Note: This a new series from Food Carts Portland focusing on the people behind the carts. We'll be doing profiles, interviews and even a Q & A or two in the next few months with people who have helped make Portland's cart scene what it is today. If you have any ideas for future profiles, let us know!Jr. Ambassadors
...a fantastic psycho-geographic location that exists between the locations of the four members of the M.O.S.T. The M.O.S.T. are physical portals to the realm of Mostlandia, but other intermittent and temporal portals to Mostlandia are known to exist. Unintentional entry to Mostlandia is often noticed by feelings of being completely unfamiliar with a very familiar street; a sudden fondness for the natural lighting of a particular location at a particular time; or a pleasant situation that occurs during the course of a normally routine task. Oftentimes, the existing portal expels the traveller almost immediately after they have entered Mostlandia, causing the traveller to have feelings of slight disorientation and general questions regarding the accepted concepts of "time" or "space". Contrary to many statements by the media, Mostlandia is not a "utopia", nor is it a "state of constant contentment". Temporary Tourists and Received Citizens of Mostlandia do more frequently experience senses of wonderment, however.Jr Ambassadors was the most physical manifestation of Mostlandia and one of the "Portals" into this strange land. Indeed as I can attest firsthand, JR. Ambassadors' surreal menu and psychedelic vibe did indeed transport one to another world. I wrote about Rudy's smoked salmon and cream cheese ice-cream sundae in 2008 by saying,
Yes, you read that right - Smoked Salmon and Cream Cheese Ice Cream (WTF?). Then I tried it. Whoa. Riddle my taste buds. It was...delicious. It took my brain a couple of minutes to compute the cold, the creamy, the savory, the smoky fish and sweet of the cream cheese together with the added elements of dill and capers. But be damned, it somehow all worked in harmony. Served with flat bread type crackers and a sprinkle of dill and caper relish it was the bagel and cream cheese as reinvented by leading molecular chef Ferran Adria. Seriously, it was wonderful.