Feast Portland 2013 Day 3: Whole Foods Best Butcher and Fishmonger

Disclosure: I was granted a Bloggers Pass for Feast Portland 2013, and asked to help promote Feast but they did not require that I write this post and I am not otherwise being compensated. 

Even though I already posted about the Feast Saturday High Comfort event, it was not the only event I visited on Saturday. Another huge event for Feast Portland 2013 Day 3 was the Whole Foods Best Butcher Contest and Fishmonger Faceoff competition at Directors Park. Of course, there was the Whole Foods Best Butcher and Fishmonger competition to watch. Also, I was able to stop by some of the various producers who were offering free samples during this free event, and my Bloggers Pass also got me entry into a VIP area where I saw the most beautiful bloody mary bar in my life.

Logo for the Whole Foods Market Best Butcher Competition and Fishmonger Faceooff Live Music from Redwood Son at the Whole Foods Best Butcher Contest and Fishmonger Faceoff competition during Feast 2013

But first, the informative stuff.

I had previously written about Butcher Contest and Fishmonger Faceoff in a countdown post noting what happened last year (answer- it wasn’t here!) and also the day before the event listing out the competitors coming from all the regions to compete, and a little bit about the Whole Foods Markets meat and seafood program.

Despite the on again, off again rain, many people still braved the weather to cheer on the various participants. It was amazing to watch the butchers and fishmonger really show their craft in knowing the anatomy of the product and their samurai like skills in slicing and dicing to prepare cuts in mere minutes. At the event, 22 regional winners of butcher and fishmonger contests now vied for the national title. Between the competitions, live music by Redwood Son kept everyone in good spirits.

Whole Foods Best Butcher and Fishmonger: Whole Foods Market crowns champion butcher and fishmonger at FEAST Portland Whole Foods Best Butcher and Fishmonger: Whole Foods Market crowns champion butcher and fishmonger at FEAST Portland
Whole Foods Market® crowns champion butcher and fishmonger at FEAST Portland – See more at Whole Foods Market Newsroom

In the end, Hector “El Jefe” Yedra from a San Franscico Whole Foods representing the Northern California region and 25 years of experience won the title of “Best Butcher”, beating out the defending champion Armand “the Arm” from New Jersey. Meanwhile, Frank “The Italian Slayer” Ficarra from the Florida region took away the “Finest Fishmonger” crown, flexing his 30 years of experience.

Whole Foods Best Butcher and Fishmonger event 2013, Best Butcher on the left, Finest Fishmonger on the right, per the Whole Foods Best Butcher Contest and Fishmonger Faceoff at Feast 2013

It was amazing and intimidating to see these men and 1 woman (a female fishmonger!) at their craft. Butchering and fishmongering are centuries old craft, and something that is often behind the scenes as you may purchase your surf and turf already packaged from the coolers or only think of them as being behind the case to wrap up your purchases. It was humbling to see their skill, when I am barely evenly cutting up vegetables. On a related note, Whole Foods is going to continue to cultivate and honor this traditional line of work with not only the training they already provide to their current team members, but announcing the launch of an intensive 18 month Apprenticeship Program to further foster new generations of experts.

One of the vendors I was able to speak while at this event was Creminelli Fine Meats. There, I was able to chat with Cristiano Creminelli. You can’t import the Italian salami, so they imported an Italian man instead! Cristiano’s family have been cured meat artisans working with fine meats for centuries (generations and generations of recipes and skill-passing from father to son which they can trace back to at least the 1600s!), including his father and his brother still in Italy!

They source their meat from local ranchers and family farms in Iowa (their base of Utah isn’t really a source for pork) from animals that are 100% vegetarian fed with no antibiotics, which is why Christiano believes actually the salami they are producing here in the US is even better than what you can get back there because of the incredible quality of meat they work with! Look how beautiful it is. Yes, that is Christiano jumping with excitement in one of the photos. Apparently since it wasn’t past lunchtime yet there had not been enough time since he probably shaved that morning to equal the natural super manly shadow you can see on the banner on the left of his booth, heh.

Creminelli Fine Meats is available at Whole Foods, so check them out! Although I adore my local Portland providers Olympic Provisions and Chop, I rest easy knowing that when I travel to other cities and states, I can still put together an incredible delicious picnic for a hike with impressive sandwiches while supporting old world tradition and great animal husbandry practices at family farms just by stopping at a local Whole Foods.

At the Whole Foods Best Butcher and Fishmonger Event 2013, it was awesome to have an opportunity to learn about Creminelli Fine Meats... you can't import the Italian salami, so they imported an Italian man with his recipes instead. Available at Whole Foods- the meat, the meat, not the man!Awesome to have an opportunity to learn about Creminelli Fine Meats... you can't import the Italian salami, so they imported an Italian man with his recipes instead. Available at Whole Foods- the meat, the meat, not the man! List of available Creminelli Fine Meats products, check your local Whole Foods List of available Creminelli Fine Meats products, check your local Whole Foods List of available Creminelli Fine Meats products, check your local Whole Foods Some of the offerings of Creminelli Fine Meats: Praga sliced meat. Check your local Whole Foods

As more people started to arrive I wasn’t able to spend as much time speaking to all the vendors, though there were a few I wanted to highlight. From Ocean Beauty Seafood I learned about this new product, a beautiful caviar that is less salty because instead of using salted water they used soy sauce: what a gourmet appetizer to put together, requiring only simple assembly of cracker, smoked salmon, a little whipped cream cheese or creme fraiche or even yogurt and a 1/4 teaspoon of this caviar. Want an easy dinner to go with a great red or beer? At Whole Foods you can purchase these mussels already in a tomato and garlic broth and pre-cooked- you just need to steam to warm it up and add your garnish of Parmesan and you’re good to go!

Meanwhile, American Homestead Natural Pork sampled uncured wurstmeister natural smoked sausages, including bratwurst and this jalapeno german sausage. No nitrates or nitrates added, raised with no added hormones or antibiotics and vegetarian friend at family farms. And look at that gorgeous Bacon Wrapped Scallops from Raw Seafoods Inc. These were only a few of the complimentary bites for anyone that arrived at Directors Park for this FREE event with FREE samples! If they repeat this event next year, you MUST go!
Soy sauce caviar! so fancy! All available at Whole Foods Soy sauce caviar! so fancy! All available at Whole Foods Mussels that come prepackaged in broth and precooked, just warm and add your garnish of Parmesan! At Whole Foods American Homestead Natural Pork sampled uncured wurstmeister natural smoked sausages, including bratwurst and this jalapeno german sausage. No nitrates or nitrates added, raised with no added hormones or antibiotics and vegetarian friend at family farms. Available at Whole Foods Bacon Wrapped Scallops from Raw Seafoods Inc. Available at Whole Foods

Finally, the most beautiful Bloody Mary bar I have ever seen.

One special VIP treat I was able to enjoy with my Bloggers Pass was the Bloody Mary bar crafted by Elephant’s in the Park. It included New Deal Distillery Portland 88 vodka, a rim using The Meadows Mesquite Smoked Sea Salt & Black Sea Salt, and a base mix that included lemon, worcestershire, Cholula, and tomato juice for a spicy kick!

Meanwhile, there was a huge table on either side to create our own skewers from various vendors that are also available at Whole Foods. So you could totally do some of these yourself for your own bloody mary bar!

Whole Foods Best Butcher and Fishmonger Event 2013, The Most Beautiful Bloody Mary Bar I've ever seen, stocked with various goods from Whole Foods surf and turf vendors Whole Foods Best Butcher and Fishmonger Event 2013, The Most Beautiful Bloody Mary Bar I've ever seen, stocked with various goods from Whole Foods surf and turf vendors Whole Foods Best Butcher and Fishmonger Event 2013, The Most Beautiful Bloody Mary Bar I've ever seen, stocked with various goods from Whole Foods surf and turf vendors

The Surf Skewer Menu included options such as

  • Seared Yellowfin Tuna and Cold Smoked Atlantic Salmon from Blue Circle
  • Patagonia Blue Mussels Mediterranean Style from Ocean Beauty Seafoods
  • Ceviche Bay Scallops from Raw Seafoods Inc.

The Turf Skewer Menu included

  • St Louis Smoked Pork Rib from American Homestead Natural Hampshire
  • Beef Italian Style Meatballs from Colameco’s
  • Campfire Salami from Creminelli Fine Meats
  • Chicken Meatballs from Northwest Farms & The Original Brat Hans
  • Rib-eye Steak from Panorama Organic Grass Fed Beef
  • Original Tom Tom Turkey Snack Stick and All-Natural Fully Cooked Bacon from Wellshire Farms
  • Pork Chorizo from Whole Foods Market

Whole Foods Best Butcher and Fishmonger Event 2013, The Most Beautiful Bloody Mary Bar I've ever seen, stocked with various goods from Whole Foods surf and turf vendors

There was a Vegetable Skewer Menu too, but I didn’t have any more room on my skewer. But talk about decadent! So I had to have two. The first one was very meatball centered, while the second one I stepped it up to a meatcentric steak and rib garnish!

Whole Foods Best Butcher and Fishmonger Event 2013, Build your own garnish for Bloody Mary, courtesy of various vendors available at Whole Foods, in this case particularly Cold Smoked Atlantic Salmon from Blue Circle, Chicken Meatballs from Northwest Farms & The Original Brat Hans, Beef Italian Style Meatballs from Colameco's Whole Foods Best Butcher and Fishmonger Event 2013, Build your own garnish for Bloody Mary, courtesy of various vendors available at Whole Foods, in this case particularly Rib-eye Steak from Panorama Organic Grass Fed Beef and St Louis Smoked Pork Rib from American Homestead Natural Hampshire

Whole Foods also provided a few more bites to help us with our Bloody Marys…
Whole Foods Best Butcher and Fishmonger Event 2013, Bites courtesy of Whole Foods at the Best Butcher Contest and Fishmonger Faceoff during Feast Whole Foods Best Butcher and Fishmonger Event 2013, Bites courtesy of Whole Foods at the Best Butcher Contest and Fishmonger Faceoff during Feast Whole Foods Best Butcher and Fishmonger Event 2013, Bites courtesy of Whole Foods at the Best Butcher Contest and Fishmonger Faceoff during Feast Whole Foods Best Butcher and Fishmonger Event 2013, Bites courtesy of Whole Foods at the Best Butcher Contest and Fishmonger Faceoff during Feast

Disclosure: I was granted a Bloggers Pass for Feast Portland 2013, and asked to help promote Feast but they did not require that I write this post and I am not otherwise being compensated.  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. 

Also check out my recap of Day 1 Sandwich Invitational and Day 2 Oregon Bounty Grand Tasting, as well as the other Day 3 event of High Comfort Recap. You can also check out Portland Monthly’s slideshow of the event.

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Feast Portland 2013 Day 3: High Comfort Recap

Disclosure: I was granted a Bloggers Pass for Feast Portland 2013, and asked to help promote Feast but they did not require that I write this post and I am not otherwise being compensated. I paid for my own ticket to the High Comfort event.

I was excited for this event, High Comfort at The Nines, presented by Portland Monthly Magazine.  Tickets were a splurge for me (but I plunged forward anyway- this as not covered by my Bloggers Pass) at $175 and were sold out by Labor Day weekend of September. The event of course took place as part of Feast Portland on Saturday, Sept 21st 6:00pm – 9:00pm at the Nines Hotel to help raise money for Feast Portland charity partners: Share Our Strength and Partners for a Hunger-Free Oregon.

As I wrote about in my countdown post to this event previously, reviewing some of the level of creativity and quality of food from the Feast 2012 event convinced me this was worth the price tag. Now I return the favor to all of you out there wondering if you may want to attend High Comfort 2014 with the details of this year. Although I still wonder how to get the lifestyle that I loved to watch on Gossip Girl (how was there a fancy party every other episode, always with new dresses?), for a few hours on this evening, I loved that I was able to have an excuse to wear a long gown when it wasn’t a wedding and be fancy and glamorous.

I was so dedicated to trying to get to all the food stations that I totally do not have a single photo of myself or the dress that I trekked to get to this fabulous party (yes, I walked 1.3 miles from home to the Nines! Don’t worry- I took a Pacific Foods sponsored pedicab to the After Party, and then a taxi home because my feet were just killing me, so I couldn’t go on). But I went all out wearing a floor length gown, thanks to everyone who came up to compliment my multicolor dress and made me feel like Cinderella at some sort of food Oscars- the dress was by Muse Apparel.

And now, I present to you my High Comfort Recap.

Feast Portland 2013 High Comfort

All was well when I arrived as even before they put my Feast wristband on, they offered me a glass of champagne. Yes, let the VIP treatment, even if only for a few hours, start! The theme was that of a diner, starting with “The Peach Pit After Dark” which had more classic lounge music in a darkened, elegant setting with a few lights. You then would move down the hallway past Olympic Provisions, OSU’s Artisan Cheese Showcase, and Widmer Brothers Brewing to the Comfort Lounge which included Stumptown Coffee Roasters, Hendrick’s Gin, and two dessert station you’ll see at the end of this post.
Feast Portland 2013 High Comfort

Finally, there was a large ballroom which was the High Diner, where most of the chefs stations were, with a few wineries having stations on each side of the wall, and one large center area where four different wineries were pouring.
Feast Portland 2013 High Comfort Feast Portland 2013 High Comfort

But for now, let’s admire the beautiful comfort food from my view! Especially, because my memory can only last me so long in remembering everything!

The Peach Pit After Dark

  • Thomas McNaughton of flour + water (San Francisco, CA) – Fermented Grain Porridge with mushrooms, Red Hawk cheese and duck crackling. It probably doesn’t look like much to you, but I liked the textures and I thought this was a perfect representation of taking a comfort food to another level, but it still had its simple, and sincere, heart.
    Thomas McNaughton of flour + water (San Francisco, CA) - Fermented Grain Porridge with mushrooms, Red Hawk cheese and duck crackling at Feast Portland 2013 High Comfort
  • Aaron Barnett of St. Jack (Portland, OR) – “Mom’s Spaghetti” wild boar, sweetbread and pig trotter bolognese. This was tasty but a pain to eat- too short to wrap around the Verterra fork like real spagetti, but couldn’t just scoop up like a tortellini or rotini.
    Aaron Barnett of St. Jack (Portland, OR) - Mom's Spaghetti with wild boar, sweetbread and pig trotter bolognese at Feast Portland 2013 High Comfort
  • April Bloomfield of the Breslin Bar & Dining Room and The Spotted Pig (New York, NY)- Seafood Sausage. One of only 3 lines I stood in the entire evening for a chef’s station. This one almost went to the door of the Peach Pit!
    April Bloomfield of the Breslin Bar & Dining Room and The Spotted Pig (New York, NY)- Seafood Sausage at Feast Portland 2013 High Comfort
  • Jenn Louis of Lincoln Restaurant and Sunshine Tavern (Portland, OR) –  Lamb Tartare wtih salsa verde and cured egg yolk. My favorite bite of the Peach Pit, and among my top 3 for all of High Comfort. Maybe I did go back and get a second chip.
    Jenn Louis of Lincoln Restaurant and Sunshine Tavern (Portland, OR) - Lamb Tartare wtih salsa verde and cured egg yolk at Feast Portland 2013 High Comfort
  • Jason French of Ned Ludd (Portland, OR)- Creamed chipped smoked salmon, brioche soldiers
    Jason French of Ned Ludd (Portland, OR)- Creamed chipped smoked salmon, brioche soldiersat Feast Portland 2013 High Comfort

High Diner

  • Justin Wills of Restaurant Beck (Depoe Bay, OR) – Water Buffalo Bratwurst
    Justin Wills of Restaurant Beck (Depoe Bay, OR) - Water Buffalo Bratwurst at Feast Portland 2013 High Comfort
  • Justin Woodward of Castagna (Portland, OR) – Smoked Black Cod Nasturtium Cream
    Justin Woodward of Castagna (Portland, OR) - Smoked Black Cod Nasturtium Cream at Feast Portland 2013 High Comfort
  • Tom Douglas repping from his Tom Douglas Restaurants empire, Tanaka San (Seattle, WA) – Dungeness Crab, Peanut and Pork Sausage with Kimchee Fried Rice. This was the second line I stood in during the evening, but Tom Douglas is the king of Seattle, and having already loved multiple of his restaurants I was speechless in his presence as he handed me my tasting portion.
    Tom Douglas repping from his Tom Douglas Restaurants empire, Tanaka San (Seattle, WA) - Dungeness Crab, Peanut and Pork Sausage with Kimchee Fried Rice at Feast Portland 2013 High Comfort Tom Douglas repping from his Tom Douglas Restaurants empire, Tanaka San (Seattle, WA) - Dungeness Crab, Peanut and Pork Sausage with Kimchee Fried Rice at Feast Portland 2013 High Comfort Tom Douglas repping from his Tom Douglas Restaurants empire, Tanaka San (Seattle, WA) - Dungeness Crab, Peanut and Pork Sausage with Kimchee Fried Rice at Feast Portland 2013 High Comfort Tom Douglas repping from his Tom Douglas Restaurants empire, Tanaka San (Seattle, WA) - Dungeness Crab, Peanut and Pork Sausage with Kimchee Fried Rice at Feast Portland 2013 High Comfort
  • Philippe Boulot of the Multnomah Athletic Club (Portland, OR)- Dartois of sweetbread, foie gras and lobster
    Philippe Boulot of the Multnomah Athletic Club (Portland, OR)- Dartois of sweetbread, foie gras and lobster at Feast Portland 2013 High Comfort Feast Portland 2013 High Comfort
  • Jason Stoller Smith of Timberline Lodge (Portland, OR)- baked potato fram, smoked pork cheeks, truffled yougurt powder. I could have had a whole bowl of these.
    Jason Stoller Smith of Timberline Lodge (Portland, OR)- baked potato fram, smoked pork cheeks, truffled yougurt powder at Feast Portland 2013 High Comfort
  • Renee Erickson of The Whale Wins (Seattle, WA)- Herring Rillette, Preserved Peppers in oil, Rye Toast
    Renee Erickson of The Whale Wins (Seattle, WA)- Herring Rillette, Preserved Peppers in oil, Rye Toast at Feast Portland 2013 High Comfort
  • Vitaly Paley of Imperial and Paley’s Place (Portland, OR) – “Steak and Eggs” Smoked Elk Tongue, Duck Egg Yolk, Crispy Potatoes. Winner of best plating of the dish of all of High Comfort, don’t you think?
    Vitaly Paley of Imperial and Paley's Place (Portland, OR) - Steak and Eggs with Smoked Elk Tongue, Duck Egg Yolk, Crispy Potatoes at Feast Portland 2013 High Comfort
  • Matt Christianson of Urban Farmer (Portland, OR)- Oregon Elk, Offal Aioli, Semolina Pita, Pickled Vegetables snuggled in the “grass”… I would give them award for best booth presentation.
    Matt Christianson of Urban Farmer (Portland, OR)- Oregon Elk, Offal Aioli, Semolina Pita, Pickled Vegetables at Feast Portland 2013 High Comfort Matt Christianson of Urban Farmer (Portland, OR)- Oregon Elk, Offal Aioli, Semolina Pita, Pickled Vegetables at Feast Portland 2013 High Comfort Matt Christianson of Urban Farmer (Portland, OR)- Oregon Elk, Offal Aioli, Semolina Pita, Pickled Vegetables at Feast Portland 2013 High Comfort
  • Stephanie Izard of The Girl and The Goat (Chicago, IL)- Goat Chilli with Pizza Poufs. I only secretly squeed as she presented me with my sample.
    Stephanie Izard of The Girl and The Goat (Chicago, IL)- Goat Chilli with Pizza Poufs at Feast Portland 2013 High Comfort Stephanie Izard of The Girl and The Goat (Chicago, IL)- Goat Chilli with Pizza Poufs at Feast Portland 2013 High Comfort Stephanie Izard of The Girl and The Goat (Chicago, IL)- Goat Chilli with Pizza Poufs at Feast Portland 2013 High Comfort
  • Andrew Carmellini of The Dutch (New York, NY) – Foie Gras Hot Dogs
    Andrew Carmellini of The Dutch (New York, NY) - Foie Gras Hot Dog at Feast Portland 2013 High Comfort
  • Erik Van Kley of Little Bird (Portland, OR) – Lamb Belly BLT
    Erik Van Kley of Little Bird (Portland, OR) - Lamb Belly BLT at Feast Portland 2013 High Comfort
  • Michael Voltaggio of ink (Los Angeles, CA)- Pho. The longest line of all the chef specials being offered, because they were plating to order, first with a container of just the radish noodles, then Michael himself slicing and personally serving your beef, and then a cutie delicately but deftly garnishing and finishing the plating with a pair of chopsticks! Totally worth the wait. Maybe I had two bowls of these. I mean seriously, here is my attempt to capture the experience to share with you. Look at that meat. Everything was good- even just the broth I would have been so happy with by itself, it was so flavorful.

Michael Voltaggio of ink (Los Angeles, CA)- Pho at Feast Portland 2013 High Comfort Michael Voltaggio of ink (Los Angeles, CA)- Pho at Feast Portland 2013 High Comfort Michael Voltaggio of ink (Los Angeles, CA)- Pho at Feast Portland 2013 High Comfort Michael Voltaggio of ink (Los Angeles, CA)- Pho Feast Portland 2013 High Comfort Michael Voltaggio of ink (Los Angeles, CA)- Pho at Feast Portland 2013 High Comfort Michael Voltaggio of ink (Los Angeles, CA)- Pho at Feast Portland 2013 High Comfort Michael Voltaggio of ink (Los Angeles, CA)- Pho at Feast Portland 2013 High Comfort Michael Voltaggio of ink (Los Angeles, CA)- Pho at Feast Portland 2013 High Comfort Michael Voltaggio of ink (Los Angeles, CA)- Pho at Feast Portland 2013 High Comfort

Somehow, I missed Michael Lightner from Atera’s dish, who did a country fried beef. Sad. I wish the maps (which I scanned after someone discarded and left it behind, they were laminated but never saw where they came from) had actually been helpful in listing who was where: even Eat Mobile seems to be able to get that together.

Comfort Lounge

for Dessert too!

  • Tyler Malek of Salt & Straw (Portland, OR) – Raspberry Dipped Cone of Oregon Black Raspberries and Smoked Ham ice cream
  • Kristen Murray of Maurice (Portland, OR) – Oregon Berry & Sweet corn Pavlova, Jacobsen Sea Salt Honey Popcorn Candy

Tyler Malek of Salt & Straw (Portland, OR) - Raspberry Dipped Cone of Oregon Black Raspberries and Smoked Ham ice cream at Feast Portland 2013 High Comfort Kristen Murray of Maurice (Portland, OR) - Oregon Berry & Sweet corn Pavlova, Jacobsen Sea Salt Honey Popcorn Candy at Feast Portland 2013 High Comfort

The one criticism I have was that there was absolutely no place to put down anything you were holding, and jugging a glass of champagne or wine and/or your food sample and possibly a utensil needed to eat with, and in my case a phone to boot, was a nightmare. I saw many others in cocktail attire basically left to sit in the hallways, trying to find a wall space.

This was a surprise to me logistically because I have been to many Portland Monthly sponsored events which have always been a great experience and have included seating (usually tables that also have their magazines fanned on them), even if they were holding it in a paved parking lot or empty art gallery loft. Well, I did like that when I first entered, there was a chalkboard with the twitter handle and hashtags- that seemed a familiar touch from Portland Monthly’s event planner, thanks!

I also don’t know what I was thinking in using this event to break in/learn the camera on my new phone (a Samsung Galaxy 4). This might be if you are a regular reader, why my photo thumbnails (as usuals, you can click on them to see a larger version) are more narrow than from my usual point and shoot camera. I learned the Samsung cameraphone lets me choose where to auto focus with a tap… except at this event, that means I needed a finger to tap that focus spot while holding everything else too! I kept going back and forth from the rooms with the stations to the hallway to eat in order to get the lighting you see. I can’t wait to see some of professional camera pictures and will update this post with links to the inevitable slideshows as I discover them, so come back and visit this post again in a week!

Disclosure: I was granted a Bloggers Pass for Feast Portland 2013, and asked to help promote Feast but they did not require that I write this post and I am not otherwise being compensated. The ticket to this High Comfort event was paid from my own pocket. 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. 

Also check out my recap of Day 1 Sandwich Invitational and Day 2 Oregon Bounty Grand Tasting

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Feast Portland 2013 Recap Day 2: Imperial PDX Media Breakfast, OR Grand Bounty Tasting, Cookbook Social

Disclosure: I was granted a Bloggers Pass for Feast Portland 2013, and asked to help promote Feast but they did not require that I write this post and I am not otherwise being compensated.

Here is my Feast Portland 2013 Recap of Day 2, Friday September 20, 2013

Imperial PDX Media Breakfast

A media breakfast at Imperial, thanks to my Portland Bloggers pass, at Imperial. Today, except for the Cookbook Social, my Bloggers Pass helped me through into events. The breakfast buffet at Imperial was amazing, including Irish Coffee, Bloody Mary, incredible smoothie, a bacon jam on frybread, and a sesame pastry with cream cheese stuffed inside! I don’t know why having breakfast/brunch at Imperial has never occurred to me, but it  is on my list of recommendations now!

Imperial PDX Media Breakfast for Feast Portland 2013 Imperial PDX Media Breakfast for Feast Portland 2013 Imperial PDX Media Breakfast for Feast Portland 2013 Imperial PDX Media Breakfast for Feast Portland 2013 Imperial PDX Media Breakfast for Feast Portland 2013 Imperial PDX Media Breakfast for Feast Portland 2013 Imperial PDX Media Breakfast for Feast Portland 2013

Local Products between Speaker Series courtesy Whole foods

Local products for snacking in between Speaker Series events, courtesy Whole Foods, highlighting various local producers.
Local products for snacking in between Speaker Series events, courtesy Whole Foods for Feast Portland 2013 Local products for snacking in between Speaker Series events, courtesy Whole Foods for Feast Portland 2013 Local products for snacking in between Speaker Series events, courtesy Whole Foods for Feast Portland 2013

Oregon Bounty Grand Tasting at Pioneer Square

Some pictures from the Oregon Bounty Grand Tasting, when a booth happened to not have others in front of it so I could get a good shot or I wasn’t awkwardly balancing my wine glass with a sample and no hand was free for the camera. I sort of which they had one of those cocktail trays that has a stem holder- recyclable of course, though I think would keep something like that!
Oregon Bounty Grand Tasting for Feast Portland 2013 Oregon Bounty Grand Tasting for Feast Portland 2013 Oregon Bounty Grand Tasting for Feast Portland 2013 Oregon Bounty Grand Tasting for Feast Portland 2013 Oregon Bounty Grand Tasting for Feast Portland 2013 Oregon Bounty Grand Tasting for Feast Portland 2013 Oregon Bounty Grand Tasting for Feast Portland 2013 Oregon Bounty Grand Tasting for Feast Portland 2013 Oregon Bounty Grand Tasting for Feast Portland 2013 Oregon Bounty Grand Tasting for Feast Portland 2013 Oregon Bounty Grand Tasting for Feast Portland 2013 Oregon Bounty Grand Tasting for Feast Portland 2013 Oregon Bounty Grand Tasting for Feast Portland 2013 Oregon Bounty Grand Tasting for Feast Portland 2013 Oregon Bounty Grand Tasting for Feast Portland 2013 Oregon Bounty Grand Tasting for Feast Portland 2013 Oregon Bounty Grand Tasting for Feast Portland 2013

In a genius marketing idea, you could get an airbrushed or temporary tattoo at the Pear Booth!
Oregon Bounty Grand Tasting for Feast Portland 2013 In a genius marketing idea, you could get an airbrushed or temporary tattoo at the Pear Booth! Oregon Bounty Grand Tasting for Feast Portland 2013 In a genius marketing idea, you could get an airbrushed or temporary tattoo at the Pear Booth! Oregon Bounty Grand Tasting for Feast Portland 2013 In a genius marketing idea, you could get an airbrushed or temporary tattoo at the Pear Booth!

The Lee Brothers on the Kitchenaid Stage were so charming that the audience didn’t even mind they did not go into the details of their demonstration of oyster peanut stew until 15-20 minutes in because we were so enjoying their stories. I also got a chance to catch Naomi Pomeroy, who totally okayed warming up butter for a dish by squeezing it in your hands (she was doing a demo of a corn souffle). Meanwhile, Whole Foods offered screen printing of the color of your choice on a reusable bag declaring support for “Eat as Promised”.
At Feast Oregon Bounty Grand Tasting Kitchenaid stage, the Lee Brothers were so charming that the audience didn't even mind they did not go into the details of their demonstration of oyster peanut stew until 15-20 minutes in because we were so enjoying their stories. At Feast Oregon Bounty Grand Tasting Kitchenaid stage,Naomi Pomeroy advocates squeezing butter in your hands to warm it during prep for her corn souffle demo! At Feast Oregon Bounty Grand Tasting Whole Foods offered screen printing of the color of your choice on a reusable bag declaring support for Eat as Promised

Cookbook Social

I also visited the Cookbook Social, where many of the authors had provided a sample or two of food from their book (if applicable) and it was surprisingly intimate in being able to just chat with them for a spell! I hope they bring this event back next year. Ha ha, I took photos of Joe Yonan’s kimchi deviled eggs were amazing (though spicy) and none of him- though I now have his autographed book!
Cookbook Social for Feast Portland 2013 Cookbook Social for Feast Portland 2013 Cookbook Social for Feast Portland 2013 Cookbook Social for Feast Portland 2013 Cookbook Social for Feast Portland 2013 Cookbook Social for Feast Portland 2013

Disclosure: I was granted a Bloggers Pass for Feast Portland 2013, and asked to help promote Feast but they did not require that I write this post and I am not otherwise being compensated. 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. 

Also check out my recap of Day 1 Sandwich Invitational and Day 3 High Comfort

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Feast Portland 2013 Day 1 Recap: Paley Pre Funk, Sandwich Invitational

Disclosure: I was granted a Bloggers Pass for Feast Portland 2013, and asked to help promote Feast but they did not require that I write this post and I am not otherwise being compensated. I paid for my own ticket to the Sandwich Invitational.

Feast Portland 2013 Day 1 Recap, September 19, 2013

Paley Pre Funk at Imperial

It started with Paley Pre Funk at Imperial, featuring wine by Hawks View Cellars, Beer by Breakside Brewing, and Appetizers by Chef Ben. I felt like a superstar celebrity, surrounded by beautiful people who were fashionable and gourmet, gorgeous foods and wines that made me roll my eyes back as I sipped them. I felt like I had snuck onto one of those episodes of Top Chef Masters where they prepare an incredible meal of little bites.

Feast Portland 2013 Day 1 Recap Paley's Pre Funk, appetizers by Chef Ben: beets, white chocolate & rosemary lardo Feast Portland 2013 Day 1 Recap Paley's Pre Funk, appetizers by Chef Ben: beets, white chocolate & rosemary lardo

I was really impressed by the food, which included

  • Beets, White Chocolate, and Rosemary Lardo
  • Albacore Tuna, Padrons, Pistachio Romesco
  • Smoked Pork Shoulder, Salsa, Crispy Potatoes
  • Fall Vegetable and Ricotta Terrine
  • Smoked Trout Salad, Horseradish, Apple Chip
  • Fire Roasted Gazpacho, Herbs, Brioche Croutons
  • Blood Sausage, Apple Sauce, Crispy Speck
  • Mackerel Escabeche, Crispy Pork Belly, Aioli

Feast Portland 2013 Day 1 Recap Paley's Pre Funk, appetizers by Chef Ben: beets, white chocolate & rosemary lardo Feast Portland 2013 Day 1 Recap Paley's Pre Funk, appetizers by Chef Ben: beets, white chocolate & rosemary lardo Feast Portland 2013 Day 1 Recap Paley's Pre Funk, appetizers by Chef Ben: albacore tuna, padrons, pistachio romesco, wonderfuly paired with the Hawks View Cellars White Pinot Noir Feast Portland 2013 Day 1 Recap Paley's Pre Funk, appetizers by Chef Ben: smoked pork shoulder, salsa, crispy potatoes Feast Portland 2013 Day 1 Recap Paley's Pre Funk, appetizers by Chef Ben: smoked trout salad, horseradish, apple chip Feast Portland 2013 Day 1 Recap Paley's Pre Funk, appetizers by Chef Ben: fire roasted gazpacho, herbs, brioche croutons, paired with the Skin-Fermented Chardonnay from Hawks View Cellars. I think I had like 4 of these Feast Portland 2013 Day 1 Recap at Paley's Pre Funk, appetizers Feast Portland 2013 Day 1 Recap Paley's Pre Funk, appetizers by Chef Ben: Mackerel Escabeche, Crispy Pork Belly, Aioli

Hawks View Cellars poured their White Pinot Noir, Skin-Fermented Chardonnay, and Pinot Noir Reserve.  These were very limited production wines that the general public would probably never see as it get snapped up by their wine members. Well, that last one, the Pinot Noir Reserve, is enough reason to join their wine club, I took a sip and the world stopped for a second and it unfolded on my palate. SO GOOD. Of all the amazing things I had during my visit at Paley Pre Funk, the taste of that Pinot Noir Reserve is the one I am STILL THINKING ABOUT.
Feast Portland 2013 Day 1 Recap Hawks View Cellars at Paley Pre Funk at Imperial for Feast Portland 2013

Sandwich Invitational 2013

Next, the Sandwich Invitational. I had never heard of Reyka Vodka, but I was impressed by their booth as I watched the ice bar get smaller over time. I also loved their blood orange vodka beverage. Meanwhile, Tillamook was sampling 3 dessert grilled cheeses to put to a twitter vote to see which would make it to their Comfort Call menu, as previously posted (The Dark Chocolate Ginger – Tillamook Extra Sharp Cheddar with dark chocolate and candied ginger / The Ooey-Gooey – Chocolate covered pretzels with bananas, peanut butter and Tillamook Sharp Cheddar Cheese / The Marionberry Waffle – Tillamook Vintage White Extra Sharp Cheddar Cheese and Marionberry compote on Ego waffles).

Feast Portland 2013 Day 1 Recap Widmer Sandwich Invitational gate at Feast Portland Feast Portland 2013 Day 1 Recap Widmer Sandwich Invitational at Feast PDX 2013 Feast Portland 2013 Day 1 Recap Grilled Cheese Please! From Tillamook Widmer Sandwich Invitational at Feast PDX 2013 Feast Portland 2013 Day 1 Recap Reyka Vodka serving up refreshments Widmer Sandwich Invitational at Feast PDX 2013 Feast Portland 2013 Day 1 Recap Blood Orange soda with Reyka Vodka at Widmer Sandwich Invitational at Feast PDX 2013 Feast Portland 2013 Day 1 Recap Tillamook Dessert Grilled Cheeses to sample and vote for: The Dark Chocolate Ginger – Tillamook Extra Sharp Cheddar with dark chocolate and candied ginger / The Ooey-Gooey – Chocolate covered pretzels with bananas, peanut butter and Tillamook Sharp Cheddar Cheese / The Marionberry Waffle – Tillamook Vintage White Extra Sharp Cheddar Cheese and Marionberry compote on Ego waffles

  • Paul Qui’s Widmer Sandwich Invitational entry of Rabbit 7 ways
  • Gabrielle Denton handing out Ox’s Duck confit sandwich on cheddar jalapeno waffle with maple mustard and dill pickled peach

Feast Portland 2013 Day 1 Recap Paul Qui making the sammie for the crowds at the Widmer Sandwich Invitational for Feast Portland 2013 Feast Portland 2013 Day 1 Recap Paul Qui's Widmer Sandwich Invitational entry of Rabbit 7 ways at Feast PDX 2013 Feast Portland 2013 Day 1 Recap Gabrielle handing out Ox's Duck confit sandwich on cheddar jalapeno waffle with maple mustard and dill pickled peach Widmer Sandwich Invitational at Feast PDX 2013 Feast Portland 2013 Day 1 Recap Ox's Duck confit sandwich on cheddar jalapeno waffle with maple mustard and dill pickled peach Widmer Sandwich Invitational at Feast PDX 2013

  • Sean Brock of McCrady’s (Charleston) entry of Hillbilly Fried Bologna Sandwich
  • Stuart Biroza and Nicole Krasinski of State Bird Provisions (SF) open-Faced Sweet Corn and Pork Belly ‘Panwich’
  • Joshua McFadden of Roman Candle Baking Company offered a Sloppy Giueppe with this clever container, and also a Chocolate Brioche with Peanut Gelato

Feast Portland 2013 Day 1 Recap Sean Brock of McCrady's (Charleston) entry of Hillbilly Fried Bologna Sandwich for Widmer Sandwich Invitational at Feast PDX 2013 Feast Portland 2013 Day 1 Recap Sean Brock of McCrady's (Charleston) entry of Hillbilly Fried Bologna Sandwich for Widmer Sandwich Invitational at Feast PDX 2013 Feast Portland 2013 Day 1 Recap Stuart Biroza and Nicole Krasinski of State Bird Provisions (SF) open-Faced Sweet Corn and Pork Belly 'Panwich' for Widmer Sandwich Invitational at Feast PDX 2013 Feast Portland 2013 Day 1 Recap Stuart Biroza and Nicole Krasinski of State Bird Provisions (SF) open-Faced Sweet Corn and Pork Belly 'Panwich' for Widmer Sandwich Invitational at Feast PDX 2013 Feast Portland 2013 Day 1 Recap Joshua McFadden of Roman Candle Baking Company offered a Sloppy Giueppe with this clever container at Widmer Sandwich Invitational at Feast PDX 2013 Feast Portland 2013 Day 1 Recap Joshua McFadden of Roman Candle Baking Company offered a Sloppy Giueppe and this Chocolate Brioche with Peanut Gelato at Widmer Sandwich Invitational at Feast PDX 2013

  • Woodsman Tavern Smoked Lamb Gyro wtih yogurt sauce, pickled onion and zhoug on a roman candle bakery flatbread
  • Elephants Deli Roast Hoison Pork Belly
  • Duff Goldman of Charm City Cakes offered Peanut Butter Jelly and Bacon Sandwich
  • David Kreifels’ Smoked Beef Tongue Sandwich with Padron Peppers from Laurelhurst Market
  • Bunk Sandwiches Holy food porn! Pork Belly Torta w Pickled Pineapple Jalapeno Slaw. Holy food porn!
  • Lardo, you had me at truffles (on their Spit Roasted Porchetta)

Feast Portland 2013 Day 1 Recap Woodsman Tavern Smoked Lamb Gyro wtih yogurt sauce, pickled onion and zhoug on a roman candle bakery flatbread for Widmer Sandwich Invitational at Feast PDX 2013 Feast Portland 2013 Day 1 Recap Elephants Deli Roast Hoison Pork Belly for Widmer Sandwich Invitational at Feast PDX 2013 Feast Portland 2013 Day 1 Recap Duff Goldman of Charm City Cakes offered Peanut Butter Jelly and Bacon Sandwich Widmer Sandwich Invitational at Feast PDX 2013 Feast Portland 2013 Day 1 Recap David Kreifels' Smoked Beef Tongue Sandwich with Padron Peppers from Laurelhurst Market at the Widmer Sandwich Invitational for Feast Portland 2013 Feast Portland 2013 Day 1 Recap David Kreifels' Smoked Beef Tongue Sandwich with Padron Peppers from Laurelhurst Market at the Widmer Sandwich Invitational for Feast Portland 2013 Feast Portland 2013 Day 1 Recap Bunk Sandwiches Holy food porn! Pork Belly Torta w Pickled Pineapple Jalapeno Slaw Widmer Sandwich Invitational at Feast PDX 2013 Feast Portland 2013 Day 1 Recap Bunk Sandwiches Holy food porn! Pork Belly Torta w Pickled Pineapple Jalapeno Slaw Widmer Sandwich Invitational at Feast PDX 2013 Feast Portland 2013 Day 1 Recap Lardo, you had me at truffles (on their Spit Roasted Porchetta) at the #feastpdx Sandwich Invitational 2013

Perhaps the photos gave away which sandwiches I liked the most. I voted for Bunk, but Judge’s choice went to David Kreifels/Laurelhurst Market for the smoked beef tongue with padron peppers. People’s Choice went to Adam Sappington/Country Cat for the juicy lamb cheeseburgers sliders. Unfortunately, my photo of the people’s choice winner was too blurry to share. Using my trick of carrying lil ziplocs in my bag so the food would not go to waste after 1-2 bites (not all sandwiches made it to the bag though- hey, I needed dinner!), I did manage to get to everyone except for Roman Candle Bakery where the sloppy giuseppe was procured by a friend but I was too full to sample but I got their leftovers after their bites, the Ruby Jewel sandwiches (3 dessert grilled cheeses from Tillamook was enough, especially adding in the extra Chocolate Brioche with Gelato from Roman Candle!) and also I missed the Clyde Common sandwich, a seafood sandwich I heard.

I leave you with some “fancy dancing” I happened to see. I also give you Francis Lam rocking orange pants and checked jacket while standing next to Naomi that I quickly paparazzi’d as I was in line waiting to get in. The line went around the block, but moved quickly as it seemed to be just a matter of scanning tickets and putting on wristbands.
Feast Portland 2013 Day 1 Recap There's Dancing at the Bunk Sandwiches booth going on... at Widmer Sandwich Invitational at Feast PDX 2013 Feast Portland 2013 Day 1 Recap There's Dancing at the Bunk Sandwiches booth going on... at Widmer Sandwich Invitational at Feast PDX 2013 Feast Portland 2013 Day 1 Recap Francis Lam rocking orange pants and checked jacket while standing next to Naomi at Widmer Sandwich Invitational at Feast PDX 2013

More Food Porn:

Disclosure: I was granted a Bloggers Pass for Feast Portland 2013, and asked to help promote Feast but they did not require that I write this post and I am not otherwise being compensated. I paid for my own ticket to the Sandwich Invitational.

Also check out my recap of Day 3 High Comfort and Day 2 Oregon Bounty Grand Tasting

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Whole Foods Best Butcher Contest and Fishmonger Faceoff at Feast (Free Event!) on Sat!

Sponsored Post for Whole Foods. Disclosure: I was provided a gift card for Whole Foods in order to create a meal using the surf and turf from Whole Foods Market, and asked to promote the Best Butcher Contest and Fishmonger Faceoff event at Feast. There was no other compensation. But 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.

I previously wrote a little bit about the upcoming September 21 Feast Portland event with Whole Foods, the Best Butcher Contest and Fishmonger Faceoff, summarizing the previouslies in that post. After already winning regional competitions, 11 butchers and 11 fishmongers will be here at Director Park from 11am-2pm Saturday for the final battle.

Overview of the Contest and Faceoff Event

The contest and faceoff consists of a series of quick-fire challenges in front of a live audience (which could include you- it definitely is going to include me!) and panel of expert and celebrity judges (recognizable names include Jenn Louis and Paul Qui who have been on Top Chef Masters and won Top Chef respectively, as well as owning restaurants; also Adam Sappington of Country Cat and Aaron Franklin of Franklin BBQ).

See the detailed list of the panel and the competitors at the The Whole Foods Newsroom, but here’s a quick glance!

Meet the Butchers and Fishmongers at the Best Butcher Contest and Fishmonger Faceoff at Feast 2013, September 21 at Director Park

Meet the Butchers and Fishmongers at the Best Butcher Contest and Fishmonger Faceoff at Feast 2013, September 21 at Director Park

According to the Feast Website for this event, besides being dazzled by their presentation, craftsmanship, and swagger, there will also be opportunities to sample some surf and turf from Whole Foods Market’ partners, and also enjoy live music and a photo booth.

Whole Foods Best Butcher Contest and Fishmonger Faceoff at Feast 2013, September 21 at Director Park

Get to Know your Whole Foods Meat and Seafood

In addition, this is also an opportunity to learn about the background behind the sustainable meat and seafood at the counters of Whole Foods. I spoke with a local fishmonger at the nearby Whole Foods in the Pearl, and was impressed to hear that one of his coworkers, Jesse, won in competing with his other coworkers at the store in terms of yield. He then faced off against all the other fishmongers at the Portland stores and won, which then took him to the regionals to compete. Although he did not win the regionals and is not competing tomorrow at the Fishmonger Faceoff, you may find that your neighborhood Whole Foods gives you access to some pretty top notch talent!

I also learned that they are all ready to help you get your seafood prepared for your dinner. Do you want to buy that fresh shrimp, but don’t want to deal with deveining/removing the tail? They’ll totally do it for you.

Want some help deciding how to flavor your seafood for your meal? They have tasted all the rubs and marinades and can help you pick out what to add to your selected seafood- and will season it for FREE for you! There are 14 rubs and 7 marinades for you to choose from!  That’s right- FOURTEEN rubs and SEVEN marinades.

The flavors options they offer are wide, varying from Lemon Dill or Blackened to Northwest Chipotle, Tandoori Spice, Tequila Lime, or Thai Curry or more for rubs, and choices such as Caribbean Mango, Ginger Teriyaki, Maple Chipotle and Raspberry Chipotle to select from! My rep was quite fond of Lemon Dill for fattier fish and the Maple Chipotle (though if you want more heat Raspberry Chipotle is hotter). They also provide several options in whcih are already prepped for you, and just waiting for you to finish and cook!

Whole Foods Market, Seafood Whole Foods Market, Seafood Whole Foods Market, Seafood Whole Foods Market, Seafood

When you see they have specials with that whole fish, don’t be intimidated to ask them for help on cutting it for you- it will save you so much work and worry, and they are more than happy to give you a hand and be of service.

I wanted to also mention one of the reasons that when I do purchase meat, I like going to Whole Foods. I am willing to pay a little bit extra because they label all their meat with a scale of 1 through 5+ based on the animal welfare standards. This ranges from 1-no cages, no crates, no crowded as the minimum to 2 -enriched environment 3-enhanced outdoor access 4-pasture centered 5-animal centered no physical alterations step 5+animal centered, entire life on same farm.  Of course, this is not the same thing as organic. However, I strongly support stepping away from factory farms and a return to farming and ranching with respect for the life that is being taken.

Whole Foods Market, butcher Whole Foods Market, butcher

Meanwhile, as I was admiring the case, I became interested in a cut I had never seen before- a Jersey Boneless Short Rib Steak. Apparently, there is only one cut of this per animal, and you don’t see it in stores much because butchers usually take it home to their families. I’ve had short rib before, noticeably and most often in Kalbi, a marinated grilled Korean version of the meat, which I love. But this is a boneless short rib. And, just like with kalbi, they are a very rich cut that includes some good fat content. I’ll circle back with more detail in a future post.

For now though, I encourage you to think about attending the FREE Feast event at Directors Park- both for seeing the mastery of the sharp knives from the butchers and fishmongers and also the surf and turf samples! Come cheer on the butchers and fishmongers as they can demonstrate their craft at this event, and learn about the meats and seafood of Whole Foods!

Disclosure: I was provided a gift card for Whole Foods in order to create a meal using the surf and turf from Whole Foods Market, and asked to promote the Best Butcher Contest and Fishmonger Faceoff event at Feast. There was no other compensation. But 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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