Our Passion

Our personal stories often connect over a shared meal, our histories revealed through drink and discourse.  What we are eating can be just as significant as who we are eating with, the plates in front of us can carry traditions all their own, offering up their stories with every bite.

At Muscadine, we aim to act as food missionaries, delivering the history of the Southeastern United States through dishes rich in heritage and tradition. Featuring the use of authentic recipes, ingredients and techniques, the menu travels the breadth of Southern cuisine from Appalachia to Acadiana, the Carolina Lowlands to the Delta.

Nathalie Dupree calls Southern food "The Mother Cuisine of America." Portland's rich culinary industry has long been focused on simple, honest, farm-to-table dishes. This interest can be firmly traced throughout Southern cuisine. As the food of the South has grown and transformed, it has done so out of necessity and love. With Muscadine, our primary goal is to unearth the evolution of American foodways, to lovingly dispel the stereotypes of our culinary history. Southern food is the root of all American food; a cuisine that encapsulates and represents all Americans and celebrates our diverse heritages.

Our History

An eighth-generation daughter of Tupelo, Mississippi  and graduate of Agnes Scott College in Decatur, GA, Laura Rhoman spent more than a decade in acclaimed kitchens such as James Beard Award winner Canoe, under JBA nominees such as Scott Peacock and Steven Satterfield at Watershed, and Martha Foose at Mockingbird Bakery. As a member of the Southern Foodways Alliance, Laura is passionate about the array of cultures that have informed the regional palates over the last two centuries.

Since relocating to the Pacific Northwest in 2006, Laura has grown her resume at a number of well-regarded restaurants. She helmed the breakfast kitchen at Capitol Hill favorite Crave in Seattle. Following a move to Portland, Laura spent a time at Beard-winner Higgins in downtown Portland followed by four years as Executive Chef at Slappy Cakes. 2013 saw Laura traveling non-stop as Executive International Chef for Slappy Cakes, opening franchises in Singapore, Tokyo, Hawaii, and the Philippines.

Adcock Family, ca. 1902