win all this great stuff! (and more not pictured)

Among the items in the raffle are:

• $50 gift certificate to DOC
• $50 gift certificate to Grain & Gristle
• $25 gift certificate to Brass Tacks
• $25 gift certificate to Salt, Fire and Time
• Salami from Olympic Provisions
• 2 $25 gift certificates to Beacon Sound
• 2 free haircuts at Bishops
• 2 one-of-a-kind handmade notebooks from Publication Studio
• Gigantic gift basket from Bob’s Red Mill
• 2 $20 gift certificates Groundwork Organics
• Gift pack of 5 new books from OSU Press
• Scout Book pack from Pinball Publishing
• 6 new records from Mississippi Records
• Prints from Buy Olympia/ Land
• Membership to Oregon History Society
• Dill Pickle Club books, posters, T-shirts and tote bags
• (Last but certainly not least) jars of the pickles!

There’s only one way to win these goods…show up at Monday’s event. Get your tickets now.

David Barber of Picklopolis

Q: Tell us a bit about your pickles. Any special processes you used in crafting them?

A: Since 2004 Picklopolis Garlic-Dill Pickles have been barrel fermented naturally using only salt, water, spices and garlic. We never heat process them.

Q:What is your interest/ background in cooking.

A: I have been cooking professionally for 40 years. I started making pickles with my father when I was 6 years old. My first pickle was watermelon rind from a watermelon I grew myself. I still use the same recipe.

Q: What is your cooking philosophy?

A: Use the best ingredients, sourced as close to the end product as possible. The more we know about how our food got into us, the healthier and happier we will be.

Q: What is your favorite thing about Portland’s food community?

A: The intense interest in diversity.

Q: Why should you be crowned “Pickler of the Year”?

A: Picklopolis Pickles are the best Pickles in Portland. The Kingdom of the Brine rules!

Thanks David. See you Monday at the #perfectpickle!

Who will reign the Perfect Pickler?

We are just days away from the 2nd Annual Perfect Pickle (this Monday! Holocene!) and we wanted to demystify the awarding of Portland’s Top Pickler of the Year. Who decides? Who are these  fermentation fiends? What are their qualifications?

This year, we have been very lucky to procure some of the smartest and saltiest judges, including:

• Byron Beck, of byronbeck.com
• Dave “Killer Bread” Dahl
• Erin deJesus, of EATERPDX
• Anne Marie DiStefano, of Bread and Brew
• Lola Milholland, of Edible Portland

This year we also look forward to our new Perfect Pickle category: “People’s Choice” and all of you pickle aficionados will get your chance to taste and judge this most prestigious accolade.

Check out our profiles of our judges (w/ bios and pics) after the jump!

Byron Beck: Byron Beck is a self proclaimed “Internet Talk Show Host/Blog Guy/Contributor who serves up the latest gossip, news, rants and raves.” Now the former Willamette Week columnist and man-about-town can add “talk radio show host” to his resume which will launch on KXL Feb. 13.

Erin deJesus, EaterPDX: Erin DeJesus is a pop-culture obsessed writer and editor whose work — about everything from indie all-girl choirs to DIY-ing a loved one’s funeral — has appeared in publications like Bust, Bicycling, and More Intelligent Life. Since 2011, she’s been the editor of Eater PDX, the Portland restaurant, bar, and nightlife blog. Read up at pdx.eater.com.

Anne Marie DiStefano

Anne Marie DiStefano, Bread and Brew: Anne Marie DiStefano is a freelance writer, writer’s assistant, and the restaurant critic for the Portland Tribune. Her column, Bread & Brew, appears every second week. Her celebrity judging experience includes the amateur potato cooking contest at the Oregon State Fair and Lompoc Brewing’s Chowder Challenge.

Dave "Killer Bread" Kah

Dave “Killer Bread” Kahl

Dave’s story: “I was a four time loser before I realized I was in the wrong game. 15 years in prison is a pretty tough way to find oneself, but I have no regrets. This time around, I took advantage of all those long and lonely days by practicing my guitar, exercising, and getting to know myself–without drugs. To my utter amazement, I started liking what I was seeing. It’s been said adversity introduces a man to himself, and I found this to be true. A whole lot of suffering has transformed an ex-con into an honest man who is doing his best to make the word a better place…one loaf of bread at a time.”

Lola Milholland, Edible Portland: Lola Milholland is the assistant editor of Edible Portland, a publication of the nonprofit Ecotrust. She has a super intense interest in food that she has explored in stories for Edible Portland, meatpaper and Gastronimica. She is really excited about a multi-media project she is working on this coming year called Oregon Mushroom Stories.

Gena Renaud of Yume Creations

 Q: Tell us about your background and interest in cooking.

A: My professional background has been in art and design. I’ve designed for Willamette Week, Oregonian, Nike, Adidas, Johnson & Wolverton, Mobius Design and worked in fabrication for Michael Curry Design. Last year I opened Yume Confections, which specializes in handmade Japanese sweets. My manju (a sweet bean cake) are on the dessert menu at Biwa Restaurant, and a selection of confections are available at the Jasmine Pearl Tea Merchants. This month I will be at The Portland Japanese Gardens every Friday from noon to three in the Pavilion selling a selection of sweets and talking about the tradition of wagashi (traditional Japanese confections).

Q: What is your cooking philosophy?

A: Start with the freshest ingredients (hand picked if possible) paired with inspiration. Be adventurous in eating and in cooking, and most importantly — make it tasty! Oh — and teach your kids to cook and forage. Family food traditions are important to pass on.

Q: Why should you be crowned “Pickler of the Year?”

A: Before I started making traditional Japanese sweets, I spent the past thirteen years putting up pickles and preserves each summer to be given out to family and friends at Christmas. The fact that I’m here is a testament to the confidence some folks have for my spicy garlic dills! Considering that I’m probably out of my league, I represent the underdog — I’m an advocate for being adventurous, getting out of your comfort zone and trying new things, both in life and in cooking.

Thanks Gena! See ya at Holocene this coming Monday at the Perfect Pickle!

Erin Williams of Olympic Provisions

Q: What is your interest/background in cooking?

A: I never intended to be a chef. I earned my Bachelor’s degree with honors in both Politics and Italian and English Literature, and planned to pursue a career as a professor of literature. I took a year off of school after graduation, to try something different before pursuing a Ph.D. Through a combination of sheer will and luck, I got a job at the best restaurant in town, a small French dinnerhouse in northern-central California wine country. I worked pantry and pastry for their four-person kitchen, and it was and still is the hardest job I ever had. With a massive prep list, exacting standards and the finest chef I have still ever worked for at the helm, there was no room for error. I was given a two month trial to prove I could make it, and from that moment on never looked back at the Ivory Tower of academia.

Q: What is your cooking philosophy?

A: I was born in Pennsylvania Dutch country, where growing, butchering, and preserving your own food is a way of life. I was raised on solid farmhouse meat and potatoes for the body, and ethics of hard work and frugality for the soul. My love of well-executed simple, nourishing food prepared from great ingredients with little or no waste has been a guiding influence throughout my culinary career.

Q: Why should you be crowned “Pickler of the Year?”

A: My love and respect for the earth and its creatures and the domestic pleasures of hearth and home guide my continued belief in the beauty and necessity of simple food, well-prepared, with careful attention to frugality, resourcefulness and nourishment of body, soul and earth.

Thanks for thoughtful responses Erin! We look forward to trying those pickles at the Perfect Pickle! As a reminder, you can still get tickets (just $10!) through the Portland Mercury; get the details here.

Jobey Bailey of DOC

Q: What is your cooking philosophy?

Our philosophy is to treat every protein, all produce, with respect. It takes time and effort to grow and raise these products – our food lets the flavors of the individual item shine through. The restaurant revolves around preserving. 99% of our shopping is done at farmers markets, so in the winter, when there aren’t farmers markets, we rely on our canned goods. The best thing about farmers markets is I get to exchange money with the person responsible. Growing up in an agricultural community, I appreciate small farms, and stay away from big “agro-business.” It’s a great way to support the agricultural areas and small farmers around us.

Q: Tell us about your pickles.

A: They  are traditional dill garlic pickles – your standard sandwich pickle. They have a  Jimmy Nardello pepper to make the jar pretty. We generally don’t want our recipes to taste like pickles, so this was a fun challenge to take on.

Q: Why should you be crowned “Pickler of the Year?”

A:  I would be humbled and privledged to be considered. And the award would look really fun on my hood!

Thanks Jobie! We look forward to seeing you at the Perfect Pickle, Feb 6th!

Paley's Place chef de cuisine Patrick McKee at Iron Chef America

Q: Tell us about your pickles. Any special processes you used in crafting them?

A: I like to be specific about the spicing and flavoring of my pickling liquid. I didn’t want to use the general ‘spice packets’ that are sold, but to make my own.

Q: What is your interest/ background in cooking?

A: My career in cooking actually started in the dish pit, and worked my way up from there. I then became very interested in making cooking my career, and to be the best I could be. Advice from an old chef who told me to seek out the best chefs in Portland to work for, which led me to Vitaly Paley and Paley’s Place. I have been here for about 7 years.

Q: Do you have a cooking philosophy? How do you apply this philosophy to your restaurant or business?

A: My cooking philosophy is to always cook with integrity, and to remain as creative as possible. I like using this philosophy at the restaurant because it makes us push ourselves to be the best, and remain fresh, as our menu changes daily.

Q: What is your favorite thing about Portland’s food community?

A: My favorite thing about the Portland food community is that we are, I feel, a very close group of people. We have either worked with each other, or work with someone who worked with someone else. Portland is, after all, still a fairly small town. When I haven’t seen someone for awhile, then run into them at a random bar, we always pick up where we left off.

Q: Why should you be crowned “Pickler of the Year”?

A: You can ask Lucy Rockwell (DPC co-founder and server at Paley’s) about how many times I have asked on the well being of my pickles (she has them at her house) when we work together. Although I haven’t seen them since they left the restaurant, I am so passionate about them that I have asked Lucy if I can have visitation rights to them!! I put a ton of effort into the process, and took it seriously! I was very happy with the process I undertook to pickle them! I should win the award if all my hard work proves the best pickles!! I think my pickles will rule them all!

Thanks Patrick! Be sure to check out Paley’s Place site. Will they take home the “Pickler of the Year” trophy? Only one way to find out! Head on down to the the 2nd Annual Perfect Pickle, Feb 6th!

The Dill Pickler: A Year in Review will be released at the 2nd Annual Perfect Pickle, February 6 at Holocene. While the publication is not for sale, all members receive a *free* copy with their membership. Not a member yet? Visit our membership page and sign up!

The publication was lovingly designed by Colby Brooks, and will be printed by Eberhradt Press. Cop more images from report after the jump…

Jesse and Katie Hancock, owners of Unbound Pickling

A: The pickle we made for the Perfect Pickle is a garlicky dill with a whole habanero pepper (for a little heat), coriander (for floral notes), mustard seeds and whole peppercorns.

Q: What is your interest/ background in cooking?

A: We both have a shared passion for creating and eating good food — it’s been a part of our relationship since the beginning. It was our dream to start a business in which we could work together and build on our love of food. Using our garden, we already did a lot of creative pickling for home use and fun — so we decided to make a business of it.

Q: Do you have a cooking philosophy?

A: We only use all natural ingredients and high quality, seasonal vegetables and herbs to create our artisan small-batch pickled products. Vegetables and herbs are locally sourced with direct relationships with the farmers to help ensure we obtain peak freshness and high quality. Our Unbound Pickling pickles are differentiated by their extraordinary quality and an unconventional assortment of varieties and flavor offerings.

Q: What is your favorite thing about Portland’s food community?

A: Everyone takes pride in what’s local and the support structure is great.  There is also a high appetite and expectation for good quality food.

Q: Why should you be crowned “Pickler of the Year”?

A: We believe the quality of our pickles are award winning.

Thanks Jessie and Katie; we can’t wait to try the pickles! Be sure to check out Unbound Pickling here. More on the Perfect Pickle, including how to get your tickets, on the events page.