In 1985 William King joined McCormick & Schmick's Seafood Restaurant in Portland. He was named executive chef within the year. Today he is Vice President of Culinary Development and Training for over 75 restaurants by the well-respected restaurant group. In his new cookbook, The Vintner's Kitchen, King celebrates the pioneering spirit displayed by our regional wineries and vintners in their quest to produce phenomenal, award-winning wines. The book includes recipes from vintners' families, participating restaurants, and King himself. (oregonobsessionz)
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