September 26. 2007
Page BIO
Da’ Rib
Shack
Entrepreneur
puts down roots
on Mississippi
by J ason F loyd
T he P ortland O bserver
L ike the m y th ic a l city o f
Brigadoon, Da’ Rib Shack has ap
peared out of thin air every summer
for the past four years until the rain
hits in fall, when it has vanished.
But owner and operator Tracy
Bell is feeling hopeful that this sea
son that the Da' Rib Shack can lay
down some roots.
Now located on a lot near the
corner of North Fremont Street and
Mississippi Avenue, the Da' Rib
Shack attacks a crowd with its viv
idly painted trailer and awning,
covered seating and massive grill
that looks like a contraption from
Willy W onka’s chocolate factory.
You can smell the smoky-sweet
aroma of Louisiana-style cuisine
up the block.
Bell has traveled a long and ar
duous road to arrive where he is.
But it has been one guided by vi
sion and faith.
Born and raised in northeast
Portland, graduating from Madi
son High in 1989, he started work
ing in his element as a chef after
photo by J ason F loyu TT he P ortland O bserver
Tracey Bell operates his Da' Rib Shack food cart in the Mississippi neighborhood, drawing customers to his Louisiana-style cuisine.
T h in k o f us
as a n o th e r to o l in
yo u r to o l b e lt.
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graduating with a 3.33 grade-point
average from culinary school.
Bell cut his teeth as a chef at the
Inn at Spanish Head on the Oregon
coast. Embassy Suites in Tigard, The
Avalon on Macadam and at the
Doubletree Hotel, where he procured
a wealth of catering knowledge.
He bought a tent and a grill and
was grilling on several Portland
street venues, including Reggie’s
Barbershop on Martin Luther King
Jr. Boulevard, untilhefoundahome
at Mississippi and Fremont.
Bell gives praise to God for ev
erything that’s made his business
successful, including a decision to
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utilize his business not just as a
go totally organic.
“The community loves the food. restaurant providing dining excel
And we gotta take care of the lence, but as a community resource
helping to feed the homeless. As
people,” he says.
The menu is a menagerie of Loui for his dream for the future, he sees
siana-inspired cuisine from baked Da’ Rib Shack growing into a fran
chicken breast in a raspberry glaze chise: a chain of restaurants or Da’
to fried snapper with okra and to Rib Shack recipes sold in stores.
“ I t’s being called the best
mato or a whole host of other op
barbeque in Portland." Bell says
tions.
“We get people that don’t even nonchalantly, like there is nothing
eat ribs, like oh my G o d ... And the else to be said.
This homegrown venture is open
cheesecake. We have sweet potato
cheesecake, peach cobbler cheese from noon to 8 pm Tuesday through
cake,
banana
p u d ding Saturday. And to speak to the man
behind the plan. Bell can be reached
cheesecake, .ito m e on m an!”
Bell says tfat he feels a call to at 503-270-9996.
11
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