James Beard Chef Vitaly Paley Opens Headwaters This Fall at the Historic Heathman Hotel

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Melissa Broussard, 503-702-4620

 

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JAMES BEARD CHEF VITALY PALEY OPENS HEADWATERS THIS FALL AT THE HISTORIC HEATHMAN HOTEL
The celebrated Pacific Northwest chef takes the helm of the dining destination after dramatic renovations, boasts menu highlighting the best of Oregon, raw bar and Russian Tea Court  

 

PORTLAND, Ore. (September 28, 2016) – In fall of 2016 after a dramatic renovation, chef/owner Vitaly Paley, his longtime wife/partner Kimberly Paley and Garrett Peck will open Headwaters, the reimagined dining room at the Heathman Hotel. Chef Vitaly Paley will be the third James Beard Best Chef Northwest winner to take the helm of the Portland institution, a long running dining destination in the Pacific Northwest. The property, which possesses a storied culinary history, was constructed in the early Twentieth Century and is a member of the National Historic Register. Named for “the source”, Headwaters will showcase local ingredients from Oregon’s diverse bounty, from farm to sea. The menu at Headwaters will embrace the past, while building a brand new chapter for the grand restaurant with Paley’s renowned cooking style.

 

“It’s an absolute honor to be in this space, to stand where so many greats have stood, and to serve where so many Portlanders have dined throughout the history of this city,” says Headwaters chef/owner Vitaly Paley. “We’re exploring the importance of that history here on the menu, while looking ahead to building a bright new chapter for this grand restaurant.”

 

The menu is an expression and collaboration between Vitaly Paley and Executive Chef Ken Norris with Pacific Northwest flavors flowing throughout. Ken Norris moved to Portland in 2010 from New York where he worked in acclaimed kitchens including Marcus Samuelson’s August Restaurant. He made a splash in Portland after opening the critically acclaimed Riffle NW, a catch-inspired seafood restaurant, receiving a 2013 nomination for “People’s Best New Chef” from Food & Wine Magazine. Through Paley and Norris’ collaboration, they will emphasize classic French techniques in a modern manner, exploring the historic significance of the Heathman, the region and its past. The Hearth, a focal point of Headwaters, will feature baked oysters and other shellfish with creative preparations, and a daily selection of whole roasted fish sold by the pound, served with simple accompaniments allowing the sustainably sourced fish to shine through. Other sections of the menu will feature spit roasted items like duck, chicken, and game. A playful section titled Seafood According to French, will include some of Paley and Norris’ favorite old school but modernized seafood preparations, served tableside in a grand yet unstuffy manner, like Papillote with black cod, fall ratatouille and vin blanc sauce and Bonne Femme with petrale sole, mushroom duxelles and sea urchin butter. The pastry program will be led by chef Jeff McCarthy, including dishes such as a Pistachio Financier with saffron cremeux, ginger milk crumbs, yogurt coulis, and Gingerbread Baba with rum glazed hasselback pear, and butter pecan ice cream.

 

The chefs pay homage to the rich history of the location by reviving the iconic tea court, adding a Russian flare that speaks to Paley’s own heritage, with a bit of inspiration pulled from his notable pop-up DaNet illustrating pre-Soviet Russian cuisine. The Russian Tea Court will serve Vitaly’s creative interpretations from the classic pastime, adding a jolt of energy to tea time. The menu will comprise of both sweet and savory Russian dishes. Sweet tea companions include Steopka (Grandma’s sour cream cake), Kiev Torte (layered cake of hazelnut meringue and hazelnut cream), Jams, Rooftop Honey, and Sushki (dried sweet bagel like cookies much like biscotti, meant to be dipped in tea). Savory dishes will include Khachapouri (Georgian cheese bread filled with different kinds of cheeses, drizzled with honey), Smoked and Kippered Fish (to include salmon, steelhead, sturgeon, sable), Butterbrodi (open face finger sandwiches on house rye, various toppings), and Walnut Pesto Stuffed Eggplant Rolls. Tea service will feature a traditional Russian samovar service option with teas from Smith Teamaker, plus wines, champagne, and vodka.

 

The main dining room boasts a complete redesign of the former space, from the repositioning of the bar, to opening of the floorplan and kitchen. Designed to be approachable, open, and bright while sexy and stylish. The vibrant and bustling space which is open to SW Broadway, and is adjacent to the Heathman Hotel lobby and Tea Court. Vitaly Paley designed the kitchen himself, with a chef’s needs in mind. By opening the kitchen, there’s a focus on the hearth, central to the menu at Headwaters. Adjacent to the oven sits the raw bar complete with beautifully stacked plates, risers, chalk boards and ice displays, which will be home to wondrous sea creatures including a range of oysters. The property’s iconic tea court featuring rich wood paneling will serve as the setting for tea service at Headwaters.

 

About Headwaters:
Headwaters is located in the historic Heathman Hotel in Downtown Portland. In fall of 2016 after a dramatic renovation, chef/owner Vitaly Paley, his longtime wife/partner Kimberly Paley and Garrett Peck will open the reimagined dining room at the Heathman Hotel. The property, which possesses a storied culinary history, was constructed in the early Twentieth Century and is a member of the National Historic Register. Chef Vitaly Paley will be the third James Beard Best Chef Northwest winner to take the helm of the Portland institution, a long running dining destination in the Pacific Northwest. Named for “the source”, Headwaters will showcase local ingredients from Oregon’s diverse bounty, from farm to sea. The approachable menu is an expression and collaboration between Vitaly Paley and Executive Chef Ken Norris with Pacific Northwest flavors flowing throughout. The pastry program will be led by chef Jeff McCarthy. The chefs will pay homage to the rich history of the location, reviving the iconic tea court, adding a Russian flare that speaks to Paley’s own heritage, with a bit of inspiration pulled from his notable pop-up DaNet illustrating pre-Soviet Russian cuisine. Headwaters will showcase Paley’s renowned cooking, which helped him earn Portland Monthly’s 2012 Chef of the Year and a 2012 Empire Builder Award by Food & Wine. Chef Paley also received the 2005 James Beard Foundation Best Chef Pacific Northwest award, was nominated as a 2012 and 2013 James Beard Foundation Semifinalist for Outstanding Chef, and was a victor on Food Network’s popular series Iron Chef America. Paley, considered the Dean of Portland Chefs for many years, rediscovers Pacific Northwest culinary pathways and follows the footsteps of Oregon’s own James Beard. Headwaters is located at 1001 SW Broadway (The Heathman Hotel), Portland, Oregon 97205. Find more information at www.headwaterspdx.com, by phone 503-790-7752, and for private dining information, call 503-790-7126. Follow us on Facebook, Twitter, and Instagram at HeadwatersPDX.

 

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Contact 
Broussard Communications
Melissa Broussard, 503-702-4620