Eric Joppie

Eric Joppie, Olympia Provisions, Portland, OR

The Feeder:

Eric Joppie, Olympia Provisions
 

What They Feed:

exceptional Pacific Northwest cuisine highlighting Olympia Provisions products, complemented by ingredients from local farms, foragers and sustainable fisheries
 

Seeders They Support:

Your Kitchen Garden, Black Locust Farm, Groundworks Organic, Blue Truck Produce, Nevor Shellfish, TwoXSea, Gathering Together Farm, Baird Family Orchard, DeNoble Farm, Sauvie Island Organics
 

Their Story:

Sometimes an amazing food experience can inspire an entire change of path: being blown away by the restaurants in San Francisco on a trip to the Bay Area confirmed Eric Joppie’s decision to leave business school and enroll in the California Culinary Academy. His culinary externship took him to London, which led to eating and drinking his way through Spain, France and Morocco prior to returning to the US. Eric’s kitchen career started at Castagna in Portland, coincidentally on the line alongside Elias Cairo and Nate Tilden (now co-founders of Olympia Provisions). But he felt the pull back to Northern California and made the move, spending the next decade really developing his style and deep appreciation for farmers and farm-to-table cooking.
Olympia Provisions
In 2012 Eric returned to Portland and took the helm at the intimate wine-centric restaurant, Bar Avignon. His focus there was always West Coast Cuisine with as much as 75% of the product used in the restaurant coming from local farms and farmers markets, including the restaurant’s own Broken Fence Farm.
Eric has recently reunited with his old friends Eli and Nate at Olympia Provisions and is now in the kitchen at their Northwest restaurant. Since their meat program is “pretty locked in”, Eric is focusing on increasing the seasonality of the menu, continuing to work with local farms and really upping the game in using small, sustainable fish purveyors like TwoXSea and Nevor Shellfish.
Eric continues to use and appreciate simple, old-world techniques and give diners a food experience that is familiar and comforting but different from what they could create at home.

 
What Inspires: Chefs cooking the Bay Area, reading books, asking farmers “What do you like to grow?” and “What works well in your fields?”

Favorite Portland Farmers Markets: Portland State University (PSU), Buckman, Shemanski, Montavilla, Woodstock
 
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