Day 3 of 3: soaking up Oregon. (actual date of event: Sept. 10).* Little T American Baker and Coava Coffee helped us wake up and get ready: first stop was aptly named 'Portland by the Cup.' We visited Steven Smith Teamaker and got the low, lowdown on tea-making. Tea has not been my go-to drink (admittedly: it is hard to compete with a well-appointed martini) but I am insatiably curious about any culinary unknowns: so this was right up my alley. Or should I say down one of Portland's [alleys]?

We learned about small batch teas, high quality considerations from the shape of the tea bag(s) to use of local ingredients (Oregon spearmint, chamomile, rose petals) to layering teas for flavors (BTW herbal infusions? Not actually tea. Just sayin'). Loved tasting: a flight of white teas, green teas and black teas and catching a quick oolong (oolong is tea halfway between green and black teas) ceremony. So precise and well-considered. I loved: that Steven Smith Teamaker also makes a Bottled Iced Tea, meant to be a non-alcohol option for the bourgeois.

After morning 'tea' we enjoyed a special lunch sponsored by Travel Oregon and hosted by James Beard level Chefs: Scott Dolich (Park Kitchen and The Bent Brick), Chris Israel (Gruner and Kask) and Jenn Louis (Lincoln and Sunshine Tavern). We were blessed with wines from Argyle and Abacela. AND AND brilliant ice cream from Salt & Straw. Scott's Salad and Salt & Straws ice cream made. my. day.

After being full and happy, we scooted to a Charcuterie Class via Chop Butchery. They made chicken liver mousse and pate then pancetta; the highlight was ogling a whole-half hog. I unabashedly asked if I could wash up and hold the hog's head. I am forever a fan of seizing moments. THIS particular moment included a head.

And as if the day wasn't full and fabulous enough, we were shuttled to dinner at Willamette Valley's Penner-Ash wine Cellars where we engorged the recesses of our last limbs with round after round of good food. (Big thanks to cellars: Penner-Ash, King Estate, Apolloni, Troon).

Next time I am in Portland: visit Salt and Straw for riveting ice cream, go to Scott's restaurant The Bent Brick and hang at CHOP Butchery & Charcuterie to help fabricate a pig. Next time I am in a wine shop: look for Troon Zinfandel.

I am in my happy place.

*while I was not paid to attend Full on Oregon, all expenses and accommodations were covered by Travel Oregon.