JinJu Patisserie, and chef Timothy Wastell win James Beard awards
Why it matters: Rose City's continued presence in recent years at the awards, which honor excellence in food, wine, baking and hospitality, cements its status as one of America's most innovative food cities.
The latest: JinJu Patisserie — known for its weekend specials like hazelnut-chocolate kouign-amann, matcha red bean pain suisse and extra-flaky, twice-baked croissants — won for Outstanding Bakery.
In an acceptance speech, pastry chefs Jin Caldwell and Kyurim "Q" Lee dedicated the win to the Portland community for "showing us love since day one" when they opened in 2019.
What they're saying:"Portland has opened the door wide open to us," Caldwell told Axios Chicago in an interview backstage.
Plus: Timothy Wastell of Amity-based winery Antica Terra secured the win for Best Chef — Northwest and Pacific.
Wastell, who previously worked at Portland's former Old Salt Marketplace, beat out two other Oregon-based contenders: Nodoguro 's Ryan Roadhouse and Josh Dorcak of Ashland's MÄS, who have both received nominations in the past.
Fun fact: The James Beard Foundation is named in honor of the iconic Portland-born food writer and chef.
Judges passed on Mount Tabor's French-inspired bistro Coquine for Frasca Food and Wine, a Boulder, Colorado-based Northern Italian eatery.
Coquine chef Katy Millard has been recognized by the awards several times in the past for her commitment to seasonality and her signature everyday-style cooking.
Scotch Lodge, the Central Eastside whisky-focused cocktail bar with a top-shelf food menu to boot, lost out to Chicago-based Kumiko, for Outstanding Bar, one of three new beverage categories that debuted this year.
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