It all started with Fabian & Miriam…
In a distant city somewhere in Europe, Fabian and Miriam disappeared into the Alps. They were once young professionals, immersed in the city's hustle, their days and nights consumed by the relentless grind of their careers. On weekends they found solace in each other cherishing their moments spent dining out, dancing, and on a rare occasion embarking on mountain excursions.
But fate took a turn when Miriam's grandfather passed away, leaving her his most treasured possession: his Alpine hut. They began spending their weekends there, trading city lights for the rustic charm of the mountains. They cooked, fished, and foraged. They swam in mountain lakes in summer and skied the treacherous slopes in winter. They’d invite friends up for weekends and they’d spend long evenings around the table feasting, sipping wine and schnapps, and enjoying the simple pleasures of mountain life.
The more they ventured into the Alps, the stronger the pull. It was their place of refuge, their solace, and their greatest pleasure. They no longer just wanted it on weekends, they wanted it every day. So they cut the cord and left the city. Today they spend their days farming, foraging, crafting cheese, and making wine. At night they cook and bake, they drink and they devour books, they paint and watch the sun set and the stars move through the sky. Their friends from the city visit often, but Fabian & Mariam rarely miss it.
There's an expression in their land Alpenrausch; to some, it is the tingling sensation that comes from the crisp air, the exuberance of the mountains and outdoors. But it also means a drink's effect—the rush of good feeling from alcohol, a buzz. In their pursuit of weekends in the Alps, you could say that Miriam and Fabian gave in to the Alpenrausch.
Alpenrausch Opened in 2023 by the founders of Olympia Provisions. Inspired by years spent apprenticing and working in the Alps to learn the art of charcuterie and cooking, we hope to bring a taste of Mountain life to your plate and glass.
Meet the Team
-
Mike Stone, Executive Chef at Alpenrausch & Grand Amari
With a career that began in the small town of Arcata, California with a significant chapter in Portland’s vibrant culinary scene, Mike Stone brings 15 years of cooking expertise to both restaurants he oversees Alpenrausch & Grand Amari. His journey through esteemed Portland kitchens inspired his craft in creating simple yet profound dishes that speak volumes. Mike’s philosophy is clear – let the ingredients shine without unnecessary garnishes, focusing on the craft of traditional technique and modern innovation. This ensures every dish is a testament to traditional cuisine viewed through a modern lens.
“Traditional, yet modern – that’s the balance I strive for in every dish. From the rich, slow-cooked lamb neck to the innovative twists on classic pasta, it’s all about enhancing the flavors that bring people together,” said Chef Stone. His love for Italian food, coupled with his background as a touring drummer, infuses his culinary creations with a promising and exciting experience for patrons of Alpenrausch & Grand Amari.
-
Catherine Stratton Wenger, General Manager
Catherine brings a lifetime of restaurant experience and over 15 years in the wine industry. As a certified Italian Wine Ambassador, one of only 260 globally, her extensive knowledge and passion for Italian wine are unmatched. Catherine’s vision for Alpenrausch includes an innovative glass pour program and cocktail list focused on authentic alpine spirits, flavor combinations, and grape varietals, aiming to introduce patrons to the rare and exciting without the stuffiness.
“My goal is to blend authentic alpine cuisine and wine culture with Portland’s unique palate, creating a guest experience that invites exploration and enjoyment.”
Catherine is also the General Manager at Grand Amari and Little Bitter Bar.
-
Nick Strickler, Chef de Cuisine
bio coming soon