Search Results for: feast

Feast PDX 2016 Go Get You Some Picnic

I attended my first smaller Feast PDX event (not yet then dubbed Fun Sized) last year at the Aaron Franklin BBQ event. This year, Feast Portland added even more Fun Sized events, and I’m glad they did – I hope they add even more next year. For Feast PDX 2016, Go Get You Some Picnic was the Fun Sized event I attended.

Unlike the big marquee events, these smaller events have a more laid back feel where you have less variety of chefs and food, but the plates are still enough for a meal (the plates each of the Chefs make are a bit bigger). As a guest you have room to sit and eat after getting your food from the booths or barrels to stand and eat cocktail party style, so no need to worry about juggling your food and drink unlike the marquee walk around events. Feast PDX 2016 Go Get You Some Picnic Feast PDX 2016 Go Get You Some Picnic

There’s still a short time as a guest needed though on visiting booths collecting food, it isn’t served to you like at a Dinner Series event so you are still responsible for fetching it yourself in the order you want like at the Marquee walk around events. But at the Fun Sized Events mean you are only sharing the Chefs with 200 others (and they are not slammed with like 1000 people like the big events), so lines if any are short and fast generally just at the beginning when they let everyone in.

Since the chefs are in tents instead of behind in a kitchen like in the Dinner Series, you can also very easily talk to them after eating and everyone has gotten their food. Unlike a Dinner Series though each of the Chefs does not do a mini speech telling you the story behind the dish they decided to offer.

So now here’s a look at my food! The theme was Southern-style picnic featuring fried chicken and sides from

  • Tommy Habetz of Bunk Sandwiches and Pizza Jerk chicken was Korean Fried Chicken with apples, kimchee, and Willapa Hills Big Boy Blue Side
    Tommy Habetz of Bunk Sandwiches and Pizza Jerk chicken was Korean Fried Chicken with apples, kimchee, and Willapa Hills Big Boy Blue Side for Feast PDX Go Get You Some Picnic Tommy Habetz of Bunk Sandwiches and Pizza Jerk chicken was Korean Fried Chicken with apples, kimchee, and Willapa Hills Big Boy Blue Side for Feast PDX Go Get You Some Picnic Tommy Habetz of Bunk Sandwiches and Pizza Jerk chicken was Korean Fried Chicken with apples, kimchee, and Willapa Hills Big Boy Blue Side for Feast PDX Go Get You Some Picnic Tommy Habetz of Bunk Sandwiches and Pizza Jerk chicken was Korean Fried Chicken with apples, kimchee, and Willapa Hills Big Boy Blue Side for Feast PDX Go Get You Some Picnic Tommy Habetz of Bunk Sandwiches and Pizza Jerk chicken was Korean Fried Chicken with apples, kimchee, and Willapa Hills Big Boy Blue Side for Feast PDX Go Get You Some Picnic
  • Gabriel Rucker of Le Pigeon and Little Bird gave us a French Indian take with his Hot chicken with vaudovan seasonings (and white bread and pickles) along with Salad Sauce and Tequila watermelon salad with sesame cucumber and jalapeno
    Gabriel Rucker of Le Pigeon and Little Bird gave us a French Indian take with his Hot chicken with vaudovan seasonings (and white bread and pickles) at Feast PDX Go Get You Some Picnic Gabriel Rucker of Le Pigeon and Little Bird gave us a French Indian take with his Hot chicken with vaudovan seasonings (and white bread and pickles) at Feast PDX Go Get You Some Picnic Gabriel Rucker of Le Pigeon and Little Bird gave us a French Indian take with his Hot chicken with vaudovan seasonings (and white bread and pickles) along with Salad Sauce and Tequila watermelon salad with sesame cucumber and jalapeno at Feast PDX Go Get You Some Picnic Gabriel Rucker of Le Pigeon and Little Bird gave us a French Indian take with his Hot chicken with vaudovan seasonings (and white bread and pickles) along with Salad Sauce and Tequila watermelon salad with sesame cucumber and jalapeno at Feast PDX Go Get You Some Picnic
  • Maya Lovelace of pop-up and already well loved by me for Mae PDX (which I’ve enjoyed and written about previously) brought a perfect piece of the chicken via Lard fried chicken wing accompanied by a sorghum butter and country ham biscuit and after-church broccoli salad. Loooove.
    Maya Lovelace of pop-up Mae PDX brought a perfect piece of the chicken via Lard fried chicken wing accompanied by a sorghum butter and country ham biscuit and after-church broccoli salad to Feast PDX Go Get You Some Picnic Maya Lovelace of pop-up Mae PDX brought a perfect piece of the chicken via Lard fried chicken wing accompanied by a sorghum butter and country ham biscuit and after-church broccoli salad to Feast PDX Go Get You Some Picnic Maya Lovelace of pop-up Mae PDX brought a perfect piece of the chicken via Lard fried chicken wing accompanied by a sorghum butter and country ham biscuit and after-church broccoli salad to Feast PDX Go Get You Some Picnic< Maya Lovelace of pop-up Mae PDX brought a perfect piece of the chicken via Lard fried chicken wing accompanied by a sorghum butter and country ham biscuit and after-church broccoli salad to Feast PDX Go Get You Some Picnic
  • Bostonian Matt Jennings of Townsman brought Chicken Fried Pigtails, Hot Sauce, Stinky Chow Chow, as well as a side (thank god, because 2 of the 3 chicken dishes and his chicken fried pig tails were all adding up to a lot of heat so I needed a break now and then) of Three Bean Salad to the picnic.
    Bostonian Matt Jennings of Townsman (Boston, MA) brought Chicken Fried Pigtails, Hot Sauce, Stinky Chow Chow, and Three Bean Salad to the picnic of Feast PDX 2016 Go Get You Some Picnic
    Bostonian Matt Jennings of Townsman (Boston, MA) brought Chicken Fried Pigtails, Hot Sauce, Stinky Chow Chow to the picnic of Feast PDX 2016 Go Get You Some Picnic Bostonian Matt Jennings of Townsman (Boston, MA) brought Three Bean Salad to the picnic of Feast PDX 2016 Go Get You Some Picnic Bostonian Matt Jennings of Townsman (Boston, MA) brought Chicken Fried Pigtails, Hot Sauce, Stinky Chow Chow to the picnic of Feast PDX 2016 Go Get You Some Picnic
  • Annie Portlock of Annie Pies with 3 Mini-Pies
    Annie Portlock of Annie Pies offered 3 mini pies at Feast PDX 2016 Go Get You Some Picnic: S'mores (scratch graham, chocolate ganache, toasted marshmallow); Peach Julep (gingersnap crust, minty peach filling, Kentucky bourbon white chocolate mousse) and Honey Lime Coconut (honey shortbread, honey lime coconut cream, whip, toasted coconut, lime zest)

    • Honey Lime Coconut Pie – honey shortbread, honey lime coconut cream, whip, toasted coconut, lime zest, I loved how tart these were!
      Annie Portlock of Annie Pies offered 3 mini pies at Feast PDX 2016 Go Get You Some Picnic:here are the Honey Lime Coconut (honey shortbread, honey lime coconut cream, whip, toasted coconut, lime zest)
    • S’mores Pie – scratch graham, chocolate ganache, toasted marshmallow – these were my favorite of the 3
      Annie Portlock of Annie Pies offered 3 mini pies at Feast PDX 2016 Go Get You Some Picnic: these are the S'mores (scratch graham, chocolate ganache, toasted marshmallow)
    • Peach Julep Pie – gingersnap crust, minty peach filling, Kentucky bourbon white chocolate mousse
      Annie Portlock of Annie Pies offered 3 mini pies at Feast PDX 2016 Go Get You Some Picnic: this is Peach Julep (gingersnap crust, minty peach filling, Kentucky bourbon white chocolate mousse)
  • More dessert via a surprise appearance of Mika Paredes of Girls Club (ok, not too surprising as I just saw the three of them at my recent Plate & Pitchfork dinner and they are all friends, and I was stoked to see her even though she wasn’t on the Chef roster for the event) and she wowed everyone with Ambrosia salad Vietnamese “Che” style
    Mika Paredes of Girls Club wowed everyone with Ambrosia salad Vietnamese Che style at Feast PDX Go Get You Some Picnic Mika Paredes of Girls Club wowed everyone with Ambrosia salad Vietnamese Che style at Feast PDX Go Get You Some Picnic
  • More dessert thanks to Tillamook offering three flavor scoops of Oregon Marionberry Cheesecake Frozen Custard, Stumptown Cold Brew Extra Creamy Ice Cream, and Tcho Double Dark Chocolate Farmstyle Gelato
    Feast PDX Go Get You Some Picnic dessert by Tillamook Creamery offering Oregon Marionberry Cheesecake Frozen Custard, Stumptown Cold Brew Extra Creamy Ice Cream, and Tcho Double Dark Chocolate Farmstyle Gelato
  • Drinks from the Union Wine Co, Widmer Brothers Brewing, and Stumptown Coffee Roasters.
    Feast PDX Go Get You Some Picnic with wine by Union Wine Co Feast PDX Go Get You Some Picnic with wine by Union Wine Co A little Stumptown Cold Brew on nitro to go along with sparkling wine from Union Wine Co and Korean Fried Chicken by Tommy Habetz at Feast PDX Go Get You Some Picnic

The event was so relaxing I had time to gather all the savory dishes at once so I could just sit down and eat all at once without having to get back up (great because several of these dishes were extremely messy with sauces; don’t know where they hid all the napkins and towels, but I was glad as part of my usual Feast supplies I always carry extra paper towels in my bag!) until my dessert round, and I got those all together as well!
All the savory dishes at Feast PDX Go Get You Some Picnic including Korean Fried Chicken by Tommy Habetz; Hot chicken with vaudovan seasonings (and white bread and pickles) along with Salad Sauce and Tequila watermelon salad with sesame cucumber and jalapeno by Gabriel Rucker; Lard fried chicken wing accompanied by a sorghum butter and country ham biscuit and after-church broccoli salad by Mya Lovelace; and Chicken Fried Pigtails, Hot Sauce, Stinky Chow Chow, and Three Bean Salad by Matthew Jennings
Desserts by Annie's Pies, Tillamook, and Mika Paredes of Girls Club at Feast PDX Go Get You Some Picnic washed down by some Union Wine Co sparkling wine

When the Feast tickets for 2017 go on sale in the spring, I highly recommend checking out the list of Fun Sized Events. It’s a perfect event in that it is a mashup of a theme with multiple chefs including out of town chefs and getting to try multiple perspectives of that theme from the different chefs, but also casual and laid back so you can enjoy the experience and relax while eating rather then being in a big crowd at the bigger events. Did I mention the sitting to eat and drink enough yet?

Since you serve yourself you will be able to try everything within generally an hour or so, versus the longer 4 hour Dinner Series which have formal courses or the Marquee Events that just have more food and chefs to cover. The trade off is less variety of bites and less chefs than a Marquee event, and unlike the Dinner Series but like the big events you still have to visit booths and have minor lines as you pick up your own dishes.

But if the theme is one you are interested in or you really want to meet or try the food of the participating Chef, a Fun Sized Event would be a great compromise with the intimacy of a Dinner Series event and with the fun of a choose your own Feast adventure.

Save the date for Feast Portland 2017, scheduled for September 14 –  17 2017.  Feast will be posting the schedule next spring which is when tickets go on sale, and many will sell out within just a few hours or within a few days so stay tuned to their newsletter and on their social media for on-going Feast updates.
Disclosure: I was granted a Blogger Pass for Feast Portland 2016 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 that I paid for myself, and this event I paid for myself ($85 all inclusive). 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.

Signature

Feast PDX 2016 Night Market

I regret I can only bring you some example sights of the Feast 2016 Night Market, and not more like the sounds of the amazing Latin music that kept me dancing a little bit even in line (and the way they placed the DJ overhead in a little overhead bridge was very cool, especially loved the visual of watching the full moon rise behind her at one point during the night), the aromas of paella, the feel of trying to balance some of these messy bites and using multiple napkins because of juicy drippings down your arm but you can’t stop and won’t stop even though you’re already full.
Feast PDX 2016 Night Market Feast PDX 2016 Night Market Feast PDX 2016 Night Market Feast PDX 2016 Night Market Feast PDX 2016 Night Market DJ above the people and the moon rising behind her Feast PDX 2016 Night Market

Not counting beverages (a dozen wineries and additional dozen beverage partners who are distilleries, breweries and cideries) and other food sponsors, there were almost twenty participating chefs alone with dishes at booths – there’s just no way to have it all. But I invite you to purchase tickets for the 2017 Night Market next year when they go on sale and come over next year and try.

Bites from Chefs

  1. Maylin Chavez from Olympia Oyster Bar (Portland, OR): Oysters on the half Shell with Agua Chile Rojo, Pickled Cactus Leaves, Avocado, and Micro Cilantro
    Feast PDX 2016 Night Market participant Maylin Chavez from Olympia Oyster Bar (Portland, OR): Oysters on the half Shell with Agua Chile Rojo, Pickled Cactus leaves, Avocado, and Micro cilantro Feast PDX 2016 Night Market participant Maylin Chavez from Olympia Oyster Bar (Portland, OR): Oysters on the half Shell with Agua Chile Rojo, Pickled Cactus leaves, Avocado, and Micro cilantro Feast PDX 2016 Night Market participant Maylin Chavez from Olympia Oyster Bar (Portland, OR): Oysters on the half Shell with Agua Chile Rojo, Pickled Cactus leaves, Avocado, and Micro cilantro Feast PDX 2016 Night Market participant Maylin Chavez from Olympia Oyster Bar (Portland, OR): Oysters on the half Shell with Agua Chile Rojo, Pickled Cactus leaves, Avocado, and Micro cilantro
  2. Benjamin Gonzales from Nuestra Cocina (Portland, OR): Tacos de Cecina Adobada – Smoked marinated Snake River Farms pork loin with salsa verde
    Feast PDX 2016 Night Market bite from Benjamin Gonzales from Nuestra Cocina (Portland, OR): Tacos de Cecina Adobada - Smoked marinated Snake River Farms pork loin with salsa verde Feast PDX 2016 Night Market bite from Benjamin Gonzales from Nuestra Cocina (Portland, OR): Tacos de Cecina Adobada - Smoked marinated Snake River Farms pork loin with salsa verde
  3. Scott Ketterman from Crown Paella (Portland, OR): Playa Paella with dungeness crab and fried calamari. You can tell that I am so desperately trying to rationalize throwing a paella party I am so in love with that huge pan…
    Feast PDX Night Market, Scott Ketterman from Crown Paella (Portland, OR): Playa Paella with dungeness crab and fried calamari Feast PDX Night Market, Scott Ketterman from Crown Paella (Portland, OR): Playa Paella with dungeness crab and fried calamari Feast PDX Night Market, Scott Ketterman from Crown Paella (Portland, OR): Playa Paella with dungeness crab and fried calamari Feast PDX Night Market, Scott Ketterman from Crown Paella (Portland, OR): Playa Paella with dungeness crab and fried calamari Feast PDX Night Market, Scott Ketterman from Crown Paella (Portland, OR): Playa Paella with dungeness crab and fried calamari Feast PDX Night Market, Scott Ketterman from Crown Paella (Portland, OR): Playa Paella with dungeness crab and fried calamari
  4. Kelly Myers from Xico (Portland, OR): Totopos, a perfect balance of crisp vehicle and topping of chile de arbol salsa, topped with cotija cheese, crema, lime, cilantro and onion that you can also find on Xico’s happy hour menu.
    Feast PDX 2016 Night Market offering by Kelly Myers from Xico (Portland, OR): Totopos Feast PDX 2016 Night Market offering by Kelly Myers from Xico (Portland, OR): Totopos  Feast PDX 2016 Night Market offering by Kelly Myers from Xico (Portland, OR): Totopos Feast PDX 2016 Night Market offering by Kelly Myers from Xico (Portland, OR): Totopos
  5. Dustin Koerner from Andina (Portland, OR): Rillettes Anticuchera de Conejo, love the color highlight from the purple potato
    Feast PDX 2016 Night Market bite by Dustin Koerner from Andina (Portland, OR): Rillettes Anticuchera de Conejo Feast PDX 2016 Night Market bite by Dustin Koerner from Andina (Portland, OR): Rillettes Anticuchera de Conejo
  6. Alex Barkley from Manolin (Seattle, WA): Watermelon, Albacore, Quinoa
    Feast Feast PDX 2016 Night Market offered this bite by Alex Barkley from Manolin (Seattle, WA): Watermelon, Albacore, Quinoa
  7. Tony Maws from Craigie on Main (Cambridge, MA): Green Chile Chicken Wings, messy to eat but so good!
    Feast PDX 2016 Night Market bite by Tony Maws from Craigie on Main (Cambridge, MA): Green Chile Chicken Wings Feast PDX 2016 Night Market bite by Tony Maws from Craigie on Main (Cambridge, MA): Green Chile Chicken Wings
  8. Paul Kahan from Dove’s Luncheonette (Chicago, IL): Pozole Rojo, a pork hominy stew with fried clams
    Feast PDX 2016 hearty bite by Paul Kahan from Dove's Luncheonette (Chicago, IL): Pozole Rojo Feast PDX 2016 hearty bite by Paul Kahan from Dove's Luncheonette (Chicago, IL): Pozole Rojo Feast PDX 2016 hearty bite by Paul Kahan from Dove's Luncheonette (Chicago, IL): Pozole Rojo
  9. Alvin Cailan from Eggslut (Los Angeles, CA): Chicharrónes de Harina with Snow Crab Ceviche
    Feast PDX 2016 Night Market appearance of Alvin Cailan from Eggslut (Los Angeles, CA): Chicharrónes de Harina with Snow Crab Ceviche Feast PDX 2016 Night Market appearance of Alvin Cailan from Eggslut (Los Angeles, CA): Chicharrónes de Harina with Snow Crab Ceviche
  10. José Chesa from Chesa (Portland, OR) made Cono, an Escabeche style duck, avocado, orange-sweet potato, crispy plantain, pimenton-garlic salt in (duh) a cone
    Feast PDX 2016 Night Market: José Chesa from Chesa (Portland, OR) made Cono, a Escabeche style duck, avocado, orange-sweet potato, crispy plantain, pimenton-garlic salt Feast PDX 2016 Night Market: José Chesa from Chesa (Portland, OR) made Cono, a Escabeche style duck, avocado, orange-sweet potato, crispy plantain, pimenton-garlic salt Feast PDX 2016 Night Market: José Chesa from Chesa (Portland, OR) made Cono, a Escabeche style duck, avocado, orange-sweet potato, crispy plantain, pimenton-garlic salt Feast PDX 2016 Night Market: José Chesa from Chesa (Portland, OR) made Cono, a Escabeche style duck, avocado, orange-sweet potato, crispy plantain, pimenton-garlic salt
  11. BJ Smith from Smokehouse Tavern (Portland, OR): Smoked Snake River Farms vaca frita and pickled alliums
    Feast PDX 2016 Night Market offering from BJ Smith from Smokehouse Tavern (Portland, OR): Smoked Snake River Farms vaca frita and pickled alliums Feast PDX 2016 Night Market offering from BJ Smith from Smokehouse Tavern (Portland, OR): Smoked Snake River Farms vaca frita and pickled alliums
  12. Rene Ortiz from Launderette (Austin, TX): Chifa, well loved by me and most of the crowd for being so refreshing
    Feast PDX 2016 Night Market refreshing bite by Rene Ortiz from Launderette (Austin, TX): Chifa Feast PDX 2016 Night Market refreshing bite by Rene Ortiz from Launderette (Austin, TX): Chifa
  13. Billy Schumaker from Taqueria Nueve (Portland, OR): Surtido de res, Oaxacan black bean puree, spiced Mexican crema, tostada
    Feast PDX 2016 Night Market Billy Schumaker from Taqueria Nueve (Portland, OR): Surtido de res, Oaxacan black bean puree, spiced Mexican crema, tostada Feast PDX 2016 Night Market Billy Schumaker from Taqueria Nueve (Portland, OR): Surtido de res, Oaxacan black bean puree, spiced Mexican crema, tostada Feast PDX 2016 Night Market Billy Schumaker from Taqueria Nueve (Portland, OR): Surtido de res, Oaxacan black bean puree, spiced Mexican crema, tostada
  14. Erik Van Kley from Taylor Railworks (Portland, OR): Arancini Ranchero with delicious burrata inside whose creaminess was a perfect foil for that spicy ranchero sauce! You can find this delectable item also on the Taylor Railworks dinner menu.
    Feast PDX 2016 Night Market dish from Erik Van Kley from Taylor Railworks (Portland, OR): Arancini Ranchero with delicious burrata inside Feast PDX 2016 Night Market dish from Erik Van Kley from Taylor Railworks (Portland, OR): Arancini Ranchero with delicious burrata inside Feast PDX 2016 Night Market dish from Erik Van Kley from Taylor Railworks (Portland, OR): Arancini Ranchero with delicious burrata inside
  15. Rodney Muirhead from Podnah’s Barbecue (Portland, OR): Snake River Farms Beef Rib Taco smothered in burn so good hatch chili cheese sauce was my favorite representive bite of Night market this year
    Feast PDX 2016 Night Market Rodney Muirhead from Podnah's Barbecue (Portland, OR): Snake River Farms Beef Rib Taco Feast PDX 2016 Night Market Rodney Muirhead from Podnah's Barbecue (Portland, OR): Snake River Farms Beef Rib Taco Feast PDX 2016 Night Market Rodney Muirhead from Podnah's Barbecue (Portland, OR): Snake River Farms Beef Rib Taco
  16. Rick Gencarelli from Lardo (Portland, OR): Denver lamb ribs barbacoa. The line was too long and I got too tuckered out to try these, but I did visit to watch the magic of the always cheerful and energetic Rick who always brings crowd pleasing food
    At Feast PDX 2016 Night Market Rick Gencarelli from Lardo (Portland, OR) presented Denver lamb ribs barbacoa At Feast PDX 2016 Night Market Rick Gencarelli from Lardo (Portland, OR) presented Denver lamb ribs barbacoa At Feast PDX 2016 Night Market Rick Gencarelli from Lardo (Portland, OR) presented Denver lamb ribs barbacoa At Feast PDX 2016 Night Market Rick Gencarelli from Lardo (Portland, OR) presented Denver lamb ribs barbacoa
  17. Jami Curl from QUIN (Portland, OR): Fresh and fruity spiced lime candy you can see them diligently rolling onto the stick all night
    Feast PDX Night Market bite by Jami Curl from QUIN (Portland, OR): Fresh and fruity spiced lime candy on a stick Feast PDX 2016 Night Market bite from Benjamin Gonzales from Nuestra Cocina (Portland, OR): Tacos de Cecina Adobada - Smoked marinated Snake River Farms pork loin with salsa verde
  18. Feast PDX 2016 Night Market from Tyler Malek from Salt & Straw (Portland, OR): Sweet corn copo with lime zest shaved ice, Oregon sweet corn ice cream, cilantro kola syrup, more shaved ice, black raspberry sweetened condensed milk, and fresh candied marionberry especially. This was most surprising combination and dish for me of the night, with every  bite being different depending on which parts of the many layers made it on the spoon.
    Feast PDX 2016 Night Market from Tyler Malek from Salt & Straw (Portland, OR): Sweet corn copo with lime zest shaved ice, Oregon sweet corn ice cream, cilantro kola syrup, more shaved ice, black raspberry sweetened condensed milk, and fresh candied marionberries Feast PDX 2016 Night Market from Tyler Malek from Salt & Straw (Portland, OR): Sweet corn copo with lime zest shaved ice, Oregon sweet corn ice cream, cilantro kola syrup, more shaved ice, black raspberry sweetened condensed milk, and fresh candied marionberries Feast PDX 2016 Night Market from Tyler Malek from Salt & Straw (Portland, OR): Sweet corn copo with lime zest shaved ice, Oregon sweet corn ice cream, cilantro kola syrup, more shaved ice, black raspberry sweetened condensed milk, and fresh candied marionberries Feast PDX 2016 Night Market from Tyler Malek from Salt & Straw (Portland, OR): Sweet corn copo with lime zest shaved ice, Oregon sweet corn ice cream, cilantro kola syrup, more shaved ice, black raspberry sweetened condensed milk, and fresh candied marionberries

A Few Night Market Drinks

  • La Vaquera Descarada cocktail featuring New Deal Distillery Cascadia d’Amore American Bitter Liqueur along with Portland 88 Vodka, Paul Cheneau Lady of Spain Cava Brut, The Bitter Housewife Grapefruit Bitters, demerara simply syrup and grapefruit twist, recipe by Sierra Kirk
    Feast PDX 2016 Night Market beverage La Vaquera Descarada featuring New Deal Distillery Cascadia d'Amore American Bitter Liqueur along with Portland 88 Vodka, Paul Cheneau Lady of Spain Cava Brut, The Bitter Housewife Grapefruit Bitters, demerara simply syrup and grapefruit twist, recipe by Sierra Kirk Feast PDX 2016 Night Market beverage La Vaquera Descarada featuring New Deal Distillery Cascadia d'Amore American Bitter Liqueur along with Portland 88 Vodka, Paul Cheneau Lady of Spain Cava Brut, The Bitter Housewife Grapefruit Bitters, demerara simply syrup and grapefruit twist, recipe by Sierra Kirk Feast PDX 2016 Night Market beverage La Vaquera Descarada featuring New Deal Distillery Cascadia d'Amore American Bitter Liqueur along with Portland 88 Vodka, Paul Cheneau Lady of Spain Cava Brut, The Bitter Housewife Grapefruit Bitters, demerara simply syrup and grapefruit twist, recipe by Sierra Kirk Feast PDX 2016 Night Market beverage La Vaquera Descarada featuring New Deal Distillery Cascadia d'Amore American Bitter Liqueur along with Portland 88 Vodka, Paul Cheneau Lady of Spain Cava Brut, The Bitter Housewife Grapefruit Bitters, demerara simply syrup and grapefruit twist, recipe by Sierra Kirk
  • I kept going back over and over to the Goose Island booth with their 3 beer cocktails with flavor profiles of Smoke (La Senorita Ahumada with Goose Island’s Sofie Ale with Mezcal), Spice (Sofie Picante with Sofie Ale and Tequila and Jalapeno),, and Citrus (Sofie Gin Spritzer with Sofie Ale with Curacao Orange Peel, Citrus Gin, and Orange). They went with everything – and are also good if you mix any two of these cocktails together
    Feast PDX 2016 Night Market, the Goose Island booth was one of my favorites to return to offering 3 beer cocktails with 3 flavor profiles: Smoke (La Senorita Ahumada with Goose Island's Sofie Ale with Mezcal), Spice ((Sofie Picante with Sofie Ale and Tequila and Jalapeno),), and Citrus (Sofie Gin Spritzer with Sofie Ale with Curacao Orange Peel, Citrus Gin, and Orange) Feast PDX 2016 Night Market, the Goose Island booth was one of my favorites to return to offering 3 beer cocktails with 3 flavor profiles: Smoke (La Senorita Ahumada with Goose Island's Sofie Ale with Mezcal), Spice ((Sofie Picante with Sofie Ale and Tequila and Jalapeno),), and Citrus (Sofie Gin Spritzer with Sofie Ale with Curacao Orange Peel, Citrus Gin, and Orange) Feast PDX 2016 Night Market, the Goose Island booth was one of my favorites to return to offering 3 beer cocktails with 3 flavor profiles: Smoke (La Senorita Ahumada with Goose Island's Sofie Ale with Mezcal), Spice ((Sofie Picante with Sofie Ale and Tequila and Jalapeno),), and Citrus (Sofie Gin Spritzer with Sofie Ale with Curacao Orange Peel, Citrus Gin, and Orange) Feast PDX 2016 Night Market, the Goose Island Beer Cocktail with Spice Profile (Sofie Picante with Sofie Ale and Tequila and Jalapeno), here paired with Scott Ketterman from Crown Paella food bite of Playa Paella with dungeness crab and fried calamari
  • Ransom Spirits (probably currently most known for their gin) booth with a chance to taste a their new whiskey and their potent punch (with Old Tom Gin, Pinot Gris, citrus, sweet, Reverend Nat’s Tepache, and Fizz) was popular with many as I gingerly balanced my plate and the cup with whiskey and cup of punch after reaching the front of the line! Both were very easy to drink and too dangerous for me to return because I thought I might get myself into trouble…
    At Feast PDX 2016 Night Market, the Ransom Spirits (probably currently most known for their Gin) booth with a chance to taste a their new whiskey and their potent punch (with Old Tom Gin, Pinot Gris, citrus, sweet, Tepache, and Fizz) was popular with many as I gingerly balanced my plate and the cup with whiskey and cup of punch after reaching the front of the line!
  • Jacobsen Salt put together a bite and a drink by partnering with Bull In China to offer the messiest bite of the night, Elote that you could wash down with Tijuana Thunder, a cocktail with Hornitas Tequila, Anchos Reyes Chile Liqueur, Peach, Lime, Rainier Tall Boys and Bee Local Honey Water with a Jacobsen’s Salt Habanero salt rim.
    At Feast PDX 2016 Night Market, Jacobsen Salt presented Elote and partnered with Bull In China to also pair it with a cocktail At Feast PDX 2016 Night Market, Jacobsen Salt presented Elote and partnered with Bull In China to also pair it with a cocktail Tijuana Thunder, a cocktail with Hornitas Tequila, Anchos Reyes Chile Liqueur, Peach, Lime, Rainier Tall Boys and Bee Local Honey Water with a Jacobsen's Salt Habanero salt rim

I made a call to focus more on food so that I could at least visit almost all the Chefs on the Feast PDX 2016 Night Market lineup, at the expense of not being able to also get to all the beverage and other sponsor booths. So there at least 20 more beverage possibilities I didn’t cover here…  Other glimpses I noticed are

  • USA Pears was packing goodie bags of pears,
  • Whole Foods offered a healthy fruit plate with salt, sugar, and chili dip,
  • Milagro Tequila had options of Agua Frescas and Horchata to combine (or not) with their tequila tastings,
  • Tillamook Dairy ice cream brought their Tillabar with DeGarde Brewing for beer floats,
  • Talenti Gelato truck dishing scoops on cones of Caramel Cookie Crunch, Coconut Almond Chocolate, and Key Lime Pie…
  • I think I saw Beau Carr of Ringside and Tom Douglas of the Tom Douglas restaurant empire in Seattle in cordoned areas for special members (I think Chase Bank and Alaska Air).
  • And more that I missed I’m sure!
    At Feast PDX Night Market 2016 Milagro Tequila had options of Agua Frescas and Horchata to combine (or not) with their tequila tastings At Feast PDX 2016 Night Market, Tillamook ice cream brought their Tillabar with DeGarde Brewing for beer floats

If you’re reading this wondering if attending one of these walk-around marquee events of Feast is worth it, I hope you can see from my example of all that Night Market can offer that it really is all that the name promises, truly a Feast and the atmosphere of a festive Night Market with quite a range of options to explore as a food traveler.  This is my second time attending the Feast night market – this year the theme was Latin, but you can also see my recap of Night Market from 2015 when the theme was Asian.

Disclosure: I was granted a Blogger Pass for Feast Portland 2016 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 that I paid for myself.  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.

Signature

Feast PDX Twisted Filipino Dinner

For Feast Portland 2016, which just occurred last week, I was really pleased to see several different ethnic cuisines being highlighted as part of the Dinner Series. The one I attended offered me a chance to try Filipino food, which usually I don’t have much access to in Portland and even when I do get it it’s generally limited to lumpia, adobo, pancit and longanisa (and wishful thinking for me on lechón. Come on Carlo, throw together a pop up event!). This Feast PDX Twisted Filipino Dinner photo recap shows how these star chefs not only shared Filipino food with us, but took it up another level thanks to their restaurant perspective to upgrade it from the traditional family kitchen.

The chefs for the dinner included Portland’s Clyde Common Carlo Lamagna, and his LA Filipino friends Alvin Cailan of Eggslut, Chad and Chase Valencia of pop-up restaurant LASA, Charles Olalia of RiceBar, and Isa Fabro of Unit 120.

As we checked in, we were greeted by a welcome cocktail Bamboo of vermouth, sherry, organic bitters and twist of lime oil. Through the evening, beverage wise there were 3 wine pours, 2 beer bottles, and 3 cocktails by Banjo Amberg offerings for this six course dinner.
Feast PDX Twisted Filipino Dinner, welcome cocktail Feast PDX Twisted Filipino Dinner, welcome cocktail

More scenes of the dinner overall to set the stage… These 4 photos are not mine (the rest of the post photos are though) and if you look carefully I’m in the background of two of the photos wearing black and white!

Feast PDX Twisted Filipino Dinner, photo credits Kimberley Hasselbrink Feast Isa Fabro of Unit 120 at the Feast PDX Twisted Filipino Dinner, photo credits Kimberley Hasselbrink Portland Clyde Common Carlo Lamagna plating at the Feast PDX Twisted Filipino Dinner, photo credits Kimberley Hasselbrink
Feast PDX Twisted Filipino Dinner, photo credits for the above 4 photos from Kimberley Hasselbrink

Bread Rolls for the Table

Pan de Sal, Filipino Bread Rolls with Ube Latik butter (purple yam and caramelized coconut milk with palm sugar) by Isa Fabro of Unit 120
Feast Portland 2016 Twisted Filipino Dinner: Pan de Sal Feast Portland 2016 Twisted Filipino Dinner: Pan de Sal by Isa Fabro of Unit 120 Feast Portland 2016 Twisted Filipino Dinner: Pan de Sal Feast Portland 2016 Twisted Filipino Dinner: Pan de Sal

First Course

Mais Con Hielo: corn textures (a dairy free corn mousse with crab fat), finger lime, puffed rice, seawater (specifically, liquids from crab and shellfish) paired with 2014 Columbia Winery Ancient Lakes Riesling. Dish by Charles Olalia of RiceBar.
Feast Portland 2016 Twisted Filipino Dinner Mais Con Hielo: corn textures, finger lime, puffed rice, seawater paired with 2014 Columbia Winery Ancient Lakes Riesling Feast Portland 2016 Twisted Filipino Dinner Mais Con Hielo: corn textures, finger lime, puffed rice, seawater paired with 2014 Columbia Winery Ancient Lakes Riesling

Second Course

Kinilaw: red snapper, nectarine, lemon cucumber, fermented fresno chili, sugar cane vinegar, shiso, fried shallot paired with 2013 Columbia Winery Chardonnay. Dish by Chad Valencia of pop-up restaurant LASA.
Feast Portland 2016 Twisted Filipino Dinner Kinilaw: red snapper, nectarine, lemon cucumber, fermented fresno chili, sugar cane vinegar paired with 2013 Columbia Winery Chardonnay Feast Portland 2016 Twisted Filipino Dinner Kinilaw: red snapper, nectarine, lemon cucumber, fermented fresno chili, sugar cane vinegar paired with 2013 Columbia Winery Chardonnay

Third Course

Abobong Pato: duck adobo croquette (the duck was braised then he reduced the liquid and made into a cake that he deep fried, yay), roasted eggplant custerd, pickled ramps, chicharron paired with Lagunitas Pils.Dish by Carlo Lamagna of Clyde Common.
Feast Portland 2016 Twisted Filipino Dinner Abobong Pato: duck adobo croquette, roasted eggplant custard, pickled ramps, chicharron paired with Lagunitas Pils Feast Portland 2016 Twisted Filipino Dinner Abobong Pato: duck adobo croquette, roasted eggplant custard, pickled ramps, chicharron paired with Lagunitas Pils

Fourth Course

Nilagang Baka: beef brisket, napa cabbage, jasmine rice paired with Lagunitas IPA. Dish by Alvin Cailan of Eggslut. Of all the pairings this was the most transformative with the way the IPA brought out new flavors in the food.
Feast Portland 2016 Twisted Filipino Dinner: Chef Alvin Cailan made Nilagang Baka with beef brisket, napa cabbage, jasmine rice paired with Lagunitas IPA Feast Portland 2016 Twisted Filipino Dinner: Nilagang Baka: beef brisket, napa cabbage, jasmine rice paired with Lagunitas IPA

Fifth Course

Family Style dishes:
Feast PDX Twisted Filipino Dinner: Family Style dishes for the fifth course Feast PDX Twisted Filipino Dinner: Family Style dishes for the fifth course
Kalderetang Kambing with goat, olives, Jimmy Nardello peppers; by Carlo
Feast Portland 2016 Twisted Filipino Dinner Fifth Course Family Style dishes: Kalderetang Kambing with goat, olives, Jimmy Nardello peppers Feast Portland 2016 Twisted Filipino Dinner Fifth Course Family Style dishes: Kalderetang Kambing with goat, olives, Jimmy Nardello peppers
Bringhe with heirloom rice, summer vegetables, coconut cream; by Charles
Feast Portland 2016 Twisted Filipino Dinner Fifth Course Family Style dishes Bringhe with heirloom rice, summer vegetables, coconut cream Feast Portland 2016 Twisted Filipino Dinner Fifth Course Family Style dishes Bringhe with heirloom rice, summer vegetables, coconut cream
Gailan of Chinese broccoli and Bagoong XO; by Isa
Feast Portland 2016 Twisted Filipino Dinner Fifth Course Family Style dishes Gailan of Chinese broccoli and Bagoong XO
Kare-Kare with lentils, cannellini beans, shitake dashi, peanut butter; by Chase
Feast Portland 2016 Twisted Filipino Dinner Fifth Course Family Style dishes: Kare-Kare with lentils, cannellini beans, shitake dashi, peanut butter
All paired with Mojo Filter cocktail of aged rum, coconut rum, lime, and pineapple gomme or a 2013 Columbia Winery Cabernet Sauvignon
Feast Portland 2016 Twisted Filipino Dinner: Fifth Course Mojo Filter cocktail of aged rum, coconut rum, lime, and pineapple gomme or a 2013 Columbia Winery Cabernet Sauvignon Feast PDX Twisted Filipino Dinner: Fifth Course Family Style dishes: Kalderetang Kambing with goat, olives, Jimmy Nardello peppers; Bringhe with heirloom rice, summer vegetables, coconut cream; Gailan of Chinese broccoli and Bagoong XO; Kare-Kare with lentils, cannellini beans, shitake dashi, peanut butter. All paired with Mojo Filter cocktail of aged rum, coconut rum, lime, and pineapple gomme or a 2013 Columbia Winery Cabernet Sauvignon

Sixth Course

Coconut Sage Tart with dulcey mousse with coconut tapioca, passion fruit curd, pineapple, and basil and basil blossoms paired with Palmetto cocktail of aged rums, Italian vermouth, Demerara, bitters, lemon and orange oils. Plus an Extra dessert surprise of a mini-Blondie Dish by Isa Fabro of Unit 120.
Feast Portland 2016 Twisted Filipino Dinner: Sixth Course Coconut Sage Course wtih dulcey mousse, passion fruit curd, pineapple, and basil paired with Palmetto cocktail of aged rums, Italian vermouth, Demerara, bitters, lemon and orange oils Feast Portland 2016 Twisted Filipino Dinner: Sixth Course dessert course, an Extra dessert surprise of a mini-Blondie Dish by Isa Fabro of Unit 120

Thank you to all the chefs for all the welcoming grins; everyone patiently autographing my menu; the fun atmosphere where they were so proud and enthused to tell us the traditional inspiration for their dish and what they did to add their twist; so many drinks (with a side of swearing starting from the opening speech to cement that we were being treated more like close friends and family rather than just paying customers); and the fact they were laughing and having a good time made sure everyone at the tables eating and drinking (SOOO much food, soooo full) also absorbed that positive energy too. Come back next year!!
The chefs of the Feast PDX Twisted Filipino dinner for 2016
Disclosure: I was granted a Blogger Pass for Feast Portland 2016 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 that I paid for myself, and this event is one out of my own pocket ($125 all inclusive).  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.

Signature

Tips for Feast PDX 2016

It’s one week until it’s here! The food holiday time of year in Portland – Feast week. It’s all starting Thursday September 15 and goes through Sunday September 18 2016. This will be my fourth year attending Feast, and here are my top tips for Feast PDX, ranging from what to wear to how to proceed through a food event and make the most of it.

Feast promises 4 days of belly busting events showcasing delicious eats and drinks. This is Feast’s 5th year, not only celebrating the bounty of the Oregon and the Northwest in food and drink, but also since its inception Feast has donated more than $230,000 to charity. Feast Portland’s charitable partner in 2016 is Partners for a Hunger-Free Oregon.

The main event kick off starts with Thursday, with the Sandwich Invitational (Sold Out) and multiple Dinner Series events (also Sold Out). Then, Friday is your best bet if you don’t already have tickets, as there are tickets still for the Friday version of the Grand Tasting ($60, which are the biggest value for your eating and drinking buck events – $12 an hour progressive sampling of all you can eat and drink for 5 hours!) and several Drink Tank events: see the full Feast schedule here. You can also check the Feast official Facebook page to see if there are any giveaways still open to win tickets.

Beans & Booze panel at Feast 2014 Feast 2015: Oregon Bounty, Kimberly Hoang of Magenta Restaurant in Corvallis Oregon presented Hot Chicks! Dough filled with savory chicken and spicy tamarind creme Brunch Village at Feast 2015, USA Pears, one of the participating sponsors, really brought their A game with their Creamy Coconut and Star Anise Poached Pears and a Pear Shrub wtih Sparkling Prosecco or Soda Water

I also wrote a previous post listing some of the Fab Five food that celebrates Feast but you can get even if you are not at any of the Feast events, and a portion of proceeds still goes to fighting childhood hunger. If you are attending a Feast event, here are my top tips for Feast PDX!

Tip 1: Dress Comfortably &  have Easy Pockets or a Tote Bag

For all the main events, you will be visiting a lot of different booths as you are progressive eating through a food market. That means you will be on your feet a lot of the time. In some cases, you will be walking on grass (Smoked) or gravel (Night Market – make sure you have good padding in your shoes). So wear comfy shoes every time.

You will also be eating for several hours – so dress like this is Thanksgiving. This is not the time for your form-fitting dresses and skinny jeans. You want to dress in clothes that have a little tummy give.

Friends - Joey - gif of These are my Thanksgiving Pants

If you are going to an evening event, think about layers as the weather will get cooler later. If you’ve got tickets Smoked, be prepared that the cooking aromas can permeate the air and your clothes will absorb it. In general you don’t want anything requiring dry cleaning!

I  highly recommend wearing something with easy accessible pockets or have a tote bag. That way you can store your napkins or utensils or camera or phone while leaving your hands free to hold and eat food and drink, but also get to those objects easily. I don’t like to create a lot of waste at these events, so I will try as much as possible to use every last corner of my napkin and reuse my utensils.

Official Feast Tote bags at Feast 2015

If the weather says it may be rainy and you are attending one of the outdoor events, I recommend wearing weatherproof hooded jacket instead of an umbrella so you don’t have to juggle a food sample, drink glass, AND your umbrella. Plus, your jacket should then come with pockets!

Specifically for the Sandwich Invitational, it is easy to get really, really full on all those 15 or so sandwiches. My secret trick for big multiple station food events like this is that I only take a couple bites of each dish. But since I feel bad throwing the rest away when it’s so delicious I store it away in a few ziploc bags I have in my tote bag and eat it for lunch the next week! This doesn’t mean to go grabbing multiples of a dish unless it’s the very end of the event: have respect for letting all your fellow guests get a chance to try the dish too.
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.

Limiting yourself to only a couple bites, or sharing with a friend, is pretty much the only way to try everything because there is too much for a normal appetite. Don’t feel like you have to eat and drink everything either.

By the end at all the events, don’t be surprised if some of the booths may have already served up all their plates either so make sure you go in the order of chefs or dishes you want to see the most so you won’t be disappointed you missed someone you really wanted to see. I particular like visiting the out of town chefs first rather then the hometown favorites (though I visit them too) since it’s a unique chance to try their food without having to fly to their city.

At Grand Tasting, one of my favorite booths, and which always has a line, is the USA Pears booth which the previous years have featured multiple special dishes and a different chef each day, so if you are attending go look for their booth to see how they have highlighted pears this year. Last year it was Chef Vitaly Paley and then Chef Brian Clevenger. A little birdie told me this year you may find Top Chef finalist and local PDX Chef Doug Adams sharing nibbles featuring USA Pears paired with sips from Chateau Ste. Michelle! Saturday will be Chef Brian again- you can get a peek at what he served last year below. Also, don’t miss out on the Travel Oregon section (for the past few years it has been towards the weather machine) which features various chefs from Oregon.
USA Pears Pop up featuring Vitaly Paley Feast 2015: Oregon Bounty featuring Brian Clevenger with Bartlett Pear Bourbon cocktail, Sikoku oyster with pickled Anjou Pear, Foie Gras with Seckel Pear Mostarda on crostini, and Roasted rabbit loin with Bosc pear puree and brown butter

Tip 2: Use your Phone or Camera to take Photos for Notes

One of the best things about Feast is being introduced to so much new deliciousness. To help remember what you ate or drank, take a photo of them. The visual cue of seeing the descriptions (particularly wine bottle labels) when I look on my phone is so helpful later!
Feast Portland 2014, Oregon Bounty Grand Tasting Elizabeth Chambers wine Feast Portland 2015 Night Market, Mei Lin was hyperfocused and zen as she carefully plated her Pork Belly Pâté Egg Rolls, Nước chấm, Fragrant Herbs

Don’t forget to bring a charger because all those photos (and if you are recording any notes on your phone) will eat up your battery. I have a portable external battery phone charger I always keep in my bag, as well as the wall charger attachment and if you are driving, for your car as well.

In order to see what is happening and hot everyday at Feast, you can check the hashtag #feastpdx and for handles see on Twitter @FeastPDX and follow on Instagram Feast Portland to also see what everyone is talking about. Maybe that’s how you’ll know to hurry and get into a particular line for a food dish before it runs out. If you yourself do share, make sure you tag #FeastPDX too!

I’ll be on Twitter and Instagram myself covering Feast, so I hope we are already friends on Twitter @pechluck and on Instagram @pechluck .

Having cell phone juice is particularly important if you want to make sure you have enough for your phone to ride Trimet with their online app or be able to call a cab or Uber or Lyft for a ride.

Portland Transportation Options 

You can use Google Maps to help find your transportation options (they are hooked up pretty well, and you can also use trimet.org’s Transit Tracker to look up the stop # and see how long until the bus/Max appears – it’s only $5 for an all day pass). You can purchase a pass using cash or credit card at the Max stops, cash only on the buses, or on your phone using credit card via the Trimet Tickets app (iPhone and Android). You flash your ticket to the bus driver, but for the Max you only have to show it to the fare inspector.

It is very difficult to wave down a taxi – you are better calling one if you aren’t convenient to major streets like Broadway or Burnside near downtown where there are lots of hotels that have taxi stations that they might be heading towards.

  • Uber or Lyft: Use UBER app (iPhone, Android, Windows phones) or LYFT app (iPhone, Android)
  • Portland Taxi Cab Company: 503-256-5400
  • Radio Cab: 503-227-1212
  • Broadway Cab: 503-333-3333
  • Green Cab & Green Shuttle: 503-234-1414
  • Union Cab PDX: 503-222-2222

Tip 3: Talk to Strangers, and Smile!

Since everyone around you is a food and drink lover like you and me, we can ALL surely be friends. Start conversations with strangers! Something as simple as “What are you having? Where did you get that?” or “Did you have a favorite sandwich/sample/wine/etc” is a great conversation opener. This can help give you a heads up on something you try that you didn’t know about. There is a lot going on at each event, so to make sure you see everything so talking to people in line or while by a cocktail table eating is fun and a way to get the scoop of what’s hot.

When you’re at a booth, make sure you flash a smile to whoever is working to show your appreciation for them being on their feet prepping and serving food and drink samples to the crowds. Ask all the questions you’d like with the various vendors (stepping to the side so others can still get to samples), and thank everyone you see working hard to keep the event clean and running smoothly and your plates and cups full!

Sammich of Ashland, OR brought House-Cured Pastrami wtih Double R Brisket on Light Rye with Swiss, Slaw, and Housemade Russian dressing at Brunch Village, Feast 2015 One of my favorite dishes of the Night Market during Feast 2015 was the rich dish of Beef Tongue, Roasted Bone Marrow Aioli, Crispy Rice, Pickles by Carlo Lamagna of Clyde Common

If you really like their food or product, make sure you give them that feedback, ask where you can find their product. If you have a social media account, let them know how much you enjoyed it on Twitter, Instagram, or Facebook. Doesn’t everyone like hearing a compliment and validation that their hard work was enjoyed?

Tip 4: Go with Friends, go Alone, just GO!

Being at Feast is sort of like being able to talk to anyone and everyone rooting for your same sports team at a game – but here the game is FOOD.

That means you also don’t worry about going to any event alone. I have gone to food festivals alone and with friends – and both have their pros and cons. Of course, going with friends means you can share the excitement before, the experience during, and the memories after. In some cases, you might even strategize with friends by waiting in different lines and coming together to share samples.
At Brunch Village for Feast 2015 Simpatica pleased the crowd with their Fried Chicken and Waffles with Green Tomato Syrup Feast 2015 Oregon Bounty: Face Rock Cheese Ricotta on Brioche with Honey with Face Rock Whipped Ricotta, Handmade Brioche Toast, Honey Drizzle, and Toasted Honey Almonds Bonnie Morales of Kachka was adored for her plates at Night Market 2015 of Lamb Pelmeni with Adjika Butter and Pickled Pears

Going alone also has its pros in that you are much more likely to meet new people, and you are able to move faster through food stations. You will naturally get full over time, so the faster you can eat the more you can try before getting to the uncomfortably stuffed point. On your own, you can make your own calls about how you want to proceed through the food areas based on your preferences at your pace.

Sunny Jin of JORY, at The Allison presented Goat Tartare - Charred Green Tomato, Frozen Egg, Panisse Croutons for Night Market 2015 Feast 2015, Oregon Bounty Grand Tasting Feast 2015, Oregon Bounty Grand Tasting

I hope my Top Tips for Feast and links to previews to get you in the feasting mood are helpful to you. Here are links to my previous posts from Feast 2015 and 2014 for an idea of the incredible bites of previous years:

For more Feast tips, check out the perspectives of my blogger friends like

Maybe I’ll see you at Feast? Don’t be shy about coming to say hi!

Disclosure: I was granted a Blogger Pass for Feast Portland 2016 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 that I paid for myself. 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.

Signature

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

Feast 2016 Tickets still available

It’s not too late! Check out Feast official social media accounts like the Feast Portland Facebok page to enter some of the various giveaways that can yield you some tickets. Some Feast 2016 Tickets still available for purchase also 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.

Feast Items Outside Feast Events

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