My Review of Cravings by Chrissy Teigen

My review of Cravings by Chrissy Teigen is that it delivers on exactly what it promises in it’s title and cover. There’s plenty of photos that look Instagram ready, per someone who has such a social media following. There’s plenty of her enthusiastic foodie voice – that is, Chrissy is not a trained culinary professional, or in the food industry – she just LOVES food openly and unabashedly. And, her writing on every page is evidence of that love of all things delicious.
Cravings by Chrissy Teigen

The recipes vary over a wide range except for dessert. She and I are alike in that way of preferring savory foods especially our love of cheese or cream and eggs to sweets. The recipes are very homey that are a combination of things you would expect in a family, inherited from various people and passed down because people like it for everyday meals.

  • 11 things for breakfast, and I think it’s completely Chrissy’s fault that for the past couple months I’m in a breakfast craving period – I usually go straight to dinner type dishes, but this summer I’m all about breakfast and brunch dishes and lots of eggs. You’ll soon see because starting this Friday I have a whole Best PDX Breakfast Sandwich series I’m kicking off!
  • 7 soups,
    Cravings by Chrissy Teigen cookbook, recipe for Pot Pie Soup with Crust Crackers
  • 9 hearty salads,
  • 14 recipes under noodles and carbs,
  • 6 recipes of homemade Thai stuff from her mom Pepper in a “Thai Mom” section, which I adore her mom-love and that thsi section includes some unusual Thai choices – not Pad Thai or Fried Rice but Jok Moo (Thai Pork and Rice Porridge) and Pepper’s Pork-Stuffed Cucumber Soup
    Cravings by Chrissy Teigen cookbook, recipe for Pepper's Pork Stuffed Cucumber Soup
  • 15 of stuff for parties,
  • 8 short recommendations for stuff on toast on a two page spread,
  • 9 vegetable dishes,
  • 6 “things that intimidate people but shouldn’t”,
  • 17 dinner entrees.

The recipes themselves generally focus on not being healthy, but being crave-worthy – often tasting rich. A recipe for Cheesy Cheeseless Scrambled Eggs with burst cherry tomatoes uses 12 eggs and 1/2 cup of cream and blistered cherry tomatoes to make a rich tasting egg but distribute it over a big dish for many people. Same goes for her party dish of Steak Bites with Melty Blue Cheese Butter that pairs 1/2 pound of NY strip steak and 2 ounces of blue cheese to serve 4-6, or a trick of substituting potatoes with Cauliflower Mash with Roasted Garlic and Ricotta so it is still creamy and garlicky.
Cravings by Chrissy Teigen cookbook recipe, Pull Apart Buttermilk Biscuits with Sausage Gravy

Then there are the recipes that just don’t care. The same breakfast section yielded her Creamy Parmesan Skillet Eggs that are decadent with a cup of Parmigiano Reggiano and 1/2 heavy heavy cream for two servings of 2 eggs each for brunch. But damn if that wasn’t incredibly tasty. One of her soups is a Pot Pie Soup with Crust Crackers with multiple sticks of butter and 1/4 pound of deli ham and a pound of skinless rotisserie chicken meat. Her Chrissy’s Mac and Cheese with Cheesy Garlic Bread Crumbs boasts 3 cups each of grated cheddar and Gruyere or Swiss cheese *plus* 16 slices of American cheese.

Some recipes you can only trust must be incredible because how else would you come up with combos like Cheesy Jalapeno Tuna Casserole with Potato Chip Topping, or Yellow Cake Baked Oatmeal (with yellow cake box mix and oats and raspberries and peaches) or French Toast Casserole with Salted Frosted Flakes.
Cravings by Chrissy Teigen cookbook recipe, Yellow Cake Baked Oatmeal

The best part of this cookbook is her voice in how she isn’t afraid to be dorky about her food love. If you are into that type of voice rather than a knowledgeable one with lots of tips and tricks or history to a dish, and into a mix of recipes that are a bit all over the place, then you will think this cookbook is fun and enjoy it.

And, I really appreciate how amazing some of the food porn photos are. I eat with my eyes a lot and so it really encourages to make so many of these recipes.

Creamy Parmesan Skillet Eggs Recipe

Creamy Parmesan Skillet Eggs Recipe adapted from Cravings cookbook by Chrissy Teigen. I like it as sobering up food/get over a drinking night food over leftover rice like shown here
The recipe I’ve made most often from her book is the  creamy parmesan skillet eggs that are decadent with a cup of Parmigiano Reggiano and 1/2 heavy heavy cream for two servings of 2 eggs each for brunch. The change I made is that I took out her call for salt, as I think the cheese already adds a level of saltiness to it. This is currently my new hungover/drinking night recovery breakfast meal. The whole thing takes only 15 minutes so that relief for an upset stomach of alcohol is fast.

My favorite way to serve this is generally on top of leftover rice from some Asian delivery (usually Chinese – soften the rice, usually about 2-3 cups worth, in the pan for a few minutes with a sprinkling of water over it and set aside before making the eggs). She recommends dividing the recipe in half to make it in two 6 inch skillets to serve two people, mainly because it looks cute presentation wise. I don’t care about presentation and just make it all together.

Ingredients:

  • 1 cup finely grated Parmigiano – Reggiano cheese
  • 1/2 cup heavy cream
  • 1 teaspooon chopped fresh thyme, plus more for garnish
  • 1/2 teaspoon of freshly ground black pepper, plus more to taste as desired
  • 2 tablespoons butter
  • 4 eggs

Directions:

  • In a bowl, combine the 1 cup of grated Parmigiano – Reggiano, and 1/2 cup heavy cream, and teaspoon of chopped fresh thyme, and 1/2 teaspoon of freshly ground black pepper and mix.
  • In a 12 inch pan, melt the 2 tablespoons of butter over medium-high heat. Once melted, add in your cheese and cream mix and wait until the mixture is bubbling all the way through.
  • Crack the 4 eggs into the skillet and cook a few minutes until the egg whites are set but the yolks are still runny. I use a silicone spatula to loosen the bottom to make sure it is firm – you should see a bit of a caramelized crust from the cheese and cream under the eggs.
  • Remove from heat and serve in the skillet or pour the entire hot mess over rice on a platter. Top with more black pepper and chopped fresh thyme.

Creamy Parmesan Skillet Eggs Recipe adapted from Cravings cookbook by Chrissy Teigen. I like it as sobering up food/get over a drinking night food over leftover rice like shown here

Do you know who Chrissy Teigen is? What do you think of some of the dishes she includes are recipes in her book that I have mentioned? What’s your go to food in the morning after a big drinking night to settle your stomach?

Disclosure: This book was provided to me as part of the Blogging for Books program, but I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

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A look at a Plate and Pitchfork Dinner

Every summer, Plate and Pitchfork has been creating farm to table dinner events to help people appreciate and celebrate the journey and connection of the hard work of farmers to the incredible local food that can nourish us in nutrition and spirit. Each Plate and Pitchfork dinner takes advantage of highlighting the freshest seasonal ingredients from local farms picked at the height of flavor, prepared fantastically thanks to the expertise of a variety of partnering local chefs, and then guests dine al fresco at actual farms after a farm tour.
Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms.

I attended my first Plate & Pitchfork dinner recently, which took place at Diggin’ Roots Farm in Molalla, Oregon. At this particular dinner on August 13 the chef trio of Chef Maya Lovelace from Mae, Chef Tommy Habetz of Pizza Jerk & Bunk Sandwiches, and Chef Mika Paredes of Girls Club PDX, and wines from Brooks. Here’s a look at some of the experience after we checked in…
Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms.

Wine Tasting Reception

Wine tasting reception with the guest winemaker, Brooks Wine who was pouring their 2015 Pinot Blanc as everyone checks in and passed hors’dourves
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: at this dinner the guest winemaker was Brooks Wines, here pouring 2015 Pinot Blanc Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: at this dinner the guest winemaker was Brooks Wines, here pouring 2015 Pinot Blanc Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms

Pizza Bianca with Diggin’ Roots Caponata
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Pizza Bianca with Diggin' Roots Caponata Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Pizza Bianca with Diggin' Roots Caponata

Bacon Fat Fried Shishito Peppers with pickled ramp and buttermilk vinaigrette
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Bacon Fat Fried Shishito Peppers with pickled ramp and buttermilk vinaigrette

Goat cheese crostatas with caramelized Siskiyou sweet onion
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Angel biscuits with cucumber benedictine, heirloom tomato, bourbon barrel smoked salt and toasted benne Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Angel biscuits with cucumber benedictine, heirloom tomato, bourbon barrel smoked salt and toasted benne

Angel biscuits with cucumber benedictine, heirloom tomato, bourbon barrel smoked salt and toasted benne
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Angel biscuits with cucumber benedictine, heirloom tomato, bourbon barrel smoked salt and toasted benne Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Angel biscuits with cucumber benedictine, heirloom tomato, bourbon barrel smoked salt and toasted benne Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Angel biscuits with cucumber benedictine, heirloom tomato, bourbon barrel smoked salt and toasted benne

Farm Tour

Farm tour led by the host farmer to see the fields and learn about the farm’s history, operations and products. Our half of the group was led by Conner and son Wendell while his wife/mom of Wendell Sarah led the other group on the walk around Diggin’ Roots farm.
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner. They had their heirloom tomatoes at dinner and they were available to purchase to take home as well Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner admiring peppers Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner admiring peppers Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner admiring peppers Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner admiring peppers Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner admiring peppers Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner admiring peppers

Dinner

The chefs have prepared a family-style meal with produce plucked from the fields we just toured.
Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms.

Grand Central Bakery bread was at each end of the table for 8.
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Grand Central Bakery bread was at each end of the table for 8. Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Grand Central Bakery bread was at each end of the table for 8.

Stone ground cornbread panzanella with lemon cucumber, pickled onion, romano beans, summer herbs, indigo apple tomatoes and sweet Jimmy Nardello yogurt, served with Brooks Wines 2014 Willamette Valley Riesling
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Stone ground cornbread panzanella with lemon cucumber, pickled onion, romano beans, summer herbs, indigo apple tomatoes and sweet Jimmy Nardello yogurt, served with Brooks Wines 2014 Willamette Valley Riesling

Lemon Bucatini with roasted heirloom tomatoes served with Brooks Wines 2015 Brooks Estate Riesling
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Lemon Bucatini with roasted heirloom tomatoes served with Brooks Wines 2015 Brooks Estate Riesling

A look at the atmosphere as we are eating the bucatini – the sun is slowly going down, giving us a relief from the heat
Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms.

Lamb Arista, cast iron fried red gold potatoes with romano beans and dill creme fraiche served with Brooks Wines 2014 Janus Pinot Noir
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Lamb Arista, cast iron fried red gold potatoes with romano beans and dill creme fraiche served with Brooks Wines 2014 Janus Pinot Noir Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Lamb Arista, cast iron fried red gold potatoes with romano beans and dill creme fraiche served with Brooks Wines 2014 Janus Pinot Noir

The gorgeous horizon as we sip coffee and have dessert
Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms.
Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms.

Zucchini olive oil cake with cream cheese ice cream and Riesling caramel with optional beverage of Marigold Coffee using Guatemalan coffee beans
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Zucchini olive oil cake with cream cheese ice cream and Riesling caramel with Marigold Coffee Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Zucchini olive oil cake with cream cheese ice cream and Riesling caramel with Marigold Coffee

The dinners are all inclusive of gratuity and beverages. Non-alcoholic beverages are always available, and it is listed which particular dinners can accommodate vegetarian meals with advance reservation only. All the dinners are for age of 21+ only, no pets, no smoking (the child and dog you see are residents of the farm). Seats are assigned at the tables of 8, but you can request ahead of time to be seated with certain party members.

To find out about the Plate and Pitchfork Dinner schedule, sign up for their mailing list so you can find out when the schedule for Summer 2017 will be announced and tickets go on sale.

Thank you Maya, Mika, and Tommy and the farmers with your local produce and Brooks Wines and everyone who is a Plate and Pitchfork partner for the delicious Plate and Pitchfork Farm to Table dinner.
Thank you the chef trio of Chef Maya Lovelace from Mae, Chef Tommy Habetz of Pizza Jerk & Bunk Sandwiches, and Chef Mika Paredes of Girls Club PDX, Diggin' Roots farm for the location and all the farmers with your local produce for the delicious Plate and Pitchfork dinner.

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Bagel Farm in Portland

There’s a new bagel option in Portland – at least sometimes. It’s a Bagel Brunch pop-up by Sean Coyne called Bagel Farm that offers bagels to dine in at a pop up locations on Saturdays (Elder Hall) or Sundays (right now Renata). The bagels are organic, use Pacific Northwest flour, and have a great crispness to the outside but doughy inside that is a perfect combo.
Bagel Farm pop up in Portland menu when popping up at Renata Bagel Farm pop up in Portland menu when popping up at Renata Salmon Deluxe bagel composed bagel sandwich from Bagel Farm pop up in Portland that comes with choice of bagel, salmon, horseradish cream cheese, salted cucumbers, capers, onions. Vegan Lox bagel composed bagel sandwich from Bagel Farm pop up in Portland that comes with choice of bagel, walnut spread, carrot lox, capers, red onions, salted cucumbers. This was my favorite especially on the sesame bagel

I happened to stop by the Renata pop-up at the beginning of the month when they first appeared at the wonderful space that is Renata. The next pop up is this weekend and next weekend, August 20, 21, 27, and 28.

The bagel choices include

  • Plain
  • Poppy
  • Sesame (this is my personal favorite)
  • Salt
    Salt Bagel from Bagel Farm pop up in Portland
  • Everything (my #2)
    Everything Bagel from Bagel Farm pop up in Portland

Meanwhile, the schmears are particularly fun, including besides having your bagel plain, or with butter, the spreads of

  • Plain cream cheese
  • Leek, scallion chive cream cheese
  • Horseradish cream cheese
  • Country ham cream cheese (here on an Everything bagel)
    Everything bagel with country ham cream cheese from Bagel Farm, a pop up offering bagel brunch in Portland
  • Hummus (vegan)
  • Walnut spread (vegan)

You can also additionally add cucumbers, capers, onions, or a tomato to enhance your sandwich. Or, they also offer open faced bagel sandwiches, which they called “Bagels Composed”, that include

  • Salmon Deluxe: choice of bagel, horseradish cream cheese, salted cucumbers, capers, onions. I was a big fan of the horseradish cream cheese.
    Salmon Deluxe bagel composed bagel sandwich from Bagel Farm pop up in Portland that comes with choice of bagel, salmon, horseradish cream cheese, salted cucumbers, capers, onions. Salmon Deluxe bagel composed bagel sandwich from Bagel Farm pop up in Portland that comes with choice of bagel, salmon, horseradish cream cheese, salted cucumbers, capers, onions.
  • Hammy Time: choice of bagel, country ham cream cheese, fennel slaw, radish
  • Hummus Among Us: choice of bagel, hummus, salted cucumber, radish, paprika, olive oil, lemon
  • Vegan “Lox”: choice of bagel, walnut spread, carrot “lox”, capers, red onions, salted cucumbers. This was my favorite especially on the sesame bagel.
    Vegan Lox bagel composed bagel sandwich from Bagel Farm pop up in Portland that comes with choice of bagel, walnut spread, carrot lox, capers, red onions, salted cucumbers. This was my favorite especially on the sesame bagel Vegan Lox bagel composed bagel sandwich from Bagel Farm pop up in Portland that comes with choice of bagel, walnut spread, carrot lox, capers, red onions, salted cucumbers. This was my favorite especially on the sesame bagel
  • Israeli Salad: choice of bagel topped with Israeli salad of tomatoes and cucumbers

Because I was at Renata, I was happy to treat myself to a well earned after the gym cocktail – and I wanted to make sure I got my fruit into my brunch too. This cocktail is called the Buon Giorno Princepessa with white peach – blueberry mint sorbetto and prosecco. It takes a little care and love to create, but it’s worth the wait – I could have drank these all morning.
 

What’s your favorite type of bagel, and what do you top with your bagel in terms of schmear?

Vegan Lox bagel composed bagel sandwich from Bagel Farm pop up in Portland that comes with choice of bagel, walnut spread, carrot lox, capers, red onions, salted cucumbers. This was my favorite especially on the sesame bagel

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Feast 2016 Tickets Still Available: Get Some

EeeeeEEeeeeEEEEeee I can’t wait! It’s only one month until Foodie Christmas, otherwise known as the biggest and greatest food festival Portland offers, Feast Portland! Many events sold out in the first day (especially the smaller events), but I snagged tickets to the Filipino Twist dinner using my Feast Ticket Purchase Tips and Strategy which I shared a few days before tickets went on sale. I’ll also be at Night Market, the Grand Tasting, and the Go Get You Some Picnic. Not to worry: there are still some events that you can get into!
Feast Portland
It’s not too late! Some Feast 2016 Tickets still available include

  1. The Sandwich Invitational on Thursday September 15th is the kickoff event for Feast, and this year if you buy 2 tickets or more you will get a free one year subscription to Portland Monthly. Update: Now Sold Out This event conflicts with my Filipino Twist dinner so I won’t be attending, but I always have thought this was a huge value of an event because for $85 you get 14 sandwiches (or more, if you can get through the 14 first…), so you will be completely stuffed. And as with all the Feast events, all the liquid libations are included. This year they have moved the venue to the Rose Quarter Commons for more space.
    Widmer Sandwich Invitational at Feast PDX 2015, Photo by Aubrie LeGault for Feast Portland, All rights reserved
    Photo by Aubrie LeGault for Feast Portland Widmer Sandwich Invitational 2015, All rights reserved
  2. If this is your first time at Feast, I always recommend the Grand Tasting at Pioneer Courthouse Square. You can still get tickets still to the Friday (the Saturday event is already sold out!), and it offers four hours of all you can sample of Oregon food and drink from various local producers for only $60. Each booth’s representatives are incredibly knowledgable about explaining how they make what they do and giving you more back story on the process and food/drink item.
    Feast 2015 Oregon Bounty Feast 2015 Oregon Bounty Feast 2015 Oregon Bounty
    During your sampling you can watch shows on the stage like a mini live Food Network channel! Sampling for hours, talking to the vendors, a mini food show- what a bargain!
    Feast Portland Grand Tasting includes a Feast stage with panels and demos and competitions Feast Portland Grand Tasting includes a Feast stage with panels and demos and competitions
  3. A newly added event for Saturday September 16 is a drink crawl! Cocktail Crawl: Drink Like a Pro offers a progressive drinking journey from 1-4 PM visiting cocktail havens well respected by those in the food and drink industry for $75 while being schooled on bartender secrets for all the drinks.
  4. The Drink Tank events I think are one of the hidden secrets of Feast. I have always enjoyed them – for the price you get multiple glasses of the drink being highlighted, be it beer or wine or whiskey or whatever – as well as a great mini-class learning more about that beverage while sitting al fresco in the Portland Art Museum’s Sculpture Hall.
    Feast Drink Tank Feast Drink Tank
    Here are a few photos to give you an idea what the Drink Tank events were like last year that were similar to ones this year…  have you had your continuing education yet this year? This qualifies right?
    Drink Tank Pinot Noir at Feast Portland 2015 Drink Tank Pinot Noir at Feast Portland 2015
    And, the cost of the Drink Tank event is a bargain- ranging from $35 – $55. The drinks came with snacks you share with your tablemates to cleanse your palate as well between sips. Each seat has a flight of what seemed to always be five drinks.
    Feast Portland Drink Tank Bourbon and Beyond: The New World of American Whiskey
    The tickets for Drink Tank events still available for Feast 2016 include

As always, remember that the reason why we feast is to fight against childhood hunger, specifically raising money for Partners for a Hunger-Free Oregon  with a concentrated effort on their campaign to raise awareness around school breakfast participation in Oregon schools. Over the last four years, Feast has raised over $230,000 to help end childhood hunger. You can help support by purchasing a ticket to Feast Portland, and you can also make an additional donation on their ticket check out page.

If you can’t attend Feast, there are still other ways you can feast and help this worthy cause. Since this is Feast’s Fifth year, they are upping the efforts and the feasting with #FeastFab5 Collaborations where they partner a few local chefs and producers to create special items. Plus, the makers will be donating 10% of net sales to Partners for a Hunger-Free Oregon.

These items will be available from August 1st – September 18th, 2016 online and in select retail locations. The yummies for a good cause include

Then, during actual Feast week, two additional makers get in with their products and donating to fight childhood hunger:

  • Wiz Bang Bar from Salt & Straw – featuring a special flavor during the week of Feast at their retail location.
  • Stumptown Coffee Roasters – featuring a special cold brew soda made in-house during the week of Feast in Portland retail cafes, except the Annex.
    Stumptown Coffee Roasters Feast Fab Five special – featuring a special cold brew soda made in-house during the week of Feast in Portland retail cafes, except the Annex.

Are you excited for Feast? What events are you going to or wish you were going to? Which of the special #FeastFab5 items do you think you might look for?

Disclosure: I was granted a Bloggers Pass for Feast Portland 2016, and asked to help promote Feast but I am not otherwise being compensated. I also purchased my own tickets to some Feast events in addition to be given access to a select few events with the Bloggers Pass. The views and opinions expressed in this blog are entirely my own, and I will always provide my honest opinion and assessment of all products and experiences regardless of whether they were complimentary or not. 

Signature

Lincoln Restaurant Happy Hour

Today let’s look at Lincoln Restaurant – lots of great seating if you’re dining alone by the bar at the counter, intimate two-tops for a date, and larger tops for meeting up with friends or bringing your family or out of town guests, because this is a place that is perfect for all of those scenarios. It’s the perfect blend of being great to dress up for a special occasion and celebrate or also hang out and also be the casual neighborhood restaurant. Today I’m highlighting the Lincoln Restaurant happy hour menu which has refreshing takes on classic happy hour choices as well as some more unique and original  menu choices too.
Lincoln Restaurant, Portland Lincoln Restaurant, Portland Lincoln Restaurant, Portland Lincoln Restaurant, Portland Lincoln Restaurant, Portland Lincoln Restaurant, Portland Lincoln Restaurant, Portland Lincoln Restaurant, Portland

Happy Hour menu

Oil cured olives and rosebuds with fennel pollen and orange; Grilled dates and marcona almonds with lime and sea salt; I love how these small classic choices of olives or dates are still given a special twist by Lincoln.
Lincoln Restaurant, Happy Hour item of oil cured olives and rosebuds with fennel pollen and orange Lincoln Restaurant, Happy Hour item of Grilled dates and marcona almonds with lime and sea salt

Hand cut fries with garlic, rosemary, pecorino-romano; Cornmeal Onion Rings with pimenton aioli; Those onion rings are very addictive. Again, Lincoln adds a little extra something to even just an order of fries or onion rings.
Lincoln Restaurant, Happy Hour item of Hand cut fries with garlic, rosemary, pecorino-romano Lincoln Restaurant, Happy Hour item of Cornmeal Onion Rings with pimenton aioli

Octopus on the plancha lentils, tonnato, giardiniera; How gorgeous is that octopus!
Lincoln Restaurant, from the Dinner Menu the small plate of Octopus on the plancha lentils, tonnato, giardiniera Lincoln Restaurant, from the Dinner Menu the small plate of Octopus on the plancha lentils, tonnato, giardiniera

Any kind of Hummus that Lincoln makes is awesome, and you can see they are going beyond just the everyday garbanzo beans. They’ve had a well loved carrot hummus, and here is a version that is Asparagus Hummus with labneh, egg and here salmon and accompanied with fresh flatbread
Lincoln Restaurant, Happy Hour item of Asparagus Hummus with labneh, egg and here salmon and accompanied with fresh buttery flatbread from Lincoln Restaurant, Portland flatbread

Lincoln Restaurant, Happy Hour item of Asparagus Hummus with labneh, egg and here salmon and accompanied with fresh buttery flatbread from Lincoln Restaurant, Portland flatbread Flatbread accompanying the always fabulous hummus from Lincoln Restaurant, Portland

Similarly, ANY pasta by Lincoln is also off the hook. I had to share this Happy Hour item of Spaccatelli with smoked tallow, speck, sherry but I could have eaten the whole plate by myself easily.
'Lincoln

Baked Eggs with cream, olives, herbed breadcrumbs, so simple but sooooo good.
Lincoln Restaurant, Happy Hour item of Baked Eggs with cream, olives, herbed breadcrumbs

Of course they offer a juicy cheeseburger on their happy hour menu, but there’s another more exciting sandwich option I think. I love this English Muffin Fontina in Carroza, egg, sopresseta
Lincoln Restaurant, Happy Hour item of English Muffin Fontina in Carroza, egg, sopresseta Lincoln Restaurant, Happy Hour item of English Muffin Fontina in Carroza, egg, sopresseta

MUST order, do not miss the Fried Chicken with Togarashi White BBQ Sauce
Lincoln Restaurant, Happy Hour item of Fried Chicken with Togarashi White BBQ Sauce Lincoln Restaurant, Happy Hour item of Fried Chicken with Togarashi White BBQ Sauce

Now not all of these desserts below are on the happy hour menu, but go ahead and splurge on dessert – one dessert the Brutta Ma Buoni, is on the happy hour menu though.

Dessert

Brutta Ma Buoni with orange, grapefruit, creme fraiche; Chocolate Fudge Cake with Sea Salt and Caramel
Dessert at Lincoln Restaurant, here Brutta Ma Buoni with orange, grapefruit, creme fraiche Dessert at Lincoln Restaurant, Chocolate Fudge Cake with Sea Salt and Caramel

I particularly loved this Malabi Israeli Milk Pudding with Marionberry, Rose Petals, and Orange Blossom Water, Candied Ginger, Pistachio.
Dessert at Lincoln Restaurant, Malabi Israeli Milk Pudding with Marionberry, Rose Petals, and Orange Blossom Water, Candied Ginger, Pistachio Dessert at Lincoln Restaurant, Malabi Israeli Milk Pudding with Marionberry, Rose Petals, and Orange Blossom Water, Candied Ginger, Pistachio

Lincoln Restaurant Happy Hour happens Tuesdays –  Fridays from 5:30 –  7 PM. I appreciate that it goes to 7 to give anyone a chance to still enjoy happy hour after work. Which of these dishes catches your eye?
Lincoln Restaurant Menu, Reviews, Photos, Location and Info - Zomato

 

Disclosure: I attended a complimentary Bloggers Happy Hour, but I’ve come here on my own dime before and after that and I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

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