You're gonna wanna bookmark this easy summer party staple!
This year was my fourth year attending Feast Portland last month, and I’m happy to say that the festival seems to be going stronger than ever! I was lucky to attend Smoked, the Grand Tasting and, my new favorite experience, one of the Feast dinner events. I was thrilled to go to Jenn Louis’s Shabbat Shalom dinner with Alon Shaya (Shaya, New Orleans), Kasey Mills (Mediterranean Exploration Company, Portland) and Michael Shemtov and Bryan Lee Weaver (Butcher & Bee, Nashville).
Here’s my photo diary from the dinner.
The meal was one I will always remember. We feasted on fresh pita that was maid in the parking area outside the kitchen, with fresh Israeli sauces, gorgeous vegetables and all kinds of treats.
When we were standing in line to get in, we could see the chefs working on baking the pitas in a domed oven on a trailer. The smell was intoxicating.
Everyone enjoyed passed appetizers like tartare and roasted radishes with a creamy herb sauce and dill.
It was so fun to see the chefs in action – with the open kitchen, any guest could walk up and peek in on what was coming out next.
One of my favorite items from the menu was this charred cabbage salad. The entire night featured vegetables in a very big way – I think that was my favorite thing about it.
I also loved Jenn’s giant shakshouka, which I could eat just about every day.
And of course, the dessert was epic.
The entire meal was paired with perfect wines, and there were even a few courses I haven’t included in my photo diary. (It was a feast, in the truest sense of the word!)
I owe a special thanks to Jenn, who let me be a fly on the wall during this dinner and made sure I was well fed. I can’t wait until next year!