At Brookside Inn, it’s all about the Food. We want each meal served to reflect the diversity and quality of ingredientsavailable in the region. We are working with top award winning chefs in the Northwest culinary scene to inspire and develop the menu, showcasing the hand selected ingredients.
Occasionally these partnering chefs will prepare breakfast at the Inn when they are in the area. These special occasions will be announced on our website under Upcoming Events.
Growing up in Houston, Texas, Abby was exposed to a multitude of cultures and their food traditions and cuisines. From authentic Vietnamese, Middle Eastern cooking to local Tex Mex. But her fondest food memories are traveling to Tulsa, Oklahoma eating her great-grandmother Meme’s traditional southern cooking and baking.
Abby graduated with honors from the Le Cordon Bleu program at the California Culinary Academy, in San Francisco, California. She soon was cooking in some of San Francisco’s most well regarded restaurants, working alongside the highly talented Chefs for which the city is known.
After successful Executive Chef and Consulting Chef positions in the Bay Area, Abby decided to take some time away to research and expand her skills, starting a successful catering business, focusing on high-end dinner parties and events for Pinot Days and artisan Napa and Sonoma wineries, Pisoni Winery, August West, Freeman and Pax. She continued to immerse herself in everything food and wine: catering; continual stages at Bay Area institutions, such as Chez Panisse and Aqua; serving as the wine buyer for a small wine bar; representing a small Austrian and Italian wine import portfolio, Winemonger; and finally, working a couple of harvests at Salinia and Lioco Wineries, and assisting her husband in 2009 with Easkoot and Von Holt Wines.
Several trips to Oregon’s Wine Country introduced Abby to the bounty and creativity of Pacific Northwest Chefs and Wineries, renewing her calling to be in the kitchen. She is now the Chef at Tina’s Bistro, in Dundee.
Chef Wilson remains true to his ideals: preparing the finest local, organic ingredients in a manner befitting the title Modern Northwest Cuisine. A graduate of the esteemed California Culinary Academy, Chef Jason Wilson assisted in kitchens as far afield as France, California and Singapore. Jason has received many accolades including Wine Spectator’s 2007 Award of Excellence, Food and Wine Magazines Best New Chef of 2006 and CRUSH was #3 MSN.com top ten list of new restaurants in 2005. Jason has had several national TV appearances including Fine Living, Chefs Afield, Martha Stewart and Rachel Ray. Last year Jason prepared one of the Friday IPNC lunches, and this year he is the chef for the IPNC Friday night dinner.
Autumn served as Chef de Cuisine as Cafe De Paris in Edmonds WA, Sous Chef position at The Pink Door in Seattle’s Pike Place Market and most recently as Chef De Cuisine at Chef Jason Wilson’s Crush Restaurant in Seattle. She also starred in PBS “Cooking Under Fire” with Ming Tsai, Todd English and Michael Ruhlman-a cooking competition that took cooks all over the country cooking in different restaurants. Autumn placed third and was sent home because as Todd English said “Autumn’s food was the best, but she was too nice for New York”!! After three years with Crush is currently teaching Modern Cooking techniques either at her clients’ homes or in her Victorian home in Seattle.
Chef David McGlade
Former Executive Chef at Wolfgang’s in Highlands, North Carolina
Chef McGlade and wife Leah recently moved to Oregon from North Carolina to bring the fresh bounty from gardens, oceans and farms to the pan and plate. Before arriving in Portland, Chef David was the Executive Chef and Leah the wine director at Wolfgang’s Restaurant and Wine Bistro in Highlands, North Carolina where they worked extensively with Chef Wolfgang Green. Chef David was responsible for all Wine events at the restaurant. Their team produced wine dinners for winemakers and national sales managers from, to name a few, Domaine Serene, Raptor Ridge, Crocker & Starr, Reynold’s Family, Swanson, Cakebread, Silver Oak, Heitz, Oakville Ranch, Lambert Bridge, Truchard and Robert Craig.
Chef David is a graduate of Johnson and Wales and both have toured extensively throughout the California and New York wine regions. Chef David and Leah received Robert Parker Scholarships to attend the Culinary Institute of America in St. Helena concentrating on Wine and Food Pairing.
Chef Quinn holds a degree in Culinary Arts with honors from Johnson and Wales University. He now divides his time between Carlton, Oregon, where he owns a successful catering company and the South Pacific where he serves as head Chef on the motor yacht, Askari. His culinary interests center on the production, tasting and food pairing of the local Oregon wines, as well as wines from other regions around the world. Quinn is passionate about food, and is well versed in many styles of cuisine. He adheres to the principles of the slow food movement.
Chef Chef Sam Jackson
Boston culinary instructor, consultant and chef
Chef Sam Jackson was trained and apprenticed in his home town of Sydney, Australia. He worked at such noted establishments as Catalina, Rose Bay, More than a Morsel and with Mark Jensen of Olympic Hotel and Red Lantern. Sam then spent 2 years in Europe working in restaurants in London, Edinburgh and the French Alps as well as private chalets in Meribel, France. Until recently, Sam has been plying his trade on sail and motor yachts in the Caribbean, Mediterranean, and New England. In all his travels, Sam has concentrated on utilizing the finest and freshest ingredient, no matter the cuisine.
Sam currently lives in Boston where he consults for a number of restaurants and teaches private cooking classes. Consistent with his love of local fresh ingredients, Sam is developing a locally focused, seasonal ‘farmer’ type urban supermarket in the Boston area.
Chef Paul Bachand
Paul has over 15 years of progressive culinary experience with focus on regional American cuisine deeply rooted in Classical European cooking methods and techniques. As an avid supporter of SLOWFOODUSA, all products are made in house to assure the finest quality and care going into each dish. With an agricultural playground virtually at his back door, Paul and his culinary team can be found in pursuit of the finest locally grown produce, wild game, mushrooms and seafood while supporting our local dedicated farmers.
Our website is under construction. We apologize for any inconveniences.
Please contact us for questions or booking 503.852.4433