Feast Portland 2017

Today marks one week until Feast Portland 2017 – which is when the equivalent of Foodie Christmas happens. It’s 4 days (Thursday September 14 – Sunday September 17) of 40+ food events celebrating local chefs and local purveyors of food and drink. It’s all for a good cause – partner Partners for a Hunger-Free Oregon. Since its inception in 2012, Feast has donated more than $300,000 to help end childhood hunger in Oregon and across the country.

Feast Portland - Grand Tasting Feast Portland - Grand Tasting
Photos from Grand Tasting 2016

There are still tickets available for some Feast PDX events, there are some Feast Collaborations you can access even without a Feast event ticket, and I want to share my tips for those who are attending Feast Portland 2017.
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Tips for Feast PDX 2016

It’s one week until it’s here! The food holiday time of year in Portland – Feast week. It’s all starting Thursday September 15 and goes through Sunday September 18 2016. This will be my fourth year attending Feast, and here are my top tips for Feast PDX, ranging from what to wear to how to proceed through a food event and make the most of it.

Feast promises 4 days of belly busting events showcasing delicious eats and drinks. This is Feast’s 5th year, not only celebrating the bounty of the Oregon and the Northwest in food and drink, but also since its inception Feast has donated more than $230,000 to charity. Feast Portland’s charitable partner in 2016 is Partners for a Hunger-Free Oregon.

The main event kick off starts with Thursday, with the Sandwich Invitational (Sold Out) and multiple Dinner Series events (also Sold Out). Then, Friday is your best bet if you don’t already have tickets, as there are tickets still for the Friday version of the Grand Tasting ($60, which are the biggest value for your eating and drinking buck events – $12 an hour progressive sampling of all you can eat and drink for 5 hours!) and several Drink Tank events: see the full Feast schedule here. You can also check the Feast official Facebook page to see if there are any giveaways still open to win tickets.

Beans & Booze panel at Feast 2014 Feast 2015: Oregon Bounty, Kimberly Hoang of Magenta Restaurant in Corvallis Oregon presented Hot Chicks! Dough filled with savory chicken and spicy tamarind creme Brunch Village at Feast 2015, USA Pears, one of the participating sponsors, really brought their A game with their Creamy Coconut and Star Anise Poached Pears and a Pear Shrub wtih Sparkling Prosecco or Soda Water

I also wrote a previous post listing some of the Fab Five food that celebrates Feast but you can get even if you are not at any of the Feast events, and a portion of proceeds still goes to fighting childhood hunger. If you are attending a Feast event, here are my top tips for Feast PDX!

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

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

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

Friends - Joey - gif of These are my Thanksgiving Pants

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

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

Official Feast Tote bags at Feast 2015

If the weather says it may be rainy and you are attending one of the outdoor events, I recommend wearing weatherproof hooded jacket instead of an umbrella so you don’t have to juggle a food sample, drink glass, AND your umbrella. Plus, your jacket should then come with pockets!

Specifically for the Sandwich Invitational, it is easy to get really, really full on all those 15 or so sandwiches. My secret trick for big multiple station food events like this is that I only take a couple bites of each dish. But since I feel bad throwing the rest away when it’s so delicious I store it away in a few ziploc bags I have in my tote bag and eat it for lunch the next week! This doesn’t mean to go grabbing multiples of a dish unless it’s the very end of the event: have respect for letting all your fellow guests get a chance to try the dish too.
Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Cathy Whims of Nostrana (Portland, OR) was still giving out a relaxed vibe from her return from Hawaii as she presented her sandwich of Peach Whim Smoked Lamb Ham, Cresenze Cheese, Watercress, Tomato, and Spicy Onion Relish which was paired with the Widmer Portlandic Porter, my favorite sandwich and Widmer beer pairing of the night.

Limiting yourself to only a couple bites, or sharing with a friend, is pretty much the only way to try everything because there is too much for a normal appetite. Don’t feel like you have to eat and drink everything either.

By the end at all the events, don’t be surprised if some of the booths may have already served up all their plates either so make sure you go in the order of chefs or dishes you want to see the most so you won’t be disappointed you missed someone you really wanted to see. I particular like visiting the out of town chefs first rather then the hometown favorites (though I visit them too) since it’s a unique chance to try their food without having to fly to their city.

At Grand Tasting, one of my favorite booths, and which always has a line, is the USA Pears booth which the previous years have featured multiple special dishes and a different chef each day, so if you are attending go look for their booth to see how they have highlighted pears this year. Last year it was Chef Vitaly Paley and then Chef Brian Clevenger. A little birdie told me this year you may find Top Chef finalist and local PDX Chef Doug Adams sharing nibbles featuring USA Pears paired with sips from Chateau Ste. Michelle! Saturday will be Chef Brian again- you can get a peek at what he served last year below. Also, don’t miss out on the Travel Oregon section (for the past few years it has been towards the weather machine) which features various chefs from Oregon.
USA Pears Pop up featuring Vitaly Paley Feast 2015: Oregon Bounty featuring Brian Clevenger with Bartlett Pear Bourbon cocktail, Sikoku oyster with pickled Anjou Pear, Foie Gras with Seckel Pear Mostarda on crostini, and Roasted rabbit loin with Bosc pear puree and brown butter

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

One of the best things about Feast is being introduced to so much new deliciousness. To help remember what you ate or drank, take a photo of them. The visual cue of seeing the descriptions (particularly wine bottle labels) when I look on my phone is so helpful later!
Feast Portland 2014, Oregon Bounty Grand Tasting Elizabeth Chambers wine Feast Portland 2015 Night Market, Mei Lin was hyperfocused and zen as she carefully plated her Pork Belly Pâté Egg Rolls, Nước chấm, Fragrant Herbs

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

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

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

Having cell phone juice is particularly important if you want to make sure you have enough for your phone to ride Trimet with their online app or be able to call a cab or Uber or Lyft for a ride.

Portland Transportation Options 

You can use Google Maps to help find your transportation options (they are hooked up pretty well, and you can also use trimet.org’s Transit Tracker to look up the stop # and see how long until the bus/Max appears – it’s only $5 for an all day pass). You can purchase a pass using cash or credit card at the Max stops, cash only on the buses, or on your phone using credit card via the Trimet Tickets app (iPhone and Android). You flash your ticket to the bus driver, but for the Max you only have to show it to the fare inspector.

It is very difficult to wave down a taxi – you are better calling one if you aren’t convenient to major streets like Broadway or Burnside near downtown where there are lots of hotels that have taxi stations that they might be heading towards.

  • Uber or Lyft: Use UBER app (iPhone, Android, Windows phones) or LYFT app (iPhone, Android)
  • Portland Taxi Cab Company: 503-256-5400
  • Radio Cab: 503-227-1212
  • Broadway Cab: 503-333-3333
  • Green Cab & Green Shuttle: 503-234-1414
  • Union Cab PDX: 503-222-2222

Tip 3: Talk to Strangers, and Smile!

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

When you’re at a booth, make sure you flash a smile to whoever is working to show your appreciation for them being on their feet prepping and serving food and drink samples to the crowds. Ask all the questions you’d like with the various vendors (stepping to the side so others can still get to samples), and thank everyone you see working hard to keep the event clean and running smoothly and your plates and cups full!

Sammich of Ashland, OR brought House-Cured Pastrami wtih Double R Brisket on Light Rye with Swiss, Slaw, and Housemade Russian dressing at Brunch Village, Feast 2015 One of my favorite dishes of the Night Market during Feast 2015 was the rich dish of Beef Tongue, Roasted Bone Marrow Aioli, Crispy Rice, Pickles by Carlo Lamagna of Clyde Common

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

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

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

That means you also don’t worry about going to any event alone. I have gone to food festivals alone and with friends – and both have their pros and cons. Of course, going with friends means you can share the excitement before, the experience during, and the memories after. In some cases, you might even strategize with friends by waiting in different lines and coming together to share samples.
At Brunch Village for Feast 2015 Simpatica pleased the crowd with their Fried Chicken and Waffles with Green Tomato Syrup Feast 2015 Oregon Bounty: Face Rock Cheese Ricotta on Brioche with Honey with Face Rock Whipped Ricotta, Handmade Brioche Toast, Honey Drizzle, and Toasted Honey Almonds Bonnie Morales of Kachka was adored for her plates at Night Market 2015 of Lamb Pelmeni with Adjika Butter and Pickled Pears

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

Sunny Jin of JORY, at The Allison presented Goat Tartare - Charred Green Tomato, Frozen Egg, Panisse Croutons for Night Market 2015 Feast 2015, Oregon Bounty Grand Tasting Feast 2015, Oregon Bounty Grand Tasting

I hope my Top Tips for Feast and links to previews to get you in the feasting mood are helpful to you. Here are links to my previous posts from Feast 2015 and 2014 for an idea of the incredible bites of previous years:

For more Feast tips, check out the perspectives of my blogger friends like

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

Disclosure: I was granted a Blogger Pass for Feast Portland 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. 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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Top Tips for Feast Portland and some Previews!

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

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

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

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

Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Scott Dolich of The Bent Brick (Portland, OR) had my vote for the best sandwich of the nite with his BBQ Goat Frybread Feast Portland 2014, Oregon Bounty Grand Tasting Beans & Booze panel at Feast 2014

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

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

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

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

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

Friends - Joey - gif of These are my Thanksgiving Pants

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

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

Whole Foods tote bags at Feast 2014

Specifically for the Sandwich Invitational, it is easy to get really, really full on all those 15 or so sandwiches. My secret trick is that I only take a few bites, but since I feel bad throwing the rest away when it’s so delicious I store it away in a ziploc bag I have in a bag and eat it for lunch the next week!
Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Cathy Whims of Nostrana (Portland, OR) was still giving out a relaxed vibe from her return from Hawaii as she presented her sandwich of Peach Whim Smoked Lamb Ham, Cresenze Cheese, Watercress, Tomato, and Spicy Onion Relish which was paired with the Widmer Portlandic Porter, my favorite sandwich and Widmer beer pairing of the night.

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

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

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

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

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

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

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

Tip 3: Talk to Strangers, and Smile!

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

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

Feast 2014, Tillamook Brunch Village participant Lisa Schroeder of Mother's Bistro & Bar who was the consummate professional and mother who never ran out and was superfast at doling out her delicious buttermilk biscuits with sausage gravy to nourish the hungry masses Feast 2014, Tillamook Brunch Village participant Champagne Nicolas Feuillatte, (Chouilly, France) helped me finish with happy bubbles thanks to their Brut Rose

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

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

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

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

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

Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Hugh Acheson of Empire State South (Atlanta, GA). Nothing but love for his sweet goofyness and for bringing pimento cheese. Feast Portland 2014, Oregon Bounty Grand Tasting Feast 2014, Tillamook Brunch Village participants Widmer Brothers Brewing and King Estate Wines come together for the Hefemosa with Widmer Brothers Hefe, Orange Juice, and King Estate 2008 Blanc de Gris

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

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

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

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

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

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

Preview for Feast 2015

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

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

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

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

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

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

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

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