Not much lately has been written about Morgan Brownlow, once chef and partner for Clarklewis. Before he left the kitchen there, he'd taken Clarklewis to the top of the Oregonian's best restaurant list mere months after it opened. To say he was lauded would be an understatement.

In a 2007 conversation with Nancy Rommelmann for Portland Food and Drink, Brownlow talked about leaving the limelight:

I’m on the sidelines watching how things are changing. It’s fun being on the other side because, when you’re a chef, there’s always a spotlight on you. It’s kind of like being a famous movie star, and to escape that, it’s nice; to not be the focus.

He also explains to Rommelmann how much he feels connected to butchery. And for a time, rumors spread that Brownlow might be opening up a Portland charcuterie. However there was never much confirmation until recently on Brownlow's Facebook page (which he started in December):

starting a usda lic pork curing facility in portland oregon...i'm still a chef at large

He describes his employer as "tails & trotters lic" and his position as "pork dealer." Still, there is no indication if this pork curing facility will have a storefront. Let's hope so.