Aaron Barnett’s fascination with 60s and 70s culture, from food to music, began as a kid growing up in
Canada with parents who instilled in him a love of cooking and eating well. After graduating from Le
Cordon Bleu College of Culinary Arts in L.A., Barnett landed at Lumière in Vancouver, B.C., followed
by Restaurant Gary Danko in San Francisco—two of the world’s premier dining destinations. Learning
from the industry’s most talented and impassioned chefs proved to be pivotal for Barnett.
When he opened St. Jack in 2010, his mission was to create Portland Oregon’s quintessential French restaurant. The result—a homage to the traditional Bouchons of Lyon, taking on classic and often adventurous bistro fare using Pacific Northwest ingredients and Barnett’s expert influence—has indeed become a Portland institution. St. Jack has won multiple awards, including the Oregonian’s Rising Star in 2010, the Portland Rising Star Chef award in 2011, and a nod from James Beard in 2012. Like St. Jack, Barnett’s second project, La Moule, which opened in 2015, is a celebration of time, place, and rustic refinement, offering an unabashedly playful, modernized spin on retro, continental cuisine and French technique. When Barnett is not at his restaurants, he enjoys exploring Oregon and appreciating music with his wife and son.
Tyson Crowley of Crowley Wines has been making wine in The Willamette Valley since 1995, working at classic Oregon wineries like Erath, Brick House and Cameron. He started his eponymous winery in 2005 focusing on Chardonnay and Pinot Noir made with a focus on purity and a transparent, terroir-driven style. Farming is natural and all the vineyards are dry farmed as well.