Food in Bloom got FEASTY mid September for Portland’s annual food festival, Feast Portland. Partnering once again with Bon Appetit, Food in Bloom collaborated to use inspired recipes for the Bon Appetit Mercantile in the Grand Bounty event. Grilled Chicken Tacos with roasted pineapple salsa and avocado cream along with a Roasted Plum and Ricotta Tartine with honey and black pepper were created onsite and served for the masses of attendees. Portland based companies Bee Local honey and Jacobsen Salt Co. sea salt products were provided to incorporate into our creations, and powerhouse Wolf convection ovens and standing mixers were proudly displayed and utilized.
We also had a fantastic opportunity to collaborate with Trick Dog Bar and Bon Appetit, making signature cocktails at Oregonian Media Group Smoked! presented by Tillamook in the Fields Park. Trick Dog Bar presented two cocktails in the BA tent: “Yellowbeard” featured mescal, pineau des charentes, osmanthus tea, smoked plum, caramelized white chocolate and lime. “Blue in the Face” included bourbon, dry vermouth, triple sec, maple syrup, bitters and hickory smoke to tie into the outdoorsy, smoked theme.
Back at Grand Bounty, Food in Bloom proudly partnered this year with National Honey Board, with recipes created by Chef David Gaus, serving Bruschetta with ricotta, blackberry-honey and lemon zest, along with sipping samples of non-alcoholic beverages: pear juice, star anise, cranberry, honey and orange and charred cranberry juice with burnt honey orange syrup and ginger root. We also collaborated with National Honey Board during Brunch Village presented by Whole Foods Market, serving Chef Gaus’ bacon cheddar chive scone with honey.
Our in house floral and décor department, Vibrant Flowers, partnered with Feast at several events, creating bountiful and country inspired installations at Grand Bounty and Brunch Village at Pioneer Courthouse Square, and punching up the wildflowers to complement the outdoorsy theme of OMG’s Smoked!, where we utilized Feast sponsor, Le Creuset carafes as vessels, dotting the park with punches of vibrant color and textures.
Slowly replacing breakfast and lunch everywhere, brunch seems to be the coolest thing since sliced bread. Brunch translates exquisitely to dates, Instagram pictures, an excuse to start drinking early on Saturday or casual Sundays with your girlfriends. Come to think of it, we aren’t entirely sure why brunching hasn’t already been a phenomenon. Combining our favorite aspects of any meal; alcohol, bacon, champagne and carbs, we are certainly glad it is now a thing. And just in time for your wedding reception.
