A look at a Plate and Pitchfork Dinner

August 19, 2016 by 1 Comment

Every summer, Plate and Pitchfork has been creating farm to table dinner events to help people appreciate and celebrate the journey and connection of the hard work of farmers to the incredible local food that can nourish us in nutrition and spirit. Each Plate and Pitchfork dinner takes advantage of highlighting the freshest seasonal ingredients from local farms picked at the height of flavor, prepared fantastically thanks to the expertise of a variety of partnering local chefs, and then guests dine al fresco at actual farms after a farm tour.
Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms.

I attended my first Plate & Pitchfork dinner recently, which took place at Diggin’ Roots Farm in Molalla, Oregon. At this particular dinner on August 13 the chef trio of Chef Maya Lovelace from Mae, Chef Tommy Habetz of Pizza Jerk & Bunk Sandwiches, and Chef Mika Paredes of Girls Club PDX, and wines from Brooks. Here’s a look at some of the experience after we checked in…
Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms.

Wine Tasting Reception

Wine tasting reception with the guest winemaker, Brooks Wine who was pouring their 2015 Pinot Blanc as everyone checks in and passed hors’dourves
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: at this dinner the guest winemaker was Brooks Wines, here pouring 2015 Pinot Blanc Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: at this dinner the guest winemaker was Brooks Wines, here pouring 2015 Pinot Blanc Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms

Pizza Bianca with Diggin’ Roots Caponata
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Pizza Bianca with Diggin' Roots Caponata Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Pizza Bianca with Diggin' Roots Caponata

Bacon Fat Fried Shishito Peppers with pickled ramp and buttermilk vinaigrette
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Bacon Fat Fried Shishito Peppers with pickled ramp and buttermilk vinaigrette

Goat cheese crostatas with caramelized Siskiyou sweet onion
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Angel biscuits with cucumber benedictine, heirloom tomato, bourbon barrel smoked salt and toasted benne Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Angel biscuits with cucumber benedictine, heirloom tomato, bourbon barrel smoked salt and toasted benne

Angel biscuits with cucumber benedictine, heirloom tomato, bourbon barrel smoked salt and toasted benne
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Angel biscuits with cucumber benedictine, heirloom tomato, bourbon barrel smoked salt and toasted benne Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Angel biscuits with cucumber benedictine, heirloom tomato, bourbon barrel smoked salt and toasted benne Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Angel biscuits with cucumber benedictine, heirloom tomato, bourbon barrel smoked salt and toasted benne

Farm Tour

Farm tour led by the host farmer to see the fields and learn about the farm’s history, operations and products. Our half of the group was led by Conner and son Wendell while his wife/mom of Wendell Sarah led the other group on the walk around Diggin’ Roots farm.
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner. They had their heirloom tomatoes at dinner and they were available to purchase to take home as well Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner admiring peppers Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner admiring peppers Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner admiring peppers Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner admiring peppers Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner admiring peppers Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner admiring peppers

Dinner

The chefs have prepared a family-style meal with produce plucked from the fields we just toured.
Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms.

Grand Central Bakery bread was at each end of the table for 8.
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Grand Central Bakery bread was at each end of the table for 8. Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Grand Central Bakery bread was at each end of the table for 8.

Stone ground cornbread panzanella with lemon cucumber, pickled onion, romano beans, summer herbs, indigo apple tomatoes and sweet Jimmy Nardello yogurt, served with Brooks Wines 2014 Willamette Valley Riesling
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Stone ground cornbread panzanella with lemon cucumber, pickled onion, romano beans, summer herbs, indigo apple tomatoes and sweet Jimmy Nardello yogurt, served with Brooks Wines 2014 Willamette Valley Riesling

Lemon Bucatini with roasted heirloom tomatoes served with Brooks Wines 2015 Brooks Estate Riesling
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Lemon Bucatini with roasted heirloom tomatoes served with Brooks Wines 2015 Brooks Estate Riesling

A look at the atmosphere as we are eating the bucatini – the sun is slowly going down, giving us a relief from the heat
Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms.

Lamb Arista, cast iron fried red gold potatoes with romano beans and dill creme fraiche served with Brooks Wines 2014 Janus Pinot Noir
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Lamb Arista, cast iron fried red gold potatoes with romano beans and dill creme fraiche served with Brooks Wines 2014 Janus Pinot Noir Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Lamb Arista, cast iron fried red gold potatoes with romano beans and dill creme fraiche served with Brooks Wines 2014 Janus Pinot Noir

The gorgeous horizon as we sip coffee and have dessert
Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms.
Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms.

Zucchini olive oil cake with cream cheese ice cream and Riesling caramel with optional beverage of Marigold Coffee using Guatemalan coffee beans
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Zucchini olive oil cake with cream cheese ice cream and Riesling caramel with Marigold Coffee Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Zucchini olive oil cake with cream cheese ice cream and Riesling caramel with Marigold Coffee

The dinners are all inclusive of gratuity and beverages. Non-alcoholic beverages are always available, and it is listed which particular dinners can accommodate vegetarian meals with advance reservation only. All the dinners are for age of 21+ only, no pets, no smoking (the child and dog you see are residents of the farm). Seats are assigned at the tables of 8, but you can request ahead of time to be seated with certain party members.

To find out about the Plate and Pitchfork Dinner schedule, sign up for their mailing list so you can find out when the schedule for Summer 2017 will be announced and tickets go on sale.

Thank you Maya, Mika, and Tommy and the farmers with your local produce and Brooks Wines and everyone who is a Plate and Pitchfork partner for the delicious Plate and Pitchfork Farm to Table dinner.
Thank you the chef trio of Chef Maya Lovelace from Mae, Chef Tommy Habetz of Pizza Jerk & Bunk Sandwiches, and Chef Mika Paredes of Girls Club PDX, Diggin' Roots farm for the location and all the farmers with your local produce for the delicious Plate and Pitchfork dinner.

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Feast Sandwich Invitational 2014 Recap

September 22, 2014 by 9 Comments

Here is my Feast Sandwich Invitational 2014 Recap. Just like when I attended (and recapped)  last year, it was the first big event for Feast Portland. This year it was held on Thursday September 18th from 6-9:00 PM at Directors Park.
Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014

Overall, the Widmer Brothers Brewing Sandwich Invitational presented by Dave’s Killer Bread offered 14 sandwiches competing for a People’s Choice award and also a Judge’s Choice award, as well as free-flowing Widmer beer, wines from Columbia Crest, Columbia Winery, Erath, Hawks View Cellars, Northstar and Union Wine Co as well as vodka cocktails from Reyka Vodka and some bonus grilled cheese sandwiches courtesy of Tillamook Cheese.

Like all of the Feast events, the net proceeds of the Sandwich Invitational go towards ending childhood hunger in Oregon through Partners for a Hunger-Free Oregon and Share Our Strength. In it’s first two years, Feast has been able to raise $99,000 so far so the price of admission is not only all inclusive of all this food and drink, it’s also for a worthy and important cause.

But let’s get to the food porn photos right? The 14 sandwiches!

  • Hugh Acheson of Empire State South (Atlanta, GA). Nothing but love for his sweet goofyness and for bringing Pimento Cheese sandwiches, though I would have wanted much bigger smears of pimento cheese and more pimento or hot sauce. Yes,  maybe I thought photographing Hugh was of critical importance versus the sandwich.
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Hugh Acheson of Empire State South (Atlanta, GA). Nothing but love for his sweet goofyness and for bringing pimento cheese. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Hugh Acheson of Empire State South (Atlanta, GA). Nothing but love for his sweet goofyness and for bringing pimento cheese.
  • Dustin Clark of upcoming restaurant The Oddfellow Social (Portland, OR) and known for having been the chef behind what was Wildwood created one of my favorite sandwiches of the night, a Pressed Water Buffalo Short Rib and Sichuan Pickled Cucumber Sandwich.
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Dustin Clark of upcoming restaurant The Oddfellow Social (Portland, OR) and known for having been the chef behind what was Wildwood created one of my favorite sandwiches of the night, a Pressed Water Buffalo Short Rib and Sichuan Pickled Cucumber Sandwich. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Dustin Clark of upcoming restaurant The Oddfellow Social (Portland, OR) and known for having been the chef behind what was Wildwood created one of my favorite sandwiches of the night, a Pressed Water Buffalo Short Rib and Sichuan Pickled Cucumber Sandwich. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Dustin Clark of upcoming restaurant The Oddfellow Social (Portland, OR) and known for having been the chef behind what was Wildwood created one of my favorite sandwiches of the night, a Pressed Water Buffalo Short Rib and Sichuan Pickled Cucumber Sandwich.
  • Chris Cosentino of the upcoming restaurant Cockscomb (San Francisco, CA) and I could not pry any information/detail of what it will have decided to have a little fun by calling his sandwich the “Cicciolina” in honor of the Italian porn star/former politician famous for exposing her breasts in parliament and founder of Democracy, Nature and Love Party (DNA) which besides promoting same sex marriage and minimum wage for youths, also wanted to make it legal to open brothels. I guess I have to thank Chris for making me google and learn about her, even though I wonder if he was partially motivated by being able to have a sandwich sign that had nipples. Ahem. Anyway, I believe the Cicciolina was composed of porchetta, pork liver spread, pâté de champagne, mortadella, pickled carrot, basil, radish, red Fresno and fish sauce. It so happens that another of his sandwiches is currently at Lardo as one of the Chefwich series sandwiches. You can get this month at Lardo right now the chefwich called The Yardbird with chicken liver, crispy chicken skin, butter lettuce, heirloom tomato, pickled red onion,toasted birdseed pullman, and a portion of the proceeds will be donated to the Michael J Fox Foundation
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Chris Cosentino, of upcoming Cockscomb in San Francisco CA decided to have a little fun by calling his sandwich the Cicciolina in honor of the Italian porn star/former politician Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Chris Cosentino, of upcoming Cockscomb in San Francisco CA decided to have a little fun by calling his sandwich the Cicciolina in honor of the Italian porn star/former politician
  • Scott Dolich of The Bent Brick (Portland, OR) had my vote for the best sandwich of the night with his BBQ Goat Frybread. If you are drooling like I am just looking at the pics, I believe on their happy hour menu at the Bent Brick they offer a BBQ Lamb Frybread version, which is even better only in that you will get to enjoy 1 or more of bar manager Michelle’s cocktails along with it then!
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Scott Dolich of The Bent Brick (Portland, OR) had my vote for the best sandwich of the nite with his BBQ Goat Frybread Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Scott Dolich of The Bent Brick (Portland, OR) had my vote for the best sandwich of the nite with his BBQ Goat Frybread Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Scott Dolich of The Bent Brick (Portland, OR) had my vote for the best sandwich of the nite with his BBQ Goat Frybread Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Scott Dolich of The Bent Brick (Portland, OR) had my vote for the best sandwich of the nite with his BBQ Goat Frybread Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Scott Dolich of The Bent Brick (Portland, OR) had my vote for the best sandwich of the nite with his BBQ Goat Frybread Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Scott Dolich of The Bent Brick (Portland, OR) had my vote for the best sandwich of the nite with his BBQ Goat Frybread
  • Rick Gencarelli of Lardo (Portland, OR) presented a smokey pork burger with dirty mustard, peach, American cheese, and arugula that ended up being one of the two longest lines for sandwiches of the festival. It does make for a beautiful little slider, though since I’ve had the Lardo burger along with their Dirty Fries on more than one occasion, this slider though filling just is not as awesome as what you can get normally at Lardo. So if you feel like you missed out, get yourself to one of the two locations of Lardo right now and get their burger, because I think it’s even better than this was!
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Rick Gencarelli of Lardo (Portland, OR) presented a smokey pork burger with dirty mustard, peach, American cheese, and arugula that ended up being one of the two longest lines for sandwiches of the festival Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Rick Gencarelli of Lardo (Portland, OR) presented a smokey pork burger with dirty mustard, peach, American cheese, and arugula that ended up being one of the two longest lines for sandwiches of the festival Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Rick Gencarelli of Lardo (Portland, OR) presented a smokey pork burger with dirty mustard, peach, American cheese, and arugula that ended up being one of the two longest lines for sandwiches of the festival
  • Tommy Habetz of Bunk Sandwiches (Portland, OR) not only was killing it with their slow roasted duck and foie banh mi with duck liver and fois gras pate, jalapeno, cilantro, basil, daikon and carrot pickles, but they even upped the ante from the mariachi band of last year to a a one man hot dog band. I am only sorry I was too short to take a good photo when in the gathered audience of the hot dog band. Thankfully you can get this tasty sandwich at Bunk Sandwiches now on their menu at their Water Avenue location.
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Tommy Habetz of Bunk Sandwiches (Portland, OR) not only was killing it with their slow roasted duck and foie banh mi with uck liver and fois gras pate, jalapeno, cilantro, basil, daikon and carrot pickles, but they even upped the ante from the mariachi band of last year to a a one man hot dog band. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Tommy Habetz of Bunk Sandwiches (Portland, OR) not only was killing it with their slow roasted duck and foie banh mi with uck liver and fois gras pate, jalapeno, cilantro, basil, daikon and carrot pickles, but they even upped the ante from the mariachi band of last year to a a one man hot dog band. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Tommy Habetz of Bunk Sandwiches (Portland, OR) not only was killing it with their slow roasted duck and foie banh mi with uck liver and fois gras pate, jalapeno, cilantro, basil, daikon and carrot pickles, but they even upped the ante from the mariachi band of last year to a a one man hot dog band.
  • Derek Hanson of Broder Nord (Portland, OR) was not afraid of the chicken skin with his offering of Gravlax, Skyr, Pickled Cucumber, Crispy Chicken Skin on Rye Bread. I was happy to see the Skyr, which is a that yogurty spread you see on the bread with the gravlax as they are such an iconic Norwegian/Swedish/Icelandic ingredients. My rye was pretty dry, unfortunately, which could have been forgiven with more chicken skin or gravlax.
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Derek Hanson of Broder Nord (Portland, OR) was not afraid of the chicken skin with his offering of Gravlax, Skyr, Pickled Cucumber, Crispy Chicken Skin on Rye Bread Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Derek Hanson of Broder Nord (Portland, OR) was not afraid of the chicken skin with his offering of Gravlax, Skyr, Pickled Cucumber, Crispy Chicken Skin on Rye Bread
  • Eric Joppie of  Bar Avignon (Portland, OR) really pushed what is a sandwich with his 2 croutons with his offering of a deconstructed Cubano. Still, the pork that I saw being cut right from the whole pig I saw behind the booth was moist, tender, full of flavor so it was enjoyable.
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Eric Joppie of Bar Avignon really pushed what is a sandwich with his 2 croutons with his offering of a deconstructed Cubano. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Eric Joppie of Bar Avignon really pushed what is a sandwich with his 2 croutons with his offering of a deconstructed Cubano. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Eric Joppie of Bar Avignon really pushed what is a sandwich with his 2 croutons with his offering of a deconstructed Cubano.
  • Paul Kahan representing The Publican (Chicago, IL) got me excited when I saw his selected hashtag of #Boom and the ingredients of his Return of The Gyro included pork, eggplant, yogurt, fun, fenugreek, and flavor. Also he had claws with marker scrawl of “Bear Down” and proclaiming this the official sandwich of the Chicago Blackhawks, bring out all my Chicago sports team pride. The result was also a sandwich that was very well balanced and tasted lighter than so many of the fattier meat sandwiches that were being offered. So it’s ok I ate two right? This was one of my favorite sandwiches of the night.
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Paul Kahan representing The Publican (Chicago, IL) Return of The Gyro included pork, eggplant, yogurt, fun, fenugreek, and flavor. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Paul Kahan representing The Publican (Chicago, IL) Return of The Gyro included pork, eggplant, yogurt, fun, fenugreek, and flavor. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Paul Kahan representing The Publican (Chicago, IL) Return of The Gyro included pork, eggplant, yogurt, fun, fenugreek, and flavor. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Paul Kahan representing The Publican (Chicago, IL) Return of The Gyro included pork, eggplant, yogurt, fun, fenugreek, and flavor.
  • Stephanie Pearl Kimmel of  Marché (Eugene, OR) presented a sandwich that I had towards the end of the night, a Moroccan lamb pocket bread of harissa aioli, cilantro pesto and side of root vegetable slaw and apparently forgot to photograph. Oops! I do remember eating it, and really enjoying the slaw! The Oregonian did get a photo of it in their article.
  • Tyler Malek of  Salt & Straw (Portland, OR) was the People’s Choice winner with the only sweet and dessert offering of the evening, a PB&J ice cream sandwich an open face stack with grilled bread, marionberry jam and peanut butter ice cream and whipped cream topped with peanut butter Captain Crunch. Everyone had this sandwich I think- it had the longest line of the night!
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Tyler Malek of Salt & Straw (Portland, OR) was the People's Choice winner with the only sweet and dessert offering of the evening, a PB&J ice cream sandwich Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Tyler Malek of Salt & Straw (Portland, OR) was the People's Choice winner with the only sweet and dessert offering of the evening, a PB&J ice cream sandwich Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Tyler Malek of Salt & Straw (Portland, OR) was the People's Choice winner with the only sweet and dessert offering of the evening, a PB&J ice cream sandwich
  • Matt McCallister of FT33 (Dallas, TX) also brought pimento cheese, but upped it by making it a Bologna and Pimento Cheese Sandwich.
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Matt McCallister of FT33 (Dallas, TX) also brought pimento cheese, but upped it by making it a Bologna and Pimento Cheese Sandwich. Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Matt McCallister of FT33 (Dallas, TX) also brought pimento cheese, but upped it by making it a Bologna and Pimento Cheese Sandwich.
  • Bonnie Morales of Kachka (Portland, OR) earned the Judge’s Choice award with her Smoked Sprats, Egg, Smetana on Butter Fried Toasts. If you want to give it a try, she has a similar option under appetizers at her Kachka restaurant under cold zakuski, Baltic Sprat Buterbrodi.
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Bonnie Morales of Kachka (Portland, OR) earned the Judge's Choice award with her Smoked Sprats, Egg, Smetana on Butter Fried Toasts Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Bonnie Morales of Kachka (Portland, OR) earned the Judge's Choice award with her Smoked Sprats, Egg, Smetana on Butter Fried Toasts Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Bonnie Morales of Kachka (Portland, OR) earned the Judge's Choice award with her Smoked Sprats, Egg, Smetana on Butter Fried Toasts
  • Cathy Whims of Nostrana (Portland, OR) was still giving out a relaxed vibe from her return from Hawaii as she presented her sandwich of Peach Whim Smoked Lamb Ham, Cresenze Cheese, Watercress, Tomato, and Spicy Onion Relish which was paired with the Widmer Portlandic Porter, my favorite sandwich and Widmer beer pairing of the night.
    Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Cathy Whims of Nostrana (Portland, OR) was still giving out a relaxed vibe from her return from Hawaii as she presented her sandwich of Peach Whim Smoked Lamb Ham, Cresenze Cheese, WAtercress, Tomato, and Spicy Onion Relish which was paired with the Widmer Portlandic Porter, my favorite sandwich and Widmer beer pairing of the night Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Cathy Whims of Nostrana (Portland, OR) was still giving out a relaxed vibe from her return from Hawaii as she presented her sandwich of Peach Whim Smoked Lamb Ham, Cresenze Cheese, WAtercress, Tomato, and Spicy Onion Relish which was paired with the Widmer Portlandic Porter, my favorite sandwich and Widmer beer pairing of the night Widmer Brothers Brewing Sandwich Invitational presented by Dave's Killer Bread, Feast 2014. Cathy Whims of Nostrana (Portland, OR) was still giving out a relaxed vibe from her return from Hawaii as she presented her sandwich of Peach Whim Smoked Lamb Ham, Cresenze Cheese, WAtercress, Tomato, and Spicy Onion Relish which was paired with the Widmer Portlandic Porter, my favorite sandwich and Widmer beer pairing of the night

For more gorgeous photos from this year’s Feast Sandwich Invitational 2014, check out fellow bloggers armed with real cameras instead of my smartphone and also with an incredible photographic eye, Michelle of Hummingbird High and her photo essay or Irvin of Eat The Love, back for his second round of Feast with his Photo Essay: Feast Portland 2014, Day 1.

There are also some photos available at the Oregonian’s The Three Best Bites from the Sandwich Invitational article .

This is my second recap: my first was for the Oregon Grand Bounty Tasting on Friday and Saturday. My next recap will be for a Feast dinner!

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

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