Get Ready to FEAST! Dos & Don’ts for Feast Portland

Feast Portland Dos and Don'ts

Ready For Feast?! I am! Every year the events get bigger and better, and this year is looking to be no exception. Having attended Feast the last three of the four years it’s existed, I’ve organized a list of things that will help make your time at Feast fun and easy-going. Many of these items can be applied to most any large festival you may attend–is there something you think would be a good addition to the list?


  • Bring a bag–something nondescript that you don’t mind having on your shoulder all day. This will help hold any swag you might collect. A backpack or messenger back would be best so your hands and arms remain free.
  • Have a water bottle. While the temperatures look quite cool and lovely this year, you will still find yourself craving water and surrounded by wine and beer. Keep hydrated, especially if you’re drinking!
  • Pace yourself. I remember last year’s Sandwich Invitational was the fullest I think I ever remember being in. My. Life. This year I would split most of the sandwiches with someone so that I was not consuming so much.
  • If you have a small plate (like the girl in the title picture), bring it along so that you can enjoy your bites at your leisure.
  • Take public transportation in to the city–between the street cars and the new MAX Orange Line there are plenty of stress-free ways to get to your events.
  • Bring hand sanitizer along–you’re going to be eating a lot with your hands, even some extra wet wipes or napkins will help you out!
  • Get to the events early! They fill up fast and your best chance at food and bevie are going to be in the first hour of the event.
  • Have a phone charger with you. This year I will have a Jackery charger on hand to keep my phone powered up all day.
  • Exercise during the week–walk, go for a light morning jog or bike ride. Get a head start on the calorie burn.
  • Wear loose clothing. Jeans are not your friend the week of Feast. Stick to the leggings, shift dresses, sweats, who cares. You’ve been warned!
  • Layer up and have sun protection on hand. Portland weather can be unpredictable in September – if it may rain, definitely have an umbrella on hand haha–just kidding it’s Portland–have a rain jacket. We don’t use umbrellas here.


  • Drive home if you over-drink. There are plenty of other ways to get yourself home–Uber (Text the code FEASTPDX to 827-222 for your first ride free (up to $20)), Lyft, Radio Cab, Broadway Cab, Union Cab, Green Cab, PDX Taxi Co, or Trimet.
  • Miss the after-parties. Every night of Feast there is at least one after-party and then even more after-after-parties!
  • Forget to take pictures! It’s a fun and easy way to go back and revisit bites you loved or products you were introduced to.
  • Count calories. Just enjoy and plan on cleansing starting Monday (and going to Thanksgiving!).
  • Eat before you go – know that you’ll leave all the main events happily full.
  • Wear uncomfortable shoes. Most of Feast is spent on your feet so remember to wear comfortable footwear. Especially if you’re headed to Night Market – NO HEELS LADIES!
  • Scarf, nibble instead. Remember that you’re not the only person feasting this week, going back for seconds is ok here and there, but don’t walk off with 3 plates of food.
  • Forget to give back!! The whole reason we feast is to help raise awareness for Partners for a Hunger-Free Oregon and No Kid Hungry. These programs launch more than 300 local children’s meal programs that help more than 700,000 at risk youth in Oregon.

Still looking to attend Feast? There are still a few tickets left! Get on it!

Feast Portland Tickets 2015

Tickets are still available to these events:

Main Events

Widmer Brothers Brewing Sandwich Invitational Presented by Dave’s Killer Bread
Friday Oregon Bounty Grand Tasting Presented by Alaska Airlines
Saturday Oregon Bounty Grand Tasting Presented by Alaska Airlines

Hands-On Classes

A-Game Coffee with Liam Kenna
Beer Bites with Christian Debenedetti and Andrea Slonecker

Drink Tank

Bon Appétit: Shaken, Stirred and Buzzed: Why We Really Like Booze
I’m In A Cult
Margarita’s Moment
Old MacDonald Had A Brewery

FEAST Portland 2015

Feast Portland 2015

If you haven’t heard about FEAST Portland yet — take a moment now and mark your calendar on the 3rd weekend of September in 2016. Go ahead, I’ll wait..

Portland’s biggest food event of the year, Feast falls on the 3rd weekend of September each year. Proceeds from the weekend events benefit No Kid Hungry and Partners for a Hunger-Free Oregon. Besides the fact that a portion of your ticket goes toward local non-profits for ending hunger here, Feast Portland attracts some of the premier chefs, artisans, distillers, brewers, winemakers, and tastemakers in the country to create delicious things to share with you! Whether you are interested in large tastings, hands-on classes or intimate dinners, Feast has something for every food lover in town.

The Main Event(s)

The Main Events of Feast Portland

There are a total of five main events at Feast. These events are a perfect introduction to Feast for the first-timer as you can walk the events at your leisure and imbibe to your heart’s delight. Widmer Brothers Brewing’s Sandwich Invitational takes place at Director Park on Thursday evening and is for those with serious appetite. Make sure to vote for your favorite entry as you go with the #VoteSandwich hashtag–People’s Choice is selected at the end of the evening. The Oregon Grand Bounty Tasting runs Friday and Saturday from 12pm-5pm at Pioneer Courthouse Square. All stands in this event are Oregon grown businesses and food, drink and fun swag abounds. USA Pears’ Night Market at Zidell Yards is a new take on Friday night lights with market stalls, colorful strung up lanterns, and house music. In previous years there have been fire pits and performers along the bank of the river behind the stalls, and who knows what this year has in store! Oregon Media Group’s Smoked is new to this year’s lineup (replacing High Comfort previously hosted at The Nines). Hosted at Fields Park, this blockbuster event will feature grilled and smoked fare paired with an impressive list of Oregon wineries. Tillamook’s Brunch Village on Sunday is a slice of heaven – featuring creations from chefs from all over the country. To Portlanders, brunch is the most important meal of the week–Brunch Village does not disappoint! Expect to be very full at the end of this event.

Dinner Series

Feast Portland Dinner Series 2015

While I personally enjoy the Main Events Feast offers, there are a lot of smaller events within the long weekend that are worth attending as well. The Dinner Series makes for a memorable date night with more opportunity to see the visiting chefs in their domain. Each meal features two or more chefs, a sponsor winery, and a special paired menu.  Most of the Dinner Series sell out quickly once announced, hence it being important to be ready to jump in on one next year!

Drink Tanks

Drink Tank Feast Portland 2015

Drink Tanks are an opportunity to learn more about spirits, wines, and beers with some of the city’s top makers. Tickets are still available for some of the Drink Tank Events and discussions are segmented by item: traditional cocktails, rare beers, farmhouse ales, pinot noirs, margaritas, and bourbons, too! This series is new to Feast hosted at the Portland Art Museum, and I’m excited to see the crowds each event draws. You will definitely see me at  the Bourbon Drink Tank – no question!

Hands On Classes

Hands On Classes at Feast 2015

Last but certainly not least, Feast’s Hands On Classes allow you to rub elbows with very talented individuals. Whether you are making candy at Candy Is Magic (which, seriously, it is with Jamie Curl!) or you’re holding a knife and learning Basic Pig Butchery with Camas Davis, you are going to have an amazing time and learn so much! While many of the classes are already sold out, you can still nab tickets for Beer Bites, A-Game Coffee, and Farm to Cocktail Shaker.


I cannot wait for September 17th! This year’s Feast is going to be one for the books! What events would you most like to attend?

Lemon Cake with Oregon Blackberry Glaze

Deliciously moist lemon cake topped with a fresh blackberry glaze. Sponsored by The Oregon Berry Commission.

Blackberries were never something I ate growing up. Being from the Chicagoland area, we didn’t have more than blueberries, strawberries, and raspberries to be excited about in the summer–and don’t get me wrong, we were! It wasn’t until I moved west though that blackberries, huckleberries, salmonberries, and my most favorite, marionberries, came into my life. This summer I’ve teamed up with The Oregon Berry Commission to share some fun new uses of Oregon berries in the kitchen.

Let me be the first to say that I had my doubts about blackberries, which is why that was the way I leaned over creating a recipe with raspberries. Blackberries are difficult to pick, as they have very sharp barbs and are beloved by bees and wasps (then again, raspberries aren’t all that easier!). The dark, tart fruit also has the ability to grow like a weed in Oregon, which makes them easy to find in the summer months. It’s even easier to find them frozen–less damage to your hands too! If using from a frozen state, I prefer to thaw prior to use in the Lemon Cake with Oregon Blackberry recipe below.

Remember to use berries liberally! Their tartness is the perfect compliment to the rich cake and sweet glaze.


Lemon Cake with Fresh Oregon Blackberry Glaze

Deliciously moist lemon cake topped with a fresh blackberry glaze. Sponsored by The Oregon Berry Commission.


  • 2 c all purpose flour
  • 1 t baking powder
  • 3/4 t baking soda
  • 1/2 t salt
  • 1/2 c butter, softened
  • 1 1/2 c granulated sugar
  • 3 large eggs
  • 3/4 c sour cream
  • 2 T lemon zest
  • 2 T fresh lemon juice
  • Parchment paper (for cake pan)
  • 1 round cake pan, 9 inches

For Blackberry Glaze

  • About 2 cup (16oz) fresh or frozen Oregon Blackberries (see note about storing at bottom of recipe) – reserve 1/2 c of prettiest berries to top cake and put in between layers
  • 2 c powdered sugar
  • 1/4 c lemon juice (or to taste)
  • 1/4 c butter, melted


In a medium bowl, sift flour, baking powder, baking soda, and salt together. In the bowl of an electric mixer, add butter and sugar together and cream. Bring the mixer down to medium-low and add each egg, fully incorporating after each one. Add flour and sour cream little by little, interchangeably until fully combined. Now slowly add 2 T lemon juice and zest. Set aside.

Preheat oven to 350°F.

Trace outline of your pan(s) on parchment paper (you may use 2 pans and fill halfway or 1 pan and cut the cake in half out of the oven–it’s up to you! I usually do the 1 pan option as it saves on dishes) with a pencil. Cut out circles and place in bottom of the pan. Quickly pour cake batter into the pan to keep on top of the parchment. Swiftly slam pan on the counter top a couple of times, not enough to upset the cake batter but enough to persuade any bubbles in the batter to escape. Bake cake for about 60 min (for 1 cake – 30-40 min for 2 smaller pans). The best way to tell doneness is to use a long toothpick to assess crumbs. Cake should look golden brown and the toothpick should be able to enter and come out of the cake without more than a single crumb attached to it. Once done, remove from oven, and then turn the cake over on to cooling rack. It should slide out of the pan quite easily.

Allow to cool for at least 1 hour and up to 4 hours.

Begin prepping the glaze. In an electric mixer, combine butter, lemon juice and remaining zest on medium speed. Turn down to a low speed and add the powdered sugar slowly, 1 cup at a time (I suggest to taste, however you may also add above 2 cups should you have a sweeter tooth/enjoy a less runny glaze). I like the consistency to be a bit opaque and runny, as pictured below. Messy cakes are more fun!

Lemon Cake with Fresh Oregon Blackberries

Assemble cake on to cake plate, cut in half lengthwise (if you’re not sure how to do that, check out this cake cutting tutorial). Don’t get upset if your cut is a little high or low – this will be an amazing cake regardless. If you really hack it up, turn it into a trifle (can you tell I’ve messed up before? Whip up some cream and layer up small pieces of cake, whipped cream, glaze and top with some fresh slices of lemon and blackberries. It will still be delightful). Remove top half of cake and spoon on some glaze – just enough to spread a nice thin layer. Add in up to 1/3 c of blackberries, but remember to keep some for the top!



Carefully put the top layer on, being sure to match your slice width where possible so the cake is even. If the top layer is very uneven the glaze will fall off to one side only. Now for the fun part – spoon the rest of the glaze on top of the cake, allowing it to flow freely down the sides and on to the cake plate. Because of the mess, I suggest either a cake plate with a well to catch the glaze or a nice piece of parchment paper underneath to allow the glaze to pool. This stuff is not fun to clean off your counter tops, trust me.

Top with a mound of fresh berries and zest some extra lemon on that cake, baby! Serve immediately, or store at room temperature.

These particular berries I picked from PDX Food Love’s yard and stored in a mason jar in the fridge for about a week – they developed a lovely juice, which I used very liberally in the glaze. This is similar to if you thaw frozen berries in the fridge. Topping the cake with some of the juiciest berries can make for an attractive cake, but be warned, the juice can bleed into your glaze making it a little less “perfect” (note the below picture). Whatever you’re looking to achieve in looks, know it’s going to be delicious regardless.

Looking to learn more about Oregon Berry Commission? Check out their website as well as the delicious recipes linked below from other Oregon Bloggers!

Deliciously moist lemon cake topped with a fresh blackberry glaze. Sponsored by The Oregon Berry Committee.

Deliciously moist lemon cake topped with a fresh blackberry glaze. Sponsored by The Oregon Berry Committee.

Some of My Favorite Berry Recipes from Other Oregon Bloggers:

PDX Food Love’s Berry Hand Pies

A Well Crafted Party’s Marionberry Champagne Cocktail

Uproot from Oregon’s Greek Yogurt Blackberry Oatmeal Muffins

Kevin is Cooking’s No Bake Blackberry Tarts

A Girl Worth Saving’s Paleo Raspberry Cobbler

Blahnik Baker’s Chocolate Red Wine Cupcakes with Marionberry Frosting

Cooking with BS’ Lamb with Roasted Fennel and Chipotle Boysenberry Sauce