This fall season, I have had the incredible pleasure to go to two phenomenal food festivals. The first one was Feast Portland that took place in Portland, Oregon this last September. The second was a much smaller-scale type festival, called “Celebrate the Craft.” It was the 13th annual one, taking place in La Jolla at the very beautiful venue of The Lodge at Torrey Pines at the end of last month.
What both festivals had in common was featuring some of the finest food artisans, chefs, and winemakers in the culinary industry. What attendees receive is a special taste of what these artisans or chefs have to offer.
Every year, Feast Portland features trendsetting chefs from all over the country, to collaborative panels and dinners, and hands-on classes. It has grown into one of the best in modern food festival conversation. It was founded in 2012 by Mike Thelin and Carrie Welch. Feast is partnered up with Partners for a Hunger-Free Oregon.
Take a look below at some of these amazing and delectable creations that I experienced at their Oregon Bounty Grand Tasting & Tilamook Brunch Village.
“Drinking Chocolate” by Ranger Chocolate.
This dish was “Carlton Farms Pork Rillete with Stone Fruit Compote, Pickled Mustard Seeds & Micro Greens” made by Mike Hite of Elements Tapas Bar & Lounge, Medford, OR.
Willamette Valley Cheese of Oregon.
Photo Courtesy of The Lodge at Torrey Pines Instagram.
“Celebrate the Craft” was created by Jeff Jackson, Executive Chef at A.R. Valentien at The Lodge at Torrey Pines. His inspiration and love for food has lead to this inspiration event honoring the innovation of fresh, locally-sourced cuisine.
Below are what chefs and artisans featured as their main crafted dish. These are among the most popular of the restaurant community in San Diego!
These delectable and innovative dishes all had something amazing yet deliciously different to offer.
I am on a journey of learning more about food culture and getting deeper into writing about it. These two food festivals have surely helped shape my experience going into it. I remain an ardent supporter of fresh, local food in our many different communities.