Come to Portland for Foodie Fun: Feast Portland Tix Still Available

Can you believe it? There are still some Feast Portland event tickets left!

Yes, many Feast events sold out within minutes back in June, but there are several stellar Feast events with tickets still available including: 

• Main Events: 
• 80s vs 90s
• Friday and Saturday Grand Tasting Presented by New Seasons Market
• Brunch Village Presented by Bob's Red Mill
• Fun-Size Events
• Basically Bar Trivia
• Big Feast in Little China
• Healthyish 5Kish
• Iron Mixologist: City of Roses Editon
• Nouveau Bistro
• Feast Sunday Tailgate
• Classes:
• Macramé & Rosé
• Pigeon Toe Ceramics + Lord Birthday: Dream Muggin'
• Drink Tank:
• The New (Old) Italy
• Act Naturally: Natural Wine Comes of Age
• Tickled Pink: Why Rosé-inspired Ciders and Beers are Taking Over

Grilled Cheese Grill on Portland’s Funky Alberta Street

Portland, Oregon is known for pop up restaurants and food truck cuisine. But imagine my delight, as a grilled cheese lover, to find a trailer kitchen devoted to gourmet grilled cheese sandwiches. These were not the grilled Velveeta sandwiches of my youth, but carefully thought out, creative delights with locally sourced ingredients.

A gourmet grilled cheese sandwich? Yes, that is what Portland’s Grilled Cheese Grill does so well. They serve up simple to elaborate grilled cheese sandwiches at three locations. We went to the Alberta Street location in North Portland one day. The grill was in a food trailer and patrons sat outside on picnic tables or inside in the funky converted school bus.

Oh yes, they have sandwiches other than cheese. Try the Original Cheesus burger. It’s a burger between two grilled cheese sandwiches. Only $9.50. And yes, they have gluten free and vegan options.

But we were totally impressed with The Mondor for $7.25. The Mondor included Tillamook pepper jack cheese, avocado, fresh red onion and roasted red peppers on multigrain wheat. You could add bacon or turkey for $2.00. Couple that with a beverage and you’re set for a tasty budget-conscious lunch and probably will take some of it home.

Good breads, great ingredients.

More Food Carts

Once you enjoy a grilled cheese sandwich that is a gourmet treat, you might want to venture out and try more cart finds.  Eater PDX has their top food carts mapped out to make that easy.

Food carts have become part of the Portland culture and the food is excellent. Portland has over 500 food carts available at any given time. Most carts are organized into what are called “Pods.” These are surface lots with more than a few carts. Here is a map where you’ll find these Pods. And, the FoodCartsPortland.com website has things organized for your phone. Their iPhone and Android app is always updated with the current location of the carts. You can find the app here.

More Information
Grilled Cheese Grill Address: 1027 NE Alberta St.

Portland, Oregon

Food Cart Blog

Celebrate the Holidays New Orleans-Style at Acadia in Portland

 

Located in the Sabin/Irvington neighborhood of Portland, Acadia has been serving modern American cuisine rooted in Louisiana food traditions since 2001.  The restaurant uses locally-grown fruits, vegetables and meats, as well as exclusively wild caught seafood from the Gulf coast and Pacific Northwest. 

Once again, Acadia Bistro chef/owner Seamus Foran is continuing the restaurant’s long-standing tradition of hosting Christmas Eve Réveillion Dinner and a rousing New Year’s Eve.  Derived from the 18^th century Creole tradition, “réveillon” comes from the French word for “awakening” and refers to a late night/early morning meal served after midnight mass on Christmas Eve.  Hungry families returning from church services would feast on a sumptuous meal that had been laid out in advance.  Acadia has been hosting a Réveillion Dinner since 2004 and remains a popular option for diners who want to enjoy time out with family and friends, without getting the kitchen dirty.

For both evenings, the set menus consist of four courses of traditional Cajun and Creole dishes, as well as updated classics.  Acadia’s Réveillion Dinner will be served from 5:00 p.m. to 10:00 p.m. on Sunday, December 24^th.  The cost is $70 per guest, and reservations are strongly recommended. 

Save room for Bread Pudding!

Acadia’s Réveillion Dinner 

Menu:

Lagniappe
Crawfish Deviled Egg

First Course (choice of):


Hushpuppies with orange horseradish marmalade

Louisiana style BBQ shrimp

Local Chanterelle Mushroom Toast with smoked onion relish and fresh herbs

Cornmeal Fried Willapa Bay Oysters with miso-remoulade 

Second Course (choice of):


Field Greens Salad with creole mustard vinaigrette and crumbled egg

Apple Salad with frisee, feta, roasted beets and orange bourbon vinaigrette

Acadian Gumbo with andouille, blue crab, gulf shrimps, crawfish and okra

Louisiana Snappin’ Turtle Soup with sherry and hard cooked egg 

Entrée Course (choice of):


Grilled NY Striploin with horseradish whipped potatoes, truffle butter, and jus de veau

Confit Duck Leg with cornmeal waffle, winter chicories and red chili honey

Gulf Shrimp Madeleine with watercress and fried onion

Almond Crusted Seabream with delicata squash, blue crab, mandarins and brown butter vinaigrette

Goat Cheese Gnocchi with brown butter fried sage, chanterelle mushrooms, toasted pumpkin seeds, and roasted carrot puree 

Dessert Course (choice of):


Vanilla Bean Bread pudding with toasted pecans and salted whiskey caramel sauce

Chocolate Buttermilk Cake with brown butter sea salt ice cream and ganache

Rainbow Carrot Cake with sweet cinnamon chèvre, and candied pepitas

New Year's Eve at Acadia

On Sunday, December 31st, the little Bistro starts rocking again with a special New Year’s Eve multi-course dinner commencing at 5:00 p.m. until the ball drops.  The cost is $60 per guest, reservations strongly recommended.  Menu:

Lagniappe

Smoked Tomato Soup

First (choice of):

Hush Puppies orange-horseradish marmalade

Louisiana BBQ Shrimp lemon, butter, black pepper and rosemary

Chanterelle Mushroom & Onion Toast balsamic charred cipollini, fresh herbs

Cornmeal Fried Willapa Bay Oysters with red curry cream and cucumbers

Second (choice of):

Field Greens Salad crumbled egg and creole mustard vinaigrette

Roasted Beet Salad arugula, baby kale, pomegranate seeds, lemon vinaigrette and whipped chèvre

Cajun Country Gumbo with chicken and andouille sausage

Third (choice of):

Braised Beef Brisket with “round-up” beans and smoked onion relish

Fried Louisiana Catfish with spinach Madeleine dressing, ginger-orange aioli, watercress

Smoked Pork Cheeks with white cheddar grits, bourbon peach jam, and mint gremolata

Louisiana Gulf Shrimp with crawfish stuffing, smoked tomato butter, and celery root remoulade

Goat Cheese Gnocchi with apples, sage, chanterelle mushrooms, pecans and roasted carrot puree

Dessert (choice of):

Bread Pudding with bourbon caramel sauce, pecans, whipped cream

Chocolate Pot de Crème

Carrot Cake with sweet-cinnamon chèvre, pepitas

As the restaurant will be serving only the set menus on these evenings and seating is limited, reservations are recommended.  Call (503) 249-5001 to reserve seats.

About Acadia

Acadia is located at 1303 NE Fremont St. in Portland.  For reservations, please call (503) 249-5001.  www.acadiapdx.com.

Note: Information provided by Heather Jones Consulting and posted as a courtesy.

Taste of Tulalip Oktoberfest 2017: Bavarian Journey In Washington

I’ve enjoyed the cuisine at the Tulalip Resort Casino north of Seattle, WA so have no doubt that theses special Oktoberfest offerings will be quite a draw.

Holding true to Tulalip Resort Casino fashion, the culinary team will draw from the original Munich Oktoberfest for their first annual Taste of Tulalip Oktoberfest on Friday, September 22 from 6 pm to 9 pm at The Draft Sports Bar and Grill Patio. Sommelier Tom Thompson and Executive Chef Perry Mascitti will showcase authentic German dishes along with imported, local, and domestic Oktoberfest inspired beer at the enjoyable Taste of Tulalip celebration. Tickets are priced at $45 per person, ages 21 and over.
 

The Draft’s Chef Brent Clarkson carefully prepared the menu with options including hearty platters of Uli’s Famous Brats and Sauerkraut, Beer and Cheese Soup with Bavarian Pretzel Crouton, and a traditional Spätzle Bake (German Spätzle pasta lightly buttered and layered with Black Forest ham and Emmenthaler cheese topped with caramelized onions). Rounding out the selections are a Savory Bavarian Pretzel Bread Pudding with mustard caraway rye cream, Pork Schnitzel “Pops” topped with bacon and wild mushroom cream sauce, and a Cheese and Wurst Display, featuring traditional German frankfurter and classic Weiss Wurst sausages (served with an assortment of cheeses, pickled vegetables, gherkins, and breads).

Tom Thompson’s team will serve up a grand selection of beers from noteworthy breweries featuring: Backwoods Brewing, Deschutes, Dru Bru, Georgetown Brewing, Leinenkugel's, Sam Adams, Sierra Nevada, Hofbräu, Paulaner, and the Hacker-Pschorr.

During the evening’s festivities, guests can take their chance with lady luck and enter to win from one of two raffle drawings. The two prizes will each include two tickets to the Robert Cray show on November 17, 2017, one overnight stay at Tulalip (some restrictions may apply) and a $100 dining credit applied to the winner’s room.

Doors open for the Taste of Tulalip Oktoberfest 2017 at 6 pm and tickets are priced at $45 per person all-inclusive. To purchase tickets, call (360) 716-1625. All attendees must be 21 and over.

The Resort didn’t think a one day celebration was enough for this beloved, time honored Bavarian festival, so they started the celebration early at the following eateries, which will feature German fare from September 5 through October 31, 2017:

Cedars Cafe will serve Bavarian style Wiener Schnitzel with warm sweet and sour coleslaw, mashed potatoes; topped with crispy onion straws, lemon beurre blanc, and blackberry sauce. Dessert includes Cedars’ Black Forest Ice Cream Sundae with chocolate ice cream, Kirsch cherry compote, whip cream, and chocolate shavings.

Blackfish Wild Salmon Grill presents their Seared Apple Marinated Duck Breast with apple-duck demi & Thuringer sausage with apple-mustard demi, along with onion potatoes, green beans, red cabbage and bacon and a dessert featuring Apple-Raisin Strudel with vanilla bean ice cream.

Carvery/Hotel Espresso makes their mark with Bavarian Ham Sandwich Black Forest ham on a fresh Bavarian pretzel roll, Munster cheese, dill pickles, and stone ground mustard.

The Draft Sports Bar will offer Pork Schnitzel Pops bite sized pork thinly pounded, skewered, breaded, fried golden brown and topped with bacon and wild mushroom cream sauce. Served with warm bacon potato salad and braised apple and red cabbage.

Tulalip Bay’s menu is embellished for the season with Spicy Sausage and Truffle Potato Fritter with stone ground mustard sauce and a dessert of Linzer Torte with beer ice cream.

Eagles Buffet will offer Amber Ale Braised Beef Brisket with buttered Spätzle in September and Bavarian Pork Ribs with braised red cabbage in October.

For more information about Oktoberfest 2017, visit TulalipResort.com. Don’t forget to wear your lederhosen!

High On a Hog: Portland Chefs and Cannabis Fed Pigs

Why am I not surprised. After all, Portland is home to very creative award-winning chefs. And, it also is home to legal recreational and therapeutic marijuana. So it was just announced that September 13^th, 2107 will be the date for a High on a Hog collaborative dinner.

James Beard Chef Vitaly Paley welcomes Michelin-starred Chef Brad Farmerie of Saxon + Parole in New York City for an innovative High on a Hog dinner on Wednesday, Sept.13.

Join Chef Paley, Chef Farmerie, and Headwaters Executive Chef, Tim Eckard, as they explore the uncharted territory where fine dining and cannabis coincide. This six-course menu will feature a variety of cuts and preparations from pigs that were raised on a diet of cannabis their entire lives from Dave Hoyel’s Moto Perpetuo Farm. 

These “stoner swines” as they’re known, are fed the unsaleable remnants from marijuana plants that would otherwise be disposed of. This is an old practice that is gaining popularity as it cuts down on waste, adds a unique and savory flavor, and makes for happy pigs!

Beverage pairings will also be served with each course, with a Cannabidiol (CBD) cocktail to be served first.

The three chefs are excited to collaborate on this groundbreaking dinner, implementing fine dining techniques in an unexplored region of the culinary landscape. Guests can look forward to these world-renowned chefs letting their creativity run wild with possibility. The evening’s meal will feature the different uses of cannabis and hemp, but no products will contain THC, the psychoactive compound in marijuana. 

WHEN

Wednesday, September 13th

6:30 - 10:00pm

WHERE

Headwaters

1001 SW Broadway St,

Portland, OR 97205

DETAILS

Tickets are $125 per person, inclusive of food, beverages, and gratuity.

Tickets are available online through Eventbrite.com

This is a 21+ event

Feast 2017 Schedule and Tickets: More Fun-Size Events, More Dinners, And An Inspiring Line-up Of Chefs

On Your Mark, Get Set, Go! Feast On!

Bon Appétit Presents Feast Portland returns better than ever for the sixth year, September 14^th-17^th, 2017. Festival tickets will be available to purchase starting at 9am PST on Friday, June 2^nd at http://www.feastportland.com/

With deep Pacific Northwest roots and a mission to reflect and celebrate the most relevant food and drink trends regionally and globally, Bon Appétit Presents Feast Portland is widely considered one of the country’s coolest culinary festivals. The four-day festival brings together both legendary and emerging culinary talent at more than 40 events in stunning venues across Portland, Oregon. With a schedule packed with large-scale marquee events, intimate fun-sized events, once-in-a-lifetime dinners, tasting panels, hands-on classes and industry parties, there are countless ways to Feast. 

Bon Appétit Presents Feast Portland has donated more than $300,000 to local and national charity partners working to end childhood hunger. In 2017, Feast Portland will partner exclusively with Partners for a Hunger-Free Oregon. 

  

2017 Participating Chefs

Visiting chefs include: 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 include: 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).

2017 Feast Portland Events

Bigger than a dinner but smaller than a Feast marquee event, Fun-Size events make a triumphant return in 2017 with a handful of intimate and out-of-the-box experiences including: The Late, Late Show: Adventures in Takeout features the work of chefs Abraham Conlon and Adrienne Lo (Fat Rice, Chicago), Kyo Koo (Danwei Canting, PDX), Han Ly Hwang (Kim Jong Grillin’, PDX) Gabe Rosen (Biwa, PDX) and Bonnie Morales (Kachka, PDX). Vegetables: A Love Story, Featuring Healthyish by Bon Appétit has a dream team of creative vegetable-focused chefs - Edouardo Jordan (JuneBaby, Seattle), Joshua McFadden (Ava Gene’s, PDX) Bryan Lee Weaver (Butcher and Bee, Nashville), Julia Sherman (Salad for President, NYC), David Sapp (Park Kitchen, PDX), Scott Dolich (Park Kitchen, PDX), and Tyler Malek (Salt & Straw, PDX/San Francisco) and Josh Alsberg (Rubinette Produce, PDX). Because Breakfast boasts the most Instagram-ready collection of small pastries, crepes, breakfast goodies, delicious donuts, morning cocktails and inspired riffs on coffee drinks that you’re likely to find outside of Paris, featuring Jehnee Rains (Suzette, PDX), Kim Boyce (Bakeshop), Clare Gordon (General Porpoise Coffee and Doughnuts, Seattle), and Michael Scelfo (Waypoint, Boston). Pizza & Burgers goes back to basics with Tommy Habetz (Pizza Jerk, PDX), Sarah Minnick (Lovely's Fifty Fifty, PDX), John Gorham (Bless Your Heart Burgers, PDX) and Luke Zembo (Slow Bar, PDX).

There are vibrant night markets all around the world and The Feast Portland Night Market Presented by Alaska Airlines Visa Signature Card is among America’s best. Outside under the stars with views of Portland’s downtown skyline and colorful Tilikum Crossing, the Night Market is an irresistible array of exotic tastes, kaleidoscopic sights and DJ-fueled sounds. This high-energy, Latin-themed event is lit by festive lights and warmed by the collective buzz of where to eat next, with food from more than 20 standout chefs from coast to coast. It’s a taste of Latin America, Spain and more right here on the banks of the Willamette. 

There’s no better way to kick of the best food weekend ever than at Sandwich Invitational Presented by The Portland Trail Blazers. When 18 all-star chefs bring their ‘A’-game to the Rose Quarter Commons, the awesomeness scoreboard is gonna light up like a Portland Trail Blazers blow-out win. Expect a high-flying affair where featured chefs put some crazy spin-moves on the classic definition of “sandwich.” Throw down some title-worthy cocktails, exceptional craft brews and fine wines. Join the panel of esteemed judges in voting for a favorite creation to see who will hoist the coveted Sandwich Invitational championship trophy.

Where there’s smoke, there’s fire. And where there’s fire, there’s Smoked! Presented by Tillamook—Feast’s over-the-top take on the backyard cookout of your wildest imagination. It all goes down at The Fields in the Pearl District, where there’s grass under your feet and the iconic Fremont Bridge providing the backdrop. When the sun dips behind Forest Park, the glow of giant, flaming grills lights the way as 22 world-class chefs serve up the amazing and the unexpected. There’s a noteworthy array of cocktails, fine wines and craft beers to cool it all down, too. It’s every carnivore’s smoky dream sequence—wandering from grill station to grill station in a meat-fueled, blissful state. 

The Grand Tasting Presented by New Seasons Market takes a full block in the heart of downtown Portland, Pioneer Courthouse Square, and transforms it into a veritable mosh pit of amazing food, drink and discovery. Jump in and get friendly with more than 80 vendors, including some of the best chefs, vintners, brewers, bakers, cheesemakers and food artisans from the Northwest and across the country. The Grand Tasting is Feast’s largest tasting event, where guests find their favorites side-by-side with those who’ll define tomorrow’s taste trends—from handcrafted chocolates and cheeses to innovation of the liquid variety.

No matter what you believe, there’s always room for a little food worship on Sunday morning. Brunch Village is all about starting a little late and moving a little bit slow—bathrobe and bedhead are fully optional. Expect an eye-opening, international food and beverage dreamland, led by master brunch makers from New York, New Orleans, Austin and, of course, many of Portland’s brunch mainstays. It all takes place within the cozy confines of downtown Portland’s Pioneer Courthouse Square.

Drink Tank panels shine the spotlight on some of the country’s best winemakers, brewers and distillers. Discuss and taste the hottest trends in the beverage world, including gin, American Single Malt Whiskey, punch, rosé, Beaujolais, and Pilsners with a panel of national experts and moderators like Wine Editor of Bon Appétit Marissa Ross, Executive Editor of Imbibe Paul Clarke, and certified cicerone and beer writer Lucy Burningham.

Learn directly from the masters in dynamic workspaces at Feast Portland’s Hands-On Classes. 2017 classes include Hot Stove Society’s Dumpling Fest: A Hands-On Dumpling Class with Chef Tom Douglas; Drink Like a Pro: Demystifying the Cocktail; Bon Appétit’s “Inside The Test Kitchen”; Ice Cream Social the Lazy, No-Fuss Way with Food52 co-founders Amanda Hesser and Merrill Stubbs; Cook And Capture: Camera-Ready Cooking At Home with Andrea Slonecker, Colu Henry and Kari Young; The Ultimate Candy Creation Experience Workshop With Jami Curl; Salt Block Grilling: Outdoor Cooking with Slabs of Primordial Salt; Thinking Outside the (Chocolate) Box: Making Confections with Cheese, Beer, and Local Produce; Spiked Tea with Bull in China; Steak & Eggs; and Smith Tea Presents Botany 201: Palate Cross Training.

The Dinner Series events are once-in-a-lifetime meals crafted through the collaboration of the country’s most innovative culinary minds. 2017 Dinner Series events hosted at KitchenCru include: The Bon Appétit Hot Ten Dinner; Union Squared in PDX with Mike Anthony (Gramercy Tavern, NYC), Jean-Paul Burgeois (Blue Smoke, NYC), Cathy Whims (Nostrana, PDX), Gabriel Rucker (Le Pigeon, PDX), Geovanna Salas (Castagna, PDX); The French Connection with Barbara Lynch (Barbara Lynch Gruppo, Boston), Kristin Murray (Maurice, PDX), Katy Millard (Coquine, PDX); and Quatro Hombres: Adventures in Tex Mex with Aaron Franklin (Franklin Barbecue, Austin) and his fellow Texans Doug Adams (Bullard, PDX), Rodney Muirhead (Podnah's Pit, PDX) and a special guest. In-restaurant Dinner Series events include: The Convivencia Dinner with Mike Solomonov (Zahav, Philadelphia), John Gorham (Toro Bravo, PDX), Sam Smith (Tusk, PDX) and Kasey Mills (MEC, PDX); Game, On with Chris Cosentino (Jackrabbit, PDX), Chris DiMinno (Jackrabbit, PDX), Derek Dammann (Maison Publique, Montréal) and Sam Mason (OddFellows, NYC); For One Night Only with Enrique Olvera (Cosme, NYC), Andy Ricker (Pok Pok, PDX), Daniela Soto-Innes (Cosme, NYC) and Jose Chesa (Chesa, PDX); Whiskey Pig Presented by House Spirits Distillerywith Carlo Lamagna (Clyde Common, PDX), Alvin Cailan (Unit 120, LA) and Isa Fabro (Unit 120, LA); Portland Surf and Texas Turf with Gregory Gourdet (Departure, PDX), Matt Christianson (Urban Farmer, PDX), John Tesar (Knife at The Highland Dallas, Dallas), Doug Adams (Bullard Restaurant, PDX) and BJ Smith (Smokehouse Tavern, PDX); Friday Night Lights with Ignacio Mattos (Estela, NY), Naomi Pomeroy (Beast, PDX), Peter Cho (Han Oak, PDX), Justin Woodward (Castagna, PDX); Lamb, Bones and Butter where good friends Gabrielle Hamilton (Prune, NYC) and Jason French (Ned Ludd, PDX) come together to cook a warm-hearted, hearth-driven meal of a lifetime; and Not-So Secret Supper featuring Eva Kosmas Flores and her Secret Supper PDX team, Jessica Fiorillo of Feed Me Dearly, and Ashley Alexander of Gather + Feast bringing your Instagram food dreams to life, creating a stunningly beautiful meal on a farm on nearby Sauvie Island.  

Feast Portland 2017 Lineup
The complete Bon Appétit Presents Feast Portland 2017 lineup with event descriptions, list of participants, and ticket information can be found at FeastPortland.com. Tickets for each event are available for purchase individually and prices are all-inclusive of food and drink served at that event. 

 For more information visit www.feastportland.com and follow the festival on Facebook, Twitter (@FeastPDX), and Instagram (@FeastPortland).

Note: Information provided by Feast Portland. My photos are from previous amazing Feast Portland events.

The Finicky Foodie: On the Octopus Trend

Octopus is being served in all the trendiest restaurants. In fact, some of my favorite eateries feature octopus. But I, as a finicky foodie, am having trouble jumping on the pulpo bandwagon. My background in eating octopus as food goes way back to the time that octopus was served as little rings, often dredged in flour and fried. At times these rings were chewy, but I was OK with them. They didn't look like octopus.

Growing Up with Octopus
I grew up in San Francisco and loved seafood. We went to Fisherman's Wharf to pick up fresh crab. We dined on swordfish steaks with plenty of tartar sauce. And we savored prawns served cold with home made tangy red sauce.

Octopuses were in my life, but not on my table. I was interested in marine biology and spent plenty of time at Steinhart Aquarium in Golden Gate Park. I marveled at the tank with the huge-headed octopus, watched him breathe and squeeze into the tiniest places. Those suction cups were most often seen on the sides of the tank so we could see them close up. And, one time I saw an octopus that worked its way into a small glass jar, tentacles and all. I was fascinated. 

California Academy of Sciences

I really wasn't aware at that stage of life that people ate octopus. Shrimp, yes. Abalone, yes. But octopus? An octopus, to me, was a fascinating, undulating being moving on all 8 legs across the ocean floor and, when in a hurry, making itself streamlined... head first, with a whoosh of water to propel it away from danger. 

I not only visited the aquarium and went tide-pooling along the ocean, I read about sea life, sailing and nautical adventures. Some of what I read involved Cephalopods.  There was the giant squid in Herman Melville's Moby Dick. "The creature rises up in front of the boats—it’s a 'vast pulpy mass, furlongs in length and breadth, of a glancing cream-color', and it has a bunch of strange undulating tentacles. Then it submerges itself again." Nothing there to appeal to a foodie.

And then there was the giant octopus in Jules Vernes' 20000 Leagues Under the Sea. During the voyages of the submarine, Nautilus, they encountered several giant octopuses that attack the boat and have to be fought by the crew. Jules Verne not only tells of how the crew manages in desperate battles to defend the boat against the monsters, but in the preface to the battle several crew members talk about the legend of the giant octopus. Not the stuff foodie legends are made of!

Octopuses are Interesting and Smart
So I grew up intrigued by octopus and scared of them. What might happen if those suction cups attached themselves to me! Yikes!

I’ve recently found out that octopuses are pretty smart and creative. Last year The Washington Post reported a story in which “Inky the Octopus slipped through a gap left by maintenance workers at the top of his enclosure and, as evidenced by the tracks, made his way across the floor to a six-inch-wide drain. He squeezed his football-sized body in and made a break for the Pacific.” Inky became quite the celebrity and was cheered on for having broken out of the aquarium. 

No Octopus on my Plate Please
I mentioned that when I was served octopus in the past, it was disguised. But now, chefs make a point of ensuring that diners see the tentacles on their plate. It’s part of the art of edibles nowadays.

But I just can’t order any dishes with visible tentacles in them. It won’t work for me. My foodie friends urge me on telling me how delicious octopus is but I have just said no to octopus and pulpo on my plate.

As much as I admire my favorite Portland chefs and love what they create, I will remain finicky. I'll pick and choose from the offerings and let the octopus remain that curious creature in the ocean with the suction cups... a bit endearing and a bit scary.

I was drawn to this stuffed octopus in the gift shop
at Sea Lion Caves on the Oregon Coast.

I know I must not be the only one who draws the line at eating octopus. For now...

I remain,
The Finicky Foodie

Note: Food photos from Instagram shares.

Slap Happy at Portland's Slappy Cakes

I'd heard about Slappy Cakes. My friend went there every time his brother visited Portland. I guess it was the pancakes that drew them there. So when I received an invitation to breakfast at Slappy Cakes, I was interested in checking the place out.

It was one of our few sunny spring days and parking in the Belmont neighborhood was a joy. I parked a couple of blocks away so I could walk down the streets lined with quaint vintage homes with overgrown and blooming gardens. A man washing his car on the street greeted me with a warm "good morning." And it was.

I found Slappy Cakes, a bright modern cheery building, just down the street from where they were building yet another apartment house. Portland has a housing shortage so these multi-story squares pop up in even the quaintest neighborhoods.

Entering Slappy Cakes you'll immediately notice that people are happy... children are animated, adults are focused on the middle of their tables. I enjoyed the bright decor and the pancake art on the walls.

It was then that I noticed that there was a griddle in the middle of each table. We would be cooking our own pancakes.

After our group gathered and were seated we perused the menu. The majority were insecure about their pancake cooking skills so ordered things like Huevos Rancheros and Eggs Benedict. Slappy Cakes has it all... including cocktails. Something for everyone.

But it was the containers of pancake batter and ingredients that took center stage. We had buttermilk pancake batter and blueberries... pretty simple fare for our first Slappy Cakes experience. My friend showed us how it was done.

You could squirt the pancake batter on the griddle and make designs. Then we all got into the act designing pancakes and loosing our inhibitions as we went. It wasn't like cooking pancakes at home with the edges turning dark brown before the middles cooked. Pancakes were thinner and, certainly, more fun.

Now I know the routine and know that Slappy Cakes is fun for children and children at heart. I know the batter is made just right and that the buttermilk batter is "to die for" (a direct quote from the next table).

Eggs Benedict

Portland is not the only place where you can get slap happy at breakfast, but I enjoyed the Belmont neighborhood so can recommend you give them a try. 

4246 SE Belmont St
Portland, OR 97215
(503) 477-4805

Hours

Mon-Fri 8am-2pm
Sat-Sun 8am-3pm

January is Truffle Fest in Oregon: Perigord Truffles, Truffle Dogs and More

The Oregon Truffle Festival is North America’s premier event for truffle appreciation and education. Held every January in the Willamette Valley, it attracts thousands of culinary travelers, chefs, growers, dog trainers, scientists and journalists from all over the globe for a series of dynamic and participatory events.

Dr. Charles Lefevre, internationally renowned Mycologist and co-founder of The Oregon Truffle Festival (Jan. 20-29), has worked with growers across North America since 2000 to plant orchards of oak and hazelnut seedlings inoculated with truffles through his company, New World Truffieres. His first customer, Pat Long of Corvallis, Ore., unearthed the first Perigord truffle (Tuber melanosporum) grown in Oregon in 2013. Last week, Long’s first harvest of this winter season produced enough truffles for a commercial sale to James Beard Award-nominated chef Matt Bennett of Sybaris Bistro in Albany, Ore., making this the first sizable crop of Perigord truffles grown in the Pacific Northwest. With twelve more weeks of harvests ahead in several Pacific Northwest orchards, Dr. Lefevre anticipates the upcoming cultivated truffle season to be the most productive yet.

Because one of the world’s most valuable culinary ingredients are also highly perishable, truffles quickly lose their prized aroma. The aim of cultivating truffles is to provide a source closer to the consumer, so that diners can enjoy truffles at their peak ripeness as they do in Europe where truffles have been historically abundant. Dr. Lefevre has had more success in achieving this goal than any other truffle cultivator in North America, as most of the cultivated truffles on the continent are being produced by his customers. Oregon’s native foraged truffles, particularly Oregon Black and Oregon Winter White truffles, are harvested and prepared by chefs in season each year at the Oregon Truffle Festival in the Willamette Valley. This year, the Oregon-grown Perigord truffles will be served alongside wild Oregon truffles for the first time.

Truffles

New World Truffieres is an established pioneer in truffle cultivation in North America, as Dr. Charles Lefevre developed his own method for inoculating host tree seedlings with truffle spores while still a graduate student at Oregon State University in 2000. His trees were also the first to produce cultivated Burgundy truffles (British Columbia, 2013) and Bianchetto truffles (Idaho, 2012) in North America and the first to produce cultivated Pecan truffles in the world. Each year since 2007, Dr. Lefevre has gathered international truffle industry experts to share information, research and advances in truffle science at the annual Truffle Growers Forum at the Oregon Truffle Festival, in addition to promoting the North American truffle industry and appreciation through the festival’s myriad seminars, truffle hunts, truffle dog trainings, tastings and dinners featuring some of the West Coast’s most renowned chefs (see the upcoming lineup here).

Truffle Dog Competition

The Oregon Truffle Festival is also credited with introducing the use of truffle dogs to the harvest of Oregon truffles by recruiting dog trainers to develop the specialization, as there were no working truffle dogs in the U.S. prior to the festival’s first training seminars in 2008. In 2015 the festival held the first Joriad™ North American Truffle Dog Championship, where spectators cheer for teams of truffle dogs and trainers as they race to search for hidden truffle-scented targets. Now approaching its third year, the Joriad™ remains a one-of-a-kind event in North America.

Tickets are on sale now for the 12th annual Oregon Truffle Festival, which takes place over two weekends: from January 20-22 in Newberg and McMinnville, and from January 26-29th in Eugene.  Ticket and event information is available at www.oregontrufflefestival.com Follow the Oregon Truffle Festival on Facebook, Instagram @orufflefest, and Twitter @ORTruffleFest for updates.

Photos courtesy: Oregon Truffle Festival 

Learning About Chocolate: Tony's Chocolonely Taught Me Something

Most of you know I enjoy doing food and product reviews. There is so much to taste and experience out there! I was hit over my socially conscience head last week when I received a box from Tony's Chocolonely in the mail.

They bill themselves as "slave-free." Well, aren't chocolate bars slave free in this day and age? I guess not.

Tony's Chocolonely was founded in 2005 by Dutch journalist Teun van de Keukey (Tony) when he discovered the world's largest chocolate companies were buying cocoa from plantations that used child slavery. According to a recent study by Tulane University, more than 2 million children were found in hazardous working conditions in the cocoa production industry in Ghana and the Ivory Coast. After learning these facts, van de Keuken ate 12 chocolate bars and turned himself in to the police as a "chocolate criminal," stating that he had purchased an illegally manufactured product. When the trial didn't result in his conviction, he decided to start a chocolate company, Tony's Chocolonely, a company dedicated to creating a 100 percent slave-free chocolate industry.

You never know what the mail will bring!

Tony's Chocolonely grew to be the largest Dutch chocolate company in less than 10 years. The company launched their chocolate in Portland, Ore. this last Fall. Today, the colorfully wrapped chocolate bars are available for purchase throughout the U.S. via the company's website and at selected locations (like the grocery stores right down the street from me).

Their mission is to change the industry by making 100 percent slave-free the norm in chocolate. But are the bars good? Well, to start, the bars are really big. They weigh 6 oz. each. And they are not portioned in squares or rectangles. You can snap off a small piece or large piece. Your choice.

Oh my goodness!

So are they good? Well, in the interest of investigative journalism, I tried my favorite flavor... the Dark Chocolate. It was excellent... very dark, barely sweet and not at all bitter. Their Dark Chocolate bar contains at least 70% cacao, that's a lot of cocoa beans. This pure chocolate delicacy is designed for the true chocolate lover, says Tony's. They listed the ingredients: Cocoa mass*, sugar*, cocoa butter*, soy lecithin.  Cocoa solids 70% min. All natural. *Meaning fairly traded.

Also in the box were samples of their other flavors. They offer small and large size bars. 

The chocolate is delicious, the company mission is great and the packaging will bring a smile to your face. I am glad I learned about Tony's Chocolonely!

Don't Miss Dine the Couve: 3 Courses for $23 in Vancouver, WA

It's Dine the Couve Month all of October. And we've been out sampling the culinary goodness of Vancouver (The Couve) Washington.

This is the first time Vancouver restaurants and drink purveyors have collaborated on an event like Dine the Couve. And it's about time. “Vancouver’s restaurant and brewery scene continues to grow at a rapid pace,” said Kim Bennett, the CEO of Visit Vancouver USA. “Dine the Couve is a celebration of what makes our local culinary and brew scene stand out — quality, affordability and a collaborative spirit.”

So what's it like out there? First, Diner Nancy went to Niche Wine Bar and Bistro. Now, Nancy frequents Niche and often orders their special tarts. But during the month of October, Niche is offering something new. So she ordered it.

Diner Nancy reported back that she loved the pot pie and hopes that it will become a regular menu item at Niche. She highly recommends the special Dine the Couve menu.

Green Salad with Fresh Tomatoes

Chicken Pot Pie

Fondue

And then, it was time for our Dining Foursome to go to La Bottega. It had been awhile. Dine the Couve Month gave us all a great excuse to get together to break bread, without breaking our budgets!

Couve Foodies Unite!

La Bottega offered two choices of salad, three choices of pasta
and topped it off with a light and fluffy Tiramisu dessert.

After just two foodie experiences we all agreed that we needed to continue meeting that way. So we have scheduled weekly Dine the Couve experiences through the end of October.

Tips for Dine the Couve:
 - Some restaurants take reservations and some do not. Make a reservation if they do.
 - You may need to request the special Dine the Couve Menu
 - Spread the word via social media. Post your photos and tweet your delight. Use #dinethecouve

Ready, set... get out there and dine! Here is the list of participating restaurants and brewpubs.

1st Annual Salish Sea Festival at Rosario Resort Orcas Island Washington

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Celebrate the salty tastes and traditions of San Juan Island waters this fall. Savor fresh oysters on-the-half-shell, wild-caught local salmon and engaging conversation, talks and demonstrations on October 15, 2016 at Rosario Resort, overlooking the waters of East Sound on Orcas Island.

The 1st Annual Salish Sea Festival will bring together seafood lovers with engaging speakers and panels on salmon conservation, tribal and local traditions, history and challenges of shellfish and seafood production in San Juan County.  Attendees will enjoy workshops on local seaweed and sustainable, locally sourced sushi ingredients.  Participants may also choose to take a boat tour to a local shellfish farm and hatchery on Lopez Island or take a van to tour a salmon hatchery on Orcas Island.

At 5 pm, the Festival will host a Taste of the Salish Sea featuring small tastes prepared by renowned chefs who highlight the unique flavors of our islands and the surrounding sea.  Nationally acclaimed chefs from the Willows Inn on Lummi Island; Hogstone’s Wood Oven, Rosario Resort and the New Leaf Café on Orcas Island, will be among those preparing hyper-local bites.

The Salish Sea Festival offers a rare opportunity to get an intimate perspective of seafood in the Salish Sea. To purchase tickets and to get more information, visit

https://www.eventbrite.com/e/salish-sea-festival-tickets-27131042679

The festival is part of Savor the San Juans—A fall celebration of Food, Farms and Films www.visitsanjuans.com/savor