About Market Chefs

Kelly Myers

Kelly is a well known Portland chef and food writer whose work is focused on bringing the healthful pleasures of seasonal eating to practical everyday cooking and eating.

Kelly is Chef de Cuisine at Nostrana, a restaurant at the vanguard of Portland’s sustainable and local eating movement and The Oregonian’s 2006 Restaurant of the Year. Her writing includes a monthly column for Culinate called “Front Burner,” featuring recipes that focus, in her words, on “how we can organize our cooking around both the inspiration of the seasons and the logistical demands of our over-scheduled lives.”

Prior to Nostrana, Kelly served as Menu Chef for the pioneering Portland restaurant Genoa, where she authored seven-course menus pairing the best of the Northwest with Italian regional classics.

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Eggplant Involtini

“Involtini” means “little roll ups.” Involtini can be made with thinly sliced beef filled with tomato sauce (or many other things). In this case, involtini are made from grilled eggplant filled with ricotta.

>> READ THE FULL RECIPE HERE

Kelly talks with the ladies of Morning Living on Martha Stewart Radio.

Kelly was filmed at the Portland Farmers Market for a short feature on MSN.com. The video can currently be found in MSN's Practical Guide to Healthier Living section.

Kelly was featured in a lovely article in the FOOD DAY section of the Oregonian.