ALUMNAE/I Unusual Recipes, Quality Ingredients,
and a Big Dash of Passion OES ALUMS SERVE UP SAVORY FARE TO BUSLOAD OF PEERS
The fried polenta with
pulled pork at Eat This! really grabbed me.
—Becky Reynolds ’67
I really liked the lefse (at Viking Soul Food)
because it was unique and had berries from Oregon.
—David Tarlow ’92
My favorite was Piece of Cake because I love cake.
—Ann Liss ’82
I love tasting unusual foods from other
countries. I really liked the meatball with
cheese and cabbage at Viking Soul Food.
—Kevin Cavanagh ’82 I really appreciate
the fact that Marilyn (at Piece of Cake)
committed herself to all those people who have food allergies.
—Theresa Webster ’87 I love the stories
about how each person landed where they are.
—Lisa DeGrace,
Director of Annual Giving and
Alumni Relations I
t’s possible to have lunch twice, get dessert from a cake shop, and then drop by a pub for a pint
without ever leaving the bosom of the OES community. And at this year’s reunion, a group of alums did just that. The outing to four alum-owned
venues required extensive travel around Portland, but that was made easy and enjoyable thanks to driver Suzzanne Green and her big yellow OES school bus. Everyone climbed aboard not far from the Belltower, feeling like kindergartners on the first day of school. The wheels went round and round, and then the magic bus deposited the group at a food cart conglomeration in downtown Portland. The intrepid alums navigated around the
corner to a cart called EAT THIS! serving handmade flatbread sandwiches. Owner James Drinkward ’01 (above, right) served up a delicious combination of pulled pork and fried cheesy polenta on flatbread. James became interested in flatbreads while working as a chef at Fratelli’s and opened his cart a couple of years ago. James subsequently closed his food cart to open a bricks-and-mortar establishment at NW 23rd and Kearney called The Huckleberry Pub. Serving
“Northwest Soul Food and Libations,” it is slated to open in February and will feature a similar food style as he served from his cart. The next stop was a pod of food carts in
the SE Belmont neighborhood where the host was Megan Walhood ’93 (below, left). She and her partner, Jeremy Daniels, have parlayed her grandmother’s Scandinavian recipes into a thriving business called Viking Soul Food. They operate out of an Airstream trailer that she bought for a fraction of what it would cost to open a bricks-and-mortar restaurant. She served up “lefse,” a potato-based f latbread that is a treasured comfort food among Norwegians, and some of Grandma’s meatballs. All too soon Suzzanne pulled up and the group boarded the bus, bound for dessert. Marilyn DeVault ’67 (top right,
next page) trained to be a special education teacher, not a chef, and that orientation is ref lected in the menu at Piece of Cake in the Sellwood neighborhood. She was motivated to take care of people with special dietary needs, and
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