About the Host
A native of Napa, California, Portland-based Chef Gabriel Rucker is one of only a handful of chefs to have won TWO James Beard Awards – Rising Star Chef in 2011 and Best Chef: Northwest in 2013 – as well as Food & Wine's "Best New Chef" Award in 2007 and StarChefs' Mentor Award. He got his start in several of Portland's top eateries – Paley’s Place and Gotham Tavern (now closed) – before striking out on his own in June of 2006 with his first restaurant, Le Pigeon. That endeavor became an overnight success, going on to win The Oregonian’s Restaurant of the Year, and he followed it up with Canard in 2018. Naturally, Canard also won The Oregonian’s Restaurant of the Year, as well as Portland Monthly’s Restaurant of the Year. Restaurants aside, Rucker released his first cookbook, Le Pigeon: Cooking at the Dirty Bird, in September 2013.
About the Event
Chef Rucker welcomed us into his home kitchen (via livestream), and taught us how to cook a multi-course nouveau French meal showcasing a few of his favorite signature dishes (see menu below). And, as is always the case at our events, he took plenty of questions from attendees while he cooked and participated in an extended Q&A to close out the night!
Appetizer: Spiced Brussels Sprouts
Entrée: Bacon, Blue Cheese and Fig Stuffed Chicken
- What does my ticket get me?
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In addition to getting unlimited viewing access to the recording of the livestream event, where Chef Rucker demonstrated how to cook both dishes and answered plenty of questions from attendees, you will receive access to the companion Recipe Book, which includes a complete grocery list and step-by-step cooking instructions/kitchen equipment/ingredients needed to make each dish.
- How long does this event take?
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This event runs for 1hr 48min from start to finish – 1hr 38min of cooking and 10min of additional Q&A at the end.
- What will the yield be?
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2 servings of each dish.
- What kitchen equipment, appliances, and utensils will be used?
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- Large skillet
- Medium skillet
- Medium saucepan
- Baking sheet
- 3 large shallow bowls
- 2 medium bowls
- Small bowls for ingredients
- Cutting board & sharp knife
- Measuring cups & spoons
- Mixing spoon
- Spatula
- Tongs or slotted spoon
- Plastic wrap
- Juicer or citrus reamer (optional)
- What ingredients will be needed?
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In addition to the following kitchen staples – all-purpose flour, balsamic vinegar, kosher salt, neutral oil (e.g. canola or vegetable), and red pepper flakes – Chef Rucker recommends acquiring the following ingredients listed below:
- Bacon
- Blue cheese crumbles
- Boneless skinless chicken breasts
- Brussels sprouts
- Chives
- Cream
- Curry powder
- Dried figs
- Eggs
- Garlic
- Onions
- Oranges
- Panko breadcrumbs
- Poultry seasoning or herb chicken spice
- Sage
- Unsalted butter
*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.
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