Tips For Feast Portland 2016 Tickets Sale

Today at 9 AM PST the Feast 2016 schedule is going live.  Then tomorrow, May 20 2016 at 9 AM the website will start selling tickets for the various food and drink events that make up the best food festival in the Northwest. This year, Feast 2016 is scheduled for Thursday September 15th – Sunday 18th, 2016. I would consider myself a huge Feast fan and supporter. I’ve even shared my tips for attending Feast from my previous experiences in the past few years. This time, here are my tips on getting yourself ready for the Feast 2016 Tickets Sale based on the past several years where I have purchased tickets for a couple events.

Feast Portland

Use Multiple Browser Tabs and Calendar the Events

When shopping through the possible events, I like to open tabs for each event on the Feast schedule, and arrange them chronologically Thursday – Sunday. Some of the events will after all be on the same day, and even conflict with each other. I close the tabs for events I don’t want to attend, so I’m left with the ones I have interest in.

Then, I use Google Calendar to set up a calendar hit for each event. I do this to see how long each event is because sometimes I will go to multiple the same day, and seeing them on the calendar helps me see where there is overlap or travel / digestion time and make the hard decisions if some conflict. Inside each event I copy and paste the URL for that specific event page so I can easily get to it – any events I decide against I can easily delete from the calendar later.

Remember the Cost Is More Than Food

Keep in mind that when you see the prices of the events, that it is inclusive of food and drink. Some of the chefs are traveling from other cities so it’s saving you the money of having to travel to experience that food there – and in many cases, you will get to meet that chef. There will be names you recognize. In previous Feasts, I got to exchange words with Hugh Acheson, Aaron Franklin, Mei Lin. I had one last chance to eat food from Homaru Cantu in 2014, and try for the first time some of the unique creations from Dominique Crenn. I took a picture with Ruth Reichl, and Tom Douglas, Stephanie Izard, and Michael Voltaggio.

And, the entire four days is for an important cause as Feast’s mission is to fight hunger in Oregon, so Feast festival net proceeds go towards ending childhood hunger through Partners for a Hunger-Free Oregon and Share Our Strength’s No Kid Hungry.

Feast Portland 2014, Oregon Bounty Grand Tasting

Research Chefs or Events

If you are wondering about what kind of specific experiences in terms of eat and drink some of these events offer, I’ve covered several years of Feast events on the blog before that you can browse to read through. This varies from recapping marquee events like Night Market 2015, Brunch Village 2015Brunch Village 2014, and Sandwich Invitational 2014 and the Sandwich Invitational in 2013. There’s plenty of recaps of other awesome events like Smoked and dinners series events and hands on classes you should also search and read to get your FOMO in gear…

Note that this year the Night Market is switching up themes from an Asian night market to Latin – should be fun!

One of my favorite dishes of the night was the rich dish of Beef Tongue, Roasted Bone Marrow Aioli, Crispy Rice, Pickles by Carlo Lamagna of Clyde Common One of my favorite dishes of the night was the rich dish of Beef Tongue, Roasted Bone Marrow Aioli, Crispy Rice, Pickles by Carlo Lamagna of Clyde Common

If you’re looking for an overview of what it’s like to attend the Oregon Bounty Grand Tasting on Friday or Saturday, I covered it in 2014 and also in 2013. I didn’t write a specific post, but you can find photos I took from the Oregon Bounty in 2015 and also Drink Tank Events 2015 here.

Feast Portland Drink Tank Old MacDonald Had a Brewery Feast Portland Drink Tank Bourbon and Beyond: The New World of American Whiskey

Make sure you read through the names of the chefs participating in an event for favorites. I’ve also sometimes searched the names of chefs if I wasn’t familiar with them already (generally chefs from another city) to see what kind of food viewpoint they represent since it’s an opportunity to meet them and try their food without the cost of traveling to that city! For instance, at Brunch Village in 2014 was when I first learned the name Alvin Cailin, and as soon as I saw he owned something called Egg Slut I knew he’d be among my top few booths I’d visit right away, and I’m thrilled he’ll be back this year to Feast for 2016! I mean, look at his brunch offering from last time…

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

Coordinate With Friends / Go Alone

Browse and talk among those you care about which events you are interested in and want to purchase tickets, and give them a specific deadline of when you want to hear back from them and it needs to be a definite yes or no. Feast isn’t until September, so hopefully it’s just confirming there isn’t a wedding or vacation during that time. If you are mainly looking at the marquee events, since those number many hundreds of guests you will have longer to coordinate since they have a larger number of tickets available. The smaller events obviously have less tickets, so can sell within the day, or hours, sometimes even minutes. Events do and will sell out.

I believe it’s easier to have a specific person be in charge of buying the tickets for the small events (specifically dinner series and hands on events) and then decide how you will exchange money/tickets afterward. Obviously pick the one who will be most responsible AND is sure to be free at 9 AM in case some of the events sell out quickly. I know I’m in charge already of tickets for the Japanese dinner. If there are multiple events, consider have different people in charge of each event purchase.

Once the ticket is confirmed tomorrow, send the calendar invite to your dining companions so that you already have on your calendar so it is definitely blocked and won’t be forgotten or double booked later a few months from now!

Alternatively, just buy the ticket for yourself and worry about coordinating later! Everyone at these events is extremely friendly and loves food and drink – and it is easy to start a conversation with strangers about what they have enjoyed so far at the event. 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.

Prioritize Deciding on the Smaller Events

You have less than 24 hours before the tickets go on sale. Some of them will sell quickly. The fastest thing to sell out are the dinner series events and the smaller events like “fun size events”. These are both smaller affairs then the big marquee events, so that is the first thing you should look at and discuss which one(s) you want to splurge on. Last year, I jumped immediately at the chance to not have to wait hours in line in Austin to get Aaron Franklin’s BBQ and see the legend himself.  Last year that sold out in 15 minutes or so and let me emphasize it’s totally worth it. You can see my recap of the Aaron Franklin Stumptown Coffee Cookout event  from Feast 2015 here.

The most beautiful brisket I've ever seen being carved into slices for me by Aaron Franklin personally The Lonesome Billies entertained us as we waited in line and ate our BBQ

The year before I was a little classier attending a modernist cuisine dinner with a star studded list of chefs for a State of the Art dinner. These are more towards the fine dining than the casual small events, and you could even dress up for them.

Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards Feast 2014 Dinner, State of the Art with Adelsheim Vineyards and Willamette Valley Vineyards, Buttermilk Custard with Truffle served in an Egg, Homaru Cantu

Buy Tickets in Priority Order Event by Event, Small Ones First

I set up a calendar reminder 15 minutes before 9 AM on Friday to prepare to buy the tickets, and I have it blocked so I don’t have anyone setting up a meeting during that time – I’ll even go hide in a conference room. No one is going to interrupt me or get in my way.

I do not buy all my events at once. I immediately purchase each small event immediately. I don’t want to spend time filling up my entire shopping cart and then checking out – so I will check out multiple times.

Multiple tabs are also your friend here – I have them queued up and ready at 9 AM for each event!

I also figure by being prepared to check out as soon as the sales start, and with multiple tabs to try, I have better chances of completing everything before the site traffic gets slammed with everyone else.

At least, the above is what has worked for me.

What events are you looking at attending?

Disclosure: I was granted a Blogger Pass for Feast Portland 2013-5 for blog post and social media coverage but I am not otherwise being compensated. I also purchased my own Feast event tickets each year for additional 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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Dining out For Raphael House

Now in it’s 6th year, the annual Restaurants for Raphael House will take place next Wednesday on May 18, all day. For the event, 40+ restaurants are participating all over Portland where a portion of their proceeds will be donated towards Raphael House. All you have to do is dine out next week on Wednesday at any of those restaurants.


Founded in 1977, Raphael House of Portland is the largest domestic violence shelter in Multnomah County, and is dedicated to fighting the causes and effects of domestic violence. They offer emergency shelter in a confidential location, a 24-hour in-house crisis line, transitional housing and advocacy programs to hundreds of adults and children annually, non-residential advocacy in partnership with the Portland Police Bureau, and also work to bring an end to violence through community outreach and education. Raphael House of Portland has been providing life-saving services to families for more than 38 years.

So please, how about making plans next week on Wednesday for a bite of breakfast and coffee? Or do lunch with a significant other, family, friends or coworkers? And then in the evening, get together with friends after work, or family night out, or date night? There are many restaurants all over to choose from, so it’s so easy to enjoy a good meal and eat for a good cause to help others. Dine out several times May 18th even! 

Every $100 raised during this event will provide one safe night in shelter for an adult or child escaping violence.

Here’s a look at the list: it may still be growing so check at the official Restaurants for Raphael House website.

Southeast

  • Accanto | 2838 SE Belmont St  Serving Italian fare for dinner like handmade pasta, and making the most of lots of local seasonal ingredients. Everything here is good!
    Accanto: potato gnocchi, lamb bolognese, mint and pecorino Accanto: capellini with samphire, garlic, chili, and fennel seed
  • Bazi Bierbrasserie | 1522 SE 32nd Ave Offering Belgian Beers and Food in a kid-friendly atmosphere and has a patio
  • Bread and Ink Cafe | 3610 SE Hawthorne Blvd Roomy, long-lived American restaurant on Hawthorne with a breakfast, lunch, and dinner menu.
  • Chiang Mai | 3145 SE Hawthorne Blvd  Dishing up traditional specialties from Northern Thailand for lunch and dinner,  look for dishes you haven’t seen at a typical Thai food menu like  Gang Hung Lay and Khao Tod Naem Kook and Palo Moo.
  • Farm Spirit | 1414 SE Morrison St Excellent vegan dining experience with a tasting menu that I highly recommend even for those who aren’t vegan, see recaps of my previous experiences dining here in September 2015 and then February 2016.
    Tomato Water, plums, herbs, basil oil, nasturtium capers, cherry tomatoes
  • Fifty Licks Ice Cream | 2021 SE Clinton St One of my favorite ice cream parlors in Portland with traditional as well as nontraditional flavors, including sorbets for the dairy free and cool toppings and the best sffrogato in town. Flavors I’ve enjoyed include Stumptown Coffee, Roasted Milk, Thai Jasmine Rice with Pandan, and toppings of Bee Pollen or Sweet Corn Dust or Potato Chips! Below you can see Jasmine Tea with Apricot with bee pollen topping and then Fifty Licks Buttermilk Fudge Ice Cream with Lime Zest, Peanuts, Candied Ginger, and Shaved bottarga
    Fifty Licks, ice cream samples for our group in little sake cup tasters, this one is Jasmine Tea with Apricot with bee pollen topping Fifty Licks Buttermilk Fudge Ice Cream with Lime Zest, Peanuts, Candied Ginger, and Shaved bottarga
  • Pacific Pie Co. | 1520 SE 7th Ave  Handmade sweet and savory pies (hello Chocolate Bourbon Hazelnut pie, but also Chicken Pot Pie and Shepherd’s Pie and more),  plus other snacks and entrees like polenta with mushroom sauce, sausage rolls, chicken schnitzel, bangers and mash and more for lunch and dinner. I wrote a bit about the Northwest location in this Pacific Pie post here.
    Pacific Pie, Classic Chicken Pot Pie
  • Redwood | 7915 SE Stark St  American restaurant & lounge in Montavilla offering brunch everyday along with lunch and dinner that is a mix of classic (chicken pot pie, mac and cheese, fried brussels sprouts, cheddar and corn fritters) and new (grilled eggplant sandwich, braised tongue sandwich, mussels in house curry).
  • Roost | 1403 SE Belmont St American Bistro offering dinner in the Buckman neighborhood
  • Rose City Coffee Company | 7325 SE Milwaukie Ave Cute coffee house roasting beans daily specializing in fair trade and organic coffees and homemade pastries
  • Ruby Jewel – Hawthorne | 4703 SE Hawthorne Blvd The best ice cream sandwiches with choose your own homemade ice cream and cookies combo in Portland
    Ruby Jewel Scoops
  • Taqueria Nueve | 727 SE Washington St Tasty Mexican food and margaritas with a patio open in the evenings
  • The Country Cat Dinner House & Bar | 7937 SE Stark  Southern food serving brunch (including classic cast iron fried chicken, or chicken fried steak or smoked bbq brisket sandwich) and dinner (from that fried chicken again to a fish fry, duck leg, lamb meatloaf or a dish of whole hog) every day.
    The Country Cat, Portland Oregon, Grilled peaches with Lamb Bacon
  • Ya Hala | 8005 SE Stark St Family owned restaurant specializing in the homey traditional Lebanese cuisine for lunch and dinner.

Northeast

  • Acadia Bistro | 1303 NE Fremont St A New Orleans Bistro with Cajun-Creole food
    Acadia Restaurant Portland, Louisiana Barbeque Shrimp with lemon, black pepper, white wine and butter. I went back to the bowl and spooned the sauce right onto my bread.
  • Altabira City Tavern | 1021 NE Grand Ave #600 Restaurant at the Hotel Eastlund with a fabulous city view rooftop patio offering food and drink right across from the Oregon Convention Center and conveniently close to the Blazers games in Lloyd Center district
    Altabira City Tavern
  • Bella Faccia Pizzeria | 2934 NE Alberta St Funky neighborhood pizza with New York style pizza, including vegan pizza options for lunch and dinner.
  • Beulahland | 118 NE 28th Ave  Coffee and Alehouse offering breakfast, and then beer alongside American eats such as sandwiches & games including pinball or on the TVs (particularly futball/soccer from Europe, as well as local Timbers) during lunch and dinner.
  • Dove Vivi Pizza | 2727 NE Glisan St  Famous cornmeal-crust pizzas, there are also vegan pizza options from 4 PM on. Below are some slices I recently enjoyed, Pesto Pizza with spinach pesto, mozzarella, fontina, ricotta, tomatoes, basil and a slice of Blue Thyme pizza by Dove Vivi with that famous cornmeal crust and blue cheese, mozzarella, caramelized yellow onions and thyme.
    Pesto Pizza with spinach pesto, mozzarella, fontina, ricotta, tomatoes, basil by Dove Vivi with that famous cornmeal crust Blue Thyme pizza by Dove Vivi with that famous cornmeal crust and blue cheese, mozzarella, caramelized yellow onions and thyme
  • Noble Rot Wine Bar & Restaurant | 1111 E Burnside St  Fourth floor restaurant along Burnside Avenue with seasonal ingredients including fro mits own garden and a rooftop patio with city views
  • Pip’s Original Doughnuts & Chai | 4759 NE Fremont St  Fried to order mini doughnuts with chai and coffee beverages open 8 AM – 4 PM
    Pip's Doughnuts One each of their Raw Honey and Sea Salt doughnut and a Meyer Lemon and Pear Butter doughnut, with a sample of either their Smoky Robinson Chai or Heart of Gold Chai
  • Rose and Thistle Public House | 2314 NE Broadway St  Scottish pub drinks and food

North Portland

  • Fino Bistro, Bar & Pizzeria | 8225 N Denver Ave Casual pizza and pasta
  • Las Primas | 3971 N Williams Ave #103  Peruvian eatery serving sandwiches, empanadas & other traditional street food & cocktails for lunch and dinner. I love their happy hour with their pisco sours (the national Peruvian cocktail) and I can’t resist getting the appetizer of Tequeños (Venezuelan Cheese Sticks), a queso blanco filled fried wonton snack served with avocado-lime dip. It’s a popular street food and I see why because they go down very fast. Though it comes with a dip already, I also endorse getting all the little sauces and using this as your vehicle for all of them. Also try the empanada, and a main dish.
    Las Primas Happy Hour, pisco sour (the national Peruvian cocktail) Las Primas addictive appetizer ofTequeños (Venezuelan Cheese Sticks), a queso blanco filled fried wonton snack served with avocado-lime dip. Las Primas addictive appetizer ofTequeños (Venezuelan Cheese Sticks), a queso blanco filled fried wonton snack served with avocado-lime dip. I also endorse getting all the little sauces and using this as your vehicle for all of them
  • Ruby Jewel – Mississippi | 3713 N Mississippi Ave The best ice cream sandwiches with choose your own homemade ice cream and cookies combo in Portland
  • TILT Handcrafted Food Built For The American Workforce, Swan Island | 3449 N Anchor St  Unfussy breakfast fare, cocktails & HUGE juicy burgers for lunch and dinner, all in blue-collar industrial-themed digs on Swan Island. Get a Biscuit or Burger to fill your tummy and share a side of fries. Make sure you save room for pie for dessert.
    Tilt Restaurant, burger Island Trucker includes their fresh ground, 100% natural, local chuck patty, topped then with house baked honey cured ham, beer battered onion rings, grilled pineapple, house recipe teriyaki sauce, swiss cheese, lettuce, mayo on their house recipe bun. Also their beer battered house fries in large

Southwest Portland

  • AQUARIVA | 0470 SW Hamilton Ct Modern dining at the riverfront at the River’s Edge Hotel and Spa
  • GiGi’s Cafe | 6320 SW Capitol Hwy Breakfast and lunch spot offering hashes, scrambles, waffles and sandwiches
  • Mother’s Bistro & Bar | 212 SW Stark St  Cafe and bar with homey decor made a bit more fancy with beautiful chandeliers specializes in hearty comfort-food by moms (traditional, homey, comforting, made from scratch), if your mom really knew how to cook, serving breakfast lunch and dinner. They also serve great Cocktails at the bar, and fabulous French pressed coffee.
    California Avocado Commission and Chef Lisa Schroeder of Mother's Bistro & Bar celebrate June California Avocado Month with an Entree of Grilled Chicken Breast with sauteed onions and peppers topped with avocado and salsa, served with a Macaroni and Cheese with bacon, avocado, tomatoes, cheddar cheese, and topped with cotija cheese and green onions
  • Ruby Jewel – West End | 428 SW 12th Ave  The best ice cream sandwiches with choose your own homemade ice cream and cookies combo in Portland
    Ruby Jewel Scoops
  • Thirst Bistro | 0315 SW Montgomery St #340 Waterfront wine bar and bistro in the South Waterfront area, including a patio right by the river

Northwest Portland

  • Cerulean Wine Bar & Bistro | 1439 NW Marshall St Wine bar and restaurant with an industrial chic setting and a patio
  • Justa Pasta Co. | 1336 NW 19th Ave Offers handmade fresh pasta since 1991
  • Pacific Pie Co. | 1668 NW 23rd Ave Handmade sweet and savory pies (hello Chocolate Bourbon Hazelnut pie, but also Chicken Pot Pie and Shepherd’s Pie and more),  plus other snacks and entrees like polenta with mushroom sauce, sausage rolls, chicken schnitzel, bangers and mash and more for lunch and dinner. I wrote a bit about the Northwest location in this Pacific Pie post here.
    Pacific Pie Food Blogger Event - mini pies! Pacific Pie NW 23rd, Polenta with mushroom sauce, baked polenta with creamy organic crimini mushroom sauce Pacific Pie NW 23rd, Chicken Schnitzel that is skillet fried, seasoned and crumbed chicken breast served with your choice of potato and with a small green salad. I upped it by adding ham and melted Tillamook Cheddar
  • The Fireside | 801 NW 23rd Ave gastropub with New American food and per the name, fireplaces
  • TILT Handcrafted Food Built For The American Workforc, Pearl | 1355 NW Everett St  Unfussy breakfast fare, cocktails & HUGE juicy burgers for lunch and dinner, all in blue-collar industrial-themed digs on Swan Island. Get a Biscuit or Burger to fill your tummy and share a side of fries. Make sure you save room for pie for dessert.

Lake Oswego, Happy Valley, Beaverton

  • Chuck’s Place 148 B Ave Suite 200 (Lake Oswego)  Neighborhood cafe with coffee, tea, and baked goods (particularly the scones) in Lake Oswego.Chuckie Pies
  • Chuckie Pies 430 5th St (Lake Oswego) Neighborhood pizzeria offers classic Neapolitan-style pies in Lake Oswego.
  • Petite Patisserie | 16144 SE Happy Valley Town Center Dr (Happy Valley)   Bakery & coffee shop offering European-inspired baked goods, plus crêpes & sandwiches in Happy Valley.
  • MiNGO | 12600 SW Crescent Street Suite 120 (Beaverton) Italian restaurant right at the Beaverton Central Max stop offering lunch, really excellent happy hour, and dinner
  • Pine Shed Ribs and Barbecue | 17730 Pilkington Rd (Lake Oswego) Rustic bbq at outdoor tables

I know I have plans to support them – I hope you can also make it out for breakfast, lunch, or dinner sometime that day. You can make a difference! Post your support on social media using the hashtag #R4RH.

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Feast 2015 Brunch Village Recap

This weekend is Mother’s Day, which for many people means enjoying brunch. For me, it makes me think of the annual best brunch event ever in Portland, the brunch at Feast Brunch Village. In a mere 2 weeks the schedule for Feast Portland 2016 will go live on May 19 9 AM PST, and I hope Brunch Village makes its 2016 return as a marquee event. If you’re not sure whether Brunch Village is for you, here’s a Feast 2015 Brunch Village Recap so you know how the deliciousness went down last year.

As always, for one price all your food and drink are covered essentially for all you can eat during the time of the event. Last year, this included

Chef Offerings

Whenever I see Rick Gencarelli of Lardo and Grassa at an event I make a beeline because he always has a crowd pleaser dish. This time was no different, delivering with Brisket Benedict with Sunny Quail Eggs and Smoked Hollandaise on a House English Muffin. I mean how adorable is that with the little egg, and how Rick makes sure to lovingly plate each one for you.
At Brunch Village for Feast 2015 Rick Gencarelli of Lardo pleased the crowds with Brisket Benedict - Sunny Quail Eggs, Smoked Hollandaise, House English Muffin At Brunch Village for Feast 2015 Rick Gencarelli of Lardo pleased the crowds with Brisket Benedict - Sunny Quail Eggs, Smoked Hollandaise, House English Muffin At Brunch Village for Feast 2015 Rick Gencarelli of Lardo pleased the crowds with Brisket Benedict - Sunny Quail Eggs, Smoked Hollandaise, House English Muffin

Andrew Carmellini of Locanda Verde from New York offered Lemon Ricotta Pancakes and showed how chefs have no feeling in their fingers anymore and can cook with their bare hands, ha ha.
Brunch Village at Feast 2015 - Andrew Carmellini of Locanda Verde from New York offered Lemon Ricotta Pancakes Brunch Village at Feast 2015 - Andrew Carmellini of Locanda Verde from New York offered Lemon Ricotta Pancakes Brunch Village at Feast 2015 - Andrew Carmellini of Locanda Verde from New York offered Lemon Ricotta Pancakes

Fingers that feel no pain are demonstrated also by the team lead by Daniel N Oseas of Broder as they turned fresh made Aebleskiver with Lingonberry Jam
Brunch Village Feast 2015 the team lead by Daniel N Oseas of Broder Café offered fresh made Aebleskiver with Lingonberry Jam Brunch Village Feast 2015 the team lead by Daniel N Oseas of Broder Café offered fresh made Aebleskiver with Lingonberry Jam Fingers that feel no pain are demonstrated at Brunch Village Feast 2015 by the team lead by Daniel N Oseas of Broder Café as they turned fresh made Aebleskiver with Lingonberry Jam Brunch Village Feast 2015 the team lead by Daniel N Oseas of Broder Café offered fresh made Aebleskiver with Lingonberry Jam

Patrick Fleming of Boke Bowl prepared Spicy Black Bean Pork, Turnip Cake, Small Egg, Berry Bean Bao which delivered on a lot of flavor.
Brunch Village at Feast 2015 - Patrick Fleming of Boke Bowl prepared Spicy Black Bean Pork, Turnip Cake, Small Egg, Berry Bean Bao Brunch Village at Feast 2015 - Patrick Fleming of Boke Bowl prepared Spicy Black Bean Pork, Turnip Cake, Small Egg, Berry Bean Bao Brunch Village at Feast 2015 - Patrick Fleming of Boke Bowl prepared Spicy Black Bean Pork, Turnip Cake, Small Egg, Berry Bean Bao

Also representing Portland chefs at Brunch Village was Jason French of Ned Ludd who created Pork Tenderloin Ham on a Cheesy Corn Cake with Fermented Green Tomato and Cured Egg Yolk.
At Brunch Village Feast 2015, Jason French of Ned Ludd created Pork Tenderloin Ham, Cheesy Corn Cake, Fermented Green Tomato, Cured Egg Yolk At Brunch Village Feast 2015, Jason French of Ned Ludd created Pork Tenderloin Ham, Cheesy Corn Cake, Fermented Green Tomato, Cured Egg Yolk At Brunch Village Feast 2015, Jason French of Ned Ludd created Pork Tenderloin Ham, Cheesy Corn Cake, Fermented Green Tomato, Cured Egg Yolk

Longest line of the Brunch Village 2015 was for Brad Farmerie of Saxon + Parole from New York who impressed (and so did his heroic sous, crackin how many hundreds of eggs the entire event) to offer the adoring crowds Turkish Eggs served with bread to dip. I mean look how many eggs are in that circulator! This was my favorite dish for 2015 Brunch Village.
At Brunch Village for Feast 2015, Brad Farmerie of Saxon + Parole from New York impressed (and so did his heroic sous, crackin eggs the entire event) to offer the adoring crowds Turkish eggs At Brunch Village for Feast 2015, Brad Farmerie of Saxon + Parole from New York impressed (and so did his heroic sous, crackin eggs the entire event) to offer the adoring crowds Turkish eggs At Brunch Village for Feast 2015, Brad Farmerie of Saxon + Parole from New York impressed (and so did his heroic sous, crackin eggs the entire event) to offer the adoring crowds Turkish eggs At Brunch Village for Feast 2015, Brad Farmerie of Saxon + Parole from New York impressed (and so did his heroic sous, crackin eggs the entire event) to offer the adoring crowds Turkish eggs At Brunch Village for Feast 2015, Brad Farmerie of Saxon + Parole from New York impressed (and so did his heroic sous, crackin eggs the entire event) to offer the adoring crowds Turkish eggs At Brunch Village for Feast 2015, Brad Farmerie of Saxon + Parole from New York impressed (and so did his heroic sous, crackin eggs the entire event) to offer the adoring crowds Turkish eggs

I also loved the freshly fried chicken by Simpatica who was rocking it like a well oiled (stainleess steel) machine making their Fried Chicken and Waffles with Green Tomato Syrup. As you can sorta see I went back maybe a couple times… they ran out of waffles but not fried chicken and I can’t complain about a little tray of multiple morsels of fried chicken.
At Brunch Village for Feast 2015 Simpatica pleased the crowd with their Fried Chicken and Waffles with Green Tomato Syrup At Brunch Village for Feast 2015 Simpatica pleased the crowd with their Fried Chicken and Waffles with Green Tomato Syrup At Brunch Village for Feast 2015 Simpatica pleased the crowd with their Fried Chicken and Waffles with Green Tomato Syrup At Brunch Village for Feast 2015 Simpatica pleased the crowd with their Fried Chicken and Waffles with Green Tomato Syrup At Brunch Village for Feast 2015 Simpatica pleased the crowd with their Fried Chicken and Waffles with Green Tomato Syrup At Brunch Village for Feast 2015 Simpatica pleased the crowd with their Fried Chicken and Waffles with Green Tomato Syrup At Brunch Village for Feast 2015 Simpatica pleased the crowd with their Fried Chicken and Waffles with Green Tomato Syrup At Brunch Village for Feast 2015 Simpatica pleased the crowd with their Fried Chicken and Waffles with Green Tomato Syrup

Ben Ford of Ford’s Filling Station from Los Angeles offered Lamb Rillettes, goat cheese, chile, mint
At Brunch Village for Feast 2015, Ben Ford of Ford's Filling Station from Los Angeles offered Lamb Rillettes, goats cheese, chile, mint At Brunch Village for Feast 2015, Ben Ford of Ford's Filling Station from Los Angeles offered Lamb Rillettes, goats cheese, chile, mint

Sarah Schafer of Irving Street Kitchen, always a big supporter of the fight against hunger, made Smoked Bison Brisket Tamales
During Brunch Village at Feast 2015, Sarah Schafer of Irving Street Kitchen, always a big supporter of the fight against hunger, made Smoked Bison Brisket Tamales During Brunch Village at Feast 2015, Sarah Schafer of Irving Street Kitchen, always a big supporter of the fight against hunger, made Smoked Bison Brisket Tamales

Alissa Frice of Frice Pastry brought various kind of Madeleines, including these Biscuits & Gravy Madeleines,  Steak and Egg Madeleines, and also Banana Chocolate Chip Pancake Madeleines.
For Brunch Village Feast 2015, Alissa Frice of Frice Pastry brought various kind of Madeleines, including these Biscuits & Gravy Madeleines For Brunch Village Feast 2015, Alissa Frice of Frice Pastry brought various kind of Madeleines, including these Steak and Egg Madeleines as well as Biscuits & Gravy Madeleines and Banana Chocolate Chip Pancake Madeleines

Nate Snell of Pip’s Original Doughnuts brought his mobile cart to hand out Raw Honey & Sea Salt and Blackberry Lavender mini doughnuts along with Handcrafted Chai. Meanwhile, Jackie Ellis of Beaucoup Bakery from Vancouver BC, Canada offered Petit Chocolate Almond Croissants.
At Feast 2015 Brunch Village Nate Snell of Pip's Original Doughnuts brought his adorable little mobile cart to hand out Raw Honey & Sea Salt and Blackberry Lavender mini doughnuts along with Handcrafted Chai Brunch Village at Feast 2015 - Jackie Ellis of Beaucoup Bakery from Vancouver BC, Canada offered Petit Chocolate Almond Croissant

More Bites and Sips by Participating Sponsors

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 with Sparkling Prosecco or Soda Water
At Feast Brunch Village 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 with Sparkling Prosecco or Soda Water At Feast Brunch Village 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 with Sparkling Prosecco or Soda Water

Titled sponsor of Brunch Village Tillamook brought what they dubbed Pine State’s Tillatart A La Mode with bourbon apple butter and Tillamook Smoked Cheddar
Sponsor at Brunch Village Feast 2015 Tillamook brought what they dubbed Pine State's Tillatart A La Mode with bourbon apple butter and Tillamook Smoked Cheddar Sponsor at Brunch Village Feast 2015 Tillamook brought what they dubbed Pine State's Tillatart A La Mode with bourbon apple butter and Tillamook Smoked Cheddar

Participating Sponsor Whole Foods Market gave us a bit of health with a Balancing Act Smoothie
Participating Sponsor Whole Foods Market at Brunch Village during Feast 2015 gave us a bit of health with a Balancing Act Smoothie Participating Sponsor Whole Foods Market at Brunch Village during Feast 2015 gave us a bit of health with a Balancing Act Smoothie Participating Sponsor Whole Foods Market at Brunch Village during Feast 2015 gave us a bit of health with a Balancing Act Smoothie

Travel Oregon had a booth area where during Feast they had visiting restaurants from Oregon show off dishes from all over the state. This included Novak’s Hungarian Restaurant from Albany, OR who offered Hungarian Meatballs and Red Cabbage for another ethnic take on brunchy food while Sammich of Ashland, OR brought House-Cured Pastrami with Double R Brisket on Light Rye with Swiss, Slaw, and Housemade Russian dressing.
Novak's Hungarian Restaurant from Albany, OR offered Hungarian Meatballs and Red Cabbage for another ethnic take on brunchy food at Brunch Village, Feast 2015 Sammich of Ashland, OR brought House-Cured Pastrami with Double R Brisket on Light Rye with Swiss, Slaw, and Housemade Russian dressing at Brunch Village, Feast 2015 Sammich of Ashland, OR brought House-Cured Pastrami with Double R Brisket on Light Rye with Swiss, Slaw, and Housemade Russian dressing at Brunch Village, Feast 2015

I was also super pumped to see a Nuvrei booth at Brunch Village I adore their croissants and macaroons. Particularly I go for the savory Sesame Thyme or Ham and Cheese croissants instead of the chocolate ones – I always have passed them up for the macaroons but this was my chance to get them! They generously gave each guest a choice a little bagged to take home Matcha Chocolate Crosisant, Chewy Chocolate Cookie, Mini-Canele, Chocolate Croissant, or Matcha Chocolate Almond Croissant. I picked the Matcha Chocolate Almond Croissant.
Nuvrei gave you a choice at Feast 2015 Brunch Village between a little bagged to take home Matcha Chocolate Crosisant, Chewy Chocolate Cookie, Mini-Canele, Chocolate Croissant, or Matcha Chocolate Almond Croissant Nuvrei gave you a choice at Feast 2015 Brunch Village between a little bagged to take home Matcha Chocolate Crosisant, Chewy Chocolate Cookie, Mini-Canele, Chocolate Croissant, or Matcha Chocolate Almond Croissant Nuvrei gave you a choice at Feast 2015 Brunch Village between a little bagged to take home Matcha Chocolate Crosisant, Chewy Chocolate Cookie, Mini-Canele, Chocolate Croissant, or Matcha Chocolate Almond Croissant Nuvrei gave you a choice at Feast 2015 Brunch Village between a little bagged to take home Matcha Chocolate Crosisant, Chewy Chocolate Cookie, Mini-Canele, Chocolate Croissant, or Matcha Chocolate Almond Croissant

What is your favorite brunch place in Portland? What of these brunch bites sounds good to you? Are you doing a Mother’s Day brunch?

Are you thinking of going to Feast Portland this year? Will you be with me at 9 AM on May 19 carefully reading the schedule and prioritizing which events you want to go to, and buying tickets on May 20?

 

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. I also purchased my own Feast event ticket to the Aaron Franklin Stumptown Coffee Cookout.  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

Signature

Portland Monthly Country Brunch 2016

Here’s a look at the Portland Monthly Country Brunch 2016 brunch bites and bloody mary contenders for the Bloody Mary Smackdown. I have previously recapped the Portland Monthly Country Brunch when I attended last year in 2015, the year before in 2014, and then in 2013. If you haven’t heard of this event before, it’s an annual event, now in it’s fifth year, that benefits Zenger Farm.

Portland Monthly Country Brunch 2016 Portland Monthly Country Brunch 2016 - Last year's winner of the Bloody Mary Smackdown Raven and Rose returns with the Full Bloody Irish that includes a Bloody Mary topped with Oregon made (Agrarian Ales) Irish Stout AND bites of a Irish Breakfast for garnish and wins the 2016 Judge's Choice and People's Choice

This year was the first one where the event setup did not have tables and chairs, which left people trying to find room to stand at the hightop cocktail tables or a few stone counters that were placed on top of garbage cans (so you throw your garbage into the center of it where the hole is). Of you were very lucky you might sit really low at a handful of round ottomans with a few end tables. It was that or awkwardly balancing their food and drink standing. The comfortable seating for everyone at previous events was specifically one of the pros for me, and now that advantage is gone. I was lucky in that since I had a VIP ticket that let me an hour before regular tickets, I was the first to grab a chair and part of a small low end table in a corner by the entrance, farthest away from all food and which I shared with a family that included 3 generations. The event is  family friendly since you can buy tickets for food only, and those under 3 years old are free, but it’s hard to agree it’s comfortable for a family with next to no seating.
Portland Monthly Country Brunch 2016 - Spring Kale Salad from Milk Glass Mrkt with Farm Kale Mix, French Lentils, Garlic Dates Pickled Red Onions, and Savory Granola Tossed in a Creamy Sunflower Dressing plus Grain & Gristle's Bloody Mary Smackdown contender of Beet'n to a Bloody Pulp with Pureed Beets, Tomato Juice, OJ, Old Bay, Portland Ketchup Company Vegan Worcestershire Sauce, Tabasco Horseradish Pepper, Bacon Rim and Pickles Spear

The lines for some of the food participants snaked through an entire section of the outdoor area – I’m not sure why they thought to put 5 of the 6 food participants all in one place as they tried to cook and plate dishes while the beverage booths and high tables but otherwise empty space  took up the largest area, inside Castaway. Without seats, people tended to go as soon as they were done eating and drinking, so no more feel to relax and listen to the live music (this year by June Bugs) or a little dancing in front of the stage like in previous years. The June Bugs were fun, performing some folk rock interpretations of some modern pop songs now and then.
Portland Monthly Country Brunch 2016, live music provided by the June Bugs

The main positive is as always that the bloody marys were carefully crafted and were done quickly with a lot if prep work done before. There was never a line of more than a half dozen people in the way to get a Bloody Mary. And, the photo booth station this year by BedMart and Phototainment did inspire some hilarious poses
Portland Monthly Country Brunch 2016 Photo Booth sponsored by BedMart

The six restaurants and food carts offering brunch bites include

  • Screen Door offered my favorite of the brunch bites, Portland Monthly Country Brunch 2016 – Brunch Bite by Screen Door of Shrimp & Grits, wild caught gulf shrimp sauteed with country ham, garlic, tomato, and white wine over parmesan spoon bread
    Portland Monthly Country Brunch 2016 - Brunch Bite by Screen Door of Shrimp & Grits, wild caught gulf shrimp sauteed with country ham, garlic, tomato, and white wine over parmesan spoon bread Portland Monthly Country Brunch 2016 - Brunch Bite by Screen Door of Shrimp & Grits, wild caught gulf shrimp sauteed with country ham, garlic, tomato, and white wine over parmesan spoon bread Portland Monthly Country Brunch 2016 - Brunch Bite by Screen Door of Shrimp & Grits, wild caught gulf shrimp sauteed with country ham, garlic, tomato, and white wine over parmesan spoon bread Portland Monthly Country Brunch 2016 - Brunch Bite by Screen Door of Shrimp & Grits, wild caught gulf shrimp sauteed with country ham, garlic, tomato, and white wine over parmesan spoon bread
  • Broder always does a nice tablescape presentation whenever they are at these food events, which I appreciate. They brought warm fresh aebelskivers with lingonberry which you can watch them making right behind the table. Definitely my second favorite of the brunch bites.
    Portland Monthly Country Brunch 2016 - tablescape by Broder for the aebelskivers with lingonberry Portland Monthly Country Brunch 2016 - brunch bite by Broder of a warm fresh aebelskivers with lingonberry Portland Monthly Country Brunch 2016 - brunch bite by Broder of a warm fresh aebelskivers with lingonberry Portland Monthly Country Brunch 2016 - brunch bite by Broder of a warm fresh aebelskivers with lingonberry Portland Monthly Country Brunch 2016 - brunch bite by Broder of a warm fresh aebelskivers with lingonberry
  • The Dump Truck had the longest line of all the food vendors where you had a choice of 2 dumplings from the menu of Mr Ma’s Special (a pork with green onion and ginger), Bacon Cheeseburger, Down2Earth (vegetarian with portabella and rice noodles with ginger), Potato Curry (vegetarian malaysian style with yellow curry), or the Dump Truck Breakfast with egg, jack cheese, seasoned sausage, red pepper and chive which is what I got to go with the breakfast theme, and since I’ve already tried the others at their usual truck location by SW 12th and Alder.
    Portland Monthly Country Brunch 2016 - brunch bite by The Dump Truck where you had a choice of 2 dumplings from the menu of Mr Ma's Special (a pork with green onion and ginger), Bacon Cheeseburger, Down2Earth (vegetarian with portabella and rice noodles with ginger), Potato Curry (vegetarian malaysian style with yellow curry), or the Dump Truck Breakfast with egg, jack cheese, seasoned sausage, red pepper and chive Portland Monthly Country Brunch 2016 - brunch bite by The Dump Truck where you had a choice of 2 dumplings from the menu of Mr Ma's Special (a pork with green onion and ginger), Bacon Cheeseburger, Down2Earth (vegetarian with portabella and rice noodles with ginger), Potato Curry (vegetarian malaysian style with yellow curry), or the Dump Truck Breakfast with egg, jack cheese, seasoned sausage, red pepper and chive Portland Monthly Country Brunch 2016 - brunch bite by The Dump Truck 2 dumplings of Dump Truck Breakfast with egg, jack cheese, seasoned sausage, red pepper and chive
  • Pip’s Original Doughnuts offered a sample of two of their mini doughnuts, a Raw Honey and Sea Salt doughnut and a Meyer Lemon and Pear Butter doughnut, a sample of either their Smoky Robinson Chai or Heart of Gold Chai
    Portland Monthly Country Brunch 2016 - brunch bite by Pip's Doughnuts of their Raw Honey and Sea Salt doughnut and a Meyer Lemon and Pear Butter doughnut, with a sample of either their Smoky Robinson Chai or Heart of Gold Chai Portland Monthly Country Brunch 2016 - brunch bite by Pip's Doughnuts of their Raw Honey and Sea Salt doughnut and a Meyer Lemon and Pear Butter doughnut, with a sample of either their Smoky Robinson Chai or Heart of Gold Chai Portland Monthly Country Brunch 2016 - brunch bite by Pip's Doughnuts of their Raw Honey and Sea Salt doughnut and a Meyer Lemon and Pear Butter doughnut, with a sample of either their Smoky Robinson Chai or Heart of Gold Chai Portland Monthly Country Brunch 2016 - brunch bite by Pip's Doughnuts of their Raw Honey and Sea Salt doughnut and a Meyer Lemon and Pear Butter doughnut, with a sample of either their Smoky Robinson Chai or Heart of Gold Chai
  • Milk Glass Mrkt offered a nice break from the mostly sweet brunch bites with the Spring Kale Salad from Milk Glass Mrkt with Farm Kale Mix, French Lentils, Garlic Dates Pickled Red Onions, and Savory Granola Tossed in a Creamy Sunflower Dressing that was vegetarian, vegan, and gluten free
    Portland Monthly Country Brunch 2016 - Spring Kale Salad from Milk Glass Mrkt with Farm Kale Mix, French Lentils, Garlic Dates Pickled Red Onions, and Savory Granola Tossed in a Creamy Sunflower Dressing is vegetarian, vegan, and gluten free Portland Monthly Country Brunch 2016 - Spring Kale Salad from Milk Glass Mrkt with Farm Kale Mix, French Lentils, Garlic Dates Pickled Red Onions, and Savory Granola Tossed in a Creamy Sunflower Dressing is vegetarian, vegan, and gluten free
  • Batter PDX Portland Monthly Country Brunch 2016 Brunch Bite of Maple Bacon Pancakes (although this is clearly a waffle…) from Batter Griddle & Drinkery
    Portland Monthly Country Brunch 2016 Brunch Bite of Maple Bacon Pancakes (hey that's what the sign said even though it's clearly a waffle) from Batter Griddle & Drinkery Portland Monthly Country Brunch 2016 Brunch Bite of Maple Bacon Pancakes from Batter Griddle & Drinkery (hey that's what the sign said even though it's clearly a waffle)

Meanwhile, the seven competitors for the Bloody Mary Smackdown (the vodka is from Crater Lake Spirits) include

  • Raven & Rose (2015’s Judges’ Choice Winner) returns with the Full Bloody Irish that includes a Bloody Mary topped with Oregon made (Agrarian Ales) Irish Stout AND bites of a Irish Breakfast for garnish
    Portland Monthly Country Brunch 2016 - Last year's winner of the Bloody Mary Smackdown Raven and Rose returns with the Full Bloody Irish that includes a Bloody Mary topped with Oregon made (Agrarian Ales) Irish Stout AND bites of a Irish Breakfast for garnish Portland Monthly Country Brunch 2016 - Last year's winner of the Bloody Mary Smackdown Raven and Rose returns with the Full Bloody Irish that includes a Bloody Mary topped with Oregon made (Agrarian Ales) Irish Stout AND bites of a Irish Breakfast for garnish
    Once again they won Judge’s Choice, and they were the People’s Choice winner too for 2016.Portland Monthly Country Brunch 2016 - Last year's winner of the Bloody Mary Smackdown Raven and Rose returns with the Full Bloody Irish that includes a Bloody Mary topped with Oregon made (Agrarian Ales) Irish Stout AND bites of a Irish Breakfast for garnish
  • Pizza Jerk just a stack of pizzas ready to be warmed in the oven and then serve as garnish for their Pizza Mary that has a slice of pizza chilling in a sauced up bloody mary that took cues from pizza tomato sauce.
    Portland Monthly Country Brunch 2016 - just a stack of pizzas ready to be warmed in the oven and then serve as garnish for Pizza Jerk's Pizza Mary that has a slice of pizza chilling in a sauced up bloody mary Portland Monthly Country Brunch 2016 - pizzas warmed in the oven and then serve as garnish for Pizza Jerk's Pizza Mary that has a slice of pizza chilling in a sauced up bloody mary Portland Monthly Country Brunch 2016 - pizzas warmed in the oven and then serve as garnish for Pizza Jerk's Pizza Mary that has a slice of pizza chilling in a sauced up bloody mary Portland Monthly Country Brunch 2016 - pizzas warmed in the oven and then serve as garnish for Pizza Jerk's Pizza Mary that has a slice of pizza chilling in a sauced up bloody mary
  • Grain & Gristle Bloody Mary Smackdown entry of the Beet’n to a Bloody Pulp with Pureed Beets, Tomato Juice, OJ, Old Bay, Portland Ketchup Company Vegan Worcestershire Sauce, Tabasco Horseradish Pepper, Bacon Rim and Pickles Spear
    Portland Monthly Country Brunch 2016 - Grain & Gristle's Bloody Mary Smackdown entry of the Beet'n to a Bloody Pulp with Pureed Beets, Tomato Juice, OJ, Old Bay, Portland Ketchup Company Vegan Worcestershire Sauce, Tabasco Horseradish Pepper, Bacon Rim and Pickles Spear Portland Monthly Country Brunch 2016 - Grain & Gristle's Bloody Mary Smackdown entry of the Beet'n to a Bloody Pulp with Pureed Beets, Tomato Juice, OJ, Old Bay, Portland Ketchup Company Vegan Worcestershire Sauce, Tabasco Horseradish Pepper, Bacon Rim and Pickles Spear
  • Besaw’s Maria en Verde, with under ripened green tomatoes used to make a green bloody mary garnished with a smoked oyster
    Portland Monthly Country Brunch 2016 - Bloody Mary Smackdown contender Besaw's with Maria en Verde, with under ripened green tomatoes used to make a green bloody mary garnished with a smoked oyster Portland Monthly Country Brunch 2016 - Bloody Mary Smackdown contender Besaw's with Maria en Verde, with under ripened green tomatoes used to make a green bloody mary garnished with a smoked oyster Portland Monthly Country Brunch 2016 - Bloody Mary Smackdown contender Besaw's with Maria en Verde, with under ripened green tomatoes used to make a green bloody mary garnished with a smoked oyster
  • Boke Bowl presented the Boke Bloody Mary that feature stheir Hot Boke Sauce, Fish Sauce, Housemade Pickles, and Boke’s Buttermilk Fried Chicken (available spicy or extra spicy). I’ve been to Boke Bowl brunch before, and the one at the actual restaurant is pretty impressive in terms of garnish
    Portland Monthly Country Brunch 2016 - Boke Bowl presented the Boke Bloody Mary that feature stheir Hot Boke Sauce, Fish Sauce, Housemade Pickles, and Boke's Buttermilk Fried Chicken (available spicy or extra spicy)
  • My Father’s Place Blood Sucker, a housemade bloody mary mix infused with cilantro and garlic and with lots of aleppo pepper for smokiness in the garnish
    Portland Monthly Country Brunch 2016 - Blood Sucker, a housemade bloody mary mix infused with cilantro and garlic and with lots of aleppo pepper for smokiness in the garnish from Bloody Mary Smackdown contender My Father's Place Portland Monthly Country Brunch 2016 - Blood Sucker, a housemade bloody mary mix infused with cilantro and garlic and with lots of aleppo pepper for smokiness in the garnish from Bloody Mary Smackdown contender My Father's Place Portland Monthly Country Brunch 2016 - Blood Sucker, a housemade bloody mary mix infused with cilantro and garlic and with lots of aleppo pepper for smokiness in the garnish from Bloody Mary Smackdown contender My Father's Place
  • Woodsman Tavern wins for most impressive display with their many many bottles of Bottle Conditioned Bloody Mary with Potato Vodka, Amontillado Shery, Tomato Juice, and Woodsman Secret Bloody Mix with a pepperoni stick
    Portland Monthly Country Brunch 2016 - The Woodsman Tavern brought a Bottle Conditioned Bloody Mary with Potato Vodka, Amontillado Shery, Tomato Juice, and Woodsman Secret Bloody Mix with a pepperoni stick Portland Monthly Country Brunch 2016 - The Woodsman Tavern brought a Bottle Conditioned Bloody Mary with Potato Vodka, Amontillado Shery, Tomato Juice, and Woodsman Secret Bloody Mix with a pepperoni stick Portland Monthly Country Brunch 2016 - The Woodsman Tavern brought a Bottle Conditioned Bloody Mary with Potato Vodka, Amontillado Shery, Tomato Juice, and Woodsman Secret Bloody Mix with a pepperoni stick

For dessert, or to relieve your palate from the spicy bloody marys, Crispin Cider offered Honey Crisp Floats with Crispin Cider’s Honey Crisp Cider and ice cream
Portland Monthly Country Brunch 2016 - Honey Crisp Floats with Crispin Cider's Honey Crisp Cider and ice cream Portland Monthly Country Brunch 2016 - Honey Crisp Floats with Crispin Cider's Honey Crisp Cider and ice cream Portland Monthly Country Brunch 2016 - Honey Crisp Floats with Crispin Cider's Honey Crisp Cider and ice cream

To sober up, Coava Coffee was present with David Mancia coffee sourced from Honduras
Portland Monthly Country Brunch 2016 Coava Coffee Portland Monthly Country Brunch 2016 Coava Coffee Portland Monthly Country Brunch 2016 Coava Coffee brought David Mancia single sourced from Honduras

Additionally, a booth from New Seasons Market sponsor offered Mimosa Gummies, made of orange juice, cava, and grassfed beef gelatin and non alcoholic beverage options of Urban Moonshine Digestive Bitters + Owls Brew Pink and Black Tea Minxer + La Croix Sparkling Water + Lime, and also an option of Urban Moonshine Energy Tonic + Hot Lips Ginger Soda
Portland Monthly Country Brunch 2016 Mimosa Gummies presented by New Seasons, made of orange juice, cava, and grassfed beef gelatin Portland Monthly Country Brunch 2016 Urban Moonshine Digestive Bitters + Owls Brew Pink and Black Tea Minxer + La Croix Sparkling Water + Lime, presented by New Seasons Portland Monthly Country Brunch 2016 Urban Moonshine Energy Tonic + Hot Lips Ginger Soda, presented by New Seasons

Sunshine Dairy also offered two extra beverages, chocolate martinis using Sunshine Dairy and Moon struck Chocolate collaboration full milk Drinking Chocolate.
Portland Monthly Country Brunch 2016 - Sunshine Dairy booth offering two chocolate beverages, this one is the Moonstruck Chocolate Martini with chilled drinking chocolate Portland Monthly Country Brunch 2016 - Sunshine Dairy booth offering two chocolate beverages, this one is the Moonstruck Chocolate Martini with chilled drinking chocolate Portland Monthly Country Brunch 2016 - Sunshine Dairy booth offering two chocolate beverages, this one is the Moonstruck Chocolate Martini with chilled drinking chocolate Portland Monthly Country Brunch 2016 - Sunshine Dairy booth offering two chocolate beverages, this one is the Moonstruck Chocolate Martini with chilled drinking chocolate and hazelnut espresso

Most importantly, Sunshine Dairy brought Sandy, Sunshine Dairy’s newest fuzzy friend at only six weeks old and 90 pounds from an organic dairy farm.
Portland Monthly Country Brunch 2016 - Sandy, Sunshine Dairy's newest fuzzy friend Portland Monthly Country Brunch 2016 - Sandy, Sunshine Dairy's newest fuzzy friend Portland Monthly Country Brunch 2016 - Sandy, Sunshine Dairy's newest fuzzy friend Portland Monthly Country Brunch 2016 - Sandy, Sunshine Dairy's newest fuzzy friend

If some of these bloody marys got you excited and thirsty, there is a new event this year, the Kachka Bloody Mary Bloc Party, that is happening this Sunday May 1, 2016 from 11 AM – 3 PM that also includes brunch bites and housemade bloody marys from

The cost is $30 ticket (buy your tickets here) and is good for a shot of Kachka Horseradish Vodka when you first check in to get your passport in your souvenir shot class. Then the passport is good for one mini bloody mary and one brunch bite at each of the five location with a closing rally at Bit House Saloon from 2 – 3 PM for your vote (votes must be in by 2:30 PM) to hear the winner of the “Best Bloody Mary on Grand.” The first 75 people to purchase a ticket, like myself, also get a Kachka Trucker Hat. I can’t wait to model mine during the event.

I’ll be there!

Do you enjoy bloody marys, and if so what is your favorite bloody mary joint in Portland? If bloody mary is not your brunch beverage of choice, what is?

Signature

Clear Creek Distillery 30th Anniversary

Can you believe that this year marks the Clear Creek Distillery 30th Anniversary? It’s been 30 years since in 1985 Clear Creek first started producing pure fruit brandies based on fruit harvested right here from the orchards of the Pacific Northwest. Headquartered in Portland, Clear Creek Distillery is the second oldest craft distillery in the country and is known for producing unique spirits such as eau de vie, brandy and grappa.

Upcoming Clear Creek 30th Anniversary Events

Clear Creek Distillery Turns 30! Clear Creek Distillery Turns 30!

To celebrate the 30th anniversary, some Portland Clear Creek partners have planned special cocktail-inspired events around Portland:

Wednesday, April 27 from 4-6 PM
Punch Bowl Social + Clear Creek Distillery Tasting
Clear Creek Distillery will offer samples of the popular Pear Brandy, two-year Apple Brandy and Loganberry Liqueur, and the Punch Bowl Social bar team will share specialty cocktails, including Up Apple’s Creek Punch and Loganberry Shake. Executive chef Cory Chunn will prepare complimentary appetizers to pair with the cocktails.

Saturday, April 30 from 11 AM – 5 PM
Clear Creek Distillery Tasting Room Open House and Tastings
Join us at the Clear Creek Distillery Tasting Room in Northwest Portland at 2389 NW Wilson Street, Portland, Oregon for an afternoon of tours and tastings. There will be complimentary distillery tours on the hour from noon to 4 p.m. and up to five free tastings per person of Clear Creek Distillery spirits and liqueurs. You must be over 21 to taste. Children are welcome.

Monday May 2, 8-11 PM
Clear Creek Popup at Teardrop Cocktail Lounge

Saturday, May 7 6 PM
Park Kitchen and Clear Creek Distillery Anniversary Dinner
Join Chef David Sapp for a five-course dinner with drink pairings by Bar Manager Curtis Day. Dinner is $100, including gratuity and pairings. For reservations, please call 503-223-7275 or email info@parkkitchen.com.

5 Course Menu Highlights with Cocktail Pairings

  • Blood orange pear brandy sidecar paired with Spring pea salad, with hazelnuts, grana padano and romesco
  • Portland Meets the Big Apple (hazelnut washed apple brandy, bitters, sweet vermouth) paired with Ayer’s Creek Migration barley, smoked beets, pomegranate and chevre
  • A Collins-style drink with lime, lime cordial, Douglas fir, and Genevere paired with Sunflower risotto, leeks, mushrooms, fir tips
  • McCarthy’s single malt, Sherry, Benedictine, bitters and salt paired with SuDan Farm’s grilled lamb, Your Kitchen Garden spinach, scrapple, caramelized yogurt, and cardoon relish
  • Beverage TBD paired with Double chocolate tart, salted caramel, hazelnut ice cream

Clear Creek Distilery is open daily for tastings (except Thanksgiving and Christmas Day) and is located at 2389 NW Wilson Street, Portland, Oregon

Clear Creek Cocktail and Food Pairing Ideas

I was fortunate enough to attend the Anniversary party, where Matt Mount from Merit Badge mixed up some Clear Creek cocktail recipes from local bartenders from Altabira City Tavern, Bull in China, Clyde Common and Park Kitchen. Overall, I was super impressed with Merit Badge keeping up with the crowds in mixing cocktails for several hours for the anniversary party guests from the cocktail menu below – I wish I had an excuse for using some cocktail catering. So here I am reporting back on some fantastic ideas for cocktails…
Clear Creek Distillery Turns 30! For the Anniversary Party, Merit Badge mixed up some Clear Creek cocktail recipes from local bartenders from Altabira City Tavern, Bull in China, Clyde Common and Park Kitchen

The Diamond Rush cocktail created by Bull In China with Clear Creek Apple Brandy, Honey Syrup, and Lemon Juice was a lovely welcome drink
Clear Creek Distillery Turns 30! The Diamond Rush cocktail curated by Bull In China with Clear Creek Apple Brandy, Honey Syrup, and Lemon Juice Clear Creek Distillery Turns 30! The Diamond Rush cocktail curated by Bull In China with Clear Creek Apple Brandy, Honey Syrup, and Lemon Juice Clear Creek Distillery Turns 30! The Diamond Rush cocktail curated by Bull In China with Clear Creek Apple Brandy, Honey Syrup, and Lemon Juice

The Forest Old Fashioned cocktail created by Merit Badge with Trails End Bourbon, Clear Creek Eau De Vie Douglas Fir, Simple Syrup, and The Bitter Housewife Aromatic Bitters
Clear Creek Distillery Turns 30! The Forest Old Fashioned cocktail curated by Merit Badge with Trails End Bourbon, Clear Creek Eau De Vie Douglas Fir, Simple Syrup, and The Bitter Housewife Aromatic Bitters Clear Creek Distillery Turns 30! The Forest Old Fashioned cocktail curated by Merit Badge with Trails End Bourbon, Clear Creek Eau De Vie Douglas Fir, Simple Syrup, and The Bitter Housewife Aromatic Bitters

The Destined For Sun cocktail created by Becca June of Altabira City Tavern with Clear Creek Apple Brandy, Cocchi Americano, Creme Yvette, Bittered Sling Moondog Loup-Garou Bitters was my favorite of the evening.
Clear Creek Distillery Turns 30! The Destined For Sun cocktail curated by Becca June of Altabira with Clear Creek Apple Brandy, Cocchi Americano, Creme Yvette, Bittered Sling Moondog Loup-Garou Bitters

The Pear Collins cocktail created by Jeffrey Morganthaler of Clyde Commons with Clear Creek Pear Brandy, Lemon Juice, Simple Syrup, and Water was super refreshing.
Clear Creek Distillery Turns 30! The Pear Collins cocktail curated by Jeffrey Morganthaler of Clyde Commons with Clear Creek Pear Brandy, Lemon Juice, Simple Syrup, and Water

The Pear Brandy Sidecar cocktail created by Kevin Ludwig of Park Kitchen with Clear Creek Pear Brandy, Cointreau, Lemon Juice, Lime Juice, Orange Juice, and Simple Syrup
Clear Creek Distillery Turns 30! The Pear Brandy Sidecar cocktail curated by Kevin Ludwig of Park Kitchen with Clear Creek Pear Brandy, Cointreau, Lemon Juice, Lime Juice, Orange Juice, and Simple Syrup Clear Creek Distillery Turns 30! The Pear Brandy Sidecar cocktail curated by Kevin Ludwig of Park Kitchen with Clear Creek Pear Brandy, Cointreau, Lemon Juice, Lime Juice, Orange Juice, and Simple Syrup

Some of the food spread for the anniversary party was courtesy of Tournant and featured local cheese and charcuterie with olives, nuts, pickles and crackers, seasonal crudites with roasted shallot dip, salt boiled potatoes with romesco sauce, and Blue Cheese Tart with Williams Pear Brandy Poached Pears and Oregon Hazelnuts.
Clear Creek Distillery Turns 30! Some of the food spread courtesy of Tournant featuring local cheese and charcuterie with olives, nuts, pickles and crackers, seasonal crudites with roasted shallot dip, salt boiled potatoes with romesco sauce, and Blue Cheese Tart with Williams Pear Brandy Poached Pears and Oregon Hazelnuts Clear Creek Distillery Turns 30! Some of the food spread courtesy of Tournant featuring local cheese and charcuterie with olives, nuts, pickles and crackers, seasonal crudites with roasted shallot dip, salt boiled potatoes with romesco sauce, and Blue Cheese Tart with Williams Pear Brandy Poached Pears and Oregon Hazelnuts Clear Creek Distillery Turns 30! Some of the food spread courtesy of Tournant featuring local cheese and charcuterie with olives, nuts, pickles and crackers, seasonal crudites with roasted shallot dip, salt boiled potatoes with romesco sauce, and Blue Cheese Tart with Williams Pear Brandy Poached Pears and Oregon Hazelnuts

If you haven’t heard of Tournant, they are the new branch of old friend PDX Oyster Social and rebrand of Foster’s Craft Cooking. They are expanding from their always spectacular traveling raw bar so that instead of being nomadic gypsies roaming event spaces of Portland, they can also offer their own space.

I’m still thinking about their raw bar from this night. For Clear Creek’s 30th, they brought a Dill Chilled Brined Mussels with Doug Fir Eau De Vie Aioli, Fresh Pacific NW Oysters on the half shell with ginger shallot mignonette, and how chubby and enticing are those fat Grappa Moscato Poached Shrimp with Pickled Mustard Seeds?
Clear Creek Distillery Turns 30! Some of the raw bar by Tournant / PDX Oyster Social Clear Creek Distillery Turns 30! Some of the raw bar by Tournant / PDX Oyster Social, these are Chilled Brined Mussels with Doug Fir Eau De Vie Aioli Clear Creek Distillery Turns 30! Some of the raw bar by Tournant / PDX Oyster Social, these are Fresh Pacific NW Oysters on the half shell with ginger shallot mignonette Clear Creek Distillery Turns 30! Some of the raw bar by Tournant / PDX Oyster Social, these are Grappa Moscato Poached Shrimp with Pickled Mustard Seeds and Dill Chilled Brined Mussels with Doug Fir Eau De Vie Aioli

And Ruby Jewel offered a Douglas Fir Brandy Ice Cream Sandwich with Clear Creek Eau De Vie Douglas Fir and Lemon Cookies
Clear Creek Distillery Turns 30! Ruby Jewel offered a Douglas Fir Brandy Ice Cream Sandwich with and and Lemon Cookies Clear Creek Distillery Turns 30! Ruby Jewel offered a Douglas Fir Brandy Ice Cream Sandwich with and and Lemon Cookies

Which of these cocktails sounds most interesting to you? Did you know about Clear Creek Distilling and they have a tasting room in Slabtown?

Clear Creek Distilery is open daily for tastings (except Thanksgiving and Christmas Day) and is located at 2389 NW Wilson Street, Portland, Oregon.

Congratulations and Happy Anniversary Clear Creek Distillery!

Signature