Portland, Oregon / 9.18.17

Portland, Oregon – Portland is a food and beverage city.  We love good food crafted and cared for and beverages using real ingredients with a local flair.  We also love sharing our bounty with others.  Feast Portland is the perfect event to show our wares and this year’s extravaganza did not disappoint.  “Going into year six, we could not be more proud to celebrate the best of our city and the best of our state alongside some of the most inspiring culinary leaders in North America. There’s simply no place like Portland in September, when the bounty of Oregon is in full effect,” said festival co-Founders Mike Thelin and Carrie Welch in a press release.  Everyone I spoke with at the various events were happy, excited, comfortable, and sated.

Oregon’s infamous gray skies and clouds mostly steered clear for the weekend and crowds were enthusiastic about the food, chef line up, events, and venues.  Feedback during the event also praised the event as being very well-run.  Volunteers wore bright yellow t-shirts and were all willing to help.  Some lines were long to get to food and beverages, but not so terribly long you felt hopeless.  If you wanted to try a dish it was definitely accessible and worth the wait.

Besides the beautiful venues (Zidell Yards, I am talking to you) and celebrity chefs (Christina Tosi fever) the food and beverages were the shining stars.  There were so many interesting events, noteworthy chefs, and beautiful things to eat.  Below is just a small sample of Feast’s incredible offerings:

Portland’s sweetheart: Salt & Straw.  Their special Feast flavor collaboration – Gramercy Tavern’s Apple Cheddar Ice Cream with a Brandy Magic Shell.  It was as good as it sounds!

Where have you been all of my life, Blossom Bros?  A botanical infused, effervescent wine spritzer.  So cool, so light, and not overly sweet and cloying.  Flavors include Blood Orange and Ginger Root, Pink Grapefruit and Honeycomb, and White Peach & Jasmine Flower.  This isn’t your mom’s wine coolers from the 80’s.

Speaking of wine, we loved seeing our Washington neighbors represented at Feast.  They poured some amazing varietals.

Perfect pairings for that wine is cheese.  And there was lots of delicious cheese at Feast.  Seen here Ancient Heritage Hannah, Portland Creamery Chevre, Face Rock 2-Year Cheddar, and Cheesorizo Ancho Chili.

Rogue Creamery

Oregonian pride:  Bob’s Red Mill.  How fortunate we are to have Bob’s call our state their home.

New Season’s Market wins the sassiest booth in my book!  Peanut butter, bananas, and lots of personality.

Chef Earl Ninsom made one of the tastiest bites at the Grand Tasting: Seared Pork Coppa, Seasonal Fruit, and Papaya Salad.  So much goodness in one bite.  Visit one of his Portland resturants: Paadee or Langbaan.

Nicky Farms’ spiced Wild Boar Ragout Matsutake Shoyu Caramel & Sticky Rice by Chef Dan Robayo.

Portland’s own Smith Tea.

Clear Creek Distillery Triple Spritz.  Cranberry liqueur, sparkling water, orange bitters.  Yum!

Fried Chicken and a donut by The Waiting Room.

Chefs Diego Galicia and Rico Torres of Mixtli cooking on Portland’s Finex cast iron at the Williams Sonoma booth.

Petunia’s Pies and Pastries.  These cookies were so soft and delicious.  I could’ve had a baker’s dozen!

Feast swag!

Visiting chefs included: Abraham Conlon and Adrienne Lo of Fat Rice (Chicago, IL), Alvin Cailan of Unit 120 (Los Angeles, CA), Barbara Lynch of Barbara Lynch Gruppo (Boston, MA), Brad Farmerie of Public, Saxon + Parole (New York, NY), Bryan Lee Weaver of Butcher & Bee (Nashville, TN), Christina Tosi of Milkbar (New York, NY), Clare Gordon of General Porpoise Coffee and Doughnuts (Seattle, WA), Daniela Soto-Innes of Cosme (New York, NY), Derek Dammann of Maison Publique (Montréal, Canada), Edouardo Jordan of JuneBaby (Seattle, WA), Enrique Olvera of Cosme (New York, NY), Ethan Stowell of Ethan Stowell Restaurants (Seattle, WA), Gabrielle Hamilton of Prune (New York, NY), Greg Baxtrom of Olmsted (New York, NY), Ignacio Mattos of Estela (New York, NY), Isa Fabro of Unit 120 (Los Angeles, CA), Jean-Paul Bourgeois of Blue Smoke (New York, NY), Jeremiah Langhorne of The Dabney (Washington, DC), Joshua Henderson of Vestal (Seattle, WA), John Tesar of Knife at The Highland Dallas (Dallas, TX), Josef Centeno of Bar Amá (Los Angeles, CA), Julia Sherman of Salad for President (New York, NY), Laura Sawicki of Launderette (Austin, TX), Matt Fortner of Lola (Seattle, WA), Mike Anthony of Gramercy Tavern (New York, NY), Mike Solomonov of Zahav (Philadelphia, PA), Nina Compton of Compère Lapin (New Orleans, LA), Ravi Kapur of Liholiho Yacht Club (San Francisco, CA), Rene Ortiz of Launderette (Austin, TX), Sam Mason of OddFellows (New York, NY), Tom Douglas of Tom Douglas Restaurants (Seattle, WA), Tony Cervone of Souvla (San Francisco, CA), and Tyson Cole of Hai Hospitality (Austin, TX).

Local Oregon chefs included: Aaron Barnett (St. Jack), Allen Routt (The Painted Lady), Andy Ricker (Pok Pok), Beau Carr (RingSide Steakhouse), Ben Bettinger (Big’s Chicken), Benjamin Gonzales (Nuestra Cocina), BJ Smith (Smokehouse Tavern), Bonnie Morales (Kachka), Carlo Lamagna (Clyde Common), Cathy Whims (Nostrana), Chris Cosentino (Jackrabbit), Chris DiMinno (Jackrabbit), Daniel Oseas (Broder), David Sapp (Park Kitchen), Derek McCarthy (Pastaworks at Providore Fine Foods), Dolan Lane (Kimpton Hotels/ Red Star Tavern), Doug Adams (Bullard Restaurant), Dustin Clark (Besaw’s), Dustin Koerner (Andina), Earl Ninsom (Langbaan), Elias Cairo (Olympia Provisions), Enrique Sanchez-Rodriguez (Local Ocean Seafood), Erik Van Kley (Taylor Railworks), Gabe Rosen (Biwa) Gabrielle Rucker (Le Pigeon), Geovanna Salas (Castagna), Greg Denton & Gabrielle Quiñonez Denton (Ox), Gregory Gourdet (Departure), Han Ly Hwang (Kim Jong Grillin), Jackie Sappington (The Country Cat), Jason French (Ned Ludd), Jenn Louis (Ray), Jin Soo Yang (Bamboo Sushi), Joel Stocks & Will Presich (Holdfast & Deadshot), John Gorham (Toro Bravo), John Stewart (Meat Cheese Bread), José Chesa (Chesa), Joshua McFadden (Ava Gene’s), Justin Wills (Restaurant Beck), Justin Woodward (Castagna), Kate McMillen (Lauretta Jean’s), Katy Millard (Coquine), Ken Gordon (Kenny & Zukes Delicatessen), Kim Boyce (Bakeshop), Kristen Murray (Maurice), Kyle Lattimer & Paul Losch (Ruddick Wood), Kyo Koo (Danwei Canting), Leather Storrs (Noble Rot), Lisa Schroeder (Mother’s Bistro), Matt Christianson (Urban Farmer Restaurant), Matt Sigler (Figlia), Maya Lovelace (Mae), Melissa McMillan (Sammich and Pastramie Zombie), Naomi Pomeroy (Beast), Patrick Fleming (Boke Bowl), Pete Moss (Double Dragon), Peter Cho (Han Oak), Rachel Yang (Revelry), Rich Meyer (Trifecta Tavern and Bakery), Rick Gencarelli (Lardo), Luke Zembo (Slow Bar), Rodney Muirhead (Podnah’s Barbecue), Sam Smith (Tusk), Sarah Minnick (Lovely’s Fifty Fifty), Sarah Schafer (Irving Street Kitchen), Scott Dolich (Park Kitchen), Scott Ketterman (Crown Paella), Sunny Jin (JORY, at The Allison), Tim Alves (Bottle + Kitchen), Tim Healea (Little T Baker), Tommy Habetz & Nick Wood (Bunk Sandwiches), Troy MacLarty (Bollywood Theater), Tyler Malek (Salt & Straw), and Vitaly Paley (Imperial).