5th Annual Bon Appetite Feast Portland Tickets Almost Gone

2016 Bon Appetite Feast Portland

Wow, where does the time go? Oregon wine month is over and warmer days are upon us. By no means does that mean you should lighten up on your consumption of locally produced wines.

In fact, for the entire summer, you should double down, and grab some of the finest pink wines the world has to offer. Jump on up, and get on down with some fine Oregon Rose. While you are sipping on some of that eye pleasing, palate-piquing, pink elixir we call Rose of Pinot noir, please check out the tremendous 2016 line-up for Bon Appétit Presents Feast Portland 2016. Many dinners and events are selling out fast so get your tickets as soon as you can.

This will be the fifth annual Feast Portland and it looks as though they plan to outdo the fabulous extravaganza that was Feast Portland 2015. Here are some of the donation digits from last year’s phenomenally successful event. Feast Portland’s fourth year crosses the finish line as their best year yet.

The festival welcomed 13,793 guests; donated $69,671 to No Kid Hungry and Partners for a Hunger-Free Oregon; the Oregonian Media Group contributed $10,000 toward ending hunger.

Bon Appetite Feast Portland

Last year’s Feast Portland was such a mind blowing production the events are still emblazoned into my memory which by now, cannot be considered short-term (and I lose a lot of that). In fact, I do not think I wrote about my individual favorites from last year so on that note, let me give some long overdue shout-outs and adoration to the chefs and winemakers who made Feast 2015 the summertime soiree of my dreams.

No, really–Feast 2015 kicked-butt, starting with the Widmer Sandwich Invitational and all the great chefs who participated. Aaron Franklin, famous Q-master from Austin, Texas came all the way to PDX to serve up some of his fine, slow smoked BBQ brisket and as good as it was it still did not get my vote for best sandwich of the night. The prize was awarded to Gregory Gourdet from Departure. His Chinese BBQ Pork crepe rocked big-time!

All the contestants entries were straight-up delicious. This year Aaron Franklin’s BBQ from Austin, Texas is back for 2016; so get in there and try some of his BBQ because the flavor is as big as the state of Texas. It is legitimately MacDaddy Delicious.

Bon Appetite Feast Portland

Oregon Bounty proved to be a continuation of the previous night’s edible excellence. All of Pioneer Courthouse Squarewas abuzz with savory vittles and viniferous offerings from local producers. Elizabeth Chambers was pouring my favorite Pinot noir of the day, a robust style very few winemakers do well, but Michael Stevenson pulls it off vintage after vintage. Combine that beverage and the sausages Olympic Provisions was serving up and it was satisfaction in a MacDaddy moment. If you have the all-access ticket remember to pace yourself.

Bon Appetite Feast Portland

USA Pears Night Market @ Zidell Yards will be back for 2016. Below are some of the delectable offering’s from last year. The best dish in my opinion was Mei Lin’s Pork belly pate egg rolls with Fish sauce and lemon glaze. Also noteworthy and delicious was the Macau Rice Crisp with Nori, Pork Floss, Fish Sauce Caramel and Fried Shallot from Abraham Conlon (also with Adrienne Lo) of Fat Rice in Chicago; for most it was either a love it or hate it dish. Troy MacLarty of Bollywood Theater presented the best version of cauliflower with sweet and sour sauce, curry leaves, and garam masala I have ever tasted.

Mei Lin's Pork belly pate egg rolls with Fish sauce and lemon glaze

Mei Lin’s Pork belly pate egg rolls with Fish sauce and lemon glaze

Biggest surprise was from the Allison Inn’s chef Sunny (confidence is my middle name) Jin. His Goat Tartare with Charred Green Tomato, Frozen Egg, and Panisse Croutons had to be the most daring dish of the evening.

Smoked 2015 was not an event for the traditional BBQ enthusiast; it went way beyond the boundaries of traditional BBQ in a good way. Twenty-six chefs from around the country lit their best fires and smoked to the limits of creativity. Crispy smoked Oyster Mushrooms from The Painted Lady’s chef Allen Rout paired magnificently with Solena Wineries’ 2006 Cabernet Sauvignon. Then there was Salt and Straw’s Smoked Snickers bar with Marion berries and Smoked Honey taking the limits of smoked foods to the edge.

Bon Appetite Feast Portland

For 2016, the Oregonian Media Group Smoked event sponsored by Tillamook Cheese has already sold out. On the heels of the fabulously successful Smoked 2015, it’s no big surprise. This statement, from Carrie Welch Feast co-founder and creator set-up the early sell-out; “We are always trying to top ourselves,” said Feast co-founder Carrie Welch. “Our No. 1 challenge is to do it bigger, better, faster than before. Year four is the year of Smoked, then year five we’ll have some tricks up our sleeves.” The tricks up her sleeve materialized as the new Fun Sizedevents for year five of Feast PDX.

Get your tickets as soon as you can for this year as they are almost all gone. If you missed an event or dinner that sold out already make sure to buy early next year for Feast PDX number six in 2017. Eat well, Drink well, Live well. Enjoy!

2017-01-10T22:00:02+00:00

About the Author:

Marc has held almost every position in the food & wine industry and is committed to Celebrating Hospitality with Pride. In addition to being the co-founder and editor-at-large for Enobytes, Marc is a wine blogger contributor to OregonLive.com (Wine Bytes) and writes the Wine Knowledge column in the print magazine About Face. The Contra Costa County Times, San Jose Mercury News, Tacoma Times Tribune and Washington Post have either interviewed or quoted Marc on his viniferous and culinary opinions. Marc has also appeared on Portland's "Vine Time" on News Radio 750 KXL and on California's Central Coast "From the Growing of the Grape to the Glass" on KUHL-AM 1410. He is also the author of A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy. While continuing to tenaciously search for what he may finally proclaim as his favorite wine Marc is relentless in his quest for the ultimate food and wine experience.

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