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OPINI<strong>ON</strong><br />
237 NE Broadway #101 equity group<br />
FUN IN A BOX: FOOD CART CHEESE & CRACK<br />
BRINGS CHARCUTERIE TO THE PEOPLE<br />
By Nick Mattos<br />
PQ Monthly<br />
“I love surprises,” explains William Frederick Steuernagel<br />
V, owner of Cheese & Crack. Currently in its fourth<br />
month of operation, the acclaimed food cart succeeds in<br />
providing a tactile, sensory dining experience that is as high<br />
in surprise as it is on fun.<br />
Photos by William Steuernagel<br />
Cheese & Crack serves up a sophisticated take on Lunchables.<br />
“I used to cater back in college,” Steuernagel, a native<br />
of Oklahoma, explains of his inspiration for the cart.<br />
“Making a good cheese spread was one of my favorite<br />
things — a plethora of different cheeses and meats,<br />
the accoutrements, the sweet things and the spice. The<br />
whole flavor spectrum.”<br />
Upon moving to Oregon, he was impressed by Portland’s<br />
food cart culture, but didn’t see it as a sustainable<br />
business model.<br />
“People go into business and then immediately go out,”<br />
Steuernagel says.<br />
However, after revisiting his childhood-favorite Lunchables<br />
— and discovering just how ghastly their modern<br />
iteration is — he was inspired to create a food cart based<br />
on individual boxed portions of meats, cheeses, crackers,<br />
spreads, and sides that Steuernagel likens to “a deconstructed<br />
sandwich.”<br />
After gathering a small business loan and drumming<br />
up $4,300 with a Kickstarter campaign, Cheese & Crack<br />
was born.<br />
While Cheese & Crack is currently located in a quaint<br />
and quiet alley space off SE Hawthorne Blvd. at 33rd Ave.,<br />
nestled between cafés and vintage clothing stores, Steuernagel<br />
views this location as both “sketchy” and temporary.<br />
“This [location] is my ‘training wheels’,” he explains,<br />
“although I love that I’m in a sketchy alleyway. Where else<br />
do you expect to find cheese and crack?”<br />
He is currently on the waiting list for a space in a<br />
cart pod near Powell’s in downtown Portland, where<br />
he hopes that his “adult Lunchables” can bring some<br />
fun to office workers’ meal breaks.<br />
“Fun” is a good summation of what Steuernagel endeavors<br />
to bring to Portland’s palates with Cheese & Crack — a niche<br />
he sees underrepresented in our gastronomic culture.<br />
“Food can be taken so seriously in Portland,” he explains,<br />
“and especially on the higher end of things can result in a<br />
very serious, non-playful plate — a sliver of<br />
carrot and a sliver of rutabaga topped with<br />
one grain of salt. I need a handful of salt, and<br />
I need some cheese with it!”<br />
To accomplish this, Steuernagel focuses<br />
on providing the highest-quality components<br />
for his customers, allowing diners to organize<br />
them into a meal any way they see fit.<br />
“The menu is based on extremes,” he says,<br />
“really salty options, really sweet jams, really<br />
sour fruits — unexpected things. It’s a full<br />
range of flavor within a box. “About half of<br />
my menu is locally-made products, and the<br />
other half is purchased<br />
from local importer Classic<br />
Foods.”<br />
As part of his commitment<br />
to the Portland sensibility,<br />
the cart provides<br />
its customers with compostable<br />
flatware and<br />
boxes, keeping landfill<br />
waste to a minimum.<br />
To accommodate seasonality<br />
and variety, each<br />
day’s boxes vary; however,<br />
the offerings consistently<br />
include exotic<br />
cured meats, housemade<br />
savory cookies, and unique home-cured pickles —<br />
a sort of high-end ploughman’s lunch. In addition to the<br />
charcuterie boxes, Cheese & Crack also offers a full sodaand-bitters<br />
bar, allowing customers to compliment their<br />
meal with such refreshing and exotic flavors as rhubarb<br />
and cherry.<br />
“The flavors are meant to quench thirst and compliment<br />
the cheese,” Steuernagel says, “but it’s also fun to see how<br />
each person customizes their drink experience.”<br />
On Cheese & Crack’s refrigerator hangs a postcard with<br />
the admonishment, “Stay Hungry, Stay Foolish.” While Steurnagel’s<br />
endeavor certainly engages with hunger in many<br />
ways, the cart succeeds in being one of the most fun, refreshing,<br />
and innovative dining options in a diverse and challenging<br />
gastronomic scene — so, perhaps the only foolish part is<br />
that nobody beat the young entrepreneur to the punch.<br />
Cheese & Crack is located in the alley of SE Hawthorne<br />
and 33rd Ave. in Portland. For more information, call 918-<br />
798-5605 or check out cheeseandcrack.com.<br />
PQ Monthly is published<br />
the 3rd Thursday of every month.<br />
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