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Piping hot paella by Scott Ketterman and his crew from Crown Paella cooks at Feast Portland's Night Market on Friday, September 16, 2016.
Photo: Suzi Pratt
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Chef Jose Chesa of Chesa interacts with attendees at Feast Portland's Night Market on Friday, September 16, 2016.
Photo: Suzi Pratt
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Chef Jose Chesa of Chesa served up cono with escabeche style duck, avocado, orange-sweet potato, crispy plantain and pimenton-garlic salt at Feast Portland's Night Market on Friday, September 16, 2016.
Photo: Suzi Pratt
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Chef Alex Barkely of Seattle's Manolin served up albacore tuna with watermelon and quinoa at Feast Portland's Night Market on Friday, September 16, 2016.
Photo: Suzi Pratt
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Chef Tyler Malek of Salt and Straw served up sweet corn copo: a lemon zest shaved ice with cilantro-kola syrup, black raspberry condensed milk, candied marionberries and sweet corn ice cream at Feast Portland's Night Market on Friday, September 16, 2016.
Photo: Suzi Pratt
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The ladies of Evolution by Sokol Blosser Winery pose for a photo at Feast Portland's Night Market on Friday, September 16, 2016
Photo: Suzi Pratt
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Chef Paul Kahan of Chicago's Dove's Luncheonette served up a bowl of pozole rojo at Feast Portland's Night Market on Friday, September 16, 2016.
Photo: Suzi Pratt
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Portland favorite Jacobsen Salt Co incorporated its habanero salt into lime margaritas at Feast Portland's Night Market on Friday, September 16, 2016.
Photo: Suzi Pratt
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Jacobsen Salt Co's crunchy, locally sourced crystals are the salt of choice for many Portland foodies and a staple ingredient of chefs throughout the Feast Portland Night Market on Friday, September 16, 2016.
Photo: Suzi Pratt
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Sweet, freshly grilled corn topped with creme is served up at Feast Portland's Night Market on Friday, September 16, 2016.
Photo: Suzi Pratt