Best Bites From Feast Portland [Slideshow]
Andy Ricker made a traditional Thai dish, hoi thawt, a broken up crepe topped withs teamed mussels, scallions, and eggs (with sriracha sauce, of course).
Aviary, in Portland, Ore., grilled beef on the spot and made lettuce wraps with pickled pears.
The Austin, Texas, favorite brought out some Snake River Farms brisket, paired with a coleslaw on bread.
A close-up of the brisket, which had the second longest line of the night.
San Francisco's Chris Cosentino created a beef tartar with "five shades of hay," 50 Shades of Grey inspired, we imagine. Instead of bondage, though, we just get five preparations of wheat.
Momofuku Milk Bar
Christina Tosi flew out with plenty of cake truffles to go around. The most festive: birthday cake truffles, obvi.
Rick Ortiz won the night for the longest line, with his take on chili cheese fries. The result? Deep-fried beer-battered cheese curds over a bed of chorizo chili, topped with avocado cream, pickled peppers, olives, and onion.
Nong's Khao Man Gai
For best comfort food, however, Portland favorite Nong's served their signature chicken and rice, wrapped in butcher paper.
Whole Foods' Butcher Contest
Andres Barroso, from Swampscott, Mass., shows off his cleanly butchered fish.
Salt Block Cooking
Mark Bitterman demonstrated how to cook with a salt block on your stove to perfectly sear scallops.
Salt Block Cooking
Even better? Chocolate fondue melted in a heated salt bowl, topped with dashes of bitters. Serve with bacon and strawberries.
Michael Voltaggio surprised guests at High Comfort with his take on pho, with short ribs in broth and radish noodles (instead of rice).
The Flip Cup Tournament
Walk past Ración on Sunday, and you'll see a board proudly displaying their win during the Flip Cup tournament during Friday night's after-parties.