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.
What I’ve come to love about Feast are the smaller events. They’re a great opportunity to mix and mingle with writers and editors from the Bon Appétit staff as well as from many other fun content platforms, like Food52. This year, Feast offers nearly a dozen hands-on classes, and each one looks as tempting as the next. The ones I’m especially excited about are Bon Appetit’s “Inside the Test Kitchen” and Food 52’s “Ice Cream Social the Lazy, No-Fuss Way.”
Wendy Lane Stevens
I am very excited about some terrific chefs traveling from Austin, Texas, to take part in Feast. Like Portland, Austin has a fabulous restaurant scene with some truly talented and creative culinary artists. I’m eager to experience three of my favorites in an event close to home. Tyson Cole is coming from Hai Hospitality, which is behind the best sushi restaurant I’ve ever tried. And Rene Ortiz, known for lauded Launderette and now Fresa’s Chicken al Carbon, never disappoints.
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