Link to Owner Dr. Robert B. Pamplin Jr.



Annual celebration of Oregon food and drink set for Sept. 15-18

SUBMITTED PHOTOS: FEAST PORTLAND - Feast Portland includes a wide variety of events for people to sample foods they may not eat or drink in everyday life in a social, fun setting. This photo was taken at the Bourbon and Beyond event last year.

I was lamenting with coworkers around the watercooler that summer is slipping way.

It’s already August — before we know it, we’ll be celebrating Thanksgiving. That’s not truly accurate — we don’t have a watercooler, and before we know it, we will be celebrating the fifth-annual Feast Portland. Frankly, Feast Portland is cause to hurry summer along — let’s roll the calendar down to mid-September as fast as we can.

Just six weeks away, Portland will be caught up in a nearly nonstop frenzy of food from Sept 15-18.

Smoked was an event added to the Feast Portland schedule last year. People enjoyed smoked and barbecued foods at Zidell Shipyards.

Though I don’t know how they could, my friends at Feast are planning this year’s event to be an even bigger and better showcase of Oregon’s bounty. And they’ve added three new events to the schedule. Check these out:

  • Cocktail Crawl: Drink like a Pro: Join Bon Appetit magazine’s editors on a cocktail tour of downtown Portland as you learn all kinds of bartending secrets — from cocktail ice to whiskey 101. By the end, you’ll be drinking like a pro. The walking tour includes stops at: Shift Drinks, Pepe Le Moko, Teardrop and the Green Room. Featured tastemakers include: Andrew Knowlton, Carla Lalli Music, Julia Kramer, Claire Saffitz, Amiel Stanek, Alise Moffat, Sean Hoard and Daniel Shoemaker.

    “No offense to traditional panel discussions, but if you’re going to listen to people discuss the finer points of drinking, where better to do it than in a bar, getting served, and getting schooled from actual bartenders?” said Adam Rapoport, editor in chief of Bon Appetit. “That was the thinking behind Cocktail Crawl: Drink like a Pro. We want to give our guests the chance to drink and learn as they check out some of the best bars in Portland.”

  • Inside the Bon Appetit Test Kitchen: Ever wonder how recipes in the BA Test Kitchen make their way onto the pages of the magazine? Bon Appetit food editors offers guests a glimpse into the recipe process, which naturally includes lots of cooking and tasting. They will share the process used to create some of the dishes developed for the October 2016 issue. Come for the grub, stay for the stories and tips. Featured tastemakers include Carla Lalli Music, Julia Kramer, Claire Saffitz.

  • Drink Tank: Wine vs. Beer: This time it’s personal, friends. It is round three of Feast Portland’s epic Drink Tank panel, Wine vs. Beer. Marissa Ross, wine spirit animal, Bon Appetit contributor, blogger and social media superstar, will represent Team Grape. The man who’s always been on the Great American ale trail, Christian DeBenedetti, founder of the brand new Wolves & People Farmhouse Brewery, represents Team Hops. Marissa and Christian will pair wine and beer with cheese from Portland cheesemonger Steve Jones for Feast fans. The audience will taste both pairings and vote for their favorite pairing.

    As in year’s past, Feast Portland includes the Grand Tasting on Friday and Saturday with guest chef presentations, discussions and book signings from the culinary stage in Pioneer Courthouse Square.

    The Sandwich Invitational features the sandwich creations of more than two dozen chefs from across the country, all vying for bragging rights for bring the best sandwich to the event.

    Tickets are still available for the Sandwich Invitational on Thursday evening at the Rose Quarter Commons, the Grand Tasting and some other events. If you want to attend, don’t dally — tickets will sell quickly.

    In celebration of the fifth event, Feast Portland has asked their top-participating artisans and chefs to create Feast-inspired, one-of-a-kind items, available for purchase for a limited time only. The #FeastFab5 collaborations include Xocolatl de David and QUIN, both artisan candymakers in Portland; Wiz Bang Bar, Salt & Straw's soft-serve shop; Pok Pok Som drinking vinegars; Stumptown, serving cold and hot coffees; Aaron Franklin, founder of Franklin Barbecue in Austin, Texas, and author of “Franklin Barbecue: A Meat-Smoking Manifesto”; Sqirl, a hip cafe in Los Angeles that serves global-inspired breakfasts and lunches; Olympia Provisions, Portland's authentic charcuterie; and Pok Pok, serving food found at pubs, restaurants, homes and streets of Southeast Asia. I’ll share full details on the #FeastFab 5 collaborations as they become available.

    Smoked featured some of the best barbecue around, carefully tended by some of the countrys best chefs.

    Feast Portland offers Oregonians and visitors alike an opportunity experience food in unique and tasty ways. Thinking you might like to get a jumpstart on the great eats you’ll taste during Feast, I include this recipe from Pok Pok restaurant with locations in Portland, Los Angeles and New York.

    Bon Appetit! Make eating an adventure!

    Long Bean, Cucumber and Tomato Salad

    Makes 4 servings

    Thai salads are full of crisp vegetables and fruits, mixed with intense condiments.

    2 dried Thai chiles, soaked for 2 minutes in warm water, drained

    3 small garlic cloves, crushed

    ¼ lime, cut into 3 wedges

    1 tablespoon palm sugar or granulated sugar

    1 tablespoon dried tiny shrimp

    9 long beans or green beans, trimmed, cut into 2 ½ inch lengths

    2 kirby cucumbers or 1 English hothouse cucumber, coarsely chopped into 1-inch pieces

    2 tablespoons Thai fish sauce (nam pla)

    2 tablespoons fresh lime juice

    6 cherry tomatoes, halved

    2 tablespoons crushed roasted, unsalted peanuts

    Place Thai chiles, garlic cloves, lime wedges and palm sugar in a clay mortar, and pound with a wooden pestle until mashed into a fine paste, about 5 minutes. Add shrimp; mash until pulverized and well combined, about 2 minutes. (Alternatively, process in a mini-processor until finely chopped.)

    Add long beans to mortar; lightly crush with pestle to bruise. Add cucumber pieces, fish sauce and lime juice. Mix well. Add tomatoes, lightly crushed and mix in. (Alternatively, place beans and tomatoes in a resealable plastic bag. Roll a rolling pin over bag to bruise vegetables; transfer to a bowl with the cucumber, fish sauce, lime juice and chile dressing.) Let marinate for 10 minutes. Stir in peanuts.

    (Recipe from Pok, as published in Bon Appetit.)

    Randall welcomes your food questions and research suggestions. She can be reached online at This email address is being protected from spambots. You need JavaScript enabled to view it. or by calling 503-636-1281 ext. 100. Follow her on Twitter @barbrandallfood.

    You're invited!

    Hey friends! Here are three opportunities to get out and experience Oregon’s wine scene:

    • This weekend, you can participate in the Discover Laughlin Loop, a seven-mile route of eight award-winning Yamhill-Carlton wineries. Transportation is supplied by complimentary Laughlin Loop shuttles, with stops at every winery on the tour. Participating are Beacon Hill, Fairsing Vineyard, Gran Moraine, Lenne Estate, Roots Wine Co., Saffron Fields Vineyard, Solena Estate and WillaKenzie Estate.

    Tickets, in the form of a scavenger trail guide, are $45 each and are valid for Aug. 6 and 7. Feel free to split up your winery visits for the weekend. The scavenger trail guide includes complimentary wine tasting at each winery, complimentary shuttle service, $10 in food cart vouchers and a chance to win a wine country gift basket. You are not required to use the shuttle service.

    If you don’t make it to all the wineries this weekend, don’t worry. Keep your Laughlin Loop scavenger trail guide and visit the wineries you missed through Labor Day.

    Learn more online at

    • Take a peek into the Eola-Amity Hills AVA by participating in EA Confidential, to be held Aug. 20. It’s a day of touring the Eola-Amity Hills appellation and learning about the vineyards, and the people who create the wines. The fun begins at 10 a.m. when you board luxury buses in Eugene or Portland and travel to Bethel Heights Vineyard for a gourmet lunch and hear the stories from winemakers and vineyard owners about how they began their careers in the wine industry. After lunch, tour participants will board the bus and depart for Keeler Estate Vineyard, where Nicholas Keeler of Tonnellerie Allary will discuss the role of barrels in winemaking. What’s the difference/benefits between new and old oak? You’ll find out. You’ll also get to sample wines from a selection of Eola-Amity Hills producers.

    Next stop is Bjornson Vineyard, where you will work alongside winemakers to learn when to pick for the upcoming harvest. Learn about this decision by walking the vineyard, trying fruit samples and then testing for ripeness and flavor in the lab. You’ll get to sample more wines here, and enjoy the view of the Cascades from the Bjornson Vineyard.

    A quick ride north will bring the group to Brooks Winery for dinner prepared by Chef Bernard Malherbe of the Crooked House Bistro, paired with a selection of rare and limited library wines. To cap off the day, each table will be hosted by winemakers and vineyard owners who will share special bottles from their cellars.

    Guests board the bus and will either be shuttled back to their parked vehicle or shuttled back to Portland or Eugene at 9 p.m.

    Tickets are $199 per person. For more information, email Lauren Fuhrman-Burch at the Eola-Amity Hills Winegrowers Association at This email address is being protected from spambots. You need JavaScript enabled to view it..

    • You can celebrate Southeast Wine Collective’s fourth birthday and harvest party from 1-6 p.m. Aug. 28 at the collective, located at 2425 S.E. 35th Place in Portland. The event features barbecue expertly prepared by Old Salt Marketplace meat maestro Dave Ingwerson and the Collective’s Chef Althea Grey Potter. Dave will be smoking his legendary pork shoulder and brisket and Althea will be preparing all the sides and fixin’s for the feast, including baked beans, coleslaw and corn on the cob. The price is $13. They’ve also selected great wines and cold beers for purchase to wash it all down.

    Let Craig know you are coming by emailing This email address is being protected from spambots. You need JavaScript enabled to view it..

    — Barb Randall

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