Chef Naomi Pomeroy, a renowned American chef and restaurateur, recently completed a week-long Culinary Diplomacy program in Hong Kong. Her trip was supported by the U.S. Department of State’s Diplomatic Culinary Partnership. The purpose of her trip was to showcase U.S. ingredients and America’s diverse food culture. While in Hong Kong, she met with local chefs and students, and explored Cantonese cooking.
Naomi was also featured in the Top Chef Mother article published in the May issue of ELLE Hong Kong.
"The James Beard Foundation announced a new partnership with the Clinton Foundation to launch America Cooks with Chefs: The 800 Calorie Challenge, a cooking competition that pairs six lucky home cooks with six celebrity chef “trainers" to create healthy, approachable meals. An online video series will feature an episode with each duo as they take part in an intense, one-day “cooking well kitchen camp” at the chefs’ restaurants, working together to redesign a recipe around healthy nutritional guidelines without sacrificing taste or presentation. The contestants will then attend the 2015 Clinton Health Matters Initiative (CHMI) conference in La Quinta, California, where they will bring their new skills to a live cooking challenge at the conference, where a panel of celebrity judges will select a winner."
Click here to watch NorCal native Kathy Partak, as she travels to Portland and teams up with James Beard Award-Winning chef Naomi Pomeroy to craft a spicy, healthy steak and pasta stir fry in hopes of winning over Kathy's budding chef son.
"People think soup sounds boring and that they've had it a million times," says Naomi Pomeroy. "I love that element of surprise when guests realize there's a lot of intrigue in the bowl." At her dinner party-esque restaurant, Beast, in Portland, Oregon, the chef starts most meals with a small bowl of soup. She created this wonderful dish as a way to use up leftovers when she was serving a celery heart and leaf salad. "I had these giant celery ribs lying around, and it was so wasteful; I thought back to the cans of Campbell's cream of celery soup I saw as a kid." Pomeroy's version has bright celery flavor; she stirs in a little crème fraîche and garnishes it with tiny bacon croutons and a splash of lemon olive oil. "This is a dish that changes people's minds about celery," Pomeroy adds. "I like to think they'll say, 'At my next dinner party, I'm making celery soup.'"
Naomi Pomeroy of Beast will be on The Taste tonight, as a guest judge/mentor. For those unfamiliar with the new-ish ABC-TV cooking competition, which just started its third season, it's a lot like The Voice. Contestants are both professionals and amateurs, there's lots of blind judging by a quartet of celebrities (in this case Anthony Bourdain, Marcus Samuelsson, Ludo Lefebvre, and Nigella Lawson), and they act as mentors as well as judges. Watch here.
So much of Thanksgiving is about that presentation moment. Just like when I make a soufflé, I just call everybody in and say, “Look how pretty the turkey is!” and then I start fucking with it. When it comes to the table, it’s already carved. You can get everybody to see it and you don’t have to panic about it. Thanksgiving is my favorite holiday.
This is a fancy, updated version of a classic green bean casserole, with gorgeous chanterelles instead of cream of mushroom soup, and crispy shallots instead of fried onions. Hell yeah.
Naomi Pomeroy, Kyle Webster, Ellen Laing, and Peter Cho represented Beast as they traveled to Okoyama to participate in a culinary and cultural exchange with chefs, farmers, and purveyors of rural Japan.
Get out the good stuff. Iron the napkins. Definitely serve a ta-da! dessert. This is how you party like your parents. You know those occasions when you take extra effort to dress up? Everyone compliments you and you’re like, Why don’t I do this more often?! Well, it’s the same with hosting a dinner: All that attention to detail pays off—in this case with happy (and impressed) friends.
Knife Fight judges Kris Morningstar and Naomi Pomeroy explore the gourmet food at the Outside Lands musical festival, from fresh poke to a crispy bacon flight.
Chef Pomeroy, 39, struggles with that work-life balance, as well, but this year’s James Beard Award winner of Best Chef Northwest, owner of Portland’s acclaimed Beast restaurant, and mother of a 14-year-old, appears to be doing it all—and then some. To hear Chef Pomeroy tell it, she’s just a small-town girl (born and raised in nearby Corvallis, Oregon), who moved to the big city, opened a tiny restaurant, and began serving food that people really like.Totally self-taught, the extent of her training was cooking three meals a day—all from scratch—with her mother. Now, in addition to leading Beast, Chef Pomeroy is running the food menu at Expatriate, her husband’s dynamic cocktail bar located across the street from Beast, and is actively engaged in philanthropic ventures as well as raising awareness for social and environmental concerns. She’s also writing her first cookbook—but what she really wants is to find more family time so she can give her daughter some cooking lessons.
“When I was getting married, I couldn’t think of a caterer I wanted to use,” says chef Naomi Pomeroy, Expatriate, Portland, OR, “and I didn’t want to ask my staff.” Her solution? Cook for her guests herself. She went with super-simple chicken, powered by a throw-together marinade.
Chefs Elena Arzak, April Bloomfield, Anito Lo, Barbara Lynch, Naomi Pomeroy, Alex Raij, and Sue Zemanick are featured in the Food Issue of Muses & Visionaries.
“This lacquered duck confit with parsnip puree, Armagnac prune and cracked olive relish served with a sauce verte is an adaptation of an old favorite recipe from The Silver Palate Cookbook called chicken marbella.”
Even before her big win for Best Chef in the Northwest at Monday's James Beard Awards, Portland-based Beast chef Naomi Pomeroy was already in celebratory mode: She started off a New York trip by going hard at the Mission Chinese pop-up, then proceeded to party at the NoMad (after which she fell asleep with her shoes on), Má Pêche, Pouring Ribbons, Il Buco Alimentari, Estela, the Spotted Pig, and more. Even getting turned away by the infamous ZZ's Clam Bar bouncer couldn't stop Pomeroy from having a good time. Read it all, straight ahead.
On Monday, Beast chef Naomi Pomeroy took the stage at New York City’s Lincoln Center to accept the James Beard Award as the best chef in the Northwest. She looked out at the assembled chefs, restaurateurs and food media, thanked her staff, fellow finalists and husband, and gave tribute to her daughter.
"It's amazing what kids will put up with," Pomeroy told the crowd. "Part of the time I was a single mom. Being a chef and a mom is a pretty challenging thing, and she was always willing to just roll with whatever was going on." …
"When tragedy strikes—here and beyond—Portland cooks are more generous than the Red Cross, endlessly donating their sweat and blood sausages to worthy causes. I was struck by this notion once again recently, as menus and parties as far-flung as Simpatica Dining Hall, Coffeehouse Northwest, and the recently-shuttered Fratelli chipped in funds for survivors of Typhoon Haiyan in the Philippines. Over at NE Killingsworth's Beast, Naomi Pomeroy rallied some of Portland’s top talents to collaborate on an epic, $250 dinner, with 100 percent of proceeds going to Mercy Corps' typhoon relief efforts."
Art Culinaire is a quarterly trade publication known for featuring the most high caliber and influential chefs, as well as for its artistic and high quality food photography and over-sized, hard cover format. Some would say it has a 'cult-ish' and fiercely devoted following, especially among chefs, though its readership includes schools, stores, fans of photography, the food obsessed, and other industry professionals.