PACIFIC NORTHWEST
SEAFOOD
RECIPES
WILD, SUSTAINABLE, HEALTHY, DELICIOUS
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BLACK COD / SABLEFISH
GEODUCK
SOLE
LINGCOD
ALBACORE TUNA
PACIFIC HAKE
PACIFIC ROCKFISH
DUNGENESS CRAB
COLDWATER SHRIMP
OYSTER
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and filleting skills by clicking on the button below
Chef Gregory Smith
Portland-based chef Gregory Smith has been honing his skills in Pacific Northwest cuisine since his early days running Coldspring Farm, a vegetable farm in the Columbia Gorge. This passion for local produce propelled his trajectory to head the kitchen at Noble Rot, a restaurant firmly established as one of the top-ten in the Portland area. ​​
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As the Chef de Cuisine, Chef Greg utilized his culinary degree from the Art Institute of Atlanta to celebrate Oregon’s unique bounty. Local seafood quickly became a special feature of Noble Rot’s hyper-local menu, and the
relationships he developed over the years with the fisherman informed many recipes that have become beloved at the restaurant and beyond, such as grilled octopus, crispy-skin black cod, and cedar plank king salmon. Chef Greg’s seafood creations have been featured in local cookbooks, Oregon’s legendary summer farm dinners, and private wine dinners.
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The unique combination of skill, respect for the seafood, and earned access to the special bounty of the Oregon coast has made Chef Greg a sought-after master of his craft. Greg’s culinary journey reached a broader audience when he appeared on the popular show “Chopped” which aired on September 10, 2019. Showcasing is culinary artistry and innovative thinking. He also has traveled internationally to represent the bounty of ingredients from the Pacific Northwest with WUSATA, the Western United States of America trade Association.
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Chef Greg’s dedication to the art of food, his love for quality ingredients and his willingness to embrace the unexpected make him a true culinary maverick. His dishes are a testament to his philosophy of letting the ingredient shine while creating memorable dining experiences for all who have the privilege of savoring his creations.
Chef Jason Ball
Jason works on the Product and Process Development Team at the Oregon State University Food Innovation Center (FIC) as a Senior Faculty Research Assistant I and Product Developer. His work is at the intersection of food science and culinary arts – utilizing creative thinking, innovative techniques, and scientific principles to develop value added food and beverage products across all categories. Many of the projects that Jason works on are focused around new product development, ingredient applications, resource utilization, or innovative food science research. He has coordinated or presented project work in Iceland, Estonia, South Korea, Japan, Germany, Italy, Norway, and Finland. Previously Jason has worked in industry in Chicago, New York, U.K., Norway, and Denmark. He holds a B.S. in Culinary Science from the Culinary Institute of America (Hyde Park, NY).
Chef Jordyn Bunting
Jordyn Bunting is a member of the Product & Process Development team. His passion for food & cooking led him to a career in food science, with early experience in wine chemistry, fermentation science, and cereal chemistry laboratories. Jordyn earned a Master’s in Food Science from Oregon State University focusing on the interplay between cereal crop breeding and baking & cooking performance. Jordyn currently assists entrepreneurs and a range of food companies in developing products and identifying ingredient applications across broad categories. Additionally, he manages many of the events at the Food Innovation Center including educational short courses and culinary events.