What’s a New Yorker to do when Feast is still two months away and Portland is nearly 3,000 miles across the country? For one night this July, there was a solution to both of these problems: the team behind Quaintrelle brought their rebellious and charming style of Northwest cuisine to the James Beard House in Manhattan. Since technically, I had to cross a river for this one-night-only culinary experience, I packed up my microphones and recorded an interview for Heritage Radio Network On Tour.
I sat down with three of Quaintrelle’s team members: Chef de Cuisine, Ryley Eckersley; Wine Manager, Chris Cooper; and Bar/FOH Manager, Camille Cavan. We discussed their James Beard menu, comprised of ingredients that had brought in from Oregon (salmon! oysters! scallops! albacore!). Camille shared some of her tips for batching cocktails for parties and large events, Chris made a point to showcase all of Oregon’s varietals (not just Pinot Noir), and Ryley gave us a sneak peek into what dish he has planned for Smoked, one of Feast’s most anticipated events.
More About Smoked
There’s nothing quite like flames and smoke to attract a crowd – especially a hungry one. Smoked is a showcase of live-fire cooking by 20 of the country’s most heralded chefs. Expect unexpected food, top-shelf drinks and outstanding wines from Oregon and beyond. The line-up says “amazing food experience” but the vibe will feel more like the summer camp of your youth – minus the rules and the poison ivy. Talent show? In addition to our chefs, we’ve assembled an accomplished group of wineries, brewers, distillers and food artisans. Hands-on activities? Yes, putting amazing things to eat and drink into your mouth! Smoked unfolds amid the green grass and fresh air of The Fields in the Pearl District, backlit by the glow of burning embers. And just like summer camp, you may not want to go home.
Learn more about Feast at feastportland.com.