2018 Portland Rising Star Artisan George Kaden of Grand Army Tavern

2018 Portland Rising Star Artisan George Kaden of Grand Army Tavern
March 2018

Grand Army Tavern
901 NE Oneonta Street
Portland, OR 97211

Recipe

Photos

Inspired by his hard-working parents, New Jersey native George Kaden began washing dishes at 14. After graduating from the Culinary Institute of America in 2005, Kaden soon scored his first New York restaurant gig at the Core Club with Chef Dan Kluger. After three years (two of those as a sous chef) he moved onto Marco Canora’s Hearth. During Kaden’s six-year tenure (four as chef de cuisine) he developed the charcuterie program and cooked a meal for Alice Waters as she sat at the pass.

Kaden and his wife, Annalisa Maceda, grew tired of the city life and, seeking a change of scenery, made a crosscountry journey ending in Portland. Kaden soon joined Vitaly Paley’s team at Imperial, where he assisted with charcuterie production.
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All the while, the couple writing and rewriting business plans for their own concept and searching for investors. They popped-up around town and originally planned for a vegetablefocused restaurant. It took two years, but after finally landing on the right concept, securing funding, and finding the right space, the Kadens launched pork passion project, Grand Army Tavern. Kaden gets in one pig a week and bases the menu on whole utilization of that hog. The centerpiece is always a pork slider platter featuring pork products made in-house: smoked bierwurst, grilled baloney, maple glazed ham, schnitzel, spiced butt roast, Cuban-style roast, hock ham, smoked belly, and more. Kaden only needs to sell 100 platters a week to be in the black, setting an example for aspiring chefbutcher-artisan-entrepreneurs everywhere.