The Painted Lady is celebrating two decades of fine dining in the heart of Oregon's Willamette Valle
THE Painted Kitchen
Celebrating 20 Years of Fine Dining at The Painted Lady Restaurant in Oregon's Willamette Valley
by Chef Allen Routt
The Painted Kitchen is at once a reflection of our journey and an insight into how we use purpose in our cooking, intention in our service, and a way to honor the land and people who make it all possible.
I’ve always admired athletes like Peyton Manning and Steph Curry who say games are won in the hours of preparation before the first whistle blows. For us, preparation begins long before the kitchen. It begins at the farm, in the vineyard, on the pasture, in the orchard, the field, and the wild hills that are foraged. It begins as well in the kilns and wood shops of the makers who help set the stage for what we do.
Over the years, I’ve created countless dishes, but curating this book to one hundred recipes gave us the chance to capture the stages of our growth and development. Each dish follows the rhythm of the seasons and is elevated by refinement, detail, and balance. Collectively, they define the heart of our eight-course tasting menu and the philosophy that has guided us at
The Painted Lady.
This is my cookbook. But it is not just about my cooking. It is about the community that has made this work possible: the hands, hearts, and seasons that continue to shape every plate we serve. It is a love letter to a valley, a table, and a life spent in the pursuit of something simple, beautiful, and true.
Within these pages you will meet farmers, vintners, foragers, and artisans whose commitment to quality and sustainability shapes everything we do. They are our collaborators, our partners, and the stewards of this valley whose ethos and dedication mirror our own.
Through stories, images, and insights, The Painted Kitchen offers a window into the philosophy of a restaurant built on trust, excellence, and a profound sense of place. It is both a tribute to those who have supported us and a testament to a valley whose character can be tasted in every glass poured and every plate served.
— Allen Routt
Verified as One of the Finest Properties in the World Since 2015
“When you imagine The Painted Lady, think Audrey Hepburn. The secret to the exquisite experience at this Four-Star restaurant is elegance and simplicity.”
Forbes Travel Guide
FOREWORD
by David Adelsheim 8
RECIPES 12–13
ABOUT THIS COOKBOOK 14–15
OUR STORY 16–17
OUR FOUNDERS 18–23
MY TOOLS 24–27
OUR PLACE 28–31
OUR PAINTED LADY 32–33
OUR HISTORY 34–41
OUR SEASONS 42–45
HONORING THE HANDS
A showcase of our local purveyors and makers 46–67
OUR WINE PROGRAM 68–73
THE WINEMAKERS
portraits and stories of the winemakers behind our pairings 74–103
THE RECIPES a collection of over 100 recipes of fine dining in Oregon's Wine Country 104–223
ACKNOWLEDGMENTS
228–229
Our Story
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Celebrating twenty years at The Painted Lady is a moment for us to honor the journey we've built together: from a shared vision in a small Victorian home to a restaurant shaped by purpose, passion, and the promise of what's still to come.
Jessica (Jess) and I were living in Las Vegas in the early 2000s. We had met in Miami, moved around, and had spent years running restaurants for other people across the country. Eventually, we came to the decision that it was time to fulfill our shared dream: to open a place of our own. Jess, drawing on her time and experience in Portland, Oregon, suggested that the Willamette Valley would be the ideal setting.
I hadn’t spent any time in that part of Oregon, so I was uncertain, but I trusted her. We visited in October of 2004, and the moment we arrived, I saw exactly what she meant. In many ways, it reminded me of the southwest corner of Virginia where I grew up. The people were warm and welcoming, the mid-October weather was beautiful, and the gently rolling fields seemed to burst with the abundance of diverse fruits, vegetables, mushrooms, and an incredible range of local ingredients.
I realized then that the Willamette Valley had all the intangible things I thought we would find when we had moved to Napa, only this place felt truly special. I think the moment that sealed it for me was when we visited Chehalem Winery unannounced for a late afternoon tasting, and they invited us to help sort the freshly harvested fruit. That simple gesture reflected the sense of community we were looking for. It felt like a place we could belong. When we returned to Las Vegas, we immediately started researching the region, looking at demographics, the economics, and where in the valley we might want to put down roots. We connected with a local realtor and began looking at properties. After exploring several options, it became clear that Newberg stood out, not just for its charm, but for its accessibility and central location. It felt grounded, like a place with a foundation we could build on.
Our agent eventually found a commercially zoned property in downtown Newberg: a home built in 1895, lovingly maintained, with its interior wood trim restored to its original period detail. We knew right away: this was it.
Still living in Las Vegas, I called my parents back East to tell them what we were doing. My mom said, “Oh my goodness, you’ve got yourself a Painted Lady.” I got off the phone, looked at Jess, and we both knew: we had just named what we were beginning.
We packed up, moved north, closed on the property, completed an eleven-week renovation, and opened our doors on the Friday of Memorial Day weekend, 2005.
This book, while some may call it a cookbook, is really a reflection. A reflection of the farmers, winemakers, purveyors, partners, and guests who have gifted us the opportunity to serve this valley for the last twenty years.
Cliff & Allison Anderson
ANDERSON FAMILY VINEYARD, HILLS AVA
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Cliff and Allison Anderson came in for dinner just weeks after we opened The Painted Lady in 2005. Not long after, they invited us up to their vineyard for a visit, an afternoon that would mark the start of one of the most enduring and meaningful friendships we've had in the valley.
Their vineyard is nothing short of breathtaking, perched high on a hillside in the Dundee Hills, overlooking the Willamette Valley like a quiet sentinel. That first visit, a traditional basket press was set up in the middle of the crush pad, and the scent of fresh fruit filled the air. We spent the day mostly observing, probably getting in the way more than helping, while chatting, sipping wine, and watching Cliff and Allison work. It was one of those idyllic Oregon days that reminds you why you chose this place. They still say we had a hand in the 2005 vintage, but I can promise you, that's far too generous.
If you've ever stood on that slope, glass in hand, looking out across the valley, you understand why Anderson Family Vineyard wines taste the way they do. The vineyard is dry-farmed, rugged, and alive with intention. But the real soul of the place is Cliff and Allison. They are two of the most gracious, open-hearted people I've ever known. Whether you're a winemaker, chef, or first-time visitor, you're welcomed like family, and that warmth shows up in every bottle they produce.
Their Pinot Noir, Chardonnay, and Pinot Gris are crafted in extremely small quantities, and they remain among the most honest and expressive wines in the country. No flash, no fuss, just quiet mastery and an unwavering commitment to doing things the right way, even when it's the hard way. At one point, they even made a port and a rosé, and I wouldn't be surprised if there's something else quietly aging in the wings.
Over the years, we've been incredibly lucky to pour their wines, not just the current vintages, but thoughtfully aged bottles from their cellar. These back vintages add depth, nuance, and a rare sense of continuity to our pairing menus, and they've become an essential part of our story here.
One of my favorite shared memories was traveling to New York to host a dinner at the James Beard House with Cliff and Allison. Sharing their wines on a national stage was an honor, but more than that, it was a joy to experience that night with friends who've walked alongside us since the very beginning.
Anderson Family Vineyard is more than a winery; it's a reflection of everything I admire in this valley: integrity, restraint, generosity, and heart. Their wines don't just pair well with our food; they echo our philosophy. I'm proud to pour them, and even prouder to call Cliff and Allison dear friends.
CHÈVRE CHEESECAKE
Yield 8
There are a lot of accolades and accomplishments you can reach for in this field, and I'm proud of so many of them for myself and our team, but more than anything, on several occasions we've had people, friends, extended family, and guests reach out to ask if I'll prepare something special they've had with us as a final meal, or last thing they'll eat. It's such an incredible honor and means so much to me personally. I can't think of anything more flattering, and it really puts a lot in perspective. The chèvre cheesecake we served for so many years was one of those dishes. The photo above was taken at our first time cooking at the James Beard House. It was served aside a buttermilk panna cotta (developed from the sweet and savory base found on page 106); the third was a strawberry parfait.
This trio was paired that evening with a 2008 Dr. Bergström Late Harvest Riesling.
FILLING
• 226 g cream cheese, softened
• 226 g fresh goat cheese, softened
• 325 g sugar
• 200 g egg yolks (4 yolks)
• 226 g cream
• 8 g vanilla
• 4 g salt
In a sauce pot, scald cream. Mix together sugar and yolks, then temper into cream. In a food processor, blend together goat and cream cheeses. While mixing, pour in cream mixture. Add vanilla and salt and blend until very smooth. Transfer cheesecake mixture to another vessel. Clean food processor bowl.
CRUST
• 1 package graham crackers
• 56 g melted butter
Break graham crackers into food processor. Pulse until crackers are a fine crumb. Slowly drizzle butter into the food processor while it is running. (The consistency of crust should be like wet sand.)
BAKE
Spray 8 individual 4 oz molds with pan coating. Wrap the bottom of the mold in foil. Press 1–2 tablespoons of graham cracker crust into the bottom of mold. Fill with cheesecake batter. Bake cakes approximately 30 minutes at 350°F in a water bath until set. Turn once throughout cooking process. Refrigerate until ready to serve and top with favorite fruit.
BLUEBERRY COMPOTE
• 450 g blueberries, fresh
• 50 g sugar
• zest and juice of one lemon
Combine all ingredients and bring to a simmer. Cook 5–6 minutes or until blueberries start to pop or wilt. Gently remove the fruit and reduce the liquid to half. Add fruit back in and chill for one to two hours.
SUGGESTED WINE PAIRING
Elk Cove Winery, Ultima, Riesling, Willamette Valley, Oregon
