Andy Ricker, Chris Cosentino, Gavin Kaysen, and Other Chefs Grill to Their Hearts’ Content at Smoked

Andy Ricker smoked ‘parts,’ and Chris Cosentino went for the jowl
Andy Ricker, Chris Cosentino, Gavin Kaysen, and Other Chefs Grill to Their Hearts’ Content at Smoked

Karen Lo

Most chefs took the opportunity to show off their prowess at the grill. 

This year, Feast Portland added a new event to its lineup, called Smoked.
 
 
Most chefs responded to the challenge by bringing out the big grills — truly massive machines brought alive by fire — but some, like Greg and Gabi Denton of Ox, used isolated smoke to add some depth.
 
Check out some of our favorite bites from Feast Portland’s Smoked, including Pok Pok’s Andy Ricker, Cockscomb’s Chris Cosentino, and Gavin Kaysen’s Spoon and Stable
 
“Grilled pig parts with dipping sauce” was Andy Ricker’s contribution, an offering someone described as “aloof.” Ricker only smiled. 
 
 

'Grilled pig parts with dipping sauce' #adventuretime @pawkhrua @pokpokpdx #feastPDX #OMGSmoked

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Grilled chicken khao man gai with mushroom salad from Nong’s Kao Man Gai, a grilled version of the restaurant’s beloved rendition of Hainanese chicken. 
 

Grilled chicken khao man gai, Thai mushroom salad @nongskhaomangai #feastPDX #OMGSmoked

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Grilled Wagyu steak with wild mushrooms from Gavin Kaysen.
 
 

Grilled wagyu skirt steak, wild mushrooms @gavinkaysen #feastPDX #OMGSmoked

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Grilled jowl with smoked remoulade from Chris Cosentino.
 

Chris Cosentino (@offalchris) at the grill for #OMGSmoked #feastPDX

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Fire-roasted beef short ribs with red wine gastrique from Knife’s John Tesar. 
 

Short ribs, farofa, red wine gastrique from @chefjohntesar #feastPDX #OMGSmoked

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Bosc pear ham with burrata, smoked, from Portland’s Ox.
 

Bosc pear ham and burrata, smoked @oxpdx #feastPDX #OMGSmoked

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