This tart is composed of three elements: lightly poached rhubarb, pate brisee (tart dough), and creme patisserie (pastry cream.)
The Mercado is Portland’s only Latin market…but it goes far beyond that. In just three years, it has grown from a simple dream into a thriving community living at the intersection of cuisine, art, and entertainment. From marketing coaches to financial advisers, the Mercado’s team is an eclectic and deep network fostering success in entrepreneurship. Their incubator model allows 19 permanent businesses and over 60 others to create and monetize their culinary art, providing exposure and stability to diverse, local purveyors. In addition to grocery and retail, the affordable space houses food carts representing diverse Latin American flavors, from Haitian and Oaxacan to Cuban and Columbian. An experience at the Mercado is meant to replicate a trip to a market in Latin America, but with a Portland twist. One of the ways the Mercado upholds its values of diversity, authenticity, community, and quality is through pop-up dinners. The team describes these pop-ups as a way to “break the stigma of Latin American food-cart fare as something fast and inexpensive.” They “highlight Latino food-cart owners as …
Boeuf a la Bourguignonne is perhaps Burgundy’s most iconic dish: a rich beef stew made famous in America by Julia Child, prepared from marinated beef simmered in local red wine with a calves foot, pearl onions, bacon lardons, herbs, and button mushrooms.
Since 2009, Portland Dining Month has celebrated the city’s acclaimed dining scene. This year, over 100 restaurants are participating, and we’re happy to announce that popups are being recognized as an official participant for the first time in its nine-year history! Throughout the entire month of March, our amazing community of Feastly chefs is hosting three-course meals for just $33. From Cameroonian to Celtic, they’ll be serving up a diverse array of cuisines, many of which can’t be found in brick-and-mortar restaurants.
A bit of activated charcoal makes this Halloween cocktail a little spooky in the best way.
What began as a small meal series in New York has since developed into an international project, with its “dumpster dinners” garnering substantial attention over the past few years. The concept was sparked from founder Josh Treuhaft’s graduate design thesis about environmental sustainability challenges.
Cocktail #2 in our No Waste drink series, the New Life Old Fashioned gets an earthy twist from a spent coffee and beer syrup!
At Salvage Supperclub’s recent dumpster dinner in Portland, veteran mixologist Nathan Gerdes whipped up drinks using products that typically get thrown out, like citrus peels and coffee grounds. He also used spirits whose origins hearken back to ingredient “recycling” and preservation.
Chef Ed Sablan is the chef/owner of Portland’s popular food cart, PDX671, an homage to the food of his Guamanian home. Ed recently started hosting pop-up dinners with Feastly Portland, and he’s been dazzling diners with his expertly grilled meat and vegetable dishes. Want to see the master at work?
This impressive, two-part dessert looks stunning on the plate but is surprisingly easy to make. Black tahini, made with black sesame seeds instead of white, gives this vegan “flan” its striking color.