Let's just preface this post by saying in the past scurry of buying Feast Portland tickets, I may have severely overlooked some knockout, smaller, intimate Drink Tank events -like really really overlooked- because I favor the variety the main events offer and the crowds really don't bother me.

Last year I was fortunate enough to attend a few of the Drink Tank Events on a Feast Portland media pass and although I was super pregnant (like 34 weeks) and unable to partake in drinking, I was completely impressed by the entire event set up, the fun joking atmosphere, the amount of knowledge behind every individual on the panel, and, of course, how much drinking was involved! Although Feast Portland is very much a food forward festival let's not forget about the drinking that is to be done during Feast week!

Two things you must know about Feast Portland's drink tank series: 

1. The Drink Tank's are one part interactive drinking audience and two parts education.

2. The Drink Tank events are a really good deal, for under $60 you get a dedicated hour of learning, a reserved seat, personal cocktails; beer; wine; cider (depending on what course you choose), paired snacks to share amongst your table-mates, water, education on what you're imbibing on, and a guest panel of very serious drinkers to answer all of your serious or canny questions. 

Just scroll down my list of 2016 Drink Tank events presented by Imbibe below to read the reasons why you and I should never overlook these events again.


1. Reserved seating. No lines, no juggling drinks and eats, overall, a nice sit down atmosphere.

guest panel lineup:

  • Kate Bolton, Maven, Portland, OR
  • Paul Clarke, Imbibe, Portland, OR
  • Neil Kopplin, Imbue Cellars, Beaverton, OR
  • Ryan Magarian, Hamlet, Portland, OR
  • Jake Parrott, Haus Alpenz, Bristow, VA


2. A guest panel of enthusiastic and knowledgeable speakers. 

guest panel lineup:

  • Kate Derby Raymond, Spring Valley Vineyard, Walla Walla, WA
  • Brennon Leighton, B. Leighton Wines, Seattle, WA
  • Tony Rynders, Tendril Wine Cellars, Carlton, OR
  • Bruce Schoenfeld, Saveur, Boulder, CO


3. Lots and lots of ALCOHOL!

guest panel lineup:

  • Paul Clarke, Imbibe, Portland, OR
  • Simon Ford, The 86 co, Studio City, CA
  • Jim Romdall, Rumba, Weattle, WA
  • Michael Shea, Rum cCub, Portland, OR

Although I didn't participate in the drinking, I was dumbfounded at the bits of knowledge tossed out behind the rum making process and how to concoct a great daiquiri.

[PS. how much more alcohol do we need to hammer the point of a great cocktail? As I was leaving this event people from the audience were asking to take the cocktails I was sitting in front of, apparently these were really good!]


4. Audience interaction and participation from your own seat.

For not drinking at any of the Drink Tank events, this event was possibly my favorite events to sit through. So much audience interaction, and I had a girl-crush moment listening to wine aficionado Marissa Ross defend her choices in wine and cheese pairings, while Christian contested the moods of his beers, which made for some great laughs and a desire to pair my beer with cheese.  

the guest panel lineup:

  • Christian debenedetti, Wolves & People Farmhouse Brewery, Newberg, OR
  • Marissa Ross, Bon Appetit, Los Angeles, CA
  • Steve Jones, Cheese Bar, Portland, OR

Although a majority of the participating audience had pre-voted wine as their choice drink between wine and beer, the cheese pairings and marissa's charming rebuttals definitely won the audience over as wine won the overall vote. 

Tickets go on sale for Feast Portland's 2017 festival this Friday, June 2nd 9a. The schedule goes live Thursday, June 1st at 9a, don't forget to spend all 24 hours from when the schedule drops to when tickets go on sale to figure out which events you want to attend.

If you don't enjoy sifting through crowds of people, standing for hours while juggling your drinks and eats, a Drink Tank series might be the event for you. with all Drink Tank events you get reserved seating, a sit down intimate atmosphere, all of the conversation realness from your favorite food/drink celebrity, the ability to ask drink or personal related questions to said food crush without too much rush, and, oh snap, let's not forget that there is a whole lot of drinking to be done at these events! don't hesitate on the trigger, tickets drop Friday, June 2nd 2017 at www.FEASTPORTLAND.com

full disclosure:

i was kindly provided a Feast Portland 2016 pass that included entry to the Drink Tank events in exchange for media coverage. all opinions expressed are my own.



Last year was my first year EVER year attending feast -I know super late bloomer here. After experiencing all of the magic of eating and drinking to my heart's fill I knew I couldn't do another year sans feast. 

One of the main events, the grand tasting, is held across two days, Friday and Saturday and located within the pioneer courthouse square -a brick amphitheater within the city center. The grand tasting is an event set up to sip and sample many new-to-the-market items and many wonderful food items prepared by local chefs. This year I was given an amazing opportunity to attend as a guest blogger -which allowed me entry to both grand tasting days. Since I had attended the grand tasting the year prior I had a great idea of what to expect and even planned a strategy on how to get the most of my time at the grand tasting. 

Below are a few highlights from my time at the Grand Tasting events that from both Friday and Saturday:



Just like the year prior I had a good guess that there would be a tasting station with a food and wine pairing somewhere within the grand tasting, so this year I made it my mission to find it straight away. After doing a quick run-through the grand tasting I found it immediately and got to enjoy some tasty bites before the massive crowds discovered it.

Local guest Chef Doug Adams, formerly of Imperial and currently working on his proposed restaurant Bullard (opening 2017), was behind the cutting board at the USA Pears tent serving up delicious bites featuring USA PEARS. An additional wine pairing featuring wines from Chateau Ste. Michelle was also present.



Being the big fan of sweets I made a mad dash to find Decadent Creations Bakery as this bakery has been on my list to try. The baking gods must have known I was coming because the gals were serving up a few of my favorite flavors; pumpkin, passion fruit, and salted chocolate. For starters anything pumpkin flavored will always get my personal taste test, as does salted chocolate, and passion fruit so slap me a little because I couldn't believe my eyes when I noticed three of the four items they were featuring were among my favorite taste profiles.

Decadent Creations' drunken pumpkin cake was by far my favorite bit of the entire grand tasting. The cake was super moist with a wonderful balance of pumpkin spice, a rum cinnamon ganache layer, and a thick creamy dollop of hazelnut meringue buttercream. This little bite was heaven. I may have had a few extra pieces, more than my share as it was so darn good!


I've been a big fan of DRY SPARKLING for years, the beverages are fizzy, and delightfully light in flavor. 


For two days there were so many goodies featured under this tent, Olympia Provisions featured a beautiful array of their finest charcuterie, Bee Local Honey and Jacobsen Salt Co. shared bites highlighted by their flavor enhancing salt and honey, Yogi Tea served up hot tea, and Wolf Gourmet featured grilled chicken tacos and roasted plum and ricotta tartine with their high-performance countertop items.


Oregon Fruit Products featured three wonderful items: crispy pork belly bites topped with black berry gastrique and whipped herb goat cheese on a bed of endive and frisee, and vanilla bean wanna cotta topped with dark sweet cherries  poached in oregon pinot noir and topped with salted pistachios, aside from the eats Oregon Fruit Products was also serving up refreshing strawberry lemonades with their pourable fruit.


The Oregon Cheese Guild featured four local artisan cheeses, chubut wedge, chèvre with cajeta drizzle on a apple chip, fiesta cheesorio in a cup, and brindisi squares.



I hope you all had a chance to get you hands on any of the dishes that came off this table. Both days at the Grand Tasting featured back to back chef demos from our very own local chef talent and chefs across the nation.

Guest Chef Gregory Gourdet of portland's Departure restaurant and finalist on Top Chef behind the cutting board prepping his dish for his upcoming demonstration time slot. 

Local Chef Peter Cho of Han Oak helping being the scenes at saturday's grand tasting


Hello, a Salt & Straw cart and no line?! You bet I got in the non-existent line and ordered up three mini scoops of every flavor I was curious about, the tom douglas triple coconut cream pie, the white toast and apple butter, and the strawberry honey balsamic with black pepper!


I cannot wait to get my hands on some more of that Waggle Mead, a lightly carbonated and fermented honey adult beverage. 


Nature's path featured two yummy dishes, a vegan raspberry eton mess with coconut cream, crushed meringue, raspberry and chia granola, and crispy avocado tacos with panko bread, pumpkin flax, granola, avocado and tahini.


Portland Sangria is a spritzy blend of rose and juice in a can



My biggest tip for all Feast main events: find the biggest plate that you can and save, this will be your tray during the remainder of the event. I figured out this method last year when I recieved an alaska airlines tray, that tray was put to great use during my first feast weekend but since I didn't keep the tray from last year I scooped up this plate and used it during the entire event. Having this plate helped me gather more than one bite at a time which meant I was able to stay in lines longer while I stocked up on bites. It made taking the time to enjoy my food loot much more enjoyable as I was able to sit and enjoy it all at once.

full disclosure: i was kindly provided a Feast 2016 pass that included entry to the grand tasting and media events in exchange for media coverage. all opinions expressed are my own.




It's been a few weeks since Feast Portland has come and gone and let me tell you, I cannot wait to do it all over again next year. If you were following the blog prior to the event you may have noticed I had two posts up; one dedicated to my preparation tips, and the other post listed what events were still available... see below.

Well surprise surprise all of the events sold out well before opening kick-off this year. To prepare for the future make so to head to www.feastportland.com and sign up for their mailing list. Look in the upper right corner there should be a spot to sign up to receive e-mails; be in the loop; know what the hell is going on; stay up-to-date; include yourself, or don't, and forever wonder what all of the -believe the- hype is all about. Listen, just pull out your 2017 calendars and reserve the 14th through the 17th of september for Feast 2017. And, if you belong to any spectrum of social media be sure to also follow along on one of Feast Portland's twitter, snapchat, facebook, and/or instagram accounts, consider yourself warned tho, severe cases of FOMO have been reported! 

  • How do I even start this massive re-cap of my time at feast 2016?

How about we get one thing out of the way, let's talk about the fact that I am and was very pregnant at FEAST this year, a full 34 weeks pregnant during all of the events. although I enjoyed the heck out of myself I wasn't able to eat a few items or drink as I would have loved (okay, I had a few sips of beer and wine for research, but it's not the same) but I was still able to carry on and enjoy my time at FEAST. Do not let a growing fetus stop you from purchasing tickets, there is plenty to eat and drink without fear!

How about I start to recap all of the wonderfulness that is Feast? how about I start with wednesday night



-not a public event-

The welcoming party for feast was a wonderful evening hosted in the parking lot and within the the spacious light filled warehouse of Jacobsen Salt Co. in SE Portland. 

 The event had so many surprises including: Bravo's Top Chef Finalist and Portland local Doug Adams slinging barbecue under the tent, many drink collaborations including a cocktail with quin candy garnish, an epic fresh veggie display, eats and products from some wonderful FEAST sponsors and of course a performance by portland's very own portugal the man, quite the way to spend a Wednesday evening! 

surprises everywhere: chef celebrity and bravo top chef winner Mei Lin was at the welcoming party serving up her signature trail mix and even worked on a wine cooler collaboration with union wine co

chef Michael Scelfo of Cambridge's Alden & Harlow was in town showing off a scallop crude with oregon apples, jalapeños, almond creme and crunch 


Did you know the little plates, bowls, trays, and tasting spoons we ate out of during the FEAST events were made from fallen palm leaves that are compostable, durable, and biodegradable. 

why is that important you ask?

Because, each plate and bowl are made from 100% renewable and bpi-certified compostable fallen leaves; meaning no trees or palms are harvested or cut down for this purpose. The production of Verterra Dinnerware is simple, fallen leaves are gathered and shaped using steam, heat, and pressure, all without the use of chemical bonding agents. These products are also microwave and oven safe, so aside from being completely non-toxic and chemical free, the verterra dinnerware line will biodegrade within two months without the use of chemical agents. Need a little more info, well verterra production is located in SE Asia where only women are employed, they are receiving fair wages, and access to health care.

below is a photo from michael work, founder of verterra dinnerware.


First things first, it has been a dream of mine to be invited to participate in Feast Portland as a blogger, I am so happy where my blog has gone in the last year and am completely honored to be a part of such an amazing festival that encompasses something I am super passionate about myself; food -and not just any food but Portland food. 

Aside from the media pass, I was also given a huge swag bag filled with items that have already long been consumed, and or used! 

And, let's not forget about all of the amazing volunteers that helped make feast possible! I know y'all spent long hours hauling shit around, setting up chef stations, tearing down structures, and just overall contribution to such a wonderful seamless event, a big thank you is in order!

disclosure: i was invited to participate and provide feast coverage with a blogger pass which included entry to the grand tasting, night market, and drink tank events in exchange for festival coverage before, during, and after. all opinions expressed are my own.


2015 was my first year attending Feast: I went to Friday Night Market, and Saturday's Oregon Bounty. for both events i showed up like any event with my cross-body purse containing my normal items within; over-stuffed wallet, smart phone,  cosmetic bag, sunglasses with case, and entrance tickets. aside from what was within my purse i was also carrying my big DSLR camera and let me tell you, i was overwhelmed with the amount of items I came with and even more overwhelmed when i started to load up on food, drink, and swag. below are the mishaps i experienced and the solutions to tackle them for this year's events!



  • ISSUE: camera strap and purse strap were constantly tangled.
  • SOLUTION: between lugging around my big DSLR camera and my cross body purse, both with straps, i was a tangled mess. my solution this year: ditch the purse and bring only the bare minimum, so i purchased a fanny pack and will only pack my event tickets, smart phone, ID plus debit card, and a few cosmetics, that is all the extra i am bringing besides my big camera. i know a fanny pack might be a bit extreme for ya'll but once you experience hands free, it is a life saver.  fortunately there are tons of options out there HERE, HERE, and HERE. having used a fanny pack for multiple adventures in the past i know this is a great option for myself and anyone else that can go to an event with just the basics.  

  • ISSUE: dropped and cracked very expensive sunglasses
  • SOLUTION: well the easy answer is to not ever drop them but somewhere between hanging my sunglasses off my shirt and bending over to tie my shoe gravity took over and down went my sunglasses. the lens cracked and lets just say the cost to replace the lens and the hassle of installing were too much, i wound up just replacing the glasses with a fresh new pair, so this year i will not let them fall and will be wearing glasses retainers.

  • ISSUE: dead phone battery
  • SOLUTION: of course my phone died, i was snapping photos, and drained the battery with every media post and extra little item i just had to document. the best solution is to invest in a battery case like this one  HERE. there are multiple case charging options available, this one suites me as it can simultaneously charge the case and phone using the same port, and the case also provides some drop protection for my wonderful clumsy life. this case has already come in handy over a recent road trip where i had forgotten to place my phone in airplane mode while i drove for hours through an out-of-range area, needless to say my battery was drained by the time i did receive service. once the case was on my phone the battery came to life with the hit of a button. i will have my phone in case during the festival and full of juice to start the day's events.

  • ISSUE: lost camera lens cap
  • SOLUTION: this is an easy fix, buy a lens cap strap like this one HERE. the funny part of the lens cap strap is it does allow for you to remove the cap and have it still attached to the camera, however, depending on the camera angle, i would go a step further and remove it entirely, so just save yourself the headache and place it around your arm like a hair tie or put it in your back pocket! i found a pack of five and bought those online, as i'm sure i'll be losing more lens caps in the future.

  • ISSUE: switching between my camera phone and DSLR camera
  • SOLUTION: well before the solution, the story is, i typically use my smart phone to post immediately and my DSLR camera to obtain blog quality photos, so there is a lot of switching back and forth between the two cameras. the DSLR beats the quality of camera phone every time, but i can't help the need to want to post to social media as the event unfolds, so my solution this year: purchase a wi-fi SD card for my fancy camera. the plan is plain and simple: only whip out my smart phone to download the needed photos and do immediate posting to social media as needed, no need to cover the same shot on both cameras, however i will be doing some snapchat and instragram stories, so the smart phone will never lose its place in my social media line up.

picture 1: three straps too many; wine glass strap, camera strap, and purse strap.

 picture 2:  dressed appropriately for the evening; additional layer tied around my wait to add-on when the temperature drops.


  • 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 add a lightweight layer to discard if going to an outdoor/sunny event. 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, you will keep yourself decently paced and will be able to try more options before walking away too stuffed for another bite!