Podcast appearances and mentions of cathy whims

Six-Time James Beard Finalist, Cathy Whims, of Portland's Nostrana, on her new book.Welcome back to Pizza Quest!This week we welcome six-time James Beard Award finalist, Chef Cathy Whims, owner of Portland's beloved restaurant, Nostrana. which celebrates its 20th anniversary this year. I first met Cathy when she was the chef and co-owner of Portland's celebrated fine dining Italian restaurant Genoa, where I enjoyed a memorable six-course tasting menu along with the famous bread book author, Carol Field (The Italian Baker). That was over 25 years ago. Genoa closed a few years later, and Nostrana emerged, but it's quite different from Genoa, serving wonderful rustic Italian food and Neapolitan pizzas to its large and loyal following. This month also marks the publication of Cathy's first book,The Italian Summer Kitchen, full of wonderful, easy-to-make recipes as well as the stories behind them.I felt like we were all so young when we first met (and Cathy is still far younger than I), but now it feels like we're like the surviving old timers. I remember reading the sobering news when Carol Field passed away eight years ago -- she was an esteemed mentor to many of us, and now we've inherited that same mentorship mantle for the next generation, which is why Cathy's new book is so important.  We'll hear all about her long journey from Chapel Hill, NC on her way to becoming hailed, as one writer called her, the unofficial Doyenne of Italian cooking for the Pacific Northwest. It's all here in this week's edition of Pizza Quest.

If you’re dining out in Portland to celebrate a special occasion, there’s a good chance you might end up at Nostrana. The Italian restaurant has been in business for 20 years with six-time James Beard award nominee Cathy Whims in charge. Whims has just released her first cookbook, “The Italian Summer Kitchen,” and joins us to talk about Portland’s food scene, her role in it, and simple Italian recipes for the good life.

Welcome to the Well Seasoned Librarian with our Host Dean Jones. This is Season 15 Episode 19.  Today, we're thrilled to bring you a conversation with a true maestra of Italian cuisine, Food Writer, Restauntauer Cathy Whims!From studying under the legendary Marcella Hazan in Venice to earning six consecutive James Beard nominations for Best Chef Northwest, Chef Whims has carved a remarkable path.1 Join us as we explore her deep connection to Italy, her inventive approach to regional dishes, and how her close relationships with Pacific Northwest farmers bring the best of both worlds to her acclaimed Portland restaurants: Nostrana, Oven & Shaker, and Enoteca Nostrana.  Get ready to be inspired by the soul, psyche, and exquisite techniques of Italy, right here on The Well Seasoned Librarian. Now I take you to the Conversation with Dean Jones and Cathy WhimsThe Italian Summer Kitchen: Timeless Recipes for La Dolce VitaNostrana Restaurant https://nostrana.com/Oven and Shaker Portland: https://www.ovenandshaker.com/Enoteca Nostrana https://enotecanostrana.com/

Visit www.localocean.net for details on the Fin & Feast dinner with Andrea at Local Ocean in Newport. We go back to December 2024 and our converation with Andrea Falaschi, ahead of his visit to Oregon for the Oregon Mailata and special Fin & Feast dinner at Local Ocean in Newport. Joining us this week is Andrea Falaschi, fourth generation butcher from Macelleria Falaschi in San Miniato in the heart of Tuscany.  Andrea's family business is celebrating its 100th year in 2025.  Andrea takes us through his family history with some anecdotes about how the business started back in 1925 with his great Grandfather Guido emigrating from Argentina with no reading and writing skills to open San Miniato's first butcher shop. Moving through Fascism in Italy we hear about the discord between his grandfather Vasco and Vasco's brother Bruno, and you must hear the segment discussing Vasco's fear of the phone when that technology became commonplace!!  Also, Andrea talks about the influence women in the family had on the business.  Andrea, with interpretation assistance from his dear friend Astrid Ensign, who designs Portland Food Adventures trips to Italy, shares some of the challenges of the business, including the severe conditions in Italy through the pandemic.  He is a huge lover of cinema, and Andrea shares the joy he had visiting the Goonies house when visiting Oregon earlier this year, as well as some of his favorite experiences in Oregon.   How does this relate to Portland?  Well, here.  Two ways!: Andrea will be the marquee guest at the Oregon Mailata in May of 2025, the Italian Festival of the Pig put on by renowned chef Portland chef Cathy Whims and her team.  The event takes place on March 22 and tickets can be found here, where you can see his exciting butchering demonstration, in addition to many other workshops, wine tasting, and a big celebratory meal put on by some of Portland's best chefs.  VISIT ANDREA IN TUSCANY!!  This!!  A very few select folks can book a trip to Tuscany in the Fall with RATF host Chris Angelus' Portland Food Adventures, and celebrate Macelleria Falaschi's 100th anniversary with Andrea and PFA's Astrid Ensign, former expat, and host Chris.  Check out those details here and contact Chris - contact into on the PFA website at the link to your left. Right at the Fork is supported by:  Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Joining us this week is Andrea Falaschi, fourth generation butcher from Macelleria Falaschi in San Miniato in the heart of Tuscany.  Andrea's family business is celebrating its 100th year in 2025.  Andrea takes us through his family history with some anecdotes about how the business started back in 1925 with his great Grandfather Guido emigrating from Argentina with no reading and writing skills to open San Miniato's first butcher shop. Moving through Fascism in Italy we hear about the discord between his grandfather Vasco and Vasco's brother Bruno, and you must hear the segment discussing Vasco's fear of the phone when that technology became commonplace!!  Also, Andrea talks about the influence women in the family had on the business.    Andrea, with interpretation assistance from his dear friend Astrid Ensign, who designs Portland Food Adventures trips to Italy, shares some of the challenges of the business, including the severe conditions in Italy through the pandemic.  He is a huge lover of cinema, and Andrea shares the joy he had visiting the Goonies house when visiting Oregon earlier this year, as well as some of his favorite experiences in Oregon.     How does this relate to Portland?  Well, here.  Two ways!:   Andrea will be the marquee guest at the Oregon Mailata in May of 2025, the Italian Festival of the Pig put on by renowned chef Portland chef Cathy Whims and her team.  The event takes place on March 22 and tickets can be found here, where you can see his exciting butchering demonstration, in addition to many other workshops, wine tasting, and a big celebratory meal put on by some of Portland's best chefs.   VISIT ANDREA IN TUSCANY!!  This!!  A very few select folks can book a trip to Tuscany in the Fall with RATF host Chris Angelus' Portland Food Adventures, and celebrate Macelleria Falaschi's 100th anniversary with Andrea and PFA's Astrid Ensign, former expat, and host Chris.  Check out those details here and contact Chris - contact into on the PFA website at the link to your left.   Right at the Fork is supported by:  Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Our conversation this week is with Sylvan Mishima Bracket, chef and owner of Rintaro in San Francisco's mission district.  Sylvan went to college in Portland, attending Reed College, and then began working at Portland area restaurants, including Genoa with Cathy Whims.  In 2007, Sylvan first started a catering company turned bento shop - before opening his acclaimed Rintaro in late 2014.   Hear about Sylvan's upbringing in Northern California, his time in Portland and how he created Rintaro the restaurant and in turn, Rintaro the cook book. His new book: Rintaro: Japanese Food from an Izakaya in California comes out October 10th. And don't miss Sylvan at  book event at Powell's Books on October 14th at 3pm.   Right at the Fork is supported by: Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com 

Nostrana, is an Italian word, translated to English loosely means “ours”. And for the Nostrana restaurant, Portland, Oregon, “ours” means the food you are served is as fresh as can be because it has travelled the shortest distance possible. Hence it is Nostrana's “own” production. The food is local and from the patrons' own area, so authenticity is the restaurant's marque. In most of Europe, markets are required to say where the produce originated, and this is Nostrana's way of bringing that genuineness to their customers. Cathy Whims is founder and owner of Nostrana, a fixture in the community for 16 years now. And she has created not only a loyal following, she has created some dishes that have remained popular and on the menu since day one. One is the Grilled Beef Tagliata, a flat iron steak grilled and served on a bed of arugula with a garlic sauce (I think I'm getting hungry) an item always in demand. However for the rest of the menu, Cathy likes to keep things in flux so there is always something new to try and be delighted. Cathy started her culinary career as a chef because her mother was a great cook. Cathy was a vegetarian in high school and had to teach herself how to cook and share with the family. She simultaneously studied Latin in school and this gave her an affinity for the Italian language and cooking. So when she moved to Portland, she was lucky enough to get hired at Genoa, which at the time was an exclusive, special occasion, Northern Italian cuisine restaurant with a huge following. People were served a seven-course meal with a few choices and every item was premium. The experience of seven years as a cook culminated with Cathy becoming one of the owners and that evolved into a 20-year love affair with her dream job and dream business. She learned so much about Italian food and about local sourcing, especially the local wine. She became the buyer and began getting to know the Italian wine representatives, who urged her to come visit Italy as their guest. This gave her a great understanding of real Italian food and pure, simple Italian ingredients. Her knowledge base now greatly expanded, Cathy decided to follow her passion and create and serve real Italian food in a casual, relaxed atmosphere and that is exactly the Nostrana experience. "Masoni and Marshall the meaningful Marketplace" with your hosts Sarah Masoni and Sarah Marshall We record the "the Meaningful Marketplace" inside NedSpace in the Bigfoot Podcast Studio in beautiful downtown Portland. Audio engineer, mixer and podcast editor is Allon Beausoleil Show logo was designed by Anton Kimball of Kimball Design Website was designed by Cameron Grimes Production assistant is Chelsea Lancaster 10% of gross revenue at Startup Radio Network goes to support women entrepreneurs in developing countries thru kiva.org/lender/markgrimes

To Schedule a consultation with Dr. Siegfried, call 503-472-6550   TOPICS COVERED IN THIS SHOW   Something To Cluck About: Yet Another Chicken Place   https://www.mantecabulletin.com/news/local-news/something-cluck-about-yet-another-chicken-place/   Don't Freeze the Seeds https://www.dtnpf.com/agriculture/web/ag/crops/article/2020/04/16/cold-soil-seeds-love-story?itm_source=parsely-api     Smashing egg myths: Raw eggs build more muscle   https://shine365.marshfieldclinic.org/wellness/raw-eggs/     Quinoa: Everything You Need To Know About The Bead-Shaped Seeds https://www.delish.com/uk/food-news/a32078808/quinoa/               You Can Now Buy Chips Ahoy! Reese's Pieces Cookies   https://www.simplemost.com/new-chips-ahoy-and-reeses-pieces-cookie/     Here's how to eat in a way that naturally keeps your eyesight sharp   https://www.seattletimes.com/life/wellness/we-eat-with-our-eyes-but-can-we-eat-for-our-eyes/     Can turmeric whiten teeth? https://timesofindia.indiatimes.com/life-style/food-news/can-turmeric-whiten-teeth/photostory/75219961.cms     In Their Kitchen: Nostrana's Chef Cathy Whims shares recipe for Yogurt Fettuccine https://www.kptv.com/good_day_oregon/more/in-their-kitchen-nostrana-s-chef-cathy-whims-shares-recipe-for-yogurt-fettuccine/article_07feaef8-83fb-11ea-a549-cf64c869af4c.html   To Schedule a consultation with Dr. Siegfried, call 503-472-6550  

Chef Cathy Whims on why simple food is good and what we should expect from "sleepover pasta."

EAT! Vancouver is back for it's 18th year, and they are mixing things up this year with a day featuring only pastries! On November 9th, foodies will have an exclusive opportunity to be up close and personal with Vancouver's premier patisserie chef Thomas Haas as he shares 3 signature recipes sophisticated enough to serve in a restaurant but easy enough to make at home. Patisserie Chef Thomas Haas joins us in studio today to discuss his iconic bakery and his career as a world renowned chocolatier.  Signature event EAT! Harvest also returns this year featuring a fantastic group of chefs such as Christine Sandford from Edmonton's Biera Restaurant, Cathy Whims from Portland's Nostrana and Jonathan Gushue from the Fogo Island Inn in Newfoundland. Vancouver's local culinary scene will also be well represented with Ned Bell from The Vancouver Club, Pino Posteraro of Cioppino's and Brian Luptak from The Acorn.  For more information, visit eat-vancouver.com  Guest: Thomas Haas  Patisserie Chef, Thomas Haas Chocolates

Chapter 1

EAT! Vancouver is back for it's 18th year, and they are mixing things up this year with a day featuring only pastries! On November 9th, foodies will have an exclusive opportunity to be up close and personal with Vancouver's premier patisserie chef Thomas Haas as he shares 3 signature recipes sophisticated enough to serve in a restaurant but easy enough to make at home. Patisserie Chef Thomas Haas joins us in studio today to discuss his iconic bakery and his career as a world renowned chocolatier.  Signature event EAT! Harvest also returns this year featuring a fantastic group of chefs such as Christine Sandford from Edmonton's Biera Restaurant, Cathy Whims from Portland's Nostrana and Jonathan Gushue from the Fogo Island Inn in Newfoundland. Vancouver's local culinary scene will also be well represented with Ned Bell from The Vancouver Club, Pino Posteraro of Cioppino's and Brian Luptak from The Acorn.  For more information, visit eat-vancouver.com  Guest: Patisserie Chef Thomas Haas  Thomas Haas Chocolates

Chapter 1

Piper mouths off about the delicious importance of using fewer and better ingredients, how she curbed her bechamel habit and why good pasta matters. Her guest Cathy Whims, owner of Nostrana, walks through the basics of classic Italian pasta.   

While in New York City to collaborate on a special dinner with her pal Sara Jenkins at Porsena, Cathy Whims made some time to visit with us, and man are we glad she did. This modest chef from Portland, Oregon (originally from North Carolina where she initially wanted to be a dancer) has been honing her touch with traditional Italian food there since the early 1980s. Her personal story and point of view compel, as do her recollections of the American chef revolution during her formative years. This one has a little bit of everything. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

This week on Chef’s Story, tune in as Dorothy Cann Hamilton finds that it’s not the awards or the notoriety that fuels the fire for Chef/Restaurateur Cathy Whims. It’s the quest to offer historically-based, authentic dishes that celebrate a sense of place and a local producer’s passion that keep the beloved Portland, Oregon culinary treasure at the stove. She and her partner, David West, opened Nostrana in 2005 and quickly earned The Oregonian’s coveted designation as Best Restaurant of the Year. Nostrana is an Italian road-house in Southeast Portland serving classical and inventive seasonal dishes reflective of Cathy’s close, personal relationships with Northwest farmers. Prior to establishing Nostrana as well as Oven and Shaker, Cathy’s take on a pizza-serving urban saloon, she was part of the kitchen and eventually co-owner of Portland’s pioneering prix-fixe Italian restaurant, Genoa. Cathy attended the University of North Carolina at Chapel Hill, where she relays to Dorothy that she majored in Latin. In the course of her professional career, Cathy has studied with Marcella and Victor Hazan at their home in Venice, and Madeleine Kamman at the highly respected School for American Chefs. Whims has cooked with Giancinto Albarello at Genoa and in his own kitchen at the Antica Torre Trattoria in Barbaresco, and with Marco Forneris at Osteria La Libera in Alba, both renowned restaurants of the Langhe. A never-ending curiosity and quest for complexity of flavors found only in simple cooking takes Whims often to Italy where she continues to make new friendships and enjoy the roots of Italian cooking. “I realized that the food I was eating in Italy was much more restrained and much more ingredient driven and less technique and complexity driven.” [32:10] —Cathy Whims on Chef’s Story