Northern
WINTER
DESTINATION
Sybaris Bistro’s Owner/Chef Matt Bennett
has been honored by the James Beard Foundation as one of the Best Chefs in the NW
Photo by O.J. Anderson
Vault 244 is an upscale bistro and
lounge in the historic downtown.
Photo by Debbie Lusk
Along with their award
winning micro brews Calapooia
Brewery has fantastic burgers and
sandwiches. Photo by Cathy Web
Farm-Fresh Flavor and
Old-World Traditions
Following the ingredients: farm-fresh flavor and
old-world traditions come together in ALBANY’S, OR,
dining scene.
W
ith a location in the center
of the Willamette Valley—
one of the most fertile
growing regions in the country—restaurateurs and residents alike get
passionate about fresh-caught and
just-harvested food.
Combine that Oregon bounty with
inspiration from a variety of culinary
traditions, and you get a dining scene
that weds the best of old-world cuisine with farm-fresh flavor.
New York chef Cody Utzman
moved 3,000 miles to be close to the
region’s unsurpassed raw materials.
“Coming here was about getting
access to and using fresh, local ingredients,” Utzman said. Utzman, a
two-time winner of “Chopped” on the
Food Network, is chef and co-owner
of Frankie’s, a family-style restaurant
60 FOOD TRAVELER | WINTER 2013
that focuses on American classics
with a strict farm-to-table ethos.
He’s not alone in a near-obsessive
preference for