10 Things That Made Maui Memorable*

*this is just according to us, a family trio of (semi) seasoned travelers, (amateur) food critics, and (comical) adventure enthusiasts

In no (rational or) particular order:

1. Sunrise From Haleakala Volcano (@ 9000 ft.)

2. Camping around the island in a '86 VW Westy

Maui Upcountry off the Kula Highway

3. The Road to Hana (in said VW Westy)

While it is long and winding, we've seen worse
(see Highway 1 S. of Carmel and/or along the Coramandel Peninsula in New Zealand)

4. Seven Sacred Pools

that's Evan climbing his way up to the top, prior to torrential downpour

5. Chef's Tasting Menu at Lahaina Grill

The Cake Walk
petite servings of Kona lobster crab cake, sweet Louisiana rock shrimp cake and seared ahi cake

6. Real Hawaiian Shave Ice

pineapple, guava, & coconut w/ sweetened condensed milk

7. The Epic Battle of Kalua Pork vs. Ahi: raw, blackened, seared
kiwae smoked free-range pork shoulder, red onion, organic mango bbq sauce, Surfing Goat chevre, maui grown pineapple, whole-milk mozz, and herb mix at Flatbread Pizza Company in Paia, Maui

Sashimi Pizza at Bev Gannon's Hali'imaile General Store
A thin flour crust spread with edamame hummus, topped with sashimi Ahi
and toasted sesame seeds drizzled with soy sesame aioli

8. Private Waterslides (enough said)

I take that back, I suppose it should be mentioned that a couple of iced coffees, rum & cokes and fancy chex mix was eaten prior to launch-off

9. Rainbows Everywhere

10. The B&B That Knocked it Out of the Park

Balinese architecture, removed location, antique beds, hammered copper tubs and sink, outdoor showers, bamboo floors, homemade breads, paradise.

The End.

Can't Get Enough N.S.M.

Here's a shout out to our faithful neighborhood bakers at New Seasons Market at Arbor Lodge. We became addicted to the bakery's (company's) new launch of seasonal flatbread and wolfed down the roasted tomato variety with reckless abandon throughout the summer. Yesterday Evan was a little bemused (euphemism for downright sickened, shocked, horrified) when we discovered an absence of his beloved flatbread in its usual place in the bakery. That's when it finally hit us (like a crashing wave): Summer was officially over. No more roasted tomato flatbread. That ship had sailed.

I returned to the market today not only to discover the return of the flatbread but a new fall seasonal flavor: Pear Hazelnut. Needless to say I picked up two bags and proceeded to eat one while finishing the rest of my shopping. The flatbread is slightly deceptive, one might think to overlook this rustic treat. But it's the coyingly sweet pears, perfectly set up against the nutty earthiness of the hazelnuts that balances this savory tart, topping it off with being dotted and baked with fresh thyme sprigs. Dare we say it sings the song of Fall in perfect pitch?

So thank you New Seasons. We're quite smitten (/ashamed we ever doubted you), indeed.

New Seasons Market Arbor Lodge
(Bakery department)
6400 N Interstate Ave.
Portland, OR 97217

What's For Breakfast:

toasted multi-grain english muffin, farm fresh egg, provolone, cheddar, blender ketchup, salt & pepper

We're in the process of trying to make this a special at the cafe. Right now we're testing gluten-free english muffin recipes so that we can "all just get along." In the meantime, I'm using Food For Life's sprouted grain muffins at home slathered in homemade (and canned!!) ketchup. Enjoy.

Blender Ketchup
We snagged this recipe from our beauteous friends Casey and Catherine (they adapted it from "The Complete Book of Small-Batch Preserving") and couldn't get enough of it. It's so simple and makes the prospect of canning oh-so-doable.

7 cups chopped, peeled, plum tomatoes (about 4 pounds)
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2/3 cup cider vinegar
1/4 cup granulated sugar (it's very likely Casey subbed agave)
2 tsp pickling salt
1 cinnamon stick
1/2 tsp whole allspice
1/2 tsp whole clove
1/2 tsp peppercorns
1 bay leaf

1) Combine tomatoes, onion and red pepper in a blender or food processor
and process until smooth. Remove to a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered for 30 minutes.

2) Add vinegar, sugar and salt. Tie cinnamon, allspice, cloves, peppercorns and bay leaf in cheesecloth and add to saucepan. Return to a boil and boil gently, uncovered, stirring frequently, until volume is reduced by half or until mixture rounds up on a spoon without separation,
about 1 1/2 hours. Remove cheesecloth bag.

3) Remove hot jars from canner and ladle ketchup into jars to within 1/2 inch of rim. Process 15 minutes.

Makes about 3 cups.


What (was) For Dinner...

Our first couple of nights in Maui we stayed in a lovely little condo across from the beach. We were delighted when we happened upon a wonderful natural food store in Kihei called Hawaiian Moons, specializing in local and organic produce. We were happy to take advantage of the store's friendly service and awesome selection in order to use the condo's kitchen for a memorable first Hawaiian meal.

Salad Course:
kula spinach and Eskimo Candy's shoyu & wasbi ahi poke

risotto w/ Maui onion, shitake mushroom, broccoli, and parmesan
Kapalua Farms green beans, gorgonzola, olive oil, sea salt and toasted walnuts
fresh Maui Gold pineapple


evan's pina coladas with coconut nectar,
Braddah Kimo's Da'Bomb Extreme Rum, and fresh pineapple on the rocks

Hawaiian Moons Natural Foods
2411 S. Kihei Road
(across from Kama'ole Beach Park I
Kihei, HI


Mahalo Hawaii, Aloha Portland

real Hawaiian shave ice

Our time in Maui is nearing its end, and what a trip it has been. Pretty amazing what one can accomplish here in a single day. On a given morning we stood above the clouds and watched the sun rise from atop a 9,000ft+ dormant volcano, only to find ourselves swimming in warm Pacific waters that very same afternoon. Mind bending to say the least.

coconut breakfast muffin

"Research" has been a pleasant, and at times overly indulgent experience...

pineapple-macadamia nut coffee cake

banana, coconut, macadamia nut pancakes, with coconut syrup

...all the while we have remained focused, and fixated on our mission to sample the best of what the islands have to offer, largely in effort to bring a little taste of Hawaii back home to share with you. Suddenly our impending 'Fall Brunch Menu' looks as though its creators have enjoyed a few Mai Tai too many. Nothing like October to bring our tropic lusting taste buds back to reality, and based on my glance at this week's weather forecast, it looks as though we are in for some changes upon our return home. While today's forecast high temperature is 80F, fall is scheduled to arrive tomorrow, and throughout the remainder of the week Portland is in for cooler temperatures and periods of rain. Ah to have seasons in the Pacific Northwest.

Huge thanks to our dutiful employees for making this trip possible. After working nonstop these past few months, I feel as though we were able to pack a summer's worth of sunshine into one week, and for that we are ever grateful.



Mother & Daughter having a sunset chat at Kamaole Beach II, Maui


Feliz CumpleaƱos

Happy 29 years to Courier Coffee Roasters himself, Mr. Joel Domreis. Have a great party, wish we were there.


P.S. Nice breakfast beer!


A First

This weekend's brunch menu was the s*it! It was the last summer brunch service for '09. As Ali mentioned in a previous post, there will not be a brunch service this coming Sunday, September 26th. We are taking a week off, planning the fall brunch menu, and at the same time conducting research on some of our favorite foods (the cafe is still open, thanks to our lovely, talented, and gorgeous employees). Mark your calendars for October 4th, which will mark the debut of the forthcoming fall Sunday brunch at the LRBC.

While this past Sunday's brunch is deserving of its own blog post, I want to interrupt your regularly scheduled program to announce a momentous occasion in the history of my life: less than one hour ago I enjoyed my first ever "plate lunch:"

This meal came courtesy of Da Kitchen Express in Kihei, HI. The above plate featured tempura battered Mahi Mahi, mac salad (with potatoes), rice, shredded cabbage, and house tartar. It was definitely everything a hungry guy could ask for; the tempura batter was thin, but flaky and flavorful, with just the right amount of fresh parsley peppered throughout. Though it was a lot of food, my mouth begins to salivate just thinking about it. The fish tasted fresh and delectable. The mac salad was very interesting as well, with the addition of potatoes an unexpected but welcome bonus. As if our first few hours on this island couldn't get any better, the time zone differential brought us the beginning "Monday Night Football" as we enjoyed our meal. Go Colts!

*A strange coincidence explained: If one were to look at past blog posts that document food we eat while we are traveling, one might think that all we eat is battered and fried fish. This is only partly true, and has more to do with the fact that we relish in the opportunity to eat fish in places where it is a large part of the local cuisine, i.e. close to the ocean.

Da Kitchen Express

2439 S Kihei Rd # 107A
Kihei, HI 96753-8688
(808) 875-7782


Happy Birthday, Salad Queen

Happy Birthday to the Virgo that changed everything. Thank you for you, Delane. Period. We love you. XO

P.S. Breakfast was delicious.


Flexing Our [Brunch] Muscles

Mr. Logan Accardo, getting sh*t done

As some of your may or may have not noticed, Sunday Brunch at LRBC has been going on full swing for a few months now. We (hesitantly) created this menu as a way for us to continue to exercise our creative side, despite worrying about whether or not our neighborhood and loyal patrons would tolerate a change in the weekly menu.

We take the title of "Coffee and Egg Sandwich House" very seriously but after a year and a half of running (practically) the same menu, we couldn't help but feel like we weren't completely recognizing our Cafe's potential or meeting our neighborhood's needs. Despite finding comforts in a "standardized menu," Evan and I quickly became aware of some complacency in the kitchen. In other words, we got bored. The possibility of a Sunday Brunch meant the opportunity to test some of our cherished family recipes ( i.e. biscuits & gravy, challah french toast) on the public while simultaneously diversifying our neighborhood's dining options. To us it seemed like a win-win.

The most noted change from our weekly menu to our brunch menu is an absence of our plethora of beloved fried egg sandwiches. Without a doubt this was the change most noticed.

"What do you mean I can't get a Messenger?!?!?"

Well, we hope over time we've been able to ease your pain with the creation of our Sunday Brunch seasonal fried egg sandwiches. In the Spring we served up:

two fried eggs, Carlton bacon, roasted asparagus and leeks, and lemon herb aioli

Summer brought:

two fried eggs, Carlton bacon, feta cheese, strawberry-balsamic black pepper jam, and greens

And now Fall dutifully encroaches.

As such, we are in the working stages of designing and laying out the parameters of our Fall Sunday Brunch menu. New additions include (but are not limited to) Huevos Rancheros, Chai Challah French Toast, Hazelnut Chocolate Pudding, and Mini Buttermilk Biscuits with House Pear Butter.

And as for the Fall Fried Egg Sandwich... well, let's just say the addition of pumpkin didn't make the cut. But maple-glazed ham did as well as a spiced pear chutney. The rest I'll leave up to your imagination.

All that said, as the Fall equinox approaches, this Sunday will be our last Summer Brunch Menu. After that we will be taking a week off (not to worry, the Cafe will remain open) before debuting the new Fall Sunday Brunch menu on October 4th.

Oh. Wait. What's that?

Did you say you are going on vacation?

Why yes, yes I did.

That's right. We are dumping our dogs off with a trusted family member (thanks, Dad) and whisking my Mom away to Maui for an entire week for much deserved vacation. I am really looking forward to this vacation for three reasons:
1. As a native Hawaiian, this will actually be my first time stepping foot on a Hawaiian island.
2. My mom is headed back to work next month so we're looking forward to giving her some peace and quiet before she takes the plunge.
3. We're expecting to eat our way through the island, seeking inspiration everywhere. Who knows, perhaps "The Little Red Surfboard" exists. Or we just might have to make it so.

We feel inclined to mention that this trip would not be possible without our awesome crew who will remain on the Mainland in order to serve you lovely people. The very fact that we can leave our place in the hands of our devoted staff and trust that they will care for it and you, as if it were their own, is the greatest gift of all.




Delicious breakfast courtesy of Backporch Coffee Roasters and Sparrow Bakery in Bend.


For Lyndie (and Lyndie's Mum-in-law), with Love

Awhile back we received a comment from Lyndie asking us about a recipe for our Vegetable and Egg Enchiladas. This particular dish is actually in the final working stages of being added to our [impending, fretfully long awaited] dinner menu and thus, is going under thorough investigation and trial. As such, we hardly feel that we can "publish" such recipe, given that we're changing and adapting it as we speak.

That said, we hate to leave Lyndie, and more importantly, Lyndie's mother-in-law hanging, so we wanted to share a different recipe, one that's been tried and tested in our kitchen several times and has pleased crowds without fail.

We've served this "meatloaf" to my (semi-carnivorous) father, my (ultra) picky mother, and several (trust-worthy) foodie friends. All have walked away with smiles, and without missing the meat. We like this dish because it speaks to the comforts of home, and fireside chats during long-awaited nesting periods. That and the fact that it meets the challenge of feeding a (super-diverse) group head on.

Please enjoy. And that goes for all of you, not just Lyndie.

Roasted Vegetable Vegetarian/Vegan Meatloaf
Recipe adapted from Mr. Bobby Flay as well as from my Mama's recipe

3 tablespoons olive oil
1/2 green zucchini squash, finely diced
1/2 yellow squash, finely diced
1/2 red bell pepper, finely diced
1/2 green pepper, finely diced
1/2 large yellow onion, finely diced
1 cup assorted mushrooms, chopped (we like shitake and crimini)
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes, divided
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper

1 tube or 14oz. LightLife* "Gimme Lean" ground beef protein (vegan)
1 cup fresh bread crumbs
3/4 cup toasted walnuts, crushed
3 Tbs. ketchup
1/4 cup freshly grated Parmesan (omit if vegan)

Balsamic Wine Glaze
1 cup ketchup, divided
1/8 cup balsamic vinegar
1/8 cup red wine

Preheat oven to 375 degrees F. Heat the oil in a large saute pan over high heat. Add the onions, squash, peppers, garlic paste and cook until almost soft, 4 minutes. Add mushrooms, 1/4 teaspoon red pepper flakes, 2 tablespoons of the balsamic vinegar, and salt and pepper to taste. Set aside to cool.

In a large bowl, add veggie mix to the "meat", bread crumbs, cheese (if using), toasted walnuts, 3 Tbs. of ketchup, and mix until combined.

Mold the meatloaf on an oiled baking sheet. Whisk together the remaining ketchup, balsamic vinegar, wine, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1.25 hours. Continue you baste as necessary. Remove from the oven and let rest for 10 minutes before slicing.

Serve with garlic-sweet potato & yam mashed potatoes, and fruit salad.

*Disclaimer: Despite some controversial political ties, we think this product does work best for this recipe. If you have a better alternative, PLEASE, by all means, send it/recipe our way.

8 Questions with... Malori

Name: Malori
Position at the Cafe:
Cashier, receptionist, hostess, octo-armed multi-tasker, ever-hip elevator of the LRBC dress-code.

Your favorite Michael Jackson song is:

"The Way You Make Me Feel"
In your dream garden we will find the following things growing:
pomegranate and avocado trees, cherry tomatoes and a ginger plant
Famous person I want to dress me is:
Jenny Lewis
Best thing you’ve put in your mouth recently?
Authentic frozen yogurt. You know, the tart kind. With maple pecan granola.
What do you never eat?
mushrooms and meat
(except for the very occasional taste of Carlton bacon at the LRBC...mmm...)
Salt or Pepper?
Last great book you shared with a friend?
I will push The Road by Cormac McCarthy on anyone who will listen.
This fall you’ll find me…
Working at the LRBC and taking my first trip outside the continent(!)


Sunday Brunch

Honey Yogurt Bowl

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

Brie en Croute

wedge of brie baked in puff pastry with apricot conserve and toasted hazelnuts, served with mixed greens, apples, red grapes, and crackers

Lox, Potatoes, and Eggs

wild Alaskan lox on top of potato gratin with two sunny-side eggs, served with toast and jam

Huevos Rancheros

sunny side eggs with black beans, avocado, roasted jalapeno sour cream, house ranchero sauce, and queso fresca on two corn tortillas add housemade chorizo…2.50

Egg White Caprese Omelet

with toasted pine nut pesto, local cherry tomatoes, and shaved parmesan, served on a bed of greens with and a side of broiled grapefruit

Elvis’ French Toast

challah French toast served with caramelized bananas, peanut butter, and real maple syrup, topped with

Carlton bacon

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

BBQ Pulled Pork Salad

with mixed greens, tomatoes, Cajun red bean & rice, shaved red onion, peaches, and spicy ranch dressing


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)…1.50

Also be on the lookout for mini quiches in the pastry case. They're almost too cute to miss.


What's for Dinner?

This meal tasted so good that we dished it up to not only one, but two sets of parents.

Vegetable & Egg Enchiladas
sweet potato, zucchini, onion, corn, cherry tomato, and green bell pepper wrapped in sprouted corn tortillas, topped with fried eggs and goat cheese, served on a bed of baby spinach

And because a dish like this justifies an encore, here's...

What's for Dessert:

Italian Plum Sorbet

organic,"backyard" plums, simple syrup, fresh grapefruit & key lime juice

And because it's not in our nature to leave y'all hanging, here's the recipe for the Italian Plum Sorbet:

Italian Plum Sorbet
Inspired by Chef Brad Farmerie of Public – New York, NY

Sorbet syrup:

1¼ cups sugar
1½ cups water
½ cup light corn syrup


1½ pound Italian plums, pitted, cut in half
1¼ cups sorbet syrup
½ cup fresh pink grapefruit juice
juice of four key limes

Puree plums with the skin on in a food processor. Strain through a fine sieve. Combine with simple syrup and fruit juices. Place ice cream maker and freeze according to manufacturer's instructions.


On the Horizon:

"There were other reasons for me wanting to hang up my apron. The nonstop process of refining dishes and striving for perfection was exhausting. I didn't want to push myself anymore...It's all about taking yourself as far as you can. It can seem never-ending."
- Chef Marco Pierre White on his retirement

It may sound silly, but when I first read those words in White's autobiography The Devil in the Kitchen, I found myself nodding in agreement. Granted, we are not 3 star Michelin chefs competing in a world class fine-dining market, but I think for anyone who takes their role in the kitchen seriously (professionally or otherwise), these words ring true at some point or another. The attempt to constantly outdo yourself can be as overwhelming as it is masochistic.

We've spent the past two years constantly refining not only our menu but everything that goes along with it. It appears that when it comes to our "baby" there is always room for adjustments and critiques, otherwise we might just lose our minds to boredom. Suffice to say once we opened a restaurant nothing was ever good enough. So we keep trying...

While others may be roasting in this Indian Summer heat we are currently experiencing in the Pacific NW, and while my backside may be stuck permanently to the vinyl on the chair I am currently sitting on, this has done little to prevent us from keeping our eyes on the horizon towards next season's happenings. In other words, we are diligently preparing for Fall at Little Red Bike Cafe.

What does that mean?

It means that a dinner service, despite a few setbacks along the way, is definitely in the works. We're thinking of something very casual, just one night a week, and probably Fridays to start.

It also means that an impending "Ice Cream Sunday" service has also surfaced onto our future calendar. We're picturing lots of friends and families getting together on Sunday evenings for a sampling of those homemade ice cream recipes we've collected throughout the years, as well as a triumphant return of those old fashioned milkshakes you all love and miss so much.

And lastly (and perhaps the most exciting), it means that after two years of hits and misses with the OLCC , we have now finally obtained a license to serve full liquor at our little cafe. We say it's about time to bring out and share those whiskey milkshakes, doctored up espressos, and bubbly thirst quenchers we've been sneaking in the back room (I'm only kidding...sort of).

So go ahead and enjoy these last few drops of summer. In the meantime, trust that I'll be curled up with my supper cookbooks, casserole dishes, and 11-inch cast iron grill pan, dreaming about root vegetable cassoulet and grilled miso tofu, and about how to install that single tap kegerator we've been itching to get.

P.S. Any thoughts about what I have in store for this peach come Sunday's Brunch service and the debut of our liquor license? I'll give you a hint: it may not fully cure your hangover but you're guaranteed to look quite dapper drinking it.


It Ain't Over Yet

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

A few more weeks left before the impending fall season taketh over the menu at the cafe. That means you can still get your Summer Harvest on (pictured above).


Sunday Brunch

According to the baker (my husband), the baked goods are especially good this morning. According to the gravy makers (me & Mom), the gravy is extra good this morning.

Hum...must be the moisture in the air.

Not posting the menu because it's a repeat of last week's. Why? Well, let's face it: it was just that good.