We’re not going to make any “phoenix rising out of the ashes” comparisons, but it should be said that David Anderson has worked some magic at Genoa.

Once a staple of fine dining in Portland, Genoa was forced to close its doors to the public in November of 2008. The owners of the Genoa building, however, weren’t ready to give up on the restaurant. They set up a meeting with Chef David Anderson to talk about re-opening the restaurant. Anderson had a vision, and they went for it.

One year later, Genoa re-opened to the public with a new menu and a new chef. The dishes had the same classic Italian feel, but with Anderson’s unique imprint. His dishes are bold, flavorful, and wine-friendly. It’s simple, classic food made with the finest and freshest ingredients.

It would be an understatement to say that we’re excited to have David cooking alongside Paul Klitsie (Fratelli Ristorante) at our dinner on July 28th at the farm at Pauleé. To learn a little more about David – and his impressive home garden – read below!

1. What’s the first food you remember loving as a kid? Carrot cake. My grandfather (in Arkansas) made a carrot cake for my brother and I’s birthday. It was savory and sweet, and it was leaps and bounds above cake as I knew it. (Hint: If you’re looking for really good carrot cake in Portland, I suggest Grain & Gristle.)

2. What edibles are you growing in your own home garden? I have an artichoke plant that I love. I also have blueberries, strawberries, tomatoes, peas, potatoes, carrots, radishes, salad greens, pole beans. Next year, I want to try to grow fava beans.

3. What’s your most trusted piece of kitchen equipment? Why? A reamer (for juicing). Plus, reamer is really fun to say.

4. What’s your most disturbing guilty pleasure food? Gummy bears.

5. Favorite band/artist to listen to while cooking? It goes back and forth. Oftentimes, I listen to the Kanye West Pandora station. Or the ZZ Top station. And occasionally when I’m cooking at home, I listen to the classical guitar station (which I call the ‘Antonio Banderas station’.)

6. Complete this sentence: “If I weren’t a chef I’d be …bored.


Go! David Anderson joins Chef Paul Klitsie from Fratelli out on the farm at Pauleé, for a special benefit for Oregon Tilth’s OEC. Wine pairings by Grochau Cellars. 5:00pm, Saturday, July 28th. $150 per person. Details and reservations can be found here.