Festival Event Archives - Page 11 of 45 - Pechluck's Food Adventures

Curse of the Haunted Curds 2016 at Portland Brewing

October 26, 2016 by Pechluck 6 Comments

Two years ago I attended the first Curse of the Haunted Curds event at Deschutes. Although I missed it last year being out of town, this year I’ll be attending again and I’m super excited about it! The Curse of the Haunted Curds 2016 will be taking place at Portland Brewing Company Tap Room at 2730 NW 31st Ave. From 11 AM at lunch to the 8 PM evening on October 27, guests can choose to sample a flight of 5 poutines (fries, gravy, and cheese curds), each created from 5 competing chefs for just $10. You can optionally enjoy the poutines with beer pairings for an additional $6.

The Curse of the Haunted Curds at Portland Brewing 2016, 5 poutines from competing chefs of 5 breweries using beer in their gravy and Face Rock Creamery Vampire Slayer cheese

As before, Curse of the Haunted Curds continues to be for a good cause. 50% of all poutine and beer pairing proceeds go towards Friendly House, a non-profit neighborhood center and social service agency. Founded in 1930, Friendly House provides programs and services at no charge or on a sliding fee scale to ensure access to all members of the community of all ages and backgrounds in three program areas: Children’s Programs, Community Recreation and Education, and Community Services.

You’ll be sampling the 5 poutines from competing chefs from

Portland Brewing Company – defending last year’s Judge’s win with chef Brian Arnest’s Edgar Allen Poutine, a chicken chili with Andouille gravy made with BlackWatch Cream Porter.
Deschutes Brewery – they won the People’s Choice last year with chef Jill Ramseier’s Nightmare on Davis Street, that used whiskey maple beer bacon gravy and Biere de Gourd beer.
Breakside Brewing
Sasquatch Brewing
Rogue Ales & Spirits

Then cast your vote for the People’s Choice Award for Curse of the Haunted Curds 2016. The winner of the live judging as well as People’s Choice will be announced at 7:30 PM. Each of the poutine recipes must use one of the breweries’ beers from the competing brewery in the gravy.

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
My flight of 5 poutines from 5 chefs from 2014 Curse of the Haunted Curds

Teaming up with them is also local (Bandon Oregon) Face Rock Creamery with their Vampire Slayer cheese curds, which took 1st place at the American Cheese Society’s 2013 Competition. Face Rock sources grass-fed cow’s milk from Oregon dairy families, and they make cheese the same day the cows are milked. Face Rock cheese, including these curds, are available at their creamery, in more than 3,000 stores, and online at their website.

At $10, there’s a huge value with the amount of poutine you get, definitely enough for 2 to share. They are also doing a costume contest!

If you haven’t been to the Portland Brewing Tasting Room before, parking is easy in this industrial area and they offer not only their own brewed beers but also beers from their sister brewery the Pyramid Brewing Co. Their Thursday daily special is “Throwback Thursdays” with $2 pints from 6 PM to close – they have one daily special every day, ranging from Kids 12 and under eat free for each adult Sunday to matching a purchased flight or pint or growler with a free one on other days and “hoppy hour” every day 3 – 6 PM and 9 PM – close.

This entire month of July 2014, Portland Brewing is donating a portion from every case or growler of ZigZag River Lager (growlers must be purchased at the Portland Brewing Co Taproom, cases must be purchased in the state of Oregon) sold back to our Northwest waters via Sandy River Basin Watershed Council.

Have you been to Portland Brewing? What do you think about this upcoming Curse of the Haunted Curds 2016 at Portland Brewing event?

Filed Under: Beer Review, Cheese, Festival Event, Food and Drink Tagged With: cheese curds, Curse of the Haunted Curds 2016 at Portland Brewing, Face Rock Creamery, Halloween in Portland 2016, PDX Events, PDX Halloween 2016, Portland Brewing, Portland Brewing Co, Portland Brewing Taproom, portland events, Portland Halloween events 2016, poutine, Vampire Slayer Curds

Beer for Breakfast

October 3, 2016 by Pechluck 2 Comments

Beer is the perfect accompaniment to dinner or lunch. But it also goes great with breakfast! Especially when the beers themselves taste like some of our favorite breakfast treats.

The Beer for Breakfast special event on September 25th brought together beer and food pairing in a meal many not think to pair with beer. With two seatings available at 9AM and then 11AM at Great Notion Brewing, the event offered for $50 a grand 3 courses with literally a dozen beers – 4 beers with each course!
Beer for Breakfast at Great Notion Brewing on September 25, 2016 with 3 courses (omnivore or vegan) along with 12 beers with beers from GNB as well as guest breweries

Great Notion is not usually open for brunch, though I hope they might consider doing so after tasting how great these dishes were and how well they paired with beer. I also greatly appreciated that there was an omnivore option as well as a vegan option, which allows the meatless eaters out there to also be able to enjoy the deliciousness.

Course 1

Parfait (either dairy or vegan yogurt) with marionberry and ginger compote and pulverized hazelnut brittle and Random Order blueberry muffin or a vegan blueberry fig bar.

Beer Pairings

Great Notion Brewing Barrel Aged Apricot Mimosa
Reverend Nat’s Tepache with Prosecco
Culmination/Ruse Breakfast in Paradise, an Imperial Wit with Pineapple
Great Notion Brewing Blueberry Pancakes

By itself, I liked the hint of spicy of the Tepache with Prosecco with its effervescence. But, it seemed a bit much with the yogurt unless you made sure you got a spoonful of the ginger with your bite. The Blueberry Pancakes, the stout of these four, went best with the blueberry muffin, no surprise there not only for its hint of blueberry but because it’s stronger sweet maple syrup could then be balanced by the crumb of muffin.

Meanwhile I liked how the Imperial Wit with Pineapple highlighted the berry and the yogurt with its fruit and bit of funkiness in the flavors of the beer. I’ve always like the Tepache, but since it’s not a beer even though I adore it it won’t make my list of best beers of the brunch, though it is a fantastic mixer for many a beer.

Of all four beers, my favorite of them all in this pairing since it went with everything was the Barred Aged Apricot Mimosa that was tart and refreshing with a fruitiness that went well both with marionberry and with blueberry. This beer also makes the top 2 faves of the whole meal.

Course 2

Oatmeal Brulee with grilled peaches, caramelized brown sugar, Double Stack Stout reduction and either housemade sausage or vegan sausage

Beer Pairings

Great Notion Brewing Bellini
Double Mountain Lyle Rider Bloody Mary Red Ale
Scout Beer Porridge Oatmeal Pale with Vanilla and Raisin
Great Notion Brewing Double Stack Imperial Breakfast Stout

My #1 favorite beer of the entire Beer for Breakfast event is definitely the Double Mountain Lyle Rider Bloody Mary Red Ale which perfectly mimicked a bloody mary. I found the Bellini to carry peach flavors well, but also had a slightly harsh finish as if it was a Bellini made with a cheap prosecco? Ha ha I still finished it though. The Oatmeal Pale had a great texture, but I was hoping for more vanilla and raisin then I got than just porridge.

The best pairing of the four was the Double Stack Imperial Breakfast stout with its sweet maple and roasty coffee – since the oatmeal has reduced Double Stack reduction the fact these two were complimentary – with the reduction being sweeter and thinner so you could detect more body and coffee (including natural coffee bitterness) in the beer – was intriguing for me.

Course 3

House Empanada stuffed with pepper bacon, sharp cheddar, home fries with scrambled cage free eggs, or alternatively for vegans the empanada was stuffed with marinated tempeh, Daiya cheddar, and home fries with scrambled Ota tofu

Beer Pairings

Great Notion Brewing Blueberry Muffin Berliner Weiss
Great Notion Brewing Orange Creamsicle
Cellarmaker Coffee and Cigarettes Coffee Porter
Modern Times City of the Dead Barrel Aged Coffee Stout

The Orange Creamsicle here boasts strong orange flavor, but a hint of bitterness like from the rind ratehr then vanilla creaminess like I was expecting – still an enjoyable beer, but I was mislead by the name of the beer.

The Barrel Aged Coffee Stout had the most coffee of all the coffee beers this day, but it does have the extra advantage of using barrel aged coffee beans and that extra depth from bourbon. Of all the coffee beers though I still preferred of all of them the Coffee and Cigarettes Coffee Porter because I liked the strong smokiness and I thought the mouthfeel was so smooth with a nice body.

I was surprised to see the Blueberry Muffin here as really does taste like a muffin, but with extra tartness from the Berliner Weiss – perhaps juxtaposing it with the actual blueberry muffin in Course 1 was too on the nose. I really like the beer – but was a little confused on how it went with eggs or an empanada. I might have swapped the Tepache with Prosecco of course 1 with this one.

Beer for Breakfast at Great Notion Brewing on September 25, 2016 with 3 courses (omnivore or vegan) along with 12 beers with beers from GNB as well as guest breweries

Overall, a fantastic event. One thing I wish had been clear is that although the ticket purchase via Mercury Tickets had described the price as all inclusive, we were asked at the end to drop some cash tip to show appreciation for the staff – fine to ask for, but wish we had known before hand so we could have been better prepared.

The other wish is that it would have been nice to hear a little extra about the beer or the food on why they were chosen or why the particular food preparation based on the beer. On one hand it is nice to taste everything on your own to see what you experience without being told what to look for, but on the other hand it can be educational since some might have finer palates to hear on what they might pick up on.

Ok, maybe one more wish. I wish this event, or the ability to at least have Great Notion Brunch, would be available again, not just this one event – maybe even if it’s just the last Sunday of a month, or quarterly, I would so love to experience this again and not have to wait a year. Particularly many of the GNB beers as you saw from this list are so perfect for a brunch pairing!

Filed Under: Beer Review, Festival Event, Food and Drink, Portland Highlights Tagged With: #BeerforBreakfast, beer and food, beer and food pairing, Beer Brunch, Beer for Breakfast, breakfast beer, Breakfast empanada, Brian Yaeger, Brunch Beer, Cellarmaker Coffee and Cigarettes Coffee Porter, Culmination/Ruse Breakfast in Paradise Imperial Wit with Pineapple, Double Mountain Lyle Rider Bloody Mary Red Ale, Great Notion Barrel Aged Apricot Mimosa, Great Notion Brewing, Great Notion Brewing Barrel Aged Apricot Mimosa, Great Notion Brewing Bellini, Great Notion Brewing Blueberry Pancakes, Great Notion Brewing Double Stack Imperial Breakfast Stout, Great Notion Brewing Orange Creamsicle, Oatmeal Brulee with grilled peaches, Parfait yogurt with marionberry and ginger compote and pulverized hazelnut brittle, PDX Beer, portland beer, Random Order blueberry muffin, Reverend Nat's Tepache with Prosecco, Scout Beer Porridge Oatmeal Pale with Vanilla and Raisin, vegan blueberry fig bar, vegan breakfast empanada

Feast PDX 2016 Go Get You Some Picnic

September 30, 2016 by Pechluck 7 Comments

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

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
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
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.
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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.
Annie Portlock of Annie Pies with 3 Mini-Pies
- Honey Lime Coconut Pie – honey shortbread, honey lime coconut cream, whip, toasted coconut, lime zest, I loved how tart these were!
- S’mores Pie – scratch graham, chocolate ganache, toasted marshmallow – these were my favorite of the 3
- Peach Julep Pie – 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
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
Drinks from the Union Wine Co, Widmer Brothers Brewing, and Stumptown Coffee Roasters.

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!

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.

Filed Under: Festival Event, Food and Drink, Portland Highlights, Sponsored Post Tagged With: #feastpdx, #feastportland, #foodiefriday, #funsize, after-church broccoli salad, Ambrosia salad Vietnamese Che style, Annie Portlock of Annie Pies, Chicken Fried Pigtails and Hot Sauce with Stinky Chow Chow, Feast 2016, Feast Fun Size, Feast Fun Sized Event, feast pdx, Feast PDX 2016, Feast PDX 2016 Go Get You Some Picnic, Feast PDX Fun Size, Feast Portland, Feast Portland 2016, Foodie Friday, Fun Size Event, Gabriel Rucker of Le Pigeon and Little Bird, Go Get You Some Picnic, Honey Lime Coconut Pie, Hot chicken with vaudovan seasonings, korean fried chicken, Lard fried chicken wing, Mae PDX, Matt Jennings of Townsman, Maya Lovelace, Mika Paredes of Girls Club, Mini-Pie PDX, Mini-Pies portland, Oregon Marionberry Cheesecake Frozen Custard, Peach Julep Pie, S'mores Pie, sorghum butter and country ham biscuit, Stumptown Coffee Can, Stumptown Cold Brew Coffee Nitro, Stumptown Cold Brew Extra Creamy Ice Cream, Tcho Double Dark Chocolate Farmstyle Gelato, Tequila watermelon salad with sesame cucumber and jalapeno, Three Bean Salad, Tillamook, Union Wine Co Sparkling Wine, Union Wine Co wine in a can

Feast PDX 2016 Night Market

September 27, 2016 by Pechluck 4 Comments

I regret I can only bring you some example sights of the Feast 2016 Night Market, and not more like the sounds of the amazing Latin music that kept me dancing a little bit even in line (and the way they placed the DJ overhead in a little overhead bridge was very cool, especially loved the visual of watching the full moon rise behind her at one point during the night), the aromas of paella, the feel of trying to balance some of these messy bites and using multiple napkins because of juicy drippings down your arm but you can’t stop and won’t stop even though you’re already full.
Feast PDX 2016 Night Market Feast PDX 2016 Night Market DJ above the people and the moon rising behind her

Not counting beverages (a dozen wineries and additional dozen beverage partners who are distilleries, breweries and cideries) and other food sponsors, there were almost twenty participating chefs alone with dishes at booths – there’s just no way to have it all. But I invite you to purchase tickets for the 2017 Night Market next year when they go on sale and come over next year and try.

Bites from Chefs

Maylin Chavez from Olympia Oyster Bar (Portland, OR): Oysters on the half Shell with Agua Chile Rojo, Pickled Cactus Leaves, Avocado, and Micro Cilantro
Benjamin Gonzales from Nuestra Cocina (Portland, OR): Tacos de Cecina Adobada – Smoked marinated Snake River Farms pork loin with salsa verde
Scott Ketterman from Crown Paella (Portland, OR): Playa Paella with dungeness crab and fried calamari. You can tell that I am so desperately trying to rationalize throwing a paella party I am so in love with that huge pan…
Kelly Myers from Xico (Portland, OR): Totopos, a perfect balance of crisp vehicle and topping of chile de arbol salsa, topped with cotija cheese, crema, lime, cilantro and onion that you can also find on Xico’s happy hour menu.
Dustin Koerner from Andina (Portland, OR): Rillettes Anticuchera de Conejo, love the color highlight from the purple potato
Alex Barkley from Manolin (Seattle, WA): Watermelon, Albacore, Quinoa
Tony Maws from Craigie on Main (Cambridge, MA): Green Chile Chicken Wings, messy to eat but so good!
Paul Kahan from Dove’s Luncheonette (Chicago, IL): Pozole Rojo, a pork hominy stew with fried clams
Alvin Cailan from Eggslut (Los Angeles, CA): Chicharrónes de Harina with Snow Crab Ceviche
José Chesa from Chesa (Portland, OR) made Cono, an Escabeche style duck, avocado, orange-sweet potato, crispy plantain, pimenton-garlic salt in (duh) a cone
BJ Smith from Smokehouse Tavern (Portland, OR): Smoked Snake River Farms vaca frita and pickled alliums
Rene Ortiz from Launderette (Austin, TX): Chifa, well loved by me and most of the crowd for being so refreshing
Billy Schumaker from Taqueria Nueve (Portland, OR): Surtido de res, Oaxacan black bean puree, spiced Mexican crema, tostada
Erik Van Kley from Taylor Railworks (Portland, OR): Arancini Ranchero with delicious burrata inside whose creaminess was a perfect foil for that spicy ranchero sauce! You can find this delectable item also on the Taylor Railworks dinner menu.
Rodney Muirhead from Podnah’s Barbecue (Portland, OR): Snake River Farms Beef Rib Taco smothered in burn so good hatch chili cheese sauce was my favorite representive bite of Night market this year
Rick Gencarelli from Lardo (Portland, OR): Denver lamb ribs barbacoa. The line was too long and I got too tuckered out to try these, but I did visit to watch the magic of the always cheerful and energetic Rick who always brings crowd pleasing food
Jami Curl from QUIN (Portland, OR): Fresh and fruity spiced lime candy you can see them diligently rolling onto the stick all night
Feast PDX 2016 Night Market from Tyler Malek from Salt & Straw (Portland, OR): Sweet corn copo with lime zest shaved ice, Oregon sweet corn ice cream, cilantro kola syrup, more shaved ice, black raspberry sweetened condensed milk, and fresh candied marionberry especially. This was most surprising combination and dish for me of the night, with every bite being different depending on which parts of the many layers made it on the spoon.

A Few Night Market Drinks

La Vaquera Descarada cocktail featuring New Deal Distillery Cascadia d’Amore American Bitter Liqueur along with Portland 88 Vodka, Paul Cheneau Lady of Spain Cava Brut, The Bitter Housewife Grapefruit Bitters, demerara simply syrup and grapefruit twist, recipe by Sierra Kirk
I kept going back over and over to the Goose Island booth with their 3 beer cocktails with flavor profiles of Smoke (La Senorita Ahumada with Goose Island’s Sofie Ale with Mezcal), Spice (Sofie Picante with Sofie Ale and Tequila and Jalapeno),, and Citrus (Sofie Gin Spritzer with Sofie Ale with Curacao Orange Peel, Citrus Gin, and Orange). They went with everything – and are also good if you mix any two of these cocktails together
Ransom Spirits (probably currently most known for their gin) booth with a chance to taste a their new whiskey and their potent punch (with Old Tom Gin, Pinot Gris, citrus, sweet, Reverend Nat’s Tepache, and Fizz) was popular with many as I gingerly balanced my plate and the cup with whiskey and cup of punch after reaching the front of the line! Both were very easy to drink and too dangerous for me to return because I thought I might get myself into trouble…
Jacobsen Salt put together a bite and a drink by partnering with Bull In China to offer the messiest bite of the night, Elote that you could wash down with Tijuana Thunder, a cocktail with Hornitas Tequila, Anchos Reyes Chile Liqueur, Peach, Lime, Rainier Tall Boys and Bee Local Honey Water with a Jacobsen’s Salt Habanero salt rim.

I made a call to focus more on food so that I could at least visit almost all the Chefs on the Feast PDX 2016 Night Market lineup, at the expense of not being able to also get to all the beverage and other sponsor booths. So there at least 20 more beverage possibilities I didn’t cover here… Other glimpses I noticed are

USA Pears was packing goodie bags of pears,
Whole Foods offered a healthy fruit plate with salt, sugar, and chili dip,
Milagro Tequila had options of Agua Frescas and Horchata to combine (or not) with their tequila tastings,
Tillamook Dairy ice cream brought their Tillabar with DeGarde Brewing for beer floats,
Talenti Gelato truck dishing scoops on cones of Caramel Cookie Crunch, Coconut Almond Chocolate, and Key Lime Pie…
I think I saw Beau Carr of Ringside and Tom Douglas of the Tom Douglas restaurant empire in Seattle in cordoned areas for special members (I think Chase Bank and Alaska Air).
And more that I missed I’m sure!

If you’re reading this wondering if attending one of these walk-around marquee events of Feast is worth it, I hope you can see from my example of all that Night Market can offer that it really is all that the name promises, truly a Feast and the atmosphere of a festive Night Market with quite a range of options to explore as a food traveler. This is my second time attending the Feast night market – this year the theme was Latin, but you can also see my recap of Night Market from 2015 when the theme was Asian.

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.

Filed Under: Festival Event, Food and Drink, Portland Highlights, Sponsored Post Tagged With: #feastpdx, #feastportland, Alvin Cailan from Eggslut, Arancini Ranchero, Beer Cocktails, Benjamin Gonzales from Nuestra Cocina, Billy Schumaker from Taqueria Nueve, Chesa, Chicharrónes de Harina with Snow Crab Ceviche, Chifa, Crown Paella, Denver lamb ribs barbacoa, Dustin Koerner from Andina, Escabeche style duck, Feast 2016, Feast Night Market, feast pdx, Feast PDX 2016, Feast PDX Night Market, Feast Portland, Feast Portland 2016, Feast Portland 2016 Night Market, Goose Island Beer Cocktails, Goose Island's Sofie Ale with Mezcal, Green Chile Chicken Wings, José Chesa from Chesa, Kelly Myers from Xico, La Senorita Ahumada beer cocktail, La Vaquera Descarada cocktail, Latin themed Night Market, Maylin Chavez of Olympia Oyster Bar, New Deal Distillery Cascadia d'Amore American Bitter Liqueur, Night Market 2016, Nuestra Cocina, Olympia Oyster Bar, Oysters on the half Shell with Agua Chile Rojo, Paul Kahan of Dove's Luncheonette, Playa Paella with dungeness crab and fried calamari, Pozole Rojo, QUIN candy on a stick, Ransom Spirits, Rene Ortiz from Launderette, Rick Gencarelli from Lardo, Rillettes Anticuchera de Conejo, Rodney Muirhead from Podnah's Barbecue, Salt & Straw, Salt & Straw Sweet Corn Copo, Scott Ketterman of Crown Paella, Smoked marinated Snake River Farms pork loin with salsa verde, Smokehouse Tavern, Snake River Farms Beef Rib Taco, Sofie Ale, Sofie Ale and Tequila and Jalapeno, Sofie Ale with Curacao Orange Peel and Citrus Gin and and Orange, Sofie Gin Spritzer, Sofie Picante cocktail, Surtido de res, Sweet Corn Copo, Tacos de cecina adobada, Taylor Railworks, Tony Maws from Craigie on Main, Totopos, TRW, Tyler Malek Sweet Corn Copo, Zidell Farms

Feast PDX Twisted Filipino Dinner

September 21, 2016 by Pechluck 3 Comments

For Feast Portland 2016, which just occurred last week, I was really pleased to see several different ethnic cuisines being highlighted as part of the Dinner Series. The one I attended offered me a chance to try Filipino food, which usually I don’t have much access to in Portland and even when I do get it it’s generally limited to lumpia, adobo, pancit and longanisa (and wishful thinking for me on lechón. Come on Carlo, throw together a pop up event!). This Feast PDX Twisted Filipino Dinner photo recap shows how these star chefs not only shared Filipino food with us, but took it up another level thanks to their restaurant perspective to upgrade it from the traditional family kitchen.

The chefs for the dinner included Portland’s Clyde Common Carlo Lamagna, and his LA Filipino friends Alvin Cailan of Eggslut, Chad and Chase Valencia of pop-up restaurant LASA, Charles Olalia of RiceBar, and Isa Fabro of Unit 120.

As we checked in, we were greeted by a welcome cocktail Bamboo of vermouth, sherry, organic bitters and twist of lime oil. Through the evening, beverage wise there were 3 wine pours, 2 beer bottles, and 3 cocktails by Banjo Amberg offerings for this six course dinner.
Feast PDX Twisted Filipino Dinner, welcome cocktail

More scenes of the dinner overall to set the stage… These 4 photos are not mine (the rest of the post photos are though) and if you look carefully I’m in the background of two of the photos wearing black and white!

Feast Isa Fabro of Unit 120 at the Feast PDX Twisted Filipino Dinner, photo credits Kimberley Hasselbrink Portland Clyde Common Carlo Lamagna plating at the Feast PDX Twisted Filipino Dinner, photo credits Kimberley Hasselbrink
Feast PDX Twisted Filipino Dinner, photo credits for the above 4 photos from Kimberley Hasselbrink

Bread Rolls for the Table

Pan de Sal, Filipino Bread Rolls with Ube Latik butter (purple yam and caramelized coconut milk with palm sugar) by Isa Fabro of Unit 120
Feast Portland 2016 Twisted Filipino Dinner: Pan de Sal

First Course

Mais Con Hielo: corn textures (a dairy free corn mousse with crab fat), finger lime, puffed rice, seawater (specifically, liquids from crab and shellfish) paired with 2014 Columbia Winery Ancient Lakes Riesling. Dish by Charles Olalia of RiceBar.
Feast Portland 2016 Twisted Filipino Dinner Mais Con Hielo: corn textures, finger lime, puffed rice, seawater paired with 2014 Columbia Winery Ancient Lakes Riesling

Second Course

Kinilaw: red snapper, nectarine, lemon cucumber, fermented fresno chili, sugar cane vinegar, shiso, fried shallot paired with 2013 Columbia Winery Chardonnay. Dish by Chad Valencia of pop-up restaurant LASA.
Feast Portland 2016 Twisted Filipino Dinner Kinilaw: red snapper, nectarine, lemon cucumber, fermented fresno chili, sugar cane vinegar paired with 2013 Columbia Winery Chardonnay

Third Course

Abobong Pato: duck adobo croquette (the duck was braised then he reduced the liquid and made into a cake that he deep fried, yay), roasted eggplant custerd, pickled ramps, chicharron paired with Lagunitas Pils.Dish by Carlo Lamagna of Clyde Common.
Feast Portland 2016 Twisted Filipino Dinner Abobong Pato: duck adobo croquette, roasted eggplant custard, pickled ramps, chicharron paired with Lagunitas Pils

Fourth Course

Nilagang Baka: beef brisket, napa cabbage, jasmine rice paired with Lagunitas IPA. Dish by Alvin Cailan of Eggslut. Of all the pairings this was the most transformative with the way the IPA brought out new flavors in the food.
Feast Portland 2016 Twisted Filipino Dinner: Chef Alvin Cailan made Nilagang Baka with beef brisket, napa cabbage, jasmine rice paired with Lagunitas IPA

Fifth Course

Family Style dishes:
Feast PDX Twisted Filipino Dinner: Family Style dishes for the fifth course
Kalderetang Kambing with goat, olives, Jimmy Nardello peppers; by Carlo
Feast Portland 2016 Twisted Filipino Dinner Fifth Course Family Style dishes: Kalderetang Kambing with goat, olives, Jimmy Nardello peppers
Bringhe with heirloom rice, summer vegetables, coconut cream; by Charles

Gailan of Chinese broccoli and Bagoong XO; by Isa

Kare-Kare with lentils, cannellini beans, shitake dashi, peanut butter; by Chase
Feast Portland 2016 Twisted Filipino Dinner Fifth Course Family Style dishes: Kare-Kare with lentils, cannellini beans, shitake dashi, peanut butter
All paired with Mojo Filter cocktail of aged rum, coconut rum, lime, and pineapple gomme or a 2013 Columbia Winery Cabernet Sauvignon

Sixth Course

Coconut Sage Tart with dulcey mousse with coconut tapioca, passion fruit curd, pineapple, and basil and basil blossoms paired with Palmetto cocktail of aged rums, Italian vermouth, Demerara, bitters, lemon and orange oils. Plus an Extra dessert surprise of a mini-Blondie Dish by Isa Fabro of Unit 120.
Feast Portland 2016 Twisted Filipino Dinner: Sixth Course Coconut Sage Course wtih dulcey mousse, passion fruit curd, pineapple, and basil paired with Palmetto cocktail of aged rums, Italian vermouth, Demerara, bitters, lemon and orange oils

Thank you to all the chefs for all the welcoming grins; everyone patiently autographing my menu; the fun atmosphere where they were so proud and enthused to tell us the traditional inspiration for their dish and what they did to add their twist; so many drinks (with a side of swearing starting from the opening speech to cement that we were being treated more like close friends and family rather than just paying customers); and the fact they were laughing and having a good time made sure everyone at the tables eating and drinking (SOOO much food, soooo full) also absorbed that positive energy too. Come back next year!!
The chefs of the Feast PDX Twisted Filipino dinner for 2016
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 is one out of my own pocket ($125 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.

Filed Under: Festival Event, Food and Drink, Sponsored Post Tagged With: #feastpdx, #feastportland, Abobong Pato, Alvin Cailan, Banjo Amberg, Bringhe, Carlo Lamagna, Chad Valencia, Charles Olalia, Chase Valencia, Coconut Sage Tart with dulcey mousse with coconut tapioca, Feast 2016, Feast 2016 Dinner Recap, Feast 2016 Filipino Dinner, Feast 2016 Twisted Filipino Dinner, Feast Filipino Dinner, feast pdx, Feast PDX 2016, Feast Portland, Feast Portland 2016, Filipino Cuisine, Filipino Food, Filipino food movement, Gailan, Isa Fabro, Kalderetang Kambing, Kare-Kare, Kinilaw, Mais Con Hielo, Nilagang Baka, Pan de Sal, Twisted Filipino Dinner recap

Curse of the Haunted Curds 2016 at Portland Brewing

Beer for Breakfast

Course 1

Beer Pairings

Course 2

Beer Pairings

Course 3

Beer Pairings

Feast PDX 2016 Go Get You Some Picnic

Feast PDX 2016 Night Market

Bites from Chefs

A Few Night Market Drinks

Feast PDX Twisted Filipino Dinner

Bread Rolls for the Table

First Course

Second Course

Third Course

Fourth Course

Fifth Course

Sixth Course

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