Feast Portland
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Our vineyards grow grapes that make award-winning wines. Our hops are the reason Portland has more breweries than any other city in the world. Our ocean provides sustainably caught salmon, Dungeness crab and tuna. And our beef, pork and chicken are organic and raised to the highest standards. We grow much of the country's hazelnuts, marionberries and green beans. And our forests are home to so man
12/14/2022
Tomato butter sauce, tiramisu, and more 🍝 Here’s how we would spend a gift card at the NE 28th Ave Italian market + restaurant Montelupo Italian Market:
Pre-batched Negronis and Manhattans
The city's finest bucatini
House-made tomato butter sauce
Partanna castelvetrano olives
At least one, possibly two servings of tiramisu
Olympia Provisions Rosette d'Oregon salami
Take & bake penne alla vodka
Arachidella crunchy peanut spread
Looking for more gifting ideas? Check out issue 14 of our newsletter: https://bit.ly/FeastNewsletterIssue14
11/22/2022
L O N G L I V E L U N C H
The latest issue of our newsletter goes live tomorrow (11/23) and is focused all around lunch, a somewhat underserved meal in Portland that we think deserves all the love.
Sign up at mailchi.mp/feastportland/feast-newsletter by tomorrow morning, then text your friend and invite them to lunch! You can pick where after reading tomorrow’s issue.
đź“·: Josh Chang for Nong's Khao Man G*i
09/20/2022
Not only does Portland have closer proximity to a world-class wine region than any other city in North America (and very few in the world), our city is also home to an impressive number of cool bottle shops—and we visited dozens of them!
Read all about it and catch up on where we’ve been feasting in the next edition of our newsletter, which drops tomorrow at noon. Sign up here: bit.ly/FeastNewsletterSignUp
09/06/2022
Our friends at Chef's Table are releasing a new season all about pizza tomorrow, including an entire episode dedicated to Portland’s own Sarah Minnick of Lovely's Fifty Fifty, and in celebration, we're devoting this week's newsletter to Portland's wonderful pizzerias!
We explore the evolution of Portland pizza, share some inside tips from chef friends, and talk to Brian McGinn, co-creator & executive producer of Chef’s Table to learn more about the season. The issue drops TOMORROW, so be sure you’re subscribed before then: bit.ly/FeastNewsletterSignUp
It's such an honor to have Portland pizza represented on this scale, and Sarah and Karen Brooks, who narrates the episode, are the perfect ambassadors. We know we’ll be logging into Netflix tomorrow to watch Lovely’s Fifty Fifty in all its glory!
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