8.31.2009

Thank You, Portland

two year anniversary dinner

As of yesterday, our little cafe turned two years old. Thank you to everyone who has kept us in business and furthermore kept us and our dogs fed and clothed. We appreciate your support and pinch ourselves more than ya'll will ever know.

Shall we see what's changed since way back when?

Like the years previous, we still have issues with the cafe bathroom- we'll leave it at that.

We're still hungry for more hours of sleep...and more time together when we're NOT discussing the cafe.

We STILL don't have a sandwich board out front.

I've pretty much given up on spatulas. Period.

And you know what? Until somebody figures out how to invent a better system for reloading cash register tape, me and that machine are destined to have a problem; particularly when the damn thing decides to run out of paper in the middle of a Sunday rush.

And yet some things have changed...


Two years ago we were eating frozen pizza for dinner on our anniversary.

Last year it was burritos from Santa Cruz Taqueria.

But last night we were fed by some of our very nearest and dearest in the world. People who have instinctively proven that they know best how to nourish not only our bellies, but our souls. We love you, Dove Vivi Family. We may have starved many moons ago if it were not for your deep dish, chocolate chip cookies, and draft.

It should also be known that I rarely suffer from panic attacks any more. In fact, when I see a noticeable line forming outside I cannot help but grin and feel grateful to keep such awesome company, both inside and outside of that door.

two years ago, right before soft-opening

That door, that door, that door. We've painted it red nearly four or five times just trying to keep the Lombard St. dirt from staining it. Seriously, we often fret late at night about whether or not it bothers our customers as much as it bother us, having a door that's smudged with residual shrapnel of a highly trafficked street. And yet it seems that good people keep coming in and out of that door on a daily basis, being it you kind souls, or the people that dedicate their time at the cafe towards helping us serve you, and even the delivery guys for our local vendors. There is an undeniably positive vibe that has manifested itself in our space and while we have no idea how it got there, we are pleased to have the opportunity to experience it and share it with all of you.

We are now better at rolling with the punches and accepting our accomplishments instead of scrutinizing them. You know, like running out of a product isn't cause enough to torture ourselves with shame and search the internet for scathing reviews. Rather, being so busy that you run out of product is, as we often repeat to our customers, "a good problem to have."

In short, after two solid years doing this gig we are humbled by the fact that we even have a front door of a successfully operating business to compulsively obsess over.

Last year I said, "the point is that one year ago we opened the front door and we haven't looked back." Now that we are one year older (and hopefully wiser) I can say that we have looked back- several times in fact. Our lives have been completely turned upside down since we opened that door. Pandora's box, as they say. But we're not trying to worry about any of that now. No, we're staying focused on what lies ahead, what exciting things and new friends await us. Not to mention that fact that we're addicted to the roller coaster ride, for better or worse.

And to those of you who have been along for the long (and sometimes bumpy) ride: what really can we say? Thus far you have seen us in our best of times as well as our worst. None of this would be possible without you and the daily reality check that we're two of the luckiest people in the world to do what we do, and have your support, encouragement, and wisdom along the way.

Cheers, Friends.

Here's to many, many more. XO

photo courtesy of Our Labor of Love

8.30.2009

Sunday Brunch


Honey Yogurt Bowl
Nancys Honey Yogurt with house granola, fresh fruit, cinnamon, & honey drizzle

Summer Harvest
olive oil granola topped with cardamom peaches, fresh ricotta, and blueberries

Brie en Croute
wedge of brie baked in puff pastry with peach conserve and walnuts, served with mixed greens, apple, red grapes, and seeded crackers


Lox, Potatoes, and Egg
wild Alaskan lox served on top of potato gratin, topped with two sunny-side eggs, served with toast and house jam

Egg White Omelet
with mushrooms, leeks, pecorino, and herbes de provence, served with tomato basil salad, and half a grapefruit

Black & Blue French Toast
challah French toast with local blackberry-blueberry compote, lime-curd butter, and real maple syrup

Buttermilk Biscuits and Rosemary Mushroom Gravy
Half portion…5.00
Sonny’s Special: full order, side of bacon, and large Orange Juice…13.00

Summer [Fried] Egg Sandwich
two eggs, Carlton bacon, feta cheese, strawberry-balsamic black pepper jam, and greens on ciabatta

Portabello Nicoise Pasta Salad
with portabello mushrooms, cherry tomatoes, nicoise olives, artichoke hearts, roasted red pepper, french green beans, and garbanzo beans

Oregon Tuna Melt
wild Oregon albacore tuna, lemon-herb mayo, cheddar, green onions, and farmhouse relish on Italian como bread, served with arugula salad
surf ‘n turf’ (add bacon)

VLT
smoked tempeh strips, arugula, tomato, vegan dill aioli, and avocado on toasted ciabatta, served with arugula salad

8.29.2009

Props.


Our coffee roaster/courier has been throwing some amazing coffee our way these past few weeks (when isn't he?). In addition to some stellar Guatemalans, and the no-longer-with-us Ethiopia/Sulawesi espresso blend, we have fallen in love with Cerrado Fazenda Chapadao de Ferro from Brazil, roasted for single origin espresso enjoyment.

On tap for later today is a new coffee from El Salvador: Palo de Compana Finca Alaska. Here is some of what Joel has to say about it (stolen from his blog):

"Red and orange bourbon varietals. Super full in your mouth, juicy, spice, red wine, oak, smoky. The sugars remind me of wine sugars. Although this is a washed coffee, the fruit sugars are big. It reminds us of perhaps syrah, with hints of spice and oak. When the cup is hot we find tangerine, kumquats, and lively citrus. There are all sorts of juice notes as the cup cools. Roasting this coffee is going to be rad."

Lastly, upon demoing a Robur espresso grinder the past two days it has become blatantly apparent that we at the LRBC have not even begun to scratch the surface in terms of how good this coffee could be tasting. My shopping list has been turned upside down, and I can't get expensive coffee grinders out of my head.

8.28.2009

Que?

Am I dreaming? Was Ray actually pulling El Savador El Borbollon (roasted for single origin espresso) on a Robur earlier today?

If this is a dream, please don't wake me,

8.27.2009

"Blog-Worthy"

So I sprained my ankle:
(normal ankle is on the R)

Husband's response to seeing the aftermath of my "graceful" leap off the porch: "Whoa, that's like blog-worthy."

Allow me to back up. We were getting ready to leave for breakfast on our day-off. I became so enthralled with the idea of eating pancakes that I sprang off the front porch forgetting in the process that one must land after they jump.

Hmmm...lesson learned.

Bite on the Bluff

Without a doubt one of the greatest benefits of working in North Portland is living here. For better or worse Evan and I cannot walk the dog, get a bite to eat, or have color copies made without running into a customer or neighbor. Our relationship with this area and its inhabitants runs deep, rooted in a mutual respect and understanding of our community. We work incredibly hard to serve and meet the needs of our community and in return they support us tremendously because we are undeniably a part of the neighborhood. Opening the cafe has only strengthened our love for North Portland and we feel honored that we can contribute to its growth in a positive way.

That's just one reason why we're so excited to be a part of University of Portland's "Bite on the Bluff" tomorrow, an event featuring food from local area restaurants in celebration of the Women's soccer team's home opener. In addition to keeping regular cafe hours, we're setting up shop on campus leading up to the big game. Not only are we big fans of the sport, but we are fortunate enough to consider many of the players "regulars," and we can't wait to cheer them on. The event runs from 12 p.m- 7 p.m. just outside the Chiles Center, with the game (UP Women vs. California) beginning at 7 p.m.

We've created a special menu just for the occasion that we hope will satisfy even the pickiest of eaters:


Fruit & Wine (v)
cup of fresh fruit salad tossed in sauvignon blanc syrup

Granola and Honey Yogurt
Nancy's Honey Yogurt with house granola, topped with fresh blueberries and bananas

Portabello Nicoise Pasta Salad
(v)
with grilled portabello mushrooms, cherry tomatoes, nicoise olives, artichoke hearts, roasted red pepper, french green beans, and cannellini beans

Mexican Pulled Pork Sandwich
tender shredded pork with cilantro slaw on a brioche bun, served with house baked beans

Real Grilled Cheese
cheddar on Texas toast, grilled on the bbq
add tomato....1

Curried Tempeh Pita (v)
curried tempeh salad with almonds, coconut, green onions, bell pepper, and mango, served with lettuce in a grilled whole wheat pita pocket

SIDES:

side of baked beans...2
(slow baked beans w/ sausage and bacon)

brownies...2
(chocolate-peanut butter, butterscotch-walnut, chocolate-cheesecake, chocolate-coconut)

1 lb. of house granola...8

house jam...5/9
(apple butter, strawberry-pinot noir, peach)

organic orange juice...3
fresh squeezed rosemary lemonade...3

Please come join us and several of our other neighbors for food and fun on the Bluff. Then come watch the game and make sure to stay for the post-game fireworks (is this a party or what?!)

(v)= vegan

8.26.2009

Tutorial: Sweet Corn Ice Cream


We first came across this ice cream on the cobblestone streets of Antigua, Guatemala. Without knowing it, we had sampled a bite of corn ice cream amongst a series of other flavors. However, it was this sample that caused us pause. At the time, we felt like our taste buds were playing tricks on us. Surely we could recognize a familiar taste but somehow couldn't place our finger on the main ingredient. We were both shocked and amused to discover the mystery flavor was helado de maiz. Corn? Really? Well, we supposed it was one way to get your kids to consume more vegetables. Since then we need only one bite of this stuff to transport us back in time to a place we hold dear to our hearts. After testing and tweaking several recipes out there trying to recreate this unusually delightful dish at home, this is the one that finally stuck and made its way into the Official Little Red Bike Recipe Book (a shoddy blue binder stuffed behind an electrical PVC pipe by the kitchen window). Please enjoy.

Sweet Corn Ice Cream Recipe

recipe tweaked and adapted from Claudia Fleming, Gramercy Tavern, New York, NY.

4 ears fresh corn, shucked
3 cups milk
3 cups heavy cream
1 cup sugar
10 large egg yolks
1 tsp vanilla
1.5 tsp cinnamon

1. Remove the kernels off the corn cobs and place in a large saucepan. Break the cobs into halves and add them to the pot along with the milk, 2 cups of cream, and 1/2 cup of the sugar. Bring the mixture to a boil, stirring, then turn off the heat. Let mixture infuse for 1 hour.

2. After an hour remove the cobs from the mixture and using an immersion mixer or a blender, puree until the corn kernels are all broken up.

3. In a small bowl, whisk the egg yolks and remaining 1/2 cup of sugar. Slowly bring the corn mixture back to a simmer. Add a cup of the hot corn mixture to the yolks to temper, then add the yolk mixture to the saucepan stirring constantly. Cook over medium-low heat, continuing to stir until the custard thickens enough to coat a wooden spoon, or reaches 170 degrees.

4. Pass the custard through a fine sieve, pressing down hard on the pulp and solids, discard solids. Add the remaining cup of cream, vanilla, and cinnamon. Allow the custard cool, then cover and chill for at least 4 hours. Freeze in an ice cream maker according to the manufacturer's directions.

8.23.2009

Sunday Brunch


Honey Yogurt Bowl
Nancys Honey Yogurt with house granola, fresh fruit, cinnamon, & honey drizzle

Chilled Berries in Champagne
cup of local strawberries and raspberries poached in champagne syrup, chilled, and topped with fresh whipped cream and candied hazelnuts

Brie en Croute
wedge of brie baked in puff pastry with apricot conserve and walnuts, served with mixed greens, apple, red grapes, and seeded crackers


Lox, Potatoes, and Egg
wild Alaskan lox served on top of potato gratin, topped with a sunny-side egg and served with multi-grain toast and house jam

Egg White Omelet
with mushrooms, leeks, pecorino, and herbes de provence, served with tomato basil salad, and half a grapefruit

Cardamom Peach French Toast
with vanilla-bean whipped cream, butter, and real maple syrup

Buttermilk Biscuits and Rosemary Mushroom Gravy
Half portion…5.00 Sonny’s Special: full order, side of bacon, and large Orange Juice…13.00

Summer [Fried] Egg Sandwich
two eggs, Carlton bacon, feta cheese, strawberry-balsamic black pepper jam, and greens on ciabatta

Oregon Tuna Melt
wild Oregon albacore tuna, lemon-herb mayo, cheddar, green onions, and farmhouse relish on Italian como bread, served with arugula salad
surf ‘n turf’ (add bacon)

VLT
smoked tempeh strips, arugula, tomato, vegan dill aioli, and avocado on toasted ciabatta, served with arugula salad

We also have a special treat for you this weekend: mini frozen key lime pies (on a stick) dipped in chocolate, courtesy of our friend Jason of Steve's Authentic Key Lime Pies fame. You guys remember Jason, right? Well, he's outdone himself this time with this whole key-lime-pie-on-a-stick business. It's ingenious. Not only that but they taste real, real good. So come pucker up with key lime goodness at the cafe today. We'll do our best to make it worth your while.

8.22.2009

Biscuit Country Music

http://themusicsover.files.wordpress.com/2008/06/twitty1.jpg
Why can't contemporary country be more like this?


The title of this blog is a Wheel of Fortune inspired "before and after" (for my loving wife). However, this particular "before and after" has little relevance to the common person, that is unless one accepts the existence of the term "biscuit country." Biscuit country? Why not!?!. Around our house, the phrase "biscuit country" is used in reference to a special time that occurs every Sunday morning when I bake buttermilk biscuits for the cafe. No joke, to me this is a truly special occasion. For example, consider the fact that each week presents a new opportunity for me to delve deeper into my quest for biscuit perfection. In honor of this time I like to create a new country or bluegrass inspired Pandora station to act as my personal soundtrack while I quickly (gotta be fast in order to make sure the butter stays cold), but calmly (wouldn't want to activate any gluten) labor towards biscuit greatness.

I gotta say, though I often detest the overproduced noise which passes as country music these days, there is something magical about the truth and soul inherent in the songs of country's earlier stars.

Here's a little insight into the artist who inspired this week's biscuit soundtrack: Conway Twitty.

Not familiar? Click here.

8.21.2009

On the Menu...

Ask (within reason) and ye shall receive:

Wednesday afternoon I received an urgent call from a mother who was wondering whether or not we were serving sweet corn ice cream this weekend. When I explained that our ice cream was not churned according to any particular schedule but more according to whim, she went on to say that her daughter's birthday was on Friday and that she had asked to go to the Little Red Bike Cafe to get sweet corn ice cream. After hearing her cause I explained that I was in fact the cafe's ice cream churner and that I would be happy to whip up a fresh batch of ice cream for her and her daughter to enjoy during the weekend. I was able to do so using only six ingredients: fresh local corn, sugar, milk, cream, free-range egg yolks, and cinnamon. So with fingers crossed that they actually show up, I proudly present:

Mexican Sweet Corn Ice Cream
with cinnamon

And because sometimes even we need a guilt-free morning:


Spiced Banana-Bran Bread
with toasted walnuts and raisins
(and yes, it's 100% vegan)

8.20.2009

In Case You Need a Reason to Smile:

just take one look at our god-niece Swift. Whenever I'm feeling gloomy, all I have to do is look at this picture and I can feel her delight. Glad you're feeling better Baby Swift, we missed seeing you spread your joy. XO

8.18.2009

What's Better Than Pie?


No, seriously. I'm asking: What's better than pie?

I learned from an early age that pie can cure almost any ailment, particularly a shitty day. I can recall fond memories as a little girl spending nights with my mom at Banning's Restaurant and Pie House in Tigard, peering into the lit case of rotating pies wondering which delight might soon be presented on our table, accompanied by a generous scoop of ice cream. While we both agreed Grandma's was "the best," we often found ourselves short of driving the extra 20 miles to get to her house in Dayton, and opting instead to stop in at Banning's to get our sugar fix. I can't recall anything in particular in terms of favorite pies, but I will never shake the grand experience of sitting in an overstuffed booth and sharing a slice of pie with my mom.


How serendipitous it was this past Sunday when I had an opportunity to be a judge at this year's Portland Pie Off, especially given that my mom was able to tag along with me. While she was unable to partake in all of the festivities (doctor's orders), she graciously accompanied me from table to table, the two of us often in heated discussion regarding all of the various entries.

So how does one get to become a judge at the prestigious (we like to think-psst...pass it on) Portland Pie Off? That is, how does one earn enough clout to sport a kick-ass judge's badge while going around and sampling upwards of thirty delicious homemade pies on an incredibly perfect August afternoon in the park? Well, it's hard to say how I in particular managed to nail this gig, but I will say that it sure doesn't hurt to have solidly good neighbors doing solidly interesting, interactive, and inspiring things on a daily basis. Evan and I were fortunate to meet LeAnn on the blogosphere over two years ago. Even better was when we discovered we're practically neighbors. Within a day (if even) of "meeting" on the web, Evan and I arrived on her doorstep with a freshly churned batch of what would be Little Red Bike Cafe's first public sampling of our ice cream. We made her a spicy chocolate ice cream if I remember correctly, using chocolate and chilies brought back from Mexico. You can read all about this silly encounter here.

Flash forward two years to the present and we're still making ice cream (albeit less frequently), and LeAnn is still a treasured supporter and neighbor of our little cafe. Not to mention the fact that she makes up 1/4 of The Portland Pie Commission. Therefore, when I received an email from her asking if we'd not only act as judges of this year's competition, but also be willing to serve the winning pie at our cafe, I could hardly say no. Okay, come on-let's be real, I nearly jumped out of my seat at the computer and then shamelessly (or shamefully, depends on how you see it) flaunted the news to my husband who would unfortunately be too tied up with other things (like running a cafe) to attend.

Needless to say I was delighted when my mom was able to stand in Evan's place. Another sign that this event was simply "meant to be" was that this past Sunday was also my mom's triumphant return to the LRBC kitchen, something we *all* had been eagerly anticipating (doggies outside waiting for treats included). But after just a few hours of flipping French toast and smothering biscuits with gravy, Mom and I were excused from Sunday's Brunch Service so that we could attend the pie off.

An hour into the competition I became convinced that I was an official expert of pie in the stone fruit and nut variety (my two categories). After sampling approximately nine from each category (read: 18 pies), our team collectively picked the winners. Curious to know which pies grabbed the gold, or in this case, the blue ribbon? After the battle of the peach pies, Jenny Cook's delightful Brown Butter Bourbon Peach Pie deservedly took the stone fruit category. What can I say? The judges all had a thing for bourbon (guilty as charged. Amen!), and Miranda Layton's simple but classic pecan pie edged out all the others in the nut category, nailing the perfect balance between toasted nutty goodness and sticky corn-syrupy sweetness. Once the best from each category was determined, the judges reconvened and sampled the winners from the other categories in a fierce and grueling attempt to determine Best in Show. Yes, that's right. After sampling eighteen pies I proceeded to diligently fulfill the rest of my duty and went on to devour uh, I mean "taste" the winning pies from the remaining seven categories: berry, c.p.r., savory, custard, mash-up, fruit, and cream. After all, this was a job, people.

After an afternoon of 72 pies, 300 people, and several outposts of local news, we found our winner. The competition was stiff but there was one pie that was able to distinguish itself from all of the rest:

Friends, please meet Alison Greco, grand prize winner of the Portland Pie Off.


So what in the hell did Ms. Greco (who happens to also have an adorably supportive husband and family) do to impress this esteemed group so much? What pie has a future in the Little Red Bike Cafe repertoire? Try this on for size, folks:


Cucumber Honeydew White Chocolate Icebox Pie.

All I can say is that it's like summer and indulgence in your mouth all at once, and it's unlike anything I've ever tried. It's sort of like sorbet with a creamy custard put in a crust. Yeah, that's right, just try to wrap your head around it. But you can't. And you won't. Until you're able to taste it in the flesh. At this point it's necessary to add that Ms. Greco has completely transformed the way I think about pie by taking the most classic of combinations (ice cream and pie) and making it one. So thanks Ali, for not only sharing a terrific name (sorry-couldn't resist) but also for sharing your terrific recipe with me. We cannot wait to introduce your goods to our friends at the cafe.

So I guess the answer to the question is this: if there is anything better than pie, it might just be ice cream (or sorbet) and pie.

Please stay tuned for more details on when you can get your hands on Ali Greco's award winning pie. In the meantime, much thanks to The Portland Pie Off, specifically LeAnn and all of the lovely people who make up the Portland Pie Commission, all of the wonderful volunteers, enthusiastic contestants, generous sponsors, hungry "pietrons", and compatriot judges for making this year's event such a success. We were beyond flattered to be a part of this fun event and we're already rifling through the recipes in our brains for possible contenders for next year's event!!!

Feeling left out of the festivities? Haven't yet had your fill of pie? Not to fret. Summer is NOT over and your opportunity to enjoy pie is just around the corner. All ye need do is head on over to the Eastbank Farmer's Market at SE 20th and Salmon this Thursday from 3:30-6:30 for your chance to immerse yourself in true Pietopia. Need more info? Go here.

8.16.2009

If You Find Yourself Lost This Morning...

You know where to find us:


Honey Yogurt Bowl
Nancy’s Honey Yogurt with house granola, fresh fruit, cinnamon, & honey drizzle

Broiled Grapefruit with Spiced Sugar
half a grapefruit dusted in spiced sugar and put under the broiler until glazed

Bacon Corn Chowder
with Carlton bacon, summer corn, and red potatoes, served with a chive buttermilk biscuit

Lox Scramble with Fresh Ricotta and Chives
made with wild Alaskan lox, served with tomato-basil salad, multi-grain toast and house jam

“Raspberry Cheesecake” Stuffed French Toas
t
with fresh raspberries, vanilla poppy seed butter, and real maple syrup

Buttermilk Biscuits and Rosemary Mushroom Gravy

Half portion…5.00 Sonny’s Special: full order, side of bacon, and large Orange Juice…13.00

Summer [Fried] Egg Sandwich
two eggs, Carlton bacon, feta cheese, strawberry-balsamic black pepper jam, and greens on ciabatta

Curried Tempeh & Arugula Salad
house [vegan] curried tempeh salad with green onions, golden raisins, toasted almonds, roasted peppers, and green apple on top of a bed of greens

Oregon Tuna Melt
wild Oregon albacore tuna, lemon-herb mayo, cheddar, green onions, and farmhouse relish on Italian como bread, served with arugula salad
surf ‘n turf’ (add bacon)

VLT
smoked tempeh strips, arugula, tomato, vegan dill aioli, and avocado on toasted ciabatta, served with arugula salad

8.15.2009

Ode to My Pants

After one too many 14+ hour work days, my favorite work pants irreparably tore at the crotch this evening when I reached high towards the ceiling in effort to hang the cafe's new Courier Coffee Roasters sign (which was crafted by our good friend Keegan, over at Keegan Meegan Press & Bindery). The split is pretty massive, extending all the way to the knee on one leg, and halfway down my thigh on the other. Thank god for my apron or it would have been one breezy (not to mention potentially criminal) walk home. Can you say indecent exposure?

So I say thank you, pants. I always admired how breathable you were, as well as your willingness to stay rolled up on my calf when we went for a bike ride. Most of all, I cherished that fact that your brown/gray seersucker pattern resembled silly baker's pants, or even chef's pants. Know that I always felt like a chef when I wore you at work.

You will be missed.

XO,
E

8.14.2009

Thinking About My Morning

wingin' it: bing cherry scone with coconut-almond glaze

Even when I am dead tired, I often lay awake in bed at night when I know I should be sleeping. As I stare at the ceiling, my mind is consumed with the impending a.m. baking session, because this is one of my most treasured times spent at work.

I arrive at the cafe before the sun is up. The world feels tranquil, as though I can sense the calm of our collective consciousness, as it slumbers deeply during those last few hours prior to waking. After turning off the cafe alarm, my first three movements are always the same no matter what I have to do: first I turn on the oven and hood. Next, I go to open the window, the kitchen's sole connection to the outside world (thank god our kitchen has a window!). Last, I turn on the power strip to which our Internet and stereo connect. My musical selections vary depending on what I am baking. Bluegrass if I have a lot to do in a short amount of time, reggae if I have all the time in the world, jazz if I am in a creative mood, and some heavy Grateful Dead if it happens to be Sunday, my favorite day to bake because I get to produce four to five dozen buttermilk biscuits in addition to scones, French puffs, and savory muffins.

My calm is usually shattered when our first delivery arrives sometime between 7:00am and 7:15am. The energy of the entire cafe feels like it shifts as soon as someone else, with their own frantic morning agenda enters my space. "Until tomorrow," I whisper in my head as a bid goodbye to my cool, relaxed self. There is truly nothing like getting lost in all that dough. The feeling of cold, soft flour against my rough hands is enough to make me forget even my biggest concerns, if only for a short while.

Enough words. Time for bed. At least, time to surrender to gravity...as I'm sure your quite aware my mind has already begun to drift into scone-land.

Goodnight.

Our Brunch with Maximon, Part I


On Tuesday, August 4th Ali threw a brunch in honor of my birthday. The cafe's patron saint was our guest of honor. Here's a sneak peak at the spread...


...much more to follow.

8.09.2009

Sunday Brunch

James Beard's country pâté plate

House Fruit “Cocktail”
cup of sliced fresh fruit in sauvignon blanc syrup, topped with whipped mascarpone cream and candied hazelnuts

Honey Yogurt Bowl
Nancy’s Honey Yogurt with house granola, fresh fruit, cinnamon, & honey drizzle

Blueberry-Lemon French Toast
with fresh blueberries, house lemon-curd butter and real blueberry-maple syrup

Summer [Fried] Egg Sandwich
two eggs, Carlton bacon, feta, strawberry-balsamic black pepper jam, and arugula on ciabatta

Smoked Salmon Cheesecake
made with wild Alaskan lox, ricotta and cream cheese, served chilled with arugula, local tomatoes, and basil oil

James Beard’s Pâté Platter
with James Beard’s liver pâté, toasted rye, caper butter, dijon, shaved red onion, sliced brie, red grapes, cornichons and a hard-boiled egg

Buttermilk Biscuits and Rosemary Mushroom Gravy
Half portion…5.00 Sonny’s Special: full order, side of bacon, and large Orange Juice

Curried Tempeh Sandwich
curried tempeh salad with toasted almonds, golden raisins and coconut, with mango chutney and leaf lettuce on como bread

VLT
smoked tempeh strips, arugula, tomato, vegan dill aioli, and avocado on toasted ciabatta, served with arugula salad

Oregon Tuna Melt
wild Oregon albacore tuna, lemon-herb mayo, cheddar, green onions, and farmhouse relish
on Italian como bread, served with arugula salad
surf ‘n turf’ (add bacon)

8.07.2009

HELP WANTED: Can you do this?


If frying eggs and making people smile are things that you enjoy, then you might just be a perfect fit to join our team. We're looking for an EXPERIENCED individual to help us dish out egg sandwiches and more to the hungry weekend warriors who help keep our tiny cafe buzzing each week. If this seems like the ideal job for you or someone you know, please contact Evan, at:

littleredbikecafe@gmail.com

We keep hearing that the job market is full of overqualified individuals who are desperately in need of good working opportunities...now we're eager to put that notion to the test. The aforementioned position is 22-30 hours per week. Wages include hourly pay plus tips. Applicants MUST be available to work mornings, and weekends.

We're not kidding around here people...we are very serious about finding an experienced cook who lives to work in the kitchen (like us). We're happy with how far we've come over the past two years. Now we're eager to find someone who can help us take our food to a whole new level.

Thank you. We look forward to hearing from you.

8.04.2009

Happy Birthday, Evan!

Twenty-eight years ago, the world became a better place when this man was born.

Happy Birthday, my darling. Thanks for setting the bar so high; we are all better people for knowing you. XO (to infinity/old age and beyond)

8.02.2009

A Smashing Success

After weeks of trial and error for a complimentary vegan item for the brunch menu, I think we might have just nailed it. Today's introduction of the Lentil Pate Sandwich proved a worthy addition to an already solid cast (if I do say so myself). We sold out of all but one serving, which was gladly passed off to me. We proudly present:


Lentil-Pate Sandwich

Vegan pate made from green lentils, toasted pecans and quinoa,
with roasted red peppers, caramelized onions, herbed vegan cream cheese, and mixed baby greens on a toasted everything bagel

Be on the lookout for a second run of this special later this week.*



* Though the caramelized onions will be replaced by shaved red onions as it was later determined that the sandwich could use slightly more bite and slightly less mush.

Sunday Brunch


Honey Yogurt Bowl—7.00
Nancy’s Honey Yogurt with house granola, fresh fruit, cinnamon, & honey drizzle

Chilled Blueberry Soup—6.00
swirled with yogurt and served with a buttermilk biscuit

Wild Lox Plate—12.00
with boiled bagel, cream cheese, avocado, red onion,
tomato, cucumber, capers, dill and balsamic
add two eggs…2.50

Cardamom Peach French Toast—9.50
with vanilla-bean whipped cream, butter, and real maple syrup

Buttermilk Biscuits and Rosemary Mushroom Gravy—8.00
Half portion…5.00
Sonny’s Special: full order, side of bacon, and large Orange Juice…13.00

Lentil-Pate Sandwich—8.00
Vegan pate made from green lentils, toasted pecans and quinoa,
with roasted red peppers, caramelized onions, herbed vegan cream cheese,
and mixed baby greens on a toasted everything bagel

Oregon Tuna Melt—9.00
wild Oregon albacore tuna, lemon-herb mayo, cheddar, green onions, and farmhouse relish on Italian
como bread, served with arugula salad
surf ‘n turf’ (add bacon)…1.50

Summer [Fried] Egg Sandwich—8.50
one egg, Carlton bacon, feta cheese, strawberry-balsamic black pepper jam, and arugula on ciabatta

Grilled Havarti Cheese and Bacon on Rye—8.50
with Carlton bacon, apples, basil, and truffle oil, served with potato chips and dill pickle
sub veggie bacon…no charge

VLT—8.00
smoked tempeh strips, arugula, tomato, vegan dill aioli, and avocado
on toasted ciabatta, served with arugula salad

8.01.2009

Coming Out of the Fog

When I wrote that "nothing will ever be the same again" I don't think I fully grasped the idea. In fact, I know I didn't. Because I still don't. It's an infinite concept. It's like trying to hug the sky.

Surely, life is different.

But the greatest lesson I've learned from this incident, that is, my mom suffering cardiac arrest, is that life goes on, with or without you.

Time marches on. Customers keep coming in. Deliveries are made. Bills keep arriving. My mom's heart keeps beating.

Yes, life goes on. However, I now know it's up to me to learn how I want to live it.

While I've been quiet on the blog up until now, I've really been thinking about you all, thinking about all the wonderful things I want to share with you. Thinking about how much I miss my writing, and putting life on the page. So much has happened since June, that fateful gloomy month. So many good things. As Evan so gracefully put it, we've been doing are darnedest to "enjoy every sandwich." Forget about the flood, the crashed hard drive, my mom's cardiac arrest, and the lost job opportunity. All in the past. Good riddance, I say.

Since we last spoke, I turned 27. I used to always dread this year. I happen to be part of a generation that idolized Kurt Cobain, Janis Joplin, Jimi Hendrix, and Jim Morrison, all of whom died at the age of 27. Not to mention the fact that it felt like an odd time to celebrate, particularly because we had to leave my mom at home. But like I said, life goes on with or without you and I'll be damned if I spend another moment dreading the opportunity to turn another year older. Ever since my mom's recovery I've been dedicated to squeezing the juice from every moment; to getting the pulpy pieces stuck beneath the nails of my fingertips and letting the juice run down my hands and dry in sticky sweetness, too good not to lick away.

birthday photo credit: Tim Roth

In essence, I'm learning how to live again. Or to put it more frankly, I'm learning how to live well again. Something I had given up on some time ago, and had not even missed enough to realize. Something that couldn't be reignited inside until the core of my being was rocked, bent, and eventually replaced. Yes, suffice to say that I've never really put enough thought into how much the cafe has changed me, my life, and my life with Evan. I've heard some compare it to having a baby. I can't officially comment since our children are those of the four-legged and furry variety, but I can see some similarities between the two. You know, having a baby and a restaurant.

Like loving something so much you get lost in the process. Like being willing to throw your entire self into something without pause or hesitation. Yes, you love it. Yes, you can't imagine your life without it. And yes, it is literally a part of you. You couldn't imagine investing in something more valuable or worthwhile.

Regardless, for the past two years our toddler of a restaurant has all but consumed me, in some good ways and in some bad. In the end, I barely felt myself and the things I used to hold dear disappearing. Sure, life wasn't ideal but how else could it be? I got used to the empty fridge, and only eating once a day, the overwhelming pile of laundry, the lack of sleep, exercise, and social gatherings. I got used to just making it through to the next day, the next weekend, the next day off. This was my existence, and I hardly questioned its validity or value, oftentimes assuming that this was not only the way owning a restaurant was supposed to be, but that this was the way our life had to be.

However, things are different now. My attention has been demanded elsewhere, to the health and well-being of myself and of my family. As I said, life will never be the same again and I'm just now beginning to realize how grateful I am for that. It's not that my interest in the cafe has dwindled, it's more like I got lost in the process, in the overwhelming sea of it all, and as a result of this incident, and my family and friends coming together so seamlessly in a time of dire need, I am now able to anchor my ship and come out of the fog...if that makes any sense at all.

But enough of that. Like I said, I have so much to share with you, things that are much more intriguing than my momentary identity crisis turned Oprah moment. First and foremost being that my sly husband purchased a new camera for me for my birthday. I couldn't think of a more thoughtful or relevant gift to give to someone who is suddenly chomping at the bit to reclaim her life while documenting everything in the process. So cheers to Evan who does exactly the right thing 99% of the time, which is precisely why I married him.

Speaking of which, that also happened. That whole one year of marriage thing. We celebrated with dinner at my mom's house, made complete by a dense, chocolaty cake lovingly crafted by my mom. It was perfect. But that's not all that's gone on. I've done much more these past few weeks than just sitting around eating chocolate cake.

I've gone on to find my soul whilst dancing amongst peacocks to traditional bluegrass:

That's the Del McCoury Band FYI

I've said to hell with my allergies and hiked through fields, clutching fistfuls of grass (and even gnawing on some) along the way:

and I was even offered an opportunity to taste Summer:

summer fideos at Toro Bravo

I've had my heart broken, mended, repaired, and melted:

Ms. LaLa Simone

and I've cooked, plated, served, and eaten with the best of them:

The Jepson Dinner Table

But do you want to know what's even better than that? Better than new puppies and watermelon, water fights and kegs in the park, sister induced shopping sprees and farmers market splurges, blueberry-peach pie and locating my green thumb, and eating my first-ever-Stromboli and rocking out during star lit dance parties?

Well, that would have to be our super stellar employees who just plain got sh*t done this past week so that we could take her,

our mom,

here,
Arch Cape, OR

to the beach. Her home, where she thrives. No, my mom is not from Arch Cape, or anywhere near the Oregon Coastline. I think I've mentioned before that my mom is Hawaiian. That's in actual native blood. In other words, her feet feel most at ease squished in sand. If there's a beach, she'll be walking it. She likes to collect rocks. She's been doing it for years. Rocks from beaches across the globe. Striped ones, heart shaped, and "butterscotch stones," as she likes to call them. She takes them to remember moments in time, to bring them home with her. I promised my mom during her very first night in the hospital that I was going to take her here. As she lay there unconscious I kept stroking her hair away from her face, whispering to her about all the rocks were going to collect along the beach once we got there.

Exit this way

Needless to say I have been waiting for this moment, for the opportunity to fulfill my promise. This past Sunday we were fortunate enough to make it happen. The five of us (and three pups!) piled into the car and headed to the beach for a few nights. Coincidentally we also happened to miss a giant heat wave that shocked the valley and instead, experienced blissfully (though unusual) warm sunny days on the Oregon coast. We spent our days cruising the farmers' market, eating clam chowder and cheddar biscuits, shelling crab, seeking sand dollars, hiking mountains, lounging in slumber, salivating over pages of books, listening to the Karen Dalton hour on the ipod, brewing CCR Guatemalan coffee, and savouring
every

single

last

drop.

We were in heaven. All of us. And how sweet it was to experience it here on Earth. Amongst family. Amongst my own rocks.