Recap of Feast Night Market 2015

September 29, 2015 by 16 Comments

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

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

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

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

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

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

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

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

And of course, let’s not forget the important cause that the proceeds of your ticket sales also go to. The numbers are still being tabulated for this year, but in the previous years Feast has raised more than $162,000 towards ending childhood hunger in Oregon and around the country through Partners for a Hunger-Free Oregon and Share Our Strength’s No Kid Hungry campaign.

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

Southern Thai Noodle Curry by Earl Ninsom from Langbaan

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

Kor Moo Yang from Angus An of Maenam

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

Sichuan Cumin Lamb Salad from Johanna Ware of Smallwares

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

Lamb Pelmeni from Bonnie Morales

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

Moroccan Braised Lamb Shoulder in Phyllo from Tony Meyers of Serrato

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

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

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

Mei Lin and Pork Belly Pâté Egg Rolls

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

Gobi Manchurian from Troy MacLarty of Bollywood Theater

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

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

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

Leather Storrs of Noble Rot

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

Goat Tartare from Sunny Jin of JORY at The Allison

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

Spicy Blood Sausage from Rachel Yang of Joule

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

Joel Stocks and William Preisch of Holdfast and Cornbread Madeleine

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

Merguez Sausage plate by Stephanie Pearl Kimmel of Marché

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

Carlo Lamagna of Clyde Common with Beef Tongue

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

Tomato Su from Ryan Roadhouse of Nodoguro

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

Philip Krajeck of Rolf and Daughters with Blueberries and Marscarpone

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

Handrolls from Jin Soo Yang of Bamboo Sushi

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

Tomato Gazpacho from John Gorham of Toro Bravo

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

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

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

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

Disclosure: I was granted a Blogger Pass for Feast Portland 2015 for blog post and social media coverage but I am not otherwise being compensated. I also purchased my own Feast event ticket.  I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

Signature

Filed Under: Festival Event, Food and Drink, Sponsored Post Tagged With: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Top Tips for Feast Portland and some Previews!

September 16, 2015 by 5 Comments

It’s here! The food holiday time of year in Portland – Feast week. It’s Feast Eve!

This year from Thursday September 17 – Sunday September 20 2015, Feast promises 4 days of belly busting events showcasing delicious eats and drinks. This is Feast’s 4th year, featuring 35 events and 87 all star chefs celebrating the bounty of the Oregon and the Northwest in food and drink.

The main event kick off starts with the Sandwich Invitational – one of the few main events that still has tickets and is not sold out. There are tickets also still for the Friday version and Saturday version of the Oregon Bounty Grand Tasting (which are the biggest value for your eating and drinking buck events – $12 an hour progressive sampling of all you can eat and drink for 5 hours!).

It all finishes on Sunday with the last of the Hands On Classes and Drink Tank series whose various classes and panels run throughout the Feast days and who there are also some tickets still available. Other events are already sold out.

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 Feast Portland 2014, Oregon Bounty Grand Tasting Beans & Booze panel at Feast 2014

While satisfying and expanding your palate with the showcase of food as an attendee, Feast also has a mission overall to fight hunger in Oregon, so you will be eating for a cause.  The Feast festival net proceeds go towards ending childhood hunger through Partners for a Hunger-Free Oregon and Share Our Strength’s No Kid Hungry. Since 2012, Feast Portland has raised over $162,000 towards combating hunger.

This will be my third year attending Feast, and here are my top tips for Feast Portland. At the end of this post, I also will be listing some link love for previews of food available at Feast, AND some food that celebrates Feast but you can get even if you are not at any of the Feast events!

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

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

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

Friends - Joey - gif of These are my Thanksgiving Pants

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

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

Whole Foods tote bags at Feast 2014

Specifically for the Sandwich Invitational, it is easy to get really, really full on all those 15 or so sandwiches. My secret trick is that I only take a few bites, but since I feel bad throwing the rest away when it’s so delicious I store it away in a ziploc bag I have in a bag and eat it for lunch the next week!
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.

I know the weather says it may be rainy on Thursday/Sandwich Invitational night. I recommend wearing weatherproof hooded jacket instead of an umbrella so you don’t have to juggle a food sample, drink glass, AND your umbrella. Plus, your jacket should then come with pockets!

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

One of the best things about Feast is being introduced to so much new deliciousness. To help remember what you ate or drank, take a photo of them. The visual cue of seeing the descriptions (particularly wine bottle labels) when I look on my phone is so helpful later!
Feast Portland 2014, Oregon Bounty Grand Tasting Elizabeth Chambers wine Feast Portland 2014, Oregon Bounty Grand Tasting, Dave's Killer Bread Hazel on a Mission open faced sandwich sample

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

This is particularly important if you want to make sure you have enough juice in your phone to ride Trimet with their online app or be able to call a cab or Uber or Lyft for a ride. Another important reason is to check social media to hear about after parties and extend your food partying!

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

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

Tip 3: Talk to Strangers, and Smile!

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

When you’re at a booth, make sure you flash a smile to whoever is working to show your appreciation for them being on their feet prepping and serving food and drink samples to the crowds. Ask all the questions you’d like with the various vendors, and thank them!

Feast 2014, Tillamook Brunch Village participant 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 Feast 2014, Tillamook Brunch Village participant Champagne Nicolas Feuillatte, (Chouilly, France) helped me finish with happy bubbles thanks to their Brut Rose

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

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

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

That means you also don’t worry about going to any event alone. I have gone to food festivals alone and with friends – and both have their pros and cons. Of course, going with friends means you can share the excitement before, the experience during, and the memories after. In some cases, you might even strategize with friends by waiting in different lines and coming together to share samples.

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

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. Feast Portland 2014, Oregon Bounty Grand Tasting 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

Tip 5: Alaska Airlines flies your wine and helps cut the line

When possible, I try to fly Alaska Airlines to my destinations from Portland. I love how they always showcase local producers of beer, wine, and snacks. If you are flying south from Portland, try to sit on the left/east side for a view of Mt Hood (reverse that if flying in). And flying north towards Seattle sit on the right side for a possible glimpse of Mt Rainier.

Friendly skies by @AlaskaAir #iFlyAlaska bc they charge ur device at each seat & generously pour Canoe Ridge WA wine Congrats @skilletstfood on being highlighted by @AlaskaAir & getting more bacon jam fans! #bacon #baconjam #eatlocal

View on the shuttle back between Seattle and Portland on Alaska Airlines

If you are flying in from out of town, or flying out to visit family and friends, don’t forget that Oregon Wines Fly Free (plus enter to win a free Oregon Wine Country trip!). Plus, local wineries invite you to enjoy a complimentary tasting when you show your in-bound boarding pass (paper or digital) and proof of your Alaska Airlines Mileage Plan membership at any of more than 300 participating wineries.

For those of you with a current Alaska Airlines Visa Signature Card, take out your card and cut the line at Brunch Village (they are one of the title sponsors) by going through the VIP entrance. The Alaska Airlines Visa Signature Card VIP Cardholders’ entrance will be located on SW 6th Avenue.

Preview for Feast 2015

To get you in the mood, I have a few previews for Feast 2015 to share in my linkfest below!

  • Whether you are going to Feast or not, or the Sandwich Invitational or not, you can enjoy the Chef Matt Christianson of Urban Farmer sandwich creation. He isn’t participating in the invitational, but he has teamed up with Whole Foods to make a special Feast “Urbanh Mi” that is a Roast Pork Shoulder Banh Mi. Although he won’t be competing, the sandwich will be available in all Portland Whole Foods at the prepared foods department. $1 from every purchase goes to the Whole Kids Foundation.
    Chef Matt Christianson of Urban Farmer sandwich creation. He isn't participating in the Sandwich Invitational, but he has teamed up with Whole Foods to make a special Feast Urbanh Mi that is a Roast Pork Shoulder Banh Mi.
  • Widmer Brothers Brewing has 4 brand new Collaboration Beers created for Feast that are beer collaborations with Andy Ricker of Pok Pok, Aaron Franklin of Franklin Barbecue, Stumptown Coffee Roasters, and Prosciutto di Parma USA. Get some great details at the article at the New School Beer article or Brewpublic article. The beer is featured at multiple events at Feast but will be available also at the Widmer Brothers Pub and a few select restaurants and craft beer bars in Portland.

  • If you will be at the Oregon Bounty Grand tasting, be sure to check out the Oregon Raspberries and Blackberries Commission booth. They have been tweeting previews already of what is in their works with Ringside Steakhouse, and to date that includes
    • Berry macarons, sumac spiced raspberry chocolate confiture
    • Duck Liver Mousse, boysenberry beet gelee, pistachio, candied grapefruit
    • And more…!
  • AM Northwest / KATU has been having Feast Friday previews for the past couple weeks. Some of the previews they have covered include
    • Get a peek at the Bluehour’s Rabbit Torta that Chef Carriker will have at the Oregon Bounty Grand Tasting taking place Friday and Saturday.
    • Departure’s Gregory Gourdet talks inspiration of a chinese crepe for his entry of the Sandwich Invitational. How will his sandwich fare against other participants like BJ Smith from Smokehouse Tavern who showed a Smoked Beef Tongue with Deviled Egg Yolk and Chef Scott Snyder from Levant doing a play on a shwarma sandwich, or Chef Vitaly Paley of Imperial and Portland Penny Diner’s fry bread taco with soy braised pork belly, spicy mayo?

      Eli Cairo of Olympia Provisions showed a hot dog with an Asian twist. But per KATU New’s article here previewing 3 sandwiches from Olympia Provisions, Little T Baker and Meat Cheese Bread, Eli might be serving an Italian grinder!
    • At Night Market, which I’m attending, I’ll get to see Chef Stephanie Pearl Kimmel of Marché version of Pan Bagnat and Carlo Lamagna of Clyde Common (who “bedazzled” salmon crudo in his segment hee)
    • Urban Farmer Chris Starkus hinted at what he might have at Smoked with his ceder brined salmon dish. Beau Carr of RingSide Steakhouse showed a smoked and bbqed Smoked Wagyu Shoulder Tender and I’m sure Melissa Mayer of Olympia Oyster bar will be doing something with oysters. Adam Sappington of The Country Cat  will also be participating with Tomahawk Chops (I was drooling watching him make his Fried Chicken & Bacon Spoon Bread with Pecans and it was so fun with Harry Connick Jr also in the segment!)
    • Sarah Schafer from Irving Street Kitchen will be part of Brunch Village with Smoked Bison Oaxacan Mole Tameles. Also there will be Daniel Oseas of Cafe Broder bringing Aebleskivers to brunch.
  • At the Sandwich Invitational, Tillamook will be providing their Tillamookies, waffle cone cookie ice cream sandwiches filled with Tillamook Ice Cream. As a sponsor of Brunch Village, Tillamook has partnered with the team at Pine State Biscuits to serve baked apple butter and Tillamook Smoked Cheddar “pop tart” served a la mode with Tillamook Ice Cream.
    Tillamookies, waffle cone cookie ice cream sandwiches filled with Tillamook Ice Cream Tillamookies, waffle cone cookie ice cream sandwiches filled with Tillamook Ice Cream
    Images of the Tilamookies courtesy of Tillamook
  • Every year I get a souvenir shirt for Feast from Flavour Gallery‘s booths. Their foodie tshirts include lots of celebration of food, food festivals, and chefs. They have images of the Feast 2015 designs plus some of the 2014 ones they are bringing on their website now so take a look what will be at the booth! I love how comfy and soft their shirts are, and often wear them for travel on planes to show off my Portland food love.
    Flavour Gallery Unisex Fresh Terry Hooded Zip Up Sweatshirt with thumbholes for Feast 2015 Flavour Gallery Triblend Short Sleeve Crew for Feast 2015 Flavour Gallery Terry Raw-Edge 3/4-Sleeve for Feast 2015 Flavour Gallery Terry Raw Edge ¾-Sleeve Slouchy for Feast 2014
    Images from Flavour Gallery website

I hope my Top Tips for Feast and links to previews to get you in the feasting mood are helpful to you. For more tips, check out the perspectives of my blogger friends like

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

Disclosure: I was granted a Blogger Pass for Feast Portland 2015 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! I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

Signature

Filed Under: Festival Event, Food and Drink, Portland Highlights, Sponsored Post Tagged With: , , , , , , , , , , , , , , , , , , , , , , , , ,

1 Month until Feast 2015

August 17, 2015 by 15 Comments

It’s the countdown – 1 month until Feast 2015. Four weeks from now, on Thursday September 17th – Sunday September 20th is the incredible food festival called Feast Portland 2015. This is the biggest food festival in Portland, featuring SIX main events, THIRTEEN extravagant dinners with chefs from outside Portland and inside Portland collaborating to create epic multi-course dinners, SEVEN hands on classes and SIX panels with sampling of liquid libations via the Drink Tank series.

The tickets to Feast went on sale back in May, and many events are already sold out. However, don’t despair – besides volunteering for an event, there are still some excellent events still open as of this post publishing date.

Keep in mind that for the price, you are also helping a worthy cause. Besides showcasing delicious eats and drinks, and celebrating many local chefs and producers of Oregon, Feast also has a mission to fight hunger.  The Feast festival net proceeds go towards ending childhood hunger in Oregon and around the country through Partners for a Hunger-Free Oregon and Share Our Strength’s No Kid Hungry.

Feast Portland 2014, Oregon Bounty Grand Tasting

Now to my highlight of fabulous Feast events you can still buy tickets to!

Sandwich Invitational

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. 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. Paul Kahan representing The Publican (Chicago, IL) Return of The Gyro included pork, eggplant, yogurt, fun, fenugreek, and flavor.

The Sandwich Invitational offers you the chance for 3 hours to indulge for $95 at Director’s Park. The offerings include 15 or so mini sandwiches while enjoying Widmer’s beer, Hendrick’s gin, or wine from 5 wineries in Washington and Oregon.

Chefs creating sandwiches to win the title of Judge’s Choice or People’s Choice include famous names like Alvin Cailan of Eggslut, Aaron Franklin of Franklin’s BBQ, Duff Hoffman from Charm City Cakes (and also Ace of Cakes), Gregory Gourdet of Departure (and who you may have rooted for recently in Top Chef), Vitaly Paley of Paley’s Place/Imperial/winner of Iron Chef Battle Radish, and more!

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. 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. 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.

Almost half the chefs are from out of town, so the Sandwich Invitational is saving you travel money by providing a chance to sample one of their culinary creations right all in one place. And you are guaranteed to see each of these chefs as they will all be on hand in their sandwich making station.

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. 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. 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

I’ve attended the Sandwich Invitational in previous years – to see an example of all the goodness I got to eat (I was staggering out each time, barely able to get in all the sandwiches but I did it all for you!) check out my recaps of Sandwich Invitational 2014 and Sandwich Invitational 2013.

Brunch Village

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 Stumptown bringing the cold brewed coffee 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

This new event from 2014 was my favorite event last year. Brunch Village occurs on Sunday for 3 hours at Pioneer Courthouse Square for the all you can eat and drink admission price of $75. I probably got $25 worth of bloody mary alone at the Build Your Own Bloody Mary booth last year, no joke.

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

And I washed down a beermosa and at least 2-3 other brunch cocktails featuring wine or liquor. This year there are 7 wineries and 6 distilleries attending this year, as well as Widmer hopefully bringing back their beermosa again…

Feast 2014, Tillamook Brunch Village participant Columbia Winery at the Rosé Garden 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 participant Bendistillery brought a Pina Picante using Crater Lake Pepper vodka

But don’t overlook the 13 or so delicious brunch bites available either! The location of Pioneer Courthouse Square offers lots of seating with the steps in order to enjoy your progressive brunching.

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 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

For details on what the experience might be like, check out my Brunch Village 2014 recap to see all I ate and drank last year.

Oregon Bounty Grand Tasting

The Friday version and Saturday version of the Oregon Bounty Grand Tasting events are huge bang for your buck in terms of food and drinks at $60 for five hours of noshing. Most importantly, this is your chance to get introduced so many incredible producers of food and drink here in the Pacific Northwest.

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

Many of these food and drink stuffs you may have seen or heard and wondered about – well now you can sample their product as part of your Oregon Bounty admission! And, you’ll be introduced to even more wonderful artisan products so you’ll be in the know of the latest and greatest in the local food world.

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

Not to mention the wine. Instead of having to drive from tasting room to tasting room, the Oregon Bounty Grand Tasting assembles the greatest wine tasting room ever with 30+ wineries all pouring samples of their wine offerings which are all included in your admission price. If you or your partner (like F for me) prefer beer instead, there will be 15 breweries with their beverages as well.

Feast Portland 2014, Oregon Bounty Grand Tasting

While you are taking a seat on the Portland Living Room steps to enjoy yourself, you can watch chef demos on the stage.

Feast Portland 2014, Oregon Bounty Grand Tasting

Think about it – $60 for 5 hours, if you can last, means sampling at $12 an hour. That’s why I love recommending the Oregon Bounty Grand Tasting for anyone attending Feast for the first time – the value, and the longer time means you can take your time visiting all the booths.

For a look back at examples of how I enjoyed the Oregon Bounty Grand Tasting in the past, check out my recap of 2014, and my recap of 2013 to get an idea of what your experience could include.

Hands on Classes

Available Hands on Classes that are still available include (prices vary based on the class)

Photo courtesy of Feast Portland

  • Farm to Cocktail Shaker -Creating Your Own Cocktail Ingredients with the Commissary/ shows you how to transform ingredients into syrups, shrubs, and juices to up your cocktail making game.
  • Learn to shuck like a pro, taste and compare different oysters, learn how to pan-fry oysters and  navigate the oyster offerings at your favorite restaurant with Aw Shucks with Lissa James Monberg
  • Learn to brew the ultimate cup of coffee with A Game Coffee with Liam Kenna of Stumptown Coffee Roasters
  • At Basic Pig Butchery with Camas Davis butcher a pig and get tips on how to cook those cookable cuts you created
  • At Beer Bites with Christian Debenedetti and Andrea Slonecker pair beer and food bites with a guided beer brunch following broad flavor profiles—from “Fruit & Spice” to “Sour & Complex” and “Malty, Rich & Sweet”
  • Find out what amaro is and how to make incredible cocktails with it by attending Amaro Meets Cocktail: Mixing and Sipping the Forgotten Spirit with Mark Bitterman

Drink Tank

Beans & Booze panel at Feast 2014 Beans & Booze panel at Feast 2014
All the Drink Tank events occur at the Portland Art Museum Evans H Roberts Sculpture Hall and include the panel as well as accompanying snacks and drinks as appropriate.
Beans & Booze panel at Feast 2014 Beans & Booze panel at Feast 2014 Beans & Booze panel at Feast 2014
Drink Tank Panels that are still available include (prices vary based on the panel)

  • Bon Appetit Shaken, Stirred and Buzzed: Why We Really Like Booze panel with representatives from the wine and spirits industry sharing wisdom and tales. The price includes a year subscription to Bon Appetit.
  • I’m in a Cult takes a look at collectible rare beers
  • Margarita’s Moments celebrate the classic margarita by taking a look at its history and how to make the best margarita
  • Get a taste and hear the story behind European farmhouse style beers with Old MacDonald Had a Brewery

Beans & Booze panel at Feast 2014 Beans & Booze panel at Feast 2014
Are you going to Feast 2015? If you could choose an event to attend, what would your top pick and why?

Disclosure: I was granted a Blogger Pass for Feast Portland 2015 for blog post and social media coverage but I am not otherwise being compensated. I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

Signature

Filed Under: Festival Event, Food and Drink, Portland Highlights, Sponsored Post Tagged With: , , , , , , , , , , , , , ,

Feast 2014 Recap of Tillamook Brunch Village

September 26, 2014 by 7 Comments

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.

Signature

Filed Under: Festival Event, Food and Drink, Portland Highlights, Sponsored Post Tagged With: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Feast Dinner Recap of State of the Art

September 24, 2014 by 13 Comments

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.

Signature

Filed Under: Festival Event, Food and Drink, Sponsored Post Tagged With: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
« Previous Page
Next Page »