Feast 2014 Recap of Tillamook Brunch Village

This is my final Feast 2014 recap. This year, Feast Portland  added a new Main event, which in retrospect to me seems so obvious: Tillamook Brunch Village! Portland does love brunch!
Feast 2014, Tillamook Brunch Village

Despite being four hours long, I definitely felt the 4 days of eating catching up to me, and I knew there was no way I was going to make it to visit all 12 chefs who were brunching it up for us during this event, even with its reasonable start of of basically lunch time (11 AM – 2 PM). I took a very leisurely approach. Also, because I was moving slower, though still taking mental notes for my recap of Tillamook Brunch Village that I knew I would be writing…

One thing I’ve learned from food festivals is that things that are popular are going to have a line, and if you think you can wait until there’s no line, you can take that risk… but you also risk that the chef will run out. I knew right away I needed to hit Aaron Franklin. But, there’s no reason to just go directly in line without some nourishment first! I went to the first chef I saw that had no line. and I added the additional filter that I wanted it to be someone who was not a Portland chef, which happened as it turned out, happened to be Butcher & Bee.

Greg Marks and Chelsey Conrad of Butcher & Bee, traveling in from Charleston, SC brought some southern hug for your tummy via Smoked lamb neck, Geechie Boy grits, okra and harissa jus.
Feast 2014, Tillamook Brunch Village participant Greg Marks and Chelsey Conrad of Butcher & Bee brought smoked lamb neck, Geechie Boy grits, okra and harissa jus Feast 2014, Tillamook Brunch Village participant Greg Marks and Chelsey Conrad of Butcher & Bee brought smoked lamb neck, Geechie Boy grits, okra and harissa jus Feast 2014, Tillamook Brunch Village participant Greg Marks and Chelsey Conrad of Butcher & Bee brought smoked lamb neck, Geechie Boy grits, okra and harissa jus Feast 2014, Tillamook Brunch Village participant Greg Marks and Chelsey Conrad of Butcher & Bee brought smoked lamb neck, Geechie Boy grits, okra and harissa jus Feast 2014, Tillamook Brunch Village participant Greg Marks and Chelsey Conrad of Butcher & Bee brought smoked lamb neck, Geechie Boy grits, okra and harissa jus

I was tempted by some cold brewed Stumptown coffee but worried it might ruin my palate, I decided I was ready to wait in line for you Aaron.
Feast 2014, Tillamook Brunch Village participant Stumptown bringing the cold brewed coffee Feast 2014, Tillamook Brunch Village participant Stumptown bringing the cold brewed coffee

And, the wait was soooo worth it for the Aaron Franklin, Franklin Barbecue miracle from Austin, TX of Brisket! Breakfast Taco! With charred salsa and Valentina’s Tex Mex tortillas!
Feast 2014, Tillamook Brunch Village participant Aaron Franklin, Franklin Barbecue miracle from Austin, TX of Brisket! Breakfast Taco! With charred salsa and Valentina's Tex Mex tortillas! Feast 2014, Tillamook Brunch Village participant Aaron Franklin, Franklin Barbecue miracle from Austin, TX of Brisket! Breakfast Taco! With charred salsa and Valentina's Tex Mex tortillas!

And the brisket was hand sliced for you by Aaron himself. SQQQQUEEEEeeeeeeeeeeeee…..
Feast 2014, Tillamook Brunch Village participant Aaron Franklin, Franklin Barbecue miracle from Austin, TX of Brisket! Breakfast Taco! With charred salsa and Valentina's Tex Mex tortillas! Feast 2014, Tillamook Brunch Village participant Aaron Franklin, Franklin Barbecue miracle from Austin, TX of Brisket! Breakfast Taco! With charred salsa and Valentina's Tex Mex tortillas! Feast 2014, Tillamook Brunch Village participant Aaron Franklin, Franklin Barbecue miracle from Austin, TX of Brisket! Breakfast Taco! With charred salsa and Valentina's Tex Mex tortillas!
Feast 2014, Tillamook Brunch Village participant Aaron Franklin, Franklin Barbecue miracle from Austin, TX of Brisket! Breakfast Taco! With charred salsa and Valentina's Tex Mex tortillas!

Yes, I’ve judged BBQ about 10 times or so for PNWBA and I can without a doubt say this was the best brisket I have ever had. I forced myself to tear my eyes away from Aaron and look at the brisket and tried not to take too blurry of a picture as I shook with excitement at looking at all the juicyness. Seriously,  I was wigging out.
Feast 2014, Tillamook Brunch Village participant Aaron Franklin, Franklin Barbecue miracle from Austin, TX of Brisket! Breakfast Taco! With charred salsa and Valentina's Tex Mex tortillas! Feast 2014, Tillamook Brunch Village participant Aaron Franklin, Franklin Barbecue miracle from Austin, TX of Brisket! Breakfast Taco! With charred salsa and Valentina's Tex Mex tortillas!

I was reluctant to ruin the brisket with the sauce and avocado because I wanted to just taste it on its own, but this was Aaron’s vision so I accepted it.
Feast 2014, Tillamook Brunch Village participant Aaron Franklin, Franklin Barbecue miracle from Austin, TX of Brisket! Breakfast Taco! With charred salsa and Valentina's Tex Mex tortillas! Feast 2014, Tillamook Brunch Village participant Aaron Franklin, Franklin Barbecue miracle from Austin, TX of Brisket! Breakfast Taco! With charred salsa and Valentina's Tex Mex tortillas!

I’m pretty sure I might have just disappeared on Spicy Bee and Ktams mid-conversation… I’m sorry! It was a lifetime food memory that needed to be captured immediately! Foodportunity called! I did go back looking for you… and then directly proceeded to the Bloody Mary Bar. I’m a terrible person.
Feast 2014, Tillamook Brunch Village participant Aaron Franklin, Franklin Barbecue miracle from Austin, TX of Brisket! Breakfast Taco! With charred salsa and Valentina's Tex Mex tortillas!

Ha ha you can’t tell as you are reading this when I’m done, but I totally had to take a break after writing about this brisket and continue writing on another day.
Feast 2014, Tillamook Brunch Village participant Aaron Franklin, Franklin Barbecue miracle from Austin, TX of Brisket! Breakfast Taco! With charred salsa and Valentina's Tex Mex tortillas! Feast 2014, Tillamook Brunch Village participant Aaron Franklin, Franklin Barbecue miracle from Austin, TX of Brisket! Breakfast Taco! With charred salsa and Valentina's Tex Mex tortillas! Feast 2014, Tillamook Brunch Village participant Aaron Franklin, Franklin Barbecue miracle from Austin, TX of Brisket! Breakfast Taco! With charred salsa and Valentina's Tex Mex tortillas!

I knew I couldn’t eat another bite so soon after that heavenly experience, so I decided to go for a drink. I climbed up the steps to the Whole Foods tent where Derek Johnson of Urban Farmer provided the Bloody Mary base.
Feast 2014, Tillamook Brunch Village participant Urban Farmer provided the Bloody Mary base and Whole Foods provided an amazeballs Bloody Mary Garnish Bar

Then it was off to the Whole Foods Bloody Mary Garnish Bar that included 25 some hot sauces including Marshalls Haute Sauce‘s Serrano Ginger Lemongrass and Red Chili Lime, half a dozen pickled items including the pickled Beatnik Beets from Unbound Pickling that are pickled with pomegranate and chai spice, smoked chicken wings and mini drumsticks, smoked oysters, various charcuterie from Olympic Provisions (I eat it so much that I can identify OP charcuterie almost immediately), Firefly kimchee, several Tillamook cheeses, bacon, and more various veggies for your skewer or directly into your glass…
Feast 2014, Tillamook Brunch Village participant Urban Farmer provided the Bloody Mary base and Whole Foods provided an amazeballs Bloody Mary Garnish Bar Feast 2014, Tillamook Brunch Village participant Urban Farmer provided the Bloody Mary base and Whole Foods provided an amazeballs Bloody Mary Garnish Bar Feast 2014, Tillamook Brunch Village participant Urban Farmer provided the Bloody Mary base and Whole Foods provided an amazeballs Bloody Mary Garnish Bar Feast 2014, Tillamook Brunch Village participant Urban Farmer provided the Bloody Mary base and Whole Foods provided an amazeballs Bloody Mary Garnish Bar Feast 2014, Tillamook Brunch Village participant Urban Farmer provided the Bloody Mary base and Whole Foods provided an amazeballs Bloody Mary Garnish Bar that included Marshall's Haute SauceFeast 2014, Tillamook Brunch Village participant Urban Farmer provided the Bloody Mary base and Whole Foods provided an amazeballs Bloody Mary Garnish Bar

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

I returned to the big tent, where I was shocked at the generous bite / whole breakfast that Black Seed Bagels had brought all the way from New York and freshly made in the oven of Duane Sorenson at Roman Candle. The Black Seed Bagel is a famous mash up of both a New York bagel and a Montreal bagel. Having been to both those cities in the past 6 months, I appreciated that the Black Seed bagel is soft like a New York style bagel but had the sweet melt in your mouth insides like a Montreal bagel.
Feast 2014, Tillamook Brunch Village participant Black Seed Bagels brings a mashup of a New York Style and Montreal bagel Feast 2014, Tillamook Brunch Village participant Black Seed Bagels brings a mashup of a New York Style and Montreal bagel Feast 2014, Tillamook Brunch Village participant Black Seed Bagels brings a mashup of a New York Style and Montreal bagel Feast 2014, Tillamook Brunch Village participant Black Seed Bagels brings a mashup of a New York Style and Montreal bagel Feast 2014, Tillamook Brunch Village participant Black Seed Bagels brings a mashup of a New York Style and Montreal bagel

Walt Alexander, Kevin Atchley, and Brian Snyder from Pine State Biscuits pleased the crowds with their classic Chatham biscuit sandwich with fried chicken, bacon and cheese topped with apple butter. I photographed but did not partake myself since I’ve enjoyed Pine State Biscuits for years, and didn’t want to take one of those biscuit sandwiches away from others who have not previously enjoyed.
Feast 2014, Tillamook Brunch Village participant Walt Alexander, Kevin Atchley, and Brian Snyder, Pine State Biscuits (Portland, OR) pleased the crowds with their classic Chatham biscuit sandwich with Fried chicken, bacon and cheese topped with apple butter

The same with another local favorite Lisa Schroeder of Mother’s Bistro & Bar who was the consummate professional and mother who never ran out and was superfast at doling out her delicious buttermilk biscuits with sausage gravy to nourish the hungry masses. Also, was it me or did she look even younger than when I saw her just in June…
Feast 2014, Tillamook Brunch Village participant Lisa Shroeder of Mother's Bistro was the consumate professional and mother who never ran out and was superfast at doling out her delicious buttermilk biscuits with sausage gravy Feast 2014, Tillamook Brunch Village participant Lisa Shroeder of Mother's Bistro was the consumate professional and mother who never ran out and was superfast at doling out her delicious buttermilk biscuits with sausage gravy

The other big line besides that for Aaron Franklin was for Alvin Cailan of Eggslut from Los Angeles, CA. Eggslut impressed with both taste, presentation, and threw in a little audience interaction with Kimchee fried rice with Coddled Egg served in a silver tin that you would cover and shake up to break the egg and mix it in with the rice. I feel no shame at all that after a few bites I took my tin AND my friend’s tin home so I could eat it later for dinner.
Feast 2014, Tillamook Brunch Village participant Alvin Cailan of Eggslut from Los Angeles, CA who impressed with both taste, presentation, and threw in a little audience interaction with Kimchee fried rice with Coddled Egg served in a silver tin that you would cover and shake up to break the egg and mix it in with the rice Feast 2014, Tillamook Brunch Village participant Alvin Cailan of Eggslut from Los Angeles, CA who impressed with both taste, presentation, and threw in a little audience interaction with Kimchee fried rice with Coddled Egg served in a silver tin that you would cover and shake up to break the egg and mix it in with the rice Feast 2014, Tillamook Brunch Village participant Alvin Cailan of Eggslut from Los Angeles, CA who impressed with both taste, presentation, and threw in a little audience interaction with Kimchee fried rice with Coddled Egg served in a silver tin that you would cover and shake up to break the egg and mix it in with the rice Feast 2014, Tillamook Brunch Village participant Alvin Cailan of Eggslut from Los Angeles, CA who impressed with both taste, presentation, and threw in a little audience interaction with Kimchee fried rice with Coddled Egg served in a silver tin that you would cover and shake up to break the egg and mix it in with the rice

As the line for Eggslut wound around 1/3 of the tent, you couldn’t help but go by the Rosé Garden where 3 wineries offered tastes of their Rosé wine, including as pictured here Columbia Winery and not pictured Hawks View.
Feast 2014, Tillamook Brunch Village participant Columbia Winery at the Rosé Garden Feast 2014, Tillamook Brunch Village participant Columbia Winery at the Rosé Garden

After that delicious Eggslut dish, the beverage from Widmer Brothers Brewing and King Estate Wines who came together for the Hefemosa with Widmer Brothers Hefe, Orange Juice, and King Estate 2008 Blanc de Gris really hit the spot.
Feast 2014, Tillamook Brunch Village participants Widmer Brothers Brewing and King Estate Wines come together for the Hefemosa with Widmer Brothers Hefe, Orange Juice, and King Estate 2008 Blanc de Gris Feast 2014, Tillamook Brunch Village participants Widmer Brothers Brewing and King Estate Wines come together for the Hefemosa with Widmer Brothers Hefe, Orange Juice, and King Estate 2008 Blanc de Gris Feast 2014, Tillamook Brunch Village participants Widmer Brothers Brewing and King Estate Wines come together for the Hefemosa with Widmer Brothers Hefe, Orange Juice, and King Estate 2008 Blanc de Gris

And it worked well with the offering of Ethan Powell from The Parish who had a take on a fried ball of Shrimp and Grits and Quail Egg.
Feast 2014, Tillamook Brunch Village participant Ethan Powell from The Parish had a take on a fried ball of Shrimp and Grits and quail egg Feast 2014, Tillamook Brunch Village participant Ethan Powell from The Parish had a take on a fried ball of Shrimp and Grits and quail egg

Umm… I don’t know where this came from. I swear it was also from The Parish. Does anyone know?
Feast 2014, Tillamook Brunch Village berry snack

Then it was time to go sweet, starting with Teresa Sasse, Puddin’ River Chocolates & Wine Bar commuted in from Canby with her Salted Caramel Apple Bread Puddin’
Feast 2014, Tillamook Brunch Village participant Teresa Sasse, Puddin' River Chocolates & Wine Bar (Canby, OR) and Salted Caramel Apple Bread Puddin Feast 2014, Tillamook Brunch Village participant Teresa Sasse, Puddin' River Chocolates & Wine Bar (Canby, OR) and Salted Caramel Apple Bread Puddin

A palate cleanser as Bendistillery brought a Pina Picante cocktail to help show off their spicy Crater Lake pepper vodka. And spicy things help kick up your metabolism right?!
Feast 2014, Tillamook Brunch Village participant Bendistillery brought a Pina Picante using Crater Lake Pepper vodka Feast 2014, Tillamook Brunch Village participant Bendistillery brought a Pina Picante using Crater Lake Pepper vodka Feast 2014, Tillamook Brunch Village participant Bendistillery brought a Pina Picante using Crater Lake Pepper vodka Feast 2014, Tillamook Brunch Village participant Bendistillery brought a Pina Picante using Crater Lake Pepper vodka Feast 2014, Tillamook Brunch Village participant Bendistillery brought a Pina Picante using Crater Lake Pepper vodka

Josh Gregory, of Maggie’s on the Prom from Seaside, OR represented the Oregon Coast with Razor claim ceviche with huckleberries and hazelnuts and housemade kale chip
Feast 2014, Tillamook Brunch Village participant Maggie's on the Prom from Seaside who represented the Oregon Coast with Razor claim ceviche with huckleberries and hazelnuts and housemade kale chip Feast 2014, Tillamook Brunch Village participant Maggie's on the Prom from Seaside who represented the Oregon Coast with Razor claim ceviche with huckleberries and hazelnuts and housemade kale chip

Mark Linebarger from Baldwin Saloon in The Dalles impressed with a Castle of Gorge nut bars filled with truffles and other sweet pastries in a beautiful presentation.
Feast 2014, Tillamook Brunch Village participant Mark Linebarger from Baldwin Saloon of The Dalles impressed with a Castle of Gorge nut bars filled with truffles Feast 2014, Tillamook Brunch Village participant Mark Linebarger from Baldwin Saloon of The Dalles impressed with a Castle of Gorge nut bars filled with truffles Feast 2014, Tillamook Brunch Village participant Mark Linebarger from Baldwin Saloon of The Dalles impressed with a Castle of Gorge nut bars filled with truffles

Tillamook, the awesome named sponsor of Brunch Village, gave everyone both the healthy and unhealthy options of yogurt with berries and granola or a sour cream and cheddar biscuit with a big smear of Tillamook compound butter (choice of fresh basil, garlic herb, or brown sugar masala). Guess what I went with.
Feast 2014, Tillamook Brunch Village gave you both the healthy and unhealthy options of yogurt with berries and granola or a sour cream and cheddar biscuit with a big smear of Tillamook compound butter (choice of fresh basil, garlic herb, or brown sugar masala) Feast 2014, Tillamook Brunch Village gave you both the healthy and unhealthy options of yogurt with berries and granola or a sour cream and cheddar biscuit with a big smear of Tillamook compound butter (choice of fresh basil, garlic herb, or brown sugar masala) Feast 2014, Tillamook Brunch Village gave you both the healthy and unhealthy options of yogurt with berries and granola or a sour cream and cheddar biscuit with a big smear of Tillamook compound butter (choice of fresh basil, garlic herb, or brown sugar masala)

I washed down my butter and biscuit with Deschutes and a pour of beer Cultivateur, a collaboration between the Bend and Portland brewers of a saison aged in Pinot Casks with Brett.
Feast 2014, Tillamook Brunch Village participant Deschutes shared a pour of beer Cultivateur, a collaboration between the Bend and Portland brewers of a saisaon aged in Pinot Casks with Brett

I didn’t try this myself as I was waddling at this point, but Duff Goldman of Charm City Cakes West brought Gingerbread Waffle with Cinnamon Whipped Cream and Candied Pecans from Los Angeles.
Feast 2014, Tillamook Brunch Village participant Duff Goldman of Charm City Cakes West offered Gingerbread Waffle with Cinnamon Whipped Cream and Candied Pecans

I never made it to visit Aaron Silverman and Mark Cockcroft of Tails & Trotters, and by the time I got to Adam Sappington of The Country Cat he had run out of his cinnamon buns topped with bacon pieces. Oh well. I also never had a single Bon Apetit cocktail! Time just flew by! At least Champagne Nicolas Feuillatte helped me finish with happy bubbles thanks to their Brut Rose
Feast 2014, Tillamook Brunch Village participant Champagne Nicolas Feuillatte, (Chouilly, France) helped me finish with happy bubbles thanks to their Brut Rose Feast 2014, Tillamook Brunch Village participant Champagne Nicolas Feuillatte, (Chouilly, France) helped me finish with happy bubbles thanks to their Brut Rose

One of the new sponsors this year, Dave’s Killer Bread, killed it by presenting every day new ideas on how to enjoy their bread. I had shared 2 chef recipes they had from Jenn Louis (with Hazel on a Mission with ricotta, fig, hazelnut and salt on Sprouted Wheat) and BJ Smith (with a Yellow Submarine with deviled egg salad, smoked tuna, and pickled mustard on 21 Whole Grains) at my Oregon Grand Bounty Tasting on Friday and Saturday Recap.

They were at it again at the Brunch Village where they presented both a sweet and savory recipe from their own in house chef! The Pesto-Change-o is simple basil pesto with heirloom tomatoes and an extra touch of capers to make this fancy enough to serve at your next wine party, while the Rad-berry Cocoa-nut is a dessert option with nutella, fresh berries, and coconut flake. For more recipes check out the recipes and interviews with the chefs at Dave’s Killer Bread Feast!

More coffee? Grab some Sorbenots Coffee and it’s time to go after a 4 hour brunch.
More coffee? Feast 2014, Tillamook Brunch Village participant Sorbenots Coffee

Like all of the Feast events, the net proceeds of the dinner went towards ending childhood hunger in Oregon through Partners for a Hunger-Free Oregon and Share Our Strength.

This is my fourth recap of my adventures at Feast: my first was for the Oregon Grand Bounty Tasting on Friday and Saturday and my second was for the Sandwich Invitational, and then I did one for the State of the Art dinner.

For more recaps of the Brunch Village, check out some of my fellow bloggers’ posts like Ladies in Navy and Salt. Water. Coffee. and Cooking with B.S. and Love Rachel and In the Pink and Green!

Disclosure: I was granted a Blogger Pass for Feast Portland 2014 for blog post and social media coverage but I am not otherwise being compensated. I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

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Feast Dinner Recap of State of the Art

This is my Feast Dinner recap of the only dinner (and my first Feast Portland dinner) I attended for Feast 2014. Like all of the Feast events, the net proceeds of the dinner went towards ending childhood hunger in Oregon through Partners for a Hunger-Free Oregon and Share Our Strength.

This dinner, officially named State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, was part of the KitchenCru series. It was held al fresco under a white tent with twinkling lights in the parking lot of the KitchenCru Culinary Prep space on Northwest Broadway and Flanders. The description promised “Local boy Justin Woodward (Castagna, Portland) will be joined by Dominique Crenn (Atelier Crenn, San Francisco), Homaro Cantu (Moto, Chicago), Matt Accarrino (SPQR, San Francisco) and pastry chef Matt Tinder (The Restaurant at Meadowood, Napa Valley) in this culinary super jam.”
Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards

There were essentially 5 courses, with each of the various chefs contributing at different points. All 5 chefs kicked us off with the appetizer portion, followed by Dominique Crenn with first course, Matthrew Accarrino and Homaru Canto with second course, Justin Woodward bringing up third and Matthew Tinder bringing it home with the sweet course. Meanwhile, each of these 5 courses was paired with both a Willamette Valley Vineyards wine and a Adelsheim Vineyards wine, so that’s 10 wine pours.

Here are the two winemakers from Adelsheim and Willamette Valley, and our Bon Apetit acting host. I’m sorry the photos are when you were talking so your mouths are open, but maybe if you guys wouldn’t move so much when talking… 😛 Pro tip: if you are speaking at an event, pause a few times because you know someone is taking a photo of you and don’t move and make your best looking face! Or maybe one day I will win a really nice camera instead of my smartphone or little point and shoot.
Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, winemaker from Adelsheim Vineyards Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, winemaker from Willamette Valley Vineyards

First

The pairing for this course included Willamette Valley Vineyards 2012 Gruner Veltliner and Adelsheim Vineyards 2013 Pinot Blanc. I loved how the crisp acidity, particularly of the Gruner Veltliner, helped brighten and refresh between each snack.

  • Ceviche, Justin Woodward
    I was happy to see all the food lovers around me did the same as I and drank the liquid afterward.
    Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Ceviche, Justin Woodward
  • Aged Cheddar Budino di Pane, Pear Mustard, Quail, Celery, Matthew Accarino
    This was my favorite of the appetizers, but I’m a cheese addict.
    Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Aged Cheddar Budino di Pane, Pear Mustard, Quail, Celery, Matthew Accarino
  • Beet Chip with Beef Tartare, Justin Woodward
    A classic offering of one of the snacks at Castagna
    Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Beet Chip with Beef Tartare, Justin Woodward Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Beet Chip with Beef Tartare, Justin Woodward
  • Buttermilk Custard with Truffle served in an Egg, Homaru Cantu
    How can you not be wowed how beautiful this was!
    Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Buttermilk Custard with Truffle served in an Egg, Homaru Cantu Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Buttermilk Custard with Truffle served in an Egg, Homaru Cantu Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Buttermilk Custard with Truffle served in an Egg, Homaru Cantu Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Buttermilk Custard with Truffle served in an Egg, Homaru Cantu
  • Sea Urchin and Licorice by Dominique Crenn
    Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Sea Urchin and Licorice by Dominique Crenn Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Sea Urchin and Licorice by Dominique Crenn

Second

The pairing for this course included Willamette Valley Vineyards Elton Vineyard Chardonnay 2011 and Adelsheim Vineyards Caitlin’s Reserve 2012 Chardonnay. I don’t usually think to pick up and drink a Chardonnay, and these two wines reminded me I am being stupid to not drink it more often. I often turn to red wines, but I am so missing out by doing so. Lesson learned- I am going to definitely be seeking out these two Chardonnays in the future.

“BBQ” Parsnip, by Dominique Crenn

This was probably the only dish I didn’t really enjoy, though all of us having to pick it up (because there is no way to cut it) and getting white powder on your fingers and face all together and having to gnaw at this because it was extremely tough and chewy is a definite ice breaker from the more haute presentations in the appetizer course. I appreciate the risk taking.
Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards 'BBQ' Parsnip by Dominique Crenn Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards 'BBQ' Parsnip by Dominique Crenn

Oyster, Coconut and Wheatgrass, by Dominique Crenn
Why is it blue? She only mysteriously said “why is the sky blue”. The left is from my phone and right from my camera, but let me tell you, it was bluuuee… This is one of the things I love about modernist cuisine. I love hole in the wall joints and street food and comfort food and bar food also, but the heightened art of making art with your food and making all the other senses part of the experience is something I really think is fun. Of course it’s not your everyday food, but I enjoy the challenge of exploring food in a new way like this once in a while. Also, humor in food is fun- and this dish is definitely representing that creative whimsy!
Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards Oyster Coconut and Wheatgrass by Dominique Crenn Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards Oyster Coconut and Wheatgrass by Dominique Crenn

Third

The pairings were Willamette Valley Vineyards Estate 2012 Pinot Noir and the Adelsheim Elizabeth’s Reserve 2011 Pinot Noir.
Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Chef Matthew Accarrino

Pork Shank Terrine, Ear, Persimmon and Wild Rice, by Matthew Accarrino

I’m so glad that all of us food lovers were not embarassed at this pricey dinner to all be picking up and gnawing at that bone all together at our table. There was some real bonding in that moment.
Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Pork Shank Terrine, Ear, Persimmon and Wild Rice by Matthew Accarrino Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Pork Shank Terrine, Ear, Persimmon and Wild Rice by Matthew Accarrino

Corn Pudding, Beef Tongue and Cheek, Burgandy Truffle, by Matthew Accarrino
Sooooo loved this dish. I loved the color it presented, as opposed to what would soon be a parade of earth toned plates.
Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Corn Pudding, Beef Tongue and Cheek, Burgandy Truffle, by Matthew Accarrino Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Corn Pudding, Beef Tongue and Cheek, Burgandy Truffle, by Matthew Accarrino


I have visited both Moto and Otom in Chicago before, so I had witnessed before some of the exquisite plating from Homaro Cantu’s kitchen. As you recall, he had brought us that custard and truffle in an egg, and here he continues his earthy nature look with these two courses. Although you can see Homaro Cantu was in the house, he sent charming Richie Farina to talk to us. Richie is the Executive Chef at Moto and briefly appeared on a few episodes of Top Chef

Fallen Log, by Homaro Cantu

Even though I know it’s not really a log, doesn’t it perfectly look like what you would expect to see while hiking? I can totally see a character from Beatrix Potter scurrying by.
Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Fallen Log by Homaro Cantu Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Fallen Log by Homaro Cantu

Sus Scrofa, by Homaro Cantu

From what I remember, this has wild boar, dried mole, puffed rice and blueberry skin. It was really fun texturally to eat!
Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Sus Scrofa with wild boar, dried mole, puffed rice and blueberry skin, by Homaro Cantu Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Sus Scrofa with wild boar, dried mole, puffed rice and blueberry skin, by Homaro Cantu

Fourth

The pairings here were Willamette Valley Vineyards Bernau Block 2012 Pinot Noir and Adelsheim Vintage 32 2009 Pinot Noir.

Rye Bread and butter, by Matthew Tinder
I was caught by someone’s Instagram inside as this was being prepared on a little WC run…

How is this the only photo of me that evening, I always forget to take photos of myself.

But, I did not forget the bread and butter! I told myself I wasn’t going to waste precious stomach room with much bread and usually all I need are some generous smears of butter, but damn if I didn’t eat that whole slice and would have had a second.
"Feast Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards Rye Bread and butter, by Matthew Tinder

Duck Boudin Blanc with Matsutakes, by Justin Woodward
Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Chef Justin Woodward Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Chef Justin Woodward

Doesn’t the plating of this dish remind you a little of those dancing mushrooms in Fantasia by Disney?
Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Duck Boudin Blanc with Matsutakes, by Justin Woodward Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Duck Boudin Blanc with Matsutakes, by Justin Woodward

Fifth

The sweet wines here included Willamette Valley Vineyards Sweet Hannah 20, which pretty much everyone at my table really enjoyed, and the Adelsheim Deglace 2012 which was much sweeter and might have paired better with perhaps a different dessert.
Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards chef Matthew Tinder

Haogen Melon, Padron Pepper, Vanilla Bean, by Matthew Tinder

This was my favorite of the two desserts, just gorgeous.
Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Haogen Melon, Padron Pepper, Vanilla Bean, by Matthew Tinder Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Haogen Melon, Padron Pepper, Vanilla Bean, by Matthew Tinder

Huckleberry Panettone, by Matthew Tinder

In retrospect I should have had this dish with some coffee. But I knew I was heading to an after party next so…

So that was dinner!

Overall, what were my impressions of the dinner? I still think the best value for your money and experience are the Oregon Grand Bounty Tasting (which yields 5 hours of buffet snacking) or the laid back fun of the Sandwich Invitational. I admit I have not yet attended the Night Market, which is always one of the first to sell out (I was torn but this dinner was the same evening as the Night Market, and I ultimately picked the dinner experience). So I can’t speak to that, though it always seems people have a really good time at that event. And as you’ll soon see, I adored the Brunch Village, which hopefully Feast will bring back as one of the Main Events next year.

Between High Comfort or one of the Dinner Series, I would recommend the Dinner Series. Most of the dinners and the High Comfort event are priced similarly. However, unlike at High Comfort where you are dressed up and standing in line for sampling of high class food, at the dinner you can enjoy a seated dinner that is served to you.

As you can see from the number of plates I had, I probably had just as many samples of different foods as someone attending High Comfort with their 19 chefs since I had 15 tastes at my dinner. The big trade-off is the variety of chefs you can get to experience, but 5 is already I think a diverse number of perspectives. The other thing you know you will get with a dinner is a more crafted experience in terms of the progression of your meal, versus various random samples you might get at a sampling event.

It was a long dinner though- from 7pm-11pm! Of my recap, what dish peaked your interest? What do you think of modernist cuisine?

For another perspective, Michael Russell of the Oregonian highlighted his pick of the Eight Beguiling dishes here.

This is my third recap of my adventures at Feast: my first was for the Oregon Grand Bounty Tasting on Friday and Saturday and my second was for the Sandwich Invitational. My next recap will be for the Tillamook Brunch Village!

Disclosure: I was granted a Blogger Pass for Feast Portland 2014 for blog post and social media coverage but I am not otherwise being compensated. For this event, I purchased my own ticket to the event! 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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Feast Sandwich Invitational 2014 Recap

Here is my Feast Sandwich Invitational 2014 Recap. Just like when I attended (and recapped)  last year, it was the first big event for Feast Portland. This year it was held on Thursday September 18th from 6-9:00 PM at Directors Park.
Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014

Overall, the Widmer Brothers Brewing Sandwich Invitational presented by Dave’s Killer Bread offered 14 sandwiches competing for a People’s Choice award and also a Judge’s Choice award, as well as free-flowing Widmer beer, wines from Columbia Crest, Columbia Winery, Erath, Hawks View Cellars, Northstar and Union Wine Co as well as vodka cocktails from Reyka Vodka and some bonus grilled cheese sandwiches courtesy of Tillamook Cheese.

Like all of the Feast events, the net proceeds of the Sandwich Invitational go towards ending childhood hunger in Oregon through Partners for a Hunger-Free Oregon and Share Our Strength. In it’s first two years, Feast has been able to raise $99,000 so far so the price of admission is not only all inclusive of all this food and drink, it’s also for a worthy and important cause.

But let’s get to the food porn photos right? The 14 sandwiches!

  • Hugh Acheson of Empire State South (Atlanta, GA). Nothing but love for his sweet goofyness and for bringing Pimento Cheese sandwiches, though I would have wanted much bigger smears of pimento cheese and more pimento or hot sauce. Yes,  maybe I thought photographing Hugh was of critical importance versus the sandwich.
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Hugh Acheson of Empire State South (Atlanta, GA). Nothing but love for his sweet goofyness and for bringing pimento cheese. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Hugh Acheson of Empire State South (Atlanta, GA). Nothing but love for his sweet goofyness and for bringing pimento cheese.
  • Dustin Clark of upcoming restaurant The Oddfellow Social (Portland, OR) and known for having been the chef behind what was Wildwood created one of my favorite sandwiches of the night, a Pressed Water Buffalo Short Rib and Sichuan Pickled Cucumber Sandwich.
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Dustin Clark of upcoming restaurant The Oddfellow Social (Portland, OR) and known for having been the chef behind what was Wildwood created one of my favorite sandwiches of the night, a Pressed Water Buffalo Short Rib and Sichuan Pickled Cucumber Sandwich. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Dustin Clark of upcoming restaurant The Oddfellow Social (Portland, OR) and known for having been the chef behind what was Wildwood created one of my favorite sandwiches of the night, a Pressed Water Buffalo Short Rib and Sichuan Pickled Cucumber Sandwich. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Dustin Clark of upcoming restaurant The Oddfellow Social (Portland, OR) and known for having been the chef behind what was Wildwood created one of my favorite sandwiches of the night, a Pressed Water Buffalo Short Rib and Sichuan Pickled Cucumber Sandwich.
  • Chris Cosentino of the upcoming restaurant Cockscomb (San Francisco, CA) and I could not pry any information/detail of what it will have decided to have a little fun by calling his sandwich the “Cicciolina” in honor of the Italian porn star/former politician famous for exposing her breasts in parliament and founder of Democracy, Nature and Love Party (DNA) which besides promoting same sex marriage and minimum wage for youths, also wanted to make it legal to open brothels. I guess I have to thank Chris for making me google and learn about her, even though I wonder if he was partially motivated by being able to have a sandwich sign that had nipples. Ahem. Anyway, I believe the Cicciolina was composed of porchetta, pork liver spread, pâté de champagne, mortadella, pickled carrot, basil, radish, red Fresno and fish sauce. It so happens that another of his sandwiches is currently at Lardo as one of the Chefwich series sandwiches. You can get this month at Lardo right now the chefwich called The Yardbird with chicken liver, crispy chicken skin, butter lettuce, heirloom tomato, pickled red onion,toasted birdseed pullman, and a portion of the proceeds will be donated to the Michael J Fox Foundation
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Chris Cosentino, of upcoming Cockscomb in San Francisco CA decided to have a little fun by calling his sandwich the Cicciolina in honor of the Italian porn star/former politician Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Chris Cosentino, of upcoming Cockscomb in San Francisco CA decided to have a little fun by calling his sandwich the Cicciolina in honor of the Italian porn star/former politician
  • Scott Dolich of The Bent Brick (Portland, OR) had my vote for the best sandwich of the night with his BBQ Goat Frybread. If you are drooling like I am just looking at the pics, I believe on their happy hour menu at the Bent Brick they offer a BBQ Lamb Frybread version, which is even better only in that you will get to enjoy 1 or more of bar manager Michelle’s cocktails along with it then!
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Scott Dolich of The Bent Brick (Portland, OR) had my vote for the best sandwich of the nite with his BBQ Goat Frybread Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Scott Dolich of The Bent Brick (Portland, OR) had my vote for the best sandwich of the nite with his BBQ Goat Frybread Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Scott Dolich of The Bent Brick (Portland, OR) had my vote for the best sandwich of the nite with his BBQ Goat Frybread Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Scott Dolich of The Bent Brick (Portland, OR) had my vote for the best sandwich of the nite with his BBQ Goat Frybread Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Scott Dolich of The Bent Brick (Portland, OR) had my vote for the best sandwich of the nite with his BBQ Goat Frybread Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Scott Dolich of The Bent Brick (Portland, OR) had my vote for the best sandwich of the nite with his BBQ Goat Frybread
  • Rick Gencarelli of Lardo (Portland, OR) presented a smokey pork burger with dirty mustard, peach, American cheese, and arugula that ended up being one of the two longest lines for sandwiches of the festival. It does make for a beautiful little slider, though since I’ve had the Lardo burger along with their Dirty Fries on more than one occasion, this slider though filling just is not as awesome as what you can get normally at Lardo. So if you feel like you missed out, get yourself to one of the two locations of Lardo right now and get their burger, because I think it’s even better than this was!
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Rick Gencarelli of Lardo (Portland, OR) presented a smokey pork burger with dirty mustard, peach, American cheese, and arugula that ended up being one of the two longest lines for sandwiches of the festival Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Rick Gencarelli of Lardo (Portland, OR) presented a smokey pork burger with dirty mustard, peach, American cheese, and arugula that ended up being one of the two longest lines for sandwiches of the festival Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Rick Gencarelli of Lardo (Portland, OR) presented a smokey pork burger with dirty mustard, peach, American cheese, and arugula that ended up being one of the two longest lines for sandwiches of the festival
  • Tommy Habetz of Bunk Sandwiches (Portland, OR) not only was killing it with their slow roasted duck and foie banh mi with duck liver and fois gras pate, jalapeno, cilantro, basil, daikon and carrot pickles, but they even upped the ante from the mariachi band of last year to a a one man hot dog band. I am only sorry I was too short to take a good photo when in the gathered audience of the hot dog band. Thankfully you can get this tasty sandwich at Bunk Sandwiches now on their menu at their Water Avenue location.
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Tommy Habetz of Bunk Sandwiches (Portland, OR) not only was killing it with their slow roasted duck and foie banh mi with uck liver and fois gras pate, jalapeno, cilantro, basil, daikon and carrot pickles, but they even upped the ante from the mariachi band of last year to a a one man hot dog band. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Tommy Habetz of Bunk Sandwiches (Portland, OR) not only was killing it with their slow roasted duck and foie banh mi with uck liver and fois gras pate, jalapeno, cilantro, basil, daikon and carrot pickles, but they even upped the ante from the mariachi band of last year to a a one man hot dog band. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Tommy Habetz of Bunk Sandwiches (Portland, OR) not only was killing it with their slow roasted duck and foie banh mi with uck liver and fois gras pate, jalapeno, cilantro, basil, daikon and carrot pickles, but they even upped the ante from the mariachi band of last year to a a one man hot dog band.
  • Derek Hanson of Broder Nord (Portland, OR) was not afraid of the chicken skin with his offering of Gravlax, Skyr, Pickled Cucumber, Crispy Chicken Skin on Rye Bread. I was happy to see the Skyr, which is a that yogurty spread you see on the bread with the gravlax as they are such an iconic Norwegian/Swedish/Icelandic ingredients. My rye was pretty dry, unfortunately, which could have been forgiven with more chicken skin or gravlax.
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Derek Hanson of Broder Nord (Portland, OR) was not afraid of the chicken skin with his offering of Gravlax, Skyr, Pickled Cucumber, Crispy Chicken Skin on Rye Bread Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Derek Hanson of Broder Nord (Portland, OR) was not afraid of the chicken skin with his offering of Gravlax, Skyr, Pickled Cucumber, Crispy Chicken Skin on Rye Bread
  • Eric Joppie of  Bar Avignon (Portland, OR) really pushed what is a sandwich with his 2 croutons with his offering of a deconstructed Cubano. Still, the pork that I saw being cut right from the whole pig I saw behind the booth was moist, tender, full of flavor so it was enjoyable.
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Eric Joppie of Bar Avignon really pushed what is a sandwich with his 2 croutons with his offering of a deconstructed Cubano. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Eric Joppie of Bar Avignon really pushed what is a sandwich with his 2 croutons with his offering of a deconstructed Cubano. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Eric Joppie of Bar Avignon really pushed what is a sandwich with his 2 croutons with his offering of a deconstructed Cubano.
  • Paul Kahan representing The Publican (Chicago, IL) got me excited when I saw his selected hashtag of #Boom and the ingredients of his Return of The Gyro included pork, eggplant, yogurt, fun, fenugreek, and flavor. Also he had claws with marker scrawl of “Bear Down” and proclaiming this the official sandwich of the Chicago Blackhawks, bring out all my Chicago sports team pride. The result was also a sandwich that was very well balanced and tasted lighter than so many of the fattier meat sandwiches that were being offered. So it’s ok I ate two right? This was one of my favorite sandwiches of the night.
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Paul Kahan representing The Publican (Chicago, IL) Return of The Gyro included pork, eggplant, yogurt, fun, fenugreek, and flavor. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Paul Kahan representing The Publican (Chicago, IL) Return of The Gyro included pork, eggplant, yogurt, fun, fenugreek, and flavor. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Paul Kahan representing The Publican (Chicago, IL) Return of The Gyro included pork, eggplant, yogurt, fun, fenugreek, and flavor. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Paul Kahan representing The Publican (Chicago, IL) Return of The Gyro included pork, eggplant, yogurt, fun, fenugreek, and flavor.
  • Stephanie Pearl Kimmel of  Marché (Eugene, OR) presented a sandwich that I had towards the end of the night, a Moroccan lamb pocket bread of harissa aioli, cilantro pesto and side of root vegetable slaw and apparently forgot to photograph. Oops! I do remember eating it, and really enjoying the slaw! The Oregonian did get a photo of it in their article.
  • Tyler Malek of  Salt & Straw (Portland, OR) was the People’s Choice winner with the only sweet and dessert offering of the evening, a PB&J ice cream sandwich an open face stack with grilled bread, marionberry jam and peanut butter ice cream and whipped cream topped with peanut butter Captain Crunch. Everyone had this sandwich I think- it had the longest line of the night!
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Tyler Malek of Salt & Straw (Portland, OR) was the People's Choice winner with the only sweet and dessert offering of the evening, a PB&J ice cream sandwich Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Tyler Malek of Salt & Straw (Portland, OR) was the People's Choice winner with the only sweet and dessert offering of the evening, a PB&J ice cream sandwich Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Tyler Malek of Salt & Straw (Portland, OR) was the People's Choice winner with the only sweet and dessert offering of the evening, a PB&J ice cream sandwich
  • Matt McCallister of FT33 (Dallas, TX) also brought pimento cheese, but upped it by making it a Bologna and Pimento Cheese Sandwich.
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Matt McCallister of FT33 (Dallas, TX) also brought pimento cheese, but upped it by making it a Bologna and Pimento Cheese Sandwich. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Matt McCallister of FT33 (Dallas, TX) also brought pimento cheese, but upped it by making it a Bologna and Pimento Cheese Sandwich.
  • Bonnie Morales of Kachka (Portland, OR) earned the Judge’s Choice award with her Smoked Sprats, Egg, Smetana on Butter Fried Toasts. If you want to give it a try, she has a similar option under appetizers at her Kachka restaurant under cold zakuski, Baltic Sprat Buterbrodi.
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Bonnie Morales of Kachka (Portland, OR) earned the Judge's Choice award with her Smoked Sprats, Egg, Smetana on Butter Fried Toasts Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Bonnie Morales of Kachka (Portland, OR) earned the Judge's Choice award with her Smoked Sprats, Egg, Smetana on Butter Fried Toasts Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Bonnie Morales of Kachka (Portland, OR) earned the Judge's Choice award with her Smoked Sprats, Egg, Smetana on Butter Fried Toasts
  • Cathy Whims of Nostrana (Portland, OR) was still giving out a relaxed vibe from her return from Hawaii as she presented her sandwich of Peach Whim Smoked Lamb Ham, Cresenze Cheese, Watercress, Tomato, and Spicy Onion Relish which was paired with the Widmer Portlandic Porter, my favorite sandwich and Widmer beer pairing of the night.
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Cathy Whims of Nostrana (Portland, OR) was still giving out a relaxed vibe from her return from Hawaii as she presented her sandwich of Peach Whim Smoked Lamb Ham, Cresenze Cheese, WAtercress, Tomato, and Spicy Onion Relish which was paired with the Widmer Portlandic Porter, my favorite sandwich and Widmer beer pairing of the night Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Cathy Whims of Nostrana (Portland, OR) was still giving out a relaxed vibe from her return from Hawaii as she presented her sandwich of Peach Whim Smoked Lamb Ham, Cresenze Cheese, WAtercress, Tomato, and Spicy Onion Relish which was paired with the Widmer Portlandic Porter, my favorite sandwich and Widmer beer pairing of the night Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. 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

For more gorgeous photos from this year’s Feast Sandwich Invitational 2014, check out fellow bloggers armed with real cameras instead of my smartphone and also with an incredible photographic eye, Michelle of Hummingbird High and her photo essay or Irvin of Eat The Love, back for his second round of Feast with his Photo Essay: Feast Portland 2014, Day 1.

There are also some photos available at the Oregonian’s The Three Best Bites from the Sandwich Invitational article .

This is my second recap: my first was for the Oregon Grand Bounty Tasting on Friday and Saturday. My next recap will be for a Feast dinner!

Disclosure: I was granted a Blogger Pass for Feast Portland 2014 for blog post and social media coverage but I am not otherwise being compensated. I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

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Oregon Bounty Grand Tasting at Feast 2014

Do you not have tickets to the Saturday Oregon Bounty Grand Tasting at Pioneer Courthouse Square from 12-5? It’s not too late to buy your all inclusive tickets, for which benefits important charities like Partners for a Hunger-Free Oregon and Share Our Strength.

The Oregon Bounty Grand Tasting at Feast 2014 is a great value in that so many amazing local vendors are all gathered in one place, ALL are offering samples so you can try everything and know what you are buying!

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

Why you should go, in pictures, is because you can eat/drink all this and more while doing good, based on what I saw today visiting on the Friday version of this event:

Don’t miss grabbing a tote bag from Whole Foods at the top by the umbrella man statue! That is also where you should stop by to browse the wine pavilion and see who is manning the Willamette Valley Visitors Association Chef Station. On Friday it was the Les Caves Bier & Kitchen offering a Lamb BLT with Anderon Valley Lamb Belly, Taylor Farms Spring Mix, Denison Farms Tomatoes and Block 15 Bakery’s Ridgeback Red Ale Bread (beer bread!). While you are up there, have a few sips of wine to help wash down the food. I tried the Hawks View Syrah, or any of the Elizabeth Chambers.

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

Back to the Main Tent! In Main Tent 3, I discovered Sahale Snacks are addictive, just try it, and they were generously offering some of their bags for you to bring back home to get your family addicted too.

Eliot’s Adult Nut Butters were a revelation to me, don’t miss out on being able to try the flight of peanut butters.

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

If you look towards the end facing the stage of Main Tent 2, you should hurry before they run out to grab wooden food and wine glass holder trays. Those trays that hold food samples and a wine glass were such a godsend, thank you Rewards Network!

Feast Portland 2014, Oregon Bounty Grand Tasting

The trays are also next to one of the healthiest bites at the Grand Tasting, fresh spring rolls from Bambuza and healthy snacks from Nature’s Path Organic.

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

As always, the chef demos on the Kitchenaid Stage are fun – I watched charming Jenn Louis advocating not fearing the raw and demonstrating 3 kinds of tartare
Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting

Afterwards, climb up those steps towards the Whole Foods Market tent and Bon Appetit tents and have some Cacao and iced cold brewed Stumptown to refuel before heading back for wine and more exploration in the Main Tent 2 and Main Tent 1. Don’t forget to gaze at the adorable goofiness of Hugh Acheson. Salt and Straw is also up there by Cacao, but I think you should save Salt and Straw to be your last bite before you leave Pioneer Courthouse Square. Cacao was serving one of the best tastes of the day, their drinking chocolate over Salt and Straw olive oil ice cream I think with Cocanu Candied Cacao Nibs Craque. Crack indeed.

You should also know there are two photo booths- one on each side of the big tent. I liked the Travel Oregon one as they printed out the photos or you can email or text them to yourself. The one by Portland Monthly though does have giant food items to pretend to eat!

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

The Oregon Raspberry and Blackberry Commission is presenting multiple unique ways to have berries. Burgerville, besides their refreshing beverage and salad, also has coupons there to get a free milkshake so don’t forget to grab one.

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

The cupcakes at the Travel Oregon side in Main Tent 1 are Irish Car Bomb Cupcakes with Ninkasi Vanilla Otis and Jameson cupcake with Irish cream frosting. At that same table I admired the Wheatberry “fried rice” with grilled ribeye and broccolini in a baby takeout container (featuring Hill’s Meat, Joe Daughterty foraged mushrooms and Barhyte Specialty Foods, all prepared by Wildhouse Casino on behalf of Travel Oregon).

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

Back towards the far end of Main Tent 2 is a pop-up for USA Pears that has seatings every 15 minutes in order to try 3 different uses of pears from a guest chef. Also next to this is the booth for Dave’s Killer Bread, who is also featuring a new recipe on Dave’s Killer Bread (naturally) for you to try. On Friday, the recipe was from Jenn Louis of Lincoln.

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

It’s not too late to buy your tickets, and it is 21+ over only, but all inclusive and is 5 hours that is extremely worthwhile and for an important cause.

UPDATE: SATURDAY PHOTOS

On Saturday, the new Dave’s Killer Bread featured Recipe was from BJ Smith of Smokehouse 21.
Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting

I can just eat spoonfuls of Red Duck ketchup, and you can try probably the first world pumpkin ketchup!
Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting

I stopped by the USA Pears booth where Ethan Stowell from Seattle and his amazing Ethan Stowell restaurants (including Staple & Fancy and another half dozen others) was presenting

  • Sparkling Pear Cocktail with Poached Bosc Pear garnish
  • Anjou Pear salad with frisee, walnuts, and champagne vinaigrette
  • Foie gras mousse with Bosc Pear mostarda
  • BBQ smoked pork cheek slider with Bosc Pear bbq sauce and Comice Pear slaw

That foie gras mousse was my favorite bite for my second visit!
Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting

Second place goes to Batch PDX chocolates, can you tell? They are right next to the Valrhona booth, which is next to the tasty Red Wagon Creamery booth.
Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting

At the Travel Oregon area in the Main Tent 1, Timberline Lodge was offering goose galantine with yogurt olive oil snow, chanterelles, cherries and oats. Meanwhile, a new take on blackberry appeared by Pazzo Ristorante with black raspberry leather, edible chrysanthemum and raw matsutake salad. Blackbird had a smokey beef carpaccio on brioche wafer with blue cheese mousse, huckleberries, and arugula. Getting fancy in here!
Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting  Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting Feast Portland 2014, Oregon Bounty Grand Tasting

Disclosure: I was granted a Blogger Pass for Feast Portland 2014 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 – so it just means I will have more to recap for you now! The listings above are ones I am just gathering in one place for convenience for both you and me!

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Feast Specials

Are you attending Feast, or wish you were? Well besides the Feast food festival events kicking off today, here are a few Feast Specials I wanted to have you know about. I will try to keep this updated- some are special deals for those who are attending Feast. Others are just specials that are being offered to the public to help celebrate Feast and show off the delicious bounty of Oregon and Portland!

Show your Feast wristband for a deal

Show your Feast wristband and enjoy special offers from these tasty Portland restaurants. Valid 9/18 – 9/21 at all restaurant locations.

  • Blue Star Donuts – buy one, get one free (all locations- the one most convenient to most Feasters is the downtown one at 1237 SW Washington Street). Yes, you could go to the famous Voodoo Donut with all the other tourists. But those in the know here locally will tell you that we get our donuts from Blue Star, which starts with a classic brioche recipe and local ingredients. They come in tasty flavors be it classic buttermilk old fashioned or lemon poppy seed or cinnamon vanilla sugar. There is a Valrhona Chocolate Crunch or Bacon Maple or Fried Chicken on a Spicy Honey Donut to get your savory fix. Other unique ones like Blueberry Bourbon Basil or Cointreau Creme Brulee (it has a shot of orange Cointreau liquor!) or Dulce de Leche Hazelnut or Salted Almonds on Chocolate Ganache are pretty tempting too. Don’t judge that I know all these flavors. With this Feast deal you have no excuse to not try 2 flavors!

    While here, don’t forget to grab something to wash your donut down such as with Portland favorite Stumptown Coffee Roasters (I like the Hairbender, French Roast, and Cold Pressed coffee) or Steve Smith teas without having to take an extra trip to the shops (unless you want to!)
  • Boxer Ramen – free dessert with purchase of a ramen bowl, but I would be disappointed in you if when you visited, you also did not order the okonomiyaki as well. Warning, this is a cash only place (1025 SW Stark St.)
  • Little Big Burger – free truffle fries with purchase of a burger (all Portland locations, the one closest to downtown is in the Pearl at 122 NW 10th Ave). Their burger menu is pared down to the basics to offer you the best, the truffle fries are crazy addictive, and oh yeah, you can ask them to make you a beer float because even though their food menu is focused, they can’t help but offer 30 beers on the menu.
  • Son of a Biscuit – free dessert with purchase of a meal that would of course, naturally be composed of fried chicken and biscuits. (2045 SE Division St.)

Feast Wine Flight

This weekend, don’t miss out on the Feast Flight, celebrating Oregon’s Bounty at the SE Wine Collective. SE Wine Collective will be pouring Division Winemaking Company 2011 Red Collar Chardonnay, Fullerton Wines 2013 Rosé of Pinot Noir, Vincent Wines 2013 Pinot Noir Eola-Amity Hills. Come on by through Monday, September 22 to share in the fun of Oregon’s Feast Portland celebration!

Feast Cupcakes


This weekend, Saint Cupcake is offering a Hazelnut Buttercream exclusively for Feast weekend! They have big and small cupcakes, so maybe also try their flavors of Big Top (vanilla cupcake baked with chocolate chips on top – like a cookie AND a cupcake), Toasted Coconut Cream (vanilla with toffee chips and topped with toasted coconut flakes), Big Elvis (banana cake with chocolate chips and peanut butter fudge) or my favorite the Salty Captain (chocolate cupcake with caramel buttercream) or stick to classics like Red Velvet, Carrot Cake, and yes they have vegan ones too. Other treats include their cookies (like smoked chocolate chip, bittersweet chocolate with sea salt or ginger molasses) or bonbonbunbuns of cinnamon sugar covered light airy brioche bites or savory offerings of Caramelized onion and gruyere pocket pies, Bacon Wrapped Crackers, Ham and cheese brioche buns.

Disclosure: I was granted a Blogger Pass for Feast Portland 2014 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 – so it just means I will have more to recap for you now! The listings above are ones I am just gathering in one place for convenience for both you and me!

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