Chefs Kick Off Feast Portland 2015 with a Massive Sandwich Competition

From Portland and around the country, chefs launched the Feast with a friendly but focused sandwich tournament
Chefs Kick Off Feast Portland 2015 with a Massive Sandwich Competition

Karen Lo

Even the “Ace of Cakes” joined in on the savory showdown. 


Feast Portland, the annual food festival celebrating Oregon’s rich food history, launched Thursday, September 17, with the Widmer Brothers Brewing Sandwich Invitational, a fierce sandwich-making competition featuring chefs from Portland and across the country. 
The event kicks off a weekend dedicated to raising money for Partners for a Hunger-Free Oregon and the national hunger-relief organization No Kid Hungry
As a grand welcome, it was up to festival goers to choose the “people’s choice,” and for a panel of judges to crown the overall best sandwich.

The hardest part is deciding which one to try first. #VoteSandwich at the @feastportland Sandwich Invitational. Prost to feasting!

A photo posted by Widmer Brothers Brewing (@widmerbrothers) on

Representing Los Angeles, “Ace of Cakes” Duff Goldman entered the competiton with a bocadillo, and Eggslut’s Alvin Cailin created a saucy “egg dip” — pork shoulder and capers drenched in a bright egg yolk. 

@eggslutla's @feastportland 'egg dip': pulled pork shoulder, capers, egg yolk #votesandwich #whywefeast #feastpdx

A photo posted by The Daily Meal (@thedailymeal) on

From Texas, local legend Aaron Franklin brought a barbecue staple — a mountainous pulled pork slider — and mingled with a winding line of guests.

Texas BBQ comes to PDX! Pulled pork from @franklinbbq @feastportland #feastpdx #votesandwich

A photo posted by The Daily Meal (@thedailymeal) on

From New York City, Maialino’s Nick Anderer went with a cold crowd pleaser, a smoked bluefish salad with caper berries and heirloom tomatoes. 

Not to be outdone, Portland’s own Olympia Provisions came extra prepared with two sandwiches — a stacked Italian slider showing off Olympia’s charcuterie, and a crawfish boil dog — because chef Elias Cairo couldn’t pick just one. 

We're ready! #voteop #FeastPDX

A photo posted by Olympia Provisions (@oppdx) on

In the end, it was another Portland chef, Gregory Gourdet of Departure, who got the judges’ votes with a Chinese barbecue pork crêpe with pickled turnip and fermented chili. 

Chef @gg30000's bbq pork crépe with pickled turnip, fermented chili, and crispy wonton! #feastPDX #TeamGG

A photo posted by Departure Restaurant (@departurepdx) on

Onstage, the chef simply urged the crowd to stay focused on the festival’s overarching goal of providing resources for the hungry. “It’s very important to remember those of us who don’t have the same luxuries,” Gourdet said. “This might be an expensive event to produce, but our money is going to a good place.”