Posted by: jillw in: Food/Beverage -
We’re counting down to one of the nation’s biggest food festivals, which just happens to be in our backyard. Feast Portland is back for a sixth consecutive year, and this culinary celebration just gets better every time.
From signature main productions to on-trend classes, panels and fun-size events, Feast always manages to elevate our food and drink experiences.
Held Sept. 14-17 at venues around the city, Feast has our entire LANE staff salivating. Our festival veterans are winnowing their choices, while neophytes are anxiously anticipating the stuff of which legends are made. Here are just a few perspectives on what we’re looking forward to:
This will be my first time attending Feast Portland, and I am excited about all of it! Latin cuisine is my favorite, which means I’ll be trying everything at the Night Market. And my favorite meal of the day, hands down, is brunch. It’s what I do best on the weekends, so you’ll definitely find me sampling all the deliciousness at Brunch Village. Plus, I’m a big Christina Tosi fan. I dream of the Milk Bar B’Day Truffles and Compost Cookie, so I can’t wait to see what she will be showcasing at this year’s brunch spread.
Posted by: Lydia Wohlford in: Food/Beverage -
At LANE, we’re keeping cool with some of the summer’s hottest trends. Whether in New York or Portland, we’re taking full advantage of the light, fresh flavors of the season, from bubbly in our glasses to berries in our bowls and more. Read on for a few of our favorite sips and bites for summer.
Natural Sparkling Wines
Rosé lovers, make room for natural sparkling wines as the go-to summer thirst quencher. Wine writer Alice Feiring, in Portland promoting her book, “The Dirty Guide to Wine,” recently led us through a tasting of natural Oregon wines. Already popular in France and Japan, natural wines are growing in popularity in the U.S. and may even become the norm in as little as five years. Feiring thinks they could redefine good wine, and we’re looking forward to learning more from her book, as well as from Marissa Ross’s new title, “Wine. All the Time.”
Some may think the bowl trend has gotten a little out of hand, with Instagram feeds clogged with acai, poke, smoothie and Buddha bowls. While we don’t disagree, we do want to point out that the fresh summertime bounty kicks up the flavor of smoothie bowls, so don’t be too quick to dismiss this trend. In the Northwest, u-pick farms and orchards (not to mention many local farmers markets) are heaving with bright, tempting berries, plums and peaches for summer, and heartier apples and pears will easily get us through autumn.
More cocktail bars and restaurants are picking up on the popsicle + cocktail concept this summer, and you’ll find no complaints from us. If you’re in New York, try this delicious concept at Loopy Doopy, which has been perfecting the practice over the past few summers. People’s Pops are put headfirst into signature cocktails, keeping the drink well chilled and resulting in better and better flavor as the icy treat melts.
Posted by: WendyLane in: Food/Beverage -
The first annual Hot Luck in Austin, Texas, was amazing. Developed by Aaron Franklin of Austin’s Franklin Barbecue, James Moody of The Mohawk and Fun Fun Fun Fest, and Mike Thelin of Portland’s Feast, the four-day festival involved creative food and music events.
I attended the Saturday evening Al Fuego extravaganza at The Wild Onion Ranch. We arrived on a beautiful piece of land set among green rolling hills and trees. A path of hay coupled with swinging country music and the smell of BBQ smoke led us to the party. Cowboy boots, hats and sundresses were the dress of the evening. More than 60 booths provided BBQ, beer, wine and spirits.