Mark Bitterman Email & Phone Number

My mission is to discover, share, and sometimes create connections between people, places, foods, and traditions. I'm game for any form of communication. My shops, The Meadow, invite you to explore salt, chocolate, wine, and flowers, with locations in Portland Oregon, New York City, and Tokyo. As you can guess from the offerings at The Meadow, I'm an ingredient freak, with a particular obsession with the foods and drinks that hover between the fringe and the epicenter. I've written 5 books, one of which landed a James Beard Award. I consult with Fortune 100 companies, teach at institutions such as the Smithsonian and the Institute for Culinary Education, and collaborate with leading chefs from Japan to Ukraine. My (mostly good) luck has landed me in The New York Times, The Wall Street Journal, The Guardian, The Atlantic, O, GQ, Rachael Ray, Esquire, The Splendid Table, All Things Considered, Bizarre Foods, and dozens of other major network TV and radio shows. Food & Wine named me a Tastemaker and Cooking Light named me a Local Food Hero. I'm inclined toward motorcycles over surfboards, quality junk food over junky quality food, and the lunacy of the few over the wisdom of the masses. My career in food was born of a motorcycle trip in France where, at a truck stop, a bedazzling bite of a salt-studded steak carried my mouth and mind back to neolithic fires in the marshes of Brittany. I've been happily trying to find my way home ever since.

Listed skills include Culinary Skills, Food, Recipes, Cooking, and 31 others.