This past September, Chubo had the great pleasure to take part in FEAST Portland, a phenomenal food festival celebrating the Pacific Northwest’s wealth of local craftsman, food products and culinary talent. Now in its third year, FEAST hosts a stellar line-up of internationally recognized chefs and culinary industry leaders to showcase the very best that the region has to offer. With the net proceeds going towards ending childhood hunger in Oregon and around the country through Partners for a Hunger-Free Oregon and Share Our Strength, it’s a ton of fun for a very worthy cause.
We came to take part in the festival’s Grand Tasting event, which hosted 15 local breweries, 33 wineries and 17 artisan food makers along with a main stage for demos by top culinary talent. For the Chubo Booth we brought along a wide selection of knives for guests to try out. We were super excited about the response from our visitors and made lots of new friends. The list of restaurants and wineries we’re dying to try around the country keeps growing!
On Friday our friend Chef Hugh Acheson from Empire State South, The National, Five and Ten and The Florence stopped by to demo some of our knives by breaking down a beautiful whole salmon from Foods in Season. Other highlights included his mango ‘porcupine’ and some nice fine julienne work.
On Saturday we got to hang out with Portland’s own, Nodoguro. Chef Ryan Roadhouse who impressed everyone with his fierce Japanese knife skills by demoing katsuramuki on daikon with our usubas and also breaking down a king salmon using the Japanese method.
We made the rounds at the festival events and parties and ate our share of crazy delicious things.
At the USA Pears Night Market, it was great to see our hometown New York City represented well with Public Chef, Brad Farmerie’s Laksa and Anisa Chef Anita Lo’s grilled quail. The line for Departure Chef Gregory Gourdet’s carmelized pork looped all over the Night Market, but was well worth the wait. Lucky Peach Editor in Chief Chris Ying summed it up pretty well when he said, “I just want to stand here and eat pears”. They were truly exceptional.
The festival wrapped up in a most perfect fashion with a Brunch Village hosted by Tillamook. Like most of the FEAST events, the country’s most buzzy dishes are all on offer in one location. Our weeklong craving for an Asian breakfast was delightfully satisfied with Alvin Cailan of LA’s Eggslut’s take on kimchi fried rice. The fact that we frequent their shop in New York didn’t stop us from bee-lining to Black Seed Bagel’s booth for the perfect Montreal style bagel (which we heard was baked all night in Roman Candle Baking Company’s oven) and of course we braved the monumental line for Aaron Franklin’s brisket taco.
We spent the last day in Oregon driving through the Colombia River’s Gorge to Hood River, where we visited The Kiyokawa family’s orchard. We gladly paid the over charge fee on our suitcase filled with their tarragon pickled cherries and huckleberry jam and some last summer peaches for the road. We made a brief wine stop at Hood River Winery for some of their fantastic Pinot Noir. We drank in the view and picked up a bottle for our Tokyo Staff.
Lastly we had one of the most incredible and memorable dinners of the past year at OX. Greg and Gabi Denton and their fantastic team are putting out some incredibly delicious and soulful takes on Argentinian inspired Portland food. Their Fresh Clam Chowder with Smoked Marrow Bone and Jalapeno is one of the most inventive and delicious bowls of food you can imagine. It’s truly a stunner and we’d recommend a trip to Portland for that dish alone, not to mention every other fire grilled thing on the menu.
Thanks to the whole team at FEAST who worked tremendously hard to pull off an epic event. And to the nice people at Will Leather Goods for the gift bag which is getting a lot of use at the farmers market both in NYC and Tokyo. Hope to see you all next year!