Special Events

Slide Show: Ancient Oddities from OMSI's 'Mummies of the World'

Fri, 17 May 2013 14:04:00 -0700

Mummies of the World is the largest traveling exhibition ever assembled of mummies and artifacts, featuring 150 never-before-seen real human and animal mummies and objects from South America, Europe, Asia, Oceana, and Egypt. The exhibition was developed by American Exhibitions, Inc., in association with the Reiss-Engelhorn Museum (REM). For more information: www.mummiesoftheworld.com.

Feast Portland Interviews

Wed, 19 Sep 2012 10:00:00 -0700

Feast Portland, one of the country's most original food festivals, lands at last in the Rose City tomorrow. To count down the event (Sept. 20–23), Eat Beat interviewed seven of the great food thinkers coming to participate in this illustrious culinary mash-up of local and national talent. Their musings on Portland and America's food culture are all here—with info on where to catch them.

Tickets are still available to some of the premier events: Thursday's "Sandwich Invitational," starring everything you can imagine between two slices of bread, and Saturday's Whole Foods Speaker Series—think "Ted Talks" from the food world. Ticket info at feastportland.com.

Q&A: April Bloomfield

Tue, 18 Sep 2012 10:30:00 -0700

Feast Portland, one of the country's most original food festivals, lands in the Rose City September 20–23. To count down to the event, read Eat Beat's daily interviews with seven of the great food thinkers coming to participate in this illustrious culinary throw-down—and where to catch them.

Q: You sparked America’s gastropub movement. Your tables at the Spotted Pig and the Beslin are among the most coveted in New York. Most chefs at your level are building empires, far removed from the heat of the trenches. Yet you are always on the line, cooking your cuisine. Why haven’t you joined the ranks of chefs who take a step back from the kitchen to build their brands?

A: I love being in the kitchen. I feel very comfortable when I’m cooking. When I’m in the restaurants, I’m able to keep learning and refining my craft, which is very important to me. It’s important to me to keep producing a quality product, and the only way you’re going to do that is by being present.

You’re known for loving pig parts, and you own a restaurant inside New York’s Ace Hotel, a spin-off of Portland’s hipster headquarters. Have you ever been tempted to open a restaurant in Portland, a city devoted to your cooking dogma?

I love Portland, and I think it’s a really special place. Of course it’s a chef’s dream to open a restaurant where there is great produce and a food-loving community. People in Portland are great to cook for because they respect where the food comes from and the chef’s passion behind each dish.

If you weren’t a chef, what would you be?

I have always had the dream of being a police officer. I think I would be good at it. I’d love to have a go. I’d love to go on a run with a police officer or maybe do a swap—they come to the kitchen, I go out on patrol.

Would you ever date a vegetarian?

As much as I love vegetables, I enjoy being able to share an intimate meal with someone and experience the food together. It’s quite nice to share your favorite meal with someone too, and mine happens to be a nice roast chicken.

What’s on your must-eat list in Portland?

I’m doing a dinner at Lincoln Restaurant with Jenn Louis, which I’m really excited about. Pok Pok is always delicious, and I’d love to eat at Podnahs Pit. I hear their barbecue is great. I also have to go to Little Bird. I’m a huge fan of Gabe Rucker after meeting him in 2007. He’s a great guy and talented chef.

Catch April Bloomfield at the Oregon Bounty Grand Tasting, with the region’s most celebrated wineries, breweries, vendors, and artisans. Friday, Sept 21, 2 pm at Pioneer Courthouse Square.

Bon Appétit Presents Feast Portland (feastportland.com) is a region-defining celebration of everything that makes Portland awesome, Sept 20–23. All proceeds benefit hunger relief organizations Share Our Strength and Partners for a Hunger-Free Oregon.

Buy tickets at www.feastportland.com. Find updates on Facebook and Twitter (@FeastPDX).

Q&A: Aaron Franklin

Mon, 17 Sep 2012 10:30:00 -0700

Q: In less than two years, Franklin Barbecue went from a tiny brisket stand in East Austin to the most notable barbecue joint in Texas. Who are your barbecue heroes and culinary inspirations?

A: Good question. I’d say I don’t have many barbecue heroes, but I like people who follow their dreams and are passionate enough about food to make it happen. I’m not talking about people who can just cook really well, but people who can cook really well and care about what they’re cooking. Do-it-yourselfers. Someone like a carpenter creating a nice piece of furniture, a brewer making a batch of beer, or a coffee roaster roasting coffee. Somebody that spends that much time and effort in what they’re doing.

As someone who spends 18 hours tending a single brisket, what does a typical day look like for you?

Each day changes. It could be anything from my alarm going off at 1:45 a.m. and doing barbecue stuff by 2 a.m. until 3 p.m., then running errands until it gets dark and loading up the smokers. Or, it could be getting on a plane and going somewhere. Usually, it’s getting up super-duper early, cooking ribs, cutting meat, running errands, and trying to get things together for the next day.

You’re a born and bred Texan—which side dishes earn the seal of approval with a barbecue brisket?

Side dishes? We don’t need no stinkin’ side dishes! If there have to be some, I guess pickled onions and bread—white bread—are the standard.

There are so many versions of “perfect barbecue” in Texas alone. Do you catch a lot of flack from other chefs/pit masters/ Texas locals for your brand of barbecue?

No, I think the only real disconnect is between styles like competition barbecue and the regional/backyard/restaurant styles, and as far as that goes, there’s central Texas, and it’s obvious we’re the best, of course. There’s respect for other regional styles too, but it originates with different groups of people. When I cook, it’s more of a German/Czech style. With central Texas, that’s super-duper basic: cook it really, really well with only salt and pepper—those are the only two things I put on it. I think the meat must not be very good if you have to put a lot of sauce on it. But you go up north outside of Texas, and no one would ever consider making it without sauce. There’s a mutual respect for each style overall.

Would you ever date a vegetarian?

Aside from being married and not dating anyone anyway, one of the first things I tried to get out of my wife is if she was vegan or vegetarian. So, the answer is no. A big fat no. Absolutely not. I would never be able to do it. After I took my wife to a steak house for our first date, I knew she’d be a winner.

Are there any barbecue pit stops you plan to make while you’re in Portland?

Not necessarily. The only barbecue place I’ll be hanging out is Podnah’s Pit. Luckily, Rodney is great, and we’re cooking there for the Sandwich Invitational. I’ll definitely eat a big meal there.

As you vie for the “best sandwich” trophy at Feast Portland, what’s your meaty secret for crushing the competition? Is it safe to assume that barbecue brisket will be in the mix?

I don’t think we’re going to do brisket. It depends on what kind of meat we’re going to get. We requested the best meat possible, but we need so much of it, and it is expensive. Brisket is on the list, but if we get something like prime rib, we’ll work with it. Or if we’re unfortunate enough, it might be turkey or something. I’m not sure about the competition, though knowing that [Feast cofounder Mike] Thelin put the thing together, it’s going to be tough competition.

Catch Aaron Franklin at the Portland Monthly Sandwich Invitational. From po’ boys to banh mis, local and national chefs will bring their sandwich A-game for Feast Portland’s kickoff tasting event. Thursday, Sept 20, 5:30 pm in downtown Portland’s Director Park.

Bon Appétit Presents Feast Portland (feastportland.com) is a region-defining celebration of everything that makes Portland awesome, Sept 20–23. All proceeds benefit hunger relief organizations Share Our Strength and Partners for a Hunger-Free Oregon.

Buy tickets at www.feastportland.com. Find updates on Facebook and Twitter (@FeastPDX).

Tomorrow: New York’s gastropub pioneer, April Bloomfield, talks snout-to-tail cooking and the ethics of celebrity chef status.

Q&A: Chris Cosentino

Sun, 16 Sep 2012 10:30:00 -0700

Q: You’re known as the “Offal King.” As the unofficial leader in the pig-parts movement, who inspires you?

A: There are too many chefs to name them all, but Fergus Henderson is a huge source of inspiration for me because he has always been about making delicious food regardless of trends. Others are Marco Pierre White, Martin Picard, Jose Andres, and my friends Dave and Fred from Joe Beef in Montreal.

You’ve masterminded pork-skin noodles, pork sashimi, and “brainaise,” a mayonnaise starring pig brains. The shopping list at Incanto sounds straight out of a Stephen King novel. Where do these ideas come from? Are you watching too much David Lynch? Do your dishes ever frighten you?

Well, I can’t take credit for the pork-skin noodles because that dish was taught to me by Fred Morin from Joe Beef; I was there for dinner two years ago and he handed me a dish of pig-skin spaghetti, and I actually started to get upset that I hadn’t thought of this myself. Then he taught me how to make it, like any great industry peer does—shares their passion and knowledge. The brainaise was something Daniel Paterson told me I should do, because he had had great results with it and shared that with me. This business is about sharing and hospitality within the comunity of chefs—without that, we wouldn’t progress. The pork crudo is something that just made sense, especially since the Iberico de Bellota pork is so marbled, it tastes just like toro tuna. My dishes never frighten me—I am always excited about what we are doing at the restaurant and trying to push myself and my staff to make things better.

Why do you do what you do? Is it a passion or a mission?

This is about the love of the craft—the ability to make people smile from a meal is a very powerful thing. I feel lucky every day that I am in the business of pleasure and making people happy, so I would say what I do is a passion.

If you weren’t a chef, what would you be?

I would have continued my career as a professional cyclist, or at least tried to.

What is the offal capital of America? Is Portland even in the running?

I think Portland has a tremendous passion for all things hog and all the parts as well, which, of course, is near and dear to my heart. I am always excited to come to Portland and see how the meat world is evolving there.

Would you ever date a vegetarian?

No—I wouldn’t date anyone because I’m married!

Between restaurant jobs, you were a professional cyclist competing in ultra-endurance mountain bike races. As an edgy chef but also a pragmatic athlete, what is the ultimate competition meal?

You want to always strike a balance with your meals as an athlete, but the most important factor to consider is knowing when to eat and when not to eat. For me, it was always about starting with a good breakfast like whole wheat toast, peanut butter, and a banana, and a recovery meal of balanced proteins for muscle recovery and enough vegetables and whole grains to give me the nutrients I burned. My favorite post-race meal was plenty of water and a burrito (no dairy) with pinto beans, chile verde pork, lettuce, salsa picante, and avocado slices. I always finished the day with a light meal of salad, a piece of fish, and some rapini.

You’ve logged serious airtime on the Food Network, and you’re locked in fierce competition on Bravo’s Top Chef Masters: Season 4. But you’re joining the online food television revolution with your own show, Pork You, on YouTube’s soon-to-launch HUNGRY channel. How do you hope to break boundaries in the brave new world of Internet TV?

The best part about it being an Internet platform is the freedom it provides—I can really direct the vision and content of the videos and completely be myself, versus an edited version of me.

What’s on your must-eat list in Portland?

I always go to Bunk for a lunch stop and check out Little Bird. I will also go to visit Vitaly Paley—he is a great friend and chef. Then I’m all about finding something new each time, which I’m looking forward to this upcoming trip. I’ve been doing my due diligence!

Catch Chris Cosentino at the Oregon Bounty Grand Tasting, featuring the region’s most celebrated wineries, breweries, vendors, and artisans. Friday, Sept 21, 2 pm–5 pm and/or Saturday, Sept 22, 12 pm–4 pm, Pioneer Courthouse Square, $60/day or $100/both days.

Get an up-close-and-personal taste of Cosentino when he cooks in collaboration with James Beard Award–winning Portland chef Vitaly Paley. Feast Dinner Series, Friday, Sept 21, 7 pm at Imperial PDX (inside the Hotel Lucia).

Buy tickets at www.feastportland.com. Find updates on Facebook and Twitter (@FeastPDX).

Tomorrow: Aaron Franklin, the owner of Austin’s Franklin Barbecue (the “best barbecue in America” according to Bon Appétit) lets us in on the perfect brisket and gives us a sneak peek at his offerings for Thursday’s Sandwich Invitational.

Q&A: Anita Lo

Sat, 15 Sep 2012 10:30:00 -0700

Q: Fusion still has a bad name—hackneyed food, dissonant flavors—yet your Michelin-starred restaurant Annisa has been the model of boundary-blurring cooking for over a decade. What separates harmonious cross-pollination from an international train-wreck?

A: Taste. Food needs to be combined intelligently with a focus on the main ingredient (without overaccessorizing) and with the end goal of making something delicious.

It took you nearly 20 years to get your first book, Cooking Without Borders, published. Who is your cookbook hero? What’s the one cookbook you can’t live without?

My cookbook hero might be Patricia Wells. I loved reading about her France back when I started in this industry. But I can’t live without The Joy of Cooking. It has everything in it. How to cook an armadillo? Check.

For decades, you’ve cooked your way through some of New York City’s biggest food revolutions. Casual/communal/unfussy cuisine is “in” right now. Do you see a resurrection of fine dining in the near future?

Certainly. Let’s hope the economy continues to recover. With that, I think we’ll see a resurgence of fine dining.

You’ve been pegged as an Asian cuisine savant, yet your training is rigorously French. When you’re not on the job, what are you eating?

I eat a lot of Italian; it’s one of my go-to comfort foods. But I eat all cuisines.

Who, past or present, would you love to cook next to?

Anyone who can teach me something new and who is passionate about eating.

What’s on your must-eat list in Portland?

I am very excited to eat at Lincoln with Jenn Louis. I am going to Le Pigeon. If I can fit in a dinner at Beast, I’d be thrilled. We have Andy Ricker here in New York, but I’d still like to try some of his other places for lunch. I wish I was staying longer…

Buy tickets at www.feastportland.com. Find updates on Facebook and Twitter (@FeastPDX).

Tomorrow: San Francisco’s offal lord Chris Cosentino talks about the inspiration for pig-brain mayonnaise, his leap into online food television, and Portland’s place in the national meat hierarchy.

Q&A: Chris Ying

Fri, 14 Sep 2012 10:30:00 -0700

Q: Lucky Peach is the food quarterly we’ve been waiting for: smart and deep but free-wheeling, a bit naughty, and audacious. A recent issue easily roamed from Zen and the art of toilet cleaning to a mournful essay on the death of serious cooking. You started the magazine in 2009, along with David Chang and writer Peter Meehan, and with the literary-minded McSweeney’s as publisher. What is the essence—or perhaps the mission—of Lucky Peach?

A: We’re fortunate to have started the magazine on the foundation of really strong relationships with great cooks and chefs, as well as incredible artists, writers, and photographers. Our goal for Lucky Peach has only ever been to discuss food the way we talk about it with our friends. When I talk to chefs, they never just want to talk about food, and when I speak to one of our writers or artists, they bring a lot of insight from beyond the food world. There’s so much interesting ground to cover in the spaces between different interests.

Each issue drills down on a theme, such as “ramen” or “American food.” Can you recall the moments of decision, the “OK, we’re gonna do this,” for these issues? Any ideas that even Lucky Peach deemed pushing too far?

I can recall having a few, um, heated debates—one in the middle of a busy New York sidewalk—with Dave and Peter. But these debates are seldom about whether we’re pushing the themes too far or not far enough. They’re always about esoteric issues, like specificity. I prefer narrow themes—ramen, Chinatown—that seem restrictive, but actually foster a lot of creative thinking. It’s harder to pin down what to cover with a broad topic like “Warm Food.”

Lucky Peach has completely obliterated the boundaries of genre that define most niche food publications. Is this a model or a moment?

I suppose it’s a response to the moment we’re in. We don’t purport to be any sort of paragon of food publishing. Like I said, we do what we can, the only way we know how. I’m honored that people see us as innovators, thrilled if people take some inspiration or motivation away from what we’re doing, and excited to see what comes next.

Among the covers for Lucky Peach so far: a cow eating a hot dog and a tattooed artist tattooing a man’s figure on a pig’s ass. What does a Lucky Peach cover-art meeting look like?

A group of sophomoric goobers trying to make each other laugh.

Lucky Peach has limited advertising. Can the magazine survive on subscriptions and newsstand sales? Is this an art project, a pickup band of friends playing original music, or a viable business model?

It began as a side project—a concept album, I guess. We honestly got so wrapped up in producing the first issue, we didn’t think about having to do it again until we were done. At this point, we’re trying to scale up the small independent model—sales-based, limited advertising—and incorporate what we’re learning from the digital market. We’re feeling our way through a new media landscape, just like everyone else.

Does Portland matter? If so, why?

Of course Portland matters. What’s happening in Portland—people singularly dedicating themselves to their crafts and to taking advantage of their region—reminds me of Copenhagen. Did anybody think that Copenhagen mattered before Rene Redzepi brought the world’s attention to it? Portland is an active volcano, quietly churning molten creativity down the mountainside, just waiting for everyone to notice that they’re being buried alive under it. For real, man.

Catch Chris Ying at the Whole Foods Market Speaker Series, a three-hour festival of thought moderated by Portland Monthly editor in chief Randy Gragg. Ying joins a dozen national and local food minds discussing “The Global Local: Searching for an American Food Culture.” Saturday, Sept 21, 12:30 pm, Gerding Theater at the Armory.

Buy tickets at www.feastportland.com. Find updates on Facebook and Twitter (@FeastPDX).

Tomorrow: Cooking icon and Michelin-starred chef gives us the lowdown on Asian fusion done right and the future of New York dining trends.

Q&A: Duff Goldman

Thu, 13 Sep 2012 10:00:00 -0700

Q: With tools straight from Goodfellas, a staff of rocker-turned-artist bakers, and a joker’s heart, you’ve risen in the past 10 years from a Baltimore cake maker to the king of outrageous, wildly decorated cakes. What is the craziest cake request you’ve fielded—and did you make it?

A: The crazier the idea, the more we want to do it. We’ve done life-size elephants and working, to-scale Ducati motorcycles. Doctors and nurses have the weirdest, most graphic requests. We did this one for a nursing convention—it was a 3-D cake of someone with festering bedsores—and another one for a gastroenterologist: midsurgery with guts hanging out. They loved it. Technically, we’ve never been stumped by a request.

Why highly architectural cakes?

We actually do make some pretty simple stuff. Eighty percent of the cakes we make are for normal weddings, birthdays, and bar mitzvahs. We like doing the crazy ones because it’s a challenge, and no one else can do them … basically just because we can. It’s all about people’s reactions. You’ll see—we are bringing one to Portland, and it’s gonna blow your mind.

You recently moved from being a Food Network star to a program consultant on HUNGRY, YouTube’s experimental online food channel, launching soon. What’s wrong with the network television model?

I wouldn’t say there’s anything wrong with it. If I make a TV show, I have advertisers that need to be happy, and they rely on this archaic system of ratings. Also, you have to appeal to the broadest population possible, meaning you have to water things down. People’s tastes are changing (no pun intended): they want to see the real personalities of chefs—stuff they wouldn’t ever see on a network, like Chris Cosentino butcher a whole pig. I used to love old Food Network shows, like Taste with David Rosengarten, before they figured out that having a whole program about something like butchery wouldn’t work.

How will HUNGRY juggle original programming with user-generated content? Are we about to witness the Yelping of food television?

First of all, I think Yelp is a broken model—it’s not going to be like Yelp. As a sort of “mini-network,” people can send us short videos—what’s called “snackable” content— which could just be five minutes of something cool. If we like it, we might ask for five three-minute episodes. It’s the Wild West; there are no rules. We are taking a network model and making it whatever we want it to be. It gives people—the geniuses out there with $10 budgets—access to network-quality production. It’s impossible to get a show on a network. I don’t even know how I did it. The real trick is to not alienate the YouTube audience. For example, one of the best YouTube videos is a 13-second clip of “Boris the cat” puking. It’s a hilarious moment, and millions and millions of people watched it. We can’t alienate the people who appreciate that kind of media scene by putting up something too slick or too well edited. If people don’t like it, it’s not the end of the world … Nike isn’t going to pull their sponsorship or anything like that.

Give us a taste of your new HUNGRY show, Duff’s Food World. When can we see it?

I enjoy laughter. I enjoy being a little on the edge. I would much rather watch Jackass than Sandra Lee. That being the case, what I’m really focusing on is doing funny things with food and taking food entertainment to a place it hasn’t been before. The first episode comes out at the end of the month. It’s essentially some random people I find on the street and myself doing really funny stuff with food. What we are doing is very lowbrow, stupid food humor. We’re not winning any Webbys or Pulitzer Prizes. There is no cake involved … maybe just a little. For me, the whole concept is a reaction to the world right now. Everyone is so uptight, especially when it comes to foodies with food. We are taking food in weird directions. Everyone needs to lighten up a little bit.

At age 4, you were caught swinging a meat cleaver while watching the jolly, mustachioed television pioneer “Chef Tell.” If you were a culinary action figure, what would your weapon be?

My big mouth? Just kidding. Actually I already have an action figure: a “Mini-Me” with hairy arms and everything. We made, like, 5,000 of them, and they came with chain saws, because I was a professional ice carver before getting into cakes.

You’re a graffiti artist and a musician in the Elvis tribute band Danger Ace and the indie band Sand Ox. Are you sure you’re not from Portland?

Ha-ha. That goes for everyone who works for me. My staff is such a weird skill set of musicians and artists in one way, shape, or form. But I think I’d fit in very well. I enjoy hanging out in Portland. I love all the food trucks. Although the last time I was in Portland, I almost beat up some “occupier” who wouldn’t stop asking me for a cigarette. It’s funny because I’m sort of the anti-hipster … maybe that makes me an even more authentic Portlander.

As you vie for the “best sandwich” trophy at Feast Portland, what is the ace up your sleeve? What’s the secret to crushing the competition?

I am making an “Egg McDuffin.” It’s an English muffin with fried egg, cheese, and three types of pig: bacon, sausage, and speck! If the pork trifecta doesn’t win me the award, then my insane skills as a breakfast cook will. I’m a beast when it comes to cooking eggs. A BEAST. I’m the Ace of Cakes and the Breakfast Beast.

Catch Duff Goldman at the Portland Monthly Sandwich Invitational. From po’ boys to banh mis, local and national chefs will bring their sandwich A-game for Feast Portland’s kickoff tasting event. Thursday, Sept 20, 5:30 pm in downtown Portland’s Director Park

Buy tickets at www.feastportland.com. Find updates on Facebook and Twitter (@FeastPDX).

Tomorrow: Lucky Peach editor Chris Ying dishes on his radical journal of food thought and underground art.

Q&A: Adam Rapoport

Wed, 12 Sep 2012 11:30:00 -0700

(Tomorrow: Ace of Cakes' Duff Goldman on the future of food TV.)

Q: You spend your days working in the culinary and media capital of the world, but the first national food festival to carry Bon Appétit’s blessing, under your guidance, is housed in a much smaller media market. Why Portland? And welcome!

A: Well, first of all, I think New Yorkers are even more obsessed with Portland than Brooklyn. It seems to be that magical land where everything is artisanal or house-cured, every coffee is pour-over, and there are more quality food trucks per capita than any city of the planet. I realize this all sounds a bit snarky and sarcastic, but I’m actually pretty sure it’s true. And we couldn’t be more excited to come to town.

Is New York obsessed with Portland? From here, it seems like you should extend the L train to stop in front of the Ace Hotel.

Wait, did I already mention that New Yorkers are obsessed with Portland? Well, I’ll say it again: Yes. We are. Besides being able to enjoy its top-notch food scene, we all secretly yearn to live in a city that isn’t so ginormous, where we can ride our bikes pretty much everywhere, where we can get out of town easily while still being able to order an expertly crafted cocktail whenever we want one.

As a food editor based in a food capital like New York, what do you see when you look at Portland, Oregon? How do you explain the culinary ideas and developments emanating from parts of the Pacific Northwest?

New York might be the restaurant capital of America, but so many of the lasting food trends seem to emanate from the West and work their way East, dating back to Alice Waters. Right now, I think a lot more Americans are hip to the fact that quality food starts not with white china and squirt bottles but quality ingredients. And the Pacific Northwest offers an endless bounty, from oysters to mushrooms to wine and on and on. And the chefs there appreciate that bounty and honor it.

New York is a notorious graveyard for food-world transplants. Outsiders seeking a slice of the Big Apple rarely pierce the skin. Why are Pok Pok’s Andy Ricker, Atera’s Matt Lightner, and Stumptown’s Duane Sorenson not only succeeding but changing conversations?

New Yorkers seem to take particular issue with fancy French chefs who come to town thinking they’re going to teach us a thing or two about fine dining. Chefs like Ducasse and Robuchon. Guys with tattoos and beards, we’re a lot more welcoming toward. Oh, and we really like good coffee.

What are the biggest changes ahead for food journalism?

Being heard, both in a good and bad way. Lots of publications, lots of “devices” out there.

What do you see in your culinary crystal ball that will surprise us? A place, a dish, a movement, a countermovement—what comes next?

If I told you, Andrew Knowlton, our restaurant critic, would kick my butt. His list of the Top 25 Food Trends of 2013 will be in Bon Appétit’s January issue.

What do you hope festivalgoers take away with them after being immersed in the four-day-long Bon Appétit Presents Feast Portland?

Eat and drink really well, learn a lot, and, most importantly, have fun.

Catch Adam Rapoport at the Whole Foods Market Speaker Series, a three-hour festival of thought moderated by Portland Monthly editor in chief Randy Gragg. Rapoport joins a dozen national and local food thinkers chewing over “The Global Local: Searching for an American Food Culture.” Saturday, Sept 21, 12:30 pm, Gerding Theater at the Armory

Buy tickets at www.feastportland.com. Find updates on Facebook and Twitter (@FeastPDX).

PDX Collective Sale

Wed, 12 Sep 2012 10:45:00 -0700

Portland boutiques and their desire to collaborate are hovering at the top of my list entitled, “Favorite things about PDX Shopping.” This weekend 11 shops join together to take their individual sales into one mega sale for another installment of the PDX Collective Sale.

What does that mean? It means bring all your extra money and hit the The Cleaners at The Ace Hotel this weekend to get seriously deep discounts from your favorite shops. There will be clothing, jewelry and shoes for both women and men so make it a group trip and be prepared to walk out with an empty wallet, but bags full.

PDX Collective Sale
Sat, Sep 15 10–5
Sun, Sep 16 11–5
403 SW 10th Ave
Portland, OR
Facebook Event Page

Shops:
Abrahams & Duffy

Betsy + Iya

EcoVibe Apparel

Folly

Lizard Lounge

Mabel and Zora

Parts + Labour

Parallel

Radish Underground

Shop Adorn

Zella Shoes