{press highlights}

A huge thank you to Chef's Week PDX for a very successful event despite the freezing storm that hit at the same time!

Paley's Patrick McKee Hits the Sauce at Santa Cruz

Olive Oil Pastry Class

Before you know it, it will be pie season (although, we think anytime is a good time for pie). But as much as we love butter, it's off limits for many people (70 percent of its fat is saturated). Despair not. On Sunday, April 28, Michelle Vernier, pastry chef for Paley's Place, Imperial and Penny Diner, will teach techniques for using olive oil in baking, including making pastry dough.

The Essential 38 Portland Restaurants, April 2013
It's time to update the Eater 38, your answer and ours to any question that begins, "Can you recommend a restaurant...?"

Paley's Place announces dinner series featuring Gabriel Rucker, Scott Ketterman, Tommy Habetz
Lots of news has been coming down the Vitaly Paley wire lately.

We got some Duck Meatball Love!
Congrats to Chef Vitaly Paley & Team Imperial! Best Meatballs in America from Food & Wine!

Vitaly Paley | Portland’s Food Pioneer
Squirrel, raccoon or swan for dinner? We speak to Vitaly Paley, the Kiev-born Oregonian chef – whose farm to table cooking at Paley’s Place in Portland has made it the most celebrated restaurant in the city

A Fish Stuffed with History
When we think of gefilte fish--if we think of it at all--it's a jar of poached patties, suspended in goo. Maybe, if we're lucky, a homemade version of the same. But the Yiddish word gefilte doesn't mean chopped or poached or anything like that. It means filled, stuffed.

Saveur Top 100 2012
In Portland, Oregon, a city famed for its ingredient-driven restaurants, special credit must be given to Paley's Place, a shrine to the bounty of the Pacific Northwest housed in a rambling, candlelit Victorian home.

Bon Appetit: Sesame Ice Cream with Orange-Blossom Caramel
This duo is fantastic as a base for a sundae; for a party, try serving it with any stone-fruit pie or tart.

Wine Enthusiast: Perfect Seafood Pairings
"They come from up and down the coast, all the way up to Alaska," Paley says. "They are incredibly versatile. The flavor that comes out is amazing—sweet, like little lobsters. I really love them!"

Cherry-licious Summer Recipes
Photo: Sang An Is there anything better than a bowl of juicy, just-picked cherries on a hot summer afternoon? Chef Vitaly Paley doesn't think so—and at his Portland restaurant, near the bountiful Oregon cherry orchards, the irresistible fruit stars in all kinds of salads, elegant main courses, and eye-popping desserts.

Martha Stewart: Savory Bread Pudding
This recipe for bread pudding is courtesy of Chef Vitaly Paley and can be found in "The Paley's Place Cookbook."

New York Times: In Portland, a Golden Age of Dining and Drinking
Today, Paley’s Place, a warm and intimate dining room on the first floor of a Victorian house in northwest Portland, is recognized as one of the top restaurants in the Northwest, if not the country, and Mr. Paley has been celebrated for applying French techniques to the Northwestern palette of ingredients. Just as important, Paley’s Place,

Portland Monthly: We’re Moving to Paley's Place
THE CHEF Among the pioneers of Portland cuisine, there may well be no chef more skilled than Vitaly Paley, whose composed French- and Pacific Northwest-inspired dishes are the picture of perfected technique and exacting creativity.


Rising Stars Mentor Award Winner 2011
Outstanding NW Wine List, Wine Press NW, Fall 2009
First Place Winner, Cochon 555, Portland competition, March 2009
The Paley’s Place Cookbook awarded Best Regional Cookbook by, November 2008
Food Network Awards, Portland, Oregon “Delicious Destination” featuring interview with Vitaly Paley April 2007
2005 James Beard Foundation Best Chef Pacific Northwest
2002 Community Service Award, Oregon Restaurant Association
Restaurant of the Year, The Oregonian, 1999
Restaurant of the Year, Willamette Week, 1995

{events & festivals}
Guest Chef: Denim and Diamonds Auction and Dinner Benefit for Agri-Business Council of Oregon, Nov. 2009
Cooking Demonstration and Book Signing, Gluten Free Culinary Summit, October 2009, Denver, CO
Grand Dinner Chef: International Pinot Noir Celebration, Willamette Valley, July 2009
Cooking demonstration and cookbook signing, Sun Valley Food and Wine Festival, June 2009
Hands-on Truffle Class, Oregon Truffle Festival, January 2009
“Science in the Kitchen: An Evening with the Top Culinary Alchemists,” Gala dinner for Oregon Museum of Science and Industry, January 19, 2008.
James Beard Foundation Taste America Dinner, Four Seasons, New York and Portland, Oregon; September 28, 2007
Presenter, James Beard Awards, May 2006, New York
James Beard Foundation Journalism Awards, Featured Chef, 2003

James Beard Foundation
Chefs Collaborative
International Pinot Noir Celebration
Oregon Tilth

Karen Brooks
From “Restaurant of the Year,” 1999, The Oregonian

“Take art, love, and a delicious fusion of personality and plate. Put it into a low-key home with a funky porch that holds baskets of farm-fresh produce. Heat slowly over the unstoppable passion of a New York dancer. Cool beneath the exactitude of a Russian pianist. The final dish is unlike anything you’ve ever experienced: part restaurant, part salon, part home. Paley’s Place.”

“People remember meals here. They can recount details months later, much in the way that sports enthusiasts replay the key moments of a big game. It’s not any one particular thing, but rather the way this Northwest bistro strikes all the right notes: accomplished food, elegantly yet casually presented in a place so personal, unpretentious and attentive to detail that it’s easy to forget you’re in a restaurant, not someone’s dining room.”

More highlights:
Daily Blender ICA
Eat Beat ICA
Eater National ICA
Oregonian ICA
Guideposts Paley’ s Place Cookbook
Delta Sky Portland Restaurants
Seed to Saucepan Pear Bisque recipe Christy Brennand
Fox 12 Scallop dish
Bon Appetit Scallop recipe RSVP February
OPB Radio Portlandia organic chicken
New York Times Hazelnut story
James Beard Foundation – James Beard Cookery
OPB MSC Crab Certification Cassandra Profita
Oregonian Simple & familiar Portland dining in 2010
MIX Magazine December 2010 Ice Cream Sundaes
OPB Think Out Loud Mushrooms
Wine Enthusiast Magazine Truffles November 2010
Portland Monthly Magazine November 2001 Restaurant Issue Icons
AOL Travel 2010
Portland Monthly blog Pastry Chef Change
Portland Food and Drink Restaurant of the Year
Mix Magazine 15 Years and Counting Michael Zusman
Supermarket Guru
ExtraMSG $25 dinner Review Nick Zukin
The Atlantic Faith Willinger
Oregonian 15 Years
MIX Magazine 5 Favorite Bistro dishes
Time Magazine Portland: 5 Places to Stay Inn @ Northrup Station
KOIN Carrot Cake
Oregonian FoodDay Olive Oil cake
Elle UK March 2010 Mark O’ Flaherty Capital of Cool Portland
Time Out Chicago Liz Prosser Portland
Wealth Magazine Interview with Fergus Henderson
New York Times
Splendid Table
Oregon Wine Press Magazine Leah Jorgensen
Oprah Magazine June Cherry recipes Cedar Planked Salmon recipe
ChefTalk – Cookbook review Chilled pea soup
On the Menu Radio 4/26/09 Ann & Peter Haigh
GQ CityGuide – May 2009 Print issue
Bicycling Magazine March 2009
Culinate Kim Carlson Cookbook 2/20/09

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