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.