Portland may be the butt of many a hipster joke (here’s looking at you, Portlandia), but its food culture—with an emphasis on locally sourced and high quality ingredients—is nothing to scoff at. And at the top of this rising gastronomical scene is Naomi Pomeroy, Chef and Owner of the meat-centric Beast, whose weekly changing menu has garnered the former Top Chef Masters contestant and Food & Wine Best New Chef a plethora of well deserved accolades. And it’s no surprise—with creative and delectable dishes like burnt honey and cider-glazed confit pork shoulder with Sonata apple, celery leaf, and green onion relish, even the menu seems to sing a song of all things delicious. Get ready, because Chef Naomi Pomeroy is a seriously cool lady at the top of her food game—and one who also keeps a sense of humor and realness about the whole thing (no chef-y bravado here). Our kind of gal. Thanks for giving us full bellies and happy hearts, Ms. Pomeroy! Take it away!
- What’s the staff meal your kitchen gets most excited about?
Well, I’m recipe testing right now, so it’s pretty fun. On Wednesdays, we often have a crazy combo lunch of the four or five different recipes I’m working on. Needless to say, sometimes it gets pretty rich! Ultimately though, I work with a bunch of Millennials, and pizza seems to be everyone’s jam. In particular, pepperoni, pineapple, and jalepeño seem to get everyone the most excited. But my favorite days are salad days.
- What is the one knife you can’t live without?
I really only use a Chef’s Knife and a paring knife. They are both Nenox.
- What’s your naughty food indulgence?
- What’s your mini bar go to?
Vodka and Red Bull!
- If you could stage at any restaurant in your city, where would it be and why?
This Thai speakeasy called Laangban Thai that is soooo good.
- After a long day at work you go home and…?
Say hi to my chickens and pass out on the couch holding a glass of rosé. Possibly with a bag of open Ruffles sour cream and cheddar. Possibly shaken with Sriracha.
- If you weren’t working in a kitchen, what would you be doing?
Arranging flowers or working as a botanist.
- Drink of choice?
Anything my husband, Kyle Linden Webster, makes. We own a bar across from Beast called Expatriate. I’m on an El Dorado 12 Daiquiri kick right now.
- One cookbook you can’t live without/most referenced?
Madeline Kammam’s The New Making of a Cook.
- What’s the most overrated ingredient?
Truffle oil! Gross.
- Describe your cooking in one word:
Images via: Eater, Lauren Coleman, Dina Avila, Ivy Reynolds, Ken Goodman, Kyle Webster, Tumblr