Archives for August 2015

The Bruschetta of Shift Drinks

August 31, 2015 by 8 Comments

It goes without saying that the spirit forward drinks of Shift Drinks, located at SW 12th and Morrison and open late from mid afternoon around 4 -5 PM to 2:30 AM are tasty.
Shift Drinks exterior Shift Drinks interior Shift Drinks interior Shift Drinks interior

This is a place whose purpose is after all, all about after a hard’s day work liquid refreshment.
Shift Drinks Shift Drinks

They have light fare to snack on while enjoying your drink, but it’t not meant to be a full meal. The best thing I think to eat on the menus are their bruschettas – and I’ve had them all.

The garlicky vegetarian Paamb Tomaquet with garlic, fresh tomato, salt
Shift Bruschetta - Paamb Tomaquet with garlic, fresh tomato, salt

PLT with Prosciutto, arugula, tomato, aioli
Shift Bruschetta - PLT with Prosciutto, arugula, tomato, aioli

My favorite the classic Bruschetta with fresh ricotta, tomato, and basil
Shift Bruschetta - fresh ricotta, tomato, and basil

The rotating seasonal based on what’s fresh, which could vary from Grilled summer squash with cherry tomato and basil pesto to Mushroom and Pesto and more
Shift Bruschetta - Grilled summer squash with cherry tomato and basil pesto Shift Drinks Bruschetta - mushroom and pesto

With it’s airy feel of high ceilings, big windows letting in light, simple black and white furniture and photographs on the wall, the simplicity of Shift feels sophisticated.

Just like how they transformed basic bruschetta into something simple yet complex for your enjoyment, expect your drinks to be the same way. And, their late hours are perfect to end any evening.

Click to add a blog post for Shift Drinks on Zomato

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Eat for a Cause August 29 and Help Women!

August 28, 2015 by 7 Comments

On Saturday, August 29, there are two opportunities where you can Eat For a Cause and help women at the same time! Don’t let the weather predictions for some rain and wind deter you.

Ruby Jewel Hawthorne, benefiting Raphael House

First, there is the Grand Opening of the new location of Ruby Jewel Ice Cream at SE Hawthorne, in the Mount Tabor neighborhood. The 4707 SE Hawthorne location is right between Por Que No and Apizza Scholls, both famous restaurants that will be open for lunch (as well as dinner). So then come on over for dessert because as part of their Grand Opening, a percentage of the proceeds goes towards Raphael House, a Domestic Violence agency.

Founded in 1977, Raphael House of Portland is dedicated to fighting the causes and effects of domestic violence. They offer emergency shelter in a confidential location, a 24-hour in-house crisis line, transitional housing and advocacy programs, non-residential advocacy in partnership with the Portland Police Bureau, and also work to bring an end to violence through community outreach and education. Raphael House is the largest domestic violence shelter in Multnomah County. Annually, Raphael House provides 10,000 safe nights for women and children in their emergency shelter and support as many as 5,000 callers on their 24/7 crisis line.

Ruby Jewel Hawthorne will be open noon – 11 PM, so you have plenty of time during the day to make your way here. As part of the celebration, they will have live music by Mo Phillips from 2-4 PM and also a special Mt Tabor Volcano Sundae which you can see previewed by Drew Karney of KGW here and you can see posed here… The Mt Tabor Volcano Sundae is a 2 scoops of ice cream (your choice) with an upside down “volcano” cone, hardening chocolate sauce, double chocolate cookies, and fresh strawberry sauce and whipped cream.

Special flavors above and beyond their regular flavors include
Ruby Jewel Ice Cream flavors for September 2015

September Seasonal Ice Cream

  • Chocolate Chip Squared– Singing Dog Vanilla ice cream with mini dark chocolate chips and chunks of housemade chocolate chip cookies.
  • Double Chocolate Toffee Crunch– Ruby Jewel’s classic Double Chocolate ice cream studded with house-made, chocolate-topped toffee.
  • Coconut Cream Pie– toasted coconut based ice cream filled with swirls of marshmallow fluff, candied coconut and vanilla wafer cookie crumbs.
  • Hazelnut Latte– Nossa Familia’s Full Cycle Blend coffee is paired with Oregon hazelnuts for a smooth coffee treat.
  • Honey Pistachio– Bee Local’s Oregon High Desert honey and pistachio ice cream with roasted pistachios.
  • PB & J Sandwich– Peanut butter ice cream with housemade Concord grape jelly and challah bread croutons.

Dairy Free

  • Portland Soda Works Root Beer Ice– Indian sarsaparilla and warming spices of Portland Soda Works root beer syrups used for sodas, cocktails and now a refreshing, nostalgic ice!
  • Reverend Nat’s Revival Cider Ice– Bold, crisp and full of apple flavor.

Samples of sundes in mini size at Ruby Jewel: Chocolate Chip Squared Ice Cream with Caramel Sauce and Pralined Pecans with Whipped Cream Ruby Jewel's Ice Cream cocktails with Portland Soda Works Root Beer Ice with rum, root beer syrup and orange liquor and Reverend Nat's Revival Cider Ice combined with Prosecco

Potential Ice Cream Sundae Combos

At a media preview, I also got to try some great sundae combinations if you are looking for some ideas. For instance a Chocolate Chip Squared Ice Cream with Caramel Sauce and Praline Pecans with Whipped Cream and an Oregon Strawberry Ice Cream topped with Housemade Marshmallow Fluff and Crisp Chunks (these are mini sample sundaes, the ones you get will be much bigger ;D ). I didn’t try this myself, but there is also for your consideration the combo of Hazelnut Latte ice cream with chocolate dip, whipped cream, and espresso caramel sauce…
Ruby Jewel sundae combo of Chocolate Chip Squared Ice Cream with Caramel Sauce and Pralined Pecans with Whipped Cream Ruby Jewel mini sundae sample of Oregon Strawberry Ice Cream topped with Housemade Marshmallow Fluff and Crisp

Winning Cookie Sandwich!

They also debuted the winning social media contest winner of the #betweentwocookies suggestions from the public: the winner is chocolate chip fudge chunk cookies with fluffernutter ice cream submitted by Chris Zales.
Ruby Jewel #betweentwocookies winner, the chocolate chip fudge chunk cookies with fluffernutter ice cream submitted by Chris Zales

Dairy Free Ice Cream Floats

They also had two wonderful ice cocktails (aka the dairy free ice creams float): Reverend Nat’s Revival Cider Ice combined with Prosecco (YUM) and the Portland Soda Works Root Beer Ice with rum, root beer syrup and orange liquor (quite a bit stronger than prosecco).
Ruby Jewel's Ice Cream cocktails with Portland Soda Works Root Beer Ice with rum, root beer syrup and orange liquor and Reverend Nat's Revival Cider Ice combined with Prosecco   Ruby Jewel's Ice Cream cocktail of Reverend Nat's Revival Cider Ice combined with Prosecco Ruby Jewel's Ice Cream cocktail with Portland Soda Works Root Beer Ice with rum, root beer syrup and orange liquor

EastBurn, benefiting Portland Women’s Crisis Line

Next, hop on over to Eastburn at 1800 East Burnside Street for their 2nd Annual Grilled Cheese Invitational! 9 establishments throw down at EastBurn to see who has the best grilled cheese.
Eastburn Grilled Cheese Invitational 2015

Participants include so far

  • Meat Cheese Bread
  • Bazi Bier Brasserie
  • Brunch Box
  • Big Ass Sandwiches
  • Gaufre Gourmet
  • Zeek’s Cheese Grill
  • The Blue Plate
  • Gil’s Speakeasy

It’s 5-11 PM and all ages. A $20 ticket gets you a scorecard, where you will then go to each competitor’s hole (apparently it’s set up like a golf course, thus the golf club with a grilled cheese in the poster) to try each grilled cheese. Then, you rate their grilled cheese based on taste, originality, presentation and best overall.

All proceeds go to the Portland Women’s Crisis Line. The Portland Women’s Crisis Line (PWCL) was one of the first five sexual violence crisis lines in the United States. PWCL provides services to the Tri-County area made up of Multnomah, Clackamas, and Washington counties, and its toll-free number can be called from anywhere in the state. PWCL provides social services such as crisis intervention, in person response for survivors of sexual violence, emergency housing resources, danger to safety transportation assistance, safety planning, advocacy and support, and agency and community support groups, as well as being a social change organize to not only empower those who experience violence, but also to end the oppression and violence which causes them to seek out our services.

If you can’t make the invitational, at least stop by during the month of August (I know, only a few days left) because every $5 Grilled Cheese at Eastburn this month also has the proceeds go towards PWCL.

One of my favorite things about Eastburn are their swing seats, which you can find by the front windows when you first walk in and also in their back patio!
Eastburn Exterior Eastburn Exterior EastBurn bar
EastBurn front window tables with its swings for seats at the tables! EastBurn back patio with its swings for seats at the tables!

I hope you can join me in eating for a cause in supporting both of these very important and worthy non profits and help them continue to make a difference every day.

Disclosure: I was invited to a media event for Ruby Jewel Hawthorne’s Grand Opening to preview the September flavors and menu offerings, but I was not asked to write this post, and I threw in EastBurn as well because I think both are amazing events that you might consider for Saturday. The views and opinions expressed in this blog are entirely my own.

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Lunch at Lil Wares – Very Last Week

August 26, 2015 by 4 Comments

Lil’ Wares is a summer pop up that opened from June – August just across the street from Smallwares at Northeast 45th and Fremont. It was just filling in the time between the old Red Fig cafe and when the developer who purchased this small restaurant with its patio (seriously the patio is bigger than the inside of the little house/restaurant) is going to do something with this space. That means the last days of Lil’ Wares are approaching in less than a week as it closes on August 31.

Seriously a great patio, with plenty of shade.
Lil' Wares popped up for the summer just across the street from Smallwares and offered a huge patio - bigger than the restaurant space inside the little house Lil' Wares popped up for the summer just across the street from Smallwares and offered a huge patio - bigger than the restaurant space inside the little house

If you haven’t been on a weekday (on weekends they serve the Smallwares brunch), you may not have known they have a special fun Asian-influenced but definitely not Asian (I think it’s best described as a mash up of Asian and American comfort) menu. According to Eater some of the menu items may appear on the Smallwares menu eventually, but since you don’t know what that will be, maybe you should squeeze in a visit now!

Lunch at Lil Wares extended their Portland Burger Week burger, the Sleaze Burger, composed of a ground pork and chinese sausage patty with peanut sauce, cabbage slaw, fish sauce, tomato and pickles on a sesame bun… though it’s no longer at the special $5 price that was for that week (it was a secret that you could get the Portland Burger Week burger at Lil’ Wares from 11-3 to avoid the madness of everyone getting it in the evening at Smallwares!).
Lil' Ware extended their Portland Burger Week burger, the Sleaze Burger = a ground pork and chinese sausage patty with peanut sauce, cabbage slaw, fish sauce, tomato and pickles on a sesame bun Lil' Ware extended their Portland Burger Week burger, the Sleaze Burger = a ground pork and chinese sausage patty with peanut sauce, cabbage slaw, fish sauce, tomato and pickles on a sesame bun

Other meaty options include a Mu Shu Burrito with pork sausage, woodear mushrooms, egg, cabbage, charred scallion ginger salsa, black bean hoisin sauce and rice, or a General Tso Sandwich with fried chicken, broccoli slaw, charred thai chilies and fried shallots. I hope to have a chance to try a few other menu items I have missed before the end- like a Grilled Stuffed Avocado with chili sesame dressing, fried egg, red onion, toast, nori jam, and optional add on of bay shrimp, or the Chop Chae Noodles with shiso pesto, pine nuts, pickled shitakes, sweet potato noodles, salted black beans, and optional add in of dungeness crab.
Lil Wares, a summer 2015 popup from Smallwares PDX, Mu Shu Burrito with pork sausage, woodear mushrooms, egg, cabbage, charred scallion ginger salsa, black bean hoisin sauce and rice Lil Wares, a summer 2015 popup from Smallwares PDX, and their General Tso Sandwich with fried chicken, broccoli slaw, charred thai chilies and fried shallots

My favorite item on the menu is the Poware Bowl with lentils, cilantro mint cashew sauce, black tea peach chutney, beets and paneer. One of the best vegetarian bowls I’ve ever had! The burger paled compared to flavors this bowl- isn’t that saying something?
Lil' Wares Poware Bowl with lentils, cilantro mint cashew sauce, black tea peach chutney, beets and paneer Lil' Wares Poware Bowl with lentils, cilantro mint cashew sauce, black tea peach chutney, beets and paneer

Drinks available include a Kimchi Bloody Mary with vodka, spicy kimchi base, veggie skewer of brussel sprout, shitake and beet plus an oyster add on

Or try the Sake Citrus Soda with sake, lemon, ginger, and soda muddled with herbs, or the Vodka Slush with vodka, strawberry, lime, salt and pink peppercorn. Both are perfect for outdoor patio sipping and relaxing.
Sake Citrus Soda with sake, lemon, ginger, and soda muddled with herbs from Lil Wares, a summer 2015 popup from Smallwares PDX "Lil

August 31 is quickly approaching, so hurry on over and visit now while they are still there!

Lil' Wares popped up for the summer just across the street from Smallwares Lil' Wares popped up for the summer just across the street from Smallwares Lil' Wares popped up for the summer just across the street from Smallwares

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Dill Shrimp Salad Sandwich with Cucumber

August 24, 2015 by 6 Comments

This Dill Shrimp Salad Sandwich with Cucumber is delicious with a glass of pinot gris. It feels like a sandwich that so represents summer.
Recipe for a shrimp sandwich with shrimp, cucumber, dill, and a mayo dill lemon sauce Recipe for a shrimp sandwich with shrimp, cucumber, dill, and a mayo dill lemon sauce

This would probably taste just as good if you used crab instead – it reminds me a lot of sandwiches you could enjoy at a rental house on the beach. I can almost hear the waves and smell the ocean and feel the sun and heat radiating back from the sand now from my shaded deck now.

I tend to see these type of sandwiches more on South of the US. I do hear that shrimp sandwiches like these are also popular in Scandinavia, though I think they simply steam the shrimp and may omit the Mayo. The Scandinavians are with me though on feeling this same perfect pairing of shrimp with cucumber.

Recipe for a shrimp sandwich with shrimp, cucumber, dill, and a mayo dill lemon sauce

Ingredients:

  • 4 hoagie buns (I used Franz Bakery Stadium Rolls. They are doughy delicious and sometimes you can find a Spicy Chipotle flavor one with peppers, though the ones you see here are the Franz Bakery Outdoor Rolls!)
    Franz Bakery is local to Portland and makes these delicious Outdoor Stadium Style rolls which are better than any hot dog roll because they are soft and doughy, which means you can also use them for sandwiches, which I do! Franz Bakery is local to Portland and makes these delicious Outdoor Stadium Style rolls which are better than any hot dog roll because they are soft and doughy, which means you can also use them for sandwiches, which I do!
  • 1 tablespoon butter
  • 1 pound uncooked shrimp, peeled and deveined
    Shrimp, raw
  • 1/2 cup – 3/4 cup mayonnaise (adjust based on your preference of how much sauce you want with your shrimp)
  • 2 tablespoons fresh lemon juice (perhaps more in case your guests want to squeeze a wedge worth more upon serving the sandwiches)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4-6 teaspoons fresh dill (I like adding dill at the end when serving so the sandwich looks nice too)
  • 1 cup chopped cucumber
  • Butter Lettuce

Directions:

  1. In a large skillet, heat butter over medium heat. Add shrimp once the butter is hot and stir for a few minutes until shrimp turn pink. Remove from heat and then let cool so you can remove the tails. My trick for removing shrimp tails so you don’t lose that little bit of shrimp meat encased inside the tail shell portion is to press a bit til you hear a snap before pulling the tail off.
  2. In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper with the shrimp and the chopped cucumber and toss until everything is coated with the sauce.
    Toss shrimp sauteed in a little bit of butter just until cooked with a mixture of mayo, lemon juice, salt, pepper, and dill Toss shrimp sauteed in a little bit of butter just until cooked with a mixture of mayo, lemon juice, salt, pepper, and dill
  3. In the hoagie buns, first place a couple pieces of butter lettuce (I admit I also spread the leftover butter from cooking the shrimp on the buns before placing the butter lettuce). Then, spoon the shrimp and cucumber mixture into your buns
    Recipe for a shrimp sandwich with shrimp, cucumber, dill, and a mayo dill lemon sauce Recipe for a shrimp sandwich with shrimp, cucumber, dill, and a mayo dill lemon sauce

Make sure you provide a lot of napkins! And maybe, a pinot gris!
Recipe for a shrimp sandwich with shrimp, cucumber, dill, and a mayo dill lemon sauce Recipe for a shrimp sandwich with shrimp, cucumber, dill, and a mayo dill lemon sauce

Have you had shrimp salad sandwiches before? What’s your favorite type of eats on a beach getaway or trip to the coast?

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1 Month until Feast 2015

August 17, 2015 by 15 Comments

It’s the countdown – 1 month until Feast 2015. Four weeks from now, on Thursday September 17th – Sunday September 20th is the incredible food festival called Feast Portland 2015. This is the biggest food festival in Portland, featuring SIX main events, THIRTEEN extravagant dinners with chefs from outside Portland and inside Portland collaborating to create epic multi-course dinners, SEVEN hands on classes and SIX panels with sampling of liquid libations via the Drink Tank series.

The tickets to Feast went on sale back in May, and many events are already sold out. However, don’t despair – besides volunteering for an event, there are still some excellent events still open as of this post publishing date.

Keep in mind that for the price, you are also helping a worthy cause. Besides showcasing delicious eats and drinks, and celebrating many local chefs and producers of Oregon, Feast also has a mission to fight hunger.  The Feast festival net proceeds go towards ending childhood hunger in Oregon and around the country through Partners for a Hunger-Free Oregon and Share Our Strength’s No Kid Hungry.

Feast Portland 2014, Oregon Bounty Grand Tasting

Now to my highlight of fabulous Feast events you can still buy tickets to!

Sandwich Invitational

Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Rick Gencarelli of Lardo (Portland, OR) presented a smokey pork burger with dirty mustard, peach, American cheese, and arugula that ended up being one of the two longest lines for sandwiches of the festival Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Scott Dolich of The Bent Brick (Portland, OR) had my vote for the best sandwich of the nite with his BBQ Goat Frybread Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Paul Kahan representing The Publican (Chicago, IL) Return of The Gyro included pork, eggplant, yogurt, fun, fenugreek, and flavor.

The Sandwich Invitational offers you the chance for 3 hours to indulge for $95 at Director’s Park. The offerings include 15 or so mini sandwiches while enjoying Widmer’s beer, Hendrick’s gin, or wine from 5 wineries in Washington and Oregon.

Chefs creating sandwiches to win the title of Judge’s Choice or People’s Choice include famous names like Alvin Cailan of Eggslut, Aaron Franklin of Franklin’s BBQ, Duff Hoffman from Charm City Cakes (and also Ace of Cakes), Gregory Gourdet of Departure (and who you may have rooted for recently in Top Chef), Vitaly Paley of Paley’s Place/Imperial/winner of Iron Chef Battle Radish, and more!

Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Cathy Whims of Nostrana (Portland, OR) was still giving out a relaxed vibe from her return from Hawaii as she presented her sandwich of Peach Whim Smoked Lamb Ham, Cresenze Cheese, WAtercress, Tomato, and Spicy Onion Relish which was paired with the Widmer Portlandic Porter, my favorite sandwich and Widmer beer pairing of the night Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Derek Hanson of Broder Nord (Portland, OR) was not afraid of the chicken skin with his offering of Gravlax, Skyr, Pickled Cucumber, Crispy Chicken Skin on Rye Bread  Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Tommy Habetz of Bunk Sandwiches (Portland, OR) not only was killing it with their slow roasted duck and foie banh mi with uck liver and fois gras pate, jalapeno, cilantro, basil, daikon and carrot pickles, but they even upped the ante from the mariachi band of last year to a a one man hot dog band.

Almost half the chefs are from out of town, so the Sandwich Invitational is saving you travel money by providing a chance to sample one of their culinary creations right all in one place. And you are guaranteed to see each of these chefs as they will all be on hand in their sandwich making station.

Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Tommy Habetz of Bunk Sandwiches (Portland, OR) not only was killing it with their slow roasted duck and foie banh mi with uck liver and fois gras pate, jalapeno, cilantro, basil, daikon and carrot pickles, but they even upped the ante from the mariachi band of last year to a a one man hot dog band. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Hugh Acheson of Empire State South (Atlanta, GA). Nothing but love for his sweet goofyness and for bringing pimento cheese. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Chris Cosentino, of upcoming Cockscomb in San Francisco CA decided to have a little fun by calling his sandwich the Cicciolina in honor of the Italian porn star/former politician

I’ve attended the Sandwich Invitational in previous years – to see an example of all the goodness I got to eat (I was staggering out each time, barely able to get in all the sandwiches but I did it all for you!) check out my recaps of Sandwich Invitational 2014 and Sandwich Invitational 2013.

Brunch Village

Feast 2014, Tillamook Brunch Village participant Black Seed Bagels brings a mashup of a New York Style and Montreal bagel Feast 2014, Tillamook Brunch Village participant Stumptown bringing the cold brewed coffee Feast 2014, Tillamook Brunch Village participant Lisa Shroeder of Mother's Bistro was the consumate professional and mother who never ran out and was superfast at doling out her delicious buttermilk biscuits with sausage gravy

This new event from 2014 was my favorite event last year. Brunch Village occurs on Sunday for 3 hours at Pioneer Courthouse Square for the all you can eat and drink admission price of $75. I probably got $25 worth of bloody mary alone at the Build Your Own Bloody Mary booth last year, no joke.

Feast 2014, Tillamook Brunch Village participant Urban Farmer provided the Bloody Mary base and Whole Foods provided an amazeballs Bloody Mary Garnish Bar Feast 2014, Tillamook Brunch Village participant Urban Farmer provided the Bloody Mary base and Whole Foods provided an amazeballs Bloody Mary Garnish Bar Feast 2014, Tillamook Brunch Village participant Urban Farmer provided the Bloody Mary base and Whole Foods provided an amazeballs Bloody Mary Garnish Bar

And I washed down a beermosa and at least 2-3 other brunch cocktails featuring wine or liquor. This year there are 7 wineries and 6 distilleries attending this year, as well as Widmer hopefully bringing back their beermosa again…

Feast 2014, Tillamook Brunch Village participant Columbia Winery at the Rosé Garden Feast 2014, Tillamook Brunch Village participants Widmer Brothers Brewing and King Estate Wines come together for the Hefemosa with Widmer Brothers Hefe, Orange Juice, and King Estate 2008 Blanc de Gris Feast 2014, Tillamook Brunch Village participant Bendistillery brought a Pina Picante using Crater Lake Pepper vodka

But don’t overlook the 13 or so delicious brunch bites available either! The location of Pioneer Courthouse Square offers lots of seating with the steps in order to enjoy your progressive brunching.

Feast 2014, Tillamook Brunch Village participant Alvin Cailan of Eggslut from Los Angeles, CA who impressed with both taste, presentation, and threw in a little audience interaction with Kimchee fried rice with Coddled Egg served in a silver tin that you would cover and shake up to break the egg and mix it in with the rice Feast 2014, Tillamook Brunch Village participant Walt Alexander, Kevin Atchley, and Brian Snyder, Pine State Biscuits (Portland, OR) pleased the crowds with their classic Chatham biscuit sandwich with Fried chicken, bacon and cheese topped with apple butter

For details on what the experience might be like, check out my Brunch Village 2014 recap to see all I ate and drank last year.

Oregon Bounty Grand Tasting

The Friday version and Saturday version of the Oregon Bounty Grand Tasting events are huge bang for your buck in terms of food and drinks at $60 for five hours of noshing. Most importantly, this is your chance to get introduced so many incredible producers of food and drink here in the Pacific Northwest.

Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting  Feast Portland 2014, Oregon Bounty Grand Tasting

Many of these food and drink stuffs you may have seen or heard and wondered about – well now you can sample their product as part of your Oregon Bounty admission! And, you’ll be introduced to even more wonderful artisan products so you’ll be in the know of the latest and greatest in the local food world.

Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting

Not to mention the wine. Instead of having to drive from tasting room to tasting room, the Oregon Bounty Grand Tasting assembles the greatest wine tasting room ever with 30+ wineries all pouring samples of their wine offerings which are all included in your admission price. If you or your partner (like F for me) prefer beer instead, there will be 15 breweries with their beverages as well.

Feast Portland 2014, Oregon Bounty Grand Tasting

While you are taking a seat on the Portland Living Room steps to enjoy yourself, you can watch chef demos on the stage.

Feast Portland 2014, Oregon Bounty Grand Tasting

Think about it – $60 for 5 hours, if you can last, means sampling at $12 an hour. That’s why I love recommending the Oregon Bounty Grand Tasting for anyone attending Feast for the first time – the value, and the longer time means you can take your time visiting all the booths.

For a look back at examples of how I enjoyed the Oregon Bounty Grand Tasting in the past, check out my recap of 2014, and my recap of 2013 to get an idea of what your experience could include.

Hands on Classes

Available Hands on Classes that are still available include (prices vary based on the class)

Photo courtesy of Feast Portland

  • Farm to Cocktail Shaker -Creating Your Own Cocktail Ingredients with the Commissary/ shows you how to transform ingredients into syrups, shrubs, and juices to up your cocktail making game.
  • Learn to shuck like a pro, taste and compare different oysters, learn how to pan-fry oysters and  navigate the oyster offerings at your favorite restaurant with Aw Shucks with Lissa James Monberg
  • Learn to brew the ultimate cup of coffee with A Game Coffee with Liam Kenna of Stumptown Coffee Roasters
  • At Basic Pig Butchery with Camas Davis butcher a pig and get tips on how to cook those cookable cuts you created
  • At Beer Bites with Christian Debenedetti and Andrea Slonecker pair beer and food bites with a guided beer brunch following broad flavor profiles—from “Fruit & Spice” to “Sour & Complex” and “Malty, Rich & Sweet”
  • Find out what amaro is and how to make incredible cocktails with it by attending Amaro Meets Cocktail: Mixing and Sipping the Forgotten Spirit with Mark Bitterman

Drink Tank

Beans & Booze panel at Feast 2014 Beans & Booze panel at Feast 2014
All the Drink Tank events occur at the Portland Art Museum Evans H Roberts Sculpture Hall and include the panel as well as accompanying snacks and drinks as appropriate.
Beans & Booze panel at Feast 2014 Beans & Booze panel at Feast 2014 Beans & Booze panel at Feast 2014
Drink Tank Panels that are still available include (prices vary based on the panel)

  • Bon Appetit Shaken, Stirred and Buzzed: Why We Really Like Booze panel with representatives from the wine and spirits industry sharing wisdom and tales. The price includes a year subscription to Bon Appetit.
  • I’m in a Cult takes a look at collectible rare beers
  • Margarita’s Moments celebrate the classic margarita by taking a look at its history and how to make the best margarita
  • Get a taste and hear the story behind European farmhouse style beers with Old MacDonald Had a Brewery

Beans & Booze panel at Feast 2014 Beans & Booze panel at Feast 2014
Are you going to Feast 2015? If you could choose an event to attend, what would your top pick and why?

Disclosure: I was granted a Blogger Pass for Feast Portland 2015 for blog post and social media coverage but I am not otherwise being compensated. 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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