Addy’s Sandwich Bar

I’ve dropped by Addy’s Sandwich Bar now and then since 2010, from when I first got to know them as a food cart. I think that they opened in 2009, which is also the year they also made the Oregonian’s 2009 Top 10 Food Carts.

Addy's Sandwich Bar

Since then, they’ve gone and grown up from that cart into a little brick and mortar shop located at 911 SW 10th Street… conveniently right by the central branch of the Multnomah County Library, which I still stop by to get real books to read. It’s all just the perfect walk – walk about 1 mile from my house to the library, return/retrieve more books, stop 1 block south at Addy’s to grab a baguette sandwich, walk the mile back and read while eating my sandwich and maybe a glass of wine.
Addy's Sandwich Bar - country pate + cornichons + mustard

Their storefront is bright, cheery, and still has the colors of black white and red that they brought from the food cart.

Addy's Sandwich Bar Addy's Sandwich Bar

I know it’s easy to just download a book, but I still prefer being able to turn the pages of a physical book, so I’m at the library usually twice a month. I also think it’s important to support your local libraries because they offer an important service to the community as places to meet and making resources free/cheap to anyone and everyone. I have good memories of being dropped off at the library when I was a child with my siblings and we would be there for a couple hours, just reading and reading. Sometimes I would just wander down a book shelf aisle, reading the spines, and pick a book here or there to peruse- something you just can’t do virtually.

So sometimes as I’m eating my Addy’s sandwich, I may be reading a novel that involves food. I may be reading a mystery. I may be reading a book as I plan a trip to get me in the mood for that location, or something for my book club, or something for the plane that’s a fluffy light summer fun read (which I read all year round!). Since it’s free, there is no reason I can’t just pick anything and everything, there is no cost except the time to browse.

Similarly, I have really browsed through all of Addy’s sandwiches. They are perfect to eat one-handed while reading with the other, and would be perfect for picnics or hikes and road trips as well. The sandwiches I usually get are the ones on Little T Bakery mini baguette, which means they all about 8 inches long I think, and arrive swaddled and ready to eat (like this one with chickpea spread + pickles + romaine)
Addy's Sandwich Bar - chickpea spread + pickles + romaine sandwich on Little T Bakery baguette

They also have a handful of paninis though, as well as some on a kaiser roll, and a handful of salads on top of that. They have a rotating soup and salad as well as breakfast sandwich option.

Example sandwich combinations:

  • turkey + brie + cucumber + creme fraiche
  • house cured ham + gruyere + butter
  • country pate + cornichons + mustard
  • tuna salad + hardboiled egg
  • tomato tapenade + basil + mozzarella
  • duck confit + cranberry relish + shredded cabbage
  • cucumber + brie
  • pesto chicken salad + red onions + romaine
  • chickpea spread + pickles + romaine
    Addy's Sandwich Bar - chickpea spread + pickles + romaine sandwich on Little T Bakery baguette
  • chocolate + sea salt + olive oil

As I said, I’ve had all of these sandwiches. My favorites are the turkey brie cucumber creme fraiche, the country pate with cornichons (which I will often add brie to, and which is also pictured in this post), and the duck confit with cranberry relish and shredded cabbage. Also, did you notice that chocolate sandwich?
Addy's Sandwich Bar - country pate + cornichons + mustard

When they opened up their brick and mortar, I rejoiced when I saw they added lots of drink options: two pressed juices (red with  beets, grapefruit, ginger, lemon and carrots or green with kale, cucumber, lemon, parsley, jalapeno, celery and apple) and a handful of smoothies made with fruit, yogurt, and coconut water. Now if I want to not walk all the way back to my house and maybe read in the South Park Blocks, I can do that with a healthy tasty drink in hand.

They use all high quality local ingredients- which they all list individually at their store and website. I highly recommend stopping by to grab a sandwich before a day trip to go hiking or to the coast or to snack on al fresco in the Park Blocks or Pioneer Square.

Addy’s is open 9am to 5pm, Monday through Friday and 10am to 5pm Saturdays.

Have you been to Addys? What do you think about reading physical versus virtual books,  and do you ever go to the library?

Addy's Sandwich Bar

Addy's Sandwich Bar on Urbanspoon

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The Nodoguro Haruki Murakami August themed pop-up

Here’s my recap of the Nodoguro August themed pop-up- which this month was themed after the author Haruki Murakami, a famous post-modern literature author. I attended this dinner on 8/12/2014.
Nodoguro Haruki Murakami August themed pop-up Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

For next month, September, the new theme will be Totoro, from the animated move My Neighbor Totoro by Hayao Miyazaki!! Buy your tickets now for this pop-up of Nodoguro PDX that pops up at the Evoe space. The menu changes every month so it is only for a special 6-8 time culinary performance by Ryan Roadhouse and partner in crime behind the kitchen Mark Wooten of Phantom Rabbit Farms. At least, it seems, until they are ramped up to take over the Evoe they have been popping up in permanently!!

This time, because of where I was sitting by the counters, I took some special edition photos of our two chefs Ryan in the hat and Mark ready-for-a-shampoo-commercial preparing and plating the dishes. You will also get a glimpse of hostess and pop-up atmosphere curator Elena assisting in serving and explaining the dishes.

The Nodoguro Haruki Murakami theme this month meant creating dishes as described from various books by Haruki Murakami inspired a diverse journey of flavors, and yielded my most favorite sunomono yet from them. Each dish came from a description of the book listed with the dish (shown in bold italic), and spanned across 5 novels.

Nodoguro Haruki Murakami August themed pop-up, The books Nodoguro Haruki Murakami August themed pop-up The books inspiring the various dishes
Nodoguro Haruki Murakami August themed pop-up Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Nodoguro Haruki Murakami August themed pop-up, special painting Elena's dad does (as he does every month)

For the optional beverage pairing, I shared a bottle of Ippongi Denshin Yuki Sake with my two dining friends, though I was tempted by the Wind Up Bird cocktail (The Wind Up Bird is another Haruki Murakami novel).
Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Drink options for our dinner Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Ippongi Denshin Yuki Sake for our dinner Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Ippongi Denshin Yuki Sake for our dinner

So now, come take this visual journey…
Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Torke Oyster with Uni, and ginger blossom

From Hotel Lobby Oyster
 Torke Oyster with Uni, and ginger blossom at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014  Torke Oyster with Uni, and ginger blossom at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Fig Salad with tofu cream, chanterelle and pine nut

From 1Q84
Bonus photos of some of the prepping of the tofu cream mixture by Mark
Mark Wooten preparing the next dishes at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Ryan Roadhouse and Mark Wooten preparing the next dishes at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

And here is the super tasty dish, which I think surprised many guests in its interesting flavors.
Fig Salad with tofu cream, chanterelle and pine nut by Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Fig Salad with tofu cream, chanterelle and pine nut by Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Sea Bream Sashimi with citrus, skin salad and water pepper

From Kafka on the Shore
Sea Bream Sashim with citrus, skin salad and water pepper, Nodoguro August themed pop-up- Haruki Murakami 8/12/2014
Ryan Roadhouse and Mark Wooten prepared these dishes on the cool fish plates while Elena Roadhouse explains something to a fellow guest diner
Ryan Roadhouse and Mark Wooten preparing the next dishes at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 while Elena Roadhouse explains something to a fellow guest diner Mark Wooten preparing the next dishes at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Midori’s Broiled Sablefish and spicy Lotus root

From Norwegian Wood
It smelled sooo good when Ryan opened this oven door. Sure, the handle fell off a little later, but it did the trick for this melt in your mouth fish with its crispy skin.
It smelled sooo good when Ryan opened this oven door. Sure, the handle fell off a little later, but it did the trick for this melt in your mouth fish with its crispy skin
Definitely one of my favorite dishes of the evening.
Midori's Broiled Sablefish and spicy Lotus root from Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Midori's Broiled Sablefish and spicy Lotus root from Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Smoked Mackerel Sunomono with egg vinegar, cucumber and seaweed

From Norwegian Wood/1Q84
Ryan Roadhouse and Mark Wooten preparing the next dishes at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014
I liked this sunonomo the most because it’s been more substantial then previous ones that were more palate cleanses, this one felt much more like a course that just happened to have refreshing acidity (and which I still picked up the bowl at the end and drank the rest of the vinaigrette). I liked that this time it had egg which gave a little creaminess to it as well.
Smoked Mackerel Sunomono with egg vinegar, cucumber and seaweed, my fave sunomono they have made so far at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Smoked Mackerel Sunomono with egg vinegar, cucumber and seaweed, my fave sunomono they have made so far at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Seared Japanese Eggplant, bonito, ginger, and red miso

From Norwegian Wood
The teamwork continues…
Ryan Roadhouse and Mark Wooten preparing the next dishes at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014
And the artsy plating of the dish
Seared Japanese Eggplant, bonito, ginger, and red miso from Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Seared Japanese Eggplant, bonito, ginger, and red miso from Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Salmon Oyakodon with Koshihikari Rice

From 1Q84
The wasabi was grated with this shark skin paddle:
The wasabi was grated with this shark skin paddle
I never get tired of fish eggs and sashimi cut fish on rice.
Salmon Oyakodon with Koshihikari Rice, Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Salmon Oyakodon with Koshihikari Rice, Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Omelette in Dashi

From Norwegian Wood
Omelette in Dashi at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Omelette in Dashi at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Canned Peach, pancake, and Coca Cola

From Hear the Wind Sing
Canned Peach, pancake, and Coca Cola dessert course at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Canned Peach, pancake, and Coca Cola dessert course at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Watermelon Manju and Genmai matcha

Watermelon Manju and Genmai matcha at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014
You can see past recaps of Nodoguro dinners I have attended here for July and here for June and here for May!

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Farmers Market Day at Portland Farmers Market PSU

Wake Up! It’s time to go to the market. It’s another Saturday in August at the Portland Farmers Market PSU. Open 8:30 a.m. – 2:00 p.m. – March thru October. Farmers Market Day is my favorite day.
A Farmers Market Day in August - Heirloom Eggplant at Portland Farmers at PSU A Farmers Market Day in August - Peppers at Portland Farmers at PSU such as poblano peppers and cubanelle and red peppers A Farmers Market Day in August - Summer Squash at Portland Farmers at PSU Marionberries, Strawberries, Blueberries in a flat at Portland Farmers at PSU A Farmers Market Day in August - Fennel at Portland Farmers at PSU Flowers at Portland Farmers at PSU Flowers at Portland Farmers at PSU Sunflowers at Portland Farmers at PSU

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Countdown to Feast 2014

Can you believe it’s almost mid-August? Where did the entire summer go? Is it really the time of back to school sales already – and did those commercials for school supplies seem to run way early this year?

I haven’t been in school for a long time, and with no kids, September has not meant a reason to go shopping for school supplies. Instead it was just a time to start putting the summer strappy dresses away and taking out the cardigans for layering outfits. In a way, I missed that excitement of what a milestone September used to be, when it was time to go back and see all my school friends and be back with my social tribe.

Actually though, last September and this September I’ve been feeling that same enthusiasm and anticipation as the first day of school used to bring… and that’s because of Feast Portland.

Looking back on some of my stuff for the scrapbook of Feast Portland 2013

Feast 2014 is a huge food and drink festival that will run this year from Thursday September 18 – Sunday September 21st, 2014. That’s only 5 weeks away!

Most of the over 30 food and drink events are located in various locations in downtown Portland, and draws food lovers from all over as the premier Portland food and drink festival of the year.

In fact Fodor lists it as one of the top 15 North America food festivals alongside The Food Network South Beach Wine & Food Festival, NYC Wine & Food Festival, and Aspen’s Food and Wine Classic. Pretty good since this is only Feast’s third birthday.

The festival draws food lovers and big food names from all over, varying from the fellow West Coasters of California and Washington to the cosmopolitan cities of Atlanta, Austin, Chicago, New York, Boston… and you can expect that many established and rising stars of Portland will also be there.

What this means to me is that like a special 4 day summer camp for adults, food lovers will be gathering at Feast to learn and share knowledge and most important, do a lot of eating and drinking of deliciousness.

When I attended Feast last year (both with a Feast Media pass and because I bought tickets to a couple events on my own dime), I came home every day with a big bag full of cards and pamphlets of new products I had just been introduced to, lots of scribbled notes of tips and ideas for future scrumptiousness, and a tummy full of so many distinctive bites and sips. For instance, what you see below was from just 2 hours in of Feast on Day 1…
Some swag from Feast Portland 2013

If you’ve been to Feast before I’m probably preaching to the choir, so let me help give an overview to those who haven’t attended Feast before, and why you should strive to attend at least one event.

First, you should know that the tickets for each of these events is always all inclusive. That means all food and drink are included in your price. Also, all the events for ages 21 and over only.

Second, you should also keep in mind that the net proceeds of Feast go towards ending childhood hunger in Oregon through Partners for a Hunger-Free Oregon and Share Our Strength. In it’s first two years, Feast has been able to raise $46,000 in 2012 and more than $52,000 in 2013 so far. So your money is not only getting you admission to all this food and drink, it’s also for a worthy and important cause.

Third, if you can’t afford a ticket, you might also consider applying to volunteer for Feast. Remember it’s all for a valuable cause, and also promoting so much culinary delight!

The Type of Events at Feast

There are 4 main types of events at Feast.

1. Hands On Classes

These are workshops where in small groups like in a hands on cooking class, you will be tutored on a specific subject, and all the classes are spread throughout the days of Saturday and Sunday of Feast food camp. They all take place at Le Cordon Bleu College of Culinary Arts.

What makes these stand out from normal cooking classes is that you will be learning from a nationally, even internationally, recognized expert in that subject!

Six of the eight the classes have already sold out, so I won’t tease you with those. The classes that are still open as of this post in case this is something you want to be schooled by one of the best include

Feast Portland Classes 2013 c/o Shawn Linehan, Tea Blending class
Photo Credit: Shawn Linehan CopyrightAll rights reserved by Feast Portland

Saturday, September 20, 2014
  • Soda Jerk: Artisanal Soda Making with Ross Hunsinger. Learn how to craft amazing soda with fruit syrups and infusions in your own kitchen so you can make your own spruce cola, birch root beer, etc that are restaurant quality from Ross, the founder of Atlas Sodaworks and who provides soda for Aviary 3-4:30 PM for $65
Sunday, September 21, 2014
  • Juicy Juice with Portland Juice Company. Have you been hearing about the juicing trend, varying from those on juice cleanses to those who just want to incorporate more healthy juices in their regular diet? Portland Juice Company can help you create winning combinations that are enjoyable and healthy. Class is from 11-12:30 PM for $65

2. Tasting Panels

These are classes where you get to taste a large variety of a special beverage while being educated on that particular beverage by expert tasting panel. Most of these run on Friday and Saturday and are held at the Portland Art Museum, outdoors under a tent in the museum’s sculpture area.

Friday, September 19, 2014

Tasting Panel 2013 c/o Katie Acheff for Feast Portland
Photo Credit: Katie Acheff CopyrightAll rights reserved by Feast Portland

  • Chardonnay is for Lovers aims to introduce you to a fresh perspective on this white wine from 12-1:00 PM for $55
  • A Walk on the Sour Side explores sour beers from 2-3:00 PM for $55
  • Negroni O’clock explores the classic negronis from various negroni experts of Seattle, Portland, and New York from 4-5:00 PM for $55
Saturday, September 20, 2014

Tasting Panel 2013 c/o Katie Acheff for Feast Portland
Photo Credit: Katie Acheff CopyrightAll rights reserved by Feast Portland

  • Tiny Bubbles takes a look at the bubbly beverages ranging from champagne to prosecco from 11-12:00 PM for $55
  • Beans and Booze mixes coffee cocktails with you from 12:45-1:45 PM for $55
  • Tastes Great. Less Filling challenges you to try lighter lager beeers from 2:30-3:30 PM for $55
  • Get Lei’d: It’s Tiki Time takes you on a tiki cocktail journey from 4:15-5:15 PM for $55

3. Dinner Series

These are 10 dinners from Thursday to Sunday of Feast food camp. Each of unique dinners is a mash-up of chefs from various restaurants and various cities all contributing their skills and culinary perspective to a singular dinner experience for that one night. Every dinner includes drink pairings – remember, it’s all inclusive.

If you were to continue this school analogy, this would be the final projects of various self-selected groups… and your ticket to the dinner means you get to be the judge of how well the end project result is. And the groups are all made of your teachers.

Feast Portland Dinner Series 2013  c/o Shawn Linehan Feast Portland Dinner Series 2013 c/o Shawn Linehan
Photo Credit: Shawn Linehan CopyrightAll rights reserved by Feast Portland

Last year, I did not buy a dinner series ticket, as I had decided to splurge on a ticket to High Comfort. This year, I decided that I wanted one of these special Dinners instead.

Nine out of ten of these once in a lifetime dinners are already sold out, including the one I have a ticket to – the State of the Art with Adelsheim Vineyard and Willamette Valley Vineyards and chefs from 5 different cities but all individually defining the boundaries of modernist cuisine.

There is only one dinner left with tickets on sale, if you are interested:

  • Dessert for Dinner brings together 5 dessert chefs plus pairings of the courses with Sherries and Madeiras for one sweet time on Thursday September 18th at 7 PM for $100

I’ll try to take as many photos as I can of my dinner experience with State of the Art so you can see for yourselves what these final project report outs are like!

4. Main Marquee Events

Finally, the events that are like the school science fairs… but better because instead you can eat these, and the booths are all about deliciuosness.

These are five Marquee events which operate similar to open markets for you to sample from various tables. Unlike the previous three types which are in smaller groups, the Marquee events involve you being a lot more on your feet and in control of what, when, and where you’ll be as you wander as you’d like to each sampling station.

If you have ever seen on shows like Top Chef when the chefs each are manning a station putting forth a small sample dish they have conceived- that’s what these first four Marquee events are like.

Sandwich Invitational

The official name of this marquee event is Widmer Brothers Brewing Sandwich Invitational Presented by Dave’s Killer Bread. This runs on Thursday September 18th from 6-9:00 PM in Director Park.

Feast Portland Sandwich Invitational 2013 c/o John Valls
Photo Credit: John Valls CopyrightAll rights reserved by Feast Portland

For $95 , for those 3 hours you can have at least 14 slider sized or better sandwiches, one from each of the 14 chefs in the lineup, including from visiting chefs like Hugh Acheson, Chris Cosentino, Paul Kahan and Matt McCallister as well as ten more Portland chefs from fine restaurants and the reigning sandwich kings of Portland, Rick Gencaralli of Lardo and also Tommy Habetz and Nick Wood of Bunk Sandwiches.

Feast Portland Sandwich Invitational 2013 c/o Allison Jones
Photo Credit: Allison Jones CopyrightAll rights reserved by Feast Portland

Oh yeah, and there’s also free flowing Widmer Brothers beer, cocktails by Reyka Vodka, and six wineries pouring all night. I attended this event last year – you can see my recap that was in my post in 2013 here – and I’ll also be attending this year!

Night Market

This is always the first Marquee Event to sell out- and it has just indeed sold out in the past week! The official name of this event is USA Pears Night Market at Zidell Yards and runs on Friday September 19th from 6-9:00 PM at Zidell Yards.

Feast Portland Night Market 2013 c/o Allison Jones Feast Portland Night Market 2013 c/o Allison Jones
Photo Credit: Allison Jones CopyrightAll rights reserved by Feast Portland

For $125, for those 3 hours you can journey to the markets of Asia to eat street food, courtesy of 20 chefs, each presenting their interpretation of a street food plate for you. You won’t be thirsty though with 10 breweries, 6 wineries, and 9 distilleries keeping your glasses full. Given the famous names in the chef lineup, it’s no surprise this event is so popular.

High Comfort

Of all the five events, this is the one that is the fancy dress up and dine on comfort food like you were the 1%. The official name of this marquee event is Oregonian Media Group High Comfort at the Nines, held at the Nines Hotel on Saturday September 20th from 6-9:00 PM.

For  $175, for those 3 hours you can eat comfort food that has been upped in decadence and luxury from 20 different chef stations while enjoying generous pours of Widmer Beer, cocktails by Hendrick’s Gin, or keeping your wine glass full thanks to 15 wineries.

Feast Portland High Comfort 2013 c/o John Valls Feast Portland High Comfort 2013 c/o John Valls
Photo Credit: John Valls CopyrightAll rights reserved by Feast Portland

I attended High Comfort last year in 2013: here’s my recap if you are interested in what it was like, and I’m sure it will be even better this year.

Brunch Village

This is a new marquee event for Feast’s third year. The Tillamook Brunch Village is taking over Pioneer Square held at the Nines Hotel on Saturday September 20th from 11-:200 PM.

For $75, you get a long and leisurely 4 hours to enjoy brunch bites from several nationally known chefs including the familiar faces of BBQ King Aaron Franklin and Ace of Cakes/Charm City Cakes Duff Goldman and more, plus the 5 breweries and 5 wineries.

All this eating and drinking will be while also watching a Brunch Brawl on the Main Stage as five bartenders compete to make the best brunch cocktail. The pictures below are from the Portland Monthly Country Brunch I covered earlier, but I am guessing that the concept will be similar in that there will be enticing brunch bites like this…

Chef Johanna Ware from Smallwares brought one of my favorite Asian breakfast dishes, Breakfast congee with Chinese Sausage, egg, scallion, granola and maple ponzu at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Chef Rick Gencarelli from Lardo of course brought the fat with a Pork Belly Egg Benedict with a buttery buttermilk biscuit, big hunk of pork belly, fried quail egg, and Frank's hollandaise. Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm  Chefs Michael Madigan & Jeff McCarthy from TenTop did a unique take with their Miso Soy Ginger Bagel with bulgogi beef, kimchee schmear, and cured egg yolk at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm

I’ll be at the Brunch Village event, reporting back with my recap of this event after I probably waddle home and take a big long nap.

Oregon Bounty Grand Tasting

This two day marquee event is like the best farmers markets you have ever visited- be it your local city one, Pike Place Market in Seattle or Granville Island Public Market in Vancouver or the great big markets in Europe or Asia.

Don’t be surprised if you are even a little overwhelmed by all the various booths of artisans. After all, there are 15 breweries, 33 wineries, and 16 artisan product stands and more… with each stand usually having multiple items for you to sample, and most with a winemaker or the artisan maker of the food product right there on the other side of the table for you to ask all the questions you want.

Feast Portland Oregon Bounty Grand Tasting 2013 c/o Allison Jones
Photo Credit: Allison Jones CopyrightAll rights reserved by Feast Portland
The $60 ticket to the Oregon Bounty Grand Tasting Presented by Alaska Airlines is good for all that that day (either Friday or Saturday) from 12-5:00 PM at Pioneer Courthouse Square.

Feast Portland Logo

I’ll be back in a few weeks with specific tips on how to make the most of Feast 2014 if you attend. Meanwhile, I hope this post has been helpful to understand what will be going on in mid-September and how delectable it is all going to be! If you want to find out more, visit FeastPortland.com

Disclaimer: I was granted a Blogger Pass for Feast Portland 2014 for blog post and social media coverage but I am not otherwise being compensated. Even before I was given the Blogger Pass I already had tickets for some Feast events though- it just means I will have more to recap for you! Follow me on Instagram @pechluck or Twitter @pechluck and check this blog during Feast for updates, or check the hashtag #feastpdx.

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Portland Farmers Market at PSU

Images from yet another beautiful day at the Portland Farmers Market at PSU on Saturday, so bountiful…

 Portland Farmers Market PSU Rainbow of cherry Tomatoes   Portland Farmers Market PSU Broccoli Portland Farmers Market PSU, cauliflower and other friends/cousins of broccoliPortland Farmers Market PSU, giant Italian Artichokes Portland Farmers Market PSU, farm fresh eggs with faces Portland Farmers Market PSU  squash baskets Portland Farmers Market PSU eggplants glistening Portland Farmers Market PSU, Viridian Farms edible flowers and Piparra Portland Farmers Market PSU, Dahlias Portland Farmers Market PSU, Dahlias  Portland Farmers Market PSU, a lovely arrangement Portland Farmers Market PSU, big green butter lettuce Portland Farmers Market PSU, so many berries Portland Farmers Market PSU, various peppers, eggplants, cherry tomatoes... Portland Farmers Market PSU, green

A few peeks at some of the food vendors like Via Chicago for their Chicago style pizza and Pine State Biscuits sandwich with a buttery biscuit, fried chicken, a slice of Tillamook cheddar and then added extra of pimento cheese. Also pictured is a special Mushroom Duxelles from Marshall;s Haute Sauce that day and my normal favorite Carrot Habanaro Curry. Meanwhile, Verde Cucina is always a popular long line as you can smell their grilled vegetables and adobo chicken luring you towards them from half the market area!
Portland Farmers Market PSU, Via Chicago, chicago style pizza Portland Farmers Market PSU, Pine State biscuit fried chicken sandwich Portland Farmers Market PSU, Mushroom Duxelles from Marshall's Haute Sauce Portland Farmers Market PSU, Marshall's Haute Sauce, the spicy Carrot Habanero Curry from bbbbbbbbbb Verde Cocina is always a popular food stand at Portland Farmers Market PSU for their grilled veggies

Until the next visit to Portland Farmers Market at PSU

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