FEAST PORTLAND 2016 RECAP PART 4. THE BEST THINGS I ATE AT NIGHT MARKET AND SMOKED!

FEAST PORTLAND 2016 RECAP PART 4. PHOTO RECAP OF THE BEST THINGS I ATE AT NIGHT MARKET AND SMOKED! 

can you believe that we are just a few days away from the foodie wonderland that is known as Feast Portland? i know, me neither! this year's Feast crept up on me, did it come quickly for you, or was that just the way my life rolls because i have an infant, and all months have flown by. little side note, last year i was 34 weeks pregnant and very sober at all of the feast events, and this year i am not pregnant and hoping to not be sober, because i did my required sobriety. also, this year is extra special for me as i am not going there as a blogger -like last year's 2016 events-, but as extra help with some of the Feast Team's social media accounts! i am absolutely elated to be there as a staff member, this is a huge accomplishment and i get to handle the behind the scenes media which is even more up my alley! basically, i get to take pictures of food and eat it like it's my job, i'd say that is the ultimate goal in foodie life!

so please tell me, what events will you be at, and which are you excited for?

i basically lost my shit when i saw the line up for the Late, Late Show: Adventures in Takeout; the lineup of chef's include my ultimate list of past feast participating chef's; Chefs Abraham Conlon and Adrienne Lo of Fat Rice, chicago; Han Ly Hwang of Kim Jong Grillin’, portland; Bonnie Morales of Kachka, portland; and also Kyo Koo of Danwei Canting, portland; Gabe Rosen of Biwa, portland; Victor Deras of OP Wurst, portland. 


NIGHT MARKET PRESENTED BY ALASKA AIRLINES VISA SIGNATURE CARD


Night Market is one hell of a fun event, from the colorful banners strung about the open air market to the party vibes projecting across the zindell yards from the on-site dj mixing latin reggaeton music, to the seemingly never ending array of tasting possibilities. what other food event go south of the border to bring you mexican street corn -known as elote- to across the atlantic ocean to bring you one of spain's most famous of dishes, paella. everything about Night Market is a party, the only thing missing is a pinata and some flamenco dancers.

below is a photo recap of some of the amazing offerings from over 20 chef's, numerous wineries, distilleries, and artisans from near and far all available for three hours of non-stop eating and drinking on a large patch of gravel.

JACOBSON SALT CO. 

Jacobson Salt Co. : making a tasty tijuana thunder cocktail: hornitos tequila, ancho reyes chile liqueur, peach, lime, rainer beer, bee local honey water, and a dash of salt to enhance the overall flavor of this beerita.

MILAGRO TEQUILA

Milagro Tequila: serving up spiked aqua frescas, i was lucky enough to try a batch before they added the prized spirit!

A LOADED TRAY:

clockwise pictured on tray: upper left: ranchero arancini ball from Taylor Railworks, double chocolate chip cookie and denver lamb ribs barbacoa from Lardo, and a non-alcoholic pepino from Milagro Tequila.

OLYMPIA OYSTER BAR

Olympia Oyster Bar: oysters on the half shell with agua chile rojo, pickled cactus leaves, avocado, and micro cilantro

SALT & STRAW

Salt & Straw: sweet corn copo layered with lime zest shaved ice, oregon sweet corn ice cream, cilantro kola syrup, fresh candied marionberries, and topped with black raspberry sweetened condensed milk. 

A LOADED TRAY:

clockwise on tray, starting with chicken wing, green chile chicken wing from Craigie on Main,  totopos from Xico, and pozole rojo from Dove's Luncheonette.

RINGSIDE STEAKHOUSE GRILL

Ringside Steakhouse: bistec, chorizo y pulpo antichuchos, and dulce de leche profiterole 

TAQUERIA NUEVE

Taqueria Nueve: surtido de res, oaxacan black bean puree, and spiced mexican crema, on a tostada


SMOKED! PRESENTED BY TILLAMOOK


2016 was my first year attending Smoked! and wow was i further surprised by the innovative ways the smoked theme carried over into all of the food items. i initially thought this was going to get tiresome real quick, smoked-everything peaked in portland a while back and it has been a trend i just can't get into. smoked ice, smoked bourbon, smoked bitters -okay not sure on that one- but let's just say the taste is not a happy familiar, instead, i taste the notes of a week's worth of unwashed campfire hair, yuck right! to say i was surprised is an understatement, the only smoked i tasted out of feast was on the grilled meats, and if you're worried about it being a meat-extravaganza, do not! there was more than a fair share of non-meat items like the negroni s'more, Cocquine's famous smoked almond chocolate chip cookie, and the delightful smoked tomato gazpacho from Pacific Fruit Company was a great break from all smoked and grilled meats. also, if you're just at the events to drink, then a drinking you shall do, from straight up spirit tastings, to regional wines, mixed cocktails, and kombucha there is plenty of drinks to be had! 

below is a photo recap of some of the amazing things i ate at Smoked.

THE ORIGINAL SAILOR JERRY SPICED RUM 

PARK KITCHEN

Park Kitchen: smokey sunday morning sunday with bourbon ice cream with Breakside Brewing smoked porter, caramel sauce, malted whipped cream, and topped wth "hair of the dog granola" beer nuts, cocoa nibs, and puffed barley. this was a favorite of mine, the textures knocked me out of the park, from the crunchy granola topping, to the smokey and creamy ice cream this was a hit!

A LOADED TRAY:

clockwise on tray, top left american flag toothpick musubi sliders with togarashi spam slices, grilled and basted in teriyaki sauce on a king’s hawaiian roll with japanese mayo, cabbage, and nori slaw from a partnership between Old Major, colorado and Pasture, virginia. top right left: snake river farms beef tongue "big mac" with pickled green almond, little gem lettuce, roasted tomato mayo, and caraway-celery salt from Kachka, portland. bottom right: smokey sunday morning sundae with bourbon ice cream from Park Kitchen, portland. and lastly: smoked mussels a la crawfish boil from Holdfast, portland.

HUGH ACHESON OF 5 & 10

5 & 10: cremini-lamb burger with charred scallions, boursin, and pickles, on tomato on a potato roll

Pacific Coast Fruit Comapny: smoked tomato gazpacho topped with dill creme fraiche, preserved lemon, and fried shallot.

A LOADED TRAY

clockwise from left corner: a negroni s'more: wormwood and cocoa nib graham, campari marshmallow creme, orange gin glaze, and juniper dust from a collaboration with Ninteen 27 S'mores and Douglas Derrick. top: smoked tomato gazpacho. far right: a cake that i can't name but it was delicious from Isa Fabro, los angeles.  center: pork cheek over szechuan eggplant with sweet bean bao, Boke Bowl, portland.

THE HUNKS OF FEAST

clockwise: Gregory Gourdet of Departure, portland. Hugh Acheson of Five & Ten, georgia.  Brad Farmington of Saxon + Parole, new york. William Werner of Craftsmans and Wolves, san francisco.

THE BABES OF FEAST

Molly Yeh of food blog My Name is Yeh, Michelle Lopez of food blog Hummingbird High, and Nong Poonsukwattana of beloved food cart turned brick and mortar Nong's Khao Man Gai

voila! c'est moi friends! this was me at 2016's Smoked! event with Feast Portland. I was 34 weeks pregnant, a little cold, very rained on, but still putting along and enjoying three full days of Feast foodie love!

PREVIOUS 2016 FEAST COVERAGE:

GENERAL TIPS FOR FEAST:

  • READ THE LINE UP AHEAD OF TIME: you will miss someone's table, you will find yourself overwhelmed by the massive amounts of food and celebrity chefs, you will undoubtedly find out, after the fact, that so-and-so was there who you happen to be a big fan of. do yourself the favor of looking at the line-up for your main event. to lessen the urge to overwhelm yourself and visit everyone, build a strategy and write down your top five stops to make during each event. 
  • TRANSPORTATION: most of the events are going to be at very public areas, that means parking is going to sparse and very pricy to park privately, best option is to take public transportation, call on a friend for a lift, a taxi, or uber your way there! plus if you plan to imbibe staying away from the wheel is the best case scenario. 
  • DRESS COMFORTABLY: you will be on your feet over 80% of the time, wear some comfortable shoes, and bring at least one layer to add-on if going to a night event, and if going to an outdoors/sunny event add a lightweight layer to discard -best to bring something that can easily tie around your waist.
  • PACE YOURSELF: although it might be possible to eat a little bit of everything at the main events, the real side is some of the servings are pretty hefty. one strategy i learned from last year: split items with a friend. don't both wait in line for the same item, instead split up and get different items and then share down the middle, think: devide and conquer you will keep yourself decently paced and will be able to try more options before walking away stuffed to the gills. 

disclosure: i was invited to participate and provide Feast Portland coverage with a blogger's pass which included entry to the 2016 grand tastings, the night market, and the drink tank events in exchange for festival coverage before, during, and after. and just to attest to my love for this food festival i have purchased tickets to many Feast events on my own dime; my attendance to smoked was one of those events i paid out of pocket for. as always, all opinions expressed are my own.

STACKED SANDWICH SHOP, BEYOND YOUR BASIC SANDWICH

 

STACKED SANDWICH SHOP

1643 sw 3rd ave. 

portland, or

11a - 8p mon - sat

www.stackedsandwichshop.com

hey guys! have you noticed it's been a bit hot outside, we're only at the end of august and coming up on another week in the 90's which means it's way too hot to cook indoors, and way too hot to stand over a grill. these hot months are  definitely the time of the year when i think of sandwiches and huge green salads with in-season produce for dinner, because the last thing i want to do is cook in this heat.

since i'm thinking of sandwiches it only seems right to share my most recent discovery and new favorite place to grab hearty sandwiches and treats to satisfy my endless sweet tooth, Stacked Sandwich Shop

- THE DESSERT CASE -

two things you need in your life, fresh donuts and a salted chocolate chip cookie. if you happen to someone that absolutely hates counter service, think again. the sweet offerings at Stacked are right on display at the counter you need to order from, it also happens to be the same counter where the booze lives!  the fresh, made-to-order donuts are a dream, warm, with a hint of cinnamon spice and dusted with a little powdered sugar. these little things have a nice crisp exterior and an ultra soft cake donut consistency. swoon. you must order these!


LET'S LOOK AT THOSE STACKED SANDWICHES!

straight away the first sandwich to catch my eyes was the roasted lamb leg: pesto chevre, heirloom tomatoes, pickled onions, Calabrian chili aioli, arugula, on housemade foccocia bread.  this sandwich is thick, and dare i say, stacked. half of the sandwich is plenty and super filing. the housemade foccocia bread is pillowy and seasoned with herbs and a healthy dash of salt. 

oregon bay shrimp roll- citris aioli, shaved asparagus, radish, herbs, lemon honey vinaigrette, and house old bay on a pearl bakery hogie. this sandwich was one i have been wanting to try to years. i've never had a shrimp roll, nor a lobster roll for that matter so when i had seen this on the menu i had to order it. i was crunchy, shrimpy, and slightly sweet. one i can see ordering again on these hot summer days!


 - SALAD -

although this is a sandwich shop, do not neglect the salads here! these tossed greens are piled high and can stand alone as a main dish, pictured above: smoked salmon: mixed greens, charred scallions, market berries, radish, avocado, toasted walnuts, tossed in a homemade green goddess dressing.

- ASSORTED PICKLE PLATE -

- NUTELLA TOAST-

nutella toast (in-house only): nutella, bananas, hazelnuts, and toasted marshmallow on rugbord bread. so good, so sticky, so dead on tasty. a slice of rugboard bread covered in a thick schmear of nutella, topped with bananas, a generous heap of toasted marshmallow fluff, and hazelnuts. do not skip ordering this, it will satisfy your sweet tooth and every nutella need you have.


- ALL THE EATS AT STACKED -

next time you don't feel like cooking or just because you want a sandwich but don't want to gather all of the fixings, head to the east side's industrial district to find Stacked Sandwich shop, they will cover your sandwich needs, supply outdoor seating, and have a very friendly beer list to compliment your sandwich in the sun.

BUEN PROVECHO!


disclosure: i was invited to dine at Stacked Sandwich Shop to help highlight their newly added sumer items. as always, i will give my honest opinion and will only share quality content i feel my readers would love to learn about. 


LAFITTE'S, YOUR NEW PLACE TO GET ABSINTHE MINDED

lafitte's at the waiting room

2327 nw kearney st.

portland, or 97210

www.thewaitingroompdx.com

LAFITTE'S, YOUR NEW PLACE TO GET ABSINTHE MINDED

back in april, i was invited to celebrate the opening of Lafitte's, the newest cocktail lounge -and additional drinking parlor- to recently open up on the second story of the ever popular The Waiting Room -known for their fried chicken, oysters, and champagne.

The Waiting Room and subsequently Lafitte's is located in an old victorian-style house adjacent to the very popular shopping and dining destination in portland's NW alphabet district and right off 23rd avenue. the home is outlined with a bright eccentric blue railing that frames the large front first-floor patio and second-floor balcony.

what sets Lafitte's apart from The Waiting Room is their wonderful collection of absinthe forward cocktails, their variety of bubbles, and their savory selection of drinking snacks like deviled eggs, baked oysters casino, and lamb ribletes. if you've ever been curious or have wanted to experience absinthe in cocktails, or just plain love being absinthe-minded, Lafitte's is quickly becoming my favorite spot and it just happens to be what your curious cocktail-loving-self wants.

LET'S TALK COCKTAILS AT LAFITTE'S

on top of the bar program at Lafitte's is Chazz Madrigal, bar-star and portland bar veteran, previously at Gil's Speakeasy, and part of the opening teams of Star Bar, and Renata. alongside Chazz is bartender Becca June, together their expertise in creating handcrafted cocktails means nothing is pre-measured or mixed; unless it happens to be punch. 

left cocktail: corpse reviver #2: gin, house orange cordial, lillet, absinthe / right cocktail: the hanging garden: gin, house grapefruit cordial, tarragon, cocchi americano, and house bitters.

my favorite two drinks of the night were the corpse reviver and the not pictured 'bourdeux state of mind'.

so what is so great about absinthe and why was it ever banned from the states?

absinthe certainly carries an unflattering past, back in 1915 absinthe was banned from entering the hands of curious americans -and  many other countries- as it was believed to be a hallucinogenic and considered an addictive psychoactive drug.

the ban was lifted in the 1990's and absinthe -also dubbed "the green fairy"- has been welcomed back into the states and has since eased back into the craft cocktail scene. 

if you're curious about the taste, absinthe delivers a herbally flavor, very reminiscent of black licorice. the staring herbs of the -usually- green spirit are anise and fennel which have similar notes found in the leathery black chewy candy.

-the first page of Lafitte's cocktail list -during the april media preview-

THE FOOD AT LAFITTE'S

since your going to be enjoying some delicious cocktails, be responsible, order some food!

the food at Lafitte's is absolutely freakin' delicious! everything that touched my lips echoed in my head, imagine how delicious we'd be while buzzed. because let's be honest, food is even more mouthwatering while buzzed. when was the last time you had a double cheese burger sober, and still thought it was a great ideal? okay horrible comparison, but  take that and imagine really good food, and imagine really good food with really good cocktails! the fare a Lafitte's is a reflection of TWR's and Lafitte's chef and owner Thomas Dunklin's louisiana roots.  alongside Dunklin is also chef and owner Kyle Rourke's. together Thomas and Kyle have built the menu of TWR to feature fresh ingredients and items from the PNW with a southern touch. 

here's a sample of some of the tasty offerings i sampled while there:

the most creamy deviled eggs topped with crumbled bacon, mirco greens, and buttermlik dressing

baked oysters casino, the right amount of baked briny notes that made for a savory snack to accompany drinking.

albacore tuna ceviche, lite, refreshing and won't sit heavy in your belly.

while you're here don't forget to check out the menu to The Waiting Room. TWR serves a killer brunch, along with dinner, a lengthy list for happy hour, and a whole batch of cocktails that don't have absinthe. just to sprinkle in some background infor, the name Lafitte's comes by way of pirate Jean Lafitte who spent time in new orleans, a nod to Dunklin’s roots in louisiana. 


disclosure: i was invited to attend a media preview of Lafitte's, while there i received complimentary cocktails of my choosing and shared bites from Lafitte's menu. my media invite was not in exchange for a positive review, all opinions shared are my own.


BUEN PROVECHO!

RINGSIDE STEAKHOUSE PRIME RIB MONDAY'S

happy work week portland friends, i wanted to share something really quick with you:

The Ringside Steakhouse on w. burnside is currently offering an amazing special, a three-course prime rib dinner, every monday for $35 -while supplies last. three courses, $35 bucks, how can this go wrong?

last monday i went with my little family and was not disappointed. we started with a filling fresh green salad before my show-stopping second course arrived, a prime cut of prime rib cooked to my liking (medium). along with the second course with a potato side of my choice and i chose the most excellent way to eat a potato, baked and loaded. our third and final course was the most wonderful and decadent ramekin of creme brulee.  now, i consider myself to be very efficient at cracking the crust of a traditional creme brulee but this ramekin of burnt sugar on top of my thick sweet cream was, by far, the thickest layer of ice on my pudding pond that i have ever encountered. after applying enough force and breaking through the sugar crust i was rewarded with the thickest, and richest and vanilla bean dotted creme of my life. the creme brulee's made at the ringside restaurants cannot be beat, it is one of the best i have ever tasted!


BUEN PROVECHO!


disclosure: i was invited to dine at Ringside Steakhouse to help promote their new $35 three-course prime rib dinner. my hosted meal was not in exchange for a positive review, all opinions shared are my own.