If you haven’t been following the delicious developments of Portland’s very own mega-food festival for the past few months, it’s time to get Feast fever. With its crème de la crème guest list, once-in-a-lifetime suppers schedule, and tempting array of markets, tastings and food & drink seminars, there’s the proverbial something for everyone in September’s lineup, be it Mark Bittman speaking at the Schnitz, a Bunk-hosted Sandwich Invitational, the global street food-celebrating Night Market, Nancy Silverton’s mortar & pestle sauces class, or the nearly sold-out Inaki Aizpitarte and Daniel Patterson dinner (swoon).
A few weeks ago, illustrious Feast founders Mike Thelin and Carrie Welch threw a lively launch party at Spirit of 77, complete with stellar cocktails, a Salt & Straw cart, and a few unforgettable eats—Xocolatl de David’s foietella toasts with pickled green strawberries, Ox’s morcilla-topped deviled eggs, and these oh-so-summery shrimp rolls courtesy of Grand Central Bakery.
Grand Central was kind enough to share the recipe, so now, just in time for what’s shaping up to be a brilliant weekend, you can be the star of the picnic show. And as for Feast, as The Happenings would say, See You In September.
Grand Central Bakery’s Oregon Shrimp Roll
Grand Central Bakery’s version of the Maine Lobster Roll features local pink shrimp in a light, creamy dressing tucked in a toasted brioche bun. The combination of the warm, buttery roll, and the fresh-tasting salad is dynamite.
Makes 4 sandwiches
For the salad:
1 pound Oregon pink shrimp
½ cup diced celery
1/3 cup finely diced sweet onion
¼ cup finely chopped Italian parsley
½ cup mayonnaise (we like Best Foods)
1 teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon white pepper
2 teaspoons fresh lemon juice
1 cup loosely packed mixed salad greens
4 Brioche hot dog buns (available in 4-packs at Grand Central Bakery)
Lemon wedges, for garnish
Combine all ingredients in a medium bowl. Toss gently with a fork. Taste and adjust seasonings. Split buns and lightly toast. Place a generous scoop of shrimp salad in each bun, tuck in some salad greens and serve at once, with a lemon wedge on the side.
–From Grand Central Bakery