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The Crystal Ballroom became a massive mess hall filled with the smells and sounds of Portland's vibrant food and drink industries on May 7.
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LUXE and VIP ticket holders had access to treats from exclusive GEM restaurants, wineries, and breweries (Imperial, Ox, Racion, Riffle NW, Roe, Anam Cara Cellars, Chandon, Moet, Penner-Ash Wine Cellars, and pFriem Family Brewers) at a special pre-event gathering. Ox's Greg Denton and Gabrielle Quiñonez Denton served up ash cured beef tenderloin on an open-faced empanada with foie gras chimichurri.
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Laurelhurst Market's corned beef tongue reuben sandwiches.
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Departure's Gregory Gourdet hand-rolled hundreds of grilled scallop rolls with coconut miso and roasted chili.
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The stars of Riffle NW's marinated baby octopus salad on chorizo tuile.
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Trigger's Nick Wood, Tommy Habetz, and Noah Cable mugging while dishing up Smoked Chicken Wings with Cock Sauce.
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Imperial's Vitaly Paley offered Nicky Farms Rabbit and Pistachio Rillette, with Pickles, Green Garlic, and Crackers.
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In addition to supporting Share Our Strength’s efforts to end childhood hunger nation-wide, this year’s beneficiaries include the Oregon Food Bank, Partners for a Hunger-Free Oregon, St. Vincent de Paul Food Recovery Program, and Klamath-Lake Counties Food Bank.
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Firehouse's Matthew Busetto dished up Firehouse Meatballs, Crostini with English Pea Pesto, and Chocolate Pots de Creme.
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The Lardo team brought an entire Porchetta roll to top their porky sandwich with aioli and gremolata.
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Racion's Anthony Cafiero served spherified sangria with orange zest and salt cod chips with smoked tuna, egg yolk, asparagus and malt vinegar powder with chamomile.
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The Boke Bowl team steamed three kinds of dumplings: Pork, Shrimp Sui Mai, and Vegetarian Sui Mai.
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In addition to dozens of bite-sized snacks, the crowd was treated to wine, beer, cider, and cocktails all night long.
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Wildwood's Dustin Clark served Beef Tartare with Calabrian Chiles and Kala Namak inside a house made Lentil Cracker.
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Bamboo Sushi's Japanese Scallop Sashimi with Perilla Leaf and Jalapeno Ginger Vinaigrette.
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Broder kept true to their roots with House Cured Gravlax with Mustard Sauce and Aebelskivers with Lingonberry preserves.
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Andina's Hank Costello was a bit of an overacheiver, with truly delicious results, offering juanitos (steamed pastries of yuca and jasmine rice, stuffed with ají mirasol braised quail and botija olives, served with passion fruit uchucuta), Papa Kulli (Purple kulli potato rolls filled with roasted ajíes, eggplant and asparagus topped with purée de palta and ají panca aioli), and Chocolate Andino (with two layers of decadence, a quinoa flour brownie and rich chocolate ganache)
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Bollywood Theater's spread included Bhel Puri with Green and Tamarind Chutneys.
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Double Dragon's Cold Sesame Noodles with Duck Cracklings.
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BatchPDX's Jeremy Karp offered samples of his entire line of chocolates, including Spicy Passion, Vietnamese Iced Coffee, and Venzuela 69 Truffles.
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Fifty Lick's Chad Draizin swirled mini soft serve cones all night long.
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