A buffet lunch is available to conference attendees in the Northwest Farm Credit Services room on level 2.

Come and join us for a special celebration of the history of the Oregon Wine Industry, including the presentation of a long-awaited Lifetime Achievement Award. The award ceremony will be accompanied by a multi-course feast of fantastic food designed by Chef Dustin Clark of Wildwood Restaurant, paired with our best wines with the help of Sommelier Savanna Ray. Special thanks to the Oregon Convention Center and their staff for putting it all together and Silicon Valley Bank for their generous support.
Dustin Clark: Executive Chef, Wildwood Restaurant
Clark's first two jobs in Portland were at Zefiro and In Good Taste cooking school. In 1998, Wildwood offered an amazing opportunity to cook “from the source”, as Chef Cory Schreiber put it, and Clark accepted. He has dedicated himself to the restaurant purely because of the concept: source the finest local ingredients, know your farmers, make lasting relationships, and the cuisine will always be more detailed than the final plate. Clark began collaborating with Schreiber on the menu in 2004, and when Chef Schreiber moved on from Wildwood in 2007, Clark was promoted to Executive Chef. Today, Clark creates weekly menus that take the Pacific Northwest cuisine Wildwood is known for to the next level. He elevates typical New American dishes by drawing on many different influences including Italian, Eastern European, Moroccan, French, and Indian.
Savanna Ray: Sommelier, Wildwood Restaurant
As Wildwood’s Sommelier for the last year, native Oregonian Savanna develops and maintains the ever-changing 300 label wine list. She is also an instructor for the International Sommelier Guild, on the Board of Directors of the International Pinot Noir Celebration, and coordinates the Sommeliers and wine service professionals at ¡Salud!
Wildwood Restaurant
Wildwood was founded in 1994 by Portland native and James Beard Award winner Cory Schreiber in NW Portland near Forest Park’s Wildwood Trail. Current Executive Chef Dustin Clark’s menus are inspired by the fresh seasonal produce that we are so fortunate to have throughout the region. The complexity of our dishes comes from the depth of flavor in the ingredients, most which are found within miles of the restaurant. Wildwood supports local farms which practice environmentally sound agriculture and sustainable farming. A Superior Cellars Award winner and longtime supporter of the Oregon wine industry, Wildwood’s commitment to using local ingredients extends to their wine program.