New foods, adventures discovered at Feast Portland
Next culinary adventure is at The Wedge on Saturday
Carrie Welch and the rest of the crew who brought us Feast Portland deserve a round of applause and a pat on the back. Great job, friends Feast Portland was fun and informative.
My favorite event each year has been the Grand Tasting; Pioneer Courthouse Square is taken over with Oregons hippest food and beverage vendors eager to have the public sample their new treats. I love meeting these innovators and learning what inspires them to create what they do. You will be proud to know that Kyras Bake Shop and Kellys Jelly both locals were at the Grand Tasting, spreading the word about their delicious products.
Wineries, breweries, bakers, fishermen, ranchers, farmers, chocolatiers and more were there. Here are few of my favorite new finds:
Hotlips Real Fruit Sodas ginger ale. This is intense ginger ale. Hotlips Sodas are made with Northwest-grown fruits, cane sugar, organic lemon and sparkling water. Visit hotlipssoda.com for flavors and where to buy it.
Bunches and Bunches Provisions. These are outstanding sauces. Choose Green: Fire-Roasted Chile; Red: Dried Chilaca Mole; or Smoked: Oaxacan Mole. Visit Bunches-bunches.com for more information. You can buy the sauces at Whole Foods or online.
Masala Pop Indian-spiced popcorn. This was probably my most delightful discovery. Neha Patel, the company founder, told me she got the idea from her mother, who has made a savory masala-spiced popcorn for more than 30 years. Neha began experimenting and offers three flavors: her mothers traditional Savory Masala popcorn with papadums (lentil chips), Tamarind Sesame popcorn with papadums and Chai Masala popcorn with Assam tea (chai-infused crunchy caramel with Indian tea). Quite a step above butter and salt. You can buy the popcorn at New Seasons, shop online at eatmasalapop.com or visit the pop shop and kitchen at 1640 SE Third Ave., Portland. They do special events and have fundraising programs too.
Pacific Pie Co. Who doesnt like pie? These folks do it up right from their full-service restaurant and bakery café located at 1520 SE Seventh Ave. in Portland. They cater and even teach pie baking classes. Visit pacificpieco.com for complete details.
The Oregon Department of Fish and Wildlife. I had a long conversation with these folks. ODFW is actively encouraging chefs and the general public to learn how to fish, hunt, crab and clam. They even provide the gear and instruction to do so. Check dfw.state.or.us/education/outdoor_skills/workshops/ for details.
I hate sharing information about what you missed, but the Feast Portland website has information on the many food and beverage vendors who participated. Visit feastportland.com and create your own Feast Portland fun.
There is a culinary adventure you can attend on Saturday The Wedge, hosted by the Oregon Cheese Guild and Rogue Ales & Spirits. The Wedge will feature artisan, specialty and farmstead cheesemakers as well as accoutrement vendors from throughout the Northwest in a farmers market-style venue. You will get to taste and try new flavors and styles of cheese and meet the folks who make them. There will be classes on pairing beer with cheese and spirits, kids activities, a grilled cheese bar, music and raffles throughout the day. You can even meet a dairy princess.
The Wedge will be held Saturday from noon to 5 p.m. at the Green Dragon, 928 SE Ninth Ave., Portland.
Admission is free though the Oregon Cheese Guild suggests a $5 entry contribution will help grow Oregons artisan cheesemaking community.
Todays recipes are from Bunches and Bunches and Pacific Pie Co. Enjoy eating some of the treats from Feast Portland.
Bon Appetit! Eat something wonderful!
Bunches and Bunches Provisions Green Chile Verde
Serves 3 to 4, can be doubled to serve 6 to 8
1 pound pork shoulder cut into 2- to 3-inch pieces
1 jar Bunches and Bunches Green: Fire-Roasted Chile sauce
1 small yellow onion, large dice
1 large or 2 small roasted poblano peppers, large dice
1 bunch cilantro, roughly chopped
3 tablespoons olive oil
Salt and freshly ground black pepper
Preheat oven to 350 F. Roast the poblanos. Place the pepper/peppers directly on the flames of a gas stove or blow torch, turning occasionally, until entire surface of all the peppers is black. Put the peppers in a bowl while they are still hot, cover tightly with plastic wrap or a plate, and set aside for 10 to 15 minutes. Wipe off the charred skin (leaving a little is OK as it adds flavor). Remove all the seeds and stem and large dice.
Heat the olive oil in a medium-sized Dutch oven until very lightly smoking. Working in batches, season and brown pork on all sides, being careful not to burn the bottom of the pan. Set the pork aside.
Reduce heat to medium-high, add the onions and sauté for about 2 to 4 minutes. Add the peppers and the pork. Add the Bunches and Bunches Green: Fire-Roasted Chile sauce and half a jar of water. Stir and bring to a boil, cover tightly and place in the oven for 2 hours, or until the pork just starts to fall apart. Be sure to check after the first hour, if it looks too dry add a little water. Remove from the oven, stir in the cilantro, lime juice and serve with tortillas, rice or polenta, your choice. Enjoy!
Recipe courtesy of Bunches and Bunches Provisions
Randall welcomes your food questions and research suggestions. She can be reached at 503-636-1281, ext. 100, or by email at firstname.lastname@example.org.
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