The crowd packed in for what seemed like miles of delicious food and drinks.
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The crowd packed in for what seemed like miles of delicious food and drinks.
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Boke Bowl brought Asian Steam Buns with Lemongrass Pork and Shrimp Sausage topped with Green Papaya Slaw.
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Boke Bowl brought Asian Steam Buns with Lemongrass Pork and Shrimp Sausage topped with Green Papaya Slaw.
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Chef Scott Ketterman of Crown Paella dished up Spanish Octopus a la Gallega
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Chef Scott Ketterman of Crown Paella dished up Spanish Octopus a la Gallega
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Pine State Biscuits skewered up Mini Reggie Biscuits with Buttermilk Fried Chicken, Bacon, Tillamook Cheddar, and Sausage or Shitake Mushroom Dipping Gravy.
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Pine State Biscuits skewered up Mini Reggie Biscuits with Buttermilk Fried Chicken, Bacon, Tillamook Cheddar, and Sausage or Shitake Mushroom Dipping Gravy.
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Chop Butchery and Charcuterie brought some stellar duck prosciutto in addition to an entire spread of handcrafted salumi.
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Chop Butchery and Charcuterie brought some stellar duck prosciutto in addition to an entire spread of handcrafted salumi.
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BUNK Sandwiches whipped up brisket tortas.
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BUNK Sandwiches whipped up brisket tortas.
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After sipping delicious brews from Captured By Porches, guests could take a breather in the empty (and eerily quiet) stadium.
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After sipping delicious brews from Captured By Porches, guests could take a breather in the empty (and eerily quiet) stadium.
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Chef Gabe Rosen of Biwa brought delicious Korokke (Japanese croquettes).
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Chef Gabe Rosen of Biwa brought delicious Korokke (Japanese croquettes).
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Chef Zoe Hackett and Chef Kat Liebman from Cocotte served Smoked Fish Salad on a Savory Beignet with Preserved Lemon and radishes.
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Chef Zoe Hackett and Chef Kat Liebman from Cocotte served Smoked Fish Salad on a Savory Beignet with Preserved Lemon and radishes.
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Chef Gregory Gourdet of Departure schlepped his Honey Chicken Bao with Dried Chili and Ginger Scallion relish across town on the MAX.
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Chef Gregory Gourdet of Departure schlepped his Honey Chicken Bao with Dried Chili and Ginger Scallion relish across town on the MAX.
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Chef David Anderson of Genoa and neighboring Accanto brought Seared Duck Breast on Herb Risotto Cake with Rhubarb Mostarda, Tripe alla Romanga on Polenta Crostini, and lemon curd donuts, too!.
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Chef David Anderson of Genoa and neighboring Accanto brought Seared Duck Breast on Herb Risotto Cake with Rhubarb Mostarda, Tripe alla Romanga on Polenta Crostini, and lemon curd donuts, too!.
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A tale of two tartares: Chef Matt Christianson of Urban Farmer served up beef tartare and fried caperberries on a Steakhouse Jerky "chip", and Portobello Vegan Trattoria’s Chef Aaron Adams offered his own take: Beet Tartare with Cashew
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A tale of two tartares: Chef Matt Christianson of Urban Farmer served up beef tartare and fried caperberries on a Steakhouse Jerky "chip", and Portobello Vegan Trattoria’s Chef Aaron Adams offered his own take: Beet Tartare with Cashew
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Ned Ludd’s Chef Jason French spooned out Rabbit Confit with Peas & Carrots.
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Ned Ludd’s Chef Jason French spooned out Rabbit Confit with Peas & Carrots.
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Bartender Kelley Swensen shook up some clean cocktails for House Spirits.
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Bartender Kelley Swensen shook up some clean cocktails for House Spirits.
Mayor Sam Adams proclaimed Tuesday, May 8th No Kid Hungry Day in Portland in honor of Taste of the Nation Portland’s 25th year bringing together top chefs to end childhood hunger, but you could also say it was No Ticket Holder Hungry Day. The all-night nosh fest filled plates and bellies along the hallowed halls of Portland’s Jeld-Wen Field, typically home to the Timbers Army fanatics. There may have been less green and gold—and le…
