←Great American Distillers Festival

What: Taste handcrafted rum, bourbon, whisky, vodka and gin at this celebration of American spirits. The festival also boasts a mixology contest, a lesson in cooking with spirits, live music and dancing, and much more.
When: Friday, October 4 from 5 to 10 pm and Saturday, October 5 from 1 to 10 pm.
Where:  Tiffany Center, 1410 SW Morrison St.
How Much: $20 includes a one-day pass with 10 tasting tickets. Purchase tickets here. 21+ only.

Portland Cider Donut Pop-Up

What: Warm up from that autumn chill with warm cider donuts, freshly pressed apple cider, and live bluegrass music. Grand Central Bakery and Baker & Spice will team up to serve hot cider-glazed donuts, a traditional New England fall treat. Hand pressed cider will also be on sale by the glass, gallon, or growler. 
When: Saturday, October 5 from 9 am to 12 pm.
Where:  Grand Central Bakery parking lot, 714 N. Fremont St.
How Much: Free to attend, with donuts and cider available for purchase. Proceeds will benefit Zenger Farm.

Autumn Harvest Festival at Salt & Straw

What: Grab a scoop of limited edition harvest flavors at Salt & Straw, including cheddar apple pie, sweet pepper jam & goat cheese, roasted fig & yogurt sherbet, black walnuts & Gamay Noir jelly, and Bushwacker spiced cider sorbet. The popular ice cream shop will also be offering pedi ride “hay rides” and live music by Jack Straw and Three for Silver.
When: Saturday, October 5 from 1 to 2 pm.
Where:  Salt & Straw Scoop Shops: 2035 NE Alberta St, 838 NW 23rd Ave, and 3346 SE Division St.
How Much: Free to attend, with ice cream available for purchase.

Wetlands and Wellies

What: Contribute to the conservation and restoration of Oregon’s wetlands while enjoying small plates crafted by local chefs with products by local farms. The Wetlands Conservancy’s annual fundraiser will take place on Sauvie Island, and guests are invited to join morning bike, kayak, and bird watching tours before the evening meal. Top chefs from Ned Ludd, Nostrana, and Cha Cha Cha will create dishes that showcase Oregon’s bounty, paired with Oregon wines and spirits.
When: Saturday, October 5 from 3:30 to 7:30 pm.
Where:  Sauvie Island.
How Much: $100 per person. To join the list for email and ticket updates, email info@wetlandconservancy.org.

Lauren Fortgang Book Signing & Cooking Demo

What: Learn the secret behind Le Pigeon pastry chef Lauren Fortgang’s famous Apple Crostada and hear stories and anecdotes of the life of a top Portland pastry chef. Lauren will also be signing copies of Le Pigeon: Cooking at the Dirty Bird, which she co-authored. The event will take place in the brand new Baker & Spice Cakery event space.
When: Thursday, October 10 from 6:30 to 8 pm.
Where:  Pages to Plate event space at Baker & Spice Cakery, 6306 SW Capitol Hwy.
How Much: Free to attend. Call 503-546-3737 to reserve a space. 

Bees & Seeds Festival

What:  Salute seed savers, pay tribute to bees, and enjoy music, entertainment, and educational activities for all ages at this World Food Day celebration. Don’t miss Holladay Park’s temporary transformation into an urban farm bursting with local, organic, pesticide-free, non-GMO crops, including fresh fruit, veggies, flowers, grains, and beans.
When: Saturday, October 12 from 10 am to 2 pm. 
Where:  Holladay Park, NE 11th Ave and Holladay St.
How Much: Free—event attendees are encouraged to bring non-GMO cans and dried food to support a food drive for the Sunshine Division.

Cookbook Fest at PSU Market

What: Meet three awesome author/chefs as they host cooking demonstrations, hand out samples, and sign copies of their latest cookbooks at the PSU Saturday Market. Diane Morgan will make a carrot top pesto from her cookbook, Roots, Lynne Curry will make New England simmered supper from Pure Beef, and Piper Davis of Grand Central Bakery will prepare a tart from The Chefs Collaborative Cookbook.
When: Saturday, October 12 from 10 am to 1 pm.  
Where:  PSU Saturday Market, 1717 SW Park Ave.
How Much: Free to attend.  

Sugar Skull Decorating Class

What: Satisfy your sweet tooth and your crafty side with this Dia de Los Muertos event. Pastry chef Mindy Keith will teach her students to decorate candy skulls with brightly colored icing, dried chiles, and more. Attendees will be treated to hot chocolate, chocolate con mescal, and pan de muerto, and will leave with a hand-decorated skull.
When: Tuesday, October 15 from 6 to 8 pm.
Where:  Xico, 3715 SE Division St.
How Much: $35 includes snacks, decorations, and two sugar skulls. Call 503-548-6343 or emailxico@xicopdx.com to reserve a spot.

The Artisan Jewish Deli at Home Book Signing & Cooking Demo

What: Watch Nick Zukin and Michael Zusman prepare a Jewish pastry recipe from their book,  The Artisan Jewish Deli at Home. Nick and Michael will be signing copies of their cookbook and sharing tips and tricks on making artisan Jewish deli foods. The event will take place in the brand new Baker & Spice Cakery event space.
When: Wednesday, October 16 from 6:30 to 8 pm.
Where:  Pages to Plate event space at Baker & Spice Cakery, 6306 SW Capitol Hwy.
How Much: Free to attend. Call 503-546-3737 to reserve a space. 

Restaurant Beck and Departure’s Land Dinner

What:  Feast on the freshly foraged bounty of the Northwest’s autumn harvest at this five-course celebration of food from the land. The dinner, the second in a two-part “Land and Sea” collaboration between Departure’s Gregory Gourdet and Restaurant Beck’s Justin Wills, features premiere game meats, fall produce, and forest-foraged ingredients including pine sap, birch crumble, and juniper branches. 
When: Thursday, October 17 at 7 pm.
Where:  Departure Restaurant + Lounge, 525 SW Morrison St.
How Much: $72 per person. Call 503-802-5371 to make reservations.

Portland Fermentation Festival

What:  Taste and share homemade live, fermented food and drinks made by professionals and home fermentation enthusiasts. In addition to sampling miso, kefir, mead, cheese, pickles, and more, attendees can swap recipes, enjoy music by DJ Pickle Barrel, and meet Sandor Ellix Katz, author ofWild Fermentation. 
When: Wednesday, October 23 from 6 to 9:30 pm. 
Where:  Ecotrust’s Billy Frank Jr. Conference Center,  721 NW 9th Ave.
How Much: $10 includes a tasting session, $20 includes a tasting and a talk by Sandor Ellix Katz. Tickets and more information available here.

Doug Fir Gospel Brunch Series

What: Clap your hands and stomp your feet to the music of local soul diva Linda Hornbuckle and her Old Time Gospel Hour, before tucking into a full southern style buffet brunch. The gospel brunch will include chicken fried steak bites, Georgian grits, Carolina potatoes, collards, okra, and a full menu of specialty cocktails.
When: October 27, November 10, November 24, and December 15. Doors open at 1:30 pm; brunch served at 2 pm; show begins at 2:30 pm.
Where:  Doug Fir Lounge, 830 E Burnside St.  
How Much: $25 includes general admission seating and brunch. All shows are 21+. Purchase tickets here or at the Doug Fir Box Office.

Sake Dinner with Tsuyoshi Nakao of Nakao Brewery

What: Join Biwa, Cyril’s at Clay Pigeon Winery, and Joto Sake for a sake-centric dinner presented by Nakao Brewery president Tsuyoshi Nakao. Guests will sample multiple brands of sake paired with cheese and sake-focused dishes. Certified sake specialist Joto Sake will also be on hand to discuss sake and answer questions.
Where:  Cyril’s at Clay Pigeon Winery, 815 SE Oak St.
How Much: $65 includes dinner, sake pairings, and fun surprises. Call Biwa at 503-239-8830 for reservations.

Dia de los Muertos Mexican Farm Feast

What: Celebrate Dia de los Muertos at this nine-course feast featuring classic Mexican dishes. Guests will dine on Mole Oaxaqueno with Tamworth heritage pork, Matsutake mushroom tamales, chiles en nogada, pumpkin seed salsa, and much more. The event will also include an array of Pan de Muertos and a traditional Day of the Dead altar. 
When: Saturday, November 2 at 7 pm.
Where:  Tabor Bread, 5051 SE Hawthorne Blvd.
How Much: $75 per person. Call 503-734-4329 to make reservations.

Know about a great event coming up that should be on our radar? Shoot me an email at ajones@portlandmonthlymag.com or give me a shout over on Twitter at @allisonejones. Now get out there and start eating!