Eating Portland

Boyfriends of Insta
Eating Portland Winston Ross for Newsweek

In a city that's become famous for its gastronomic grandiosity, Portland, Ore.'s annual Feast food festival is among the town's most coveted tickets — if you have $165 (per event) laying around. For the unencumbered (by wealth) Feast is a bit like Coachella if you live in L.A., a weekend where a certain breed of foodie flees the city as if from a zombie apocalypse. But it's also about the best way to stroll and sample bites of food from some of the country's finest chefs.

Hands on
One of the festival’s most charming features is that the actual chefs whose names are on the placards also prepare and serve the food. At Night Market, the second in two of three main events, chef Rachel Yang of Portland's Revelry prepares a “Kalbi and Kimchi” dish. Amelia Pape for Newsweek
G-rilla marketing
The final event in Feast’s three-evening affair is Smoked, which features all things cooked outside. Here, a cook prepares corn on the cob on a Big Green Egg. Amelia Pape for Newsweek
Spam filter
Night Market typically features a creatively dressed up Spam offering. This one, a hot dog-style offering from Ravi Kapur of San Francisco’s Liholiho Yacht Club, would make Oscar Meyer roll over in his bun. Amelia Pape for Newsweek
Chew on this
Lounge chairs provide a welcome respite from lines that can stretch to 100 people at a new addition to this year’s festival, 80s vs. 90s. Amelia Pape for Newsweek
Propane-broiled
How do you make a delicious bowl of ramen in an outdoor kitchen? By grilling the pork belly with a propane torch, of course. Chef Yoji Harada of Portland's Afuri prepares a two kinds of ramen at Night Market. Amelia Pape for Newsweek
Let's taco bout it
Led by new executive chef Kelly Towner, Portland's Xico features a row of “surf and turf ceviche tacos” moments before the Night Market lets in hordes of hungry gourmands. Amelia Pape for Newsweek
Gourmet Frito-Lay
Because in the 80s, we all ate food out of bags of chips, chef Sam Smith of Portland restaurant Tusk dumps chili into a Fritos bag at the 80s v. 90s chapter of Feast. Winston Ross for Newsweek