Curse of the Haunted Curds and upcoming Abyss 2014 Release

Recently, there was a very special pop-up poutine event at Deschutes Brewery Portland Public House. Occurring the same week as Halloween, it was dubbed “Curse of the Haunted Curds”. From lunch to that evening, guests could choose to sample a flight of 5 poutines created from 5 competing chefs for $10.
Curse of the Haunted Curds, a Poutine Pop-up with proceeds to the D Wright Way Foundation featured 5 poutines from 5 chefs for $10 at Deschutes Brewery Portland Public House Curse of the Haunted Curds, a Poutine Pop-up with proceeds to the D Wright Way Foundation featured 5 poutines from 5 chefs for $10 at Deschutes Brewery Portland Public House

Then, that evening from 6-8pm a few Trailblazers and guest judges (Portland Trailblazers Dorell Wright, Wesley Matthews, Thomas Robinson, C.J. McCollum, Meyers Leonard and Will Barton, The Oregonian’s Samantha Bakall and Thrillist’s Andy Kryza) voted as well, and the People’s Choice votes from all the guests were also tallied!
Curse of the Haunted Curds, a Poutine Pop-up with proceeds to the D Wright Way Foundation featured 5 poutines from 5 chefs for $10 at Deschutes Brewery Portland Public House judged by Portland Trailblazers Dorell Wright, Wesley Matthews, Thomas Robinson, C.J. McCollum, Meyers Leonard and Will Barton, The Oregonian’s Samantha Bakall and Thrillist’s Andy Kryza

Proceeds of the poutine pop-up would benefit the D Wright Way Foundation, a great charity that is dedicated to health, education, and social well being of children in urban and ethnically diverse communities.

Poutine and for charity? Count me in!
Curse of the Haunted Curds, a Poutine Pop-up with proceeds to the D Wright Way Foundation featured 5 poutines from 5 chefs for $10 at Deschutes Brewery Portland Public House

Every poutine (fries, gravy, and cheese curds, featuring Face Rock Creamery‘s Vampire Slayer Curds, which are garlic cheese curds) was a winner in its own way of course.

Here’s a look at the 5 contenders:

  • Zomboni by Chef Aaron Barnett of St Jack with a poutine combo of fried chicken, bacon, cole slaw and Vampire Slayer Curds
    Zomboni by Chef Aaron Barnett of St Jack with a poutine combo of fried chicken, bacon, cole slaw and Vampire Slayer Curds for Curse of the Haunted Curds, a Poutine Pop-up with proceeds to the D Wright Way Foundation
  • Poutino by Chef Rick Gencarelli of Lardo with herbs, parmesan, Italian Sausage gravy, Mama Lil’s peppers and fried Vampire Slayer Curds
    Poutino by Chef Rick Gencarelli of Lardo with herbs, parmesan, Italian Sausage gravy, Mama Lil's peppers and fried Vampire Slayer Curds, for Curse of the Haunted Curds, a Poutine Pop-up with proceeds to the D Wright Way Foundation
  • Halloween Hangover Cure by Chef Ben Grossmann of Dig a Pony with sausage country gravy, fried shallot strings, six minute egg and Vampire Slayer Curds
    Halloween Hangover Cure by Chef Ben Grossmann of Dig a Pony with sausage country gravy, fried shallot strings, six minute egg and Vampire Slayer Curds,  for Curse of the Haunted Curds, a Poutine Pop-up with proceeds to the D Wright Way Foundation
  • Ghost of Poutine by Chef Jill Ramseier of Deschutes with ghost pepper gravy, maple porter gastrique and Vampire Slayer Curds
    Ghost of Poutine by Chef Jill Ramseier of Deschutes with ghost pepper gravy, maple porter gastrique and Vampire Slayer Curds for Curse of the Haunted Curds, a Poutine Pop-up with proceeds to the D Wright Way Foundation
  • Rage Against the Poutine by Chef Kevin Atchley of Pine State Biscuits with cajun spiced beef sirloin, country gravy, and Vampire Slayer Curds
    Rage Against the Poutine by Chef Kevin Atchley of Pine State Biscuits with cajun spiced beef sirloin, country gravy, and Vampire Slayer Curds for Curse of the Haunted Curds, a Poutine Pop-up with proceeds to the D Wright Way Foundation

Thank you for all the chefs that participated. Sorry I focused on the food and didn’t take any photos of the Trailblazers (you can see some at Oregon Live or by looking at the hashtag #VampireSlayerCurds on Twitter and Instagram). I was an animal and destroyed my poutine flight.

In the end, the judges awarded their vote to Zomboni by Chef Aaron Barnett of St Jack with a poutine combo of fried chicken, bacon, cole slaw and Vampire Slayer Curds. Meanwhile the People’s Choice went to Poutino by Chef Rick Gencarelli of Lardo with herbs, parmesan, Italian Sausage gravy, Mama Lil’s peppers and fried Vampire Slayer Curds.

There is another big event occurring at Deschutes coming up- on Thursday, Nov 13, 11 AM is the release of The Abyss, a dark Imperial Stout. This video explains more why The Abyss that uses Italian brewer’s licorice, black strap molasses, vanilla bean, cherry bark and more then aged in oak barrels previously touched by bourbon or pinot… all to put together the deliciousness.

Each year the Abyss tastes a little different, and is good enough to age. For the Nov 13 at the Portland pub, they will offer a 6 year vertical flightsto compare the various Abyss beers from the past to this year, a special opportunity only available on release day (and last time, when I arrived after work, they were already out of some of the year’s, so come as early as you can!). There is a 6 bottle limit for purchasing bottles of Abyss.

Which poutine would you think you have voted for? Have you ever had aged beers like the Abyss?

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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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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.

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