Little Red Bike Cafe

Ketchup

2010-12-20T08:54:00.000-08:00

Since Friday December 10th, I have been cooking up "inside-out" cheeseburgers at the Kruger's Farm produce stand, located at 7316 N Lombard St, 97203. Humongous thanks to all those who have already visited, and to those who had no idea we were out there cooking, my deepest apologies.

You see, the opportunity to open at Kruger's first arose just two days before we actually began cooking, when Dylan from Captured by Porches Brewing Company contacted me to see if I could get the truck ready fast enough to open alongside his mobile ale van (yes, you read that right...mobile ale van!). Eager for the opportunity to cook, I scrambled like a mad man to get my truck ready for service, and with the help of loved ones I was able to get the truck open just as the taps on Dylan's van were being connected. What I had originally thought was going to be a weekend-only engagement turned out to be an everyday gig, and for the last ten days I've happily been flipping cheeseburgers (and vegan cheeseburgers) on the same North Portland street where we closed our cafe almost six months ago. I'm taking the day off today in effort to refuel, prep, and try to keep y'all informed as to just what heck has been going on around here.

What is Lucy's Original?

Lucy's Original is a roving food truck that serves inside-out cheeseburgers.

It's not the LRBC, and I know many of you out there may have been wishing for a food truck based on the dishes you grew to love at our former cafe. Lucy's Original is a food truck that offers yours truly an opportunity to continue doing one of the things I love most, cooking for others, while simultaneously providing a new direction for growth within the local food industry. The birth of Lucy's Original does not signal the ultimate death of the LRBC. In choosing to develop a new food concept we maintain hopeful that somewhere, someday, the LRBC might be reborn. Rest assured that for the time being the LRBC Recipe Bible rests safely on a shelf above the kitchen counter in our home. Perhaps one day it will be taken down and dusted off in preparation for a new restaurant endeavor, but until that day comes, I encourage you to get out there and eat some cheeseburgers.

What is an "inside-out cheeseburger?"

An "inside-out cheeseburger" is a cheeseburger where the meat patty has been stuffed with cheese. The result is that the cheese melts as the patty is cooked, and eventually it is released onto your taste buds like hellfire when you sink your teeth into that first bite. The idea of the inside out cheeseburger comes from the Jucy Lucy (not misspelled), the original inside out cheeseburger which hails from Minneapolis, MN.

Why a truck? Why cheeseburgers?

The journey in which we went from closing our cafe to opening a mobile food truck serving cheeseburgers was a long one. Thankfully requests for information from online magazines such as Thrillist and Willamette Week have forced me to try to recount how all this has materialized. If I hadn't been contacted by these organizations I probably wouldn't be able to make sense of it myself. Our love for truck food can be traced back a long way, and was taken to a whole new level from 2002-2004 when we often dined at a particular taco ruck that operated in Eagle Rock, a small section of Northern Los Angeles located between Glendale and Pasadena. Never in a million years would I have guessed back then, that someday I would be operating my own food truck, but that day has come and here I am.

After closing the cafe in June we eventually took some time off and did some travel. It was during this time that we were able to rekindle our mutual love for wandering, and subsequently we realized that somewhere inside, we both yearned to see more of the world. That said, travel costs money, and in effort to put ourselves in a position where we can comfortably travel for periods of time we knew that we had to get back to work and begin saving. In dreaming up ideas of what kind of work we could enter into, I continuously came back to the realization that nothing makes me happier than cooking for others, and working for myself. In consideration of future plans to travel we began to think more seriously about mobile food trucks as a viable means to re-enter the food business. In addition to the fact that they cost a fraction of the price to open as a small restaurant, should we some day wish to visit Guatemala for example, we could always take our food truck with us. Don't worry, we don't currently have plans to relocate to Guatemala, but the fact that food trucks offer so much possibility in terms of one's ability to relocate was a very appealing aspect of the mobile food business, and one that made it seem as though it might suit us perfectly.

Ultimately we wanted something that was ours. Based on our experience with the LRBC, we badly yearned to create something that we had control over, that couldn't be jeopardized or left behind. For now, the truck offers us that sense of ownership we so badly craved. We own a kitchen on wheels, and the truck's window functions as both a means with which we can connect with the world, as well as offering a window into our souls.

After we purchased our truck we began the process of trying to create a breakfast heavy menu to entice the good people of Portland. As time passed, we felt as though we were simply creating an alternate version of the LRBC, and we began to worry that serving breakfast, but not serving favorite recipes from the cafe, could prove problematic on many levels. Similarly we grew weary of the idea of serving breakfast out of a truck in a city where it rains nine months out of the year. Quickly our focus shifted towards dinner. The idea of serving cheeseburgers, and specifically cheeseburgers inspired by the famous Jucy Lucy, grew from a conversation we had while on a road trip to Central Oregon. The Jucy Lucy entered the debate probably as a result of the fact that we have many friends now living in Portland who moved here from Minneapolis, not to mention the fact that with its bike-loving populace, and penchant for indie-rock, we've always felt that Minneapolis is Portland's separated-at-birth sister city. Our logic was simple: if the Jucy Lucy had become iconic in Minneapolis then Portland should also fall in love with this unique cheeseburger. After doing some research we were surprised to discover that no restaurant in Portland (to our knowledge) serves a Jucy Lucy. We wanted to be the first. The original. The rest, as they say, is history.

How can you find Lucy's Original?

Given that "Lucy" is a roving food truck, the best way to track us down is on Twitter. You can find Lucy's Original on Twitter at twitter.com/LucysOriginal.

Plans for the future are subject to change. I've had a wonderful ten days at Kruger's, and I'd be delighted to be able to operate there in the future. I plan to continue to operate there (7316 N Lombard St, 97203) this Tuesday through Friday (12/21-24) from 12:00pm-8:00pm, closed for Christmas Day, and open again this coming Sunday (12/26).

Next Monday through Friday (12/27-31) the truck will move to a triangular shaped parking lot outside the Leftbank Building, located at 240 N Broadway, 97227 near the Rose Quarter.

Dates and times are subject to change so check us out on Twitter for the latest news and updates.

Coming Soon to a Location Near _________

2010-12-05T18:05:00.000-08:00

I can almost taste it now.

Last Monday we passed our pre-opening inspection from the Multnomah County Department of Environmental Health and have subsequently been deemed "ready to open." The only thing keeping us from cooking is that our good friends, whom we hoped would be able to host us during the launch of the new food truck business, have yet to receive the official go-ahead order from higher up (I'm not talking about the Lord with a capital "L," but the almighty land-lord, whose word is legally mightier than those of God).

When looking at the kitchen above, please note the wheels. There are six of them in total: two wheels up front, and four in the back. If you're lucky (and willing to fork over the appropriate amount of dough), you may be able to have your name engraved into one of the truck's many lug nuts during a forthcoming fundraising campaign.* Currently, we are gearing up towards putting those wheels to use and trying to find a temporary location for the truck to begin operating. When and where that will take place has yet to be decided.

The transition from a brick and mortar cafe into a new food truck business has not been easy. There have been many bumps and taxing experiences shelled out along the way, which is really a euphemism translating to: we've spent a lot more cash than we had originally anticipated would take to get us this far. The other day it dawned on me that our launch will coincide with a time of year when most mobile food units are operating on reduced hours, if they haven't already shuttered for the winter. But as I've stated before, I'm just eager to cook, and getting open remains my only goal.

Much of the work that we have done to the truck has stemmed from my initial desire to make the truck easy to operate in most locations. At the time of purchase the truck was wired to run off a gasoline generator to power its 12V appliances, such as the exhaust fans, overhead lights and water pump. Having never been a big fan of the noise and smell that accompanies most generators, I sought the aid of my father-in-law and his close friend to help me rewire the truck so that it could be plugged in to a standard 110V outlet. Additional (unexpected) work on the truck has included replacing the starter, battery, rewiring the cabin lights and adding extra fixtures, rewiring the battery, installing a battery disconnect or isolator, re-routing the kitchen gas line and replacing a loose fan belt. Keep in mind all this work was completed after the truck received a passing grade from a local mechanic during a pre-purchase inspection. Replacing the alternator is next on the to-do list. This last little tidbit I discovered on my way home one night, when the headlights on the truck went out and I feared the engine would soon follow suit.

Welcome to the world of mobile food unit ownership. I now know that in effort to maintain a truly mobile kitchen, auto maintenance will at times cost the same as a small waitstaff. Though they cost a fraction as much to start as a small restaurant, they aren't by any means easy to get off the ground. Still, we've labored to get to this place, and thanks to the help and support of family and friends, here we are. Ready to open, literally, just as soon as we nail down that oh so important location.

Suffice to say, we'll let you know how it all works out.

* More on the Kickstarter campaign in time. We're teaming up with some talented friends who are committed to seeing this thing through, and whom we are dearly indebted to for their unwavering support.

I Just Want to Cook

2010-11-13T13:25:00.000-08:00

I am sure that by now many of you must be wondering, "what the heck is going on with Ali and Evan? Why such a long hiatus on the LRBC blog?"

I stand before you willing to claim full responsibility for the recent, now more than one month long, lack of disclosure. We're still here, but the task of creating a new mobile food business has kept us both very busy, and resulted in a complete lack of blogging on this site. On a very positive note, I am happy to share with you that our lack of new news regarding our forthcoming food (ad)venture has forced Ali to create an alternative platform to channel her creative energy. Those of you eager to regain touch with the writer who bestowed so much of her magic into this website must check out her current project, Footbridge to the Feast. Go there now, and bask in the warm beauty that is my beloved wife. Those of you curious to learn more about what has transpired "behind the scenes" during these past few weeks, please read on...

One week ago today, I made a half gallon of yellow mustard. The mustard is currently being stored in large glass jars, high on a shelf in the dark corner of a commercial kitchen space I have been using. In another week I will get to taste the mustard in an effort to judge whether the white vinegar has mellowed enough over time. If the mustard is ready, it will be transferred to a refrigerator for use in my food truck. If however, the mustard is still too strong it must remain at room temperature for another week, or until it reaches its desired taste.

For me, waiting has always been difficult. At first, I was reluctant to make the mustard in-house, fearing it wouldn't be ready to use by the time I opened my food truck. At this point, I'm just hopeful that my truck will be fixed so I have a working fridge to put that mustard in.

In late September we dumped all of our savings and more into a 1986 Chevrolet Step Van that had recently been converted into a mobile food unit. I first went to see the truck in effort to learn more about what kind of units were on the market. Like a little boy who falls in love with a puppy, I returned from my "fact finding mission" eager to share the news with Ali that I had found my new kitchen. Lets just say that she wasn't exactly as thrilled as I was upon learning about the object of my desire. While taking the truck to a mechanic for an inspection, Ali got her first look at the truck. She has since admitted that upon first seeing the truck, she liked it more than she thought she would. Had the inspection proven a bit more thorough, we might not have ended up buying the truck in the first place. But it wasn't, and we did.

Perhaps the problems I have encountered, are in fact, products of my own intention. I believe in intention; and in hindsight I'm confused as to why I told so many people that I was sure there would be some "unexpected setbacks" which would delay the opening date for the truck. If deep down I have some sort of untapped masochistic side, it must be buried very deep, because most of my recent "setbacks" have been met with frustration (and plenty of expletives). Bad starters, loose fan belts, rusted soft plugs, dead batteries, and broken windows aside, there has also been a great deal of progress in the midst of the madness.

Since buying the truck we have been doing a great deal of research, working to create a concept and menu that we are excited to be able to share with you. Our days have been spent scouring menus for inspiration, conceiving new recipe ideas, tweaking favorite classics, and eating more red meat than our bodies desire. Thank goodness that the past couple weeks have shifted to vegan recipes, a necessary change as we scratch and claw our way towards our opening day. More than ever, I look forward to a time when I will get to show up to work and cook. Currently we are playing the waiting game, this time relying on some outside assistance to help us get our truck (which we have named "Lucy") running smoothly. I'm no auto-mechanic. As well as I can remember, I'm a decent cook, and I'm dying to be able to give it another go.

Ode to the Patty Melt

2010-10-12T19:22:00.000-07:00

I have consumed more ground beef in the past eight weeks than in the past eight years. The patty melt sandwich is to blame. Are you familiar with the patty melt? No need to be embarrassed if you aren't. Prior to my own recent investigations, if someone were to ask me what comprised this American classic I would only be able to get as far as hamburger, bread and cheese.

True, those are the nuts and bolts of a patty melt but only now can I understand and appreciate the details. Let's break it down: A traditional patty melt consists of a well-seasoned ground beef patty, Swiss cheese and grilled onions, grilled (not toasted) on rye. We've been making a lot of these sandwiches recently all in the name of recipe testing. Around our house, homemade Thousand Island dressing is the go-to spread that really "ties the room together." After several attempts at tweaking the traditional recipe and trying to think of a way to make this classic even better, we kept returning to the original. It is times like these when we are forced to give in to simplicity and recognize the inherent greatness of a timeless combination. Stick to these key components and you'll be able to recreate your own personal griddled bliss.

Seriously, go ahead and make one for yourself to see just what I am getting at. Better yet, we'll cook one up for you in just a few weeks. Stay tuned.

What's For Dinner

2010-10-11T19:52:00.000-07:00

Roasted Beet, Chanterelle and Goat Cheese Pizza

with green beans, cauliflower, toasted pine nuts and balsamic cranberries

To Answer the Question

2010-10-04T13:34:00.000-07:00

While many things have changed since we closed the doors to the cafe, some things remain exactly the same. For example, in spite of our own personal identity crisis, people in the neighborhood still refer to us as "the Little Red Bike People." As such, we have become very accustomed to being asked:

Q: "When are you going to open up again?"

An obvious question I admit, but one we had a difficult time answering.

This is the question that used to cause a knot to form in my stomach, because every time we made an attempt to answer it, the answer never felt honest. The answer was never honest because it was constantly in flux. If you asked me this question three months ago, around the time when we just closed our doors, my response would have been: "Never. We will never open back up again." That would have been my response because that's what you say when you're down on the ground; it's the only natural reflex you can muster when you feel like your heart has been ripped out of your chest.

After a month of acting like hermits and nursing our egos, we decided our only option was to dust ourselves off, get out of the house, and seek inspiration. If the first month sans cafe was about detox, then the second month was all about recovery. I am grateful for the family and friends we got to spend this time with, guiding us in the opportunity to see and experience more of the world. I truly believe it was all of the hysterical camping trips, late-night motivational speeches, incredible meals, and globe trekking that nourished us during this time. It was the donuts from New York, the sunshine from Spain, and the stylish biking culture from Amsterdam that put fire in our bellies. It was my grandfather's peanut butter waffles, and the late night dance-offs, and Saturday morning juice parties that made us hungry for the next adventure. These experiences, and the times in-between, are what made me feel comfortable in my own skin again.

More than three months have passed since we shut the doors to the cafe, and despite all that we have done in-between, it's hard for me to believe so much time has gone by. To be brutally honest about the subject, it took a concerted effort on our part to see each other as husband and wife again, and not as business partners, to convince ourselves, and each other, that we might be ready to try branch back out into the food industry again.

Evan and I are "doers," so it can be difficult when we don't have a project to work on. One thing that we know for certain is that we are currently not ready to launch LRBC version 2.0. We feel lucky to have been able to operate a business that seemed to work effectively on so many different levels, for so many different people. Up to this point we have felt concerned that a misguided attempt at recreating the magic we had experienced on North Lombard Street might in some way tarnish the good memories we were so fortunate to create during these past few years. In some strange way it feels easier to continue to leave the LRBC in a state of limbo, and to force ourselves to branch out in some new (yet somewhat familiar) directions.

Apologies if I am moving way too fast. I know that it is difficult to accept the fact that your beloved cafe will remain (for the time being) in some sort of frozen-Han-Solo state; alive, but in perfect hibernation. The LRBC still exists in our hearts, so we know that the dream of a future home for the cafe need not die. In the meantime, we've been busy planning some fun alternatives that will help tide you over until the day when that other dream comes true. We are elated to share the news that we will soon have an opportunity to cook for the very same North Portland customers who helped legitimize our business in the first place. Perhaps the best part of all, this newest kitchen of ours is on wheels, meaning that this time around we can bring our food to you.

In other words, we are finally able to answer that question that's apparently been plaguing many of us:

A: We are planning on feeding you again soon.

We are still in the beginning stages of working out the details, but rest assured that sometime in the near future we will be introducing a new mobile dining experience to a street near you. Around the same time we are also planning on launching a new retail business, specializing in small batch cakes, jams and granola (yes, these are many of the same recipes you fell in love with at the cafe).

I recently came to the realization that I have spent that last ten years in the food industry, trying to make a living out of creating positive and memorable food experiences for the people around me. Experience proves that this is not an easy task. We didn't get into this business seeking money or notoriety. We wanted to create a neighborhood coffee shop and cafe because of a passion for food, and because we wished to share that passion with others. We are people who tend to follow our nose, react to our gut, and work tirelessly at everything we do. Suffice to say, if we are going to go after something, we are going to do so the only way we know how: at full speed (which according to some is the only speed worth going). This time we acknowledge that we are dreaming big. Please stay tuned as this latest chapter of the story unfolds.

Let There Be Rain

2010-09-27T10:51:00.000-07:00

"For after all, the best thing one can do when it's raining is to let it rain."
Henry Wadsworth Longfellow

Evan and I recently attended a beautiful outdoor wedding—where it proceeded to dump buckets of rain the entire time. Guests were clad in rubber rain boots and ponchos, toting umbrellas as their +1. Undeterred, the bride and groom sought refuge from the storm in their devotion. They declared their love as the rest of us stood in admiration, huddled beneath whatever shelter we could find. When I discovered from the officiant that the ceremony was based on a traditional Hindu ceremony, I couldn't help but feel that the rain was a perfect omen. Historically, rain on a wedding day represents a symbol of fertility and health among agricultural societies. Just as rain promotes growth in the farmers' crops, it supposedly foretells the coming of children. While many cultures still perpetuate this belief, I remember reading somewhere that according to Hindus, it's good luck to tie the knot when it's raining because "a wet knot is harder to undo than a dry one."

Even after being completely blown away with the intimate details of the ceremony, what I was really excited about was the reception, and more specifically, the food. Early on I became smitten with the bride and groom's registry. As you know, oftentimes tucked alongside the bride and groom's request for your attendance on their big day is the additional request for a gift. Intended as a means to help the bride and groom get settled in their new life together, sometimes these "suggestions" can be downright demanding (I should know: Evan and I were registered at Williams-Sonoma, Crate and Barrel, and Garnet Hill. Family and friends, will you ever forgive us?). However, when we opened up Jess and Devon's wedding invitation we found no such demands. Instead, guests were asked to contribute something to the potluck which was to immediately follow the ceremony.

In turn, the buffet at the reception was vast and never-ending. The dishes catered to a wide variety of tastes, and perfectly reflected the diverse network of community and friends this couple has surrounded themselves with. As soon as I grabbed a plate and began surveying the possibilities, it became apparent that no caterer on Earth could manage to pull off such a feast. Later, we were asked to transcribe the recipes from our dishes into the guest-book, which eventually became the coolest cookbook imaginable for the bride and groom. We ate pulled pork and wheatberry salad. Chocolate cupcakes, tortilla chips and corn salsa. Black bean enchiladas with quinoa, gluten-free lasagna with pork bolognese, and drunken peanut noodle salad with Asian slaw. Oh, and who could forget the super delicious dinner rolls from Dovetail Bakery? For our contribution Evan and I hauled out the camping stove, and passed around homemade tomato soup and grilled cheese sandwiches. Guests ate at long rows of picnic tables, commenting on each others' cooking prowess, and in full agreement we were in good company. These interactions provided an amazing opportunity for guests to mingle, participate, and contribute to the overall success of the event. I thought it was an ingenious move by the bride and groom, and upon reflection, I feel that we got much more out of their registry than they did. Just another example of the kind of people they are.

As a thank you to our friends for including us on this magical day, Evan and I put together a special breakfast-care package. Part of that care package is what you see slathered on the toast in the photo above. Jess and Devon's wedding gave me a perfect excuse to make jam with the peaches that arrived so late this summer. In an attempt to honor their bright personalities, I wanted to make something unique. The end result was a marvelous Peach Ginger Rose jam (that just so happens to pair very well with salty butter and whole wheat toast).

To Jess, Devon, and Djuna: We were honored to be your witnesses. Celebrating your family comes easy—to say the least.

Goodbye, Summer

2010-09-24T15:48:00.000-07:00

We toasted goodbye to summer with a Summer Slowburger at Slow Bar. It's no secret that Slow Bar is known for the unique flavor combinations of their seasonal burgers, but it was the classic garnishes on this summer burger that made me love it: cheddar, heirloom tomato, iceberg lettuce, and dill pickle. Nice and simple. It was like being at a friend's backyard BBQ only better.

Top Ten Things We Consumed This Summer

2010-09-21T10:06:00.000-07:00

June 21st 2010 was the first day of summer. We closed the doors to Little Red Bike Cafe the very next day. Even without a cafe to cook in, or maybe because of it, we were determined to make this summer all about food. I suppose it was an easy cure for our breakup with the cafe. In times of crisis the tendency is to return to the familiar. We sought refuge in flavors, waiting for the day when it felt safe enough to dream about our future again. Given that today is the last day of summer, and represents the figurative conclusion of this culinary exploration, I thought it would be a good idea to recap some of our favorites from the journey. The following list is composed of the most legendary/inspiring/delicious things we've put past our lips over the past 103 days.

#1
Picnic Panzanella

Homemade, Portland, OR

This salad was made in the morning, in a tiny yellow kitchen in North Portland, and was later biked to a romantic picnic for two on the Skidmore Bluffs. The salad contained: toasted multi-grain pan de tomate*, fresh tomatoes, green olives, wax beans, fresh mozzarella, shallots, Kalamata olives, and basil, and was tossed with a red wine vinaigrette. It was paired with a bottle of rosé and Blitzen Trapper, on a warm sunny day around 4:30 in the afternoon.

#2
Peanut Butter and Jelly Doughnut (featured top right and lower corner)
Doughnut Plant, NYC

Quite possibly the best doughnuts we've ever come across, the peanut butter and jelly was the stand-out in the bunch. The outside of the raised doughnut has a peanut butter glaze studded with crushed peanuts. The doughnut itself is rich while remaining airy, and inside awaits a homemade blackberry jam. So good we ordered two.

#3
Plum, Goat Cheese, and Basil Sesame Toast
Marlow & Sons, NYC

Beets and goat cheese. Goat cheese and beets. By now we are all too familiar with the pairing, which is featured on just about every other restaurant's salad menu. When we came across this variation in Brooklyn, our taste buds exploded into cartwheels upon recognition that we were in fact eating juicy plums drizzled in olive oil instead of your typical roasted beet. The combination was major in every way; sweet, tart, tangy, earthy, and nutty. An instant summer classic, and something that made our hard-on for the whole Firth and Tarlow empire, well, that much harder.

#4
Kimchi Stew
Momofuku Noodle Bar, NYC

Evan said he could eat this spicy pork stew every day for the rest of his life. It was served with a bowl of steamed white rice on the side. Lucky for us Chang's recipe for this one, along with several other favorites, is in Momofuku’s (a-mazing) cookbook.

#5
Salty Pimp
Big Gay Ice Cream Truck, NYC

Vanilla ice cream, dulce de leche, sea salt, chocolate dip. As a dipped cone connoisseur, I would definitely have to put this one at the top of my list.

#6
Houblon Chouffe Dobbelen IPA Tripel
Het Melkwoud, Haarlem, Netherlands

There is nothing like drinking European beer on tap, close to the source. Brasserie d'Achouffe or "Chouffe", is a small artisanal brewery in The Ardennes Mountains of Achouffe, Belgium. According to Chouffe the blend is "a unique marriage between the English tradition of IPAs, the American new revolution of Imperial IPAs and the classic Belgian way of brewing." Not as hoppy as a traditional IPA but a bit more bitter than a traditional tripel, the balance of flavors in Houblon Chouffe easily masks the 9% alcohol content. When we got to sample this amzing beer on draft at Het Melkwoud in Haarlem, Evan and I agreed that this is one deliciously dangerous beer. (As in you could probably drink four or five without blinking an eyelash-just before falling off your bar-stool.)

#7
Artichoke Risotto
De Kas, Amsterdam, Netherlands

The best way to describe eating at De Kas is to say it is like eating in a museum. Everything is that beautiful. Aside from the greenhouse that encompasses the actual dining room, bar and kitchen, there are greenhouses and gardens throughout the property, where Mediterranean vegetables, herbs and edible flowers are grown on site. The restaurant also owns land 10 kilometers from Amsterdam in the Purmer Polder, where seasonable vegetables are grown outdoors throughout the year. The restaurant's ever-changing fixed menu is based on what was harvested that day, and is supplemented with fresh ingredients purchased from local farms around the vicinity of Amsterdam. Served as a vegetarian lunch entree, the sweet leaves of the artichoke provided the perfect bowl for this creamy risotto made with Israeli cous-cous, red peppers, and shitake mushrooms.

#8
*Pan de Tomate
Any cafe, Barcelona, Spain

In little bars and cafes throughout Spain you can easily find pan con tomate on the menu- grilled bread brushed with olive oil and topped with grated fresh tomato. Might sound silly but we had no idea something so simple could taste so good- or be so addictive. We have been recreating this dish ever since we got back from Spain, testing out grilled bread vs. toasted, and baguettes vs. whole grain loaves. The real key to this dish is the grated tomato. As in, please use a box (cheese) grater to grate the tomatoes. First, brush the (toasted) bread in olive oil. Spoon the fresh tomato on top. Drizzle with more olive oil. Top with coarse sea salt and freshly cracked pepper. Warning: May become habit forming.

#9
Mortadella

Las Dos Lunas, Ibiza, Spain

I cannot think of a single thing we didn't like about Las Dos Lunas. We spent the night falling in love and going gaga; finding everything about the ambiance and food heart-clenching. "Smitten" would be an understatement. It didn't hurt that upon our arrival we were presented with a beautiful plate of mortadella and biscuits, thinly sliced and flecked with pistachios. So simple yet delicate and flavorful, this welcome plate of antipasti was life changing. I can only imagine what it would have happened if the bologna in the mayo and white bread sandwiches of my youth was swapped out for this mortadella. I may have grown up a different person. (Seriously.)

#10
Warm Chocolate Chip Cookies
Waves of Grain Bakery, Cannon Beach, OR

We cannot stress this fact enough: if you are out on the Oregon Coast do yourself a favor and stop in at Waves of Grain Bakery in Tolovana Wayside. Housed in an adorable little cottage located one block from the beach, the bakery is notorious for pumping out pure, tangible goodness. We spent this summer trying to make day-trips to the beach (and WOG) a habit, and notoriously spent the hour and a half drive west pondering what goodies our friends had in store for us. Usually we're suckers for WOG's Praline Pecan and Ginger Molasses cookies, but during our most recent visit Jason and Hilary gifted us two chocolate chip cookies, still warm from the oven. While the outside had developed a nice crust, the inside was still gooey and doughy. This took the chocolate chip cookie to another level.

So, what about you? What dishes blew your mind this summer?

Hello Again

2010-09-10T10:11:00.000-07:00

In case you're wondering, the above title is in reference to the Neil Diamond song. If I've failed to disclose this information before, I listened to a lot of Neil Diamond in college. Especially in the mornings, waiting for the coffee to brew. I feel like this particular Neil Diamond song is quite apt for this occasion (For those of you who don't know it, do yourself a favor).

A lot of time has lapsed since I last shared with you. In the meantime, we have received plenty of word from you. Thank you for that. During our silence Evan and I have been counting our blessings. The outcry of support in your comments and emails has been so humbling. I appreciate the insights you have on writing, and the stories you've shared. We are grateful that you considered our cafe a part of your family. We miss being there, and think of it (and you) every day. Just so you know, it made me incredibly joyful to tell my grandfather about this blog and about all of you.

Before arriving in Massachusetts, we had yet to speak to one another about the cafe's closure. While he had been informed of the news by mother, he was waiting to discuss the matter with me in person; because that's the kind of man Dr. Morton Rosenberg is. Evan and I did our best to explain the pickle we found ourselves in. We stayed up past midnight one evening glazing over the flood and damages, the validity of our sub-lease, and the threats of eviction coming from the opposing side. We were grateful once we got to the part about all of our supporters, readers, and customers. Lastly, we were relieved that by the time we got to the part about our farewell party, and the ambition to write and publish a food narrative, my grandparents ascertained, "Little Red Bike Cafe was a success." That despite the bumps, or perhaps because of them, Evan and I surfaced from the experience better people. Thankfully, my grandparents never once offered up the phrase "Life's not fair" during any of our discussions. That helped.

Although I didn't go to Martha's Vineyard with the intention of gaining their approval, the assessment and evaluation of my circumstances by two people who have witnessed and experienced nearly a century of history each, was exactly what I needed. As much as I wanted to believe our venture was a successful enterprise, there was still a part of me that came unglued when thinking about it. I felt plagued with the what-ifs, and the could-have-beens. I told my grandparents I was having a difficult time trying to figure out who I was without the cafe. I tried to explain that without it, my life felt rather empty. Waking, eating, sleeping, engaging. It was now all different.

They both seemed to agree that our future plans of travel would be good for us. "Seek inspiration in new experiences. Travel always helps to sort things out," my grandmother assured me. "When you get back, that's when you focus on getting a new routine."

Wise words, my friends, wise words.

Happiness is a Warm Waffle

2010-08-13T06:55:00.001-07:00

Meet Grandpa Morton.

At 93 years young this amazing man has had more life experiences than HBO could capture in one of their award-winning original dramas. A life that began gathering chicken eggs on a rural farm later thrust him into the "Roaring Twenties," the Great Depression, WWII, the Cold War, Watergate, the Vietnam War, and numerous recessions; this isn't some sort of brief history of the 20th century. For Grandpa Morton, this is his life. One might think that after nearly one hundred years on planet earth, a person would develop some sort of "been there, done that, I've seen all there is to see" sort of attitude towards living. But spend just a few minutes with this man and you'll feel humbled to be in the presence of such knowledge. He resonates optimism similar to the way our sun continuously exudes that life giving force we call energy. A day's worth of contact, and one feels as though she could write a self-help book based on the pearls of wisdom he regularly peppers into a conversation. When he speaks, I can't help but feel like I am a resident squirrel in a public park, waiting for this kind man to offer up another nut that I can cherish and protect, and eventually devour in effort to help me survive a bitter cold that lay ahead.

During our recent visit, Grandpa Morton decided that he wanted to make us waffles for Sunday brunch. I marveled thinking about the countless waffles this man must have made throughout his lifetime. Surely he mastered his waffle technique many years ago, after a great deal of trial and error. I pictured him sitting at the breakfast table, a man growing older and the world around him rapidly changing, all the while the table setting and the waffle remaining constant. When Sunday morning arrived we all staggered from our respective beds, and grandpa made us waffles, one by one. As he hovered over the waffle iron for what seemed like an hour, a single waffle sat proudly on the counter next to him. This was the day's first waffle, and it was to be grandpa's waffle, but he politely refused to eat it until the rest of us had been served. As time rolled by, the waffle began to lose its crispness, but grandpa didn't seem to care.

It wasn't until it was his turn to eat that grandpa casually mentioned that this was the first waffle he had ever made by himself. Upon hearing this fact I went into a state of shock. Bewildered, I snapped the above photo in effort to try to capture the moment. Ninety-three years old and this man was still attaining new life experiences.

After we all finished breakfast and began to clear dished from the table, I asked grandpa what he had thought of his very first homemade waffle:

"So, what did you think?" I asked.

"It was alright," he replied.

"Just alright?" I exclaimed.

"Yes. It was okay. Perhaps I'll try making another one in ten years." The tone of his voice implied not the slightest bit of sarcasm or hesitation. On the contrary, the conviction of the comment assured me he will make that next waffle, even if it takes him another ten years to do so. Sharing in this moment made me feel as though I had stumbled upon a pot of gold. Perhaps it is his intention, his unwavering will to keep on going, that has guided grandpa and allowed him to live such a long and illustrious life.

It wasn't just breakfast that grandpa bestowed upon us all this past Sunday. Once again, he effortlessly turned a routine exercise into a valuable lesson. No matter what kind of curve ball life throws our way, we mustn't hesitate to continue to dust ourselves off, adjust our grip, and step back up to the plate. Who knows what kind of delicious challenges tomorrow will bring?

Taking a Bite Out of Life

2010-08-12T16:40:00.000-07:00

Does Ali enjoy NYC's Doughnut Plant? Hmm...she might need one more bite, just to make sure.

No, we haven't fallen off the face of the earth.

And though it may sadden many of you to read this, we are not yet waist deep in bringing you LRBC version 2.0.

The truth is we're on vacation.

Not your run-of-the-mill, weekend getaway, tent camping on the river kind of vacation. This is a full-scale, pack your bags, don't forget to put a hold on our mail kind of trip. We're referring to it as a research culinary tour; twenty days of exploring, eating and digesting the world around us. Rest assured that we're loving every minute of it, refusing to take a single nanosecond for granted.

We do apologize for our lack of contact. And given our forthcoming schedule, one should expect at least a couple more weeks of sporadic (at best) blog contact. Please know that we miss you, and we think of you often. As the saying goes, "we wish you were here," and we appreciate the kind sentiments you continue to share with us. We can't thank you enough for the many in depth emails, comments, and advice you all have offered ever since our disclosure that we've been bitten by the book-writing bug. We look forward to our return home, and the chance to share with you the inspiration we've accumulated during our most recent journey.

Until that time comes, be sure to get out and make the most of what mid-summer has to offer. From what we can tell, this season's donuts are just entering their peak ripeness. Happy picking.

Gone Camping

2010-07-29T10:19:00.000-07:00

We are elated when this time of year rolls around. Alas, we're finally headed to where the wild things are. Be back soon. XO

Redemption

2010-07-26T12:34:00.000-07:00

"Clutch"
photo by Pupil Photography

Last June I found myself "inconsolable" when the hard drive to my laptop crashed. Aside from losing years worth of photos, the single most valued possession contained within that processor was a food memoir we'd been working on. Having previously been contacted by a fancy (yet-totally-down-to-Earth) agent from New York, I was determined to get a book proposal and writing sample wrapped up and sent out to the other coast ASAP. In a span of six months I had become convinced that perhaps my childhood dream of getting published wasn't so far out of reach after all. As our families would say, "as with all things Ali and Evan, a scenic back road will be likely be taken."

Admittedly the process didn't come naturally to me, especially in comparison to the ease of writing a blog post. When writing for the book I struggled getting anything down on the page. I felt like I fought for every one of those sentences. To help us write, said Agent encouraged us to have a clear audience in mind, as well as a focus. Would this book be conventional? Used in the kitchen? Or pretty? Put on a coffee table? While I had the audience part down (ahem- I was hoping that would be all of you), Evan and I still weren't sure what the book was about. It felt weird thinking about writing a "Little Red Bike Cafe Cookbook," especially because at 1.5 years old, our cafe's story had yet to unfold. We knew we wanted a book that was beautiful, contained recipes, pictures and diagrams, but had stories, too. We wanted some depth to it. Perhaps a little fluff. We basically wanted to tell the story of us, and about where our journey thus far in life, and specifically with food, has taken us. While it seemed awful narcissistic to think others would care to read (let alone purchase) a book containing such information, we did feel confident that we had something to say, and more telling, a desire to try. Through our interaction with our customers and our blog readers, we also thought it was worth taking a chance to see if we were right. We decided to shoot for a food memoir; in our hearts we were hoping for something between the beauty of the perfect coffee table book, the functionality of a beloved edged-stained cookbook, and the heart-warming nature of a good read you keep by your bedside. This memoir contained bits and pieces from Evan's and my history, this blog, and recipes and stories from home, travels abroad, and our cafe. I was four months into my writing project when the hard drive seized and I lost everything. Every single word I'd written.

I was devastated. At the time I felt that "this is perhaps the most overwhelming thing that can happen to a writer." Eight days after I typed that sentence my mom suffered cardiac arrest, twice, and survived with her life after a 5% chance. Five percent. I'll never forget when the doctor made a number out of my mother's existence. Needless to say, I had a major shift in perspective. Losing my hard drive was nothing in comparison to the thought of losing my mom. As the months rolled by, the focus was on the health and well-being of our family and business. We threw everything we had into getting lost in the moment, and any thought of a future book was fleeting, and every memory faded. We bought a new hard drive and continued telling our story on the blog, despite how censored our writing had become due to formal courtesies and endless legal peacocking from an opposing team's side. Truth be told, I've always preferred writing on the blog, mostly because it feels...safe. I rarely feel harshly judged by my audience, and I have the pleasure of using the "delete comment" button if I completely disagree with your tone or point of view. Writing on a blog platform allows me so much more control than if I were to try and actually write an entire book. After the tanked economy, the cafe's flood, and my mom's cardiac arrest I just felt lucky that we had all survived. I didn't feel up to the task of trying to rewrite anything, and more so, I didn't want to take the risk of failing in a pursuit of getting known, of doing something more, or going after the success I desired. P.S. This is not a way to live.

Yet throughout this time I carried a nagging feeling that a story was developing, and had been doing so all along. Though I wasn't prepared and I was too anxious to tackle writing at the time, this didn't stop the story from continuing to grow and build, eventually creating the momentum that got us through those very last days of our business. It's the story that made our ambition of opening up a cafe successful, despite the loss along the way. I know I like writing this blog. But there is more to it: I enjoy being the storyteller, or how I see it, the voice of the story. Life changed when we closed the doors to the cafe. For one, we no longer had venue to outsource and exchange our creative energy. We do miss and crave that interaction but ultimately accept that leaving that building was in the best interest for everybody involved. We feel as though we were meant to start our business there, and were meant to end it there, too. But as with all things that we have experienced so far in life, we know that's not where our story ends.

It was this notion that motivated Evan to call the long-lost-agent in New York and spark her memory of a couple who owned a little cafe located on a peninsula on the other side of the coast. Despite the year long break in communication, she remembered who we were, and again encouraged us to explore the possibilities of writing a book. Furthermore, she suggested we look beyond the confines of just Little Red Bike Cafe's customers as our sole audience. We were all in agreement that while the cafe was surely an important chapter in the history of our lives, the book would still need to resonate as a page-turner after this fact. In other words, the show must go on even when the cafe's future remains uncertain.

I feel really blessed to have the insight of this agent, we'll call her Agent K., because she is extremely gifted at filtering our ideas. Much like a flour sifter, she's able to refine the thought process into what will eventually create the tastiest product. I'm keeping her anonymous because right now we're just in the beginning stages of courting one another, seeing where this leads. That said, her input during the process has been invaluable, and she's the very reason why I'm writing this blog post today. Agent K. reminded me that not everybody who reads the blog ate at the cafe. She went on to explain that there will have to be something else that draws our readers in besides the sheer existence of the food establishment. It's a voice; a picture; a story; a connection. Quite obviously, I feel it is my duty to tap into this connection so that you may enjoy reading and experiencing food from our perspective, as much as we enjoy relaying it. My goal over the next three months is to sit down and produce a writing sample for a book. As before, more food memoir than just cookbook. This would not be a recreation of what was lost, but instead will be a completely new attempt. I'm excited about the potential of this project because it no longer feel like a task or a risk to write. This time around it feels more like a redemption--quite simply, the time has come. There. I wrote it. We have officially put it out there: we're working on a book.

In writing the outline I'd like to enlist the help of the blog readers. Specifically I'm dying to know what your favorite cookbooks are. For starters think about the best cookbooks, coffee table books, and food memoirs--what makes them your favorite? What are some lacking? What do you consider essential about a cookbook? Are you a person that just wants to look at the pictures? Stretch your minds even further, try to imagine that you've never heard about us, seen our pictures, or read this blog (what a sad world that would be). What would make you pick up a book about us, if you didn't know us? Basically what I'm asking here is, if Evan and I are setting our sights on writing a cookbook: "What would you want to know? See? Taste? Feel?"

I know that seems like an awful lot to chew at but we'd greatly appreciate your participation in this excercise. I know there are many readers who don't often comment (or comment at all), don't like public comments, or don't understand how to correctly leave a comment (hi Mom!), so I encourage you to send us an email (littleredbikecafe@gmail.com) with your questions, thoughts, and ideas regarding your thought on the substance of a great book. Please do not hesitate to voice your opinion. I ensure you we will read and discuss every one thoughtfully and together. Thank you for indulging us. We can't wait to read the responses.

Meet Plate and Pitchfork

2010-07-21T12:20:00.000-07:00

Delane was the first to get in touch, leaving a message on my home machine asking if I wanted to help out in the re-launch of the Plate and Pitchfork season. But really Delane found out through an email from her sister Memry, that was originally a forward from Erika Polmar, the creator of the aforementioned and insanely popular farm-to-table dinner series, that some extra hands were needed for a private event. It truly was a fantastic game of communication tag, which produced fabulous results. After a few more conversations a plan was set forth. Come Monday Delane, Memry, and I would pack into the car and head to Dundee, Oregon to help the people behind Plate and Pitchfork put on a private party. And boy, do these guys know how to throw a party.

While not technically a Plate and Pitchfork dinner, the event gave the P&P team a perfect opportunity to get creative with one of their favorite chefs before the official start of the Plate and Pitchfork dinner season. Eighty-one guests dined alfresco and family-style, nestled between rows of grapes on the hills of the Domaine Drouhin Vineyard, a property which contains arguably the most spectacular mountain and valley views of any vineyard in the Willamette Valley. The dinner was prepared by Chef Benjamin Bettinger from Beaker & Flask. He's the man you see pictured below, deboning a fillet of Chinook salmon. Please notice the adorable sprig of lavender behind the ear. I ask you to take note not because it's an undeniably cute touch to Ben's whole "hey look at me, I'm cooking outdoors" shtick, but more so because it speaks directly to Ben's friendly, approachable, and easy-going nature. He was completely at ease throughout the entire evening, and I couldn't help but notice that the more time I spent around him, the more inclined I felt to call him "Benny," just like the rest of his brigade.

Chef Ben Bettinger of Beaker and Flask

In terms of ego, Ben is not a "big personality" chef; however Ben is a big personality when it comes to heart. His passion for food is evident, but he oozes a sense of cool and charm while directing the show, never one to keep himself from getting lost in the moment, or from laughing at a joke. It was a pleasure to watch him work, and I now understand why so many are not only smitten with "Benny's" food, but with the man himself.

As previously mentioned, the dinner was presented by Plate & Pitchfork. Everything I once suspected about this organization I can now confirm is true. P&P was created eight years ago by a woman who is as passionate about good food as she is about ecological sustainability. Aside from teaming up with local farms, chefs, and winemakers, a portion of the proceeds from the farm dinners have always been given back to supporting organizations doing good in the community, particularly those supporting small farms, environmental literacy and food security. Erika and her team, including the resilient Hannah Treuhaft, literally make magic happen in these fields every summer, and I feel damn lucky to have been able to peek behind the scenes to see how it all goes down.

Before we arrived, a long row of tables were set and dressed in crisp white linens, perfectly poised plates and silverware, and finished with mason-jar candle holders and plenty of stemware. For this particular party there were three pours of wine per course from some of the area's best and most interesting winemakers, specifically Brooks, Domaine Drouhin, and Montinore. The setting could not have been more perfect, and the weather was cooperating, providing us with clear views of the mountain and valley for miles. The end result was one fabulous evening. This evening, in this setting, paired with the food and staff, showcased what we're all about in the Pacific Northwest. I found it to be an incredible tribute to our local area, and I felt proud as I listened to the out-of-town guests express a loss of words over what they were experiencing. Needless to say, Oregon made a very fine impression on this particular group, who hailed from all across the country including Texas, South Carolina, and New Jersey.

The menu was impressive, especially when you consider everything is being finished, plated, and served outdoors. I have now eaten Ben Bettinger's food both indoors and outdoors and I'll be damned if one can tell a difference between the two as far as quality is concerned. Here's what was served, and what leftovers we staff later devoured:

Grilled Romaine, Smoked Feta, Salsa Verde
2007 Brooks Ara Riesling
2007 Montinore Estate Gewürztraminer
2008 Domaine Drouhin Oregon Chardonnay Arthur

Chinook Salmon, Lentil Salad, Marinated Cucumbers, Roasted Tomato Aioli
2007 Brooks Janus Pinot Noir
2007 Domaine Drouhin Oregon Pinot noir Willamette Valley
2008 Montinore Reserve Pinot Noir

Roasted Lamb Shoulder, Lamb "Marmalade," Summer Vegetables and Romesco
2006 Brooks Rastaban Pinot Noir
2006 Domaine Drouhin Oregon Pinot Noir Cuvée
2008 Montinore Estate Cataclysm Pinot Noir

Summer Berry Crostata with Cherry Vanilla Ice Cream
Portland Roasting Coffee

The service went very smooth and graceful, especially from the perspective of the diners, which is all that really ever matters. Our personal interaction with the diners was casual but genuine, with a focus on quality and attentiveness. Once the diners left it was up to the kitchen staff to clean-up their section, and then the P&P team really went in to action. Do not let me glamorize this job for you. The Plate and Pitchfork crew works hard for their money. Clearing tables, gathering linens, sorting rentals from private property, breaking down and loading tables and a mobile kitchen, including a bus station where the "dishwasher" consists of a couple of bus tubs and water jugs, is not easy work. Let alone doing it in the dark, using headlights, lanterns, stars, and the glow of the moon as your only sources of light. I'm letting you in on this part of the evening to let you know that there is an incredible amount of thought and effort that goes into producing such an elaborate event outdoors, and both as a professional in the food industry and someone who cares deeply about the world I'm living in, I deeply admire all that Erika and her team do. Whether you are able to attend a Plate and Pitchfork event as a guest (if you can manage to get a ticket before they sell out!) or as a volunteer, you can feel good about supporting this group of dedicated individuals. Their mission is to promote sustainability, create change, and fill your belly at the same time. What's not to love? Oh, and I should mention that they're also really funny, down-to-earth, and have really good taste in food and wine.

Fortunately for me the evening's good food didn't have to end after we left the vineyard. You see, there were so many leftovers from the night's festivities that I was "forced" to take food home with me. Truth be told I couldn't wait to share the deliciousness with Evan because I knew he'd love to utilize my haul for breakfast. In the morning, in true LRBC fashion, we made this meal our own by topping it with a fried egg.

Roasted Lamb and Summer Vegetable Hash
with fried egg, seeded toast, and roasted tomato ailoi
(finish w/ Aardvark, if you're in our house)

Yeah, it was pretty wild to be feasting on lamb so early in the morning, a decadence that I think we'll rarely top. Many thanks to my girls Delane and Memry, who always make the trip worth it, and to Plate and Pitchfork, Chef Ben Bettinger and his staff, and the generous people at Brooks, Domaine Drouhin, and Montinore. It was an honor to be in your company on such a fine summer evening. I know I won't be forgetting about this one any time soon.

"Where You'll Find Me"

2010-07-18T12:19:00.000-07:00

We seem to run into a lot of familiar faces around the neighborhood, all inquiring where and when we're going to reopen our business. The people at the local branch of our bank were some of the most inquisitive, playfully demanding the return of fried egg sandwiches to take precedent over us enjoying any "free time."

As anxious as we often find ourselves, desperate for the answer to that and many other questions regarding the state of our future, we are also reminded of the fact that this is a rare and delightful time in our lives; an opportunity to sit back (save money) and enjoy life. While we have become painfully aware of our abrupt change in income, we also feel wealthy with the amount of activity and productivity we've accomplished since shutting the doors to the cafe. It has been awhile since we have had the luxury of having extra time on our hands. We are trying to spend this time very wisely as we are surely in the middle of embracing one of life's important lessons: time is worth more than money.

Therefore we are trying to keep the present in mind, rather than focusing too hard on the future. Making the most of the present means asking yourself this question:"What do I want to do for fun?" Answering this question at first felt daunting--specifically because it came coupled with the fact that we were no longer "Ali and Evan, owners of Little Red Bike Cafe," simply "Ali and Evan."

Our abrupt shift in lifestyle has had some extraordinary results.

To start, as of last Friday I am three weeks cigarette free. Or as I'm looking at it, $18 richer, with healthier lungs, and noticeably dewier, glowing skin.

We've honed in on Farmers' markets for multitasking. We like biking there and making plans to meet friends. You can exercise, socialize, support a good cause, and grab goods for an affordable dinner at home all at the same time.

We made a pledge to not dine out during the month of July* in hopes of becoming more conscious of where and how we spend our money. In doing so we were forcefully reintroduced to our home kitchen. We spent a day cleaning out the fridge and pantry, organizing the Tupperware and shelves, and scrubbing down the stove, oven, and tile. A mess that took approximately three years to create vanished on a Saturday afternoon with the help of four hands, a little elbow grease, and plenty of bluegrass music. While I miss the days of dressing up and going out on the town, I am also finding pleasure in cooking at home, bumping hips with my husband as we canoodle over a hot stove. For lack of a better phrase, walking into our kitchen now feels like a breath of fresh air-- a combination of cooperation, inspiration, and success.

After tackling the kitchen, the rest of our home was next. We systematically went through the home room by room, creating boxes along the way: "TRASH," "GOODWILL," and "SELL." In all honesty, our home hasn't been this clean or organized since the day we moved in. Imagine this, if being in the kitchen now feels like a breath of fresh air, the rest of our home feels like a dead tree has just been removed from our path. We were also taught an incredibly valuable lesson from the buyers at Buffalo Exchange and Powell's Books when we went to sell some of our wares: Our taste in literature will always prove more valuable than our sense of fashion.

Speaking of literature, we're both reading again. This feels nice, and remarkably cheap in comparison to the video rentals that inevitably included a late-fee charge. Evan's currently picked up my ninth grade copy of Mandelbaum's translation of "The Odyssey of Homer" (complete with my personal notes, such as--"Athena wants to get the show on the road" and multi-color hi-lighted passages). I'm thumbing through Elizabeth Gilbert's "Committed," and Gretchen Rubin's "The Happiness Project"(obviously someone is doing some soul searching--ahem).

We've also put a great deal of effort towards taking in physical activity every day. After spending over 1,000 days standing on our feet we were looking forward to returning to a more active lifestyle. For Evan this means early morning rides to make the rounds at coffee shops, or to meet friends at Portland's International Test Rose Garden for thermoses of French press coffee, and prosciutto and butter sandwiches. For me this means daily does of cardio (think: biking, hiking, and walking) paired with a combination of stretching and sculpting yoga postures. The ultimate goal of these practices is to wake up feeling as good as possible. While the added benefits of weight loss, fitness, and flexibility are a bonus, putting our bodies to use again, after what seemed like an eminent time of hibernation, is the greatest relief of all. To feel our muscles tighten and stretch, to notice the pulsing of blood from our hearts, through our veins, shooting oxygen through the rest of our body, to feel ourselves getting stronger, well...that feels indescribable. Simply put, it's what feeling alive feels like.

Lastly, we've officially learned that the beach really isn't that far away. The 1.5 hour car-ride will melt from your memory the minute you (get out of the car) smell the salt in the air. Promise.

So when people ask us, "What have you been doing?" Here is the gist of it:

Picture us: Packing bunches of basil in backpacks on our bikes, throwing rocks on the sand for the dogs, talking to tarot card readers and walking through the woods, sipping espresso, and reading Thich Nhat Hanh and James Joyce, barefoot on the bluffs of the Peninsula, catching up with a friend over a frosty beer, nestled at home hawking LRBC t-shirts via USPS and treasures via craigslist, eating homemade cinnamon rolls and edamame pesto out on the patio.

But if we're not accomplishing any of these things then we're probably busy working on the next project.

More on that when the time is right.

*with the exception of birthdays, anniversaries, and/or food from carts/shops that equates to <$6/person (not including tip).

"THE T-SHIRTS ARE IN!"

2010-07-15T11:44:00.000-07:00

"The T-shirts are in! The T-shirts are in!"

Yes, it's true Folks. After listening to your demands we put in an order for additional t-shirts. Now you can be the proud owner of a limited edition LRBC t-shirt. The shirts are printed on American Apparel's tri-blend track shirt; you know, the soft and fuzzy cotton that feels like a vintage shirt?

Shirts are available in two colors: grey and athletic blue, and feature the popular bicycle design from our friend Keegan of One Foot In Front.

Shirts are available in Small, Medium, Large, and Extra Large*
(*grey only)

Ordering shirts is easy, just follow these two steps:

1. Send an email to: littleredbikecafe@gmail.com with your name, address, a phone number where you can be reached, and a description of your order (quantity, size, and color). Please put "I WANT A T-SHIRT" in the subject line of your email.

2. Upon receiving your email we will verify your order and send you a confirmation email with payment instructions. We are selling the shirts for $25 each, and each order will include a free copy of the LRBC zine, which includes photos, stories, recipes, and more ($3 value).

What are you waiting for? Don't delay! Make the most of your summer by sporting a cool new t-shirt from North Portland's most beloved cafe.

Onward and Upward!

2010-07-12T05:28:00.000-07:00

This is the last picture taken of us at 4823 North Lombard St.

To put it lightly, it was difficult to say goodbye.

Our last three days there were spent removing the final details of what we had built, piece by piece, out of the space. We got a local food shelter to come and pick up the last of our pantry. Our parents helped us scrub, sweep, vacuum, dap, paint, pack, and eventually haul away the remains of our business to a storage facility located 0.8 miles from where our cafe was located. On the day we met the property manager to turn over the keys, I exhaled sobbing into Evan's arms in the bathroom, feeling shattered and defeated.

Later I would admit to myself that this was an odd and particularly cruel place to succumb to such an emotional impasse. I hated that bathroom. It was a seed that was planted on the very first day we signed the lease, and continued to grow through three years of graffiti, perpetually clogged toilets, drug addicts, and the stifling stale stench of a public restroom, a failing mix of fruity cleanser and bleach, made all the worse by old pipes, and an over-used facility.

Here's the good news: I never have to be in that bathroom, or at that address ever again. If I don't want to.

That is to say, that after three years this finally became an option for me. You know, to actually choose not to enter a space that gives me the creeps in order to plunge some one's shit.

I find this fact liberating.

I asked Evan the other day, as we drove by 4823 N. Lombard St. and locked eyes with that all too familiar awning, brick-facade, and large windows,

"How long do you think it's going to take before we don't look over and consider it 'Ours'?"

"Forever." he replied.

"Forever? Really?" I blurted out, astonished he said this fact so calmly.

"Yes, I think that place will always have a piece of our hearts," was all he had left to add.

I find this fact slightly less liberating.

The truth is, we want what's best for 4823 N. Lombard St. because we loved that space. We brought life back to a kitchen and cafe that needed a pulse, and gave ourselves a tremendous sense of purpose along the way. Further, we live in the neighborhood and want what's best for our friends and community, and having another thriving business in that location would ultimately be the best case scenario.

I will miss that space. But there are also many things--the sad, hostile, and painful memories attached to the process of learning how to become a restaurateur in three years, that I won't miss, and that I decided to remove from my life the day we gave back the keys.

I'm not going to lie. The first few days after the fact came as an absolute shock. I think Evan and I were both bewildered and in doubt over our new unemployment. Which by the way, however odd this may seem, seemed to creep up on us.

Up until this point so many people were asking us, "So...

...What are you going to do?"

...Where are you going on vacation?"

...How long till you're dreaming up the next business?"

To which we replied, with full honesty intact:

"We're not there yet. We haven't really even given it much thought."

To us, the three years we spent operating that space felt like a lifetime. It was two years of non-stop effort and creative force that led us to pursue our dream of opening up a restaurant in our hometown, and another three years devoted to seeing our idea flourish. The act of having its potential cut short, particularly during the peak of its existence, left my partner and I feeling like we wanted to devote every last ounce of ourselves into giving that business a proper farewell. In other words, we were not quite ready to move on. Therefore the thought of planning the next business, or treating ourselves to a nice vacation were the last things on our mind.

Evan and I spent the last six months of that business scrambling, trying to find it a perfect new home. We spent week after week scheduling meetings, making appointments, doing viewings, all in search of the second (albeit original) "Little Red Bike Cafe." When our search for the ideal relocation failed to turn up anything we felt the urgency to jump on, we learned in the process that the cafe we created 0.4 miles from our very home was an incredibly unique enterprise. One that seemed to exist because it was in the right place, at the right time, with the right mix of food, music, good looks, fanaticism, and heart. I will go as far as to say that while we looked for a new place to reopen "LRBC 2.0" we began to wonder whether or not such a place exists. Evan and I began to doubt whether it would be possible to just pick up our existing business and plop it down someplace else like nothing happened. Rather than feel pigeon-toed by the confines of this particular business, we began to extend our property search and look at new opportunities for different kinds of businesses and projects. Opportunities that before appeared out of reach because the scope of our frame was initially far too limited.

We decided that in order for us to feel confident that our pursuit was both best for our business and our own happiness, we would need to broaden our perspective.

Doing so meant getting away. Which is what that "No Service" post was all about. By the time we finished our last obligation to LRBC, Evan and I were suffering from broken hearts and an identity crisis to boot. We struggled to understand who were were without our business and accolades, the support of staff and customers, and lastly this blog. To point out the obvious, Evan and I had multiple conversations about what to do with the blog. Continue writing? And if so, as what? As whom?

We set off for a small fishing cabin situated along the Metolius river in central Oregon, to try and discover the answer to some of these, and life's other complexly woven lessons. This fishing cabin is in our family, and is considered to be an incredibly sacred sanctuary by all whom are willing to make the trek. Having experienced its healing magic time and time again, we knew it was the prefect spot to rest our weary bones.

Our days revolved around splashing in the river with the dogs, reading, writing, and philosophizing on the deck, and biking around the loop that takes us through red-dirt roads, bubbling streams, and the unmistakable sweet, dry scent that makes you aware you're in the presence of a patch of majestic Ponderosa pines. We also spent a fair share of time nurturing our love affair with the kitchen. It felt good to be back behind a hot stove after what felt like ages. We were happy to have the company and attention of loved ones as we tried finding a way back to ourselves through black bean taco salad, Greek breakfast scrambles, poached egg and bacon sandwiches served on Evan's flaky buttermilk biscuits, toasted hazelnuts crushed over market lettuce with goat cheese and and roasted beets, served just before the pork kebabs with cream-braised cabbage and steamed cider-vinegar kale. Later we'd soul search over orzo layered with fresh ricotta, summer tomatoes, and walnuts, and roasted veggie and avocado meatloaf sandwiches slathered with apricot jelly. Nights were devoted to movies and games of Scrabble, with late night toasted s'more experiments and peanut butter hot chocolates. And then finally, whenever we could find the time, we slept. And slept. And slept some more.

The day before we shut the doors to our business one of our favorite customers (yes, we do and we are allowed to have favorites) approached me at the register with a parting gift, a framed copy of one of our dinner menus containing one of my favorite Virginia Woolf quotes,

"One cannot think well, love well, sleep well, if one has not dined well."

We wholeheartedly adopted this belief during our stay at the cabin, and I know we certainly would have made Colin (said customer) extremely proud.

Our diligence in taking care of ourselves and examining our situation has paid off. We feel as though we are more informed and excited as ever about the plethora of possibilities out there. Rather than viewing our situation as something that has been taken away from us, we continue to implore each other every day to use our experience as a stepping stone, to move forward with an effort and creation that is better than that which was lost.

What other vital information has been discovered, processed, and implanted in our brains during this journey of re-self discovery? Well, we're still figuring that out. For the time being we are just trying to take 'er easy. We are finding joy and successes in other areas of our lives. Like birthdays, sunrise bike rides, day trips to the beach, and quitting smoking after 15+ years.

Because life is not about who you were, it is about who you are becoming.

All Grown Up

2010-07-07T11:45:00.000-07:00

The little girl you see pictured above is having a birthday tomorrow. She looks a wee bit different now, than she did when the picture was taken. You know her as the creator of this blog. To me she is a writer, chef, photographer, comedian, artist, dancer, partner, best friend, and love of my life.

Feel free to leave her a happy birthday wish by adding a 'comment' below.

The Unemployment Files: Episode IV

2010-07-06T17:03:00.000-07:00

soaking it all in at Heart Coffee Roasters

Up just after 6:00 am this morning. The dogs were not a step behind me when I got out of bed. They have me trained pretty well these days. Upon entering the kitchen I opted to make their feeding my number one priority, knowing that I would be able to go about my own business without being bothered once I had done so.

on the porch outside the Courier Coffee roastery

With my masters' needs met (bathroom break included), I stumbled into our bathroom and brushed my teeth, simultaneously sending Tim a 'good morning' text to ensure that he was up and ready to roll. Within minutes I was dressed and out the door, welcomed by a glorious summer morning. Today was to be my first trip to the Coava Coffee retail location/tasting room in SE Portland.

C O A V A

I'm going to be brief, 'cause the cafe is downright gorgeous and worthy of a return visit (with a real camera and a subsequent blog post to follow, of course). From our house in North Portland I was able to reach the cafe in Southeast quite leisurely via bicycle (for all you neighbors out there, just take N Willamette Blvd/N Greeley Ave/N Interstate Ave/Eastbank Esplanade/SE Main St and SE Grand Ave and you're there!). Tim beat me to the shop, where we enjoyed delicious espresso (Ethiopia Sidama, Ardi) and two custom-pour over coffees (Colombia, Monserrate and a new arrival from Kenya).

bamboosmerized

From Coava we rode to the Courier Coffee Roastery at SE 40th and Hawthorne, after which, we made our way to Heart Roasters, at 22nd and E Burnside. Upon reaching Heart I noticed that my morning's 'free' time was running short, though prior to riding home we were able to enjoy a brief conversation, and more coffee, while taking in the morning sun (I enjoyed a lovely espresso, Guatemala, Santa Barbara).

Another epic early morning in Portland, in the books.

The Last Pasilla Aioli

2010-07-02T12:48:00.000-07:00

Though this fact was already alluded to in a previous post, I wanted to take a moment to let all of you Zoobomb addicts out there know that the last of the pasilla aioli is currently being consumed here...

...by the very same people who first introduced you to this magical mayonnaise spread. If you're anything like me (and I know many of you were), you loyally indulged in this stuff every time you visited the cafe. After nearly four months of regular helpings, I had to cut myself off from egg sandwiches in order to calm my cravings for that mouth watering orange-hued condiment. If it's any consolation, please know that the final few dollops are thoughtfully being consumed while we wax poetic about the many joys, trials, and tribulations we faced throughout the short history of the LRBC.

If ever there was a place to lay the pasilla aioli and other memories to rest, this is it. We awaken each morning to the sound of the wind rushing through tall pine trees, the constant but gentle tremble of water rushing over rocks in the nearby river bed, and melodic thumping of woodpeckers eagerly searching for their morning meal. This is truly a place for reflection and renewal, and we're doing our best to channel the phoenix as we continue to contemplate the next chapter...slowly.

NO SERVICE

2010-06-29T18:23:00.000-07:00

Escape.

The inevitable happened.

We needed to go.

Somewhere.

Far away.

We've reached the land of "No Service." Please forgive our lack of communication because we are currently "out of range."

Essential items packed for this journey:

books (including but not limited to: The Frankies Spuntino Kitchen Companion & Cookbook Manual, Annie Leibovitz's At Work, and The Favorite Works of Mark Twain)
cooler containing: fresh fruit, avocado, eggs, organic oj, half 'n' half, soy milk, olive oil, kosher salt, and a 1/6 pan containing the [cafe's] last of the pasilla ailoi
melodica
sunglasses (and sunscreen)
doggie life-vest
Canon camera (x2)
running shoes
Baratza Virtuoso coffee grinder (+ 34oz. French press)
biscuit ingredients (butter, flour, sugar, baking powder, salt, baking soda, and buttermilk)
portable music player and headphones
laptop + European guide book + notebook (& pen)
various dvds (including but not limited to: The Big Lebowski, Curb Your Enthusiasm, Alone in the Wilderness, Bill Hicks Live)

be back soon...

Sidework: Espresso/Coffee Consulation

2010-06-28T10:53:00.000-07:00

Professional coffee consultant? Probably not. I've never had much confidence training people how to make beautiful latte art. In the past, this was a job in which I often begged for assistance from Adam McGovern of Coffeehouse Northwest. But I was really stoked when my buddy Chris Forrette sent me this photo which displays a drink he recently made on a friend's home espresso machine. You see, Chris has never been a barista, he's actually a very talented web designer/developer who just so happens to have a deep affinity for quality coffee.

After Chris had expressed some interest in learning how to make latte art, I invited him to join me in the cafe so that we could talk about general technique and ways to approach making a heart design. One rushed hour later, and our "training" was over (given my incessant rambling I think Chris was only able to pour five or six drinks that day). I guess something must have rubbed off, or Chris is simply a natural when it comes to latte art, because the photo which is linked above clearly demonstrates that he understands the fundamental ideas of flow control.

Great work Chris. You've accomplished in hours what takes (took) many of us days and weeks to figure out.

The Unemployment Files: Episodes II and III

2010-06-28T08:34:00.001-07:00

waiting for Tim outside Barista (NW 13th & Hoyt)

Pretty surreal to be sleeping in these days. When I write "sleeping in", I should clarify that this means that I have been waking up later than normal, which to me really does feel like sleeping in, but to many of you out there my 5:30 am or 6:00 am wake up times still might seem a tad early.

getting juiced at Coffeehouse Northwest

Though there are so many various aspects of daily cafe life that I already miss, I can say that the opportunity to be out on my bike early in the morning has proven to be quite liberating. Saturday morning I headed into the city. It was a fairly quick descent from North Portland, and I was reminded how pleasant this trip can be when it doesn't coincide with the weekday grind that brings thousands of cars into downtown. When I rode over the Broadway Bridge around 6:30 am not a single car passed me in either direction. Bliss.

the Red E in all of its quiet Sunday morning glory

Our dear friend Tim was my coffee companion on both Saturday and Sunday mornings. Having both worked in the coffee/restaurant world for the past few years, it's always special when we are able to convene without a service counter between us. We began our Saturday morning at Barista in NW, followed by a short ride up to Coffeehouse Northwest where we sat and sipped coffee for half an hour. By the time I began to make my way home the sun had already begun its daily duty of warming up the world around me. I couldn't help but grin as the first bead of sweat rolled down my forehead and off my nose while I climbed back into North Portland. Summer has arrived in the Pacific Northwest.

ready to make a day of it at Barista (NE Alberta)

Sunday morning's ride/meet up had a much more economical theme as far as time and distance are concerned. Tim made his way up north to visit a couple of our neighborhood spots. My time Sunday morning was limited given that we had planned to take our LRBC staff out to brunch at Tasty n Sons. After a missed connection at the Red E (where I enjoyed a wonderful double shot of Coava's magical Ardi, Ethiopia Sidama), I rode up to Barista (NE Alberta) where I was eventually greeted by a spandex clad Tim, who was in preparation for a more substantial day of riding that would later take him to Sauvie Island and back.

Can't really fathom that I have weeks of this ahead of me. I look forward to visiting different spots, and bringing other friends along with me (ahem, this means you Justin). There are miles and miles of territory to cover, not to mention a wealth of cafes that I was never able to make the time to visit on a regular basis while we were running our own shop. A few highlights to look forward to this summer if you're a coffee junkie like me:

1. Coava Coffee Roasters will be opening their new cafe sometime this week!

2. Courier Coffee Roasters is slated to open sometime mid-late July. Check out their blog for the latest info.

I had hoped to visit to Courier Coffee roastery early this morning, however with all of this new found freedom we got bit by the travel bug and rushed to split town. Can't wait to get out to see Joel and Alex. Despite being our oldest coffee friends and missing being able to drink their coffee on a daily basis, I am also excited to learn the exact routes they utilized to get from the roastery to our shop in North Portland. Also worth mentioning is that fact that our beloved espresso machine has found a temporary home for itself at the roastery while we scout out a permanent residence. Strange how much a person (myself) can miss a machine, but trust me, it's real.

Until next time, stay caffeinated (and jobless) Portland!

Proof

2010-06-26T18:50:00.000-07:00

Proof that it IS possible to take "Little Red Bike" out of the "Cafe."

circa 2007

circa 2010

Waiting on Merlin

2010-06-25T22:30:00.000-07:00

"Frank and Frank grew up together as friends and neighbors in Queens, New York. After losing touch for 18 years, they reunited by lucky coincidence in November 2003. Both were consulting in food and nutrition at the time, and after catching up, they decided to join forces. Together, they conceptualized Frankies—a unique restaurant that would embody the sum of their travels, food philosophies and experiences. They would offer deceptively simple fare—dishes prepared with the freshest possible ingredients and a high level of attention. Service would be attentive, but never pretentious. Wines would be food-friendly and a great value, so there would be no reason not to like the place."
-an excerpt from "The Frankies Story" section of their website

Portland: meet Frank, and Frank. Welcome them with open arms, because in time they will begin putting a whole lot of love and energy into creating a new eatery in our fair city, and when that happens our bellies will surely be gurgling in amusement and delight.

Last night we attended an event that reminded us how lucky we are to be eating and living in Portland, Oregon. Frank Falcinelli and Frank Castronovo stopped in to promote the recent launch of their new book, The Frankies Spuntino Kitchen Companion and Cooking Manual. The launch party was held at the Stumptown Coffee Roasters on SW 3rd Ave. Attendants received a copy of the new book, as well as an opportunity to sample a few recipes from the Franks' new book, prepared by the lovely folks from Clyde Common and Olympic Provisions.

We were especially excited to attend having just found out about the event the night before. Though we have never had the pleasure of visiting any of their restaurants back east, we've been drooling over their menus for nearly a year (I mean just read this one from Prime Meats...you're freaking kidding me right?). Peering over their work makes me get all Sam Elliot from The Big Lebowski; "I like your style Dude."

From what we've read we all have Duane Sorenson to thank for getting the Franks to consider bringing a bit of their magic out west (for that and so much else, thank you Duane). Haven't heard an official timeline as for when their forthcoming west coast project will break ground, but we're firm believers that good things come to those who wait. We'll wait.

Welcome to Portland Frank and Frank.

The Unemployment Files: Epsiode I

2010-06-24T08:09:00.000-07:00

macaroons at Barista (NE Alberta St.)

This morning I awoke leisurely around 6:10 am, fed the dogs, and went to the now former Little Red Bike Cafe at 4823 N. Lombard St, and rescued my bike from the basement. 0.4 miles later I was back at home, where I pumped up my tires and hit the road for some not-too early morning coffee.

Ritual's Los Chacones, Costa Rica

To say that I had been looking forward to this bike ride is an understatement; I have been lusting over the opportunity to sleep in, and bask in the early morning sunlight as I pedal my way towards the day's first cup. After nearly three years of waking up at 5:00 am (5:00 am merely an average, as some days I awoke a bit later, while other days I would arise between 4:00 and 5:00) sleeping in past 6:00 has become quite a treat. Anyone out there who has ever opened a coffee shop or worked in a bakery, or those of you who have/had young children know exactly what I am getting at.

Coava Coffee's Monserrate, Colombia

And so it was that I found myself atop my big blue bicycle this morning, Thursday June 24th, 2010, gliding through North and Northeast Portland and enjoying some mighty fine coffee courtesy of industry friends I have come to know during the past few years. Today's ride had a local focus, as I visited two very special shops not too far from our own 'hood. First I rode to Barista on NE Alberta St., where I had the pleasure of being welcomed by the one and only Matthew James Brown, who poured me a lovely Costa Rican coffee from Ritual Roasters of San Francisco, CA. After Barista, it was a very short ride down to Red E, where Jeffrey Scott is doing the folks at Coava Coffee Rosters proud, serving up a delicious washed coffee from Colombia.

tamp envy: Sara Z's custom espresso tamp is striking to say the least

The ride back home from the Red E was short, but long enough that I was able to reflect back on the past three years and feel very proud of all that we were able to accomplish at the LRBC. While I know that news of my morning bike ride and the delicious coffees I enjoyed must be fascinating you, I know that what you really want to read about is what comes next for the LRBC, i.e. "When the f*ck can I get my egg sandwich, man?!?" While I can't say for certain exactly what we have in store, I will say that you should rest assured by the fact that even as we are finishing up the move-out of our space on N. Lombard we are busy looking over design plans for other spaces, dreaming up new menus, and continuing to meet with property owners to discuss possible opportunities. For now, be patient and do like we're gonna do: get outside when you can, and soak up that summer sun.

But Wait! It's Not Over!

2010-06-21T08:38:00.000-07:00

You didn't think we'd leave without saying goodbye did you?

Oh my. I certainly hope that wasn't the impression we left you with, 'cause frankly, that just ain't our style.

Today the movers from Big Al's are coming. In preparation for their arrival, Evan asked Alice, Tomás, and Kyle to finish boxing up the last of the smallwares in the dining room. Once all of the boxes are out, next will be the tables, the bench, our artwork, and the rest of the cooking equipment. Eventually, once Big Al's has moved everything out and down to the storage facility, we will be left with ~~an empty cafe~~ an awesome stage and dance floor for our going away party. THIS is the event we've been looking forward to. Friday's last service was fun and all, but our Crew is desperate for a party, and for a chance to properly say goodbye to all of you. You know, without all those gooey egg sandwiches in the way. So please join us for:

Last Call with LRBC
Tuesday, June 22nd
2:00pm-7:00pm

Celebrating
Memories, Love, and Drinks

featuring music from:
Delroy (Live funk)
The Woolen Men ( PDX Rock'n' roll)

DJ sets by:
The Happy Hour Kids
(N. PDX Collective)

small bites and sips including:
Deviled Eggs

Honeyed Yogurt Bar
Ham, Tuna, and Roast-Beef Finger Sandwiches
Greek Tempeh-Salad Lettuce Wraps
Homemade Ice Cream
Mom's Slow-Baked Banana Cupcakes
Foxfire Iced Tea
Iced Courier Coffee
Fresh Squeezed Limeade

Beer by:

Captured By Porches

LRBC will also be selling:
Granola
Homemade Jam
Exclusive LRBC T-Shirts and Zines (hot off the presses)

We'd be honored if you came and helped us give 4823 N. Lombard St. a proper send off.

Sorry We Couldn't Make It

2010-06-20T08:58:00.000-07:00

Dear Lincoln and Catlin,
While we had every intention of trying to make it, we spent the majority of our day yesterday cleaning out our business. Piece by piece, thumbtack by thumbtack.

For lack of a better phrase, moving sucks. And in this case, it's an emotional process.

In the morning we got boxes from the newly rented storage facility down the street, canned fig jam, baked off the last few batches of granola, made espresso for friends, and began wading through the rest of the cafe, one room at a time. In the afternoon we removed shelves, emptied refrigerators, poured whiskey, boxed plates, shed tears, and called it a day.

We ate veggie burritos at our favorite local taqueria for dinner and then climbed into bed, too tired to digest the day, and/or consider the one to follow.

As such, we BOTH managed to miss our 10 year high school reunions last night.

Bummer.

Here's hoping for better timing, and sunnier skies in 2020.

Love,
Evan '00 and Ali '00

Last Call

2010-06-17T22:42:00.000-07:00

Mother and Daughter Breakfast

Last call for egg sandwiches at Little Red Bike Cafe is tomorrow, Friday the 18th, 2010. That's right. You read correctly: TOMORROW IS OUR LAST DAY OF FOOD SERVICE.

We will keep normal business hours, from 8am-2pm. Please come join us for this bittersweet event. It just wouldn't be the same without you.

The Last Chalkboard

2010-06-16T00:35:00.000-07:00

Marly's latest/last chalk art.

Enough said?

Worth Celebrating

2010-06-15T16:25:00.000-07:00

As many of you know, this past Sunday was our last brunch service.

We opened our doors at 9am (ish) to a crowd and line out-the-door that lasted all day.

The kitchen didn't manage to clear their line...not once.

To those of you who waited 45 minutes (or more!) for an egg sandwich: well, I don't know what to say. "Bless your heart," hardly does your actions justice.

Needless to say, this past Sunday's sales broke all previous records. A fact that, as silly as it may seem, made me grin from ear to ear. Specifically because Evan and I had debated whether or not we would ever actually accomplish this feat in the short amount of time we had left at the cafe.

Once the last sandwich was boxed up, and the "CLOSED" sign was flipped on the door, Evan made the executive decision to pour a round of whiskey for our Crew who worked their asses off during this last, and very sentimental, brunch service.

Many thanks to those who were there to witness the mayhem. We wouldn't have wanted it any other way. XO

Last Brunch VLT, appropriately going to our friends at Coffeehouse NW, and @Cameron Stewart in particular.

The Road Not Taken

2010-06-14T21:33:00.000-07:00

Sometimes when the words aren't there, you look to others to speak for you. Coincidentally enough, this poem has crossed our path more than once:

The Road Not Taken

Robert Frost (1874–1963). Mountain Interval. 1920.


TWO roads diverged in a yellow wood,
And sorry I could not travel both
And be one traveler, long I stood
And looked down one as far as I could
To where it bent in the undergrowth;	5

Then took the other, as just as fair,
And having perhaps the better claim,
Because it was grassy and wanted wear;
Though as for that the passing there
Had worn them really about the same,	10

And both that morning equally lay
In leaves no step had trodden black.
Oh, I kept the first for another day!
Yet knowing how way leads on to way,
I doubted if I should ever come back.	15

I shall be telling this with a sigh
Somewhere ages and ages hence:
Two roads diverged in a wood, and I—
I took the one less traveled by,
And that has made all the difference.	20

4 days and counting...

2010-06-14T10:38:00.000-07:00

As we continue to head towards the immanent closure of our ~~baby~~ business, the ridiculous questions (we ask ourselves) keep coming.

Like this one: Where are our friends and neighbors going to get Honeyed Yogurt Bowls after we're gone?

LRBC Little Known Fact #6810

2010-06-08T17:20:00.000-07:00

This photo was taken ten years ago, in the kitchen of Evan's parent's house in February, 2000. Evan and I are getting ready to attend Lincoln's winter semi-formal. I believe, ahem, (and am desperately hoping) the theme that year was "Safari."

I'll never forget, that occasion Evan's parent's were (conveniently) out on the town, so the guys got together, ordered out, and later took credit for cooking their dates' dinner. While I have zero recollection of the meal itself, I remember thinking at the time that this gesture, however flawed, was really, very sweet.

Though not yet "technically" a couple at this point-- it would take four more months, a kegger, and a toga party before we felt comfortable enough to utter the words "my boyfriend" and "my girlfriend" to anyone, including ourselves-- one could see, even back then, that Evan and I definitely had a thing going on.

Flash forward and today marks ten years since we "officially" began dating. We're not quite sure how many more times we can celebrate this particular anniversary given that we have now been married for nearly two years, but it is our first ten year milestone of any sort, and we had a damn fine time paying homage to this fact over the past 48 hours.

How do we manage to "keep the flame alive" perse, even after all these years? One of our favorite methods is the "staycation." You're familiar, right? The notion of creating a vacation while at home? Given our crazy work schedules we have often found this form of vacationing not only the most convenient, but a fantastic way to explore and refamiliarize ourselves with this ever-changing city that we love. Hanging out in this town makes for an easy celebration.

Many thanks to the people and places who helped make ours special. Including: Archery Summit, Ashley Forrette Photography, Coffeehouse Northwest, Delicious Donuts, Everett Street Bistro, Forest Park Conservancy, Margulis Jewelers, Metrovino, The Nines, Paley's Place, Spella Caffe, #1 Bento, our awesome staff, and supportive (and ever-indulging) families.

Confessions of an Espresso Junkie

2010-06-07T09:45:00.000-07:00

What began as a casual fling has, over time, developed into a full blown addiction. My body begins sending my brain warning signs from the moment I wake up in the morning. I come to the realization that I am coffee deficient in a number of ways; forgetting to put baking powder in the French Puff batter, not being able to remember the name of some of our most committed regulars, writing checks and filling in the date as 2009 (or sometimes 2008!). Ultimately, I always give in, and when I do the experience ranges between mood altering, and sometimes life changing.

I'm not exaggerating folks. This stuff is amazing. For all you hard core black coffee drinkers out there who never deviate from "drip" or "french press" or any other standard brewing method, the next time you visit a quality cafe ask for a "double americano" with eight ounces (or less) of water. I have to warn you though, you may never go back.

Layers

2010-06-03T20:10:00.000-07:00

We're beginning to slowly chip away at our future. At least at what we'd like our future to be.

So far it's been coming to us in layers:

like over a root beer float, tucked away in a corner at our favorite pizza joint,

while on the phone with a fellow research junkie, laptops clicking away, ideas loading,

or in the shower, the safest place to dream about subway tile.

The most exciting part of this whole thing is that we're beginning to feel like we're coming out of a fog, and the bigger picture is finally coming into focus.

The answer has been there all along. We just needed to answer Life's all-too-important question: "What do I want?"

Our answer? We want to make a positive, lasting effect on a community.

Stay tuned for the journey.

Troubleshooting

2010-06-02T22:11:00.000-07:00

Here are a few of my choice quick-fixes for a bad day:

1. Clean sheets and a freshly made bed
2. Mexican Coke, drawn from the bottle
3. A walk through the woods
4. Receiving pretty packages, containing one-of-a-kind pieces (with many thanks to inspiring friends and crafty talent for making it happen)
5. A chocolate dipped cone
6. Listening to Willie and Stevie on the record player
7. New socks
8. Fresh flowers
9. Reading a gossip magazine, from glossy cover to glossy cover, in the bath
10. Dreaming of sunnier times and places
11. Long distance video chats with the ones I love
12. Hand massages
13. Singing bluegrass and classic country with Evan
14. Grinding beans and making French press coffee at home
15. Sunsets

If all else fails, try counting to three, with deep breaths in-between.

Bees & Beans

2010-06-01T18:06:00.000-07:00

Our neighbor Faith has been known for baking up goodness from the moment we met her. As a former co-worker of Evan's and pastry chef at New Season's Arbor Lodge, we were first introduced to her work with batches of dark chocolate pecan cookies. Later, at dusk, when we would take the dogs for a walk in the neighborhood, I could see Faith in her kitchen, the stand-up KitchenAid mixer ceremoniously back lit behind her, and I'd wonder what culinary magic she was concocting. During the summer it was fresh organic veggies from her yard, and pumpkin cupcakes in the fall.

Flash forward many years later and Faith now has us under her spell with her newly launched line of artisan chocolate bars, Bees & Beans.

Making its debut splash this late spring, Faith's chocolate bars are delicious (and nearly impossible to keep on the shelves). We were first wooed by the beauty and obvious crafts(wo)manship of the bars themselves. Each bar is made by hand, and is budding with the freshest and highest quality of ingredients. Think: artisan 70% dark chocolate, organic berries, and local hazelnuts and honey. Faith's driven commitment to quality extends beyond sourcing ingredients locally and includes her packaging, which is entirely biodegradable, down to the cellophane, label, and adhesive!

Right now there are three flavors of bars available:

Honey bar
Honey caramel, salted hazelnut and honey nougat, hand dipped in dark chocolate with a sprinkling of sea salt

Berry bar
Raspberry caramel, honey nougat with dried blueberries, hand dipped in dark chocolate

‘Bert bar
Filling of filberts, Milk chocolate, peanut butter, and crispy rice, hand dipped in dark chocolate

The LRBC crew is currently obsessed with the Honey. We've yet to try the Berry which may just put us on the fence.

We suggest you go out and get you some so you can decide for yourself.

Bees & Beans are available at the following (hip) locations:

Little Red Bike Cafe
Bunk Sandwiches
Food Front NW
Cheese Bar
Foster and Dobbs
All three Pastaworks locations

Snapshot:

2010-05-28T21:26:00.000-07:00

"I'd Rather Be Bowling."

We're becoming regular bowlers.

This fact has intimidated some (to the extent that they're scared to come join us, despite our insistent invites).

Please accept this photograph as a peace offering. What you see pictured above is the perfect representation of what you can expect on Tuesday nights if you come join us: pitchers of beer, chocolate chip cookies*, and flannel.

What's not to love?

*okay, so Matt Higgins only supplied cookies once, thus they cannot be guaranteed, but we do mange to provide beer on every occasion. For further clarification, flannel clothing is optional.

"I Left My Heart on Lombard" Project

2010-05-25T15:25:00.000-07:00

"Where's the candy?"

This is the all-too-familiar question exiting the mouths of children at the cafe recently.

You see, there is now a birdhouse where the Dum-Dum sucker dispenser used to live. But not just any birdhouse; this particular birdhouse, designed by the artistic hands of one Kyle Simmons, holds memories. It is a special birdhouse, indeed.

As I type this, there are twenty-seven days left at 4823 N. Lombard St. As such, we are attempting to collect as many memories of the Little Red Bike Cafe as we can. Taking yet another nod from our friends and muses over at the H&H, we have set up this birdhouse so that customers and friends may share a remembrance with us. After three years of dolling out free suckers, we have replaced this habit by asking for something in return. We have set out a pad of paper with a pen next to the birdhouse, and asked participants to leave us with a memory.

To be honest, it's a little like Christmas as we watch the box fill up with the thoughts and words of our friends, and challenge ourselves not to prematurely peek. That's right, we are trying not to look at them until the end. Kyle and I (of course) are the worst at this. You will often see us sneaking in glances after our shift, while also attempting secrecy in the manner, not letting anyone in on what we've seen, or onto the fact that we've been peeking in the first place. Understandably, this is a bittersweet process. My heart nearly broke into three irreparable pieces after it went through one particular customer's tally of ten Little Red Bike Cafe moments, each one a precious milestone in and of itself. That one I had to share with the others working. At that moment it stood as a testament to their greatness, and our accomplishments as a staff and family. Evan and I couldn't be prouder, or ask them for any more than they've already offered.

The box has caught MANY off guard, not just the little ones who are jonesing for their sugar fix. We have realized that in the spirit of trying to maintain a professional attitude at work by not discussing the ongoing turmoil with our landlady, we have managed to be a bit "too professional" by neglecting to inform some of our patrons, many regulars, about the inevitability of our impending departure. Based on what we've learned over the last week, I'd say that a majority of the people who routinely visit our cafe do not visit our blog on a regular basis. Further, many regulars were surprised to hear of the fact we even had a blog. That said, when news of our departure spread at the cafe, via this box, we all suddenly had some explaining to do. There are loads of regulars who claim to have had "literally no idea." They say this with force, drawing out the word, like this:

"What the fuck?!? I had no fucking iiddeeeaaaa. This is nuts!"

Or some say:

"What do you MEAN you're closing?" (Like we have lost our ever-loving-minds)

"Where and when are you reopening!?!" (We sure would like to an answer to this one too)

"This sucks! We just bought a house over here BECAUSE OF YOU! Where are we going to eat now?" (Funny thing is, we live here too. Consider us in the same boat)

These are just a few of the responses we've received. Understandably, those who don't know the (hi)story of the flood and about the many reasons behind our premature exit, cannot possibly comprehend why we would ever leave our home on the Peninsula. From the outside, we appear to be a successful and thriving cafe doing business in a unique and budding (not to mention under-served) community. But you Blog Readers know better than this. You have nursed us along this journey, through our ups and downs, and have understood there is much more to any and every surface. That is partially why we have this blog, because we believe that it's important to share the story behind the journey, our story, that is to say. The worthwhile bits at least.

In full disclosure, I'm getting a little tired of people informing us about how inconvenient this move is for them. Further, they don't really seem to care and/or understand when I try to make them aware of the fact that this move is extremely inconvenient for many; including the eight people who have stuck by us during this difficult time, still pouring their hearts and souls into working shifts at the cafe, even when we know we're nearing the end.

But I get it. If anything, as a north Portland resident myself, I concur that losing this community spot in our neighborhood is a shameful and significant blow, something that the people should be made aware of and upset about. We worked our asses off to create a desirable space in our own neighborhood, and we were fortunate enough to be welcomed into said neighborhood with open arms. Undeniably, magic happened at that moment, a beautiful exchange of give and take, and we will miss operating there and nurturing that partnership terribly.

Upon learning of our debacle, we've had many unbelievably kind offers from our LRBC friends and neighbors. All sorts of people coming out of the woodwork to tell us they will "walk through fire for LRBC." Many have asked our permission to write letters to the local Neighborhood Business Association, newspaper, and/or to the landlord; offered us up the kitchens in their homes and grills in their backyards in the meantime; and have gotten in touch with reporters attempting to dig up more dirt on the story. This has put Evan and I in an uncomfortable situation, for as much as we would like to "expose the truth," we recognize that very little will come from doing so, mostly just the short-lived satisfaction of getting back at somebody who has wronged you. I just want people to know that your offers and gestures have not gone unnoticed. I also want to clarify that we feel we have done everything in our power, particularly in the last two months, to come to some sort of reconciliation with the property owner. The fact of the matter is that the damage has been done, both emotionally and financially, and there are too many hurt feelings and unreasonable requests to sort through.

While we have tried to be respectful about not disclosing too much information regarding the reasons behind our departure, I need to make a few points very clear for those of you who have decided (or felt left) to come to your own conclusions:

1. We have NEVER, as is in NEVER-EVER been late paying our bills at the cafe, and furthermore, should be considered nothing less than reliable, responsible, and professional tenants.
2. We are not QUITTING this business due to burn-out, nor are we just walking away and abandoning our 'hood.
3. We love this neighborhood and ultimately know we will return doing business here somehow, someway.
4. We would stay if we felt we could. Please know that and never doubt it.

But that is not all. In conjunction with the telling of this cafe's story and the "I Left My Heart on Lombard" project, here are some of Evan's and my favorite Little Red Bike Cafe memories we'd like to share with everyone:

1. Feeding Hanna Hatfield, on her first birthday, her first ice cream ever. The flavor was honey-cardamom, because the vanilla just wouldn't cut it.

2. Watching several couples (five that we know of so far) initiate and find their true love at/because of/over egg sandwiches at the cafe. Sometimes as a result, the course of people's lives has been permanently altered. You know who you are (Hi Brian & Julia). We find this, and the very small role we played in making this twist of fate possible, absolutely mind blowing.

3. The man supporting the cause by volunteering his time to pick up garbage on Lombard St. He refuses to be paid, even when we try to bribe him with coffee and sweets.

4. LRBC's 1st anniversary and karaoke-night party at The Alibi. Frank Sinatra, pupu platters, and the LRBC crew in all of its faded glory. Need I say more?

5. The "Tulip Tree" and its magenta bulbs bursting come Springtime, outside the cafe kitchen's window.

6. The smell of bacon sizzling and onions caramelizing wafting down Lombard.

7. Having access to meeting so many new faces and friends, and running into them: riding bikes, walking the dogs, making color copies, drinking beers, buying eggs, on the Bluff, eating tacos, washing cars, etc. This could also be retitled: "North Portland is Small" or "Six Degrees of Little Red Bike Cafe."

8. Brunches, hugs and wisdom from the one and only Jonlyn.

9. Waiting and watching out the window for the arrival of Courier Coffee by bike (and the smile that brings every.single.time)

10. Accessibility of espresso: when we want it, how we want it, and just like that.

11. Personal press highlights/milestones include: winning "Best Restaurant Blog" (The Oregonian) and "Best French Toast" (Portland Monthly), and being written up in Gourmet. We also really dug the couple of pieces by The Beacon.

12. Riding the tandem to work. Never got old.

13. Serving local celebrities. Like Portland's mayor, Sam Adams, for the first time. Which was almost as cool as the first time serving members of the Decemberists. Which was a close second to serving the rock-stars in the food industry like top chefs John Gorham, Tommy Habetz, and Troy MacLarty. Which ultimately doesn't compare to the joy and satisfaction of serving our community and neighbors on a routine basis. We became very aware that our little cafe was more than just a blurb as "this week's hot spot," but served as, more importantly, a safe location for friends, families, teachers, and community members to gather, converse, and congregate. We are mindful of the fact that our work is satisfying at the end of the day for that reason.

14. Witnessing birthdays, anniversaries, celebrations, daddy-dates, and many of life's private moments. I feel honored that we created a space that was considered enough of a sanctuary to share these times with your loved ones. Thank you for letting us in on those times. These "behind the scene" glimpses into your lives made my heart ache in the best of ways.

15. Chalice-sized Bloody Marys on Thursdays and Saturdays for our fellow regular cats (and heroes) in the coffee industry. Hats off to Sterling Coffee Roasters, Coffeehouse NW, and Barista. We love you guys. Probably more than we should, and more than that which makes sense given we are "competition." (HA! That which we cannot achieve from behind the espresso bar shall be accomplished henceforth on the bowling lanes. See you next Tuesday!)

There's fifteen to start. More to come.

Thank you Portland, for making us feel like more than "just a coffee shop."

P.S. The Dum Dums have actually just been relocated to behind the counter. If you need one, please ask!

Cake for Breakfast

2010-05-23T20:53:00.000-07:00

Today I was moved by an experience I had with a man who came to visit us for breakfast.

He told me he had recently eaten some food that hadn't agreed with his system, and that rather than take a risk on getting another upset stomach on traditional breakfast fare, he would like to eat a piece of banana cake for breakfast.

My mom's banana cake to be more specific (a recipe she has mastered, guarded, and cultivated with much love over the last year to be even more specific).

Fortunately today was Sunday and Mom was working at the cafe. This gave me an opportunity to scurry into the back after I rang him up in order to share the delightful story with her, knowing it would make her day, just as it had mine.

It didn't hurt when he later told me, after he'd eaten most of the generous slice, that he considered the cake to be "life changing."

The topper and my most favorite part about this story?

He made sure to relay the same message to the woman who actually baked the cake (and I swear, the smile didn't leave her face for the rest of the day).

To the Man Who Eats Cake for Breakfast: Thank you. This is a cherished memory in my collection.

Heads Up

2010-05-21T20:58:00.000-07:00

Our most recent egg sandwich special, and a permanent addition to the "secret menu," The Fabiola: fried egg, house chorizo, white cheddar, and avocado on grilled ciabatta

This is a public service announcement to remind y'all that pending some sort of last minute miracle, we're down to the final month in this chapter of the LRBC saga. Given the impending closure, we will likely be forced to close the kitchen about a week before we shut the door to 4823 N. Lombard Street for the last time. Otherwise we're sure to find ourselves knee deep in caramelized onions, pasilla aioli, and the like come clean up time. So be sure to stop by when you can. We'll be there.

Same bike time. Same bike channel.

On a side note, we just got to say, "Here's to you North Portland." Just when we thought we couldn't be more madly in love, you always seem to find a way to pull us in deeper. Thank you for the memories. Let's keep making new ones while we still can.

We May Have a Winner

2010-05-20T22:21:00.000-07:00

Over the past five months we have consumed approximately eighteen burgers. Between the two of us, that is to say. Which I somehow feel is better than eating thirty-six (that would be the former vegetarian in me speaking--while the former vegan in me is cussing us both out for being so "fucking naive and hypocritical").

The reason why I'm bringing this up is because today we happened to consume one of the best burgers to date. This burger is memorable. The marriage of flavors between the juicy Highland Oak beef patty, provolone cheese, thyme-vinegar red onions and house-made black pepper aioli is what turned this date into more than a one night stand.

It didn't hurt that Kevin was manning the grill this afternoon. Kevin serves up Italian street food with a NW spin, and in-between the hail storm, sunshine, slosh, and rainbow spun, cloud-flooded skies today, we got to hear about the success of the Mississippi cart, sample some new cheese puffs in the works (because he just "had to do something with all of those egg whites left over from making the aiolis from scratch"), and even got to schemeing about possible future collaborations together.

Ahh, to be a North Portlander and soon-to-be-unemployed. This should get interesting.

Back to the burger at Garden State. Kevin served it up in a basket with a little house-made giardiniera, or Italian pickles. Just as we sat to eat we were graced by the one and only Kyle "Hustle" Simmons, who happened to be breezing through the Mississippi Marketplace on his way home from sampling 'spro and visiting friends at Public Domain and going to class at PSU. Kyle decided to stay and catch a bite with us, and we were able to provide him with a little shelter from the storm by giving him a ride back home during the storm.

The combination of food, the presence of our friend, and the whirlwind Portland springtime weather rocked our afternoon, assuring us that we were at the right place at precisely the right time.

To those of you who have been on a burger-quest of your own (and I know you're out there; I've met you and/or read about you): Try this burger. It's worth every magical bite.

Garden State Food Cart
4237 N. Mississippi and Skidmore
Portland, OR 97217
Wednesday-Saturday, 11am-7pm; Sunday, 12-5pm

Dr.'s Orders

2010-05-19T20:21:00.000-07:00

Sister prescribed peonies.

Fresh ones, strategically placed by the bedside so that they're the first things I see in the morning.

I decided to follow her orders.

There were also two other essential "must-haves" from our local farmers' market this afternoon:
Olympic Provision's Andaluz chorizo and a BYO B (growler) of Captured by Porches' IPA.

We spent a total of $26 for this prescription. Waaaaaay better than any of that Pfizer sh*t.

Here's Looking at You

2010-05-13T17:08:00.000-07:00

(Our Labor of Love makes us look this good)

Dear Blog Reader,
I am feeling particularly ~~emotional~~ nostalgic today.

Our family, both personally and professionally, has experienced an unusual amount of turbulence lately. And because of this, I'm feeling wistful.

I wish I could even begin to go into detail. If I did it would mean two significant things:

1. I had the time
2. Things weren't all that bad

But I'll be honest; despite this lovely sunshine-filled day, that alerted me to its impending presence at first light and beckoned me all day to succumb to a state of internal bliss, I was feeling glum enough at 6am to call it a day.

It was one of those days, where you just want to pull the covers up over your head, close your eyes, and be granted the opportunity to start all over.

I eventually got to work only to receive more impacting news, that which sent my heart, and head, into a tail spin.

It is times like these where I am thankful to have a partner. Grateful even that this man is my best friend, business associate, and husband.

Because some stuff you just can't explain; some stuff just has to be understood without explanation, and in my case, thankfully, Evan gets it. All of it.

It can be a look, a gesture, a sigh, it doesn't matter. By then he already knows. He is already processing for me, and trying to make things right and/or better for the sake of Us. For the sake of our family, both personally and professionally. These are the moments where I lunge at the opportunity to wrap my arms around this man, blindly follow his lead, and never let go.

Dear City of Portland,
I am falling more in love with you by the second. Which means I am experiencing the most intense emotions of both love and hate simultaneously, wondering where it is that I fit into your life, and how we can possibly move forward. From your river and tree-lined banks, forested hillsides and parks, to your cosmopolitan flare yet compulsively friendly nature. It goes without saying: I am hooked.

We have known each other for almost twenty-eight years, and lived together for twenty-three of those. I would argue that most of them have been good, even great. But I have to be honest and tell you that I am struggling to understand and/or picture our future together.

That is not to say I don't want to make things work.

I am just trying to be realistic when it comes to planning my future...with or without you.

Please give me a sign that we're heading in the right direction. I only want what's best for the both of us.

Dear Memory Wall (located behind the hand-washing sink at the cafe on North Lombard St.),
It breaks my heart that you're literally falling apart.

We have had some wonderful moments over the years: witty comments and memorable customer orders, keepsake thank you cards and wedding menus, photos of basketball tournaments and putt putt golf parties, school portraits, party invitations and Polaroids.

It seems that every morning when I arrive at the cafe, yet another piece of you has fallen victim to gravity. I feel as though I am constantly having to re-attach tape to your coffee-stained-edges in order to put you back together again. I'm not entirely sure if this is really due to a lack of adhesive, or if you already suspect what's coming; the fact that in six weeks you will no longer exist.

Not to say the memories will be forgotten. Never. But I am asking you, from the bottom of my heart, if you could just try to keep it together for the next six weeks.

'Cause it's not over. Not yet anyways. We still have a couple of things left in store for not only you, but for all the patrons of 4823 N. Lombard St.

In other words, despite the ticking clock, there are still memories to be made.

The Haps:

2010-05-08T21:00:00.000-07:00

(AKA "What the hell just happened to the last month/what's new with us:")

1. We've been meeting with a lot of broker(s)/contractor(s)/architect(s)/property managers/property owners lately in our ever-lasting search for a new home for our business. Our minds are spinning and overflowing with the endless possibilities as we strategically plan our next move.

2. We may or may not have perfected the Huevos recipe (TBD).

3. LaLa Simone Rockefeller Weinstein, our beloved Frenchie, turned one today.

4. After an amazing ten year run, our muses at the Half & Half have decided to close their doors in order to continue life's journey. Their deviled eggs, espresso, humor and authenticity will be sorely missed not just by us, but by the entire city. Thank you H&H. For Everything.

5. Locally grown produce has been the star at the farmers' markets.

6. Once again, Forest Park has proven to be our family's sanctuary.

7. Inspired by these guys, we're founding a Portland Inter-Coffee House-Bowling League (please let either party know if you're interested). Though green, the LRBC team is ready and raring to go!

So...

What's new with you?

A Night Off

2010-05-06T21:54:00.000-07:00

It has confirmed by many that we have ALL been very busy. In other words, everyone's plate has been FULL. Morethanfull.

It has been confirmed by some that this may or may not have something to do with Mercury being in retrograde (I'll leave that up to you).

Regardless, it was Joel of Courier Coffee who came up with the idea; the idea to invite a bunch of industry people together for a dinner party at his house and challenge them to not discuss work for the entire night. He taunted us with the idea of kicking off our shoes, relaxing by candlelight and vinyl, and toasting to the opportunity of sharing a meal with one another. The understanding being that we don't devote enough time to doing these sorts of things normally for one reason or another.

It was a random Tuesday evening. We ate snap peas and radishes dipped in sundried tomato pesto; bolognese and mushrooms; white asparagus on green asparagus soup served in quaint coffee cups. Dinner was served at 10:00pm and invitees included a Boston terrier named Rufus who sported nothing less than a technicolor jacket.

I, for one, was guilty of breaking the golden rule, and found myself discussing work on more than one occasion. But amongst this group, the talk wasn't serious or heavy. Rather, we were all happily acknowledging the opportunity to get away from our establishments and grateful for our friend who brought us together for an evening of escape. Times like these is when I am able to confirm the fact that yes, I am human, and yes, my life is greatly enriched by the knowledge, humor, and company of others. This is a good reminder to have in this business, where all too often you can get caught up in the unimportant things.

So "Hear! Hear!" to Joel Domreis for making it happen. And by "it" we mean ALL of it. Best of luck Sir in your future endeavours. We're eagerly anticipating future developments in both our social and professional relationships. Thanks for reminding us that they are equally important and NOT mutually exclusive.

Match Made in Heaven?

2010-05-02T19:46:00.001-07:00

Dove Vivi's Vegan Corn Cashew...with an LRBC "Zoo Bomb" egg! Customized by Kyle "Hustle" Simmons, 4/28/2010

After seeing a leftover Dove Vivi box that his bosses had consumed last Saturday during a post service prep session, Kyle decided to make a point to bring some leftover Dove Vivi pizza to work so that he could enjoy a slice of breakfast pizza by adding an egg and some melted jack cheese to his vegan corn-cashew pizza. The result was most epic, bordering on life changing. We all joked that this creation was the love child of Dove Vivi and Little Red Bike Cafe.

Today, the kind folks at Dove came through in the clutch yet again, by serving us our first meal of the day, at 5:00pm. Even though we wake up in the wee hours of the morning, and cook breakfast for more than a few folks throughout the course of the day, we often neglect to eat breakfast ourselves until the work day is over. Today was one of those days. And on a day like today there was no better place to eat breakfast than Dove Vivi, where we were even able to feast on some bacon and eggs courtesy of the return of the "B.E.A.T." pizza special (Bacon, Egg, Arugula, and Tomato.

To our friends at Dove Vivi: Thanks for breakfast. It is no wonder that most of our "date nights" are spent with you. We feel so grateful having the opportunity to nourish ourselves within your walls.

What's For Dinner

2010-04-29T20:29:00.000-07:00

TACOS!

8 Weeks and Counting...

2010-04-24T18:24:00.000-07:00

We're beginning to get a little batty over here at the cafe (if you haven't been able to tell already). The reason why I say that is because as we head towards our impending closure of this location, having not yet secured a future home for our business, those that are still left working here are committing to working overtime and at full-speed. With that comes loopiness, exhaustion, and at times, dementia. Personally, I've pretty much stopped returning all phone calls and emails (sorry, Friends), I'm feeling considerably fragile and sentimental and I also laugh easily (this is both good and bad).

But as Kyle always says, "Full speed is the only speed worth going." And if we're being honest, it's our only option at this point.

Sometimes though, I think it's important to pause and take a breath. To try and let it all soak in.

The "it" in this case being that according to our lease agreement, tomorrow will be one of the last of eight Sunday brunch services we have left. You have no idea how crazy that is to type, let alone wrap my brain around. Especially when you consider that morale at the cafe has never been higher and that we are experiencing record sales.

I won't lie. Some crazy things are going on in my head; like the fact that it'll be incredibly disappointing when Oregon peach season rolls around and I won't be able to put a French toast special up on the board. In eight more weeks there won't even be a specials board anymore.

At least not for awhile. Mind boggling. For real.

As good as it is to try and grasp all of that, the reality stings. Which means that our moments of reflection on this topic are short. We just keep reminding ourselves that we have to chug along, move forward, and consequently throw ourselves fully in to, and enjoy, what little service we have left at 4823 N. Lombard St. But the impending loss is palpable. Not unlike an awareness of losing a loved one to a terminal disease. We all know it's coming. We're just soaking in these last fleeting moments.

I'm telling you all of this because it certainly helps to talk about it. I think it also helps Evan and I process the facts. You know, all that's happened the past nearly three years, and what we plan on doing differently in the future when it comes to doing business with others, and trusting said business with others.

That said, I wish to make this fact absolutely clear: WE HAVE NO REGRETS.

With every mistake a lesson was learned, and we're likely to make more in the future. We have enjoyed our stay on the Peninsula immensely and continue to pinch ourselves that we actually did it: we opened up the cafe we'd been dreaming about for years, at home, in our own neighborhood, and managed to do so pretty successfully too, I might add. And of course it goes without saying that we couldn't have accomplished any of it without you. Every.Single.One.Of.You. We are blessed. We know this much to be true (which is a lot).

We remain in awe of our employees, all seven of them, who are actually more like family at this point. Most have been with us since (almost) the beginning, and those that are "new" have adapted, and have been adopted by the rest of us. Despite having worked with these people daily for nearly the past three years, we continue to be impressed with their dedication and commitment to our cause. We cannot begin to thank them enough for their patience with us, as we literally had to learn how to become "bosses," as well as their professionalism in treating all of you like you were their neighbors, too. Hell, some of them even are.

Huh. I swear I had a point to this blog post. I believe I was actually going to tell you about tomorrow's brunch menu but I somehow got sidetracked. Well, here's a forewarning: that will probably happen a lot in the posts to follow in the coming weeks. Forgive us.

So, about tomorrow's service; we're running a similar brunch menu to last week's. However, tomorrow we'll feature a new pulled pork sandwich, inspired by one of our most popular and beloved egg-sandwiches of all-time: The Cookout. You may remember this one from past spring seasons. However, tomorrow's special Cookout will feature:

pulled pork*, fried egg, white cheddar, baked beans with house BBQ-Beer Sauce, and fried onions on Fleur de Lis Ciabatta, served with green-apple slaw and a pickle

It's a winner. In fact, I'm convinced pulled pork makes anything a winner. *That said, we will also have a vegetarian version of this sandwich because we're cool like that.

As we charge faithfully and feverishly toward an uncertain future, our passion and pleasure to serve food and drink to you lovely people remains as strong as ever. Know this: we will do our damndest to put ourselves in a position where we will be able to keep flipping our cafe sign to "open" each and every day.

P.S. Here's to a game six. GO BLAZERS!

Ode to Banana Bread

2010-04-22T17:49:00.000-07:00

I'm a little ashamed to admit that it has taken me nearly 28 years on this planet to discover Nutella-Banana Bread.

Well, I can tell you this much: I'm never going back.

I made two loaves of this beautiful banana bread for the kitchen to snack on during our Customer Appreciation Day this past Tuesday and it turned out to be the perfect treat to get us through the crazy rush of friendly faces.

Evan and I finished the leftovers in handfuls on the way home, straight from the loaf pan. It was that good.

We plan on displaying this in a pastry case near you in the future, but for those of you at home please heed this advice: try adding spoonfuls of Nutella to your favorite banana bread recipe. It's decidedly better than chocolate chips.

4/20 BLOWOUT

2010-04-20T16:20:00.000-07:00

What can we say?

It was a blast.

You were so jazzed Portland, and we were overwhelmed by the response. We were secretly fearing a sluggish turn-out given the fact that the anniversary fell on a Tuesday. But over 200 Messenger egg sandwiches were given away in the first four hours. By the time the clock struck 12:00 we had run out of bread. At that point we flipped the open sign, turned the music up, and hung out with all of you and the few stragglers who missed the sandwiches, but stayed for coffee anyway.

For the most part people were pretty pumped. Granted, some were disappointed that they couldn't get their Flat Tire or their Zoo Bomb. Reactions were all across the board; from handwritten (and/or origami swan) thank-you-notes and tears, to one disgruntled customer telling me that he "won't be back" and that we must "make this shit up as we go," as he stormed off down Lombard St. egg-sandwichless (BTW: I told this "gentleman" to "have a nice day").

So we just want to say thank you. We had a great day and we are so pleased so many of you came to celebrate. Without your help our business would not have survived the flood last year. We're aware we really do have the greatest customers in the world. More importantly, you are good people and tremendous friends.

We Appreciate Your Business

2010-04-19T21:59:00.000-07:00

As I prepare to lay down for the evening, my mind is racing, and I can't believe it's been one year since I woke up on my day off (back when we were CLOSED on Mondays) and went to the cafe to make myself some coffee, only to discover that the entire place was full of water.

Thank goodness that this time around the cafe will be full of you. In honor of the first anniversary of The Great Spring Flood of '09, and all that you have done to help aid in our "drying out," this Tuesday, April 20th, 2010, we will celebrate our first ever Customer Appreciation Day!

How do we intend to celebrate? By giving away free Messenger (and veggie Messenger) egg sandwiches of course. Go ahead and plan an excuse for why you will be late to work, heck, call in sick, or take the day off. Do whatever it takes so that you are able to visit the cafe and enjoy an egg sandwich on us.

You deserve it Portland.

Thank you.

Sunday Brunch (4/18)

2010-04-17T21:04:00.000-07:00

Hello. Please click on the image below to view our latest Sunday Brunch menu:

We will also be featuring a special fried egg sandwich tomorrow:

Fried Egg and Pulled Pork Sandwich
with house-made sriracha BBQ sauce, cheddar and pickled red onion, served with green apple-slaw and pickles

Hope to see you there. (We'll be the ones wearing the grins.)

You are Appreciated

2010-04-14T21:09:00.000-07:00

Yet another public service announcement to remind you that this coming Tuesday, the twentieth day of April, two thousand and ten, is...

for...

you.

That's right folks, this coming Tuesday marks one year to the day since the cafe was under water. Thanks to YOU amazing people we are still standing, heads above water, here today. And what better way to celebrate our gratitude for you, than to offer you your favorite sandwich, for free!

Pending confirmation of a much larger than normal bread order from Fleur de Lis Bakery, we plan to give away free Messenger fried egg sandwiches (and Messengers with tempeh bacon) beginning at 8:00am this Tuesday, April 20th. We plan to do this until our normal closing hours, or until we run out of bread. In addition to the free egg sandwiches we will be offering a plethora of assorted baked goods for sale, both sweet and savory alike, as well as coffee, espresso, and other beverages.

Join us alone, come with friends, tell your neighbor. Help us spread the love Portland!

Thank you.

Latest Local News Round-Up

2010-04-12T16:33:00.000-07:00

Spring has arrived, and while the days seem much longer than they were just a short time ago, there remains a continuing trend in which we find ourselves struggling to make it all happen. No doubt, it's people like those I am about to mention, that give us the courage and inspiration to go out and make the most of every day.

Liam. Our good friend Liam will be turning six years old this month. This summer Liam's parents are going to remodel their bathroom so that Liam may gain further independence in spite of his Spinal Muscular Atrophy disorder. In order to help pay for the cost of this remodel, Liam's parents have set up a website in which people like you and I can make donations to help aid in their effort (to learn more, please click on the above link).

From our time spent hanging out with the little guy, I can say that he is truly one of a kind, and very deserving of our help. To this day I'm confident that he has consumed more "maple & bacon" ice cream than any customer in the history of our cafe. Not bad for a guy who was only 3 years old when we first opened our doors. This is a direct and easy way to change the lives of deserving people for the better. We are grateful for your consideration in assisting our friends.

Lilikoi. Portland just got a hell of a lot tastier. Friends, it gives me so, SO much joy to announce to you all that our good friends Dekin and Veth will now be serving food to the general public, from a newly occupied space on North Killingsworth St. This past Saturday we were lucky to be able to attend a soft opening party, in which we got to taste various items that they will begin selling out of their shop this coming Wednesday. Think: cream cheese and guava jelly rolls, drunken noodles, and pulled pork sandwiches on homemade Hawaiian sweet bread. Hungry?

I first met Dekin a few years back when we both were working at New Seasons Market. He was my boss in the online shopping department, and we quickly formed a friendship based around a mutual love for teasing coworkers, pick-up basketball, and all things culinary. If you've dined at the cafe on a weekend these past few years, Dekin has more than likely prepared your breakfast. Expertly, I might add. We have been so lucky to have had Dekin's help in the kitchen these past two and a half years. Those who have had the pleasure of cooking with him marvel at his speed and precision, especially when one considers the fact that he never even appears to break a sweat. North Portland is lucky that he and Veth have chosen to open up shop in our quadrant.

Their hours this week are Wednesday through Friday, from 5:00pm to 10:00pm, and Saturday and Sunday, from 10:00am to 9:00pm.

Lilikoi
1324 N Killingsworth St.
Portland, Oregon 97217

We received word from the nice people at Reading Local: Portland that their first fundraising event, which raised over $1,000 for Haiti, went off without a hitch. We are thrilled to have been able to team up with such crafty folks. Keep up the great work!

Jam. We have recently discovered that the most affordable way for us to ship jam around the country is to wrap a single jar of jam in bubble wrap and stuff into a flat rate envelope, which will ship for $4.75. Not bad, eh? Keep those jam orders rolling in folks. We also took it upon ourselves to check with the USDA and the Multnomah County Department of Environmental Health just to make sure we are in compliance with all local, state, and federal food safety laws. Hey, your well being is of our utmost concern. Turns out all is kosher, and we'll continue to jam to our heart's content.

Dylan. Between school, canine training, and starting his own clothing brand, Dylan has made some time to return to the cafe and cook for you in the next coming weeks. We are thrilled to have his help, and even more excited to see all of his recent ideas coming into successful fruition. Dylan's company Gear designs and manufactures clothing for the urban cyclist. Oh, and did I mention he has somehow figured out a way to make everything right here in Portland? Are you f*&$%ing kidding me? Does anyone have the slightest idea of how insanely difficult that is?

Their local short is currently available at multiple Bike Gallery locations throughout the city.

Oh, and last but not least, in recognition of you, our customer, we are currently preparing for a "Customer Appreciation Day," a day devoted to giving away free "Messenger" fried egg sandwiches. Prepare to have your senses assaulted in the coming days as we announce, and re-announce the exact date and time of the event. Feel free to anticipate a party.

I've Got Mail

2010-04-10T07:05:00.000-07:00

I love receiving snail mail. I know, I know, who doesn't? But when a thoughtful note is accompanied by a lovely, mouth-watering cookbook, now we're talking about something very special.

Momofuku Noodle Bar was one of the first places my sister took us in NYC many years ago, and since then has remained an important stop for family to reconnect over steaming bowls of brussels sprouts with kimchi and bacon. So you can imagine my surprise and gratitude when I opened a package up from my much-missed, east-coast-living sister containing the words and recipes of the one and only David Chang. More importantly was the note attached, reminding me I am one lucky girl to have a sister who knows me so thoroughly, and whose own love for food rivals my own.

So thanks, Sister. You're the best. I am now poaching eggs like a true professional and thinking of you as a slurp my ramen out on the West coast.

Inside Our Breakfast World

2010-04-08T16:40:00.000-07:00

Long before we ever started a breakfast cafe, Evan and I were addicted to the breakfast experience. We loved nothing more than casually arising, and waking up next to one another over hot plates of food, which often ended up supplementing the majority of the food we'd consume for the rest of the day. More than dinner, Evan and I cherished the opportunity to spend time together chatting in the morning, exchanging tidbits about our upcoming day or from the newspaper over salty skins of potatoes and sweet slurps of orange juice.

Nowadays it seems nearly impossible for us to take in breakfast. If we're working service at the cafe it'll be nearly 3pm before we even consider sneaking in a bite of food, relying heavily on a steady intake of caffeine from the moment we awake. I can't say I'm a huge fan of this habit because like I mentioned, Evan and I absolutely love breakfast. And quite honestly, I miss spending that time with him. Since opening a breakfast cafe, dinner is now the meal we spend together. Which has certainly had it's perks over the past three years. We now have plenty of places to bring friends and family when they come in to town and we want to show off our city's impressive dining scene. We've found that dinner in Portland provides the easiest opportunity to accomplish this. But breakfast. What can I say? It's a special time for us, whether we're eating the meal together or dishing it up for others. Suffice to say our life revolves around it.

I've heard many people scoff at the breakfast scene wondering why someone would pay for the meal that is most easily prepared at home? It doesn't get simpler than eggs, potatoes, and toast. Right?

My take on the notion (you know you can trust me): Finding a kitchen, home, or otherwise that consistently respects the delicacy of an egg for example, is actually harder than one might think. Grisly, burnt eggs abound in the breakfast scene, and as a place that touts itself as an "egg sandwich house", and cooks 1000+ eggs/week, we have experienced just how difficult it can be to pass that respect and knowledge on to everyone who attempts to cook one.

Besides, there is also something to be said about breakfast and its simplicity, not to mention the intimacy it can provide between two diners. I don't know about you, but I consider myself to be at my most fragile when I'm first coming to in the morning, and having the ability to begin my day with the man I love, dunking bits of buttered toast into thick black coffee, certainly takes the edge off when it comes to facing the rest of my day.

When I'm at work I'm often asked where we like to eat breakfast when we travel outside the confines of our own menu. Naturally, we have our favorites around town. Here are a few we hold near and dear to our hearts, and the dishes we feast on during that special time of day.

Broder
2508 Southeast Clinton Street
Portland, OR 97202-1239
(503) 736-3333

Addicted to: black coffee, grapefruit mimosa, seasonal breakfast bord, Broder club, aebelskivers

Coffeehouse Northwest
1951 West Burnside Street
Portland, OR 97209-1918
(503) 248-2133

Addicted to: Espresso, coffee, cappuccino, iced 5 oz. Americano, cups of granola with soy (and sometimes regular) milk, and an assortment of locally made pastries

Tasty n Sons
3808 North Williams Avenue
in the Hub Building
Portland, OR 97227
(503) 621-1400

Addicted to: black coffee, pork cutlets, toast & jam, the house bacon burger

Genies
1101 Southeast Division Street
Portland, OR 97202
(503) 445-9777

Addicted to: black coffee, orange juice, huevos rancheros with sunny-side eggs, vegetarian benedict with garden sausage, huckleberry pancakes

Just One of the Perks...

2010-04-07T09:35:00.000-07:00

of being a cafe owner is getting really amazing feedback from customers. Take this one for example:

We couldn't agree more, Ella. Red IS the perfect color for a bike.

Oh, and personalized fruit garnishes: Undoubtedly another perk. (Thank you, Logan.)

Easter Brunch

2010-04-03T18:09:00.000-07:00

Just in case you are wondering if there is some place else you should try for Easter brunch, click on the image below to view our Easter menu.

I think you'll be hard pressed to find another place in town with an R. Kelly cocktail. We just want to hear you echo, Portland:

Secret Menu Item

2010-04-02T21:29:00.000-07:00

Evan's (Sunday) Shift Meal
Oregon albacore tuna salad, lemon-herb mayo, farmhouse relish, American cheese and pickled red onions grilled on challah bread

What you see above is a typical shift meal for Evan come late Sunday afternoon. And some days, when he's really hungry, he adds thick slices of bacon to this sandwich.

Just ask us for the "Lower East Side Tuna Melt." We'll catch your drift.

Family Tradition

2010-04-01T20:47:00.000-07:00

This past Monday evening we celebrated Seder dinner with our family. We read from the Haggadah, and feasted over matzot, and soaked in every ounce of family-time we could. As we have gotten older, and our lives have filled with more obligations and responsibilities, we are beginning to cherish these seemingly fleeting moments of indulgence. We now know that you spend holidays with your family members because it may be the only time you have to see one another. In other words, your parents' house may be the only place where it's acceptable to take your shoes off in the living room, eat handfuls of M&Ms from a huge bowl, and tease your nearest and dearest. Just so you know, our family is as crazy as the next, but there is something to be said about the comfort and familiarity that only family can provide.

Evan's maternal side started an amazing family tradition many, many years ago. Attendees of the family's passover celebration would write something, anything, down on the back of their name card with the year. The cards were then set aside, only to be revisited on each new year's passover dinner. For example, Evan's grandfather's collection of name cards has his signature, along with the date, dating back to the late 1930's.

We continue the tradition today. After we eat an incredible spread, usually hosted by one of the Durkheimer gals, we go around the room and flip over our name cards to start writing down this year's observation. Inevitably we also reread previous ones, and rehash the old memories sparked by years of thoughtful documentation. It's one of the things I love most about this meal. I love being part of this tradition and it's one we look forward to honoring for years to come.

I thought I'd share some of Evan's just for fun:

'91
"I am probably going to go on a date soon with a girl whoose (sic) initials are G.G."

(I'd like to point out that at some point he tried to cross out the words "date," "girl," and "G.G.")

'92
"I'm sitting down hoping NC will win the final four. I got a rat. I'm 11 and 5'2."

'95
"UCLA won final 4. I'm 6 ft. Kevin brought Erica."

(I'd like to point out that "Kevin", Evan's cousin, is now married to "Erica." Which is also documented in his '99 observation: "They got engaged.")

In '99 Evan also mentions college visits, in '04 he alludes to a trip to far away places with a girl he loves, and in '06 questions the fate of "Green and Green," our booth at the Portland Farmers Market, and eventually, he gets to the part about the creation of what is now Little Red Bike Cafe.

Needless to say, Evan's name cards are some of my favorite to read.

What's For Dinner

2010-03-30T19:02:00.000-07:00

Seared Sesame Tofu

with brown rice, black beans and broccoli

Vegan Banana Bread

2010-03-29T07:37:00.000-07:00

It's what's for (Monday's) breakfast!

Bless This Man

2010-03-28T06:00:00.000-07:00

These hands belong to my husband. They're the same hands that were the last to lock up the shop last night and the first to open the door this morning. Perhaps more significant to you, these are the hands that will be churning out that biscuit dough that all of you seemed so obsessed with lately.

Brunch Fit for a Baby Bear

2010-03-27T21:30:00.000-07:00

Somehow (we're not really sure how we did it) we managed to make it two full weeks without the hard work, undying optimism, and comic relief of the man you see pictured above (minus the chocolate mustache). It goes without saying, but I'll say it anyway: we're pretty darn excited that at some time tomorrow he'll be leaving LA and heading north on I-5, Portland his final destination. In honor of his return, we're dedicating tomorrow's brunch service to the "Hustle" Simmons.

The latest weather forecast is calling for mild temperatures, and mostly sunny morning skies. Our espresso will be four days out from roast, the brunch menu features some old favorites, as well as a few exciting new concoctions (though you'll have to wait 'til tomorrow morning to get a look at the actual menu, but trust me, its worth waiting for). We're looking forward to seeing you then.

This Belly's For You

2010-03-27T05:02:00.000-07:00

before we got our hands on it

After sleeping in a house rub for four days in the fridge, our pork belly was finally ready for braising.

We braised the belly in chicken stock (with a wee bit of duck fat for flavor) in a 200 degree oven overnight.

This morning I will trim all but 1/4 inch thick layer of exterior fat off the entire fatty, or bottom side.

Later we'll griddle portions of it for a Pork Belly and Jam Waffle, made with kale and house-made strawberry balsamic date jam. The odds are high that some of you will ask to add an egg to this dish. Without question we will happily honor your request.

The odds are also high that you may just go with your usual: an egg sandwich. And we'll be happy to do that too.

From us to you. Always with love.

Guilty Pleasure

2010-03-26T09:04:00.000-07:00

My latest obsession?

Eating hunks of rustic bread topped with spoonfuls of our jam, and wedges of cheese.

Like this aged white cheddar and Oregon strawberry pinot-noir combo I did yesterday.

It's like an amuse bouche-sized wine party. Heaven.

Mom's Corned Beef Finally Unveiled

2010-03-25T14:08:00.000-07:00

During the month of March we found ourselves in the throws of corned beef mayhem as Mom laboriously turned out batch after batch of her treasured Cream of Corned Beef and Cabbage Soup in celebration of St. Patty's day. No, we are not Irish but rather Hawaiian-Chinese so I have no idea where the staunch loyalty comes from. While Mom's version on Irish chowder is not to be missed, the real winner in the recipe is the corned beef. Perfectly pink and tender on the inside with a sweet and salty crust on the outside, we've been putting this corned beef in and on everything from sandwiches and hash to scratch-made white gravy spooned over roasted potatoes topped with eggs.

The problem is that my mother refuses to follow recipes or to write them. Everything is done by feeling, flavor, and eye. That said, whenever we wanted to feature corned beef on the menu or even eat it for ourselves, we had to ask her to do it for us.

After 27 years of being shrouded in mystery we were ready to remedy this. More importantly, my mother was finally willing to let go of her recipe for corned beef, down to the apricot jam glaze she spreads on the brisket pre-oven. Last Tuesday we were able to convince Mom to allow us to document her making the soup. Evan followed my mom around the kitchen and took notes while I followed the process step-by-step with my camera.

What a pleasure to be able to partake in the timeless tradition of learning a family recipe. We are so thankful of Moo entrusting us with her learned knowledge, and we look forward to being able to share our new found wealth with y'all (the soup, not the recipe...sorry, it's a family secret).

Lesson Learned/Keeping it Real

2010-03-24T20:33:00.000-07:00

So yes. We were closed today. And yes. Someone who tried to visit us felt slighted by our closure and decided to suggest on a public forum that our business had unpredictable hours and that we were closed for "no good reason." Just to clarify for ~~the haters~~ those in doubt:

1) We are open SEVEN DAYS A WEEK. You can find our hours clearly posted on our website, the front door of the cafe, or even up on the right-hand corner of this here blog. Please also feel free to call us and check-in before you arrive. We would love to be of assistance in helping you visit our shop. If you're lucky, you might get Kyle on the other end and he will delightfully entertain you with an unexpected and enlightening telephone exchange, with conversation topics ranging from Sharon Jones and the Dap Kings to the compost for your vegetable garden. Ultimately know that our goal is to have you come and enjoy your experience. We will do everything in our power to make that happen. Even if that means we take a little "us time" now and again.

2) We were actually closed today for a very good reason which was to celebrate an important life lesson:

THERE IS MORE

TO LIFE

THAN WORK.

In other words, sometimes we need to enjoy the sunshine, too. Many thanks to Tyler, Malori, and the Sexy Lightning Ultimate Tandem for being our models for today's lesson.

CLOSED WEDNESDAY

2010-03-23T23:43:00.000-07:00

After being open everyday for the past 3 months, the Little Red Bike Cafe will be closed Wednesday March 24th for some much needed rest. We will be using this time to: sleep in,
enjoy the sunshine, take care of our dogs, eat breakfast out, ride our bicycles, visit with friends, work on various landscape projects, and make rhubarb jam.

A Few Brunch Highlights

2010-03-21T06:47:00.000-07:00

All the usual suspects with a few new friends to round out the group...

Cream Cheese and Jam Stuffed French Toast
with strawberry-rhubarb jam and vanilla-bean cream cheese, served with real maple syrup

Holy Ham and Jalapeno Popper Grilled Cheese
with ham, avocado, jack cheese, cream cheese, and roasted jalapenos on rustic como

Broiled Grapefruit (v)
with star anise sugar

Breakfast Salad
with balsamic eggs, bacon, roasted red pepper, cucumber, avocado, feta cheese and basil

Savory Strata
ham and asparagus

Blue Cheese, Bacon and Avocado Omelet
bacon, gorgonzola cheese and sliced avocado, topped with brown-sugar pineapple, served with greens and a buttermilk biscuit and jam

Mexican Black Bean Torta (v)
with black beans, avocado, pickled vegetables, and vegan sriracha mayo

Carrot Cake
with candied carrot and macadamia nuts

Banana Cake
with coconut cream cheese frosting

(v) vegan

Happy Spring, Folks.

2010-03-20T20:41:00.000-07:00

Today is (or was) the first day of spring.

Yeah, I know. It crept up on us, too.

Happy spring y'all!

That coffee we mentioned yesterday? The one from the "budding local microroaster" that was to be served this Sunday, the 21st? Well that Microroaster just so happens to be Sterling Coffee Roasters, the very latest project brought to us by Adam McGovern and Aric Miller of Coffeehouse Northwest fame.

Located on NW Glisan St, between NW 21st Ave and NW 22nd Ave, Sterling Coffee Roasters currently roasts and prepares coffee daily. It you haven't already visited, rest assured that you're in for a real treat. These guys aren't messing around. This is some serious business.

This afternoon Tyler paid Aric a visit and loaded up his bike basket with 5 lbs of a freshly roasted espresso (Fri afternoon). This coffee will travel with Tyler when he comes to the LRBC tomorrow morning; which he will then serve via the Robur and Synesso for your drinking pleasure, beginning precisely (as possible) at 9:00 am. Early word from the men from Sterling is that the espresso is a washed Honduran coffee which bears a delectable sweetness. Sounds good to me.

We'd be delighted if you started your spring with us. And this delicious espresso.

Coffee Lovers Rejoice!

2010-03-19T16:09:00.000-07:00

Take note coffee aficionados, this weekend is shaping up to be a special one here at the LRBC. Not only will we be serving coffee from our beloved Courier Coffee Roasters, but we are oh so excited to be able to share with you two new coffees from budding local microroasters. The first coffee, scheduled to be served as espresso when we open tomorrow morning, comes to us courtesy of our own Tyler Hauptman (and Justin of Badbeard's Microroastery)

Kattehollay Estate Peaberry, India, roasted Monday, March 15th, at 9:00am

But that's not all, as they say on the streets, "Tyler's packing weight yo!"

Daterra Estate Sweet Blue, Brazil, roasted Monday, March 15th, time unknown

There was talk of combining the two coffees to make an espresso blend, however the Kattehollay tasted so good it could definitely stand on its own. I can't say for sure what tomorrow will bring with the Brazilian but I can say that I am very excited that for the first time in LRBC history we will be serving coffee that was roasted by an employee (not really in-house, but cool nonetheless). The closest we've come to this in the past is when Alex of Courier Coffee Roasters has made a guest appearance on bar, which really doesn't count, 'cause Alex is more of a "ringer" than an employee. Imagine inviting Brandon Roy to join you and your friends for a pickup game at the local playground, when Alex pours coffee at the LRBC, it's kind of like that.

So that's our Saturday. Like I said before, if you like coffee you should plan on paying us a visit. As for what Sunday has in store? We'll give you a hint:

From Our Kitchen to Yours

2010-03-18T15:25:00.000-07:00

After a few months of hibernation I've returned to the kitchen at last. For updates on what's been cooking in my kitchen keep your eye on the jars for sale located by the front door of the cafe.

Recent offerings include:

Oregon Strawberry-Pinot Noir Jam
Triple Berry Earl-Grey Jam
Blueberry-Lime Preserves
Raspberry-Marmalade Pancake Syrup
Spiced Apple Butter
Bourbon Peach Marmalade
Balsamic Strawberry-Date Preserves
Blackberry-Cherry-Rose Jam
Brown Sugar Pineapple-Peach Preserves

For those of you who are not lucky enough to visit us out on the Peninsula, hit us with an email if you're interested in getting your hands on some. Let's figure something that can work for you, us, and the USPS.

The Bloody Mary

2010-03-14T17:48:00.000-07:00

...not just for Sundays!

Blog/Eat For Food

2010-03-13T22:02:00.001-08:00

Our Blog for Food campaign ends on Monday, March 15th. Since February 15th, local bloggers and websites have asked their readers to make a donation to the Oregon Food Bank, a network consisting of 935 hunger-relief agencies serving all of Oregon and Clark County in Washington. In addition to effectively recovering and distributing food statewide, the OFB also works to address root causes of hunger through advocacy and education.

So after nearly a month of asking you to help out, tomorrow we're putting our own money where our mouth is. Please join us for a special Sunday Brunch benefiting the essential and tremendous work of the Oregon Food Bank.

Be informed:

For every $10 you donate, you enable Oregon Food Bank to move 50 pounds of food through the network, providing enough food to fill an emergency food box. A typical emergency food box provides three-to-five days of food for a family of four

Class Is In Session

2010-03-11T16:29:00.001-08:00

To all you "Honey'd Yogurt" fans out there, Professor Simmons, master of all things granola and fruit-art, will be taking a two week sabbatical following this weekend, so get yourself into study hall when you can.

It's spring break y'all, even the most dedicated teachers need to take a break now and again.

Waffling

2010-03-08T20:09:00.000-08:00

Fried Egg and House Sausage Waffle Sandwich

with aged white cheddar and cider kale, served with real maple syrup

Sometime in January of this year we decided to dust off the old waffle iron and pay tribute to a good friend and waffle aficionado. I know we've said it many times overs but David Stokamer, Mr. Flavourspot himself, is the reason we were able to land our location on N. Lombard St. in the first place. For that we feel truly indebted and grateful.

Since our incarnation, David's regular order at our spot has been a paperboy sandwich. But this ain't no off-the-menu, kind of paperboy. Oh, no. David's personal breakfast of champions is a "paperboy with American cheese, bacon, salt-pepper, ketchup." And so it happened that on one recent fateful Tuesday morning I decided to pay homage to the Waffle Man himself, by inventing a waffle sandwich based on David's take on our paperboy egg sandwich. I could barely contain my excitement that morning when I text David with the news. I was ready to offer to box him one up and run it out to him at the cart, assuming he was busy running "Son of Flavourspot," his outlet's second location located on the corner of N. Mississippi Ave, and Fremont.

The Waffle Man

In my excitement and haste I forgot that David's Januaries are typically a month devoted to veganism. Needless to say, he had to decline my offer to try the latest creation. By the way, we think this, coupled with the fact that the fryer down at "Son of Flavorspot" is vegan Mon-Fri. speaks volumes to Flavorspot's mass appeal and diverse loyalists. It was during one of these past Januaries when David dedicated himself to mastering his vegan waffle recipe. We applaud that kind of dedication. We are also desperate to try one of his latest creations. Uh, did someone say chicken fried steak and gravy? Um, yes. Yes they did. And wait till you try the homemade (family recipe) apple cobbler. Get down there, what are you waiting for? Enough said.

So it is with much regard and and a great deal of conscious deliberation that we have continued on this quest, spending every week since that day exploring the vast possibilities for the waffle's more savory, egg sandwich-esque sensibilities in our own cafe. I commend those of you who have (stepped off the deep end with us) obliged our curiosities. If you're hoping to partake in one of these, all you need to do is keep an eye on our specials board. Our waffle concoctions vary weekly.

Triple B Fried Egg & Waffle Sandwich:
with Bacon, Brie and Basil
served with blueberry-maple syrup
(huh- guess that should make it the "Four B.")

Cheers to waffles and to waffle-lovers everywhere. And thanks again to David. For many things.

Waffle 4:21
buttermilk waffles, bacon, nutella, bananas, candied hazelnuts and maple syrup

LRBC to stream live porn?

2010-03-05T11:13:00.000-08:00

Courier's Ethiopia Sidamo, grade 4 or natural process, Oromia cooperative, roasted 3/1/2010 and pulled by Malori.

Food porn that is, and believe me that if we could, we would. I can't even think of how many times I've caught myself completely awestruck by the beauty of some of the food that leaves our kitchen. I love looking at food and pictures of food. This (food photography) is where we draw a great deal of inspiration. And when it comes to our own food, hell yes I'm proud of what we do.

I mentioned to Ali recently that I think its unfortunate that while (in my humble opinion) our kitchen continues to push out some of the best looking and tastiest food we've ever cooked, our camera has been M.I.A. in capturing it all. This is a problem I intend to rectify. And so I began my day off the same way I begin many of my days off: unable to sleep as a result of a circadian rhythm that is all too used to waking up at 5:00am, not to mention a highly overactive mind consumed with the thoughts of an all too uncertain future. How do I remedy this diagnosis? Why, I go to the cafe to bake of course!

You see, baking is really my personal form of mediation, a way for me to clear my head by focusing on a particular task at hand. And going to the cafe in the wee hours of the morning is ALWAYS just an excuse to drink coffee, as well as play around on the equipment I too rarely get a chance to work with. And so a couple hours later, 'round 8:00am to be more specific, I found myself still at the cafe (on my day off), ready to snap some photos of our food. But wouldn't you know it, in my early morning stupor, I forgot to bring the camera with me. However, if you've ever owned a cafe/restaurant (or even if you haven't) you should know that one need only spend 5+ minutes at their place of business before a need to run errands is born. Today's most pressing errand was the fact that the register was out of quarters (not to mention the fact that we have currently run out of decaf espresso, a problem I am anxiously hoping to rectify just as soon as I receive a phone call from our equipment repair guy in SE Portland, informing me when our flat griddle is repaired and ready for pick-up).*

I routinely thank god that we live only 0.4 miles from the LRBC. The trip home takes only a few minutes, and this morning I was back at the cafe, quarters and camera in hand, in what seemed like a matter of seconds. And so I snapped the following photos just for you lovely folks, in attempt to keep y'all abreast as to what we've been churning out at the cafe. Please note that like all of our photos, the food you see has not been "staged." These are normal orders, made for normal customers (except the espresso picture at the beginning of this post: that one had my name written all over it).

Enjoy.

Sweet Morning Waffle: orange waffles, citrus mascarpone, salted dulce de leche, and real maple syrup

El Capitan: two corn tortillas, house chorizo, two sunny-side eggs, avocado, jalapeno mousse, tomato-poblano salsa, jack cheese, and pineapple pico de gallo

eggs...

...and bacon

*Evan's Helpful Hint 'o the Day:
To those who are pondering careers in the restaurant industry please note that it is usually very difficult to group important errands into just one trip; especially when said errands involve visiting the same neighborhood on the same day, and especially when that "day" happens to be a Friday; I am beginning to wonder why I continue to taunt myself with the idea that I might somehow be avoiding rush hour today.

The Great Debate

2010-03-03T16:57:00.000-08:00

In my ongoing survey of Reese's seasonal peanut butter products I was aided by an anonymous customer who was kind enough to furnish me with some recent test subjects, some 1.2 oz. Reese's Peanut Butter Hearts. Not one day after I received these generous gifts I found myself in a local grocery store and came across a 5 oz. behemoth!

Obviously a comparison was in order, and when it comes to Reese's products, I am always up for a challenge. Upon opening the packages and cutting in to each Peanut Butter Heart it quickly became apparent that there wasn't much to compare amongst the two Valentines themed confections; the 5 oz. heart proved to be little more than a novelty item, its size masking the sad reality of too much chocolate. The 1.2 oz. heart on the other hand presented a very strong showing, offering a generous peanut butter to chocolate ratio. It's only negative, in my opinion, resulted from a flat top to the peanut butter portion of the treat, which allowed a mound of chocolate to rest atop the middle of the heart.

To this day I believe the "tree," with its peaked peanut butter layer, provides the highest peanut butter to chocolate ratio among the many Peanut Butter Cup-inspired treats I have consumed. Until Easter, I suppose...

Snapshot:

2010-03-01T20:04:00.000-08:00

Beer flight at (the always reliable and super chill) Saraveza, our local North Portland watering-hole and craft-beer bottle shop

Speaking of North Portland businesses, have we told you lately (or enough) how in love we are with our neighborhood, the Peninsula, and our other North Portland peeps? After living in this city [on and off] for 28+ years, we feel more connected to the sense and idea of the word "community" than ever before. There are many creative and gifted folks in this area holding it down, putting out awesome product and doing honest work. And the best part is that we all seem committed to supporting each other's efforts and ambitions. It's a pretty good feeling, and one we're fortunate enough to experience often. Frankly, I feel like there is something in the water over here because we're beginning to realize that it is a special and important time to be a North Portland resident.

Sunday Brunch (2/28)

2010-02-27T20:18:00.000-08:00

Wow. Has it really been over two months since I posted one of these? I couldn't believe my eyes as I rolled through the blog archives, but here we are, months later, resurrecting the posting of sample brunch menus. So be it.

Though I do have to admit, it's a little embarrassing. Especially given the fact that we're convinced our kitchen has been pumping out some of its best food to date. What in the world has possessed me for so long, leaving me awfully neglectful of you and denying you from reading the deliciousness that defines Sunday Brunch at the LRBC (I mean besides the fact that lately our heads have been spinning off their axises)?

Silly me. Sorry, Folks. Let's hope this doesn't happen again (for both our sakes).

STARTERS

Bread Board
served with Fleur de sel butter, mustard, citrus marmalade, and radishes

Broiled Grapefruit (v)
with vanilla bean-sugar

Fruit Salad (v)
plate of fresh fruit drizzled with agave nectar and fresh lime juice

Arugula Salad
with lemon, candied hazelnuts, and shaved pecorino

EGGS

Huevos Rancheros
2 sunny-side eggs with black beans, pineapple-pico de gallo, avocado, roasted jalapeno mousse, tomato-ranchero sauce, and queso fresco on two corn tortillas, served with lime juice and mango chili slices
add house-made chorizo...2.00

Lox, Potatoes, and Eggs
wild Oregon lox stacked on top sweet potato gratin with 2 sunny-side eggs, avocado, and goat cheese, served with greens and a buttermilk biscuit with jam

Salami and Cheese Omelette
Molinari dry salame with aged white cheddar and green onions, served with greens and a buttermilk biscuit with jam

SWEET

Granola, Fruit, and Soy (v)
house maple-flax granola with toasted almonds, sunflower seeds, and sesame, topped with fresh fruit, served with soy milk

Honey Yogurt Bowl
Nancy's Honey Yogurt with house granola, fresh fruit, cinnamon and honey

"Carrot Cake" French Toast
thick slices of challah dipped in a spiced carrot batter, served with maple cream-cheese butter, carrot ribbons, and toasted walnuts

SAVORY

Buttermilk Biscuits and Rosemary Mushroom Gravy
half portion...5.00 add 2 eggs...2.50

Tofu Banh Mi (v)
sesame tofu, pickled carrots, bell pepper, green onion, avocado, cilantro, jalapeno, lime, and vegan sriracha mayonnaise, served with potato chips

VLT (v)
smoked tempeh strips, arugula, tomato, vegan dill aioli, and avocado on toasted ciabatta, served with mixed greens and a dill pickle

Oregon Tuna Melt
wild Oregon albacore tuna, lemon-herb mayo, cheddar, green onions, and farmhouse relish on Italian como bread, served with potato chips

(v) vegan

Ahem...
and it would be terribly rude of me to not pause for a minute here and give a shout out to my one and only sister, whose birthday happens to be this very day. So let's give it up to all the Pisces out there.

two of my most favoritest people in the world

Dearest Sister,
I hope it goes without saying that you are the one and only *one.* Thanks for making my life so much brighter, and for being 4.5 years wiser. XO to infinity and beyond.

LRBC Little Known Fact #213

2010-02-26T13:52:00.001-08:00

Strata.

We first began making strata four years ago, when we owned and operated a farmer's market booth under the name "Green & Green Salad Company." At the time, the Green & Green menu focused on salad recipes and wrapped sandwiches, but after spending too many early mornings twiddling our thumbs and standing put while our neighbors booth's accrued lines of customers which wrapped around our own booth (cough...Pinestate), we finally decided that enough was enough. It was time to start serving up some breakfast fare to entice the early morning market goers.

Seemed simple enough, however at the time, the Portland Farmers Market was very strict in regard to exactly what type of food people were allowed to serve. In order to ensure that there was not too much crossover between vendors, the market employed a jury process in which vendors had to submit any new food items they hoped to serve at the market to an official review process. Our initial attempts were shot down one after the other. Egg sandwiches: no. Crepes: no. Biscuits and gravy: no. After a few weeks of deliberation, we suggested the possibility of "strata" on a whim, partly hoping they would allow us to serve it based on an assumed lack of familiarity with the cuisine. Wouldn't you know, they finally said yes. The rest, as they say, is history.

Strata became our signature breakfast item at the farmers market, and since then has become a favorite amongst many of our LRBC patrons. The beauty of this stuff, is that there are limitless possibilities in terms of what one can do with it. We enjoy using our strata to highlight seasonal ingredients as they reach the peak of freshness.

8 Questions with... Colin

2010-02-16T22:13:00.000-08:00

disclaimer: this photo was shot on Halloween and shall have no reflection whatsoever on Colin's love for American Hogs.

Name: Colin
Position at the Cafe: Cook, trivia specialist, professional knife wielder/food sculptor, American legend

Your favorite Michael Jackson song is:
"Smooth Criminal"

In your dream garden we will find the following things growing:
Raspberry bushes, my favorite berry and a nice line of thick thorny hedges make for a great fortification in the event of zombies

Famous person I want to dress me is:
The Pope, because let's face it, the man has million dollar pieces of jewelry, I'd be set for life

Best thing you’ve put in your mouth recently?
Slow Burger

What do you never eat?
The heart of an unworthy opponent

Salt or Pepper?
Pepper: real men like it hot

Last great book you shared with a friend?
It was probably a Dungeons and Dragons manual

This spring you’ll find me…

On my deeply spiritual Burgerquest

Tutorial: Cooking With Us on Valentine's Day

2010-02-14T07:22:00.000-08:00

photo courtesy of (the A-mazing) Our Labor of Love

We were elated when the Los Angeles editor of the insanely useful and chic website DailyCandy got in touch with us to ask if we would want to contribute a recipe for Valentine's Day. She was working on a story called "What's Cooking, Good Looking," featuring recipes from restaurateur couples from across the country. It took us about .1 seconds before typing "yes" and hitting the reply button on the computer.

Needless to say, we were honored to be chosen and featured by DailyCandy and we thought it would be silly of us not to share this great news with all of you.

The parameters of the recipes were pretty open; didn't matter how fancy, how savory, or how sweet. Just had to be something that the lovely folks and readers of DailyCandy could cook at home. Evan and I instantly remembered one of our first Valentine's Days we spent together, about nine years ago. We were fortunately spending the holiday away at his parent's cabin in Central Oregon, a place we still hold dear to our hearts, and one that can be considered pretty much the most romantic place ever. The premise of our gifts was simple: each of us would cook a meal for the other. Looking back, neither of us are quite sure what Evan made. Perhaps this is a testament to the fact that even at 19 years old I was the ring leader in the kitchen. We did recall that I had whipped up a quick and easy pot de crème recipe. Since then, we have tweaked that recipe many times over to satisfy the cravings of hungry customers. The one we dished out to DailyCandy is the one we were serving at our (now defunct) dinner service. Thought you guys might enjoy it, too. Go ahead cook these up for your sweetie. We'd be delighted to hear if they help jump-start a long-time love affair for you, too. Oh, and if you care to see the recipe in print (online, that is), or wish to peruse the other restaurateur couples' recipes, here's the link.

Chocolate-Espresso Pots de Crème

Makes eight servings

Ingredients
8 oz. Scharffen Berger bittersweet chocolate, finely chopped
½ vanilla bean, split lengthwise
1½ c. heavy cream
½ c. whole milk
2 2-inch strips orange peel
1½ tsp. fresh ground espresso or instant espresso powder
6 large egg yolks
2 tbsp. sugar
½ tsp. vanilla extract

1. Preheat oven to 300°. Heat a kettle of water.

2. Place chocolate in a heatproof bowl.

3. Scrape seeds from the inside of the vanilla bean and combine with pod, heavy cream, milk, orange peel, espresso, and a pinch of salt in a heavy saucepan. Heat the mixture until it begins to boil and remove from heat.

4. Pour mixture over chocolate, whisking until chocolate is melted and mixture is smooth.

5. In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract. Whisking vigorously, add the chocolate mixture to the yolks in a slow, steady stream. Strain through a through fine sieve over a medium bowl. Discard pod, peel, and any other solid ingredients.

6. Arrange 8 coffee cups (or ramekins) in a small roasting pan. Ladle custard into cups, making sure they contain a equal amounts of custard, and fill the roasting pan with enough hot water so that it reaches halfway up the sides of the cups. Cover the roasting pan with foil. Bake about 30 minutes until custards are just set around edge but centers wobble when cups are gently shaken.

7. Allow the cups to cool in the water bath about 1 hour, then serve at room temperature or chilled. Garnish with fresh whipped cream, espresso grounds, and orange peel.