Its 2019! We made it through our first season. We had a winter break to refresh, hit the mountain for some fresh powder, visit family, and spend time with friends. Holidays are a great time to share food and experiences with your loved ones, and we did just that. Sometimes the meals were healthy, and sometimes they were indulgent. All of them were enjoyed. Now its time to buckle down and start creating more paleo friendly, Portland approved food for ya’ll! If you have a new years resolution (and you’re still sticking with it this late in the year *cough* February *cough*) we would love to help. What diet is working for you? What would you like to see more of on our menu? We’ve still got a few months of winter before spring hits and we’re thinking some ‘slow carb’ friendly dishes including legumes are on our list. Come spring, expect to see a visit from the national dish of Laos, ‘laab’ or ‘larb,’ a minced meat salad. Umami explosion of fish sauce season meat, balanced out with lime and chili, and often served with nuts and romaine. We’ll skip the traditional sticky rice, but we’ve got an amazing mango cauliflower option that’ll have you quickly forgetting why you ever had rice in the first place. Also, more yuca. So much more yuca. You love it, we love it, lets eat it.
Goals for 2019:
Expanded hours (expect these to hit with the peak of the season -- we’ll be Wednesday through Saturday until the food cart season is in full swing late Spring)
Hiring young talent -- Your patronage is going directly to starting off a young culinarian in the right direction. We plan on reaching out to our local schools to find qualified cooks who are looking to start their hospitality careers. Click *Link* to find out more.
Community building - What can we do beyond our normal hours to help our local community eat better and be healthier in 2019? Volunteer? Local business meetings? Cooking classes? Chef-y school visits? Give us a holler at email@example.com if you have any ideas!