Bea verton. Immediately it became suc cessful and popular for its dishes. Shortly after that success, Gurtner introduced his style o f cooking to the black com m unity by opening High Society. Gurtner believes in the 17-hour- a-day habit he has placed upon him self. He also believes courtesy to his customers seasons their meals and comes number one on his menu. Five years ago, Gurtner met his present w ife, W ynona, a black woman with a very religious and stable background. It was at this Judge denies second trial Circuit Court Judge Philip Abra ham denied the request for a new trial by Robert Fentress, who was convicted for the murder of Carolyn W illiam s on U nion Avenue last June. Defense attorney Wendell Birk- land asked for a new trial based on finding a new witness who said she saw Ms. W illiam s arguing with a heavy set man who did not fit Fen tress’ description. Fentress was con victed in the testimony o f a witness who identified him as the man he saw in the vicinity of the killing. Judge Abraham indicated that he did not believe the new testimony would change the outcome o f the trial. Fentress has been sentenced to life in prison. 4» FOR ANNOYING COUGH MO STUFFY NOSE TRY iraärj' TRIAMINK-OM COUGH FORMULA ■ IM I N a n d n c In e U b w a l S r i M . D lV itM M o f L in c o ln N e h e a a b * M«M»| ALL YOU NEED FOR MINOR ITCHES AND RASHES. point that R o lf’ s need fo r travel stopped Wynona, a graduate of Jefferson High School in Portland, obtained a degree in History at Whitworth Col lege in Spokane, Washington. A l though their backgrounds and life styles were d iffe re n t, their love climbed all the barriers. Today, Wy nona spends her time helping her husband at High Society, directing the choir at Emanuel Pentacostal Church and raising their year-old daughter. High Society has brought a touch o f class to the Albina community, which has never been found in fine foods before. For instance, one may order R o lf's specialty for b reak fast: Om elette with shrimp and mushrooms or omelette prepared with smoked salmon. R O LFQ UR TNER For lunch Rolf’ s masterful touch in his one man kitchen can produce a filet mignon with crablegs and mushrooms, and always with fresh vegetables, salad and soup of your choice. He loves to brag of High Society’s dinner, which he named the " C a r petbagger.*’ Il's a New York steak lopped with oysters. " I feel I have something to offer my com m unity, which I now call home, because my wisdom in foods can cross any boundary in lif e ," says Gurtner. So 17 hours a day you can find Rolf Gurtner living out his dreams in the little kitchen in the restaurant with a very warm and pleasant at mosphere called " H ig h Society.” I t ’s located on N .E . Killingsworth, just o ff Union Avenue. 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