With a culinary career that includes learning from legendary mentors and cooking on land and at sea, Dolan Lane is back in familiar territory. Heading up the Red Star kitchen, he'll further showcase his innate knack for working with local ingredients.
Dolan went to school for photography but soon discovered that restaurant life fit his big picture. He enrolled in California Culinary Academy in San Francisco and graduated in 1993, landing his first job in Seattle at local mainstay, Tulio, where Dolan was mentored by executive chef Walter Pisano.
From there, Dolan ventured afar as part of the culinary staff at Holland America Cruise Lines' Wind Star Fleet, cruising to France on a four-mast sailboat. Upon returning, Dolan settled in Portland, where he worked alongside Chef Kenny Giambalvo at Pazzo Ristorante and later climbed the ladder to become the chef de cuisine at Bruce Carey's Bluehour. He then moved to its sister restaurant, clarklewis, and remained for five years as executive chef, before returning to Bluehour with the same title.
Eventually, Dolan landed at Meriwether's, a Portland favorite that has its own five-acre farm. With a direct hand in the farm-to-table experience, he created in-the-moment seasonal menus and let his passion for sustainability flourish.
Now, at Red Star Tavern, Dolan continues to build his legacy of supporting Portland community farms. With go-to suppliers like Your Kitchen Garden and Sauvie Island Organics, he captures what's in season and puts it to delicious purpose with Mediterranean, Italian and French influences.
When he's not cooking, Dolan is spending time with his wife and three kids. Their favorite pastimes? Enjoying dinner together or checking out local farmers markets, of course.
For Bartender Brandon Lockman, there is one ingredient that has to be in every cocktail: craft. With that focus, he raises the bar at Red Star Tavern with a passion for fresh ingredients, premium spirits and creative spins on time-tested classics to create a notoriously delicious menu. It all comes naturally to Brandon who was born into the restaurant business. As a child, he and his brother would pitch in to help at the family’s restaurant on the Oregon coast. Fast forward to 2004, and he is working behind the bar at Red Star Tavern. A few years later, some world travels and an encounter with a cocktail guru refine his approach and he goes from slinging cocktails to mixing craft masterpieces. “I adopted this new style of mastering old techniques, using only fresh juices, housemade ingredients and really thinking about balance.” Today, Brandon moves easily between the bar and Red Star’s kitchen, selecting choice ingredients like garden fresh fruits and herbs including Meyer lemons, basil, rosemary and thyme sourced from the restaurant's top producers.
Brandon’s recipe for perfect cocktails also includes his made-from-scratch syrups and tinctures like his tantalizing Serrano pepper and honey syrup. The results are oh-yeah flavor notes that give cocktails a positively Portland upgrade. When it comes to spirits, American whiskey is a house favorite Brandon loves to share in unexpected ways, like the Port Old Fashioned featuring Bulleit Bourbon, 10 year old tawny Port, Angostura bitters and maple syrup. Whatever you choose here, it’s evident that Brandon is the creative spirit behind an imaginative cocktail program that is shaking things up in Portland.