‘Top Chef’ Portland’s Sara Hauman on self-confidence, yogurt and the importance of little fish By Michael Russell, oregonlive.com
Share: Top Chef contender Sara Hauman at Soter Vineyards in Carlton, Ore., May 6, 2021, where she is head chef.
PORTLAND Sara Hauman didn’t set out to become “Top Chef’s” granola-crunching, yogurt-loving “weird girl from Portland.”
The 34-year-old, one of two chefs with local ties featured on the popular reality show’s first Portland season, says that yogurt just happened to be front-and-center in the “Top Chef” fridge whenever she needed dairy, which over the first sixepisodeswasoften. And, yes, in her day-to-day life, she does use yogurt as a replacement for sour cream or buttermilk, leaning on the ingredient to add some natural tang to a dish.
Willamette Week
The need for strong, independent local journalism
is more urgent than ever. Please support the city we
love by joining Friends of Willamette Week.
“Top Chef: Portland,” Episode 7 Recap: Is Portland Over? It’s the last-chance dance for one of this season’s local cheftestants. IMAGE: David Moir/Bravo. Updated May 14 Last week, we were left with the promise that local chef Gabriel Pascuzzi and his eliminated partner, Nelson German, from Oakland, Calif., would be headed straight back from the Gorge to the Top Chef Kitchen to face off in a sudden death
Last Chance Kitchen. The winner would get to reenter the game for another shot at the title.
‘Top Chef’ Portland’s Sara Hauman on self-confidence, yogurt and the importance of little fish
Updated May 11, 2021;
Posted May 11, 2021 Top Chef contender Sara Hauman at Soter Vineyards in Carlton, where she is the head chef.Mark Graves/The Oregonian
Facebook Share
Sara Hauman didn’t set out to become “Top Chef’s” granola-crunching, yogurt-loving “weird girl from Portland.”
The 34-year-old, one of two chefs with local ties featured on the popular reality show’s first Portland season, says that yogurt just happened to be front-and-center in the “Top Chef” fridge whenever she needed dairy, which over the first sixepisodeswasoften. And, yes, in her day-to-day life, she does use yogurt as a replacement for sour cream or buttermilk, leaning on the ingredient to add some natural tang to a dish.
Willamette Week
The need for strong, independent local journalism
is more urgent than ever. Please support the city we
love by joining Friends of Willamette Week.
Top Chef Portland, Episode 6 Recap: They Who Smelt It This week contained a high for one of our two local chefs on this season of Top Chef: Portland and, for the other, a real low point. IMAGE: David Moir/Bravo. Updated May 6 at 11:52 PM You win some, you lose some. This week contained a high for one of our two local chefs on this season of
Top Chef: Portland and, for the other, a real low point. I won’t say more up front, just in case you wandered onto this recap before watching the episode although, like, that’s on you.
Soter Vineyards Announces Sale of North Valley Brand
North Valley Vineyards, a partnership between Tony Soter and veteran Winemaker James Cahill, is now owned by new investors led by James Cahill. May 06, 2021
FOR IMMEDIATE RELEASE Beginning this season, Winemaker James Cahill will take the reins of the North Valley Vineyards brand, signifying a natural and amicable parting of ways with Tony Soter and Soter Vineyards. The sale represents significant commitment by Cahill, who has worked for Soter for the last 19 years and has been a partner in the North Valley brand since its inception.
“Working alongside James for the last twenty years has been both the key to our many successes and a great pleasure. The quality of his work is underscored by the quality of the person.”