And I’m Always on the Run… Five Favorite (Fast) Foods of 2010 (in PDX)

As one can imagine, I spend part of my days (weeks) driving to client deliveries, meetings and just running around in general. In reality, I am my own ultimate client searching for great tasting food to grab on the run. When I’m not munching on our own tarts, here are a few of my favorite fast treats from the past year.

Pain Au Chocolat, Florio Bakery. Carrie Birrer & staff do a great job turning out flakey goodness in pastry form from their small bakery in North Portland and their pain au chocolate (chocolate croissant) is certainly worth stopping by and saying hello for.  

Vegetable Bahn Mi, Best Baguette. Bahn Mi really nails the fast, cheap & good trifecta of food. It’s even more appealing that they have a drive through, allowing for even faster food while on the run. The mixture of tofu and vegetables (usually carrots and taro or radish) is well seasoned with enough dressing to offset the bulkiness of the bread. If you see someone driving down 82^nd with a long white sandwich bag protruding from their mouth, it’s probably me.

Caramel with Salted Dark Chocolate Ice Cream, Ruby Jewel Scoop Shop. I’m hot, I’m cranky or I’m tired (and cranky or maybe just cranky) and like a little kid, ice cream will hit the spot and while maybe not make everything better, a sure heck of a lot sweeter. I’m a big fan of Lisa, Becky & Co. and when they decided to open physical ice cream shop I hoped we’d see other great ice cream creations from them. I was not disappointed. The caramel with salted dark chocolate ice cream is like an adult sundae in a scoop, creamy, salty chocolately… just don’t let me buy a pint! 

Roasted Mushroom Sandwich, Meat Cheese Bread. For a sandwich shop that specializes in their namesake, the menu item which is generally my only menu option, has turned into a favorite. (Though it’s a bit messy, I don’t recommend trying to eat this one while driving).  See my previous post about why I enjoy this sandwich (then go get yourself one!).

Where would Portland be without coffee? Something needs to cut through our damp gray winters and a cup of Mudd Works Mudd House will have you bright, upright and ready to conquer your day. I tend to grab a cup when I’m at Mr French’s Coffee Kitchen (a friend and a fave coffee house client of ours). 

Judging from above, I’m fairly well-fueled for our week (and working on our 2011 goals). The downside is, the tart mobile could really use a good vacuuming! 

In Which I Eat Lunch and Gain Zucchini

It was a rare occasion on a warm spring day when I was out and about and happened to be driving past one of the acclaimed local sandwich shops right before lunch rush. For many of you, lunch is what happens between coffee and dinner. There is no loss of irony in the fact that our company centers around lunch products and yet I eat something cobbled together from my home fridge (or freezer) on most days. The concept of going out for lunch is a foreign dream and even stopping to eat can be a goal to aspire to.

So here I was facing said sandwich shop with a parking spot right outside. Being mostly vegetarian I knew there were going to be limited options for me to order from. But that’s ok, I’m not one of those demanding why-can’t-there-be-more-options-for-me-to-choose-from eaters. One (or two) really well done options are better than a menu full of half-hearted attempts, and in this case I knew what I wanted to try, the roasted mushroom sandwich.

The sandwich was everything I wanted it to be. Well seasoned portabello mushrooms, lightly pickled shallots combined with the tang of goat cheese and frisee on an onion roll. I was happy camper at the first bite. It was drippy and finger licking messy in the good way, and well worth $6.95.

A little while later (after more driving around), I was back at the Wednesday Portland Farmer’s Market to help pack up our stall and see what produce our friends from Rick Steffen Farms had brought.

Rick himself was manning his stall and had hot-housed zucchini in the past months finding himself with a bumper crop. He willingly (and probably gratefully, since he wouldn’t have to lug it back to farm) unloaded 50lbs to me on the spot.

Looks like we’re already off to a great growing season this year in the Pacific NW, and it’s a good thing I ate first, because at this rate, starting off with this much zucchini to process for tart-fillings, who knows when I’ll have time for another sandwich!