Chef Profiles
Greg Higgins
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Greg Higgins is an award winning chef and co-owner of “Higgins Restaurant and Bar,” a 2010 James Beard Outstanding Restaurant nominee. Located in the heart of downtown Portland, the restaurant features flavorful, bistro-style dishes served in an elegant, comfortable surrounding. With large windows in the open kitchen, diners are able to watch their meals being prepared while those passing by can take in the busy scene. Chef Higgins' cooking focuses on Pacific Northwest ingredients and traditional French techniques, and incorporates an eclectic range of influences from around the world. His attention to classical technique is equaled by his passion for finding the freshest, highest-quality ingredients form local organic producers. An avid organic gardener with an eye for finding the finest heirloom varieties, Chef Higgins grows his own herbs, vegetables and fruits. Chef Higgins is an active proponent of sustainable food practices and is a board member of Chef's Collaborative - an organization whose principals mirror Higgins' commitment to sustainable cuisine through education, supporting local farmers, and inspiring the public to choose good, clean food
Greg Higgin's Recipes
- Walnut Taralli with Roasted Garlic Chevre
- By Greg Higgins
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- Taralli are thin rings of bread dough, baked until firm, golden and crisp. They are a great accompaniment to the garlicky goat cheese spread that foll... Read More
- Walnut Skordalia with Foccacia Croutes
- By Greg Higgins
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- This is a great appetizer as there is nice mix of tender potatoes and nutty walnuts. Serve as a mezze, for dipping bread, chips or crackers. Read More
- Walnut Maple Tart
- By Greg Higgins
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- This Walnut Maple Tart is wonderful to enjoy after a delicious fall meal. The walnuts add a hearty taste to the maple flavoring! Read More
- Soused Spinach with Walnut-Lemon Puree and a Sauté of Calamari
- By Greg Higgins
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- This impressive presentation using toasted walnuts is simpler than it looks. If you don't want to roll the spinach, Chef Higgins suggests using a capp... Read More
- Orange – Carrot Vinaigrette over Asparagus
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- This tasty vinaigrette is great as it can go over a salad or can accompany fish such as Greg Higgin's Horseradish Crusted Alaskan Halibut. Read More
- Horseradish Crusted Alaskan Halibut
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- The mixture between the orange citrus and the horseradish makes this fish both spicy and sweet! Read More
- Carrot Tzatziki
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- This recipe is a delicious appetizer, but can also be a side accompanying a Turkish meal. Read More
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