Feast 2017 was another fantastic year.
Perhaps my favorite Feast year in fact. I know, that’s a bold statement, especially as I’ve been lucky enough to attend all prior years. But it is quite possibly true.
I got to attend 3 Fun-Size Events which are my new obsession. With only 200 guests at those events, they are much smaller than the Main Events like Smoked, which equals less crowds and less stressing to get in line, and more time for relaxing and chatting with your companions. I got to attend Because Breakfast, The Late Late Show and Vegetables: A Love Story. I’m sold.
The weather was mild and perfect for grazing and touring around town.
Five of my most crazy blogger friends and I won the annual (unofficial) Feast Flip Cup Tournament – holla! Big props to Rebekah, Bee, Allison, Meredith and Greg for being amazing teammates (also to Meg for kind of, sort of being on the team 🙂 ). Our winning proceeds were donated to help rebuild the Columbia Gorge after the horrible summer wildfires. And parents say drinking games can’t be positive?!
General shenanigans with my foodie friends were in full effect as to be expected.
The most important part? The food was yet again spectacular. My top dishes? The Avocado Crispy Rice with escarole, peanuts and serrano chiles from Nashville’s Butcher & Bee at the new Vegetables: A Love Story event.
The Dungeness Crab and Spicy Oregon Bay Shrimp Coffin Toast from Danwei Canting at Sandwich Invitational.
This incredibly flaky and decadent Salted Double Chocolate croissant-doughnut from NOLA Doughnuts in Lake Oswego? Swoon!
In total there were 134 chefs, 31 wineries, 15 breweries, 11 artisans, 12 distilleries, and nearly 18,000 attendees this year. Even better, net proceeds went to Partners for a Hunger-Free Oregon, working to end hunger in our state. Great food for a great cause.
Did you get to attend Feast this year? If so, what was your favorite part? Any spectacular events or eats you’d like to share?
Congrats to the Feast team, Little Green Pickle PR, all the volunteers and of course the talented chefs and artisan vendors who worked so hard to make year 6 another success.
Mark your calendar for September 13-16, 201
See you next year!