Guest guest Posted August 7, 2008 Report Share Posted August 7, 2008 Tuesday August 05, 2008, 2:07 PM The OregonianSip In June, Sip's silver retro trailer claimed a spot in the courtyard of People's Food Co-op. Thirsty disciples quickly lined up, ordering from a counter fabricated from reclaimed bowling alley wood. You should, too. Sip mastermind Brian Heck, "disgusted at the thought of drinking liquefied pesticide-ridden fruits and vegetables," uses strictly organic produce. Even juice snobs will be wowed by these super-fresh tonics and wheat grass pressed and priced by the ounce. As seasons change so will the menu, except for the Standard (apple, carrot and ginger) and Post-Standard (the Standard, plus beet and lemon), priced between $4.50 and $5.50 Recent finds include The Greenie, a crisp, quenching combo of pineapple, spinach, apple and lemon; a Banana Orange Julius (16 ounces, $4.95) reincarnated as a vegan delight; and Mud Pie, a decadent smoothie featuring Cellar Door locally roasted coffee blended with peanut butter, chocolate and banana (12 ounces, $3.95). The super tasty, ultra-thick, creamy milkshakes ($4.75) are made with vegan ice cream. And speaking of cream and shakes, are you an Orange Creamsicle or Cookies and Cream type? At Sip, don't decide -- order both. Come fall, look for warm drinks. 3029 S.E. 21st Ave., 503-308-3581; 11 a.m.-8 a.m., Monday-Friday, 10 a.m.-8 p.m. Saturday-Sunday South Waterfront carts The evolution of Portland's street food scene has reached the slowly emerging South Waterfront neighborhood with the location of several carts in the covered cargo bay area of the former La Grand Industrial property. Most interesting is Warong Nasi, offering tantalizing tastes of Indonesia. The owners are Mike and Priska Hillis, she a Bali native (and, with her mother, Warong Nasi's cook) and he a student of history and anthropology focused on the 16th century spice trade between Indonesia and Europe. The cart offers two daily vegetarian choices, including steamed vegetables with peanut sauce from a generations-old recipe; a chicken curry; and rendang, a beef curry flavored with roasted coconut, cumin, galangal, candlenut (similar to a macadamia) and cutcherry, an Indonesian ginger variety. Located near the intersection of Southwest Moody and Abernathy Street, 503-593-3611 for messages; lunch only Monday-Friday Peter vv Not happy with your email address? Get the one you really want - millions of new email addresses available now at Quote Link to comment Share on other sites More sharing options...
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