As you probably know, many of the Feast Portland 2015 events have sold out. However, if you still want to participate, four new events have been added:
DRINK TANK: SHAKEN, STIRRED AND BUZZED: WHY WE REALLY LIKE BOOZE
FRIDAY, SEPT 18, PORTLAND ART MUSEUM, 1219 SW PARK AVE, 12-1PM, $55
Pop Quiz: What do vintage champagne, light beer, and overproof whiskey have in common? Find out as Bon Appétit sits down with a few key players in the wine-and-spirits industry who’ll share drinking wisdom and closing-time tales. Includes a one-year subscription to Bon Appétit.
Tastemakers Adam Rapoport, Bon Appétit (NYC), Andrew Knowlton, Bon Appétit (NYC) Alise Moffatt, Shift Drinks (PDX), Jeffrey Morgenthaler, Clyde Common/Pepe Le Moko (PDX), David Lynch, St. Vincent (San Francisco)
HANDS-ON CLASS: FARM TO COCKTAIL SHAKER: CREATING YOUR OWN COCKTAIL INGREDIENTS WITH THE COMMISSARY
SATURDAY, SEPT 19 , OREGON CULINARY INSTITUTE, 1701 SW JEFFERSON ST, 1-2:30PM, $75
Farm-to-table is so 2014. 2015 is the year of farm-to-cocktail shaker. Join Daniel Shoemaker and Sean Hoard, the duo behind The Commissary, as they transform your farmers market haul into syrups, shrubs and juices that will take your cocktail game to a whole new (farm fresh) level.
HANDS-ON CLASS: AW SHUCKS WITH LISSA JAMES MONBERG
Knowing how to shuck your own oyster is a life-skill essential to Northwest food culture. It’s right up there with assembling the perfect strawberry shortcake or shot-gunning an IPA. Get your oyster merit badge with Lissa James Monberg, of Hama Hama Seafood Company who will teach you how to shuck like a pro and lead an oyster tasting contrasting and comparing different oysters. To round out your oyster knowhow you’ll pan-fry oysters and learn how to navigate the oyster offerings at your favorite restaurant. Shuck yeah.
HANDS-ON CLASS: BASIC PIG BUTCHERYWITH CAMAS DAVIS
Portland Meat Collective founder Camas Davis will teach students how to split sides of pork into primals using French, Italian, and American styles of butchery. They’ll also learn how to cut those primals into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. The hands-on class will include tips on how to cook various cuts, and everyone will go home with their share of meat (about 25-30 lbs).
If you are feeling left out – and believe me, you will during Feast week, limited tickets are still available for:
The Package: Five Marquee Events In One
Includes one pass to each of the following: Sandwich Invitational, Friday and Saturday at the Oregon Bounty Grand Tasting, Night Market, Smoked!, Brunch Village | Price: $530
Feast Package + Hotel For Two
Includes all of the following: Two (2) “The Package” passes, Three (3) nights stay (Thursday, September 17; Friday, September 18; Saturday, September 19) at the Hotel Lucia (Room type: Premium King), Portland-Inspired Culinary Welcome Bag | Price: $2100
Widmer Brothers Brewing Sandwich Invitational Presented by Dave’s Killer Bread
Location: Director Park | Date: Thursday, September 17, 2015 | Time: 6pm-9pm | Price: $95
Oregon Bounty Grand Tasting Presented by Alaska Airlines
Oregonian Media Group Smoked!
Location: The Fields | Date: Saturday, September 19, 2015 | Time: 6pm-9pm | Price: $135
Tillamook Brunch Village Presented by Alaska Airlines Visa Signature Card
Location: Pioneer Courthouse Square | Date: Sunday, September 20, 2015 | Time: 11am-2pm | Price: $75
- A-Game Coffee with Liam Kenna Sunday, Sept 20th | 10:00am – 11:30am | $75
- Beer Bites with Christian DeBenedetti and Andrea Slonecker Sunday, Sept 20th | 1:00pm – 2:30pm | $75
- I’m in a Cult Friday, Sept 18th | 2:00pm – 3:00pm | $55
- Margarita’s Moment Friday, Sept 18th | 4:00pm – 5:00pm | $55
- Pinot Noir: The Battle for Balance Saturday, Sept 19th | 12:00pm – 1:00pm | $55
- Old MacDonald Had a Brewery Saturday, Sept 19th | 2:00pm – 3:00pm | $55