Feast PDX 2016 Go Get You Some Picnic

I attended my first smaller Feast PDX event (not yet then dubbed Fun Sized) last year at the Aaron Franklin BBQ event. This year, Feast Portland added even more Fun Sized events, and I’m glad they did – I hope they add even more next year. For Feast PDX 2016, Go Get You Some Picnic was the Fun Sized event I attended.

Unlike the big marquee events, these smaller events have a more laid back feel where you have less variety of chefs and food, but the plates are still enough for a meal (the plates each of the Chefs make are a bit bigger). As a guest you have room to sit and eat after getting your food from the booths or barrels to stand and eat cocktail party style, so no need to worry about juggling your food and drink unlike the marquee walk around events. Feast PDX 2016 Go Get You Some Picnic Feast PDX 2016 Go Get You Some Picnic

There’s still a short time as a guest needed though on visiting booths collecting food, it isn’t served to you like at a Dinner Series event so you are still responsible for fetching it yourself in the order you want like at the Marquee walk around events. But at the Fun Sized Events mean you are only sharing the Chefs with 200 others (and they are not slammed with like 1000 people like the big events), so lines if any are short and fast generally just at the beginning when they let everyone in.

Since the chefs are in tents instead of behind in a kitchen like in the Dinner Series, you can also very easily talk to them after eating and everyone has gotten their food. Unlike a Dinner Series though each of the Chefs does not do a mini speech telling you the story behind the dish they decided to offer.

So now here’s a look at my food! The theme was Southern-style picnic featuring fried chicken and sides from

  • Tommy Habetz of Bunk Sandwiches and Pizza Jerk chicken was Korean Fried Chicken with apples, kimchee, and Willapa Hills Big Boy Blue Side
    Tommy Habetz of Bunk Sandwiches and Pizza Jerk chicken was Korean Fried Chicken with apples, kimchee, and Willapa Hills Big Boy Blue Side for Feast PDX Go Get You Some Picnic Tommy Habetz of Bunk Sandwiches and Pizza Jerk chicken was Korean Fried Chicken with apples, kimchee, and Willapa Hills Big Boy Blue Side for Feast PDX Go Get You Some Picnic Tommy Habetz of Bunk Sandwiches and Pizza Jerk chicken was Korean Fried Chicken with apples, kimchee, and Willapa Hills Big Boy Blue Side for Feast PDX Go Get You Some Picnic Tommy Habetz of Bunk Sandwiches and Pizza Jerk chicken was Korean Fried Chicken with apples, kimchee, and Willapa Hills Big Boy Blue Side for Feast PDX Go Get You Some Picnic Tommy Habetz of Bunk Sandwiches and Pizza Jerk chicken was Korean Fried Chicken with apples, kimchee, and Willapa Hills Big Boy Blue Side for Feast PDX Go Get You Some Picnic
  • Gabriel Rucker of Le Pigeon and Little Bird gave us a French Indian take with his Hot chicken with vaudovan seasonings (and white bread and pickles) along with Salad Sauce and Tequila watermelon salad with sesame cucumber and jalapeno
    Gabriel Rucker of Le Pigeon and Little Bird gave us a French Indian take with his Hot chicken with vaudovan seasonings (and white bread and pickles) at Feast PDX Go Get You Some Picnic Gabriel Rucker of Le Pigeon and Little Bird gave us a French Indian take with his Hot chicken with vaudovan seasonings (and white bread and pickles) at Feast PDX Go Get You Some Picnic Gabriel Rucker of Le Pigeon and Little Bird gave us a French Indian take with his Hot chicken with vaudovan seasonings (and white bread and pickles) along with Salad Sauce and Tequila watermelon salad with sesame cucumber and jalapeno at Feast PDX Go Get You Some Picnic Gabriel Rucker of Le Pigeon and Little Bird gave us a French Indian take with his Hot chicken with vaudovan seasonings (and white bread and pickles) along with Salad Sauce and Tequila watermelon salad with sesame cucumber and jalapeno at Feast PDX Go Get You Some Picnic
  • Maya Lovelace of pop-up and already well loved by me for Mae PDX (which I’ve enjoyed and written about previously) brought a perfect piece of the chicken via Lard fried chicken wing accompanied by a sorghum butter and country ham biscuit and after-church broccoli salad. Loooove.
    Maya Lovelace of pop-up Mae PDX brought a perfect piece of the chicken via Lard fried chicken wing accompanied by a sorghum butter and country ham biscuit and after-church broccoli salad to Feast PDX Go Get You Some Picnic Maya Lovelace of pop-up Mae PDX brought a perfect piece of the chicken via Lard fried chicken wing accompanied by a sorghum butter and country ham biscuit and after-church broccoli salad to Feast PDX Go Get You Some Picnic Maya Lovelace of pop-up Mae PDX brought a perfect piece of the chicken via Lard fried chicken wing accompanied by a sorghum butter and country ham biscuit and after-church broccoli salad to Feast PDX Go Get You Some Picnic< Maya Lovelace of pop-up Mae PDX brought a perfect piece of the chicken via Lard fried chicken wing accompanied by a sorghum butter and country ham biscuit and after-church broccoli salad to Feast PDX Go Get You Some Picnic
  • Bostonian Matt Jennings of Townsman brought Chicken Fried Pigtails, Hot Sauce, Stinky Chow Chow, as well as a side (thank god, because 2 of the 3 chicken dishes and his chicken fried pig tails were all adding up to a lot of heat so I needed a break now and then) of Three Bean Salad to the picnic.
    Bostonian Matt Jennings of Townsman (Boston, MA) brought Chicken Fried Pigtails, Hot Sauce, Stinky Chow Chow, and Three Bean Salad to the picnic of Feast PDX 2016 Go Get You Some Picnic
    Bostonian Matt Jennings of Townsman (Boston, MA) brought Chicken Fried Pigtails, Hot Sauce, Stinky Chow Chow to the picnic of Feast PDX 2016 Go Get You Some Picnic Bostonian Matt Jennings of Townsman (Boston, MA) brought Three Bean Salad to the picnic of Feast PDX 2016 Go Get You Some Picnic Bostonian Matt Jennings of Townsman (Boston, MA) brought Chicken Fried Pigtails, Hot Sauce, Stinky Chow Chow to the picnic of Feast PDX 2016 Go Get You Some Picnic
  • Annie Portlock of Annie Pies with 3 Mini-Pies
    Annie Portlock of Annie Pies offered 3 mini pies at Feast PDX 2016 Go Get You Some Picnic: S'mores (scratch graham, chocolate ganache, toasted marshmallow); Peach Julep (gingersnap crust, minty peach filling, Kentucky bourbon white chocolate mousse) and Honey Lime Coconut (honey shortbread, honey lime coconut cream, whip, toasted coconut, lime zest)

    • Honey Lime Coconut Pie – honey shortbread, honey lime coconut cream, whip, toasted coconut, lime zest, I loved how tart these were!
      Annie Portlock of Annie Pies offered 3 mini pies at Feast PDX 2016 Go Get You Some Picnic:here are the Honey Lime Coconut (honey shortbread, honey lime coconut cream, whip, toasted coconut, lime zest)
    • S’mores Pie – scratch graham, chocolate ganache, toasted marshmallow – these were my favorite of the 3
      Annie Portlock of Annie Pies offered 3 mini pies at Feast PDX 2016 Go Get You Some Picnic: these are the S'mores (scratch graham, chocolate ganache, toasted marshmallow)
    • Peach Julep Pie – gingersnap crust, minty peach filling, Kentucky bourbon white chocolate mousse
      Annie Portlock of Annie Pies offered 3 mini pies at Feast PDX 2016 Go Get You Some Picnic: this is Peach Julep (gingersnap crust, minty peach filling, Kentucky bourbon white chocolate mousse)
  • More dessert via a surprise appearance of Mika Paredes of Girls Club (ok, not too surprising as I just saw the three of them at my recent Plate & Pitchfork dinner and they are all friends, and I was stoked to see her even though she wasn’t on the Chef roster for the event) and she wowed everyone with Ambrosia salad Vietnamese “Che” style
    Mika Paredes of Girls Club wowed everyone with Ambrosia salad Vietnamese Che style at Feast PDX Go Get You Some Picnic Mika Paredes of Girls Club wowed everyone with Ambrosia salad Vietnamese Che style at Feast PDX Go Get You Some Picnic
  • More dessert thanks to Tillamook offering three flavor scoops of Oregon Marionberry Cheesecake Frozen Custard, Stumptown Cold Brew Extra Creamy Ice Cream, and Tcho Double Dark Chocolate Farmstyle Gelato
    Feast PDX Go Get You Some Picnic dessert by Tillamook Creamery offering Oregon Marionberry Cheesecake Frozen Custard, Stumptown Cold Brew Extra Creamy Ice Cream, and Tcho Double Dark Chocolate Farmstyle Gelato
  • Drinks from the Union Wine Co, Widmer Brothers Brewing, and Stumptown Coffee Roasters.
    Feast PDX Go Get You Some Picnic with wine by Union Wine Co Feast PDX Go Get You Some Picnic with wine by Union Wine Co A little Stumptown Cold Brew on nitro to go along with sparkling wine from Union Wine Co and Korean Fried Chicken by Tommy Habetz at Feast PDX Go Get You Some Picnic

The event was so relaxing I had time to gather all the savory dishes at once so I could just sit down and eat all at once without having to get back up (great because several of these dishes were extremely messy with sauces; don’t know where they hid all the napkins and towels, but I was glad as part of my usual Feast supplies I always carry extra paper towels in my bag!) until my dessert round, and I got those all together as well!
All the savory dishes at Feast PDX Go Get You Some Picnic including Korean Fried Chicken by Tommy Habetz; Hot chicken with vaudovan seasonings (and white bread and pickles) along with Salad Sauce and Tequila watermelon salad with sesame cucumber and jalapeno by Gabriel Rucker; Lard fried chicken wing accompanied by a sorghum butter and country ham biscuit and after-church broccoli salad by Mya Lovelace; and Chicken Fried Pigtails, Hot Sauce, Stinky Chow Chow, and Three Bean Salad by Matthew Jennings
Desserts by Annie's Pies, Tillamook, and Mika Paredes of Girls Club at Feast PDX Go Get You Some Picnic washed down by some Union Wine Co sparkling wine

When the Feast tickets for 2017 go on sale in the spring, I highly recommend checking out the list of Fun Sized Events. It’s a perfect event in that it is a mashup of a theme with multiple chefs including out of town chefs and getting to try multiple perspectives of that theme from the different chefs, but also casual and laid back so you can enjoy the experience and relax while eating rather then being in a big crowd at the bigger events. Did I mention the sitting to eat and drink enough yet?

Since you serve yourself you will be able to try everything within generally an hour or so, versus the longer 4 hour Dinner Series which have formal courses or the Marquee Events that just have more food and chefs to cover. The trade off is less variety of bites and less chefs than a Marquee event, and unlike the Dinner Series but like the big events you still have to visit booths and have minor lines as you pick up your own dishes.

But if the theme is one you are interested in or you really want to meet or try the food of the participating Chef, a Fun Sized Event would be a great compromise with the intimacy of a Dinner Series event and with the fun of a choose your own Feast adventure.

Save the date for Feast Portland 2017, scheduled for September 14 –  17 2017.  Feast will be posting the schedule next spring which is when tickets go on sale, and many will sell out within just a few hours or within a few days so stay tuned to their newsletter and on their social media for on-going Feast updates.
Disclosure: I was granted a Blogger Pass for Feast Portland 2016 for blog post and social media coverage but I am not otherwise being compensated. Even before I was given the Blogger Pass I already had tickets for some Feast events that I paid for myself, and this event I paid for myself ($85 all inclusive). I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

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Feast 2014 Recap of Tillamook Brunch Village

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Feast Portland: Late Night Tillamook Comfort Call

Feastivus is almost here! Feast Portland is only a day away! Eeeeeeee!!!!! It’s Feast Eve!!!

Feast, of course, is amulti-day food festival raising money for Share Our Strength’s No Kid Hungry Campaign and Partners for a Hunger-Free Oregon September 19-22. 2013.

I just found out about some great stuff Tillamook Cheese has planned for Feast, and wanted to share with all my other cheese lover readers. In fact, I mean this literally- find me during Feast and let’s have some TIllamook cheese together! Here are the deets about the cheese:

Last year and this year, Tillamook is one of the sponsors of Feast. As they explained here in their blog post Loaf Life: Comfort Call: “Tillamook, being the cheese-nerds that we are, couldn’t just hand out samples. Yes, we wanted to hand out samples, but we couldn’t just stop there. The next logical choice was, of course, grilled cheese sandwiches.”

Yes, of course Tillamook. That is the next logical choice. Hot melty cheese a la Grilled Cheese Sandwiches with Tillamook Cheese.

The concept of the Tillamook Comfort Call is that Tillamook plans to hand out a certain number of special phones (“Tillaphones”) for Feast which are a direct line to calling in a grilled cheese emergency and ordering a grilled cheese delivered to you (assuming you are in the appropriate radius of the Feast festival) during the late night hours (11pm-3am) on Friday and Saturday of Feast.

Tillamook handed out special flip-phones at Feast Portland whose sole purpose was ordering a grilled cheese sandwich from Tillamook between midnight and 3am – just when you need it most!

LOVE. LOVE.

I hope to see if I can acquire a Tillaphone, and make a Tillamook Comfort Call! Then you should look for me at the ChefStable after party and Portland Penny Diner Popup party on Fri and Sat late night so I can “Share the Loaf”- i.e. share the Tillaphone so other Feast attendees can enjoy Comfort Call too. Just let me take a photo of the deliciousness, ok? If I can’t acquire a Tillaphone, I am so stalking Urban Bliss Life- check out her informative post on Tillamook and Feast too! She is sweet, smart, and will surely be enjoyable company while enjoying melty cheese.

So what’s on the Tillaphone menu?

  • The Triple Threat Grilled Cheese – Tillamook Colby Jack, Vintage White Extra Sharp Cheddar and Sharp Cheddar Cheeses
  • Sweet & Spicy BBQ Grilled Cheese – Tillamook Sharp Cheddar and Pepper Jack cheese with caramelized onions, BBQ sauce and bacon
  • Dessert Grilled Cheese?

That’s right, a Dessert Grilled Cheese!

Tillamook will be sampling three dessert grilled cheeses at the Widmer Brothers Brewing Sandwich Invitational Presented by Lincoln Motor Co (tickets sold out). Attendees will get to sample and vote for their favorite at the event through social media, and the fan favorite will be featured on the Comfort Call menu. The contenders for the dessert grilled cheese are:

  • The Dark Chocolate Ginger – Tillamook Extra Sharp Cheddar with dark chocolate and candied ginger
  • The Ooey-Gooey – Chocolate covered pretzels with bananas, peanut butter and Tillamook Sharp Cheddar Cheese
  • The Marionberry Waffle – Tillamook Vintage White Extra Sharp Cheddar Cheese and Marionberry compote on Ego waffles

Tillamook Cheese logo, Tillamook County Creamery Assn, Farmer owned since 1909
Thankfully, I also already bought myself a ticket to the Sandwich Invitatational (which I blogged about here), so I will report back on on these sandwiches, and will stalk around looking for a Tillaphone, hopefully to participate in a Tillamook Comfort Call! I hope to sample all these sandwiches. I am a dedicated reviewer of cheese.

Besides the Sandwich Invitational, Tillamook will also be present at the Oregon Bounty Grand Tasting on Friday and Saturday September 20, 21, offering cheese samples of the Tillamook Sharp Cheddar and Monterey Jack. Keep in mind that Tillamook’s Sharp Cheddar won “America’s Best” at the 2013 United States Championship Cheese Contest (as did their Vintage White Extra Sharp Cheddar and Colby Jack). The Monterey Jack won “America’s Best” at the 2011 United States Championship Cheese Contest.

Make sure you keep apprised on Twitter by following @TillamookCheese! The Tillamook County Creamery Association is a cooperative of 110 dairy farming families since 1909, and their products are made with only the highest quality milk from cows not treated with artificial growth hormones. You can feel good about supporting local as you eat their delicious products.

You know what else you could do when you visit Tillamook at the Grand Tasting? Get this… they are offering the ability to grill your face onto a grilled cheese sandwich. Ok, grill your face digitally, but still!

If you are looking for me at Feast, my current Feast schedule includes the Widmer Sandwich Invitational (sold out), both days of the Oregon Bounty Grand Tasting presented by Alaska Airlines (tickets still available for Friday and for Saturday!), the Cookbook Social (free/$5 donation) on Friday– for a list of the various authors attending and what they wrote, check out my cookbook lineup homework here.

For Saturday, besides the Grand Tasting I will also be at the Whole Foods Best Butcher Contest and Fishmonger Faceoff (free!) and High Comfort at the Nines by Portland Monthly (tickets sold out). Both Fri and Sat I will be at most of the various Speaker Series events (tickets available, $10 each), and also the ChefStable after party and Portland Penny Diner Popup party. The Portland Penny Diner Popup mentioned is not a ticketed event: you can read more about them and other unofficial Feast events here at Eater Where to Eat During Feast Portland 2013. And I might be at more! Check out where I am on foursquare or @pechluck on Twitter!

What do you think of the 5 Tillamook grilled cheese creations above? Which would you pick to try for your Tillamook booty call?

Update! Recap:

Trying a the Sandwich Invitational the 3 Tillamook cheese sandwiches! Tillaphone- time for a late night grilled cheese call! It's a Tillamook delivery!

Disclosure: I was granted a Bloggers Pass for Feast Portland 2013 which grants me access to the Media Lounge and Grand Tastings and Speaker Series. I was asked to help promote Feast but they did not require that I write this post and I am not otherwise being compensated.

The tickets to the Sandwich Invitational and High Comfort at the Nines were purchased out of my own pocket. I have no affiliation with Tillamook except that I love their products, and they make cheese, I love cheese, and so I wanted to promote what they are doing at Feast. The views and opinions expressed in this blog are entirely my own, and I will always provide my honest opinion and assessment of all products and experiences regardless of whether they were complimentary or not. 

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