Feast Portland 2017: A Growing City’s Biggest Celebration of Food & Drink | Image Series

Grand Bounty Feast Portland 2017 | @TheSpicyBee

In a city that feels many times to me like a small town, I always get a grin across my face when I find someone who hasn’t heard of Feast Portland yet.

 “Feast, really?” I gently chide, “Feast is a citywide celebration of food and drink–it takes over the city of Portland for four days full of hands on classes, themed collaborative meals, drink panels, and pop up festivals all in the name of a great cause–ending child hunger in the US.” This past year (Feast’s sixth by the way), the organization raised more than $72,000; not to mention welcoming a record 17,948 attendees throughout the weekend. This year, the four-day festival featured 45 unique events, with 134 chefs, 56 wineries, 17 breweries, 11 artisans, and 13 distilleries. Since its inception in 2012, Feast has raised over $370,000–no easy feat.

This year I wanted to focus a little more on sharing some of the amazing personalities that participate in Feast–so for the first time, I tried to get more shots of people, in addition to many drool-worthy food shots. This post is all about the Grand Tasting and Drink Tanks 😀

The Grand Tasting is a collection of food and drink for the sampling. Highlights for me this year included Wild Hawaiian Antelope from Nicky USA and Doug Adams, cheese from the Oregon Cheese Guild, and wine–all the wine, really, was marvelous.

Seared Pork Coppa, Seasonal Fruit and Papaya Salad | Feast Portland 2017 @TheSpicyBee

Seared Pork Coppa, Seasonal Fruit and Papaya Salad from Chef Earl Ninsom – Portland’s Hat Yai, Langbaan, and Paadee

Grand Bounty - Feast Portland 2017 | @TheSpicyBee

Grand Bounty was full of chefs! I caught GG (Chef Gregory Gourdet) of Departure plating up with Chef Ray Garcia of Broken Spanish and BS Taqueria.

Grand Bounty - Wailua Shave Ice - Feast Portland 2017 | @TheSpicyBee

Wailua Ice Triple Coconut

Cheese, Cheese, and More Cheese - Grand Tasting - Feast Portland 2017 | @TheSpicyBee

Cheese, Cheese, and More Cheese – Grand Tasting

Grand Tasting - Feast Portland 2017 | @TheSpicyBee

Ran into Jane of @InThePinkandGreen


Drink Tanks consist of in depth discussion and guided tastings through a specific beverage style. I made it to an educational pilsner talk with a four person industry panel and tasted 6 different examples of pilsners. This class was complete with a very Portland disruption by the Unipiper. If you’ve not heard of the Unipiper, you can learn more about him here.

Drink Tank on Pilsners | Feast Portland 2017

Drink Tank - Pilsners - Feast Portland 2017 | @TheSpicyBee

Drink Tank Panels – Pilsners – Feast Portland 2017 (From Left): Ben Edmunds (Breakside), Lisa Allen (Heater Allen), & Alan Taylor (Zoiglhaus)

(sorry, verticle video warning)


Next up: Smoked.


Cranberry Orange Cookies & Darigold’s Heat N’ Serve Hot Cocoa

Cranberry Orange Cookies and Darigold Heat N' Serve Hot Cocoa | TheSpicyBee

This post is sponsored by Darigold. All thoughts and opinions are my own.

As the temperatures dip, and the days shorten, my choice of beverages tend toward the warmer options. Let’s be honest, once October ends, apple cider goes bye-bye and it’s hello, cocoa. I recently teamed up with Darigold to help spread the word on their new Heat N’ Serve Hot Cocoa. It’s a rich and thick cocoa, good on its own or topped with marshmallows or whipped cream. I wanted to try a different approach to sweets with cocoa and that’s how the idea for this post came about. At first, chocolate and mint pairings came to mind, however, with more time I decided that winter citrus seems to compliment this cocoa beyond any expectation. 

Darigold Heat N' Serve Hot Cocoa

This recipe for cranberry orange cookies is one I can see making for Thanksgiving, your work cookie swap, or if you’re expecting any particular bearded, red-suited man this December; yes, perhaps some for him as well. This cookie keeps moist even a few days in, and the frosting sets beautifully for handling later. I think the recipe could be adjusted to taste for the level of citrus and cranberry tartness, so have some fund with the ratios of zest. I include zest from the orange and fresh cranberries in both the cookie and the frosting–but it would be easy to keep all the zest in the cookie and top with cranberry jam or orange marmalade. A build-your-own-cookie bar could also be fun–festive toppings beyond the previously mentioned include: crushed roasted almonds, candied orange rinds, freeze-dried mandarins, chocolate shavings, and more!

Be sure to store this cookie in an air-tight container and avoid stacking cookies if possible, as even at set, the frosting is thick and could cause cookies to stick to one another. This cookie could be decorated as well. I could see some fun disco dust, homemade sprinkles, or dried cranberries. At the end of the day, the easiness of baking this cookie will have you gobbling up no less than 3 per sitting–you’ve been warned 😉

Cranberry Orange Cookies

 Cranberry Orange Cookies Paired with Darigold's Hot Cocoa



  • 6 T Butter, softened
  • 2/3 Cup brown sugar, packed
  • 1 Egg
  • 1/4 C orange juice
  • Zest of 6-8 cranberries, grated
  • Zest of 1 orange, grated
  • 1 1/3 C all purpose flour
  • 1/4 t baking soda
  • 3/4 t baking powder


  • 2 C powdered sugar
  • 1 T butter, melted
  • 1/4 C orange juice
  • Zest from 1 orange, grated

Cranberry Orange Cookies with Darigold's Heat 'N Serve Cocoa | The Spicy Bee


Preheat oven to 350° F and line cookie sheets with parchment paper or silicone baking sheet. Cream the butter, zests (both orange and cranberry), and sugar until light in fluffy. Incorporate in the egg until thoroughly combined. Combine dry ingredients in a separate bowl. Once mixed together, slowly incorporate the dry to the wet ingredients, switching between the dry ingredients and the orange juice until both are thoroughly combined within the batter. Drop onto your prepared cookie sheets 2 inches from each cookie and flatten using the back of a warm spoon.

Bake for 10 minutes or until cookies just start to hint at a golden edge. Avoid overcooking. Remove immediately to a cooling rack and cool thoroughly before icing.

For the icing itself, mix all the ingredients together until smooth and creamy. Let sit for 10 minutes to thicken slightly. Spread on cooled cookies. Serve alongside some Darigold Heat N’ Serve Hot Cocoa.
Makes 2 dozen

Cranberry Orange Cookies with Darigold's Heat 'N Serve Cocoa | The Spicy Bee

Feast Portland – It’s Here! Plans Friday?

It’s HERE! Feast Portland will kick off another year of amazing food and drink in less than 48 hours. Here I am surprised there are still tickets for the Grand Tasting left!! In the following words and images, I’m going to explain how much you’re missing out on, and by the end I think you’ll understand.


The Grand Tasting takes up the entirety of Pioneer Courthouse Square in downtown Portland. This specific event goes for two days during Feast, however, you purchase a ticket for the specific day you’d like to go. Saturday is already sold out, but a few tickets for Friday remain. the event on Friday spans from 1pm-5pm, and once you’re in, you’re in for as long as you’d like. Have I pointed out the forecast for Friday to you yet?

Um, gorgeous.

As for the square itself, it gets separated into quadrants with a central stage for interviews and performances. One area is dedicated to wine of all kinds–talk with the wineries about the terroir of their different vintages, all while sipping away. Wines are not the only drink to enjoy; Breweries, cideries, and many other bevies are also in attendance!

In case the sun starts to get to you, the largest tent is typically home to the most food. I highly recommend doing a full lap before you dive into a specific corner, and at this event, there’s flow enough that you won’t be suffocating in long lines waiting for a bite to eat. You’ll most likely be right in front, or in worst case (and the only worst case in my mind is if there’s something wrong with a beer line), you’ll be 2 people back. That’s it! Keep an eye out for little pop up restaurants with timed seatings or more hands on stations for entertainment.



Food will of course abound–expect bites of all shapes and sizes, colors and textures–the best advice I can give is try a little of everything and don’t be afraid to talk to the vendors! They are some of the most wonderfully knowledgeable people about their practice. The thing some people think when they go to an event like this is that it will be like other festivals where samples are puny and vendors are hungry for a purchase–Feast is not this. What you will find though are coupons to try the product, or cards so that you can refer back to should you find something you absolutely love–bring a bag, there’ll be a lot to love!



In another tent, you might come face-to-face with some local celebrities plating up a table reserved for you! What’s up Doug Adams?



Finally, every year something shows up and literally blows your pants off. Last year it was Salt & Straw’s CHOCO TACO.



If you manage to make it around the entire block and you’ve still got some extra time, I suggest a second trip for some wine, and then have a seat on the bricks near the stage. Take it all in–all the splendid art at your fingertips.

Do yourself a favor, schedule a long lunch for Friday, and snatch up some of the last tickets for the Grand Tasting–you will NOT be disappointed. Better yet? Take a half day, cuz you’re going to need a nap.