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.
This adorable vegan dessert looks like a fresh avocado, but it’s actually mint ice cream with a chocolate truffle pit.
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.