Photo Credit: SUBMITTED PHOTO - Feast Portland will be held in Portland Sept. 18 through 20. It is a great opportunity to sample foods and beverages made in Oregon. It has been called one of the best food festivals in the country.

Get ready, folks — company is coming, and they are expecting top drawer treatment. No need to sweat it — we’ll wine and dine them in the finest manner to which Oregonians are accustomed. That’s why they are coming: to taste the best foods and beverages produced in Oregon.

From all corners of the globe, visitors are coming to take part in Feast Portland: A Celebration of Oregon Bounty, the flagship food and drink festival of the Pacific Northwest. Now in its third year, Feast Portland will be held Sept. 18 through 20 in and around Portland’s living room, Pioneer Courthouse Square. The event showcases local culinary talent and Oregon ingredients plus gives attendees an opportunity to rub elbows with internationally recognized chefs, culinary professionals and food industry leaders.

It’s been called the “best food festival in the country” by “Thrillist” and was named among Fodor’s Travel North America’s Top 15 Food Festivals for being “done to such perfection you’d think one of the Pacific Coast’s biggest-catch food events was in its 30th year.”

Don’t leave all the fun for out-of-towners. You ought to attend, too.

Feast Portland features hands-on classes, tasting panels and dinners plus several main events. The opening event is the Widmer Brothers Brewing Sandwich Invitational on the evening of Sept. 18. For this event, 14 of America’s top chefs present their inventive re-creations of the humble sandwich. You get to sample and then vote for the People’s Choice.

My favorite event is the Oregon Bounty Grand Tasting, which is held Friday and Saturday. You get to eat and drink new Oregon products and meet those who make them. I always find unique products I didn’t know about and meet lots of interesting people who are passionate about the products they produce.

You can view the complete list of events online at Some events are sold out, so don’t delay in ordering your tickets.

Oregon’s bounty is something to be celebrated. Attend Feast Portland and get reintroduced to the food and beverage assets of our state.

Knowing the tomato harvest is still going strong I sought some unique recipes for tomatoes to share with you today. Husband Mark made some tasty tomatoes stuffed with chicken salad recently. I still have an unsatisfied hankering for a BLT. Share with us online and on Facebook how you are using your tomatoes.

Bon Appetit! Make eating an adventure!

Hot Tomato Grits

2 slices bacon, chopped into pieces

2 14-ounce cans chicken broth

1/2 teaspoon salt

1 cup quick-cooking grits

2 tablespoons canned* diced green chilies (or more to your preference)

1 cup shredded cheddar cheese

2 large tomatoes, chopped

Cook chopped bacon in large heavy saucepan until crisp. Gradually add chicken broth and salt, bring to a boil. Stir in grits, tomatoes and chilies and return to a boil stirring often. Reduce heat and simmer 15 to 20 minutes. Stir in cheese, cover and let stand 5 minutes or until cheese melts.

*Cook’s note: If you grew tomatoes, you might have also grown chilies. To use a fresh chili, simply chop it and sauté with the bacon.

Adapted from

Tomato Jam

Makes 3/4 cup

Grating fresh tomatoes on the large holes of a box grater is the easiest no-peel, no-strain way to puree them.

1 1/2 pounds ripe tomatoes

1 teaspoon canola oil

1/2 cup finely chopped sweet onion

1/4 cup turbinado (raw) sugar

1 tablespoon unfiltered apple cider vinegar

1 1/2 teaspoons fresh lime juice

Kosher salt

Coarsely ground black pepper

Working over a medium bowl, grate the tomatoes on the large holes of a box grater until only the skin remains in your hand; discard the skin.

In a small saucepan, heat the oil. Add the onion and cook over moderately low heat, stirring, until softened, about 5 minutes. Stir in the sugar, vinegar and tomato pulp and cook, stirring occasionally, until very thick, 12 to 15 minutes. Stir in the lime juice and a pinch of salt and season generously with pepper. Transfer the jam to a bowl and let cool completely.

Serve with grilled chicken.

Adapted from Food and Wine

Randall welcomes your food questions and research suggestions. She can be reached at 503-636-1281, ext. 100 or by email at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow her on Twitter @barbrandallfood.

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