Last Friday the Pancake Epidemic held their weekly coffee grinder at Stumptown Coffee’s newest location in LA’s Arts District. I had the privilege of helping curate the food for the event. Inspired by this Bon Appetit article featuring Stumptown’s founder Duane Sorenson, we created a spread one invitee described as straight from the pages of “Betty Crocker’s 1952 cookbook” (I took this as a compliment-sincerely). We aimed for an elevated, no-fuss continental breakfast that satisfied the sweet and savory cravings without the need for silverware or plates. Since these coffee grinders are designed for Creatives (i.e. the movers and shakers) in the design industry, we wanted something light and casual where people could easily mingle while snacking. Stumptown’s cafe and roastery provided the perfect backdrop for the event.

Brandon Davenport serving Stumptown Coffee at Pancake Epidemic's coffee grinder. Photo by Footbridge to the Feast

Invitees were escorted into the production facility to a chemex bar headed up by Brandon Davenport, of Caffeination fame. For those needing a nitro boost, we filled a large galvanized tub with Stumptown’s Cold Brew. Once caffeine levels were stabilized guests made their way over to the buffet. Vintage serveware and a large square table covered in kraft paper created our base. We set the food up in a circuit so people could find access from many angles, ensuring there weren’t any long lines to distract guests from conversation.

Smoked Salmon Board for Stumptown Coffee and The Pancake Epidemic

Smoked Salmon Board

rye toast points, everything cream cheese, red onion, dill, capers, cornichons and lemon

Cheese & Bread Board

Blue Stilton, Gouda and Port Salut with candied walnuts, satsumas and thomcord grapes
Bread Lounge Baguette with salted grass-fed butter, aged balsamic, homemade jam and mustard

Pastry Board

Trio of Sugarbloom’s Croissants: Spam Masubi, Spinach and Cheese, and Pretzel
Miso Butterscotch Cookies
Pan Dulce (from our friends Armando Jr. and Armando Sr. from Guisados)
Cheese Board for Stumptown Coffee Roaster and the Pancake Epidemic's weekly coffee grinder

 Aside from being “industrial chic,” the kraft paper made for easy food labeling (yay Sharpie!) and clean-up. When making a menu this simple the important thing to focus on is the quality of ingredients. In addition to Stumptown’s incredible coffee, we outsourced the bread and pastries from artisan purveyors and made sure our condiments were top notch, including homemade jam and mustard. At the end of the event guests were gifted samples of Stumptown’s current offerings as well as custom Cold Brew coozies. Many thanks to Evan, Jae and Spencer from Stumptown, and to Brandon from the Pancake Epidemic and Darren from Street Virus for the help and consideration!


I take a portrait of Evan every year for his birthday up at our family’s fishing cabin in Central Oregon. This tradition only started two years ago, it was a birthday photo project I gave him for his 30th: 30 pictures over the course of 30 years. The drive to Camp Sherman, OR from Portland isn’t too bad—though we all disagree about the amount of time it actually takes to get there. What we can agree upon is how good the scones are at Rosie’s Mountain House in Mill City; and how majestic Detroit Lake is; and how the smell of ponderosa pines calms our souls.

Metolius River in Camp Sherman, Oregon

In the past we’ve typically found ourselves at the cabin near or around his birthday but this year was different since we moved to Los Angeles. Nevertheless, I was determined to make it work and started looking into flights. I was overjoyed to discover we could fly direct from LAX to Redmond, OR in a mere 1.75 hours (thank you, American Airlines), less time then it takes to get to Portland! So while there would be no cranberry-orange scones from Rosie’s on the way, there would be walks up river, chocolate chip cookies (more on those later) and Scrabble battles. Oh, and a birthday portrait session for the man I love.

Evan Dohrmann in Camp Sherman


Evan Dohrmann in Camp Sherman at his family's fishing cabin

I think the last one is my favorite and this year’s winner. Happy birthday, Love of My Life. It’s a pleasure growing old with you.


We’ve wasted very little time getting down and dirty with the Los Angeles* food scene. After all, food is what we do best. I expect the following list to evolve and change over time but here are the places that we consider are personal hot spots and what we like to eat there.


Josef Centeno's Baco Mercat in Downtown Los Angeles Bazole Salad

Order this: Baco Toron, “Caesar” brussels sprouts, and any of the veggie dishes
408 S Main St  Los Angeles, CA 90013


Badmaash // Butter Chicken, Beef Short Rib

Order this: Keema Pow, Slow Cooked Beef Short Ribs, Chicken Tikka Masala, Chai
108 W 2nd St Ste 104
(213) 221-7466



Order this: Lentil Soup, Mutabbal (baba gannuj), Fool Mudammas, Vegetarian Mezza
304 N Brand Blvd Glendale, CA 91203
(818) 246-7775



Order this: Picado Salad
2122 Colorado Blvd  Los Angeles, CA 90041
(323) 550-1988



Order this: (White) Chicken and two sides or Three Sides and Daily Soup
3823 W Sunset Blvd  Los Angeles, CA 90026
(323) 663-6885



Order this: Sampler Platter, Horchata
1261 W Sunset Blvd Los Angeles, CA 90026
(213) 250-7600



Order this: Double-Double Animal & Protein Style, Fries well-done
Multiple Locations



Order this: Crispy Morning Glory Salad, Fresh Papaya Salad, Green Curry
5233 W Sunset Blvd  Los Angeles, CA 90027
(323) 667-9809



Order this: Beef Combo
3465 W 6th St Ste 20 Los Angeles, CA 90020
(213) 384-9678



Order this: Feta and Dill Planchinta, Green Juice, Sweet Potato Hash, Savory Grains
3324 Verdugo Rd  Los Angeles, CA 90065
(323) 739-0012



Order this: Veggie Tacos, Al Pastor Tacos, Cheese Quesadilla with Avocado y Green Chile (on the inside-very important!)
4300 Eagle Rock Blvd Los Angeles, CA 90041



Order this: Flat Iron Steak or any of the Daily Specials
1496 Colorado Blvd  Los Angeles, CA 90041
(323) 341-5899



Order this: Roasted Garlic Knot, Chicken Meatballs, Chopped Salad, Margherita Pizza
(and don’t forget to scope out the pastry case before you go)
2723 Wilshire Blvd  Santa Monica, CA 90403
(310) 453-6776



Order this: Luis’ Chilaquiles, Hot Chocolate w/ whip
1300 N Spring St  Los Angeles, CA 90012
(323) 222-1450



Order this: Seaweed and Bean Curd Salad, Spicy Crystal Shrimp Dumplings, Steamed BBQ Pork Buns
7455 Melrose Ave  Los Angeles, CA 90046
(213) 399-8216



Order this: Lobster Roll, Pea Toast, Tuna Burger (+bacon!), Spritz
1616 Abbot Kinney Blvd  Venice, CA 90291
(310) 396-9333



Order this:
Apple Pie with Tillamook Cheddar, Cinnamon Crumb, Peanut Butter & Huckleberry Jam (PB&J!), Vanilla Twist
270 E 17th St Ste 18 Costa Mesa, CA 92627
(949) 887-2910




Kokuho Rose Brown Rice Bowl, Brioche Toast with Nut Butter and Jam, Roasted Carrots with Cumin Yogurt
720 N Virgil Ave #4 Los Angeles CA 90029



Order this: Jerusalem Bowl, Salted Caramel Pecan Babka Roll, Chinoix Salad
143 S La Brea Ave  Los Angeles, CA 90036
(323) 939-0151



Order this: Nam Sod Crispy Rice Salad, Panang Curry, Tom Kha Udon Soup
4356 Fountain Ave  Los Angeles, CA 90029
(323) 666-5993

21. ZELO


Order this: Corn Pizza w/ Sausage, Blue Room (special), Primavera (special), Zuccato Cake
328 E. Foothill Blvd., Arcadia, CA 91006

*Not all of these spots are in Los Angeles proper but that’s okay. Go ahead and get after it. It’ll be worth the trip! Promise!


i. start with a clean container

ii. use river rocks as a base

iii. use a combination of charcoal and soil on top of the river rocks

iv. plant your cacti and succulents and place in a well-lit spot

Pefecting Tiki

Ingredients for Tiki Cocktails

File today in the “good day at work” folder. I styled a shoot for a classic tiki cocktail known as the Captain’s Grog. While I wouldn’t classify myself as a tiki fan, mainly because I hate sugary drinks, I DO have a taste for the tropics so I was excited to take on this challenge.

The verdict: this drink is dangerous. As in, I could drink A LOT more than I should. There’s an abundance of fresh citrus, and the sweetness comes from maple syrup, which added a nice caramely depth to the drink. Important to note, I didn’t have any Falernum syrup* lying around (who does?!?!), so after some Googling I made my own by combining lime juice, lime zest, cloves, allspice, vanilla bean, fresh ginger, almond extract, and simple syrup. It was delicious and now I know why a recipe might call for Falernum and more importantly why I should have some in the house—though my homemade version was pretty top notch.

Try making this cocktail. I guarantee one will make you feel better. (Two will make you feel like you’re on vacation. And three will make you feel like a movie star on vacation [just before you pass out]). Summer is just around the corner folks, I can taste it!

Tiki Classic the Captain's Grog // Footbridge to the Feast

The Captain’s Grog

  • 1 oz. Myer’s dark rum
  • 1 oz. light Puerto Rican rum
  • 1 oz. gold Puerto Rican rum
  • 0.5 oz. fresh lime juice
  • 0.5 oz fresh grapefruit juice
  • 0.5 oz fresh orange juice
  • 0.5 oz maple syrup
  • 0.5 oz falernum
  • 0.5 oz orange liqueur
  • 3 drops vanilla extract
  • 3 drops almond extract
  • 1 oz soda water
  • Grapefruit wedge for garnish

1. In a cocktail shaker with ice, combine all ingredients except for soda water.

2. Shake and then strain into a chilled double rocks glass.  Top with soda water, then stir.

*Falernum (pronounced fah-learn-um) is a sweet syrup used in Caribbean and tropical drinks. It contains flavors of almond, ginger and/or cloves, and lime, and sometimes vanilla or allspice. (Thank you, Wiki)