Recap of Feast Night Market 2015

I cannot compete with the absolutely stunning photography of fellow bloggers such as Hummingbird High with her a giant, epic recap of feast portland 2015 or Aubrie at Portland Food Photography or urbanblisslife’s Feast Portland 2015 Recap and I definitely encourage you to visit these drool-worthy coverage of Feast 2015. And probably more out there that I don’t recall or know about (have a recap? Comment and I’d love to link up).

Photo by John Valls, Night Market 2015, courtesy of Feast Photo by John Valls, Night Market 2015, courtesy of Feast
Photo by John Valls, Night Market 2015, courtesy of Feast

What I lack with a DSLR since I’m using my camera phone, I will try to make up with detailed coverage of everything served at Night Market 2015.

I figure if you are reading this post, you probably have one or two of three goals.

  1. You were there and want to see if there are images of some of the dishes you enjoyed. I did miss a couple dishes (sorry Chris Carriker of Bluehour, and Rick Ebster of Bottle + Kitchen) and the original full dish of John Gorham of Toro Bravo was reduced to only 2 ingredients by the time I circled back, but I did get to everyone else.
  2. You weren’t there and want to live vicariously through me. I hope this recap helps.
  3. Perhaps you are considering whether you should buy tickets for Night Market 2016 next year. I hope that looking at all the possible samples gives you confidence that you will indeed leave completely full, and that the dishes are indeed unique and the experience is one of a kind.

This was my first time at Night Market. I can see why it has been such a sell-out event each year. It offers the unique emphasis on street food – which in most cases translates to a lot of bold flavor. Asian food also tends to like combining multiple strong flavors in a bite – savory and salty, sweet and salty, spicy and sweet, etc.  You should also expect several weird ingredients, daring you to adventure into the exotic.
Careful knifework slicing at the station of Angus An of Maenam who presented Kor Moo Yang - Grilled Pork Jowl with Tamarind Dip for Night Market 2015
Careful knifework slicing at the station of Angus An of Maenam who presented Kor Moo Yang – Grilled Pork Jowl with Tamarind Dip for Night Market 2015

The vibrant feel of a night market in Asia is also captured by the energetic Asian pop music playing in the background, lots of bright color via glowing lanterns and the plastic floral tablecloths (did they take all of Andy Ricker’s extra tablecloth material?), even the bustling crowd and lines feels authentic to the lines for the food stalls along the street. Thankfully, there’s no smell of exhaust or garbage or stray dogs underfoot that seem like the only missing ingredients besides stalls of random stuff to buy.
Photo by Brooke Bass, Night Market 2015, courtesy of Feast
Photo by Brooke Bass, Night Market 2015, courtesy of Feast

One of the best things about this kind of festival is not only the food and drink but the access. By this, I mean access to being able to meet the men and women behind the food and drink. Night Market was particularly worthwhile for me because I was familiar with several of the restaurant names but had never seen the chef. Access is also about how the crowd is just like you, a great appreciator of food – so go ahead and talk to anyone and everyone around you – be it in line, or at a shared table or area while sampling – about food. When you think of the ticket price, make sure you keep this access in mind – this is beyond just the food and drink itself.
Sunny Jin of JORY, at The Allison presented Goat Tartare - Charred Green Tomato, Frozen Egg, Panisse Croutons for Night Market 2015 and is here chatting with a Night Market guest
Left: Sunny Jin of JORY, at The Allison chatting with a guest

And of course, let’s not forget the important cause that the proceeds of your ticket sales also go to. The numbers are still being tabulated for this year, but in the previous years Feast has raised more than $162,000 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 campaign.

The Feast Night Market 2015 boasted 21 chefs, 8 wineries, 6 brewery/cidery vendors, and 9 distilleries as part of this all inclusive all you can eat and drink festival. Sample eats I tried included (here comes the photo heavy portion of the post…):

Southern Thai Noodle Curry by Earl Ninsom from Langbaan

Earl Ninsom of the almost impossible to get into Langbaan had long lines all night but was serving up to the very end his Kanom Jeen Gang Nuea (Southern Thai Noodle Curry with Grilled Beef, Jackfruit and Betel Leaf). This tasted just like something I would get from a roadside stand in Thailand. They had one of the two longest lines of the evening, but kept patiently doling out the noodles and curry I think to the end.
Earl Ninsom of the almost impossible to get into Langbaan had long lines all night but was serving up to the very end his Kanom Jeen Gang Nuea (Southern Thai Noodle Curry with Grilled Beef, Jackfruit and Betel Leaf)
It was very bold in flavor. Kanom Jeen is not a typical noodle you see on Thai restaurant menus, as and most curries in the US you see come with rice rather than these fermented rice noodles. They are often wrapped into little round nests – a mini version which Earl did for this dish. Yes, maybe I was in this line maybe more than once.
Earl Ninsom of the almost impossible to get into Langbaan had long lines all night but was serving up to the very end hisKanom Jeen Gang Nuea (Southern Thai Noodle Curry with Grilled Beef, Jackfruit and Betel Leaf) Earl Ninsom of the almost impossible to get into Langbaan had long lines all night but was serving up to the very end hisKanom Jeen Gang Nuea (Southern Thai Noodle Curry with Grilled Beef, Jackfruit and Betel Leaf)
At the “front of the house” restaurant of Paa Dee, you can find Kanom Jeen on their regular menu with green curry as I tried (vegetarian with tofu instead of chicken) in a previous blog post. Paa Dee may not be the fancy elevated Thai food of LangBaan, but I recommend this food for a taste of what normal Thai people eat when dining out at mid priced restaurants.

Kor Moo Yang from Angus An of Maenam

Angus An of Maenam presented Kor Moo Yang – Grilled Pork Jowl with Tamarind Dip. I loved the taste of the fatty pork and grill flavors with the tamarind dip, but wish there had maybe been a little ball of sticky rice to go with it. At least, that’s how I have had this dish in Thailand off the street (in Thai, Kor mean neck, and Moo means pork, and Yang means grilled). I also might have added a little bit more spice with diced Thai chili peppers. But, otherwise very authentic tasting dish from what I would get in Asia literally off the streets!
Angus An of Maenam presented Kor Moo Yang - Grilled Pork Jowl with Tamarind Dip for Night Market 2015 Angus An of Maenam presented Kor Moo Yang - Grilled Pork Jowl with Tamarind Dip for Night Market 2015

Sichuan Cumin Lamb Salad from Johanna Ware of Smallwares

Johanna Ware of Smallwares offered a dish of Sichuan Cumin Lamb Salad with peanut sauce, celery and mint. Thanks for trying to incorporate some vegetables into our Feast weekend Johanna.
Johanna Ware of Smallwares offered a dish of Sichuan Cumin Lamb Salad with peanut sauce, celery and mint Johanna Ware of Smallwares offered a dish of Sichuan Cumin Lamb Salad with peanut sauce, celery and mint

Lamb Pelmeni from Bonnie Morales

Another big hit of the night were the melt in your mouth Russian Dumplings. Bonnie Morales of Kachka was preparing plates of Lamb Pelmeni with Adjika Butter and Pickled Pears also almost to the end.
Bonnie Morales of Kachka preparing plates of Lamb Pelmeni with Adjika Butter and Pickled Pears Bonnie Morales of Kachka preparing plates of Lamb Pelmeni with Adjika Butter and Pickled Pears
Several people couldn’t help but go back for a second (or third!) sample. The pelmeni may not be lamb, but those buttery doughy dumplings with beef, veal, and pork are on Kachka’s regular happy hour and dinner menu (as I also adored before in a previous blog post)
Bonnie Morales of Kachka was adored for her plates at Night Market 2015 of Lamb Pelmeni with Adjika Butter and Pickled Pears

Moroccan Braised Lamb Shoulder in Phyllo from Tony Meyers of Serrato

Tony Meyers of Serrato had quite the teamwork going at his booth as he and two helpers hurriedly tried to get out of the weeds and serve up his Night Market 2015 dish of Moroccan Braised Lamb Shoulder in Phyllo with Golden Raisins, Pistachio, Curried Yogurt and Mt Mint. It was amazing watching them put the plate together with those layers. And given that there were a lot of dishes that had softer textures, I appreciated the crispness of those phyllo squares.
Tony Meyers of Serrato had quite the teamwork going at his booth as he hurriedly tried to get out of the weeds and serve up his Night Market 2015 dish of Moroccan Braised Lamb Shoulder in Phyllo with Golden Raisins, Pistachio, Curried Yogurt and Mt Mint Tony Meyers of Serrato had quite the teamwork going at his booth as he hurriedly tried to get out of the weeds and serve up his Night Market 2015 dish of Moroccan Braised Lamb Shoulder in Phyllo with Golden Raisins, Pistachio, Curried Yogurt and Mt Mint  Tony Meyers of Serrato had quite the teamwork going at his booth as he hurriedly tried to get out of the weeds and serve up his Night Market 2015 dish of Moroccan Braised Lamb Shoulder in Phyllo with Golden Raisins, Pistachio, Curried Yogurt and Mt Mint Tony Meyers of Serrato had quite the teamwork going at his booth as he hurriedly tried to get out of the weeds and serve up his Night Market 2015 dish of Moroccan Braised Lamb Shoulder in Phyllo with Golden Raisins, Pistachio, Curried Yogurt and Mt Mint

Lamb with Onion Ash and Juniper Cream from Viet Pham of ember + ash

Viet Pham of upcoming restaurant ember + ash opening in fall/winter in Salt Lake City, Utah offered Lamb with Onion Ash and Juniper Cream with last year’s pickled elder flower and fermented spruce and elderberry. It always makes me wonder the backstory when I see a menu with a change like this on their listing – in this case especially because the change was to make it more complex, not dial it back for service to masses. I wish I had remembered to come back and ask more details about these ingredients.
Viet Pham of ember + ash of Salt Lake City, Utah offered Lamb with Onion Ash and Juniper Cream with last year's pickled elder flower and fermented spruce and elderberry Viet Pham of ember + ash of Salt Lake City, Utah offered Lamb with Onion Ash and Juniper Cream with last year's pickled elder flower and fermented spruce and elderberry

Mei Lin and Pork Belly Pâté Egg Rolls

Mei Lin was hyperfocused and zen as she carefully plated her Pork Belly Pâté Egg Rolls, Nước chấm, Fragrant Herbs
Mei Lin was hyperfocused and zen as she carefully plated her Pork Belly Pâté Egg Rolls, Nước chấm, Fragrant Herbs Mei Lin was hyperfocused and zen as she carefully plated her Pork Belly Pâté Egg Rolls, Nước chấm, Fragrant Herbs Mei Lin offered Pork Belly Pâté Egg Rolls, Nước chấm, Fragrant Herbs Mei Lin offered Pork Belly Pâté Egg Rolls, Nước chấm, Fragrant Herbs

Gobi Manchurian from Troy MacLarty of Bollywood Theater

Troy MacLarty of Bollywood Theater presented Gobi Manchurian, a cauliflower with sweet and sour sauce, curry leaves, and garam masala. Similar to Mei Lin, he was also quite a study in concentration as he plated his hundreds of dishes.
Troy MacLarty of Bollywood Theater presented Gobi Manchurian, a cauliflower with sweet and sour sauce, curry leaves, and garam masala Troy MacLarty of Bollywood Theater presented Gobi Manchurian, a cauliflower with sweet and sour sauce, curry leaves, and garam masala Troy MacLarty of Bollywood Theater presented Gobi Manchurian, a cauliflower with sweet and sour sauce, curry leaves, and garam masala Troy MacLarty of Bollywood Theater presented Gobi Manchurian, a cauliflower with sweet and sour sauce, curry leaves, and garam masala

Macau Rice Crisp with Nori and Pork Floss from Abraham Conlon and Adrienne Lo of Fat Rice

This is a total contrast from Abraham Conlon (also with Adrienne Lo) of Fat Rice in Chicago who was really engaging the line as he continually called people in, not unlike how a real street vendor would call customers to entice them to stop and eat his wares. It was such perfect showmanship and energy for Night Market.
Abraham Conlon and Adrienne Lo of Fat Rice in Chicago presented the most controversial dish as people either loved or hated the dish of Macau Rice Crisp with Nori, Pork Floss, Fish Sauce Caramel and Fried Shallot Abraham Conlon and Adrienne Lo of Fat Rice in Chicago presented the most controversial dish as people either loved or hated the dish of Macau Rice Crisp with Nori, Pork Floss, Fish Sauce Caramel and Fried Shallot
Abraham and Adrienne presented the most controversial dish as people either loved or hated the sweet and savory at the same time dish of Macau Rice Crisp with Nori, Pork Floss, Fish Sauce Caramel and Fried Shallot. It was a big dish – I liked it, but I only got a few bites in before I ended up tucking it away for later in my bag.
Abraham Conlon and Adrienne Lo of Fat Rice in Chicago presented the most controversial dish as people either loved or hated the dish of Macau Rice Crisp with Nori, Pork Floss, Fish Sauce Caramel and Fried Shallot Abraham Conlon and Adrienne Lo of Fat Rice in Chicago presented the most controversial dish as people either loved or hated the dish of Macau Rice Crisp with Nori, Pork Floss, Fish Sauce Caramel and Fried Shallot
Their booth was all decorated too with whimsical energy.
Abraham Conlon and Adrienne Lo of Fat Rice in Chicago presented the most controversial dish as people either loved or hated the dish of Macau Rice Crisp with Nori, Pork Floss, Fish Sauce Caramel and Fried Shallot Abraham Conlon and Adrienne Lo of Fat Rice in Chicago presented the most controversial dish as people either loved or hated the dish of Macau Rice Crisp with Nori, Pork Floss, Fish Sauce Caramel and Fried Shallot

Leather Storrs of Noble Rot

When it comes to showmanship however, the winner in my eyes was Leather Storrs of Noble Rot who presented Pork, Pear & Gresham granola on griddle bread and a whole lot more visually with their stunning team uniform
Leather Storrs of Noble Rot presented Pork, Pear & Gresham granola on griddle bread and a whole lot more visually with their stunning team uniform Leather Storrs of Noble Rot presented Pork, Pear & Gresham granola on griddle bread and a whole lot more visually with their stunning team uniform Leather Storrs of Noble Rot presented Pork, Pear & Gresham granola on griddle bread

Goat Tartare from Sunny Jin of JORY at The Allison

Sunny Jin of JORY at The Allison presented Goat Tartare with Charred Green Tomato, Frozen Egg, Panisse Croutons. Those panisse croutons gave a nice crunchy texture.
Sunny Jin of JORY, at The Allison presented Goat Tartare - Charred Green Tomato, Frozen Egg, Panisse Croutons for Night Market 2015

Spicy Blood Sausage from Rachel Yang of Joule

Rachel Yang of Joule also issued a challenge to be adventurous in eating with her dish of Spicy Blood Sausage, Salted Shrimp Sauce, Garlic Chive Kimchi. I thought it was interesting how she preferred to plate in the back, out of the spotlight. I enjoy the show in making the food just as much (ok maybe not AS much) as the food itself.
Rachel Yang of Joule also issued a challenge to be adventurous in eating with her dish of Spicy Blood Sausage, Salted Shrimp Sauce, Garlic Chive Kimchi Rachel Yang of Joule also issued a challenge to be adventurous in eating with her dish of Spicy Blood Sausage, Salted Shrimp Sauce, Garlic Chive Kimchi

Joel Stocks and William Preisch of Holdfast and Cornbread Madeleine

Joel Stocks And William Preisch of Holdfast were a silent bro team plating their Cornbread Madeleine, Lardo Parmesan, Honeycomb
Joel Stocks And William Preisch of Holdfast plating their Cornbread Madeleine, Lardo Parmesan, Honeycomb Joel Stocks And William Preisch of Holdfast plating their Cornbread Madeleine, Lardo Parmesan, Honeycomb Joel Stocks And William Preisch of Holdfast presented Cornbread Madeleine, Lardo Parmesan, Honeycomb

Merguez Sausage plate by Stephanie Pearl Kimmel of Marché

Stephanie Pearl Kimmel of Marché presented Merguez Sausage with Cucumber Salad and Harissa Yogurt.
Stephanie Pearl Kimmel of Marché presented Merguez Sausage with Cucumber Salad and Harissa Yogurt Stephanie Pearl Kimmel of Marché presented Merguez Sausage with Cucumber Salad and Harissa Yogurt

Carlo Lamagna of Clyde Common with Beef Tongue

One of my favorite dishes of the night was the rich dish of Beef Tongue, Roasted Bone Marrow Aioli, Crispy Rice, Pickles by Carlo Lamagna of Clyde Common. Thanks to Carlo for being a good sport among the rush of the line to pose with the dish!
One of my favorite dishes of the night was the rich dish of Beef Tongue, Roasted Bone Marrow Aioli, Crispy Rice, Pickles by Carlo Lamagna of Clyde Common One of my favorite dishes of the night was the rich dish of Beef Tongue, Roasted Bone Marrow Aioli, Crispy Rice, Pickles by Carlo Lamagna of Clyde Common

Tomato Su from Ryan Roadhouse of Nodoguro

Another huge favorite for me was the Tomato Su from Ryan Roadhouse of Nodoguro. I appreciated how he handed each dish individually to each guest who visited. So sweet! Meanwhile, the dish was light, subtle and refreshing after the mega meat fest of so many other dishes at Night Market.
A refreshing lighter bite was the Tomato Su from Ryan Roadhouse of Nodoguro A refreshing lighter bite was the Tomato Su from Ryan Roadhouse of Nodoguro

Philip Krajeck of Rolf and Daughters with Blueberries and Marscarpone

Philip Krajeck of Rolf and Daughters and his piercing eyes as he offers one of the few desserts of Night Market 2015 – I was expecting one of his famous pastas. Instead, he offered Blueberries, semolina, mascarpone, saba
Philip Krajeck of Rolf and Daughters and his piercing eyes as he offers one of the few desserts of Night Market 2015 - I was expecting one of his famous pastas Philip Krajeck of Rolf and Daughters offers one of the few desserts of Night Market 2015, Blueberries, semolina, mascarpone, saba

Handrolls from Jin Soo Yang of Bamboo Sushi

Longest line of the night award goes to Jin Soo Yang of Bamboo Sushi offering a choice of: Illamna Sockeye from Bristol Bay handroll or Yasai Moriwase handroll which it was rumored was caught by him! They were such a blur of activity as they were rolling away hundreds of those rolls.
Longest line at Night Market goes to Jin Soo Yang of Bamboo Sushi offering a choice of: Illamna Sockeye from Bristol Bay handroll or Yasai Moriwase handroll Longest line at Night Market goes to Jin Soo Yang of Bamboo Sushi offering a choice of: Illamna Sockeye from Bristol Bay handroll or Yasai Moriwase handroll

Tomato Gazpacho from John Gorham of Toro Bravo

By the time I got to John Gorham of Toro Bravo‘s booth, his Tomato Gazpacho with house made chorizo and Mahón cheese and octopus was reduced to only the gazpacho (still super delicious and really intense on the essence of tomato) and the housemade chorizo.
by the time I got to John Gorham of Toro Bravo's booth, his Tomato Gazpacho with house made chorizo and Mahón cheese and octopus was reduced to only the gazpacho (still super delicious and refreshing) and the chorizo by the time I got to John gorham of Toro Bravo's booth, his Gazpacho with house made chorizo and Mahón cheese and octopus was reduced to only the gazpacho (still super delicious and refreshing) and the chorizo

My favorite cocktail of the evening was the The Singapore Sling presented by House of Spirits with Aviation American gin, fresh lemon juice, pineapple juice, simple syrup, angostura, cherry heering and benedictine
The Singapore Sling presented by House of Spirits with Aviation American gin, fresh lemon juice, pineapple juice, simple syrup, angostura, cherry heering and benedictine

A few last images of how beautiful it was during sunset, such perfect weather where it was not too hot or cold… warm enough for sundresses, but with a breeze so you are comfortable in the crowds. And then when I left at the end with the new Tilikum Crossing bridge all lit up.
Sunset at Night Market at Zidell Yards was breathtaking and perfect weather Sunset at Night Market at Zidell Yards was breathtaking and perfect weather Sunset at Night Market at Zidell Yards was breathtaking and perfect weather Good night from the lit up Tillikum Crossing bridge

What do you think would have been your favorite dish? Do you think you would like going to Night Market?

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 also purchased my own Feast event ticket.  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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Comments

  1. Pech, this is such an awesome recap!!! I absolutely agree that Ryan Roadhouse was the sweetest! And those Kachka dumplings were so good.

  2. Wow, this post really makes me want to go to Feast next year! It doesn’t hurt that the sunset looked in.cred.i.ble!

  3. Wow! all food looks so deli!!! It looks so much fun. I hope I get an invite next time! 😀 xx

  4. Night Market was the only main event I couldn’t attend. Thanks for the recap, looked delicious, of course.

  5. Looks like it was a perfect evening for Night Market! I would love to go, but I think I’d be too stuffed to walk afterwards. 🙂

  6. Your recap is awesome!! You always do a great job of capturing the chefs in action as well as the tasty food. I wanna go back to Night Market…right now! #LambPelmeniForLife

  7. Great recap, Pech!! It makes me smile to think of you walking around with leftover Macau Rice Crisp with Nori, Pork Floss, Fish Sauce Caramel and Fried Shallot in your bag. (I thought I was the only one who tucked leftovers in her purse for later.) Looks like it was a perfect night – I am so there next year.

  8. I have been reading a lot about Feast lately and seen TONS of images. I give you some major props. I like that you not only have pictures of the food but you also shared images of the people MAKING the food. very classy and cool

    http://www.dawnehanks.com

    • Thanks – part of the experience for me is definitely the people behind the food and seeing them work (especially in the much less controlled environment of a food fest booth instead of their kitchen), not just the food (but it also food <3 <3 )

  9. I had really thought that I tried nearly all of the dishes, but your recap shows I definitely missed quite a few. Shoot! I agree that the Langbaan curry was fantastic and I was a fan of that rice krispie thing. At first it was kind of weird, then with each bite I totally loved it more and more. Great recap and thanks for the shout out to my post as well!

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