Special thanks to Feast Portland and Travel Oregon for providing travel and accommodations as well as a media pass to the 2015 Feast Portland Event. Though flight, hotel and media pass were provided complimentary, I was not monetary compensated for this post or any other post that I am doing for Feast Portland. All opinions above are my own.
Three blocks away and I could smell the smoke. I was heading to the final evening event at Feast Portland and it was lived up to it’s name, SMOKED! I was wary of the change up, as I wasn’t sure if an event focusing on smoked food would be too…one note. But I should have know better. Sure there was smoked meats all over the place but the chefs really outdid themselves, pushing the envelope of what could be smoked. I sampled grilled tomahawk chops basted in charred tomato chimmichurri butter from The Country Cat, grilled jowl and smoked oyster remoulade from Cockscomb and grilled chicken khao man gai from Nong’s Khao Man Gai. I watched (and sampled) the folks from Crown Paella make rabbit paella with gambas en escabeche (pickled shrimp). I even sampled a few smoked desserts including a smoked shortbread base and smoked dark chocolate for the Twisted Turtle Bars from Kyra’s Bake shop as well as a smoked marion berry snickers bar from Salt and Straw. Outside, on the edge of the Pearl District of Portland, with a giant abandoned refinery in the background, this was the final event of Feast Portland for me and it was a great send off. So much great food, so little stomach room. Until next year!