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Feast Portland: High Comfort at The Nines


High Comfort, Feast Portland’s most lavish event, was held on day three of the festival by Oregon Media Group at The Nines

Chef Edward Lee's green tea beignets at High Comfort at Feast Portland.

Feast Portland’s most upscale event, High Comfort, set forth a decadent cocktail party in an elegant ballroom at The Nines on the third day of the festival. Upon entering we were greeted with Champagne Nicolas Feuillatte from Chouilly, France; Elias Cairo’s charcuterie from Olympic Provisions in Portland, Ore.; and prosciutto di Parma and fresh oysters on the half shell from Hama Hama Oyster Company in Lilliwaup, Wash.

The High Dinner featured delicacies such as Oysters Escabeche with buttermilk, Morcilla, and pears from Jamie Bissonnette of Toro in New York; crêpe with Oregon Dungeness crab and a chanterelle mushroom reduction from Naomi Pomeroy of Beast in Portland; citrus cured salmon with smoked beet pickle, fromage blanc, and pumpernickel courtesy of Rich Meyer of Portland’s Trifecta Tavern, and mushroom dinuguan from Paul Qui of Qui in Austin.

Our sweet tooth was satiated by a potato roll and salted honey ice cream sandwich with berry jam served by local star Gabriel Rucker of Le Pigeon in Portland; a taste of the south came from Philip Krajeck of Rolf and Daughters in Nashville who created a dessert of Georgia peaches with buttermilk, lardo, shishito, and peanuts; green tea beignets with cajeta, almonds, and pears came from Edward Lee of 610 Magnolia in Louisville, and marion-berry-glazed doughnut holes with foie gras ganache was served by Sarah Schafer of Irving Street Kitchen, also in Portland. Oregon and Washington wineries poured their best along with Widmer beers and Hendrick’s Gin.

Sarah Cohen is the Portland City Editor at The Daily Meal. Follow her on Twitter @scretshopper and check out her blog It Only Comes Toasted.


Mission Chinese Food's Danny Bowien headlines Feast Portland's 2013 lineup

Pix Patisserie's Cheryl Wakerhauser passes out macarons at last year's Feast Portland Sandwich Invitational, the culinary festival's kickoff event.

(Doug Beghtel, The Oregonian)

Organizers for Feast Portland, the Northwest's ambitious culinary event, are gearing up for the festival's second year with a few new events and an updated roster of visiting chefs.

The festival's format -- four days of eating and drinking -- will stay mostly the same this year. But organizers have gathered a whole new crew of the kind of respected chef's chefs that filled the ranks at last year's Feast. Today, festival co-founders Carrie Welch and Mike Thelin released the first big-time chef names for 2013, exclusively to The Oregonian .

At the top of that list is Danny Bowien, the force behind San Francisco's electric Mission Chinese Food, the recent

and one of the most in-demand chefs today.

Bowien, along with Pok Pok's Andy Ricker and former Castagna chef Matt Lightner, helped make 2012 the year West Coasters took over the once insular New York food scene. New York Times critic Pete Wells

Other prominent first-time Feasters include Stephanie Izard, the winner of "Top Chef" Season 4 and chef at the Girl & the Goat (Chicago), and Andrew Carmellini, chef at Locanda Verde and The Dutch (both in New York). And Thelin and Welch hint at other top chefs heading into town from Pennsylvania, Georgia and Quebec (if the last proves to be David McMillan and Frédéric Morins of Montreal's Joe Beef, count me doubly excited).

"We view this year as the 'If it ain't broke, don't fix it (too much) year,'" Welch says.

That means last year's marquee events -- Thursday's Sandwich Invitational kickoff, Friday's Night Market and Saturday's High Comfort event (moved this year from the Multnomah Athletic Club to the Nines hotel) -- are all slated to return.

The ambitious Northwest food festival returns for a second helping

Various Portland-area locations

Tickets on sale May 20 at

Also returning are chefs April Bloomfield (the Spotted Pig, New York), Chris Cosentino (Incanto, San Francisco) and Paul Qui (the yet-to-open Qui, Austin). They will join a who's who of Portland chefs -- think Andy Ricker (Pok Pok), Naomi Pomeroy (Beast), Gabriel Rucker (Le Pigeon) -- along with 2013 additions Aaron Barnett (St. Jack), Benjamin Gonzales (Nuestra Cocina), Rick Gencarelli (Lardo), Justin Woodward (Castagna) and pastry chef Kristen D. Murray.

Welch and Thelin built an impressive operation last year, drawing about 9,000 people -- about two-thirds of them Oregonians -- for 38 events at 18 venues across the city, most of which sold out. The festival donated about $46,000 to two hunger-relief charities, Share Our Strength and Partners for a Hunger Free Oregon.

"Weɽ like to show the customers the massive value of what they get when they buy a ticket: chefs you've never seen before, Oregon highlighted in a way that's unsurpassed throughout the food industry and a ticket price that goes to something," Welch says. "It gives the festival a reason for being, year after year."

, but ended up having more fun at the unofficial dinners and collaborations that popped up around it. Memorable meals included a ramen at Boke Bowl made with brisket from top-rated Austin pitmaster Aaron Franklin of Franklin Barbecue, an unforgettable brunch cooked by Christopher Kostow of Napa Valley's three-Michelin-starred Meadowood, and a pop-up meal from Eddie Huang of New York's hip BaoHaus. These less-formal occasions seemed to fulfill the anarchic promise held by a Portland food festival -- a sort of South by Southwest for food -- with accessible, exciting events happening all across the city.

Feast Portland co-founders Carrie Welch and Mike Thelin see 2013 as the festival's âif it ainât broke, donât fix it (too much) year.â

But the festival's well-organized tent-pole events, with their chefs standing in booths handing out bite-size samples, felt like they could have been staged anywhere in America -- and that's not likely to change.

"It is always going to take a fair amount of money to keep Feast at the quality level that we want," Welch says. "There will always have to be a Night Market at about $125 and a High Comfort at $175."

Thelin says the Feast team, which includes Festival Director Emily Crowley, will continue to encourage unofficial events, too.

"We're going to try to do more and more stuff like that," he says, referring to the brisket ramen, which he helped put together. "We want people to take part in Feast even if they're not doing one of the big events."

This year will bring lower ticket costs for the festival's speaker series, now spread over several days and moved to the Portland Art Museum. Whole Foods, a major festival sponsor along with Bon Appétit magazine and Travel Oregon, has relocated its annual butcher and fishmonger competitions to Director Park as part of Feast's Saturday lineup. Admission to that event will be free. And the festival will aim to raise its charitable donation to more than $50,000, Welch says..


Mission Chinese Food's Danny Bowien headlines Feast Portland's 2013 lineup

Pix Patisserie's Cheryl Wakerhauser passes out macarons at last year's Feast Portland Sandwich Invitational, the culinary festival's kickoff event.

(Doug Beghtel, The Oregonian)

Organizers for Feast Portland, the Northwest's ambitious culinary event, are gearing up for the festival's second year with a few new events and an updated roster of visiting chefs.

The festival's format -- four days of eating and drinking -- will stay mostly the same this year. But organizers have gathered a whole new crew of the kind of respected chef's chefs that filled the ranks at last year's Feast. Today, festival co-founders Carrie Welch and Mike Thelin released the first big-time chef names for 2013, exclusively to The Oregonian .

At the top of that list is Danny Bowien, the force behind San Francisco's electric Mission Chinese Food, the recent

and one of the most in-demand chefs today.

Bowien, along with Pok Pok's Andy Ricker and former Castagna chef Matt Lightner, helped make 2012 the year West Coasters took over the once insular New York food scene. New York Times critic Pete Wells

Other prominent first-time Feasters include Stephanie Izard, the winner of "Top Chef" Season 4 and chef at the Girl & the Goat (Chicago), and Andrew Carmellini, chef at Locanda Verde and The Dutch (both in New York). And Thelin and Welch hint at other top chefs heading into town from Pennsylvania, Georgia and Quebec (if the last proves to be David McMillan and Frédéric Morins of Montreal's Joe Beef, count me doubly excited).

"We view this year as the 'If it ain't broke, don't fix it (too much) year,'" Welch says.

That means last year's marquee events -- Thursday's Sandwich Invitational kickoff, Friday's Night Market and Saturday's High Comfort event (moved this year from the Multnomah Athletic Club to the Nines hotel) -- are all slated to return.

The ambitious Northwest food festival returns for a second helping

Various Portland-area locations

Tickets on sale May 20 at

Also returning are chefs April Bloomfield (the Spotted Pig, New York), Chris Cosentino (Incanto, San Francisco) and Paul Qui (the yet-to-open Qui, Austin). They will join a who's who of Portland chefs -- think Andy Ricker (Pok Pok), Naomi Pomeroy (Beast), Gabriel Rucker (Le Pigeon) -- along with 2013 additions Aaron Barnett (St. Jack), Benjamin Gonzales (Nuestra Cocina), Rick Gencarelli (Lardo), Justin Woodward (Castagna) and pastry chef Kristen D. Murray.

Welch and Thelin built an impressive operation last year, drawing about 9,000 people -- about two-thirds of them Oregonians -- for 38 events at 18 venues across the city, most of which sold out. The festival donated about $46,000 to two hunger-relief charities, Share Our Strength and Partners for a Hunger Free Oregon.

"Weɽ like to show the customers the massive value of what they get when they buy a ticket: chefs you've never seen before, Oregon highlighted in a way that's unsurpassed throughout the food industry and a ticket price that goes to something," Welch says. "It gives the festival a reason for being, year after year."

, but ended up having more fun at the unofficial dinners and collaborations that popped up around it. Memorable meals included a ramen at Boke Bowl made with brisket from top-rated Austin pitmaster Aaron Franklin of Franklin Barbecue, an unforgettable brunch cooked by Christopher Kostow of Napa Valley's three-Michelin-starred Meadowood, and a pop-up meal from Eddie Huang of New York's hip BaoHaus. These less-formal occasions seemed to fulfill the anarchic promise held by a Portland food festival -- a sort of South by Southwest for food -- with accessible, exciting events happening all across the city.

Feast Portland co-founders Carrie Welch and Mike Thelin see 2013 as the festival's âif it ainât broke, donât fix it (too much) year.â

But the festival's well-organized tent-pole events, with their chefs standing in booths handing out bite-size samples, felt like they could have been staged anywhere in America -- and that's not likely to change.

"It is always going to take a fair amount of money to keep Feast at the quality level that we want," Welch says. "There will always have to be a Night Market at about $125 and a High Comfort at $175."

Thelin says the Feast team, which includes Festival Director Emily Crowley, will continue to encourage unofficial events, too.

"We're going to try to do more and more stuff like that," he says, referring to the brisket ramen, which he helped put together. "We want people to take part in Feast even if they're not doing one of the big events."

This year will bring lower ticket costs for the festival's speaker series, now spread over several days and moved to the Portland Art Museum. Whole Foods, a major festival sponsor along with Bon Appétit magazine and Travel Oregon, has relocated its annual butcher and fishmonger competitions to Director Park as part of Feast's Saturday lineup. Admission to that event will be free. And the festival will aim to raise its charitable donation to more than $50,000, Welch says..


Mission Chinese Food's Danny Bowien headlines Feast Portland's 2013 lineup

Pix Patisserie's Cheryl Wakerhauser passes out macarons at last year's Feast Portland Sandwich Invitational, the culinary festival's kickoff event.

(Doug Beghtel, The Oregonian)

Organizers for Feast Portland, the Northwest's ambitious culinary event, are gearing up for the festival's second year with a few new events and an updated roster of visiting chefs.

The festival's format -- four days of eating and drinking -- will stay mostly the same this year. But organizers have gathered a whole new crew of the kind of respected chef's chefs that filled the ranks at last year's Feast. Today, festival co-founders Carrie Welch and Mike Thelin released the first big-time chef names for 2013, exclusively to The Oregonian .

At the top of that list is Danny Bowien, the force behind San Francisco's electric Mission Chinese Food, the recent

and one of the most in-demand chefs today.

Bowien, along with Pok Pok's Andy Ricker and former Castagna chef Matt Lightner, helped make 2012 the year West Coasters took over the once insular New York food scene. New York Times critic Pete Wells

Other prominent first-time Feasters include Stephanie Izard, the winner of "Top Chef" Season 4 and chef at the Girl & the Goat (Chicago), and Andrew Carmellini, chef at Locanda Verde and The Dutch (both in New York). And Thelin and Welch hint at other top chefs heading into town from Pennsylvania, Georgia and Quebec (if the last proves to be David McMillan and Frédéric Morins of Montreal's Joe Beef, count me doubly excited).

"We view this year as the 'If it ain't broke, don't fix it (too much) year,'" Welch says.

That means last year's marquee events -- Thursday's Sandwich Invitational kickoff, Friday's Night Market and Saturday's High Comfort event (moved this year from the Multnomah Athletic Club to the Nines hotel) -- are all slated to return.

The ambitious Northwest food festival returns for a second helping

Various Portland-area locations

Tickets on sale May 20 at

Also returning are chefs April Bloomfield (the Spotted Pig, New York), Chris Cosentino (Incanto, San Francisco) and Paul Qui (the yet-to-open Qui, Austin). They will join a who's who of Portland chefs -- think Andy Ricker (Pok Pok), Naomi Pomeroy (Beast), Gabriel Rucker (Le Pigeon) -- along with 2013 additions Aaron Barnett (St. Jack), Benjamin Gonzales (Nuestra Cocina), Rick Gencarelli (Lardo), Justin Woodward (Castagna) and pastry chef Kristen D. Murray.

Welch and Thelin built an impressive operation last year, drawing about 9,000 people -- about two-thirds of them Oregonians -- for 38 events at 18 venues across the city, most of which sold out. The festival donated about $46,000 to two hunger-relief charities, Share Our Strength and Partners for a Hunger Free Oregon.

"Weɽ like to show the customers the massive value of what they get when they buy a ticket: chefs you've never seen before, Oregon highlighted in a way that's unsurpassed throughout the food industry and a ticket price that goes to something," Welch says. "It gives the festival a reason for being, year after year."

, but ended up having more fun at the unofficial dinners and collaborations that popped up around it. Memorable meals included a ramen at Boke Bowl made with brisket from top-rated Austin pitmaster Aaron Franklin of Franklin Barbecue, an unforgettable brunch cooked by Christopher Kostow of Napa Valley's three-Michelin-starred Meadowood, and a pop-up meal from Eddie Huang of New York's hip BaoHaus. These less-formal occasions seemed to fulfill the anarchic promise held by a Portland food festival -- a sort of South by Southwest for food -- with accessible, exciting events happening all across the city.

Feast Portland co-founders Carrie Welch and Mike Thelin see 2013 as the festival's âif it ainât broke, donât fix it (too much) year.â

But the festival's well-organized tent-pole events, with their chefs standing in booths handing out bite-size samples, felt like they could have been staged anywhere in America -- and that's not likely to change.

"It is always going to take a fair amount of money to keep Feast at the quality level that we want," Welch says. "There will always have to be a Night Market at about $125 and a High Comfort at $175."

Thelin says the Feast team, which includes Festival Director Emily Crowley, will continue to encourage unofficial events, too.

"We're going to try to do more and more stuff like that," he says, referring to the brisket ramen, which he helped put together. "We want people to take part in Feast even if they're not doing one of the big events."

This year will bring lower ticket costs for the festival's speaker series, now spread over several days and moved to the Portland Art Museum. Whole Foods, a major festival sponsor along with Bon Appétit magazine and Travel Oregon, has relocated its annual butcher and fishmonger competitions to Director Park as part of Feast's Saturday lineup. Admission to that event will be free. And the festival will aim to raise its charitable donation to more than $50,000, Welch says..


Mission Chinese Food's Danny Bowien headlines Feast Portland's 2013 lineup

Pix Patisserie's Cheryl Wakerhauser passes out macarons at last year's Feast Portland Sandwich Invitational, the culinary festival's kickoff event.

(Doug Beghtel, The Oregonian)

Organizers for Feast Portland, the Northwest's ambitious culinary event, are gearing up for the festival's second year with a few new events and an updated roster of visiting chefs.

The festival's format -- four days of eating and drinking -- will stay mostly the same this year. But organizers have gathered a whole new crew of the kind of respected chef's chefs that filled the ranks at last year's Feast. Today, festival co-founders Carrie Welch and Mike Thelin released the first big-time chef names for 2013, exclusively to The Oregonian .

At the top of that list is Danny Bowien, the force behind San Francisco's electric Mission Chinese Food, the recent

and one of the most in-demand chefs today.

Bowien, along with Pok Pok's Andy Ricker and former Castagna chef Matt Lightner, helped make 2012 the year West Coasters took over the once insular New York food scene. New York Times critic Pete Wells

Other prominent first-time Feasters include Stephanie Izard, the winner of "Top Chef" Season 4 and chef at the Girl & the Goat (Chicago), and Andrew Carmellini, chef at Locanda Verde and The Dutch (both in New York). And Thelin and Welch hint at other top chefs heading into town from Pennsylvania, Georgia and Quebec (if the last proves to be David McMillan and Frédéric Morins of Montreal's Joe Beef, count me doubly excited).

"We view this year as the 'If it ain't broke, don't fix it (too much) year,'" Welch says.

That means last year's marquee events -- Thursday's Sandwich Invitational kickoff, Friday's Night Market and Saturday's High Comfort event (moved this year from the Multnomah Athletic Club to the Nines hotel) -- are all slated to return.

The ambitious Northwest food festival returns for a second helping

Various Portland-area locations

Tickets on sale May 20 at

Also returning are chefs April Bloomfield (the Spotted Pig, New York), Chris Cosentino (Incanto, San Francisco) and Paul Qui (the yet-to-open Qui, Austin). They will join a who's who of Portland chefs -- think Andy Ricker (Pok Pok), Naomi Pomeroy (Beast), Gabriel Rucker (Le Pigeon) -- along with 2013 additions Aaron Barnett (St. Jack), Benjamin Gonzales (Nuestra Cocina), Rick Gencarelli (Lardo), Justin Woodward (Castagna) and pastry chef Kristen D. Murray.

Welch and Thelin built an impressive operation last year, drawing about 9,000 people -- about two-thirds of them Oregonians -- for 38 events at 18 venues across the city, most of which sold out. The festival donated about $46,000 to two hunger-relief charities, Share Our Strength and Partners for a Hunger Free Oregon.

"Weɽ like to show the customers the massive value of what they get when they buy a ticket: chefs you've never seen before, Oregon highlighted in a way that's unsurpassed throughout the food industry and a ticket price that goes to something," Welch says. "It gives the festival a reason for being, year after year."

, but ended up having more fun at the unofficial dinners and collaborations that popped up around it. Memorable meals included a ramen at Boke Bowl made with brisket from top-rated Austin pitmaster Aaron Franklin of Franklin Barbecue, an unforgettable brunch cooked by Christopher Kostow of Napa Valley's three-Michelin-starred Meadowood, and a pop-up meal from Eddie Huang of New York's hip BaoHaus. These less-formal occasions seemed to fulfill the anarchic promise held by a Portland food festival -- a sort of South by Southwest for food -- with accessible, exciting events happening all across the city.

Feast Portland co-founders Carrie Welch and Mike Thelin see 2013 as the festival's âif it ainât broke, donât fix it (too much) year.â

But the festival's well-organized tent-pole events, with their chefs standing in booths handing out bite-size samples, felt like they could have been staged anywhere in America -- and that's not likely to change.

"It is always going to take a fair amount of money to keep Feast at the quality level that we want," Welch says. "There will always have to be a Night Market at about $125 and a High Comfort at $175."

Thelin says the Feast team, which includes Festival Director Emily Crowley, will continue to encourage unofficial events, too.

"We're going to try to do more and more stuff like that," he says, referring to the brisket ramen, which he helped put together. "We want people to take part in Feast even if they're not doing one of the big events."

This year will bring lower ticket costs for the festival's speaker series, now spread over several days and moved to the Portland Art Museum. Whole Foods, a major festival sponsor along with Bon Appétit magazine and Travel Oregon, has relocated its annual butcher and fishmonger competitions to Director Park as part of Feast's Saturday lineup. Admission to that event will be free. And the festival will aim to raise its charitable donation to more than $50,000, Welch says..


Mission Chinese Food's Danny Bowien headlines Feast Portland's 2013 lineup

Pix Patisserie's Cheryl Wakerhauser passes out macarons at last year's Feast Portland Sandwich Invitational, the culinary festival's kickoff event.

(Doug Beghtel, The Oregonian)

Organizers for Feast Portland, the Northwest's ambitious culinary event, are gearing up for the festival's second year with a few new events and an updated roster of visiting chefs.

The festival's format -- four days of eating and drinking -- will stay mostly the same this year. But organizers have gathered a whole new crew of the kind of respected chef's chefs that filled the ranks at last year's Feast. Today, festival co-founders Carrie Welch and Mike Thelin released the first big-time chef names for 2013, exclusively to The Oregonian .

At the top of that list is Danny Bowien, the force behind San Francisco's electric Mission Chinese Food, the recent

and one of the most in-demand chefs today.

Bowien, along with Pok Pok's Andy Ricker and former Castagna chef Matt Lightner, helped make 2012 the year West Coasters took over the once insular New York food scene. New York Times critic Pete Wells

Other prominent first-time Feasters include Stephanie Izard, the winner of "Top Chef" Season 4 and chef at the Girl & the Goat (Chicago), and Andrew Carmellini, chef at Locanda Verde and The Dutch (both in New York). And Thelin and Welch hint at other top chefs heading into town from Pennsylvania, Georgia and Quebec (if the last proves to be David McMillan and Frédéric Morins of Montreal's Joe Beef, count me doubly excited).

"We view this year as the 'If it ain't broke, don't fix it (too much) year,'" Welch says.

That means last year's marquee events -- Thursday's Sandwich Invitational kickoff, Friday's Night Market and Saturday's High Comfort event (moved this year from the Multnomah Athletic Club to the Nines hotel) -- are all slated to return.

The ambitious Northwest food festival returns for a second helping

Various Portland-area locations

Tickets on sale May 20 at

Also returning are chefs April Bloomfield (the Spotted Pig, New York), Chris Cosentino (Incanto, San Francisco) and Paul Qui (the yet-to-open Qui, Austin). They will join a who's who of Portland chefs -- think Andy Ricker (Pok Pok), Naomi Pomeroy (Beast), Gabriel Rucker (Le Pigeon) -- along with 2013 additions Aaron Barnett (St. Jack), Benjamin Gonzales (Nuestra Cocina), Rick Gencarelli (Lardo), Justin Woodward (Castagna) and pastry chef Kristen D. Murray.

Welch and Thelin built an impressive operation last year, drawing about 9,000 people -- about two-thirds of them Oregonians -- for 38 events at 18 venues across the city, most of which sold out. The festival donated about $46,000 to two hunger-relief charities, Share Our Strength and Partners for a Hunger Free Oregon.

"Weɽ like to show the customers the massive value of what they get when they buy a ticket: chefs you've never seen before, Oregon highlighted in a way that's unsurpassed throughout the food industry and a ticket price that goes to something," Welch says. "It gives the festival a reason for being, year after year."

, but ended up having more fun at the unofficial dinners and collaborations that popped up around it. Memorable meals included a ramen at Boke Bowl made with brisket from top-rated Austin pitmaster Aaron Franklin of Franklin Barbecue, an unforgettable brunch cooked by Christopher Kostow of Napa Valley's three-Michelin-starred Meadowood, and a pop-up meal from Eddie Huang of New York's hip BaoHaus. These less-formal occasions seemed to fulfill the anarchic promise held by a Portland food festival -- a sort of South by Southwest for food -- with accessible, exciting events happening all across the city.

Feast Portland co-founders Carrie Welch and Mike Thelin see 2013 as the festival's âif it ainât broke, donât fix it (too much) year.â

But the festival's well-organized tent-pole events, with their chefs standing in booths handing out bite-size samples, felt like they could have been staged anywhere in America -- and that's not likely to change.

"It is always going to take a fair amount of money to keep Feast at the quality level that we want," Welch says. "There will always have to be a Night Market at about $125 and a High Comfort at $175."

Thelin says the Feast team, which includes Festival Director Emily Crowley, will continue to encourage unofficial events, too.

"We're going to try to do more and more stuff like that," he says, referring to the brisket ramen, which he helped put together. "We want people to take part in Feast even if they're not doing one of the big events."

This year will bring lower ticket costs for the festival's speaker series, now spread over several days and moved to the Portland Art Museum. Whole Foods, a major festival sponsor along with Bon Appétit magazine and Travel Oregon, has relocated its annual butcher and fishmonger competitions to Director Park as part of Feast's Saturday lineup. Admission to that event will be free. And the festival will aim to raise its charitable donation to more than $50,000, Welch says..


Mission Chinese Food's Danny Bowien headlines Feast Portland's 2013 lineup

Pix Patisserie's Cheryl Wakerhauser passes out macarons at last year's Feast Portland Sandwich Invitational, the culinary festival's kickoff event.

(Doug Beghtel, The Oregonian)

Organizers for Feast Portland, the Northwest's ambitious culinary event, are gearing up for the festival's second year with a few new events and an updated roster of visiting chefs.

The festival's format -- four days of eating and drinking -- will stay mostly the same this year. But organizers have gathered a whole new crew of the kind of respected chef's chefs that filled the ranks at last year's Feast. Today, festival co-founders Carrie Welch and Mike Thelin released the first big-time chef names for 2013, exclusively to The Oregonian .

At the top of that list is Danny Bowien, the force behind San Francisco's electric Mission Chinese Food, the recent

and one of the most in-demand chefs today.

Bowien, along with Pok Pok's Andy Ricker and former Castagna chef Matt Lightner, helped make 2012 the year West Coasters took over the once insular New York food scene. New York Times critic Pete Wells

Other prominent first-time Feasters include Stephanie Izard, the winner of "Top Chef" Season 4 and chef at the Girl & the Goat (Chicago), and Andrew Carmellini, chef at Locanda Verde and The Dutch (both in New York). And Thelin and Welch hint at other top chefs heading into town from Pennsylvania, Georgia and Quebec (if the last proves to be David McMillan and Frédéric Morins of Montreal's Joe Beef, count me doubly excited).

"We view this year as the 'If it ain't broke, don't fix it (too much) year,'" Welch says.

That means last year's marquee events -- Thursday's Sandwich Invitational kickoff, Friday's Night Market and Saturday's High Comfort event (moved this year from the Multnomah Athletic Club to the Nines hotel) -- are all slated to return.

The ambitious Northwest food festival returns for a second helping

Various Portland-area locations

Tickets on sale May 20 at

Also returning are chefs April Bloomfield (the Spotted Pig, New York), Chris Cosentino (Incanto, San Francisco) and Paul Qui (the yet-to-open Qui, Austin). They will join a who's who of Portland chefs -- think Andy Ricker (Pok Pok), Naomi Pomeroy (Beast), Gabriel Rucker (Le Pigeon) -- along with 2013 additions Aaron Barnett (St. Jack), Benjamin Gonzales (Nuestra Cocina), Rick Gencarelli (Lardo), Justin Woodward (Castagna) and pastry chef Kristen D. Murray.

Welch and Thelin built an impressive operation last year, drawing about 9,000 people -- about two-thirds of them Oregonians -- for 38 events at 18 venues across the city, most of which sold out. The festival donated about $46,000 to two hunger-relief charities, Share Our Strength and Partners for a Hunger Free Oregon.

"Weɽ like to show the customers the massive value of what they get when they buy a ticket: chefs you've never seen before, Oregon highlighted in a way that's unsurpassed throughout the food industry and a ticket price that goes to something," Welch says. "It gives the festival a reason for being, year after year."

, but ended up having more fun at the unofficial dinners and collaborations that popped up around it. Memorable meals included a ramen at Boke Bowl made with brisket from top-rated Austin pitmaster Aaron Franklin of Franklin Barbecue, an unforgettable brunch cooked by Christopher Kostow of Napa Valley's three-Michelin-starred Meadowood, and a pop-up meal from Eddie Huang of New York's hip BaoHaus. These less-formal occasions seemed to fulfill the anarchic promise held by a Portland food festival -- a sort of South by Southwest for food -- with accessible, exciting events happening all across the city.

Feast Portland co-founders Carrie Welch and Mike Thelin see 2013 as the festival's âif it ainât broke, donât fix it (too much) year.â

But the festival's well-organized tent-pole events, with their chefs standing in booths handing out bite-size samples, felt like they could have been staged anywhere in America -- and that's not likely to change.

"It is always going to take a fair amount of money to keep Feast at the quality level that we want," Welch says. "There will always have to be a Night Market at about $125 and a High Comfort at $175."

Thelin says the Feast team, which includes Festival Director Emily Crowley, will continue to encourage unofficial events, too.

"We're going to try to do more and more stuff like that," he says, referring to the brisket ramen, which he helped put together. "We want people to take part in Feast even if they're not doing one of the big events."

This year will bring lower ticket costs for the festival's speaker series, now spread over several days and moved to the Portland Art Museum. Whole Foods, a major festival sponsor along with Bon Appétit magazine and Travel Oregon, has relocated its annual butcher and fishmonger competitions to Director Park as part of Feast's Saturday lineup. Admission to that event will be free. And the festival will aim to raise its charitable donation to more than $50,000, Welch says..


Mission Chinese Food's Danny Bowien headlines Feast Portland's 2013 lineup

Pix Patisserie's Cheryl Wakerhauser passes out macarons at last year's Feast Portland Sandwich Invitational, the culinary festival's kickoff event.

(Doug Beghtel, The Oregonian)

Organizers for Feast Portland, the Northwest's ambitious culinary event, are gearing up for the festival's second year with a few new events and an updated roster of visiting chefs.

The festival's format -- four days of eating and drinking -- will stay mostly the same this year. But organizers have gathered a whole new crew of the kind of respected chef's chefs that filled the ranks at last year's Feast. Today, festival co-founders Carrie Welch and Mike Thelin released the first big-time chef names for 2013, exclusively to The Oregonian .

At the top of that list is Danny Bowien, the force behind San Francisco's electric Mission Chinese Food, the recent

and one of the most in-demand chefs today.

Bowien, along with Pok Pok's Andy Ricker and former Castagna chef Matt Lightner, helped make 2012 the year West Coasters took over the once insular New York food scene. New York Times critic Pete Wells

Other prominent first-time Feasters include Stephanie Izard, the winner of "Top Chef" Season 4 and chef at the Girl & the Goat (Chicago), and Andrew Carmellini, chef at Locanda Verde and The Dutch (both in New York). And Thelin and Welch hint at other top chefs heading into town from Pennsylvania, Georgia and Quebec (if the last proves to be David McMillan and Frédéric Morins of Montreal's Joe Beef, count me doubly excited).

"We view this year as the 'If it ain't broke, don't fix it (too much) year,'" Welch says.

That means last year's marquee events -- Thursday's Sandwich Invitational kickoff, Friday's Night Market and Saturday's High Comfort event (moved this year from the Multnomah Athletic Club to the Nines hotel) -- are all slated to return.

The ambitious Northwest food festival returns for a second helping

Various Portland-area locations

Tickets on sale May 20 at

Also returning are chefs April Bloomfield (the Spotted Pig, New York), Chris Cosentino (Incanto, San Francisco) and Paul Qui (the yet-to-open Qui, Austin). They will join a who's who of Portland chefs -- think Andy Ricker (Pok Pok), Naomi Pomeroy (Beast), Gabriel Rucker (Le Pigeon) -- along with 2013 additions Aaron Barnett (St. Jack), Benjamin Gonzales (Nuestra Cocina), Rick Gencarelli (Lardo), Justin Woodward (Castagna) and pastry chef Kristen D. Murray.

Welch and Thelin built an impressive operation last year, drawing about 9,000 people -- about two-thirds of them Oregonians -- for 38 events at 18 venues across the city, most of which sold out. The festival donated about $46,000 to two hunger-relief charities, Share Our Strength and Partners for a Hunger Free Oregon.

"Weɽ like to show the customers the massive value of what they get when they buy a ticket: chefs you've never seen before, Oregon highlighted in a way that's unsurpassed throughout the food industry and a ticket price that goes to something," Welch says. "It gives the festival a reason for being, year after year."

, but ended up having more fun at the unofficial dinners and collaborations that popped up around it. Memorable meals included a ramen at Boke Bowl made with brisket from top-rated Austin pitmaster Aaron Franklin of Franklin Barbecue, an unforgettable brunch cooked by Christopher Kostow of Napa Valley's three-Michelin-starred Meadowood, and a pop-up meal from Eddie Huang of New York's hip BaoHaus. These less-formal occasions seemed to fulfill the anarchic promise held by a Portland food festival -- a sort of South by Southwest for food -- with accessible, exciting events happening all across the city.

Feast Portland co-founders Carrie Welch and Mike Thelin see 2013 as the festival's âif it ainât broke, donât fix it (too much) year.â

But the festival's well-organized tent-pole events, with their chefs standing in booths handing out bite-size samples, felt like they could have been staged anywhere in America -- and that's not likely to change.

"It is always going to take a fair amount of money to keep Feast at the quality level that we want," Welch says. "There will always have to be a Night Market at about $125 and a High Comfort at $175."

Thelin says the Feast team, which includes Festival Director Emily Crowley, will continue to encourage unofficial events, too.

"We're going to try to do more and more stuff like that," he says, referring to the brisket ramen, which he helped put together. "We want people to take part in Feast even if they're not doing one of the big events."

This year will bring lower ticket costs for the festival's speaker series, now spread over several days and moved to the Portland Art Museum. Whole Foods, a major festival sponsor along with Bon Appétit magazine and Travel Oregon, has relocated its annual butcher and fishmonger competitions to Director Park as part of Feast's Saturday lineup. Admission to that event will be free. And the festival will aim to raise its charitable donation to more than $50,000, Welch says..


Mission Chinese Food's Danny Bowien headlines Feast Portland's 2013 lineup

Pix Patisserie's Cheryl Wakerhauser passes out macarons at last year's Feast Portland Sandwich Invitational, the culinary festival's kickoff event.

(Doug Beghtel, The Oregonian)

Organizers for Feast Portland, the Northwest's ambitious culinary event, are gearing up for the festival's second year with a few new events and an updated roster of visiting chefs.

The festival's format -- four days of eating and drinking -- will stay mostly the same this year. But organizers have gathered a whole new crew of the kind of respected chef's chefs that filled the ranks at last year's Feast. Today, festival co-founders Carrie Welch and Mike Thelin released the first big-time chef names for 2013, exclusively to The Oregonian .

At the top of that list is Danny Bowien, the force behind San Francisco's electric Mission Chinese Food, the recent

and one of the most in-demand chefs today.

Bowien, along with Pok Pok's Andy Ricker and former Castagna chef Matt Lightner, helped make 2012 the year West Coasters took over the once insular New York food scene. New York Times critic Pete Wells

Other prominent first-time Feasters include Stephanie Izard, the winner of "Top Chef" Season 4 and chef at the Girl & the Goat (Chicago), and Andrew Carmellini, chef at Locanda Verde and The Dutch (both in New York). And Thelin and Welch hint at other top chefs heading into town from Pennsylvania, Georgia and Quebec (if the last proves to be David McMillan and Frédéric Morins of Montreal's Joe Beef, count me doubly excited).

"We view this year as the 'If it ain't broke, don't fix it (too much) year,'" Welch says.

That means last year's marquee events -- Thursday's Sandwich Invitational kickoff, Friday's Night Market and Saturday's High Comfort event (moved this year from the Multnomah Athletic Club to the Nines hotel) -- are all slated to return.

The ambitious Northwest food festival returns for a second helping

Various Portland-area locations

Tickets on sale May 20 at

Also returning are chefs April Bloomfield (the Spotted Pig, New York), Chris Cosentino (Incanto, San Francisco) and Paul Qui (the yet-to-open Qui, Austin). They will join a who's who of Portland chefs -- think Andy Ricker (Pok Pok), Naomi Pomeroy (Beast), Gabriel Rucker (Le Pigeon) -- along with 2013 additions Aaron Barnett (St. Jack), Benjamin Gonzales (Nuestra Cocina), Rick Gencarelli (Lardo), Justin Woodward (Castagna) and pastry chef Kristen D. Murray.

Welch and Thelin built an impressive operation last year, drawing about 9,000 people -- about two-thirds of them Oregonians -- for 38 events at 18 venues across the city, most of which sold out. The festival donated about $46,000 to two hunger-relief charities, Share Our Strength and Partners for a Hunger Free Oregon.

"Weɽ like to show the customers the massive value of what they get when they buy a ticket: chefs you've never seen before, Oregon highlighted in a way that's unsurpassed throughout the food industry and a ticket price that goes to something," Welch says. "It gives the festival a reason for being, year after year."

, but ended up having more fun at the unofficial dinners and collaborations that popped up around it. Memorable meals included a ramen at Boke Bowl made with brisket from top-rated Austin pitmaster Aaron Franklin of Franklin Barbecue, an unforgettable brunch cooked by Christopher Kostow of Napa Valley's three-Michelin-starred Meadowood, and a pop-up meal from Eddie Huang of New York's hip BaoHaus. These less-formal occasions seemed to fulfill the anarchic promise held by a Portland food festival -- a sort of South by Southwest for food -- with accessible, exciting events happening all across the city.

Feast Portland co-founders Carrie Welch and Mike Thelin see 2013 as the festival's âif it ainât broke, donât fix it (too much) year.â

But the festival's well-organized tent-pole events, with their chefs standing in booths handing out bite-size samples, felt like they could have been staged anywhere in America -- and that's not likely to change.

"It is always going to take a fair amount of money to keep Feast at the quality level that we want," Welch says. "There will always have to be a Night Market at about $125 and a High Comfort at $175."

Thelin says the Feast team, which includes Festival Director Emily Crowley, will continue to encourage unofficial events, too.

"We're going to try to do more and more stuff like that," he says, referring to the brisket ramen, which he helped put together. "We want people to take part in Feast even if they're not doing one of the big events."

This year will bring lower ticket costs for the festival's speaker series, now spread over several days and moved to the Portland Art Museum. Whole Foods, a major festival sponsor along with Bon Appétit magazine and Travel Oregon, has relocated its annual butcher and fishmonger competitions to Director Park as part of Feast's Saturday lineup. Admission to that event will be free. And the festival will aim to raise its charitable donation to more than $50,000, Welch says..


Mission Chinese Food's Danny Bowien headlines Feast Portland's 2013 lineup

Pix Patisserie's Cheryl Wakerhauser passes out macarons at last year's Feast Portland Sandwich Invitational, the culinary festival's kickoff event.

(Doug Beghtel, The Oregonian)

Organizers for Feast Portland, the Northwest's ambitious culinary event, are gearing up for the festival's second year with a few new events and an updated roster of visiting chefs.

The festival's format -- four days of eating and drinking -- will stay mostly the same this year. But organizers have gathered a whole new crew of the kind of respected chef's chefs that filled the ranks at last year's Feast. Today, festival co-founders Carrie Welch and Mike Thelin released the first big-time chef names for 2013, exclusively to The Oregonian .

At the top of that list is Danny Bowien, the force behind San Francisco's electric Mission Chinese Food, the recent

and one of the most in-demand chefs today.

Bowien, along with Pok Pok's Andy Ricker and former Castagna chef Matt Lightner, helped make 2012 the year West Coasters took over the once insular New York food scene. New York Times critic Pete Wells

Other prominent first-time Feasters include Stephanie Izard, the winner of "Top Chef" Season 4 and chef at the Girl & the Goat (Chicago), and Andrew Carmellini, chef at Locanda Verde and The Dutch (both in New York). And Thelin and Welch hint at other top chefs heading into town from Pennsylvania, Georgia and Quebec (if the last proves to be David McMillan and Frédéric Morins of Montreal's Joe Beef, count me doubly excited).

"We view this year as the 'If it ain't broke, don't fix it (too much) year,'" Welch says.

That means last year's marquee events -- Thursday's Sandwich Invitational kickoff, Friday's Night Market and Saturday's High Comfort event (moved this year from the Multnomah Athletic Club to the Nines hotel) -- are all slated to return.

The ambitious Northwest food festival returns for a second helping

Various Portland-area locations

Tickets on sale May 20 at

Also returning are chefs April Bloomfield (the Spotted Pig, New York), Chris Cosentino (Incanto, San Francisco) and Paul Qui (the yet-to-open Qui, Austin). They will join a who's who of Portland chefs -- think Andy Ricker (Pok Pok), Naomi Pomeroy (Beast), Gabriel Rucker (Le Pigeon) -- along with 2013 additions Aaron Barnett (St. Jack), Benjamin Gonzales (Nuestra Cocina), Rick Gencarelli (Lardo), Justin Woodward (Castagna) and pastry chef Kristen D. Murray.

Welch and Thelin built an impressive operation last year, drawing about 9,000 people -- about two-thirds of them Oregonians -- for 38 events at 18 venues across the city, most of which sold out. The festival donated about $46,000 to two hunger-relief charities, Share Our Strength and Partners for a Hunger Free Oregon.

"Weɽ like to show the customers the massive value of what they get when they buy a ticket: chefs you've never seen before, Oregon highlighted in a way that's unsurpassed throughout the food industry and a ticket price that goes to something," Welch says. "It gives the festival a reason for being, year after year."

, but ended up having more fun at the unofficial dinners and collaborations that popped up around it. Memorable meals included a ramen at Boke Bowl made with brisket from top-rated Austin pitmaster Aaron Franklin of Franklin Barbecue, an unforgettable brunch cooked by Christopher Kostow of Napa Valley's three-Michelin-starred Meadowood, and a pop-up meal from Eddie Huang of New York's hip BaoHaus. These less-formal occasions seemed to fulfill the anarchic promise held by a Portland food festival -- a sort of South by Southwest for food -- with accessible, exciting events happening all across the city.

Feast Portland co-founders Carrie Welch and Mike Thelin see 2013 as the festival's âif it ainât broke, donât fix it (too much) year.â

But the festival's well-organized tent-pole events, with their chefs standing in booths handing out bite-size samples, felt like they could have been staged anywhere in America -- and that's not likely to change.

"It is always going to take a fair amount of money to keep Feast at the quality level that we want," Welch says. "There will always have to be a Night Market at about $125 and a High Comfort at $175."

Thelin says the Feast team, which includes Festival Director Emily Crowley, will continue to encourage unofficial events, too.

"We're going to try to do more and more stuff like that," he says, referring to the brisket ramen, which he helped put together. "We want people to take part in Feast even if they're not doing one of the big events."

This year will bring lower ticket costs for the festival's speaker series, now spread over several days and moved to the Portland Art Museum. Whole Foods, a major festival sponsor along with Bon Appétit magazine and Travel Oregon, has relocated its annual butcher and fishmonger competitions to Director Park as part of Feast's Saturday lineup. Admission to that event will be free. And the festival will aim to raise its charitable donation to more than $50,000, Welch says..


Mission Chinese Food's Danny Bowien headlines Feast Portland's 2013 lineup

Pix Patisserie's Cheryl Wakerhauser passes out macarons at last year's Feast Portland Sandwich Invitational, the culinary festival's kickoff event.

(Doug Beghtel, The Oregonian)

Organizers for Feast Portland, the Northwest's ambitious culinary event, are gearing up for the festival's second year with a few new events and an updated roster of visiting chefs.

The festival's format -- four days of eating and drinking -- will stay mostly the same this year. But organizers have gathered a whole new crew of the kind of respected chef's chefs that filled the ranks at last year's Feast. Today, festival co-founders Carrie Welch and Mike Thelin released the first big-time chef names for 2013, exclusively to The Oregonian .

At the top of that list is Danny Bowien, the force behind San Francisco's electric Mission Chinese Food, the recent

and one of the most in-demand chefs today.

Bowien, along with Pok Pok's Andy Ricker and former Castagna chef Matt Lightner, helped make 2012 the year West Coasters took over the once insular New York food scene. New York Times critic Pete Wells

Other prominent first-time Feasters include Stephanie Izard, the winner of "Top Chef" Season 4 and chef at the Girl & the Goat (Chicago), and Andrew Carmellini, chef at Locanda Verde and The Dutch (both in New York). And Thelin and Welch hint at other top chefs heading into town from Pennsylvania, Georgia and Quebec (if the last proves to be David McMillan and Frédéric Morins of Montreal's Joe Beef, count me doubly excited).

"We view this year as the 'If it ain't broke, don't fix it (too much) year,'" Welch says.

That means last year's marquee events -- Thursday's Sandwich Invitational kickoff, Friday's Night Market and Saturday's High Comfort event (moved this year from the Multnomah Athletic Club to the Nines hotel) -- are all slated to return.

The ambitious Northwest food festival returns for a second helping

Various Portland-area locations

Tickets on sale May 20 at

Also returning are chefs April Bloomfield (the Spotted Pig, New York), Chris Cosentino (Incanto, San Francisco) and Paul Qui (the yet-to-open Qui, Austin). They will join a who's who of Portland chefs -- think Andy Ricker (Pok Pok), Naomi Pomeroy (Beast), Gabriel Rucker (Le Pigeon) -- along with 2013 additions Aaron Barnett (St. Jack), Benjamin Gonzales (Nuestra Cocina), Rick Gencarelli (Lardo), Justin Woodward (Castagna) and pastry chef Kristen D. Murray.

Welch and Thelin built an impressive operation last year, drawing about 9,000 people -- about two-thirds of them Oregonians -- for 38 events at 18 venues across the city, most of which sold out. The festival donated about $46,000 to two hunger-relief charities, Share Our Strength and Partners for a Hunger Free Oregon.

"Weɽ like to show the customers the massive value of what they get when they buy a ticket: chefs you've never seen before, Oregon highlighted in a way that's unsurpassed throughout the food industry and a ticket price that goes to something," Welch says. "It gives the festival a reason for being, year after year."

, but ended up having more fun at the unofficial dinners and collaborations that popped up around it. Memorable meals included a ramen at Boke Bowl made with brisket from top-rated Austin pitmaster Aaron Franklin of Franklin Barbecue, an unforgettable brunch cooked by Christopher Kostow of Napa Valley's three-Michelin-starred Meadowood, and a pop-up meal from Eddie Huang of New York's hip BaoHaus. These less-formal occasions seemed to fulfill the anarchic promise held by a Portland food festival -- a sort of South by Southwest for food -- with accessible, exciting events happening all across the city.

Feast Portland co-founders Carrie Welch and Mike Thelin see 2013 as the festival's âif it ainât broke, donât fix it (too much) year.â

But the festival's well-organized tent-pole events, with their chefs standing in booths handing out bite-size samples, felt like they could have been staged anywhere in America -- and that's not likely to change.

"It is always going to take a fair amount of money to keep Feast at the quality level that we want," Welch says. "There will always have to be a Night Market at about $125 and a High Comfort at $175."

Thelin says the Feast team, which includes Festival Director Emily Crowley, will continue to encourage unofficial events, too.

"We're going to try to do more and more stuff like that," he says, referring to the brisket ramen, which he helped put together. "We want people to take part in Feast even if they're not doing one of the big events."

This year will bring lower ticket costs for the festival's speaker series, now spread over several days and moved to the Portland Art Museum. Whole Foods, a major festival sponsor along with Bon Appétit magazine and Travel Oregon, has relocated its annual butcher and fishmonger competitions to Director Park as part of Feast's Saturday lineup. Admission to that event will be free. And the festival will aim to raise its charitable donation to more than $50,000, Welch says..


Watch the video: Feast portland, Celebretion of food and drink (November 2021).