Feast Portland 2018 Launches New Feast Fab Collab Products

Fabulous Collaboration Products from Feast’s Artisan and Chef Participants Hit New Seasons Market Shelves Starting July 25

Bon Appétit Presents Feast Portland announces the return of the “Feast Fab Collab” series for the third year, teaming up several of the festival’s top participating artisans and chefs and retail partner New Seasons Market to create limited edition, one-of-a-kind Feast Portland-inspired items. These collaboration items will be available for sale exclusively at New Seasons Market locations in Oregon and SW Washington, hitting shelves throughout the summer leading up to Feast Portland 2018, September 13-16. 

Feast Portland 2018 Feast Fab Collab participants include: New Seasons Market, 10 Barrel Brewing Co., Olympia Provisions, Ruby Jewel, Oregon Fruit Products, Bob’s Red Mill, Chef Maya Lovelace of Yonder (Portland, OR), Chef and Salumist Elias Cairo of Olympia Provisions (Portland, OR), Chef Joshua McFadden of Ava Gene’s (Portland, OR) and Chef Abe Conlon of Fat Rice (Chicago, IL).

So here's what to look for:

Feast Mode Lager with 10 Barrel Brewing Co. - Launching Wednesday, July 25

This is the most thirst-quenching beer you could ever hope for. Feast Mode is a premium lager featuring pilsner malt, flaked rice and a subtle hopping for an ultra light and refreshing beer. Perfect for pounding on the porch or while grubbin’ out with friends.

Price: $7.99 / 4 pack

Mini Ice Cream Sandwiches with Maya Lovelace and Ruby Jewel - Launching Wednesday, August 22

Maya’s Southern Strawberry Ice Cream Sandwich: Featuring cornmeal from Bob’s Red Mill and strawberries from Oregon Fruit Products, these chewy cornmeal cookie, and strawberry buttermilk ice cream sandwich represents the best of the Appalachian pantry - the preserved corn that serves as the backbone of every meal, the buttermilk giving richness and tang, and strawberry jam pulling us right back into the warm and sunny days of late spring.

Grandma Mae’s Sweet Molasses Ice Cream Sandwich: These ice cream sandwiches are inspired by the molasses and apple butter sandwich cookies found in Chef Maya’s grandma's secret cookie stash – the cookies were soft and chewy, and her apple butter seeped into them to create a surprisingly luxurious texture and a combination of farmhouse flavors she only ever tasted in her Grandmother’s home. 

Price: $2.99

Olympia Provisions Chef Sausage Series with Salumist Elias Cairo – Launching Monday, September 3rd

Ava Gene’s Owner-Chef Joshua McFadden was motivated by his love of Roman-inspired food when creating this specialty Italian sausage stuffed with kale and provolone cheese, poached to perfection. Grill and pair with fresh pasta, olive oil and some garden cherry tomatoes to elevate your pasta game.

Chef Abe Conlon of Chicago’s Fat Rice collaborated on this Goan-style pork sausage heavily spiced with turmeric, garlic, chilies, cinnamon and other spices, then smoked. Try this sausage in a new twist on paella, served with fresh shrimp and mussels.

Price: $8.99

  

A portion of gross sales from all Feast Fab Collab products will be donated to Feast Portland’s 2018 charitable partners, Partners for a Hunger-Free Oregon and Urban Gleaners. Since 2012, Feast has raised more than $372,000 to help end hunger in Oregon and is proud to continue supporting this important cause through its charitable partners.

Select Feast Fab Collab items will also be featured at Feast Portland’s main daytime events Friday and Saturday Grand Tasting Presented By New Seasons Market. Tickets are available at FeastPortland.com.

More information and updates about the Feast Fab Collab items can be found at https://www.feastportland.com/about-feast/feast-fab-collab/ and by following #FeastFabCollab on Instagram.

Photos and Information Courtesy: Feast Portland

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

March is Portland Oregon Dining Month - $33 for Three Courses!

Portland Dining Month returns to the Rose City this March with more than 120 local restaurants serving up three-course dinners for just $33, every night of the week. In addition, Feastly, an online marketplace that produces unique culinary pop-ups hosted by talented chefs, will participate for the first time this year.

Now in its ninth year, Portland Dining Month allows foodies to experience delicious meals, prepared by award-winning chefs from around the city, at a reasonable cost. Each participating restaurant offers a unique three-course prix fixe dinner menu. The 2018 roster includes local favorites like Andina, Departure and Paley’s Place, as well as first-time participants like Bistro Agnes, Southfork and Alto Bajo. A full list of participating Portland Dining Month restaurants and their menus can be found at PortlandDiningMonth.com.

Last year, we planned to experience a Portland restaurant once a week. It was a fantastic way to dine our way through Portland on a budget.

Autentica was my fav.

Pop-up dinners are also on the menu, with Feastly Portland joining the Portland Dining Month lineup. Twenty-one of the platform’s top chefs from all over the world will host dinners in the Feastly space on Southeast Hawthorne Boulevard and at select venues around town. Chefs represent a diverse range of cuisines and will prepare ticketed dinners highlighting Ethiopian, Filipino, Turkish, Puerto Rican and Nigerian fare, among others. Find out more at eatfeastly.com/pdxdiningmonth

  

Making a reservation for Portland Dining Month can also benefit the community. Travel Portland has partnered with OpenTable for the eighth year; a donation will be made to Oregon Food Bank’s hunger-relief efforts for every reservation booked at participating restaurants through PortlandDiningMonth.com

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.

It’s Feast Portland Week: Hold on to Your Napkins!

Culinary luminaries from across the country and the world join forces with their Northwest counterparts at Bon Appétit Presents Feast Portland, held Sept. 14–17 in multiple venues around town. Since its 2012 debut, the food festival has solidified Portland’s reputation as a culinary hotbed, challenging Portland’s chefs to continue innovating their cuisine with local, seasonal fare.

Chef Gregory Gourdet

I’ll be taking a break from Feast this year. It’s been an all-consuming week of tasting and writing for the past several years. Sometimes a writer just needs a break! 

So I’m happy to share that Wander With Wonder's Editor in Chief has arranged to keep us in the know about Feast. Susan Lanier-Graham shared, “We at Wander love the Pacific Northwest and wish we could all be Feasting in Portland. To celebrate Feast Portland, follow along on our Instagram as contributor Tracy Beard takes us through some of the highlights at this year's #FeastPDX. And be sure to check out all the other great things to do and eat in PDX on Wander.”

This year, Feast attendees have more than 40 events to choose from, including marquee affairs, jaw-dropping dinners, fun-size experiences, classes and panels. 

Chef Jose Chesa

New to the roster of “fun-size” events (read smaller) are Pizza & Burgers, serving back-to-basics comfort food; Because Breakfast, with an assortment of Instagram-worthy pastries, donuts, crepes, cocktails and coffee drinks to start the day; and Vegetables: A Love Story, Featuring Healthyish by Bon Appétit, highlighting vegetable-forward dishes from a host of collaborating chefs.

Portland's Pearl District

Hands-on classes provide insight and techniques for preparing everything from candy and confections to dumplings and steak. Meanwhile, Drink Tank lines up industry-leading distillers, winemakers and brewers to lead panel discussions on developing trends in their fields, such as the new world of American whiskey — beyond bourbon and rye — as presented in Kilts Not Required: American Single Malts.

Feast’s signature crowd-pleasing events will also make a comeback this year. The Sandwich Invitational pits 18 all-star chefs against one another, and the Latin-influenced Night Market brings 20 chefs together under the stars.

Two Grand Tastings threaten to burst out of their one-city-block boundary with food and drink from 80 purveyors, while Smoked! carries on its tradition of an over-the-top backyard cookout, and Brunch Village plies late-morning diners with eye-opening flavors. 

Smoked! was always my favorite of the larger events.

Many events are sold out.  Check feastportland.com for remaining tickets. All proceeds of the festival benefit Partners for a Hunger-Free Oregon.

More Information

Travel Portland

Travel Oregon

Feast Portland

Note: Information courtesy Travel Portland. Photo credit: Elizabeth R Rose

September 20th Ninkasi Craft Beer Dinner at Altabira City Tavern in Portland

Altabira City Tavern is joining with Ninkasi Brewing Company from Eugene, Oregon, for its first seasonal craft beer dinner on Wednesday, September 20th. Guests will enjoy a four-course menu paired with craft beers from Ninkasi and prepared by chef de cuisine Luis Escorcia and pastry chef Natalie Harkness. 

Altabira City Tavern offers regional American cuisine focused on updated classic dishes with 16 taps of local craft beers, select Northwest wines and locally distilled spirits. The restaurant and bar is open for lunch and dinner in a modern setting with large floor-to-ceiling windows with sweeping views of Portland’s downtown skyline and inner eastside. 

Altabira deck overlooks downtown Portland

 Craft Beer Dinner Menu with Pairings from Ninkasi Brewing Company

Passed Appetizers

Andouille deviled eggs

Sour cream and onion chicharones

Explorateur cheese tarts with blackberries

Paired with Helles Belles Lager, a light, flavorful lager that strikes a balance between satisfyingly crisp and deliciously crafted.

Starter Course

Corn and summer squash, Aleppo chili, cheddar and beer biscuit

Paired with Dawn of the Red, bursting with tropical notes with the bright complexity of El Dorado and Mosaic hops. An assertive hop presence is carried by a subtle caramel backbone, creating a flavorful, juicy beer.

Second Course

Soft shell crab French toast, tomatoes, basil oil and microgreens

Paired with Pacific Rain, a fiercely flavorful and refreshingly drinkable beer crafted with water from Oregon’s McKenzie River and a band of four distinguished hops. This Northwest Pale is citrusy, crisp and tailor-made for easy drinking.

Main Course

Beer-braised short rib, purple potatoes, roasted cherry tomatoes, Maitake mushrooms

Paired with Oktoberfest, crafted with Oregon-grown hops married to Northwest ingredients with a traditional German style. This light-bodied beer celebrates the harvest with a toasty malt bouquet and a touch of hop bitterness. Prost! 

Dessert

Peach tarte tatin with vanilla oatmeal stout ice cream and huckleberry syrup

Paired with Vanilla Oatis, a divine blend of vanilla, coffee, chocolate and roasted malt notes swirled together to create a crisp finish. The true signature of this beer comes from adding whole vanilla beans to the final stage of conditioning – the process used to dry hop a beer. This oatmeal stout is slightly sweet with a rich complexity and is decadent and delicious.

Reception at 6:30 PM

Four-course dinner 7:00-9:00 PM

25 seats available
$50 per person includes beer and food. Gratuity not included.

Reservations available by calling Altabira at (503) 963-3600.

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.

Summer at Olympia Provisions: Patio Fun, National Hot Dog Month and Free for Fathers Day

When OP Wurst opened on Southeast Division in Portland, I attended the open house and sampled some creative variations of the hot dog. I also looked longingly at their outdoor patio as the rain clouds rolled in. But now they are prepared for summer and the patio is open!

Olympia Provisions (OP) is gearing up for summer. Fathers will especially enjoy their day at OP Wurst. OP Wurst also has a special spot in their sausage and sunshine-loving hearts for the month of July, because it's National Hot Dog Month!

Fathers and Franks

On Father’s Day, Sunday, June 18th, they’re hosting Fathers and Franks! Bring your dad in for a free Classic Father’s Day Frank on OP at any of their three OP Wurst locations:

OP Wurst at Pine Street Market

126 SW 2nd Ave., Hours: Mon-Fri 11am-10pm, and Sat-Sun 10am-10pm

OP Wurst Sausage Bar

3384 SE Division St., Hours: Sun-Wed 11am-12am and Thu-Sat 11am-1am

OP Wurst at Oregon City Brewing

1401 Washington St. in Oregon City, Hours: Mon-Thu 11am-9pm, Fri-Sat 11am-10pm, and Sun 11am-8pm

National Hot Dog Month Chef Collabos

They’ve got major frankfurter festivities planned for National Hot Dog Month, starting with their rotating weekly chef’s collaborations.

Each week in July, OP Wurst Chef Victor Deras will pair up with a different Portland chef to create a signature frank inspired by their restaurants to be featured at their three OP Wurst locations: Southeast Portland, Oregon City, and downtown Portland’s Pine Street Market.

They’ll donate 10% of the chef collaboration proceeds to the Oregon Humane Society (Cinnamon the Coonhound is all for that!).

The Lineup

July 6th-12th: Carlo Lamagna, Clyde Common

July 13^th – 19th: Maya Lovelace, Mae

July 20th – 26th: Gregory Gourdet, Departure Restaurant
July 27th - August 2nd: Troy MacLarty, Bollywood Theater.

Everything You Need for Summer Grilling

OP is kicking off summer with gifts for the grill, available for your backyard BBQ’s and continuing throughout the year. You’ll find these items on their website, and hint, hint – they make the best gifts for dads!

More Information
Olympia Provisions Website
OP Wurst Featured on Wander With Wonder

Oregon Field and Vine Dinners in the Field 2017 Schedule Announced

Pascal Chureau, chef/owner of Field & Vine Events, and Allium Bistro in West Linn, has announced the lineup for the 2017 “Dinners in the Field,” and this year brings more events and partnerships than ever before.

Our first Dinner in the Field was at the Wooden Shoe Tulip Farm. Last year we enjoyed a Dinner in the Field on Sauvie Island. 

Now entering its fifth year, “Dinners in the Field” has become one of the most popular dining experiences in the region, expanding its reach with 31 events from Sauvie Island to Salem, Oregon. Held from spring through fall under starry skies or twinkling tents on the area’s beautiful farms, ranches and vineyards, the dinners bring food lovers, farmers and winemakers together to share their passion for the fertile Willamette Valley lands that supply our bounty from plate to glass.

“We’re turning farm-to-table on its head,” said Chureau, Chef/Owner of Field & Vine Events and Allium Bistro. “Instead of bringing the food grown by farmers to tables in restaurants across the state, we’re bringing people to small farms throughout Oregon to enjoy their meals, meet the farmers, and learn on-site at the farm, where their food comes from.”

Case in point, the September 9^th dinner at Fiala Farms in West Linn will feature a full roast pig from Carlton Farms with wines by Solena Estate. And for the October 14^th dinner with Stoller Family Estates at Cornell Farm nursery, guests will be seated in the beautiful greenhouse amid the nursery’s lush plants, a setting sure to inspire even novice gardeners to start a vegetable garden of their own.

In addition, several of the region’s top-producing, nationally acclaimed wineries have signed on this year, including Domaine Serene, a 2016 Wine Spectator top-100 winery that’s set to open a luxe new clubhouse in May, as well as Ponzi Vineyards, Penner-Ash, and Eola Hills Wine Cellars near Salem. 

“In addition to the dinners with the smaller wineries, we’re also partnering the small farmer with the big winery this year, to give the farmer even more access and connections to the big guys,” said Chureau. “But, even though we’re growing with the addition of some larger wineries, we’re still anchored in the small farmer.”

This commitment to supporting small farms is the cornerstone of Field & Vine’s events. That’s why each year brings an emphasis on agritourism, with the majority of the events held at small farms in the bucolic, vineyard-lined hills of Willamette Valley. 

And once again, Field & Vine will partner with Farmers Ending Hunger, this time expanding the collaboration to three special dinners to benefit the nonprofit, which helps gather Oregon’s agricultural resources to help feed the hungry.

The first one, hosted in June at Hunter Creek Farm equestrian center in Wilsonville, coincides with the Early Summer Classic Horse Show and features wines by Methven Family Vineyards. The second is hosted at Tualatin’s popular Lee Farms, with beverages from both Erath Winery and House Spirits Distillery. And the third is a late-harvest dinner at Douglas Farm, a fourth-generation family farm on Sauvie Island, with wines by Owen Roe.

Since its inception, Chef Pascal’s “Dinners in the Field” have been driven by his desire to give back to the community. His goal is to connect diners, farmers and producers to each other through a celebration of the very land that feeds them all. As part of its enduring commitment to this connection, Field & Vine is again working with Oregon Farm Loop for the fifth year in a row, for all of the 31 dinners, with a portion of the proceeds being donated to the nonprofit to support its public educational activities.  

A portion of the profits from the dinners will also go to Meal on Wheels.

Also new this year, two hotels in Washington County are offering special packages for anyone buying tickets to a Field & Vine dinner. The Century Hotel in Tualatin offers a one-night stay in a Lakeside king guest room, a bottle of Pinot Noir upon arrival, plus breakfast for two at Hayden’s Lakefront Grill, for $169.  Call 503.692.3600 to reserve this special Field & Vine hotel package.  The Grand Hotel at Bridgeport offers a 10 percent discount on any room, plus a box of chocolates and complimentary breakfast buffet. And for every hotel package booked with a dinner, Chureau will offer a bottle of wine. Guests will be required to show their room key at the Field & Vine dinner to verify they purchased the hotel package and in turn, Chureau will give the guest their bottle of wine.  

Each of the 31 dinners in and around the greater Portland/Willamette Valley farming region focuses on fresh, seasonal ingredients straight from the host farm, and is designed to spark a deep sense of community between all attending. At each dinner, long communal tables invite conversation and conviviality, as guests enjoy a six- to-seven-course dinner paired with wine, beer or spirits from nearby wineries, breweries, and distilleries. Chureau and Chef/Partner Ian Ragsdale actively engage with their guests, often sharing samples and stories while cooking over an open fire. Meanwhile, the host farmer, winemaker, or rancher leads guests through an intimate tour, and shares tales from the field and vine, highlighting the ingredients used in that evening’s meal.  

Events are held rain or shine, with dinners hosted in barns, barrel rooms, or under a tented, lit dining room during inclement weather. Diners with dietary sensitivities are accommodated with vegetarian, nut-free and gluten-free options. The cost for each dinner is $85 to $90 per person, which includes a six- to seven-course dinner, beverages such as wine, beer, cider or spirits, as well as gratuity. For “Dinners in the Field” tickets, please visit www.fieldandvineevents.com or on Facebook at Field & Vine Events.  Advance Tickets Only.

“Dinners in the Field” 2017 Schedule

May 20	Eola Hills Wine Cellars
May 27	Gran Moraine Winery with Vibrant Greens Farm 17090 NE Woodland Loop Road, Yamhill, OR 97148
June 3	Wooden Shoe Tulip Farm & Vineyard with Indio Spirits 33814 S. Meridian Road, Woodburn, OR 97071
June 10	Beacon Hill Winery with Pitch Dark Chocolate and chef Paul Bechard 22070 NE Ridge Road, Gaston, OR 97110
June 17	King’s Raven Winery with Tranquil Farms and Pitch Dark Chocolate 11603 S. New Era Road, Oregon City, OR 97045
June 23	Hunter Creek Farm Early Summer Classic Horse Show with Methven Family Vineyards 14441 SW Wilsonville Road, Wilsonville, OR 97070 Partner with Farmers Ending Hunger
June 24	Pete’s Mountain Vineyard & Winery with Goldin Artisan Goat Cheese 28101 SW Petes Mountain Road, West Linn, OR 97068
June 25	King’s Raven Winery Summer Solstice Sock Burning Party with Friends of Timberline 11603 S. New Era Road, Oregon City, OR 97045
July 1	Alpacas at Marquam Hill Ranch with AlexEli Vineyards 35835 Oregon 213, Molalla, OR 97038
July 8	Lange Estate Winery & Vineyards with Portland Creamery  18380 NE Buena Vista Drive, Dundee, OR 97115
July 15	EZ Orchards with Cristom Vineyards 5504 Hazelgreen Road NE, Salem, OR 97305
July 15	Ponzi Vineyards with Our Table Cooperative 19500 SW Mountain Home Road, Sherwood, OR 97140
July 22	Christopher Bridge Wines with Tranquil Farms 12770 S. Casto Road, Oregon City, OR 97045
July 29	Lee Farms with Erath Winery and House Spirits 21975 SW 65th Avenue, Tualatin, OR 97062 Partner with Farmers Ending Hunger
August 6	Rare Plant Research and Villa Catalana Cellars with Portland Cider Company 11900 S. Criteser Road, Oregon City, OR 9704
August 12	Beckham Estate Vineyard with Portland Creamery 30790 SW Heater Road, Sherwood, OR 97140
August 26	Domaine Serene with Dundee Hill Food Forest 6555 NE Hilltop Lane, Dayton, OR 97114
September 2	Fir Point Farms with Twill Cellars  14601 Arndt Road, Aurora, OR 97002
September 9	Fiala Farms with Solena Estate  21231 SW Johnson Road, West Linn, OR 97068
September 16	Terra Vina Wines with Goldin Artisan Goat Cheese 33750 SW Ladd Hill Road, Wilsonville, OR 97070
September 23	Douglas Farm with Owen Roe 15330 NW Sauvie Island Road, Portland, OR 97231    Partner with Farmers Ending Hunger
September 30	Penner-Ash Wine Cellars with Briar Rose Creamery 15771 NE Ribbon Ridge Road, Newberg, OR 97132
October 7	St. Josef’s Estate Vineyards & Winery with Portland Cider Company 28836 S. Barlow Road, Canby, Oregon 97013
October 14	Cornell Farm with Stoller Family Estates 8212 SW Barnes Road, Portland, OR 97225
October 21	Fairsing Vineyard with Briar Rose Creamery 21455 NE Burkett Hill Rd, Yamhill, OR 97148
October 28	Eola Hills Wine Cellars 501 S. Pacific Hwy, 99W, Rickreall, OR 97371
November 4	Tumwater Vineyard with Tranquil Farms 375 SW Barrel House Way, West Linn, OR 97068
November 11	Rosse Posse Acres Elk Farm with Forest Edge Vineyard 32690 S. Mathias Road, Molalla, OR  97038
December 2	Dobbes Family Estate with Green Bison Ranch 240 SE 5th Street, Dundee, OR 97115
December 9	WillaKenzie Estate 19143 NE Laughlin Road, Yamhill, OR 97148