The festival is made up of several signature events that run through this 4 day festival which I attended September 14-17, as I mentioned in my Experience post. Out of all the tasty events that I had attended, these are my favourite bites and beverages that I tasted, from the signature events to the after parties to the media events and more.
At the Sandwich Invitational on the first night held at the Rose Quarter Commons, where 19 restaurant chefs battled it out from restaurants across the USA.
Nashville Hot Fried Chicken Sandwich from Chef Rick Gencarelli, Lardo (Portland, OR)
Zombae Pastrami Sandwich from Melissa McMillan, Pastrami Zombie by Sammich (Ashland, OR)
Braised Oregon Beef & Lefse, Pickled Onion, Mustard Greens from Chef Matt Christianson by Urban Farmer Restaurant (Portland, OR)
At the Ham & Eggs After Party at Bar Casa Vale featured a spread of their delicious Spanish tapas, plus a selection of curated chefs from other parts of the country featuring caviar and other bites.
Sweet Potato Pie Milkshakes by Late Shake
The next morning, I attended a lavish Media Breakfast at Gracie’s Restaurant in Hotel DeLuxe where they had an incredible breakfast buffet.
Cheese Blintzes with blackberry sauce
Fried Chicken and Buttermilk Biscuits
Fudge Feast Tarts
Grand Tasting was the big afternoon event with tasty bites along with sips from wineries, brewers, distillers, and more.
Hand-pulled Mozzarella, black raspberry purée, pickled peppers, a delicious savoury tasting from Oregon Berries.
Boysenberry Crisp Concrete – A collaboration between @rallypizza and @oregonberries featuring vanilla bean frozen custard, boysenberry preserves and a brown sugar oat crisp topping from Oregon Berries.
At the Latin themed Night Market held at Zidell Yards, it was such a fun event with Latin music and delicious Latin food and drinks.
Smoked Gouda Fundido with Beef Chorizo by Billy Schumaker, Taqueria Nueve (Portland, OR)
Ecuadorian Roast Pork Sandwich with Pickled Red Onion and Ají Crillo Mayo by Greg Denton and Gabrielle Quiñónez Denton, OX Restaurant (Portland, OR)
Donut Holes by Mike Solomonov, Federal Donuts (Philadelphia, PA)
Churro Sundae with Oregon Strawberry and Oregon Hazelnut with salted caramel from Tillamook ice cream (Portland, OR)
Bon Appetit Magazine hosted the After Party at the Skyline Tavern in NW Portland, located up in the hills this was another fun party, Mexican themed with delicious eats from Guero (Portland) and Guerrilla Tacos (LA).
Sweet Potato Tacos from Guerrilla Tacos (LA)
Corn Achihote from Guero (Portland)
Smoked at The Fields Park was the next signature event and one of my favourite events featuring restaurants and chefs from across the USA barbqing and cooking up delicious dishes, desserts and cocktails.
Crispy Turkey Wing, Sweet Korean Chilli Glaze by Chef Gregory Gourdet, Departure (Portland, OR)
Char Siu St. Louis Rib with Puffed Rice, Scallion, Jalapeño + Cilantro by Chefs Abraham Conlon & Adrienne Lo, Fat Rice (Chicago, IL)
Not Yo Mama’s Garlic Bread, Grilled Snake River Farms Tomahawk Steaks bathed in Smoked Bone marrow by Chef Adam Sappington, The Country Cat (Portland, OR)
Smoked Root Beer Float by Chef Sam Mason, OddFellows (Brooklyn, NY)
Chewy, Hempy, Hippy Bar with Grilled Peaches & Smoked Vanilla Ice Cream by Chef Leather Storrs, Noble Rot (Portland, OR)
Fire-Roasted Poblano Pepper, Onion, Fresh Corn & Pulled Pork Macaroni & Cheese with Aged Monterey Jack, Tillamook Monterey Jack, Cotija Cheese & Green Onions by Chef Lisa Schroeder, Mother’s Bistro (Portland, OR)
Smoked Masu, Yuzu Kosho Aioli, Karaage Corn, Grilled and Pickled Negi by Chef Tyson Cole, Uchi/Uchiko (Austin, TX)
The last After Party of the festival was presented by Eater PDX & Washington Wines at the Bollywood Theatre restaurant, Indian food themed it was another tasty affair with Bollywood dancers and music to match.
Lamb Neck Tacos by Chef Rick Gencarelli, Lardo (Portland, OR)
Brunch Village was the last signature event of the festival, with tasting stations throughout Pioneer Courthouse Square, chefs and restaurants served up tasty dishes and drinks.
Coffee-Rubbed Blackberry BBQ Lamb Biscuit with Okra and Smoked Black Pepper Cheddar by Chef Maya Lovelace, Mae (Portland, OR)
Flint Corn Brioche with Sweet Cream Cheese & Venus Grapes by Chef Tim Healea, Little T Baker (Portland, OR)
Chicken Fried Donut
Feast Portland 2017 featured 134 chefs, 31 wineries, 15 breweries, 11 artisans, and 12 distilleries. Keep an eye out for next years Feast of Portland which takes place September 13-16, 2018, and get ready to taste a lot of incredible food and drink.
By: Richard Wolak