NTF: How did you get started in the restaurant business? Please talk about your schooling and any travel you've done to learn more about various cuisines. Tim: I was going to the University of Oregon, and like most students, I needed to work. I started in the restaurant business to put myself through school. It didn't take me long to realize that if I was going to work in the restaurant business, I would rather be in the back of the house. I really enjoyed cooking and did a lot of it through college. When I graduated, it was the only thing I could really make money at so I got serious about it. I went to California and worked with some of the better chefs in the Napa Valley. I worked at a restaurant called Miramonte with some talented French chefs. They were very old school, very by the book and I did my apprenticeship there for 3-4 years. It was great, definitely the best experience I've had in the kitchen. That's where I learned the fundamentals of cooking, but what I remember most is their commitment to cooking. You've got to be truly committed to all the different steps, like going out and getting the finest ingredients. For example, the best turkey possible and the best vegetables, and to be committed to all the technical things that need to happen prior to a dish coming out wonderfully. The French chefs possess a certain integrity that you don't see duplicated anymore, so I must pay great homage to them. NTF: When did you first realize you liked to cook? Tim: When I was young, I picked up more baseball bats than fry pans. But my mom was a great cook, a pure natural cook. She's the kind of person who opens up the refrigerator and makes beautiful food out of whatever's there. Cooking in our home was a family event and everyone cooked together. I mostly assisted my mom while she was making dinner. Thanksgiving was a major event in our family because everyone lived close together in Los Angeles. For Thanksgiving and Christmas we had turkey and one of the things I love about turkey is that the smell conjures up those family feelings. That's important and I think that's what a lot of people like about turkey. NTF: What are some of the characteristics that differentiate turkey from other proteins, such as versatility, preparation tips, etc.? Tim: Turkey is lean and it's very versatile. It goes great with a wide variety of vegetables and chutneys and you can take it in a lot of different directions from Moroccan dishes to Caribbean chutneys, from American regional to classic Latin American recipes. NTF: Please describe your restaurant (upscale white tablecloth, casual dining, neighborhood spot, etc.). How does turkey fit into the scheme of your operation? Tim: The Painted Table is a really fun restaurant. It's all about art, both on the table and in the dining room. You'll find art in the food, as well as on the oversized plates we use for service. We feature the local painters and sculptors who paint these plates, which are always for sale. There is also a revolving art show on the walls, continuously supporting local artists. NTF: How do you currently menu turkey at your restaurant? Tim: At The Painted Table, our Two Way Turkey is legendary. We also serve a lot of turkey burgers - they're lean, they're versatile and you can serve them with both spicy and mild side dishes. I also menu a paillard of turkey using a turkey breast, pound it flat, do a quick sauté and serve it with wild rice and a nice light au jus. People seem to like that quite a bit. NTF: What beverage(s) would you pair with your Two Way Turkey? What beverages do you suggest pairing with other turkey dishes you menu? (include wines, beer, nonalcoholic) Tim: I would recommend a nice Oregon Pinot Noir, a nice fruity Pinot Noir or a rich velvety chardonnay. The Pinot works best because the "turkey buco" part of the dish is braised in a rich turkey stock made of tomato products. NTF: Have you ever heard from your patrons about their favorite turkey dish at the restaurant? Tim: The Two Way Turkey is legendary in town. We've been doing it for seven years now - it's a fun way to eat turkey and people seem to love it. Preparing turkey in both an osso buco style and as a roulade is an interesting way to present turkey, and the patrons like that. People come to restaurants like this to be amused not just by the flavors but the ideas and the concepts of a dish. This dish is particularly playful. It shows a different twist on the old theme of roasting a turkey. NTF: What's YOUR favorite way to eat turkey? Tim: My favorite way to eat turkey is when I'm not cooking it! Because I'm cooking almost every day of the year, I like to just show up with a bottle of wine and enjoy... I'm never critical. NTF: How do you use the web as a tool in your work? Tim: I surf the net for a variety of different reasons. You can find a wealth of recipes and sourcing ingredients, as well as where to find the best turkeys. And now there's so much product available that can be shipped overnight. I think the net has provided access to a lot of different ingredients from around the country that we couldn't get before. It is amazing at how many ingredients chefs can order by mail. Because turkey is now an everyday menu item, the net makes it really easy and quick to get the ingredients needed to try any number of new and exciting recipes.