A visit on Sunday… laid back, not too busy with people, and the weather was sunny and warm with a cool breeze but not hot. It’s still not quite Taste of Chicago in that it actually offers “bites” or tastes of food, but it was better organized this year at least. The Groupon priced it at two for one which made it irresistable to come visit.
I always check out the Chef’s Table, where more high end restaurants offer a sample for ~$4-5 of a dish for a few hours on a specific day of the Bite of Oregon weekend. I attended on Sunday with my eye on the Bon Appétit times when Executive Chef Micah Cavolo, Chefs Mark Radford, Rogelio Berumen and Frank Salazar put together this description of a dish…I liked how he grated right on my dish/hands.
Traegar Smoked Food Forest Farm’s Berkshire Pork Porchetta, Served Open Faced on House -made (gluten free) Focacceta Rolls Drenched in Smoky Pork Jus Topped with Nero and Ricotta Cheese
Other samplings from the Chef’s Table booths included The Reserve Vineyards, Chef Jason Nussbaumer doing Huli Huli Pork Sliders with Grilled Red Onions, American Cheese, Sweet Pepper Aioli & Asian Spiced Yukon Gold Potato Chips and also Il Piatto’s Chef Eugene Bingham Gnocchi with Pancetta and Parsley Pesto
Grilling chicken… standing downwind makes sure I smell delicious all day and when I go home. These are used for Bambuza Vietnamese Bistro’s Honey Glazed Grilled Chicken Skewer, their beverages also looked refreshing
Was a scavenger of friends’ Strawberry Shortcake and Marionberry Shortcake from Hoffman Dairy Garden
A free cupcake while listening to music, the Newmans at 988 booth making Fresh Oregon Dungeness Crab Cake with Lemon Aioli, and “drumsticks” from Sweet Lemon Vegan Bistro 
We also tasted great wine at Rizzo and Tesoaria, of which Rizzo‘s supersweet Muscat and the cherry of Tesoaria’s new Sangiovese stood out particularly.
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