interview series: Kylie Streed

kylie streed - jamiemulhern.com

I met Kylie at our mutual friend Brian’s party. Kylie and I were sitting by each other on the couch commiserating about our gluten free lifestyle. We were both eyeballing the cookies while making chit chat. She mentioned she was a hairstylist, and I reported I had just that week gotten my hair cut. I had my hair pulled back and also was wearing a hat. I dutifully showed her what I was feeling rather apathetic about and she responded by saying we should cut it! I agreed!

She cut my hair with regular scissors in the hallway at Brian’s house in the middle of a party. I love her spontaneity and her infectious laugh. She’s a warm and caring person who is now my new hair stylist!

kylie streed - jamiemulhern.com

kylie streed - jamiemulhern.com

Jamie: Tell us a little about yourself.

Kylie: I was born and raised in sunny southern California, but now I choose to call Portland my home.  I’ve been specializing in men’s haircuts for a little over eight years.  I feel like the luckiest person alive because I get to make a living doing pretty much my favorite thing in the world.  I also love to read; I have at least three books dog-eared at any given time.  That’s right– books.  The Kindle makes me nervous and doesn’t smell nearly as good as ink on fresh paper.

kylie streed - jamiemulhern.com

Jamie: Southern California and Portland, Oregon are practically complete opposites in some ways, yet really similar in others. What do you love about both places? And what do you miss most about SoCal? I’d love to know about some of your favorites places and restaurants too!

Kylie: They really are so different from each other.  That’s what’s so nice about still having family in California.  I get to enjoy for a few days and then come back to reality– kind of like playing with my friends’ kids.  I love the warmth and smell of California.  Maybe my olfactory system is super sensitive, but I think all places have a unique smell.  I love that in Portland, you can walk to your neighborhood theatre and watch the Country Music Awards or just a basketball game with fellow beer drinkers.  There’s such a strong sense of community here.  What I miss most about where I grew up is the Mexican food!  not many things are fried in lard up here in the northwest, unfortunately.  I did find one restaurant that comes pretty close to SoCal- There’s a divey little joint on East Burnside called Ole Ole. The tacos are to die for and very affordable!  Which is good, because everyone in Portland is either retired or working on their doctorate.  Another place I love specializes in Ethiopian cuisine.  No jokes, please.  It’s called Bete-Lukas.  The owner is a kick and the food is always fresh and delicious.  And because I have three stomachs, I can’t forget about dessert.  Rimsky-Korsakoffee House in the Buckman area is as out there as it gets.  Incredible and interesting hand crafted pies and coffees.  But, beware of the bathrooms- that’s all I’ll say.

kylie streed - jamiemulhern.com

Jamie:  I thought I was a die hard paper book person too, but my friend Jill gave me a Kindle, and I was surprised how much I do like it! It’s been a lifesaver living in a small place. Haha! What kind of books do you read?

Kylie: I’ll read pretty much anything that I’m given or is recommended to me.  I get a lot of books as gifts. It’s pretty interesting to see what people come up with.  You can always tell what kind of person someone thinks you are by the books they give you.  Chuck Pahlaniuk is my favorite author, so I’ve read all of his work.  You may know him from such titles as, “Fight Club.”  I’m really into science fiction and memoirs.  I’m just fascinated by humans; I’ll read anyone’s story.

kylie streed - jamiemulhern.com

Jamie: You seem like a brave and fearless person. Does anything scare you?

Kylie: Turning thirty!  No, but seriously, a few things do.  I’ve always been deathly afraid of heights.  Once I’m at 30,000 feet on an airplane I can relax–sort of.  But skyscrapers…forget it.  I also have a healthy fear of large dogs; it stems from some sort of childhood canine trauma, I’m sure.

kylie streed - jamiemulhern.com

Jamie: I used to love flying, but I like it less and less these days. I do like heights though. They remind me of dreams I have had in which I can fly. But let’s circle back around to the hair cutting thing: when did you get interested in hair cutting? And why are you specialized in men’s hair? What inspires you? Tell me all the things!

Kylie: Do you ever fall in your flying dreams?  I heard that’s good luck!  Hair cutting…let’s see. I’ve been fascinated with the entire beautification process for as long as I can remember.  When my parents would have guests over, I’d walk around the room and paint everyone’s fingernails.  I’m sure I did great work at four years old!  

Whenever my dad would go in to get his hair cut, even if it was early in the morning, I’d go with him.  I’d sit in the lobby and watch intently.  I loved the sound of the shears snipping the hair and how effortless and graceful the stylists looked while working.  Later in life, I was always the first in the house to notice when Dad came home with a fresh haircut.  His face looked brighter and he seemed to have a spring in his step.  Men’s hair holds my interest because of the precision involved in cutting, and even styling it.  Women’s hair is fun to look at and play with, but the technician in me loves dealing with tight shapes and weight lines.  It’s also fun to show a man that a good haircut really can make a difference in how he feels and even acts.  I feel that the extra time and attention I’m able to devote to my clients gives them a certain confidence and dare I say…swagger?  

I love to flip through cheesy magazines like US Weekly to see what the “beautiful people” of the world are doing with their hair.  Since my shop is in a men’s clothing store, I also draw a lot of inspiration from expensive suits.  I like to give my clients a haircut that will enhance their style and maybe even get them to switch from a polo to a nice sport coat.

kylie streed - jamiemulhern.com

Jamie: Would you like to share some internet links?

Kylie: www.facebook.com/hairbykyliestreed

www.schedulicity.com (online scheduling.)

http://www.yelp.com/biz/hair-by-kylie-portland

kylie streed - jamiemulhern.com

 

Thanks to Kylie for participating in my interview series! If you have any questions for her, ask in the comments below! (And go get a hair cut!)

interview series moving forward and some reflective thoughts

unicorn portland

Last year was one full of great changes for me.

David and I left Phoenix to move to Portland at the very end of February. I had lived in Phoenix my entire life. My original plan was to move after college, but it took a little over ten years.

We went from owning a large home to renting a small (725 sq ft!) house! We learned and are still learning to pare down what we have. It helps that we don’t live close to any big box stores full of inexpensive and tempting things. There’s a sense of accomplishment to let go of things we’ve been holding on to both physically and emotionally.

After finally getting my health under control in 2012 and moving at the beginning of 2013, I was finally able to get a job in a new career. I am so grateful for those who saw my potential and ignored my lack of experience. I am grateful for the teammates who help me with the steep learning curve everyday and make my job a fun place to work. I am full of joy to move forward and learn new skills and grow. Thank you: Jarnigan, Jesse, Wael, Jordan, John, Kenny, Mike, Ian, Robert, Lucas, Matt, Will, Grant, Raul, Charlie, Mel and Alison.

I am thankful for my friends and family who have visited me here in Portland bringing pieces of home. I love showing my new city to you. I still have so much to discover each day about this magical place full of artists, trees, and quirky shops. Oh and the food. Thank you Tom, Sarah, Jill, John, Stacy, Erica, James, Tim, Anke, Judy, Chanelle, Gabe, Susan, and Bree. (Am I forgetting anyone?)

And speaking of food, what a perfect city for me! Restaurants that label their menu with gluten free indicators (GF)! Chefs who understand special diets and embrace the diversity of their patrons! Hooray!

Just under the gun, Stephanie slid into Portland. She left Phoenix before I did, but overshot and landed in Seattle. She just moved to the neighborhood last month! I am thrilled to have one of my best friends back again.

We visited Phoenix in May for my little brother’s wedding. It was originally going to be a destination wedding, but they changed their plans. It ended up being just perfect for them: full of friends and family. Dancing, eating, toasting, drinking…so full of emotion and celebration.

I rode my bike to and from work about 10-11 miles round trip along the river on a bike path from the beginning of October to the end of November. So maybe about 460 miles? I suppose that isn’t much for you regular cyclists, but quite a lot for me. I am excited for the mornings to warm up a tad (50 degrees please!) and the sun to extend it’s daylight hours so I can ride again.

In some sense, my blog has suffered because of my new life. I feel compelled to be outside so often. I love exploring and when I am at home, I like to unwind with my knitting. I have met so many wonderful people here though, so I want to continue my interview series and increase the frequency. I can’t believe I only interviewed three people in 2013!

2013 Interviews

Corbin

Sarah

Corey

2012 Interviews:

Jeff

Stephanie

Chanelle

Krys

Jessa

2011 Interviews:

Kiersten

Emily

Joe

Dan

Scott

Bree

Ash

Chris

Jaime

Craig

Alyssa

2010 Interviews:

Andrew

Sean

Erin

Travis

Hannah

Interview Series: Corey Pressman

I first met Corey at the sausage making class at Portland Homestead Supply. He was the instructor but seemed more like a host of a party. (If you get a chance, you really should take his class. It’s like an intimate dinner party where you get to help make the food.)

The thing about Corey is he is one of those clever and charming people that you feel like you’ve known forever. He’s a great conversationalist and super intelligent.

 corey pressman - jamie carey mulhern  

Jamie: Please tell us a little about yourself.

Corey: You can never step in the same stream twice.

Jamie: I’ve never had anyone answer that first question so succinctly. I am curious to know the journey of an anthropology professor into a software design and development founder. I picture one as a nutty professor of sorts, surrounded by cobwebs, dust, and musty books. Perhaps with an old desktop that is terribly out-of-date. While the other person has a pristine Apple laptop, wears a hoodie, and goes to “meetings” at coffee houses. How did that transition happen? (And don’t destroy my illusions of what an anthropology professor is like if you can.)

Corey:  Actually, being an anthropology professor prepared me well for a life of software design.  Anthropology’s focus on culture and ethnographic field methods have been somewhat co-opted by the user experience industry.  Also, delivering over 4,500 hours of lectures prepares one for speaking at conferences – something I do quite often. This is my main form of marketing.  Lastly, my talks, blog posts, and approach to digital strategy and design all derive from historical and anthropological research about things like stone tools, cave art, and medieval scrolls.  So – I’m still a nutty professor, writing pedantic and oblique blog posts, surrounded by musty books.  I do, however, have a shiny Macbook Air and meet with clients at Heart Coffee Roasters.  No cobwebs, however.  And hoodies are for hipsters and children.

corey pressman - jamie carey mulhern
Jamie: You told us a lovely story about “becoming a foodie” in the Sausage Making class I took at Portland Homestead Supply. Would you mind sharing that story again here?

Corey:  I had been a line cook on and off for a few years.  However, I did not yet understand the magical aspect of food.  It was a meal at Wildwood on NW 21st – it had just opened and there was a real buzz about the place.  

I remember the dish being set in front of me: bacon wrapped trout on a bed of lentils.  Simple enough.  But it was symphonic – an astonishment.  The woodsmoke of the bacon, the texture of trout.  And the lentils were all nose –  so complex and perfect that I can STILL taste them.  I put my fork down after a few bites, took a deep breath, and wiped away tears.  That was when I realized I knew nothing about food.  

I’ve been trying to learn a little something of that magic ever since.

corey pressman - jamie carey mulhern

Jamie: So if you had a perfect food day in Portland, what would that look like?

Corey: The perfect food day – love the concept.  It would start at home with a hot mug of black Heart coffee made in a french press.  I would fry eggs in walnut oil and an eventual splash of moscatel vinegar (cooked off), salt, pepper.  This is eaten with good toast and enjoyed with the wife and children.  Lunch at Olympic Provisions – probably one of Joe’s genius soups (beet!), a green salad, and a glass of white.  Snack of nuts and chocolate at 3:00.  Dinner with the fam at Navarre.  Stinky wine, greens, rabbit, mussels, white beans.  Right before bed, I smother a banana with peanut butter and eat this over the sink, breathing out of my nose.

Jamie: Haha! That last part! Would you like to share some internet links?

Corey: http://pdx.eater.com/

http://www.olympicprovisions.com/

http://www.homesteadsupplyco.com/

 

Big thanks to Corey for participating in my series! I really appreciate him answering my questions. If you think of more, ask them in the comments, I’d be happy to pass them along.

food photography: beet and beef stew

I love stew.

In particular, beef stew. There’s nothing quite as simple and comforting as a slow cooked, filling, and savory meal. I typically have a go-to recipe that I vary little from, but I thought I’d try a new twist using golden beets, celeriac, anchovies, and herbs de Provence. The recipe I used is from Chris Kresser’s site.

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

Stewing meat, vegetables, and spices together doesn’t get any easier. I like the ease of starting with a lot of fresh ingredients (and perhaps a few shortcuts if you don’t have your own stock or tomato sauce at hand), and ending up with something so hearty.

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

You start by sauteing the onions and shallots in your heavy bottomed pot. Add garlic when your onions are nearly finished (garlic can burn easily), then add all the rest of the ingredients to the pot save for a couple cloves of chopped garlic that you’ll add at the very end for a little punch.

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

Golden beets

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

celery root/celeriac (You could also use turnips, parsnips, or carrots)\

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

red wine and beef stock

‎ www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

bay leaves and anchovies

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

tomato sauce, tomato paste, and herbs de Provence

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

grass fed beef

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

Once you’ve put all the ingredients into the pot, you simply leave it in the oven for a few hours. The low, slow heat does all the work tenderizing your meat and vegetables, and it melds all the flavors.

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

www.jamiemulhern.com/blog/food-photography-beet-and-beef-stew

You can see even more photos of this stew on my Flickr page.

Portland Photography: Sellwood Walking Tour

I joined a walking tour courtesy of my friend Rachel from Sellwood Soap! (She gifted me a ticket!) I learned so many new things about my lovely new neighborhood and it’s layered history as a blue collar railroad and sawmill town!

Sellwood was originally settled around 1848 by the Luelling family who brought five hundred fruit trees with them in their trek. Later, John Sellwood purchased three hundred and twenty acres from the Luelling family. Eventually, the town of Sellwood was founded and named for John Sellwood.

The Sellwood Bridge 1925

Nearby was the sawmill, Pendleton Woolen Mill (still in business today in a different location), and the railroad. It’s currently under construction and will be until 2016.

Sellwood Walking Tour www.jamiecareymulhern.com

Portland Rowing Club Entrance (originally located by the Morrison Bridge)

Sellwood Walking Tour www.jamiecareymulhern.com

The house in the photograph below was moved from another location. It was a parish house for a local church. (I learned a lot of buildings and homes have been moved! Who knew that was a thing?) See the house below the picture of the photo to see it in it’s happy new locale.

Sellwood Walking Tour www.jamiecareymulhern.com

Sellwood Walking Tour www.jamiecareymulhern.com

We saw condominiums where the location of the former Mount Hood Brewery (which originally began as Wilherm’s Brewery in 1890.)

Sellwood Walking Tour www.jamiecareymulhern.com

Our tour guide suggested that the house below may  have been a Sears Roebuck mail order house, but she was unsure.

Sellwood Walking Tour www.jamiecareymulhern.com

The red house below sits next to the private gold course which borders Clackamas county yet sits on the Multnomah county side. It also had been moved from its original location on the golf course grounds.

Sellwood Walking Tour www.jamiecareymulhern.com

This was a beautiful garden hidden in a neighborhood.

Sellwood Walking Tour www.jamiecareymulhern.com

There are railroad tracks in our neighborhood that are still occasionally used but were part of the original Interurban Train Line. The current Springwater Corridor Trail which is used by bikers and pedestrians sits on a former rail line running parallel to a current one.

Sellwood Walking Tour www.jamiecareymulhern.com

Our lovely and incredibly knowledgeable tour guide who also writes for the local Sellwood Bee.

Sellwood Walking Tour www.jamiecareymulhern.com

We walked past a building which served as a break room and place to hang out for rail workers.

Sellwood Walking Tour www.jamiecareymulhern.com

A former boarding house.

Sellwood Walking Tour www.jamiecareymulhern.com

There are many multi-family style houses left in the neighborhood which served as affordable housing during economic hard times. Not unlike ours.

Sellwood Walking Tour www.jamiecareymulhern.com

Another former boarding house.

Sellwood Walking Tour www.jamiecareymulhern.com

This house below and the house below it were built about fifteen years apart with the same plans. They sit in adjacent lots. I’m told we have a poet laureate living in one of them.

Sellwood Walking Tour www.jamiecareymulhern.com

Sellwood Walking Tour www.jamiecareymulhern.com

Mrs. Randall’s boarding house.

Sellwood Walking Tour www.jamiecareymulhern.com

In the photo below, you can see this was a former transfer building. Below that you can see the original building now painted gray and purple.

Sellwood Walking Tour www.jamiecareymulhern.com

Sellwood Walking Tour www.jamiecareymulhern.com

The brick building which now houses The Bike Commuter formerly served as the City Hall building upstairs and the Sellwood Bank below.

Sellwood Walking Tour www.jamiecareymulhern.com  

\Sellwood Walking Tour www.jamiecareymulhern.com

Sellwood Walking Tour www.jamiecareymulhern.com

Here’s a building which will be torn down soon. The Black Cat Tavern’s last day is Saturday. The land has been sold. Supposedly, the building is not in salvageable shape. It will be rebuilt as condos above with retail space below.

Sellwood Walking Tour www.jamiecareymulhern.com

The building below is now the SMILE station which is the Sellwood-Moreland Improvement League. It used to be the firehouse.

Sellwood Walking Tour www.jamiecareymulhern.com

This building was a confectionery!

Sellwood Walking Tour www.jamiecareymulhern.com

The Original Leipzig Tavern Building now houses Gino’s. It also served as a silent movie theatre.

Sellwood Walking Tour www.jamiecareymulhern.com

This building sits behind Gino’s but was originally situated on the corner.

Sellwood Walking Tour www.jamiecareymulhern.com

I’ve wondered about this building for some time. It’s nestled in the neighborhood, but there is no sign on the exterior. Our guide said it used to be a church but now is The Sellwood Playhouse. Just opened in fact!

Sellwood Walking Tour www.jamiecareymulhern.com

This last photo is of Oaks Pioneer Church. It was moved in 1960 from Milwaukee, Oregon. It was the 1851 St. Paul’s Episcopal Church. They moved it on a barge and floated it on the Willamette River. It is deconsecrated and is now used for weddings, memorials and family reunions.

Sellwood Walking Tour www.jamiecareymulhern.com

There’s so much more to Sellwood, and this is just a small sampling of my neighborhood!

I’d also appreciate if I missed any information, or if you know of any that I have incorrect, if you’d let me know in the comments! Thanks!

recipe: brandied cherries

brandied cherry recipe www.jamiecareymulhern.com

I like whiskey and bourbon. I like to order an old fashioned.

I don’t always enjoying paying a bartender eight to ten dollars though.

Cherry season has come (and almost gone) here in the Pacific Northwest, so I thought I would try my hand at making my own cocktail cherries since we all know maraschino cherries are super gross.

brandied cherries www.jamiecareymulhern.com

Brandied Cherries:

2 lbs of red cherries

4 cups of drinkable brandy 

2 cups of sugar

2-4 sticks of cinnamon

4 cloves

4 allspice berries

Rinse the cherries in a colander. Remove the stem and pit the cherries. Place the cherries in a jar.

In a saucepan, heat the remaining ingredients on medium low heat until the sugar has dissolved completely. Pour the liquid over the cherries. Let the mixture come to room temperature (or ice bath it) then stick it in the back of your fridge for six weeks. You could alternatively water bath can it, but I am too lazy for that at this point. Although I might have considered it if I had gone cherry picking.

In six weeks, you’ll have perfect cocktail cherries, but I’ve also put them in a homemade chocolate chili ice cream. 

old fashioned recipe www.jamiecareymulhern.com

Old Fashioned:

1/2 -1 tsp of sugar

several dashes of Angostura Orange Bitters

1 tsp of club soda or water (optional)

1 brandied cherry

1 giant ice cube or sphere

1.5 ounces of Bulleit bourbon or whiskey

1 orange wedge or peel (optional)

Put the sugar, bitters, and water in a glass. Mix or muddle them together. I like to muddle in my cherry too at this point and it would be a fine place to throw in an orange peel or even lime for something crazy, but try it without muddling fruit for your first time so you know what it really tastes like. Add one big ice cube. This is important. It’s preferred to have one large ice cube, so there is less surface area to melt. The original teaspoon of liquid is going to get your flavors melded together, and now your ice cube will slowly melt and the extra liquid will open up the flavors of the Bulleit, but you don’t want lots of little ice cubes because they will just water down your drink. Lastly, pour the Bulleit over the top and enjoy!

old fashioned recipe www.jamiecareymulhern.com

Cheers!

 

 

Portland Photography: Pinkham Millinery

jamiecareymulhern.com - pinkham millinery

There’s a magical hat shop in Downtown Portland.

It’s called Pinkham Millinery. The owner Dayna Pinkham studied under the late John Eaton in Seattle. She’s a talented and inspired woman. (More of her story you can find on the web and also on her website.)

jamiecareymulhern.com - pinkham millinery

jamiecareymulhern.com - pinkham millinery

I first discovered her store by simply walking by it. It was old world. Charming. It was like stepping back in time. All of her hats are custom made. She measures your head, finds out what you want, and custom designs and builds a hat for your unique head.

She crafts using high quality felts and imported straw. The ribbons she uses are imported. The hats are amazing. I wanted one, but I am not prepared just yet for the cost. So I wistfully gawked, and I planned for the future.

jamiecareymulhern.com - pinkham millinery

jamiecareymulhern.com - pinkham millinery

jamiecareymulhern.com - pinkham millinery

jamiecareymulhern.com - pinkham millinery

jamiecareymulhern.com - pinkham millinery

jamiecareymulhern.com - pinkham millinery

jamiecareymulhern.com - pinkham millinery

jamiecareymulhern.com - pinkham millinery

jamiecareymulhern.com - pinkham millinery

jamiecareymulhern.com - pinkham millinery

jamiecareymulhern.com - pinkham millinery

But I really lucked out. REALLY LUCKED OUT. I was in Buffalo Exchange a week and a half later searching for a summer straw hat when I discovered a white straw hat with a little black tag that said Pinkham Millinery. I couldn’t believe my fortune! Fifteen dollars! I did glance around furtively to see if perhaps someone would come over and say, “Oops, we mislabeled that!” And then display it behind the counter. BUT NO! It was ignored and squashed. It looked ruined, but I was hoping that Dayna Pinkham could reblock it and restore it to it’s former glory.

jamiecareymulhern.com - pinkham millinery

I took the crumpled hat to her, and she evaluated it. She guessed it had been made about seven years prior. She said she thought she could save it, so I left it in her care and scheduled my return two weeks later.

And it was beautiful. She did a fantastic job and installed a little elastic cord since the hat was slightly too big for me (that’s why custom hats are so amazing!) I cannot wait until I can order a custom hat for myself-I’m thinking felt for the winter.

After:

jamiecareymulhern.com - pinkham millinery

jamiecareymulhern.com - pinkham millinery

jamiecareymulhern.com - pinkham millinery

What do you think? Do I look glamorous?

jamiecareymulhern.com - pinkham millinery

 

You can follow Pinkham Millinery on Facebook here.

before and after: chair reupholstery

I’ve had the chair back in my possession for about a week and a half, but visitors in town!

Before for the reminder:

e-9945

And the debut!:

e-7654

 

I LOVE IT. It’s so much more chilled out now. More mellow.

e-7659

 

I can’t believe the difference to be honest. This was worth it, and it felt really good to pay a local small business to do the work. They did an amazing job. If you’ve ever wondered what really goes into a professional job like this I’ve included the photos they sent me of the work below. One of the major differences in using a professional rather than doing it yourself is the quality of fabric. They have access to a million different types that also have been tested against wear and tear.

Thanks for the photos and the job well done Lake Grove Upholstery!

 

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Portland Food Photography: Slappy Cakes

There’s this place in Portland that really has it figured out.

How do you combine pancakes and fun in a restaurant? I know what you are thinking, “Pancakes are already fun!”

And I say, “No, they get fun-er. More fun. Having all the funs.”

I introduce you to: Slappy Cakes.

Slappy Cakes; Portland, Oregon

Slappy Cakes; Portland, Oregon

Slappy Cakes; Portland, Oregon

Slappy Cakes; Portland, Oregon

Slappy Cakes; Portland, Oregon

Slappy Cakes offers several batters for pancakes, but the twist is THAT YOU GET TO COOK THEM YOURSELF AT YOUR TABLE!

You choose your batter:

Buttermilk
Whole Grain
Gluten-free
Peanut Butter
Vegan
Sweet Parsnip

Slappy Cakes; Portland, Oregon

Slappy Cakes; Portland, Oregon

Slappy Cakes; Portland, Oregon

You have choices of toppings and ingredients too! We picked lemon curd and blueberries.

Slappy Cakes; Portland, Oregon

You might be thinking, “I don’t really care for pancakes or waffles or any of the sweet breakfast foods.” And that’s fine, they have a full menu.

Slappy Cakes; Portland, Oregon

Slappy Cakes; Portland, Oregon