George began his culinary career washing dishes in a butcher shop at fourteen years
old. And in over twenty years he has seen a wide variety of kitchens. In 2005 he graduated from
the Culinary Institute of America and moved to New York City.
George’s first position in New York was with Dan Kluger at the Core Club, a private club
in midtown Manhattan. He worked there for three years and received a rigorous education in
how to be creative and still make a business profitable.
After the Core Club, George spent six years as Chef de Cuisine for Hearth Restaurant in
the East Village. During his tenure there, Hearth received a three-star review from Bloomberg
Magazine, a two-star review from the New York Times, and was one of five finalists in the
James Beard Awards’ category for Outstanding National Restaurant.
George left Hearth in spring of 2014 to travel and pursue opening his own business.
During his time in Portland he has held a myriad of jobs from making sausage at Imperial, to a
brief stint as executive sous chef at Renata.
In 2017 George opened Grand Army Tavern with his wife Annalisa Maceda in the
Woodlawn neighborhood of Northeast Portland. The menu at Grand Army Tavern is
representative of all of his cooking experience, from whole animal butchery and charcuterie to
vegetable preparations sourced from local farmers and small producers. In the spring of 2018
he was awarded Rising Star Chef from Star Chefs magazine for his work with whole animals
The Flâneur is an idea originating with the French poet Charles Baudelaire in the mid-19th century. Baudelaire made the observation that many people were strolling thru the arcades of Paris seeking an authentic experience in an unstructured way. He believed that looking at the world with a sense of curiosity and at a slow pace could reveal a life of significance. Similarly the French philosopher Kierkegaard said “the mind functions optimally at 3 miles per hour.” The turtle walker signifies that pace, the slower you walk the more you observe and the more you learn.
Founded in 2013, Flâneur Wines crafts site-specific & vintage-driven Oregon wines
Between our winery & tasting space in Carlton, and estate vineyards in the Ribbon Ridge and Chehalem Mts AVAs, we host a campus of experiences. We are dedicated to producing wines that reflect the time and place where they were grown. Winemaker Grant Coulter joined us beginning with the 2016 vintage, having spent the nine years prior to that at Beaux Freres.
A DINNER PREPARED FROM ONE PIG
1st. CHARCUTERIE & SALADS
Maple Glazed Ham, Blood Pudding Pie, Tête a Cochon, Pâté Grand-mère, Trotter Rillettes, Mortadella with bread & butter pickles, Grand Central's toasted Campagnolo, spicy beer mustard
Spiced Carrots & Pistachio
Kohlrabi, Fennel & Lemon Preserves
2nd. THREE PREPARATIONS OF ROASTED PORK
Bacon wrapped Pork Loin, Smoked Belly, Käsekrainer Sausage with mustard jus, smoky beans and greens & country style potatoes
Winter Spice Cake with whipped cream, orange confit, caramelized apples, huckleberry sauce
$85 per person includes gratuity. Flaneur Wines offered separately a la carte, by the glass and bottle.
Tickets are non-refundable but are transferrable.