1Coffee That Rocks
The kick-off panel at the Director Park Drinks Pavilion
brought together Bon Appétit Restaurant and Drinks Editor Andrew Knowlton, coffee expert Oliver Strand, and Stumptown’s Liam Kenna and Jeremy Robillard.
brought together Bon Appétit Restaurant and Drinks Editor Andrew Knowlton, coffee expert Oliver Strand, and Stumptown’s Liam Kenna and Jeremy Robillard.
2Coffee That Rocks
The kick-off panel at the Director Park Drinks Pavilion
brought together Bon Appétit Restaurant and Drinks Editor Andrew Knowlton, coffee expert Oliver Strand, and Stumptown’s Liam Kenna and Jeremy Robillard.
brought together Bon Appétit Restaurant and Drinks Editor Andrew Knowlton, coffee expert Oliver Strand, and Stumptown’s Liam Kenna and Jeremy Robillard.
3Coffee That Rocks
Panel attendees learned the secrets behind pour over, Aeropress, siphon brewing, Chemex, and more.
4Coffee That Rocks
Panel attendees learned the secrets behind pour over, Aeropress, siphon brewing, Chemex, and more.
5Coffee That Rocks
The Stumptown experts recommend investing in the best grinder you can afford for a top-shelf cup of coffee. The way you grind the beans has the biggest impact on the flavor of the final cup.
6Coffee That Rocks
The Stumptown experts recommend investing in the best grinder you can afford for a top-shelf cup of coffee. The way you grind the beans has the biggest impact on the flavor of the final cup.
7Coffee That Rocks
Other investments for a great morning cup? A kitchen scale and a digital timer, which take the guesswork out of high-quality brewing.
8Coffee That Rocks
Other investments for a great morning cup? A kitchen scale and a digital timer, which take the guesswork out of high-quality brewing.
9Coffee That Rocks
Five bucks says Bon Appétit Restaurant and Drinks Editor Andrew Knowlton signed on to host this panel because he was promised an endless supply of fresh-brewed joe in the morning.
10Coffee That Rocks
Five bucks says Bon Appétit Restaurant and Drinks Editor Andrew Knowlton signed on to host this panel because he was promised an endless supply of fresh-brewed joe in the morning.
11Oregon Wine Pioneers
The Oregon Wine Pioneers panel at the Director Park Teacher’s Fountain showcased the early wine stories of Dick Erath (Erath), David Adelsheim (Adelsheim Vineyard), Susan Sokol Blosser (Sokol Blosser), and Earl Jones (Abacela, pictured in next slide).
12Oregon Wine Pioneers
The Oregon Wine Pioneers panel at the Director Park Teacher’s Fountain showcased the early wine stories of Dick Erath (Erath), David Adelsheim (Adelsheim Vineyard), Susan Sokol Blosser (Sokol Blosser), and Earl Jones (Abacela, pictured in next slide).
13Oregon Wine Pioneers
Moderator Cole Danehower (author of Essential Wines and Wineries of the Pacific Northwest) and Earl Jones of Southern Oregon’s Abacela. When Earl Jones founded Abacela, there was no varietal Tempranillo being produced in America.
14Oregon Wine Pioneers
Moderator Cole Danehower (author of Essential Wines and Wineries of the Pacific Northwest) and Earl Jones of Southern Oregon’s Abacela. When Earl Jones founded Abacela, there was no varietal Tempranillo being produced in America.
15Oregon Wine Pioneers
“Oregon celebrates values-based businesses. Our goal is quality, but how we do it is equally as important.” Susan Sokol Blosser
16Oregon Wine Pioneers
“Oregon celebrates values-based businesses. Our goal is quality, but how we do it is equally as important.” Susan Sokol Blosser
17Strange Brew
Moderated by Bon Appétit Restaurant and Drinks Editor Andrew Knowlton, this beer panel featured the most interesting concoctions from local brewers. Local beer writer Christian DeBenedetti, Ben Edmunds of Breakside Brewery and Ben Dobler of Widmer Brothe
18Strange Brew
Moderated by Bon Appétit Restaurant and Drinks Editor Andrew Knowlton, this beer panel featured the most interesting concoctions from local brewers. Local beer writer Christian DeBenedetti, Ben Edmunds of Breakside Brewery and Ben Dobler of Widmer Brothe
19Pork & Pinot Noir
This porky tasting moderated by David Lynch, Bon Appétit contributing editor and St. Vincent (SF) owner/wine director, featured Oregon charcuterie alongside Oregon Pinot Noir. At left, Savanna Ray (Sommelier, Wildwood Restaurant) preps the perfect pours,
20Pork & Pinot Noir
This porky tasting moderated by David Lynch, Bon Appétit contributing editor and St. Vincent (SF) owner/wine director, featured Oregon charcuterie alongside Oregon Pinot Noir. At left, Savanna Ray (Sommelier, Wildwood Restaurant) preps the perfect pours,
21Pork & Pinot Noir
Elias Cairo of Olympic Provisions pulled out the big guns for his charcuterie plate at Pork & Pinot.
22Pork & Pinot Noir
Pinots from REX HILL, Van Duzer Vineyards, R. Stuart & Co., Coleman Vineyards and Elk Cove Vineyards were the featured wines at the pork-powered tasting.
23Pork & Pinot Noir
Pinots from REX HILL, Van Duzer Vineyards, R. Stuart & Co., Coleman Vineyards and Elk Cove Vineyards were the featured wines at the pork-powered tasting.
24Chocolate City, USA
Aubrey Lindley of Cacao, David Briggs of Xocolatl de Davíd, Sarah Hart of Alma Chocolate, Sebastian Cisneros of Cocanú, and Charley Wheelock of bean-to-bar Woodblock Chocolate (pictured here) shared their take on Portland’s chocolate revolution and their
25Chocolate City, USA
Aubrey Lindley of Cacao, David Briggs of Xocolatl de Davíd, Sarah Hart of Alma Chocolate, Sebastian Cisneros of Cocanú, and Charley Wheelock of bean-to-bar Woodblock Chocolate (pictured here) shared their take on Portland’s chocolate revolution and their
26Chocolate City, USA
Sarah Hart of Alma Chocolate shared her lifelong love of chocolate, passion for the Portland Farmers’ Market, and how she gets inspired by cookbooks and culinary magazines.
27Chocolate City, USA
Sarah Hart of Alma Chocolate shared her lifelong love of chocolate, passion for the Portland Farmers’ Market, and how she gets inspired by cookbooks and culinary magazines.
28Chocolate City, USA
Sebastian Cisneros of Cocanú dove into his youth in Ecuador, and how the piles of cacao along the sides of the road could be magically transformed into something delicious and mysterious.
29Chocolate City, USA
Sebastian Cisneros of Cocanú dove into his youth in Ecuador, and how the piles of cacao along the sides of the road could be magically transformed into something delicious and mysterious.
30Chocolate City, USA
David Briggs of Xocolatl de Davíd shared how his beginnings as a cook (at Portland’s Park Kitchen) contributed to his love of savory chocolates, including brown butter bars and chocolate spread with foie gras.
31Chocolate City, USA
David Briggs of Xocolatl de Davíd shared how his beginnings as a cook (at Portland’s Park Kitchen) contributed to his love of savory chocolates, including brown butter bars and chocolate spread with foie gras.
32Mortar & Pestle: Rustic Sauces by Hand with Nancy Silverton
This class, hosted by Bon Appetit editor in chief Adam Rapoport, showcased James Beard Award-winning chef Nancy Silverton of Osteria Mozza, Pizzeria Mozza, Mozza to Go, and Scuola di Pizza and her secrets to powerful mortar and pestle sauces.
33Mortar & Pestle: Rustic Sauces by Hand with Nancy Silverton
This class, hosted by Bon Appetit editor in chief Adam Rapoport, showcased James Beard Award-winning chef Nancy Silverton of Osteria Mozza, Pizzeria Mozza, Mozza to Go, and Scuola di Pizza and her secrets to powerful mortar and pestle sauces.
34Pork & Pinot Noir
Elias Cairo of Olympic Provisions pulled out the big guns for his charcuterie plate at Pork & Pinot.
Feast Portland’s series of seminars and classes aimed to explore how Portland is at the forefront of a myriad of culinary industries, from coffee to chocolate, and the packed pavilions at downtown Portland’s Director Park proved they were successful. Check out these photos from Coffee That Rocks, Oregon Wine Pioneers, Strange Brew, Pork & Pinot Noir, Chocolate City USA, and Mortar & Pestle with Nancy Silverton for a glimpse at the weekend’s wonders.
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