the FEAST schedule and extra events have dropped

Guys. I thought my pre-game plan for FEAST Portland was going to include eating salad for a week. And then I didn’t. I’m not sure exactly what will happen, but I’m pretty sure I’m going to need to buy a bigger belt. And that’s ok. I’M WORTH IT.

I’m headed to more events this year than I have before and I’m pretty giddy. It’s like foodie Christmas. Take a look:

Wednesday:

  • Williams Sonoma Welcome Party

 

Thursday:

  • Main Event: Sandwich Invitational
  • After Party: Ham & Eggs 80’s Party

Friday:

  • Media Breakfast
  • Health-Ade Kombucha Class
  • Main Event: Grand Tasting
  • PopUp: Milkbar’s Christina Tocci!!!
  • After Party: Saxx + Weiners

Saturday:

  • Secret Maker Brunch – SHHHHH!
  • Wiz Bang Bar + Souvla Sundae PopUp Event
  • Main Event: Grand Tasting
  • Rose All Day Drink Tank
  • Punch Drink Tank
  • Main Event: SMOKED!

Sunday: No events. Full on in-bed recovery day

I’m a total lightweight and let me tell you, FEAST is just as much about the great wine and alcohol as much as it is about the food! If you have any sure-fire hangover cures I’m all ears.

Yeah. I’m in trouble. There’s always an event or two that you don’t hear about until the last minute too.

Which events are you going to? Can I meet up with you somewhere and say hello? Are you taking part from home this year and having an Instagram follow-sesh? How can I help make you feel a part of it?—are there are things you want to hear more about or see more of? Do you love Instagram stories?—I’m horrible at those but I would learn if you wanted me to…that’s how important you are to me. Let me know what you’re most excited about in the comments below and we’ll crush the event together!

it’s baaaack!

Four days of utter food indulgence is about to blanket Portland, OR starting Thursday, September 14th. FEAST Portland is upon us.

For those of you who haven’t heard of FEAST, it is a culinary celebration of everything that makes food in the PNW great. FEAST brings together makers, distillers, wineries, restaurants, chefs, food publications, and cocktail creators from all across the country to collaborate and share their passions for food.

french toast sushi

Multiple layers of food exploration via taste, sight, sound, learning, creativity. If you’re paying close attention your food mind will be blown. For my food-loving self this is a food mecca and food learning-intentsive rolled into one.

beet salad from Jacobsen Salt Co

You can get prepped for next week by reviewing my three-part 2016 coverage of the behind-the-scenes media events and Brunch Village at the links below. And then let me know what you’d like to hear more about this year—what are you interested in? What would you like to see more of from this year’s coverage? (Please don’t say salad, please don’t say salad)

Part I : The Kickoff

Part II: The Grand Tastings

Part III: Brunch Village

fried chicken sando @Brunch Village 2016

quick gingery pickled apple

Remember a couple weeks when I gushed and gushed about the comfort heart hug that is the Bibimbap bowl? Yeah. I ate those leftovers all week for a #notsaddesklunch and everyone in my office was jealous. By the end of the week this conversation was becoming common:

“Did you bring your Bibimbap again?”

“Yep.”

“It still looks really good.”

“It really is.”

Pause.

Chewing.

Silence.

Jealous onlooking.

“Man I need to go buy some kimchee.”

10 o’clock is pickled apple time

One of the longer-time-needing toppings I used for my bowls is this Quick-Pickled Apple. I utterly stole this idea from Kim Jong Smokehouse (one of my favorite Portland restaurants) and their Bibimbap. Their apple topping is sweet, tart, and vinegary and pairs perfectly with the rest of the dish while adding it’s own pop of flavor.

My version of the apple doesn’t take long to make, but should sit for a bit in the fridge to let the flavors meld. I left mine in the fridge for 24 hours before the first bowl and it did deepen over time. Note, this recipe doesn’t use a proper canning technique to make it shelf stable. It should be kept in the fridge and used up in a week or two. That said, I DID leave a batch in the fridge for quite a bit longer and I still ate it, but I can’t advocate for that “officially” because I don’t want you to get some rare disease like AppleSalmonella or GingerLeprosy. But also use your own sweet wonderful judgement.

quick gingery pickled apple (perfect for korean bibimbap)

(Makes roughly 1 pint jar depending on the size of your apple)

Ingredients:

  • 1 firm apple julienned (I used a Pink Lady apple and the OXO V-Blade Mandoline Slicer)
  • 1 tbsp ginger, rough chopped (or julienned)
  • 1 star anise pod
  • 1 tsp coriander seed
  • ¾ cup water
  • ¾ cup unseasoned rice vinegar
  • ¾ tbsp salt
  • 1 ¼ tbsp sugar

Instructions:

  1. Pack apple, ginger, star anise, and coriander into a clean wide mouth pint jar or a large jar with a lid.
  2. Combine water, vinegar, salt and sugar in a pot over high heat. Bring to a boil or until sugar and salt have dissolved.
  3. Carefully pour hot liquid into canning jar and cover the ingredients, leaving about ½ inch of room at the top.
  4. Gently place lid and pop into the fridge to soak
  5. Let sit at least 24 hours prior to use

Suggestions for use:

  • As a topping for Bibimbap Bowls
  • Mixed with cabbage and jalapeño to make a slaw for burgers
  • On top of carnitas tacos with lots of queso fresco and cilantro
  • As a garnish for a huge salad with feta and granbanzos

What other flavors or herbs do you like in your pickling? What are some of the pickled items you have done at home? Have you done any other fruits?

GIVEAWAY time!

It’s time for the first Happy Little Apron GIVEWAY! I’m so thankful and honored by everyone who has supported me on Instagram and those of you who are now following along with the blog—I want to do something to celebrate YOU and all the ways YOU are enriching my life.

Celebrations = Presents. Presents = I am happy. And boy oh boy, this first giveaway has a lot of happy in it!  Continue reading