“After being named president of Compris Vineyard in 2021, Tiquette Bramlett became the first Black woman winery executive in Oregon and since then has used her position to continue to advocate for equitable representation in the industry.”
Read “Wine Enthusiast’s 23rd Annual Wine Star Award Nominees” on Wine Enthusiast.
“In an industry heavily dominated by white males, 2022 IPNC Board Member Tiquette Bramlett is furthering the work to ensure that Black women are recognized.”
Read “Black Women Absolutely Shined at This Year’s International Pinot Noir Celebration” on Ebony Magazine.
“Set amid 45 acres of bucolic wine country and Pacific Northwest forest landscapes a few miles from town, Abbey Road Farm has several options for charming, rustic wedding venues to suit weddings of any size, from two to 200.”
Read “20 Rustic Yet Refined Wedding Venues to Book Across the US” on Brides Magazine.
“These sorts of restrictions put women’s health in jeopardy, for a lot of different reasons,” said Kim Malek, CEO of Salt & Straw Ice Cream. “So, we sort of leapt in the deep end, knowing that we would figure it out as we go along.”
Read “How two Oregon companies plan to help out-of-state employees access abortion” on OPB.
“Wine just resonates with me. It goes much deeper than what we just put on the table,” says Tiquette Bramlett, president of Compris Vineyard (formerly Vidon Vineyard). The Willamette Valley winery announced her appointment in 2021, making her the first Black woman to oversee an Oregon winery.
Read “‘I Want to Open the Door a Little Wider’: 5 Questions With Tiquette Bramlett” on Wine Enthusiast.
Where to taste, eat, and stay in the Willamette Valley for Springtime, featuring the Silo Suites Bed & Breakfast at Abbey Road Farm.
Read “16 Great Oregon Pinots for Springtime Pouring” on Food & Wine Magazine.
“Tiquette Bramlett on her mission to bring new people into the industry she loves.” - Christopher Bjorke
Read “Tiquette Bramlett on the 'uncomfortable' conversations reshaping Oregon wine” on Portland Business Journal.
Abbey Road Farms Chef and Innkeeper Will Preisch doesn’t drink coffee or alcohol, but prefers a matcha latte with lavender syrup.
Read “Have You Ever Wondered What Chefs Are Drinking Right Now?” on The Manual.
“We're all searching for guidance in these uncertain times. If there's one thing you can be sure of, it's this: When Oprah recommends something, it's worth checking out. That's the case with Ezell's Famous Chicken.”
Read “The 35 Best Fried Chicken Restaurants in America” on Tasting Table.
Ezell’s Famous Chicken, which has been given the Business Journal’s 2022 Endurance Award, was launched in 1984.
Read “Community remains key ingredient for Ezell’s Famous Chicken” on Puget Sound Business Journal.
“Despite a diverse American population, only roughly 1 in every 1,000 winemakers in this country is Black. The percentages are a little better for the industry at large, but not by much. The wine tides are changing, thankfully, but there’s much work to be done in the name of creating an inviting, diverse, and dynamic community.”
Read “The Most Influential Black Voices in Wine” on The Manual.
Fullerton Wines, the Willamette Valley winery known for its exploration of the region’s American Viticultural Areas (AVAs), has subsequently amped up its culinary program, and will start serving a new daily menu, with weekly prix fixe pairing dinners.
Read “This Northwest Portland Wine Bar May Become the Hottest Place for Handmade Pasta” on Eater Portland.
"Every step of agriculture that somebody touches, the cost of the product goes up," he said. "With wages up, that adds to the final cost of the product." - Geoff Latham, founder and president of Nicky USA, on the combination of pressures that is driving up the price of meat.
Read “The price of bacon and other meats is surging. Is there an end in sight?” on TODAY.com.
In September, Ezell’s Famous Chicken announced its Rudd’s R.U.B.B. initiative: Raising Up Black Businesses. The beloved fried chicken chain paired up with food delivery service DoorDash to give away $2500 to each of 20 Black-owned businesses in the form of no-strings-attached grants.
Read “These two Black-owned Seattle restaurants show how to support Black chefs” on Seattle PI.
“Ensconced in the stunning old-growth Umpqua National Forest, Oregon's isolated Steamboat Inn is the perfect place to disconnect.” - Katy Spratte Joyce
Read “11 of the Most Beautiful Places to Disconnect from the World” on MarthaStewart.com.
“Believed to be the first Black woman appointed to run a winery in a major U.S. wine region, Tiquette Bramlett is determined to help others up along the way. The former professional vocalist was training to be a sommelier when she fell in love with the Willamette Valley. Her mission now? To provide education and resources through Our Legacy Harvested, an organization she founded during the protests of the summer of 2020.”
Read “40 Under 40 Tastemakers of 2021” on Wine Enthusiast.
“Several months after vacating its former space on N Mississippi, Quaintrelle, highly praised by PoMo critic Karen Brooks, finally has a new home in Southeast Portland, where it’ll continue to serve seasonal, artistic food and drink from chef Ryley Eckersley and bar manager Camille Cavan.” - Katherine Chew Hamilton
Read “Quaintrelle Will Reopen August 29” on Portland Monthly Magazine.
Find intimate wine tasting experiences alongside plenty of Pacific Ocean seafood at these 9 hot spots in the Willamette Valley.
Read “From Wine to Seafood, Don’t Miss These 9 Willamette Valley Hot Spots” in Sunset Magazine.
Chef Sara Hauman cooks over a fire at a recent private event. Preparing simple dishes with fresh, seasonal produce and underutilized fish is a passion.
Top Chef contestant Sara Hauman is teaming up with Travel Oregon and KGW to showcase some of Oregon's best seasonal ingredients and top chefs.
Read “Top Chef’s Sara Hauman Dishes on Her Love of Oregon” in Travel Oregon.
Red Electric pays tribute to the train cars that used to funnel people throughout the Willamette Valley.
Read “Oregon’s Red Electric wines holler ‘all aboard’” in The Oregonian.