One of Food & Wine's Best New Chefs Partners With Tillamook® Cheese at Pebble Beach Food & Wine

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Executive Chef of Le Pigeon joins Tillamook Cheese at the premier epicurean lifestyle event.

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The cheese has a great balance of flavor and melts well. It doesn't disintegrate like other cheddars when used for cooking.

Which chef can begin his career by dropping out of culinary school? Gabriel Rucker, Executive Chef of Le Pigeon in Portland, Oregon. Tillamook Cheese is proud to announce its partnership with Rucker for the 2009 Pebble Beach Food & Wine event next week in Pebble Beach, California.

The second annual Pebble Beach Food & Wine celebrates 60 celebrity chefs and 250 wineries coming together to create a series of luxurious luncheons, delectable dinners, cooking demonstrations and wine tastings, forming one of the most decadent grand tastings in the country.

Rucker and special guest, Jason Barwikowski, Executive Chef of Clyde Common, will unite their epicurean tendencies to prepare sumptuous dishes made with Tillamook cheese at the Best New Chefs lunch, in which Rucker will prepare rabbit with phyllo chutney and black truffles, as well as an appetizer that incorporates Tillamook Vintage White Medium Cheddar. On the menu for Saturday and Sunday's demonstrations are Tillamook Vintage White Extra Sharp cheddar sliders, as well as maple-braised pork cheeks macaroni and cheese with Tillamook medium cheddar.

Rucker includes Tillamook cheddar on his menu at Le Pigeon and explains why he prefers to use Tillamook over other brands, "The cheese has a great balance of flavor and melts well. It doesn't disintegrate like other cheddars when used for cooking."

Since opening Le Pigeon in 2005, Rucker has been named Portland Monthly's Chef of the Year 2006, The Oregonian's Rising Star Chef 2006, Restaurant and Hospitality Magazine's Rising Star of 2007, among Food and Wine Magazine's Best New Chefs of 2007, and is a nominee for the James Beard Rising Star Chef 2009.

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About Tillamook County Creamery Association
The Tillamook County Creamery Association, formed as a farmer-owned cooperative in 1909, has earned a reputation as one of the nation's premier makers of cheese. TCCA is a national marketer of naturally aged cheddar and a variety of other cheeses, butter, and an extensive line of premium ice cream, sour cream and yogurt. TCCA is most famously known for its internationally award-winning Tillamook® cheddar cheese. For more information visit its Web site:

For more information, contact:
Martina Degliantoni or Ashley Sherrick        
Conkling Fiskum & McCormick, Inc.
(503) 419-4123 / (503) 802-4115
martinad @ @


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Ashley Sherrick

Martina Degliantoni
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