Chef Aaron Arko of the Marriott City Center in Downtown Portland shares his Achiote Braised Short Rib Recipe

The City of Portland is both a time capsule for and a mirror image of, the City of Berkeley California. The “Saturday Market” at the Tom McCall Waterfront Park is rife with imagery of Telegraph Avenue from the sixties and seventies; street vendors peddling their wares of handcrafted jewelry, paintings, knick-knacks, and bric-a-brac. Full frontal tattoos, frisbee-sized piercings, and pot for purchase, sale, or barter on full display throughout the waterfront walk. Away from the downtown bustle are the neighborhoods; micro-cities reminiscent of Northeast Berkeley with its markets, restaurants, and anything else you could want or need, all within walking distance. Restaurants like Pok Pok, the James Beard Award-winning Thai restaurant Andy Ricker started in his house, where tourists from all points vie with locals for hour-long waits. The industrial section of Portland is experiencing the same transformation as did South and West Berkeley; designer shops and high-end retailers nestled between steel fabricators and salvage yards. Here I found Olympia Provisions; purveyors of handmade charcuterie, sausages, and other forms of meatful goodness.

So it is here, in the middle of the Hipster Mecca of Portland, that I met Chef Aaron Arko from my hometown of Pinole California; a town that, to this day, remains unabashedly unhip. The fact that Chef Aaron grew up with, by his account, “Hippie Parents” who grew their food in their backyard is one of the contrasts that make the Chef unique. One could surmise that Chef Aaron would be one of the many chain-smoking, super-tatted, over-pierced chefs that take up kitchen residency in Portland. But this is not the case; Chef Aaron boasts none of the accouterment necessary to make an episode of a Gordon Ramsey TV show. Although his pedigree is substantial enough to warrant tattoos for every accomplishment, that’s just not his style. After completing culinary school in Southern California, Chef Aaron cut his chops in San Diego and Carlsbad then had stops in Lake Tahoe and New York City. He also partnered with his former mentor and together, they opened a restaurant. After a successful albeit stressful venture, they sold the business and Chef Aaron was awarded the Executive Chef position at the Marriott City Center.

Since coming to work in Portland he has revamped not only the menu but the staff as well, demanding professionalism while encouraging creativity. Small town work ethic in the big show, that’s how the kid from Pinole rolls (he’s actually 43).

But don’t be fooled by his seemingly conservative persona; he still catches some tasty waves, loves good local brew, and has mad skills in the kitchen. Check out his Seared Tuna with Candied Pineapple Fried Rice, Tempura Asparagus, and Shoyu Mustard, or this show-stopper; Petit Filet Mignon with Potato Croustades.

When I asked for one of his favorite recipes, he responded with a classic including a twist that expresses his California culinary roots.

Click here for Chef Aaron Arko’s Braised Short Ribs in Achiote Sauce, Roasted Fingerling Potatoes, Honey Roasted Cippolini, and Grape Tomatoes with Crispy Fried Leeks; or the next time you’re in Portland, stop by The Marriott and let Chef Aaron make it for you.

Enjoy-RTK

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