PORTLAND—Today, Feast Portland, the annual Bon Appétit-sponsored food festival, drops three new events into its upcoming festival schedule. They include "Cocktail Crawl: Drink Like a Pro," hosted at the Green Room, and featuring bartenders like Teardrop Lounge's Daniel Shoemaker and Shift Drinks' Alise Moffat (September 17, $75); "Wine vs. Beer: This Time It's Personal," an event featuring writers Christian DeBenedetti and Marissa Ross, and Cheese Bar's Steve Jones, who'll be there to talk beer, wine, and cheese, while offering you samples of all three (September 17, $45); and "Inside the Bon Appétit Test Kitchen," a how-to cooking (and tasting) seminar with that magazine's editors (September 18, $75).
NORTHEAST—You love Smallwares for its raw seafood dishes and its incredibly addictive tempura-fried kale. Now chef-owner Johanna Ware wants to love you back. She and her team have just launched their Banchan program, which means your server will load your table, pre-meal, with complimentary rotating snacks that the kitchen has been testing out. Think cherry kimchi and Sichuan sauerkraut.
SOUTHEAST—After five months operating out of B&T Oyster Bar, chef Vince Nguyen's packing up his JolieLaide knives and heading to Langbaan, where he'll soon be serving his multi-course dinners. If you can't find time to wiggle into a reservation, you can always sample some of his dishes, à la carte, at South Waterfront's Frank flower and wine shop, where Nguyen offers a farmers market menu from 4:30 to 8:30 p.m., Wednesday through Friday. His last B&T-based dinners go down this Sunday and Monday.
SOUTHEAST—Former Bluehour and 23Hoyt veteran Cameron Dunlop is branching out on his own this weekend, offering the first of what he's hoping will be a long run of monthly pop-ups. On Sunday, July 31, his Origin Wild program will offer 14 courses—including five servings of wild game—at Willow restaurant, located at 2005 SE 11th Avenue. The dinner starts at 7 p.m., with tickets going for $90 a pop.
NORTHEAST—Strap on your bibs, because pFriem and Interurban are teaming up for the saloon's annual crawfish boil. On tap will be six beers from the brewery which you can pair with crab po'boys, cheddar biscuits, oysters, popcorn shrimp, breaded boar chops, and crawfish by the pound. The boil starts at 3 p.m., Sunday, and lasts until the food runs out.