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Wednesday, June 29, 2016 The Nugget Newspaper, Sisters, Oregon
Food carts serve hungry folks in Sisters
By sue stafford
Correspondent
Tucked away on Hood
Avenue behind Eurosports
are three unique food carts all
new to Sisters — New Public
Café, Rock-n-Troll Seafood,
and Tuscan Chuck Wagon.
Clustered around an open
space of sunny lawn, filled
with tables and chairs for
patrons, are carts represent-
ing much more than purvey-
ors of food. They encompass
dreams and philosophies of
their owners.
New Public Café
Anna Poutous hails origi-
nally from Houston, Texas
where her Greek grandfa-
ther owned the original New
Public Café. Poutous put
aside her profession as an
environmental consultant
and left her boyfriend in San
Diego to pursue her dream of
sharing her passion for pre-
paring healthy food.
Responding to a diagno-
sis of rheumatoid arthritis in
her 20s, and hesitant to take
the usual side-effect-produc-
ing medications, Poutous
changed her eating habits,
eliminating gluten, becoming
a vegetarian in 2000 and then
a vegan in 2002. Using all
organic produce and products,
and many raw foods, Poutous
lovingly creates delicious
homemade food that is good
for you. She is the living
proof. Her blood-work now
reveals no rheumatoid factor
and she is symptom-free.
Her bountiful Bachelor
Bowl salad (in honor of the
mountain) is chock full of
sprouted brown rice, romaine
lettuce, shredded beets and
carrots, cherry tomatoes, avo-
cado, sprouted pumpkin and
sunflower seeds, and honey
turmeric humus, all dressed
with homemade vegan dijon
tahini.
“The Bachelor Bowl is
$10. It has a lot of love in it
and it’s worth every penny,”
assures Poutous.
New Public Café opened
on Memorial Day weekend
so that her father, who was a
big supporter of her dreams
(offering his Harley to secure
her loan), would be able to
see pictures of the opening.
He was dealing with cancer
in Texas so after the opening
she returned to Houston to
spend time with him before
he passed away.
She just returned to Sisters
last week and is now in the
process of building her menu
and preparing for Quilt Show
week. She will be offer-
ing cold-pressed juices with
optional turmeric or ginger
shots (good for counter-
ing inflammation), green
smoothies, homemade gra-
nola and oatmeal, fried-egg
sandwiches, salad bowls,
tempeh Reubens, home-
made almond milk cold-
brew drinks, and the pièce
de résistance — handmade
raw cacao almond truffles
(raw cacao, almonds, dates,
coconut nectar rolled in hemp
seeds, cacao nibs and coconut
flakes). She does use dairy
and eggs in some dishes.
New Public Café opens
at 7:30 a.m. and is currently
open Wednesday-Sunday,
with plans to be open Monday
a n d p o s s i b l y Tu e s d a y.
Poutous hopes to remain
open year-round, offering hot
soups and comfort food in the
colder months. Her basic phi-
losophy comes from her dad
– provide outstanding cus-
tomer service.
Orders for New Public
Café can be texted to 541-
419-8751. Poutous’s email is
anna@newpubliccafe.com.
Rock-n-Troll
Right next door is Rock-
n-Troll Seafood, owned by
Ken and Marina Baxter,
transplants from Elfin Cove,
Alaska, where Ken spent 27
years running his own fish-
ing boat and Marina worked
on the gas dock among other
jobs. They began wintering
in Sisters several years ago
before they decided to sell
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|
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photo by sue stafford
rock-n-troll is one of several food
eurosports.
the boat and become full-time
residents here. They wanted
to spend more time together,
which was different from
when Ken was at sea six days
a week.
They first began offer-
ing fresh flash-frozen fish
from Alaska for retail sale.
Currently, it is available at
Melvin’s as well as at the
food cart. Until they can
secure a permanent retail
location, they decided to try
their hand at offering fresh
fish dishes from their food
cart. Their fish is flown in on
Alaska Airlines from Sitka
and purchased from the buyer
to whom Ken sold his catches
for years.
The cart opened on May 1
and they report that business
carts in the food cart garden at
has been up and down depend-
ing on the weather. They are
currently open 11 a.m. to 7
p.m. Wednesday-Sunday and
plan to be open through late
September or early October
for the fall events. Although
they have a year’s lease, the
cart will close for the winter
and be put in storage out of
the weather. Their retail fish
will continue to be available
at Melvin’s.
“We hope they’ll be
enticed (to give us a try),”
said Ken.
The menu includes: fish-
n-chips; king salmon burgers;
halibut and other fish burgers;
Captain Ken, Mediterranean,
and salmon wraps; salmon
See Food CArts on page 23
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