Emily and Scott Ketterman with their son Luke. Photo by Ali Jepson.

Emily and Scott Ketterman with their son Luke. Photo by Ali Jepson.

You already know Scott Ketterman; you just haven’t met his giant paella yet. The talented chef has been a familiar face around town, heading up the kitchen at Portland dining hall Simpatica for four years (and cooking everywhere from Paley’s Place to working behind the counter at Viande Meats before that). Now, he and his wife Emily are bringing Spain to Portland with their new venture Crown Paella, which debuted late last fall. The new event company marries Spanish flavors with locally sourced veggies and meats by cooking up massive, celebration-sized portions of its namesake dish as well as serving an array of tapas–from tortilla Espanola to stuffed mussels and lamb brochetas. It’s the next natural step for the globe-trotting chef. Scott spent a great deal of time eating, drinking and cooking his way through Spain—including a pit stop at Mugaritz–before heading to Portland. The chef teams up with chocolate master David Briggs to introduce eaters to the science behind savory and sweet for Plate & Pitchfork’s very first ForkLift event on Sunday, February 12. Before that, he stepped away from his kitchen for a second to answer a handful of P&P Almanac’s “get to know your chef” queries.

What is your greatest extravagance? 
Caviar and champagne every Christmas Eve.

What is your greatest fear?
Not living life to its fullest.

Which living person do you most admire?
My wife Emily.

What is your favorite tool?
My Suisin knife… It has a great patina from years of use.

What would you eat for your last supper?
A perfectly roasted chicken.

What do you most value in your friends?
[Being] loyal, straightforward and irreverent.

What is it that you most dislike?
Imbalance of work and play.

What is your idea of perfect happiness?
Family + beach.

What is your motto?
No motto, I simply try to do right.

Scott Ketterman and David Briggs cook and talk shop at P&P’s first ForkLift event at Milwaukie Kitchen & Wine, 10610 SE Main St., Milwaukie, 653-3228. Event takes place 5 pm Sunday, Feb. 12. $50 per person includes three courses with wine (additional wine available for purchase).Visit forkliftpdx.com for details and reservations. Find out more about Crown Paella at crownpaella.com.