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Tournant Cold Moon Crab Feast

In mid-December 2021, I and food friend (and incredible eye for photos) @trinnadeleon on Instagram and libation friend Niki Sudssuster on Instagram snagged tickets to the Tournant Cold Moon Crab Feast. It took place at new location in wine country Dayton at Brick Hall, an 1886 brick church. You say dungeness crab, plus oysters, caviar, cocktails by Merit Badge and more? So in.
Tournant Cold Moon Crab Feast Tournant Cold Moon Crab Feast

I have been a fan of Tournant for many years and enjoyed their seafood spreads at events and and oyster socials and marveled at their outdoor farm to fire cooking that that has forever raised the bar on open kitchen and adaption to the natural environment and showcase of the artistry of food preparation visually and aromatically before tasting it. They are about to launch a Full Moon Dinner Series in partnership with Westward Whiskey, a dinner series whose tickets go on sale this weekend! The series promises food, fire, nature and togetherness with the full moon in locations around Oregon’s wine country.

The full moon series takes place for the following full moons:

  • Pink Moon – April 16, 2022
  • Strawberry Moon – June 14, 2022
  • Sturgeon Moon – August 12, 2022
  • Harvest Moon – September 10, 2022

So how was my experience with Tournant Cold Moon Crab Feast? First, it’s essential you set an alarm for when the tickets go on sale because they will sell out fast. For the Tournant Cold Moon Crab Feast we were lucky that they opened up a second communal table (other tickets were for tables of 4 or 6 seats – great to keep the dining table to your quarantine bubble), and it was in such demand they even expanded to a second night of Sunday and that sold out too. So be ready – sign up for their mailing list and follow them on Instagram so stay in the loop.

When you purchased the ticket, it was for the prix fixe of 3 courses, but there were also additions you could purchase as add-ons that included seafood platters or towers and caviar service in advance, and during your meal you could additionally order cocktails, wines, oysters, Louisiana blue crab cakes, and fries. Trinna and I were 100% on the same page that of course we needed a seafood platter and caviar service. The difference between the platter and tower was the number of people they served, both offered Pacific oysters on the half shell, poached prawns, chilled mussels, crab claws, salmon tartare, lemons, mignonette and sauces. Caviar service was 1 oz Siberian Sturgeon caviar with special accompaniments of toast, potato chips, and yum those little potatoes.
Tournant Cold Moon Crab Feast seafood platter with Pacific oysters on the half shell, poached prawns, chilled mussels, crab claws, salmon tartare, lemons, mignonette and sauces Tournant Cold Moon Crab Feast seafood tower with Pacific oysters on the half shell, poached prawns, chilled mussels, crab claws, salmon tartare, lemons, mignonette and sauces. Caviar service was 1 oz Siberian Sturgeon caviar with special accompaniments

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Feast Flicks: Republica and Like Water for Chocolate

About last night at the Feast Portland first event for Summer of Feast – Feast Flicks! This year Feast Portland looks a little different for 2021 (after a break during 2020) with adjustments based on the pandemic. This was the first event of the 3 different kinds they are doing – Feast Flicks with dinner and a movie, “family reunions” that have the more typical stations from different chefs that you walk around, and a Claima Stories with interviews and cocktails. This first of two Feast Flicks I am attending was featuring Republica doing it all with two welcome cocktails and dinner including the legendary handmade masa tortillas and complex moles and dessert, and the movie pairing is the classic “Water for Chocolate” courtesy of Hollywood Theater.
The Lot Zidell yards was the location for Feast Portland's Dinner and a Movie event, Feast Flicks

Everyone was sitting in pods of 2 and 4 at the outdoor venue The Lot At Zidell Yards which has a great space with spacing and clearly marked areas for social distancing and is doing other events as well from movies to music and more. The only lines were to get in where we got a wrist band, analog check-in by name to confirm the pod number, bag check, and scan of the QR code on the purchased ticket, and then also maybe a quickly moving line to grab a cocktail. Otherwise the courses came served to your pod seating.
The Lot Zidell yards was the location for Feast Portland's Dinner and a Movie event, Feast Flicks The Lot Zidell yards was the location for Feast Portland's Dinner and a Movie event, Feast Flicks The Lot Zidell yards was the location for Feast Portland's Dinner and a Movie event, Feast Flicks The Lot Zidell yards was the location for Feast Portland's Dinner and a Movie event, Feast Flicks The Lot Zidell yards was the location for Feast Portland's Dinner and a Movie event, Feast Flicks

If you are attending any of the 3 left for this weekend, essential packing tips
The Lot Zidell yards was the location for Feast Portland's Dinner and a Movie event, Feast Flicks

  • It’s a dusty, gravel and rock lot so wear flat shoes because the ground is not flat
  • Bring an empty water bottle – they have water stations to fill them with on the right side
  • Sunscreen!
  • Summer hats to block your face from the sun!
  • Bring a personal umbrella since it is unshaded at your pod. That being said, you don’t have to go to your pod right away – there is a slight shade and tented area by the welcome drinks
  • Plenty of restroom facilities at a pod of Honey Buckets on the right side
  • On the left side is the bar where you can get more beverages beyond the welcome cocktail and the included wine bottle with your dinner
  • You can never have too many extra napkins, or even wetnaps
  • I brought a tote which I used to carry my unfinished wine bottle back home – it’s a screw top so no worries about putting any cork back in
  • Once the sun goes down it may get a little cool so you may want a very very light cardigan. But it’s also a summer heat wave weekend again so it doesn’t really drop much, only into 70F.
  • Meanwhile while the sun is up, bring a fan! I had a regular fan you have to fan yourself, but I saw others with little portable battery fans
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More Zero Proof Dinner at Feast 2019

I was fortunate to snag tickets to one of the dinner series events, More Zero Proof Dinner at Feast 2019. Last year was the first edition of this dinner, and they decided to offer version 2.0 in 2019. Similar to last year, it features a roster of sober chefs and mixologists, and the food and drink pairings are all non-alcoholic, or zero proof – or as sober bar veteran Eric Nelson of Eem, who provided the beverage ideas for the dinner, prefers to call them, clear headed drinks. This is, as he explained, because using terms like non, or zero, sound negative like something is missing. And there is definitely nothing missing from any part of this dinner or the drinks at The Nightwood.
Recap of the More Zero Proof Dinner at Feast 2019 Recap of the More Zero Proof Dinner at Feast 2019

Although the event officially listed eight chefs contributing to the meal, in a surprise twist Andrew Zimmern (who was a participating chef in last year’s dinner) also was present this evening filming the dinner for his show. So perhaps you will see an episode on this dinner in the future. It did mean there were a lot of cameras and floating mikes in the kitchen and overall everywhere, which made the dinner a bit chaotic, and there were some shots and interviews (such as below with Dana Cowin) making the space feel crowded.
Recap of the More Zero Proof Dinner at Feast 2019 Recap of the More Zero Proof Dinner at Feast 2019

In the meantime, you can read more background on the dinner and the founding chefs of Gabriel Rucker and Gregory Gourdet at this feature by USA Today. From last year you can read my recap of that dinner as well from my blog post last year, as well as some thoughts from the lyrical Karen Brooks of Portland Monthly. With new and returning sober chefs on the roster, the accumulated years of sobriety in the kitchen increased from last year’s 57 years to I believe 92 years this time.

In the year since the inaugural Zero Proof dinner, the sobriety and wellness movement has gained more traction, with the new organization called Ben’s Friends offering a support group for the industry. A new trend has also been more beverages being added to the menus in restaurants and bars to support wellness while still standing up to all the layers of flavors of cocktails and offering all the pairing possibilities like wine and beer. You can see for yourself in my recap below of the More Zero Proof Dinner at Feast 2019 at all the happiness you can have without a drop of alcohol.
Recap of the More Zero Proof Dinner at Feast 2019

Appetizers

We were welcomed with some passed appetizers along with a form of sparkling beverage made with Mango, Yunnan Silver White Tea, and Champagne Acid. You will notice a theme with the beverages concocted by the Drinks Team tonight as all will have tea component because for this dinner, Smith Teamakers was a sponsor.
We were welcomed with some passed appetizers along with sparkling in the form of a sparkling beverage made with Mango, Yunnan Silver White Tea, Champagne Acid at the More Zero Proof Dinner at Feast 2019 We were welcomed with some passed appetizers along with sparkling in the form of a sparkling beverage made with Mango, Yunnan Silver White Tea, Champagne Acid at the More Zero Proof Dinner at Feast 2019

Foie Gras and Mushroom Raviolini en Brodo, by Patrick McKee, Estes was my favorite of the appetizers. I may have had three – sorry but not sorry. If you haven’t dined at his residential pop-up inside Dame natural wine bar, go. The food he serves up has the comfort and care of family (some of them literally his takes his family memories) with a focused Italian theme.
Appetizer of Foie Gras and Mushroom Raviolini en Brodo, by Patrick McKee, Estes from the More Zero Proof Dinner at Feast 2019 Appetizer of Foie Gras and Mushroom Raviolini en Brodo, by Patrick McKee, Estes from the More Zero Proof Dinner at Feast 2019

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Recap of the Zero Proof Dinner for Feast 2018

When the listing of the various event listings for Feast Portland 2018 came out in early spring, when I saw the description for the Zero Proof Dinner as part of the Feast 2018 Dinner Series it was immediately one of my top two choices of what I wanted to attend. I loved the idea of recognizing and celebrating sobriety – and the lineup of the chefs was impeccable. It was a dinner that not only would feature deliciousness from an all star list of chefs and probably an intriguing pairing of non-alcoholic drinks, but seemed like a dinner underscored with a message and meaning too. I had no idea as I was quickly clicking the next day to purchase my ticket (and ultimately sacrificing another dinner I wanted to attend because it sold out while I purchased this one) how right I would be.

This year Gabriel Rucker (Le Pigeon, Portland) pitched us a compelling idea: to bring together a group of nationally admired chefs who have chosen a life of sobriety and wellness within the restaurant world – where abuse of alcohol and substances is not only tolerated, it is often celebrated. Join Gabe and a group of friends he personally invited to showcase one of the most inspiring collaborations in our festival’s history. We welcome chef and television personality Andrew Zimmern (Lucky Cricket, Minneapolis), Southern trailblazer Sean Brock (Husk, Charleston), Israeli food pioneer Michael Solomonov (Zahav, Philadelphia), and our own hardest working man in Portland Gregory Gourdet (Departure, Portland) to bring front and center a growing global movement at Portland’s culinary festival. Even some of our most respected bartenders have shown they can work in this industry and be sober, accordingly, Evan Zimmerman (Knucklehead, Washington DC) will create a tasting menu of non-alcoholic drink pairings. Come experience how being sober has changed the way these chefs cook as well as changed their perspectives on food and life.

The surprise for me – and probably everyone – was how emotional it was to attend as a guest. Even though I do not practice a sober lifestyle, I totally unanticipated how affecting it was, and how it affects me still. After this dinner even hours later at another party, for the rest of the weekend festival every time there was a drink, and even this whole week every time there was a drink of alcohol, my awareness has been raised.

But to start, most of us had never heard of Blockhouse PDX, which is where the dinner (and several of the Feast Dinner Series dinners) were held. It is in a sort of hidden area of North Portland, but after entering through the doorway it becomes almost an escape as you become surrounded by the greenery of a garden from Pomarius Nursery and a large open chef’s kitchen. Although there were no walls so you were still dining al fresco, a roof structure over our heads would have protected us from the elements if it had rained (luckily it did not). The only minor ding on the atmosphere was the train tracks that surprised us!
Zero Proof Dinner for Feast 2018 Dinner Series, held at Blockhouse PDX with an al fresco dining area complemented by green gardens from Pomerius Nursery Zero Proof Dinner for Feast 2018 Dinner Series, held at Blockhouse PDX with an al fresco dining area complemented by green gardens from Pomerius Nursery
Zero Proof Dinner for Feast 2018 Dinner Series, held at Blockhouse PDX with an al fresco dining area complemented by green gardens from Pomerius Nursery Zero Proof Dinner for Feast 2018 Dinner Series, held at Blockhouse PDX with an al fresco dining area complemented by green gardens from Pomerius Nursery
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Feast Fab Collab – and way to win tickets to Feast!

I have been attending Feast Portland for many years now, and am an enthusiastic supporter of the amazing 4 day food festival event that helps brings awareness and raise money for charitable partners fighting against hunger. Feast Portland also celebrates the delicious local bounty of the Pacific Northwest, ranging from producers of food products to those who transform ingredients into dishes on a plate or in a glass – restaurants and chefs and mixologists and more. Most of the events at Feast bring together various makers of food to collaborate to create a limited time offering for Feast. Of the 40+ events during Feast Portland, many are sold out, but there are still a tickets to some events, and there are ways to participate in Feast without a ticket, thanks to the Feast Fab Collab.

Feast Fab Collab 2018 Feast Mode Lager Beer (sold in cans) with 10 Barrel Brewing Co., a lager featuring pilsner malt, flaked rice and a subtle hopping for an ultra light and refreshing beer. $7.99 for a four pack of 16 ounce cans (so four pints), available at New Seasons Markets + Feast Fab Collab 2018 Olympia Provisions Chef Sausage Series with Salumist Elias Cairo + Ava Gene’s Owner Chef Joshua McFadden, a specialty Italian pork sausage spiced with garlic, fennel, chili flake, and stuffed with kale and provolone cheese, available at New Seasons Markets = perfection

Now in it’s third year, the Feast Fab Collab is a collaboration of products you can purchase outside Feast – in this case you can find them exclusively at New Seasons Market. The food items are limited edition just for Feast, and created in partnership with famed chefs and food producers also participating in Feast. And, you’ll still be doing good – a portion of gross sales from all Feast Fab Collab items are donated to Feast Portland’s charitable partners to be part of the fight against hunger too. This year the partners are Hunger-Free Oregon and Urban Gleaners.

For 2018, the Feast Fab Collab items include

  • Feast Mode Lager Beer (sold in cans) with 10 Barrel Brewing Co., a lager featuring pilsner malt, flaked rice and a subtle hopping for an ultra light and refreshing beer. $7.99 for a four pack of 16 ounce cans (so four pints).
    Feast Fab Collab 2018 Feast Mode Lager Beer (sold in cans) with 10 Barrel Brewing Co., a lager featuring pilsner malt, flaked rice and a subtle hopping for an ultra light and refreshing beer. $7.99 for a four pack of 16 ounce cans (so four pints), available at New Seasons Markets
  • Mini Ice Cream Sandwiches with Maya Lovelace (of famous Southern Appalachian pop-up Mae PDX and coming restaurant Yonder) and Ruby Jewel. The two flavors of mini ice cream sandwiches (it says mini, but they are still palm sized – it is only mini in terms of the ice cream sandwiches at Ruby Jewel are usually even bigger!) include Maya’s Southern Strawberry Ice Cream Sandwich with chewy cornmeal cookies from Bob’s Red Mill and strawberry buttermilk ice cream using strawberries from Oregon Fruit Products. The second ice cream sandwich is Grandma Mae’s Sweet Molasses Ice Cream Sandwich inspired from Maya’s grandmother molasses and apple butter sandwich cookies. If I had to choose between them, I prefer the strawberry one with cornmeal but really it’s just personal preference because I like strawberry and cream more then molasses flavors. Each sandwich is $2.99.
    Feast Fab Collab 2018 Mini Ice Cream Sandwiches, the Grandma Mae’s Sweet Molasses Ice Cream Sandwich with Maya Lovelace, available at New Seasons Markets Feast Fab Collab 2018 Mini Ice Cream Sandwiches the Maya’s Southern Strawberry Ice Cream Sandwich with Maya Lovelace, available at New Seasons Markets
  • Olympia Provisions Chef Sausage Series with Salumist Elias Cairo + Ava Gene’s Owner Chef Joshua McFadden, a specialty Italian pork sausage spiced with garlic, fennel, chili flake, and stuffed with kale and provolone cheese. I’m serving it below exactly as they recommended it, very simply just grilled the sausage and sliced it up with fresh pasta, olive oil and some garden cherry tomatoes – sounds simple but it lets the freshness of the summer tomatoes and all the flavor of the sausage really stand out! Maybe in retrospect I should have wilted some spinach, but at this point the sausage was oozing cheese and I wasn’t going to wait any longer to eat it. A package of 12 ounces of sausage runs $8.99.
    Feast Fab Collab 2018 Olympia Provisions Chef Sausage Series with Salumist Elias Cairo + Ava Gene’s Owner Chef Joshua McFadden, a specialty Italian pork sausage spiced with garlic, fennel, chili flake, and stuffed with kale and provolone cheese, available at New Seasons Markets Feast Fab Collab 2018 Olympia Provisions Chef Sausage Series with Salumist Elias Cairo + Ava Gene’s Owner Chef Joshua McFadden, a specialty Italian pork sausage spiced with garlic, fennel, chili flake, and stuffed with kale and provolone cheese, available at New Seasons Markets

The beer and mini ice cream sandwiches are available now at New Seasons Markets in Oregon and Southwest Washington states, and the Olympia Provisions sausage will be available this Monday September 3, just in time for Labor Day bbqs.

All of these products will also be featured at the Friday and Saturday Grand Tasting Presented By New Seasons Market, who is the main sponsor of the two Grand Tasting events. Thanks to their generosity, I am raffling off TWO tickets to the Friday Grand Tasting event!

So here’s how you can win tickets –

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