With a huge appetite for knowledge, Padberg has traveled the world seeking to grow the skills that make him an exceptional chef. He continues to take on apprenticeships, training across the globe—from Tokyo’s Shunju to Couer des Loges in Lyon. He also makes it his business to learn everything he can about the food he uses. Padberg has built close personal relationships with the farmers that supply his restaurants, and looks forward to bringing his pristinely sourced meats and produce to Raven & Rose.
The menu at Raven & Rose reflects both the history of the 1883 Ladd Carriage House as well as the traditions of rustic cuisine—taking inspiration from both early American farmhouse cooking and the culinary traditions of Ireland and the British Isles.
“It is always exciting to use culinary classics as the source of inspiration for a dish,” says Padberg. “Here in the Northern Willamette Valley there is a strong agriculturual community, the ingredients bring the dishes to light.”
Dishes on Raven & Rose’s opening menu include Grilled Sturgeon, Clams, Shell Beans, Green Olives and Beef Short Ribs with Glazed Root Vegetables. Diners who wish to see Padberg in action can reserve seats at the four-person chef’s table in front of the wood-fire oven.