Kitchen Witch, Chef Hillary Gillis

Kitchen Witch, Chef Hillary Gillis Kitchen Witch offers creative personal chef, catering, and sommelier services throughout Oregon.

This week’s edition of Sometimes I Take Good(ish) Pictures. Beautiful Netarts Bay examples with three mignonettes, paire...
04/25/2025

This week’s edition of Sometimes I Take Good(ish) Pictures. Beautiful Netarts Bay examples with three mignonettes, paired with Ghost Blood and crispy truffle fries with truffle from
Cheers! 🥂

On to the Top Five! One more round of voting (link in my bio 😘) and if you can’t read the caption behind the confetti, i...
04/25/2025

On to the Top Five! One more round of voting (link in my bio 😘) and if you can’t read the caption behind the confetti, it’s “I use locally grown and foraged PNW ingredients to create wine friendly fine dining in an approachable French/Mediterranean style.” Thank you for your votes, business, referrals, and support. 2025 had already been knocked out of the park, as far as I’m concerned. Love you all till we’re dust. Cheers! 🥂


Wine and Wu Tang on my last full event weekend off for a very, very long time (like, late November 😬). Cheers!
04/19/2025

Wine and Wu Tang on my last full event weekend off for a very, very long time (like, late November 😬). Cheers!

Excited to be spending four days back in this spot cooking for a recurring retreat group. Swipe to see last year’s lamb ...
04/13/2025

Excited to be spending four days back in this spot cooking for a recurring retreat group. Swipe to see last year’s lamb roast, brunch binges, yada, yada, yada. This is year three and so far we’ve done mushroom and truffle hunts, salmon fishing, crabbing, and a few day trip packing excursions. This year we’re going to spice it up and I’m putting them to work- at their request. Cheers! 🥂

Two days ago I thought, CRAP! I don’t think I’m going to have enough Lion’s Mane for that group on Monday! And then in t...
04/13/2025

Two days ago I thought, CRAP! I don’t think I’m going to have enough Lion’s Mane for that group on Monday! And then in two days the Lion’s Mane greenhouse shelf did this. For comparison, that’s a 16oz drinking glass.
May your mushrooms be bountiful and your greenhouses humid. Cheers! 🥂

This round of voting is done and I finished 3rd in my five state reigon, not too shabby. The Top 20 in the country advan...
04/11/2025

This round of voting is done and I finished 3rd in my five state reigon, not too shabby. The Top 20 in the country advance to the next round and that means me, baby!
Thanks to the James Beard Foundation, Taste of Home Magazine, and all my awesome folks who have voted so far. Next step is whittling it down to the Top 15 and I’m that much closer to 25k, another magazine feature, and Food Network guest spot. Keep it coming! Pretty please with all the sauce on top! ❤️
I especially like the little congratulatory confetti burst when you click the link.
Cheers! 🥂

Come on, Indie kids. It’s time for me to start a seasonal Indie Wine Dinner series. Five courses, five pours, each from ...
04/07/2025

Come on, Indie kids. It’s time for me to start a seasonal Indie Wine Dinner series. Five courses, five pours, each from one of the featured indie wineries, one chef, rotating locations. Starting in July. Be there or be deeply square.

I never take farmers market photos because it’s usually 8am and I’m still in pjs, but my late start today paid off. Gift...
04/05/2025

I never take farmers market photos because it’s usually 8am and I’m still in pjs, but my late start today paid off. Gifted beautiful beef liver and several cuts from and picked up a couple of sirloins while I was there, Spot On Bone Broth concentrate is the best I’ve ever tried, and not just at the market, I mean in my life. Gorgeous komatsuna, purple flowering broccoli, and salad turnips (undersold salad vegetables, IMO) and fresh, beautiful lamb chops that will taste like a mouthful of spring with the frizzled komatsuna, all from 🌱 and that’s my Saturday morning work prep. Shop local, support your small businesses and family farms and ranches, spread the word and the wealth, and if the sun isn’t shining on you the way it is over here, you can always have some of mine. Now, to the kitchen…

🐟Steel(head) Magnolias: Wild caught steelhead poached in cream with leek, magnolia blossom, and foraged nettle. Herb gem...
04/04/2025

🐟Steel(head) Magnolias: Wild caught steelhead poached in cream with leek, magnolia blossom, and foraged nettle. Herb gem potatoes in wild garlic and parsley oil, edible spring floral salad, citrus zest.
Recipe: Kitchen Witch
Leeks, potatoes:
Edible flowers, herbs, and foraged elements: Kitchen Witch
Dairy:

🥂Perfect pour with all those flavors? A very drinkable Apparition Blanc de Blanc

A plate and pairing that even Julia Robert’s in a coma would approve.
Cheers!

It’s fiddlehead AND maple blossom season! A short foraging window, for sure, but so worth it. These are going from fores...
04/02/2025

It’s fiddlehead AND maple blossom season! A short foraging window, for sure, but so worth it. These are going from forest to table this weekend, and maybe for the only group that I’ll get to prepare them for this year! Stay tuned to see them in third and fourth course for a few lucky wine tourists in just a couple of days. Cheers! 🥂

Hey friends! Vote for yours truly in the Favorite Chef competition. $25k towards scaling Kitchen Witch, and beginning t...
04/01/2025

Hey friends! Vote for yours truly in the Favorite Chef competition. $25k towards scaling Kitchen Witch, and beginning the process of our non-profit, Dine with Dignity serving emergency food needs in the Willamette Valley.

http://favchef.com/2025/hillary-gillis

Saturday sips, buying bottles for April’s pairing groups and to keep build up our own stash. Two dinners this week, side...
03/31/2025

Saturday sips, buying bottles for April’s pairing groups and to keep build up our own stash.
Two dinners this week, side work to fiddle with always, and finalizing indie wineries for the Group Project dinner series. But not before a splash and a visit.🥂 Cheers!🥂

Teeny tiny little curried tomato bisque and pork belly grilled Gouda small bites pairing with the 2024 Monks Gate Pose o...
03/30/2025

Teeny tiny little curried tomato bisque and pork belly grilled Gouda small bites pairing with the 2024 Monks Gate Pose of Pinot Noir for a Dundee group ❤️

Spending a Saturday night working on work things, like putting my literal 2,500+ work photos into more organized folders...
03/28/2025

Spending a Saturday night working on work things, like putting my literal 2,500+ work photos into more organized folders. I post a ton of food pics, but few people pics. To right that injustice, here are a few of the smiling faces I fed in the last twelve months, may it be a reminder to even out my person:plate photo ratio. May it also serve as a reminder to myself that I really do earn my downtime 😂❤️🥂

Bring it, 2025 event season. I’m rested as I’ll ever be.


Just enough spring weather to move one indoor party outdoors instead. Two days later, it’s hailing as I type. Oh, well. ...
03/27/2025

Just enough spring weather to move one indoor party outdoors instead. Two days later, it’s hailing as I type. Oh, well. See you again soon, Oregon spring.

Sipping through a Saturday off at a few favorite places 🥂 Plotting the spring work schedule and picking up bottles for u...
03/23/2025

Sipping through a Saturday off at a few favorite places 🥂 Plotting the spring work schedule and picking up bottles for upcoming dinner groups. Lawdy, I love where we live ❤️

🦆Miso lemongrass duck 🍋Citrus barley risotto🥬Daikon radish microgreens🫚Five spice balsamic.
03/21/2025

🦆Miso lemongrass duck
🍋Citrus barley risotto
🥬Daikon radish microgreens
🫚Five spice balsamic.

Easy day of light munchies for members while they try a range of Van Duzer Pinots spanning almost a decade. I’m going t...
03/21/2025

Easy day of light munchies for members while they try a range of Van Duzer Pinots spanning almost a decade. I’m going to smell like my house made citrus cornichons and caramelized onion dip for a week, but worth it, of course.

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