All posts filed under: Portland

Tips From Portland Grillmaster Ed Sablan

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? Get Ahead Of The Game Ed’s recommendation is to sous vide your proteins, especially if you plan on feeding a crowd. You can do it in advance and it helps tenderize the cuts. “I season and marinade my spare ribs, then sous vide them for about three hours at 75 degrees Celsius.” When you’re ready to serve, re-heat in a water bath, remove them from the bags, and finish them on the grill for 10 minutes. Don’t worry if they look grey at first – the grill will give them a nice caramel color. Fuel The Flavor Ed always chooses to grill over charcoal or wood “because it contributes the most to flavor. Want less flavor? Use gas.” Fan The Flames When you’re grilling, a …

Pop Up Duo Brings Breton Cuisine To Portland

A dinner with Penn Sardin PDX is both a study in culture and a culinary experience. With seafood-forward menus and a unique roster of wines and ciders, Penn Sardin showcases the cuisine of Brittany in the Pacific Northwest. Liz White and Simon Lowry, the duo behind the popup, met at Portland’s Olympia Oyster Bar, where she is a cook and he runs the wine program.

A Guide To Guides: Portland Edition

Navigating a new city can be intimidating. Navigating city guides shouldn’t be. Our Portland launch is fast approaching, so we’re doing everything we can to get to know this epicurean mecca before we get there. Translation: we’re breaking down the PDX research so you don’t have to. Did we miss something? Comment below. bon appétit‘s Portland City Guide What it covers: Where to eat, drink, stay and shop in the PDX, organized into a very short hit list of favorite spots, from pizza and Polish to design stores and boutiques. The “Still Hungry” section includes recipes and niche features, like “How To Drink (And Eat) Like A Russian.” What it’s missing: Under-the-radar establishments or places off the beaten path. We’re psyched about: All the sweets in Portland, from boysenberry scones and peach hand pies at Bakeshop to sweet corn buttermilk ice cream from Salt & Straw. SAVEUR: A Chef’s Guide to Portland’s Best Beer, Breakfast, and Bar Food What it covers: James Beard winner Greg Higgins weighs in on the restaurant scene of the city he’s called home for 30 …

10 Reasons Why Portland Is Our Next Food City

It’s official: we’re headed to Portland! Feastly has already brought thousands of chefs and diners together around our communal table, and now we’re gearing up to do the same in cities across the country. Portland pop-ups will be the newest additions to our roster of chefs and culinary experiences–if you or someone you know are in PDX, grab a seat before the table is set. So why Portland? We’re sure you’ve heard it before,  but it bears repeating: Portland has an incomparable food scene. From ice cream decked out with donuts to bike-driven food carts, we’re counting the ways Portland shows us how to keep things weird. 1. James Beard once said, “No place on earth, with the exception of Paris, has done so much to influence my professional life.”  Since the ‘90s, chefs have heeded these words, flocking to Portland from meccas like NYC, LA, and SF. JBA winner of Best Chef Northwest Vitaly Paley was one such chef – moving from Paris to Portland, Oregon for its famous morels. 2. The city loves its …