Truffles Everywhere at the Walk on the Wild Side Oregon Truffle Festival 2015

Last week, I attended the Walk on the Wild Side Chef Showcase at the World Forestry Center. This is the 10th year for the Oregon Truffle Festival that celebrates native Oregon black and white truffles. However, it is the first year that besides the events in Eugene that include Truffle Dog events, cooking classes, and forums, there were a few events that were being held in Portland/Yamhill.

This event was a walk around cocktail style event where various chefs from Oregon and Seattle offered small bites in which they utilized Oregon black truffles or white truffles while guests were also able to enjoy various beer, wine and spirits.
Walk on the Wild Side 2015 Walk on the Wild Side 2015

Here’s a recap of the various truffle bites I enjoyed!

From Olympic Provisions, white truffles were incorporated into a salami with sea salt, while the black truffles were mixed into the mustard to add additional oomf to other cured meats on the charcuterie table.
From Olympic Provisions, white truffles were incorporated into a salami with sea salt, while the black truffles were mixed into the mustard to add additional oomf to other cured meats on the charcuterie table at the Walk on the Wild Side, Oregon Truffle Festival 2015

Dustin Clark, previously of the now shuttered famous Wildwood Restaurant and working on opening new restaurant The Oddfellow Social brought Crispy Tater tots with fontina and tobiko and black truffle and also a Bánh nậm, a vietnamese dish of white truffle infused rice flour with roasted cauliflower and Meyer Lemon on a banana leaf.
Crispy Tater tots with fontina and tobiko and black truffle by Dustin Clark for the Walk on the Wild Side, Oregon Truffle Festival 2015 Crispy Tater tots with fontina and tobiko and black truffle by Dustin Clark for the Walk on the Wild Side, Oregon Truffle Festival 2015 Bánh nậm brought by Dustin Clark, a vietnamese dish of white truffle infused rice flour with roasted cauliflower and Meyer Lemon on a banana leaf for the Walk on the Wild Side, Oregon Truffle Festival 2015

Jason Wilson of Crush brought out a squid risotto with black truffle, cauliflower and grilled scallion sauce
Jason Wilson of Crush brought to the table squid risotto with black truffle, cauliflower and grilled scallion sauce for the Walk on the Wild Side, Oregon Truffle Festival 2015

Stephanie Pearl Kimmel and Crystal Platt of Marché Restaurant in Eugene celebrated black truffles and white truffles with dishes of Boudin Blanc with black truffles and mustard cream and a Celery Root Panna Cotta with white truffles and a apple celery hazelnut salad and trufle aioli. I also appreciated how they beautifully added to their tablescape with trees and pine cones.
Stephanie Pearl Kimmel of Marche in Eugene celebrated truffles with Boudin Blanc with black truffles and mustard cream and a Celery Root Panna Cotta with white truffles and a apple celery hazelnut salad and trufle aioli for the Walk on the Wild Side, Oregon Truffle Festival 2015 tephanie Pearl Kimmel of Marche in Eugene celebrated truffles with Boudin Blanc with black truffles and mustard cream for the Walk on the Wild Side, Oregon Truffle Festival 2015 Stephanie Pearl Kimmel of Marche in Eugene celebrated truffles with a Celery Root Panna Cotta with white truffles and a apple celery hazelnut salad and trufle aioli for the Walk on the Wild Side, Oregon Truffle Festival 2015

Brian McCracken and Dana Tough of multiple restaurants in Seattle (and branded under the awesome McCracken Tough moniker) showed off a pastrami cured kobe beef Philly cheesesteak with melted cheddar and black truffle, as well as a White truffle headcheese with greens, white truffle cream, and shaved white truffle that showcased the truffle flavor the best I think that evening – every bite you can taste truffle.
Brian McCracken and Dana Tough of multiple restaurants in Seattle showed off a pastrami cured kobe beef Philly cheesesteak with melted cheddar and black truffle for the Walk on the Wild Side, Oregon Truffle Festival 2015 Brian McCracken and Dana Tough of multiple restaurants in Seattle (and branded McCracken Tough also brought my favorite truffle showoff dish of the night, a White truffle headcheese with greens, white truffle cream, and shaved white truffle

There were also two entries from Justin Wills for the Restaurant Beck with a Financier with arugula cheese and black truffle and a fancy modernist Crab bisque foam on Meyer lemon gelee with parsnip, tarragon crumble, watercress, and white truffle.
Financier with arugula cheese and black truffle by Justin Wills for the Restaurant Beck for the Walk on the Wild Side, Oregon Truffle Festival 2015 Crab bisque foam on Meyer lemon gelee with parsnip, tarragon crumble, watercress, and white truffle by Justin Wills for the Restaurant Beck for the Walk on the Wild Side, Oregon Truffle Festival 2015

Tyler Malek of Salt and Straw with Woodblock chocolate ice cream scoop, black truffle ice cream scoop, white truffle magic shell, white truffle gummy bears, shaved black truffle, seriously those gummy bears were awesome: here you can see him hand shaving the black truffle on top and then adding the white truffle gummy bears for every sundae served!
Tyler Malek of Salt & Straw hand shaving the black truffle on top of his offering for the evening, a truffle sundae with with Woodblock chocolate ice cream scoop, black truffle ice cream scoop, white truffle magic shell, white truffle gummy bears, shaved black truffle for the Walk on the Wild Side, Oregon Truffle Festival 2015 Tyler Malek of Salt & Straw adding the white truffle gummy bears on top of his offering for the evening, a truffle sundae with with Woodblock chocolate ice cream scoop, black truffle ice cream scoop, white truffle magic shell, white truffle gummy bears, shaved black truffle for the Walk on the Wild Side, Oregon Truffle Festival 2015 Tyler Malek of Salt and Straw with Woodblock chocolate ice cream scoop, black truffle ice cream scoop, white truffle magic shell, white truffle gummy bears, shaved black truffle for the Walk on the Wild Side, Oregon Truffle Festival 2015 Tyler Malek of Salt and Straw with Woodblock chocoalte ice cream scoop, black truffle ice cream scoop, white truffle magic shell, white truffle gummy bears, shaved black truffle for the Walk on the Wild Side, Oregon Truffle Festival 2015

Jason Stoller Smith of Timberline Lodge with pumpkin ganache with white chocolate, white truffle, pine nuts and microgreens and who doesn’t love egg? Now add chicken skin! AND truffle? So Jason brought sous vide egg, truffle infused whole milk, chicken skin with black truffle crumble, truffle oil, shaved black truffle and micro shiso
Jason Stoller Smith of Timberline Lodge with pumpkin ganache with white choclate, white truffle, pine nuts and microgreens for the Walk on the Wild Side, Oregon Truffle Festival 2015 Jason Stoller Smith of Timberline Lodge with sous vide egg, truffle infused whole milk, chicken skin with black truffle crumble, truffle oil, shaved black truffle and micro shiso for the Walk on the Wild Side, Oregon Truffle Festival 2015 Jason Stoller Smith of Timberline Lodge with sous vide egg, truffle infused whole milk, chicken skin with black truffle crumble, truffle oil, shaved black truffle and micro shiso for the Walk on the Wild Side, Oregon Truffle Festival 2015

During the entire evening, there were beverages provided by Erath Winery, Left Coast Cellars, Breakside Brewery, Gilgamesh Brewing, Bull Run Distillery, and Indio Spirits during the evening.

Special thanks to Heather Jones for the Industry Discount she informed me about which allowed me to fit this event into my budget so I could purchase a ticket and attend this event! Check out Heather Jones Consulting and her show with Chris Angelus of Portland Food Adventures, Right at the Fork – a podcast about the Portland food & beverage scene.

The Eugene events are this weekend, if you are interested a few still have tickets left!

What truffle dish sounds like it would have been your favorite?

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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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Taste of the Nation Portland 2014 Recap and Upcoming Blogger Bake Sale #NoKidHungry

Disclosure: I attended the Portland Taste of the Nation as a media member, but I am not being compensated for this post. 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. 

Earlier on April 29 (my birthday!), I was proud and happy to spend it at Taste of the Nation Portland, helping to raise awareness through social media for such an important cause, and continuing to do so today.

As I mentioned in my previous post and giveawayTaste of the Nation is a series of culinary events throughout the US and throughout the year to raise money for Share Our Strength, a national organization working to end childhood hunger in the US. 100% of ticket sales support the efforts of the Share Our Strength’s No Kid Hungry campaign.

Taste of the Nation Portland, Team No Kid Hungry Taste of the Nation Portland, Team No Kid Hungry Taste of the Nation Portland

This is a very meaningful cause for me. If you enjoy food and think of yourself as a food lover in any way, I consider it part of our duty to also give back in fighting against hunger. We should be thankful of what we are able to enjoy while also being aware not everyone is blessed with the access and plenty that we have and that we have the means, however large or small, in helping to ease that burden. I was fortunate in that I have never known true hunger, and it breaks my heart to think of children crushed when there is not a school day because it means missing a meal, or not being able to concentrate and learn because they are hungry. As little as $1 can connect a child to 10 meals – so feel free to sign up as I did to donate on a monthly basis and take the pledge.

Feel free to learn more at the No Kid Hungry campaign at their official website and also Twitter @NoKidHungry.

No Kid Hungry Logo, Share Our Strength

I have been watching the feeds as the events in DC, Philadelphia,  and San Francisco kicked off, and the one in Portland here coincided also with the one in Boston, though a few hours later because of the time difference. The caliber of the events have been amazing, and so was the one here in Portland. I’ll get to my recap and photos in just a minute!

Gorgeous display by Portland Taste local sponsor Charlie's Produce Gorgeous display by Portland Taste local sponsor Charlie's Produce

Gorgeous display by Portland Taste local sponsor Charlie’s Produce

This year the event was held at the McMenamins Crystal Hotel & Ballroom. The proceeds are going directly to No Kid Hungry Oregon non-profit allies of Partners for a Hunger-Free Oregon, Oregon Food Bank and St. Vincent de Paul Society and Klamath/Lake Counties Food Bank. The tickets to the VIP admission sold out a week before, and then the General Admission tickets sold out 2 days before the event… so remember that for next year to not wait for the last minute to buy your tickets!

There is still an upcoming opportunity to support No Kid Hungry though- and that’s with the National Blogger’s Bake Sale Portland Edition this upcoming Saturday May 3, 9am-1pm, at Powell’s Book Store, near Couch/11th Ave. I’ll be there after my workout to help support them even though I am planning on purchasing/consuming and not baking anything, or you can also visit the page and click the link to donate towards the Portland fundraising goal!

National Bloggers Bake Sale for No Kid Hungry, Portland Edition 2014

You CAN help make a difference!

Ok, now onto the Taste of the Nation Portland 2014 Recap. First, a huge round of applause to all the chefs, restaurants, wineries, breweries, spirits, other beverages, and other sponsors who participated. I was really impressed with how prepared everyone was- there was rarely a line to get food because of how prepared everyone was to handle the many excited and hungry supporters of this cause that evening. And there was definitely a serious number of people who are serious about fighting hunger at this event:

Taste of the Nation Portland 2014 at McMenamins Crystal Hotel & Ballroom Taste of the Nation Portland 2014 at McMenamins Crystal Hotel & Ballroom

Some of my favorite samplings of the event included:

  • Mediterranean Exploration Company (coming soon from John Gorham, of Toro Bravo, Tasty n Sons/Alder) offered this delectable house canned Albacore Tuna board with Mediterranean accompaniments. I can’t wait for this to open in the former Riffle space (in the Pearl District) in July!
    Taste of the Nation Portland, During VIP hour, Mediterranean Exploration Company (coming soon from John Gorham, of Toro Bravo, Tasty n Sons/Alder) offered this delectable house canned tuna board Taste of the Nation Portland, During VIP hour, Mediterranean Exploration Company (coming soon from John Gorham, of Toro Bravo, Tasty n Sons/Alder) offered this delectable house canned tuna board
  • The Country Cat‘s offering of fried chicken lollipops & honey, and also of a vanilla hot fudge sundae! I was a little intimidated to pick up the big drumstick but it was well worth the sticky fingers.
    Taste of the Nation Portland, During VIP hour, The Country Cat's offering of fried chicken lollipops & honey Taste of the Nation Portland, During VIP hour, The Country Cat's offering of fried chicken lollipops & honey Taste of the Nation Portland, During VIP hour, The Country Cat's offering of fried chicken lollipops & honey
  • Multnomah Whiskey Library with their Sazerac Punch with James Oliver Rye, Oleo Saccharum, Peychaud Bitters, and Anise spiked Sparkling Wine, a nice updated twist but still classic
    Taste of the Nation Portland, During VIP hour, Multnomah Whiskey Library with their Sazerac Punch with James Oliver Rye, Oleo Saccharum, Peychaud Bitters, and Anise spiked Sparkling Wine
  • Pok Pok‘s Khano Niaw Sangkhaya Bai Toei, a sweet sticky rice with duck egg pandan coconut custard wrapped and steamed in banana leaves was a little bit of sweetness that was a great followup after a sip of Moet, I definitely could have had more of these!
    Taste of the Nation Portland, During VIP hour, Pok Pok's Khano Niaw Sangkhaya Bai Toei, a sweet sticky rice with duck egg pandan coconut custard wrapped and steamed in banana leaves Taste of the Nation Portland, During VIP hour, Pok Pok's Khano Niaw Sangkhaya Bai Toei, a sweet sticky rice with duck egg pandan coconut custard wrapped and steamed in banana leaves
  • No photo from the event, but the Imperial potato latke topped with salmon pastrami, sour cream and dill cooked in duck fat that I first sampled at the Taste of the Taste preview (and my photo is from that). In addition, Imperial Bar Manager Brandon Wise made two sample cocktails utilizing Dogwood Distilling Union Gin and Franklin Vodka and since it’s from Brandon of course both were excellent.
    A taste of Taste of the Nation- a taste of potato latkes with steelhead pastrami, sour cream, and dill from Imperial Taste of the Nation Portland, During VIP hour, Imperial Bar Manager Brandon Wise made two sample cocktails utilizing Dogwood Distilling Union Gin and Franklin Vodka Taste of the Nation Portland, During VIP hour, Imperial Bar Manager Brandon Wise made two sample cocktails utilizing Dogwood Distilling Union Gin and Franklin Vodka
  • Renata offered My Pharm Rabbit N’duja with pickled carrots and pea shoots, a medley of textures between the crispy crostini and the rich creamy rabbit
    Taste of the Nation Portland, During VIP hour, Renata offered My Pharm Rabbit N'duja with pickled carrots and pea shoots Taste of the Nation Portland, During VIP hour, Renata offered My Pharm Rabbit N'duja with pickled carrots and pea shoots
  • I really enjoyed the St Jack chilled Stinging Nettle Vichyssoise with crispy chicken skin and chili oil, it was definitely one of the top tastes of the evening for me
    Taste of the Nation Portland, St Jack's Aaron Barnett offered chilled Stinging Nettle Vichyssoise with crispy chicken skin and chili oil Taste of the Nation Portland, St Jack's Aaron Barnett offered chilled Stinging Nettle Vichyssoise with crispy chicken skin and chili oil Taste of the Nation Portland, St Jack's Aaron Barnett offered chilled Stinging Nettle Vichyssoise with crispy chicken skin and chili oil
  • I know it’s simple, but I confess I had two samples of the Grassa Lumache Cacio e Pepe. I thought it made up for the fact that I resisted the Griddled Mortadella with Provolone, Mama Lil’s Peppers and Mustard Aioli mini sandwich across the way at the Lardo table since I had it during the Taste of the Taste event (with photo of it from then)
    I know it's simple, but I confess I had two samples of the Grassa Lumache Cacio e Pepe I know it's simple, but I confess I had two samples of the Grassa Lumache Cacio e Pepe A taste of Taste of the Nation- example taste from Lardo of Lardo's griddled mortadella with provolone, marinated peppers and mustard aioli
  • I also admit I went back twice for Laurelhurst Market‘s baked macaroni and cheese with house-smoked hot dog and potato chip crust. Of course Mac and Cheese was a perfect snapshot of the theme this year, What My Family Ate and comforting food memories
    Taste of the Nation Portland, Laurelhurst Market's baked macaroni and cheese with house-smoked hot dog and potato chip crust
  • Bamboo Sushi, Jin Soo Yang, Kalbi Ssam House Kimchee Grilled Short Ribs with Lettuce and Rice was a bright bite of lots of flavors. I wish I could have grown up with this!
    Taste of the Nation Portland, Bamboo Sushi, Jin Soo Yang, Kalbi Ssam House Kimchee Grilled Short Ribs with Lettuce and Rice Taste of the Nation Portland, Bamboo Sushi, Jin Soo Yang, Kalbi Ssam House Kimchee Grilled Short Ribs with Lettuce and Rice
  • Many loved smallwares and their taste of Beef Tataki with Kimchi, Blue cheese, Thai basil, and Pickled pear- a very mature and complex medley of flavors that I wish everyone would demand was regularly on their menu
    Taste of the Nation Portland smallwares and their taste of Beef Tataki with Kimchi, Blue cheese, Thai basil, and Pickled pear Taste of the Nation Portland smallwares and their taste of Beef Tataki with Kimchi, Blue cheese, Thai basil, and Pickled pear
  • Aviary, soup dumplings that explain why they are planning a Soup Dumpling pop-up at $35/person on May 20th- check their website for more details!
    Taste of the Nation Portland, Aviary, soup dumplings
  • Batch PDX Jeremy Karp impressed so many of us with his assorted chocolates that included so many interesting combinations of flavors like chocolate with Vietnamese coffee or Thai Ice tea or Earl Grey tea, flavors of Pina Colada and Margarita, this was definitely one of the surprise finds of the evening!
    Taste of the Nation Portland Batch PDX Jeremy Karp impressed so many of us with his assorted chocolates that included so many interesting combinations of flavors like chocolate with Vietnamese coffee or Thai Ice tea or Earl Grey tea, flavors of Pina Colada and Margarita Taste of the Nation Portland Batch PDX Jeremy Karp impressed so many of us with his assorted chocolates that included so many interesting combinations of flavors like chocolate with Vietnamese coffee or Thai Ice tea or Earl Grey tea, flavors of Pina Colada and Margarita
  • The bar up at the mezzanine included quite a few cocktails, including this Pegu Club with Aria Gin, Orange Liquor, Fresh Lime, and Angostura Bitters, as well as you call it cocktails made from Bull Run Distillery liquors and DRY soda
    Taste of the Nation Portland, the bar up at the mezzanine included quite a few cocktails, including this Pegu Club with Aria Gin, Orange Liquer, Fresh Lime, and Angostura Bitters, as well as you call it cocktails made from Bull Run Distillery liquors and DRY soda

And here are a few other excellent tastings that evening to give you a feel for why you should go next year if you aren’t convinced already:

  • Gregory Gourdet of Departure was there, glowing and smiling as always, hands on as they gave samples of chicken stewed with peppers, pickled chilies, and ripe plaintain
    Gregory Gourdet of Departure was at Taste of the Nation Portland, glowing and smiling as always, hands on as they gave samples of chicken stewed with peppers, pickled chilies, and ripe plaintain Gregory Gourdet of Departure was at Taste of the Nation Portland, glowing and smiling as always, hands on as they gave samples of chicken stewed with peppers, pickled chilies, and ripe plaintain
  • Smokehouse 21 was calling my name with this Smoked Land and Sea tasting with pork and eggs. Also bonus points as I watched the man crack half a dozen soft boiled eggs perfectly and speedily. Minus points for what sea are you talking about, what kind of eggs were those…
    Taste of the Nation Portland, Smokehouse 21 was calling my name with this Smoked Land and Sea tasting with pork and eggs. Taste of the Nation Portland, Smokehouse 21 was calling my name with this Smoked Land and Sea tasting with pork and eggs.
  • Produce Row Cafe offered a vegetarian winner with their crispy chickpea fritter, harissa, and cultured cream
    Taste of the Nation Portland, Produce Row Cafe offered a vegetarian winner with their crispy chickpea fritter, harissa, and cultured cream Taste of the Nation Portland, Produce Row Cafe offered a vegetarian winner with their crispy chickpea fritter, harissa, and cultured cream
  • Black Rabbit offered “Ham and Eggs” with black truffle custard, Marsala braised duck “Ham” Fennel Jam on a parmesan crostini
    Taste of the Nation Portland, Black Rabbit offered 'Ham and Eggs' with black truffle custard, Marsala braised duck 'Ham' Fennel Jam on a parmesan crostini
  • Irving Street Kitchen refreshed the palate with a smoked Albacore Tuna crudo with charred padron pickle and creamy tonado
    Taste of the Nation Portland Irving Street Kitchen refreshed the palate with a smoked Albacore Tuna crudo with charred padron pickle and creamy tonado
  • I always love the charcuterie of Olympic Provisions
    Taste of the Nation Portland, charcuterie of Olympic Provisions
  • It was nice to take a break from so much meat with Biwa‘s Ohitashi of asparagus steeped in a dashi base sauce
    Taste of the Nation Portland, Biwa's Ohitashi of asparagus steeped in a dashi base sauce
  • Boke Bowl brought the heat with their crawfish and pork in spicy black bean sauce over rice tots
  • Zeus Cafe had a big serving of pork belly and kimchi croquette with black vinegar aioli and herbs.
    Taste of the Nation Portland, Zeus Cafe had a big serving of pork belly and kimchi croquette with black vinegar aioli and herbs.
  • Gracie‘s taste was a stuffed Medjool date with spicy marcona almond and local goat cheese wrapped in pancetta
    Taste of the Nation Portland, Gracie's taste was a stuffed Medjool date with spicy marcona almond and local goat cheese wrapped in pancetta Taste of the Nation Portland, Gracie's taste was a stuffed Medjool date with spicy marcona almond and local goat cheese wrapped in pancetta
  • I stopped by for some Strawberry rhubarb pie from Pacific Pie, though they also offered their popular staple Chocolate Bourbon Hazelnut. I had to try the Strawberry Rhubarb though, especially after I saw their cute segment about making it on TV the week before
    Taste of the Nation Portland I stopped by for some Strawberry rhubarb pie from Pacific Pie, though they also offered their popular staple Chocolate Bourbon Hazelnut Taste of the Nation Portland I stopped by for some Strawberry rhubarb pie from Pacific Pie, though they also offered their popular staple Chocolate Bourbon Hazelnut Pacific Pie Sarah Curtis-Fawley promoting Taste of the Nation Portland
  • Xocolatl de David‘s Fluffernutter and Chocolate Milk! Great idea for the theme of memories from family time!
    Taste of the Nation Portland, Xocolatl de David's Fluffernutter and Chocolate Milk
  • Raven & Rose offered a few desserts of delicious simplicity
    Taste of the Nation, Raven & Rose offered desserts with delicious simplicity
  • Moet & Chandon flowing during VIP hour
    Taste of the Nation Portland, Moet & Chandon flowing during VIP hour

There was more I missed- with more than 60 possible participating restaurants and beverage providers to visit, there were more tastes than I or anyone could have in one night. I took all my photos and ate and when that was done (because I was getting really full, not because I managed to visit everyone!), that’s when I put my camera away and went beverage tasting, so there are many distilleries and wineries that are not in this recap. Amazing vendors right??

I also was outbid on silent auction they were holding, but they had some really unique baskets and experiences- examples were

  • Summer School that included 4 tickets to an Around the World rum tasting with Blair Reynolds of Hale Pele, tiki mugs, mai tai glasses, and syrups/mixers, and four weekend passes to Tiki Kon;
  • French Mathematics that included champage tasting for 12 from David Speer of Ambonnay; Chemistry Tutor with cocktail tutoring for 10 with appetizers with Kasey Kasten of Saucebox;
  • various baskets of impeccable wines (donated by wonderful wineries, or one package in which 12 famous Portland chefs each picked a wine and included a pairing recipe suggestion for the wine!);
  • and my favorite, a Hall Pass that offers the opportunity to cut to the front of the line at hot spots like Toro Bravo, Salt & Straw, Mother’s Bistro, Pok Pok, Tasty N Sons, Besaws and Multnomah Whiskey Library – WOW!

Taste of the Nation Portland Silent AuctionTaste of the Nation Portland Silent AuctionTaste of the Nation Portland Silent Auction

Remember to support No Kid Hungry at the National Blogger’s Bake Sale Portland Edition this upcoming Saturday May 39am-1pm, at Powell’s Book Store, near Couch/11th Ave. Say hi to me as I drop by around 11:30 Saturday after my workout and squee at the beautiful blogger baked goodies with me, or you can also visit the page and click the link to donate towards the Portland fundraising goal!

Change starts with you. When you step up, you invite others to step up, too. Mandy Hale. No Kid Hungry, Share Our Strength.

Disclosure: I attended the Portland Taste of the Nation as a media member, but I am not being compensated for this post. 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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Portland Monthly’s Country Brunch 2013

Last Saturday, Portland Monthly‘s Country Brunch event was back! Six Portland chefs prepared bites of their favorite brunch fare while seven bartenders duked it out for “Best Bloody Mary” in the second-annual Bloody Mary Smackdown presented by Absolut. When entering, you receive a punchcard to sample each of these (shown in the order I sampled everything ,which was quite a feat but I felt compelled to gave a thorough report for you)…

Portland Monthly's Country Brunch 2013. Six Portland chefs prepared bites of their favorite brunch fare while seven bartenders duked it out for a Bloody Mary Smackdown Portland Monthly's Country Brunch 2013. Six Portland chefs prepared bites of their favorite brunch fare while seven bartenders duked it out for a Bloody Mary Smackdown

Bloody Mary Smackdown presented by Absolut:
Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown

      • Samayyah Sharif of Pine State Biscuits presented a housemade bloody Mary dressed with Texas Pete hot sauce and Pine State’s proprietary okra pickles that were pickled for… a long time. I wish I remember, but I remember being really struck by how long of a time it was. And then I drank all the other bloodys and don’t remember. Sorry 🙁
        Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Samayyah Sharif of Pine State Biscuits presented a housemade bloody Mary dressed with Texas Pete hot sauce and Pine State's proprietary okra pickle Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Samayyah Sharif of Pine State Biscuits presented a housemade bloody Mary dressed with Texas Pete hot sauce and Pine State's proprietary okra pickle Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Samayyah Sharif of Pine State Biscuits presented a housemade bloody Mary dressed with Texas Pete hot sauce and Pine State's proprietary okra pickle
      • Olympic Provisions provided by Jess Hereth an Olympic Mary with House Mary mix, vodka, and a pickles and of course their excellent salami as part of the garnish. It was hard to resist just picking up an extra skewer.
        Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Olympic Provisions provided by Jess Hereth an Olympic Mary with House Mary mix, vodka, and a pickles and of course their excellent salami as part of the garnishPortland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Olympic Provisions provided by Jess Hereth an Olympic Mary with House Mary mix, vodka, and a pickles and of course their excellent salami as part of the garnish Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Olympic Provisions provided by Jess Hereth an Olympic Mary with House Mary mix, vodka, and a pickles and of course their excellent salami as part of the garnish  Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Olympic Provisions provided by Jess Hereth an Olympic Mary with House Mary mix, vodka, and a pickles and of course their excellent salami as part of the garnish
      • Circa 33 and adorable Spencer Conger delivered an OMG Bloody Mary with their “The Experiment #3” with a Pan-Asian style Bloody Mary that included lemongrass, togarashi spice, fish sauce, freshly grated wasabi, tami, galanga root, and a little chili and a dried shrimp. Seriously, OMG. This was my personal favorite of the bloody marys I had. The seat I was able to grab so I can drink, eat, and take these photos was near his station so I watched his nimble fingers preparing these delectable drinks during my brunch.
        Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Circa 33 and adorable Spencer Conger delivered The Experiment #3 with a Pan-Asian style Bloody Mary that included lemongrass, togarashi spice, fish sauce, freshly grated wasabi, tami, galanga root, and a little chili and a dried shrimp. Seriously, OMG Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Circa 33 and adorable Spencer Conger delivered The Experiment #3 with a Pan-Asian style Bloody Mary that included lemongrass, togarashi spice, fish sauce, freshly grated wasabi, tami, galanga root, and a little chili and a dried shrimp. Seriously, OMG Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Circa 33 and adorable Spencer Conger delivered The Experiment #3 with a Pan-Asian style Bloody Mary that included lemongrass, togarashi spice, fish sauce, freshly grated wasabi, tami, galanga root, and a little chili and a dried shrimp. Seriously, OMG Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Circa 33 and adorable Spencer Conger delivered The Experiment #3 with a Pan-Asian style Bloody Mary that included lemongrass, togarashi spice, fish sauce, freshly grated wasabi, tami, galanga root, and a little chili and a dried shrimp. Seriously, OMG
      • Genies Cafe Horseradish Bloody courtesy of Nadia Mihalik included their house infused horseradish vodka and Genies bloody mary mix garnished with an olive, pepperoncini and celery, and a jalapeno infused salt rim
        Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Genies Cafe Horseradish Bloody courtesy of Nadia Mihalik included their house infused horseradish vodka and Genies bloody mary mix garnished with an olive, pepperoncini and celery, and a jalapeno infused salt rim
      • Florida Room (Church of the Bloody Mary) by Patty Earley concocted the Holy Ghost with Clear Mary mix that was filtered and garnished with honeydew or cantaloupe for a citrusy take on a Bloody Mary
        Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Florida Room (Church of the Bloody Mary) by Patty Earley concocted the Holy Ghost with Clear Mary mix that was filtered and garnished with honeydew or cantaloupe for a citrusy take on a Bloody Mary Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Florida Room (Church of the Bloody Mary) by Patty Earley concocted the Holy Ghost with Clear Mary mix that was filtered and garnished with honeydew or cantaloupe for a citrusy take on a Bloody Mary Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Florida Room (Church of the Bloody Mary) by Patty Earley concocted the Holy Ghost with Clear Mary mix that was filtered and garnished with honeydew or cantaloupe for a citrusy take on a Bloody Mary  Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Florida Room (Church of the Bloody Mary) by Patty Earley concocted the Holy Ghost with Clear Mary mix that was filtered and garnished with honeydew or cantaloupe for a citrusy take on a Bloody Mary
      • Le Bistro Montage Steve Dodge created the Bloody Miles with house-infused andouille sausage, Absolut vodka, horseradish, celery salt, lime, Worchestershrie, Tabasco, other spices and garnished with Spam gave me a smoky drink that set my mouth on fire in a very pleasant way. At this point, I had to make my way to the Whole Foods garnish station for some shrimp and mozz balls so I could taste what was coming next… I could see why this won Judge’s Choice.
        Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Le Bistro Montage Steve Dodge created the Bloody Miles with house-infused andouille sausage, Absolut vodka, horseradish, celery salt, lime, Worchestershrie, Tabasco, other spices and garnished with Spam Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Le Bistro Montage Steve Dodge created the Bloody Miles with house-infused andouille sausage, Absolut vodka, horseradish, celery salt, lime, Worchestershrie, Tabasco, other spices and garnished with Spam
      • Irving Street Kitchen (Defending Champion) Michael “Fresh Mike Miller and Pete Koptiu” won People’s Choice with their Irving Street Bloody Mary
        Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Irving Street Bloody Mary Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Irving Street Bloody Mary

Featuring for country brunch food:

      • Kevin Atchley, Walt Alexander and Brian Snyder of Pine State Biscuits, whose sample was Ayers Creek cornmeal crusted Carolina catfish mini biscuits with vinegar slaw and sweet pickle remoulade.
        Portland Monthly's Country Brunch 2013, Kevin Atchley, Walt Alexander and Brian Snyder of Pine State Biscuits, whose sample was Ayers Creek cornmeal crusted Carolina catfish mini biscuits with vinegar slaw and sweet pickle remoulade, Samayyah Sharif of Pine State Biscuits presented a housemade bloody Mary dressed with Texas Pete hot sauce and Pine State's proprietary okra pickle Portland Monthly's Country Brunch 2013, Kevin Atchley, Walt Alexander and Brian Snyder of Pine State Biscuits, whose sample was Ayers Creek cornmeal crusted Carolina catfish mini biscuits with vinegar slaw and sweet pickle remoulade
      • Kate McMillen of Lauretta Jean’s showcased their bounty of baked goods all over their station, and it was hard to resist picking up an extra biscuit. But, they gave a pretty generous brunch sample that was a whole balanced plate. This included Buttermilk biscuits with country sausage gravy, seasonal dressed greens, and mini-tart-cherry pies in an all butter crust.
        Portland Monthly's Country Brunch 2013, Kate McMillen of Lauretta Jean's showcased their bounty of baked goods all over their station, and it was hard to resist picking up an extra biscuit. Portland Monthly's Country Brunch 2013, Kate McMillen of Lauretta Jean's showcased their bounty of baked goods all over their station, and it was hard to resist picking up an extra biscuit. Portland Monthly's Country Brunch 2013, Kate McMillen of Lauretta Jean's showcased Buttermilk biscuits with country sausage gravy, seasonal dressed greens, and mini-tart-cherry pies in an all butter crust Portland Monthly's Country Brunch 2013, Kate McMillen of Lauretta Jean's showcased Buttermilk biscuits with country sausage gravy, seasonal dressed greens, and mini-tart-cherry pies in an all butter crust Portland Monthly's Country Brunch 2013, Kate McMillen of Lauretta Jean's showcased Buttermilk biscuits with country sausage gravy, seasonal dressed greens, and mini-tart-cherry pies in an all butter crust
      • Chef Dee of Genies Cafe were making their Classic Bene, with housemade Canadian bacon topped with a cage free poached egg and famous homemade hollandaise sauce on an English muffin
        Portland Monthly's Country Brunch 2013, Justin Johnson and Chef Dee of Genies Cafe were making their Classic Bene, with housemade Canadian bacon topped with a cage free poached egg and famous homemade hollandaise sauce on an English muffin Portland Monthly's Country Brunch 2013, Genies Cafe Horseradish Bloody courtesy of Nadia Mihalik included their house infused horseradish vodka and Genies bloody mary mix garnished with an olive, pepperoncini and celery, and a jalapeno infused salt rim, paired with the Genies Cafe brunch plate of Chef Dee's Classic Bene, with housemade Canadian bacon topped with a cage free poached egg and famous homemade hollandaise sauce on an English muffin
      • Gregory Gourdet of Departure served up his Crunchy Fried Chicken with corn and coconut milk biscuit with papaya slaw and chili glaze, and a bonus of Blueberry + Asian Pear Crisp with candied ginger I was feeling a bit too light headed from the Bloody Marys I had enjoyed to squee, but it definitely crossed my mind but thankfully my physical body was too slow. Instead, I returned and savored the extreme crunch and pops of bright flavors of this fried chicken biscuit. I picked this at the same time I had the Circa 33 Experiment #3 Bloody Mary and was in heaven.
        Portland Monthly's Country Brunch 2013, Departure's Gregory Gourdet serves up his Crunchy Fried Chicken with corn and coconut milk biscuit with papaya slaw and chili glaze, and a bonus of Blueberry + Asian Pear Crisp with candied ginger Portland Monthly's Country Brunch 2013, Departure's Gregory Gourdet serves up his Crunchy Fried Chicken with corn and coconut milk biscuit with papaya slaw and chili glaze, and a bonus of Blueberry + Asian Pear Crisp with candied ginger Portland Monthly's Country Brunch 2013, Departure's Gregory Gourdet serves up his Crunchy Fried Chicken with corn and coconut milk biscuit with papaya slaw and chili glaze, and a bonus of Blueberry + Asian Pear Crisp with candied ginger
      • Patrick Fleming of Boke Bowl brought my personal choice for favorite bite, Boke Eggs & Bacon with fried quail egg with pork in black bean sauce over rice tots.
        Portland Monthly's Country Brunch 2013, Boke Bowl Boke Eggs & Bacon with fried quail egg with pork in black bean sauce over rice tots Portland Monthly's Country Brunch 2013, Boke Bowl Boke Eggs & Bacon with fried quail egg with pork in black bean sauce over rice tots Portland Monthly's Country Brunch 2013, Boke Bowl Boke Eggs & Bacon with fried quail egg with pork in black bean sauce over rice tots Portland Monthly's Country Brunch 2013, Boke Bowl Boke Eggs & Bacon with fried quail egg with pork in black bean sauce over rice tots
      • Scott Dolich of Bent Brick provided the end to my brunch with Corned Beef Hash Sausage with duck fat potatoes and fried egg sauce, and helped us cool our palates with some Aquavit slushies
        Portland Monthly's Country Brunch 2013, Corned Beef Hash Sausage with duck fat potatoes and fried egg sauce, and helped us cool our palates with some Aquavit slushie from Bent Brick Scott Dolich Portland Monthly's Country Brunch 2013, Corned Beef Hash Sausage with duck fat potatoes and fried egg sauce, and helped us cool our palates with some Aquavit slushie from Bent Brick Scott Dolich Portland Monthly's Country Brunch 2013, Corned Beef Hash Sausage with duck fat potatoes and fried egg sauce, and helped us cool our palates with some Aquavit slushie from Bent Brick Scott Dolich

Guests could add additional garnishes to their Bloody Mary thanks to Whole Foods, who provided a station with inspiring natural ingredients for skewers, while another station had sweet bites next to a Blue Moon beer station for those who wanted a beer pairing instead of a Bloody Mary. Finally, everyone could finish off their meal of brunch and bloodies with a special Zenger Farm – inspired herbal ice cream by Ruby Jewel (I was seriously too stuffed to even partake, but it looked awesome) as well as enjoy alternate refreshing beverages from Blue Moon beer, Stumptown Coffee, or Joia natural sodas that included one that was Pineapple, Coconut & Nutmeg, and another of Lime, Hibiscus, and Clove, and in the background wonderful country twang entertainment by Caleb Klauder Country Band

Portland Monthly's Country Brunch, Whole Foods, Bloody Mary Smackdown, garnish station Portland Monthly's Country Brunch, Whole Foods, Bloody Mary Smackdown, garnish station Portland Monthly's Country Brunch and Bloody Mary Smackdown, Joia Natural Soda provided an alternative refreshment For the Portland Monthly Country Brunch 2013 and Bloody Mary Smackdown, in the background wonderful country twang entertainment was provided by Caleb Klauder Country Band

100% of net proceeds will benefit Zenger Farm‘s new Urban Grange, an 8,960-square-foot facility on the farm for classes, business incubation, and events for its ongoing efforts to connect Portland communities to fresh-grown food. Zenger Farm is a working urban farm that models, promotes and educates sustainable food systems, environmental stewardship, community development and access to good food for all. There is an article about Zenger Farm’s commitment to community and connecting people to the food ecosystem from the ground up (literally) at the farm level here from Portland Monthly.

Portland Monthly Magazine always puts together amazing events, bringing exceptional food and drinks and setting up a gorgeous atmosphere in terms of decorations and entertainment. Every event I’ve attended has been fantastic and positive. They had many of their magazines splayed out on the table (I already subscribe) and is definitely worth getting the print edition so you can thumb through their beautiful photos. I also love their Eat Beat, and you can rely on them to help point you towards the best in Portland. I mean, just look at my experience from this- such an embarrassment of riches, they are so cool. You can see more photos at their slideshow of the party pics.

Signature

Bailey’s Taproom 5th Anniversary Gloriousness 2007-2012

Besides the fact that this Bailey’s Taproom 5th Anniversary celebration of an After Party included advanced ticketing only and limited to 100 people, and a 20 oz 5th anniversary snifter glass for your beer pours at the event and to take home, as well as open taps for all 5 hours and 5 beers not available on Saturday and (wait there’s more!), there was also a glorious cornucopia of complimentary charcuterie from Olympic Provisions and artisan cheese from Cheese Bar, curated by Steve Jones, winner of the national 2011 Cheesemonger Invitational, there he was also behind the counter, diligently keeping the counter full of snackitys.

The Olympic Provisions contribution included their mortadella, pork and pistachio terrine, and the dry cured salami styles of Saucisson d’Alsace (one of my favorites sausages they produce because of the interesting tingle it has from the cinnamon and nutmeg), Saucisson Sec, and touch of spicy Sopressata (from chili flakes) and Chorizo Rioja (from paprika).

All of these went well with any of the amazing barrel aged beers during the event- I don’t know if you can ever mismatch any of these with anything, all of them are so tasty. The only item which was a little harder to eat was the sliced mortadella because of its size, though I understand it would have taken a lot of extra prep to slice them into baguette sized (and maybe top them with a toothpick and cornichon)- usually those slices are perfect sized for awesome sandwiches, not snacking on.

Meanwhile, Steve brought

  • fresh Samish Bay Ladysmith (perfect for the tasty Upright Bailey’s Fifth Anniversary Six with cherry, currant, and sweet vermouth in Pinot barrel and the Commons Cascadian Table Beer Amber with Brett Lambicus in Gin barrel), this was the mildest cheese and probably was the reason this was the first to run out
  • the slightly funkier Mon Sire Raclette (I prefer it warmed and melted which softens the pungency while bringing out more flavor and cream, so paired these with sours and hoppier beers),
  • the boldly sharp Hooks 5 year cheddar (which found its match in the Block 15 Imagine and other >10% beers such as the Stone 2008 Imperial Russian Stout in Bourbon barrel and the Uinta Labyrinth Imperial Black Ale in Rye Whiskey barrel),
  • and Rogue Smokey Blue (also good with any strongly alcoholed beer) that had a smokey salty flavor.

Beer at Bailey's Taproom- 2007-2012 5th Anniversary Gloriousness
Steve Jones of Cheese Bar offering cheeses and charcuterie at Bailey's Taproom- 2007-2012 5th Anniversary Gloriousness Steve Jones of Cheese Bar offering cheeses and charcuterie at Bailey's Taproom- 2007-2012 5th Anniversary Gloriousness Steve Jones of Cheese Bar offering cheeses and charcuterie at Bailey's Taproom- 2007-2012 5th Anniversary Gloriousness Steve Jones of Cheese Bar offering cheeses and charcuterie at Bailey's Taproom- 2007-2012 5th Anniversary Gloriousness Steve Jones of Cheese Bar offering cheeses and charcuterie at Bailey's Taproom- 2007-2012 5th Anniversary Gloriousness Steve Jones of Cheese Bar offering cheeses and charcuterie at Bailey's Taproom- 2007-2012 5th Anniversary Gloriousness

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