Eighth Annual Portland Fermentation Festival — TICKETS ON SALE!

September 29th, 2017

2017’s Headless Horseman festival poster is by the incredible Mr. Tim Root — as always. The poster is downloadable over at our festival website if you want to have it and/or share it.

The Portland Fermentation Festival aka Stinkfest is less than a month away! I’m pasting the press release that I just sent out here below. Please have a gander and save the date! Want to participate as an exhibitor or do a demo this year?! Info. on how to do so below.


Eighth Annual Portland Fermentation Festival
Thursday, October 26th 6-9:30pm
Ecotrust’s Billy Frank Jr. Conference Center
Rooftop food and drink sales and music
721 NW 9th Ave. Portland, OR
All ages, open to the public, $10 advance, $12 cash at door
Children 12 and younger attend for free
Tickets on sale!

We are now less than a month away from the EIGHTH annual Portland Fermentation Festival! Please join us on the evening of Thursday, October 26th at Ecotrust for Portland’s annual, open-to-the-public, all-ages celebration of fermented food and drink lovingly referred to as Stinkfest. Bring kimchi, try kimchi. Bring miso, try miso. Come out for Portland’s fermented food and drink skill sharing, recipe sharing and tasting event of the year. Taste and share live, fermented food and drinks made by professionals and home fermentation enthusiasts at the annual event that brought out more than 400 attendees in 2016.

Talk to fellow fermenters, exchange cultures and recipes, get advice from local food fermentation enthusiasts, attend fermentation demo’s and sample everything from sour pickles, miso and natto, to cheeses, hard cider and kombucha.

2017 highlights:

Nat West of Reverend Nat’s Hard Cider will be making and sampling Hawaiian okolehao at this year’s festival! For festivals past Nat has made chicha, kumiss, Angel of Death (LAMB-steeped cider!) and other gutsy ferments. We always really, really look forward to the wild (in more ways than one) ferments that Nat experiments with and brings to the festival. Love it.

Imperfect Produce recently launched in Portland and they’ll be joining the Stinkfest festivities this year in order to talk up what they’re doing, hand out some of their Imperfect Produce and give fest attendees recipes to ferment their produce with.

Some of the fermented treats already on the roster to be sampled in the main festival hall from amateur and professional fermenters include Korean makgeolli, fermented mustards and ketchups, adaptogenic herbal kimchi, Wanpaku Natto from Heidi Nestler, Soma Kombucha and Elixirs, Eva’s Herbucha, Squirrel and Crow Tempeh, Claudia Lucero of Urban Cheesecraft’s vegan fermented cheeses and much, much more.

On the beautiful Ecotrust rooftop (with its lovely open hearth to cozy up to and pretty strung lights) we’ll have food and drink for sale. Reverend Nat’s Hard Cider will be pouring delicious hard cider and Cinder BBQ (at Bushwhacker Cider every Thursday) will serve tasty sandwiches. DJ Jimbo will make his annual pickled playlist for the fest so you can sip on cider, eat a ‘cue sandwich and listen to sweet and salty Jimbo tunes under the stars. We have surprisingly *never* had a rainy Portland Fermentation Festival. Strange but true.

Festival demo’s will take place throughout the night. Please check our social media closer to the date for details.

Admission for the 6pm or 7:30pm Thursday festival tastings and fermentation demos is $10.

Online tickets are on sale! A limited number of tickets will be available at the door the night of the festival and will be $12/cash only.

If you or your business has a ferment that you’d like to sample and/or demo at this year’s festival please visit our website for info. on how to apply to be a part.

Festival coverage:


Photos from last year’s festival Food Lover’s Guide to Portland

Cooking Up a Story

KBOO Food Show

Portland Monthly

Willamette Week

Portland Mercury


Facebook Portland Fermentation Festival
Twitter @PDXFermentFest
Website www.portlandfermentationfestival.com

Portland Fermentation Festival 2016 Redux

March 20th, 2017

Perennial festival favorite — Choi’s Kimchi. Co-owner Matt Choi on the right and family and business friend Moah Son on the left. Matt’s mom Chong — co-owner of Choi’s Kimchi stopped by for a minute but she’d been up the night before until 4am making kimchi so she was a littttttle tired and headed home. Matt was on last year’s and this year’s Panel of Fermentation Experts.

Well, we did it again — another wild, stinky and super fun Portland Fermentation Festival at Ecotrust! This year’s Seventh Annual fest was chock-full of tasty funky fermented foods, smarty-pants exhibitors and attendees, an excellent Panel of Fermentation Experts, all sorts of fun DIY demo’s, rooftop good vibes thanks to DJ Jimbo (check out his festival playlists here and here) and Reverend Nat’s Hard Cider and much much more. Thank you all for coming out for it and joining the stink!

We put the Portland Fermentation Festival together every year with a shoestring budget + heaps of volunteered hours (thank you sooooo much to all of our kick-ass volunteers!) and as always we’re so grateful that Ecotrust puts up with us year after year. Thank you again Ecotrust! We love you.

We had some great coverage this year including this segment on KGW News with Cassidy Quinn. We’ve posted most of the other coverage on social media. If you’d like to keep up with local fermenty goings-on please check out Facebook and Twitter pages.

Below are a whole bunch of photos from this year’s Stinkfest! If you have some great ones too please post them to the Facebook page or Twitter them with the hashtag #pdxfermentfest.

Thank you, thank you, thank you and see you all again next year we hope! Stay stinky! Oh, and please let me know if I attributed anything incorrectly. Thanks!

Pre-fest KGW News coverage thanks to Cassidy Quinn. She, Nat and Claudia tried Nat’s chicha on camera AND Nat chewed and spit up some of the corn mash that this traditional Peruvian corn drink is made of. You read that correctly — they essentially drank Nat’s spit! (I did too and it was actually pretty good — light, sweet and slightly roasty smoky) Nat always brings something wildly experimental to the fest every year and we love him so much for it.

We kicked off this year’s fest with a super inspiring and informative Panel of Fermentation Experts with left to right: Tara Whitsitt (Fermentation on Wheels), David Barber (Picklopolis), Matt Choi (Choi’s Kimchi), Nat West (Reverend Nat’s Hard Cider) and Claudia Lucero (Urban Cheesecraft).

A little bit closer. Such a great panel! We ended it on each of their best pieces of advice for the beginning fermenter. The general gist: just do it. You don’t need fancy equipment or lots of know-how, this is a born of mistakes primitive way of preserving food. Tap into that and have fun. Kick your intimidation to the curb.

Once the panel concluded the doors opened for the first of the night’s two tastings and madness ensued. A fun, yummy, wild ferments madness.

Portland Fermentation Festival co-organizers left to right: David Barber, me, George Winborn. We love you!

Nat West serving up his Peruvian chewed/spit fermented corn drink. Nat always makes really unusual experimental ferments just for the fest. Last year he sampled his Mongolian milk wine and the year before that he brought his fermented LEG OF LAMB cider! Wacky and awesome.

Connie and Brian Shaw of Hood River’s Oregon Brineworks always bring the most delicious spread of their ferments. This year was no different. You can find their ferments all over Portland (at New Seasons, Green Zebra, Peoples Food Coop ++) — they’re soooo yummy!

Owner Sash Sunday of Olympia’s OlyKraut serving up all different kraut samples (also available in Portland markets) AND pouring shots of spicy spectacular pickle brine. YUM!! Next level ingredient for rad Bloody Marys.

George Tsesoukas of Soma Kombucha (based in St. Johns) pouring up tart and tasty kombucha samples. So many different tasty flavors.

Out on the mezzanine we had three demo’s throughout the night. Austin Durant of the Fermenters Club (he came up all the way from San Diego!) did this fun and inspiring DIY kimchi and gochujang making demo.

Right across the mezzanine at the same time Claudia Lucero led a fermented nut cheese demo. I definitely am going to try my hand at these now. So yummy, tart, smooth and creamy. She’s currently working on a book all about dairy-free cheeses! Her excellent One-Hour Cheese cookbook came out in 2014.

Festival veteran Heidi Nestler, owner of Pickled Things, sampled her sticky tasty natto at this year’s fest and…

Heidi also led a demo on pickled Japanese vegetables — — nukazuke, misozuke and kojizuke. I really wish I could have gone to that one.

While Heidi did her demo festival volunteer superstar Marty handed out natto samples at her table. Jimbo got to try natto for the first time! He loved it.

I’m bummed I didn’t get any photos of the lovely ticketing ladies in the atrium this year but I did get this one with three of them. Left to right: Michelle, Stacy and Loly. All dear friends.

Lion Heart Kombucha! I asked one little boy at the fest this year what his favorite festival sample was and he said, “ALL the kombucha!” Love it.

Tim Root’s incredible festival poster this year! We’re so lucky that he continues to do our poster year after year. So creeeeeepy awesome.

Colin Franger of Blue Bus Cultured Foods in Bingen, Washington. Colin has been coming to the fest for years sampling his yummy ferments and you can find a lot of them in Portland at New Seasons, Whole Foods, various co-ops and other markets. That’s his green bean kimchi — got more than one sample ?

Careen Stoll — another festival veteran — brought her gorgeous handmade crocks and mortars and pestles again this year. Check out her goods online http://www.fire-keeper.org/

While Claudia Lucero did her demo folks sampled her awesome fermented nut cheeses.

Jon Westdahl and Julie sampling all different Squirrel & Crow tasty tempehs, misos and one of my favorite festival tastes this year — cultured vegan butter. So good.

A little closer…

Festival co-organizer David Barber of Picklopolis sampling his always delicious sour dills. One of my favorite pickles on the planet.

My good friend and super talented animation artist Stephen Bodin put this cool image together for us to announce the festival a few months ago. Love it so much.

First time fest exhibitors Sue and Wendy of NW Ferments (they sell all sorts of fermentation starter cultures) sampling their tasty kombucha.

Rooftop good vibes (and tunes) were provided by DJ Jimbo and Reverend Nat’s Hard Cider. Crazily enough we were rain-free yet another year. The Fermentation Fest is always on a beautiful night. Really pretty view on the Ecotrust roof.

Grant from Reverend Nat’s Hard Cider poured cider on the rooftop all night long. Nat West of Reverend Nat’s Hard Cider’s is my very, very, very favorite hard cider maker.

Matthew of Eva’s Herbucha (one of Portland’s first commercial kombucha makers) poured yummy kombucha from their tap to thirsty festival goers.

I always end these posts with a photo of festival co-organizer George Winborn (in the background) in the jetpack vacuum cleaner but this year David got the honor ?

Thank you to every last one of you who came out and were a part of making this year’s SEVENTH annual Portland Fermentation Festival so special. Love, love, love you!

Sixth Annual Portland Fermentation Festival 2015

August 20th, 2015
Keep on rockin' in Neil's free world and in our fermented world.

Keep on rockin’ in Neil’s free world and in our fermented world.

Since 2009 my friends David Barber, George Winborn and I have put on the annual Portland Fermentation Festival with/at Ecotrust and every year it gets bigger and better. This year we’d set the date for Wednesday, October 7th until earlier this week when Neil Young announced his tour dates for his October tour of The Monsanto Years album. When is he playing Portland for it you ask? Wednesday, October 7th! (Tickets on go on sale for the University of Portland show tomorrow at 10am PT!) So we did what any Neil loving fans would do — we changed the date so we and YOU can go! Below are all the details for this year’s stinky good time — the 6th Annual Portland Fermentation Festival.


Organizers & Media Contacts:

Liz Crain
lizcrain at gmail dot com

George Winborn
gw dot winborn at gmail dot com

David Barber
briney at picklopolis dot com

Sixth Annual Portland Fermentation Festival
NEW DATE!! Tuesday, October 27th 6-9:30pm
Ecotrust’s Billy Frank Jr. Conference Center
Rooftop food and drink sales and music
721 NW 9th Ave. Portland, OR
All ages, open to the public, $10-$20
Children 12 and younger attend for free

Earlier this week Neil Young announced the October tour dates for his The Monsanto Years album and guess when he’s going to play in Portland? Yep, on Wednesday, Oct. 7th at the University of Portland — the very night we had planned to host this year’s Sixth Annual Portland Fermentation Festival at Ecotrust. As lifelong fans of Mr. Young we have a strict no-compete clause with him in our heart of hearts so we’ve changed the Portland Fermentation Festival date so that no one in Portland has to choose between rockin’ in Neil’s free world and rockin’ in our fermented world. You’re welcome. Tickets for Neil’s tour go on sale this Friday at 10am by the way. See you at the PDX show!

So, please, please join us now on the evening of Tuesday, October 27th at Ecotrust for Portland’s annual, open-to-the-public, all-ages celebration of fermented food and drink. Bring kraut, try kraut. Bring miso, try miso. Come out for Portland’s fermented food and drink skill sharing, recipe sharing, and tasting event of the year. We are very pleased to announce that this year’s special pre-tasting event is a panel of fermentation experts soon to be determined.

Come celebrate pickling season at the Sixth Annual Portland Fermentation Festival at Ecotrust. Taste and share live, fermented food and drinks made by professionals and home fermentation enthusiasts at the annual event that brought out more than 600 attendees in 2014.

Talk to fellow fermenters, exchange cultures and recipes, get advice from local food fermentation enthusiasts, attend fermentation demo’s and sample everything from sour pickles, miso and kefir to cheese, hard cider, and mead.

Admission for the 7:00 or 8:00pm Tuesday tasting sessions and fermentation demos is $10.
For $20 attend the 6:00pm panel of experts on all things food/drink fermentation in addition to the 7:00pm tasting and fermentation demos. Enjoy rooftop music, food and drink from Reverend Nat’s Hard Cider and Bingo Sandwiches and others TBD.

Visit http://portlandfermentationfestival.com/ for more information.

Festival coverage past and present:


Photos from last year’s festival Food Lover’s Guide to Portland

Cooking Up a Story

KBOO Food Show

Portland Monthly

Willamette Week

Portland Mercury


Twitter @PDXFermentFest
Facebook Portland Fermentation Festival

Pre-order Food Lover’s Guide to Portland Tique Box

December 5th, 2014

Food Lover's Guide to Portland TIQUE BOX! Available for pre-order!

I had so much fun putting together this Food Lover’s Guide to Portland Tique Box with Tique founders Inger McDowell and Paige Buckner when they reached out to me several weeks ago. The mission of their business is very similar to the mission of my book — celebrate talented and passionate local artisans, oftentimes lesser known ones.

There are all sorts of fantastic Portland foods/drinks/crafts/art that these ladies have put together into pretty boxes for subscriptions (I have a year-long subscription and just got my first box!) or for individual purchase. For my Food Lover’s Guide to Portland box I wanted to include treats made by folks who I love and admire that just about anyone will use and enjoy (in other words — accessible) which is why I included easy to love salt, hot sauce, peanut butter, honey, chocolate, candy and cheese. That said, these are all elevated, unique and, of course, delicious renditions of these classics. Go Portland!

This box makes a fantastic gift for locals and folks afar and you can pre-order it now for $45 here to ship by Priority Mail on Dec. 15th — just in time for the holidays. Here’s what you get:

So many tasty treats in this Tique Box!

Meeting of the minds -- Paige (left) and Inger at our initial Food Lover's PDX Tique Box meeting at Breken Kitchen.

Inger (left) and Paige with their Tique Boxes.

My November Tique Box -- delivered to my doorstep! Love it.

Purchase the Food Lover’s Guide to Portland Tique Box at
$45, ships via Priority Mail on Dec. 15th

Bizarre Foods with Andrew Zimmern in Portland

April 15th, 2013

Portland shoot for Andrew Zimmern's Bizarre Foods last summer, airs next Monday night!

Last spring I got a call from a producer of Andrew Zimmern’s Bizarre Foods asking if I wanted to help out with an upcoming Portland episode. She’d seen my book Food Lover’s Guide to Portland, had checked out my blog and wanted me to help choose subjects and themes for the upcoming Portland show. We had a lot of back and forth for a few months before they came to Portland to shoot last summer.

I know a lot of the folks that they ended up featuring but I’m sure that there will be some surprises as well. People and businesses that I recommended include Steve Jones of Cheese Bar, Nat West of Reverend Nat’s Hard Cider, Geoff Latham of Nicky USA, Earnest and Sumiko Migaki of Jorinji Miso, John Cleary of Newman’s Fish Company, David Barber of Picklopolis, The Frying Scotsman, The Big Egg, Andrea Spella of Spella Caffe, Gabe Rosen of Biwa, Gena Renaud of Yume Confections and Naomi Montacre of Naomi’s Organic Farm Supply. These are the folks that I remember talking about but I know there were more.

When the crew came to town last summer I got to tag along for a day. I haven’t seen any of the show yet but if you watch it imagine me crouched between storage racks behind the sound guy when Andrew is making a very strange sounding ice cream (hint: smoke and bones). I even got to introduce myself to Mr. Z and we talked a bit about Vassar our alma mater. Now, more than a year later, the show is finally airing — next Monday night on the Travel Channel. I’m really looking forward to tuning in.

Bizarre Foods with Andrew Zimmern

Friend Food Pt. 6

February 11th, 2013

Went to my friend Chris and Karen's a couple weeks ago for a sauna and their friend Paul Yonchek (he photographed a couple of Caprial Pence's cookbooks) made these tasty pretzel breads with mustard for everyone. So good!

I have incredible friends and family and we give each other a lot of love with food and drink. I started this blog series a while back to chronicle that. Here are some of the tasty things that I’ve gotten to be involved in with friends or have been given by friends lately…

Debbie gave me a big bag of delicious Green Salmon Coffee, from Yachats, to brew and fill my new mug withfor Christmas.

Several weeks ago my friends Chris and Karen invited me over for dinner and we made buttternut squash and chevre raviolis. So good.

What dinner looked like that night.

My friend Loly made peppermint schnapps and Kahlua for the holidays and I was lucky enough to get both!

My brother and sister-in-law gave me this mug with my nieces on it when I went home to Cincinnati for Christmas this year. It makes me happy.

My neighbor and friend Chris made a batch of this tasty raspberry jam and I got some.

And his girlfriend and my good friend Alison has been giving me eggs from her hens for years. I love my neighbors so much.

My friend Michelle and her daughter Kylie and I making beet salad.

My friend Emily gave me this jar of rendered pork fat from a class that she took recently at Portland Meat Collective.

And just so you know that the gifting goes both ways -- here are most of the edible gifts that I gave to loved ones over the holidays.

Friend Food Pt. 5
Friend Food Pt. 4
Friend Food Pt. 3
Friend Food Pt. 2
Friend Food Pt. 1

Friend Food Pt. 5

July 30th, 2012

Our dear old friends Rale, Elizabeth and Maya moved away from us to Missoula and we are sad. Rale Sidebottom has the best name of anyone I know and he also sends the best parcels in the mail. He sent me this a while back and I loved it. Not as much as I love him though.

I’m so grateful for my friends near and far — such a great family of friends in my life. I don’t have any friends that don’t love food so we eat, drink and are merry a lot and also gift one another with tasty food and drink often. In this installment of friend food you may feel a little jealous. I hope not. I hope that it inspires you to make something yummy and give it to someone you love — every last bite of it.

My friend Michelle recently moved and she has an enormous rhubarb plant in her yard. She didn't have time to cook with it so she gave me all of it and I chopped it up and made...

Rhubarb syrup! So far we've just had it with seltzer but rhubarb margaritas are in our near future...

My dear old friend Autumn moved to India a little more than a year ago and when she visited us this spring she brought us all of these treats. Lucky.

Our friend Anthony grows all sorts of chiles from seed every year and he's kind enough to always give us some. This year he gave us shisito, cherry bomb and aji chile plants and they are happy and healthy in the backyard. Future hot sauce.

My King of the Brine friend David Barber of Picklopolis recently gave us a couple bottles of his excellent hot sauce after he got his lovely new tattoo from my boyfriend Tyler at Grizzly Tattoo to commemorate his baby girl. The tattoo -- "Junior Pearl -- mon petit cornichon." Love.

Finally finished bottling the 50 or so bottles of last year's plum cherry wine. It would have been without the cherries if it weren't for my lovely friends and neighbors.

Our friend Nat West dropped off a case of his super tasty hard cider that's now available in all sorts of restaurants and bars around town. Go Nat!

And last but not least our friend Alison and her boyfriend Chris brought us back some tasty candy from Massachusetts. Witches did not make it.

Friend Food Pt. 4
Friend Food Pt. 3
Friend Food Pt. 2
Friend Food Pt. 1

MoonBrine Pickles

August 29th, 2011

Spicy MoonBrine Pickles really made this ham sandwich. Freaky good.

I’m kind a pickle freak although I’m particular. I’m not so into bread & butter or other sweet pickles. I like the salty, sour and spicy pickles the best — namely fresh garlic, spicy, dills and crock-fermented dills. Just made some of the former, in fact, and can see them on the kitchen counter from where I’m typing at the kitchen table — my studio is too hot today.

Anyway, a few weeks ago I came home to a lovely package on my front porch — two tasty jars of MoonBrine Pickles courtesy of the pickler himself — Stew Golomb — a former elementary school teacher from Boston who moved to Portland a little more than a year ago. Thanks Stew!

I love them. We’ve eaten most of them as is but have added some to sandwiches too. They’re tasty fermented pickles with a little vinegar added for good measure. By the way, some of my favorite local pickles are Picklopolis Pickles. Picklopolis’ Mr. Briney Barber is a very good friend of mine so I don’t want to let a pickle post go without a shout-out. He knows how much I love him.

I recently got to ask Stew some questions via email about MoonBrine Pickles and here’s what he had to say — sometimes abbreviated…

Can you give me a short/sweet explanation of your process. Fermented and then vinegar added?

MoonBrine Pickles are 100% fermented (lacto-fermented). The cucumbers/vegetables start in a pail of brine, consisting of water, salt and a small amount of (gluten free) distilled vinegar. The pails sit at room temperature for a couple weeks until the vegetables are fully fermented. The pickles are then packed and refrigerated in quarts for retail and pail for restaurants.

You have a pickle tasting room/space?

I do have a little shop. I roll my pickle bar out of my kitchen and sell right there in the basement of the Ford Building at 2505 SE 11th Ave. in Portland. People seem really into discovering it. I call it the MoonBrine Shop N’ Snacketeria.

There you’ll find quart glass jars of our fermented MoonBrine Super Dill, Pretty Hot All Natural Pickles, MoonBrine Sour Mash (Relish) and our MoonBrine Brine, a magical product all on its own. Rotating offerings of deliciousness also include half-sour cucumber pickles, pickled green tomatoes, pickled cauliflower, pickled carrots, pickled cabbage and whatever else comes off the farm and lands in the brine.

MoonBrine Snacketeria hours: Monday – Thursday 11am-3:30pm. Off-hours by appointment if you email email Stew at info@MoonBrine.com.

Where can folks purchase MoonBrine Pickles? Can you give me a price list of various types if bought direct?

Currently, in Portland the pickles are available at the shop – all quarts are $5.
Folks can also buy the pickles at KnowThyFood.com which is a food buying club in town. Ford Food & Drink and Detour Cafe use the pickles on some of their plates and in their Bloody Marys. More stores and restaurants are on the horizon and there are five stores and two restaurants in Boston currently carrying the pickles.

MoonBrine Pickles

Further evidence of my pickle obsession -- me and friends at Kenny & Zuke's Pickle Throwdown earlier this summer.

Friend Food Pt. 2

June 6th, 2011

So many good things have come our way food-wise from friends in the last few weeks. We’re so lucky. Here are some of the yummy things we’ve been gifted lately…

Our friend Amanda Myers of Infinity Tattoo keeps bees and we got some of their spoils -- two jars of liquid gold honey.

Our next door neighbors recently went to Portugal for a couple weeks and brought us back this lovely olive oil.

Our friend Ariel Kempf gave us a jar of her Creaux Creole Mustard. Hot and spicy good. Learn more about it at www.creaux-mustard.com.

Our friend Dave gave us two jars of super yummy almond butter.

We got a couple Woodblock Chocolate bars from the makers themselves. Delicious!

Eat anything tasty lately?

Check out Friend Food Pt. 1

Taste of the Nation 2011

May 9th, 2011

Celilo Restaurant's (in Hood River) morel and fromage blanc topped crackers were super tasty.

Taste of the Nation truly gets bigger and better every year. We had a fantastic time eating and drinking all sorts of amazing things from Portland area chefs and food/drink folks at this year’s Taste of the Nation at Luxe Autohaus. (Always made much better by the fact that 100% of the proceeds go toward local child hunger relief.) If you don’t know about the event you can read more about it here and here. We paced ourselves a lot better this year so that by the end (and we stayed until the very end — as in tables being folded) we felt full but not roll-out-the-door full.

It’s hard to pick favorites but I think it’s good to give credit where credit is due. SO here are my top five favorite things that I ate at this year’s Taste of the Nation (not to mention all the delicious wine, beer and bubbly) followed by photos…

Top five bites at this year’s Taste of the Nation in no particular order…
La Calaca Comelona’s rainbow chard wrapped masa with pork in a red sauce
Biwa’s braised pork and house pickled vegetable lettuce wraps
Bamboo Sushi’s Oregon albacore carpaccio
Fifty Lick’s coconut lemon saffron sorbet
Davis Street Tavern’s cold carrot fennel soup with sorrel salsa verde

Screen Door's mini chocolate and peanut butter pies were really good. Especially when eaten right after their...

Smoked meatloaf and whipped potato bites topped with crispy shallots. Yeah, pretty genius side-by-side.

Biwa kicked ass as usual with their braised pork lettuce wraps with pickled veggies.

Fratelli was set up right next to Biwa with some yummy rockfish crudo that got topped with yuzu foam seconds after I took this photo.

No, he did not get stuck in the ice cream cooler. 50 Licks' coconut lemon saffron sorbet is incredible.

Andina had a lovely spread of marinated fish in a aji colorado al batan sauce, fava bean salad and okra rellena stuffed with braised oxtail. Top that why don't you.

We hung out with friends until the lights-out end. Another fantastic Taste of the Nation with 100 percent of proceeds going to local child hunger relief organizations. Cheers Portland!

Share Our Strength’s Taste of the Nation
Monday, May 2nd, 2011
LUXE Autohaus
410 NE 17th Ave.
Portland, OR 97232
Stay tuned for next year’s Taste of the Nation