Enchanté!
Named a Wine Enthusiasts Top 40 Under 40 Tastemakers of 2020, and a Rising Star by SevenFiftyDaily, Chevonne Ball is the Owner and Founder of Dirty Radish. Her travel company connects travelers to her favorite places, Oregon and France, for world class hospitality and wine education. After moving to France in 2009 “on a wing and a prayer," Ball fell in love with the food, wine, and people in Beaujolais in particular. She made it her mission to bring that passion to others who realize the region has so much more to offer than just Nouveau. She honed her wine skills and became a Certified Sommelier and French Wine Scholar. Since establishing Dirty Radish in 2017, Chevonne has expanded her services to include wine and travel itineraries, hospitality consulting services, educational seminars, and her own line wine.
Your Host
Bonjour! I have worked in the hospitality industry for over 20 years. It was after working at Le Pigeon restaurant in Portland Oregon for 3 years that I first became enthralled with French cuisine, French wine, and French culture. Studying gastronomy and viticulture in Lyon in 2009 transformed my entire life and has inspired me in ways that perpetuate today. I am an ardent lover of assembling people around a table. Growing up in a multi-cultural house, the table was always a place where love was shared. No matter the day, no matter which culture's food was present, everyone had a seat and relished this time together. All are welcome at my table. My love and passion for the history of cuisine and wine could be akin to a researcher needing to know how it all commenced. I have a love for giving people an experience and believe that it is all in the details. I hope to assemble people in a way where they can authentically relax, explore, learn, grow and rejuvenate while being in one of the most charming cities in the world.
Inspiration
I absolutely adore the markets; this is where you experience the soul of France. On one of my morning shops, I was drawn to a farmer's table at a Parisian market overflowing with radishes. While they looked unsullied, they were merely rinsed for their transport from the ground to market. For me, radishes are such an impeccable little vegetable. They can be enjoyed at any time of day. They are fresh, peppery, crisp and multifarious. You can eat them plain, with salt or a little butter, roasted, in a salad, pickled, in a drink, the possibilities (like in life) are illimitable when you can adapt. The name Dirty Radish was inspired from a dinner party with close friends. We all have those nights; good food, good wine, storytelling and lots of laughs. That night was slightly different. It turned into a “whiteboard session” turning this lingering thought I’ve always had in my head into a real passion project. I’m not exactly sure how the name was put out there, but it just STUCK. From there I just knew I had to make this dream of starting my own travel company a reality and to make my experiences something I could share for and with others.