Showing posts with label MIX. Show all posts
Showing posts with label MIX. Show all posts

Friday, June 30, 2017

Tiki Torch: The Father-Son Duo Behind Munktiki


This weekend brings all things tiki to Portland in the over-the-top extrava-palooza called Tiki Kon. The announcement reminded me of a story I wrote in 2011 for MIX magazine about the Nielsens, a father-son duo who were part of the budding tiki renaissance and helped put Portland on the global tiki map.

It was the summer of tiki here in the Rose City. The mayor declared August as Tiki Month, several bars featured tropical drinks in its honor, and Trader Vic’s returned to the city after a 15-year-long absence. You would think we had just discovered a new trend, but actually Portland has always had a soft-spot for Polynesian pop, from the venerable Alibi and Thatch tiki bars, to Tiki-Kon—a three-day, mai tai-fueled homage to the exotic that comes around every July.

The highlight of Tiki Kon is the “Bus of Rum” tour of home tiki bars. And each year the tour inevitably ends at the gracious home of Paul and Debra Nielsen, a mid-century gem that just happens to be the birthplace of some of the most sought-after tiki mugs on the planet.*

Paul and his son Miles are the duo behind Munktiki, a ceramics company with a cult following among tiki-philes worldwide. Working side-by-side out of Paul’s garage, their handmade, limited-edition mugs have been known to fetch hundreds of dollars. They even designed a custom mug for the new Trader Vic’s.

It all started more than 10 years ago. A native of Monterey, Calif., Paul had built a big commercial ceramics business there, making bathroom accessories for companies like Bed Bath and Beyond, as well as teapots for museum gift shops at the Smithsonian and the Guggenheim. But being big wasn’t satisfying his craving for creative expression.

“The bigger we got, the more expenses there were,” Paul said. “It felt like we were on a big wheel and that we were just kind of going in circles.”

He’d also become tired of the music he’d been listening to, mostly Punk and New Wave. “It was kind of getting tense, and cocktail music is relaxing and fun, and a great blend of jazz and exotica,” he said. “So I went to thrift shops and started buying the old albums by Martin Denny or (Juan Garcia) Esquivel.

He started making cocktails to pair with his newfound musical fascination. “I thought it would be fun to have a tiki mug to go with the drinks, so I made a volcano bowl tiki mug,” he said. On a whim, he took some samples to a New York gift show.

“It totally bombed.”

It was the late’90s and, trying to unload the samples, he put them up on a new website he’d heard about called eBay. “It just took off,” he recalled. “I found out there were a lot of collectors out there. I was shocked. Miles and I didn’t know anything about the resurgence in the tiki movement. We just stumbled into it, and it offered a lot more creativity and enjoyment.”

He and Miles, who’d been helping his dad with the ceramics business as well as running his own business making pipes for head shops (aptly called Stoned Ware), decided to close down and form Munktiki in 2000. They decided to move their operation to Portland because it had a more convivial tiki scene—but one problem nearly stopped them in their tracks.

“When we first started our production we moved in here and nothing was drying,” Miles said. “It was taking days and we were like, ‘how’s this even going to work?’ We had huge deadlines on projects and it was very stressful.”

“I think we went three weeks without anything drying out and finally got our act together,” Paul said, pointing at the heater and dehumidifier humming away in the corner.

When asked what advice he’d give to someone wanting to dive into tiki culture, he simply leads the way into his basement showroom. Opening the door was like stepping back 60 years, all shag carpeting, dark paneling and midcentury art hanging on the walls.

“There’s a tacky side of tiki, which I would persuade anyone not to get into,” Paul said, looking around at the stylish arrangement of vintage artwork and the floor-to-ceiling display of the mugs he and Miles have created. “We’re trying to do it more artfully, more tastefully. We do some traditional stuff and try to do everything with respect.”

* The Nielsens no longer live in Portland, so the Bus of Rum tour of home tiki bars no longer concludes at their home, but their love of tiki is shared by many home bartenders who are included on the tour.

Saturday, October 01, 2011

Answer Man


"Cocktail culture" is a phrase that is thrown around with abandon these days. As in which town has one and which one doesn't, whose bartenders have a photo spread in which national magazine and…well, the list goes on.

Here in Portland, as usual, it's a little different. Bartenders are colleagues rather than competitors. They do guest bartending stints "behind the stick" that are the talk of local Twitter feeds. They probably even act as godparents for each other's children.

From October 20th through the 23rd, Portland will be showing the rest of the country how it's done during Portland Cocktail Week. Put on by the Oregon Bartenders Guild and shepherded by the ever-thoughtful Dave Shenaut, it should be quite the shindig, robots, jugglers and all. Read all about it in my article, "5 Questions with Cocktail Week Guru Dave Shenaut," in the October 2011 issue of MIX magazine.

Photo by Taylor Schefstrom for MIX magazine.

Tiki Torch: The Father-Son Duo Behind Munktiki


This writing gig is so much fun…I get to meet and talk to people I would never run into in my regular life, then I get to tell their stories to you! That was exactly what happened when Danielle Centoni, the marvelous editor of MIX magazine, asked if I'd be interested in talking tiki with the legendary father-son duo behind Munktiki, Paul and Miles Nielsen. [Since the online version has expired, here's the story for you to enjoy. - KAB]

It was the summer of tiki here in the Rose City. The mayor declared August as Tiki Month, several bars featured tropical drinks in its honor, and Trader Vic’s returned to the city after a 15-year-long absence. You would think we had just discovered a new trend, but actually Portland has always had a soft-spot for Polynesian pop, from the venerable Alibi and Thatch tiki bars, to Tiki Kon—a three-day, mai tai-fueled homage to the exotic that comes around every July.

The highlight of Tiki Kon is the “Bus of Rum” tour of home tiki bars. And each year the tour inevitably ends at the gracious home of Paul and Debra Nielsen, a mid-century gem that just happens to be the birthplace of some of the most sought-after tiki mugs on the planet.

Paul and his son Miles are the duo behind Munktiki, a ceramics company with a cult following among tiki-philes worldwide. Working side-by-side out of Paul’s garage, their handmade, limited-edition mugs have been known to fetch hundreds of dollars. They even designed a custom mug for the new Trader Vic’s.

It all started more than 10 years ago. A native of Monterey, Calif., Paul had built a big commercial ceramics business there, making bathroom accessories for companies like Bed Bath and Beyond, as well as teapots for museum gift shops at the Smithsonian and the Guggenheim. But being big wasn’t satisfying his craving for creative expression.

“The bigger we got, the more expenses there were,” Paul said. “It felt like we were on a big wheel and that we were just kind of going in circles.”

He’d also become tired of the music he’d been listening to, mostly Punk and New Wave. “It was kind of getting tense, and cocktail music is relaxing and fun, and a great blend of jazz and exotica,” he said. “So I went to thrift shops and started buying the old albums by Martin Denny or (Juan Garcia) Esquivel.

He started making cocktails to pair with his newfound musical fascination. “I thought it would be fun to have a tiki mug to go with the drinks, so I made a volcano bowl tiki mug,” he said. On a whim, he took some samples to a New York gift show.

“It totally bombed.”

It was the late’90s and, trying to unload the samples, he put them up on a new website he’d heard about called eBay. “It just took off,” he recalled. “I found out there were a lot of collectors out there. I was shocked. Miles and I didn’t know anything about the resurgence in the tiki movement. We just stumbled into it, and it offered a lot more creativity and enjoyment.”

He and Miles, who’d been helping his dad with the ceramics business as well as running his own business making pipes for head shops (aptly called Stoned Ware), decided to close down and form Munktiki in 2000. They decided to move their operation to Portland because it had a more convivial tiki scene—but one problem nearly stopped them in their tracks.

“When we first started our production we moved in here and nothing was drying,” Miles said. “It was taking days and we were like, ‘how’s this even going to work?’ We had huge deadlines on projects and it was very stressful.”

“I think we went three weeks without anything drying out and finally got our act together,” Paul said, pointing at the heater and dehumidifier humming away in the corner.

When asked what advice he’d give to someone wanting to dive into tiki culture, he simply leads the way into his basement showroom. Opening the door was like stepping back 60 years, all shag carpeting, dark paneling and midcentury art hanging on the walls.

“There’s a tacky side of tiki, which I would persuade anyone not to get into,” Paul said, looking around at the stylish arrangement of vintage artwork and the floor-to-ceiling display of the mugs he and Miles have created. “We’re trying to do it more artfully, more tastefully. We do some traditional stuff and try to do everything with respect.”

Top two photos by Benjamin Brink for MIX magazine. Lower two photos from Munktiki.

Wednesday, July 13, 2011

Luscious Labor of Love


While it's no secret how much I love writing about food, from the farmers who grow it to the cooks who put it front of us at our favorite restaurants to how to make it at home, I'm also crazy about beer, wine and cocktails and our local crew of brewers, winemakers and distillers. Here's a write-up I did for a recent issue of MIX magazine on David Shenaut, plus the recipe that didn't make it into the magazine. The perfect cooler for a summer gathering, it's simple, light and refreshing.

Acclaimed bartender David Shenaut has left the Irving Street Kitchen to work for the McMenamin's Zeus Café in the new Crystal Hotel downtown, where he's planning to shake things up with his signature Souracher cocktail. Named after a brilliant kitchen staffer he worked with at Brad Root’s eponymous restaurant in Camas, Washington, who liked to end his shift with a combination of lime juice, Campari and whiskey, Shenaut was intrigued enough to spend five years perfecting it. He describes it as “incredibly balanced and packed with flavor, with both masculine and feminine qualities.” I call it irresistible.

The Souracher

3/4 oz. Campari
3/4 oz. fresh lime juice
3/4 oz. rye whiskey (100-proof)

3/4 oz. Carpano Antica
1/2 tsp. rich Demerara sugar syrup (2:1; no heat)
Spicy ginger beer
Ice cubes

Tools: shaker, strainer
Glass: Collins
Garnish: long lime peel

Shake first 5 ingredients with ice and strain into a Collins glass filled with an Ice spear or large ice cubes. Top with ginger beer and garnish.

Tuesday, June 28, 2011

MIXing It Up, Pt. 2: Best Market Meals


This month's issue of MIX magazine is jam-packed with lists of don't-miss summer pleasures, from the 50 Best Summer Drinks to PDX's best ice cream scoops to sussing out the hot spots of Vancouver and McMinnville.

It's also got a list of the 10 best farmers' market meals, which is helpful if you're like me and the sight of all that great food (not to mention the aromas drifting over the aisles) makes your stomach growl. The best part of these market meals? Despite the fact that they're as good or better than you'll pay for in a sit-down restaurant, they won't make a big dent in your budget.

Outtakes from my contributions to the Big Ten:
  • Ate-Oh-Ate: Ben Dyer's satellite version of his East Burnside restaurant features authentic Hawaiian-style grub like the Loco Moco (top photo), a pile o' pleasure with fried rice, a seared hamburger patty, shiitake mushroom gravy and two eggs over easy. Hollywood Farmers' Market.
  • Bingo Sandwiches: Portlanders won't be surprised that King of Brine David Barber's BLT of the Week isn't your usual bacon sandwich. Look for market-fresh meats, veggies, Picklopolis Pickles and even an egg to make an appearance. Portland Farmers' Market at PSU.
  • Domo Domo: Sidney Ayers (above left) brand new biz plan is to take over the world with a Japanese pancake called okonomiyaki. Plate-sized, its flour and egg batter's secret ingredient is grated nagaimo, a Japanese yam, and comes topped with bacon or veggies for just $6. Interstate Farmers' Market.
  • Feastworks Sausage Sandwich: Ethan Bisagna, formerly head butcher at Clyde Common, and his lady-love, chef Ashley Brown, are deeply committed to each other and the quality of their homemade meats and sausages, which you can buy direct or eat on the spot in their sandwiches, including the Choripan, made with their Chistorra sausage wrapped in crusty French bread drizzled with chimichurri sauce. Sandwiches and meats at the NW Portland Farmers' Market and Woodstock Farmers' Market; meats only at the Beaverton Farmers' Market.
  • Gloria's Secret Tamales: This outpost of Gloria Vargas' teeny Beaverton café offers her lighter-than-air tamales wrapped in the traditional Salvadoran banana leaves rather than corn husks. Filled with hearty chicken or pork, there's also a vegetarian version. All come with a salad of shaved cabbage and fruit and a kickin' salsa. Beaverton Farmers' Market.
  • Thai Mama: Look for market-fresh curries, pad Thai, crab wontons and chicken satay flying out of Lisa Barber's market stand, but it's her legendary homemade egg rolls that make for long lines of salivating customers here. Choose from traditional pork or portabella mushroom and tofu. Montavilla Farmers' Market.
  • Savory et Sweet Crêpes: The French came up with the original "wrap," and you can always find an eclectic yet solid variety on Chris Douglas' menu. Check out the Scary Good, softly scrambled eggs, bacon, blue cheese, avocado, tomatoes and spinach, or the Menagerie Plate, a sampler of delicious bites—usually nuts, cheese, fruit and a slice of bread slathered with hummus finished off with a mini sweet crêpe on the side. Lloyd Farmers' Market, Oregon City Farmers' Market and Hillsdale Farmers' Market.
Get the full text plus additional reviews of Tastebud, Verde Cocina and Enchanted Sun Breakfast Burritos in the current issue. Find the complete schedule of Portland-area farmers' markets with maps and links on the GoodStuffNW Oregon Farmers' Markets page.

Monday, June 27, 2011

MIXing It Up: Summer's Best Bevs


The request from the editor at MIX magazine was simple enough: a feature on the best summer drinks in Portland, 100 words or less each. Deadline: two weeks. Put a list together, get it approved and go.

No problem.

Jacob Grier's Cleared for Departure at Metrovino.

It's about then, after I accept an assignment and the editor's counting on me to fill the allotted spaces, that my mind goes blank. Drinks? Summer? Huh?

This train of thought is usually followed by a mild panic. Then I start thinking about who I can call for help digging me out of this self-inflicted predicament. Cocktails…let's see…maybe Jacob Grier and Dave Shenaut would be willing to help out. And Smith Teamaker is doing some interesting things with tea infusions. Beer's not a problem, I know who to call for tips on summer releases. Whew!

Departure Sling at Departure Lounge.

A little less than two weeks later the copy's in to the magazine and I've met yet another round of fascinating Portland folks. Read the results in "50 Best Summer Drinks" featuring my contributions:
  • Fruit Teas at Smith Tea
  • Slora Rustica at Upright Brewing
  • Evelyn's Imperial Sunshine Double IPA at Hopworks
  • Tea Beer at Rogue Brewing
  • Departure Sling at Departure Lounge
  • Jacob Grier's Cleared for Departure at Metrovino (recipe here)
  • Dave Shenaut's Souracher at Zeus Café
Photo of fruit teas by Brian Feulner for the Oregonian; photo of Departure Sling by Motoya Nakamura for the Oregonian.

Tuesday, March 01, 2011

Mixing It Up!


"She’s a willowy strawberry blonde, with a name so poetic it could’ve been lifted from a romance novel. But if you look closer you’ll notice that Columbine Quillen’s sunny good looks are belied by a steely determination in her eyes and a set to her jaw that speak to her upbringing in the mountains of Colorado — one that included racing pack burros, no less.

“'It’s a funny sport where you run over a mountaintop with a donkey,' Quillen says. 'The donkey has to carry a pack saddle with a gold pan, a pick and a shovel in it and the pack has to weigh 33 pounds.' The race can cover anywhere from three to 30 miles of rough terrain, and the racer has to run alongside the donkey — riding it is grounds for disqualification.

I'm very excited that my story on Bend mixologist Columbine Quillen made the cover of the March issue of MIX magazine. Check out the online version here!

Photo of Columbine Quillen by Thomas Boyd for the Oregonian.

Sunday, December 19, 2010

Great Gifting: Not Dead Yet!


Obsolete. Finished. Doomed. All descriptors used when the subject of the future of print comes up. Not to mention much wringing of hands, rending of robes and tearing of hair. But if you're stuck for a last-minute present, not to mention one that will remind the recipient of you several times a year when they open their mailboxes, you can't beat a subscription to a magazine.

True confession? I've been on the way to a birthday party, stopped at the store, picked up a copy of a magazine, stuffed it into a gift bag with a card (remembering to tear out a subscription form) and given it to the birthday guy or gal. If I'm lucky I remember to send in the aforementioned form or go online to subscribe.

More embarrassing? I admit to actually giving a subscription to a magazine that I know the recipient would never subscribe to in a million years. Like buying a conservative relative (no names, please) a subscription to a lefty publication like Mother Jones or The Nation on the off-chance they actually look at it and find out there's more to an issue than Glenn Beck has been telling them. Or giving a non-cook a magazine that features healthy, easy recipes…I mean, if they only read a few articles or look at the pictures, that's OK, right?

So, to get to the point, I'm asking you to consider supporting a couple of excellent local publications that are trying hard to survive in the current new media maelstrom and who happen to occasionally carry stories that I write.

One, NW Palate Magazine, was originally a wine-centric magazine that has recently embraced a wider calling, one that truly reflects its name and celebrates the bounty that we find here in the Northwest: our farms, food, chefs and fisheries. The other is MIX, the sole survivor of the Oregonian's fleet of publications, a glossy, beautifully designed paean to Oregon's burgeoning food culture. Each gives you more than strung-together blurbs masquerading as articles, with longer "think pieces" from some terrific Northwest writers.

So whether you're desperate, seeking passive-aggressive satisfaction or just want the perfect gift for the food-centric on your list, these might be just the ticket. One more benefit? You can always ask for their back-issues!

Details: NW Palate Magazine, six issues per year, $18; two years (12 issues), $33. Subscriptions available online. MIX magazine, 10 issues per year; two years (20 issues), $28. Subscriptions available online.

Check out the other gift suggestions in this series: Book by Book, Classic Design, Class Acts and Giving From the Heart.