Skip to main content
 
Rooted in the belief that we are all part of nature, The Ground is more than a destination—it’s a mission-driven retreat where hospitality is extended to every species, and every detail is infused with care, intention, and connection.
 
We’ll kick things off with a panel at Como Barn featuring some of Portland’s most inspiring voices in food and wine: Kelsey Glasser of Arden, Olivia Bartruff of República, Kari Shaughnessy of Hayward, and Mariah Pisha-Duffly of Oma’s Hideaway & Gado Gado, moderated by Cherry Bombe founder Kerry Diamond.
 
Afterward, enjoy a cocktail reception and wine tasting with Antica Terra winemaker Maggie Harrison, followed by an al fresco dinner under the pergola, surrounded by the natural beauty of the valley.
 
 

 

Summer Tastemaker Tour 2025

The Ground: Willamette Valley Talent

 

Olivia Bartruff

 

Olivia Bartruff is a Portland-raised pastry chef and co-owner and culinary director of República & Co., whose restaurants have been nationally recognized by The New York Times and Bon Appétit. She co-founded República in 2020 alongside restaurateur Angel Medina and Chef Lauro Romero. Until 2024, Olivia was República’s executive pastry chef, known for her creative use of ingredients and techniques.

Since 2024, she has stepped back from pastry to operate República & Co’s three restaurants, Lilia, Republica De Noche, and bar Comala. On any given day she is a server, bartender, line cook, bookkeeper, plumber, marketer, cleaner, handyman, and cheerleader.
 

 

Kelsey Glasser

 

Kelsey Glasser is a sommelier, restaurateur, and founder of Raise a Glass, an educational wine platform spotlighting the most exciting voices—especially women—in the wine world. She’s the owner of Arden, one of Portland’s most celebrated wine restaurants, and the creator and host of Her Way, a podcast and soon-to-be television series that explores iconic wine regions through the women shaping them. A Zagat “30 Under 30” alum with a background in acting and storytelling, Kelsey is passionate about making wine feel less intimidating and more like what it’s meant to be: a joyful, delicious way to connect.

 

 

 

Maggie Harrison

 

Maggie Harrison is the visionary winemaker behind Antica Terra, a biodynamic-certified vineyard and creative center in Oregon’s Willamette Valley. Set on 188 acres, Antica Terra produces fewer than 3,000 cases of expressive pinot noir and chardonnay annually. More than a winery, it’s a space for inquiry—home to a regenerative teaching farm, a seasonal culinary studio led by James Beard–nominated chef Timothy Wastell, and an evolving art program.
 
Maggie’s approach blends the technical and the poetic. She values process as much as outcome, grounding her work in attention, experimentation, and earned intimacy. She also leads winemaking at Lillian in California and the Glories, a bi-regional project. As founder of Yes Society, an exclusive wine membership, and Beauty School, an interdisciplinary experience agency, Maggie channels her creative vision across multiple platforms—all rooted in a pursuit of care, courage, and beauty.
 
 

 

Mariah Pisha-Duffly

 

Born to hippie parents in Boston, Mariah Pisha-Duffly’s upbringing subsisted on her mom’s one-pot vegetarian meals. Her career in the service industry started at the age of 14, working at a local takeaway stand that only sold fries and cheesy fries. By the time she attended college to study art therapy, Mariah realized her interests lie more in her work in restaurants than in her studies. Refocusing on her career in hospitality, Mariah found herself working through the bars and restaurants of Boston, where she honed her skills and developed a deep appreciation for the unique community and camaraderie found within these spaces.
 
In Portland, Maine, Mariah served as the front of house manager for James Beard Award-winning restaurant Duckfat. It was during her time at Duckfat that she and husband, Chef Thomas Pisha-Duffly, launched their first pop-up, Family Feast. They also had their first experience in opening a James Beard Award-nominated restaurant with The Honey Paw, a noodle bar where they worked as general manager and executive chef. Drawn to Portland, Oregon, Mariah felt a deep connection to the city’s openness to experimentation within food and hospitality. After moving there, she acquainted herself with the local scene through the couple’s pop-up, Gado Gado, and her work at some of the city’s most lauded restaurants, including Coquine, Pok Pok, Han Oak, and Tusk. Mariah and Thomas opened their flagship restaurant Gado Gado to rave reviews in 2019.
 
In 2020, the restaurant received their first James Beard Award nomination (they’ve been nominated three more times since then). They opened Oma’s Hideaway in 2021, which was also nominated for a James Beard Award in its first year. Mariah’s passion for arts and crafts, coupled with her love for creative self-expression, plays a significant role in her approach to creating a vibrant and welcoming atmosphere in her restaurants. She is committed to being part of a progressive future for the restaurant industry—one that reimagines hospitality through a feminist lens.
 
While she deeply values the experience created for guests, she believes that hospitality must also extend to those working within the industry. She strives to help build a more inclusive and equitable culture—one where care, empathy, and mutual respect shape not only how service is delivered to guests, but also how teams support and uplift one another.
 

 

Kari Shaughnessy

 

Chef Kari Shaughnessy’s culinary journey began at just 15, when she started a catering business from her parents’ kitchen in Massachusetts. Her passion for cooking led her from Michelin-starred kitchens in San Francisco to the rugged ranchlands of Maine, and ultimately to Oregon’s renowned wine country. Along the way, Kari honed her skills as Pastry Chef at Marla Bakery, cooked under the guidance of Executive Chef Melissa Perello at Frances, and served as Executive Sous Chef at the Michelin-starred Sons & Daughters.In 2023, Kari founded Hayward, a restaurant in Carlton, Oregon, that has quickly gained acclaim for its innovative ‘New Northwest Fare’ and commitment to local sourcing. At Hayward, Kari’s deep connections with local farmers and winemakers shine through, creating a dining
experience that celebrates the rich ecosystems and vibrant community of the Willamette Valley.The menu reflects Kari’s dedication to seasonal, farm-led flavors and her expertise in fermentation and whole animal butchery. Within just a year, Hayward became a finalist for the 2024 James Beard Best New Restaurant award, cementing Kari’s place as a cornerstone of the
community and her future as a national leader advocating for rural foodways. In 2025, Kari was nominated as a semifinalist for James Beard Best Chef Northwest as well as USA Today’s 44 Best Restaurant List.
 

 

 

 

 

 

Join us in the
Willamette Valley

 

 

In collaboration with the Visa Dining Collection by OpenTable x Visa