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A few worth seeking out include Nong’s Khao Man Gai, whose simple poached chicken can be a transcendent experience Potato Champion, an absolute must after that late night drinking binge and Bing Mi!, home of tasty hand-held Chinese street food. In recent years, somewhere between 400 and 600 of these mobile kitchens have popped up in Portland, offering every fancy treat you could imagine: crab burgers, prosciutto pizza, kale wraps, steak frites, lobster rolls, Korean tacos, raspberry jam waffles.the list is endless. Perhaps in spite of the rain, food carts are the rage in the Pacific Northwest. Naomi Pomeroy and Gabriel Rucker are other Portland-based James Beard winners, running their respective restaurants Beast (celebrated for its charcuterie plate) and Le Pigeon. Meanwhile, Portland’s Andy Ricker (James Beard award winner in 20) has been making huge waves with his Pok Pok Thai eatery – he now oversees several locations, including one in New York, and his fish sauce chicken wings are legendary. Seattle’s most lauded chef, though, is probably Tom Douglas, with three James Beard awards and several popular eateries in the city, including Serious Pie (a gourmet pizzeria) and Palace Kitchen (an eatery emphasizing Northwest ingredients cooked on an open applewood fire). Seattle native Zoi Antonitsas (one of Food & Wine magazine’s best new chefs in 2015), who helped establish the highly regarded Westward, has a new much-buzzed-about place opening in Pike Place MarketFront with a focus on high-quality fresh and preserved fish. In recent years Seattle, the Pacific Northwest's emerald jewel, has become awash with celebrity chefs. After all, Northwesterners care about the pedigree of their meals, and in the growing season many ingredients come from a local farmer’s market, regional rancher or even someone's backyard. If you find yourself dining among locals here, don’t be surprised if the conversation turns to where the food was grown, harvested and prepared.

His philosophy set the tone for this region’s food ideology – local ingredients, sustainably sourced and organically managed. An Oregon native, chef, cookbook author and media personality, Beard championed simple cooking techniques that highlighted fresh flavors. Modern Pacific Northwest cuisine has been highly influenced by the late James Beard (1903–1985). Mix in abundant rainfall, nourishing temperatures and a steady stream of ambitious, innovative chefs, and you’ve got the right combination for some of the country’s best creative gastronomical experiences.