Dining ~

Chef's Corner

Edward J. Tippel III

Edward Tippel, the executive chef of the Cascade Room at the Columbia Gorge's acclaimed Skamania Lodge, best describes himself as a motivator.

The Queens, New York native is a graduate of the Culinary Institute of America at Hyde Park in New York. His training began with legendary chef Andre Soltner at LeCirque in New York City, where he learned the art of organization and attention to detail. Soltner also inspired the young Tippel to take chances. When he studied with Brooklyn local and acclaimed New York Times Magazine food critic Arthur Swartz, he learned substance rather than flare. Tippel practices authentic cuisine and staying true to the culture in all his meals because of his time with Swartz. Combined, these skills have led to Tippel receiving the James Beard Foundation award. Tippel has also been featured on Portland's Fox 12 in the morning, Good Day New York and in such magazines as Northwest Palate and Portland Monthly.

Tippel believes in show casing the Northwest's indigenous ingredients and simplifying his meals. He trusts the ingredients should stand on their own and not be buried by too many spices and herbs. His enjoys putting updated spins on classics; however he's known around the Columbia Gorge for such specialties as his Pot Latch Salmon and using a brick oven for his roasted meals, vegetables and flat breads. He is also known for including Northwest favorites such as mushrooms, hazelnuts, huckleberries, marrionberries, apples, and pears in many of his dishes.

Since 1998, Tippel has started his own herb garden on the property. His idea behind this magnificent garden was based on herb's having a short shelf life. With numerous herbs growing in his own garden, he enjoys just walking out the door and picking fresh herbs for his meals. His goal is to include the garden as part of his increased emphasis on the organic process. Currently he is seeking certification from Oregon Tilth by producing flow charts on his shipping and receiving and leaving a paper trail for everything he does; a pain staking process he admits. But in the end, the difference in the flavors of his food is reward enough for him.

The iconic, rustic-mountain restaurant has made a perfect match for Chef Tippel, who outside of the kitchen, enjoys fishing, hiking, foraging mushrooms and will watch just about any sporting event. However, he can also be found at his home in White Salmon with his wife Tammara and six children.