Feast Portland’s most upscale event, High Comfort, set forth a decadent cocktail party in an elegant ballroom at The Nines on the third day of the festival. Upon entering we were greeted with Champagne Nicolas Feuillatte from Chouilly, France; Elias Cairo’s charcuterie from Olympic Provisions in Portland, Ore.; and prosciutto di Parma and fresh oysters on the half shell from Hama Hama Oyster Company in Lilliwaup, Wash.
The High Dinner featured delicacies such as Oysters Escabeche with buttermilk, Morcilla, and pears from Jamie Bissonnette of Toro in New York; crêpe with Oregon Dungeness crab and a chanterelle mushroom reduction from Naomi Pomeroy of Beast in Portland; citrus cured salmon with smoked beet pickle, fromage blanc, and pumpernickel courtesy of Rich Meyer of Portland’s Trifecta Tavern, and mushroom dinuguan from Paul Qui of Qui in Austin.
Our sweet tooth was satiated by a potato roll and salted honey ice cream sandwich with berry jam served by local star Gabriel Rucker of Le Pigeon in Portland; a taste of the south came from Philip Krajeck of Rolf and Daughters in Nashville who created a dessert of Georgia peaches with buttermilk, lardo, shishito, and peanuts; green tea beignets with cajeta, almonds, and pears came from Edward Lee of 610 Magnolia in Louisville, and marion-berry-glazed doughnut holes with foie gras ganache was served by Sarah Schafer of Irving Street Kitchen, also in Portland. Oregon and Washington wineries poured their best along with Widmer beers and Hendrick’s Gin.